Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts

Tuesday, July 26, 2011

Honey-Sesame Salmon



i've been really in to broiling fish lately. i don't know, it is just easier than the grill, maybe? anyway,  this doesn't look nearly as good as it tasted. it's a recipe from the dinnerRevolution cookbook, that I blogged about last week. if you like salmon it's just another way to prepare it. and it really was a quick and easy meal with few ingredients. in fact, 30 minutes prior, i was kind of freaking out about what to cook for dinner and suddenly i remembered i had all the ingredients on hand, thanks to my new asian friend. bonus: the kids liked it, too!

honey-sesame salmon

salt and pepper
1/4 c. sliced green onion
1 T sesame oil (i used olive)
1/4 c. honey
1/4 c. soy sauce
1 T. rice wine vinegar (i used rice vinegar)
1 T sesame seeds
5 salmon fillets

place salmon on aluminum foil over a broiling pan and sprinkle with salt and pepper; to taste. next, whisk all the ingredients together in a bowl and pour over each salmon fillet. let marinate for 15-20 minutes. broil for 10 minutes or until fish is flaky and just a little golden around the edges.

that's it! i served with sauteed zucchini, squash, and onion...throw together in a pan, add olive oil and garlic (and just a little red pepper flakes) and saute until soft (or slightly crunchy). and also, let it be known that my kids hate this side dish, but in the summer have a lot of squash and zucchini. and this year we even have our own, so we are really making it a lot. and if you were wondering, we totally make the kids eat it anyway because we are cruel like that.





Wednesday, April 13, 2011



Almost a month ago, we doubled with our friends/neighbors at this place called The Tin Fish. It was kind of life-changing. They have the Best. Fish. Tacos. Ever. And crab cakes. And cole slaw. And all kinds of seafood, but I'm pretty sure the tacos were the big hit of the place. From what I could tell, it looked like most of the patrons were eating them. And if you were wondering, I am totally one of those people who check out what others are eating. And I might even ask a question about their food, too. You never know. It drives Travis nuts.

Speaking of Travis, I'm kind of ticked at him right now., so I don't really even want to say this, but he can make one heck of a fish taco. We tried to replicated The Tin Fish and it turned out pretty awesome. I can't even take any credit for it because Travis made all of it. I take that back, I think I cut the lettuce.

Anyway, he breaded some tilapia and fried it, then sprinkled it with this Cajun seasoning. The plan was to make "fish taco salads", but the tortilla shells we bought completely fell apart as soon as we opened the package. They weren't going to be good anyway, I could just tell.

So I just topped the fried fish with shredded cheese, diced tomato, diced onion, chopped Romaine, and sour cream. A little mexi rice and black beans on the side.

Holy Moley, it was awesome. The Tin Fish had theirs wrapped in a heated flour tortilla, which is what we'll do next time.

PS. I had 4-6 minute STRONG contractions yesterday and even went to the hospital thinking it was labor, But it wasn't and then they stopped completely and I'm thinking it might be an indicator that this kid is going to be a stinker.

PSS. We still don't have a name.

PSSS. I'm the birthday girl today. 2-8.

Sunday, April 25, 2010

Easy-Peasy Tuna Melts


*Adapted from Everyday Food

5 cans good quality tuna (I use Starkist Low Sodium)
mayo to mix
chopped purple onion
squeeze of lemon
salt and pepper
dried basil
crusty bread, sliced into 8 medium-thick slices
tomato slices
provolone cheese slices

Mix together the first six ingredients, using just enough mayo and lemon juice to make everything stick together. Scoop enough tuna salad to cover each slice of bread. Top with 2 tomato slices, followed by a slice of provolone cheese.

Arrange on a baking sheet and pop into the oven, set of BROIL, for about 10 minutes.




Tuesday, March 3, 2009

I Loved This!

I tried this last night. Here is the recipe--It's from another food blog. I added spinach leaves and cut down on the capers--maybe just a tablespoon instead of two. It was fabulous. Not too fishy--I loved it. Travis liked it. The kids, not so much. They had spaghetti instead. But, I'm planning on making it again and hoping the kids will start to eat it.

Tuesday, February 24, 2009

Honey Pecan Crusted Salmon

Sorry, no pictures for this. They didn't turn out. My kids were patiently waiting for dinner and when they saw me whip my camera out....it didn't go well. They are their dad's children. Anyway, this was really good. A nice twist to a fishy fave.

Wild Alaskan Caught Salmon
1 c. Honey
1 T. Mustard
Pecans,
Salt & Pepper

Use the 1 cup honey to 1 T. mustard ratio. I had four big pieces of salmon and this was just enough.

Place the salmon on a baking sheet and salt & pepper. In a small mixing bowl stir together honey and mustard. Spread over salmon and sprinkle pecans to cover salmon. Bake at 350 until salmon is flaky, about 10-12 minutes.

I served this with sauteed spinach and wild rice. Very good. Next time, I think I will toast the pecans first. Oh, you might want to spray the baking sheet first. I had a terrible time getting it clean after the honey seeped off the fish onto the pan and then burned. Ugh.

Wednesday, January 28, 2009

Fish Tacos

FISH:

4-6 tilapia fillets, thawed, rinsed, and patted dry
4 TBS. butter, melted
2-3 cloves garlic, minced
salt and cracked black pepper, to taste
dried cilantro
crushed red pepper flakes

TOPPINGS:

1 can black beans
shredded Colby Jack cheese
torn baby spinach leaves
pico de gallo
8-in flour tortilas
sour cream

PICO DE GALLO:

2 medium tomatoes
1 medium purple onion
sugar
dried cilantro


Place fish fillets in baking dish. Stir minced garlic with melted butter and generously coat each fillet. Sprinkle each fillet with salt, pepper, and cilantro--don't be stingy. Cautiously sprinkle each fillet with crushed red pepper. Bake at 400 until fish flakes easily, about 10-12 minutes.

In the meantime, make the pico. Chop the tomatoes. Chop the onion. Mix together in bowl and sprinkle on a little salt. Add just a tad of sugar, and a little cilantro. I never measure.

Cook black beans, grate the cheese, tear the spinach, ect.

When the fish is done, I fold over the tortillas and let them bake 2-4 minutes until slightly, just barely, crispy.

Assemble and EAT!



Tuesday, December 16, 2008

Citrus Salmon with Thyme


This salmon brought a little sunshine on a gray day!

Wild Caught Atlantic Salmon

Kosher Salt (I used Sea Salt)

Pepper

Fresh or Dried Thyme

Lemon

Orange

Cover a rimmed baking sheet with foil. Lay thawed salmon across foil and generously season with salt and pepper. Thinly slice lemon and orange slices to your liking and place atop salmon. Sprinkle dried thyme on top, or place thyme sprigs alongside orange and lemon slices. 350 oven--about 30 minutes.

Serve with fresh spinach salad and long-grain wild rice.

iPhone Dump 2019

In January, boys 7th grade took home conference championship Disney on Ice with Emma  Pretty meager winter, we...