watermelon basil colada

watermelon basil colada | what's cooking good looking

Even though I spent most of my college years bartending to pay the bills ...... these days, in our house, Michael  is in charge of the drinks. I am almost always in charge of food (obviously) and he is in charge of whipping up fancy cocktails and picking out the wine for us and our guests when we have dinner parties or just feel like having a fancy sundown cocktail on the porch. I lean on him heavily for this. I am just not that comfortable whipping up super fancy cocktails. 

However, give me the Vitamix, some fruit, and some other good-for-you-ingredeints, and then I am in my comfort zone.  Frozen blended drinks, with a healthy twist, where you can add in some alcohol if you're feeling frisky, are totally in my wheelhouse. 

The other day, we had a ton of leftover watermelon and we were looking to make a fun and refreshing cocktail to fill up a cooler and take to the beach.  I chopped up that watermelon, threw it in the blender with little more than some water, basil, mint, lime, and a tiny piece of jalapeño ... and it was so delicious. Oh, and we splashed some tequila in there because ...... summer. saturday. That drink was so good and refreshing, I was inspired to make more watermelon cocktails before the summer comes to an end. 

Today, this blogger virtual cocktail party #drinkthesummer, was the perfect excuse to make another delicious watermelon cocktail. This time, I wanted to make something that could work as both a mocktail/cocktail, for that wednesday afternoon when you want to pretend like you are on the beach drinking a cocktail, but you actually have work to do.  We all know that piña coladas are the ultimate old school virgin cocktail.  I thought, watermelon would be a good stand in for the pineapple. Watermelon + creamy coconut, you cannot go wrong. 

If you've ever had a piña colada (I know you have), then you know that it's best to not think about what's in that creamy coconut coco lopez stuff, or how many calories you ingesting (yikes). You know that there is no way I am buying coco lopez and telling you to put that stuff into this drink. Well, after some experimenting, I was excited to figure out that you can easily mimic coco lopez by blending together some good-for-you ingredients to get that same cream of coconut taste. Some light coconut milk, coconut butter, and some honey does the trick. Add to that, some simply blended watermelon and you have a tasty cocktail or mocktail that's perfect for these last few weeks of summer. 

***scroll down for a list of all of the incredibly creative cocktails by the other bloggers participating in #DRINKTHESUMMER  ....as well as the recipe for this watermelon basil colada! 

watermelon basil colada | what's cooking good looking
watermelon basil colada | what's cooking good looking
watermelon basil colada | what's cooking good looking

 

With Food + Love | Fresh Heirloom Bloody Marys with Old Bay and Spicy Pickles
Will Frolic for Food | The Sugar Hollow: Watermelon Gin Cocktail with Cardamom and Lime
Kale & Caramel | Sweet Coconut, Hibiscus & Lime Slushie
Hummingbird High | Thyme Lemonade
Brooklyn Supper | Bloody Maria Cocktails

Cake Over Steak | Blackberry Bourbon Cocktail
Loves Food, Loves to Eat | Coconut Nectarine White Wine Spritzers
Dunk & Crumble | Ginger Peach Whiskey Smash
Tasty Yummies | When Figs Fly: Spiced Rum Fig Kombucha Cocktail
Feed Me Phoebe | Pimm's Cup Cocktail with Fresh Ginger, Lime and Tarragon
Earthy Feast | Strawberry, Basil and Pink Peppercorn Negroni
Ginger & Toasted Sesame | Blackberry Peach Margarita with Spicy Salt
O&O Eats | The Long Hope: a Honeydew Cucumber Gin Cocktail
my name is yeh | Nutella Egg Cream
Faring Well | Sparkling Melon Coolers with Muddled Raspberries and Mint
Beard and Bonnet | Pineapple and Cilantro Moscow Mule
The Pancake Princess | Strawberry Balsamic Shrubs
Edible Perspective | Rosé Slushies
Vegetarian 'Ventures | Sparkling Peppered Plum Blush
The Broken Bread | Blackberry, Cucumber and Mint Gin Spritzer
Tending the Table | Plum Spritzer with Ginger and Kafir Lime
Appeasing a Food Geek | Sugar Plum Margarita

