Black Bean & Chorizo Soup

Black Bean & Chorizo Soup

adapted from Food & Wine December 2016

This is a hearty, satisfying soup that freezes well.

Makes 2 servings                                                            4 WW points / serving

8 oz. dried black beans, rinsed and soaked overnight
1 small bay leaf
1/3 tsp. dried thyme
1 small parsley sprig

1 1/2 onions—1/2 quartered and 1 finely chopped

1 1/2 tsp. Kosher salt 

2 tsp. olive oil  

1 link Aidell™ Chorizo Smoked Chicken Sausage, chopped 

1 garlic cloves, minced 

1/2 tsp. ground cumin 

2 cups homemade chicken stock or canned broth

1 cup water

Kosher salt  & freshly ground black pepper, to taste

Thinly sliced radishes, cilantro sprigs for garnish, optional

Lime wedges and tortilla chips, for serving

1. Drain the black beans.
2. In a pot, combine them with enough water to cover by 3 inches. 
3. Place the bay leaf, parsley and thyme in a piece of cheesecloth and secure with a string to make a satchel
4. Add the herb satchel, quartered onion and salt tp the beans; Bring to a boil over medium-high heat. 
5. Reduce the heat to low, cover and cook until the beans are just tender, about 1 hour. 
6. Drain the beans and discard the herb satchel and onion; Wipe out the pot.
7. In the same pot, heat the olive oil; Add the chorizo and cook over moderate heat, stirring occasionally, until starting to crisp, about 4 minutes. 
8. Add the chopped onions, the garlic and cumin; season with salt and pepper, to taste.
9. Cook over moderate heat, stirring occasionally, until the onions are tender, about 10 minutes. 
10. Add the stock and 1 cup of water and bring to a boil. 
11. Return the beans to the pot, cover, reduce the heat to low and continue cooking until the beans are very tender and the soup has thickened, about 1 hour and 45 minutes. You may need to add up to another cup of broth or water towards the end of cooking it it thickens faster than the beans cook.
12. Ladle the soup into bowls and serve garnished with radishes and cilantro, if using. 
13. Pass lime wedges and tortilla chips at the table.

Enjoy !

Raspberry Lime Rickey

Raspberry Lime Rickey

adapted from Simply Recipes

When I was little I used to go to my Dad's softball games with him on Sunday mornings. The team would meet at a soda shop in Charlestown before heading to the field in Hyde Park. I frequently got Raspberry Lime Rickeys. It's essentially a raspberry lime soda. I have not seen them in years so I thought I'd try making my own. Wow! I would have liked to garnish with a lime round but I used my only lime for the juice.

Makes 1 serving

2 2/3 Tbsp sugar free raspberry syrup (I used Dolce brand)

2 Tbsp. fresh squeezed lime juice

8 oz. club soda

Lime round for garnish


Combine all ingredients in a tall glass add ice to taste.

Strawberry Daiquiri Bites

Strawberry Daiquiri Bites

adapted from The Kitchen - Food Network

After soaking the strawberries in the rum, reserve the rum to make strawberry daiquiris to drink instead of eating.

6 strawberries, hulled with a melon baller or paring knife to make a small hole
3/4 cups rum
1 tablespoons demerara sugar
Zest of 1/4 lime
Fat free whipped topping

1. Put the strawberries in a small container with the rum and soak for 30 minutes in the refrigerator.
2. In a small bowl, combine the sugar and lime zest.
3. Remove the strawberries from the jar and cut a small slice from the bottom of each so they stand up; reserve the slices.
4. Top each strawberry with some of the  whipped topping and sprinkle with the lime sugar. 
5. Cap each strawberry with a reserved strawberry slice prior to serving.

Enjoy!

