Category Archives: Main Dish

Fish Tacos

November 10, 2013 Sharon Leave a comment

Fish Tacos

Fish Tacos Recipe – Copycat Recipe Bahama Breeze Fish Tacos

Here’s the best fish tacos recipe I’ve found – it’s a copycat recipe from Bahama Breeze restaurant. Just the perfect blend of tropical flavors and spicy salsa. Give this great fish taco recipe a try. You’ll love it!

Yield: 6 tacos, 2 servings

2 tablespoons olive oil
6 (2-ounce) pieces fresh whitefish, cut 1/2-inch thick
Salt and pepper to taste
6 flour tortillas
1 1/2 cups shredded iceberg lettuce
3/4 cup vine-ripened tomato salsa (see note)
1/2 of an avocado, cut into 6 slices
6 cilantro sprigs
Creamy Taco Sauce (recipe below)

Marinate the fish in a ziplock bag with lime juice, minced garlic, cumin, chili powder and adobo seasoning for 1 hour in the refrigerator.

Heat a 10-inch sauté pan on medium-high heat; add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sauté the fish for 2-3 minutes per side, just until it flakes easily and is cooked through to an internal temperature of 145F.

Place the flour tortillas on a dinner plate; top with a moist paper towel and microwave for 20 seconds.

Spread 2 tablespoons of creamy taco sauce around on tortilla. Place one piece of seared fish in the center of tortilla; top each piece of fish with 1/4 cup shredded iceberg lettuce, 2 tablespoons vine-ripened tomato salsa, 1 slice of avocado and 1 cilantro sprig.

How to make the vine-ripened tomato salsa: Place 1/2 cup diced vine-ripened tomatoes, 1/4 cup diced onions, 1 tablespoon olive oil, 1 tablespoon freshly squeezed lime juice, 1/4 teaspoon Kosher salt, 1/4 teaspoon minced jalapeno and 1 tablespoon freshly chopped cilantro in bowl. Using a rubber spatula gently mix until combined; keep refrigerated until ready to serve.

How to make creamy taco sauce: In a small bowl, whisk together 2 tablespoons salsa, 3 tablespoons pepper mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 tablespoons lime juice, 1 teaspoon apple cider vinegar, 2 tablespoons jelly (apricot, pineapple or orange marmalade will each work fine), 1/4 cup sour cream, a dash each cumin and chili powder, a couple dashes hot sauce (I used Cholula chipotle hot sauce). Keep refrigerated.

Hope you will enjoy this great fish taco recipe! It’s really the best you’ll ever have!

Fish Tacos

Sharon Springfield

Fish, Main Dish

Fantastic Baked Fish

October 29, 2013 Sharon Leave a comment

Tonight I made this fabulous baked fish dinner. With home cooked food this good, who needs to go out to dinner?! The next time you’re in the mood for fish, try this very easy and elegant fish recipe. It’s impressive enough to serve guests. Don’t be surprised when they beg for the recipe – yes, it’s that good!

Elegant Baked Fish Recipe:

3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon Chef Prudhomme’s Blackened Redfish Seasoning
1/2 teaspoon curry powder
8 fish fillets
Panko bread crumbs

In a small bowl, combine the first 7 ingredients. Blend well.

Place the fish fillets in a large baking dish. Spread the mayonnaise mixture over all the fillets. Sprinkle with bread crumbs. Bake fish in a preheated 400 degree F oven for 15 minutes. (If you have a convection oven, turn on for the last 5 minutes or if not, use your broiler for a few minutes, until the bread crumbs are lightly browned.)

Serve over rice pilaf with steamed broccoli.

The first time I made this baked fish recipe, my son told me, “You blew this fish right out of the water!” Lol!. What a nice compliment, I think…

Don’t forget to share this on facebook and Pinterest!

Thanks for stopping by my blog and sharing this awesome recipe. 🙂

Sharon Springfield

Main Dish

Creamy Coconut Shrimp

October 26, 2013 Sharon Leave a comment

Creamy Coconut Shrimp

This recipe for Creamy Coconut Shrimp (Chinese buffet style) is adapted from a recipe I found somewhere online. As usual, I modified it so much that I feel I can call it my own version. You can serve this over rice or noodles.

Creamy Coconut Shrimp Recipe:

1 pound medium or large shrimp
1/2 cup coconut cream
2 tablespoons heavy cream or whole milk
1 tablespoon vanilla extract
2 tablespoons butter
1 tablespoon rum
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons sweetened condensed milk

Shell & devein shrimp – rinse – pat dry. Season with salt.
In measuring cup, combine coconut cream, cream (or milk), and vanilla extract.

