Recently, my parents came back from about a week long trip to Alaska where they spent the majority of the trip on a boat fishing and enjoying all the natural beauty Mother Nature has to offer. One of those days spent on the boat was spent fishing for halibut and after a very successful catch, they ended up freezing and transporting 15 pounds worth of wild caught Alaskan Halibut! Me being the foodie that I am couldn’t have been more excited to get my hands on the fish and right away I made my Crispy Fish Tacos with the fillets. Safe to say they were the best fish tacos I have ever had in my life and I do not mean that as an exaggeration. I have never had fresher more tender fish and now I don’t know that I can ever go back to conventional frozen seafood. But for now that I am being spoiled with the fresh fish, I decided to come up with some other yummy recipes. Last week I was looking through my fridge and pantry and noticed I was starting to run low on quite a bit of my staple items. Instead of making a run to the grocery store, decided to make due with what I had and with that this recipe was born. I started by defrosting the fish about 30 minutes ahead and started working on the marinade. After throwing some ingredients to a bowl and whisking it together this soy and honey marinade was born and let me just say that this recipe was a huge hit in my household. Adrian, my boyfriend, is not the biggest fan of fish but he devoured this meal and kept praising me for how good this was. I decided to serve the fish alongside some zucchini and shredded carrots that I tossed in a small amount of soy sauce, garlic powder, and sriracha all atop some white rice. This recipe is incredibly simple and can be used on just about any protein source but I find it goes really well with fish. Fish is a great lean protein source that is also abundant in omega-3 fatty acids which is particularly important for cardiovascular health. With the weather being so dreadful and many of us wanting to spend as little time a possible in the kitchen, this recipe is ideal because dinner can be on the table in no time if you prep the marinade in advance. All you need is 30 minutes to marinate and about 6-7 minutes to cook. Now let’s get into the details of what you will need for this recipe.
(more…)Tag: summerrecipes
Peach Tea
As a kid, I was never really into drinking sodas or very sugary drinks. I was that strange little kid that preferred juice or water over soda and would choose a Snapple peach tea any day over a coke or sprite. I used to love Snapple peach tea as a kid and even into my early adulthood and the only thing that made me ease up on it was learning about how much extra sugar was in it. Recently with the weather being so hot, I decided I would try to recreate that much loved Snapple peach tea on my own while also taking advantage of the fresh peaches in season. After several attempts, I finally landed on this one which I can happily say is just as delicious if not better than the Snapple version. Although I did utilize sugar in this recipe, most of it comes from the peaches themselves. By blending the peaches and keeping the skin on, I was able to preserve some of the fiber as well. This recipe is entirely customizable and you can add as much or as little of the peach simple syrup as you like. Although, I would highly recommend you serve it as I have outlined because I know for a fact that as is it is a winner. Over the last few days I have made this 3 or 4 times because we have been going through it that fast. Whether you’re tired of just drinking water or looking for ways to utilize those delicious summer recipes, I think you will find that this recipe will exceed your expectations. Feel free to scroll to the bottom of the page for the nutrition breakdown.
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Life at the Mesa 