Bold and Spicy

Adam has been in a huge fish mood lately. Luckily, we stumbled upon a recipe that we had most of the ingredients for and we thought would be delicious (with fish and tofu versions). We paired the spicy fish/tofu dish with fragrantly spiced rice and sauteed chard for a healthy, complete meal that left me only wanting more.

Fish with Cornmeal Chipotle Crust (Moosewood Restaurant New Classics)

Although the dish was quite delicious as is, I suggest broiling the fish or tofu for a minute or two before serving to ensure a nice crispiness.

4 firm fish fillets (5 to 6 oz. each)
1 Tbs. canned chipotles in adobo sauce, minced
1 1/2 Tbs. vegetable oil
1 1/2 Tbs. fresh lemon or lime juice
1 large garlic clove, minced or pressed
1/4 tsp. dried thyme
1/4 tsp. salt
1/2 cup cornmeal

1. Preheat the oven to 375. Lightly oil a large baking pan for the fish. Rinse the fillets, pat dry, and set aside.
2. In a bowl, combine the chipotles, oil, citrus juice, garlic, thyme, and salt and stir well. For a very smooth result, whirl all of the sauce ingredients in the bowl of a food processor or mini-processor.
3. Pour the sauce into a shallow bowl and place the cornmeal in another shallow bowl. Dip each fish fillet in the sauce: the thicker the coating, the spicier the fish will be. Then dredge the fillets on all sides in the cornmeal and arrange them in the prepared baking pan in a single layer.
4. Bake uncovered for about 25 minutes, until the fillets are golden and flake with a fork. Serve with generous wedges of lime.
Mint-Cilantro and Coconut Rice (Cooking Light, January-February 2006)

2 tsp. olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onions
3/4 cup fat-free, less-sodium chicken broth [or vegetable broth]
1/4 cup light coconut milk
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh mint
2 Tbs. chopped fresh cilantro

1. Heat oil in a medium saucepan over medium-high heat. Add rice; saute 3 minutes. Add onion; saute 1 minute. Stir in broth, milk, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.