Pan Seared Fish With Cooked Tomato Salsa

I went and bought avocados from the fresh fruit and vegetable market in Dubai and wanted to use them to make a tomato and avocado salsa. I thought pan seared fish would go well with it. After I was done chopping the tomatoes, I sliced open the avocados and it turned out that each one of them was rotten from the inside!! So much for buying "fresh" fruits and vegetables! Since I didn't want to waste the tomatoes, I decided to make a quick cooked tomato salsa. It turned out quite delicious, considering it only took me 10 minutes to make it. Do give it a try...its yummy and very light.

Calories: Approx. 250-280 per serving

Makes: 2 servings

Ingredients:

For the tomato salsa:

2-3 medium tomatoes, diced

1 medium red onion, sliced into half circles

1 green chili, finely chopped

1/8 tsp cumin powder

Salt, to taste

1/8 tsp paprika (optional)

1 big handful cilantro, chopped

Juice from 1 small lime

1 tsp olive oil

For the fish:

200-250 grams of fish fillet (Mahi Mahi, Tilapia or any white fish), divided into 2 equal portions

2 cloves garlic, finely chopped

Salt and freshly crushed black pepper, to taste

1 tsp olive oil

In a small pot, heat oil and add garlic. Then add the onions and stir fry for 3-4 minutes before adding the tomatoes. Add the green chilies, salt, paprika, cumin and half the cilantro. Cook on medium heat for 5-7 minutes, till tomatoes and onions are soft and have a thick consistency. Squeeze the lime juice on the salsa and sprinkle the rest of the cilantro (saving a little for garnishing later). Cover and keep aside.

Separately, in a flat pan, heat the olive oil and garlic together on a low flame. When the garlic begins to sizzle (but before it starts to brown), increase the heat to medium and add the fish fillets (after sprinkling salt and pepper on one side), spiced side down. Sprinkle the exposed side of the fish with salt and pepper as well. Cook fish for approximately 4 minutes on each side (time differentiates depending on the fillet's thickness) till its flaky and done.

Put a generous portion of the tomato salsa on a plate. Carefully place one fish fillet on top and garnish with a few cilantro leaves. Serve immediately.

Note: Do not keep flipping the fish. Let one side cook completely before turning it over and letting the other side cook.

Asian Bok Choy Slaw

This slaw is perfect as a side for a variety of dishes, especially burgers and other grilled meats. The flavors are bold, yet not over powering or overwhelming. And the best part is the unbelievably low calorie count!

Calories: Only 35 per serving (each serving being 3/4 cup)

Servings: 4-6

1/4 cup rice vinegar

1 tbsp sesame oil

2 tsp sugar

2 tsp dijon mustard

1/4 tsp salt

6 cups bok choy, thinly sliced (including more than half of the white stem)

2-3 cups carrots, shredded

2-3 scallions/green onions, thinly sliced

2 handful cilantro, chopped

1-2 handful roasted peanuts, crushed

Make a dressing with the first 5 ingredients and keep in the fridge. About 10 minutes before ready to serve, combine the other ingredients and then the dressing. Mix well and serve.

Note: Even though I prefer it crunchy, you can mix the dressing with the veggies ahead of time and refrigerate. The flavor will be just as good, but it will lose its crunchy texture.

Minced Chicken with Chilies and Cilantro in Lettuce Cups

A super easy (and healthy) recipe that's high in flavor. A must try!

Makes: 6-8 servings

Ingredients:

500 grams chicken mince

6 garlic cloves, chopped

4 small green chillies, finely chopped

3 red chillies, finely sliced into thin, long sticks

3 stems green onions, sliced into thin, long sticks

1/2 medium sized yellow onion, chopped

1 tbsp fish sauce

2 lime leaves, finely sliced

1/4 bunch fresh mint leaves

1/4 bunch fresh cilantro leaves

Salt, to taste

1/2 medium sized red onion, finely sliced

2 limes, juiced

Iceberg lettuce cups

2 tbsp vegetable oil

Heat oil in a large wok. Add the minced chicken and stir till it starts to turn white. Add garlic, yellow onion and chillies and stir-fry for a minute. Quickly add fish sauce, red onion, lime leaves, herbs and salt. Cook for another minute. Add the lime juice and remove from the stove. Arrange the lettuce cups on a platter and scoop the minced chicken into them. Serve.

Note: While stir frying, add 1 tablespoon of finely chopped ginger, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar and 1/2 teaspoon of rice vinegar to make the wraps more juicy. These ingredients increase the number of calories slightly, but add more flavor.

Warm Zucchini and Tomato Salad

On a day when you want to have something light, yet filling for lunch or a substantial side for dinner, this recipe is for you. Its simple, yet so delicious and juicy. If you're not a big zucchini fan, you can make it with just one layer of tomatoes and it will turn out just as good.

Makes: 4-6 side servings

Ingredients:

3 tbsp extra virgin olive oil

1-2 garlic cloves, chopped finely

Juice of 1 lemon

Salt, to taste

Black Pepper (freshly crushed), to taste

1/2 tsp dried oregano

2 medium sized zucchinis, sliced into 1/2 inch circles

2 medium tomatoes, sliced into 1/2 inch circles

1/2 white onion, thinly sliced

Handful chopped fresh parsley

Preheat oven to 200 C (abut 400 F). Take the first 6 ingredients and mix them well in a bowl. In an oven proof, glass dish place the zucchini and brush half the olive oil and lemon dressing over it. Then, place the tomatoes on top and brush the remaining dressing over them. Garnish generously with onion and chopped parsley. Place in the oven for about 20-25 minutes. Serve hot or warm.

Note: You can add 1/4 cup of fresh grated parmesan cheese to the top before putting it in the oven. The baking time would probably be reduced so as not to burn the cheese.