One Pan Roasted Halibut with Fennel, Oranges & Olives

IMG_0270After another great and intense weekend of my yoga teacher training, it’s really nice to get home on Sunday evening and go into the kitchen, start with a glass of Prosecco and prepare dinner. I mean I REALLY enjoy this! No need to go out and grab dinner somewhere else. Just relax with a bit of cooking and eating at home :)

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The past Sunday I made an awesome dish that is very easy to prepare and roast all in one pan in the oven. The halibut was from the local fishmonger, caught in Santa Barbara. If you can’t get halibut or you would like to opt for a bit less pricey fish, you can use cod as well.

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It takes about 15 minutes of preparation and 10-12 minutes of cooking. So overall, you can enjoy your dinner within half an hour. So there is still enough to relax with a nice glass of wine in front of the TV afterwards :)

How was your Sunday?

Roasted Halibut with Fennel, Oranges & Olives

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: 2

Roasted Halibut with Fennel, Oranges & Olives

An easy one-pan dish that's low carb and gluten free and yet satisfying and full of flavor!

Ingredients

  • 1 orange
  • 1 fennel bulb, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons pitted Nicoise olives, halved
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1 pound halibut fillet, cut into 2 inch thick pieces (alternatively, you can use cod)
  • 1/2 teaspoon ground black pepper

Instructions

Preheat the oven to 375°F.

With a zester or fine grater, remove 1 teaspoon of orange zest. Use a large, sharp knife to trim away all the peel and pith from the orange. Hold the peeled fruit over the bowl and cut in between the membranes to free the orange segments; you should have about ½ cup. Squeeze the membranes over the bowl to extract the juice; you want 1/8 cup. (Reserve any extra for another use.) Add the zest and segments to the bowl.

Halve the fennel bulb lengthwise, slice it thinly and add to the bowl with the orange segments. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.

Spread everything out evenly into a baking-proof pan. Place the fish fillets on top. Sprinkle with remaining the 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.

Enjoy!

http://blog.realpeoplekitchen.com/roasted-halibut-with-fennel-oranges-olives/

 

Breakfast for the champions – Spinach Omelette

spinach omelettFinally! I’ve been excited for the past weeks! Last weekend my yoga teacher training started. The training is from 10am till 6pm every Saturday and Sunday – and on Wednesday nights for about 3 hours…

Not sure how my energy levels would be during the long first day, I opted for eggs for breakfast. No carbs, just protein and some veggies and healthy fats.

I sautéed some baby spinach in a skillet, poured two beaten eggs (seasoned with salt and pepper) over it, and made an egg spinach scramble … not quite an omelette shape i know ;-) Some tomato, cucumber and avocado slices – and I was satisfied, filled and ready to start into the training!

The first weekend was great. I am with an amazing group of 8 more people and a fantastic teacher. I can’t wait for tomorrow, Wednesday night!

Red Snapper Veracruz

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This week’s caught at the Farmer’s Market was “Rockfish”, better known as Pacific Red Snapper. My one-pound package included 2 large fillets and a smaller one (that I saved for next days lunch). If you can’t get Red Snapper or you don’t like it, any flaky and firm fish will work, such as halibut, cod or sea bass.

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Looking into my fridge, I found more of those beautiful Roma tomatoes from which I had made this delicious Tomato Sugo recently.

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I decided for a Veracruz sauce topping for the fish. The Veracruz sauce is a deliciously spicy and tangy sauce that melds the flavors of old Mexico with the flavors of olive oil, capers and olives introduced from Spain.

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When the sauce is done, you simply place the fish into the pan, top the fillets with the sauce and let it cook! That’s it!

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Red Snapper Veracruz

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2

Serving Size: 8oz. fish fillet plus one cup Veracruz sauce

Red Snapper Veracruz

Ingredients

  • 1 onion, chopped
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 1/2 to 1 whole jalapeño or serrano pepper, seeded and minced
  • 1 teaspoon dried oregano
  • 8 large Spanish or Italian green olives, pitted and chopped
  • a dash ground cinnamon
  • 2 tablespoons capers, drained
  • 1 pound Roma tomatoes, chopped (I used fresh San Marzano – alternatively, you can use canned tomatoes)
  • 1 bay leaf
  • 1 pound pacific red snapper, sea bass, halibut, or cod (any white flaky fish works great)
  • Juice of ½ lemon

Instructions

In a nonstick skillet, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic and jalapeño and cook for 30 seconds.

