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Friday, February 16, 2007

Rice Pilaf with Pretty Colours

From February 2007: Yahoo 360 Blog

Guess What's for Dinner? I feel as though I am blogging a blog of "Guess What I Made for Dinner?" Not that it's a bad thing - to write about meals I've prepared. It becomes inspiration for me, perhaps for readers of this, for future meals, class ideas, the cookbook I will someday write...
A cold but very sunny day in Philadelphia. I guess the temps were in the mid to upper 30's possibly even 40's. Whoo Hoo! Took a bike ride into town - such an interesting concept, me, at nearly 40 riding a bike into the center of Downtown Philadelphia. Well, interesting to anyone who does not ride a bike, live in the city, or who might not know me well. I don't drive. Never have. I'd like to learn, but I think I have a, no, let me rephrase, I do have a deep fear of driving. So I ride a bike. Everywhere I can. Or take cabs, the bus, or bum rides from my girlfriend and other friends. But back to heading into town. Man I can really go off on tangents.
Went into Center City today. The area around the Reading Terminal Market was a mob scene. Street vendors hawking cheap watches and bootleg dvd's and cd's. Traffic snarls. Tourists and Suburbanites toting give-a-way bags from the Auto Show at the Convention Center. Body to Body traffic in the Market, with long lines at all the cheese steaks, roast pork, and hoagie stands in the Market. I haven't seen it like this in town in years. Then again, I rarely head over to the Market, so I can't say it isn't like this nearly every day. There was a crazy zany high powered energy in the air. Could have been the nice crisp day. Despite the cold, it was sunny and there isn't any snow here. Valentine's day is coming, so people were shopping. It's winter and we all want to be outside. The feeling in the air reminded me of when I was a kid and you felt so tired of being cooped up in the house all winter, or in school all week. To get outside to play was the best feeling. Like you had so much energy you could just run for blocks and blocks and not even feel it burn off. It felt like that kind of day. High energy excitement.

And I was just out to buy some ingredients for my All Chocolate-Inspired Valentine's Day Menu for this Tuesday's Cooking Class. Mostly looking for chocolates for cooking. Which I found at Whole Foods. God bless that store! I can't wait to make the fennel, orange and endive salad with white chocolate shavings. Sauteed Veal Medallions in a Port Wine Reduction Sauce with Cocoa Nibs. Chocolate Ravioli stuffed with Wild Mushrooms & Hazelnuts. Dessert of Earl Grey Cake topped with a Warm Chocolate Sauce. MMMM! I can feel the serotonin flowing in my brain and body as I write about the recipes! However, as I have yet to finish (or start) writing my recipes, I cannot as of yet, share them. I'll post them after Tuesday. Just in time for Valentine's Day, and after my class is finished. Or possible before should I get them completed in a non-procrastion manner. Ha! So not likely by me! I could try...
I do have menu inspirations from tonight's meal. Today's photo was my meal for the evening. A lovely salmon - yes, I eat a lot of salmon, pan seared and then poached in a soy orange ginger dressing. Jasmine Rice Pilaf with onions, carrots, red peppers, garlic and topped with a bit of pine nuts for crunch. Too tired to make another veg. I didn't make dinner until after 9 pm. I'd like to think it's because Liz and I live so European. The reality is, I either get home and started late, or I just plain get lazy and don't cook until we're ready to eat the pictures from all of my food magazines!
The salmon dish takes about 20 minutes to prepare and cook. I call this Temple Foods, inspired by Nigella Lawson. By the time the rice is done, so is the salmon. Start the rice first.

Rice Pilaf with Pretty Colours
  • 1/2 Small Onion - small dice (about 1/4 cup)
  • 1 Small Carrot - peeled & cut into small dice
  • 1 to 2 Garlic Cloves - minced
  • 1/2 Red Bell Pepper - small dice (about 1/2 cup)
  • 2 Tablespoons Olive oil
  • 1/4 Cup Toasted Pine Nuts, Almonds or Cashews (optional)

  1. Heat oil in a 3 quart sauce pot over medium high heat until it shimmers. Add the onion & carrot and saute about 2-3 minutes. Add in the garlic and pepper and saute about another minute.
  2. Add in the rice and stir to coat all the grains with the oil and sauted veggies. Add in 2 cups of cold water and a generous pinch of salt. Bring mixture to a boil and then reduce heat to lowest setting and cover. Cook for 15 minutes then take pot off of heat, keeping lid on pot - let stand for at least 10 minutes.
  3. Remove lid from pot and check to see if the rice absorbed all the water. Fluff with a fork and season to taste with salt and freshly ground pepper. Top with toasted nuts of choice.

