Category: Fish

Asian flavors · Dairy-free · Fish · Gluten Free · Whole30 compliant

Halibut in Creamy Coconut Sauce

Belinda

This soul-warming dish is hearty without being heavy. Perfect for a cool autumn evening.
Recipe by Joe Piccirillo

Start to Finish: 20 minutes
Servings: 4

4 boneless, skinless halibut fillets (6 oz. each)
2 tbsp. olive oil
1 can (13.5 oz.) unsweetened coconut milk
2 scallions, finely chopped (about 1/4 cup)
1 tbsp. finely chopped fresh lemongrass
1 tsp. lime zest, plus 1 tbsp. juice
1 tsp. grated peeled fresh ginger
1 tsp. grated or crushed garlic
4 cups chopped, stemmed kale (from 1 bunch)
Sliced red chil1, for garnish

Season the fish.
In nonstick skillet, cook the fish in oil over medium-high heat until flaky, 4 to 5 minutes per side. Transfer to plate.
In the same skillet, add coconut milk, scallions, lemongrass, lime zest and juice, ginger, and garlic; season.
Bring to simmer. Cover; cook until fragrant, about 2 minutes.
Add the kale. Cover; cook for about 1 minute. Arrange the fish on top of sauce.
Cover; cook until kale is tender and fish is heated through, 1 to 2 minutes.
Garnish with the chili.

Dairy-free · Fish · Gluten Free

Roasted Cod with Zucchini, Fennel & Onion

Belinda

Freshen up your dinner routine with this light and bright skillet supper
Recipe by Janet Taylor McCracken

Serves 4

1 bulb fennel, trimmed and thinly sliced, plus fronds reserved
1 onion, thinly sliced
1 medium zucchini, sliced
2 tbsp. olive oil
1/2 cup white wine
1 cup vegetable stock
1 tbsp. chopped fresh oregano
4 cod or halibut fillets (5 oz. each)
1 baguette, warmed

In large ovenproof skillet, toss sliced fennel, onion, and zucchini in oil; season.
Broil, stirring once, until browned in spots, about 10 minutes.
Stir in wine, stock, and oregano. Place fish on top; season. Broil until fish is just opaque in center, about 7 minutes. Top with fennel fronds; season.
Serve with baguette.

Asian flavors · Dairy-free · Fish

Miso-Ginger Marinated Grilled Salmon

Belinda

This is a lovely, easy recipe from Bobby Flay.

I had two salmon fillets in the fridge and googled “Miso marinated salmon” and up popped this gem!
If you want the salmon a little sweeter, you can add 1/4 cup brown sugar, and 1/4 cup sake to the marinade. That too is lovely.
This is also lovely with many other thicker fish like black cod or Chilean sea bass

Just a note, Bobby says to marinate the salmon for 30 mins, but I marinated mine for 8-9 hours and it was divine.

Serves 4

1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
1/4 cup sake (optional)
1/4 cup brown sugar (optional)
2 tbsp unseasoned rice vinegar
2 to 3 tbsp soy sauce
2 tbsp minced green onions
1 1/2 tbsp minced fresh ginger
4 tsp toasted sesame oil
4 salmon fillets, 8 oz each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional

Whisk together the miso, mirin, vinegar, soy sauce, (brown sugar and sake, if using) green onions, ginger, and sesame oil in a small bowl.
Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes (I actually marinated mine for 8 hours and it was gorgeous) in the refrigerator.

Personally, I roast the fish, skin-side down in the oven at 350 for about 20 mins max but Bobby Flay uses this method below:

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes.

Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.
Drizzle with a little yuzu juice, if desired, and serve.

Asian flavors · Dairy-free · Fish · Gluten Free

Vietnamese caramel salmon

Belinda

This is a wonderful, tasty and low calorie dish by Melissa Clark

“Here, I’ve replaced the more traditional catfish with salmon, which has a rich succulence that can stand up to the ginger, chiles, and black pepper. And by using brown sugar instead of making my own caramel, I’ve also hastened the process so that the whole thing is ready in less than thirty minutes. The salmon still has time to absorb all the intense flavors of the caramel, but it doesn’t overcook, staying firm but tender. Serve this with some kind of rice as a gentle foil for all the rich spiciness on the plate.

