Monday, August 31, 2015

Mahi Mahi with Fresh Tomatoes and Sweet Peppers

Yesterday I posted about our weekend fishing trip and a new Sweet & Spicy Mahi Mahi recipe I created from our fresh dorado catch. Well, we still have fresh fish.... so I had to come up with another way to prepare it! Like I have said before, we don't waste anything in this house. With that being said, I also searched the fridge for other ingredients that were nearing their expiration date to use in my fish dish.

During the summer, tomatoes are in season so we have been receiving them in our Farm Fresh To You organic produce delivery boxes at a rate we can't keep up with! So, my mission tonight was to pair my fresh mahi mahi with tomatoes. The recipe I found required me to work outside my kitchen comfort zone... I have never sauteed fish (or anything else) in olive oil. But I decided to try, it seemed easy enough!

Dorado (Mahi Mahi) are beautiful fish... and fun to catch
NAILED IT! This mahi mahi dish has a great Mediterranean flavor and a hint of spice. The warm tomatoes and sweet peppers are an awesome compliment the moist, olive-oil sauteed fish. And there is just enough of a crust on the fish to give it texture. I am so glad I stepped out of my cooking comfort zone and tried something new... it's easy enough for anyone to do!

Mahi Mahi with Fresh Tomatoes and Sweet Peppers
based on a recipe from

1 pound thin skinless mahi mahi (or other white fish) fillets
salt and black pepper
1/4 cup olive oil
3 large fresh tomatoes, cut into chunks
6-8 small sweet peppers, cut into chunks
1 clove garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
Black pepper to taste

Remove any pin bones from the fillets and pat them dry. Salt and pepper the fish fillets well and set out on a cutting board. 

Heat the olive oil in a saute pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.

When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes. BE CAREFUL, the oil is HOT!!

Add the tomato and sweet pepper chunks, minced garlic, Italian seasoning and crushed red pepper (I sprinkled some of the seasoning on the fish). Swirl around in the pan to combine and let this cook for about 2-3 minutes.

Gently flip fish over, let cook for another 90 seconds. Swirl the tomatoes and sweet peppers in the pan and add black pepper to taste; this swirling should emulsify the sauce. 

Serve warm tomato and pepper mixture on top of the fish.

From ocean to belly....  yum. :)

More more of our fishing adventures, follow us on INSTAGRAM @sistersdofishing.


For other fish recipes click here.

Sunday, August 30, 2015

Sweet & Spicy Mahi Mahi

Another fishing outing means another delicious fish recipe!!

The summer weeks have been busy with family, work, outdoors and exercise... and FISHING!! If you have been following our blog, you will know that Amy and I were brought up a fishing family. We are lucky enough to be able get out on the water with our family and friends almost once a week still. Fishing inshore and offshore in Southern California means we have caught everything from rock fish to lingcod, from yellowtail to dorado (mahi mahi), from yellowfin tuna to the elusive bluefin tuna. Which also means, we have to come up with a lot of fish recipes... we don't waste any of our catch!

Today's offshore fishing outing started out like a fisherman's dream. We pushed off from the docks at 4:30am, no wait for bait, nice big sardines... plus the big full moon lit up the bay and the weather was so warm you didn't even need a jacket. Within minutes of leaving the bait dock, our day took a turn for the worst; we lost all our bait due to a mechanical breakdown. Going fishing with no bait is never a first choice, but we decided to make the best of our fishing outing. By 6:30am we had a double hook-up on the troll about 8 miles off Mission Bay, San Diego. After a nice fight, we landed two good-size dorado... it ended up being a great day afterall!

The Dorado (mahi mahi /dolphin fish) are considered to be one of the most beautiful game fish caught in the world. Their upper body may be green or electric blue with their sides will appear to be gold with flashes of green. Dorado (mahi mahi) is super mild fish... and the great part is, it's available all year long! It has a larger, moist flake and can be prepared many ways: baked, grilled, broiled, pan fried, poached, or smoked. The texture is tender-to-firm and taste is sweet with a mildly pronounced flavor.

Amy and I really enjoy mahi mahi, so we were pretty excited with our haul today! For dinner I used a quick asian-inspired marinade on our fresh fish to grill up an AMAZING new recipe... 

Sweet & Spicy Mahi Mahi
makes 4 servings
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 1 tablespoon red chili paste
  • 1/2 teaspoon sesame oil
  • 1 teaspoon lime juice
  • 4 (6 ounce) mahi mahi fillets
  • salt and pepper to taste
  • 1-2 teaspoons sesame seeds

In a shallow glass dish, stir together the first five ingredients.

Season fish fillets with salt and pepper, and place them into the dish with the marinade. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes.

