Coconut-Curry Fish With Sweet Potatoes and Eggplant

Simple, delicious, and easy to make! But all the photos turned out really ugly.
Recipe from Martha Stewart


  • 1 can (13.5 ounces) unsweetened coconut milk
  • 2 tablespoons green curry paste
  • 3/4 pound eggplant, cut into 1 1/2-inch pieces
  • 2 small sweet potatoes (12 ounces total), peeled and cut into 1-inch pieces
  • 1 sprig basil, plus leaves for serving
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds skinless cod, bass, or halibut fillet, cut into 4 pieces
  • Steamed rice, sliced Thai chiles, and lime wedges, for serving


  1. Stir together coconut milk, curry paste, and eggplant in a large straight-sided skillet. Bring to a boil, then reduce heat to medium-low and simmer, covered, 5 minutes. Stir in sweet potatoes and basil sprig; season with salt and pepper. Cover and cook, stirring a few times, until potatoes are almost tender, 12 to 15 minutes.

  2. Generously season fish with salt and nestle into skillet until partially submerged. Cook, partially covered, gently shaking skillet a few times, until just cooked through, 7 to 9 minutes. Remove basil sprig. Serve with rice, topped with basil leaves, chiles, and lime wedges.


Salmon Cooked in Tomato White Wine Sauce



  • Two portions salmon
  • 1/2 cup diced onion– shallot, red onion, yellow onion, or combination
  • 2 cloves garlic
  • 1 package fresh grape/cherry tomatoes (I used yellow because I thought they were pretty)
  • 1/2 can diced tomatoes
  • 1/4 cup chicken broth or water
  • 1/2 cup dry white wine


  1. In a large pan with a lid available, sautee onion and garlic together until slightly translucent
  2. Cut tomatoes in half and add to pan, sautee another 2 more minutes.
  3. Add salmon to pan, skin side down
  4. Add canned tomatoes, broth/water, and wine
  5. Bring contents of pan to boil, then reduce to a simmer
  6. Turn salmon over so that it is skin-side up. Cook another 5 minutes.
  7. Place cover over pan and cook until salmon is done (145 degrees F)
  8. If contents of pan dry too much while cooking, add more white wine

fish tacos

fish taco

recipe adapted from here

YIELD: Serves 4


  • 1/2 red onion, thinly sliced
  • About 1 1/2 cups red wine vinegar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons chile powder (ancho if available)
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • Juice from 1 lime
  • optional: 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
  • optional: 1 jalapeño, stemmed and chopped
  • 1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
  • White/green cabbage, shredded
  • Salt
  • 8 fresh corn tortillas
  • Fresh Tomato Salsa
  • 2 limes, cut into quarters
  • 1 avocado, sliced thin


Marinate the Onion
Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Marinate the Fish
Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, lime juice (+ chopped cilantro, and jalapeño). Mix well. Place the fish on a dish (I used a glass bread pan) and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

Cook the Fish
Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

Heat the Tortillas
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.

Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions, salsa, avocado, and cabbage.

salmon cakes with lemon yogurt sauce


these were SO GOOD and so easy! definitely will make them many more times. major note: use a salmon with a high fat content/ don’t cook longer than necessary so these don’t dry out at all

recipe adapted from epicurious:


  • 1 pound skinless salmon fillet, cut into 1/2-1/4-inch pieces
  • 1/2 cup Italian-style bread crumbs
  • 1/4 plain yogurt
  • 1 large egg, lightly beaten
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 2 tablespoons chopped chives, divided
  • 1 1/2 teaspoon grated lemon zest, divided
  • 2 tablespoons olive oil
  • 3/4 cup plain whole-milk yogurt
  • 1 teaspoon fresh lemon juice


  • lemon wedges


Mix together salmon, bread crumbs, 1/4 cup yogurt, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes (4 inches in diameter).

Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

Stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. Serve salmon cakes with sauce.

Serve with: Moroccan eggplant salad; sliced tomatoes drizzled with fruity olive oil; or celery and potato salad (serve in place of the yogurt sauce)


the yogurt sauce also tasted great with some fresh heirloom tomatoes!