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Mahi-Mahi Skewers with Tapenade and Couscous

Mahi-Mahi Skewers with Tapenade and Couscous


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Ingredients

  • 1 cup plain couscous (about 6 ounces)
  • 1 teaspoon coarse kosher salt, divided
  • 1/3 cup purchased tapenade
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 pound mahi-mahi fillets, cut into 1-inch cubes
  • 1 cup purchased pico de gallo, drained

Recipe Preparation

  • Preheat broiler. Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.

  • Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend. Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.

  • Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.

  • Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.

Recipe by Jill Silverman Hough,Reviews Section

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Gazpacho (a traditional chilled soup that originated in Spain) becomes a sa .

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5 Tasty Ways to Turn Foods Black for Halloween

When you think of Halloween, you might think of mysterious black (and harvest orange). But while nature provides plenty of orange-colored foods for the festivities, ebony foods are a little more unusual. (Other than the black burgers at Japanese locations of McDonald’s and Burger King, of course.) So how do you transform innocent everyday foods into deliciously deadly dark treats?

Before you resort to a diet of black beans, black sesame seeds, and black licorice candies, we have several ways to make food dark as night, Halloween-friendly, and delicious!

Tapenade: Usually made from crushed black olives, this chunky dark sauce can be served on its own (as a dip for crackers or pita chips) and can add a hint of darkness to other dishes. Try tapenade spread on sandwiches, over a roast ( Janet McCracken’s Rib Roast with Tapenade ) or steak (Grilled Flatiron Steaks with Tomatoes and Tapenade).

You can also rub tapenade under the skin of roast chicken, or use it to garnish fish ( Mahi Mahi Skewers with Tapenade and Couscous or Sea Bass with Sun-Dried Tomato and Black Olive Tapenade ).

Vegetable Ash: Just because you retired the grill for the season, that doesn’t mean you need to say goodbye to that fresh-from-the-fire flavor. You’ve probably already eaten vegetable ash in cheeses, such as Morbier or Humboldt Fog goat cheese. Now, it’s popping up on menus as chefs add vegetable ash into everything from yogurt to Wagyu beef for its complex flavor.

Try incorporating vegetable ash in your own dishes, by coating meats with it or sprinkling it on white dishes so that the black pops (such as in our recipe for Cauliflower with Leek Ash).

Squid or Cuttlefish Ink: More than just a coloring agent, squid (or cuttlefish) ink is rich in an tioxidants, iron, and umami. It has a distinct, briny flavor that pairs well with seafood. Either ask your fish provider to reserve the ink sacs when he cleans the squid for you, or purchase squid ink in jars and individual packets.

Squid ink is perfect in pasta (like in our Homemade Squid Ink Pasta, Black and Orange Halloween Pasta, or Black Linguine with Orange and Red Peppers), other carb dishes like risotto or rice which absorb the ink well (see: Black Rice with Squid), or even in sauces or vinaigrettes (try our Wild Striped Bass with Charred Leeks and Squid Vinaigrette). (We guarantee the Black Rice with Squid (above) will either disgust or horrify children.)

Coffee: Coffee’s roasted quality, bitterness, and acidity enhance a variety of ingredients—especially anything sweet, bold, earthy or nutty. Coffee enhances the flavor of chocolate—think Mocha Mousse with Sichuan Peppercorns or Cappuccino-Fudge Cheesecake. Coffee complements the earthy flavor of meat, so try it as a rub (Turkish Coffee-Rubbed Brisket), sauce (Short Ribs Braised in Coffee Ancho Chile Sauce), or marinade (Coffee-Marinated Bison Short Ribs).

Dark Cocoa Powder: Natural, unsweetened cocoa powder tastes very bitter and gives a deep chocolate flavor to baked goods. These desserts aremuch better than any Halloween candy: Cocoa Layer Cake, Crisp Cocoa-Pecan Cookies, and Cocoa Brownies. Cocoa can also be used like coffee in savory dishes, such as in our Ancho and Cocoa Carne Asada.


