Today in the kitchen we had Chef Debbie of Yokohama in Greenwood. She treated the kitchen with many of their off the menu items and plenty of tasty sushi!

Today Chef Debbie prepared  a “Sushi Sundae” and the “Sushi Sandwich”.

Yokohama prides itself on not only producing great “rolls” but creating unique and amazing sushi dishes that have become increasingly in demand. 

Almost everyone is familiar with Sushi after so many years here in the U.S. but many people still associate it with “Raw Fish”.   Many many items that are sushi are cooked or have cooked elements. 

They were very blessed to remain open through just take out during the initial phases of the pandemic.  

Yokohama remained busy because they were able to make sushi an on the go dish. Chef Debbie believes artistry and culinary creativity are a major part of the sushi industry and always should be.

About Yokohama:

Yokohama has been owned and under the direction of Debbie for 10 years now.  

They actually own the Red House next door now so parking is available there as well. 

They have had almost exclusively with few exceptions, female sushi chefs. 

Debbie gives a beginner sushi classes by appointment only.

Class size is limited and is $40.00 a person to learn to make 3 rolls. 

Much of our seafood is processed on site.

• Sushi Classes can be scheduled by calling 317.859.1888 during operating hours

• Party rooms with karaoke are available with 24 hours notice and 8 or more people

• Contact by Phone at ..317.859.1888  OR by Email at Sm.Bennett@yokohamagreenwood.com

To find more information visit,

Facebook: Yokohama Japanese Cuisine and Sushi

Instagram:  Yokohama.Greenwood 

Website:   http://www.YokohamaGreenwood.com

Tara Rochford, RDN, food blogger and cookbook author joined us today to talk about adding seafood to our weekly meals, how we can make it delicious and nutritious!

Fish Tacos

Recently the new Dietary Guidelines for Americans were released and they shared some exciting updates, including nutrition recommendations for children under 2 and pregnant and lactating women. Seafood is highlighted as a food to help boost nutrients that are great for our little one’s developing brains.

Some delicious ways to add it in during the week are these Fish Tacos and Lemon Caper Fish and Veggies en Papillote.

Fish Tacos

Yields: About 5 servings

Ingredients:

For the Seasoning

• 2 tablespoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon freeze dried chives
• ¼ teaspoon cayenne
• ¼ teaspoon black pepper
• ½ teaspoon salt

For the Sauce

• ½ cup Greek yogurt
• ½ cup mayonnaise
• 1 lime, juiced
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon dried dill
• ½ teaspoon oregano
• ¼ teaspoon cayenne
• Pinch salt, to taste
• 1 jalapeno, seeded and diced

For the tacos

• 1 lb white fish (like cod)
• Olive oil cooking spray
• Corn tortillas
• Shredded cabbage
• Diced tomato

Instructions:

For the seasoning and fish

1. Mix all ingredients together, rub on fish.
2. Preheat skillet to medium-high heat and spray liberally with nonstick spray.
3. Pan fry the fish in the skillet until flaky and crisp on the outside (internal temperature should be 145 degrees Fahrenheit.)

For the sauce

• Whisk the Greek yogurt and mayonnaise together. Add juice of ½ lime until the consistency of a creamy dressing. Add the spices and mix thoroughly. Stir ini the jalapeno. Cover and refrigerate for at least 1 hour.

To serve

• Serve each taco in a corn tortilla with shredded cabbage, diced tomatoes, and top with the sauce.

Lemon-Caper Fish and Veggies en Papillote

Yields: 4 servings

Ingredients:

• 1 lb green beans
• 4 (6-ounce) white fish fillets about ½ inch thick
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 4 teaspoons unsalted butter
• 4 teaspoons capers
• 1 cup chopped fresh parsley
• 2 lemons thinly sliced

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Prepare four large pieces of parchment paper that are each large enough to fold over your fish fillet, with a couple of inches of a border.
3. To assemble one packet, place one-quarter of the green beans in a single layer on the lower half of each piece of parchment paper. Place each fish fillet on top of each layer of green beans. Season each with ⅛ teaspoon of salt, pepper and garlic powder. Top the fish with a pat of butter (about 1 teaspoon), 1 teaspoon of capers, ¼ cup of parsley and 3-4 lemon slices.
4. Fold the parchment paper over the fish and fold down the edges, sealing the fish and veggies in a packet. Place on a sheet pan. Repeat with the remaining ingredients to create four packets.
5. Bake for 13-15 minutes, until the fish is cooked through and flakes with a fork. Cooking time varies with the thickness of the fish.
6. Remove from the oven and let sit for a couple of minutes, or until cool to the touch.
7. Carefully open the parchment packets and allow the steam to escape.

For more information visit, TaraRochfordNutrition.com, Facebook: Tara Rochford Nutrition and Instagram: @TaraRochford.