2-3 Halibut Steaks
1/2 cup sour cream
2 Tbs melted butter
1/4 cup grated cheese
1 tsp lemon juice
1 tsp worcestershire
paprika
Place thawed steaks in baking dish coated with non-stick spray.
Combine remaining ingredients well and spread over steaks.
Sprinkle with paprika
Bake in 400 degree oven for 20-30 min.
Don't overcook!
Showing posts with label Fish and Seafoods. Show all posts
Showing posts with label Fish and Seafoods. Show all posts
Friday, October 16, 2009
Thursday, May 21, 2009
Seared Scallops with Lemon Orzo
Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine.
Yield
4 servings (serving size: 4 1/2 ounces scallops and about 3/4 cup pasta mixture)
Ingredients
* Cooking spray
* 1/2 cup prechopped onion
* 1 cup uncooked orzo (rice-shaped pasta)
* 1 cup fat-free, less-sodium chicken broth
* 1/2 cup dry white wine
* 1/4 teaspoon dried thyme
* 2 tablespoons chopped fresh chives
* 2 tablespoons fresh lemon juice
* 2 teaspoons olive oil
* 1 1/2 pounds sea scallops
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
Preparation
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm.
Heat oil in a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.
Nutritional Information
Calories:
480 (10% from fat)
Fat:
5.1g (sat 1.7g,mono 1.9g,poly 0.7g)
Protein:
60.9g
Carbohydrate:
45.5g
Fiber:
2.2g
Cholesterol:
122mg
Iron:
1.1mg
Sodium:
875mg
Calcium:
95mg
Monday, April 27, 2009
Shrimp Casserole
1.5# Med shrimp
½ green pepper seeded and chopped
½ cup chopped onion
1 tsp minced garlic
3 Tbs flour
1.5 cups skim milk
1.5 cups cooked rice
1 Tbs lemon juice
Salt & pepper to taste
½ cup soft breadcrumbs
1 Tbs grated parmesan cheese
1 Tbs chopped parsley
In large skillet coated with spray, cook the shrimp, pepper, onion and garlic about 5 min over med heat until veggies are tender and shrimp are pink. Gradually stir in flour and milk. Cook 5 min or until thick and bubbly, stirring constantly. Stir in cooked rice, lemon juice and salt & pepper. Remove from heat and pour into 2-quart casserole coated with spray.
In small bowl, combine breadcrumbs, cheese and parsley. Sprinkle over casserole.
Bake 350 for 15 min or until heated thoroughly.
½ green pepper seeded and chopped
½ cup chopped onion
1 tsp minced garlic
3 Tbs flour
1.5 cups skim milk
1.5 cups cooked rice
1 Tbs lemon juice
Salt & pepper to taste
½ cup soft breadcrumbs
1 Tbs grated parmesan cheese
1 Tbs chopped parsley
In large skillet coated with spray, cook the shrimp, pepper, onion and garlic about 5 min over med heat until veggies are tender and shrimp are pink. Gradually stir in flour and milk. Cook 5 min or until thick and bubbly, stirring constantly. Stir in cooked rice, lemon juice and salt & pepper. Remove from heat and pour into 2-quart casserole coated with spray.
In small bowl, combine breadcrumbs, cheese and parsley. Sprinkle over casserole.
Bake 350 for 15 min or until heated thoroughly.
