Posts tagged fish

Angel Hair Nests with Lemon and Smoked Salmon

Angel Hair Nests with Lemon and Smoked Salmon

Recipe: Angel Hair Nests with Lemon and Smoked Salmon

Ingredients

  • 4 Angel Hair Nests (~2 oz each)
  • ¼ cup high-quality extra-virgin olive oil
  • 2-3 lemons
  • 1 8 oz. package smoked salmon
  • kosher salt and freshly ground black pepper

Instructions

  1. Cook Angel Hair Nests according to package directions. Using a slotted spoon, remove nests when cooked as desired and drain on paper towel-lined plate for 30 seconds.
  2. Place three nests on each serving plate. Drizzle each nest with extra-virgin olive oil then top with two small pieces smoked salmon (see photos). Grind some fresh pepper onto each nest, then grate zest from lemons over nests. Serve and enjoy!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: angel hair nests with lemon and smoked trout

Vegetable & Tuna Pasta Salad

Vegetable & Tuna Pasta Salad

Recipe: Vegetable & Tuna Pasta Salad

Ingredients

  • DRESSING
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup red-wine vinegar
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • PASTA SALAD
  • 8 ounces (about 3 cups) whole-wheat fusilli
  • 3 cups baby arugula
  • 1 cup diced zucchini (about 1 medium)
  • 2 5-ounce cans chunk light tuna, drained
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped soft sun-dried tomatoes
  • Freshly ground pepper to taste

Instructions

  1. To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

Quick Notes

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Preparation time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Vegetable & Tuna Pasta Salad

The Contessa’s Fish Pasta

The Contessa's Fish Past

 

Recipe: The Contessa’s Fish Pasta

Ingredients

  • 1 tablespoons olive oil
  • 2 cloves garlic
  • 12 or so oil cured olives, pitted and chopped
  • 1 pound white fish, like striped bass or snapper
  • 1 tablespoon salted capers
  • 3 oz white wine
  • 4 big and fresh tomatoes, roughly chopped
  • 8 oz linguine or spaghetti
  • 2 tablespoons parsley, chopped roughly
  • salt and pepper

Instructions

  1. Chop tomatoes roughly. Dice garlic. Deskin fish and cut into bite sized chunks.
  2. Saute oil with garlic for two minutes or so over medium heat.
  3. Add fish, stirring carefully until browned. try not to break it up.
  4. Once browned, add salt and pepper, then half glass of white wine and turn up heat. Stir carefully till wine is nearly evaporated.
  5. In the meantime, heat pot of hot water for pasta, generously salted.
  6. When wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so add capers, parsley and olives. Again, stir carefully: you don’t want to turn this into fish puree.
  7. When the tomato juice is released and the sauce is just thickening, turn off heat. You want the tomatoes a little raw.
  8. Cook pasta al dente.
  9. Carefully add the sauce to the pasta over a little heat. stir gently for a minute or two and serve.

Number of servings (yield): 4

Inspired By: The (Not Barefoot) Contessa’s Fish Pasta

Grilled Salmon and Meyer Lemon Kebabs

Grilled Salmon and Meyer Lemon Kebabs

 

Recipe: Grilled Salmon and Meyer Lemon Kebabs

This goes great with grilled asparagus and wild rice.

 

Ingredients

  • 1 ½ lbs. Skinless Salmon* Fillet, cut into 1” cubes
  • 2 large lemons, preferably Meyer Lemons, sliced thin, but not TOO thin
  • 1 Tbsp. dried oregano
  • 2 tsp. sesame seeds
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • ¼ tsp. crushed red pepper flakes
  • 2 Tbsp. olive oil
  • wooden skewers, soaked in water for 15 minutes prior to using

Instructions

  1. Brush grill (or grill pan, if using) generously with oil.
  2. Mix oregano, cumin, salt, red pepper flakes, sesame seeds and olive oil in small bowl. Set aside.
  3. Starting with salmon, thread onto two side-by-side skewers. Fold lemon slice in half and thread. Alternate with fish and lemon; ending with fish. Brush with oil mixture and place on grill.
  4. Cook, turning once and brushing with spice mixture until fish is opaque, about 5 – 8 minutes. If using grill pan, may take a bit longer.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Grilled Salmon and Meyer Lemon Kebabs

Seafood Chowder Casserole

Seafood Chowder Casserole

Recipe: Seafood Chowder Casserole

Ingredients

  • 1 tablespoon plus 1 teaspoon canola oil, divided
  • 2 cups sliced leeks, rinsed (about 2 small)
  • 1 cup sliced celery
  • 2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
  • 2 cups clam juice
  • 2 teaspoons Old Bay seasoning, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 cup skim milk
  • 1/4 cup all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tips)
  • 12 ounces diced cod (see Tips) or other firm white fish
  • 8 ounces scallops, chopped
  • 2 cups shredded Gruyère cheese, divided
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
  • 1/2 cup coarse whole-wheat breadcrumbs (see Tips)

Instructions

  1. Preheat oven to 400°F. Coat a 9-by-13-inch or 6 individual ramakins with cooking spray.
  2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks and celery and cook, stirring often, until the leeks are softened, 2 to 3 minutes. Stir in potatoes, clam juice, 1 teaspoon Old Bay and pepper. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, covered, until the potatoes are just tender, 6 to 8 minutes.
  3. Whisk milk, flour and mustard in a measuring cup. Stir into the potato mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Stir in shrimp and fish and return to a simmer, stirring often; cook until the seafood is just cooked through, about 3 minutes. Remove from the heat and stir in crab, 1 1/2 cups Gruyère and half the dill.
  4. Transfer the seafood mixture to the prepared baking dish. Mix breadcrumbs with the remaining 1 teaspoon each oil and Old Bay. Stir in the remaining 1/2 cup Gruyère and the remaining dill. Sprinkle the breadcrumb mixture over the casserole.
  5. Bake the casserole until it is bubbling and golden brown, 20 to 30 minutes. Let stand 10 minutes before serving.

