Archive for » January 18th, 2008«

Grilled Fish with Salsa and Avocado Sauce
This is a very simple dish it is more of a summer dish, but I thought I would post it as I fancied something a little lighter the other night and made this. It is extremely healthy low in fat and carbohydrates, yet has loads of flavour. I just serve this with salad on the side.


4 Firm white fish fillets (I used cod, but I have also made this with halibut which is yummy.)
Olive oil


1 Medium red pepper
1 Medium green pepper
31/2 Tablespoons can corn kernels, drained
1 Red onion, finely chopped
11/2 Tablespoons fresh coriander, finely chopped
1 Tablespoon white wine vinegar
60ml sweet chili sauce

Avocado Sauce

1 Large avocado
2 Tablespoons lime juice
1 Teaspoon garlic powder
3 Tablespoons Mayonnaise
Pinch cayenne (I do quite a generous pinch)
3/4 Teaspoon sugar


1. Quarter peppers and remove seeds and membranes. Grill pepper, skin side up, until skin blisters and blackens. Peel skin away and chop finely. Combine pepper and remaining ingredients in a bowl, mix well, refrigerate until needed.

Avocado Sauce

1. Mash avocado in a bowl with lime juice until quite smooth, add garlic, mayo, cayenne and sugar and mix, until well combined. Again refrigerate until needed.


1. Brush fish with olive oil, BBQ, Grill or pan fry fish until tender and cooked through. Cooking time will vary according to the thickness of the fish, but it will be no longer than 6-10 minutes.

To serve: Arrange fish on a plate spoon salsa over the top serve avocado sauce on the side. I also serve a nice green salad with this dish, very light and yummy.

All photo’s taken by me unless otherwise stated.

Zurich Veal with Smashed Potatoes
I made a whole dish the other night by two zaar members. I did not make the veal exactly as stated, as the recipe did call for veal and pork and for it to be cut into strips. I live in Switzerland and I have seen a dish like this, it is usually served over rosti, which is great. I had some veal scalappine slices of meat to use and since I knew the sauce would work with them I made this as a sauce to top meat. It was really delicious and myself and my husband thoroughly enjoyed it, I served it with another members recipe of smashed potatoes which were awesome. I will list the links to view these recipes or to see more reviews or photo’s, under each persons recipe.


1/2 lb Veal, cut into strips (I had thin veal steaks which I used.)
1/2 lb pork, cut into strips (I did not use pork.)
3 Cups sliced mushrooms
3 Tablespoons oil
Salt and pepper
2 Tablespoons butter
2 Tablespoons chopped shallots
1/2 Cup white wine
1/2 Cup chicken broth
1 Tablespoon chives
1 Tablespoon parsley
1 Tablespoon tarragon
2 Cups sour cream


1. saute veal and pork in oil, set aside.

2. saute mushrooms, until brown, add to veal.

3. heat butter in skillet, add shallots.

4. add wine, reduce to almost gone, add chicken broth and meat drippings.

5. cook down by 1/3, add spices and sour cream.

6. add meat and mushrooms back to pan to heat through.

7. serve with noodles.

I served mine with smashed potato recipe listed below it was delicious.

To link to this recipe click here.

Smashed Potatoes


16 Small potatoes, washed
1 Tablespoon olive oil, more if desired
1 Tablespoon caraway seeds or cumin or fennel seeds (example)
1 Tablespoon thyme or rosemary, chopped (example)
Salt and pepper, to taste


1. Preheat oven to 250°C.

2. Don’t peel the potatoes but bring them to the boil in a pot of salted water.

3. Boil until tender.

4. Drain and transfer to a lightly greased baking tray.

5. Use a potato masher to squash each potato flat, until it is twice its original diameter.

6. Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.

7. Bake the potatoes for 20-25 minutes until crisp and golden.

These were great to read more reviews click here.

To serve: Place steak on plate top with sauce and serve potatoes on the side.


All photo’s taken by me unless otherwise stated.