Spicy Cajun Gumbo
1 lb. boneless, skinless chicken cut into strips
3 c. chicken stock
2 c. diced canned tomatoes
2 tbsp. Worcestershire sauce
1 tsp. Cajun seasoning blend (recipe follows)
1 med. onion, chopped
3 med. carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 c. corn
2 tsp. minced or pressed garlic
2 tbsp. olive oil
1 lb. Louisiana Hot Sausage (or sausage of your choice)
2 tbsp. all-purpose flour
8 oz. raw shrimp, peeled and cleaned
salt & pepper to taste
6 c. hot cooked rice
filé to taste
CAJUN SEASONING BLEND
(combine all ingredients and store at room temperature)
1/4 c. salt
1 tbsp. cayenne pepper
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. granulated garlic or garlic powder
1 tsp. onion powder
1 tsp. nutmeg
1 tbsp. dried parsley
Place chicken, 2 cups stock, tomatoes, Worcestershire sauce, and Cajun Seasoning Blend in a crock pot on high heat. In a medium skillet, sauté onion, carrots, bell peppers, corn and garlic in olive oil for about 10 minutes or until softened. Add to crock pot. In same skillet, brown sausage on all sides over medium-high heat. Reduce heat, cover and cook through (about 10 minutes). Slice sausage into 1 inch pieces and add to crock pot. Pour out all but about 2 tablespoons of the sausage fat. Add flour to fat and stir constantly over medium-high heat to create a dark roux. Slowly add remaining 1 cup of broth to roux and stir until smooth. Mix roux into crock pot, lower heat, cover and cook for 6-8 hours. About 15 minutes before serving, stir in the shrimp. Season to taste with salt, pepper and filé.
I you don't have a crock pot substitute a large stock pot for crock pot. Instead of cooking for 6-8 hours, simmer for about 1 1/2 to 2 hours on low heat in stock pot.
3 c. chicken stock
2 c. diced canned tomatoes
2 tbsp. Worcestershire sauce
1 tsp. Cajun seasoning blend (recipe follows)
1 med. onion, chopped
3 med. carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 c. corn
2 tsp. minced or pressed garlic
2 tbsp. olive oil
1 lb. Louisiana Hot Sausage (or sausage of your choice)
2 tbsp. all-purpose flour
8 oz. raw shrimp, peeled and cleaned
salt & pepper to taste
6 c. hot cooked rice
filé to taste
CAJUN SEASONING BLEND
(combine all ingredients and store at room temperature)
1/4 c. salt
1 tbsp. cayenne pepper
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. granulated garlic or garlic powder
1 tsp. onion powder
1 tsp. nutmeg
1 tbsp. dried parsley
Place chicken, 2 cups stock, tomatoes, Worcestershire sauce, and Cajun Seasoning Blend in a crock pot on high heat. In a medium skillet, sauté onion, carrots, bell peppers, corn and garlic in olive oil for about 10 minutes or until softened. Add to crock pot. In same skillet, brown sausage on all sides over medium-high heat. Reduce heat, cover and cook through (about 10 minutes). Slice sausage into 1 inch pieces and add to crock pot. Pour out all but about 2 tablespoons of the sausage fat. Add flour to fat and stir constantly over medium-high heat to create a dark roux. Slowly add remaining 1 cup of broth to roux and stir until smooth. Mix roux into crock pot, lower heat, cover and cook for 6-8 hours. About 15 minutes before serving, stir in the shrimp. Season to taste with salt, pepper and filé.
I you don't have a crock pot substitute a large stock pot for crock pot. Instead of cooking for 6-8 hours, simmer for about 1 1/2 to 2 hours on low heat in stock pot.
Almond Crusted Tilapia
2 lemons
2 TBSP olive oil
1/8 tsp ground pepper
4 tilapia fillets…total 1.5 lbs
¼ cup natural sliced almonds
1 sm. Onion, chopped
1 bag (12 oz.) trimmed fresh green beans
1 pkg. (10 oz) sliced white mushrooms
2 TBSP water
Preheat oven 425. From 1 lemon, grate 1 tsp. peel and squeeze 3 TBSP juice. Cut 2nd lemon into wedges. In cup, mix lemon peel & 1 TBSP juice, 1 TBSP oil & ground pepper.
Spray glass dish with nonstick spray. Place tilapia, dark side down, and drizzle with lemon mixture. Top w/ almonds, pressing them on. Bake 15 minutes.
