Category Archives: Fish

Almond Crusted Salmon

So, I really want to love salmon… I really do! I know how good it is for you and how simple it can be to cook it. But, I just still am struggling to find the one recipe that negates the fishy flavor and truly makes me love salmon. So, we keep experimenting with new recipes each week (I am making it my goal to make salmon once a week) and this week’s was probably my favorite out of what we have tried. I can’t say that I love salmon yet but I liked this one best so far. My husband, who does like salmon, said it was delicious!

I served it with Roasted Veggies with Tahini Sauce. Personally, I loved the side dish the most!

P.S. I have found that if I buy the high quality, wild-caught Alaskan salmon, it is definitely a vast improvement over the lesser expensive options. Another reason why we eat it only once a week – too expensive to do it more often…

BTW, this picture is pretty sad… it tastes better than the picture portrays it, I promise!

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Almond Crusted Salmon

4 fillets wild-caught Alaskan salmon, skin removed
1/4-1/2 c. almond meal
honey-Dijon mustard
salt/pepper

Instructions:

Rinse salmon fillets, pat dry, and sprinkle with salt/pepper to taste. Scoop a dollop of honey-Dijon mustard onto each fillet and brush to coat. Do the same to both sides. In a shallow bowl, place almond meal. Dip salmon fillets in almond meal and press to coat.

Place fillets on a pan, either covered in parchment paper or tin foil. Bake at 375 degree for about 15 minutes or until fillets flake. Serve immediately.

Husband Rating: 5 out of 10

Food for Thought: I definitely think this could be a meal for the grill. I would recommend doing it in a grilling pan simply so that the “breading” doesn’t come off when you flip the salmon.

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Grain-free Macadamia Nut Crusted Mahi-Mahi

It’s a bummer when you realize a recipe you really like is now “off-limits” due to gluten, like my Macadamia Nut Crusted Mahi-Mahi (darn Panko!).  But, I found an alternative recipe online that I thought was delicious!  Perhaps it is the fact that I haven’t had sugar in any form for over 7 days but I thought it was so sweet (with no sugar even!!!) and tasty!  And it was simple to put together and cook (which is always a big bonus in this house!!!)

Macadamia Nut Crusted Mahi-Mahi

Grain-Free Macadamia Nut Crusted Mahi-Mahi

Recipe adapted from www.civilizedcavemancooking.com

3/4 c. finely chopped macadamia nuts
1/8 c. coconut flour
1/8 c. almond meal
2 Tbsp. coconut oil, melted plus more for greasing the pan
1-2 c. coconut milk (full-fat, like the kind you buy in a can – save the remainder in the can to use in a smoothie! Yum!)
sea salt/pepper to taste
4 fillets mahi-mahi

In a large bag, place mahi-mahi and coconut milk (enough to cover the fish fillets). Marinate for 30-60 minutes.

In a small bowl, combine macadamia nuts, coconut flour, and almond meal.

Line a baking sheet with foil and grease with coconut oil. Place fillets on the baking sheet and season with salt and pepper to taste.

Bake for 5 minutes at 425 degrees.

Add melted coconut oil to the nut/flour mixture. Remove fish from oven and turn over. Press the nut mixture into the fish fillets and bake for another 8-10 minutes or until fish is cooked through.

Remove from the oven and let sit for a few minutes before serving.

Husband Rating: 9 out of 10

Parmesan Garlic Crusted Flounder

A recipe is considered a hit at my house when at least one of my kids eats it and likes it. Tonight, I made a recipe that is not only a hit but probably an all-star!!!  My kids normally don’t like fish!  Yet, tonight, my almost 2-year-old, ate more fish than I did.  My 3-year-old at the same amount as I did (and usually he eats NO fish at all!!!) and my husband and I even liked it too!!!!  Can we say SUPER-STAR?!!!!  Yes, we can!  I served this with Parmesan Roasted Red Potatoes and green beans.  Wow, I need to be making this meal every week. IMG_5080

Parmesan Garlic Crusted Flounder

3/4 c. Panko
1/2 c. freshly grated parmesan
3 tsp. Italian seasoning blend
salt/pepper to taste
2-3 Tbsp. melted butter
4 flounder fillets

Instructions:

Preheat oven to 375 degrees.

Rinse fish fillets and pat dry.

In a shallow dish combine panko, parmesan, Italian seasoning and salt/pepper.

Dip fish in melted butter and then in panko mixture thoroughly coating with breading.  Lay on cooking sheet.

Place in oven and bake for 14-17 minutes until fish is cooked through.

Husband Rating: Didn’t get one but does it matter when it is such a successful meal for the rest of the family?  🙂

Food for Thought: This would be easy to make and freeze ahead of time.  Simply prepare the fish with their breading and then wrap in plastic wrap.  Then place in a freezer bag and freeze.  When ready to cook, put on a cookie sheet and bake.  You will probably need to adjust cooking time for a few minutes longer to cook through.

