Mahi Tacos

One of my favorite dishes to get at a local restaurant is the Mahi Mahi sandwich.  Actually, it's a dish that I get at TWO local restaurants.  Julep is a great local Southern restaurant.  When I was in residency, we took all of our applicants to Jule for pre-interview day dinner.  I was in charge of recruitment one year so I went to Julep QUITE frequently.  I decided that I needed to try different dishes; but every time my "different dish" would come out, I wished that I had my mahi mahi sandwich! 

So, wouldn't that lead you to believe that I'd like mahi mahi at home?!  It would!  However, when I made it several months back I just didn't like it.  Insert sad face!  Last month, I decided to try again but in a different form.  Instead of cooking the fish to just eat, I grilled the fish and used it on tacos.  Problem solved!  This dish was SO good and fresh!  We used corn tortillas so David could enjoy it.  Makes me want to have this again soon. 

Mahi Mahi Tacos
mahi mahi filets, seasoned well
tortillas
lettuce
tomato
cheese
salsa
avacado........whatever toppings you want, really!

Preheat your indoor grill pan.  Season the fish very well.  Spray the pan and place filets on the pan.  Cook until fish flakes.  Gently heat corn tortilla (or whatever tortilla you want).  Place cooked fish on the tortilla and top with your desired toppings.  Enjoy!

Product Review - A First!

So, I don't normally do this but D and I have tried the Kraft Fresh Take blends several times.  This is a season breading with cheese combo.  They market it at being good to add to fish, chicken, pork...really whatever you want.  We've tried the rosemary and herb version as well as the Italian Parmesan version.  Both were really good.  The first time we had it, we put he Rosemary version on fish. 

It was pretty good.  The next time, I put it on chicken strips. D liked it on the chicken better. 

I do think that it would go really well on pork chops, too.  So, if you're looking for a quick and easy was to season your mean, try this out...it's on sale at Kroger right now!  (I did not receive any compensation for this, so Kraft...just thank me!) :-)

Fresh Takes Chicken or Fish
Open your chosen fresh takes pack and mix the cheese and bread crumbs.  If you will be using the whole package, just toss in your desired meat and toss to coat.  I didn't use the whole thing, so I poured some into a bowl in order to save the rest for later use.  For fish, preheat oven to 400.  Coat fish and place on baking sheet.  Cook for 12-14 minutes or until fish flakes.  For chicken fingers, preheat oven to 350.  Toss to coat chicken and place on baking sheet.  Cook for 12-15 minutes or until center of chicken is cooked through.  Enjoy!

Another Fish in the Sea

One of the things that I've found that D and I both really like for dinner is fish.  I'm liking that!  We typically use salmon, tilapia, or catfish.  I've tried to find trout but the stores here just don't have it.  So, a couple of months ago, I bought (unfortunately) frozen mahimahi.  One of my favorite dishes at Julep is the mahi mahi sandwich.  At work that day I searched for mahimahi recipes.  I guess most people just have the typical fish recipes because not many were very "special." However, I did find a recipe that looked interesting. 

It was coated in hashbrown potatoes and prepared horseradish.  I didn't follow the recipe exactly but I think it was pretty close.  This was one of those recipes that tastes fine but didn't blow my socks off.  I think D and I had the same opinion of it.  To go with it, I pulled out some of the hashbrowns, formed them into patties and topped it with cheddar cheese then baked it in the oven alongside the fish. Next time I might would try the saute method the recipe called for...my problem was that I left the recipe at home!  Baking worked out really well, though.  D enjoyed that but K refused to try it.  Oh, well...one day she'll try!

Horseradish MahiMahi (pretty much halved this but think I way overdid the horseradish!)
1 cup shredded potatoes, precooked and thawed
1 tablespoon prepared horseradish (I probably used 2 tablespoons...oops!)
1 teaspoon Dijon mustard
4 pieces mahi mahi
4 teaspoons reduced fat mayo

Preheat oven to 400.  Combine the potatoes, horseradish, and mustard.  Spread the mayo on the fish then top with the prepared potatoes.  Place the fish on baking sheets and place in preheated oven.  Bake for 13-15 minutes or until fish flakes.  *The recipe had this cooked in a skilled by sauteing.  You heat oil in a skillet over medium high heat. Place the fish in the pan potatoes down and cook until browned (4-5 minutes). Turn over gently and reduce to medium heat and cook until fish flakes.*  Enjoy!

