Lemongrass, chilies and coriander sprigs (including stems) create an aromatic broth in which to poach mild hoki. Reducing the broth after poaching concentrates the flavour.
Chili Lemongrass Poached Hoki
Mozzarella Chicken Melt with Pasta Marinara
Breaded chicken can be healthy, when you bake it instead of pan-frying, and serve it with a whole grain pasta-spinach toss. We sneakily added some omega oil to the pasta sauce, so even the fish haters can reap the health benefits.
Flax Crusted Chicken, Roasted Sweet Potatoes and Baby Kale Salad
Eating your colours was never easier than in this chicken dinner featuring baby kale and sweet potatoes.
Grilled Marinated Portobello Sandwiches with Avocado
Portobello caps have a wonderfully meaty texture when grilled, making this a wonderful main course alternative if you’re trying to eat meatless occasionally. If you have extra time, let the caps marinate in the vinegar a while before grilling; if you’re pressed for time, you can grill them right away.
Seared Mahi Mahi Salad with Tangerine, Guava and Pink Peppercorn Dressing
Mahi mahi is a relatively low-in-fat fish, but is still a source of healthy omega-3 fatty acids. Mild and sweet, it does not taste “fishy”, making it a good pick for people who don’t like fish much but want to get some into their diets. In the summer, grill the fish; mahi mahi is meaty and firm making it a good grilling fish.
Pineapple Chili Lime Mahi Mahi Skewers
The dietitians tell us to eat our colours to ensure a healthy diet, and this tasty fish skewer puts that advice in action! Chili, lime and pineapple give it a Caribbean flair. It is important with skewers to cut everything the same size.
Salmon Burger with Avocado Cucumber Salad
A refreshing avocado-cucumber salsa tops succulent salmon burgers in this delicious dish, perfect for the carb-watchers in your family who may want to avoid the usual bun. A great source of heart-healthy omega fatty acids!
Asian-Style Trout en Papillote
Cooking en papillote makes clean-up a snap. And it keeps the fish inside moist and flavourful.
Pan Trout with Garlicky Rapini and Brown Rice
Rapini is an underused vegetable. Bitter and pungent, it can stand up to a lot of garlic to make a perfect foil for pan-fried trout.
Cod en Papillote
Cooking en papillote ensures the food within the package stays moist, and makes clean up a breeze. You can make this on the barbecue in the summer, or year round in the oven.