Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

Wednesday, July 10, 2013

Sweet and Sour Sesame Tilapia



Almost any white fish will work with this recipe.  We got this from a Nutrition Action magazine. 

Ingredients:



1 cup apple juice
2 Tbs reduced-sodium soy sauce
2 Tbs balsamic vinegar
1/2 tsp cornstarch
1 tsp roasted sesame oil
4 Tbs sesame seeds
4 small Tilapia filets
2 Tbs canola oil






Make the sauce:
In a small pot, boil the apple juice until reduced by half.  In a small bowl, mix the soy sauce, vinegar and cornstarch, then stir into the apple juice.  Simmer until thickened, about 1 minute.  Whisk in the sesame oil.

Gently press 1 Tbs of sesame seeds onto one side of each filet.  Heat the oil in a large non-stick sauté pan over medium heat.  When the oil is hot enough so the tilapia sizzles when it goes into the pan, sauté the fish, seed-side down, until the seeds are golden, about 2 minutes.  Turn and sauté until the tilapia flakes easily, 1-3 minutes.

Pour the sauce over the fish.

Enjoy.

Monday, March 12, 2012

Spicy Baked Salmon


Yummy salmon dish everyone will enjoy from big oven.   I added a few slices of onion, sprinkled some dill weeds and just used a pinch of the cayenne.

Ingredients:
500 gms. Salmon Fillet
1 cloveGarlic
2 tablespoonsOnion
1 1/2 teaspoonsPepper; freshly ground
3/4 teaspooonsPaprika
1/4 teaspoonCayenne
3/4 teaspoonDried thyme
1/4 teaspoonSalt
1 1/2 tablespoonsOlive oil

Spicy Baked Salmon Preparation

Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 20 - 30 minutes depending on the thickness of the salmon.
If you're grilling it, do so over high heat for 10 - 15 minutes depending on thickness. Do not turn the salmon over.

Notes

This salmon can also be grilled on the barbecue, but watch for flare-ups!

Sunday, October 2, 2011

Cheesy Tuna Lasagna



Last week was kind of dreary and wet.  Going out for grocery shopping was not in my to do list.  While looking for recipes where I can use what I have on hand.  I happened into this from allrecipes.

Ingredients
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 (12 ounce) can tuna, drained and flaked
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 9 lasagna noodles, cooked and drained
  • 1 1/2 cups small curd cottage cheese
  • 8 ounces sliced mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions

  1. In a large saucepan, saute onion in butter until tender. Stir in the tuna, soup, milk, garlic salt, oregano and pepper until combined. Spread 3/4 cupful into a greased 11-in. x 7-in. x 2-in. baking dish.
  2. Layer with three noodles (trimming if necessary), 3/4 cup tuna mixture, half of the cottage cheese and a third of the mozzarella cheese. Repeat layers. Top with remaining noodles, tuna mixture and mozzarella. Sprinkle with Parmesan cheese.
  3. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving.

Thursday, September 1, 2011

Baked Fish with Spinach



A very easy and good fish dish from Cooks.

Ingredients:

1 1/2 cup chopped onion
1/2 cup parsley
1 1/2 cup canned tomatoes
1/4 tsp. pepper
1/4 tsp. salt
2 tbsp. lemon juice
1 lb. fresh, frozen or canned spinach
1/4 cup cooking oil
1/2 cup chopped fresh dill ( or 1 tbsp. dried)
3 lb. fish
2 cloves garlic, minced

Procedure:

1.  In a large skillet, saute onions in oil until soft.  Add garlic, tomatoes, parsley, dill, salt and pepper.  Simmer 10 minutes.  Sprinkle fish lightly with salt and lemon juice.




2.  Arrange tomato mixture in 9x13x2 inch baking dish.  Lay fish over top and arrange spinach around it.  Pour wine over all.  Cover with aluminum foil and bake in preheated 350 degrees oven for 30 minutes.  Uncover and continue baking for 15 minutes longer.






Tuesday, May 31, 2011

Salmon Linguini Supper

This is from the book "Casseroles"

Ingredients:

8 ounces linguini, cooked in unsalted water and drained
1 package (10 ounces) frozen peas
1 cup milk
1 can (10 3/4 ounces) condensed cream of celery soup
1/4 cup (1 ounce) grated Parmesan cheese
1/8 teaspoon dried tarragon,crumbled (optional)
1 can (15 1/2 ounces) Salmon, drained and flaked
1 egg, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/3 cups French's French Fried Onions, divided

Directions:

1. Preheat oven to 375 degrees.  Return hot pasta to saucepan; stir in peas, milk, soup, cheese and tarragon.   Spoon into 12x8 inch baking dish.

