Category Archives: Fish

July 22, 2010 · 10:22 pm

Asian Grilled Salmon

I have been grilling salmon like mad around here the past few weeks…I don’t think I will ever eat it any other way.

Ingredients:
1.5 lbs. salmon, cut into two servings
2 T Dijon mustard
3 T soy sauce
6 T olive oil
1/2 tspn garlic, minced

Instructions:
Prepare grill by brushing the grilling rack with oil to prevent the salmon from sticking.

While the grill is heating up, whisk together the mustard, soy sauce, olive oil and garlic in a small bowl. Drizzle half of the marinade on the salmon and let it sit for about ten minutes.

Place the salmon skin side down on the grill and discard the marinade the salmon was sitting in. Grill for about five minutes, then use a wide spatula to flip the salmon over and cook for about another five minutes.

Transfer the salmon to a plate, skin side down, and drizzle the remaining marinade on the salmon. Let the salmon sit for ten minutes and serve.

We had this with a baguette, a salad and some fresh fruit.

What did the family think? I really liked it. Hubby thought it was good, but he also said this was not his favorite salmon dish that I have fixed lately. It might have helped it I had followed the recipe and only let the salmon sit in half of the marinade and saved the rest for later, but I didn’t pay attention and used ALL of the marinade for marinating. Whoops. Either way I thought it was good. The kids had shrimp for dinner, which they ate without any sort of fuss.

from Food Network

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Filed under Easy, Fish, Lent, Six Ingredients or Less

July 11, 2010 · 10:54 pm

Brown Sugar and Soy Grilled Salmon

Yes, we are eating a lot of salmon around here lately.

Ingredients:
1 1/2 lb. salmon fillet
Lemon pepper to taste
Garlic powder to taste
1/3 c soy sauce
1/3 c brown sugar
1/3 c water
1/4 c vegetable oil

Instructions:
Season salmon with lemon pepper and garlic powder.

In a small bowl mix together the remaining ingredients and stir until brown sugar has dissolved. Place fish in a large Ziploc bag with the soy sauce mixture, seal, turn to coat and let marinate in the refrigerator for at least an hour.

Preheat grill to medium.

Lightly oil grill. Place salmon on the grill and discard marinade. Cook salmon for 6-8 minutes on each side.

What does the family think? This was really yummy; hubby and I both really liked it. I have recently re-discovered my indoor grill and have been using it A LOT. I liked this salmon because it was kind of sweet, but then there was the saltiness of the soy. It was a good combo and it was super easy to make.

We had this with some salad, a baguette and some berries. Yum!

from allrecipes.com

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Filed under Definitely Making it Again, Easy, Fish, Lent

July 10, 2010 · 9:43 pm

Grilled Wild Salmon with Cucumber-Avocado Salsa

I had never grilled salmon before and thought this turned out magnificently! The salsa salad on the side adds a nice summery flare to the dish.

For the Salmon
Ingredients:
2 lbs. side of salmon, skin on
1 T olive oil
Salt and pepper to taste
2 T fresh chives, chopped
2 T fresh cilantro, chopped
2 limes
Aluminum foil

Instructions:
Preheat grill to medium high.

Place salmon on a large flat surface. Rub with olive oil. Season with salt and pepper, chives and cilantro.

Squeeze juice of one lime over the salmon just before putting it on the grill.

When grill is hot, cook flesh side down and cook, undisturbed for about six minutes. (It should release easily from the grill when you try to turn it over.)

Take salmon off grill and place skin side up on a piece of aluminum foil that is bigger than the salmon. Squeeze the juice from the second lime on the salmon.

Place salmon back on grill on the aluminum foil, close the grill lid and cook for another six minutes.

Lift aluminum foil and salmon off the of drill and let the salmon rest for five minutes. (It will continue to cook a little while it rests.)

Serve with avocado salsa.