Thursday, February 15, 2007

Veal Medallions with Port and Cocoa Sauce

From Yahoo 360 Blog Entry: February 2007

Chocolate Valentine’s Day Dinner – Cupid’s Cooking Club 2007

Quickie Entry just to give a shout-out to all of my wonderful attendees to last night's All-Chocolate Inspired Valentine's Cupid's Cooking Class! YO! It WAS GREAT! Thank you all for braving the elements and making it to a fantastic class. I had such fun cooking and demonstrating everything. I hope that you (if anyone from class is reading this!) had as much of a good time.

For anyone who is just browsing around here, and you need a few ideas for A Romantic Valentine's Meal - Let the Cooking Cupid send a Culinary Arrow your way:

Start off with Figs stuffed with White Chocolate, Gorgonzola. Top with a half of a walnut and drizzle with some honey. The sweet and the salt from the fig and cheese, to the crunch of the walnut and the unexpected buttery taste of the white chocolate is sure to set the mood for good taste & lots of romance. Plus, as I talked about in my class last night, it is a way to incorporate chocolate into a dish in an unexpected and unique way. The white chocolate pairs well with the creamy, buttery and sweet Gorgonzola.

Vodka Infused Cherry Tomatoes: Should you have the time, take some Cherry Tomatoes, cut little "x's" into them at the top & bottom, and soak the tomatoes in Vodka. I had a bottle of Stoli Pepper Vodka languishing in the freezer, for about a year! I'm not much of a drinker, though I do tend to cook with wine, sherry, rum, etc. quite a lot. So why not put the libation to good use? It's ideal to soak the tomatoes in vodka for a few days. However a few hours will do the trick to. Any remaining vodka can be used for additional tomato's, or add it in to a tomato sauce dish or other recipe inspirations. Strain it should it become cloudy with tomato sediment.

Lastly - Veal Medallions with Port Demi Glace and Bitter Chocolate Sauce. I made this last night for class and was fortunate enough on two counts this Valentine's morning; Snow Day! Got to stay home! Made breakfast for my sweetheart, of the left-over veal with this divine sauce, slow-cooked scrambled eggs & the most delicious shredded potato pancake. Yeah, it's good to live with a professional chef and to have great left-overs! Sorry, I didn't remember to take photos. I can assure you, this is a terrific meal, easy to make once you gather all of you ingredients. It's also incredibly sexy & special. Enjoy!

Veal Medallions Ingredients:

  • 1 Pound Veal Cutlets – about 1 large per person
  • 1/2 Cup All-Purpose Flour
  • 1 Tablespoon Cocoa Powder
  • 1 Tablespoons Dried Thyme or 3 Tablespoons Fresh
  • Salt & Freshly Ground Pepper – to taste
  • Olive oil – for sauteing as needed
  • For the Port Demi Glace & Chocolate Sauce:
  • 1 Tablespoon Olive Oil (if needed)
  • 1 Shallot – finely minced
  • 1/4 Cup Dry Port or Dry Sherry
  • 1 Cup Chicken or Veal Stock
  • 1/4 Cup Bittersweet Chocolate—Finely Chopped
  • Or 2 Tablespoons Cocoa Nibs—crushed
  • 3 Tablespoons Cold Unsalted Butter—cut in small cubes
  • Salt & freshly ground pepper – to taste
  1. In a shallow bowl or plate, mix together the flour, cocoa, thyme, salt & pepper. Dredge the veal cutlets into this mixture to lightly coat them. Shake off any excess flour-herb mixture. Set aside but use within 3 minutes.
  2. Preheat an oven to 200º and place a platter in the oven to warm. Over medium-high heat, preheat a large, non-stick fry pan in which the cutlets will fit in a single layer, with about 1 inch of space around each one. When the pan feels hot (you’ll feel the heat rising upward when you hold your hand over it), add 2 tablespoons of oil and heat until shimmering. Immediately add the veal to the pan and cook, using tongs to turn them once or twice. Cook the veal cutlets 3-5 minutes or until the cutlets are golden brown. Remove from heat. Test for oneness using a paring knife & gage the color. Medium rare will be very pink at the center; medium will be slightly pink. If they arena’t cooked to your liking, cook for a few minutes more. When the medallions are done, transfer them to the warmed platter & cover loosely with aluminum foil and let them rest while you prepare the sauce. The meat will continue to cook slightly from the residual heat.
  3. Making the sauce—Put the fry pan back on the stovetop over medium-high heat. Cook the shallots in the pan adding 1 tablespoon of olive oil if needed– there should be some residual oil remaining. Sauté the shallots for about 1 minute – or until they are translucent. Add the Port or Sherry to the pan and reduce down until almost dry, about 3 minutes. Next, add the stock to the pan and scrap up any browned bits (these will flavor your sauce.) Reduce the stock until only a few tablespoons remain – about 5 minutes.
  4. Reduce the heat to low and at the same time begin to whisk in the chopped chocolate, swirling the pan to incorporate and melt. When the chocolate is melted, remove pan from heat and slowly add 1 cube of cold butter at a time. Swirl in the butter and place the pan back over low heat. Add a few cold butter cubes to the port/stock reduction and whisk until the cubes are almost incorporated. Continue adding the butter a few cubes at a time until the mixture transforms into a dark caramel colored sauce with the consistency of heavy cream. Taste the sauce and season with salt & pepper.
  5. Plate the veal medallions and pour the sauce over and serve hot immediately. Serves 4.

