Asian, Fish & Seafood, Lent, Quick Dinner

Sweet Sticky Swai !


I love cooking fish.  It is quick and easy and healthy.  Of late, I have become a huge fan of Swai.  The fillets tend to be a little larger than tilapia, with the same mild flavor.  Here is an Asian twist on your regular old fish fillet.




2Tbsp of cornstarch

3 Tbsp of honey and soy sauce

Zest of half an orange

1Tbsp of sambal

1tsp of ground ginger

1tsp of white pepper

Sesame seeds for garnish


Sprinkle (through a sifter for better coverage) cornstarch over the fish, make sure you get both sides.


Mix the rest of the ingredients in a bowl, thoroughly.

Arrange the fillets in a skillet, snugly.  You want it to be cozy with the sauce.

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Pour the sauce over the fillets

Bake at 375 for 15-20mins, till the fillets are flakey and cooked through.

Sprinkle with sesame seeds and serve hot with veggies of your choice.



Classics, Dinner, Fish & Seafood, Stew

Sausage and Fish Stew

This is my speedy take on Portuguese fish stew.  Its is hearty and filling and perfect for a protein rich, belly-warming fall dinner.  It pairs best with crusty bread and a glass of red wine–yes, it is white fish, but it also has sausage and it is simmered in a spicy tomato broth.  So, yes, pour yourself a glass and make this stew for your next family dinner.


1lb/6 links of spicy sausage (like chorizo)

1 lb of a fresh white flakey fish ( cod/pollock/haddock)

1 tbsp of parsley, oregano, thyme and red pepper flakes

1 tbsp of olive oil

1/2 tbsp garlic, chopped

1 medium onion, chopped

1, 15 oz can of diced tomatoes

salt and pepper to taste


Add 1/2 tbsp of  oil and fry the cut sausage pieces til brown and set aside.

In the same pan, add 1/2 tbsp of oil in a saucepan and saute garlic and onion till pale golden.

Add the tomatoes and simmer for a few minutes and then add the sausage, herbs and chilli flakes.

At the very end add the fresh pieces of fish, adjust salt and pepper and simmer till fish is cooked through–about 7-8 mins.

Serve hot with bread and wine !



Comfort food, Dinner, Fish & Seafood

Cormeal Crusted Pollock

It seems that I have been on a fish and southern food kick.  This is yet another recipe where I took a southern classic, cornmeal crusted-deep-fried fish and tried to make it healthier and less messy (you the huge oil splaters with deep frying !!!!!!).  Pollock, may sound like an unusual fish but it is actually quite nice.  I tastes like most firm white fish and is much less saltier than cod.  This recipe was experimental, I like it and I will be making it again for myself.  Please try it and let me know how it works.


1lb of pollock, approximately 4 medium-sized fillets

1/4 cup cornmeal (cornbread mix could work too)

3 stalks of scallion, chopped

Cayenne pepper, garlic powder, salt and pepper ( I am not including measurements since this is the place you will be adjusting the flavour to your taste.  I like my crust salty and spicy so I added a little extra dash of salt and lots of pepper).

1/2 Tbsp of olive oil

Just enough water to make the cornmeal come together in a thick paste.


Preheat oven to 375F

Mix all the ingredients together in a bowl till they combine to a thick spreadable paste–kind of like thick peanut butter.

Pat the fish dry and season with salt and pepper and top with the cornmeal topping.

Bake for about 15-20 mins till the fish is cooked through and crust is nice and golden.

Serve hot !!!