Today I am thankful for so many things. A volcano that settled down and allowed planes to fly so that not on could my wonderful husband make it back on the island, but my migraine meds came in as well! WooHoo! I am thankful that my daughter has been sleeping better and I haven't had anymore long nights (fingers crossed for tonight), and I am thankful that tomorrow is a day off for my husband, even though he will be gone a large portion of the workday helping with the clinic's annual Memorial Day Cookout for the community, he will still be home some to spend time with us.
Another thing I am thankful for is the wonderful sustenance that comes to us from the sea. I have been remiss in posting my 101 Ways to Cook Fish, but don't worry, I have been busy trying new recipes and feeding our family from our freezer stocks of fish.
I am also thankful that as the weather warms, fishing season is quickly approaching as I am getting low on a few of our favorites.
So tonight, I thought I would share a few recipes which I haven't posted before.
Sea Bass with Red Curry Noodles
This dish was awesome and pretty easy to make, In fact, now that I am finally typing it up, I think I am going to have to make it again this week.
1 pkg rice noodles
1 onion-sliced thin
2 cups fresh baby spinach leaves
1 can coconut milk
3 TBS red curry paste
2 large sea bass fillets
salt and pepper
Cook rice noodles according to directions and drain. Heat oil in large pan. Add sliced onions and spinach and saute for 5 minutes. Add the cooked noodles, 1 cup coconut mil, and the red curry paste. Stir to combine and coat noodles. Lower heat and let simmer while you complete the next step. Add more coconut milk if needed to reach desired consistency.
In another pan, heat oil over medium heat. Season sea bass with salt and pepper and cook until fish flakes easily with a fork.
Serve seared sea bass over curried rice noodles and enjoy.
Blueberry Barbecued Salmon
This was a quick and easy dish I whipped up last minute one night when I didn't have anything planned for dinner. It turned out really well and only involved 3 ingredients. You've got to love that!
1 large salmon fillet
1/2 cup bbq sauce
3 TBS blueberry jelly
salt and pepper
Heat oil in cast iron skillet over medium high heat. Season salmon with salt and pepper and sear on both sides until done. In a small sauce pan heat bbq sauce and jelly until combined and heated thoroughly. Serve salmon topped with blueberry bbq sauce.
Sweet and Spicy Peach Glazed Halibut
This dish was absolutely delicious. We could not get enough of this sauce and I am definitely going to try this again, but on salmon I think. That should be amazing.
2 TBS cajun seasoning
2 TBS brown sugar
4 TBS peach jam
1 lime- juiced
Rub the spice mixture over both sides of the halibut fillet.
Heat 2 teaspoons of oil over medium high heat. Cook halibut until it flakes easily with fork, turning at least once.
Blend the peach jam and lime juice together in a small bowl. Add to hot pan and swirl gently around allowing to coat halibut. Let the sauce thicken. Plate halibut and serve remaining sauce over the dish.