Category: Fish

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.

Appetizers · Fish · Fruit · Meat

Chorizo, prawn and banana cakes with harissa yoghurt

Belinda

These beauties are from the wonderful Yotam Ottolenghi. What a great combination of flavors and textures!
Makes about 15 fritters, to serve four as a snack or first course.

3 cooking chorizo sausages, skin removed and discarded, meat finely chopped (150g net weight)
100g Greek-style yoghurt
1 tsp rose (or regular) harissa
2 ripe bananas (but not so ripe that they have brown bits), peeled and cut into 2cm pieces
80g sustainably caught ready-peeled raw king prawns, roughly chopped
1 green chili, deseeded and finely chopped
1 small garlic clove, peeled and crushed
2cm piece ginger, peeled and finely grated (to end up with about ½ tsp)
2 limes – zest finely grated, to get 2 tsp, then cut into wedges
¼ tsp ground coriander
10g cilantro leaves, finely chopped
2 tbsp plain flour
Salt
2 large egg whites
3 tbsp vegetable oil

1. Put a large nonstick saute pan on a high flame. Once hot, fry the chorizo for four minutes, stirring regularly, until nice and crisp, then tip into a large bowl (including any oil that leeches out) and leave to cool a little.

2. In a small bowl, fold the harissa into the yoghurt – don’t mix them together so much that they turn into a uniform mass, but rather just swirl the harissa through the yoghurt, so it ends up with attractive red marbling. Cover with cling-film and refrigerate.

3. Add the bananas, prawns, chili, garlic, ginger, lime zest, ground and fresh coriander, flour and a quarter-teaspoon of salt to the chorizo and stir to combine. Whip the egg whites to soft peaks, then gently fold into the fritter mixture, taking care not to knock out too much air.

4. Heat the vegetable oil in a large frying pan on a high flame. Once the oil is hot, turn down the heat to medium and, in about three batches, carefully spoon the mixture into the pan, one tablespoon per fritter and spaced well apart. Fry for two minutes on each side, until crisp and golden brown, then use a slotted spoon to transfer to a plate lined with kitchen towel. Repeat with the remaining batter.

5. Serve warm with the harissa yoghurt and lime wedges alongside.

Appetizers · Fish · Holiday Food

Salmon tartare with beet, orange and pear

Belinda

This delicious salmon, beet and pear tartare makes an excellent Christmas Day starter, as it can be prepared in advance and is fuss-free to plate up on the day. Ensure you buy the best quality fish you can to make the dish really sing.

400g of salmon fillet, as fresh as possible, pin-boned and skinned
150g of cooked beets, peeled
1 pear
1/2 banana shallot, finely diced
1 bunch of chives, very finely sliced
80g of créme fraiche
1/2 orange, zested
1 lemon, zested and juiced
sea salt
freshly ground black pepper

Equipment
8cm metal rings

Dice the salmon and beets into 1cm cubes and place in a mixing bowl. Peel the pear, dice it into 1cm cubes and add that too
Add the shallot and about a quarter of the chives, reserving the rest for garnishing the top
Mix in the créme fraîche, orange zest and lemon zest, until everything is well combined. Season to taste with lemon juice, salt and pepper
Use a metal ring to plate up neat piles of the tartare and sprinkle a layer of chopped chives over the top. Serve with buttered toast or on its own for a lighter starter

Appetizers · Dairy-free · Fish · Gluten Free · Holiday Food · Whole30 compliant

Salmon and Avocado Towers

Belinda

This is one of the all-time most popular special occasion dishes — so easy to do but it will knock the socks off your guests.
A great one to get a Holiday dinner off to a good start too.

Recipe by Annabelle Langbein

Serves 10

5 avocados, mashed
2 tbsp lemon juice
3 spring onions, (scallions) finely chopped
2 1/2 cups peeled and finely diced cucumber
salt and freshly ground black pepper, to taste
1 1/4lbs /600 g gravlax, raw salmon, or cold-smoked salmon, finely diced
2 tbsp chopped dill
1 1/4 cups microgreens, to garnish

Mash the avocado.
Put mashed avocado in a bowl and mix in lemon juice, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place ten 6-8cm (2″-3″) ring moulds onto ten small serving plates
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.