Avocado Salsa
Ingredients:
2 1/2 c. English cucumber, sliced
2 scallions, green and white parts, minced
3 T red wine vinegar
2 T lime juice
1 T honey
1 T olive oil
3 T chopped fresh cilantro
Salt and pepper to taste
1 avocado, peeled, seeded and chopped

Combine scallion and cucumber together in a bowl. Whisk together vinegar and next four ingredients in a small bowl. Pour vinaigrette over cucumber mixture. Season with salt and pepper. Add avocado just before serving and stir gently.

I served the salmon and the salsa separately. We ate the salsa more like a salad. We also had this lovely meal with a side of black beans. Yum!

What did the family think? Hubby and I both loved this. The salmon came out PERFECT! I also loved the cool summeriness of the salad/salsa. The kids had fish sticks. I always let them have fish sticks on fish night.

from Cooking Light

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Filed under Definitely Making it Again, Fish, Lent

June 27, 2010 · 9:25 pm

Salmon with Fresh Veggies

Using parchment paper is a great way to cook fish without too much mess.

Ingredients:
(2) 4oz. salmon filets
1 zucchini, sliced
1 carrot, sliced
1 red pepper, sliced
(You can use different veggies, this is just what I used.)
Olive Oil
Lemon, sliced
Salt and pepper, to taste
Butter
Parchment Paper

Instructions:
Preheat oven to 400 degrees.

Rip off 2 large pieces of parchment paper and place one piece of fish towards the end of each piece of paper. Place one slice of lemon on top of each piece of fish. Drizzle with olive oil and sprinkle with salt and pepper. Top with veggies. (You may have a few veggies left over.) Lastly, top with a few small dollops of butter.

Wrap the parchment paper so it forms a packet. Don’t wrap it too tightly though, you want enough room for the hot air to move around.

Place packets on a cookie sheet and bake for 20 minutes.

Be careful of the steam when opening the packets after baking.

What did the family think? Hubby and I really liked the fish cooked this way. I like the way the veggies came out too. It was almost like they were steamed.

from Cookie Magazine

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Filed under Easy, Fish, Lent

June 21, 2010 · 10:23 pm

Sole with Orange Brown Butter

Note to self: when buying fish, make sure it is deboned. I didn’t figure out that the bones were in it until it was already cooked. So I made lemons out of lemonade so to speak and just got as much fish off the bones as I could and made the best of it.

Ingredients:
1 lb. sole fillets
Salt and pepper to taste
Flour for dusting fish
3 T vegetable oil
6 T butter
1 large shallot, minced
1/4 c. orange juice
1 T lemon juice

Instructions:
Season fish with salt and pepper and dredge them in flour. Shake off the excess flour. Put half the oil in a large saute pan over high heat. When the oil is hot, but not smoking, saute the fish on one side for about 3 minutes then flip it over and cook it on the other side for about three minutes. The fish should be golden brown. Transfer the fish to a platter and keep warm in a 200 degree oven while you make the sauce.

Add the remaining oil and butter to a saute pan and cook over high heat until the butter starts to foam. Add the shallot and cook until they are golden. Add the orange juice and cook for a minute more. Add the lemon juice. When the butter starts to foam again, remove from heat.

Put a piece of sole on each plate and drizzle with orange brown butter sauce.

What did the family think? Hubby liked it. I thought it was okay. It was a little too fruity for me.
The kids had leftover pizza. I didn’t subject them to tonight’s dinner. 🙂

We had this with parmesan risotto, green beans and watermelon.

from Cookie magazine

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Filed under Fish, Lent

June 16, 2010 · 10:30 pm

Cajun Salmon Fillets

I found this recipe on-line. There were a few people who had commented that they thought this recipe would be better on a fish other than salmon. I listened to them and I think it was a mistake.

Ingredients:
1 T olive oil
1 garlic clove, minced
1 tspn. paprika
3/4 tspn. pepper
1/2 tspn. dried mustard
1/2 tspn. dried oregano
1/2 tspn. chili powder
1 pinch cayenne
4 salmon fillets (single serving size)

Instructions:
Place salmon skin-side down on a baking sheet covered in aluminum foil.

Combine oil and spices and spread on top of salmon fillets.