She Eats | Fizzy Lime and Blackberry Shrub
holly & flora | Pimm's Cup with Blackberry and Lemon Zest Shrub
Vigor and Sage | Peachy Tomato Basil Gin and Tonic
The Pig & Quill | Raspberry Basil Gingerade Fizz
Hungry Girl por Vida | Peanut Butter and Berry Smoothie
A Brown Table | Fig and Bourbon Summer Smash

The Clever Carrot | 5 Minute White Peach Margaritas
Cookie and Kate | Watermelon Sangria
le jus d'orange | Peach Yogurt Soju and Ginger Plum Kombucha Cocktail
Chocolate + Marrow | Raspberry Thyme Smash

The Bojon Gourmet | Basil Pluot Pimm's Cup
Snixy Kitchen | Sparkling Asian Pear and Mint Iced Tea
i am a food blog | Thyme Gin and Tonics
Fix Feast Flair | Berry Peachy Kentucky Mules
Salt & Wind | Watermelon Aperol Spritzes

ANDDD ...... here's mine! 

watermelon basil colada

SEVRES 4

INGREDIENTS

for the coconut cream:
1 can of organic light coconut milk
3 tablespoons of coconut butter
2 tablespoons of honey
a pinch of salt

for the watermelon juice:
4 cups of chopped watermelon
1 tablespoon of lime juice
1/3 cup of filtered water
3-4 basil leaves, plus more for garnish

Options for alcohol:2-4 oz of dark rum, tequila, or vodka

METHOD

  • Blend the ingredients for the coconut cream. Pour them into a separate container, and rinse out the blender. 
  • Blend the ingredients for the watermelon juice. Keep in it the blender. 
  • To mix the cocktail, slowly add in the coconut cream, and stop to taste along the way. You might like a lot of the cream coconut, or you might just like a little. So it's best to taste after adding about 1/2 cup and add more if you like or just keep it as is. If you would like to add alcohol, add 2-4 shots(oz) of the alcohol of your choice and blend. I find it's best to start with 2, and add one at a time so that it doesn't taste too strong (unless you want it to, of course). 
  • Serve in individual glasses over some ice with a few basil leaves as a garnish. 

 

 

vegetable paella + grilled prawns on the beach | a collaboration with eyeswoon

vegetable paella on the beach | what's cooking good looking
vegetable paella on the beach | what's cooking good looking
vegetable paella on the beach | what's cooking good looking

There’s not much I love more than cooking a meal and sharing it with friends, but put us on a beach with an open fire, some rosé, and that gorgeous light right before sunset, and it’s my absolute favorite way to spend an evening.  

Our little beach town of Amagansett is filled with so many creative people who often share an appreciation for community, food, and living as local as possible by supporting the farms and fishermen of the town. When I came across Athena’s gorgeous site, Eyeswoon, and Instagram, and saw that she too spends a lot of time in Amagansett, I knew we had to meet and I knew we would have so much in common with food and the likes.

After exchanging emails for a few months, Athena and I finally got a chance to meet at the beginning of the summer, somewhat serendipitously, at the Saveur blog awards that I was attending and she was speaking at. Within the first few minutes of us chatting, Athena suggested that we get together in Amagansett and cook paella on the beach …. Yes! I love it. A girl after my own heart.  

Michael and I have made paella many times, and we cookout on the beach many many nights throughout the summer, but this was the first time that I was going to cook paella on the beach. In Spain, paella is often cooked and enjoyed on the beach, and I cannot picture a better setting for this meal. It’s less intimidating than you would think to cook paella on the beach, in fact, as long as you build a good area for your fire and sturdy place to rest your paella pan over the flame, the rest is fairly simple.