Serves 4

4 skin-on salmon fillets, preferably center-cut pieces (6 to 8 ounces each)
1 tbsp coconut or extra-virgin olive oil
Fine sea salt to taste
1/3 cup packed light brown sugar
3 tbsp Asian fish sauce
2 tbsp soy sauce
1 tsp grated peeled fresh ginger
Finely grated zest of 1 lime
Juice of 1/2 lime
1/2 tsp freshly ground black pepper

Sliced scallions (white and green parts), for garnish
Thinly sliced jalapeño, for garnish
Fresh cilantro leaves, for garnish

Set an oven rack 6 inches from the heat source (usually the second rack position, not the one closest to the heat source), and turn on the broiler.

Brush the salmon fillets all over with the oil and season them lightly with salt.

In a 12-inch oven-safe skillet set over medium-high heat, combine the brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, black pepper, and 1 tablespoon of water. Bring to a simmer.

Place the fish, skin-side up, in the skillet. Reduce the heat to low and simmer, without moving it, until the fish is cooked through halfway, 4 to 6 minutes.

Spoon the pan juices over the fish and transfer the skillet to the oven. Broil until the fish is just cooked through and the skin is caramelized in spots, 2 to 5 minutes for medium rare, depending upon the thickness of the fish (thicker ones will take longer).

Transfer the fish to a serving plate and garnish it with scallions, jalapeños, and cilantro. Drizzle with the pan sauce, and serve.

Asian flavors · Dairy-free · Do-ahead · Fish

Miso glazed Chilean sea bass (or cod)

Belinda

This recipe produces the most beautiful, elegant, buttery,
sweet fish I have ever had. You will LOVE it!

1/3 cup mirin (Japanese seasoned rice wine)
1/3 cup sake
3 tbsp dark (preferably) soy sauce
1/4 cup packed brown sugar
1/3 cup white miso paste
1/4 orange marmalade (optional)

4 x (6-7 oz) fillets fresh Chilean sea bass, about 1 inch thick
2 tbsp chopped green onion

Turn oven to 400F

Start marinating the fish the night before.
Whisk together the sake, mirin, soy sauce, brown sugar, miso paste and marmalade (if using) in a bowl to make the marinade. Place the sea bass fillets in a sealable plastic bag and pour the marinade into the bag.
Chill in the refrigerator overnight, turning in the plastic bag occasionally.
Remove the fillets from the bag, discarding the liquid and dabbing the fish lightly with kitchen towel to remove excess marinade.
Arrange the fillets on a greased baking sheet and lightly sprinkle a little oil over the tops of the fish.
Roast for about 15 minutes or until it starts to flake when you put a fork into it
Sprinkle with the chopped green onions and serve.

Dairy-free · Fish · Grains · Salad

Chickpea, farro and shrimp bowl

Belinda

Bright, flavor-packed Mediterranean chickpea and farro salad with fresh veggies, herbs and a zippy citrus and olive oil dressing. You can add shrimp as instructed here or serve vegan. Lemon chicken is another great option to add.

2 1/2 cup/345 g cooked farro (you’ll start with 1 cup dry and cook according to package, see recipe notes)
2 cups/330 g cooked chickpeas, drained and rinsed (canned chickpeas are fine)
10 oz/283.495 g cherry tomatoes, halved (I used different color tomatoes)
1 English cucumber, diced
2 green onions, trimmed and chopped (both white and green parts)
1 large handful fresh parsley, chopped
15 mint leaves, chopped

For the shrimp
1 lb/453.592 g large shrimp, peeled and deviened
Kosher salt
Black pepper
Extra virgin olive oil (I used Greek Early Harvest)

For the salad dressing
Juice of 1 lemon
5 tbsp/ approx 75 ml extra virgin olive oil
Kosher salt
Black pepper
2 tsp/202 g dried oregano
1/2 tsp/ 1.01 g ground cumin (I roast my own)
1/2 tsp/1.03 g sumac

In a small bowl or mason jar, add the dressing ingredients (lemon juice, olive oil, salt, pepper, oregano, cumin, and sumac.) Whisk well, or close the mason jar and shake until well-combined.