Preheat and lightly oil grill, turn heat to low. 

Remove fish from the dish, then sprinkle with sesame seeds. Place fish on grill and brush with some of the remaining marinade. Grill for 4 to 6 minutes, gently turn fish, then brush other side with marinade. Grill for another 4 to 6 minutes, until fish flakes easily with a fork.

From ocean to belly....  yum. :)

More more of our fishing adventures, follow us on INSTAGRAM @sistersdofishing.


For other fish recipes click here.

Sunday, August 16, 2015

Bacon-Wrapped Tuna Skewers

It's been a few months since I've had the time to sit down and blog. The summer weeks have been busy with family, work, outdoors and exercise... and FISHING!! If you have been following our blog, you will know that Amy and I were brought up a fishing family. We are lucky enough to be able get out on the water with our family and friends almost once a week still. Fishing inshore and offshore in Southern California means we have caught everything from rock fish to lingcod, from yellowtail to dorado (mahi mahi), from yellowfin tuna to the elusive bluefin tuna. Which also means, we have to come up with a lot of fish recipes... we don't waste any of our catch!

This weekend we took a break from our family boat and went out on a 3/4 day charter with some friends to do some offshore fishing. It wasn't one of our best days of fishing, but I did catch my first bluefin tuna! It was an epic battle and in the end I pulled a beautiful 30-40 lb. beast of a fish on board. 

Amy and I always get asked... "what do you guys do with all the fish?!"

We have a list of great go-to recipes we use our fresh tuna in, but I wanted to try something new for my special BFT catch. What's a better way to take a food to the next level then wrapping it in bacon?! I have to say, this is a seriously crazy yummy way to eat tuna... the fish turns out sweet and salty and has a great texture! Here is what I did...

Bacon-Wrapped Tuna Skewers

  • fresh Bluefin or Yellowfin tuna loins, cut into 2"x2" pieces
  • thick-cut bacon - 1 piece of bacon per piece of tuna
  • 10-15 whole mushrooms
  • 10-15 mini sweet peppers
  • 1/2 a red onion
  • 1/2 bottle teriyaki sauce
  • 6-8 wood skewers

Cut the tuna loin into 2"x2" pieces and place pieces in a baking dish. Cover with teriyaki sauce and chill in fridge for 2-3 hours.

Soak wood skewers in water (I use a gallon size zip-lock) while tuna is chilling.

Cook slices of bacon in a fry pan until cooked partially through; bacon still needs to be pliable. Let cooked bacon cool on a paper towel.

Wash mushrooms and sweet peppers, leave whole. Peel and quarter the onion.

Preheat the grill. Remove skewers from water soak.

To assemble skewers, wrap a piece of bacon around a piece of tuna and vary with pieces of onion, mushrooms, and sweet peppers. Repeat until all pieces are gone.

Turn the heat to low; place skewers on the grill. Let cook on the grill for about 20 minutes, turning and basting skewers with teriyaki sauce often.

Serve with some brown rice and veggies!

These Bacon-Wrapped Tuna Skewers are one of my favorite ways to eat fresh tuna, the smoky flavor of the bacon and sweetness of the teriyaki sauce really sets off the fish. It actually tastes more like steak than fish! Such great texture and flavor.

Can't wait to get out there and see what else the ocean will yield to us...


And if you would like to keep up on our fishing adventures, you can follow us on Instagram at: sistersdofishing.

- Janel

For other fish recipes click here.

Friday, April 10, 2015

Racing Rabbits - Peep Easter Bunny Racers

Ok, how cute are these Racing Rabbits?! Last weekend was Easter, I spent a lot of quality time with family and friends... and I also got the opportunity to put together this cute dessert project with a group of awesome kiddos. They LOVED it. According to my pint-sized food critics, these Peep Easter Bunny Racers were not only fun to make, they were also DELICIOUS to eat. Some of the adults even joined in on the Twinkie car-making fun!

Of course, I found the adorable idea on There are quite a few versions of these Racing Rabbits on the internet... some use Swiss Rolls (yum), some use marshmallows for wheels, some use M&M's for headlights, and so on. The great part about this Easter food project is that you can make it your own! 

All you need are a few ingredients, a few minutes, and one (or many) enthusiastic race car makers! You could do this fun food project before, or even after Easter. Now you have a creative way to put those leftover Easter Peeps to good use...

Peep Easter Bunny Racers

  • 12 Twinkies 
  • 1 container vanilla frosting 
  • 12 marshmallow Peep rabbits
  • 12 yogurt-covered pretzels
  • 24 mini Golden Oreos
  • 12-24 gummy Lifesavers candies

Unwrap Twinkies and put on a plate or flat surface to work on.

