fish

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

At least once a month it’s sinigang-time at my house. The protein I use most often is pork, but sometimes I use shrimp (Sinigáng na Hipon), fish (Sinigáng na Isdâ), beef (Sinigang na Baka) or chicken (Sinampalukang Manók). One can use any part of the pig for sinigang, but my personal favorite cuts are the ribs and/or tails. This morning I found fresh ribs at my butcher, which I turned into this not-so-ordinary sinigang (chard and lotus roots are not commonly used in sinigang).
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Bon Appétit !   Life is Good !
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Tacos De Pescado (Grilled Fish Tacos)

Tacos De Pescado (Grilled Fish Tacos)

I just realized that lately, I prepare tacos at least ones a week, sometimes even more often.
Of course, this makes perfect sense, since they are very tasty, easy to prepare and the possible variations are endless. I have them for any meal of the day, breakfast, lunch, dinner or snack.
My favorite taco is……..always the one I presently prepare and eat, no matter if they are soft or crisp, contain lots of “stuff” or just a few basic ingredients. They can contain beef, pork, fish, crab, shrimp, chicken, duck, chorizo, egg, guacamole, refried beans, shredded lettuce, shredded cabbage, onions, chiles, cheese, salsa Mexicana, salsa verde, black beans and a myriad of other stuff. As long as it is tasty, anything (well, almost anything), goes. 🙂
For today’s tacos, I used fresh cod fillets I got this morning at the “International Market”, a lonely Haas Avocado which was sitting all but forgotten by herself on a shelf in the pantry, and leftover red cabbage slaw, to which I added a bit of kernel corn . The result was, dare I say, as with all my tacos, smashing 🙂

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Bon Appétit !   Life is Good !

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Click here for more  Tacos  on  ChefsOpinion
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Tacos De Pescado (Grilled Fish Tacos)

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Tacos De Pescado (Grilled Fish Tacos)

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Tacos De Pescado (Grilled Fish Tacos)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Sauteed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings & Scallions

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Today’s post on  “Hans’ Lighter, Healthier Comfort Food” 

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Week One – Wednesday Dinner
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Sautéed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings & Scallions
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Click here to see all pictures and Cooking Instructions
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Who would have thought that red beet leaves are so yummy? !
Definitely not me, having never even considered cooking them before. But now that I have been looking into a more balanced, healthier diet, I have discovered a number of ingredients I will use in the future which will both expand my repertoire and at the same time improve my nutritional values.
Some of you might wonder why I have added cheese to this dish, since parmesan and fish does not usually end up on the same plate, but here , in my opinion, it just goes perfect with the vegetable, so in this case it won against  traditional restrictions.
And as far as the Aji Amarillo Sauce is concerned, because of its versatility, the bottled version has become a bit of a go-to condiment for me, convenient and oh-so-good 🙂 .

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Bon Appetit ! Enjoy a Healthy, Happy Life !
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Sauteed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings & Scallions

Sautéed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings & Scallions


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Sauteed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings & Scallions

Sautéed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings & Scallions


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Roasted Red Snapper

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Many  folks have asked me why I don’t feature more fresh fish on my blog, since I live right by the ocean.
Well, maybe you’ll understand when I tell you that the featured snapper below has actually cost $ 24.00, head, tail and guts included! I bought it at my favorite neighborhood Asian market where all seafood is extremely fresh and at the same time much cheaper than anywhere else around here, but still…..
So, there you have it, I love fresh seafood, but with the prices nowadays, I can’t afford it as often as I wish 😦
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Bon Appetit !   Life is Expensive !
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Roasted Red Snapper

Roasted Red Snapper

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Roasted Red Snapper

Roasted Red Snapper

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Preparation :
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gut and scale the snapper, season inside and out with lime juice, soy sauce, sriracha and kosher salt, bake at 430F until  cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

gut and scale the snapper, cut off fin’s, season inside and out with garlic oil, lime juice, soy sauce, freshly  ground black pepper and kosher salt, bake at 430F until cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

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to serve, drizzle with lime juice and accompany with roasted tomato salsa

to serve, drizzle with lime juice and accompany with roasted tomato salsa

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Roasted Red Snapper

Roasted Red Snapper

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Roasted Red Snapper

Roasted Red Snapper

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Roasted Red Snapper

Roasted Red Snapper

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Roasted Red Snapper

Roasted Red Snapper

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Roasted Red Snapper

Roasted Red Snapper

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Roasted Red Snapper

Roasted Red Snapper

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Sautéed Swai Filet In Brown Caper Butter



This  evening  I tried a new type of fish which I never had before:  Swai .
When I first saw the fish being sold for $ 4.00 a pound I was naturally very sceptical and went on a bit of research online. Much to my surprise, this seems to be a good choice, healthy and recommended by  fish authorities.
So, with my suspicion nullified I went on to prepare the fish this evening and I must say, it was excellent. Sweet, flaky, white flesh, great taste 🙂

Bon Appetit !   Life is Good !

