A Sushi Adventure with Sushi Dean

Sushi Night with Sushi Dean! 

You wanna 'les do it?

After living with a Japanese traveler all summer, he finally played sushi chef tonight... and Max, Laine, Drew, and I reaped all the benefits! With the right ingredients and tools, we learned how easy the sushi roll can be, and how creative you can get with flavor combinations. Our sushi party results were so tasty and beautiful, I can't believe I've never attempted this before! But Sushi Dean, Avery, was the best teacher. 

The following were in our basic sushi arsenal: 2 rolling mats covered in plastic wrap, four cups of sushi rice, 1 package of nori, cucumbers, carrots, avocado, cream cheese, soy sauce, and sriracha mayo. Throw in a sesame-seared salmon filet and a traditional Japanese tamagoyaki (prepared egg omelet), and we came up with some lovely sushi creations! 

Golden Coconut Tilapia with Mango-Peach Chutney

And you thought I was DONE with the chutney? Never ever :) I tried the Sweet Mango-Peach Chutney with a coconut-crusted tilapia this time, and boy did it deliver! This meal was light and refreshing, and yet another perfect end to the day. I added some quinoa and a side salad to the plate, with homemade ginger carrot dressing to top it off. The Golden Coconut tilapia is an easy weeknight meal, with a very low-maintenance prep process. So get in your kitchen and cook tonight. It's worth it, I promise...always!

Ingredients:

2 4oz. tilapia filets

1/4 cup breadcrumbs of your choice (I used gluten-free)

1 tablespoon flour of your choice (I used oat flour)

1/4 cup shredded unsweetened coconut 

1/2 teaspoon garlic powder

1/4 teaspoon salt

Dash of pepper

1 egg white

4 tablespoons Perfect Mango-Peach Chutney

Cooking spray

Directions: Serves 2

1. Preheat oven to 425. Line a rectangular baking dish with tinfoil and lay a wire rack on top of the dish. Spray the wire rack with cooking spray. The fish will go right on top of the wire rack so that you won't need to flip each piece while cooking.

2. In a medium bowl, combine the breadcrumbs, flour, coconut, garlic powder, salt, and pepper. In a separate medium bowl, crack the egg white. 

3. Rinse and pat dry the tilapia filets. Take each piece of fish, and coat completely in the egg whites, then the dry mix, respectively. When coated completely, arrange each piece of fish on the wire rack.

4. Add the finishing touch by spraying the coated fish with cooking spray. This will give a golden, crispy finish!

5. Bake for 22-26 minutes, depending on the size of the fish. Remove from oven when the coating is golden-brown, and the inside is white and tender. 

6. Top each piece of fish with 2 tablespoons of mango chutney, and serve with your favorite sides!

Summer Snapper with Pineapple Chutney

A Midsummer Night's Chutney!

Apparently, I've loved my chutneys lately :) This pineapple-topped red snapper makes for the perfect meal on a sunny evening off! I decided to pair it with my previous post, the Sweet Potato Salad with Spiced Yogurt Dressing, and it was delicious. The subtle hint of ginger from the mango chutney in the sweet potato salad brought out both the ginger and citrus flavors in this prepared fish. I chose to use snapper, a white fish, but tilapia, tuna, or mahimahi would work just the same. Choose your fishy favorite!

Ingredients:

4 5-6oz. fish filets

1 cup fresh pineapple chunks

1 teaspoon fresh grated lemon peel

1 red bell pepper, chopped

3 scallions, chopped

2 1/2 teaspoons fresh grated ginger root

1 fresh green chile, chopped and seeded

1 teaspoon of Sriracha

1/4 teaspoon salt

Cooking Spray

Directions: Serves 4

1. Preheat the oven to 375. Coat a baking dish in cooking spray.

2. Wash and dry the fish and arrange them on the baking dish.

3. Combine the rest of the ingredients in a food processor, and blend the chutney until the consistency is somewhat like confetti. 