Smoky Fish Tacos

Smoky Fish Tacos

adapted from Cooking Light Annual Recipes 2015

I used whiting for this recipe because it was in my freezer but you can use any mild white fish for this recipe.

served with Cabbage & Mango Slaw

Makes 2 servings                                                              2 WW pp / serving

3/4 tsp. garlic powder
1/2 tsp. smoked paprika
1/8 tsp. freshly ground black pepper
1/4 tsp. kosher salt
2 whiting fillets
Cooking spray
2 lime wedges
2 Tumaro wraps or your favorite low carb wraps
Cabbage & Mango Slaw

Your favorite taco toppings - shredded lettuce, chopped tomatoes, salsa, chopped onions, fat free sour cream and fat free cheddar cheese.

1. Preheat the broiler to high.
2. Combine the garlic powder, smoked paprika, salt and pepper in a small bowl.
3. Place the fish on a baking sheet coated with cooking spray.
4. Lightly coat the fish with cooking spray.
5. Broil the fish until it flaks easily, about 6 minutes
6. While the fish cooks, char the wraps over an open flame until lightly toasted.
7. Construct the tacos using the fish, some Cabbage & Mango slaw, your favorite taco toppings and a lime wedge on the side.

Enjoy !

Cilantro Lime Rice

Cilantro Lime Rice

adapted from Food Network

I made this rice to be served with the Tequila Lime Chicken. I wanted the lime flavor to carry through the dish.

Makes 3 servings                                                     3 WW Blue points / servings

Cooking spray

1/2 cup white rice

1/2 cup homemade chicken stock or canned

3/4 cup water

1 strip lime peel

1/4 tsp. Kosher salt

1/2 tsp. lime zest

1 Tbsp. lime juice

2 tsp. dried cilantro

1 scallion, green part only, chopped

1. In a pot coated with cooking spray, toast  the rice until golden, about 1 minute.
2. Add the stock, water, lime peel, salt and cilantro and bring to a boil.
3. Cover; reduce heat to simmer and cook until the liquid is absorbed, about 15 minutes.
4. Let the rice stand for 5 minutes; stir in the lime zest and juice.
5. Serve topped with scallions.

Enjoy!                        

Poppy Seed Coleslaw

Poppy Seed Coleslaw

adapted from Keto for Beginners (2020)

The reduced-fat vinaigrette dressing lightens this coleslaw and reduces the fat and calories.

Makes 4 servings                                                       1 WW Blue point / serving

3 cups julienned green cabbage

3/4 cup julienned carrots

2 scallions, julienned or chopped

1 shallot, halved and sliced

1 Tbsp. olive oil

1 Tbsp. water

1 garlic clove, minced

1 lime, freshly squeezed

1 tsp. chopped fresh dill

1 Tbsp. yellow mustard

1 Tbsp. poppy seeds

1. Combine the cabbage, carrots, scallions and shallot in a large bowl. Set aside.
2. In a bowl combine the oil, water, garlic, lime juice, dill, mustard and poppy seeds. Whisk to combine.
3. Pour the dressing over the cabbage mixture and toss well to combine.
4. Refrigerate for at least 1 hour, prior to serving.

Enjoy!

Pesto Lime Chicken Zoodle Soup

Pesto Lime Chicken Zoodle Soup 

adapted from The Spice & Tea Exchange

I discovered The Spice & Tea Exchange on a recent trip to Savannah and was pleasantly surprised to find out that there is a local store in Lancaster, PA. Your local source for spice mixed probably has basil and / or citrus blends. Use your favorite.

