Category Archives: Fish

Whitefish with Tomato & Spinach

Standard

Simple and delicious…and healthy!

Ingredients:

2 c. marinara sauce

1 lb. white fish (like rockfish, halibut, bass) – cut into chunks

Flour for dredging

6 garlic cloves, minced

6 oz. baby spinach

Salt to taste

Peperoncino to taste

Directions:

Dredge the fish chunks in some flour.

Heat some oil in a pan. Place the fish in the pan and brown on both sides, making sure it is cooked all the way. Remove from heat.

In the same pan, brown the garlic. Add the sauce and spinach. Cook until the spinach wilts.

If the fish has cooled, place them on top of the sauce/spinach mixture and cover with a lid to warm up.

Serve with the fish on top of the sauce.

Shrimp with Linguica

Standard

img_1618

This was super tasty!

Ingredients:

1 lb. shrimp

3/4 t. paprika

3/4 t. cumin

1/2 t. garlic powder

1 linguica link, cut into thin slices

1 pepper, sliced

Juice of 1/2 lemon

Chopped jalapenos, if desired

1/2 red onion, thinly sliced

Fresh parsley for garnish

Naan bread for serving

Directions:

Pat shrimp dry. Season with salt, pepper, paprika, cumin, and garlic powder. Make sure shrimp is well seasoned.

Heat a large pan. Add the linguica and brown both sides. Remove and set aside.

In the same skillet, add some olive oil. Add the peppers and sauté until cooked. Remove and set aside.

In the same skillet, add more olive oil. Add the shrimp and cook until almost done. Return the linguica and peppers to the pan. Add the jajapenos if using. Toss to combine and cook another 3 minutes or so.

Transfer the contents to a serving bowl. Squeeze the lemon juice and add the red onions and fresh parsley.

Serve with naan bread.

 

Baked Cod

Standard

So easy and very tasty! Make sure to brown the fish really well first.

Ingredients:

1.5 lb cod fillets

5 garlic cloves, minced

1/4 c. chopped parsley

5 T. lemon juice

5 T. olive oil

2 T. melted butter

1/3 c. flour

1 t. ground coriander

3/4 t. paprika

3/4 t. cumin

3/4 t. salt

1/2 t. pepper

Directions:

Mix lemon juice, olive oil and butter in a shallow bowl. Set aside.

In another shallow bowl, mix flour and spices. Set aside.

Patt fish fillets with a paper towel. Dip them in the butter mixture and then in the flour mixture. Shake off the excess flour.

Heat some olive oil in a skillet and make sure it’s hot before adding the fish. Add the fish and sear on both sides, giving it some color. Reduce the heat and add the remaining butter mixture and garlic.

Cover and cook until the fish is done, turning frequently. Add the chopped parsley at the end. Spoon the sauce over the fish and serve.

Fish Topped with Lemon-Garlic Anchovy Sauce

Standard

img_0684

A good firm white fish is perfect for this recipe. I seasoned the fish fillets with olive oil, salt and pepper and baked them before topping them with the delicious sauce.

Ingredients:

4 firm white fish fillets, baked or grilled

1 oz. drained and chopped anchovies

2 minced garlic cloves

1/4 c. olive oil

1 t. lemon zest

1 1/2 T. lemon juice

2 T. chopped parsley

Directions:

Cook the fish until done.

In a small saucepan, combine the anchovies, garlic and olive oil. Cook and stir constantly until the anchovies are crushed and cooked into a paste, about 5 minutes.

Remove from the heat and stir in the lemon zest, lemon juice and parsley.

Spoon over the cooked fish and serve.

 

Sea Bass with Lemon and Herbs

Standard

Simple and tasty!

Ingredients:

4 (5 oz) skin on sea bass fillets

1/4 t. pepper

1 t. salt

1 lemon, cut into wedges

3 T. olive oil

2 T. white wine

2 T. butter

2 T. chopped parsley

Directions:

Score the skin of the fish with a sharp knife (this prevents the fish from curling).

Sprinkle the fillets with salt and pepper and let sit for about 20 minutes.