Crispy Flounder with Roasted Tomatoes and Potato Leek Hash

I need to start working on making fish more often.  I just get kind of intimidated with buying good quality fish, cooking it in a way that turns out well, and not having it go to waste on my kids (who often don’t like fish). 

Tonight though, my littlest one LOVED the fish eating his fillet, half of mine, and his brothers (who true to form refused all but his no-thank-you bite of fish).  So, I guess I just need to buck up and make fish more often.  It wasn’t hard to make and it turned out well. 

Crispy Flounder with Roasted Tomatoes and Potato Leek Hash

Recipe adapted from Cooking Light, May 2012

Tomatoes:
2 Tbsp. kalamata olives, chopped
1 Tbsp. olive oil
1 pint cherry tomatoes
salt/pepper, to taste
1/4 c. fresh basil, thinly sliced
Fish:
1 c. panko
1 Tbsp. chopped fresh parsley
1 tsp. dried thyme
4 6-oz. skinless flounder fillets
cooking spray
salt/pepper, to taste
2 Tbsp. olive oil, divided
Hash:
1 package refrigerator shredded hash brown potatoes
1 leek, thinly sliced
1 tsp. thyme
2 Tbsp. olive oil
salt/pepper to taste

Instructions:

In a large oven proof skillet, toss olives, olive oil, and cherry tomatoes.  Season with salt and pepper to taste.  Set aside.

In a shallow dish, combine panko, parsley, and thyme.  Rinse and pat dry fish fillets.  Generously coat each fillet with cooking spray and season with salt and pepper.  Dredge fillets in panko mixture and set aside on a plate.

Preheat oven to 400 degrees. 

In a large skillet, heat 2 Tbsp. olive oil.  Add potatoes, leeks, 1 tsp. thyme, and salt and pepper to taste.  Cook for 12 minute or until golden brown, stirring frequently.  Set aside when done. 

When oven is heated, put tomatoes in oven and bake for 20 minutes.

 While tomatoes are baking, heat oil to cook fish.  Heat 1 Tbsp. olive oil at a time over medium-high heat.  Add 2 fillets to pan and cook 3 minutes per side or until reaches desired doneness.  Remove from pan onto a plate lined with a paper towel.  Repeat with remaining fish.

When tomatoes are done, top with basil.  Serve fish with hash and tomatoes.  Yum!

Husband Rating: 5 out of 10

Food for Thought: The original recipe called for capers instead of kalamata olives.  I think capers would also be delicious in this recipes and would like to try that next time too!  I thought that having hash browns for dinner was a little odd but am willing to maybe give this meal another shot but with maybe doing the potatoes in another format.  I guess I am a hashbrowns for breakfast kind of gal… 

Baja Fish Tacos

I love fish tacos… they always take my husband and I back to our vacation in Mexico this past winter.  The recipe I tried tonight was delicious.  Our favorite parts were the Pico de Gallo and the Southwestern Slaw.  The fish was just a nice base for it!  We agreed that we would even love to simply do black bean tacos with the Slaw and Pico next time. 

Baja Fish Tacos

Recipe adapted from www.epicurious.com

2 lb. talapia or other mild white fish
1/2 c. vegetable oil
3 Tbsp. lime juice
5 tsp. chili powder
2 tsp. cumin
1 1/2 tsp. coriander
1 1/2 tsp. minced garlic
salt/pepper to taste
tortillas (we used whole wheat)
Southwestern Slaw (see recipe below)
Pico de Gallo (see recipe below)
Mexican Crema (see recipe below)

Instructions: 

Combine first 8 ingredients in a large freezer bag.  Either freeze and thaw in fridge on cooking day or marinate 3-4 hours.

Remove fish from marinade and grill over medium high heat for about 4 minutes per side until fish is flakey.

Cut fish into large chunks.  Divide over tortillas with a scoop of southwestern slaw, pico de gallo, and Mexican crema to top. 

Enjoy!

Southwestern Slaw

 
2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapenos
2 tsp chopped cilantro
Salt, to taste
 
Combine all ingredients and allow to marinate at least 30 minutes or up to 8 hours.
 
Pico De Gallo
 
1 cup medium-dice tomatoes (seeded before dicing)
4 tsp minced red onion
1/2 tsp red wine vinegar
1/2 jalapeno, seeded and finely chopped
Salt, to taste
1 tbsp cilantro, finely chopped
 
Combine ingredients, stirring well.  It is ready to use immediately but can be stored in the fridge for up to 2 days.
 
