Fiesta Fish

Yes this fish looks fancy, it is also so delicious! Don’t let the long directions steer you away from this fabulous fish! It is so light and refreshing and I bet it would be even better if you grilled the fish!

Fiesta Fish

fiesta fish

Ingredients
1 lb whitefish of your choice (I used Sole)
Salt and freshly ground black pepper
paprika
Drizzle of olive oil

Onion and Jalapeño quick pickle:
1 cup fresh ruby red grapefruit juice
1/4 cup plus 1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons honey
Salt and freshly ground black pepper
1 small Spanish onion, halved and thinly sliced
1 large jalapeno pepper, thinly sliced

Avocado and Mango Salsa
1 Hass avocado, halved, pitted, peeled and diced
1 small ripe mango, halved, pitted, peeled and diced
1/4 cup fresh parsley leaves, plus more for garnish
1/4 cup chives, chopped

Directions
Onion and Jalapeno quick-pickle:
Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste. Add the onions and jalapeno, toss to coat and let sit at room temperature while you bake the fish.

Preheat the oven to 350. Sprinkle each side of the fish with salt, pepper, paprika, and a drizzle of olive oil. Bake until cooked through (about 20 minutes).

While the fish cooks, make the Avocado Mango Salsa:
Put the avocado and mango in a large bowl. Add the remaining 2 tablespoons olive oil, the remaining1 tablespoon red wine vinegar, the parsley, chives, and salt and pepper and toss gently to combine.

When the fish is done cooking, coat the fish in the pan with most of the onion and jalapeño mixture and let it marinade for 5 minutes. Save a little to add onto the plate before serving.

To assemble, add the fish to the plate, add some onion and jalapeño mixture on top of the fish, and finish with a scoop of avocado and mango salsa. If there is any juice left to the onion and jalapeño mixture, drizzle that on top as well.

Recipe source: http://www.foodnetwork.com/recipes/bobby-flay/tirado-de-mahi-mahi-recipe.html

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Mustard-Roasted Fish

I love mustard. And I love finding new fish recipes to try, because with our busy schedule we need a quick and healthy dinner. So when I found this mustard roasted fish, I was more than in! It is as good as it looks too! And as any fish recipe, super easy!

Mustard Roasted Fish

mustard roasted fish

Ingredients

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Directions

Preheat the oven to 425 degrees.

Line a sheet pan with parchment paper (or aluminum foil.) (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Recipe source: http://www.barefootcontessa.com/recipes.aspx?RecipeID=336&S=0

Crab and Lemon Aioli Bruschetta

My favorite new appetizer!! I love having crab in the summer, there is just something so light but meaty about it! Mixing the crab with the lemon aioli definitely makes this app what it is!

Crab and Lemon Aioli Bruschetta

crab and lemon aioli brushetta

Ingredients

Toasts:
1 ciabatta loaf, cut into 12 (1/2-inch thick) slices
1/4 cup olive oil
1/4 teaspoon kosher salt
1 clove garlic, peeled and halved
Crab:
8 ounces lump crabmeat
3 tablespoons fresh lemon juice (about 1 large lemon)
1/4 cup chopped fresh chives
1/4 teaspoon kosher salt
Aioli:
1/3 cup mayonnaise
3 tablespoons plain Greek yogurt
1 large lemon, zested
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

Directions

For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.

For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.

For the aioli: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.

Mix the crabmeat with the aioli mixture and place on top of the toasts.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/crab-and-lemon-bruschetta-recipe.html

Whitefish with Mint Salmoriglio Sauce

By far the best fish dish I’ve made so far! This amazing sauce was used on pasta but thought it would be amazing on fish. I like anything lemony so combining it with fresh mint just took it to a whole new level!

