Happy Monday everyone! I hope you all had a wonderful weekend doing all sorts of great stuff.
I spent my weekend with my father who came up to Europe for work. He’s been in and around Scotland, France, Germany, and had a weekend off and spent it with my sister and I. Although I did see him about three weeks ago before he and mom moved to South Africa, it was nice having him over and spending quality time with him.
Because Daddy was here I didn’t really cook as I tend to more experiment in the kitchen rather than make dishes I know I like. So I feared I would make something absolutely disgusting and we’d have to go out anyway. Instead we went out rather than my cookery making us all ill. We had Greek on Friday, Japanese and Indian on Saturday, and McDonald’s on Sunday. It had been a long time since both my sister and I had McDonald’s so it was a nice change.
Question: When you go to restaurant outings do you ever rate the place? I try to always do so on TripAdvisor!
Now that Dad has gone back to being all over Europe I am back to making my own healthy meals.
For tonight’s meal I went for a Spicy Pangasius Taco Bowl. Now I know I swore I wouldn’t be eating meat anymore due to my last incident with causing my smoke alarm to go off, but I couldn’t help myself. This meal looked so good online that I had to make it myself. I found the recipe here, but used a different fish.
- 1 heaping teaspoon paprika powder
- 1 heaping teaspoon cumin
- ½ teaspoon crushed red pepper flakes
- 2 Pangasius filets
- 1-2 cloves minced garlic
- 1 can (150g) fresh sweet corn kernels
- 1 red onion, diced
- 1 red pepper, diced
- 1 can (150g) black beans
- 1 cups (250ml) cooked brown rice
- fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo for topping
Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. Add salt and pepper to taste.
In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Grill the fish on each side for several minutes, checking the middle whether if done or not (fish should be completely white and flake apart easily). Remove fish filets and set aside.
Add corn, red peppers, and onions to the pan with no additional oil. Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through.
Layer rice, corn/pepper mixture, and fish in a bowl – or mix everything together in the skillet. Top with any of the toppings listed above!
Just one plate (or bowl) of this can really fill you up! I haven’t eaten much today and yet I was full before I could even finish my plate. Luckily I had made enough to make another bowl and place in the fridge for tomorrow.
If you do not really like fish because of the fishiness, then this is honestly the best dish for you. Both tilapia and pangasius are wonderful fishes to cook as they are not fishy at all! So I really think you all should try this.
On a side note, if you’re ever in the Netherlands between March to May you should try and visit the Keukenhof. If you like flowers or you like to see what is typical of the country you visit then the Keukenhof is a place to attend! It is a giant park filled with tulips of all sorts lined up to make designs when looked upon from above. Truly beautiful.