Place contents of frosting container in quart-sized ziploc bag; press all air out, seal and snip corner off end (or use a pre-packaged squeezable frosting).

Cut a hole in the middle of the Twinkie that is wide enough for the Peep and pretzel to fit in. Do not cut down, all the way through the Twinkie or it will fall apart!

Add small amount of frosting to bottom of the Peep and stick in the hole cut in the Twinkie.

Take a yogurt-covered pretzel and add a small dab of frosting to one end, then stick down in front of Peep as the "steering wheel".

Take 2 (or 1) gummy Lifesavers and adhere to the front of the Twinkie (with frosting) for the "headlights".

Take the mini Golden Oreos and carefully separate the top and bottom part of the cookie. Then use frosting to adhere (2) of them to each long side of the Twinkie as the "tires".

Repeat with all Twinkies.

You can get creative with this project, just choose your own ingredients to decorate the race car... the possibilities are endless!

SO CUTE!!!!!!!!!!!!!!!!!!!!!!!!!! 

Hope you had a great Easter. :)

- Janel

Monday, March 16, 2015

Corned Beef Tacos

Wondering what to do with all that leftover corned beef from your St. Patrick's Day feast?! Or trying to find a new way to eat corned beer? Look no further. We had quite a bit of corned beef hanging around after I made our Slow Cooker Corned Beef last night, so tonight I made tacos with it. Yes, you read that right... I made TACOS with my leftover corned beef!

I got the idea from my food (and beverage) adventures at Hooley's, a local Irish pub and restaurant. They serve up some CRAZY-GOOD corned beef tacos, along with other delicious traditional (and not so traditional) Irish dishes. After my first corned beef taco experience a few years ago, I was desperate to figure out what was in them so I could go home and replicate the recipe. Well it turns out, besides the corned beef, they are made with a few other simple ingredients I always have on-hand... in fact, you probably do too!

So what the heck are in these magical corned beef tacos?! Flavorful corned beef is wrapped up in soft corn tortillas, then topped with cheddar cheese, ranch dressing, and raw cabbage! So simple, quick and easy... and a great way to re-purpose that St. Patty's Day corned beef. Seriously, us Southern Californians will make a taco out of anything!

Corned Beef Tacos

Here's all you need:

  • cooked corned beef
  • corn tortillas
  • cheddar cheese, shredded
  • light Ranch dressing
  • cabbage, chopped

Place a generous helping of warm (or re-heated), cooked corned beef in the middle of a warmed corn tortilla. Top corned beef with a sprinkle of shredded cheese, a drizzle of ranch, and a handful of chopped cabbage (to your own taste). Serve warm!

Hooley's serves their Corned Beef Tacos with a side of crispy wedge fries and more Ranch!

Want to change things up this St. Patrick's Day? You could break away from serving the traditional Irish dishes and serve up these tacos for the holiday instead... you just have to have the corned beef pre-cooked! Use our easy Slow Cooker Corned Beef recipe, let it cook all day, and then you'll have the corned beef warm and ready to go for tacos.


I love this homemade version of my Irish pub favorite... I think Hooley's would approve.



Sunday, March 15, 2015

Slow Cooker Corned Beef w/ Cabbage, Potatoes, and Carrots


St. Patrick's Day is upon us once again, which means many of us Americans will sit down with our friends and families to enjoy a tasty "Irish" meal of corned beef and cabbage! This traditional dish is enjoyed in Ireland, but not quite with the enthusiasm you’ll find here. But hey, "we do what we want".... you can be assured that every March 17th plenty of green-wearing, holiday-celebrating Americans will consume corned beef and cabbage, color our beer green, make minty shamrock shakes and devour other green or Irish-inspired treats!

More about Corned Beef:  Corned beef is a preparation in which a cut of beef, traditionally the brisket, is cured in a brine solution along with various seasonings, and then slowly simmered until it's tender and flavorful. It's a tough cut of meat so it is best cooked by slow, moist-heat cooking. A good corned beef is quite tender with a delicious salty flavor. The brine for making corned beef is similar to the brine used for making pickles. Thus, it's fair to say that corned beef is essentially pickled beef. One of the key ingredients in making corned beef is a curing salt called prague powder, which is what gives the corned beef its distinctive pink color.

To prepare my corned beef, I use my slow cooker! It's super quick and easy to prep, and even easier to clean up. Plus, using the slow cooker means you don't have to turn on the oven... which is great, considering this weekend it was over 90 degrees in San Diego!

This Slow Cooker Corned Beef with Cabbage, Potatoes, and Carrots is a great, easy one-dish meal that is perfect for St. Patrick's Day... or any other day of the year! The hearty tender vegetables combined with a super flavorful corned beef brisket make for a crowd-pleasing, delicious warm meal that can be enjoyed year-round. Leftover corned beef makes for some great Reuben sandwiches too...

