Pesce!

I have so much of which to blog- India, the marathon, Kili, my second job, my students, nasty Egyptian men- yet this post is about none of the aforementioned topics.

Most of you probably know that I generally dislike chicken*. I am uninspired by the flavor and texture of this bird. Furthermore, my college-level food science and bacteriology classes armed me with unsavory details as to the production and microbial hazards of chicken.

However, since moving to Egypt, I have become a more devout pescatarian. This is primarily due to said distaste for chicken; the poor quality, high fat content, and high prices of beef and lamb; the absence of interesting game meats; and the availability of imported seafood through an Australian vendor in Cairo.

With that being said, I thought I would post these really easy, light fish recipes I've come across for you foodies and busy moms out there wanting some new ideas. The first and third recipes have some similarities.

• Roasted Cumin Rubbed Snapper
• Baked Tilapia with Tomato, Basil, and Black Olives
  
• Grilled Thaffi (Kenyan white fish)
  
• Salmon Chowder
  

Roasted Cumin Rubbed Snapper
by Domenica Catelli: Mom-a-Licious (I love this book, by the way!)

1 T. toasted whole cumin seed, ground or smashed (can sub pre-ground cumin)
1/2 T. brown sugar
1 t. ground turmeric
dash ground or smashed coriander
dash salt and ppper
2 T. extra virgin olive oil (EVOO)
1 1/4 lb. fresh snapper

1. Preheat oven to 450 degrees F.
2. Mix dry spices and EVOO together and rub onto fish.
3. Place fish in foil-lined baking sheet.
4. Roast for approximately eight minutes (depending on thickness of fish).
Note: I serve it with fragrant quinoa or brown rice and Domenica's pineapple or mango salsa.

Baked Tilapia with Tomato, Basil, and Black Olives
by Domenica Catelli: Mom-a-Licious

1 1/2 pints grape tomatoes, halved
2-3 cloves minced garlic
1/2 c. black olives pitted and chopped (Note: I use a Kalamata and black olive mix)
1 handful fresh basil, chopped
1 t. dried chili flakes
pinch salt to taste
drizzle EVOO
1 1/2 lbs. tilapia

1. Preheat oven to 475 degrees F.
2. In a small bowl, mix tomatoes with garlic, olives, basil, chili, salt, and EVOO.
3. Make an "envelope" out of foil or parchment and place 1/2 of the tomato mixture on the bottom.
4. Lay the fish on the mixture and top with more of the tomato mixture.
5. Seal "envelope" and place on baking sheet.
6. Bake for approximately 20 minutes.
7. Remove from oven and allow to stand for a few minutes before serving.

Grilled Thaffi (Kenyan fish)
by the Ethiopian Air flight magazine on my Moshi-Cairo flight last week...who knew?!

4 whole fish
10 g garlic, chopped (I just used several cloves)
50 g onion, chopped (1/2 onion; might have used more because I like onion)
1 t. turmeric
1 small chili, chopped
1 handful fresh cilantro leaves, roughly chopped
20 g tomato paste (can't remember the amount- maybe a couple of T. )
2 T. EVOO
ground black pepper

1. Mix ingredients and rub onto fish. Marinate six hours. Do not sprinkle salt on salt will draw water out, drying the fish.
2. Remove fish from marinade. Sprinkle both sides with salt. Dip into oil and grill both sides until done.
3. Serve with coconut sauce.

Salmon Chowder
by the Houston Chronicle food website.
*The nutritional info lists the caloric content at 115 kcal/1.5 c...WOW!

1 T. EVOO
1/3 c. carrot, chopped
1/3 c. celery, chopped
4 c. reduced-sodium chicken broth (obviously, I use vegetable stock)
1 1/2 c. water
1 skinned salmon fillet (preferably wild-caught)
2 1/2 c. frozen cauliflower florets, thawed and coarsely chopped
3 T. fresh chives or scallions, chopped (can sub 1 1/2 T. dried chives, but why?!)
1 1/3 c. instant mashed potato flakes or 2 c. leftover mashed potatoes*
1/4 c. fresh dill, chopped OR 2 t. dried tarragon
1 T. dijon mustard
1/4 t. salt
Freshly ground pepper to taste.

1. Heat oil in large Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, three to four minutes. Add broth, water, salmon, cauliflower, and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is cooked through, five to eight minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.

Stir potato flaked (or leftover mashed potatoes), dill (or tarragon), and mustard into the soup until well blended. Return to a simmer. Add salmon and reheat. Season with salt and pepper.

Note: Not surprisingly, there are no instant mashed potato flakes to be found in Egypt and the idea sort of grosses me out anyway. I boiled a few potatoes and made my own ahead of time. Easy. One good thing about instant mashed potato flakes or homemade mashed potatoes (without added fat) is that it lends a creamy texture to soups without adding extra fat. If you are using flakes, find a brand with the fewest ingredients (ie: artificial additives/flavorings).

*Disclaimer:
1) I do enjoy my Dad's grilled chicken and a rare chargrilled Chik-Fil-A.
2) I did eat the most scrumptious morsel of fowl on Kili last week prepared Tanzanian-style.
3) I will consume chicken when the social situation necessitates its ingestion.