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Blackened Red Fish with Lots of Butter

I guess by now you know if you don’t want to read a bunch of text you can simply scroll through this “no ads” food blog and find the recipe. I, too, get tired of scrolling forever trying to find a recipe and seeing an ad every other paragraph. I have no ads for two reasons, first, I could never figure out how to get them on the blog and secondly I do this purely as a hobby. When, I’m not baking at Lollitop Sweet Shop with son, Paul I may actually find time to fire up some new dishes at home.

This recipe I found while searching for New Orleans fish recipes (nola.com). I love looking at different city’s newspapers that I can find on line for their regional cuisine recipes. I usually pick cities like Louisville (lived there), San Francisco (been there), NYC (been there too) and southern cities like Savannah, Charleston, New Orleans. It’s also fun to come across really good restaurants and I will pick through their menu to find something I might want to recreate. I still have an idea for a dish we had in Aux Baux France in 2012 at Le Varietes (and it is still on the menu must be a favorite) for Poulet Sauce Tapenade Verte. It was a beautiful chicken dish with stacks of green and black tapenade and served with a tower of red rice (which I have).

I can’t wait to try this again, maybe on some shrimp next time or even some chicken wings. Yum. Hope you like the recipe and of course you can use it on any kind of fish.

BLAST FROM THE PAST: These Coconut Banana Puffs have always been a favorite of mine for a little dessert or to serve with brunch. I think the creme fraiche actually keeps the bananas from turning dark. This recipe has had almost 9,000 views. Please take a look and you will be rushing out to buy some bananas and of course make your own creme fraiche.

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This is my “dipping sauce” I make for all kinds of fish. A lot of horseradish, some mayo, sour cream, lemon juice and a dash of Worchestershire sauce.

We drizzled a little more butter over the fish and I served it on top of some parmesan lemon broiled asparagus.


Recipe Summary

  • 2 teaspoons olive oil
  • 2 tablespoons white wine
  • 6 skinless, boneless chicken breast halves
  • 3 cloves garlic, minced
  • ½ cup diced onion
  • 3 cups tomatoes, chopped
  • ½ cup white wine
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh basil
  • ½ cup kalamata olives
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste

Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.

Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.

Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.


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In a small bowl, stir together the sugar, instant espresso, if using, and cocoa powder. Add the boiling water and stir until dissolved.

Combine the coffee mixture in a blender with the milk, bananas, and ice and blend on high until smooth.

Per Serving: Calories 210 Total Fat 1 g (Sat Fat 0.5 g, Mono Fat 0 g, Poly Fat 0 g) Protein 10 g Carb 44 g Fiber 4 g Cholesterol 5 mg Sodium 130 mg

Excellent source of: Calcium, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin B6, Vitamin C

Good source of: Fiber, Magnesium, Manganese, Pantothenic Acid, Vitamin B12

Curried Chicken Salad
Makes: 4 servings
Serving size: 1 cup chicken salad, 1 1/4 cups mixed greens, 1 lemon wedge, and 1 oz. pita chips

1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tbsp. mayonnaise
1 tsp. curry powder
2 1/2 cups cubed cooked chicken breasts (about 1 1/4 lbs.)
1 cup halved red grapes
1/4 cup chopped cilantro
Salt and freshly ground black pepper to taste
5 oz. mixed greens (about 5 cups lightly packed)
4 lemon wedges
4 oz. pita chips

Toast the almonds in a small dry skillet over medium-high heat, stirring occasionally, until fragrant and beginning to turn golden, 2 to 3 minutes.

In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes, and cilantro and season with salt and pepper. This salad will keep in an airtight container in the refrigerator for up to 3 days.

To serve, put a scoop of the chicken salad on a bed of greens on a plate or in a to-go container and sprinkle with the toasted almonds. Add a lemon wedge to squeeze over the greens just before eating. Serve with pita chips, stored in a separate container, if packing.

