hawaiian poke tuna

August 16, 2015 radish*rose 0 comment

Poke (pronounced POH-kay) tuna is tuna sashimi marinated in a flavorful blend of sesame oil, ginger, garlic, lime, and soy sauce, topped with scallions, sesame seeds and nuts. I believe kukui nuts or macadamia nuts are the classic nuts to use, but you can substitute peanuts if you haven’t got any of those lying around. Although it seems exotic, this dish is actually very easy. Perhaps this is obvious, but there is no heat involved, so it’s fabulous for summer. It is usually accompanied by seaweed salad, either mixed in with the tuna or on the side.

baked teriyaki fish with pickled vegetables

March 1, 2015 radish*rose 0 comment

In my prior teriyaki adventures, which involved sauteeing, there always seemed to be a lot of splattering. Here, instead of using your stovetop, you bake the fish right in its marinade, which becomes a delightfully sticky teriyaki sauce. Problem solved! The lightly pickled vegetables make a lovely crunchy, sweet and salty accompaniment. Serve over steamed rice for a healthy Asian-inspired comfort food meal. Continue reading

crab salad with lime, mint, and chives on endive

January 25, 2015 radish*rose 4 Comments

Light and flavorful, here is a super-easy, clean, and low-carb way to enjoy a lovely crab salad. The herbs provide an interesting, subtle flavor that highlights the crab, instead of overwhelming it with a lot of cream or butter. And also, herbs are pretty. Aren’t they? Continue reading

easy, healthy baked fish with crunchy crumbs

January 10, 2015 radish*rose 0 comment

Ah, the New Year. Don’t we all wish for something lighter to eat after all that holiday indulgence? How about lovely flaky white fish fillets topped with crunchy crumbs with a slight hint of garlic and lime? This dish is never heavy like a fried fish dish might be. It’s a favorite adapted from Cooking Light (here’s the original recipe), which I’ve lightened it up even further by leaving off the melted butter and simply spraying the breadcrumbs with cooking spray to get them to crisp up. I highly recommend Japanese panko crumbs for this – they’re sort of pre-crunchy already – but you can use any breadcrumbs you like. Also, this is seriously easy. Five minutes of prep, and 20 minutes later you are enjoying the crispy crunchiness!

bowtie pasta with shrimp, olives, and rosemary

January 2, 2015 radish*rose 1 Comment

Here’s a simple, delicious, and healthy pasta recipe for you. I like to add fresh spinach to a lot of my pasta sauces, because who couldn’t use some extra greens in their world? This is adapted from the wonderful School of Fish cookbook by Ben Pollinger, Executive Chef of Oceana. Continue reading

cauliflower fried rice with shrimp, egg, and green onion

December 23, 2014 radish*rose 3 Comments

Fluffy, flavorful cauliflower “rice” makes the base for this carb-free, veggie-filled dish. Since we’re smack in the middle of holiday season, I know soon you’ll be craving some lighter, brighter dishes. Fear not, radish*rose to the rescue! You’ll feel lighter and brighter yourself after eating this, and not weighed down like you can feel after the usual fried rice feast. Continue reading

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