Heat a large pan. Add the lemons, cut sides down, and cook until lightly charred. Add the olive oil and place the fillets, skin side down, in the skillet. Cook, undisturbed, until the skin begins to brown and the fish is almost fully opaque.

When the fillets appear to be about 90% cooked, turn them over (the fillets should release easily from the pan). Finish cooking. Transfer the fillets and lemon to a place. Wipe the skillet clean.

Reduce the heat to medium-low. Add the wine, some salt, and the butter. Mix continuously to emulsify. Spoon the sauce over the fillets and sprinkle with parsley. Serve with the lemon wedges.

Avocado Salsa for Fish

Standard

This is a delicious and fresh topping to fish. I used it on some BBQ’d salmon and it was delicious. I even ate the leftovers on some toast – does that make me a millennial with Avocado Toast? Now I know why they love it! Served with fist: 3 weight watcher poings

Ingredients:

1/2 avocado, cut into small chunks

1 tomato, cut into small chunks

1/4 red onion, minced

1 T. fresh cilantro, chopped

1 T. olive oil

1 T. lime juice

Salt and pepper

Directions:

Combine all ingredients and serve!

Shrimp & Asparagus Stir Fry

Standard

img_0555

Tasty and 0 weight watcher points! Even better! Serves 4.

Ingredients:

1 lb. raw shrimp

1 lb. asparagus, cut into 2″ strips

Crushed red pepper

1 t. minced garlic

1 t. minced ginger

1 T. soy sauce

2 T. lemon juice

Directions:

Heat a large frying pan. Add some olive oil. Cook the shrimp with some salt and the red pepper flakes. Cook until the shrimp is pink. Remove them from the pan and set aside.

In the same pan, heat 2 T. olive oil. Add the asparagus, the ginger, and the garlic. Season with some salt. Cook until the asparagus is tender crisp.

Return the shrimp to the pan. Add the soy sauce. Stir until everything is heated through. Just before the dish is ready, add the lemon juice.

 

Mahi Mahi

Standard

This was healthy and delicious!

img_0460

Ingredients:

3 T. butter

1 T. olive oil

4 4-oz mahi mahi fillets

3 cloves garlic, minced

Zest and juice of 1 lemon

1 T. freshly chopped parsley

Directions:

Heat oil and butter in a pan. Drizzle some olive oil over the mahi mahi and season with salt and pepper. Place the fish inside the heated pan. Cook until golden on both sides, being careful not to overcook. Transfer to a plate.

To the skillet, add 2 T. butter. Once melted, reduce the heat and add the garlic. Cook until fragrant, being careful not to burn it. Stir in the lemon zest, juice and parsley. Return the mahi mahi to the pan and coat the fish with the sauce. Serve with some more sauce on top.

Creamy Salmon

Standard

FullSizeRender

Ingredients:

2 salmon steaks

1 shallot, finely chopped

1/2 c. parsley, finely chopped

1/4 c. white wine

3 T. butter

1/2 c. heavy cream

Half a lemon

Directions:

Cover the salmon with some olive oil, salt and pepper. Grill it until done.

Meanwhile, in a sauce pan, melt the butter. Add the shallots and cook them until beginning to brown. Add the white wine and reduce a bit. Add the juice of one lemon, the cream, and the parsley. Cook until the flavors have melded together.

Spoon this sauce over the salmon.

Hashbrowns and Smoked Salmon

Standard

FullSizeRender

These were really tasty! The only thing is that they weren’t very pretty – it was hard to keep the hashbrowns all together when flipping them.

Ingredients:

1 pkg. frozen shredded potatoes

5 sliced green onions

2 or 3 large eggs, beaten

1 1/2 T. flour

4 oz. smoked salmon

Directions:

Combine 3 green onions, potatoes and eggs in a large bowl. Add the flour and some salt.

Heat some olive oil in a pan. Using a 1/3 cup measuring cup, portion out about 4 potato patties into the pan. Press them down with a spatula and cook them until the are browned on the bottom. CAREFULLY flip them over and cook the bottom. Cover them if they are still uncooked until soft. Plate them to a dish and keep them warm.

Continue making hashbrown patties until you are done with the potatoes.

Place a slice of smoked salmon on top of each hashbrown patty. Top with the remaining green onions.