Making Meals Monday

This week, I have three new things I am having! There are only seafood recipes this week. Healthy eating is going on in our house, so we are eating very little meat. (unless we go out). Here are the new recipes.

Oriental Style Halibut

Ingredients

• 3/4 pound halibut
• 2 strips celery, thinly sliced
• 1 carrot, thinly sliced
• 2/3 cup fresh orange juice
• 1/4 teaspoon ground ginger
• 1 (15 ounce) can pineapple tidbits, drained
• 1 tablespoon cornstarch
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon vinegar
• 1 tablespoon honey

Directions

1. Using a very sharp knife, cut the halibut into 1 inch cubes; set aside. In a medium saucepan, combine the celery, carrots, orange juice and ginger. Bring to a boil, then stir in the halibut.
2. Cover and cook over medium heat for 4 to 6 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through. Using a slotted spoon, carefully transfer the halibut to a plate and set aside.
3. Meanwhile, strain the can of pineapple tidbits; reserving 2 tablespoons of the juice. In a small bowl, combine the 2 tablespoons of pineapple juice, cornstarch, soy sauce, vinegar and honey. Stir into the vegetable mixture in the saucepan.
4. Cook and stir until the mixture thickens and begins to gently boil. Cook and stir for 2 minutes more.
5. Return the halibut to the pan and add the fruit. Cover and cook about 1 minute or until heated through.

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Shrimp and Crab Enchiladas

Ingredients

• 12 (12 inch) flour tortillas
• 8 ounces Monterey Jack cheese, shredded
• 1 (6 ounce) can crab meat, drained
• 1 pound cooked medium shrimp, shelled and deveined
• 1 (20 ounce) can green enchilada sauce
• 1 (8 ounce) container sour cream
• 1 bunch green onions, chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
3. Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
4. Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

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Asian Salmon

Ingredients

• 2 pounds salmon filets, with skin
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 2 cloves garlic, minced
• 1 pinch ground black pepper
• 2 tablespoons minced onion
• 1 tablespoon sesame oil
• 2 cups long-grain white rice
• 1 teaspoon dried dill weed
• 4 cups water

Directions

1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

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See you tomorrow.