 

Athena and I started off our day at our local farm stand and collected the veggies and seafood for our dinner. We prepped the meal at my home, then loaded up our cars with cookout essentials, and set up our meal on a nearby beach.  Athena brought some gorgeous beach-inspired blankets, pillows, linens, plates, silverware, and we also made sure we had ingredients to make a honey-lavender rosé sangria (recipe coming later this week!), and a few light bites to snack on. We collected rocks from around the beach to build the fire, and brought a grill grate to place on top of the rocks which would hold our paella pan just above the flame. Once the pan was good and hot, we started cooking and not long after we were enjoying delicious paella with our toes in the sand. The evening couldn’t be more perfect, except for the fact that it was sweltering hot that day, but once the sun started to set and that gorgeous early evening light came around, the setting could not be more perfect for dinner on the beach with new friends.

For more on this story, and the details on the decor ..... check out Athena’s post on her blog  |   http://eye-swoon.com/sand-sea-paella-cookout/ 

Photography by Sarah Elliott | http://www.sarahelliottphotography.com

 

vegetable paella on the beach | what's cooking good looking
vegetable paella on the beach | what's cooking good looking
vegetable paella on the beach | what's cooking good looking
vegetable paella on the beach | what's cooking good looking
vegetable paella on the beach | what's cooking good looking
vegetable paella on the beach | what's cooking good looking
vegetable paella on the beach | what's cooking good looking
vegetable paella on the beach | what's cooking good looking
vegetable paella on the beach | what's cooking good looking

vegetable paella +  grilled prawns

SERVES 4

INGREDIENTS

extra virgin olive oil
2 large leeks, cleaned and sliced
2 large zucchini, sliced thin into 1” long pieces
1 green + 1 yellow pepper, sliced thin
1 cup of shiitake mushrooms, sliced
1 cup of oyster mushrooms, sliced
6 cloves of garlic, minced
1 sprig of thyme, minced
1 sprig of rosemary, minced
sea salt
2 cups of arboro rice
8 plum tomatoes, grated
2 links of fresh chorizo, sliced (optional)
4 cups of (homemade) vegetable broth or chicken broth or water
3-4 generous pinches of saffron
a few lemon wedges for serving

optional for serving: some roasted red peppers (sliced thin), chives

for the prawns:
4-6 large prawns, with shells, tossed with olive oil, salt + pepper

equipment: a 15” round paella pan

METHOD

Start by making the sofrito (cooking the vegetables):

  •  Heat the paella pan over an open flame on an even, flat surface. You want your flame to be not too large, but not too small. Also, make sure you have twigs nearby to feed the fire if it gets too small. You can also make this over a gas grill or stove. Heat it over medium-high heat, and make sure there is even heat distribution under the pan.
  • Add a generous amount of olive oil, enough to coat the bottom of the pan. Then, add the leeks and cook for about 2 minutes, until tender. Then, add the zucchini and peppers and cook for another 2 minutes, while stirring. Then add the mushroom. When all of the vegetables are soft, season them with a couple of pinches of salt, toss, and then push them to the outer edges of the pan creating a circle in the center. Add a little more olive oil in that circle and then add the garlic, thyme and rosemary and cook for about 2 minutes.  

Add and the rice, toast it, and then add the broth:

  • Pour the rice into the center of the pan. Add another drizzle of olive oil over the rice, and then stir well to incorporate everything. Keep stirring for a couple of minutes and then add the grated tomatoes and stir some more to incorporate the tomatoes.
  •  Keep stirring continuously for about 5 minutes to continue to toast the rice and develop the flavors. Add a little more olive oil if it starts sticking to the pan.
  • Once the rice has a nice light brown color, then add in the chorizo (if you’re using) and toss to coat. Then add the broth and stir to be sure the vegetables and rice are evenly distributed. Lastly add 3-4 generous pinches of saffron and give it once last stir. 
  • At point you should leave the paella be and let the rice cook. After a few minutes, taste the broth (but be careful, it will be very hot!). Add more seasoning if need be. Also, if you’re cooking over an open flame, make sure the fire is not too hot. You do not want to burn the bottom, but rather you want to create a nice edible crust on the bottom and you do this by making sure it is hot enough to boil the water but not too hot to burn. You can move the rice around and check to make sure it is not burning underneath if you think your flame is too hot. If you are cooking this on a gas grill or stove, you would lower the temperature just slightly at this point, but the water should still be boiling / bubbling.
  • Cook the paella until all of the rice has been absorbed the broth, and the edges are starting to get crisp and are pulling from the sides. Ideally, this is when you want to have a slight crust developing at the bottom of the rice.

