Blackened Fish

Another successful fish recipe!  We had this on Mahi Mahi; but trout, catfish, red snapper, tilapia... any white fish would work.  Originally an allrecipes recipe, and several reviewers there said they used it on salmon and thought it was great as well.  Love fish recipes - they only take like 15 minutes to whip up and are so healthy!



Blackened Fish

1 Tablespoon paprika
2 teaspoons dry mustard
1 teaspoon ground cumin
1 teaspoon dry thyme
1 teaspoon cayenne pepper
1/2 teaspoon pepper
1/2 teaspoon salt
fish fillets
butter

Mix dry ingredients.  (I left out the cayenne since the kids and I don't like spicy, and sprinkled some cayenne on Ben's piece before cooking).  Sprinkle the spice mixture onto the fish fillets (lightly for kids, heavily for adults) and press into fish.  Heat a cast iron skillet over medium high until hot, melt a large pat of butter and add fillets.  Cook 2-4 minutes per side until done.

Arctic Char with Roasted Garlic and Fresh Rosemary

This comes together quickly once you roast the garlic.

Artic Char with Roasted Garlic and Rosemary 
from Food Network

Ingredients

• 2 medium-sized bulbs garlic
• 2 (1-pound) Arctic char fillets
• 1/4 cup grapeseed or canola oil
• 1/4 cup freshly squeezed lemon juice
• Leaves from 3 large sprigs fresh rosemary
• Salt and pepper

Directions

Preheat oven to 350 degrees F.

Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food processor, and add the oil, lemon juice and rosemary. Process until mixture is smooth.
Raise the oven temperature to 400 degrees F.
Place fillets on well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread puree over the fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes.
Bake fish for 12 to 15 minutes, until the meat flakes easily and has a somewhat darker appearance on the inside.
Broil for another 2 minutes to brown the tops of the fillets.

Honey Soy Broiled Salmon

I'm always looking for more fish recipes.  We try to have fish once a week and get tired of the same ones over and over.  This was fast and everyone scarfed it down.  Definitely adding it to the rotation!

1 pound salmon fillet
1 teaspoon toasted sesame seeds

Whisk Marinade Together:
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger

 Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray.  Transfer the salmon to the pan, skinned-side down. (Discard the marinade.)

Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

Salmon Croquettes

These were fast to make, dirtied only one bowl and one pan, present beautifully, and amazingly delicious.  Ben said they were his new favorite dinner!  A week later I made them for my in-laws and they asked for the recipe.  We've had them at least two other times since then.  Yeah, they are that good :)  The picture doesn't do them justice.  Try them and they just might be your new favorite way to eat fish.  Similar to crabcakes only with salmon - YUM.

This recipe is courtesy of my mom (as most of "my" recipes are) who found it on the back of a pouch of Chicken of the Sea salmon.

Ingredients:

1 (6-oz.) Salmon Pouch  (even better: an 8 oz salmon fillet baked then flaked)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
Dash cayenne pepper
1 large egg, beaten
1/3 cup seasoned breadcrumbs
3 Tablespoons butter

extra breadcrumbs for rolling

Directions:

In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea® Salmon, egg and breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown. Makes four servings.

Parmesan Crusted Tilapia

This is another Rachel Ray recipe.  It's super fast and one of our favorite ways to eat fish.  This time I used Swai fillets because that's what was on sale.

Ingredients:
1/2 cup grated Parmesan cheese
2 teaspoons paprika
2 Tablespoons chopped flat leaf parsley
4 tilapia fillets (about 1 pound)

Preheat the oven to 400 degrees.  In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper.  Drizzle the fish with olive oil and dredge in the cheese mixture.  Place on baking sheet and bake until fish is opaque in the thickest part, 10-12 minutes.  Serve with lemon wedges.

Miso Soup with Asparagus and Broiled Salmon

I'm always looking for new ways to eat fish.  This was a wonderfully light soup, perfect for springtime.  Ben said it was the best soup he's ever had.  I liked that it has some veggies in it that we don't eat very often, like bok choy and sugar snap peas.  It comes together quickly, especially if you have the veggies already chopped.  With some crusty bread it would be a great light Sunday lunch.

I found this recipe in my Sugar Solution cookbook by Prevention, but they have the recipe online too.  I used homemade chicken stock instead of the vegetable broth and included some of the bok choy leaves.  The picture is from Prevention's website.



Ingredients:

4 3-ounce salmon fillets, skinned
2 tablespoons miso paste
1 tablespoon reduced sodium soy sauce
1 tablespoon canola oil
2 cloves garlic, minced
1 1/2 teaspoons minced peeled fresh ginger
2 tablespoons shao-hsing cooking wine* or dry sherry (optional)
3 cups vegetable broth
2 cups 1/4" slices bok choy (halve stems lengthwise and slice crosswise)
1 cup sugar snap peas
1 cup 1" pieces asparagus
2 carrots, cut into matchsticks
1/2 cup diagonally sliced scallions

Directions 

Place the salmon in a pie plate. Mix 1 tablespoon of the miso paste and the soy sauce in a cup and spread over the top of the salmon. Put on broiler pan and set aside.  Preheat broiler.

Place the oil, garlic, and ginger in a heavy large saucepan and cook over medium heat, stirring, for 1 to 2 minutes, or until fragrant.  

Add the shao-hsing or sherry (if using) and vegetable broth, increase the heat, cover, and bring to a boil. Reduce the heat to medium. Add the bok choy, peas, asparagus, and carrots. Cover and cook for 5 to 6 minutes, or until crisp-tender. Add the scallions and remove from the heat. Stir in the remaining 1 tablespoon miso and cover to keep warm.  

After adding the vegetables to the broth, begin to cook the salmon. Broil the salmon 5" from the heat source for 8 to 10 minutes, or until browned and just opaque in the thickest part.  

Transfer the salmon to soup bowls, ladle the soup on top, and serve immediately

* Shao-hsing cooking wine is found in any Asian grocery and many large supermarkets. It's also inexpensive.