When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens and a sprinkle of salt and pepper.

Asian flavors · Dairy-free · Fish · Gluten Free

Indian-style salmon

Belinda

A beautiful, subtle salmon dish using the milder Indian spices, sweetened with tomatoes and coconut milk. You will love it and the sauce complements the salmon beautifully.

Recipe by The Gangotra family from Family Cooking Showdown on the BBC.

Serves 4

3 tbsp vegetable oil
2 large onions, finely chopped
4 large garlic cloves, crushed
5cm/2inch fresh root ginger, finely grated
1 heaped tsp ground coriander, freshly ground from seeds, if possible
2 heaped tsp garam masala
10 curry leaves, dried are fine if you can’t find fresh but don’t omit them. (I bought mine on Amazon)
3 tbsp palm sugar (available from Asian grocers) or light brown sugar
400g/15oz can full-fat coconut milk
3 large limes, juice only
5 good-sized vine-ripened tomatoes, chopped and blended
700g/1lb 9oz skinless salmon fillet, cut into 2cm/¾in-wide finger-length pieces
3 tbsp grated creamed coconut, to garnish (optional, bug you can buy this on Amazon and keep in the fridge)
handful fresh cilantro, chopped, to garnish
freshly steamed basmati rice, to serve

Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for 15 minutes, or until soft and starting to turn golden.

Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the palm sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 minutes, or until slightly reduced.

Add the salmon and gently poach for 5–6 minutes.

Serve with steamed basmati rice if desired, garnished with coconut cream and fresh cilantro.

Fish

Sheet-Pan Shrimp Gratin

Belinda

Recipe by Eric Kim for the New York Times

The best part of a gratin is the crispy crust, and here in this shallow sheet-pan version, there’s more of it. Flaky panko bread crumbs — with a sprinkling of mozzarella and Gruyère — form a crisp, almost chip-like topping that tastes not unlike the edges of garlicky, cheesy Texas toast. In fact, the topping comes off in large, snackable pieces. As this bakes (for just 10 minutes!), the spice blend perfumes the kitchen, thanks to herbes de Provence.
The shiitakes add earthy heft and incredible umami, but for a more delicately flavored gratin, you can leave them out. Serve this with a big green salad or eat it straight out of the pan.

Serves 4
½ lb peeled, deveined shrimp, tails removed, shrimp cut into 1/2-inch pieces
1 medium zucchini or yellow squash, thinly sliced crosswise into coins
3 ½ oz fresh shiitake mushrooms, tough stems removed, caps thinly sliced
1 large shallot, thinly sliced
2 large garlic cloves, finely grated
1 tsp sweet paprika
¼ to ½ tesp red-pepper flakes
¾ tsp herbes de Provence
Kosher salt (Diamond Crystal) and black pepper
3 tbsp olive oil
1 cup panko bread crumbs
½ cup heavy cream
½ cup shredded low-moisture mozzarella
¼ cup finely grated Gruyère
1 lemon, cut into wedges

Heat oven to 425 degrees.
In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.

In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.
Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes.
Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.

Dairy-free · Fish · Gluten Free · Rice

Coconut Rice With Shrimp and Corn

Belinda


This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef’s knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.

Recipe by Samantha Seneviratne for the New York Times

 

Serves 4

2 tbsp coconut oil
1 small yellow onion, finely chopped
2 tbsp peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
¾ tsp kosher salt, plus more to taste
1 ½ cups jasmine rice
1 (14-ounce) can full-fat coconut milk
1lb peeled and deveined large shrimp
1 ½ cups corn kernels, fresh (from 2 cobs) or frozen
1 lime, zested, then sliced into wedges
1 cup fresh basil leaves, torn, plus more for serving

In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

Fish · Gluten Free · Whole30 compliant

Seared Scallops With Jammy Cherry Tomatoes

Belinda

The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they’re falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

recipe by Lidey Heuck fpr the New York Times

Serves 4

3 tbsp unsalted butter
½ cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
¼ cup dry white wine, such as Muscadet or Sauvignon Blanc
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tbsp grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving

Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
Add the wine and cook until about half the liquid has evaporated.
Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.

Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.

Drain any remaining oil and take the skillet off the heat.
Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.