Category Archives: Fish Favorites

September 16, 2024 · 3:56 pm

Baked Cod with Steamed Green Beans

INGREDIENTS

16 oz. Cod Filet

1 tsp. Salt, divided

2 Tbs. Butter, divided

3 cups. Green Beans

2 sm. Lemon Wedges (optional)

DIRECTIONS

Preheat the oven to 375 degrees. Place the cod on a foil-lined baking sheet and season with half of the salt, then top with half of the butter. Transfer the cod to the preheated oven and allow to bake for 15 minutes or until the fish flakes easily under gentle pressure.

Meanwhile, bring a large pot of water, with a steamer insert and lid, to a rolling boil. Add the green beans to the steamer insert and steam for 5 to 7 minutes. Remove the beans from the steamer and pat dry on clean paper towels.

Toss the cooked beans with the remaining butter and salt. Serve the cod with the green beans and a lemon wedge.

Leave a comment

Filed under Fish Favorites, Summer Favorites, What's for Dinner?

January 19, 2023 · 6:06 pm

Italian Seafood Stew

INGREDIENTS:

8 tsp Olive Oil

1/4 tsp Red Pepper Flakes

1/2 cup Scallions, cut into 1″ pieces

1 cup Fennel, diced

1 cup Green Bell Peppers, diced

28 oz Diced Tomatoes, canned

1/2 lb Shrimp, halved lenth-wise

1/2 lb Bay Scallops

1/2 lb Tilapia, diced

1 1/2 tsp Salt

1/2 tsp Black Pepper, ground

1/2 lb Lump Crabmeat

1/2 cup Fresh Basil, cut into fine strips

DIRECTIONS:

In a saucepan, sweat the red pepper flakes in olive oil for about 30 seconds.

Add the scallions, fennel, and green pepper, and continue to sweat for about 3 to 4 minutes over moderate heat.

Add the tomatoes, including the juice, and bring to a boil.

Simmer for about 8 minutes until all vegetables are tender.

Combine the halved shrimp and diced tilapia with the scallops in a bowl and season with salt and pepper; mix very carefully.

Add the seasoned seafood to the simmering tomatoes, bring to a near boil, and cook gently for 3 to 4 minutes.

Add the crabmeat and basil, stir very carefully, and heat through.

Divide stew into 4 equal portions (about 2 cups per serving), garnish with basil leaves, and serve hot.

340 calories per serving

Leave a comment

Filed under Fish Favorites, Healthy Lunches, Summer Favorites, What's for Dinner?

January 19, 2023 · 5:49 pm

Salmon with Pan Steamed Bok Choy

INGREDIENTS:

4 ea (6 oz) Salmon Fillets

3 cloves Garlic, sliced thin, divided

2 tsp Fresh ginger, peeled and minced

2 ea Scallions, trimmed and chopped

2 Tbs Light Soy Sauce

1 Tbs Cold Water

1 Tbs Toasted Sesame Seeds

2 tsp Dry Chili Paste

5 1/2 cups Bok Choy, chopped

2 cups Chicken Stock

DIRECTIONS:

Carefully place the salmon fillets in a re-sealable plastic bag.

Combine half of the garlic with the ginger, scallions, soy sauce, water, sesame seeds and chili paste in a blender and puree until smooth.

Add the puree with the salmon in the re-sealable plastic bag and marinade them for about 30 minutes.

Take the salmon fillets out of the plastic bag and arrange them in an oven proof dish. Pour the marinade over them and bake at 450 degrees for about 8 minutes, or until the salmon begins to flake with gentle pressure.

While the salmon is cooking, add the chicken stock and remaining garlic to a wok or skillet and bring to a boil. Add the bok choy, cover with a lid, and then pan steam until the bok choy is tender and chicken stock is nearly evaporated.

Serve the salmon hot on top of the bok choy.

400 calories per serving.

Leave a comment

Filed under Asian Cuisine, Fish Favorites, Healthy Lunches, Summer Favorites, What's for Dinner?