A Tale of Two Fish

So, what do you serve with mac and cheese?  When I was little....Kraft MC and hot dogs!  Now, this MC and lemon pepper chicken or salmon croquettes...at least so far!  The first time I made this MC, I made lemon pepper catfish.  I really like the lemon pepper flavor.  We used Mrs. Dash lemon pepper.  I could definitely tell that there was real lemon zest in it...such pop!  Just spread the seasoning on the fish and cook for about 12-15 minutes at 400F.  Great meal! 

Last week, I made salmon croquettes and the leftovers went well with the same MC...but with whole wheat egg noodles.  We used to have the croquettes when I was little.  I loved them then and love them now!  You don't have to use a lot of oil to make them have a bit of a fried taste to them.  I like them with ketchup. 

Thought I could persuade Miss K to eat them by putting ketchup on hers, but she just ate the ketchup and not the fish.  Oh, well!  One day she'll decide to eat and will like them, too.  So, take your pick of fish and enjoy a healthy meal.

Salmon Croquettes
1 can salmon (14.5oz)
1/2 cup flour
1 egg
1.5 tablespoons salmon juice
1/2 teaspoon baking powder

Take salmon out of the can and clean off the skin and bones (specifically bought chicken of the sea b/c I thought this was already done...not so, not so!).  In a bowl, mix together the salmon, egg, and flour.  Stir together 1.5 tablespoons juice and baking powder.  Then add this to the salmon mixture.  In a saute pan, heat up 1 teaspoon olive oil.  Form the salmon into 4 patties.  When the oil is heated, place the patties in the oil.  Cook for about 4 minutes on one side or until browned.  Flip to the other side and cook about 4 minutes, or until browned.  Remove and place on paper towel. Serve with YOUR favorite side or some mac and cheese.  Enjoy!

Five months

Over the past five months, I have been posting faithfully every Monday (except for last week!).  This has been in conjunction with other bloggers to try and do something different this year. 

With Eat. Live. Be. we set goals for ourselves.  Some people wanted to lose weight.  Others wanted to work out more.  Others wanted to give up certain foods/drinks.  What did I want to do?  Well, I wanted to cook a real meal at least twice a month.  How did I do?   I'd say I succeeded.  I didn't necessarily pull out all the stops, but I made meals other than simply roasted veggies thrown into some eggs.  Could I do better?  Sure!  What do I need to change for the upcoming month?  Well, maybe I should try and have friends over more?  I don't do it that often.  Maybe make some little cold salads (not my typical green salad) for lunches?  We'll see!  Still going to try and cook twice a month.  I've still got lots of recipes to try!

One yummy meal I made a couple of months ago was this simple sauteed flounder topped with sauteed mushrooms and onions. 

Along side I had cous cous (yes, from the box!) with roasted broccoli.  Simple but definitely required cooking!  After I ate the fish, I used the leftover broccoli, mushrooms, and onions to make a veggie couscous for lunches that week. 

Great two for one cooking session!

Sarah Caron - http://www.sarahscucinabella.com/
•Cate O’Malley - http://www.sweetnicks.com/
•Chris Arpante - http://www.melecotte.com/
•Patsy - http://familyfriendsandfood.blogspot.com/
Joanne - http://www.joanne-eatswellwithothers.com/
Tri-Fit Mom - http://trifitmom.blogspot.com/
•Allison - http://sweetflours.blogspot.com/
Jen - http://njepicurean.blogspot.com/
•Leslie - http://www.thehungryhousewife.com/
•Rivki Locker - http://www.healthyeatingforordinarypeople.com/
•Jennifer Schulz - http://lick-a-plate.blogspot.com/
•Sarah Rogers - http://sarahssweetcreations.blogspot.com/
Denise and Lenny - http://www.chezus.com/

Fish Tales

You know how when people go fishing and catch some amazing sized fish, every time they tell the story the fish gets bigger? Well, you'd think that's what happened with this piece of tilapia when I tell you that it was the size of my entire pan...but it's not! It really was! Now this is obviously a toaster oven pan, but still! This fish was good for about three meals (really 2.5 but well paired made three). I wanted to do something a little different from what I usually do with tilapia, so I pulled out the Panko bread crumbs I found at Big Lots and thought. What could I use to bind the crumbs to the fish? I didn't really want to use egg...mayo! I pulled out my mayo (which is fake stuff, the fat free kind...I know, I know!). Just season your fish, spread some mayo on it and sprinkle with panko crumbs. For some color, which I didn't even think about but my friend Sarah suggested, spray the crumbs with Pam or even a bit of butter. In a 425 degree oven cook for 12 minutes or until the fish flakes. This is SOOO good and moist! Probably one of the best ways I've had tilapia.