Grill on BBQ about 15-20 minutes or until done or bake at 15-20 minutes at 400 degrees until done.

Remove skin prior to serving.

Did I change anything? Like I said before, I didn’t use salmon and I think I should have. Also, if/when I make this again, I will definitely grill it. I think the flavor the grill would give it would go really well with the spices.

What did the family think? I should have used the salmon. 🙂

We had this with black beans, spanish rice and strawberries.

from recipezaar.com

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Filed under Easy, Fish, Lent

June 9, 2010 · 11:09 pm

Tilapia with Balsamic Brown Butter and Creamy Farfalle with Bacon, Tomatoes and Peas

It has bacon in it…it has to be good.

Ingredients:
3 T olive oil
5 slices center-cut bacon, chopped
1 medium onion, chopped
Salt and pepper
28 oz. can San Marzano tomatoes
1/2 c. all-purpose flour
1 lb. farfalle pasta
10 oz. frozen peas
1/4 c. mascarpone cheese
3 T butter
1/4 c. balsamic vinegar
1/2 c. fresh basil leaves, shredded

Directions:
Bring a large pot of water to boil and cook pasta according the directions on the packaging.

Heat 1 T olive oil in a deep large skillet over medium-high heat. Add the bacon and cook for 3-4 minutes. Add the onions, season with salt and pepper, and cook until tender. Add the tomatoes, crushing them with a wooden spoon and simmer on low heat for 15 minutes.

Dust the fish with flour and shake of excess. Season with salt and pepper. Heat 2 T olive oil in a large skillet over medium-high heat. Cook the fish for four minutes on each side until cooked through. Remove the fish from the skillet. Cover loosely with foil to keep warm.

Stir the peas into the sauce. Bring it back to a bubble and stir in mascarpone cheese.

Add the butter to the pan the fish cooked in. Brown the butter over medium heat for 2-3 minutes. Stir in the balsamic vinegar and simmer for a minute or two. Pour the brown butter sauce over the fish.

Drain the pasta. Toss with sauce and wilt the basil into the pasta. Serve the fish alongside the pasta.

Did I change anything? I used a different shaped pasta since that’s what I had and I used less peas.

What did the family think? I used less peas because my hubby is not a big fan of them. Even though I used less, they still got in the way of his eating. Our oldest ate the pasta. I let him have fish sticks instead of the tilapia…he loves fish sticks. The youngest ate a little pasta and fussed his way through the fish sticks.

from Rachel Ray

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Filed under Fish, Not so Easy

May 26, 2010 · 11:25 pm

Tilapia with Green Beans

Summertime fish dish with lemons and fresh oregano…

Ingredients:
2 T. all-purpose flour
2 tspn. fresh oregano, chopped
Salt and pepper to season
(4) Six-ounce tilapia fillets
4 T butter
1/2 lb. thin green beans
1 garlic clove, chopped
1 c. grape or cherry tomatoes, chopped
Juice of 1 lemon

Directions:
Combine flour, oregano and parsley in a shallow dish. Season with salt and pepper.

Place a large skillet over medium-high heat.

Dredge each fish fillet in the flour mixture. Shake off excess flour.

Melt 3 T of butter in the skillet then add two fillets. Cook until golden brown, about four minutes.

Flip and cook on the other side, about two minutes.

Transfer to a plate and keep warm.

Cook the other two fillets the same way. Remove fillets from skillet and keep warm.

Add green beans and garlic to the skillet, add salt and pepper and cook for about two minutes.

Add tomatoes and cook for about one minute.

Stir in the lemon juice and 1/4 c. water, cover and cook about three more minutes or until beans are tender.

Remove from heat and stir in remaining 1 T butter until melted.

Divide fish and veggies evenly between plates.

What does the family think? Hubby and I loved the way the tilapia turned out. The texture was great as was the flavor. I also don’t always like tomatoes cooked like this, but I think with the lemon juice they turned out much better than I had expected.

Recipe from Food Network

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Filed under Fish, Lent