Sauted Swai Filet In Brown Caper Butter

Sauted Swai Filet In Brown Caper Butter

Sauted Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter



Preparation :

season fish with sea salt and cayenne pepper, dredge in a mixture of half corn starch, half panko bread crumbs

season fish with sea salt and cayenne pepper, dredge in a mixture of half corn starch, half panko bread crumbs

saute filets in butter until golden on both sides and cooked through, reove from pan, reserve, keep butter on heat until starting to foam and brown

saute filets in butter until golden on both sides and cooked through, remove from pan, reserve, keep butter on heat until starting to foam and brown

meanwhile, saute cooked ptatoes in garlic oil until golden, add diced peppers, saute another minute

meanwhile, saute cooked potatoes in garlic oil until golden, add diced peppers, saute another minute

add tomatoes, season with salt and pepper

add tomatoes, season with salt and pepper

transfer potatoes to serving dish

transfer potatoes to serving dish

top with fish

top potatoes with fish filets

top fish filets with peeled, sliced lemon

top fish filets with peeled, sliced lemon

add capers to hot brown butter, saute for a few seconds

add capers to hot brown butter, saute for a few seconds

top lemon slices with chopped italian parsley, top wit brown caper butter

top lemon slices with chopped italian parsley, top wit brown caper butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter



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please be so kind and click on the video on the bottom of this page.  Thank you 🙂






Grilled Portuguese Sardines

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During  the time Maria and I were living in Madeira, Portugal,  we usually had grilled sardines at least twice a week. There was this beautiful restaurant, built into a cave in the rock’s below our apartment building, just a three minute walk, which served these wonderful, fresh, juicy, tasty sardines off a wood fired grill. Adorned with just lemon wedges, a small green salad with onions and rustic sour dough bread, this was the perfect meal every time and I remember them very fondly, both for the great food, as well as the romance the surroundings provided to Maria and I.
I usually had all my dinner’s in Madeira with a bottle (or two) of Gatão Vinho Verde, while Maria usually stuck to her diet coke.
While shopping for food on saturday, I came across these great looking (frozen) Portuguese sardines and I just had to get them. I prepared them the way they are usually prepared in simple restaurant’s and homes by the sea – some sea salt inside and out, brushed with olive oil and quickly grilled or sauteed. Then a squirt of lemon or lime and voilà – sardine heaven.

Bon Appetit !   Life is Good !

– and yes, Bella and I had all twelve of them at once…….. 🙂
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Grilled Portuguese Sardines

Grilled Portuguese Sardines

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Bonefish Grill – Weston, Florida : Mediocre – At Best

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Today  I had the fortune of meeting an old friend again after we hadn’t seen each other for many years. We went to have lunch at the bonefish grill in weston, florida. My friend has been there before but only monday evenings, because like me, she does not like to wait in line at a restaurant and usually there is a long line to get in. After hearing this I expected a first class experience. Weston is a affluent area and folks usually have the means to pay good money for good food. Upon entering and being seated at a nice table, the first thing I noticed was the brown butcher paper covering the tables. Now, while this might be appropriate at a hamburger joint, I find this completely inappropriate at a restaurant in this price category. Next thing, no waiters. Instead, cooks? in their uniform acting as servers. Despite this though, I thought our server / cook did a good job, he was friendly, quick and efficient.
As for the food, it was not bad, but far from being good. Mediocre would be my honest , generous judgement.
The ceviche was generous in portion size, but taste and quality was lacking. It was drenched in oil and all we could taste was old bottled lemon juice. My crab cakes consisted of a good amount of crab meat, but texture and presentation was second rate at best  (A five year old must have cut that lemon wedge). The sauce that came with it would probably have been rejected by any mc donald customer, so dismal was the taste. The fish and meat of the main course was of decent quality and the fish was cooked nicely, nice char on the outside, very juicy on the inside. The steak was cooked way too fast, so that the outside just below the char was grey until almost the center, where there was a small strip of medium,  as my friend had ordered. There was ample gratinated crab meat but no sauce bernaise (Garniture “Oscar”). The accompanying green asparagus were rather woody and void of any seasoning. The size of my “large Portion” of fish was laughable, I was wondering what the “small portion” would have been like. My garlic mashed potatoes might have waved hello to some garlic located across the kitchen, but the two definitely never met. . . . . . The presentation of all dishes found their highlight in dry chopped parsley sprinkled about all the food and plates.
This, plus two diet coke each and tip came to $100.
I have to say, more power to the people who own and operate this place and find enough gullible customers who come back again and again and pay these prices for second rate food.
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Ceviche