Shrimpy is Often Good

I have now transitioned to a month on pediatric wards (basically, in-hospital team for kids). Last night I was on call...and our post-call list is three patients long. That is UNHEARD of...incredibly, well, shrimpy! I will take shrimpy. I'll also take shrimpy for a good lunch. I got an e-mail from Real Simple with this yummy looking taco recipe that I decided to transform into a salad. Initially it wasn't quite what I was expecting, but after sitting for a little while it got better. Probably would be better as the tacos, but I thought it was a refreshing change for a salad. The biggest problem was the cole slaw...it was just too tough for me and didn't really soak up the dressing very well. If you try this, maybe play around with the greens...the shrimp and citrus flavors were wonderful!

Shirmp and Citrus Salad
1/2 bag cole slaw
4 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons sour cream/Greek yogurt
salt and pepper
1 cup corn kernels, cut fresh from cob (about 2 ears)
1 can mandarin oranges
1 pound medium shrimp, thawed and grilled
sliced almonds (optional - I didn't use but just now thought it would be a yummy addition)

Directions

1. In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage and corn. Let sit, tossing occasionally, for 10 minutes. Overnight is better.
2. Season the shrimp with salt and pepper. Cook on grill (I used George Forman...you could just saute in a skillet) Cook until opaque throughout, 2 to 3 minutes.
3. When ready to serve, add oranges to slaw (almonds would make a good addition, too) and serve shrimp on top.
   

Baked Tilapia

If you're looking for a quick and healthy dinner the answer is only a frozen fish filet away. When I'm working in the hospital, cooking dinner becomes almost a hassle. I get home and don't want to spend too much time cooking; I just want to eat and get ready for bed. So, this becomes a staple. I always keep some frozen fish on hand. Tilapia is a favorite but flounder and catfish are good, too. Salmon is great but I usually try to do that fresh. Just take out your fish and either run it under warm water if you don't have much time or place it on an aluminum pan if you have more time. When it's thawed season it with Tony's and sprinkle some corn meal over it. This cornmeal will give it a crispness that is remeniscent of a fried fish!!! Then place it in a 425 degree F pre-heated oven and let it cook for about 12 minutes. Then serve up with some veggies and you've got a quick and healthy meal.

Rainbow Trout and....Baseball?

Over Labor Day my parents went to my Aunt and Uncle's cabin on the Norfolk River in Arkansas. Daddy just LOVES fly fishing. Before they went, I asked him to bring some fish back home. You see, the only trout I've had is from a restaurant AND I was going to be going home the next weekend for Mama's birthday! I have such a good Daddy...he brought the trout home and then grilled it on the cedar planks I got them for Christmas. Let me say, it was SOOOO good! I paired it with roasted sweet potatoes, tomato, corn, and squash. Speaking of sweet potatoes...if you ever get bored in the kitchen on a Saturday, especially with your mom!, just grab a sweet potato, hand the a strawberry to your mom and strike a pose. Then, wait for the perfect pitch, swing away, and hit that strawberry across the kitchen. This will result in a busted strawberry, a stained potato, and lots of laughs! Yes, I promise, I'm still in medical school but we all have our weaknesses!

Simply Salad

Do you ever find yourself with just a little bit of frozen salad shrimp left over with nothing to do with them? Okay, so maybe you don't but my mom does, and I take after her, so I do too. What to do with them. There's not enough to make a dish but it's wasting them to throw away. Why do that anyway? Just take the shrimp, rinse them so that they thaw, and toss them on top of a salad made of spring greens, fresh berries, celery, some feta, and some raspberry vinegarette...at least that's what I did!

