Cast Iron Skillet Fish Nachos

Two for one; as in cook once eat twice.  Have you tried this  short cut for getting healthy and delicious meals on the table? For me, it works as a way to reduce food waste as well,  and it just so happens to be this month’s Recipe Redux theme! Today, I’m taking a recipe already on  my blog, Cedar-Plank Wahoo, and reworking it  into this second meal…

cast iron skillet fish nachos

When making the wahoo, cook a second pound for the nachos or use leftover cooked fish you already have in the refrigerator.  I ‘m using up the remaining cod  from last nights dinner. You can use any white fish; even if you have less than a pound of fish, you can make up the difference by adding some cooked shrimp. This recipe uses my favorite cheese, Cabot Cheddar (I am a proud member of the Cabot Cheese Board.) You can also use a Cabot Pepper Jack. I am keeping it light with low fat yogurt instead of sour cream and knocking off some  homemade baked tortilla  chips.

My recipe  choice  is related to my daunting task  mission of getting my family to eat more fish. I’ve discussed making family favorites vs. pushing the envelope before (Brownie Points or Epic Failure; No Bake Chocolate Mousse), and the inherent risk of failure. So let me be honest, fish isn’t a family favorite.  The Man is  indifferent to it (he eats it, but would prefer something else); my kids don’t like it, period. Usually I make it for myself. Truth.  Last summer was the first time I prepared cedar-plank wahoo, after my son and his friends’ fishing trip promise was fulfilled.  It was the Man who originally came up with the idea of fish nachos for a second meal! After seven months, I’m giving it a try.. so let’s see how this turned out…

Cast Iron Skillet Fish NachosMy daughter breezed through the kitchen as I snapped this shot and said,

Mmm.. that looks so good!

I’m counting that as PLUS ONE. As the man and I sat down to a plate full for lunch, he gave a nod of approval, PLUS TWO. My son gets no voice as he was out of town. Moi?  I thought I hit a dang homerun, PLUS THREE. Hope you will try my healthier version of fish nachos and visit the links at the bottom of the post for more ways to save time and reduce waste with the two for one approach to meal planning.

What strategies do you use to save time and reduce waste in the kitchen?

 

Cast Iron Skillet Fish Nachos

Serves 8     adjust servings


Ingredients

  • 1 Tablespoons olive oil
  • 4 sliced greens onion, divided
  • 1 pound cooked fish, shredded
  • 1/2 cup low fat yogurt or low fat sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 8 1/2 ounce bag of corn tortilla chips or homemade chips
  • 1 cup salsa
  • 1 cup shredded Cabot cheddar cheese
  • 4 radishes, sliced
  • 2 Tablespoons Cotija cheese

Instructions

  1. 1. Preheat oven to 400 degrees F.
  2. 2. Add olive oil and half of chopped onion to a 10 -inch cast iron skillet.
  3. 3. Place skillet in oven and heat until very hot (two to three minutes). Swirl the skillet around to evenly coat the bottom.
  4. 4. Meanwhile, mix fish with yogurt, chilli powder, cumin and salt.
  5. 5. Remove hot skillet from oven and add tortilla chips to the bottom.
  6. 6. Cover chips with fish mixture and top with salsa and cheddar cheese.
  7. 7. Bake  for about 10 to 15 minutes or until heated through and cheese is melted. Top with remaining green onions, radishes, and Cotija cheese. Serve hot.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 317kcal Calories from fat 144
% Daily Value
Total Fat 16g 25%
Saturated Fat 5g 25%
Transfat 0g
Cholesterol 48mg 16%
Sodium 533mg 22%
Carbohydrate 25g 8%
Dietary Fiber 2g 8%
Sugars 3g
Protein 19g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g


Quick and Easy Valentine’s Day Dinner Idea: DIY en papillote (cooking and serving in a paper wrapper)

 DIY en papillote (cooking and serving in a paper wrapper)Every once in a while I get a special request for a recipe. I usually oblige; never in a public way. Today is different.  Here’s how Ashley coaxed me,

 ‘You know so much about food and cooking.. you need to help us twenty-something gals…  the smart gals, the fit gals… the gals who still haven’t gotten their full act together in the kitchen.’