In 12 in. skillet, heat remaining 1 TBSP EVOO and add onion and cook 5-6 minutes or till golden. Stir in green beans, mushrooms, water and ¼ tsp salt & 1/8 tsp pepper. Cook 6 minutes until liquid evaporates and beans are tender. Toss w/ lemon juice and serve lemon wedges with tilapia.
2 TBSP olive oil
1/8 tsp ground pepper
4 tilapia fillets…total 1.5 lbs
¼ cup natural sliced almonds
1 sm. Onion, chopped
1 bag (12 oz.) trimmed fresh green beans
1 pkg. (10 oz) sliced white mushrooms
2 TBSP water
Preheat oven 425. From 1 lemon, grate 1 tsp. peel and squeeze 3 TBSP juice. Cut 2nd lemon into wedges. In cup, mix lemon peel & 1 TBSP juice, 1 TBSP oil & ground pepper.
Spray glass dish with nonstick spray. Place tilapia, dark side down, and drizzle with lemon mixture. Top w/ almonds, pressing them on. Bake 15 minutes.
In 12 in. skillet, heat remaining 1 TBSP EVOO and add onion and cook 5-6 minutes or till golden. Stir in green beans, mushrooms, water and ¼ tsp salt & 1/8 tsp pepper. Cook 6 minutes until liquid evaporates and beans are tender. Toss w/ lemon juice and serve lemon wedges with tilapia.
Spicy Coconut Shrimp with Rice
Place in a small bag:
1 ½ Tbs. Thai Kitchen Red Curry Paste
Place in another small bag:
2 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs brown sugar
1 cup frozen peas
1 tsp basil
In another bag:
1# large RAW shrimp (either peeled or shells on is fine)
In another bag:
Cooked brown rice, or instant with directions? Enough to serve 4
Put the above bags in one large Ziploc with cooking instructions.
Include: 1 (14 oz.) can Lite Coconut Milk
Cooking Instructions:
Spicy Coconut Shrimp with Rice
In a wok or heavy skillet heat can of coconut milk and red curry paste 5 min. Add Pea mixture and 1/3 cup water. Simmer 10 min. Meanwhile, peel your shrimp. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Serve on cooked Brown Rice.
1 ½ Tbs. Thai Kitchen Red Curry Paste
Place in another small bag:
2 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs brown sugar
1 cup frozen peas
1 tsp basil
In another bag:
1# large RAW shrimp (either peeled or shells on is fine)
In another bag:
Cooked brown rice, or instant with directions? Enough to serve 4
Put the above bags in one large Ziploc with cooking instructions.
Include: 1 (14 oz.) can Lite Coconut Milk
Cooking Instructions:
Spicy Coconut Shrimp with Rice
In a wok or heavy skillet heat can of coconut milk and red curry paste 5 min. Add Pea mixture and 1/3 cup water. Simmer 10 min. Meanwhile, peel your shrimp. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Serve on cooked Brown Rice.
Salmon with Curried Balsamic Orange Glaze
2 tablespoons canola oil
1 1/2 lbs salmon (sea bass or tilapia may be used)
2 teaspoons Red Curry Paste
1/4 cup chopped shallots
1/3 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar
DIRECTIONS
1. Season both sides of the fish with salt and fresh cracked pepper. Cook skin-side down first.
2. In a large nonstick skillet, heat oil over medium high heat. Brown the fish well on both sides, not flipping until first side is well colored. This could take 3 to 6 minutes depending on the thickness of the fish.
3. Remove fish from pan to serving plate. Cover to keep warm.
4. Add Red Curry Paste and shallots to pan drippings. Stir fry until Red Curry Paste is dissolved and fragrant and the shallots are wilted.
5. Add vinegar, orange juice and brown sugar. Mix together, scraping any bits of fish or skin that may have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
6. Pour the glaze over the fish and serve!
1 1/2 lbs salmon (sea bass or tilapia may be used)
2 teaspoons Red Curry Paste
1/4 cup chopped shallots
1/3 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar
DIRECTIONS
1. Season both sides of the fish with salt and fresh cracked pepper. Cook skin-side down first.
2. In a large nonstick skillet, heat oil over medium high heat. Brown the fish well on both sides, not flipping until first side is well colored. This could take 3 to 6 minutes depending on the thickness of the fish.