Ceviche

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Crab Cakes

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Steak “Oscar”

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Grilled Chilean Sea Bass

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Best Fish Taco

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Well, at least for me they were the best in a very long line of disappointing restaurant and food truck fish tacos.
Most of the time, if you want to have the really good stuff, you’ve got to prepare it yourself 🙂
The secret here is the fish batter. You don’t want to have to prep something complicated or difficult for such a simple meal. So here I give you my  “secret”  easy and quick batter recipe:
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A/P flour, crushed ice, cayenne pepper, kosher salt, granulated garlic, chilled sparkling water (I use syfo lemon-lime, the only bottled water for me).
Mix all ingredients lightly, don’t worry about a few lumps, they fry out in the hot oil and become crispy. See the prep pic to get an idea about the texture. Then dip the fish into the batter and fry at 375F until crispy and fish just done. Remove to absorbent paper. Build your tacos with your favorit ingredients / condiments.
Voila !  Best fish taco 🙂
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Viva Mexico !   Viva Los Tacos !   Viva La Vida !
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Best Fish Taco

Best Fish Taco

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” Fish & Chips ” In Rice Paper

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I  love  fish  and chips. Unfortunately, it’s relatively hard to come by around here. For a while I thought I found the perfect place, “the Pub” in  Pembroke Pines. Maria and I had fish & chips there a few times in a row and it was very good each time, juicy fish, not too much batter, very crispy on the outside. Then we took a bunch of friend’s there for dinner, recommending of course the fish & chips. Imagine my embarrassment when they served us soggy, tasteless doughy crap which we did not eat. A few weeks later Maria and I went again, ordering other food, which was good. We also ordered one portion of fish & chips, just to make sure. Same crap again. Time to look for another place.
So,  there you have it, I am a big fan of fish & chips.
Last night all I had in the fridge was tilapia, not usually a choice to make fish & chips. However, I also had rice papper sheets in the cup board, so here is what I came up with. Although it is not even close to the traditional version of fish & chips, it was nevertheless a great version . VERY light and crispy on the outside, the fish steamed perfectly on the inside, juicy and flaky. Served with  mushy peas  and baked chips.
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Ingredient’s :

Tilapia,  cut into wide strips
Rice paper  sheets,  soaked
Lime,  juiced
Kosher salt,
Sriracha,

Potatoes,  cut into fries shape, blanched in water
Kosher salt,

Green peas,  frozen
Green bell pepper,  diced
Roasted garlic paste,
Butter,
Kosher salt,
Sriracha,

Peanut oil,  to fry fish & chips

Method :

Bake potatoes in oven at 425 F until crispy and golden.
Sprinkle with salt.

Saute Peppers in butter, add peas, garlic and seasoning,
heat through. Blend with stick blender until coarsely pureed.

Season fish, roll tightly in rice paper and fry until golden and
crisp, about two minutes. Serve with lime and soy for the fish,
mayonnaise  for the chips.

P.S.
In case you ever wonder, yes,
I do eat those peppers and chilis I garnish my plates with   🙂

All about   FISH & CHIPS

Bon Appetit !   Life is Good !
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” Tilapia Meuniere & Sauteed Asparagus

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If prepared with love and passion,
what a wonderful  fish  Tilapia can be   🙂
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  1. Heat a sauté pan over medium heat for a minute, then add a couple of tablespoons of clarified butter.
  2. Season the fish fillet to taste with kosher salt  and  cayenne pepper.
  3. Dredge the fish in flour and shake off any excess.
  4. Sauté fish for 2 to 3 minutes or until there’s a nice golden-brown color, then carefully flip it over.
    Cook for another couple of minutes or until this side is golden-brown, too.
  5. Remove fish from pan and place it on a warm plate.
  6. Add a chunk of whole butter  to the pan and cook until it turns slightly brown.
  7. Now top the fish with few tablespoons of  lemon juice  and some chopped parsley , pour the hot butter onto the fish and serve right away.

    Bon Appetit !   Life is Good !
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