Grilled Halibut with Orange Salsa


Craving a healthy taco night? Try this grilled halibut w/orange salsa.  It’s simple to make and full of flavor.  From the Jillian Michael’s Master Your Metabolism, you’ll have a quick, easy, delicious and healthy meal.

Fish is a great source of protein and healthy omega-3 fats that we so desperately need.  Jillian notes that we should have a type of fish almost daily.  Fish provides a low calorie meal, healthy fats, and a fresh taste.  The thing to love most about this recipe is that you can curve those
taco cravings.

For 300 calories you can make four delicious servings.  Mix 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp lime juice, salt, pepper, and 4 halibut fillets (6ozeach).  Grill them.  Meanwhile mix 2 oranges, 2 limes, cilantro, garlic, 1 tsp rice vinegar, salt, pepper, 1 Serrano chile, and 1 tbsp olive oil.  Add the two together and place on top of corn tortillas.

Here are some helpful tips to keep in mind:

  1. Mix the fish in the Ziploc bag well to make sure the spices get equally incorporated among the fillets.  If you don’t use a bag you can brush the seasonings on liberally.
  2. I cooked the halibut stovetop for around 10-15 minutes instead of grilling it.  I find fish hard to grill because it begins to fall apart.
  3. When making the salsa be ready for your hands to get juicy.  Try to save as much of that juice as possible by scooping it into the bowl you mix the salsa in.
  4. Since limes have such a hard skin, I just used their juice in the mixture rather than cutting them up.
  5. I nixed the cilantro because I am not a fan, but it will add a fresher taste to the dish.
  6. Cut the Serrano peppers into small, tiny, minced pieces.  You don’t want any large chunks in a bite.
  7. Let the salsa stand alone for about 5-10 minutes, mixing every once in a while to allow the flavors to absorb.
  8. I cooked the fish and salsa the night before, mixing them together and setting them in the fridge.  This step kept them cool and let the flavors really sink in.


Remember that fish is only good for about a day after cooking, so don’t make too much too quickly or it will go bad.  Buy the fish the day of cooking so that it is the freshest piece.  Fresh fish will have the skin that will need to be removed after cooking; however, you can find frozen halibut without skin.  Just remember that fresher is better.  In a few minutes you have a tasty, healthy taco that will fill your stomach and keep you on track.  It’s fresh and light but filling to the bone.

Leave a comment with your fishy thoughts.  Check out my Pinterest.  Be sure to come back next Wednesday for more tips and tricks from The
Cooking Bug.


Sirloin Burger w/Cilantro Cumin Sauce


You might be negotiating with the fact that most doctors recommend staying away from red meats.  While that may be the case, you need to constantly be changing your dietary foods.  Don’t go crazy now that you know the secret, but keep it in mind that a little red meat won’t hurt.  And what can be made best with red meat?  A grilled and juicy burger!

Now, this sirloin burger comes with a punch in the sauce department.  If you’re like me, a little spice can go a long, long way; however, I’ve been learning with Jillian Michael’s Master Your Metabolism recipes that spice is the new black.  It seems that she wants to kick your butt into gear and spice up not only workouts but recipes as well.  This sirloin burger w/cumin jalapeño sauce does her justice.

For these 430 calorie burgers serving four you’ll need, 3 jalapeños, cilantro, garlic, 1 tbsp lime juice, 1 tsp cumin, 2 tbsp water, salt, pepper, olive oil for brushing, 4 slices pepper jack cheese, and 1½ lbs sirloin.  Along with those ingredients you’ll need lettuce, tomato, and 1 slice of bread for serving compliments.  Knead the sirloin, ½ cilantro, and ½ tsp cumin for your burgers.  After cooking add your sliced cheese.  All the rest of the ingredients are blended for the sauce.

Here are some helpful tips to keep in mind:

  1. I used a piece of pepper jack on top of the burger.  Incorporating it into the burger will help as a binding factor, but since we’re using sirloin the meat compacts and holds
    well already.
  2. Make sure to wash your hands after handling the jalapenos.  **AT NO TIME SHOULD YOU WIPE YOUR FACE OR EYES**
  3. I used a food processor in place of a blender because it’s what I had on hand and I believe they work a little better.
  4. Blend the sauce a few times before taking it out making sure to scrape the sides each time.  This process will prevent large chunks from developing.
  5. I cooked my burgers in the oven instead of the grill only because Arizona can be too hot in the summer standing next to a grill.sirloinburgerw:cuminjalapenosauce

Beware that the sauce is spicy, but it adds a punch of flavor to the burger.  Don’t be hesitant to spread some all over the top.  Even for me, a wimp in the spiciness department went all out.  It evens the flavors and give the burger an
extra UMPH!

Leave a comment on how you handle your spice.  Be sure to follow my Pinterest.  Check back next Wednesday for more tips from The Cooking Bug.


We’re throwing a little healthy Louisiana your way this week with a Jambalaya from Jillian Michaels.  Jambalaya originated in the Caribbean Islands.  The Spanish culture mixed with the native foods created what is known as Jambalaya closely related to the saffron colored paella cousin found in Spanish cuisine.  Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice.  The most common is Creole jambalaya (also called “red jambalaya”).  First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as Andouille or smoked sausage.  Next, vegetables and tomatoes are added to cook, followed by seafood.  Rice and stock are added in equal proportions at the very end.  The mixture is brought to a boil and left to simmer for 20 to 60 minutes (with infrequent stirring) to develop flavor.  Some versions call for the jambalaya to be baked after cooking all the ingredients.


The recipe today is inspired by Jillian Michael’s recipe in her book, Making the Cut.  It calls for 1½ cup peppers (mixed colors), 7 oz turkey kielbasa, 1 chicken breast, onions, pepper, red chili flakes, ½ tsp ground thyme, 32 oz chicken stock, 17 oz canned diced tomatoes with juice, shrimp, 1½ cup long grain rice, hot sauce, 1 tbsp olive oil, and 1 cup water.

In a Dutch oven add olive oil, chicken, peppers, onion, and turkey kielbasa to cook for about 5 minutes.  Next, add your rice, stirring constantly for about 1 minute before adding seasonings and liquids.  Bring to a boil and reduce to a simmer.  Cover and let it sit for 15 minutes, stirring infrequently.  Spoon into a dish with a dash of hot sauce and enjoy!

Here are some tips to keep in mind:

  1. Dice the peppers and onion finely so that they cook through with the time limit.
  2. Use a variety of colored peppers to add brightness to the dish.  Each pepper has a different taste, so mix it up.
  3. Dice the chicken breasts to allow even cooking.  Slice the turkey kielbasa into coin sized bites.
  4. You can use long grain rice, brown rice, or minute rice just make sure to use the amount listed or reduce the liquid amount.
  5. I left the shrimp out and cooked them separately so that the dish could be stored longer in the refrigerator or freezer.
  6. Adding the hot sauce individually allows for each person to individualize the meal and spice profiles.
  7. Let the ingredients sit for the full 15 minutes.  The process allows for the rice to absorb the liquid, flavors to develop, and the liquid to reduce down.
  8. You can add celery to the dish for an added crunch without adding tons of calories.

The dish is flavorful, healthy, and a great way to enjoy jambalaya on a cold, winter day.  Who knew that Louisiana cooking could be made healthier?!  Try out the recipe and make your personalized touches.  Bring some southern cooking into your home in this healthy dish.

Leave a comment with your flavor ideas.  Follow my Pinterest for more recipes to try.  Check back again next Wednesday for more recipes from The Cooking Bug.