Wednesday, February 14, 2007

Risotto Risotto Risotto Let me Count the Ways

February 2007 - From Yahoo 360 Blog: Risotto Risotto Risotto Let me Count the Ways

As the title states, it was a risotto kind of day. My risotto class tonight at WS was a success - but boy, did it wipe me out! I am so exhausted. Who knew making risotto, 3, actually 4, ways could be so tiring. I think it was the stress of cooking it "to order" for my class, and filling in the silence and quiet moments in between stirring, and stirring, and stirring some more, that took it's toll on me. I felt like my thoughts, movements and shtick were not in sync tonight. Luckily, I think, all of the risottos turned out well. The photo is my glory shot of the Golden Risotto with Shrimp, Pine nuts & Golden Raisins. It gets the golden hue from infusing vegetable stock with the shrimp shells, and a generous pinch of saffron. No cheap short cuts using turmeric for me! Not when you work at the best store in the world and they happen to sell saffron!

There are classes where everything just comes together and I feel like everything is flowing and it's so smooth. Then there are nights like tonight where in theory, it should be great, but somehow, I just get stuck somewhere, & my mind and actions are spinning out of control. I felt like I was stuttering and unable to get my mouth to work right. We had several returning "students", who feel like old friends - it's that kind of comfort and ease. But still, I think I just got so nervous waiting out the risotto and the slow and steady rhythm it takes to make it. I always feel that need to fill in the silence. I'm up there, sort of on stage, at the stove, not only cooking but entertaining too. I definitely have performance anxiety! Thank gawd I can cook well!

So here is the recipe for Golden Risotto with Shrimp, Pine Nuts & Golden Raisins. I also made Wild Mushroom Risotto w/Huitalacoche and Cilantro Oil; Savory Risotto "Cakes"; Caramelized Risotto Pudding with Pistachios. I wonder if everyone feels as carb & starched out as I do right now?! To make this a truly Golden Rissotto - alla the DiMedici's - you can add actual edible gold leaf to the individual servings. It raises the price of the portion a lot, but it also raises the WOW Factor!

Risotto Ingredients:

  • 4 Cups Vegetable Stock
  • 1/2 Cup Water
  • Shrimp Shells—from 1 pound peeled shrimp
  • 1 Large Shallot—minced (about 1/2 cup minced)
  • 2 Garlic Cloves—minced (about 1 tablespoon)
  • 1 Cup Arborio Rice
  • 4-6 Saffron Threads (or 1/8 teaspoon Turmeric)
  • 1/2 Cup Dry White Wine
  • Salt & Freshly Ground Pepper—to taste
  • 1 Pound Raw Medium/Large Shrimp—peeled & deveined, reserving shells
  • 1/4 Cup Pine Nuts—toasted
  • 1/4 Cup Golden Raisins—re-hydrate if necessary in hot water
  • 1/4 Cup Grated Parmesan, Locatelli or Pecorino Cheese—plus more for sprinkling
  • 2 Tablespoons Parsley—minced (for garnish, optional)


