Today’s Tasty Takeout is J’s Lobster and Fish Market!
For more information visit: jslobster.com
Chef Oya Woodruff of Chef Oya’s The Trap joined us on Indy Style today to cook up some fresh sandwiches!
First, she whipped up a Trap chicken salad sandwich on a croissant. It’s made by combining cubed chicken, mayonnaise, fresh dill, celery, red onion, and fresh apples. She also added Food Love Tog seasoning and and The Trap’s Trap Buttah OG Garlic Herb sauce. She put that mixture on a croissant and it was delicious!
This sandwich is a new menu item at her restaurant on North Keystone Ave. The Trap is all about Indianapolis-based seafood dining rooted in family and food justice.
Next, Chef Oya made a fresh salmon burger! She used fresh salmon filet with an egg, salt and paper, Food Love Tog seasoning, Trap Buttah’s Citrus Chive sauce and Chef Oya’s all purpose green seasoning for the salmon patty. The patty is cooked on a medium high heat for about ten minutes.
She put it on a brioche bun with herb spread, lettuce, tomato’s, red onion and an avocado. The salmon burger is on Chef Oya’s new catering menu!
You can learn more about Chef Oya and purchase her sauces here.
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
- Mix all ingredients together, rub on fish.
- Preheat skillet to medium-high heat and spray liberally with nonstick spray.
- 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:
- Preheat the oven to 400 degrees Fahrenheit.
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and let sit for a couple of minutes, or until cool to the touch.
- Carefully open the parchment packets and allow the steam to escape.
For more information visit, TaraRochfordNutrition.com, Facebook: Tara Rochford Nutrition and Instagram: @TaraRochford.