Tag: seafood

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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Ginger Soy Tilapia

Ingredients:

12 tilapia fillets (I have a big family)

1/2 cup soy sauce

2 tablespoons brown sugar

2 tablespoons chopped garlic

2 tablespoons minced ginger

1/2 tablespoon chili garlic sauce

1 serrano pepper chopped

green onion chopped

sea salt

black pepper

*garnish with any vegetables you like or bake with just the marinade

Sprinkle sea salt and pepper over top fillets.

In a small bowl combine the remaining ingredients and whisk.

Cover over the fillets with the marinate and any vegetables as a garnish. Marinade 30 minutes. Preheat oven 350 degrees.

Bake for 20 minutes.

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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.

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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.

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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.

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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.

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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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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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