Category Archives: fish

moroccan fish tagine

ingredients

  • 1 1/2 lbs skinless cod fillets (1 to 1 1/2 inches thick), cut into 1 1/2- to 2- inch pieces
  • 3/4 tsp salt, divided
  • 1/2 cup fresh cilantro leaves, plus 1/4 cup chopped
  • 4 garlic clove, peeled
  • 1 1/4 tsp ground cumin
  • 1 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 1/4 TBSP lemon juice
  • 6 TBSP extra-virgin olive oil, divided
  • 1 onion, halved and sliced through root end 1/4-inch thick
  • 1 green bell pepper, stemmed, seeded, and cut into 1/4-inch strips
  • 1 carrot, peeled and sliced on bias 1/4 inch thick
  • 1 14.5 oz. can diced tomatoes
  • 1/3 cup pitted green olives, quartered lengthwise
  • 2 TBSP finely chopped preserved lemon

preparation

  1. Place cod in bowl and toss with 1/2 teaspoon salt. Set aside.
  2. Pulse cilantro leaves, garlic, cumin, paprika , and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 2 tablespoons oil. Set aside.
  3. Heat remaining 1/4 cup oil in large Dutch oven over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining 1/4 teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of pot.
  4. Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices from cod are simmering vigorously, 3 to 5 minutes. Remove pot from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140 degrees), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.

nutritional information

n/a
yield: 4 servings
time: 40 minutes
source: Cook’s Illustrated, July-August 2020, pp.10-11

baked garlic lime rockfish

ingredients

  • 2 fillets of rock fish (use any fish you want)
  • celery salt
  • pepper
  • paprika
  • juice of one lime
  • 2 tbsp. olive oil
  • one green onion, sliced, both green and white parts
  • 2 garlic cloves, minced

preparation

Preheat oven to 375 degrees. Rinse and pat fish dry. Sprinkle well with salt, pepper and paprika. You should be able to see the seasonings on the fish. Place in oven-proof dish. Drizzle with olive oil and lime juice. Sprinkle with green onion and garlic. Bake for 30 minutes or until fish flakes at the touch of a fork.

nutritional information: Not available
yield: 2 servings (serving size: 1 filet)
time: about 35 minutes

sesame ginger salmon

ingredients

1/4 cup olive oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons brown sugar
2 cloves garlic, pressed
1 tablespoon grated fresh ginger
1 tablespoon sesame seeds
4 green onions, thinly sliced
4 salmon filets

FOR THE HONEY GINGER GLAZE

2 tablespoons honey
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sriracha, or more, to taste
1/2 teaspoon grated fresh ginger
1/2 teaspoon sesame seeds

preparation

To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside.

In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.

nutritional information: not available

 

yield: 4 servings (serving size: 1 filet)
time: 65 min

tilapia with red pepper sauce

ingredients

1 roasted red pepper
1 teaspoon olive oil, plus more for grilling
1/4 cup chopped green onions
1/4 cup mayonnaise
2 teaspoons smoky chipotle sauce
4 tilapia loins
Salt and pepper
1 tablespoon chopped red bell pepper
1 tablespoon chopped orange bell pepper
1 tablespoon chopped yellow bell pepper

preparation

In a food processor, puree the roasted pepper, 1 teaspoon oil, green onions, mayonnaise and chipotle sauce.

Season tilapia with salt and pepper to taste. Grill over medium heat until it is opaque and the juices run clear, 3-4 minutes per side. In a bowl, combine the chopped red, orange and yellow peppers. Remove the fish from the heat and place on plates. Garnish with the sauce and chopped peppers.

nutritional information: not available

 

yield: 4 servings (serving size: 1 loin)
time: 15 min
source: Simply Delicious the Costco Way, p. 141

ginger garlic fish

NEED RECIPE FROM HAPPY

ingredients

TBD

preparation

TBD

nutritional information: not available

 

yield: TBD servings (serving size: TBD)
time: TBD min
source: TBD

sauteed white fish with seasoning

ingredients

2 filets of white fish (tilapia, hake, etc.)
1 teaspoon olive oil
1 small pat of butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper

NOTE: Spice quantities are approximate, season to personal taste

preparation

Heat oil and butter together in medium-sized skillet at medium hear until oil is shimmering and butter is melted. Place fish filets in pan. Season with half the spices, and sautee until underside is slightly browned and bottom half of fish is translucent. Turn the fish, season with the reserved spices, and cook until flaky but not mushy. If outside is done before inside, cover tightly, lower heat, and continue cooking until inside is fully cooked. Remove from heat and serve immediately.

nutritional information: not available

 

yield: 2 servings (serving size: 1 fish filet)
time: 15 min
source: N/A

citrusy fish

ingredients

2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 pound tilapia fillets (or other white fish like sole, hake, etc.)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup freshly squeezed orange juice or high-quality store-bought orange juice
1 lemon, zested and juiced
1/2 teaspoon grated fresh ginger

preparation

On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.

In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.

Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.

nutritional information
Calories: 200(N/A from fat); Fat: 9.0g (sat N/A, mono N/A, poly N/A); Protein: 23.0g; Cholesterol: N/A; Calcium: N/A; Sodium: 55mg; Fiber: 0.0g; Iron: N/A; Carbohydrates: 7.0g

yield: 4 servings (serving size: 1 filet)
time: 30 min
source: Epicurious, OCTOBER 2009