Serves 2                                                          1 WW Blue point / serving

1 Tbsp. Pesto Spice blend or your favorite basil seasoning blend

1 1/2 tsp. olive oil

1/2 tsp. Tastefully Simple Citrus Herb Seasoning or your favorite citrus seasoning blend, divided

1/2 tsp. freshly ground black pepper

8 oz. boneless, skinless chicken breast

32 oz. homemade chicken stock or canned broth

2 medium zucchini, spiralized

Juice for 1/2 lime

1 Tbsp. cilantro, chopped

2 thin lime slices (optional)

1. Combine the chicken, Pesto and Citrus seasoning blends in a vacuum seal bag and seal.*
2. Put the broth and cag of chicken in a soup pot, making sure the bag is submerged. Bring to a boil. Reduce heat to medium and simmer for 30-40 minutes or until the chicken is cooked through.
3. Remove the bag from the broth. Remove the chicken from the bag. Shred when cool enough to handle
4. Add the ground pepper, lime juice, cilantro, remaining 1/4 tsp Citrus Seasoning and chicken to the broth remaining in the pot. Stir to combine.
5. Add the zucchini noodles and simmer 3-5 minutes to desired tenderness. Divide the noodles and broth into bowls.
6. Garnish with lime slices before serving, if desired.

Enjoy!

*If you do not have a vacuum sealer, place in a zip-top bag and sea; then place in another zip-top bag and seal again.

Barramundi Fillets with Brussels Sprout Chips & Shrimp

Barramundi Fillets with Brussels Sprout Chips & Shrimp

adapted from Bon Appetit October 2009

Barramundi or Asian Seabass is native to waters from Northern Australia to Southeast Asia and west to the coastal waters of India and Sri Lanka.

If barramundi is not available you can use another white fish such as sea bass, halibut, grouper, snapper, mahi-mahi, or cod.

Barramundi Fillets with Brussels Sprout Chips & Shrimp on a Bed of Cauliflower Carrot "Rice"

Makes 2 servings                                           1 WW blue points / serving

1/2 tsp minced shallot

1/4 tsp. fresh lime juice

1/4 tsp. grated lime peel

1/4 tsp. white wine vinegar

1 tsp. olive oil

1 tsp. water

1/8 tsp. honey

Cooking spray

2 Brussels sprouts, leaves separated, cores discarded

2 6-ounce barramundi fillets or other white fish

1/4 lb. poached shrimp

1. Preheat the oven to 450F.
2. Whisk the shallot, lime juice, peel, vinegar, honey, oil and water. Season to taste with kosher salt. Set aside.
3. Spread the Brussels sprout leaves on a baking sheet coated with cooking spray. make sure they are in an even layer and spray the leaves with additional cooking spray.
4. Cook the leaves for 7 minutes stirring occasionally. 
5. Place the fish in another baking pan coated with cooking spray. Add to the oven. Cook for 8-10 minutes or until the fish is opaque in the center and the leaves are brown in spots and crisp.
6. Drizzle the fish with the vinaigrette.
7. Serve the fish topped with shrimp and Brussels sprout chips.

Enjoy!

Spicy Chicken and Farro Soup

Spicy Chicken and Farro Soup

adapted from The Home Cook by Alex Guarnaschelli (2017)

Farro is a nutty ancient grain which adds a nice flavor to the soup. It is also lower in points than rice or pasta.

Makes 4 servings                                                   1 WW Blue point / serving

Cooking spray

1/2 medium onion, thinly sliced and cut into quarters

1 medium carrot, peeled and cut into 1/2 inch thick rounds

1 tsp crushed red pepper flakes

1 bay leaf

Kosher salt

1 boneless, skinless chicken breast

4 cups chicken broth

1/4 cup farro

1/2 cup water

1 Tbsp. fresh cilantro leaves, chopped

8 slices fresh serrano pepper

1/2 lime, cut into 4 sections

1. Place the broth, onion, carrot, bay leaf and red pepper flakes into a soup pot and bring to a boil.
2. Add the chicken breast, cook for 5 minutes.
3. Remove the pan from the heat, cover and poach for 20-25 minutes.
4. Place the chicken breast in a ice bath. 
5. Shred when cook enough to handle and return to the broth.
6. Meanwhile in a small pot coated with cooking spray cook the farro, stirring constantly until lightly toasted. Lightly sprinkle with salt.
7. Add 1/2 cup farro, cover and cook stirring occasionally until the water is absorbed about 35 minutes.
8. Add the farro to the broth.
9. Return the soup to the heat and return to a simmer.
10. Serve topped with cilantro, serrano slices and lime juice.