While the paella is finishing, cook the prawns:

  • If you only have one fire to do this, you will want to wait until your paella is cooked. Otherwise, if you have room, you can do it when your paella has about 5 more minutes to go.  In a separate, medium sized pan, add a little olive oil and then add the shrimp. Cook for 2-3 minutes on each side. Remove from the heat and set aside until you’re ready to serve.

Serve the paella and prawns:

  • Spoon the paella into individual bowls, and place a prawn on top. Finish with a squeeze of lemon juice, and any of the additional toppings you like. 

grilled eggplant + zucchini | sungold tomato + leek salsa | zucchini blossom pesto marinated kale

grilled eggplant + zucchini with a sungold tomato salsa | what's cooking good looking
roasted-zucchini-WCGL-02.jpg

Summer is by far my favorite time of year, and this summer  has been one of my favorite summers I can remember. My measurement for "best summer"  is different now in my 30's than it may have been when I was a kid vs. a teenager vs. a 20-something. As a kid, my best summer ever would mean a killer time at camp with few rainy days, lots of pool time, and maybe even an awkard summer crush. As a teenager, it would be measured by how many parties I got to go to, and how many friends collectively visited me on the lifeguard chair throughout the summer. In my 20's,  it would be how many summer weekend get-aways could I fit in while staying within my (very tight) 20-somehintg budget. 

Nowadays, my "best summer" goals are a little different. It's all about balance. Beach time vs. work time. Being healthy vs. partying. Me time vs. friend time. Knowing when to say "no" things that might throw off that balance, and "yes" more activities I might easily push aside like walks on the beach or bike rides to the farm stand. This summer, I feel like that balance is in check where I am having the right amount of fun and relaxation vs. the right amount of ..... you know, the busy people stuff.

This is the first summer that I have allowed myself to go to the beach early in the morning on a weekday,  instead of going straight to my computer. I take a relaxing ride to Montauk, pick up a smoothie and the newspaper along the way, set up my towel and read and watch my husband surf for about an hour. When I do go back to my computer later in the morning, I feel refreshed, relaxed, and more ready to start the day. I look at it as a form of  meditation.....  something that's was desperately missing from my old routine. 

I've also been saying "no" to eating out, so that I can say "yes" to cooking at home with the gorgeous produce I've been getting from the local farm stands. By cooking more at home, I feel healthier, more relaxed, and maybe even a little more creative in the kitchen. By eating as local as possible, I end up working with many of the same vegetables and ingredients over and over again, so it encourages creativity so we're not eating the same exact thing over and over again. 

Eggplant, zucchini, tomatoes ...... there are so many ways they can be enjoyed, separately and together. This recipe I am sharing today is my favorite at the moment, and uses all three in the simplest way. Eggplant and zucchini is so tasty when it's been simply grilled or roasted with olive oil, salt and pepper. Tomatoes, raw, with little more added to them but sliced leeks, chili, olive oil and salt. Basically just throwing one simple classic preparation onto of another to make it feel a little more special. And if you're feeling ambitious and you are still able to find or harvest zucchini blossoms, this zucchini blossom marinated kale takes this lovely humble side dish or lunch salad to something really special.