Tilapia Packets

My days have gotten messed up with having Labor day off. I just realized that today is Tuesday and that means ARF! I don't want to miss that. Head over to Sweetnicks and check out the other great entries. Last week, my grocery store finally put tilapia on sale, for a whole dollar cheaper. I had my eye on a recipe from the July issue of Eating Well. It's meant for the grill but you can do it in the oven. This is my slightly modified version. Tilapia and Summer Vegetable Packets

halved cherry or grape tomatoes (calls for 1 cup, use what you want)

1 cup diced summer squash

1 cup thinly sliced red onion

12 green beans, trimmed and cut into 1-inch pieces (we had some leftover from earlier, so I just used those)

1/4 cup pitted olived coarsely chopped (I didn't do this)

2 T lemon juice

1 T chopped fresh oregano (I didn't use this, didn't have it)

1 T olive oil

1 teaspoon capers, rinsed (didn't use this)

1/2 teaspoon salt

1/2 teaspoon teaspoon freshly ground pepper

1 pound tilapia fliets

Preheat oven to 425 degrees F. If using fresh green beans, microwave for 30 seconds. Drain and add to the other vegetables. Add lemon juice, oregano, salt, oil, capers, and some pepper in a large bowl. Lay some foil out in a double layer. Place fish on the foil and sprinkle with some salt and pepper. Top with some of the veggie mixture. Fold foil up to the middle, leaving enough room for the packet to steam. Place packets on oven rack and cook until fish is cooked through. It says about 20 minutes but mine was more like 25. As a note, you can really put the veggies you want. If you don't like tomatoes, like my roomie, leave them out!

Cooking on Trees

I love getting surprises for people I love and this Christmas, I found a surprise gift for my parents. It wasn't anything big, but I was excited because I knew it was something they would like. The gift...cedar planks to grill on. The planks I got were from Williams-Sonoma, but you can get them elsewhere and they aren't expensive. Anyway, sometime this spring when I went for a visit, we finally got them out and put them to use. Let me just say DELICIOUS!!!! This made the BEST salmon I have ever had. It was SO tender, not the least bit fishy but with a good salmon flavor, and with a beautiful color. Daddy didn't cover up the fish with much seasoning. I think maybe just a little season salt or maybe even just salt and pepper. All you have to do with the planks is soak them in water for a couple of hours before you plan to grill. Then season the meat and grill away. He grilled them until they flaked and we enjoyed a great spring dinner of cedar plank grilled salmon, panzanella, and squash! This makes me want some right now. Daddy, maybe the next time I get to come home this is what we should have!!!! :-)

From Little Girl to M3

Yesterday I found out that I have passed my Step 1 exam! This means that I get to stay in my clinical rotations. Step1 is the national exam that covers everything from the first two years of medical school. I am super excited. When I was studying for this exam during the month of May, I had a craving for a meal that I rarely eat anymore but had a lot when I was little. I have no clue where my mom got this recipe or where the name comes from, but this is a kid-friendly recipe. Maybe the studying made me want familiar food from when I was "safe" with Mama and Daddy. Anyway, here is the recipe for... Tater Tuna Pie

1 cup flour

1/2 cup mashed potato flakes

1/4 teaspoon salt

1/2 cup butter/margarine

3-4 Tablespoons water

1 can french fried onions (or less)

Filling:

3/4 cup potato flakes

1 cup cheddar cheese, grated

2 Tablespoons pimento (I've NEVER had it with this in it!)

1 can tuna (I use water packed)

1 can cream of mushroom soup (I use 98% fat free)

1 egg Preheat oven to 350 degrees F. Combine first four ingredients and blend until crumbly. Add water and stir with a fork until dough is moist enough to hold together and press into a pie plate. Sprinkle some of the onions on crust. Stir together filling ingredients, reserving 1/2 cup cheese. Put filling in crust. Bake 25-30 minutes. Sprinkle remaining cheese and onions over pie. Bake 5-10 minutes or until cheese melts. Allow to stand 10 minutes before serving. We always have this with broccoli.

Swimming Upstream

That's what I feel like I'm doing! So much to do, and want to do, so little time! I took one of my tests today and it wasn't too bad. The worst one, pharmacology is on Friday. So basically, until I'm done with pharm I will continue to feel like a salmon. :-) So, I give you salmon croquettes. I made these SO long ago and don't think I've posted them. If I have, please forgive me! These are a childhood favorite and one of the few things that I eat with ketchup. Somehow, the "mushy" inside with the crispy outside is pleasing. Along with them, I give you a simple salad (from another meal) that is oh so spring and oh so refreshing. With omega-3's in the fist and anti-oxidants in the salad, this is the perfect meal for Sweetnick's ARF-5-A-Day Tuesday. Head on over and check out the other recipes.
Salmon Croquettes
1 15 oz can salmon (2T juice saved)
1 egg
1/3 cup mined onion
1/2 cup flour
1 1/2 teaspoons baking powder

Clean salmon (making sure all bones are removed). Mix with the egg and onion. Stir in flour. Add the baking powder to the reserved juice. Stir this into the fish mixture. Heat a skillet and either spray with cooking spray or drizzle some olive oil in the bottom. "Fry" the croquettes until they are browned. Enjoy.

