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Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

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Greek Millet Saganaki with Grilled Ono and Ouzo

Saganaki

I am officially a huge fan of millet. This is the 2nd really great recipe I’ve made with this grain and it was delicious. I suppose if you don’t have millet, you could use orzo or pearl couscous, but really, get some millet!

This is made in a few different steps, the millet is cooked separately, then stirred into the tomato and pepper mixture and then the fish is cooked in a different pan and added to the top.

The original recipe used shrimp, which would be great of course, but I had some frozen Ono* that I used (defrosted). Halibut or cod would also probably be delicious! Oh and I always thought saganaki was just the flaming cheese — apparently it refers to the actual frying pan that you maybe flame the cheese or say, cook tomatoes, peppers, olives and millet. Who knew? well, I guess I do now. Okay, carry on with the recipe.

Greek Millet Saganaki with Grilled Ono and Ouzo
Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck — a cookbook that is quickly becoming one of my favorites!
3 Tbsp olive oil (divided)
1 1/4 cups chicken or vegetable broth
3/4 cup millet
1 . . . → Read More: Greek Millet Saganaki with Grilled Ono and Ouzo

Thai Style Fish Cakes

Thai Style Fish Cakes

These were very good, and although time consuming, worth it. Although not really a practical, say Wednesday night dinner, this was a fun Saturday afternoon project. We actually made them a few weeks ago, when it was still pretty cool here in Portland, but if you were to grill these, I’d think they’d still be a pretty good hot weather choice.

The original recipe did not call for any kind of binder in the fish cakes. I honestly did not trust my ability to keep the fish cakes together without one so I added an egg white. You do what you need to do there. For serving, you’ll want some spinach leaves, basil leaves and maybe some rice.

One important thing before we get to the recipe and photos — this is my friend Michael Grenley. I met him in Flagstaff, AZ in 1995 where we worked together at NAU. He’s one of the nicest people I’ve ever met in my life. He’s a husband and a father and has a lot of worried family and friends right now. He’s been missing since July 19th from the Phoenix/Glendale area. Please help us find him. . . . → Read More: Thai Style Fish Cakes

Miso Glazed Cod and the Oregon Coast

Miso Glazed Cod

This is a recipe that is surprisingly good for how simple it is. Really. Make it and you will go, “Wow! I am so surprised. That was so simple.” It makes a great weeknight dinner and reheats well for lunch the next day. I’ll usually either halve the recipe below or if I know for sure I want leftovers for lunch, just go ahead and make a full recipe with all six fillets.

I’m also a big fan of this recipe because I have only recently (within the last couple of years) discovered how wonderful miso is. I have a refrigerator with 3 tubs of miso in it right now: blond miso (which I used for this), red miso and barley miso. Miso, miso, miso!

Miso Glazed Cod
Adapted from a recipe by Ellie Krieger
6 (6-ounce) black cod fillets, or regular cod fillets
1/3 cup low-sodium blond or white miso
1/4 cup dark brown sugar
1 tsp toasted sesame oil
2 tbsp mirin (Japanese cooking wine)
Cooked brown rice, assorted sauteed vegetables
Toasted sesame seeds and scallions, for garnish

Preheat the broiler, then rinse fish fillets and pat dry with paper towels. In a small bowl, combine the miso, brown sugar, sesame oil and . . . → Read More: Miso Glazed Cod and the Oregon Coast

Mahi Mahi with Parmesan Almond Crust

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This was a surprise. I was not expecting it to be anything other than a way to use up some frozen mahi mahi from Trader Joe’s (the kind that’s frozen, in the marinade). But, hey, this was delicious! The yogurt gave it a nice tanginess and the almonds and parmesan are a wonderful combination. Plus, anytime you can spend about $6 on fish and make a great dinner, it’s a win!

Since I did use the marinated mahi mahi, I just rinsed each piece of fish under cold water and removed any marinade. So, then I felt free to salt and pepper myself. Not a lot of salt just a sprinkle on the fish, then a pinch in the almond-parmesan coating.

I also just coated the top of the fish, as I wasn’t convinced the bottom would be un-soggy (even with the rack-on-top-of-the-baking-sheet method). Next time I may try to coat all of the fish and see what happens, but just coating the top worked well and was quite flavorful.

Mahi Mahi with Parmesan Almond Crust
Adapted from a recipe by Ellie Krieger
1/3 cup 2% plain yogurt (I used Greek style)
1 large egg white
1 tbsp Dijon mustard
1/4 cup panko breadcrumbs
2 tbsp parmesan . . . → Read More: Mahi Mahi with Parmesan Almond Crust

Mediterranean-Style Baked Halibut Steaks

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This is a great, quick meal. I found this recipe online, at Bigoven.com when I was looking for something to do with frozen halibut steaks.

Sometimes I make this at night (not even for dinner) and we take it for lunches the next day. It reheats well and is always tasty. Plus, best of all, it is a great use for the wild, frozen halibut steaks that they have at Trader Joe’s. Thus, it qualifies as a Cheap Fish Project.

If you do use steaks, just cut the skin off if you prefer (I do) and defrost if your fish is frozen. You could of course, use fillets here but it works just wonderfully with the steaks.

Mediterranean-Style Baked Halibut Steaks
Adapted from a recipe on Big Oven
1 tbsp olive oil + more for baking dish
1 small zucchini, chopped
1/2 white onion, diced
2 cloves garlic, minced
1/4 tsp dried thyme or oregano
1/4 cup white wine
1 small tomato, diced
1/4 cup crumbled feta cheese
salt & pepper
2 6-oz halibut steaks

If your halibut is not defrosted, you can do that in some cold water. Just submerge the package for 15 or so minutes and that should do it.

halibut

Preheat oven to 450 degrees . . . → Read More: Mediterranean-Style Baked Halibut Steaks