grilled eggplant + zucchini with a sungold tomato salsa
grilled eggplant + zucchini with a sungold tomato salsa | what's cooking good looking
grilled eggplant + zucchini with a sungold tomato salsa | what's cooking good looking
grilled eggplant + zucchini with a sungold tomato salsa | what's cooking good looking
http://therunawayspoon.com/2011/07/squash-blossom-pesto/

grilled eggplant + zucchini | sungold tomato + leek salsa | zucchini blossom pesto marinated kale

SERVES 4

INGREDIENTS

for the salsa:
a pint of sungold (or any kind of small/cherry tomatoes), sliced in half
1 large leek, green and light green parts, sliced super thin (on a mandolin)
1 serrano chili, de-seeded and minced
a drizzle of olive oil
a pinch or two of salt

for the eggplant + zucchini:
8-7 small variety eggplant (japanese or fairytale, preferably), sliced in half lengthwise
2 zucchini, slized in half (or quarters) lengthwise, and then sliced in half 
a few tablespoons of olive oil
salt + pepper

for the zucchini blossom pesto marinated kale  (which is completely optional):
1 bunch of kale (about 10-12 leaves), ribs removed and roughly chopped

for the pesto ..... I followed this recipe, pretty much exactly, except I sautéed the blossoms in some olive oil over medium heat for about 3 mins on each side before adding them to the food processor.
http://therunawayspoon.com/2011/07/squash-blossom-pesto/

METHOD

Make the salsa:

  • Combine the sliced tomatoes, leeks and chili in a small bowl. Drizzle with some olive oil and add a pinch or two of salt and give it a couple of tosses to combine. Set aside in the fridge while you prepare the rest. 

If using, make the zucchini blossom pesto and marinate the kale:

  • Heat the olive oil in a medium pan over medium heat. Cook the blossoms for 2-3 minutes on each side until they just start to wait. Do not overcook.
  • Add the cooked blossoms to a food processor, and follow the instructions to make the pesto from the link posted in the ingredients.
  • Pour the pesto over the chopped kale and massage it into the kale using your hands. Set aside to marinate until you're ready to serve. Taste, and feel free to add a squeeze of lemon if it needs some acidity. 

Prepare and grill the eggplant and zucchini:

  • If cooking in the oven, pre-heat your oven to 425º. If cooking over a grill, heat the grill to medium heat. 
  • Bush the sliced eggplant and zucchini with the olive oil and season with salt and pepper. 
  • If cooking in an oven, place the eggplant and zucchini onto a sheet pan, and bake for about 25 minutes, until golden brown on top. If cooking on a grill, cook the eggplant and zucchini for about 7-10 minutes on each side until very tender and brown. 

Assemble and serve:

  • To assemble the dish, using a large plate or bowl, lay the kale down first (if using), then lay the cooked eggplant and zucchini on top, and finish by adding the tomato salsa (using a slotted spoon so you don't add too much liquid). Enjoy immediately. 

kale pesto + rice stuffed zucchini blossoms with a herbed cashew cream

kale pesto + rice stuffed zucchini blossoms with an herbed cashew cream | what's cooking good looking
kale pesto + rice stuffed zucchini blossoms with an herbed cashew cream | what's cooking good looking

My mom would go nuts over squash blossoms. I think that we grew zucchini in our little garden when I was growning up, just so that we could make stuffed zucchini flowers all (mid)summer long. And as an adult, when my mom would come visit me in the summertime, she would always bring a basket full of blossoms for us to stuff and fry  .... her favorite activity and her favorite way to eat them. 

Every time I see a squash blossom, it reminds me of my mom.  One time I remember going out to dinner with her, she was so excited that they had zucchini blossoms on the menu that she ordered the stuffed zucchini blossom appetizer as both her starter AND her  main course. She loved them that much. You can tell where my love and enthusiasm for vegetables, especially the special ones, comes from. 

