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check out Bunner's fitness blog here and and latest mad tasty video blog on how to make a quick lean meal here!

Homemade fish sandwiches

They have frozen fish fillets, unbreaded and inexpensive in the frozen seafood section at your regular grocer now. The standard price is $3 - 5 for four whole fillets, indvidually wrapped, of tilapia, catfish or cod, which is a great deal. I've found a great use for these to feel like you are eating out a cafe at home:

- Take a fillet out of the bag and put it on a plate / bowl in the sink - run cold water over it for ~5 min until defrosted.

- Meanwhile, prep your slaw: shredded cabbage, carrots and onions, mixed with a few tablespoons of vinegar, oil, salt and pepper. Add fresh ginger for an asian flare.

- Make your aioli: a tbl of mayo, minced garlic, tsp of lemon juice and some diced parsley (i've used dried and its been just fine)

- Dry off the fillet well with paper towels, then sprinkle both sides with Cajun Spice and flash fry on both sides in a tbl of oil

- Slice a baguette (or any other heary bread) and slather with aioli, then top with the fish fillet and the slaw.

Workout Queen's Pescado al Vapor

Howdy workout fanatics...You'll find that this recipe, like most that I post, isn't the most intricate, detailed, or HARD recipe. This fish dish is a very common Mexican plate, is economical, tasty and EASY (which I'm WAY into, given my schedule).

Pescado al Vapor really means Vaporized Fish aka Steamed fish. And let me tell you, just like marinating chicken and meats beforehand, cooking any dish al vapor really helps the seasonings soak in and actually cooks the protein that your making. It is also SUPER healthy and there is no need for oil/butter or anything but the protein to cook this. Let's take a look at the ingredients.

Ingredients:

• piece of aluminium foil big enough for your fish
• 1/4 pound of white fish (call Cochito, here in Mexico), but any white/flouder type will do
• 1/2 red pepper
• about 7 mushrooms
• seasoned salt
• adobo
• Cumin
  
• salt
• pepper
• garlic powder

Keep in mind, the seasonings can be changed and varied to your liking. Those are my frequently used spices, cause they're yummy.

Procedure:

1. Thaw your fish if it isn't already fresh. Season it on both sides.
2. Cut your veggies, and spice them as well. Place them to the side temporarily.
3. Get the aluminium foil and tear a piece that is about 2 times the size of the actual piece of fish.
4. Place the fish in the middle of the aluminium.
5. Add the veggies on top of the fish.
6. Gently close the foil, bringing the two sides to fold together above the fish, not touching it. (You are basically wrapping it without it touching. So all sides need to be closed)
7. Place the wrapped fish in a pan. Place the pan on the stove.
   
8. Cook for approximately 15 minutes.
   
9. Serve and enjoy!

The cooking part isn't pretty, cause your magnificent dish is wrapped in foil, but the taste is simply delightful because it is steaming inside.

As I mentioned, Pescado al Vapor is very common here in Mexico, as is most meats al vapor. Typically, in a nice restaurant, you'll order a dish al vapor and they'll unwrap the ugly foil in front of you at the table - for PROOF that it was actually cooked this way. When you steam your food, your fish and veggies soak up all the moisture, which is really what makes the food juicy. This is a great meal to simply bring to work and reheat, because it is already packaged in lovely foil wrapping. Or you can eat it right after it is prepared. When your schedule is tight and you're on the run, remember that you can al vapor just about any protein and it is sure to come out delicious. Let me know how yours turns out! Happy cooking and keep on being HEALTHY!!

Leek Biscut Bake with Herb Butter Baked Tuna

Leek Biscut Bake with Herb Butter Baked Tuna

Leek Biscut Bake

Ingredients:

• 3 bunches of Leeks
• 1/2 cup butter
• 2 tsp salt
• 3 tsp pepper
• 1/2 tsp chilli powder
• Bisquick Biscuit dough (one batch with 1/3cup more water to the recipe)
• 1 1/2 cup milk
• 1 cup jack cheese
• 2 tsp garlic salt/pepper
  

Directions Leek Bake:

1. Pre-heat oven to 350 deg
   
2. Chop leeks into bight sized pieces and THROUGHLY CLEAN!!! Leeks are VERY dirty so dont get lazy!
3. Heat large skillet and melt 1/4 cup butter and season with 1 tsp salt and 1 tsp pepper
4. Saute leeks until they are all are a darker green then they started.
5. Heat sauce pan on medium and add remaining butter and flour (making a roux) add more butter if is too dry
   
6. When flour starts to golden slowly mix in milk
7. Once mix is creamy add cheese and remaining spices
8. Grease medium oven safe dish and layer leeks on the bottom
9. Roll biscuit dough on greased waxed paper to the size of your dish
10. Cover leeks with your cheese sauce and then cover with biscuit
11. Bake until biscuit top is golden brown

 

Herb Butter Bakes Tuna

Ingredients:

• 1 stick butter at room temp (soft butter)
• 1 bunch of chives
• 1 tsp garlic salt/pepper
• 1/2 tsp chili powder
  
• 1 lbs tuna (any kind)

Directions:

1. Finely chop chives
2. Mix ALL ingredients in a bowl
3. Place fish in foil in a baking dish with enough foil to seal fish inside
4. Cover fish with butter mixture and seal fish in foil and let sit until oven is heated
   
5. Heat over to 450 deg
6. Add fish and bake for 10 minutes
7. Unwrap fish and turn oven to broil and cook for 1-2 minutes (butter should be popping)
8. Remove and serve (fish should be a bit raw inside mmmm......)

Plate both and enjoy with a classic [dave] salad.

Commentary:
Gosh darn this post took forever to write! The leek bake is awesome. I have since made one filled with mussels and it was BANGIN!! Try it and let me know what you liked and didn't like.  Enjoy!