Kale With a Side of Fries » » Fish http://oldsite.kalewithasideoffries.com with Tracey Lemle, Certified Health Coach Mon, 20 Nov 2017 19:08:27 +0000 en-US hourly 1 http://wordpress.org/?v=4.1 Untitled at The Whitney http://oldsite.kalewithasideoffries.com/untitled-at-the-whitney/ http://oldsite.kalewithasideoffries.com/untitled-at-the-whitney/#respond Mon, 21 Mar 2016 21:47:18 +0000 http://oldsite.kalewithasideoffries.com/?p=747

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Untitled at The Whitney is my new favorite spot! In addition to the museum itself, the gorgeous building and the excitement of the Meatpacking district, the restaurant is seriously delicious! Most of the dishes are completely KWSOF approved and are so unique that it’s hard to choose just one thing. So on my first visit, I choose three dishes!

The star of the show was definitely the smoked arctic char, soft boiled egg & potato pancake. Then I had to try the cauliflower with cardamom custard (made with coconut milk so it was dairy free!) Completely full but willing to keep pushing through, I had the black bass with field peas, fennel & preserved tomato.

I can’t wait to go back and try all new things!

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]]> http://oldsite.kalewithasideoffries.com/untitled-at-the-whitney/feed/ 0 Mustard Salmon http://oldsite.kalewithasideoffries.com/mustard-salmon/ http://oldsite.kalewithasideoffries.com/mustard-salmon/#respond Mon, 26 Jan 2015 18:09:09 +0000 http://oldsite.kalewithasideoffries.com/?p=252

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]]> Mustard Salmon
This recipe reminds me of my Mom’s home cooking. I grew up eating Salmon pretty often and this was a recurring recipe in our household. It’s probably one of the easiest recipes to make because there is no prep other than mixing 2 mustards and some dill together and basically no kitchen cleanup afterward. I make this dish when I want something home cooked but don’t have time to do much else.
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Mustard Salmon
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • Salmon (approx ½ pound per person - wild is best)
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Grainy Mustard
  • Pinch of dill
Instructions
  1. Pre-heat oven to 350 degrees
  2. In a small bowl, mix mustards and dill (to taste)
  3. Spread over salmon evenly
  4. Bake or broil for 10-12 minutes

 

]]> http://oldsite.kalewithasideoffries.com/mustard-salmon/feed/ 0 Chilean Sea Bass http://oldsite.kalewithasideoffries.com/chilean-sea-bass/ http://oldsite.kalewithasideoffries.com/chilean-sea-bass/#respond Tue, 20 Jan 2015 19:30:11 +0000 http://oldsite.kalewithasideoffries.com/?p=159

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]]> Chilean Sea BassThis recipe is so delicious and so simple! Chilean Sea Bass has a buttery taste as is, so just a little bit of this marinade will shock you with how indulgent it tastes yet it couldn’t be healthier. I have made this while entertaining and it always gets such a great review!

Ingredients:
~ 1lb sea bass (cleaned)
~ 2 garlic cloves, minced
~ 1 tablespoon Extra virgin olive oil (evoo)
~ 1 tablespoon fresh parsley
~ 2 teaspoons ground black pepper
~ 1 teaspoon salt
~ 2 lemon wedges
~ 1/3 cup white wine vinegar or 1/3 cup of white wine
(both optional)
Directions:
~ Preheat oven to 450F°
~ In a cup, mix garlic, evoo, salt and pepper
~ Place fish in a baking dish and rub oil mixture all over
~ If using vinegar or wine, pour liquid over fish
~ Bake fish uncovered for 15 minutes, then add parsley and continue
baking for 5 minutes (or until the thickest part of the fish flakes easily)
~ Garnish with lemon

]]> http://oldsite.kalewithasideoffries.com/chilean-sea-bass/feed/ 0 Filet of Sole Taco Bowl with Mango Dressing http://oldsite.kalewithasideoffries.com/dinner-recipe-1/ http://oldsite.kalewithasideoffries.com/dinner-recipe-1/#respond Fri, 16 Jan 2015 17:53:47 +0000 http://oldsite.kalewithasideoffries.com/?p=51

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]]> Filet of Sole Taco BowlI love this recipe! I found the vegan version of the recipe from a blog and decided to add filet of sole to it so it felt more like fish tacos but as a salad instead. The mango dressing is so unique and couldn’t be easier to make. The sweetness of the dressing is slightly masked by the other ingredients and it all just goes together perfectly. I also love how this isn’t a traditional taco bowl, perfect for wowing your next dinner guest.
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Filet of Sole Taco Bowl with Mango Dressing
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 piece of filet of sole (or other white fish you prefer)
  • ½ cup dry green lentils, rinsed
  • 1 can black beans (15 once can)
  • 1 avocado, diced
  • 1 cup of chopped purple cabbage
  • 1 ½ medium tomatoes, diced
  • ½ cup of fresh mango or defrosted frozen mango
  • Juice of 1 lime
  • 1 tablespoon of apple cider vinegar
  • ½ tablespoon of rice vinegar
  • 1 tablespoon cumin
  • ½ tablespoon paprika
  • ½ teaspoon chili powder (optional)
  • Extra virgin olive oil
  • Salt & pepper to taste
Instructions
  1. Place all dressing ingredients into a blender and blend until smooth
  2. Taste and adjust as necessary, set aside
  3. Sautee fish in a saucepan with a drizzle of evoo, flip sides after a minute or 2 or until fish starts to slightly brown, set aside
  4. Place lentils and water into a pot. Bring to a boil and cover, lower heat for about 25 minutes (it’s okay if there is some wetness but you want most of the water gone)
  5. Rinse black beans and add to he pot
  6. Add cumin, paprika, chili powder, salt & pepper and mix well – add more seasoning if needed
  7. Cut avocado, tomatoes and purple cabbage into pieces
  8. Cut fish into pieces
  9. In a bowl, mix all ingredients and dressing together – can be enjoyed warm or put in the fridge for 30 minutes for a cold dish

 

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