My FAVORITE delicacy of summer are squash blossoms. For me, squash blossoms are to summer what ramps are to spring. You will never find them out of season because they are delicate and  highly perishable. You cannot freeze a squash blossom, and thankfully there are no gmo-versions that make them last a million years on a shelf. You use them right away or you lose them. And once the zucchini peaks, the squash blossoms are no more (and a big sad face because we are on the other side of summer .... the side that makes me scared that the weather will be cooler soon). 

Recently I posted a pic on my instagram of some squash blossoms and asked you what to make. I got lots and lots of "stuff them with cheese and fry them", which is undoubtedly delicious. But, this time around, I was looking for something different. A little healthier, but something that would still be just as delicious and something that still felt like an indulgent treat.  A lovely person suggested stuffing them with rice, which is how they are typically prepared in Greece.............Yes. That was it. Some rice, some pesto, bake them in the oven. Done and delicious ..... my new favorite squash blossom preparation. 

kale pesto + rice stuffed zucchini blossoms with an herbed cashew cream | what's cooking good looking
kale pesto + rice stuffed zucchini blossoms with an herbed cashew cream | what's cooking good looking
kale pesto + rice stuffed zucchini blossoms with an herbed cashew cream | what's cooking good looking
kale pesto + rice stuffed zucchini blossoms with an herbed cashew cream | what's cooking good looking

kale pesto + rice stuffed zucchini blossoms with a herbed cashew cream

This recipe might make a little extra pesto and/or rice, but that is hardly a bad thing. I used the extras in a salad for lunch but you can also save them for when you find or harvest more blossoms. Also, I made this cashew cream unintentionally without a recipe ... and didn't realize how good it would go with these blossoms, but they were delicious together.  I found a recipe that was very close to what I made ----> HERE

MAKES
10-12 blossoms

INGREDIENTS

for the kale pesto:
1 bunch / 10 leaves / about 3 cups of kale, ribs removed + chopped
¼ cup of pine nuts, toasted
1 clove of garlic, minced
½ teaspoon of salt
¼ - ½ cup of extra virgin olive oil 

for the rice:
½ cup of cooked white or brown jasmine rice

10-12 zucchini blossoms, pistol removed

olive oil, salt, pepper
(opional) - bread crumbs for sprinkling

METHOD

Cook the rice + make the pesto:

  • Cook the rice according to your personal method, or instruction on the package. 
  • For the pesto, start by bringing a large pot of water to a boil. Prepare an ice bath and have it waiting next to the boiling water. Add the kale to the boiling water and blanch for 2 minutes. Using a slotted spoon or tongs, remove the kale from the boiling water and add it to the ice bath. Leave it in the ice bath for 1-2 minutes, then strain and squeeze the kale to get rid of any excess moisture. 
  • Place all of the ingredients for the pesto, except for the olive oil in a food processor and pulse a few times until everything is chopped. Then add in the olive oil in a slow stream until it is emulsified. 
  • Add a couple of spoonfuls of the pesto to the cooked rice, and stir to combine. Taste and feel free to add as much or as little pesto as you like to the rice. When your rice has the amount of pesto that you like, store any unused pesto (if there is any) in an air-tight container in the fridge for another use. 

Prepare + stuff + bake the blossoms:

  • Pre-heat the oven to 350º.
  • Be sure you've removed the pistol by reaching inside the blossom and snapping it off. 
  • Gently spread open the petals. Then, using a small teaspoon, take a spoonful of the rice and carefully stuff the blossom. Twist the tops so they stay closed and lay the stuffed blossom onto a baking sheet. Do this until all of your blossoms are stuffed. You might have extra rice which you can enjoy on it's own, or save to stuff more blossoms with. 
  • Brush the tops of the blossoms with olive oil, and sprinkle with salt, pepper and the bread crumbs (if you're using). 
  • Bake for about 10 minutes, and enjoy immediately. 

