Tag: fish

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.

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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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Lemon Dill Baked Whole Tilapia

Ingredients:

Whole Tilapia

Fresh dill

Chopped garlic

Lemon

Sea salt

Pepper

White wine

Olive oil

Preheat oven 400 degrees. Score fish on both sides.

Stuff fish with fresh dill, lemon, garlic and pour in a little wine. Rub sea salt all over fish. Season both sides with chopped dill, pepper and garlic. Place lemon slices on top. Drizzle with olive oil.

Bake for 30 minutes or until flesh is fluffy and easily pulled from bones. I made rice and sauteed spinach as my sides.

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Dijon Mustard Salmon with Herb Roasted Sweet Potatoes

Sweet Potato Ingredients:

1 sweet potato diced

2 cloves garlic chopped

2 tablespoons olive oil

2 tablespoons melted butter

1/2 tablespoon lemon juice

Thyme

Rosemary

Dill weed

Sea salt

Black pepper

Preheat oven 400 degrees. In a bowl, toss sweet potatoes in above ingredients and season to your tastebuds. Lol dont be afraid of the herbs. They’re good for you.

Bake for about 40 minutes or less until tender. Once you have removed them from the oven, toss them again in the juices before serving.

Salmon Ingredients:

1 fillet Wild Sockeye salmon

2 cloves garlic chopped

1 tablespoon Dijon mustard

1 tablespoon olive oil

Juice from 1 lemon

Dill weed

A drop of honey

Sea salt

Black pepper

Whisk together honey, mustard, garlic, dill, lemon juice, and olive oil in a separate bowl.

Sprinkle sea salt over the fish. Then pour the Dijon mustard sauce. Sprinkle black pepper over top.

Add salmon for the last 15 minutes of cooking time while your cooking the sweet potatoes. I served with sauteed broccoli.

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Trout Edamame Salad with Tarragon

Ingredients:

1 can of smoked trout

1/3 cup of canned corn

1 greenhouse tomato quartered

10 oz edamame

1 avocado diced

1/4 of a red onion finely sliced

Fresh tarragon chopped

3 cloves garlic chopped

Sauce:

3 parts olive oil

1 part balsamic vinegar

1 teaspoon of dijon mustard

salt and pepper to taste.

Toss all vegetables and trout in a bowl.

Whisk sauce together in a separate bowl. Then pour over salad.

Toss salad with balsamic sauce, salt and pepper to taste.

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