Enjoy!

Chicken, Corn & Lime Soup

Chicken, Corn & Lime Soup

adapted from Bon Appetit March 2000 

This tasty soup is a nice additional to any southwestern themed meal. Crushed baked tortilla chips are a nice addition - just remember to add the points.

If you do not have leftover chicken, poach a chicken breast and shred. You can use the chicken poaching liquid in place of the stock listed in the recipe.

Serves 2-3                                            0 WW Blue points / serving

1/2 c. finely chopped onion

2 small garlic cloves, minced

Cooking spray

2 cups homemade chicken stock or canned broth

1/3 can (14.5 oz.) petit diced canned tomatoes with their juice

2/3 cup corn kernels, canned or frozen & thawed

1 1/2 tsp. minced jalapeno pepper

1/2 tsp ground cumin

2 cups cooked shredded chicken breast

Chopped fresh cilantro

Lime wedges

1. In a soup pot, coated with cooking spray, cook the onion and garlic until translucent, about 5 minutes.
2. Add the stock, tomatoes, corn, jalapeno, and cumin. Bring to a boil, reduce heat and simmer for about 8 minutes for the flavors to meld.
3. Add the chicken and simmer until the chicken is warmed through.
4. Serve with the cilantro and lime wedges on the side.

Enjoy!

Black Tea Brined Chicken Breast

 Black Tea Brined Chicken Breast

adapted from Food Network 

This recipe makes enough brine for up to 2 lbs. boneless skinless, chicken breasts. If using a whole chicken, double the amount of brine for a 4 pound chicken and marinate for 24 hours.

Don't be intimidated by the habanero, this dish is not hot at all.

Makes 2 servings                                    0 WW Blue points / serving

1/2 cup soy sauce

1/4 cup sliced ginger

1/4 cup sugar substitute

1/4 cup kosher salt

Juice of 1 lime

1 habanero, pierced in a few places with a knife

1/2 head of garlic, cloves peeled and smashed

1/2 onion, quartered

3 black tea bags, tied together

2 boneless, skinless chicken breasts

1. Combine the soy sauce, ginger, sugar substitute, salt, lime juice, habanero, garlic, onion and 8 cups of water in a large pot. Bring to a boil.
2. Turn off the heat, add the tea bags and allow to steep for 10 minutes. Remove and discard the tea bags.
3. Allow the brine to cook completely, about 2 hours.
4. Add the chicken to the brine and marinate overnight.
5. Preheat the oven to 425F. 
6. Remove the chicken from the brine and place on grate placed on a baking sheet coated with cooking spray.
7. Cook for 25 minutes or until the chicken is cooked through.
8. Let rest for 10 minutes before serving.

Enjoy!

Chunky Black Bean Soup

Chunky Black Bean Soup with Pickled Onions

adapted from NYT Cooking

I adapted this recipe to reduce the fat and calories. The recipe takes awhile to make but it is well worth the effort. Great to make on a cold weekend day.

Makes 5 servings                                    0 WW Blue points / serving of soup

Don't forget to add additional points for your toppings

1 Tbsp. pureed chipotle pepper in adobo

Cooking spray

1 carrot, peeled and chopped

1 onion, peeled and chopped

2 garlic cloves, minced

1/4 cup dry red wine

1 jalapeno, seeded and chopped

1/2 lb. dry black beans

1 quart chicken stock

1 1/2 tsp. dried oregano

1 dried bay leaf

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 small red onion, thinly sliced

Juice from 1 lime, freshly squeezed

Kosher salt

Optional toppings

Fat Free sour cream             0 WW Blue points / 1 Tbsp.

Whole cilantro leaves           0 WW Blue points / 1 Tbsp.           

Thinly sliced fresh chiles       0 WW Blue points / 1 Tbsp.

