Daily Archives: February 23, 2011

Blueberry Ricotta Muffins

Blueberry Ricotta Muffins

Thank you Elaine for sharing the recipe!  We love it so much that I’m going to make this again on the weekend. 🙂

Makes 14 Muffins

Dry ingredients:
1.5 cups flour
3/4 cups sugar + brown sugar
1/2 teaspoons sea salt
2 teaspoons baking powder

Wet ingredients:
1/3 cup canola oil
5 Tablespoons soymilk
2 Teaspoons vanilla extract
1 egg
3/4 cups ricotta cheese
2 cups fresh blueberries


Mix the dry and wet separately and then stir the 2 together without overmixing.  Fill up the muffin pan to 3/4 full.

Bake at 375 for 20 mins!


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Lemon Stuffed Broiled Branzino

Lemon Stuffed Broiled Branzino

The original recipe from Food & Wine magazine grill the Branzino, but I find it easier to broil in an oven.  In the summer, I will try this again with grill.  I also change the measurement for one Branzino instead of 4 from the original recipe.




  • 1-pound whole branzino—scaled and gutted
  • Salt and freshly ground pepper
  • 1 thyme sprigs
  • 1 bay leaves
  • 1 lemons—1/2 thinly sliced, 1/2 cut into wedges
  • 1/4 tablespoon extra-virgin olive oil
  • 1 tablespoons of finely chopped parsley, for serving


  1. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.
  2. Broil the branzino in oven at 375 degree for 10 minute, then turning once, until browned and crisp , about 10-15 min or just cooked through.  Serve right away, passing salt, lemon wedges and parsley at the table.

Posted by on February 23, 2011 in Fish Recipes, Seafood Recipes



Baked Grouper Fillet with Mango Salsa

Baked Grouper Fillet with Mango Salsa

A delightful dish to light up a gloomy winter day!  Hot seafood with cold mango salsa.  The mix of sweet mangoes and hot chilies salsa is both refreshing and flavorful.







(Preparation & Cooking takes 30 to 45 minute)


Baked Grouper

  • 1 Grouper fillet
  • 2 tablespoon of paprika
  • 1 tablespoon of garlic salt

Mango Salsa

  • 1 ripe mango, peeled, pitted, and diced (about 1 cup)
  • 1/2 small onion, finely chopped
  • 1 Jalapeño chile, minced
  • 1/4 cup finely chopped red bell pepper
  • 3 tablespoons of lime juice
  • 1 tablespoon cilantro leaves, finely chopped
  • 1 small clove garlic, minced
  • ¼ teaspoon salt


  1. In a medium bowl, mix all mango salsa ingredients together.  (Refrigerate for at least an hour for flavour to develop.)
  2. Bake the Grouper at 350 degree for 20 minutes in a non-stick pan.
  3. Place Grouper on a plate and pour over the mango salsa, you can also serve it as a dipping sauce.


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