Posts Tagged ‘fish’

I saw this recipe on one of Giada’s shows, I think it was her cooking at home one. Her recipe calls for halibut that is pan fried. I don’t have any halibut so I used salmon instead. I baked it instead of pan frying. Turned out delicious. We have plenty of salmon to eat as Costco had a big sale on it last month. This new recipe will be added to our monthly rotation. My husband said it was very lemony but ate it all up. My 3 1/2 year old inhaled it. Since I only made 3 instead of the 4 called for pieces of salmon I had a bit of lemon butter left over. I just put a bit of it on the rice and peas.

Salmon with Lemon-Butter and Crispy Shallots

Ingredients:

 
Lemon Butter:

 
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon
1/2 stick unsalted butter, at room temperature

 
Salmon and Crispy Shallots:

 
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large cloves garlic, smashed
4 salmon fillets (each 4 to 5 ounces)
1/2 cup grapeseed oil
2 large shallots, cut into rounds, separated into rings
Lemon wedges, for garnish

 
Directions:

 
For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a
deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready
to use.

 
For the salmon and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and
garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the salmon and turn
several times to coat evenly. Let stand 15 to 20 minutes.

 
Preheat oven to 400.

 
Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat.
Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes.
Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp.
Sprinkle with salt and pepper just before using.

 
Place salmon on a baking sheet and cook for about 13 minutes in the oven. Transfer to plates.
Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around
the fish. Garnish with the lemon wedges and serve.

I tried the new Kraft Fresh Take recently because I received a coupon for a free one from Kraft (it’s worth it to join Kraft email list to get tons of freebies and coupons). We tried the bacon and cheddar one. While we both liked it, I thought it was on the salty side. I knew I could make this myself and it is simple. You can make all of the flavors easily with what you have in your fridge and pantry.

Kraft Fresh Take Copycat Recipe

Ingredients:

1/2 cup of seasoned breadcrumbs

1/4 cup of cooked bacon (about 2-3 slices cooked)

1/4 cup of cheddar cheese

1/2 tbsp garlic powder

1/2 tbsp onion powder

2-4 chicken breasts

1 egg beaten

Directions:

Preheat oven to 375.

In a ziptop bag, combine all dry ingredients. Mix well.

Beat egg, dip the chicken one at a time in the egg, then into the dry mixture.

Place chicken breasts on a baking sheet. Sprinkle extra dry ingredients on top, as much as you wish.

Cook for 25-30 minutes

Do not save the mix after you have dipped your chicken in it. You must throw any leftovers away. Line your sheet with foil for easier clean up. This recipe can be doubled and any seasonings/cheese can be swapped out for something else.

I found this recipe in one of Costco’s free cookbooks. It says it’s for 2-3 pieces of salmon but I think you can use it on more than that. Don’t put too much on or it will taste salty.

Captain Jack’s Salmon Rub

Ingredients:

 
2-3 pieces of salmon
2 tbs kosher salt
3 tbs lightly packed light brown sugar
2 tbs dried parsley
1 tbs garlic powder
1 tbsp paprika (smoked or sweet)
1 tbs fresh ground pepper
1 tbs ground dill weed
1 tsp ground coriander
1 tsp ground cumin

 
Directions:

 
Preheat oven to 400.

 
Place salmon fillets in a baking dish. Mix all the rub ingredients in a small bowl, then sprinkle
the desired amount of rub onto the fillets.

 
Cook salmon for 13 minutes, or until the salmon is opaque and flakes easily with a fork.

My husband was putting in a ton of overtime a few weeks ago. He and his coworkers had to eat out for dinner. They went to a local bar and grille and he had salmon with “some tasty buttery sauce that was white”. Well I did some researching and figured out what he was talking about. It’s different from the sage sauce I normally make in that it has no stock in it…or sage for that matter. It is very rich, you only need a small amount on your fish. I did add a bit to my rice as well.

Beurre Blanc

Ingredients:
1 teaspoon  olive oil
¾ heavy cream
1 large shallot, minced (about 1/4 cup)
1/3 cup dry white wine
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Freshly ground white pepper
Directions:
In a medium saucepan, heat the olive oil over medium-low heat. Add the
shallot and sauté for 2 to 3 minutes, or until it softens without coloring.
Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer
for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add
the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half.
Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each
addition. Do not allow the cream to boil once the butter is added.
Serve each fillet garnished with a lemon half and the beurre blanc sauce on the side.

Costco had a great deal on scallops recently so I picked up a bag. Ended up making this with the chives I grow in my kitchen window herb garden.

