Blackened Turbot with a Remoulade with Two-Cheese Macaroni and an Arugula Salad with Grilled Onions and Sesame Seeds

It was a Southern style kinda night. Pick some fresh peaches, put on a big hat, enjoy some hot weather, and then whip up this meal. Accents are optional and tobacco is strongly discouraged. Tonight included some blackened Turbot with a refreshing, cooling remoulade paired with a healthy mac and cheese in my continuing quest to make a delicious yet healthy version of this ultimate comfort food. However, I then branched away from the Southern style for a light salad featuring some nicely grilled red onions and a homemade Sesame vinaigrette.

This meal has a nice combination of comfort and excitement and you can always mix and match to play up or play down various features. If it is hot out, pile on the remoulade and maybe just take a small amount of the mac and cheese, but if you're feeling the fall chill then take a little more! Just keep in mind while that this is a much healthier version of the classic, it's still hardly guilt-free. Eat in moderation!

Difficulty: Medium-Easy
Time: 1.5 hrs
Cost: $22.25



Two-Cheese Macaroni
Time: 1 hr

Ingredients:
elbow macaroni
1/4 c flour
2.5 c 1% milk
1 1/4 c shredded extra-sharp low-fat cheddar cheese
6 oz low-fat Velveeta or other processed cheese (American works), cubed or torn
1/4 tsp salt
1/2 tsp black pepper
1 tsp butter
3 tbsp bread crumbs

Heat your oven to 375 degrees. We will cook this macaroni on the stove and in the oven to try to mimic the traditional flavor and texture. Also boil some water and cook your macaroni, following the instructions on the box. When it's done, drain but then cover so it stays hot.

Heat a pot over medium heat. When it gets warm, add the flour. Then slowly add the milk, whisking the entire time, until the milk is all added and evenly mixed with the flour. There should be no chunks. Continue to cook for 8-9 minutes, stirring frequently. The milk mixture should thicken.

Add 3/4 cup of the shredded cheddar cheese, leaving the remaining 1/2 cup to the side. Add the Velveeta or other processed cheese as well. Stir frequently and cook for 3-5 minutes, or until the cheese is fully melted and well mixed.

Once the cheese is melted, remove the pot from the heat and add the (hot) macaroni, salt, and pepper. Stir well until the macaroni is evenly mixed with the cheese mixture. Pour the macaroni into a greased (with cooking spray) glass dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.

Heat a small pan over medium heat. Add the butter. As soon as it melts, add the breadcrumbs. Stir frequently but let the breadcrumbs toast, sauteing them for 3-4 minutes. Sprinkle the breadcrumbs evenly over the top of the noodles.

Bake for 25 minutes. It should be hot and bubbly when you remove the mac and cheese from the oven.

Blackened Turbot with a Remoulade
Time: 25 minutes

Ingredients:
(Remoulade)
1/3 c fat free or low-fat mayo
1 tbsp chives, diced
2 tbsp parsley, chopped
1 tbsp Dijon mustard
1 tsp lemon juice
1 garlic clove, minced

(Fish)
2 tsp paprika
1 tsp cumin
1/2 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp oregano
1/4 tsp thyme
1/8 tsp red pepper flakes
1 lb Turbot
1.5 tsp olive oil

(this recipe is based upon a similar one from Cooking Light)

First, make the remoulade. Place the mayo in a bowl. Add the chives, parsley, mustard, lemon juice, and garlic. Stir until well combined. Cover and refrigerate for at least 15 minutes or until dinner is ready.

Now, we'll blacken the fish. In a small bowl, combine the paprika, cumin, salt, sugar, garlic powder, oregano, thyme, and red pepper flakes. Sprinkle the seasoning evenly over the fish until you have used all of it.

Heat a pan over medium-high heat. When it's hot add the olive oil and let that heat as well. Add the fish. Cook about 5-6 minutes on each side or until the fish is cooked through. Serve immediately, with the remoulade.

Arugula Salad with Grilled Onions and Sesame Seeds
Time: 20 minutes

Ingredients:
2 red onions, cut into slices
2.5 tsp sesame oil
1.5 tbsp lemon juice
1 tbsp low-salt soy sauce
1 tbsp honey
1 package Arugula
1/2 tsp black pepper
1 tsp sesame seeds

(this recipe is based upon a similar one from Cooking Light)

Heat your grill, or in my case the Foreman grill. Slice the onion and toss it with 1 tsp of sesame oil. Then place the onion on the grill and grill for about 10 minutes or until slightly blackened or charred. If you are using a real grill, flip the onion a couple times while it cooks. Set the onion to the side.

Place the other 1.5 tsp of sesame oil in a small bowl. Add the lemon juice, soy sauce, and honey. Whisk until well-combined.

Place the arugula into a salad bowl. Toss it with the onion. Sprinkle on the black pepper and sesame seeds and drizzle with the vinaigrette. Toss lightly to combine and serve immediately.