Add the oregano, olives, cinnamon, and capers to the onion mixture and stir. Add the chopped tomatoes, with the bay leaf. Simmer for 10 minutes. Remove from heat. Transfer to a bowl and set aside.

To serve, wash the fish and squeeze the lemon juice over it.

Arrange the fish in the (same) skillet, spoon the sauce over it, and cook according to the Canadian rule: measure the fish at its thickest part and allow 8 to 10 minutes to the inch. Remove the bay leaf and serve the fish topped with its sauce, optional over steamed rice.

http://blog.realpeoplekitchen.com/red-snapper-veracruz/

Roasted Tomatillo Salsa

photo 1This salsa is a delicious companion with anything from the grill… Steak, burger, seafood and grilled veggies!

It is so easy to make your own and so much better than the store bought!

photo 3On Labor Day, we had it with steak and a mixed green salad. Yummy!

What is your favorite condiment with steak? Salsa, ketchup, mustard…?

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Roasted Tomatillo Salsa

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 cup

Roasted Tomatillo Salsa

This salsa is a delicious companion with anything from the grill or the broiler. Very easy to make your own and so much better than the store bought!

Ingredients

  • 1 lbs tomatillos
  • 1 green jalapeño pepper, halved and seeds removed
  • 1 garlic clove
  • 1 handful fresh cilantro leaves
  • salt and pepper to taste

Instructions

Remove the leaves from the tomatillos and wash them. Heat a skillet (without oil) over high heat. Roast the tomatillos and the jalapeno, turning occasionally until blackened. Just before they are done at the garlic clove for 2 minutes. Remove from the pan and grind everything with fresh cilantro, salt and pepper, in a food processor.

http://blog.realpeoplekitchen.com/roasted-tomatillo-salsa/

Pan-seared Fish Fillet with Fennel and Nectarines

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I recently signed up for another subscription… No, not for a magazine. For a local seafood service  that has 1 pound of freshly caught fish ready for me to pick up at the Farmer’s Market every Wednesday. I started last Wednesday. Last week’s caught was yellowtail, right here from the coast. Yellowtail is also known as Ahi Tuna. It is high in healthy omega 3 fats .

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But no worries, if yellowtail is not available at your fishmonger. You can use any other firm fish fillet (think Mahi Mahi etc.) for the recipe!

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photo 3I decided to serve this rich and flavorful fish just with something light and picked a mix of fennel – which goes along any fish, yum! – and nectarines.  And dill is the perfect partner for fish and fennel anyways… The red pepper flakes give a nice kick  :)

The dish easy great for a summer weeknight, ready in less than 20 minutes! Start searing the fillets skin side down first.

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Then flip and finish them on the flesh side while the fennel nectarine mix is sautéing together with the dill and the fennel fronds. photo 3-2Et voilà! Dinner for 2 is ready!

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Yellowtail with Fennel and Nectarines

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2 people

Yellowtail with Fennel and Nectarines

A perfect weeknight summer dish - quick and light!

Ingredients

  • 1 lbs fish fillet – I used yellowtail (Mahi Mahi or any other firm fish fillet will work as well)
  • red pepper flakes
  • sea salt
  • black pepper
  • 2 tsp olive oil, divided
  • 1 bulb fennel, stalks removed (but reserve fennel fronds), quartered and sliced in wedges
  • 1 tsp agave syrup
  • 1/3 cup (80ml) vegetable broth
  • ½ yellow nectarine, sliced and thin wedges
  • ½ bunch fresh dill, chopped

Instructions

Season fish with red pepper flakes, salt and black pepper.

In a skillet, heat 1 tsp olive oil over medium high and sauté fennel for about 5 minutes.

Meanwhile, in a large pan, heat the remaining olive oil over medium-high, and place fish (skin side down, if any) into it. Sear for 6 minutes. Flip to cook for another 4 minutes. When done, remove from heat and let rest.

Season fennel with red pepper flakes and add agave syrup. Add vegetable broth and let cook covered with lid for 5 minutes. Add chopped fennel fronds, dill and nectarines. Increase heat for 2 more minutes. Season to taste.