Whitefish with Mint Salmoriglio Sauce

whitefish with mint salmoriglio sauce

Ingredients

1 lb whitefish of your choice (I used Sole)
1/2 cup extra-virgin olive oil
1/2 cup fresh lemon juice (from 2 large lemons)
2 lemons, zested
3 cloves garlic, smashed or finely minced
1/2 cup chopped fresh mint
1/3 cup chopped fresh flat-leaf Italian parsley
Salt and freshly ground black pepper

Directions

Sprinkle the fish with salt and pepper and drizzle with olive oil. Bake at 400 degrees for approximately 20 minutes until the fish is cooked through.

In a small saucepan, bring the olive oil, lemon juice, lemon zest, and garlic to a simmer over medium-low heat. Cook for 5 minutes. Remove the pan from the heat and stir in the mint and parsley.

Once fish is done cooking, take it out of the oven, pour the sauce over the fish and let it marinate in the sauce for 2-3 minutes before serving.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-with-mint-salmoriglio-sauce-recipe.html

5 Ingredient Spicy Baked Salmon

This quick and easy salmon recipe will have your mouth watering! You can adjust the spiciness according to your preferences which is what makes this recipe so versatile.

5 Ingredient Spicy Baked Salmon

spicy oven baked salmon

Ingredients

  • 1 lb wild caught whole salmon fillet
  • 2 Tb. olive oil
  • 1 lime, zest and juice
  • 2 garlic cloves, minced
  • 1 jalapeño, grated
  • Salt and pepper

Directions

  1. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil and lay the salmon fillet on it. Pat dry with a paper towel.
  2. Whisk the oil, lime zest, and garlic together. Grate the jalapeño and smell for spiciness. If it is very spicy (or you are sensitive to spice) add only half the grated pepper. Otherwise add it all to the oil mixture. Pour the mixture over the salmon fillet and salt the pepper liberally.
  3. Bake for 10-14 minutes, until just cooked through, but not dry. Squeeze lime juice over the top and serve warm.

Recipe source: http://www.aspicyperspective.com/2014/04/oven-baked-salmon.html

Baked Halibut with Arugula Salsa Verde

If you want a fresh fish recipe, this is as easy as it comes. This salsa verde and dry rub takes this fish to the next level of freshness. I couldn’t find Halibut in my local grocery store, so I used Rockfish instead. Really, any meaty whitefish will do.

Baked Halibut with Arugula Salsa Verde

baked halibut with arugula salsa verde

Ingredients
Fish Topping:
2 tablespoons chopped fresh chives (I grow garlic chives so I used those)
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Baked Halibut:
Four 6-ounce halibut fillets, each about 1 1/2 inches thick (I used Rockfish)
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Arugula Salsa Verde, recipe follows
Lemon wedges for garnish, optional

Arugula Salsa Verde:
1 cup finely chopped arugula
2/3 cup finely chopped fresh flat-leaf parsley
1/4 cup olive oil
1/4 cup capers, rinsed and drained (I omitted the capers just because I am not a fan, but I added a little more salt to balance it out)
Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
Zest of 1 large lemon
3/4 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper

Directions

Baked Halibut:
Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.

For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.

Arugula Salsa Verde:
Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.

*Since I made this the same night as I was planning on eating it, I didn’t use the recommended prep and stand at room temp times. I am sure if you let the flavors develop for longer periods of time it will be better, but this dish was just as tasty without it!

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-halibut-with-arugula-salsa-verde-recipe.html

Broiled Tilapia with Mustard-Chive Sauce

This is a great easy fish to make for a weeknight meal. It takes only about 15 minutes to prep and cook. The sauce is by far the star of this dish, it would also be great on chicken!

Broiled Tilapia with Mustard-Chive Sauce

broiled tilapia with mustard chive sauce

Ingredients

Fish:
Cooking spray
4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Sauce:
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey (I used agave)
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with  cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-tilapia-with-mustard-chive-sauce-recipe.html

Red Snapper with Fava Bean Puree

This 20 minute dish is full of flavor and won’t break the bank with the minimal ingredients. Don’t let the fava beans get you, because this puree has mint and lemon juice to cut that “bean” flavor. It is a great and healthy dish you will want to make over and over again!

