Chili & Tomato Fish
It's IHCC's potluck week. Ever since I joined IHCC's weekly blog hop event, I have cultivated this habit and routine of planning my meals based on their weekly themes. At times when I want to cook or bake something beyond the themes, I will start with searching for recipes from IHCC's listed chefs. I have discovered so many precious recipes, different cuisines, and learned new techniques. That's why I stay put with IHCC for the past one year. :)
I joined IHCC when they introduced Diana Henry. My first linky submission was Diana's Roast Chicken Thigh with Autumn Fruits & Quinoa in early October 2014. I couldn't believe one year has passed!
For this week's potluck, I have cooked Nigella's Eggs in Purgatory. But I'm in the mood of cooking more dishes. So, I cook two Donna Hay's "fishy" recipes. They are Chili & Tomato Fish and Avocado, Tuna & Orzo Salad. :)
I joined IHCC when they introduced Diana Henry. My first linky submission was Diana's Roast Chicken Thigh with Autumn Fruits & Quinoa in early October 2014. I couldn't believe one year has passed!
For this week's potluck, I have cooked Nigella's Eggs in Purgatory. But I'm in the mood of cooking more dishes. So, I cook two Donna Hay's "fishy" recipes. They are Chili & Tomato Fish and Avocado, Tuna & Orzo Salad. :)
Recipe adapted from DonnaHay.com.
Ingredients:
(Serves 2)
2 tablespoons olive oil
1 yellow onion, coarsely chopped
1/4 teaspoon dried chili flakes
1 slice (about 200g) ikan tenggiri
1 (400g) can no-salt-added chopped tomatoes, with its juices
1 cup cooked veggie macaroni, al dente
How to:
1. Heat up oil over medium-high heat in a frying pan. Add chopped onions and chili flakes. Cook, stirring, for about 3 minutes.
2. Sprinkle some salt and pepper on the fish, add to the pan and cook for 5 minutes each side.
3. Increase the heat to high, add tomatoes and cook for another 5 minutes. Add macaroni and stir well until they are coated with the sauce. Serve hot.
And now, the second recipe.
Avocado, Tuna & Orzo Salad
Ingredients:
(Serves 2)
1 ripe avocado, cut into 1/2-inch cubes
1 can (170g) tuna flakes in oil
1 cup cooked orzo pasta
1 tablespoon Dijon mustard
1 handful lightly salted mixed nuts (cashew, macadamia, almond)
Mix all in one bowl and eat!
I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, IHCC October Potluck!
Gosh! Both dishes looked amazing. I would love to dig into them now!
ReplyDeleteOh ya Rose, you love fish right? :D
DeleteLOVE Donna's recipes. Usually have the ingredients for just about any dish she has. These look really tasty.
ReplyDeleteThanks!
DeleteBoth fishy dishes look delicious! Happy 1-year with IHCC! It is a pleasure to have you cooking along with us. ;-)
ReplyDeleteThanks Deb!
DeleteThe two fishes in the color of tomato red and avocado green look vibrant and healthy. Keep those delicious dishes coming for more years. Happy anniversary!
ReplyDeleteThank you!
DeleteGlad to see that you think so highly of IHCC. Since I just started with the group it is nice to see you have enjoyed your stay.
ReplyDeleteHope you will enjoy your stay too. :)
DeleteBoth dishes looks delicious! I would especially love to try that salad!
ReplyDeleteOoo, do try! :)
DeleteI love the sound of the tuna and avocado salad. It will definitely be made soon. :)
ReplyDeleteDo try, Lydia and thanks for visiting. :)
Delete