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Archive for the ‘fish’ Category

Baked Salmon

Baked Salmon

Ingredients
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

Directions

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Original recipe makes 2 servings

Recipe found here: Baked Salmon

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Salmon in Lime Sauce

Salmon in Lime Sauce

Ingredients
1 1/3 cup(s) lime juice
1/4 cup(s) canola oil
1 tsp. grated lime peel
1/2 tsp. cayenne pepper
4 salmon fillets (6 oz. each)
1 small tomato, chopped
1 small, sweet red pepper, chopped
1/4 cup(s) finely chopped onion

Cooking Directions

In a small bowl, combine the first four ingredients. Pour half of the marinade into a large resealable plastic bag; add the salmon. Seal bag and turn to coat. Add the tomato, pepper and onions to remaining marinade; refrigerate fish and vegetables for 30 minutes.

Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 inches square). Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 15 to 20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.

Recipe found here: Salmon in Lime Sauce

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Red Pepper & Parmesan Tilapia

Red Pepper & Parmesan Tilapia

Ingredients
1/4 cup egg substitute
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
4 tilapia fillets (6 ounces each)

Directions
Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Recipe found here: Red Pepper & Parmesan Tilapia

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“Eating Cod Fish For Optimum Health”

Ever thought about switching to a sustainable seafood diet? Do your body a favor, and move towards a healthier lifestyle. Eating a sustainable seafood diet benefits your health, local fishermen, and protects the environment. As an Environmental Studies major, it is extremely important to conserve our precious ecosystems and what better way to do so than eating a sustainable seafood diet. I have researched a ton about sustainable seafood eating and have realized the various factors that can reduce the risk of numerous diseases. Cod, specifically, is a healthy and scrumptious choice and can be easily prepared! It has many dietary benefits such as, easily absorbable protein and a little to no fat content. Eating in the dinning commons of my University, I wasn’t sure where the seafood was coming from and therefore was always skeptical to try it. Now that I live in my own apartment in Isla Vista, I am much more aware about the kind of seafood that I am feeding my body and have personally experienced many of the benefits mainly, weight loss.

5 Health Benefits From Eating Cod Fish:
1. Eating cod is a great source for diabetics who are trying to reduce atherosclerosis and heat disease.
2. Vitamin 12 and vitamin B are in cod and help maintain homocysteine levels low.
3. Cod helps improve the performance of the human heart muscle, which protects against experiencing an ischemic stroke.
4. Cod can have anti-inflammatory effects on the body and help to protect against sunburn and maybe even skin cancer.
5. Cod is low in calories and can help you achieve weight loss goals.

How To Prepare Cod?
Cod is an easy fish to add flavors to since it isn’t a strong-tasting fish, it is pretty mild in its taste. You can add a drizzle of lemon, garlic, or olive oil to the fish with a pinch of salt and pepper. For more of an Asian flavoring, sear the cod in soy sauce or teriyaki sauce.

Lemon/Garlic Cod:
-3 cloves garlic
-2 tbsp butter
-1 and 1/2 tbsp olive oil
-2 tablespoons of lemon juice

Asian Cod:
-half a bottle of light soy sauce
-1/4 of a bottle of rice wine vinegar
-a handful of chopped onions
-3 tablespoons of teriyaki sauce

About the Author:
Gabriela Sneider is a business development associate for Santa Barbara Fish Market where you can support our local fishermen and buy fresh seafood online or buy fresh fish online.

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Baked Parmesan Fish Fillets

Makes 4 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes

2 tablespoons butter, melted
1/2 cup McCormick® Cracker Meal Seafood Fry Mix
1/4 cup grated Parmesan cheese
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1 pound tilapia fillets
1 egg. beaten

1. Preheat oven to 425°F. Spread melted butter on shallow baking pan. Mix cracker meal, Parmesan cheese and Italian seasoning in shallow dish. Sprinkle fish with salt and pepper. Moisten with egg, then coat with cracker meal mixture .

2. Arrange fish fillets in single layer in prepared pan.

3. Bake 20 minutes or until fish flakes easily with a fork, turning once.

Test Kitchen Tip: Substitute red snapper, striped bass, flounder or sole for the tilapia.