Per Serving: Calories 400 Total Fat 16 g (Sat Fat 2 g, Mono Fat 4 g, Poly Fat 4.5 g) Protein 36 g Carb 26 g Fiber 4 g Cholesterol 80 mg Sodium 460 mg

Excellent source of: Niacin, Phosphorus, Protein, Selenium, Vitamin A, Vitamin B6, Vitamin C

Good source of: Calcium, Fiber, Iron, Magnesium, Manganese, Potassium, Riboflavin

Garlic basil shrimp
Makes: 4 servings
Serving size: 1 cup shrimp mixture and X cup cooked orzo

2 tbsp. olive oil
1 1/4 lbs. large shrimp (20 to 25 per pound), peeled and deveined
3 cloves garlic, minced
1/8 tsp. crushed red pepper flakes, or more to taste
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper to taste
3 cups cooked orzo pasta (preferably whole-wheat)

Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with the orzo.

Per Serving: Calories 380 Total Fat 10 g (Sat Fat 1.5 g, Mono Fat 5.5 g, Poly Fat 2 g) Protein 35 g Carb 35 g Fiber 4 g Cholesterol 215 mg Sodium 490 mg

Excellent source of: Copper, Iron, Magnesium, Manganese, Niacin, Phosphorus, Protein, Selenium, Vitamin B12, Vitamin D, Vitamin K

Good source of: Calcium, Fiber, Potassium, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Zinc


Teach Yourself How To Cook

5. Despite the fact that "the TV monitor in our office can't stop warning the various parts of the country to bunker down for blizzards," this Epi writer is sick of winter comfort foods and craving spring greens.

6. Day One of Passover for this Epi writer means matzoh -- yea! Day Two? Let's gussy it up with peanut butter. "But, by the third or fourth day of the leaven-less holiday you're likely sick and tired of the dry, tasteless crackers." 

7. "The potato was really good and had everything on it -- ketchup, mayo, pickles cabbage, cheese, couscous, peppers, and more."

8. Which Epi writer has started working in a commercial kitchen recently -- and learned the value of a hearty breakfast?

9. One of the benefits to being an Epi writer for this person is that friendships never wither. Or as he or she puts it: "One of the many perks that come with a professional life in the food world--besides never being hungry, and having the great fortune to taste some amazing culinary creations--is that you can count on staying in touch with your friends on a regular basis, because who do they call when they've got a cooking question? You!"

10. This Epi writer recently discovered that the best meal deal in Cartagena can be found in its historic center -- for only $7.Answers after the jump. 

1. Watch out, cows! Tanya Steel isn't just brining turkeys anymore!

2. You will be happy to learn that Regina Schrambling, Swiss chard and celery are all good friends now and are even planning on taking a trip to Napa together this summer. 

3. So did any of your daughter's green glitter get into the corned beef and cabbage, Siobhan Adcock?

4. How come the other Epi writers didn't get any slices of pie from you, Sara Bonisteel?

5. I pity Sarah McColl during this latest cold snap.

6. How could you ever get sick of Matzoh Almond Brittle, Kendra Vizcaino-Lico?

7. The loaded potato in question was eaten by a friend of Joanne Camas's, not her, in Istanbul.

8. How about banana, peanut butter and scrambled eggs, Carolina Santos-Neves?

9. Having met the charming Kemp Minifie, I can say it's a safe bet she'd have a strong network of friends if she couldn't even boil water.

10. I smell the makings of an all-expenses-paid field trip for all the Epi writers, Patricia Reilly .

1-2 points -- Epi-Foggy: Wrong website. It's Epi-curious, not the other thing, dude.

3-4 points -- Epi-Slogger: Some people love cilantro, some people don't. As far as you're concerned, though, we're talking about parsley.

5-7 points -- Epi-Jogger:  No worries: You're definitely keeping pace. Because just finishing the race means you're a winner. Right?

8-9 points -- Epi-Lawyer: You know your Epi-stuff inside and out. In fact, you're probably one of those commenters who notes whenever one of us contradicts ourselves. In other words, you're on our list now.

10 points -- Epi-Tome: J.C. (Julia Child) on a cracker! Maybe you ought to be writing these quizzes.

How'd you do?

Tagged with: Epicurious, Michael Y. Park, Quiz, Weblogs Comments (0)

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Watch the video: Couscous Shrimp Salad Recipe - CookingWithAlia - Episode 364