  1. In a 4 quart sauce pot, heat 4 cups of stock and 1/2 cup of water and bring to a boil. Reduce heat to low and add the reserved shrimp shells to the stock to infuse the stock with shrimp flavor. Steep the shells in the stock for about 10 minutes. Either strain the stock through a fine mesh strainer or remove the shells with a slotted spoon. Return the stock to the stove and keep warm over lowest setting.
  2. In a stock pot over medium-high heat, add the olive oil and heat until it shimmers. Add in the finely diced shallot and sauté it until it turns translucent—about 1 minute. Add the minced garlic and sauté another 1 minute. Add the Arborio rice and saffron (or turmeric) and stir to coat all of the grains, sautéing about 2 minutes more. The Arborio will begin to take on a golden hue from the saffron or turmeric.
  3. Lower heat to medium and add the wine to the rice, stirring the rice with a wooden spoon until all of the wine is absorbed.
  4. Begin to add the stock to the Arborio rice, 1/2 cup ladleful at a time, until all of the stock is absorbed by the rice. Continue to stir the rice while you are adding the stock. After adding 1 cup of stock, season the rice with the a pinch of salt and dash of freshly ground pepper. Continue adding in stock by the 1/2 cup ladlefuls allowing each addition to be absorbed before adding more. This will take about 25 minutes.
  5. Add the raw shrimp to the risotto after you have added in 3 cups of stock. Taste the risotto, trying a grain of the Arborio rice to see if it is al dente. The risotto should be creamy in appearance, and the center of each grain will loose its stark white appearance, turning as opaque as the outer part of the grain. The risotto will have also swelled to at least 3 times its size, having absorbed over 3 cups of liquid by this point.
  6. If the Arborio is tender but still has a bit of bite to it, it is done. However, if it tastes of raw crunchy rice, continue to add more stock to the risotto. You may not need to add all of the stock—leaving from 1/2 cup to 1 cup remaining. The finished risotto should be creamy and somewhat loose—but not runny or soupy. The shrimp will have turned opaque and bright pink. Total cooking time, 30—35 minutes.
  7. Once the risotto is done, remove from heat and stir in the toasted pine nuts, golden raisins and cheese. Season to taste with additional salt and freshly ground pepper. Garnish with minced parsley, if desired. Serve hot immediately. Serve with additional grated cheese on the side.
  8. Serves 4 as a main course or 8 as an appetizer. Reheat left-over risotto in microwave at 2 m

Tuesday, February 13, 2007

Chocolate Pasta for Valentine's Day

In the Spirit of Valentine's Day and wanting to post all of my chocolate-inspired recipes, herewith is a chocolate pasta dough recipe. It makes an awesome dough - that I prefer to use as a fettuccine. I just, tonight, made Wild Mushroom Chocolate Ravioli. A bit trickier than I had hoped it would be. Made a bunch with the chocolate dough, then switched over to wonton wrappers - far easier to work with and since they were pre-cut, a lot faster assembling. If you make this dough and are wondering what sort of sauce to use - here's a quickie. Make an Alfredo Style sauce with a bit of roasted/toasted nutty garlic, some sage leaves and toasted walnuts. Saute the garlic first in a bit of butter. Add the sage leaves next. Pour in some light cream and bring to a low boil. Simmer to reduce the cream and to tighten it. Add a pinch of salt, pepper and nutmeg, to taste. Possible kick it up with a hint of cayenne. Toss in the cooked pasta and top with toasted & chopped walnuts. Sure to win over anyone and woo their palates and whatnot! Or at least, it will grant you an interesting evening.