Spoon fennel nectarine mix onto plates and place 1 fish fillet on each plate.

Enjoy!

http://blog.realpeoplekitchen.com/fish-fillet-with-fennel-and-nectarines/

Herbed Cauliflower Mash

I know… Not the prettiest photo, but really tasty!

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This cauliflower purré makes a wonderful stand in for mashed potatoes! It is low-carb, yet creamy and a satisfying side dish that goes well with everything from roasted veggies to pan seared fish fillet and even Bratwurst…

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Mr. RPK actually loves mashed potatoes, but I got him on this cauliflower mash.

My secret ingredient is freshly ground nutmeg (which I also use for the mashed potatoes).

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I added fresh herbs and green onions, not just for better taste but also to add something green to the white cauliflower. Looks so pretty!

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Ingredients:

1 head of cauliflower, cut into small florets

2 green onions, thinly sliced

1 Tbsp fresh thyme leaves

1 Tbsp chives, thinly sliced

½ tsp freshly ground nutmeg

1 Tbsp olive oil

salt and pepper to taste

In a large pot, bring water to boil. Add cauliflower florets and cook for 10-15 minutes.

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In the meantime, sauté green onions in a small skillet for 2-3 minutes until they soften. Remove from heat and mix with chives and thyme.

Drain the cauliflower and place it back into the pot.

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Add nutmeg, herb mix, olive oil and s & p. Mix until well combined.

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Using a hand mixer, purré everything into a mash.

Adjust seasoning if needed.

For dinner, we enjoyed the cauli mash with Italian sausages…

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Next day’s lunch we had the leftovers with arugula salad and roasted veggies. Delish!

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Herbed Cauliflower Mash

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Herbed Cauliflower Mash

A low-carb stand in for mashed potatoes. The nutmeg and the herbs make the difference!

Ingredients

  • 1 head of cauliflower, cut into small florets
  • 2 green onions, thinly sliced
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp chives, thinly sliced
  • ½ tsp freshly ground nutmeg
  • 1 Tbsp olive oil
  • salt
  • pepper

Instructions

In a large pot, bring water to boil. Add cauliflower florets and cook for 10-15 minutes.

In the meantime, sauté green onions in a small skillet for 2-3 minutes until they soften.

Remove from heat and mix with chives and thyme.

Drain the cauliflower and place it back into the pot.

Add nutmeg, herb mix, olive oil and s & p.

Mix until well combined.

Using a hand mixer, purré everything into a mash.

Adjust seasoning if needed.

http://blog.realpeoplekitchen.com/herbed-cauliflower-mash/

Naked Beef Burgers

Naked Burgers

… aka “Frikadellen” in Germany!

1 lb grass fed ground beef (93% lean)

¼ cup red onion, diced and sautéed

2 Tbsp capers, drained and chopped

1 Tbsp Dijon mustard

2 tsps Siracha sauce

2 egg whites

¼ cup flat leaf parsley, finely chopped

salt and pepper to taste

2 tsps olive oil

 

Mix all the ingredients (through salt and pepper) together until well combined. Shape into 4 evenly sized patties. Heat the olive oil in a large skillet over medium-high heat.

Place patties in skillet and fry for about 5 minutes on each side, until they are nicely browned.

Enjoy!

I served the burgers with a cucumber bell pepper salsa :)

Naked Beef Burgers

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 burgers

Serving Size: 2-4

Ingredients

  • 1 lb grass fed ground beef (93% lean)
  • ¼ cup red onion, diced and sautéed
  • 2 Tbsp capers, drained and chopped
  • 1 Tbsp Dijon mustard
  • 2 tsps Siracha sauce
  • 2 egg whites
  • ¼ cup flat leaf parsley, finely chopped
  • salt, to taste
  • pepper, to taste
  • 2 tsps olive oil

Instructions

Mix all the ingredients (through salt and pepper) together until well combined. Shape into 4 evenly sized patties. Heat the olive oil in a large skillet over medium-high heat.

Place patties in skillet and fry for about 5 minutes on each side, until they are nicely browned.

http://blog.realpeoplekitchen.com/naked-beef-burgers/