Giada's Feel Good Food (34 page)

This recipe is inspired by my trip to Bora Bora, where I ate many mahimahi dishes. The mango sauce isn't overly sweet because it is balanced with bright orange juice and spicy ginger. What makes this dish is the vanilla bean. The little flecks of seeds add such wonderful aroma and flavor. When I make this, it takes me back to the tropics and I feel like I am still on vacation!
serves 4

for the sauce:
In a blender, combine the mango, orange juice, ¼ cup water, the ginger, salt, and pepper. Blend until smooth and then pour into a small saucepan. Using a paring knife, cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan. Add the empty vanilla pod halves, too. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 6 minutes. Remove the vanilla pod halves and discard. Remove the pan from the heat and whisk in the butter until smooth.

for the fish:
In a 12-inch nonstick skillet, heat the oil over medium-high heat. Season the fish on both sides with the salt and pepper. Add the fish to the pan and cook until the fish flakes easily with a fork, 6 to 8 minutes per side.

Arrange the fish on plates and spoon the sauce on top.

This recipe takes all the great flavors of a Mexican tostada and turns them into a lighter dish. I replace the fried tostada with crispy whole-wheat pita and use nonfat Greek yogurt to make the chipotle sauce. You still get the crunch and the creaminess of the original, but you don't need to take a siesta after you eat this!
serves 4

Position an oven rack in the center of the oven and preheat the oven to 425°F.

for the vegetables:
Spray a heavy rimmed baking sheet with vegetable oil cooking spray. In a medium bowl, toss together the butternut squash, zucchini, bell pepper, kidney beans, oil, cumin, oregano, and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.

Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.

for the chipotle cream:
In a small bowl, mix together the chipotle pepper, yogurt, lime juice, and agave until smooth.

Spread a dollop of the chipotle cream over each crispy pita and spoon the vegetable mixture on top.

I make this at least once every other week—it's that simple; I know the proportions by heart at this point! Any mild-flavored white fish works well here. Serve with brown rice and a green vegetable; broccoli or a simple salad would be nice.
serves 4

for the fish:
Preheat the broiler.

Spray a heavy rimmed baking sheet or glass baking dish with vegetable oil cooking spray. Arrange the sole fillets in a single layer on the baking sheet. Season with the salt and pepper and drizzle with the olive oil. Broil until cooked through and the flesh flakes easily with a fork, 5 to 6 minutes. Set aside to cool slightly.

for the sauce:
Meanwhile, in a small bowl, mix together the yogurt, agave, and mustard until smooth. Whisk in the lemon juice, chives, salt, and pepper.

Transfer the sole to a serving platter and drizzle with the sauce.

This chicken alone is so good—even as leftovers, straight from the fridge! The marinade, a twist on Indian tandoori preparation, keeps the chicken super-moist and then makes an amazing savory crust on it that's completely addictive. The fresh chutney is crunchy and refreshing while still holding on to the classic sweet-tart flavors.
serves 4

for the chicken:
In a glass baking dish, whisk together the yogurt, apple juice concentrate, vinegar, garam masala, salt, and pepper until combined. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to 1 day.