2.  In a medium bown, using fork, combine salmon, egg, salt, pepper and 2/3 cup French Fried Onions.  Shape salmon mixture into 4 oval patties.

3.  Place patties on pasta mixture.  Bake, covered for 40 minutes or until patties are done.

4.  Top patties with remaining 2/3 cup onions, bake, uncovered for 3 minutes or until onions are golden brown.

Wednesday, May 18, 2011

Herb Stuffed Rainbow Trout



I am always a little concern about cooking fish.  Some have very strong flavors the kids don't like.  But this rainbow trout was good.  Herb Stuffed Rainbow Trout recipe from MINIgirl

Ingredients:

2 whole rainbow trout, boned, 8oz each
2 Tbsp Dijon mustard
2 cloves garlic, peeled and sliced
4 sprigs fresh rosemary
3 Tbsp flat leaf parsley, chopped
¼ cup of olive oil, divided
½ cup fish stock (water or white wine could be substituted) I used white cooking wine

Method:

  1. Preheat oven to 450 degrees.
  2. Cut slits at a 45-degree angle across the skin of the fish, about 1.5” apart.
  3. Open fish to expose fillets, and spread mustard evenly on surface. Top with garlic and herbs.
  4. Drizzle half of the olive oil in a shallow pan or rimmed cookie sheet. Place the stuffed fish on the pan and drizzle with the remaining olive oil and fish stock.
  5. Bake for 12-15 minutes.

Tuesday, May 10, 2011

Grilled Salmon


This grilled salmon is very easy and tasty from allrecipes

Ingredients
  • 2 pounds salmon fillets
  • 1/2 cup vegetable oil
  • 1/2 cup lemon juice
  • 4 green onions, thinly sliced
  • 3 tablespoons minced fresh parsley
  • 1 1/2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Place salmon in shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.


    Wednesday, April 6, 2011

    Lemony Tuna and Pasta Recipe


    Lemony Tuna and Pasta from shine.yahoo   This dish end up being too lemony for my six year old. 

    Ingredients:

    2 cups dried rigatoni or penne pasta (6 oz.) - I used rotini
    1 cup coarsely chopped celery
    1/4 cup chopped onion
    2 cloves garlic, minced
    1/4 cup olive oil
    1/4 cup all-purpose flour
    2 Tbsp. Dijon-style mustard
    1 Tbsp. snipped fresh dill or 1 tsp. dried dill
    1 tsp. finely shredded lemon peel
    1/4 tsp. ground black pepper
    2 cups reduced-sodium chicken broth
    2 5.5-oz. cans chunk tuna (packed in olive oil), drained
    1/2 cup finely crushed herb-seasoned croutons
    2 Tbsp. butter, melted
    1 small lemon, thinly sliced
    1 Tbsp. capers (optional)
    Dill sprigs (optional)


    Directions

    1. Preheat oven to 375 degrees F. Grease 1-1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.

    2. In medium saucepan cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.

    3. In small bowl stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover. Top with lemon slices, bake, uncovered, 5 minutes more or until heated through. Let stand 5 minutes. Sprinkle with capers and dill sprigs. Serves 4 to 6.

    Wednesday, February 16, 2011

    Herb-Baked Fish and Rice

    If having seconds is what you want. This is it. Even my 2 year old had a second serving too. From the book "Casseroles"


    Ingredients:

    1 1/2 cups hot chicken bouillon
    1/2 cup uncooked regular rice
    1/4 teaspoon Italian seasoning
    1/4 teaspoon garlic powder
    1 package (10 ounces) frozen chopped broccoli, thawed and drained (I used different leftover veggies available)
    1 1/3 cups French's French Fried Onions, divided
    1 tablespoon grated Parmesan cheese
    1 pound unbreaded fish fillets, thawed if frozen ( I use 3 tilapia fillets)
    Paprika (optional)
    1/2 cup (2 ounces) shredded Cheddar cheese

    Procedure:

    1. Preheat oven to 375 degrees. In a 12x8 inch baking dish, combine hot bouillon, uncooked rice and seasoning.

    2. Bake, covered at 375 for 10 minutes. Top with broccoli, 2/3 cup French Fried Onions and the Parmesan Cheese.

    3. Place fish fillets diagonally down center of dish; sprinkle fish lightly with paprika.

    4. Bake, covered for 20 to 25 minutes or until fish flakes easily with fork. Stir rice. Top fish with Cheddar cheese and remaining 2/3 cup onions; bake, uncovered,3 minutes or until onions are golden brown.