Chocolate Pasta Dough Ingredients:
  • 2 Cups All-Purpose Flour—plus more & kneading into dough
  • 1/4 Cup Unsweetened Cocoa Powder
  • ½ teaspoon Salt
  • 2 Eggs—lightly beaten
  • 1 teaspoon Olive Oil
  • 2-4 Tablespoons Water as needed
  1. In a large mixing bowl, stir together 2 cups of flour, cocoa powder & salt. Make a well in the center.
  2. In a small bowl or jar, beat the eggs with the olive oil. Pour the eggs into the center of the flour/cocoa powder mixture; using a fork or your fingers, begin to blend eggs into the flour. Mix well to complete combine all the flour. Use a bench scraper and gather up all the loose flour—patting it into the pasta dough that you are forming.
  3. Sprinkle the area where you will knead the pasta dough with 2 tablespoons of extra flour. Turn dough out onto the floured surface. Continue adding extra flour as needed, until the dough is no longer wet and sticky. Knead the dough until it feels smooth and elastic— about 10 minutes, folding the dough over on to itself and giving the dough a half turn each time. If the dough is still too sticky and wet, add a bit more flour. When the dough feels soft and smooth, it’s done (as smooth as a baby’s bottom!)
  4. Form dough into a ball and wrap the dough in plastic wrap, and store in the refrigerator to rest, for at least 10 minutes – or up to over-night.
  5. When dough has rested, take it out of the refrigerator, unwrap and cut it into three pieces. Allow the dough to come to room temperature for about 10 minutes so it will be easier to handle.
  6. Using a pasta machine – pass each third piece of dough through the machine – first through the widest setting three times; after each turn, fold the dough over itself in thirds, and put the folded dough through the pasta machine again. After the dough has gone through the widest setting 3 times, turn the dial to the next number setting and run dough through again. Repeat one turn through each setting until you reach the smallest setting. The dough will be very thin and very long at this point.
  7. Carefully lay the dough out onto a floured cookie sheet or floured surface – and let it rest a few minutes before cutting it into noodles or ravioli shapes. Use the pasta machine blades, biscuit or cookie cutters to cut the noodles into the desired sized/style. Once noodles are cut, toss them lightly in a bit of flour, and either lay the cut pasta on cookie sheet, or put the cut pasta into a storage container in a single layer with sheets of waxed or parchment paper between each layer.
  8. To cook – have a large stock pot of salted water boiling and add pasta – Fresh pasta cooks in about 3-4 minutes.
  9. Makes 1 pound of pasta and will serve 4 if cutting into noodles.
  10. To make Egg Pasta, omit the cocoa powder. Follow recipe as instructed.

Wednesday, February 7, 2007

Moroccan Style Couscous

From Entry: Salmon for Supper - from Yahoo 360 Blog - February 2007

I'm not only in the mood for fish, but I've got a Moroccan thing goin' on. It's that time of year, because Williams-Sonoma is featuring the Spice Route, tagines, and the ubiquitous Moroccan Seasonings. Now that I've worked there 3 seasons (over 2 years) I see a pattern to their marketing and displays. Have to admit, I do enjoy it. I mixed up a bit of the Moroccan spice on my own, having so much spice from previous forays to the local spice shops. Easy enough to make - I even read a recipe that used pumpkin pie spice with cumin and cayenne added to the mix. Cinnamon, ginger, nutmeg, they all work in tandem. Pan fried a couple of salmon fillets - the frozen fillets from Wegmans are quite good and hold up well to freezing. Some of the best frozen fish I've had, better than Trader Joe's, & the price is a real bargain. Reduced some Vermouth in the pan after cooking the fish, then whisked in Dijon Mustard and some red pepper pesto I had from Tuesday Night's Class. Tasty! Definite pantry staple items to keep on hand. Vermouth is great because unlike white wine, you can use it to cook with a bit more freely. It adds the acidic tang you want, without too many oaky or winey flavors. It keeps well once opened, refrigerated. It is very inexpensive and it's great to have on hand for shaking up a martini. Couscous cooks quickly and you do not need a special skill to learn to make it, unlike, say, rice - which can be tricky. Plus it's cheap as chips. Buy it in bulk, it costs like 50 cents a pound. Dijon mustard - a must have. Great for dipping sauces with nothing more than mayo and/or honey. Whisk into sauces for body and thickness and less calories than butter. Emulsifies a vinaigrette. Brush it over a piece of fish or chicken, and you can turn plain into gourmet! To accompany the meal, I made a Moroccan-inspired couscous. One of my many sides I’ve learned over the years from working in the food business. This one is from my days at Jill’s Vorspeise. Though I embellished it a bit and have made it my own. It is a variation on a couscous salad we would do, with toasted almonds, oranges and apricots.

