Tuesday, July 1, 2008

Returning to the Real World

Recipe: Grilled Striper with Southwestern Rice

Well, I'm back. Although I had planned to post recipes from our vacation home, this did not happen for 2 reasons. First, with the exception of a very nice Viking stove, the kitchen was horribly equipped for cooking of any sort. I also decided that I would do something totally unlike me and not plan meals. We stocked up on basics, I brought a selection of spices with me, we filled the refrigerator with produce, eggs, and cheese, and the freezer with chicken and fish. I "winged it"! And we lived to talk about it, so the experiment in being loose in the kitchen was a success. :)

Our 2 weeks on vacation were a lot of fun and I am having a difficult time returning to earth. This was a celebration of our 25th anniversary, so we held our breath and rented this extraordinary (uh, except for the kitchen) house. I will post photos of it soon.

Tonight, we had grilled striper for dinner. I have to cook some very healthy meals to make up for the platters of fried shrimp that I consumed during our vacation...

* Exported from MasterCook *

Grilled Striper with
Southwestern Rice

Recipe By : Vicci
Servings : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 teaspoons canola oil
1/2 cup chopped onion
1 teaspoon minced garlic
2/3 cup parboiled rice
1 1/3 cups water
1/2 teaspoon salt
2 tablespoons lime juice
1 tablespoon canola oil
1 teaspoon chili powder
1 teaspoon brown sugar
1 teaspoon minced garlic
1/2 teaspoon adobo sauce from a can of chipotle chilies in adobo
10 ounces rockfish fillets*
1/2 cup chopped tomato
1/2 cup avocado -- chopped
1 tablespoon minced cilantro
1/2 whole lime -- cut into 2 wedges

In a medium saucepan, heat the oil over a medium-low flame then saute the chopped onion until softened, about 4 minutes. Add the garlic and continue to stir for another minute. Add rice and saute for 2 minutes. Pour in the water, add the salt and bring to a boil. Cover and simmer for 12 minutes. Without removing the lid, turn off the heat and allow the rice to steam undisturbed for 15 minutes.

Meanwhile, mix the lime juice through the adobo sauce in a non-metal baking dish. Add the fillets and turn to coat with the lime mixture. Refrigerate for 10-15 minutes.

Remove the lid from the rice (it will be warm or room-temperature when served). Preheat the grill. Coat the fish liberally with cooking spray and cook until opaque (about 4 minutes). While the fish cooks, fold in the tomatoes. After a few minutes, add the avocado and half of the cilantro and stir gently. The heat of the rice will soften the tomatoes a bit, but the avocado shouldn't be added until the rice is a little cooler.

Divide the rice mixture between two plates, top with fish, sprinkle with cilantro. Serve with lime wedges.

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Per serving: 424 Calories (kcal); 21g Total Fat; (43% calories from fat); 30g Protein; 29g Carbohydrate; 50mg Cholesterol; 663mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 37 1/2 Fat; 0 Other Carbohydrates

*Mastercook calls it "rockfish", we call it "striper"-- all in the same!

The serving in the photo above looks a bit large, doesn't it? I accidentally photographed Jack's serving (which is actually 2 servings...).