Melt butter in a sauté’ pan over medium heat. Add shrimp and sauté’ until both sides are golden brown, about 2 minutes each side. Splash in some rum and cook the shrimp for another minute. Set aside.

In a separate pan, add the coconut cream mixture and cook over low heat. Add condensed milk and stir in to mix. When coconut mixture begins to bubble, add additional sugar to taste. Simmer 3 minutes until reduced by one third. Add cornstarch combined with a few tablespoons of water to thicken sauce. Pour sauce over shrimp.

*optional – Mix in 1/2 bag of coleslaw (shredded cabbage & carrots) Heat through.

Serve over steamed rice or cooked noodles.

Creamy Coconut Shrimp

Pin it on Pinterest! http://www.pinterest.com/pin/280278776783943695/

Sharon Springfield

Asian, Chicken, Ethnic - Regional, Main Dish, Rice

Orange Cashew Chicken Recipe

September 9, 2013 Sharon Leave a comment

Orange – Cashew Chicken

Chicken:
1 lb chicken breast, cubed
1/4 cup flour
1 T flour
a couple dashes of paprika & garlic powder
2 T butter

Sauce:
1 cup orange juice
1 T cornstarch
1 tsp ground ginger
1 tsp minced garlic
fresh ground white pepper
1/4 cup orange marmalade

Veggies:
2 cups broccoli florets
1 (4 oz) can sliced mushrooms (drained) or use fresh sliced
2 T diced pimento (or fresh diced red bell pepper)

Toppings:
1/4 cup cashews
1 tsp sesame seeds

Directions:

Put flour, cornstarch, paprika and garlic powder in a large ziplock and mix around until blended.
Add chicken and toss until well coated.

Melt the butter in a large deep sided skillet or a wok. Add chicken (shake off excess flour) and stir fry until
chicken is golden brown and is done inside (firm when pressed on with spoon). Remove chicken to a bowl.

Whisk together the sauce ingredients and pour into the skillet. Add the veggies and stir until sauce thickens
and veggies are crisp tender. Stir in chicken and the toppings. Stir over steamed rice.

Orange Cashew Chicken Recipe

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Sharon Springfield

Main Dish

Chicken Marsala Spaghetti

Image August 25, 2013 Sharon Leave a comment

This is a great, quick dinner recipe: Chicken Marsala Spaghetti. I whipped this up in under 30 minutes. Add some steamed broccoli and garlic bread and you’ve got a delicious, satisfying meal. Here’s what you need to make Chicken Marsala Spaghetti and how to put it together.

Chicken Marsala Spaghetti Ingredients:

1 pound boneless, skinless chicken breasts, sliced into 3/4″ thick cutlets
1 small onion, diced
1 small package fresh mushrooms, cleaned, sliced
1 tablespoon olive oil
1 tablespoon minced garlic
dash of poultry seasoning
1/2 cup Marsala cooking wine
envelope of mushroom gravy mix
2 tablespoons flour
2 cups chicken broth
1/2 cup evaporated milk
2 tablespoons diced sun-dried tomatoes (jarred in oil but drained)
1/4 cup Parmesan cheese (plus more for garnish)
8 oz dried spaghetti, broken in thirds and cooked according to pkg. directions

Chicken Marsala Spaghetti Instructions:

Heat olive oil in deep nonstick frying pan. Sprinkle poultry seasoning on chicken cutlets and place in heated frying pan. Add minced garlic and stir around chicken. Cook over med-high heat until both sides are lightly browned. Remove from pan. De-glaze pan with wine and add the onions and mushrooms. Simmer over medium heat until onions are tender. Sprinkle the dry mushroom gravy mix over the onions & mushrooms.

In a medium bowl, whisk together the flour and chicken broth. Stir this into the frying pan, turn up the heat and stir until mixture becomes thickened. Add the Parmesan cheese and sun-dried tomatoes. Add chicken and any juices from the chicken back into the pan. Stir in the evaporated milk and the cooked spaghetti. Taste it and if you want, add salt & pepper.

That’s it, an easy, delicious dinner that’s nice enough to serve to company yet simple enough to make for a weeknight dinner. To round out your Chicken Marsala Spaghetti dinner, serve with steamed broccoli and garlic bread.

Hope you enjoy the Chicken Marsala Spaghetti Recipe!

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Sharon Springfield

Cooking With Sharon Springfield

Category Archives: Main Dish

Fish Tacos

Fish Tacos

Fantastic Baked Fish

Creamy Coconut Shrimp

Creamy Coconut Shrimp

Creamy Coconut Shrimp

Orange Cashew Chicken Recipe

Orange – Cashew Chicken

Orange Cashew Chicken Recipe

Chicken Marsala Spaghetti

Chicken Marsala Spaghetti Ingredients:

Chicken Marsala Spaghetti Instructions:

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