Cooking delicious healthy meals is usually the focus of many home chefs. Especially on busy weeknights, when dishing up foods and ingredients you can feel good about serving to your loved ones is most important.
These seafood dishes are full of flavor, with high-quality protein, vitamins, minerals and oils essential to good health, including omega-3s and vitamin D.
Try these Blackened Alaska Cod Tacos as a classic way to spice up your dinner table, or give a sweet heat kick to Spicy Alaska Sablefish in Lettuce Cups with Korean chili paste, miso and honey.
Spicy Alaska Sablefish in Lettuce Cups
*Recipe courtesy of the Alaska Seafood Marketing Institute
- 1/4 cup yellow or white miso
- 1 tablespoon Korean chili paste
- 1 tablespoon honey
- 1 pound Alaska sablefish (black cod), cut into 2-ounce portions
- nonstick cooking spray
- 1 small avocado, pitted, peeled and chopped
- 1-1 1/4 cups cooked sushi rice or quinoa
- 1/2 cup chopped English cucumber
- 1/4 cup thinly sliced halved radish
- 1/2 cup pickled ginger, chopped
- 1/2 cup bottled Asian-style salad dressing with wasabi and ginger
- 8 medium-large butter lettuce leaves
- 1/2 cup cilantro leaves
Directions: Preheat oven to 450 F.
Blend miso, chili paste and honey; spread onto Alaska sablefish portions. Place portions on nonstick cooking spray-coated, foil-lined baking sheet. Roast 5-7 minutes, or until fish is opaque throughout and deep golden brown; cool slightly.
In mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour in dressing. Toss to coat.
To serve, place about 1/3 cup vegetable-rice mixture in each lettuce leaf. Top with one sablefish portion. Sprinkle each lettuce cup with 1 tablespoon cilantro leaves.
Blackened Alaska Cod Tacos
*Recipe courtesy of the Alaska Seafood Marketing Institute and Sari Diskin
- 2 cups slaw mix
- 2 tablespoons mayonnaise
- 1 teaspoon hot sauce, plus additional for serving
- 1 lime, divided
- salt, to taste
- pepper, to taste
- nonstick cooking spray
- 1/2 pound Alaska cod
- olive oil
- blackening seasoning, to taste, plus additional, divided
- sea salt, to taste
- 4 small flour tortillas
- 1 avocado, sliced
Directions: Preheat oven to 400 F.
In bowl, mix slaw with mayonnaise, hot sauce, juice from 1/2 lime and salt and pepper, to taste; set aside.
Line baking dish with parchment paper and spray with nonstick cooking spray. Place Alaska cod on top and coat lightly with olive oil. Generously season with blackening seasoning and sea salt, to taste.
Bake 5 minutes, set oven to broil and broil 3-5 minutes. When fish is done (when it flakes easily with fork and is opaque throughout), remove from oven and break into small chunks with fork.
In flour tortillas, add avocado and slaw. Top with chunks of cod and drizzle with additional hot sauce, squeeze of lime juice from remaining 1/2 lime and additional blackening seasoning.
Blackened Alaska Cod Tacos photo courtesy of Sari Diskin
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