Category: Fish

Appetizers · Do-ahead · Fish · Holiday Food

Salmon tartare with dill, lemon and capers

Belinda

Serves 6

If you love serving smoked salmon for a starter, this salmon tartare is a great modern twist, using fresh and smoked salmon.
A super appetizer and can be made no more than 3 hours earlier and refrigerated.

1 shallot, finely diced
2 lemon, 1 juiced and 1 cut into wedges
400g skinless salmon fillet
200g smoked salmon
2 tbsp chopped dill
2 tbsp non pareil capers, rinsed and drained
1 tbsp Dijon mustard
1 tbsp crème fraîche
lemon oil or olive oil
melba toast, to serve

Put the shallot in the lemon juice and leave to soak.
Cut the salmon into tiny cubes and finely chop the smoked salmon.
Put all the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp lemon or olive oil and the shallot and juice.
Fold it all together gently and season with black pepper and salt if needed.
Serve in neat rounds with melba toast and lemon wedges on the side, and drizzle with a little more lemon oil.

Fish

Slow-Cooked Halibut with Garlic Cream and Fennel

Belinda

Recipe from Epicurious

When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely—an elegant shadow of its raw self. Tacky cloves go silky and sultry, warm and welcoming. For this recipe, cod, chilean sea bass and pollock are both great alternatives for the halibut.

Serves 4

2 small fennel bulbs, fronds reserved, bulbs cut into 1/2″-thick wedges
8 garlic cloves, thinly sliced
4 cups heavy cream of half, cream and half full-fat coconut milk
1 Tbsp. plus 3 tsp. kosher salt, divided; plus more
1 1/2 lb. skin-on halibut fillet, patted dry
1 small lemon
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Preheat oven to 250°F.
Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 30-35 minutes (do not let cream come to a boil). Remove from heat.

Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 20 -25 minutes.

While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 1/3 cup.)
Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.

Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.

Asian flavors · Dairy-free · Fish

Tomato-Coconut Curry With Cod

Belinda

Recipe from Epicurious

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle; we like Maesri brand best. Available on Amazon.

4 servings
1/4 cup vegetable oil
1 large shallot, thinly sliced into rings
1 1/2 tsp. kosher salt, divided, plus more
1 2″ piece ginger, peeled, finely grated
1/4 cup mild red curry paste
3 cups cherry tomatoes
1 (5.4-oz.) can coconut cream
4 (5-oz.) skinless, boneless cod fillets, patted dry
1 cup basil leaves, torn
1 Tbsp. fresh lime juice

Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3–5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.

Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.

Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.

Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.

Fish · Gluten Free

Creamy garlic shrimp

Belinda

This is a deliciously easy recipe. Coated in a rustic and buttery sauce and ready in less than 10 minutes. Transform ingredients you most likely already have in your refrigerator and freezer into an incredible dinner!

Serves 4
1 tbsp olive oil
1lb (500 grams) shrimp, tails on or off
Salt and pepper, to taste
2 tbsp unsalted butter
6 cloves garlic minced
1/2 cup dry white wine* or chicken broth
1 1/2 cups cream
1/2 cup fresh grated Parmesan cheese
2 tbsp fresh chopped parsley

Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.

Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.
Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.
Serve over pasta, rice or steamed veg.

*Use a good quality dry white wine such as a pinot griot or chardonnay.

Fish · Gluten Free

Garlic butter shrimp zucchini noodles

Belinda

Zucchini noodles pair delightfully well with these garlic butter shrimp and you won’t miss the pasta

Serves 4

4 tablespoons unsalted butter, divided
4 cloves garlic, minced and divided
1 pound (3 medium-sized) zucchini, spiralized*
Kosher salt and freshly ground black pepper, to taste
1 shallot, minced
1 pound medium shrimp, peeled and deveined
2 teaspoons lemon zest
2 tablespoons chopped fresh parsley leaves

Melt 1 tablespoon butter in a large skillet over medium heat. Add 2 cloves garlic and cook, stirring frequently, until fragrant, about 1 minute.
Stir in zucchini noodles until just tender, about 2-3 minutes; season with salt and pepper, to taste. Set aside and keep warm.
Melt the remaining 3 tablespoons butter in the skillet. Add remaining 2 cloves garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley.
Serve immediately with zucchini noodles.