Reduced fat cheddar cheese  1 WW Blue point / 1 Tbsp.

1. In a soup pot coated with cooking spray, cook the carrot, onion and garlic until soft but not brown, about 5 minutes.
2. Add the wine to the pot and cook until almost dry and the vegetables are coated.
3. Push the vegetables to the side and add the pureed chipotles. Let cook a couple of minutes. Stir to combine with the vegetables.
4. Add the stock, black beans, jalapenos, oregano and bay leaf. Bring to a boil and cook for 15 minutes.
5. Meanwhile, bring a pot of water to a boil. Reduce to low heat and cover.
6. Reduce the soup pot to low, partially cover and cook for 2 hours. Add hot water from the other pot if the soup is getting too thick.
7. While the beans are cooking, make the pickled onions by combining the red onion slices, lime juice and sprinkle of kosher salt. Let stand 30 minutes. Drain, rinse, pat dry and store in the refrigerator until ready to use.
8. Add the salt and pepper to the soup and cook until the beans are soft, about 30 minutes.
9. The soup should be a combination of whole beans, soft chunks and a creamy broth. If the soup seems thin, puree some of the beans and return them to the pot until you reach your desired thickness. It will continue to thicken as it sits. Add more hot water if it becomes too thick.
10. Serve with chopped pickled onions and your favorite toppings.

Enjoy!

Pico de Gallo

 Pico de Gallo

adapted from Food Network

Makes 8 servings                                        0 WW Blue points / serving

1 small onion, diced

1 jalapeno pepper diced

2 plum tomatoes, diced

1 fresh lime, juiced

1/4 tsp Kosher salt

1/8 tsp. freshly ground black pepper

1. Combine all ingredients in a small bowl.
2. All to sit for at least 30 minutes at room temperature for flavors to meld before serving.

Enjoy!

Southwestern Vegetable Soup

Southwestern Vegetable Soup

adapted from Rachel Ray Every Day October 2011 

This soup is a bit spicy if you want to tone down the spice use tomatoes without chiles and / or eliminate the jalapeno.

To make a heartier soup add leftover shredded chicken for no additional points.

Makes 4 servings                            0 WW Blue points/ serving

Cooking spray

1 cup corn, canned, frozen thawed or fresh

1/2 medium zucchini, diced

1 jalapeno chile pepper, finely chopped

1/2 bell pepper, chopped

1/2  red onion, chopped or whatever onion you have available

2 garlic scapes or garlic cloves, finely chopped

1 1/2 tsp. ancho chile powder or other mild to medium-hot chile powder

3/4 tsp. ground cumin 

Kosher salt and freshly ground black pepper

2 cups Slow Cooker Vegetable stock mixed with 2 tsp. chicken base,  or Slow Cooker Poultry stock, or canned chicken or vegetable stock 

1 (10 oz.) can tomatoes with green chiles

1/2 (15 oz.) black beans, drained and rinsed

A small handful cilantro leaves, chopped

1/2  lime, juiced

1. In a soup pot coated with cooking spray, cook the corn until it starts to lightly brown., about 2-3 minutes.
2. Add the zucchini, chiles, bell pepper, onion, garlic, ancho chile powder and cumin; season with salt and pepper. Cook, stirring frequently, for about 8 minutes or until the vegetables soften.
3. Add the stock, beans and tomatoes and cook to combine and thicken a little, 5 to 6 minutes. 
4. Turn off the heat and stir in the cilantro and lime juice; season with salt and pepper and serve.

Enjoy!

Make Your Own Skillet Taco Wraps

 Make Your Own Skillet Taco Wraps

adapted from Food Network

A few people on a WW Facebook page recommended Tumaro's wraps an an alternative to tortillas. There are a variety of different flavors and only 1-2 WW Blue points per wrap. We loved them and they are readily available at our local Giant supermarket.
It would also be good with ground turkey breast.