Bacon Wrapped Sea Scallops with Lemon Chive Sauce

Ingredients:
1 and 1/2 pounds sea scallops
1/3 pound bacon (cut slices in half)
1/4 pound melted butter
1/2 cup dry white wine
1 tablespoon lemon juice
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
Sauce Ingredients:
2 tbsp. chopped fresh chives
2 tbsp. fresh lemon juice
1 tbsp. olive oil
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground pepper
Directions:
Preheat oven to 400 degrees. Melt butter and wine together; when melted, add paprika,
seasoned salt, and lemon juice. Drop scallops into melted wine and butter sauce. Allow scallops
to marinate for about 30 minutes.
Meanwhile, whisk together the ingredients for the lemon chive sauce. Set aside.
Wrap each scallop with half a piece of bacon and fasten bacon with a toothpick. Place wrapped
scallops in a baking pan and bake in the oven for about 8 minutes, then turn over and cook
another 8 minutes or until scallops turn opaque. Serve with the sauce for dipping.

I made this on a weeknight, it comes together just as fast as my other fish dinners. Served with rice and peas. This was delicious and I’ll definitely make it again.

Salmon with Dijon Tarragon Sauce

Ingredients:

 
3 tablespoons mayonnaise
2 tablespoons dijon mustard
2 tablespoons chopped fresh tarragon
1 tablespoon lemon juice
pinch of granulated sugar
kosher salt
fresh cracked black pepper
4 salmon filets

 
Directions:

 
Preheat oven to 450 degrees.

 
Line a baking sheet with aluminum foil and spray with non-stick spray.

 
Combine mayonnaise, dijon mustard, tarragon and sugar together in a bowl. Mix well. Season
to taste with salt and pepper. Set aside.

 
Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Bake in preheated oven
for 10 minutes. Remove from oven and spoon a dollop of sauce over the top. Return to the
oven for 5 more minutes. Fish is done when it flakes easily.

 
Serve with remaining sauce on the side.

Flounder was a few dollars per pound cheaper than tilapia at Costco in our recent shopping trip. You can use flounder, sole, or any flat fish in this recipe. It only takes a few minutes per side and you have a quick and healthy meal ready for your family.

Crispy Fish Fillets

Ingredients:

1 egg
1/2 teaspoon salt
1 1/2 cups instant mashed potato flakes
1 tsp garlic powder
1 tsp onion powder
1 tsp Old Bay
1/4 cup oil for frying
4 (6 ounce) fillets sole

Directions:

In a shallow dish, whisk together the egg and seasonings set aside. Place the potato flakes in another shallow dish.

Heat oil in a large heavy skillet over medium-high heat.

Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.

Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

I make this every week, yet I forget to take a photo and post it. I make this recipe with tilapia or salmon, but I’m sure you can use just about any fish. I normally throw the rice in the rice cooker, preheat the oven, then by the time the oven is ready the rice is almost done. All told, dinner is put together in 20 minutes. Not shabby!

Lemon Pepper Fish

Ingredients

4 fish fillets (like salmon or tilapia)
juice of one lemon
1 tsp lemon pepper seasoning
1 tsp Old Bay

Directions

Preheat oven to 400 degrees

Place the fish on a baking sheet. Once oven has preheated, sprinkle the lemon juice all over the fish. Then add the lemon pepper and Old Bay.
Bake in oven for 13 minutes, broil for 3

I found this while searching for something different to do with tilapia. We eat fish at least once a week, rotating between salmon and tilapia with cod thrown in as well. This is easy enough for a weeknight meal but tastes as if you spent a lot of time on it.

Parmesan Breaded Tilapia

Ingredients

• ½ cup Italian seasoned breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tbsp. garlic powder
• 1tbsp lemon pepper seasoning
• 2-3 tbsp. olive oil
• 4 tilapia fillets (or other white fish fillets, such as sole, cod or haddock)

Directions:

1. Preheat oven to 375° F (190° C). Lightly oil a baking sheet.

2. In a plastic or paper bag combine bread crumbs, Parmesan cheese, oregano (or Italianseasoning), salt and pepper. Hold the top of the bag shut and shake to mix everything together.

3. Pour oil into a small bowl. Working with one fillet at a time, brush both sides with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove from bag and place on the prepared baking sheet. Repeat with the remaining fillets.

4. Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poke into it with a fork.

I bought a case of cod a few weeks back and had coupons for panko style bread crumbs. This turned out well, next time I’ll add more seasoning to it. Maybe some extra lemon pepper and Old Bay. This is simple enough for a week day meal.

Panko Baked Cod

4 cod fillets, or other white fish

1 cup Panko bread crumbs

1 teaspoon lemon pepper seasoning

1 teaspoon Hungarian sweet paprika

2 cloves garlic, finely minced or garlic powder

olive oil, enough to coat fillets (about 1 teaspoon per fillet worked well)

Preheat oven to 350. Combine bread crumbs, lemon pepper, paprika,
and garlic. In a medium bowl, add olive oil and coat fish fillets well. Transfer fillets to bread crumb picture, one at a time, and coat on both sides evenly. Place breaded fillets on a baking sheet and bake for 20-25 minutes or until the crust is golden brown.