We were given some fish (Crappie) and wanted to try something different with it. I decided to create a citrus sauce for the fish and make some rice topped with saffron to serve it with.
Servings (3-4 people):
6 fish fillets
Ingredients for fish Marinade:
1 cup orange juice
2 tablespoons olive oil
1 1/2 teaspoons Thyme Leaves
Ingredients for citrus sauce:
1/4 cup orange juice
1 tablespoon oil
1 cup water
1 tablespoon grated orange/orange zest
1/2 cup brown sugar
saffron — Optional
salt, pepper, garlic powder — desired amount
Prepare your fish fillets and marinade. You will need to marinade the fish for at least 4 hours in the refrigerator. I chose to marinade my fish fillets overnight.
Once fish are ready to bake place in them in an oven safe dish and cover with foil. Pre Heat oven to 400°F. Place fish in oven and cook until ready, which will be approximately 30 - 35 minutes. Be sure to check if they are flaky and cooked since everyones oven is not the same.
While your fish is baking you can prepare your citrus sauce that you can use as a dipping sauce, or topping for the fish fillets. Begin by heating the water and adding the brown sugar to the water. Then add orange juice, oil, salt, pepper, garlic powder, and saffron (optional). Finally add your orange zest to the sauce and allow it to cook until it thickens a bit. Remember to occasionally stir the sauce.
I prepared white rice to go with this dish and added a bit of saffron rice to the top. I guess this was my way of giving it a Persian flavor.
When the fish was ready I topped it with a bit of the sauce and left some sauce for anyone who wanted to add more. The sauce went well with the rice too.
A friend of mine had come over a while back and brought over a salad with tuna and beans on it. Its a perfect addition to any salad and very filling! I am always running out of ideas for what to put on a salad and this was quite tasty, so I wanted to share for anyone else who is always trying to give their salad a bit of variety
Bean and Tuna Salad
Ingredients (2-4 people):
1 package Lettuce
1 can tuna
1 can of beans (black, pinto, red, navy, etc…) — your choice of beans but black beans are pretty tasty
salt and pepper
Chop up the lettuce and add to a bowl. Chop up the tomato and add on top of lettuce. Drain the tuna and add to the salad. Drain and wash the beans and add to the salad as well.
In a different bowl mix the lemon juice, olive oil, salt, and pepper and then pour the dressing over the salad. If you desire a different type of dressing you can mix yogurt, mayo, a tad bit of ketchup, lemon juice, salt, and pepper and pour that over your salad. However, the dressing with mayo is probably not the healthy choice…but its pretty good.
Sometimes you need something quick and easy to eat and a Tuna Salad is the perfect fix for such a situation. Its filling and can be eaten plain, with bread, or even with crackers.
Ingredients (2 -3 people):
2 cans tuna in water — I typically buy the Chicken of the Sea brand
3 sticks celery
pickles –desired amount
mayo –desired amount
salt and pepper
Drain the water from the tuna and add in a bowl. Chop up the celery and pickles and add to the bowl. Add salt, pepper, and any other desired spices. Mix all the ingredients together then add mayo and mix ingredients some more.
Refrigerate for at least 15 - 30 minutes and then serve with bread, crackers, or plain. If you want to make sandwiches you can even place some cheese (american, cheddar, provolone, etc.) slices on the Tuna Salad sandwich.