Moroccan Couscous with Oranges and Apricots Ingredients
  • 2 Tablespoon Olive Oil - divided
  • 1 Tablespoon Moroccan Seasoning
  • 1/4 Cup Raw Almonds- chopped, sliced or slivered
  • 1 Cup Uncooked Couscous
  • 1 1/3 Cups water
  • Salt & Freshly Ground Pepper – to taste
  • Zest of 1 Large Orange
  • Orange Segments & Juice of 1 Large Orange (Supreme the Orange and then squeeze any remaining juice from the remains. Reserve segments for the couscous)
  • 1/4 Cup Dried Apricots – small dice
  1. Heat 1 tablespoon olive oil in a small sauce pan over medium-high heat until it shimmers. Add the seasoning & almonds; toast until fragrant – about 1 minute. Add the uncooked couscous to the almond mixture & toast it for another 1 minute. Put the seasoned couscous into a large bowl and set aside.
  2. Put the water into the sauce pan and bring to a rolling boil; pour the water over couscous, cover with a lid or plastic wrap, and let the couscous sit to absorb the water – about 3 minutes. Remove cover and fluff couscous with a fork. Stir in and combine the remaining olive oil, orange zest, juice, orange segments and diced apricots. Season to taste with salt and freshly ground pepper. Serve warm, at room temperature or cold. Tastes best warm or at room temperature.
  3. Makes 6 servings. Holds for up to 2 days.

Thursday, February 1, 2007

Red Trout or Artic Char with Roasted Red Pepper Pesto

Red Trout or Artic Char with Red Pepper Basil Pesto
Ingredients for Pesto:
  • 1— 8 ounce Jar Roasted Red Peppers—drained and rinsed
  • 1/2 Cup Fresh Basil Leaves
  • 1/4 cup Walnuts—Toasted in a dry pan or in oven
  • 1 Garlic Clove—peeled
  • 1/4 Cup Olive oil
  • Salt and Freshly Ground Black Pepper—to taste
  1. In a food processor, add the roasted peppers and basil leaves and pulse to combine. Stop machine and scrape down the sides. Add the walnuts and garlic, pulsing to combine. With the machine running, slowly drizzle in the olive oil until the mixture is smooth and the oil is fully incorporated. Scrape mixture out of work bowl and put into a small container. Season to taste with salt and pepper. Set aside. Pesto can be made ahead of time and refrigerated up to 1 week. Keep tightly covered.
  2. Makes about 1 and 1/2 cups of Pesto. To use as a salad dressing, whisk 1/4 cup red wine vinegar and a splash of balsamic vinegar into the pesto.
Red Trout or Artic Char Ingredients:
  • 2 Pound Filet of Red Meat Trout or Artic Char
  • Salt and Freshly Ground Black Pepper
  • Juice of 1/2 lemon
  • Red Pepper and Basil Pesto
  • Zest of 1 Lemon—fine julienne
  • 1/4 Cup Parsley—Finely Minced, for garnish (optional)
  1. Preheat oven to 375°. Line a baking pan or sheet tray with parchment paper or aluminum foil.
  2. Clean fish, rinsing under cold running water. Pat dry with paper towels. Place fish onto prepared baking tray/pan and season the fish filet or steaks generously with salt and freshly ground black pepper. Squeeze the juice of half of the lemon over the fish. Spoon about 3 tablespoons of the red pepper basil pesto onto the fish, and spread it all over the fish to completely coat it. Use more pesto if needed, but do not mound the pesto too thickly onto the fish.
  3. Place fish into the preheated oven and roast for 10 minutes per inch of thickness, or about 10 minutes per pound—about 20 minutes total for this recipe. To check for doneness, the fish should be opaque throughout its center when pierced with a sharp thin knife. If using red meat trout or salmon, the center can be slightly pink, but the majority of the fish should be flakey and opaque. Remove from fish from oven and sprinkle with lemon zest and parsley. Serve immediately with lemon wedges. Serves 4.

Notes: Red Trout, also known as Salmon Trout or Steelhead Trout, is a cousin of Salmon; it can be found in better fish markets. The trout gets its red color from eating large quantities of shrimp. If you are unable to find red trout, feel free to substitute a firm but not too oily fish such as Salmon, Halibut, Artic Char, Catfish or even Tilapia. Filets or Steaks will work best. Leave the skin on the fish, as once the fish cooks, the skin can be easily removed.
For more info on fish and fish to avoid - visit :