Preparation time: 1 hour(s) 40 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

Inspired By: Seafood Chowder Casserole

Tilapia Corn Chowder

Tilapia Corn Chowder

Recipe: Tilapia Corn Chowder

Ingredients

  • 2 slices bacon
  • 1 teaspoon canola oil
  • 1 stalk celery, diced
  • 1 leek, white part only, halved lengthwise, rinsed and thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups reduced-sodium chicken broth
  • 8 ounces Yukon Gold potatoes, diced
  • 2 cups fresh corn kernels (or frozen)
  • 1 1/2 pounds tilapia fillets, cut into bite-size pieces
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup half-and-half
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh chives, (optional)

Instructions

  1. Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
  2. Add oil to the pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes. Stir in tilapia and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from the heat.
  3. Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.

Cooking time: 45 minute(s)

Number of servings (yield): 4

Inspired By: Tilapia Corn Chowder

Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust

Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust 

Recipe: Mahi Mahi with Pine Nut, Parmesan, and Pesto Crust

Ingredients

  • 4 Mahi-Mahi fillets, about 6 oz. each (you can use any firm mild white fish)
  • 4 tbsp pine nuts
  • 1 oz grated Parmesan cheese
  • 2 finely minced garlic cloves
  • 2 tsp. basil pesto
  • 3 tbsp light mayo

Instructions

  1. Preheat oven to 400F. Spray casserole dish (or individual casserole dishes for presentation) with non-stick spray. Remove the fish fillets from the refrigerator and let them come to room temperature while the oven reheats. (Having the fish at room temperature is very important or it won’t cook before the crust topping gets too brown.)
  2. Use a large chef’s knife to finely chop the pine nuts and mince the garlic. Mix together chopped pine nuts, Parmesan cheese, minced garlic, basil pesto, and mayo.
  3. Use a rubber scraper to spread the crust mixture evenly over the surface of each fish fillet. Pile it on so all the crust mixture is used.
  4. Bake fish 10-15 minutes, until fish is firm to the touch and crust mixture is starting to lightly brown. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust

Salmon Moqueca

Salmon Moqueca

Recipe: Salmon Moqueca

Moqueca is a traditional Brazilian fish stew. Different fish can be used including cod, sea bass, or snapper.

Ingredients

Fish and marinade:
  • 1 1/2 pound wild salmon fillets
  • 28 oz. can of peeled whole tomatoes, undrained
  • 1 onion, peeled quartered
  • 1 cup cilantro
  • 2 garlic cloves
  • 1 Serrano chile pepper with seeds
  • 1/4 cup lime juice
  • 1 teaspoon sea salt
For the stew:
  • 12 oz sweet potato, peeled and diced
  • 12 oz chopped zucchini
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1/2 cup water (or fish stock)
  • 3/4 cup light coconut milk
  • 1/2 cup minced green onion (bottom parts only) – for garnish
  • 1/2 cup cilantro, chopped – for garnish

Instructions

  1. Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, and salt in a blender. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.
  2. Heat a large skillet over medium heat. Spray with non-stick spray and add diced sweet potato and cook for 10-15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
  3. Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

Number of servings (yield): 4

Inspired By: Salmon Moqueca

Ginger and Cilantro Baked Tilapia

Recipe: Ginger and Cilantro Baked Tilapia

It’s sweet and spicy, salty from the soy sauce and melting in the middle. It’s certainly not the prettiest dish, but it’s oh-so-fast, oh-so-easy, and oh-so-good.

Ingredients

  • 1 pound domestically farmed tilapia fillets
  • Kosher salt and freshly ground pepper
  • 3 garlic cloves, peeled and smashed
  • 1 inch fresh ginger, grated, about 1 tablespoon
  • 1 jalapeño pepper, roughly chopped (optional)
  • 1/3 cup roughly chopped cilantro leaves
  • 1/4 cup white wine
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Scallions, chopped for garnish
  • Extra cilantro, to garnish

Instructions

  1. Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.
  2. Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
  3. Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.
  4. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

Any thin fish fillet would do as well; tilapia isn’t your only option.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Inspired By: Ginger and Cilantro Baked Tilapia

Maple-Cardamom Glazed Salmon

Recipe: Maple-Cardamom Glazed Salmon

The syrup and spice make a deliciously complex coat for the fish — the glaze strikes a chord between sweet and savory, with smoky paprika and cayenne pepper adding a hit of heat.

Ingredients

  • 24 ounce salmon filet
  • 1/4 cup maple syrup
  • 2 teaspoons ground cardamom
  • 1 teaspoon smoked paprika
  • pinch cayenne pepper
  • pepper

Instructions

  1. Preheat oven to 450 degrees. In a small bowl combine maple syrup, cardamom, paprika, cayenne and a bit of freshly ground pepper. Whisk until mixture is smooth. Adjust to taste.
  2. Arrange salmon filet on a cutting board. Remove the bones (if your fishmonger hasn’t already) and cut into pieces, size as preferred. Brush syrup mixture evenly over the salmon filets. Place a large cast iron skillet into the oven and allow it to heat up for about five minutes while the salmon rests.
  3. Place the salmon in the preheated skillet (scale-side down) and cook for about 10 minutes. Brush more glaze onto the salmon and cook for an additional 3-5 minutes until the salmon is cooked to your liking.  This can also be cooked on a foil lined sheet pan for easier cleanup.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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