As we start thinking about back to school and back to work, my mind is going crazy with all the things we have to organize as we get back into rhythm after these 5 months away. Between Baby Boy going to school for the first time and all the responsibilities we avoided for the last few months needing attention, we’re going to be BUSY! As a working mom I just never had time to go grocery shopping and would often rely on the hubs to pick up whatever we needed so when I heard about Grocery Gateway by Longo’s I was excited to hear about it. Having our groceries (oh and wine! and flowers! and…the list goes on) delivered to our home means one less thing on our cumbersome to-do list.
Disclosure : This post is in partnership with Grocery Gateway and Longo’s Market but, as always, opinions are TOTALLY ours.
I know some might say it’s the height of laziness because we live very close to a Longo’s Market but I find the online selection to offer more than what’s just at our store. I mean, there’s over 12,000 items online!! In addition, I stay focused and don’t order junk or unhealthy snacks so it save us money in the long run and the $9.99 delivery fee is nothing compared to what I spend on food purchased on a whim. I have always loved Longo’s family-owned story and are excited to celebrate them turning 20 years this September.
Ordering groceries online through Grocery Gateway means that I can have my stuff delivered the very next day (if I wanted to) and I can choose the time I want it to arrive so that my bakery items, meats and fresh veggies aren’t sitting with my concierge all day long. Not only are the items hand-picked by a Longo’s employee but there is a freshness guarantee that’s proudly adhered to.
Using the website is very easy and you can search for items easily which I love just as much as being able to save your favourite items and make special lists such as “school snacks” (which we tend to buy weekly) or “cleaning products” which we tend to buy monthly. I’ve been searching for a good spicy fish recipe and a friend of mine suggested that I try out her mom’s Green Chutney Fish. One of my FAVOURITE sandwiches is a green chutney one and it’s basically fresh coriander/cilantro ground up with coconut and garlic. We thought we’d try ordering fish and Indian spices from Longo’s to see if we could whip up a quick week day dinner of Green Chutney Fish and Massala Hasselbacks.
Not only was fresh fish delivered but everything was neatly packed as well. You do have to spend a minimum of $50 before alcohol and taxes but that’s no problem for most families! If you’d like to test out this amazing service, you can use the code GGYashy2017 for $15 off your next order. Please remember that the code is case sensitive and is also a one-time use only for new or existing customers. It expires October 1, 2017 so get shopping!
So, do you want that easy recipe? This is one for the parents who enjoy spicy food! You can make everything the night before and just plop it in the over when you come home from work so that by the time you check-in on the kids, change and pull their lunch containers out of their bags, dinner is ready! I usually make the same dish for the kids but avoid putting the chutney on the fish (I just bake theirs with butter, salt and lime) and the potatoes are with plain oil without the spices. I make three times the chutney amount mentioned below so that I can save the leftovers for my sandwiches. It also freezes nicely so the next time all you have to do is defrost it in the microwave and stick it on any fish.
This recipe will feed 2 adults (it really depends on the size of each individual fish fillet and number of potatoes). Also, full disclosure, you can make this dish as pretty and with as much of a punch as you wish. You’ll see what I mean below!
300-400g of any fleshy white fish ( Halibut, Haddock, Cod, Tilapia)
2 tablespoons of cold butter
pinch of salt and pepper
juice of 1/2 a lime
3 Tablespoons – of Dry Desiccated or Fresh grated Coconut
1.5inch ginger root ( no need to peel)
5 cloves of Ontario Garlic
6-7 stems or a large handful of fresh Cilantro roughly chopped (put stems in there and a few extra leaves won’t hurt anyone)
1-2 green chilies (Optional- if you don’t want the heat remove the seeds with the tip of a knife)
1/4 cup of water to help grind into a paste
4 longish PEI Russet or other baking potatoes
1/4 cup of olive oil
1 tablespoon of garam masala
1/4 teaspoon each of salt and pepper (to taste)
1/4 cup chopped onion
pinch of cayenne pepper (Optional)
Click here to be taken to a shopping cart pre-filled with all the ingredients you need and don’t forget to use the code GGYashy2017 for $15 off your meal!
Preheat oven to 350 F.
The Green Chutney is the easy part as all you have to do is blend everything up. The more you blend it, the more intense the flavours are. See below how I used the same ingredients; one was blended really well for a nice smooth paste while the other was a bit chunkier and had more texture. The chunkier version is prettier when hosting friends but the flavours of the paste version is DEFINITELY more flavourful if you like an intense spice. Coriander can be a bit in your face so if you’re not a fan, just cut back on the fresh leaves and add more coconut instead. I’ve had to do that for a couple friends who aren’t fans of the coriander punch.
Wash fish and pat dry with paper towel before placing them on a aluminum foil. Season with salt and pepper before applying a layer of the chutney on top of the fish. Squeeze the lime juice on top and top if off with chunks of cold butter. You can let it marinate while you get the potatoes prepped or you can toss it in the fridge to marinate overnight but I recommend not putting the butter and lime juice if you’re going to marinate for more than an hour. Top it off with lime juice and butter when you’re ready to put it in the oven.
Scrub potatoes but leave the skin on and pat them dry. If you’ve never made hasselback potatoes at home, there’s a little trick! Place chopsticks on either side of the potato and then take a sharp knife to cut 1/4 inch slits. Ensure you only go as far down as the chopsticks so that the potato stays as one unit. Place the potatoes on a sheet of foil (one sheet per potato). Shoving thin slices of the chopped onion in between the slits of the potato will help keep them open so you can drizzle your mix of olive oil, salt pepper and garam masala (and cayenne). Drizzle this oil mixture over the potatoes, making sure to get into all the slits. I like to keep my onions in there but you can remove them if you’re not an onion fan. Feel free to get your hands in there to ensure that the oil evenly coats the entire potato before you wrap it up.
Put potatoes along with the fish foil parcels into the pre-heated oven and bake for 30 mins. Check that the potatoes are done by pushing a fork in it to see it’s soft. It may need 10-15 mins more than the fish depending on their size. If you like your potato skins to be crispy, bake it without the foil for the last three minutes.
Open up fish parcels, put on the plate and pour any remaining juices from the foil on top. I like to garnish mine with chilies (you know how I love my spicy food!) but it’s totally optional. Add the potatoes to the plate and enjoy with a salad or rice and Dhal if you’re really hungry! The prep work for this dish takes me about 20 minutes and I can usually have it cooked in under 45 minutes but the beauty of the cooking part is that I don’t have to watch over it and can tend to the chores (okay, fine. I sit there and watch Instastories) instead.
If you try out Grocery Gateway or this recipe, let me know! Better yet, show it to me on your Instastories! Click here to be taken to a shopping cart pre-filled with all the ingredients you need and don’t forget to use the code GGYashy2017 for $15 off your meal!