Strawberry, Feta, and Romaine with Balsamic Vinegarette Salad
Fresh romaine lettuce
Strawberries
feta cheese
balsamic (or your favorite kind) vinegarette

Clean and cut lettuce and strawberries. Toss in a bowl with the feta cheese. Serve with dressing and enjoy.

What a Catch

I spied this recipe a couple of weeks ago on What Geeks Eat. I decided I would try it out, especially since I had some okra in the freezer that I needed to use. I knew that I would be the only one eating this, since my roomie doesn’t eat catfish but I wish that I had had someone to share it with, as I ended up throwing some away just because I had eaten it for so many days! I really liked the combination of catfish with the “classic” okra and tomatoes flavor. It was satisfying and light at the same time. Since catfish is healthy and tomatoes are antioxidant rich, this is my entry for Sweetnicks ARF Tuesday. Check her out later today for many other great recipes.

Simple Fish Gumbo from What Geeks Eat

2 pieces of cod, fresh or frozen, cut into chunks (I used frozen catfish)

1 large onion, diced

1/4 cup of diced ham, bacon, or smoked pork jowl (I omitted)

6 cloves of garlic, diced

2 ribs of celery, diced (I omitted b/c didn’t have any)

1 cup of fresh or frozen bell pepper strips (I used frozen red)

1 cup of fresh or frozen okra

1 large can of roma tomatoes (I used a 14 oz can of diced tomatoes)

8 ounces of chicken stock or water (if needed)

Tabasco Sauce to taste

Worchester Sauce to taste

2 teaspoon Gumbo Filé powder

Take fish from freezer, if using frozen fish. Add to a 4 quart pan on medium heat the pork, celery, onion, and garlic. Allow this to cook until soft. Add the pepper strips, tomatoes and stock or other liquid if needed. Bring the heat back up and then add the Tabasco and Worchester sauces to taste. Check to see if salt is needed. Add the okra and bring back up to heat. Cut the fish into chunks and add it to the pot. Bring it back up to heat. Once the fish is cooked through add the Gumbo Filé and stir well. Serve with some parsley on top.

Fishy Stuff

I was going to post a modification of one of my cookie recipes yesterday, but I haven't gotten the picutres yet, so that will have to come later. Friday we had my dad's pizza...and it turns out that it was pizza pie day! Apparently we celebrated and didn't even know. It had pineapple, canadian bacon, mushrooms, black olives, and mozzarella. Yum!

Last week I cooked NONE...tests consumed me, so I lived on eggs and fish. Nothing fancy. However, this dish, that I made two weeks ago was a little fancier. It is a baked salmon recipe that I found on My Kitchen in Half Cups. It is really a pretty dish, quite colorful, and tastes great! The only "problem" to my tastes was, once again, crunch veggies. Maybe I would start roasting the veggies a little earlier than putting the fish on. I served this with roasted sweet potatoes...I actually ate some of them. Because of all the veggies, this is my entry to Sweetnick's ARF.

Baked Salmon
1 red bell pepper, diced
1 red/purple onion, chopped
several carrots, diced

3 ribs of celery, chopped
salmon filets (I used frozen - 1 bag from kroger)

Preheat oven to 350 degrees F. Place prepared veggies in the bottom of a baking dish. Place salmon on top of veggies. Bake for 40 minutes. I pulled it out about 30 minutes in a seasoned the fish.

Roasted Sweet Potatoes
sweet potatoes
seasoning

Peel potatoes and slice into 1/4 slices. Put in a single (as best you can) layer in the bottom of an oven safe dish. Spray with cooking spray or some olive oil. Season to your liking. I cooked this with the fish for 40 mintes and it worked well. If alone, I cook at 400-450 degrees F for 15 minutes or until fork tender.

