Miso Honey Butter Glazed Fish Recipe

As you all know, my husband Bo loves to cook.  You can find him in the kitchen every weekend and during vacations whipping up meals and brainstorming new recipes. For him it is both a stress reliever and hobby. This week, while he enjoyed a week off from work, he asked me for any dinner requests since he was hoping to cook each night.

Always a fan of seafood, I requested an Asian seafood dish. Bo bought the ingredients on Sunday, in hopes of cooking an elaborate dish Monday night. Unfortunately, Katie came down with another round of croup which meant the start of our week was focused on comforting her. Instead of an elaborate dish he created this recipe in just minutes and upon tasting it, we both decided that this marinade and the recipe is one of our new favorite dishes.

While he used the glaze on snapper, it could work on almost any fish, especially cod, sea bass or salmon.

Miso Butter Glazed Snapper

Glaze Ingredients
4 tablespoons butter
2.5 tablespoons white miso paste
2 tablespoons honey
1 tablespoon rice wine vinegar

  • Soften butter then whisk all ingredients together until well combined.

Fish Marinade
1 cup sake
1 cup mirin
2 tablespoons rice wine vinegar
2 tablespoons grape seed or other neutral oil

  • Whisk marinade ingredients together.
  • Score snapper on skin side, perpendicular to the filet.
  • Place in marinade and refrigerate for 30 minutes – 2 hours.
  • Heat enough oil to coat large skillet to medium high heat, place fillets skin side down when oil is hot.
  • Press fillets down on pan with spatula to prevent curling.
  • Cook for 4-6 minute, until skin crispy.
  • Transfer to broiler pan (preheated high) and brush each fillet with 2 tablespoons miso honey butter glaze.
  • Place under high broiler until glaze speckled brown in spots, remove and plate then drizzle remaining liquid from broiler pan on top of fish.
  • Serve with rice and roasted green beans and sprinkling of sesame seeds.
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My Favorite Healthy Breakfast

For less than 300 calories, this healthy breakfast packs in 17 grams of protein and has the same flavor as an everything bagel with cream cheese. The good news is that it keeps me fueled and satiated for hours – far longer than a bagel!

A person of habit, I’ve been enjoying the same breakfast for the past month. While I love oatmeal, yogurt bowls and smoothies, recently I’ve been craving the same thing I ate for breakfast for more than half my pregnancy – toasted English muffins topped with cottage cheese.  I find that this carbohydrate and protein combination keeps me full far longer than many other breakfasts and I love that it is so simple and inexpensive.  In case you aren’t already a cottage cheese devotee, here are a few of its’ many benefits:

  • Low- calorie source of protein and calcium
  • The casein protein in cottage cheese helps prevent hunger pangs.
  • In just one serving, you get a dose of vitamin B12, riboflavin, niacin, folic acid, pantothenic acid, and thiamin.
  • It is a good source of magnesium, which helps maintain blood sugar levels.

So now that you’re convinced that cottage cheese is a rock star ingredient, here are the directions for this delicious breakfast. I debated sharing this “recipe” as it is so simple but after no less than 25 people direct messaged me on Instagram sharing how much they loved it after seeing it on my feed, I decided I needed to share it with everyone!

Ingredients

  • 1/2 cup cottage cheese (Cabot is my favorite brand!)
  • 1 English muffin, toasted
  • Trader Joe’s Everything But the Bagel Seasoning

Directions

  • Split the English muffin and toast to desired level
  • Set toasted English muffins on plate and spread 1/4 cup of cottage cheese on each half
  • Sprinkle a small dash of Trader Joe’s Everything But the Bagel Seasoning on each half
  • Enjoy a bite while you smile because you know that this new breakfast will become a staple in your routine because it is healthy, easy and tasty!

 

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Healthy White Chicken Chili Recipe

Filled with mushrooms, beans and ground chicken this healthy white chicken chili recipe has lots of flavor thanks to the cumin and cinnamon. While the chopping can take a bit of time, this recipe serves 12-14 people so you will have plenty to enjoy and freeze for later!

White Chicken Chili Recipe

Since I’m traveling for work this week, Bo and I wanted to make a large batch of chili today for he and my mom to enjoy this week. Since she is using her precious days off to come help out while I travel, the least we can do is have a healthy, delicious dinner. Since I posted pictures of this dish on Instagram, I’ve received multiple requests for the recipe. It is one of our favorite chili recipes and we’ve already made it twice this fall. I know that chili can be a fairly polarizing topic, particularly in places like Texas – should it have beans, what is the right cut of beef, should the beef be ground or in chunks, what are the types of chilies to use, how spicy should it be – this list could obviously go on forever and if any of you chili fundamentalists out there are reading, this might not be the recipe for you.

All that said, this is a recipe that uses no tomatoes, no cream, gives you a blast of flavor from the cumin and gets its thickness from the beans and just a bit of sauce thickener. It is garnished with scallions, a little sour cream and fresh cilantro which rounds out the freshness and really makes it sing. I hope you enjoy it as much as we do!

White Chicken Chili Ingredients

Ingredients (Makes 12 – 14 servings)

  • 3 tablespoons of vegetable oil
  • 1 pound (500 grams) dried white beans (navy beans)
  • 4 pounds (2 kg) of ground chicken
  • 6 – 8 cloves of garlic
  • Two medium size jalapeño peppers or to taste – also, if you want to add some additional complexity add other green peppers like Poblanos and Serrano
  • 2 large white onions finely diced
  • 1 pound (500 grams) white mushrooms sliced
  • 4 tablespoons of cumin or to taste
  • 1 tablespoon of oregano
  • 2 teaspoon of coriander
  • 1 teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • A pinch of cinnamon
  • 2 to 3 cups of chicken stock
  • Salt and freshly ground black pepper
  • A touch of sauce thickening agent (arrow root, corn starch, Xanthan gum, etc.)
  • Any combination of sour cream, grated cheese, chopped scallions, white onions and/or fresh cilantro to garnish

1) Begin by placing the beans in a pot with enough water to cover them by at least 2 inches

2) Place the pot on high heat and bring to a boil, once the water is boiling, turn the heat on low and leave, uncovered for 2 – 3 hours

3) Meanwhile, place a large sauté pan on high heat, add about 1 tbsp. of oil and start cooking the chicken in batches. It is very important to season the chicken as you cook it. For all 4 pounds, use plenty of salt, fresh pepper, about half the cumin and coriander, and all the garlic and onion powder. The chicken should taste very well seasoned – if it doesn’t, add more salt and spices.

4) Once the beans have soaked up enough water – you’ll know because the water will be well below the level of the beans and they are firm yet edible, begin assembling the chili.

5) Place a large stock pot on the stove over medium heat, add the remainder of the oil and add the garlic and let sweat for a minute, add the peppers and let soften, add the onions and let sweat for a few minutes and then add the mushrooms (there is a school of thought here that the onions should be browned separately here but quite frankly, I don’t think it adds much flavor and it adds a ton of headache).

6) Once the mushrooms release their moisture (you’ll know as there will all of a sudden be a ton of steam coming from the pot), add the chicken, the beans, the stock, and the remainder of the spices and the oregano. Turn the heat on high, bring to a boil and then turn to low to simmer for 2 – 4 hours.

7) Taste and adjust the seasoning adding salt, pepper and cumin to your taste.

8) Serve with any combination of the garnishes.

Looking for a more traditional chili recipe? This healthy turkey chili recipe is delicious!

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