Baked Fish with Roasted Beets


A guest post from customer Ashley:


I bought some cod this past week and received three beets in my Brewers Organics produce box.  Nothing like having good easy recipes for both.  They require very little ingredients and the prep time is minimal.

Here’s all you need to make baked fish:

Baked Cod (or any white fish you like)

Aluminum Foil

Baking Pan

Salt & Pepper

Coconut Oil

1.Preheat oven to 450 degrees.  Line the baking pan with aluminum foil or a silicone baking mat to make cleaning up super easy.  Grease the foil/mat with coconut oil.

2. Place the white fish in the pan.  I used a plastic glove to lightly spread coconut oil on the fish.

3.  Salt and Pepper to taste.  You can really use any spices you like to season the fish.

4. Cook for 8-12 mins and let sit for a couple minutes before eating.

Roasted Beets:

The roasted beets are prepped very much like the fish. Here’s what you need:

Baking / Cookie Sheet

Aluminum Foil

Coconut Oil

Sea Salt

2-3 Smaller Sized Beets

1. Preheat the oven to 325 degrees.  Line the cookie sheet with aluminum foil and grease the pan with coconut oil.

2. Wash the beets really well.  Cut the ends off of them but there is no need to peel them.

3. Spread coconut oil over the beet and lightly salt to taste.

4.  Roast for 45 minutes and just check to see if they are softer and tender.  When they are fully cooked, the skin should be very easy to peel off.  I typically wear a glove so my hands don’t get dyed bright pink.


These are two great healthy recipes that I really enjoy.  I am all about easy and minimal prep and clean up.  I would add a small garden salad to this meal to get more veggies in for the day.  Enjoy!

Fish Tacos with Mexican Coleslaw, Chipotle Mayo and Cilantro Garlic Mayo


A guest post from Holly:

We wanted to make fish tacos in order to creatively use food from our Brewers Organics delivery (cabbage, cilantro, scallion and carrots) and that is exactly what we did! This recipe is recommended for shrimp, soft-shell crab or clams, but we used tilapia and lake perch.


fish tacos

Seafood Tempura

½ lb tilapia filet, cut into ~2 ½  inch pieces

½ lb lake perch, cut into ~2 ½ inch pieces

¾ cup all-purpose flour

6 tablespoons organic fine cornmeal

½ tsp kosher salt

Freshly ground black pepper to taste

1 egg

1 tsp minced garlic

1 tbsp minced scallion

6 tbsp water

½ cup beer

oil for deep frying

Cut the fish into pieces and pat dry.  Whisk together the flour, cornmeal, salt and pepper.  In a separate bowl, whisk together the egg, garlic, scallion, water and beer, then combine with flour mixture.  Let the batter sit for 20 minutes.  To deep fry, bring 3 inches of oil to 370 degrees F in a large pot.  Dip the seafood into the batter and drop into the hot oil.  Cook for about 3 minutes.  Work in batches and make sure oil comes back up to temperature before adding more seafood.

Mexican Coleslaw

Use ¼ of a head of red cabbage and ¼ of a head of green cabbage – thinly sliced

½ small sweet onion – thinly sliced

1 carrot – grated

½ bunch cilantro – coarsely chopped

½ tsp white wine vinegar

½ adobo seasoning to taste

½ tsp olive oil

Combine ingredients and toss

Chipotle Mayo

½ cup organic mayo plus 1 tbsp

1 tbsp El Pato (salsa de jalapeno) (green can)

½ tsp chipotle powder

Blend and use as a topping on tacos

 Cilantro Garlic Mayo

½ cup organic mayo + 1 tbsp

½ bunch cilantro – chopped very fine

2 medium cloves garlic – chopped very fine

Serve as a dipping sauce for pieces of fried fish, or make some sweet potato fries (frozen)!

Mahi-Mahi and Veggies

Since the temperature has been getting nicer, I’ve been trying to use the grill more and spend time outside.  I had a craving for fish so I got some nice Mahi-Mahi fillets.  Everything else, except the rice, came from my Brewers Organics produce box.

I wrapped the fish in foil, lightly seasoned with salt, pepper, garlic, cilantro and olive oil and threw it on the grill for about 8-10 minutes.  While that was cooking, I steamed the broccoli and carrots from my Brewers Organics produce box.  I had a taste for something sweet to add to my plate and had recently heard of grilling fruit.  So I cut up some plums and just threw them straight on the grill too.  I sprinkled it with sugar and it was a very nice addition to our dinner!  It was a different way to try something new and we enjoyed savoring the sweetness of the plum.  Here’s how I put our meal together:

Mahi-Mahi:  seasoned and grilled for about 8-10 minutes (or until cooked through)

Broccoli & Carrots:  steamed, lightly seasoned with salt

Plums:  cut and grilled (face up) for a few minutes until soft

Rice and fresh tomato

It made for a very colorful and flavorful plate!  And I’m happy to say that my toddler loved it as well.