    Monday, January 24, 2011

    Tuna Pot Pie


    From the "Casseroles" book.

    Ingredients:

    1 tablespoon butter or margarine
    1 small onion, chopped
    1 can (10 3/4 ounces) condensed cream of potato soup, undiluted
    1/4 cup milk
    1/2 teaspoon dried thyme leaves
    1/4 teaspoon black pepper
    2 cans (6 ounces each) albacore tuna in water, drained
    1 package (16 ounces) frozen vegetable medley, such as broccoli, green beans, carrots and red peppers thawed
    2 tablespoons chopped fresh parsley
    1 can (8 ounces) refrigerated crescent roll dough

    Procedure

    1. Preheat oven to 350 degrees.  Spray 11 x 7 inch baking dish with non-stick cooking spray

    2. Melt butter in large skillet over medium heat.  Add onion; cook and stir 2 minutes or until onion is tender.  Add coup, milk, thyme, salt and pepper; cook and stir 3-4 minutes or until thick and bubbly.  Stir in tuna, vegetables and parsley.  Pour mixture into prepared dish.


    3. Unroll crescent roll dough and divide into triangles.  Place triangles over tuna filling without overlapping dough.

    4. Bake, uncovered, 20 minutes or until triangles are golden brown.  Let stand 5 minutes before serving.

    Friday, December 17, 2010

    Baked Fish


    From Betty Crocker

    Ingredients:

    1 pound fish fillets
    1/2 teaspoon salt
    Dash of pepper
    2 tablespoons margarine or butter, melted
    1 tablespoon lemon juice
    1 teaspoon finely chopped onion

    Procedure:

    1. Heat oven to 400 degrees.  If fish fillets are large, cut into 3 serving pieces.  Arrange fish in ungreased square baking dish.

    2. Sprinkle with salt and pepper.  Mix margarine or butter, lemon joice and onion; drizzle over fish.

    3. Bake uncovered until fish flakes very easily with fork and is opaque in center about 25 to 30 minutes.

    Sprinkle with paprika if desired.

    Monday, November 22, 2010

    Asian Fish and Veggie Packets

    I tried this tonight.  Never made a packet meal before.  This is my first time and my six year old says it smells and taste like restaurant food....



    Got this from cookingclub

    Ingredients

    For the sauce
    2 tablespoons stir-fry sauce
    1 teaspoon dark sesame oil
    2 teaspoons lemon juice
    1 teaspoon grated lemon peel
    1 teaspoon minced fresh ginger
    1/2 teaspoon minced garlic
    1/4 teaspoon Asian chili-garlic sauce

    Fish
    3 cups sliced napa cabbage
    1/2 cup julienned or coarsely shredded carrot
    8 oz firm white-fleshed fish fillets, such as striped bass, halibut, grouper; red snapper or tiliapia ( I used this ), cut into 2 pieces
    1 tablespoon sliced green onion; white part only

    Procedure

    1. Heat oven to 400 degrees. Fold 2 (12x15 inch) pieces parchment paper or foil sprayed with cooking spray in half to make 71/2x 12 inch rectangles.  Round off corners to make half-moon shape.

    2. Combine all sauce ingredients insmall bowl.  Toss cabbage, carrot and 2 teaspoons of the sauce in medium bowl.

    3. If fish is thicker than 1 inch, place in cutting board.  Butterfly fish to open like a book.  Otherwise, use fillets as is.

    4. Open parchment paper.  Place half of the cabbage mixture on one side of fold; top with piece of fish.  Spread with half of the remaining sauce; sprinkle with half of the green onion.  Fold other half of paper over ingredients; fold edges to seal.  Place on baking sheet.  Repeat with remaining ingredients and parchment.

    5. Bake 15 to 17 minutes or until packets are puffed and fish just begins to flake.

    Friday, October 29, 2010

    Baked Salmon

    From recipesherpa

    Everybody likes this salmon dish. 


    Ingredients:


    4 salmon steaks, cut 3/4" thick  - I use salmon fillet

    1/2 c. water

    1/2 c. dry white wine

    1/4 c. butter, melted

    1 tbsp. lemon juice

    1/4 tsp. dried dill

    Dash salt & pepper

    1 c. stuffing mix

    2 tbsp. chopped parsley

    Baked Salmon Recipe Directions


    Wash fish. Sprinkle with salt. Place salmon in a shallow baking dish. Combine water and wine; pour over fish. In a mixing bowl combine butter, lemon juice, dill, salt and pepper. Add stuffing and parsley; top fish with mixture. Bake, uncovered at 350 degrees for 35 minutes. Serves 4. Serve baked salmon.