Makes 2-3 servings                    1 WW Blue point / serving

Cooking spray                                                            

1/2 onion, chopped

1/2 bell pepper, chopped

1/2 poblano pepper, chopped

3/4 lb. ground chicken breast

1 Tbsp. chili powder

1/2 tsp. kosher salt

1/4 tsp garlic powder

1/4 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp crushed red pepper flakes

1/4 tsp. paprika

1/8 tsp. cayenne pepper

1/2 (14.5 oz.) can fire-roasted tomatoes

1/2 cup kernel corn

1/4 cup canned black beans, drained

2-3 Tumaro Low Carb Wraps

Garnishes

Minced scallions

Fat free cheddar cheese (0 points if you use less than 1/4 cup)

Fat free sour cream (0 points if you use less than 1 2/3 tsp)

Lime wedges

Fat free salsa

1. In a skillet coated with cooking spray, cook the onion, bell pepper and poblano pepper until softened, about 5-6 minutes. 
2. Add the ground chicken breast and cook until it is no longer pink, about 8-10 minutes. Break apart the chicken while it is cooking.
3. Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika, and cayenne. Stir to combine. 
4. Add the the tomatoes, corn and black beans. Bring to a simmer. Reduce the heat to low and simmer until the mixture thickens slightly, about 8-10 minutes.
5. Serve from the pan with the garnishes on the side and 1 wrap per serving.

Enjoy!

Spicy Shrimp Lettuce Wraps with Coconut Lime Jicama Rice

Spicy Shrimp Lettuce Wraps with Coconut Lime Jicama Rice

adapted from Inspiralized by Maffucci (2015)

This was intended to be eaten as a wrap but we preferred to eat it as a rice bowl. 

Makes 2 servings                                    1 WW Blue point

8 oz shrimp, peeled & deveined

1 tsp chili powder

1/2 tsp smoked paprika

Cooking spray

1 Tbsp minced garlic

1/2 onion, thinly sliced

1 medium jicama, chopped

2-3 Tbsp lime juice (about 1 lime)

1 Tbsp coconut flakes (unsweetened)

8-10 lettuce leaves for serving

1. Toss the shrimp with the chili powder and smoked paprika and let marinade in the refrigerator while preparing the other ingredients.
2. Put the jicama in a food processor and chop to the rice size pieces.
3. In a saute pan coated with cooking spray, cook the onion and garlic until the onion is translucent, about 3 minutes.
4. Add the riced jicama, lime juice and coconut flakes and stir to combine. Cook for about 5 more minutes until the jicama is no longer crunchy.
5. In another saute pan coated with cooking spray, cook the shrimp until opaque and pink, about 3 minutes per side depending on the side of your shrimp.
6. Assemble the wraps by placing some of the rice and shrimp into the lettuce leaves. Serve.

Enjoy!

Roasted Salmon Tacos with Red Cabbage Slaw and Avocado Garlic Crema

Salmon Tacos with Red Cabbage Slaw and Avocado Garlic Crema

adapted from Real Simple February 2013 & Food Network Magazine October 2019

Makes 2 servings                            6 WW Blue points / serving

Slaw

1 cup thinly sliced red cabbage

1 1/2 tsp fresh lime juice

Kosher salt and freshly ground pepper to taste

Salmon

2 tsp. ancho chile powder

1 tsp Trulia brown sugar blend 

1 tsp paprika

1/2 tsp salt

1/8 tsp cayenne pepper

Cooking spray

2/3 lb. skinless salmon

4 small flour tortillas

Your Favorite Salsa

1 lime, quartered

Avocado Garlic Crema

Make the slaw

1. Toss the cabbage with the lime juice, salt and pepper. 
2. Set aside for a couple of hours or overnight.

Make the tacos

1. Preheat the oven to 425F
2. Mix the chile powder, Trulia paprika, salt and cayenne in a small bowl.
3. Place the salmon on a baking sheet coated with cooking spray. 
4. Coat the salmon with the chile mix.
5. Cook for about 12 minutes or until the fish flakes easily.
6. Wrap the tortillas in foil and add to the oven for the last 5 minutes of cooking.
7. Flake the fish and serve with the slaw, salsa, crema and lime quarters.

