Tag Archives: salmon

Embrace Spring with these Delicious Fish Recipes

Rejoice and feel the warmth (and probably the allergies) because spring is back! And is there anything better than diving into a plate of fresh fish that you caught and prepared yourself on a warm evening? Probably not. Here are just a few spring fish recipes to get you in the mood for this warm weather.

Spring Fish Pie

Courtesy of BBC’s Good Food

Spring fish pie

Spring fish pie. [Image: http://www.bbcgoodfood.com/]

Ingredients

  • 250g bag washed leaf spinach
  • 450g small new potato
  • 2 eggs
  • 300g skinless, boneless white fish fillet, cut into large chunks
  • 100g half-fat crème fraîche
  • 1/2 lemon juice
  • 1 tablespoon olive oil

Directions

  • Heat oven to 420 degrees Fahrenheit.
  • Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan.
  • Bring a kettle full of water to the boil and pour enough over the potatoes to cover. Slowly pour the rest over the spinach to wilt it.
  • Bring the potatoes to the boil and cook for 8–10 mins until tender. Drain and roughly mash.
  • Leave the spinach to cool. Squeeze out excess water with your hands.
  • Scatter the spinach over the bottom of two individual or one small ovenproof dish leaving two gaps for the eggs.
  • Crack the eggs into the gaps and season with salt and pepper.
  • Distribute the fish over the spinach and eggs.
  • Spread over the crème fraîche and drizzle with the lemon juice.
  • Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20–25 minutes until the top is crispy and golden and the sauce is bubbling at the sides.
  • Leave to stand for a few mins, then serve straight from the dish.

Grilled Salt and Pepper Tuna

Courtesy of Food Republic

Grilled salt and pepper tuna

Grilled salt and pepper tuna. [Image: https://www.pinterest.com/pin/162129655305811754/]

Ingredients:

  • 3 pounds sushi-grade tuna
  • 1/2 cup black pepper, coarsely ground
  • 1/4 cup coarse sea salt
  • 8 zucchini
  • 1/4 cup extra virgin olive oil
  • Coarse salt
  • Coarsely ground black pepper
  • 8 tablespoons (1 stick) unsalted butter
  • 2 tablespoons capers
  • 2 lemons
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions:

  • Slice the tuna into 8 equal steaks.
  • Combine the pepper and salt in a small bowl and pour onto a clean dinner plate.
  • Press each tuna steak into the mixture to coat evenly. Refrigerate until ready to grill.
  • Preheat the grill to medium.
  • Cut each zucchini lengthwise into 5 or 6 strips.
  • Lay flat, brush with oil, and sprinkle with salt and pepper.
  • Grill for one for two minutes per side, until lightly browned. Set aside.
  • Melt the butter in a small saucepan.
  • Add the capers and cook for two minutes.
  • Add the lemon juice, salt, and pepper and cook for two minutes to heat through.
  • Add the tuna steaks to the grill and grill for two to three minutes on each side for medium-rare.
  • To assemble, place 5 or 6 zucchini strips in the center of each plate.
  • Drizzle with lemon caper butter.
  • Top each plate of zucchini with a tuna steak.

Crispy Fish Sandwiches with Wasabi and Ginger

Courtesy of Fine Cooking

Crispy Fish Sandwiches with Wasabi and Ginger

Crispy Fish Sandwiches with Wasabi and Ginger. [Image: http://www.finecooking.com/]

Ingredients:

  • 1/2 cup mayonnaise
  • 1 medium lime, finely grated to yield 1/2 teaspoon zest and squeezed to yield 4 teaspoon juice
  • 1.5 tsp. wasabi paste, add more to taste
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 2 tablespoon soy sauce
  • 1 cup panko
  • 4 4- to 5- ounce boneless, skinless hake, haddock, or cod fillets (preferably 1 to 1-1/2 inches thick)
  • 1/2 cup plus 1 tablespoon vegetable oil
  • 1 teaspoon finely grated fresh ginger
  • 3 cups thinly sliced iceberg lettuce (about 1/4 head)
  • 4 hamburger buns, lightly toasted

Directions:

  • In a small bowl, combine the mayonnaise, lime zest, 1 teaspoon of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
  • In a wide, shallow bowl, lightly beat the eggs and 1 tablespoon of the soy sauce until combined. Put the panko in another wide shallow bowl.
  • Pat the fish fillets dry and lightly season with salt.
  • Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
  • In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot.
  • Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.
  • Meanwhile, in a large bowl, stir together the remaining 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 tablespoon oil, the ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add the lettuce and toss to coat.
  • Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun. Top with the lettuce and the bun top.

Warm Your Belly with these Fall Fish Recipes

Fall cooking means savory, rich, and delicious meals that warm you up against the autumn chills that are starting to creep around. Here are three unique fall fish recipes to use to prepare your latest catch!

Cedar Smoked Maple Salmon

Courtesy of The World Fishing Network

A piece of salmon cooking on a barbecue plank.

Image: http://www.worldfishingnetwork.com/

Ingredients

  • 1/4 cup maple syrup
  • 1 tbsp. maple sugar (or brown sugar)
  • 2 tbsp. soy sauce (natural brew)
  • 1 clove minced garlic
  • 1/4 tsp. ground black pepper
  • 2 servings of salmon with skin
  • 2 cedar planks soaked between 2 hrs and 24 hrs

Directions

  • Mix maple syrup, soy sauce, garlic, and pepper.
  • Add salmon and rub it down. Let stand for 1 to 2 hrs.
  • Heat barbecue and lay soaked planks facedown. Leave for 3 minutes or until it starts to smoke, then turn over.
  • Add oil to board then add salmon.
  • Sprinkle salmon with maple sugar.
  • Close barbecue lid and cook for 15 minutes (depends on thickness of salmon).