November 1, 2022 · 2:12 pm

Waffled Tuna Melt

INGREDIENTS: (Serves 4)

1/4 tsp Black Pepper, ground

18 oz. Canned Tuna, packed in water

2 cups Celery, minced

3 ea Eggs, large

1/2 cup Cream Cheese, low-fat. at room temperature

1/4 cup Cheddar Cheese, reduced fat

6 cups Romaine lettuce, cut into 1/4-inch strips

1/2 tsp Salt

8 ea Scallions

Cooking spray

DIRECTIONS:

Drain the tuna from its water.

In a mixing bowl, combine the cream cheese and eggs with a whisk and mix until thoroughly combined.

Combine the tuna with the egg-cream cheese mix and stir in the celery, scallions, salt, pepper and cheese.

Preheat a waffle iron and spray both sides with cooking spray.

Put an adeaquate amount of the tuna mix on your waffle iron (the amount may vary depending on the waffle iron’s size), and cook until golden brown for about 15 minutes.

Once done remove the tuna waffles from the waffle iron and place on a wire rack.

Repeat until the mixture is used up.

Combine the lettuce with the ranch dressing and divide evenly onto the four plates. Top each plate with an equal number of tuna waffles.

Leave a comment

Filed under Fall/Winter Favorites, Fish Favorites, Healthy Lunches, Summer Favorites, What's for Dinner?

October 13, 2022 · 2:12 pm

Salmon with Cauliflower Tabbouleh

INGREDIENTS:

1/4 tsp Black Pepper, ground (divided)

4 cups Cauliflower Rice, Cooked

1 cup Cucumber, diced

2 cloves Garlic, minced

4 Tbs Lemon Juice

1 cup Italian Parsley, chopped

1/4 tsp Salt, divided

1 1/2 lbs Sockeye Salmon

1 cup Tomatoes, diced

DIRECTIONS:

Combine the cauliflower rice, parsley, tomatoes, cucumber, garlic, lemon juice, and 1/8 teaspoon of both salt and pepper; toss well. Refrigerate until ready to serve.

Preheat oven to 425 degrees.

Line a sheet pan with parchment paper or foil. Spray with non-stick cooking spray.

Season salmon with 1/4 teaspoon of salt and pepper. Place in a single layer on the sheet pan.

Place the sheet pan in the oven and cook about 8 to 9 minutes or until salmon reaches an internal temperature of 140 degrees or to desired consistency.

For one portion, serve 5 oz. of cooked salmon with a quarter of the cauliflower tabbouleh.

Leave a comment

Filed under Fish Favorites, Sensational Salads, Summer Favorites, What's for Dinner?

October 7, 2022 · 3:25 pm

Coconut Fish Curry

INGREDIENTS: (4 servings)

2 cups Button Mushrooms, sliced

2 cups Light Coconut Milk, canned

1 1/2 Tbs Fish Sauce (Thai fish sauce preferred)

2 tsp Lime juice

2 cups Mung Bean Sprouts

1 Lb Shrimp, small, deveined and peeled

2 cups Red Bell Peppers, diced

1 Tbs Thai Red Curry Paste

3/4 tsp Salt

1 cup Basil Leaves (Thai if possible)

1 Lb Tilapia, largely diced

DIRECTIONS:

In a large sauce pan, combine the coconut milk with the Thai red curry paste and fish sauce, and bring to a boil.

Add the mushrooms and the red peppers and simmer for about 3 minutes

Season the shrimp and fish with salt, add to the simmering coconut mild, and simmer very gently for 2 to 4 minutes.

Add the mung bean sprouts, basil and lime juice and return to a very breif boil to heat through.

Divide into 4 equal sized potions (about 2 1/2 cups per serving)

Leave a comment

Filed under Asian Cuisine, Comfort Cuisine, Fall/Winter Favorites, Fish Favorites, Healthy Lunches, What's for Dinner?