4. Top the fish with the pineapple chutney. Don't be afraid to be generous!! There should be about 1/4 of the chutney left.

5. Cover the baking dish with tinfoil, and bake the fish for 22-25 minutes until the inside is cooked and tender. 

6. When ready to serve, top the fish with the remainder of pineapple chutney and enjoy! 

Perfect Mango-Peach Chutney

Why buy a jar of fruity chutney when you can free this flavor at home? I have found so many ways to incorporate this mango-peach chutney in my cooking, and I'm so glad to have it on hand. This recipe makes a full mason jar worth of chutney, so you'll be enjoying and savoring this yummy topping for several weeks to come! Mangoes and Peaches are summer fruits, but this chutney is reminiscent of a September pot of apple cider, and will transition into fall very well. You will love the sweet aroma of spices that fill your kitchen for the next hour and more! 

Ingredients: 

2 cups of fresh peaches, peeled and chopped

1 large mango, peeled and chopped

1/2 cup apple juice

1/2 cup packed brown sugar

1/2 cup apple cider vinegar

1 fresh green chile, seeded and chopped

2 teaspoons fresh grated ginger

1 medium white onion, chopped

1/4 teaspoon cloves

1/2 teaspoon cinnamon

1/4 teaspoon salt

Directions: Serves 5-6

1. Mix together all prepared ingredients in a large saucepan. Bring the mixture to a boil, then reduce to a simmer and cook on low for 45 minutes, uncovered. Stir the pot occasionally, until the liquid thickens. Transfer to a jar and chill before serving. 

How easy was that!? In an air-tight mason jar, this chutney will keep for up to 3 1/2 weeks. Use it in dressings, or atop prepared fish or chicken. Happy experimenting! 

Sweet Potato Salad with Spiced Yogurt Dressing

This refreshing side dish is the perfect contribution to your summer barbecue. A lighter, more flavorful take on the traditional potato salad, this recipe fuses a combination of sweet potatoes, fresh veggies, and a green chile kick. Tossed with a curried mango-peach yogurt dressing, this salad will bring out the spice in any fresh tropical-inspired dish. 

The total alotted time is about an hour, but it is a great dish to make ahead of time. Also, the majority of the time is dedicated to baking the sweet potatoes, which adds a sweet, nutty flavor to the salad, but the potatoes can be boiled alternatively. This dish can be served hot or cold, and tastes even better the next day!

Ingredients:

Sweet Potato Salad:

2 1/2 pounds sweet potatoes (about 3 large)

1 large red bell pepper, chopped

1/4 cup red onion, chopped

3 celery stalks, chopped

1 fresh green chile, seeded and chopped

1 cup Spiced Fruity Yogurt Dressing

Spiced Yogurt Dressing:

3 tablespoons of Mango-Peach Chutney

3/4 cup of plain low-fat yogurt

1 1/2 teaspoons curry powder

2 teaspoons red onion, chopped

1/2 lime, juice

Directions: Serves 6

1. Preheat the oven to 400 degrees. Prepare pieces of tinfoil for however many sweet potatoes you're using (I used 3 large ones). Wash the sweet potatoes and cover them in foil. Pierce the foil, through the skin, with a fork, 5 or 6 times per potato. Bake for 45-60 minutes, until soft. 

2. While the sweet potatoes are baking, combine the pepper, onion, celery, and chile in a large bowl. Set aside.

3. To prepare the dressing, combine all ingredients in a small bowl, adding the lime juice last. Cool in the refrigerator. 

4. Once the sweet potatoes are done baking, let them cool on a wire rack until they are chilled enough to handle. Once cool, remove the skin from each potato and cut into cubes. 

5. Add the sweet potatoes to the large bowl and toss all ingredients. 

6. When ready to serve, coat and toss the salad in the yogurt dressing. Serve right away, or store in a refrigerated airtight container. Taste the flavor!