 

spicy coconut lime fish stew

spicy coconut lime fish stew | what's cooking good looking
spicy coconut lime fish stew | what's cooking good looking

 

Sometime I make recipes on this blog for you, sometimes I make recipes on this blog for me .... so I can remember my favorite meals that I randomly threw together and worked really well. One night recently, Michael and I didn't have a lot of time to cook, but wanted something home-cooked, healthy, and spicy. We picked up a piece of fish, went home and sliced up some leeks, jalapeños, garlic, and tomatoes, sautéed them and then added some coconut milk along with the fish which I quickly marinated in some lime, and 10 minutes later we were sipping on a super tasty, spicy, brothy, fish stew that was so flavorful and so satisfying.  It immediately became my new favorite meal. 

In order for a meal to become my favorite, it has to check off a few different boxes. It needs to have a  fancy factor, meaning it would be great enough to serve at a dinner party.  It has to be easy.  It has to be made in under 30-40 minutes. It has to use only a few ingredients,  most of which are veggies or pantry staples. And last but never least, it has to be healthy. This meal checks off all those boxes and then some ..... because it is super flexible. You can mix up the veggies for what is seasonal, and it can also be made vegan by switching out fish for cauliflower. 

I've made this recipe a handful of times since that night, including one night where I cooked it for 14 people (when I had an impromptu dinner party with nothing prepared). This meal was a savior that night. I've also made it for just myself on a quiet monday night. It's that kind of recipe that can easily be doubled, tripled .... or made just for one. But I recommend making it for two (you and your lover or bestie) and eating it alfresco with a candle, a bottle of wine, and some easy conversation. 

 

spicy coconut lime fish stew | what's cooking good looking
spicy coconut lime fish stew | what's cooking good looking
spicy coconut lime fish stew | what's cooking good looking
spicy coconut lime fish stew | what's cooking good looking
spicy coconut lime fish stew | what's cooking good looking

spicy coconut lime fish stew 

I give the option of using full-fat or light coconut milk here. The light will make the broth lighter, but will have less of a coconut flavor. If you want a strong coconut favor, go for the full-fat. It's the good kind of fat for your anyway ;) Feel free to sub cauliflower for the fish if you want to make this vegan, I would use 1 head of cauliflower and cook it for 15 minutes instead of 10 (until the cauliflower is fork tender). Enjoy!

SERVES // 2

INGREDIENTS

2 / 6-8oz pieces of monkfish (or any study, local whitefish)
1 lime, juiced

olive oil
1 large (or 2 small) leeks, sliced
1 jalapeno, seeded and sliced thin
2 cloves of garlic, minced
about 2 cups of cherry or grape tomatoes, halved
salt
a pinch or two of cayenne (optional)
1 can of coconut milk (full fat, or light)

*rice, quinoa, or cauliflower "rice" for serving

optional garnishes: microgreens, some herbs such as cilantro or basil

METHOD

Chop and marinate the fish:

  • Cut the fish filets into 1" cubes. Place in a non-reactive bowl with the lime juice. Set aside in the fridge until you're ready to add it to the stew.

** If you're making rice or quinoa, this would be a good time to get it started. 

Sauté the veggies / prepare the stew:

  •  In a large, heavy bottom pot over medium-low heat, add some olive oil (enough to lightly coat the bottom) then add the leeks and jalapeño. Statue for a few minutes until they are soft (but be careful not to brown). Then add the garlic, and cook for another 2 minutes. Lastly, add the tomatoes, and season with salt. 
  • Add in the fish with the lime juice, the coconut milk, and add some water (the same amount as the coconut milk, so you can just fill up the empty coconut milk can). Give it a stir, and taste to see if you want to add more spice (cayenne). Add a little at a time until you get the spiciness you want. 
  • Bring to a boil, cover, and lower to a simmer. Cook for 10 minutes. 

Assemble + serve:

  • Ladle the stew into bowls, and add in the rice or quinoa (if using). Finish with some herbs and micrograms. 
  • If serving this on a hot summer day, you can let the stew cool down a little. It's find (and delish) to serve at room temperature, and also is good leftover the next day.