Mexican Crema
 
1/2 cup Mexican sour cream
1/2 tsp finely grated lime zest
2 tsp lime juice
 

Combine all ingredients well.  It is ready to use immediately but can be stored for up to 2 days in the fridge.

Husband Rating: 7 out of 10

Baja Grilled Fish Tacos with Chipotle Lime Mayo

This recipe brought my husband and I back to Mexico and the vacation the two of us took earlier this year.  We ate fish tacos on the beach almost daily.  The only thing missing from dinner tonight was the margarita! (and the beach, and the sun, and the ocean, and the calm of meals that are kid free…)

Though the fish tacos were not a hit with our boys, you can’t win them all.  They filled up on the tortillas, tomatoes, and avocado.  We loved the whole package and plan to make them again.  I especially loved the contrast of the refreshing lime flavor with the spicy chipotle chili seasoning in the Chipotle Lime Mayo.

Baja Grilled Fish Tacos with Chipotle Lime Mayo
*I’m sorry I don’t have the name of the cookbook I adapted this recipe from.  It is a great recipe and if I get that cookbook from the library again, I will be sure to update this post.
Marinade Ingredients:
1 ½ lbs. tilapia
1 tsp.  salt
½ tsp. pepper
1 large white onion, finely chopped
1/2 c. fresh cilantro, chopped
2 small cloves garlic, minced
1 tsp. ground cumin or more to taste
1 tsp. dried oregano
½ c. olive oil
¼ c. + 3 Tbls. Fresh lime juice
¼ c. orange juice
Chipotle Lime Mayo (prepare on serving day):
½ c. mayonnaise
½ c. sour cream
2 T. lime juice or more, to taste
1 t. lime zest
1 T. sugar
Salt to taste
1/2 tsp. ground chipotle chili (adjust to taste – we like it spicy)
Pinch cayenne pepper
Additional Ingredients for Serving Day:
Cooking spray or oil
Salsa or pico de gallo
Tortillas
Red onion, chopped
Cilantro, chopped
Avocado, peeled and cubed
Red Cabbage, finely shredded
(The kids also added tomatoes and shredded cheese to their tacos.)
Rinse fish fillet and pat dry.  Sprinkle both sides with salt and pepper.  Set aside.
In medium bowl, combine remaining marinade ingredients.  Divide marinade into three portions.  Place one in small freezer bag and set aside.  Place one in large freezer bag.  Place fish in larger bag on top of marinade.  Top the fillets with last third of marinade and seal bag.  Let fish marinade in fridge for 20-30 minutes, turning once before freezing.  Freeze smaller extra marinade separately for serving day.
On your serving day, thaw the fish and extra marinade completely.
Grill fish on foil that has been sprayed lightly with cooking spray on the grill.  Grill over medium heat, turning once, basting with the extra marinade while grilling.
While the fish is cooking, whisk together the ingredients for the Chipotle Lime Mayo.  Adjust the seasonings to your taste preferences. Clean and cut up all the additional toppings for the tacos.
When the fish is done, chop it coarsely.
Assemble the fish tacos and drizzle with Chipotle Lime Mayo.  Enjoy!
Food for Thought:  If you are doing freezer cooking, most of the work still ends up being on your serving day.  I had the fish in the freezer in the marinade but the rest of the ingredients were prepped today.  I was thankful I made this on a day when my husband was home to help with the kids.

Ginger-glazed Mahi Mahi

After eating a bit, my two-year-old said, “I like everything on my plate, Mom.”  That is a great compliment in our house!  We definitely will be making this recipe again!

Ginger-glazed Mahi Mahi
4 mahi-mahi fillets (1 ½ lbs. total)
3 T. brown sugar
2 T. honey
3 T. g/f soy sauce
3 T. balsamic vinegar
¾ t. freshly grated ginger root
1 clove garlic, crushed
2 t. olive oil
¼ t. salt
¼ t. pepper
In a mixing bowl, stir together brown sugar, honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil.  Season fish fillets with salt and pepper and place them in freezer bag.  Pour marinade over fish and freeze.
When ready to serve, allow fillets to thaw completely.  Reserve marinade.  Grill fillets over medium heat for 4-6 minutes per side turning only once.  I did it on an indoor grilling pan following the same time and heat instructions and they turned out great that way too.
While fish is grilling, pour marinade into sauce pan and bring to a boil over medium heat.  Boil addition 2 minutes until reduces to glaze consistency.  Spoon over cooked fish and serve immediately with rice and a green vegetable.
** For the rice, I used Archer Farms (Target’s brand) Whole Grain Medley.  I diced up two carrots and sauteed them with onion and garlic in butter.  Then, I added 1 cup of the medley, and 1 1/2 cups chicken broth, brought it to a boil, and then simmered covered for 25 minutes.  It paired nicely, was full of fiber and whole grain, and even had some hidden carrots in there!
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