Recipe found here: Baked Parmesan Fish Fillets

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mullet

Mullet

4 fresh mullet, about 1 pound each, cleaned and scaled
Red pepper flakes, salt and black pepper, to taste
Extra virgin olive oil, as needed
4 -8 large whole leaves kale or collards, blanched 30 seconds and refreshed in ice water
2 cups oven dried tomato, sliced thin (see recipe below)
4 sprigs each oregano and rosemary
1 orange peel, trimmed of pith and cut into thin 1 1/2” strips, juice reserved
1 lemon peel, trimmed of pith and cut into thin 1 1/2”1strips, juice reserved
1 onion, peeled and cut into 1/4” dice
2 carrots, peeled and cut into 1/4” dice
4 cloves garlic, thinly sliced
1 cup clam juice or fish stock
2 tablespoons thinly sliced fresh basil leaves
4 large sheets parchment paper

Oven-Dried Tomatoes

2 pounds ripe tomatoes
Fine sea salt

Directions:

1. Rinse fish well with cold water, pat dry and season liberally inside and out with red pepper flakes, salt and fresh ground black pepper.

2. Prepare oven-dried tomatoes: Trim stem ends from the Roma tomatoes and cut into four lengthwise slices. Arrange the tomato slices on a silpat or parchment lined baking sheets. (Make sure they’re not touching each other). Sprinkle lightly with sea salt. Bake 4 to 6 hours at 200F until the tomatoes are shriveled and dried out, but still moist enough to bend without breaking. Cool completely and store in an airtight container until use.

3. Peel, trim and slice lemon and orange zest. Blanch 30 seconds. Refresh with ice water. Blanch the collards and kale. Refresh in ice water.

4. Preheat the oven to 450°F. Brush a piece of parchment with olive oil. Place kale or collards over the parchment to make a bed for the fish. Sprinkle an even bed of diced onion and carrot pieces on top of the kale or collards. Place a mullet over the vegetables. Fill the cavity with oven-dried tomato, oregano, rosemary and a little of the citrus peel. Artistically scatter a quarter of the garlic and more dried tomato and citrus peel over the top of the fish. Moisten with a teaspoon each of the reserved lemon and orange juice, a splash of clam juice and some olive oil. Sprinkle sliced basil on top and repeat with remaining mullets and fillings. Fold up the parchment packet and close the edges by pleating and folding them over several times to seal completely. Place the parchment packages on top of a metal rack on a baking sheet. Bake in the preheated oven for 15 to 20 minutes.

5. Open parchment packages tableside to allow the full aroma to delight your guests before they devour this delicious meal. (Watch out for steam burns.)

Oven-Dried Tomatoes Directions: Trim stem ends from the tomatoes and cut in half lengthwise.

Arrange the tomatoes, cut side up on a silpat or parchment lined baking sheets. (Make sure they’re not touching each other). Sprinkle lightly with sea salt.

Bake 4 hours to overnight at 200F until the tomatoes are shriveled and dried out, but still moist enough to bend without breaking. Cool completely and store in an airtight container until use.

Recipe found here: Dinner and a Movie: The Wedding Singer: Mullet

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grilled yellow fin tuna

Grilled Yellow Fin Tuna with Grilled Pineapple Salsa

1 pineapple, peeled and cut crosswise into 1/2-inch slices
6 tablespoons olive oil
1/4 cup finely chopped red onion
1/4 cup minced red bell pepper
1/4 cup rice wine vinegar
2 jalapeno peppers, seeded and minced
2 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro leaves
1 1/2 teaspoons minced garlic
1/2 teaspoon salt, plus 1 teaspoon
4 (6-ounce) tuna steaks
1 tablespoon Essence, recipe follows
Fresh cilantro sprigs, for garnish

Directions

Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.

Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

Recipe courtesy Emeril Lagasse, 2007
Show: The Essence of EmerilEpisode: Grilling
Recipe found here: Grilled Yellow Fin Tuna with Grilled Pineapple Salsa

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bakedstuffedsole.jpg

Baked Stuffed Fish

Ingredients

White fish,enough for
-4-6
2 c Soft bread cubes,about
-1/2″ cubes
1 Small onion,chopped
-fine
1 Green pepper,blanched
-and,Chopped
8 oz Imitation crabmeat
1/4 c Lemon juice
1/2 c HELLMANS mayo
Salt & pepper,To Taste
Instructions:
Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.

It’s good with flounder, but any white fish will do. I’ve used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing.

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BAKED WHITE FISH

2 lb. any white fish (halibut, cod, sole, etc.)
1/2 c. chopped green onions and tops
1 c. sour cream
1/2 tsp. salt
Dash of dill weed
1/2 c. Parmesan cheese

Place white fish in well buttered baking dish. Combine all above ingredients except cheese and pour over fish. Bake in a preheated oven at 350 degrees for 20 to 25 minutes. Sprinkle cheese over top and turn broiler on just long enough to brown the cheese lightly

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