Spicy Salmon Poke

Ingredients:

1/2 lb skinned salmon fillet diced in cubes

1/4 cup soy sauce

2 tablespoons white wine

2 tablespoons chopped garlic

1/2 serrano pepper finely chopped

1 tablespoon minced ginger

1 tablespoon chili paste

2 tablespoons green onion chopped

1/4 cup red onion chopped

1/4 cup cilantro chopped

1 tablespoon sesame seeds

2 tablespoons Shichimi Togarashi

Sea salt to taste

Garnish: Nori pieces

In a small bowl, combine the marinade ingredients and toss well. Place in the refrigerator for at least 30 minutes.

You can eat poke as is or I like mine on a salad.

Garnish with nori! Yum😋.

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Orange and Ginger Redfish

Ingredients:

1 lb redfish fillets

Sea salt

Fennel seed

Black pepper

2 tablespoons fresh chopped ginger

2 tablespoons chopped garlic

Juice from 1 orange

1/4 cup soy sauce

1 serrano pepper finely chopped

In a large bowl marinade the redfish overnight.

Preheat oven 350 degrees. I added some peppers and onion on top of the fish. Bake for 30 minutes.

Mackerel Burgers

Ingredients:

1 can of mackerel (makes 4 patties)

Onion diced small

Green bell pepper diced small

Celery diced small

Breadcrumbs

1 egg

2 cloves of garlic chopped

Cilantro

1 teaspoon red wine vinegar

1 teaspoon lemon juice

Sea salt

Black pepper

Cajun seasoning

Butter

Hamburger buns

Tomato

Lettuce

*Avocado mash for a condiment*

Combine the ingredients and shape into patties. Fry hard on both sides in half a stick of butter. Then build the burger.

Mahi Mahi with Linguine and Butter Sauce

Ingredients:

2 lbs Mahi Mahi fillets

2 eggs

1 1/2 lbs linguine noodles

breadcrumbs

2 sticks butter

3 tablespoons garlic

1 tablespoon chicken bouillon

Juice from 2 lemons

1 cup white wine

black pepper

dill

sea salt

oregano

olive oil

Preheat oven 425 degrees. In a large bowl, break 2 eggs and then season the top of the fillets with sea salt, oregano and black pepper. Place the seasoned side down in bread crumbs and then season the other side. Flip it so both sides have been battered.

Place in a pan and bake for 25 minutes until a golden brown.

In a saucepan, fry garlic in a little olive oil on medium heat. Then combine wine, butter, chicken bouillon, flour, dill and lemon juice. Whisk and let simmer on low. You can add a little salt but may not need it. Just taste it before adding.

Boil the linguine noodles and make a salad.

Place noodles on the bottom, Mahi Mahi on top and the cover with butter sauce.

Tuna and Cannellini Bean Salad

Ingredients:

1 can of tuna

1 cup watercress

1 can Cannellini beans

Basil

Sea salt

Black pepper

3 tablespoons red wine vinegar

3 tablespoons Olive oil

1/4 cup capers

1/3 cup cherry tomatoes halved

1/3 cup black olives

1/3 cup red onions sliced

2 garlic cloves chopped

Mix and boom!

Tuna and Chickpea Salad

Ingredients:

3 cans chickpeas drained

4 cans tuna drained

2 tomatoes diced

1 cucumber diced

1 onion thin sliced

2 limes juice

1 cup cilantro chopped

3 cloves garlic chopped

*1 serrano pepper finely chopped for spice

2 tablespoons black pepper

2 avocados diced

2 tablespoons sea salt

2 tablespoons oregano

3 tablespoons Harissa Spice blend

2 tablespoons McCormick Salad Supreme Seasoning

1/2 cup olive oil

*Add Boiled Eggs for more protein*

Toss everything but the avocado. Once the the salad is mixed well then toss the avocado in last.

This makes a large batch for a family of four. Happy Sabbath!

Harissa Spiced Tilapia

Ingredients:

Whole tilapia

Harissa Spice Blend

Chili powder

Paprika

Sea salt

Black pepper

Turmeric

Ginger

Garlic chopped

1 onion chopped

1 bell pepper chopped

Fresh Tarragon

olive oil

Preheat oven 400 degrees. Score fish. Rub down with olive oil. Then liberally season top and bottom with spices. Insert fresh tarragon and chopped garlic inside the cavity. Garnish with bell peppers and onions. Bake 20-30 minutes until flesh is fluffy.

My Feast of Dedication Meal

Baked Red Snapper with Tarragon and Rosemary

Ingredients:

Whole Red Snapper (descaled)

Lemon

Fresh rosemary

Fresh tarragon

Garlic cloves chopped

Sea salt

Olive oil

Black pepper

Preheat oven 425 degrees. Score fish on both sides. Pour some olive oil in a small bowl. Chop some of the rosemary, tarragon and garlic and mix it in. Yes, your hands are going to be fishy! Rub the fish with sea salt and then the olive oil seasoning mix. Stuff fish with remaining herbs, lemon and garlic. Drizzle more lemon juice on top of the fish. Garnish with lemon slices and sprinkle black pepper on top. Bake for 55 mins or until tender.

I made yellow rice and sauteed spinach for the sides.

I got a store bought dessert because I did need to rest! Whew! It was pumpkin swirl cheesecake. With fish dinners, cheesecakes make a great light dessert to pair with it.

Marinated Tuna Omelette with Tomato Avocado Salad

Marinade Ingredients:

1 can chunk tuna

Lemon pepper

Shichimi Togarashi

Sesame oil

Chopped garlic

Sea salt

Pepper

Omelette Ingredients:

3 eggs

Shallots

Green pepper

Serrano pepper

Salmon Furikake

Vegetable oil

Salad Ingredients:

Tomato

Avocado

Sesame oil

Ponzu sauce

Sea salt

Black pepper

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