Violà! How did she know my passion is getting  people to prepare more meals at home? Have you noticed that learning to cook is frequently one of the top items on lists like things I wish I knew when I was twenty? Cooking is now perceived as a desirable lifestyle habit, if  you cook  healthy.  Even if you don’t cook regularly, everyone should have at least one meal they can showboat make reasonably well.  So listen up all you twenty-something gals.  This is the meal you can  add to your “life portfolio”! White fish and veggies en papillote

With Valentine’s Day right around the corner,  why not  forgo the restaurant fare and share  this rustically romatic dinner in the comfort of your home? Sounds good, but who has the time? You do, if you can spare 25 minutes. I promise you, it’s that easy. Not to mention,  you can rack up some extreme brownie points from the man! Pardon the pun.

It take’s 5 minutes to assemble the food and fold it into a parchment paper parcel (en papillote, pronounced ON-poppy-YOTE). Pretty cool, eh? But they’re more than just a fun way to serve something  wrapped up like a surprise.   What appears to be a flashy technique, is actually an ideal way to steam food, locking in flavor and moisture. While they bake for 20 minutes,  assemble a tossed salad.  Keep the anticipation building; wait  until you’re at the table to open the packets and create a  little dinner time drama.

Below is the recipe for the meal pictured in the images on this  post. Use it if you’re a recipe follower. If you like to wing it, here are some tips.  Use a firm fish. I used Wahoo (I had some in the freezer from a fishing promise fulfilled). I think swordfish would work nicely and even salmon. Choose any  potato you like. Yukon gold would be yummy; I went with a purple sweet potato just for something different. Top with a non-starchy vegetable, use one that complements  the colors in your other ingredients.

Final tip, don’t let folding the paper freak you out. It doesn’t have to be perfect. You don’t even have to cut your paper into a heart, I just found it easier to fold  that way plus it tied into the Valentine theme.  Here is a quick video on folding the parchment paper. I have also described my steps in the instructions. Have fun. Happy Valentine’s Day!

White fish and veggies en papillote

Fish and Veggies En Papilotte

Prep Time 5 minutes Cook Time 20 minutes Total Time 25 mins
Serves (serves 2)     adjust servings

Ingredients

(serves 2)

  • 2 pieces of parchment paper about 15” X 24”
  • 2 – 4oz pieces of white fish (filet)
  • 1 potato (your choice) cut into 1/2 inch rounds
  • 1/2 teaspoon garlic, minced
  • 8 mini zucchini, quartered
  • 1 1/2 tablespoon butter
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon dried dill weed

Instructions

  1. 1Preheat oven to 400 degrees F.
  2. 2. Fold each piece of parchment paper in half crosswise. Draw a large heart half on each peice with the fold of the paper along the center of the heart. Cut out hearts, open and lay flat.
  3. 3. On one side of the fold, place 2 sliced potato rounds. Sprinkle potatoes with garlic. Place fish  on top of potatoes. Top fish with julienne zucchini. Repeat with second peice of parchment paper.
  4. 4. Melt butter in small saucepan over medium heat. Remove from heat and add lemon zest, lemon juice, dill. Pour half of melted butter mixture over each assembled fish  and vegetable combination.
  5. 5. Fold parchment paper over food to cover. Starting at the bottom of the heart, make small overalpping pleats all the way around to seal the edges completely. Make your last fold turn under.
  6. 6. Place both parchement parcels on a baking sheet and bake for 20 minutes or until the parchment puffs up.
  7. 7. Using kitchen shears cut open the tops of the  packets just before serving.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 336kcal Calories from fat 108
% Daily Value
Total Fat 12g 18%
Saturated Fat 6g 30%
Transfat 0g
Cholesterol 44mg 15%
Sodium 93mg 4%
Carbohydrate 44g 15%
Dietary Fiber 10g 40%
Sugars 21g
Protein 20g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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