Jean, I got my spiralizer today! I hope to be able to play this weekend!
Also, your noodle dish looks and sounds really good!
My dinner is a
C@H dish.
grilled cilantro fish in coconut broth with Thai Mango Salad
Cuisine for Two (shrimp cover) page 64-65
DOUBLE Broth!!!!!
Serves 2
FOR THE FISH—
1/2 cup packed fresh cilantro leaves and stems
1 clove garlic
3 Tbsp. lime juice, divided
Pinch of salt and red pepper flakes
1 Tbsp. olive oil
2 fresh halibut or grouper fillets (4–6 oz. each)
FOR THE BROTH—
2 Tbsp. minced shallots (4)
2 Tbsp. minced fresh ginger (4)
Minced zest of 1/2 a lemon (1)
11/2 tsp. vegetable oil (3)
1 cup light coconut milk (2)
3 Tbsp. low-sodium chicken broth (6)
1 Tbsp.sugar (2)
1 tsp. fish sauce (2)
1 serrano or Thai chile pepper, thinly sliced (2)
1/4 cup diced red bell pepper (1/2)
Torn fresh mint leaves
Coat grill with nonstick spray; preheat to medium-high.
Mince cilantro and garlic with1 Tbsp. lime juice, salt, and pepper flakes in a food processor. Drizzle in olive oil and transfer mixture to a shallow bowl. Add fish and marinate for 15 minutes.
Sauté shallots, ginger, and zest in vegetable oil in a saucepan over medium-low heat until soft, 5 minutes. Add coconut milk, broth, sugar, fish sauce, and remaining 2 Tbsp. lime juice. Simmer broth 2 minutes. Stir in chile pepper. Reduce heat and keep broth warm. Remove fish from marinade, discarding remaining marinade.
Grill fish over direct heat, covered, for 5 minutes. Turn fillets over, cover, and cook until firm, 5–7 minutes more. To serve, divide broth between two bowls, add fish, and garnish with bell pepper and mint leaves.
Per serving: 462 calories; 36g total fat (23g sat); 42mg chol; 14g carb; 318mg sodium; 2g fiber; 26g protein
thai mango salad
This cool, crisp salad complements hot fish fresh off the grill.
Makes 2 servings (1 cup) Total time: 10 minutes
1 Tbsp. lime juice
11/2 tsp. brown sugar
1/4 tsp. low-sodium soy sauce
Salt to taste
1/2 cup peeled, pitted, thinly sliced underripe mango
1/2 cup julienned jicama
2 Tbsp. minced fresh cilantro
1 Tbsp. red or green chile pepper, sliced
Combine lime juice, brown sugar, soy sauce, and salt in a bowl, stirring to dissolve sugar.
Toss mango, jicama, cilantro, and chile pepper in dressing. Serve salad at room temperature.
Per serving: 53 calories; 0g total fat (0g sat); 0mg chol; 14g carb; 25mg sodium; 2g fiber; 1g protein
I can not tell you anything about the Mango Salad. We didn't make it. I'm ditching the rice and green beans. Just too hot. I spent part of my afternoon cubing a honey dew. cantaloupe, and seedless watermelon for a melon salad later this week. And we obviously have plenty of melon, so we'll have some mixed melon on the side instead.