Cedar-Roasted Char

Courtesy of Field & Stream, contributed by Jeff McInnis (chef at Yardbird Southern Table & Bar in Miami Beach)

Cedar-roasted char.

Image: http://www.fieldandstream.com/

  • 6 Arctic char fillets, approx. 5 oz. each
  • Kernels from 15 ears of fresh corn
  • 1⁄2 cup champagne
  • 6 tbsp. unsalted butter, cut into pieces
  • 1 cup diced carrots
  • 3 ears corn on the cob
  • 2 cups baby lima beans
  • 1⁄4 cup plus 2 tbsp. olive oil
  • 1 cup thinly sliced leeks, white part only
  • 1 bay leaf
  • 3 fresh thyme sprigs
  • 1 large tomato, seeded and diced small
  • Salt to taste
  • Freshly ground pepper to taste

Directions

Make the sauce.

  • Place corn kernels in a blender and puree about a minute until very smooth. Pour puree into a bowl through a fine-mesh sieve.
  • Press on pulp to extract as much juice as possible then discard pulp.
  • Add corn juice and champagne to a small saucepan over medium-high heat.
  • Cook, stirring constantly, for about 3 minutes or until it thickens almost to the consistency of pudding. (Sauce at bottom may appear slightly scorched; keep stirring.)
  • Reduce the heat to low and stir in the butter one piece at a time to form a silky sauce.
  • Remove from heat; the natural cornstarch will thicken.
  • Season with salt and pepper, and set aside.

Make the succotash.

  • Bring large pot of water to a boil over high heat.
  • Add carrots, and cook for approx. 3 minutes or until tender.
  • Transfer to a bowl of ice water.
  • Add corn, and remove when water returns to a boil in approx. 3 minutes.
  • Set corn aside and add lima beans to same water.
  • Reduce heat to low, and simmer for 10 minutes or until tender.
  • Drain, and set lima beans aside.
  • Cut kernels off corncobs and discard cobs.
  • Heat 1⁄4 cup olive oil in a large, shallow saucepan over medium-high heat.
  • Add leeks and sauté for few minutes.
  • Tie up the bay leaf with thyme sprigs like a bouquet using butcher twine. Add to pan.
  • Add reserved carrots, lima beans, and corn along with the tomatoes.
  • Season generously with salt and pepper.
  • Cook for approx. 2 minutes or until just warmed through.
  • Remove herbs, cover, and remove from heat.

Cook the fish.

  • Preheat oven to 425 degrees.
  • Lightly oil fillets with remaining 2 tbsp. olive oil, and season with salt and pepper.
  • Place fish on a thin cedar plank and bake for 7 to 9 minutes depending on thickness.
  • To serve, spoon a generous portion of succotash onto the plates, top with the fish, and torch.
  • Brush each fillet with the corn sauce. Using a kitchen torch, lightly brown the sauce as you would a crème brûlée. Alternatively, brush the fillets with corn sauce while they’re still on the plank and place them under a broiler very close to the heat. Remove when sauce has browned.

Walleye Wild Rice Cakes with Wasabi Dressing

Courtesy of Midwest Living

Walleye Wild Rice Cakes with Wasabi Sauce.

Image: http://www.midwestliving.com/

Ingredients

  • 8 oz. skinned walleye
  • 1/2 cup dry white wine
  • 1 lightly beaten egg
  • 1 cup panko bread crumbs
  • 1/2 cup cooked wild rice
  • 1/4 cup finely chopped onion
  • 2 tbsp. finely chopped red sweet pepper
  • 2tbsp. canola oil mayonnaise or regular mayonnaise
  • 1tbsp. Dijon-style mustard
  • 1tbsp. Worcestershire sauce
  • 1tsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2tbsp. canola oil
  • 1/4 cup canola oil mayonnaise or regular mayonnaise
  • 1/2 tsp. lemon juice
  • 1/2 tsp. prepared wasabi paste
  • 1/2 tsp. sugar
  • 1/4 tsp. soy sauce
  • Salt to taste
  • Ground black pepper to taste
  • Mixed greens (optional)

Directions

  • Preheat oven to 450 degrees.
  • In a 2-quart baking dish, pour wine over fish.
  • Bake uncovered for 4 to 6 minutes per 1/2-inch thickness of fish until fish flakes when tested with a fork. Drain and break into pieces.
  • In medium bowl, combine fish, egg, panko, cooked wild rice, onion, red sweet pepper, 2 tbsp. mayonnaise, mustard, Worcestershire sauce, 1 tsp. lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper.
  • Shape mixture into 6 3/4-inch thick patties (about 1/3 cup each).
  • Place patties on a baking sheet, cover, and chill for 2 hrs.
  • In 12-inch skillet, heat canola oil over medium heat. Add patties to skillet and cook 10 minutes or until golden brown, turning once.

Make wasabi dressing.

  • In small bowl, combine 1/4 cup mayonnaise, 1/2 tsp. lemon juice, wasabi paste, sugar, and soy sauce.
  • Season to taste with salt and pepper.
  • Serve cakes with dressing on a bed of greens, if desired.