Dr Oz: White Fish Taco & Carrot Avocado Salad Recipes

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Dr Oz: White Fish Taco & Carrot Avocado Salad Recipes

By on May 9, 2012

Dr Oz: The Best Thing I Ever Ate!

Are you looking for new recipes to WOW! your family? On today’s show, Dr Oz was joined by top NY Chefs to give you the best foods they ever ate. They chose Turkey Meatballs, White Fish Taco and Carrot and Avocado Salad with Crunchy Seeds. What’s even better? Doctor Oz gave you the recipe so you can prepare it yourself along with the other treats Dr Oz has given us today from Lisa “Hungry Girl” Lillien’s guilt-free carb-filled meals to Hungry Girl’s carb cheat snacks to The Food Network’s healthy ranch dressing and chili.

Dr Oz: Turkey Meatballs Recipe

Ingredients

Dr Oz White Fish Tacos Recipe

Dr Oz learned how to make a White Fish Tacos Recipe with Marcus Samuelsson.

Meatballs
1 medium coarsely chopped carrot
2 coarsely chopped stalks celery
1 coarsely chopped medium onion,
3 lbs ground turkey meat
½ C golden raisins (plumped in warm water and drained)
½ C pine nuts (toasted in a dry skillet and cooled)
2 large eggs, beaten
1 tsp dried oregano
½ C fresh parsley, chopped
2 ½ C bread crumbs
1 Tbsp kosher salt

Sauce
¼ C extra-virgin olive oil
1 medium chopped onion (enough for 1 ½ C)
2 tsp kosher salt (you can add more if you like)
2 fresh bay leaves (or 3 dried bay leaves)
½ tsp pepperoncino flakes
3 (28-oz) cans Italian plum tomatoes, crushed by hand
Directions
Preheat oven to 425°F.
Combine the carrot, celery, and onion in a food processor, pulsing to make a fine-textured paste or pestata
Scrape the pestata into a large bowl, and add the turkey meat, eggs, oregano, parsley, bread crumbs, pine nuts, raisins and salt
With hands, combine well.
Roll the meat into golf-ball-sized balls, and place on baking sheets lined with parchment paper (You should get about 48 meatballs.)
Bake the meatballs until browned all over (18 to 20 minutes)

Sauce

Heat the olive oil in a large pot over medium heat
Toss in the onion and sauté until it turns transparent (2 to 3 minutes)
Add 1 teaspoon of the salt, bay leaves, and peperoncino
Let the peperoncino toast for a minute, then pour in the tomatoes
Slosh out the tomato cans and bowl with 4 C hot water, add to the pot, and stir
Stir in the remaining teaspoon of salt, and bring the sauce to a simmer while the meatballs finish baking (simmer sauce about 10 minutes more)
When the meatballs have finished baking, gently add them to the sauce and return to a simmer Simmer (shaking the pan periodically to move (but not break) the meatballs, until the sauce is thick and flavorful) About 1 ½ hours.

Dr Oz: White Fish Tacos Recipe

Ingredients

12-oz bass (or other white fish)
1 Tbsp extra virgin olive oil
½ tsp chili powder
1/4 tsp salt
1 corn tortilla
½ thinly sliced avocado
½ shredded Napa cabbage leaf
1 chopped tomato
½ chopped red onion
1 chopped jalapeno
1 tsp minced fresh cilantro
1 lime wedge
1 pickled jalapeno, sliced lengthwise

Directions

Heat grill or grill pan over medium-high heat
Lightly oil the grill or pan
Meanwhile, coat the bass in olive oil, chili powder and salt
Grill fish for 12 minutes ( flipping once)
Remove fish from grill or pan
Raise heat and replace with tortillas (cook until slightly charred)
Slice fish widthwise and fan across tortilla
Top with shredded Napa, tomato, onion and jalapeno
Sprinkle with cilantro and serve with lime wedge and pickled jalapeno on the side
To eat, squeeze lime wedge over top and enjoy it best while warm.

Dr Oz: Carrot & Avocado Salad with Crunchy Seeds Recipe

Ingredients

1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds
1 Tbsp white sesame seeds
Cumin and Citrus Roasted Carrots (recipe follows)
1 avocado, halved, pitted, peeled, and cut into thin wedges
4 C sprouts, preferably a mix of radish and beet
1 Tbsp plus 1 tsp sour cream
Edible flowers (for garnish) This is optional
Cumin and Citrus Roasted Carrots
1 lb peeled medium carrots
3 garlic cloves
1 tsp cumin seeds
1 tsp fresh thyme leaves
¼ tsp crushed red chili flakes
Kosher salt and freshly ground black pepper (plus more to taste)
1 Tbsp red wine vinegar
1/4 C (plus 2 tablespoons) extra-virgin olive oil
1 ½ oranges
2 lemons, halved

Directions

Preheat the oven to 350°F
Bring a wide pot of water to a boil
Add the carrots and cook until a knife pierces them easily (about 20 minutes)
Meanwhile, in a mortar and pestle, pound the garlic, cumin, thyme, chili 1 ½ tsp salt, and ¾ tsp pepper until crushed and pasty
Add the vinegar and !/4 C of the olive oil and continue pounding until well mixed
Alternatively, pulse in a blender or food processor until pasty
Drain the carrots and arrange in a medium roasting pan in a single layer
Spoon the cumin mixture over
Cut the whole orange in half and arrange the orange halves and 2 of the lemon halves over the carrots, cut sides down
Roast for 25 minutes (or until the carrots are golden brown)
Transfer the carrots to a platter
When cool enough to handle, squeeze 2 Tbsp juice each from the roasted orange and lemon into a small bowl
Squeeze in 2 Tbsp from the remaining orange half as well as 2 Tbsp lemon juice from the remaining lemon
Whisk in the remaining 2 Tbsp oil to emulsify
Season with salt and pepper and drizzle over the carrots

The salad
Preheat the oven to 350°F
Spread the sunflower, pumpkin, and sesame seeds in a single layer on a rimmed baking sheet Bake (stirring occasionally) until lightly toasted and golden, but not golden brown (7 minutes) Cool completely
Arrange the carrots on a serving platter, reserving the accompanying sauce
Place the avocado and then the sprouts on top
Drizzle with the reserved sauce
Dollop the sour cream over the top, then sprinkle with the seeds
Garnish with flowers if desired
Serve immediately

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