Dairy-free · Do-ahead · Fish

Sicilian-style fish fillets

Belinda

Fish fillets are your friends. They’re über-healthy and cook fast, and if you use this recipe, they’ll taste like a fancy chef hijacked your kitchen. Lo-carb and light
Recipe by Barbara Chernetz

Serves 4

4 cod, flounder, or sole fillets
Olive oil cooking spray
1/2 cup Italian-style panko breadcrumbs
2 tbsp olive oil
2 tbsp pine nuts
1 tbsp dark raisins
1 tbsp golden raisins
1 tsp grated lemon zest
1 tbsp fresh lime juice
Lemon wedges
2 tbsp chopped fresh flat-leaf parsley
1 tsp Kosher salt
1/2 tsp. Freshly ground black pepper
1 tbsp. olive oil

Heat oven to 400°F. Coat a baking sheet with olive oil cooking spray.

In a small bowl, combine breadcrumbs, 2 tablespoons olive oil, pine nuts, raisins, lemon zest and juice, and 1 tablespoon of the parsley.
Place fillets on the prepared baking sheet.
Sprinkle all but 2 tablespoons of the breadcrumb mixture over fillets, dividing evenly.
Sprinkle fillets with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper.
Roll up each fillet and sprinkle remaining breadcrumb mixture over the tops, then drizzle with 1 tablespoon olive oil.
Bake 8 to 9 minutes or until fillets are barely opaque at the thickest part.
Sprinkle fish with remaining parsley. Serve with lemon wedges and a mixed green salad.

Dairy-free · Fish

Lemon salmon piccata

Belinda

Recipe by Alyssa Rivers

This easy salmon piccata is a delicious yet elegant meal that is great for a weeknight meal or for when you have guests over. The flakey pan-seared salmon nestled in a bed of a creamy lemon and caper sauce will definitely be a crowd-pleaser!

2 tbsp olive oil
4 salmon fillets
salt and pepper
1 cup flour
3 garlic cloves minced
1/3 cup white wine
1 lemon, juiced
1 tbsp fresh thyme
2 cups chicken broth
2 tbsp Capers
2 tsp cornstarch
1 tbsp water

In a medium nonstick skillet add the olive oil over medium-high heat. Salt and pepper the salmon filets. Add the flour to a shallow bowl and coat each side.
Add the salmon skin-side down and cook for 4-5 minutes on each side. Flip and continue to cook until the top has a golden brown cut and the salmon flakes easily.
Remove the salmon and set it aside on a plate. Add the garlic to the pan and cook for 20 seconds. Add the white wine and fresh lemon juice, and whisk to deglaze the pan. Stir in the thyme, capers, and chicken broth.
In a small bowl whisk the cornstarch and water. Add to the sauce and whisk until it starts to thicken.
Add the salmon back to the sauce and spoon the sauce on top. Serve immediately.

Asian flavors · Fish

Ginger Scallion Fish

Belinda

A simple fish, flavorful recipe made with flaky white fish with ginger-scallion sauce – ready in 15 minutes.
Recipe from food blog, “Skinny Taste”

Ginger Scallion Sauce (makes 1 3/4 cups)
1 cup finely minced scallions
3 tablespoons finely minced fresh ginger
2 teaspoons Diamond Crystal kosher salt
1/4 teaspoon ground white pepper
1/2 cup avocado oil

Ginger Scallion Fish Fillets
1/4 cup of the Ginger Scallion Sauce
2 lbs Barramundi (Asian sea bass) fillets or other white fish fillets, (about 1 inch thick)
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon ground white pepper
2 tablespoons avocado oil

Ginger Scallion Sauce (makes 1 3/4 cups)
Toss the scallions, ginger, salt, and white pepper in a large heat-proof bowl or 2-cup measuring cup.
Stir it all together.
In a small saucepan over high heat, warm the oil until it’s shimmering but not quite smoking.
Add a tiny piece of scallion to test the heat of the oil. If you see lots of little bubbles, the oil’s ready. (Or just check that the oil reaches 375°F on an instant- read thermometer.)
Pour the hot oil into the scallion and ginger mixture a little at a time. It’ll sizzle and boil, so be careful!
Stir well and let the sauce cool to room temperature.
The sauce can be refrigerated in a sealed jar for up to 2 weeks or frozen in an ice cube tray for up to 3 months.

