A Practical Guide To Healthy Living
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Category — Fish

A Delicious, Nutrient-Dense, Make-Ahead Snack: Spicy Tuna Cakes


These little guys are delicious, nutritious, easy to whip up and will keep in your fridge for several days. I have eaten them for breakfast, post-workout and snacks! What are they? Spicy tuna cakes via Nom Nom Paleo’s new cookbook. [Read more →]

December 19, 2013   2 Comments

Almond-Crusted Fish


Fish can be boring. This fish is not. Fish recipes can be fussy. This one is not. Try it tonight! [Read more →]

March 8, 2013   No Comments

Five-Spice Fish

I made this last Friday night, and its simplicity and flavor blew both me and D. away. [Read more →]

April 30, 2012   No Comments

Asian Cod With Spring Onions and Asparagus in Parchment

Have you ever tried cooking in parchment packets? The fancy name is “en papillot,” but all you really need to know are the basics, and that it’s a great way to steam your food in its own flavorful juices without much added fat (unless you want to, of course!). I, of course, am still trying to whittle my middle, and parchment packet cooking is a great vehicle for low-calorie, high-flavor foods. And you KNOW I like those.

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April 2, 2012   2 Comments

Late to the Spinach Party – But Let’s Celebrate Anyway!


What? How could I not know this? March 26, 2012 is National Spinach Day?? Did you know that my Baby Spinach Salad, 7 Ways is one of the most popular posts of all-time here on Semi-Sweet? Check out scads of other delish spinach recipes right here, right now! Let’s party down, Sweeties.

Spinach is a superfood that’s ridiculously easy to incorporate into your repertoire – whether you like it cooked, raw or both. Baby or mature, it comes pre-washed and pre-bagged for EZ daily use. I “eat” about 4 cups of organic baby spinach every a.m. in my green smoothie . . . what’re your favorite ways to enjoy this lovely leafy?

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March 27, 2012   No Comments

Cod Recipe Link is Fixed!

To the nice reader who emailed me anonymously to tell me the link to this delicious cod recipe is broken – it’s fixed – enjoy!


March 18, 2012   No Comments

Baked Cod With Dill Over Lemon-Garlic Spinach

baked cod with lemon garlic spinach

I don’t know what I’d do without Google.  I use it all.the.flippin’.time. for cooking.  I often research ingredients I’ve never cooked with (garlic scapes, for example) and find inspiration for things I have on hand and want to use . . . last night was one of those nights.  I had some beautiful spinach and fresh dill from my Picadilly haul on Wednesday and a nice piece of cod I’d gotten at the market earlier . . . plugged those into Google and voila!  Up popped this recipe, which D. has dubbed “restaurant-worthy.”  Be still, my heart.

Even if you don’t have the ingredients on hand, this one’s worth a trip to procure them.  It’s so fast, and there is so little cleanup.  I didn’t alter it a bit – too tired to tinker.  So I’m providing you with the link and the commendation.  It’s a keeper.  Although we enjoyed it side-dish-less, I think it’d be great with some steamed new potatoes topped with a little butter, salt & pepper.

Bon appetit!

February 21, 2011   6 Comments

Cod & Napa With Miso Sesame Vinaigrette

Cod fish
Cod & Napa With Miso Sesame Vinaigrette (adapted from Gourmet)
For vinaigrette
2 tablespoons rice vinegar
3 tablespoons water
2 tablespoons red miso
1 tablespoon sugar
1 tablespoon mirin
2 tablespoons finely grated peeled fresh ginger
4 teaspoons well-stirred tahini
3 tablespoons canola oil


For cabbage

2 tablespoons peanut oil
2 garlic cloves, finely chopped
1 large head napa cabbage, cored and roughly chopped

For fish

canola oil
4 (5-oz) pieces cod fillet (3/4 to 1 inch thick)

Preheat the oven to 350°F.  Lightly oil a 9×13-inch baking dish with canola oil and place cod in the dish.  Salt and pepper the cod and bake for about 15 minutes, or until the fish flakes easily with a fork.

Meanwhile, make the vinaigrette by puréeing all the vinaigrette ingredients in a blender/mini food processor until smooth.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add the cabbage and sauté until the cabbage wilts, about 5 minutes. Season with salt.

Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

Serves 4.

Note!  You can make the dressing 1 day ahead and refrigerate it, covered. Bring to room temperature before serving.  This would be awesome with tofu, too – just cut your extra-firm tofu into steaks, press to drain, and then fry in a little peanut oil ’til crispy on the outside.  Use the same frying pan as you use for the cabbage – when cabbage is done, transfer to a boil, wipe out the pan and fry up your tofu.  We had rice noodles on the side – plain for L. (really? plain rice noodles? gack.) and ours were drizzled with vinaigrette.  The vinaigrette’s good . . . . I bet you could think of 101 ways to use the stuff if you put your mind to it!

October 18, 2010   No Comments