    Thursday, October 21, 2010

    Tuna Casserole

    I run into a website Mommie Cooks  a member of foodista and I would like to share her recipe for this casserole.  Everybody here loves it.  The kids (6 and 2) can't have enough of it...

    Here is another link to directly bring you to Mommie Cooks Tuna Casserole recipe and pictures.  The photos you see here in this post are from her blog.



    Ingredients

    8 Oz of Egg Noodles, Cooked

    2 Cloves of Garlic, Minced

    1 Small Onion, Chopped

    2 Celery Sticks, Chopped

    5 Tbsp of Butter

    1 Can of Mushrooms

    1/4 Cup of Flour

    1/2 Cup of Milk

    1/8 Cup of Sherry

    11/2 Cups of Chicken Broth

    2 Cans of Tuna

    1 Cup of Frozen Peas

    1 Jar of Pimientos

    1 Cup of Bread Crumbs

    1/2 Cup of Shredded Cheese

    Parsley for Garnish

    Salt and Pepper to Taste

    Instructions

    First up, you’ll melt 1 tablespoon of the butter over medium heat and add in the garlic, onion, celery, mushrooms and a pinch of salt and pepper. Cook it all up for 3 to 4 minutes.

    Once the veggies are cooked and hot, pull them out of your pan, turn the heat down to medium low and add in the remaining 4 tbsp of butter. Once it’s good and melted, add in 1/4 cup of flour and combine it to make a roux.

    To your roux, add in the milk, sherry, and broth. Combine it well and bring it to a boil until thick.

    Once it thickens, turn the heat down to low and add the veggies back in along with your tuna, peas, and pimientos.

    Stir it all together and add in your cooked noodles. Pour the whole concoction into an oven safe dish and top it off with the bread crumbs and cheese. Sprinkle a little parsley over the top to make it all pretty.
    7146tunanoodle
    Throw it in your oven preheated to 350 degrees for about 20 minutes or until the cheese is bubbling and golden.

    Saturday, October 16, 2010

    Grilled Salmon with Garlic Mayo

    Usually I try to cook a fish dish at least once a week.  This is easy to do and don't take much time.  I got it from "Taste of Home".  The family loves it.

    3 tablespoons plus 1 teaspoon olive oil, divided
    1/2 teaspoon dried rosemary, crushed
    4 salmon fillet ( 6 ounces each)
    8 garlic cloves, peeled
    1 tablespoon lemon juice
    3/4 cup mayonnaise
    2 tablespoons plain yogurt
    1 tablespoon Dijon mustard

    Directions:

    1. Coat grill rack with cooking spray before starting the grill.  Combine 3 tablespoons oil and rosemary; brush over salmon.  Place salmon skin side down on grill rack.

    2. Grill covered over medium heat for 10-12 minutes or until fish flakes easily with a fork.

    3. Meanwhile, in a small microwave-safe bowl, combine garlic and remaining oil.  Microwave, uncovered on high for 20-30 seconds or until softened; placed in a blender.

    4. Add remaining ingredients.  Cover and process until blended.  Serve with Salmon.

    Tuesday, September 28, 2010

    Oven Fried Fish

    From Betty Crocker

    1 pound fish fillet
    2 tablespoons cornmeal
    2 tablespoons dry bread crumbs
    1/4 teaspoon salt
    1/4 teaspoon paprika
    1/8 teaspoon dried dill weed
    Dash of pepper
    1/4 cup milk
    3 tablespoons margarine or butter; melted

    Move oven rack to position slightly above the middle of oven.  Heat oven to 500 degrees.  Cut fish fillets into 2 x 1 1/2 inch pieces.  Mix cornmeal, breadcrumbs, salt, paprika, dillweed and pepper.  Dip fish into milk; coat with cornmeal mixture.

    Place fish in generously greased rectangular pan.  Pour margarine or butter over fish.  Bake uncovered until fish flakes very easily with fork about 10 minutes.

    Thursday, September 2, 2010

    Tilapia with Garlic Butter

    Got this off the internet, can't remember the site but it is easy and taste good.

    2 Tablespoons butter
    2 cloves garlic finely minced
    dash pepper
    dash salt
    pinch dried dillweed or parsley
    dash paprika
    4 Tilapia fillets

    In saucepan.  Combine butter, garlic, pepper, salt, dillweed and paprika.  Heat over low heat until butter is melted and starts simmering.  Remove from heat.  Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area.  Brush top of each tilipia fillet with the seasoned butter mixture.  Bake at 350 degrees for 12 - 15 minutes or until tilapia flakes easily with a fork.