Five Minute Miso Crusted Fish

Tomorrow I will be flying off to Boston--yes Boston on St. Patrick's Day weekend! Now you may be thinking, how exciting, but what I am feeling is :/ I hate drunked crowds.And being someone from California and Texas- I am not used to the cold and do not even have "warm" clothes ...blah... Thankfully, we are flying back Saturday morning- hopefully avoiding the craziness and not staying long enough to freeze ;) My lab is going to Boston for the annual Society for Research on Nicotine and Tobacco. Although I am not my normally excited self about traveling, I am looking forward to doing some sightseeing and of course, cupcakery crawling! I have already warned my labmates about my obsession :)

I am going to this conference and next week Justin will be gone at another conference. He decided, that we needed a get together for Spring Break before our schedules get to crazy. I'm a bit a-social, and so I am glad he gave me that little "nudge" I needed, because I had  a blast! Let me rewind a second. Since I would be gone for 3 nights, I wanted to make some dinners in advance for while I am gone for the hubby. Justin, suggested that we do a potluck dinner like we used to. I thought that was a great idea because I already planned on cooking dinners for the hubby so I just thought of making more, so that Justin and Luke could have some. And- they came to our place, because Ninja had a puppy party to attend. Yes you heard right, puppy party, to of his dog park fur-buddies were turning a year older! Of course we had to go! Ninja enjoyed a delicious pupcake!

My hope is to post while away at Boston- but I am not sure if we have "free" internet at the hotel or maybe the lobby. So, I may be out for the next three days or I may not be. We shall see! Until then, I wanted to share this recipe that my advisor passed along. Luke is a pescetarianism (vegetarian who eats fish)- and since my dishes usually include meat for the carnivore hubby and I- I thought making fish would be a good middle ground. I remembered by advisor talking about this easy-peasy fish recipe that she makes. So I e-mailed her to get a copy for tonight's dinner. Luke really enjoyed it! I have not done many fish recipes so I am glad to add another one. Remember- I used cod for this recipe but my advisor always uses salmon- feel free to use water floats your boat ;)

MISO CRUSTED FISH

Adapted from My Advisor

INGREDIENTS

Preheat Oven to 350F degrees
Makes 4 fillets

1/4 c. packed brown sugar
3.5 tbsp. low-sodium soy sauce
3.5 tsbp. hot water
2 packets of Kikoman's Instant Miso Soup (comes with tofu chunks and nori)
4 (6 oz.) fish fillets (I used cod, but tilapia or salmon would be great substitutes)

DIRECTIONS

In a small bowl whisk together brown sugar, soy sauce, water and miso soup packets. Set aside. Coat baking dish with cooking spray and lay fish in baking dish (evenly distributing). Pour miso sauce over the fish fillets- spreading sauce over the fillets. Cover baking dish with aluminum foil- folding tight around edges (this will keep the fish moist). Bake for 15-20 minutes until fish is flaky. Yup- that easy! :) 5 minutes- prep, and the rest is baking!

Enjoy,
Chika

Stuffed Tilapia

Happy Martin Luther King Day! Although this day stands for many wonderful things-- I have to say that since I can remember my birthday usually falls on the three day weekend-- which I cannot complain about. Since yesterday was not the typical Sunday-- I met with Justin and Luke to do a late night ice cream run! Don't you love those?! I do. I have started to run again- to at least attempt to keep my wedding weight. Though I am not sure how successful I am--seeing that I reward myself with late night ice cream runs ;)

We went to Cold Stone's. I have not been to a Cold Stone's in YEARS. In Houston, the hubby and I lived near a Marble Slab Creamery which I am not a fan of. Anywhoo- last night we went-- and I was all set for getting my usual (for when I did go)-- Cake Batter Ice Cream mixed with brownie pieces and cookie dough chunks-- quite delicious may I add. But when we walked in they had some interesting specials: Funnel cake topped with ice cream and strawberries AND they had a warm cookie topped with ice cream (both were topped whipped cream).

I was tempted to get the funnel cake because I LOVE funnel cake but I was not in the mood for strawberry. I decided on the cookie, not only because I felt like eating chocolate but also because each year for my birthday with my family (which this year-- I only got to video chat with them)-- I get a Pizzookie from BJs. I cannot lie-- I was missing my Pizzookie and since this cookie treat reminded me of that- I decided to get it! It was small but really yummy! Not BJs Pizzookie yummy but close.

This recipe: I made last week when I hosted Justin and Luke for dinner at our place. I made such a nice meal but it was at night and no matter how hard I tried to photograph the food-- it came out really ugly because of the lack of natural light :( So,  yesterday, I remade the main course for the hubby's dinner. I like seafood-- and I think this recipe was not too hard to make and it was delicious!

STUFFED TILAPIA

Adapted from Better Homes

INGREDIENTS

Preheat Oven to 350F Degrees

INGREDIENTS

FOR THE FISH
4- tilapia fillets (thawed and patted dry)
8 oz. of frozen, cut broccoli (thawed)
1 egg (beaten)
1/4 c. grated Parmesan cheese
4 oz. of cream cheese (I used low-fat)
1 c. of stuffing mix (I used vegetable, herb stuffing)
2 tbsp. of lemon juice

OPTIONAL SAUCE
4 oz. cream cheese (remainder of the 8 oz. block)
1 tbsp. milk
2 tbsp. cooking wine

* I chose not to do the sauce because I felt the stuffed fish tasted yummy and I did not want to make it more unhealthy by adding a cream cheese sauce.

DIRECTIONS

If fish is frozen thaw fish in a large pot filled with hot water (my fish were individually wrapped). Rinse fish and pat dry with paper towels. Set aside.

For stuffing, drain broccoli, squeezing out any excess liquid. In a food processor, combine egg, half of the cream cheese, and Parmesan cheese. Then stir in broccoli and stuffing mix- the mixture will become moldable.

Divide mixture among the 4 fillets (forming a 1 1/2-2 inch round ball). To stuff the fillet- roll the broccoli mixture  into long strips (with the width matching the widest part of the fillet). Place the strip on the fillet (at the end closet to you). Roll the fillet-- securing with wooden toothpicks (not colored toothpicks as the color will bleed).

Place fish in a baking dish with the two tbsp. of lemon juice (you may also grease the baking dish if desired). Once the fish is placed in the baking dish, cover with aluminum foil and bake for 30-35 minute until fish is flaky and stuffing is hot.

Enjoy,
Chika