April 25, 2024

Mediterranean Topping for Fish

June 16, 2015 by

Sometimes I think that I could be a pescatarian!  (A pescatarian is simply someone whose diet does not include meats or poultry but does include fish.)  Seafood and fish are just so much more to my liking lately than meat.  This eating lifestyle falls easily into our healthy but oh-so-yummy POV since it—for the most part—is high protein, low fat.  As with meat, it is important to purchase the highest quality fish that your budget can afford.

This recipe is really quick to put together!  And it is on the lighter side…making it a nice choice for the warmer summer months.  And, cooked on the stovetop…not the oven…will keep the kitchen (and the cook!) cooler.  We enjoyed this with tilapia fillets but it would be great with cod or flounder or sole…or even shrimp!  Enjoy!

Mediterranean Olive Topping for Fish

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ingredients

4 teaspoons olive oil, divided
1 small red onion, cut into half moons
8 ounces baby bella mushrooms, thickly sliced
2 cups grape tomatoes, halved
1 heaping tablespoon garlic, finely minced
1/2 cup pitted green olives with juice, halved
4 skinless tilapia filets (approximately 4 ounces each)
lemon pepper seasoning

directions

  • heat 2 teaspoons olive oil in large saute pan over medium-high heat
  • place onion pieces in pan and saute for 3 minutes or so, ‘til starting to soften
  • add mushrooms in a single layer and cook, without stirring, for about 5 minutes ‘til they begin to brown on one side
  • stir and make sure each is flipped over; cook about 5 minutes more ‘til other side is browned, too
  • add tomatoes (cut-side down) and heat for another 3-4 minutes
  • reduce heat and add garlic, stirring gently for just one minute
  • remove from heat; season w/lemon-pepper seasoning, and stir in green olives; remove to a separate bowl and keep warm
  • using the same pan, heat remaining 2 teaspoons olive oil over medium heat
  • season the fish with sea salt & lemon pepper seasoning on both sides and place in the pan
  • cook for 3-4 minutes ‘til nicely browned, gently turn and cook another 2-3 minutes’ don’t overcook!  fish is done when white throughout…no longer transparent
  • remove to a serving platter and top with the vegetable mixture

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

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Tex-Mex Shrimp, Tomatoes and Olives

May 5, 2015 by

Tenga un feliz Cinco de Mayo!  (Have a happy 5th of May!)  From what I have read the citizens of Mexico do not really celebrate Cinco de Mayo like we here in the United States do!  (What is that all about?!?)  But nevertheless we do!  According to a number of <seemingly> reputable sources, there are more Mexican/Tex-Mexican restaurants here in the US than any other ethnic-style restaurants.
And we all have our favorites, right? Of course, tacos in all their many variations probably reign supreme. But guacamole, salsa & chips, burritos, _________ (fill in your fav!) are extremely popular also.  Do you and your loved ones plan to indulge in some Mex or Tex-Mex foods today?
Here is a dish that Robert and I enjoyed recently which would be perfect for lunch or supper!  I served it with homemade guacamole (easy-peasy!) along with this black bean salad.  This meal fit so well into our healthy but oh-so-yummy POV—lots of fresh veggies, healthy fats, and protein low in fat and calories. But, best of all, delicioso! ¡Buen provecho! (Enjoy!)

Tex-Mex Shrimp, Tomatoes, and Olives

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ingredients:

2 teaspoons olive oil
1 medium red onion, halved and sliced into thin half moons
1 jalapeño pepper, seeded and very thinly sliced, (optional)
2 tablespoons minced garlic
1 pound shrimp, peeled and cleaned
1 cup grape tomatoes, halved
1/2 (or more!) cup pitted green olives
1 lime, zested and juiced
lemon-pepper seasoning, to taste
1/2 avocado, cubed
1 lime, cut into 4 wedges (for garnish)

directions:

  • heat oil in a large saute pan over medium heat
  • add onion and jalapeños (if using), cook for 7-8 minutes ‘til just beginning to soften
  • lower heat and add garlic; cook, stirring constantly for 1 minute
  • stir in tomato halves, cover and cook for 3 to 4 minutes’ til tomatoes begin to soften
  • add olives, lime juice, and zest; cook for 5 minutes more to allow flavors to blend
  • season well with lemon-pepper seasoning (or simply salt & pepper)
  • garnish as desired

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

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Chicken with Fennel and Olives

November 29, 2013 by

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I hope everyone had a lovely Thanksgiving yesterday!  If you have leftovers, by all means, eat those first!  Once you finish off your turkey, ham, or whatever else you had, try this recipe for Chicken with Fennel and Olives.

Fennel is in season now and has a delicious anise flavor.  When you are shopping for the olives, buy the biggest green olives in a jar you can find – sometimes they’re called Queen olives – and make sure they’re pitted.  You can find them plain, but I used a jar of large green olives stuffed with cloves of garlic.  Amazing!  You can also find them stuffed with almonds (but for this recipe, I would avoid the ones stuffed with blue cheese or hot peppers!)  This recipe also calls for a cup of white wine.  Use a chardonnay, sauvignon blanc, or pinot grigio – these are dry white wines that will pair perfectly with the chicken.  If you prefer, you can substitute chicken broth.

This is a healthy, light recipe that will warm your house and keep you from feeling like a slug after all the Thanksgiving feasting is over.  (But feel free to have that last piece of pie for dessert!)

Chicken with Fennel and Olives

Ingredients:

  • 1 whole chicken, or a package of skin-on chicken thighs, or skin-on chicken breasts
  • 2 tablespoons olive oil or bacon fat for cooking
  • 1 large fennel bulb
  • 1 large onion
  • 1 jar large green pitted olives
  • 1 cup dry white wine (or substitute chicken broth)
  • salt and pepper to taste

Directions:

  1. Preheat oven to 375F.  If you are using a whole chicken, remove the legs and breasts – you should have 4 pieces.  Reserve the rest of the chicken for soup or another use.  Season the skin with salt.
  2. In a very large oven-proof pan, heat the olive oil or bacon fat.  When very hot, add the chicken pieces skin-side down and cook over medium heat for about ten minutes.  When chicken skin is crisp, remove the chicken pieces from the pan and place skin-side up on a platter and set aside.  Set the pan aside – do not drain!
  3. While the chicken is cooking, slice the onion into thin strings.  Cut off the stalks of the fennel, but keep a few green fronds for garnish.  Cut the fennel into very thin rings or slices, about the same size as the onion.  Drain the jar of olives and slice the olives in half.
  4. Heat the pan again and add the wine, stirring to scrap up any stuck-on bits of chicken.  Add the onion, fennel and olives and stir to combine.  Remove from heat.  Place the chicken pieces skin-side up (so it stays crispy) on top of the bed of vegetables and place in the oven.
  5. Cook for 30 minutes.  Use a meat thermometer to check for doneness.  To serve, make a bed of vegetables, place a chicken piece on top, and add a sprig of fennel frond.  Season with salt and pepper

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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