Overwhelmed

I have been overwhelmed with tests! Had one on Friday and have a national board in Microbiology coming up on Tuesday, followed by 3 more tests, one each day, until Friday. What a great way to celebrate my birthday this coming Wednesday...yuck! Oh, well...that's what comes with medical school!

Here is a quick and easy crispy fish. I think that if you like the texture of fried fish but don't like that it's fried (for example, with wonderful Southern catfish!) this would be a great option to try. I used tilapia but am pretty sure that other types of fish would work well, except maybe flounder (too light of a taste) and salmon! I served this with broiled zucchini...a family favorite. Just cut zucchini in half lengthwise, season with salt and black pepper, place in toaster oven (that's what we use but you can use an oven if no toaster oven is available) set to 450 or broil and cook until tender to fork. Sprinkle with parmesan cheese before serving.

Baked "Fried" Fish

2 T mustard*

1-2 teaspoons honey

cornmeal seasoned with Season All**

3 fish filets***

Preheat oven to 425 degrees F. Mix together mustard and honey. Season cornmeal and put in a large "flat" bowl. Spread mustard mixture over both sides of filet. Dip filet in cornmeal using your "wet" hand. Flip filet and place on a broiler pan or in a glad dish. Repeat with remaining filets. Bake in oven for 12 minutes or until fish flakes.

*Not toally sure on these amounts but it's a good guess!

**I probably used about 1 cup of cornmeal but had a lot left over. Just be sure there is enough to cover the bottom of the bowl.

***Obviously you can use more fish but change the amounts of mustard so that you have enough.

in

Easy as Pie...but not!

As I mentioned last night, we had friends over for dinner and I made tilapia. Although I don't have pictures of them, I'm going to give the recipe for the potatoes we had as well. The recipe is from In Good Company, a cookbook from the junior league of Lynchburg. Tilapia is one of my favorite fish and it is so easy that ANYONE can do it! So, here goes!

Mustard Roasted Potatoes
6 medium sized red potatoes, cut into chunks
1/3 cup spicy mustard (I used yellow because that's all I had)
1 garlic clove, minced
2 T olive oil (I used less)
1/2 tsp Italian seasoning (I used parsley and oregano b/c I didn't have Italian seasoning)
Grated Parmesan cheese

Preheat oven to 425 degrees F. Combine mustard, olive oil, garlic, and Italian seasoning in a bowl and mix well. Place the potatoes in a large bowl. Add the mustard mixture. Cover the bowl with plastic wrap and shake the bowl gently to evenly coat the potatoes with the mustard mixture (I just stirred it!). Arrange the potatoes in an even layer on a lightly greased baking sheet. Bake for 30-35 minutes (mine took about 40) or until the potatoes are tender. Put in a serving dish and sprinkle with Parmesan.

Tilapia
Fresh tilapia filets (you could probably do with frozen as well, just thaw)
desired seasonings: I use garlic powder, Tony's or Natures seasoning, and Parsley

Preheat the oven to 425. Season both sides of the fish with the seasonings. Spray a broiling pan or glass dish and place the fish on the pan. Bake for 12 minutes (this is the perfect time!). Remove and sprinkle with fresh parmesan if desired. Enjoy!

*This last time I tried to do a breaded form with fresh bread crumbs, parsley, and Parmesan. I don't think I really liked it that much. I'll probably stick to the original form from now on! If tomatoes are in season, they are really good spread over the fish before baking but canned tomatoes don't work.

Recipe Poll...Lemon Grass

Just a quick post during my lunch break. One of the items that I purchased at the Farmer's Market this weekend was lemon grass. I saw this dry looking plant and didn't know what it was. I thought maybe some aberrant variety of sugar can or something. So, I asked the lady at the stand and she told me it was lemon grass. Upon rubbing the pieces together, it gives off a strong lemon scent...refreshing! I couldn't resist it and got some, not knowing how to use it. THe only hint I had was that the vendor uses it on chicken, fish, and in soup.

I used it on fish Sunday night not really knowing how. I just broke it to release the oils and place a piede under, inside, and on top of the fillet and baked. It was really good. Gave a nice lemon flavor without the stickiness of lemon juice!

Anyway, here is my poll...Do you have any recipes that use lemon grass? If so, could ya give me some ideas? If not, find one, try it out, and let me know how it goes! I really want to use this in more than just fish!