August 23, 2020 · 6:21 pm

Spicy Seafood-Chorizo Paella

IMG_0359

INGREDIENTS:

1 Tbs              Olive Oil

1 Tbs              Minced Garlic

1/4 tsp            Red Pepper Flakes

1/2 cup           Yellow Onions, diced

1/2 cup           Frozen Peas

2 Lg                 Carrots, peeled, spiralized with Blade C, then riced

1 tsp                Chili Powder

1 tsp                Smoked Paprika

1/2 tsp            Turmeric

2 Tsp               Lemon Juice

1 Tsp               Fresh Cilantro, chopped

tt                      Salt and Pepper

4 oz                  Cod Filet, chopped into 1-in cubes

12 md               Shrimp, defrosted if frozen, peeled and deveined

2 tsp                  Fresh Parsley, minced

DIRECTIONS:

Heat the olive oil in a skillet over medium heat. Wen the oil is shimmering, add the garlic, red pepper flakes, onion and bell pepper. Cook for 2 to 3 minutes or until it begins to brown. Add the tomatoes, peas, carrot rice, chili powder, paprika, turmeric, lemon juice, cilantro, salt and pepper. Stir to combine.

Press the cod and shrimp into the rice. Cover the skillet and allow the mixture to cook undisturbed for 5 to 7 minutes or until the seafood is cooked through. Garnish with parsley and serve immediately.

Leave a comment

Filed under Comfort Cuisine, Fall/Winter Favorites, Fish Favorites, Inspiralized, International Inspirations, What's for Dinner?

October 16, 2019 · 12:14 pm

Quinoa-Salmon Power Bowls

INGREDIENTS:

1 1/2 lb              Salmon Filet

3 Tbs plus         Olive Oil

1 Tbs                  Lime Juice

2 tsp                   Honey

3 cups                Red Quinoa, cooked

1 cup                  Spinach, cooked

1 cup                  Corn, cooked

1/3 cup              Scallions, chopped

tt                         Salt & Pepper

DIRECTIONS:

Preheat oven to 350 degrees. Place a piece of foil on a baking sheet and lay the salmon on the foil and drizzle with olive oil and sprinkle with salt and pepper. Cover the salmon with foil and seal the foil packet by folding the edges. Bake for 25 minues.

Cook red quinoa as instructed on packaging.

To make the dressing, whisk three tablespoons of olive oil with lime, honey, salt and pepper. Add 2/3 of the dressing to the cooked quinoa and divide into four bowls.

Chop scallions and cook spinach and corn as desired. I use frozen vegetables for a quick meal. divide the vegetables into the four bowls on top of the quinoa. Add the baked salmon to the bowls. Top with the remaining dressing.

 

Leave a comment

Filed under Fish Favorites, Healthy Lunches, Summer Favorites, What's for Dinner?

November 6, 2017 · 2:33 pm

Ahi Tuna Wonton Nachos

59AA2E3A-39BD-4F9E-AA8B-32C3DA28162C.jpegINGREDIENTS:

1 lg            Sashimi-grade Ahi Tuna Steak (3/4 – 1 lb)

1/4 cup     Sesame seeds

1 cup        Pico de Gallo, fresh

1 each       Mango, ripe

1 each       Avocado, ripe

1/2 cup     Mayonnaise

1 Tb          Honey

1 tsp          Wasabi Paste

1 cup         Cabbage Slaw, finely shredded

12 oz          Wonton Wrappers, square

2 qts           Fry Oil

DIRECTIONS:

Pour the oil in a large stock pot and heat over medium to 350 degrees F. Cut the wontons into half to make triangles. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. Fry them for 1-2 minutes until golden brown (I pan fry them) then remove with tongs and place on a paper towel lined platter or bowl. Sprinkle with salt and repeat with the remaining wrappers. If the wontons turn with the remaining wrappers. If the wontons turn dark immediately, the oil is too hot. Low the heat and wait a few minutes, then start again.

