Tag: fish

Parmesan Tilapia with Nutty Brussel Sprouts

Tilapia 4 tilapia fillets 2 wedges of The Laughing Cow Light Cheese 1 cup grated parmesan cheese salt and pepper Preheat oven to 375. Blot your fillets to remove any excess water.  Combine parm, salt and pepper on a large plate. Spread your fillets with […]

Hoisin Glazed Salmon and Bok Choy

Salmon 1/2 lb slab of salmon 1/4  cup hoisin sauce 1 tsp sesame seeds salt and pepper Preheat oven to 400.  Season salmon fillet with salt and pepper and spread hoisin sauce on top.  Bake salmon about 15 minutes or until it flakes easily with a […]

Lemon Grilled Salmon with Mustard Aioli

lemonsalmon

For those of you blessed with the zoning or space that allows you to have an outdoor grill, summer is a special time.  Whether gas or charcoal, the process of cooking on a steel contraption outside of your kitchen is as much an element of the American persona as blue jeans and rock and roll.  Though we did not invent the concept, we have expanded this process of cooking outside to include such lows as the burger and dog cook out, to such highs as a sublimely smoked BBQ pork butt.  Grilling is football, it is tailgating, it is Memorial Day, it is the fourth of July.  While I love a hog shoulder or grilled steak as much as the next guy, sometimes it helps to switch it up a bit and enjoy a bit of seafood in the summer months, and thus our latest recipe comes courtesy of a fish basket Christmas gift.

Salmon is grillable above almost all other fish, yet I believe this method adds an additional layer of protection for the casual outdoor cook.  By covering the tender inside of a salmon fillet with lemon slices, you ensure that any burning only contributes to the flavor while protecting the delicate texture of a salmon fillet.  

Don’t have a grill?  Well, you can still accomplish this dish using an indoor broiler oven!

Salmon

  • 1 1/2 lemon, sliced thin (ideally on a mandolin)
  • 1 lb salmon fillet
  • salt and pepper

Aioli

  • 1 clove garlic, minced
  • 1/4 cup low fat mayo
  • 1 tbs Dijon mustard
  • juice of 1/2 lemon
  • 1/2 tsp mustard seeds
  • 1/4 tsp tarragon
  • salt and pepper

Instructions:

  1. If you’re cooking this dish under a broiler, skip to the next section.  For those of you cooking on a grill, you should know by now that the first step is to take your fish out and sit it on the counter while you fire your grill up to full temperature.
  2. While the grill heats up, combine all the ingredients for the mustard aioli and let it sit while you prepare the salmon.
  3. Using a mandolin slicer, cut 1 and 1/2 a lemon into 1/8-1/4″ slices.  You could try this by hand, but using a mandolin will save you tons of headache.
  4. Spray down a fish grilling basket with nonstick spray.  Using a sharp knife, slice the skin side of the salmon several times while trying not to cut into the flesh.  Place your fish, skin side down and salt and pepper the fish liberally.  Cover with an even layer of the lemon slices.
  5. When the grill is hot, lock your fish basket and place on the grill skin-side down for about four minutes.
  6. After three to four minutes, flip the basket over so the lemon side is facing the heat.
  7. Cook for about another five minutes and then remove from the heat, remove the lemon slices and serve with the mustard aioli.

Broiler instructions:

  1. Heat your broiler while you prepare the salmon.  While the broiler heats up, let the salmon sit on the counter as you combine all the ingredients for the mustard aioli.
  2. Using a mandolin slicer, cut 1 and 1/2 a lemon into 1/8-1/4″ slices.  You could try this by hand, but using a mandolin will save you tons of headache.
  3. Place your fish, skin side down on a broiler pan or a foil-covered baking sheet and salt and pepper the fish liberally.  Cover the fish with an even layer of the lemon slices.
  4. When the broiler is pre-heated, slide your fish directly under the broiler.  
  5. Let the fish cook for about 7 minutes and remove from the heat to rest.  
  6. Remove the lemon slices and serve with the mustard aioli on the side

Cucumber Relish Mahi Mahi with Balsamic Brussel Sprouts

Fish gets a lively burst of flavor thanks to a cucumber relish and for all you brussel sprouts haters out there, try this recipe and I think you’ll change your mind.  The balsamic vinegar, once cooked down, thickens and becomes sweet and delicious! Cucumber Relish 1/2 seedless […]

Baked Salmon

  I’m on a horseradish kick lately and this is my latest concoction!  A simple roasted salmon topped with a creamy and zesty horseradish sauce.  Serve with a side of roasted asparagus and you’ve got a complete no-fuss meal! Salmon: large piece of skin on […]

Mushroom Fish Bake with a Zucchini Gratin

mushroomfish

We always stock up on frozen fish fillets when me make our monthly BJ’s runs and I’m always looking for new ways to prepare it.   Baked fish can be a bit on the bland side but the addition of mushrooms, onions and Italian dressing really liven it up!

Ingredients for Mushroom Fish:

  • 4 tilapia fillets, frozen (feel free to substitute any flaky white fish here)
  • 1 pack of baby bellas, sliced
  • 1/2 white onion, sliced
  • 3 tbs zesty Italian dressing

 Ingredients for Zucchini Gratin:

  • 1 pack baby zucchini, halved lengthwise (you could also use large zucchini, sliced thin)
  • 1/2 cup part skim ricotta cheese
  • salt and pepper
  • 1/4 cup julienned sun dried tomatoes in herb oil
  • 1/2 cup reduced fat, Italian four cheese blend
  • handful of fresh basil, chopped

Directions for Mushroom Fish:

To a casserole dish, add you mushrooms and onions.  They will act as a bed for the fillets.  Season your fillets with salt and pepper and place on top of your mushrooms and onions.   Drizzle with Italian dressing and bake for about 25 mins or until fish flakes easily with a fork.

Directions for Zucchini Gratin:

Place zucchini in a small casserole.  Mix ricotta with sun dried tomatoes, salt and pepper and spoon evenly on top of zucchini.  Top with shredded cheese and bake 25 mins or until cheese is slightly browned on top.  To serve, top with fresh basil.

Tips:

  • Look for sun dried tomatoes in herb oil in the produce section of your grocery store.

Chinese Style Salt and Pepper Fish with Roasted Edamame and Shitake Mushrooms

Skip the take out and whip up your own Chinese food feast in just minutes! You will find Salt and Pepper fish on the menu at many Chinese food restaurants.  Perhaps it’s the simplicity of this dish that I find most appealing.  It’s very low on ingredients but high […]

Grilled Swordfish Steaks topped with Roasted Eggplant Caponata

Light, healthy and intensely flavorful thanks to the roasting. Ingredients: 2 swordfish steaks about 1″ in thickness 1 Tbs extra virgin olive oil Salt and Pepper to taste Caponata: 1 medium eggplant, peeled and cubed 1 pint cherry tomatoes 1 medium white onion, chopped 3 cloves garlic, minced […]