Monday, July 27, 2015

Grilled Fish Tacos with Peach Salsa


I just have to tell you guys....I went to Spotlight, which is like the Australian Michael's (I'm not even mentioning that HL word). And I had SO MUCH FUN taking pictures of fabric. They have tables and tables and tables of ROLLS of fabric. And just piles of every kind of fabric and lace. So much TEXTURE! So many COLORS! I can't wait to get these photos downloaded and just play!  (I also bought some awesome beads and got an idea for how to make a necklace holder with old hangers. No one but me will see it...)



It's still winter in Australia, but getting warmer, thank goodness. And the sun is coming up earlier and going down later. In the middle of the winter, it's pitch black here at 5:00 p.m. and in the middle of the summer, the sun is up and being cheeky at 4:00 a.m. And Queensland does NOT have daylight savings time.  As I took the picture above at my desk, I was listening to a story being told around the corner about a co-worker's cat's encounter with a kangaroo. Only in Australia!

But I'm ready for summer and have been designing summer tee-shirts.  I put my new Steampunk Fairy design on two. One is available in the U.S. and one is available over here in Australia.





TODAY's Recipe and Cooking Adventure

This recipe was a healthy hit. It was easy to make, although I didn't have all the correct ingredients, and was a total thumbs-up. I would do the fish just a little differently next time, which I discuss below, but I wouldn't change a thing about the peach salsa. It was just yummy and perfect!  


INGREDIENTS

For the salsa
  • 1 can 15.25 ounce peach halves, drained, rinsed and chopped (about 1 cup)
  • 1/2 red bell pepper, finely chopped (about ½ cup)
  • 1/4 red onion, finely chopped (about ¼ cup)
  • 1 whole jalapeƱo pepper, rinsed, seeded and finely chopped (about 1 tbsp.)
  • 1 tablespoon
  • finely chopped fresh cilantro
  • 2 teaspoons
  • lemon juice





For the fish
  • 2 swordfish fillets  (the original recipe called for Talapia, but everything I read says NOT to eat Talapia. It's horrible for you.
  • 1 tablespoon chili powder
  • 1/4 teaspoon
  • The recipe called for Adobo seasoning, which I can't get in Australia. I made a marinade with Mexican seasoning and canned roasted peppers, cider vinegar, Stevia, a little lime juice, some cumin and a tiny dash of liquid smoke.  Next time I think I'll just use the Mexican seasoning, but add the canned roasted peppers to the dish I roast the fish in. They were really good!
  • 8 6 inch  flour tortillas, warmed


 



For the Sala:

Mix all ingredients in bowl, cover and let sit in refrigerator until ready to serve.


For the fish: 

Heat grill or grill pan over medium-high heat (cooked in the toaster over on Med grill). Using paper towels, pat fish dry; transfer to grilling surface and pat spices on both sides.


Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with fork. The recipe called for 8 minutes, but I cooked the swordfish for about 30 minutes and it was perfect. flake fish.


To serve, fill each tortilla with ½ fish fillet and about 1/3 cup salsa.

 

ENJOY!



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Tuesday, July 21, 2015

Teriyaki Salmon topped by Sriracha Sauce

Well, I've waited long enough to write this blog post, haven’t I? 

It's winter in Australia. That means snow south of us, but it never freezes where I live. Or not yet, anyway, although they say it's the coldest winter here in over a hundred years. Today it's raining and supposed to get up to 70 degrees(°F), which is 21 degrees Celsius (°C). Saturday is supposed to be absolutely balmy, and I'm so ready for that. 

So I've been inside, working with my art and cooking. I've started using a recipe database to organize my recipes and cook healthier and better. The first recipe I tried is displayed below. I have adapted it my some of the ingredients I really like and have made it a little healthier that the original.

Dan loved it. The Sriracha sauce added a real punch to the sweet and tangy teriyaki salmon. We served it on rice with a salad.  I can't wait to try my next recipe.

Stay tuned!


Teriyaki Salmon topped by Sriracha Cream Sauce



Ingredients:

Sriracha Sauce

1/2 cup mayonnaise
2-3 tablespoons Sriracha*
1 1/2 tablespoons Coconut milk

Teriyaki Marinade

1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed (I substituted a mixture of powdered stevia and molasses.)
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey

Salmon
4 (5-ounce) salmon fillets
2 Tablespoons chopped cilantro to sprinkle over top.

Directions:

Teriyaki Marinade

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.

In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Sriracha Sauce


To make the Sriracha sauce, whisk together mayonnaise, 2 tablespoons (or to taste) Sriracha and coconut milk in a small bowl. Set aside.

Salmon


Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Another option is to cook it in a toaster oven. I cover my grill tray with foil and pop my salmon right in.

Place salmon fillets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Presentation

Serve salmon immediately on rice, topped by Sriracha cream sauce. Sprinkle with chopped cilantro.


I've been having so much fun taking pictures of my jewelry and creating art objects. Don't you love these bejeweled phone cases? They are for sale out in my Gallery.

Jeweled iphone or android phone cases 

Queen Bee


Crystal Flowers