It’s always interesting when you go into work on Monday and everyone asks “How was your weekend?” Isn’t the answer always “IT WAS AWESOME!!!!!”?!? No need to wake up early, drive 20 minutes to the train station, park, walk 5 minutes to get the train platform, spend another 5 minutes (sometimes more if it’s running late, which it always is) on the platform to wait for the train, try to find a seat and be somewhat comfortable on a ~27 minute train ride, fight the other commuters to get downstairs to catch the work shuttle, pile into a crammed vehicle with your other commuter colleagues to get from the train station to the office, and finally arrive at work 1+ hours later. So yeah, since I don’t have to get up and do that on Saturday and Sunday, then yes, my weekends end up being pretty awesome.
We’re starting to experience Spring-like weather, so I was out and about this weekend. I went to cardio boxing on Saturday, hot yoga on Sunday, and did some shopping and cooking in between. We picked up some fresh cod fillets which paired really well with the vegetables we had on hand. Light and flavorful – the perfect meal to end a great weekend.
Pan Fried Cod with Roasted Red Peppers and Sundried Tomatoes
2 cod fillets
4 asparagus spears
For the breading:
1/2 cup, almond meal
1 teaspoon, Old Bay seasoning
For the topping:
1 roasted red pepper (jarred), chopped
2 tablespoons, sundried tomatoes (jarred, in olive oil), chopped
4 basil leaves, chopped
In a small bowl, whisk the egg.
In another small bowl, mix the almond meal and seasonings.
In a medium skillet over low to medium heat, drizzle olive oil. Meanwhile, pat cod dry with paper towels. Dip in egg, dredge in almond meal mixture on both sides.
Add cod to the skillet, cooking for 7 minutes on each side. Remove from heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper. Place in skillet for 2-3 minutes.
Plate by placing the cod first, then two asparagus spears. Top with 2-3 heaping spoonfuls of roasted red pepper, sundried tomato, and basil mixture.
Since my fridge was stocked with limes, avocados, and cilantro, I was on a mission to find recipes that used these ingredients. Another warm summer night called for a refreshing seafood dish. Enjoy!
Bjorn gives this: 2 thumbs up. But enjoyed this with a side of white Jasmine rice. I was drooling over the rice…
Tuna with avocado and cilantro marinade
2 tuna steaks
4 tablespoons of coconut oil
2 garlic cloves, minced
1/2 cup of cilantro, finely chopped
Juice and zest of 1 lime
1 avocado, sliced
Sea salt and black pepper
1. Combine the coconut oil, garlic, cilantro, lime juice and zest, salt and pepper into a bowl. Add the tuna steaks and let it soak in the fridge for at least 2 hours (I did mine overnight)
2. Once you’ve allowed the fish to marinade long enough, remove it from the fridge and scrape off any of the excess marinade. You will need to save the marinade for later. Pan sear the tuna steaks in a frying pan at a medium-high heat – approximately 3 minutes on each side. Remove from pan.
3. Add the rest of the marinade into the pan for a few minutes until it turns into a thick paste.
4. Lay the sliced avocado on top of the tuna steak and top with the cilantro lime marinade.
As the summer was coming to an end, I was really craving something light and delicious for dinner. I’m a huge fan of tacos… Love the soft tortilla shell, meat, guacamole, shredded Mexican cheese, refried beans, dollops of sour cream… But guess what – that’s all bad for you! Sorry if I made you a bit hungry, I started to drool a bit myself. After I made this dish though, I didn’t crave all of those bad toppings that I normally put on a taco. The combination of the tilapia, tomatoes, and lime juice really hit the spot. I hope you can say the same too after you try this dish.
Bjorn gives this: 2 thumbs up (but was still pretty hungry afterwards)
Tilapia Fish Tacos
1lb fresh tilapia fillets
1 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 cups tomatoes, diced
1/4 cup fresh cilantro, finely chopped
3 tbsp lime juice
Sea salt and freshly cracked black pepper to taste
1 avocado, sliced
In a large skillet over a medium-high heat, combine the olive oil with onions and garlic. Cook for about 5 minutes, until the onions are translucent.
Add the tilapia fillets to the skillet. Allow the fillets to cook for 3 to 4 minutes on each side. As the fish begins to cook, break it apart into flaky pieces.
Add the tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for 5 minutes before removing from heat.