Slow Cooker Corned Beef 
with Cabbage, Potatoes, and Carrots
makes about 4 servings

  • 1 (about 3 lb) corned beef brisket
  • 1 bottle (12 oz.) stout or other dark beer
  • 2 cups baby carrots, cut in half
  • 6-8 red potatoes, quartered
  • 1/2 head green cabbage, cut into 6 pieces

Spray a 4-5 quart slow cooker or crockpot with non-stick cooking spray. Place corned beef brisket in slow cooker, fat side up. Empty enclosed pickling spice packet onto top of corned beef. Pour beer into slow cooker around corned beef.

Cook on high for 3 hours. At the 3 hour mark, add potatoes and carrots (making sure they get covered by the beer). Add cabbage on top of potatoes and carrots.

Turn slow cooker to low and cook for another 1-2 hours, or until vegetables are tender.

Remove fat from corned beef before serving.

YUM!!!!!!!!!!! For me, it's just not St. Patrick's Day without some Corned Beef and Cabbage. And some of these other St. Patrick's Day inspired treats:



Monday, March 9, 2015

Chocolate Lucky Charms Marshmallow Treats

Chances are you have had a Rice Crispy Treat at some point in your life. With all that buttery, chewy, gooey, marshmallow-y goodness they are definitely a well-known treat! With St. Patrick's Day right around the corner, here's a version of the marshmallow treat made especially for the holiday... Chocolate Lucky Charms cereal replaces Rice Crispy cereal for a festive, fun, colorful, and delicious version of the original marshmallow treat!

These Chocolate Lucky Charms Marshmallow Treats are so quick and easy to whip up. And... just look how festive they are! Also see recipe for original Lucky Charms Marshmallow Treats.

I had never tried Chocolate Lucky Charms cereal, so these marshmallow treats were fun to make! Nothing brings out the child in you like a fun, colorful, and tasty chocolate cereal. You really can't go wrong with butter, marshmallows, and Chocolate Lucky Charms cereal... after all, "they're magically delicious".

Chocolate Lucky Charms Marshmallow Treats

  • 4 tablespoons butter
  • 4 cups miniature marshmallows
  • 6 cups Chocolate Lucky Charms cereal
  • cooking spray

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 

Add Chocolate Lucky Charms cereal. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. (I sprayed my hands with cooking spray, then used my hands to form, firmly pack the mixture into a rectangle on wax paper)

Cool. Cut into 2-inch squares. Best if served the same day.

You could push the cereal mixture into a greased shamrock-shaped cookie cutter to make shamrock-shaped marshmallow treats! 

What a super easy, quick treat to whip up for a St. Patrick's Day celebration! The fun, colorful, luck-o-the Irish inspired cereal makes this marshmallow treat a definite a crowd-pleaser!

Yum :)

- Janel

Pistachio Pudding Cake Balls

A few weeks ago I shared my recipe for Valentine's Day Cake Balls! Those little pink cake balls are fun, colorful and festive... perfect for a Valentine's Day party or celebration. With another holiday around the corner, I decided to whip up a batch of bright green cake balls for St. Patrick's Day!

These Pistachio Pudding Cake Balls start off as a green pistachio pudding cake... you could stop there if you wanted, the cake turns out super moist and flavorful! To turn the cake into cake balls, you crumble the cake once it is baked and cooled and then add a can of frosting. Mix the crumbled cake and frosting into a dough, roll the dough into small balls, then cover the balls in colorful sprinkles. Seriously, it's so easy!!!

Instant pistachio pudding and almond extract give these cake balls a much different flavor than your standard yellow cake-cake balls. 

How green, fun and festive are these cake balls?! They are perfect for a St. Patrick's Day party or celebration. Everyone loves cake balls!

Pistachio Pudding Cake Balls

1 (16 ounce) package yellow cake mix (I used sugar free)
1 (3.4 ounce) package instant pistachio pudding mix (I used sugar free)
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2-1 teaspoon almond extract
10 drops green food coloring
1 (16 ounce) can of white frosting
green sprinkles

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
Pour into prepared pan. 

Bake in the preheated oven for 35 to 40 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. 

Crumble cake in cooled pan and add the can of frosting; mix well until a dough forms. Roll the dough into 1 inch balls, then roll cake balls in green sprinkles.

Store cake balls in an airtight container in the refrigerator up to 5 days. They are super yummy chilled in the freezer too!

They are the perfect festive dessert for St. Patrick's Day!

We can't get enough of these little cake balls...


- Janel