Sweet and Sour BBQ Tuna Dinner

This turned out to be a labor intensive dinner, but definitely worth the effort.
I served Sweet and Sour BBQ Tuna (which is tuna steak that has been smothered in my Sweet and Sour BBQ Sauce and grilled), Sesame Soy Avocado Salad, Simple Mango Chutney, Sesame-Lime Snow Peas, grilled yellow pepper, and wild rice. I serve this with extra Sweet and Sour BBQ sauce and some of the extra pineapple onion mixture left over from making that BBQ sauce.

Definitely worth the effort.

Golden Scallops

Despite being a meal with three components, this dinner took little time to make. It is technically quite simple yet tastes somewhat complex.

Ingredients for Scallops:
  • 1/2 TB garlic powder
  • 1/2 TB onion powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • pinch of sea salt
  • 1/2 cup white wine
Mix the marinade in a bowl. Add the scallops and coat them evenly, and let them sit for 10 minutes or so. Then squeeze some lemon juice on top, stir them a little, and pour them with the marinade into a hot pan. Pan-fry on medium high for just a few minutes on each side. Do not over-cook them or they’ll end up like rubber.
I served these with my Mango Berry Chutney and some Saffron Rice, which was just some jasmine rice cooked with saffron, to which I added some peas at the end.
Saffron Rice:
  • 1 cup Jasmine rice
  • pinch of saffron
  • frozen peas

Curried Mahi-Mahi with Coconut Rice

Whole Foods brand “Whole Catch” has good prices on frozen mahi-mahi, so I like to keep some in my freezer. As long as I plan in the morning to make it that night, I have time to thaw it, and it usually turns out pretty good.

When the fish is thawed, I cut it into equal sized chunks and marinate it for an hour or so. For this dish the marinade is:
  • 1 TB peanut oil
  • 2 TB coconut fat (from the top of an undisturbed can of coconut milk)
  • 1/2 TB onion powder
  • 1/2 TB garlic powder
  • fresh ground black pepper
  • Aleppo pepper (or red pepper flakes)
  • 1 tsp turmeric
  • a pinch of paprika
  • a pinch of ground coriander
  • 2 TB Kecap Manis (known as Sweet Soy Sauce in Indonesia. You can buy it in Asian grocery stores. Here in Boulder we have a great on right on 28th St.)
I mixed up the marinade really well and tossed the fish to evenly coat. Then I let the fish marinate in the fridge for an hour or so while prepping the rest of the meal. When the rice was just about done, I started broiling the fish, flipping it once, for about 5 minutes on each side.
To make Coconut Rice:
Follow instructions for the rice of your choice, but add some coconut milk and fat to the water while it cooks. Super simple and delicious.
I also wilted some fresh spinach in a pan with some peanut oil and a little soy sauce for some greens on the side.

Rice and Potato Bake

This was a last-minute meal on a busy work day. It was good, but needed a sauce, so I topped it with Frontera brand Roasted Tomato Salsa and served it with avocado (because I had lots of ripe avocados on the counter) and Tillamook White Cheddar Cheese.
Ingredients:
  • 2 cups veggie broth
  • 1 cup long grain brown rice
  • 1 medium sized yellow onion, chopped
  • 1/2 lb potatoes, rinsed and cut into 1/2 inch cubes
  • 1/2 cup veggie broth
  • 1 can cannellini beans, rinsed and drained (please feel free to use black or kidney beans)
  • 2 cups chopped spinach
  • 6 eggs, beaten
  • 1 cup veggie broth
  • 1/2 cup olive oil
  • 1 TB Worcestershire sauce
  • 1/2 TB onion powder
  • 1/2 TB dried cilantro
  • red pepper flakes, to taste
First, bring 2 cups of veggie broth to a boil. Add the rice, stir, lower the temp to simmer, cover, and cook (45-50 minutes, most likely- read your rice instructions if you bought a package). Half-way through your rice cooking, preheat the oven to 375.
Heat a separate saute pan on medium-high and add the chopped onion. When it starts to sizzle, add 1/2 cup veggie broth, bring it to a boil, and soften the onions. Next, add the potatoes and cook until they are just done. Add the beans and spinach and turn off the heat.
In a large bowl, add the eggs, 1 cup veggie broth, olive oil, Worcestershire, onion powder, cilantro, and red pepper flakes. Whisk this well, and add the cooked rice and the onion, potato, bean, and spinach saute. Mix this well and pour into a large Pyrex baking dish. Notice that I do not add extra salt. Veggie broth is loaded with sodium, and the salsa topping has a lot of sodium also, so this dish does not need any more added salt. Bake for 45-50 minutes, or until a knife inserted in the center comes out clean. Enjoy.
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