Tag Archives: fish

Goals: Accountability

Even with my goals posted, I still have to read through it daily in order to remember and take action.  Of course the best thing about posting up goals on a blog is accountability so here goes…

  • Update wardrobe. Purchased so far this year – $30 for a sweater, belt and striped shirt (via a Land’s End Canvas LivingSocial Deal), $26 for a sweater and $35 cotten dress perfect for next summer.  I also realize that I need to create a list so that I don’t go overboard so here goes in terms of priority plus my maximum price: 1 pair of dark straight leg jeans ($50),  1 jersey wrap type dress (work/casual; $40),  1 skirt (work/casual; $40), 1 pair of ballet flats or heels (preferably in brown/neutral tones; $70),  1 -2 blouses that are comfy as t-shirts but more  dressed up ($20 each).
  • Eat fish at least twice a week.  At least once – twice a week, I’m making this my default choice. If there’s fish on the menu, I’ll order it (unless it’s fried).  Leaving myself “no choice” is probably the only way I can remember this goal!
  • Don’t focus on saving money too much.  I am constantly reminding myself that I’ve rarely found lower prices on diapers and wipes than at Amazon.com, although I don’t know if this is still true now that they dropped their discount from 30% to 20% only.   I still compare prices way too often.
  • Enjoy parenthood. Sometimes this is easy; sometimes incredibly hard.
  • Exercise on the weekends.  Not happening….
  • Don’t expect others to read my mind.  My poor husband should appreciate this one.  I should also add “not to make mountains out of mole hills.” I sort of “let it go” in terms of a comment he made and the anger dissipated quickly rather than blow up.
  • Pamper myself.  I bought myself an iced coffee,  just because.
  • Let go of my idea of a “perfect” clean house! 

Bonus goal of doing good: Bought co-worker an iced coffee, praised several colleagues that helped me on a big project, looked into joining a credit union.

I’ll do my next update in early December.

Simple Recipe #22: Teriyaki Salmon Skewers with Sesame

As usual, I didn’t really see my husband make the dish but here’s my attempt to pass on a very healthy and good recipe:


Salmon Steak (or Salmon Fillet)


Soy Sauce


Olive Oil

Salt, Pepper

Sesame Seeds

I know that he coated the salmon steak with a combination of mequiste honey, soy sauce, and a bit of sugar and olive oil.  These were cut into thick cubes and put on skewers and broiled in our convection oven for about 15 minutes or so (until fully cooked).  He also added sesame seeds at one point, before or after cooking I’m not sure.  The end result was really amazing, so much that he plans to do the marinade again with chicken or fish.  The meal was completed with a side of mixed green salad with olive oil / salt as dressing. 

I hope to upload a photo or update the recipe with more details soon.  If not, try for yourself and see how easy it is to make a healthy, delicious and simple fish recipe.

By the way, does anyone know if salmon is considered a sustainable fish? Mark Bittman at the New York times had a very informative article about buying sustainable seafood with several recipes that’s worth checking out.  I have no idea if access to this article will be restricted when New York Times begins digital subscriptions so I’ll sum up Bittman’s findings:  If you buy fish at Target, Whole Foods or Wegmans, you’ll know the fish are “sustainable” , i.e. fish that are not being overfished to the point of extinction. However, I’m not sure if the term also includes environmentally friendly fishing or fish-farming practices.

Food Flashback: Baccala

When my husband first told me about baccala, I was very skeptical.  Baccala is Italian for salted cod and very popular in the Ligurian region, as well as Rome and Vicenza.  Because the cod has been preserved in salt, it must be soaked in water for hours in preparation for cooking.   First of all, I had never been a fan of western-style fish. My favorite recipes were either Chinese or Japanese.  Secondly, I like fish to be fresh and well, baccala is the antithesis of fresh!

One bite of my father-in-law’s fried baccala changed my mind.   I believe that was the first time I had baccala?  And then we found an Italian deli that imported excellent salted cod from Canada. My husband started making many baccala dishes, including my favorite — baccala accomodou (or stew).

accomodouThe ingredients are: baccala, green olives, potatoes, carrots, mushrooms, pine nuts, passata or tomato, extra virgin olive oil, white wine, salt and pepper.

My husband usually steams the baccala until it is done.  In the meantime, he sautés the potatoes since that takes the longest to cook.  Then he adds the carrots, mushrooms etc.. in order of cooking time.  To make it more stew-like, he may stir in a bit of water and some wine.  However, it doesn’t have to be too watery.  Finally, he adds the baccala and the passata to add color and tomato flavoring.   When the flavors all come together, it’s ready to serve.

I cannot tell you how much I love baccala…it overturned my notions of fresh fish and made me appreciate cod.  I can’t wait to eat this again (when the weather is cooler) so I can rewrite down the recipe properly.*

* Please note my earlier disclaimer about recipes.  This is a food blog written by the eater, not the chef!

Swordfish with Artichoke Hearts

This recipe could make anyone love fish! Swordfish has an amazing taste and the artichoke hearts and green sauce truly complements the natural flavor. Oh yeah, it’s healthy, too.

Swordfish steaks
Artichoke Hearts (frozen)
white wine
lemon juice
salt and pepper
For the green sauce: capers, green olives, garlic, olive oil

1) Grill or sauté the swordfish steaks until fully cooked. Saute the artichoke hearts with a little white wine.

2) Make the green sauce: blend capers, green olives, chopped garlic in a blender, adding olive oil as needed to mixture.

3) Put the swordfish in a large oven pan. Pour artichoke hearts and green sauce on top of fish. Drizzle lemon juice. Add white wine before sealing pan with aluminum foil. Everything is already cooked; this steaming process allows the flavors to meld and keeps the fish moist.

4) Put in a convection oven and bake for approximately 30 minutes at 350 degrees.

My husband prepared four large swordfish steaks so that we could get two delicious dinners out of this. It was even better the second night!