Enjoy!

Cilantro Lime Dressing

Cilantro Lime Dressing  

adapted from foodnetwork.com

Makes about 1/2 cup

2 Tbsp olive oil

2 Tbsp water

1 Tbsp fresh cilantro, chopped

1/2 tsp lime zest

2 Tbsp fresh lime juice

1/2 tsp kosher salt

1/3 tsp chili flakes

1. Combine all ingredients in a small  bowl. Whisk to combine. 
2. Store in the refrigerator until ready to use.

Pork Chops with Mojo Sauce

Pork Chops with Mojo Sauce

adapted from Foodnetwork.com

Serves 2            5  WW Blue points

1/2 cup + 1 Tbsp orange juice, divided

1/4 cup + 1 Tbsp lime juice, divided

2 Tbsp white wine vinegar

2 bone-in center cut pork chops, about 7 ounces each

1 tsp ground black pepper

2 tsp kosher salt

1/2 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

Cooking spray

2 Tbsp red onion, chopped

1 clove garlic, chopped

1. Combine the 1/2 cup of orange juice, 1/4 cup lime juice and vinegar. Add pork and marinade for at least an hour.
2. In a small bowl combine the pepper, salt, cumin, onion powder, garlic powder and oregano.
3. Pat the pork chops dry and sprinkle on the dry spice mixture.
4. Place the pork chops in a saute pan over high heat and sear on one side.
5. Flip the pork over and reduce the heat to moderate-low. Add the onion and saute for a couple minutes.
6. Add the garlic and cook for a few more minutes.
7. Add the remaining 2 Tbsp orange juice, 2 Tbsp lime juice and wine. Simmer until the sauce begin to thicken and the pork chops are cooked through.
8. Remove the chops and and keep warm. Continue to cook the sauce until it is reduced by half.
9. Pour the sauce over the chops and serve.

Enjoy!

Barramundi with Tomato-Basil Salsa

With my son away, I am cooking all the things that he chooses not to eat. My husband is going to get tired of healthy food over the next two weeks. 

Barramundi has  delicate, sweet, buttery taste and a firm moist texture with large flakes. It has a high oil content but no fishy taste. If you can not find barramundi, you can substitute striped bass, red snapper or grouper.(http://seattlefishnm.com/products/factsheets/barramundi/)

Fun Facts about Barramundi thanks to TheBetterFish.com

• Barramundi's native waters span from Northern Australia up to Southeast Asia and all the way west to the coastal waters of India and Sri Lanka
• Barramundi is known by many around the world as Asian Seabass, although its Scientific common name is Barramundi Perch, Giant Perch, Silver Barramundi and Australian Seabass.
• The name Barramundi is Aboriginal for "large-scaled silver fish".
• Virtually all Barramundi are born male, then turn into females when they are 3 - 4 years old. This means female Barramundi can only be courted by younger men!
• Barramundi live in fresh water, salt water and estuaries (where fresh and saltwater meet).
• Barramundi can travel great distances in a lifetime; one fish was tagged and found 400 miles away.

Barramundi with Tomato-Basil Salsa

adapted from Food & Wine April 2008

4 caprese tomatoes,seeded and cut into 1/2-inch dice

1/4 small red onion, minced

1 Tbsp finely chopped basil

1/2 Tbsp olive oil

2 6-ounce barramundi fillets

Kosher salt and freshly ground black pepper

Preheat the broiler.

In a small bowl, toss the tomatoes with the onion, basil and olive oil. Set aside.

Season the fish with salt and pepper. Place on a foil line baking sheet coated with cooking spray. Place lime halves on the baking sheet cut side up.

Broil until the fish is white throughout. Transfer to plates.

Serve the fish with the salsa on the side.