Meanwhile, peel and dice the mango. Mix the diced mango into the pico de gallo for a fresh quick salsa (see my pico de gallo recipe with the carne asada.) Add a little sriracho or hot sauce if desired. Then whisk the mayo, honey and wasabi together. Salt to taste. Peel and slice the avocado.

Once the other components are ready. Heat a skillet to high heat. Cut the ahi steak in half lengthwise to create two thin steaks. Season both with salt and pepper, then pour the sesame seeds out on the plate and press both sides of each steak into the sesame seeds. Once the skillet is hot, sear the ahi steaks for approximately 1 minute per side, for the exterior is crusty, but the inside is still raw. Cut the ahi steaks into small cubes.

To serve: Pile the wonton chips on a large plate or platter. Top with shredded cabbage. Then sprinkle on the mango pico de gallo, followed by ahi tuna cubes and avocado slices. Scoop the wasabi mayo into a squirt bottle and squire over the wonton nachos. Enjoy!

 

 

Leave a comment

Filed under Fish Favorites, Summer Favorites, What's for Dinner?

September 6, 2016 · 6:58 pm

Shrimp and Vegetable Tagine

9C695AA0-DF90-4528-BCD5-B3033A0F39F4

1/4 cup      Flat-leaf Parsley, chopped

3 Tbs          Cilantro, chopped plus whole sprigs for garnish

2 Tbs          Lemon Juice, fresh

1 Tbs          Sweet Paprika

1 tsp           Ginger, ground

pinch         Saffron Threads, crumbled

1/3 cup       Extra-Virgin Olive Oil

1 1/2 lbs      Shrimp, large, shelled and deveined, tails left on

2 1/4 lbs     Plum Tomatoes, peeled, seeded and coarsely chopped

3 cloves      Garlic, minced

1 1/2 tsp      Cumin, ground

tt                  Salt and freshly ground pepper

3 large        Carrots, thinly sliced

1 large        Sweet Onion, thinly sliced

4 large       Red Bliss Potatoes (about 1 1/2 pounds), peeled and thinly sliced

1 ea             Red Bell Pepper, cut into thin strips

1 ea             Yellow Bell Pepper, cut into thin strips

1/2 ea          Preserved Lemon, peel only, thinly sliced (see Note optional)

1/2 cup        Green Olives, Pitted

DIRECTIONS:

In a medium bowl, combine the parsley with the chopped cilantro, lemon juice, paprika, ginger, saffron and olive oil. Add the shrimp, toss to coat with the marinade and refrigerate for 2 hours.

Meanwhile, in a medium saucepan, combine the tomatoes with the garlic and cumin and season with salt and pepper. Simmer over moderate heat, stirring occasionally, until the tomatoes are broken down and slightly thickened, 10 minutes.

Spread the sliced carrots in a large enameled cast-iron casserole or Dutch oven and season lightly with salt and pepper. Add the onion, potatoes and bell peppers, lightly seasoning each layer with salt and pepper. Spread the tomato sauce on top. Cover and simmer over moderately low heat until the vegetables are just tender, about 20 minutes.

Add the preserved lemon and olives to the casserole and arrange the shrimp on top in a single layer. Season with salt and pepper. Cover and cook over moderately low heat until the shrimp are pink and curled, about 3 minutes. Transfer the shrimp to a plate. Raise the heat to moderate and cook the tagine uncovered, stirring once or twice, until the juices have evaporated, about 5 minutes; don’t let the vegetables burn on the bottom. Transfer the vegetables to a bowl and top with the shrimp. Garnish with cilantro sprigs and serve.

Make Ahead

The tagine can be prepared through Step 3 and refrigerated overnight. Rewarm before proceeding.

Notes

Preserved lemons are a Moroccan ingredient made by macerating whole lemons in lemon juice and salt until they’re very soft. They’re available at specialty food shops and from kalustyans.com.

Leave a comment

Filed under Fall/Winter Favorites, Fish Favorites, International Inspirations, Moroccan Tagines, What's for Dinner?