3. Remove fish from pan to serving plate. Cover to keep warm.
4. Add Red Curry Paste and shallots to pan drippings. Stir fry until Red Curry Paste is dissolved and fragrant and the shallots are wilted.
5. Add vinegar, orange juice and brown sugar. Mix together, scraping any bits of fish or skin that may have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.
6. Pour the glaze over the fish and serve!
20-Minute Skillet Salmon
4 servings
1 Tbsp. oil
4 salmon fillets (1 lb.)
1 cup fat-free milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill
Make It
HEAT oil in large skillet on medium-high heat. Add salmon; cook 5 min. on each side or until salmon flakes easily with fork. Remove from skillet; cover to keep warm.
ADD milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended. Stir in cucumbers and dill.
RETURN salmon to skillet. Cook 2 min. or until heated through. Serve salmon topped with the cream cheese sauce.
1 Tbsp. oil
4 salmon fillets (1 lb.)
1 cup fat-free milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill
Make It
HEAT oil in large skillet on medium-high heat. Add salmon; cook 5 min. on each side or until salmon flakes easily with fork. Remove from skillet; cover to keep warm.
ADD milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended. Stir in cucumbers and dill.
RETURN salmon to skillet. Cook 2 min. or until heated through. Serve salmon topped with the cream cheese sauce.
Thursday, April 23, 2009
Tomato Stuffed Flounder
1 cup grape tomatoes, quartered
3/4 cup prepared basil pesto
4 flounder fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large lemon
2 packages (8.8 ounces each) ready-to-reheat long-grain white rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 small sweet red pepper, cored, seeded and thinly sliced
Directions
1. Heat oven to 400 F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a small bowl, toss the tomatoes with 1/4 cup of the pesto. Spread the fish fillets out flat on a work surface. Spoon about 1/4 of the tomato mixture over half of each fillet. Fold the other half of each fillet over the filling, using a toothpick to secure if needed. Season the fish with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Slice half of the lemon and place slices over top of fish. Squeeze the remaining half lemon and reserve juice.
3. Place fish in prepared dish; bake at 400 F. for 25 minutes, until fish flakes easily.
4. About 5 minutes before fish is done, microwave rice following package directions. Microwave spinach until just heated through.
5. In a large bowl, mix rice, spinach, red pepper, remaining 1/8 teaspoon each salt and pepper, remaining 1/2 cup of the pesto and reserved lemon juice. Serve rice with fish.
3/4 cup prepared basil pesto
4 flounder fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large lemon
2 packages (8.8 ounces each) ready-to-reheat long-grain white rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 small sweet red pepper, cored, seeded and thinly sliced
Directions
1. Heat oven to 400 F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a small bowl, toss the tomatoes with 1/4 cup of the pesto. Spread the fish fillets out flat on a work surface. Spoon about 1/4 of the tomato mixture over half of each fillet. Fold the other half of each fillet over the filling, using a toothpick to secure if needed. Season the fish with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Slice half of the lemon and place slices over top of fish. Squeeze the remaining half lemon and reserve juice.
3. Place fish in prepared dish; bake at 400 F. for 25 minutes, until fish flakes easily.
4. About 5 minutes before fish is done, microwave rice following package directions. Microwave spinach until just heated through.
5. In a large bowl, mix rice, spinach, red pepper, remaining 1/8 teaspoon each salt and pepper, remaining 1/2 cup of the pesto and reserved lemon juice. Serve rice with fish.
Spicy Thai Coconut Shrimp Soup
3/4 pound peeled and deveined shrimp *
1 tablespoon vegetable oil
1 to 1 1/2 tablespoons Asian Blend
4 cups fish or chicken broth
1 tablespoon grated lime rind
1/3 cup uncooked long-grain rice
1 cup unsweetened coconut milk
6 large mushrooms,
sliced 2 green onions, chopped
1 thai or bird chile, halved
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
Garnishes: fresh cilantro, lime wedge
Preparation
Peel shrimp and set aside.
