Fish Tacos

Fish Tacos

White fish, grilled or pan seared (we used fresh rockfish)
Slaw
1/2 c mayonnaise
1 tsp sriracha sauce
Avocado
Sour cream
Salsa verde
Soft taco shells

Season the fish with salt and pepper or a fish seasoning. Cook the fish in a large pan drizzled with olive oil or on the grill. Prepare the slaw with mayo and sriracha. Break up the fish on the taco shells, top with slaw, avocado, sour cream, and salsa verde.

Salmon Cakes

Salmon Cakes

Vegetable oil, for frying
3 6-oz portions cooked salmon
1 1/2 c cracker meal
1/4 c panko breadcrumbs
2 large eggs, beaten
2 tsp Old Bay seasoning
1/2 red bell pepper, minced
20 blades fresh chives, snipped
2-3 tbsp fresh dill, finely chopped
3 tsp cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Olive oil, for drizzling
1/4 c mayonnaise
1/4 c chili sauce
1 tbsp dill pickle relish

Flake the cooked salmon with a fork. Add cracker meal and panko to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, 1 tsp pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. Form 3 inch patties of salmon cakes about 1 inch thick. You should yield 8-10 cakes. Fry cakes until golden in a single layer 3-4 minutes on each side. Drain on a paper towel lined plate.

Toss salad greens with coarse salt and lemon juice. Drizzle the greens with a little olive oil and re-toss to coat.

Combine mayo, chili sauce, relish, and remaining pepper sauce in a small dish. To serve, place salmon cakes on a bed of greens and top with chili sauce.

Greek Fish with Gremolata

School started back a couple of weeks ago and in all of the craziness, Brent took time to cook dinner for me one night.  It was a delicious fish dish, so I hope you enjoy!

Greek Fish with Gremolata

2 fish filets (snapper, tilapia, whatever you prefer)
zest of 1 lemon
1/2 bunch fresh Italian parsley, chopped
5 cloves garlic, minced
1 c Italian style panko
1 tsp chipotle hot pepper sauce
5 tbsp olive oil
1/4 tsp pepper
1 tsp Greek seasoning
Combine lemon zest, parsley, garlic, panko, pepper sauce, and 2 tbsp olive oil.  Mix well, set aside.  Brush both sides of fish with 1 tbsp olive oil, then sprinkle with pepper and Greek seasoning.  Place a small amount of olive oil in large skillet, cook fish until opaque.  When fish is done, remove from heat and add bread crumb mixture over top of fish in skillet.  Serve with salad.

From the Sea to the Table

This past week, my husband and I were on vacation at the beach with my parents.  Brent wanted to go deep sea fishing, which I was a little worried about, since I often deal with motion sickness.  But, since I'm such a good wife, I went with him ;)  We had so much fun!  I did not get sick at all (although I would recommend taking Dramamine one hour before leaving just in case) and I caught 6 fish!  Unfortunately, you could only keep certain fish, but we ended up with 3 nice fish (1 seabass, 2 porgies) to bring home.  The fish were delicious!  I have posted this recipe before, but it makes a great Cajun style seasoning for fish.  Hope you enjoy seeing pictures from our adventure!

Cajun Seasoning for Fish

1 tbsp paprika
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 tbsp olive oil
3 tbsp butter
lemon juice
parsley

Mix first five ingredients.  Pat onto fish.  Over medium-high heat, add oil and 2 tbsp butter to skillet; melt.  Add fish, cooking on first side for about 4 minutes (depending on the thickness of the fish).  Add 1 tbsp butter to skillet, flip fish to continue cooking on other side.  Cook an additional 4 minutes.  Top with lemon juice and parsley.

Cajun Baked Catfish

Like many other New Year's resolutions, my household is trying to be healthier this year.  That means there will be even more fish on our table.  This weekend, I ate at an Atlanta restaurant and had the best catfish I'd ever had, so I was inspired to come home and make some myself.  This is a great recipe with items that you probably already have in your pantry.

Cajun Baked Catfish

2 tablespoons olive oil

2 teaspoons garlic salt

2 teaspoons dried thyme

2 teaspoons paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon hot pepper sauce

1/4 teaspoon pepper
1/4 cup bread crumbs

4 catfish filets (1 lb)

In a small bowl, combine first 7 ingredients.  Brush over one side of fish.  Sprinkle bread crumbs over the fish, pat down.  Repeat on the other side.  Place fish in a greased 9x13 baking dish, skin side down.  Bake at 450 degrees for 10-12 minutes or until fish is flaky.

Pan-Seared Red Snapper

In Brent's travels to Alabama for work, he is able to bring home a lot of fresh seafood!  This time he brought home a huge filet of red snapper.  We tag-teamed this recipe and came up with a delicious fish!  Hope you enjoy!

Pan-Seared Red Snapper

1 tbsp paprika
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
4 6-oz snapper filets
1 tbsp olive oil
3 tbsp butter
1 small lemon
2 tbsp fresh flat-leaf parsley, chopped
Mix first five ingredients in medium bowl.  Pat snapper with mixture until covered.  Heat oil and 2 tbsp butter in large skillet until melted, but not smoking.  Add snapper, cook about 4 minutes on first side.  Add 1 tbsp butter to skillet, flip snapper and cook an additional 4 minutes or until fish is flaky.  Serve with rice and top with parsley and juice from lemon.



Panko Crusted Fish

Brent and I are trying to eat more fish and seafood.  This is a great recipe that you can use with any kind of fish!  I used tilapia filets, because that is what my store had fresh.  Feel free to try it with other fish and comment to let me know what you used!

Panko Crusted Fish

2 tilapia filets
1/2 cup margarine, melted
1 1/2 tbsp lemon juice
1/4 tsp garlic salt
1 cup unseasoned panko
2 tsp Old Bay seasoning
Preheat oven to 375.  Line a baking pan with foil, then spray lightly with cooking spray.  In a shallow dish, combine melted margarine and lemon juice.  In another shallow dish, combine panko, garlic salt, and Old Bay seasoning.  Dip fish filets in butter/lemon mixture.  Drop into panko mixture, pressing the crumbs onto the fish with your fingertips.  Place filets in a single layer on baking pan.  Top filets with more panko mixture.  Bake 15 minutes, until fish is flaky.  Serve with broccoli. 

Tilapia Parmesan

Like I've said before, I'm not a huge fan of seafood, although I do like fish.  So, I'm trying to find some different ways to cook fish.  I found this recipe online and only tweaked it a little.  It makes a great sauce that could be used on many different things...we may try it on steak next week!  It is also a VERY quick meal!

Tilapia Parmesan

tilapia filets, 1 pound
1/2 cup Parmesan cheese (I used a Parmesan/Romano shredded mix)
1/4 cup butter, softened
3 tbsp mayonnaise (I used fat-free!)
2 tbsp lemon juice
1/4 tsp basil
1/4 tsp black pepper
1/8 tsp onion powder
1/8 tsp garlic salt
Preheat your oven's broiler on high.  Grease a broiling pan or line a pan with foil.  In the meantime, mix Parmesan, butter, mayonnaise, and lemon juice together.  Season with basil, pepper, onion powder, and garlic salt.  Arrange filets in a single layer on pan, broil on top rack for 2-3 minutes.  Turn fish over, broil 2 more minutes.  Remove fish from oven, spread Parmesan mixture over fish.  Broil 2-3 more minutes or until cheese mixture is melted.  Be sure not to overcook the fish.