Saturday, July 27, 2013

More yummy fish recipes

I am so behind on posting 101 Ways to cook fish recipes. I am trying to catch up and thought I would share 3 yummy ones tonight with yall.
 
Honey Walnut Crusted Salmon

This dish was easy and delicious. I served it with roasted califlower and a side salad. It was a hit in this house.


 1 large salmon fillet
4 tbs Dijon mustard- course grained
4 tbs honey
2 tsp Worcestershire sauce
1/2 to 3/4 cup chopped walnuts (or as many as you will need to coat your salmon fillet)
A generous sprinkling of dried parsley
salt
pepper

Season salmon fillet with salt and pepper
Stir together mustard, honey, and Worcestershire sauce.
Place salmon skin side down on greased baking dish. 
Combine parsley and walnuts in a small bowl. Spoon 1 to 2 TBS of Dijon sauce into walnut mixture.
Coat salmon with dijon sauce mixture and then press the now sticky walnut mixture onto top of salmon fillet.
Bake at 400 for 15-20 minutes or until salmon flakes easily with a fork.
Enjoy!

Halibut Caprese
I experimented with this dish for the first time while my mom was in town. I love tomatoes and mozzarella cheese and so does my mom, so I thought this dish would go over well, and I was right. It was so good. I hope you enjoy it as much as we did.

INGREDIENTS

3 Tablespoons sun-dried tomatoes in oil, drained and chopped
1/2 cup chopped pitted olives (black, Kalamata or green)
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
Olive oil
Salt and pepper, to taste
3 to 4 thin slices Mozzarella cheese
Cherry tomatoes on the vine
Fresh basil, to garnish

DIRECTIONS

Preheat oven to 450ºF.
Spray a 9-by-9-inch baking pan with cooking spray.  In a small bowl, combine sun-dried tomatoes and olives.
Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel.  Brush both sides of fish with olive oil and place in baking pan.  Roast, uncovered, for 5 minutes.  
Remove fish from oven.  Season with salt and pepper.  Spread the sun-dried tomato mixture onto the fillets.  Cut cheese slices in half, if needed, then arrange over fillets. Top with little bunches of cherry tomatoes on the vine; drizzle lightly with olive oil.
Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.  Garnish with basil leaves.
- See more at: http://www.wildalaskaflavor.com/single-recipe/?id=222#sthash.SxkhQtWV.dpuf

INGREDIENTS

3 Tablespoons sun-dried tomatoes in oil, drained and chopped
1/2 cup chopped pitted olives (black, Kalamata or green)
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
Olive oil
Salt and pepper, to taste
3 to 4 thin slices Mozzarella cheese
Cherry tomatoes on the vine
Fresh basil, to garnish

DIRECTIONS

Preheat oven to 450ºF.
Spray a 9-by-9-inch baking pan with cooking spray.  In a small bowl, combine sun-dried tomatoes and olives.
Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel.  Brush both sides of fish with olive oil and place in baking pan.  Roast, uncovered, for 5 minutes.  
Remove fish from oven.  Season with salt and pepper.  Spread the sun-dried tomato mixture onto the fillets.  Cut cheese slices in half, if needed, then arrange over fillets. Top with little bunches of cherry tomatoes on the vine; drizzle lightly with olive oil.
Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.  Garnish with basil leaves.
- See more at: http://www.wildalaskaflavor.com/single-recipe/?id=222#sthash.SxkhQtWV.dpuf

INGREDIENTS

3 Tablespoons sun-dried tomatoes in oil, drained and chopped
1/2 cup chopped pitted olives (black, Kalamata or green)
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
Olive oil
Salt and pepper, to taste
3 to 4 thin slices Mozzarella cheese
Cherry tomatoes on the vine
Fresh basil, to garnish

DIRECTIONS

Preheat oven to 450ºF.
Spray a 9-by-9-inch baking pan with cooking spray.  In a small bowl, combine sun-dried tomatoes and olives.
Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel.  Brush both sides of fish with olive oil and place in baking pan.  Roast, uncovered, for 5 minutes.  
Remove fish from oven.  Season with salt and pepper.  Spread the sun-dried tomato mixture onto the fillets.  Cut cheese slices in half, if needed, then arrange over fillets. Top with little bunches of cherry tomatoes on the vine; drizzle lightly with olive oil.
Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.  Garnish with basil leaves.
- See more at: http://www.wildalaskaflavor.com/single-recipe/?id=222#sthash.SxkhQtWV.dpuf

 2 medium halibut steaks (thick cut fillets)
Fresh Mozzarella cheese cut into 6 to 8 slices
2 large tomatos cut into 6 to 8 thick slices
6-8 whole basil leaves
3 TBS balsamic vinegar
1 and 1/2 TBS olive oil
1/3 cup fresh basil leaves thickly ccut in strips

Place halibut on a foil lined baking sheet. Broil halibut skin side down for 4 to 6 minutes. Flip halibut and broil for another 1 to 2 minutes or until halibut is opaque. Remove from over and flip back to where halibut is skin side down. Layer cheese, basil leaves, and  tomato in alternating layers to cover halibut. Place back in overn and broil until cheese begins to melt. Mix balsamic vinegar and oil. Remove fish from oven and spoon balsamic mixture over top. Garnish with chopped basil.

Maple Glazed Salmon and Shrimp

A and I really liked this dish, but dh was not a fan of the maple shrimp. He did like the salmon portion.
 

 2/3 cup maple syrup
1/2 cup water
a sprinkling of dried cherries
1 TBS sugar
2 tsp soy sauce
1 and 1/2 tsp lemon juice
24 small to medium cooked frozen shrimp- thawed
1 large salmon fillet

Combine all ingredients besides shrimp in salmon in a medium sauce pan and cook over medium heat. Bring to a boil and then let simmer until mixture thickens, about 10 minutes.

Season salmon with salt and pepper. Pan sear in cast iron skillet coated in olive oil. Alternating sides until salmon flakes easily. Toss in shrimp in last few minutes to warm. Brush the salmon and shrimp with the cherry maple glaze before serving!













1 comment:

Fish Recipes Lover! said...

Oh Wow, your Fish Recipes are amazing. I tried the Maple Glazed Salmon and Shrimp and love it. The cherry and maple syrup glaze is the secret sauce for this taste bud tantalizing Dish.