Heat oil in a large saucepan over medium heat. Stir in Asian Blend; saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.
Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in shrimp, green onion, chile, and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.
1 tablespoon vegetable oil
1 to 1 1/2 tablespoons Asian Blend
4 cups fish or chicken broth
1 tablespoon grated lime rind
1/3 cup uncooked long-grain rice
1 cup unsweetened coconut milk
6 large mushrooms,
sliced 2 green onions, chopped
1 thai or bird chile, halved
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
Garnishes: fresh cilantro, lime wedge
Preparation
Peel shrimp and set aside.
Heat oil in a large saucepan over medium heat. Stir in Asian Blend; saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.
Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in shrimp, green onion, chile, and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.
Indian Spiced Salmon
4 pcs salmon fillet about 6 oz each. (1.5#)
2 Tbs melted butter
3 Tbs brown sugar
2 tsp coriander
1/2 tsp ground fennel seeds
½ - ¾ tsp cayenne pepper
½ tsp cardamom
½ tsp cumin
½ tsp salt
¼ tsp pepper
¼ tsp cloves
¼ tsp cinnamon
1 Tbs lemon juice
2 Tbs chopped fresh cilantro
Rinse salmon and pat dry. Line baking pan with foil and set pieces skin side down 1” apart. In small bowl mix butter, sugar, spices and lemon juice. Brush mixture evenly over tops and sides of salmon.
Bake at 400 10 minutes. Turn oven to broil and broil salmon 6” from heat until top is well browned and top is bubbling.
Serve over yellow saffron rice. (Mahatma brand)
2 Tbs melted butter
3 Tbs brown sugar
2 tsp coriander
1/2 tsp ground fennel seeds
½ - ¾ tsp cayenne pepper
½ tsp cardamom
½ tsp cumin
½ tsp salt
¼ tsp pepper
¼ tsp cloves
¼ tsp cinnamon
1 Tbs lemon juice
2 Tbs chopped fresh cilantro
Rinse salmon and pat dry. Line baking pan with foil and set pieces skin side down 1” apart. In small bowl mix butter, sugar, spices and lemon juice. Brush mixture evenly over tops and sides of salmon.
Bake at 400 10 minutes. Turn oven to broil and broil salmon 6” from heat until top is well browned and top is bubbling.
Serve over yellow saffron rice. (Mahatma brand)
Shrimp Pad Thai
8 ounces wide rice stick noodles (Banh Pho)
1/4 cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts
Preparation
Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
1/4 cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts
Preparation
Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
Miso-Ginger Marinated Grilled Salmon
1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
Tialpia with Tomatillos
This zesty and unexpected mild white fish dish will bring excitement to your dinner table.
1 1/2 pounds tilapia
Coarse salt
Ground pepper
1 tsp. ground cumin
1/2 tsp. sweet paprika
2 T. extra-virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno pepper, seeded and finely chopped
3 large cloves garlic, finely chopped
8 tomatillos, husks peeled and diced
1 cup corn
1/2 bottled pale beer
2 tbs chopped cilantro leaves, a palmful, plus a few sprigs for garnish
Place all ingredients in bag.
Thaw. Saute 4-8 minutes, until veggies are soft and fish is cooked
1 1/2 pounds tilapia
Coarse salt
Ground pepper
1 tsp. ground cumin
1/2 tsp. sweet paprika
2 T. extra-virgin olive oil, 2 turns of the pan
1 lime, halved
1/2 medium red onion, chopped
1 jalapeno pepper, seeded and finely chopped
3 large cloves garlic, finely chopped
8 tomatillos, husks peeled and diced
1 cup corn
1/2 bottled pale beer
2 tbs chopped cilantro leaves, a palmful, plus a few sprigs for garnish
Place all ingredients in bag.