Ginger Scallion Fish Fillets
If you guessed from the title of this recipe that you’ll need some Ginger Scallion Sauce to prepare this dish, you’re correct, so grab or make some.
Turn on the broiler with the top rack positioned 6 inches away from the heating element.
Pat dry the fish fillets with paper towels. Sprinkle the top and bottom with salt and white pepper.
Pour the avocado oil on a rimmed baking sheet, and rub or brush the oil on all sides of the fillets.
Arrange the fish skin-side down on the baking sheet.
Place the fillets under the broiler and cook for 8 to 12 minutes or until the fish reaches 140°F. Use a fork to check that the thickest parts are opaque and flake apart easily.
Take the fish out of the oven and generously spoon 1/4 cup of the Ginger Scallion Sauce on top of the fish. Serve it up!

Asian flavors · Dairy-free · Fish · Soup

Rapid salmon ramen

Belinda

This can be made in just 10 minutes. Add whatever green vegetables you want (see suggestions, below).

6oz salmon fillet
1 tbsp olive oil
Sea salt and freshly ground black pepper
7oz ramen noodes
1 heaped tsp white miso paste
¾ tsp chili flakes
3 slices of fresh ginger, peeled and julienned
2 pak choi, quartered lengthways
3 sprigs of cilantro

Preheat the oven to 350F/180C (200C non-fan).
Start by cooking the salmon. Place a frying pan over a medium heat and add the olive oil. Once the pan is hot, place the salmon in the pan, skin side down, and season with salt and pepper. Turn the salmon after 1 minute, then cook for a further minute and transfer to the oven to cook for 8 minutes.

Whisk 1 heaped tsp miso paste into 10 fl oz (300 mls) boiling water, add chili flakes, ramen noodles and ginger. Place the pan over a medium heat and stir. Add the pak choi and cook for 3 minutes.
Pour all the ingredients in a bowl and place the cooked salmon on top. Sprinkle the cilantro on top and enjoy.

Choose from: spinach, spring onions, shredded cabbage, peas, baby kale, purple sprouting broccoli or sliced mushrooms. Instead of salmon, meaty fish such as hake or cod also work well.

Dairy-free · Fish · Gluten Free

Za’atar Salmon & Tahini

Belinda

Fabulous recipe from the Ottolenghi Test Kitchen (OTK)

4 salmon fillets (1lb 5 oz/ 600g), skin on and pin bones removed
2 tbsp za’atar
2 tsp sumac, plus 1/2 teaspoon more for sprinkling
4 tbsp (60 mls) olive oil
9 oz (250 grams) baby spinach or other tender green of choice
1/3 cup (90 grams) tahini
3 garlic cloves, minced
3 1/2 tbsp freshly squeezed lemon juice
1 1/2 tbsp roughly chopped cilantro leaves
Kosher salt and freshly ground black pepper

Preheat the oven to 450°F.

Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the za’atar and sumac, then sprinkle this all over the top of the salmon to create a crust.
Place a large, oven-safe sauté pan on medium-high heat and add 1 tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for 2 to 3 minutes, until wilted.
Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes.
Meanwhile, in a small bowl whisk together the tahini, garlic, 21⁄2 tablespoons of lemon juice, a good pinch of salt, and 7 tablespoons/100ml of water until smooth and quite runny.
When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another 5 minutes, or until the fish is cooked through and the tahini is bubbling. Spoon the remaining 1 tablespoon each of lemon juice and oil over everything and top with the cilantro and extra sumac.
Make it your own:

– Swap out the salmon for other sustainably caught fish, adjusting cooking times as needed.
– Use other leafy greens in place of spinach, such as kale or chard.