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The Undercover Cook
Full-time mom & marketing manager in search of interesting food choices, smarter eating and the latest food trends even when time is in precious short supply.
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Category Archives: seafood
Black Bean and Mango Salsa
Normally when I think of Disney I think of park food. It will keep you from starving but it isn’t really what I would call especially “delicious” and there is nothing particularly healthy about it. On my last trip to Disney we tried one of those character dining experiences. I expected fun pictures of Little Dude with the Disney characters and an over-priced slightly below-par meal. I was pleasantly surprised though with a decent buffet lunch. One of the dishes on the buffet, salmon with a black bean and mango salsa, was down right tasty!
This past weekend I created this Black Bean Salsa with our Disney meal in mind. I took a couple of salmon fillets, added a little olive oil and salt and pepper, and cooked them on the grill. I have a wide grate grill and was able to cook the fish directly on the grill, but you could use a grill pan or a hickory board if you prefer.
The salsa is really easy. Just chop everything up, mix in a bowl and then pop it in the refrigerator for an hour or two to let the flavors meld together. Bibbid Bobbidy Boo - perfect delicious healthy meal achieved!
Black Bean and Mango Salsa
2 mangoes, small diced- 1/3 red bell pepper, small diced
- 1/2 shallot, diced
- 1 jalapeno pepper, seeded and diced
- 1 can black beans, rinsed
- 1 clove garlic, finely diced
- handful of cilantro, chopped
- juice and zest of 1 lime
- 1/4 teaspoon cumin
- 1/4 cup olive oil
- salt and pepper
Combine all ingredients in a large bowl. Season with salt and pepper. Refrigerate for at least an hour to all flavors to meld. Serve and enjoy!
Note: Black Bean and Mango Salsa is delicious served with tortilla chips or over grilled meat like chicken or fish.
Other Recipes You Might Enjoy!
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Parmesan Crusted Red Snapper
I have a new obsession – Pinterest! Oh my goodness I can waste hours looking at pretty things, pinning food ideas, find interesting says, browsing fashion ideas and hunting for my next vacation destination! I love pinning things so that I can find them again later.
A week or two ago I saw a pin for MaMa’s Club Tilapia Parmesan which looked tasty despite the fact I don’t really care for tilapia. I took the basic idea, tweaked it a bit and then put it on Snapper fillets. You could really apply this topping to any mild white fish or even chicken if you preferred.
What I love about this recipe is that it is so easy. Depending on how thick you particular fish fillet is, you can pull this in about 15 minutes which is great for any night of the week.
I recommend you cook you fish on a broiler pan. This topping has a lot of fat that runs off as it heats.
I served mine on top of the Garlic Linguini with Roasted Veggies that I shared in an earlier post, but you don’t have to get that elaborate. These filets are perfect as a stand alone entree. Just add some veggies or a salad and you are done.
Parmesan Crusted Snapper
Prep: 5 minutes - Cook time: 10-20 minutes (depending on size of fish) - Makes: 4 servings
- 4 Snapper fillets (or other mild white fish fillets)
- olive oil spray
- salt and pepper
- 1 cup shredded parmesan
- 4 tablespoons butter, room temperature
- 4 tablespoons mayonnaise
- 2 green onions, thinly sliced
- zest from 1 lemon
- 1/2 teaspoon garlic salt
- 3 tablespoons chopped fresh parsley
- 1/4 cup panko brean crumbs
Preheat oven to 350ºF. Lightly spray fillets with olive oil, season with salt and pepper and place on a broiler pan skin side up. Bake until fish are flaky and opaque white.
While fish is baking, place parmesan, butter, mayonnaise, green onions, lemon zest, garlic salt and chopped parsley into a small bowl. Season with black pepper and mix throughly.
When fish is done remove pan from oven. Peal off skin and discard. Turn oven up to broil.
Spoon topping onto each fish fillet and spread out over the top of the fillet. Sprinkle 1 tablespoon of panko crumbs over the topping on each fillet.
Broil fish with Parmesan topping for 1-2 minutes until topping melts and becomes golden. Serve and enjoy!
Other Recipes You Might Enjoy!
Grilled Cobia over Slaw
Seared Scallops with Orange Vinegrette
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Garlic Coconut Lime Shrimp over Coconut Rice
Yeah for Friday! I have to be honest, this week I wasn’t sure I was going to make it to the weekend. I have had highs, lows and stressors in between. However I think I will skip over the complaining explanation of my week and just get right to the best part – tonight’s dinner plan!
After I tough week I like to pamper myself with an extra special dinner. I could go out, but why when I can make the perfect meal at home in 30 minutes and then enjoy it in my pj’s on the couch with a big fat glass of wine? (I can even have more than one glass if I want, since no one has to drive home afterwards! Double yeah for me!)
So tonight’s feast is going to be Garlic Coconut Lime Shrimp with Coconut Rice. Love this recipe because it is rich and indulgent yet very simple to make. The only reason it takes a full 30 minutes to make is because that is generally how long the rice needs to cook.
So if you have had a tough week like I have, I prescribe finding a good movie and watching in your pj’s while savoring a tasty home cooked meal and enjoying a lovely beverage of your choice. I promise it can undo a whole lot stress!
Happy Friday everyone!
Garlic Coconut Lime Shrimp Over Coconut Rice
Prep Time: 5 minutes - Cook time: 30 minutes - Makes: 4 servings
1 cup uncooked basmati rice- 1½ pound, peeled and deveined
- 6 large garlic cloves
- 1 1/2 cup of water
- 3/4 teaspoons salt, divided
- 1/4 teaspoon garlic salt
- 1 jalapeno pepper, seeded, de-ribbed and small diced
- Juice of one lime
- 1 teaspoon lime zest
- 1 Tbsp olive oil
- 1 can (13 oz) coconut milk, divided
- 2 teaspoon Asian red chili sauce
- 1 tablespoon cilantro, chopped
Start cooking rice, following package instructions. When rice is fully cooked leave in pot and set aside.
Place garlic, water and 1/2 teaspoon salt in a blender and pulse a few times. You want to still see chunks of garlic. Pour over shrimp, and put shrimp in the refrigerator for 10 minutes to marinate.
Heat 1 Tbsp olive oil in high heat in large skillet. Strain the water from the shrimp and garlic mixture and add shrimp to the hot skillet. Add the lime juice, diced jalapeño, ½ teaspoon of salt and 1/4 teaspoon garlic salt to the shrimp and garlic. Stir and cook two minutes.
Add 1 cup of coconut milk and red chili sauce to skillet with shrimp. Simmer shrimp until fully cooked (about 2 – 3 minutes). Remove from heat and stir in chopped cilantro.
Add remaining coconut milk (approximately 2/3 cup) to the cooked rice. Stir to incorporate. Spoon rice onto serving dish top with shrimp and sauce. Sprinkle dish with lime zest if desired and serve.
Other Recipes You Might Enjoy!
Grilled Cobia over Spicy Napa Slaw
Southwestern Grilled Shrimp Tacos With Chipotle Cream Sauce
Seared Scallops over Arugula with Maple Pecans Orange Vinegrette
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