Good morning! How is your week going? It feels nice that it’s already Wednesday. Even though I worked on Monday, the week is still moving along quickly.
I have a fun and easy recipe for you today. While I’m not participating in the Craving Ellie in My Belly recipe this week (due to my “fear” of tofu), I still have an Ellie recipe to share. The other night I actually fell into making Miso Glazed Cod (well, I used tilapia) and Sesame Stir-Fried Chinese Greens from Ellie’s first book, The Food You Crave.
I didn’t intend to make this recipe initially as I was actually searching for a recipe to mirror an awesome meal I had a few months ago. Back in the fall, my boss took my colleagues and I to Moonstones in Chelmsford, MA. I had been to Moonstones a few times before for lunch and was especially impressed by their burger. Surprising, right? Normally burgers don’t blow my socks off but the one at Moonstones was memorable (and it’s even served with shoestring fries! Bonus!).
For my work dinner, I ordered another memorable dish, an Asian-style halibut served with spicy bok choy and white rice. It was full of flavor and I just remember enjoying every bite! For a few months now, I’ve thought about trying my hand at a similar recipe. Over the weekend, I searched Google and the recipes from The Food You Crave came up. I didn’t think to check my cookbooks first but I’m glad Google reminded me to. Ellie’s recipe was sure to be delicious and healthy!
I bought all of my ingredients at Whole Foods – baby bok choy, organic tilapia, miso paste and toasted sesame oil. I had never bought miso before so I didn’t really know what I was looking for – luckily, it was fairly easy to find. While I like to grocery shop, I don’t like wandering around cluelessly!
I don’t cook fish as much as I’d like to. I’m not sure why, actually, because fish has a lot of benefits. Healthwise, fish contains omega-3 fatty acids which can lower risk for heart disease. It’s also generally low in fat, low in calories and high in protein. The American Heart Association suggests that we eat two servings of fish per week*. The FDA also recommends that pregnant women and children avoid fish known for the highest levels of mercury but consume 12 oz. per week of fish known for the lowest levels of mercury. Canned white tuna and shrimp are known to have low levels of mercury and both are pretty convenient to get your hands on.
This recipe was so quick to prepare! The fish cooked in less than 10 minutes and the bok choy took about the same time on the stovetop. A tasty and healthy dinner, ready in no time.
I have another seafood recipe for you tomorrow so come check back!