Red Snapper with Fava Bean Puree

red snapper with fava bean puree

Ingredients

4 cups low-sodium chicken stock (see Tip below)
3 pound fresh fava beans, shelled or 1 pound frozen lima beans, thawed (see Tip below)
3 tablespoons chopped fresh mint leaves
1 lemon, juiced
Optional: 1 cup chicken stock (see Tip below)
Salt and freshly ground black pepper
4 (6-ounce) center-cut red snapper fillets (I used Rockfish)
Olive oil, for light frying/poaching

Directions

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the beans. Reduce the heat to low, and simmer until the beans are tender, about 5 to 8 minutes*. Drain the beans and reserve 1 cup of stock. Place the drained beans and reserved stock in a blender or food processor. Add the mint and lemon juice, and blend until smooth. Season with salt and pepper, to taste.

In a large skillet, heat enough oil to fill the pan 1/4-inch deep, over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes each side until brown and the center is just opaque.

Divide the fava bean puree between 4 serving plates. Place a filet of red snapper on top of the puree. Serve immediately.

*TIP-To save time, buy fava beans already cooked and shelled. Then simply microwave and put straight into the blender. Then use 1 cup of chicken stock in place of reserving the fava bean stock.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/red-snapper-with-fava-bean-puree-recipe.html

Whitefish with Garlic Butter

This recipe is packed with flavor! It takes a simple whitefish and elevates it with this awesome garlic butter! It is a unique and easy dish, and if there is any garlic butter left over it is great to use on other dishes!

Whitefish with Garlic Butter

whitefish with garlic butter

Ingredients

  • 1/4 cup unsalted butter, softened
  • 1 1/2 tablespoons chopped flat-leaf parsley
  • 1 large garlic clove, peeled and minced
  • 2 teaspoons minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 tablespoons minced prosciutto di Parma
  • 1 tablespoon almond, rice, or all-purpose flour
  • 2 tablespoons freshly squeezed lemon juice
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons canola oil
  • 4 (7-ounce) skinless cod fillets
  • Garnish: lemon wedges

Directions

1. Stir together first 10 ingredients in a small bowl. Set aside.

2. Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the cod fillets with salt and pepper, and cook 4 minutes. Turn fillets over; cook 1 minute.

3. Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven, and bake at 450° for 2 minutes or until fish is just cooked through and opaque in the center.

4. Add any remaining butter to pan, and let melt, stirring with juices in pan; spoon over fish, and garnish, if desired. Serve immediately.

Recipe Source: http://www.myrecipes.com/recipe/roast-cod-with-garlic-butter-10000001973668/

Mediterranean Halibut Sandwich

One of my favorite home-made sandwiches so far! I made it on a weekend for lunch and it was so delish and really easy to make. It is basically an up-scale tuna salad sandwich! This recipe calls for halibut, but my local grocery store didn’t have halibut so I used Sole. I bet lump crab, or lobster would be another great substitute. It will pack great for my future summer picnics!

Mediterranean Halibut Sandwich

mediterranean halibut sandwich

Ingredients

Fish:
Cooking spray
1 (12-ounce) or 2 (6-ounce) center-cut halibut fillets, skinned (I used Sole)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Extra-virgin olive oil, for drizzling
Bread:
1 loaf ciabatta bread, ends trimmed, halved lengthwise
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and halved (I used garlic infused olive oil instead of rubbing the garlic on after)
Filling:
1/3 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon capers, drained
Zest of 1 large lemon
Juice of 1/2 of lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups arugula

Directions

For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with oil or cooking spray. Set aside.

Season the halibut on both sides with the salt and pepper. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.

For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread with a spoon. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes, and rub the cooked surface with the cut side of the garlic if you didn’t use garlic infused olive oil.

For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, lemon zest, lemon juice, salt, and pepper.

Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.

Recipe Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mediterranean-halibut-sandwiches-recipe.html