Thaw. Saute 4-8 minutes, until veggies are soft and fish is cooked
Lemon Herb Tilapia Casserole
2 lg baking potatoes peeled & thinly sliced (about 3 cups)
½ cup chopped red onion
¾ cup Golden Dipt Lemon Herb Marinade (McCormick), divided
1.5# Tilapia fillets
2 plum tomatoes, sliced
¼ sliced pitted black olives (optional)
Toss potatoes in marinade and place in foil pan. Place fish and tomatoes (and olives?) in bag with marinade lay on top of potatoes. Cover with foil & label.
Toss potatoes and onion with ½ cup marinade. Spread evenly in greased 13x9 dish, cover with foil. Brush fish and tomatoes with ¼ cup marinade & refrigerate.
Take bag out of pan!!!
Bake potato mixture in 425 degree oven 30 min or until almost tender. Arrange fish and tomatoes over potatoes.
Bake another 8-10 min longer until fish flakes easily with fork and potatoes are tender. Garnish with olives if desired.
½ cup chopped red onion
¾ cup Golden Dipt Lemon Herb Marinade (McCormick), divided
1.5# Tilapia fillets
2 plum tomatoes, sliced
¼ sliced pitted black olives (optional)
Toss potatoes in marinade and place in foil pan. Place fish and tomatoes (and olives?) in bag with marinade lay on top of potatoes. Cover with foil & label.
Toss potatoes and onion with ½ cup marinade. Spread evenly in greased 13x9 dish, cover with foil. Brush fish and tomatoes with ¼ cup marinade & refrigerate.
Take bag out of pan!!!
Bake potato mixture in 425 degree oven 30 min or until almost tender. Arrange fish and tomatoes over potatoes.
Bake another 8-10 min longer until fish flakes easily with fork and potatoes are tender. Garnish with olives if desired.
Margarita Salmon
1 teaspoon grated lime rind
3 tablespoons fresh lime or lemon juice
1 tablespoon tequila
2 teaspoons sugar
2 teaspoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1 garlic clove, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 ounces uncooked angel hair pasta
Cooking spray
Lime slices (optional)
Preparation
Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.
While fish is marinating, cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Remove fish from bag, reserving marinade.
Preheat broiler.
Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade. Serve over pasta. Garnish with lime slices, if desired.
3 tablespoons fresh lime or lemon juice
1 tablespoon tequila
2 teaspoons sugar
2 teaspoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1 garlic clove, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 ounces uncooked angel hair pasta
Cooking spray
Lime slices (optional)
Preparation
Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.
While fish is marinating, cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Remove fish from bag, reserving marinade.
Preheat broiler.
Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade. Serve over pasta. Garnish with lime slices, if desired.
Cantonese Fish
2 tbs dry sherry
2 tsp soy sauce
½ tsp sugar
½ tsp sesame oil
¼ tsp chili or red pepper flakes
1 tsp minced fresh ginger root
1.5 # fish (flounder, salmon, halibut)
2 scallions thinly sliced
Salmon and sauce in 1 bag. Scallions in small bag.
Heat oven to 400. Combine sherry, soy sauce, sesame oil, chili oil and ginger. Marinade fish in sauce. Place fish on baking sheet, pour sauce over fish and sprinkle with scallions. Cover and bake 10-15 min or until fish just begins to flake with a fork.
2 tsp soy sauce
½ tsp sugar
½ tsp sesame oil
¼ tsp chili or red pepper flakes
1 tsp minced fresh ginger root
1.5 # fish (flounder, salmon, halibut)
2 scallions thinly sliced
Salmon and sauce in 1 bag. Scallions in small bag.
Heat oven to 400. Combine sherry, soy sauce, sesame oil, chili oil and ginger. Marinade fish in sauce. Place fish on baking sheet, pour sauce over fish and sprinkle with scallions. Cover and bake 10-15 min or until fish just begins to flake with a fork.
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