Culinary Confessional

Indian-Spiced Catfish Four 6 oz catfish fillets 1 tbsp fresh ginger, roughly chopped 4 cloves garlic, roughly chopped 1/3 cup apple cider vinegar 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp cayenne pepper 1/2 tsp salt 1/2 cup olive oil In a blender, combine the ginger, garlic, vinegar, coriander, cumin, cayenne, salt, and oil.  Blend until the mixture forms a fine paste. Spread the seasonings over the catfish fillets and marinate for 2 hours in the refrigerator. Pre-heat the broiler on high. Place the marinated fillets on a foil-lined broiling pan and broil for 8-10 minutes or until the fish flakes with a fork.  Serve immediately. Approximate Nutritional Values: http://www.food.com/recipe/broiled-indian-spiced-fish-158344

Curried Baked Cod Four 7 oz cod fillets, bones removed 1 tbsp extra virgin olive oil 1 onion, finely chopped 3 cloves garlic, minced 2 tbsp ginger, minced 2 tbsp garam masala spice 1 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric 2 tsp smoked paprika 14 oz coconut milk 1/2 cup cream Juice of 2 limes 1/4 cup thai basil, chopped (for garnish) Salt to taste Pre-heat the oven to 400-deg. In a large frying pan over medium-high heat, warm the oil, then add the onion and saute until translucent, about 7 minutes.  Then add the garlic and cook for another 30 seconds. Add the ginger, garam masala, cumin, coriander, turmeric, and paprika and cook for 1 minute, then stir in the coconut milk and cream.  Bring to a simmer. Let cook for 5 minutes, then add the lime juice and season with salt. Place the cod fillets over the curry sauce and place the pan in the oven.  Bake for 20 minutes or until the cod is cooked through and the sauce has reduced slightly.  Serve fish and sauce over steamed rice and garnish with the thai basil. Approximate Nutritional Values: http://www.food.com/recipe/curried-fish-balls-394575  

Roasted Cauliflower with Coriander and Cumin 1 small head of cauliflower (about 1 pound) 1 – 2 tablespoons olive oil 1/4 teaspoon cumin seeds 1/4 teaspoon ground coriander Preheat oven to 450-deg. Cut cauliflower into 1” flowerets and place in a roasting pan.  Add remaining ingredients, then toss to combine. Roast in oven for 25 minutes, or until cauliflower is tender.  Serve warm. Approximate Nutritional Values: http://www.food.com/recipe/roasted-cauliflower-102194 

Garlic Herb Chicken with Fettuccine 8 oz fettuccine pasta 1 tbsp extra virgin olive oil 1 lb boneless, skinless chicken breast, cut into strips 1 red pepper, cut into strips 1 yellow pepper, cut into strips 2 tbsp garlic, minced 1 tsp salt 1 tsp black pepper 2 tbsp onion powder 2 tbsp ground coriander 2 tbsp dried parsley 2 tbsp paprika 1/2 cup parmesan cheese, shredded In a large pot of salted, boiling water, cook the pasta until al dente. Meanwhile, heat the oil in a large saute pan over medium-high heat.  Add the chicken and the garlic, then cook for 5 minutes, or until the chicken is cooked through.   In a small bowl, combine all the spices and stir to combine well.  Add spice mixture to the pan and stir well to completely coat the chicken.  Then add the peppers and cook for another three minutes. Serve the chicken and peppers over the pasta and top with the parmesan cheese. Approximate Nutritional Values: http://www.food.com/recipe/creamy-herb-and-garlic-chicken-over-gnocchi-296937

Tonight's Culinary Adventure: Brown Butter Couscous with Grilled Salmon 4 salmon fillets  2 tbsp butter  2 tbsp pine nuts or walnuts 1 cup couscous 2 tbsp white wine  15 oz chicken broth  Zest of one lemon 2 tbsp lemon juice 1/2 tsp white pepper 1/2 tsp ground fennel seeds 1/2 tsp ground coriander 1/4 tsp sugar  Salt and black pepper to taste Olive oil Cooking spray

Preheat grill to medium-high heat. Heat butter in a small saucepan over medium heat and cook 3 minutes or until browned. Add nuts and cook for an additional two minutes, stirring occasionally. Add the couscous and stir to combine with the nuts for about a minute.  Then add the wine and broth and bring to a boil.    Cover, remove from heat, and let stand 5 minutes. Fluff with a fork, then stir in the lemon zest and juice, salt, and black pepper. In a small bowl, combine the white pepper, fennel seed, coriander, and sugar to make a dry rub.   Drizzle the olive over the salmon fillets, then sprinkle on the spice mixture.  Place the salmon on a grill coated with cooking spray. Grill over medium-high heat for 5 minutes on each side or until cooked all the way through.  Serve with the couscous. Approximate Nutritional Values:  http://www.myfitnesspal.com/food/calories/seattle-suttons-healthy-eating-salmon-fillet-w-seasoned-couscous-1200-6386689