In a large salad bowl, combine cooked farro with the chickpeas and remaining salad ingredients (cherry tomatoes, cucumbers, green onion, parsley, and mint leaves).

Pour the majority of the dressing on top of the salad, toss to combine (leave a bit of the dressing, like 3 tbsp or so for the shrimp.) Set aside to allow flavors to meld.

To make the shrimp. Place the uncooked shrimp in a bowl, pat dry with some paper towels. Season with salt and pepper. Drizzle extra virgin olive oil and toss to coat.
Heat a skillet or griddle over high heat. Add the shrimp and cook on one side till they start to turn pink, turn over and cook on both sides (4 to 5 minutes in total.) Turn heat off and add the remaining 3 tbsp of dressing to the hot shrimp, toss to coat.

To serve, transfer the farro salad to a serving platter or individual serving bowls. Add shrimp on top.

Cook’s Tip for How to Cook Farro: You can cook farro a couple days in advance and keep in the fridge in a tight-lid glass container. Start with 1 cup dry farro combined with 3 cups of water and a good pinch of salt. Bring to a boil, then lower heat to medium-low. Cover and cook for about 30 minutes. Cooked farro will keep a pleasantly chewy bite.

Appetizers · Asian flavors · Fish · Gluten Free

Scallops with Thai-scented pea puree

Belinda

Recipe from Nigella Lawson

“I love the bouncy sweetness of scallops and, although you might think the equal sweetness of the peas would be too much alongside, the deep flavor of cilantro and chili and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.

Serves: 2

1 lb frozen petits pois
1 tbsp green Thai curry paste (or less if you don’t want too much heat)
⅓ cup creme fraiche
Kosher salt (to taste)
2 tsp peanut oil (or other flavorless oil)
2 tsp butter
6 large scallops (preferably diver caught) (or 10-12 small ones)
juice of 1 lime
2 tbsp chopped cilantro (or Thai basil)

Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the crème fraîche. Season to taste with salt and perhaps add more curry paste, depending how strong it is.

Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.

Lift the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. stir to mix well and pick up every scrap of flavor, then pour this over the scallops on each plate.
Dish up the pea purée alongside the scallops, and sprinkle with the chopped cilantro or Thai basil.

Serve with another wedge of lime, if you feel like it.

Asian flavors · Curry · Dairy-free · Fish · Gluten Free

Easy salmon coconut curry

Belinda

Salmon coconut curry is an easy weeknight dinner bowl that’s on the table in less than 30 minutes. We’re talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger.

Serves 4

3 Tbsp vegetable oil
1 medium onion, peeled, halved, and sliced
4 cloves garlic, minced
1 Tbsp minced fresh ginger (more to taste)
1 Tbsp Thai red curry paste
1/2 tsp powdered turmeric
1 Serrano pepper, thinly sliced into rounds
15 ounce can full fat coconut milk
fresh lime juice, to taste
sea salt to taste
1 lb salmon fillet, cut into large chunks (or you can do smaller chunks if you prefer)
3 handfuls of fresh clean spinach leaves

Garnish
lots of fresh cilantro
lime wedges

Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteing for a few more minutes, stirring almost constantly.
Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.

Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn’t take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
Check the seasoning again, and serve the curry over hot rice

Make ahead instructions:
The sauce can be made a day in advance. Don’t add the fresh cilantro until ready to serve.

Asian flavors · Dairy-free · Do-ahead · Fish · Gluten Free

Chilean Sea Bass Recipe with Asian Glaze and Sesame Spinach

Belinda

This is quite simply the most sophisticated fish dinner you could make, that happens to also be ready in 30 minutes. Although a pricey piece of fish, it’s one of our favorites, as the flesh is so buttery and meaty.
The recipe is made with a filet served atop wilted sesame spinach and drizzled with a spicy, sour sweet Vietnamese inspired sauce. Gluten-Free and Dairy-Free.
Recipe from food blog, “Avocado Pesto”

Servings: 4

1 pound Chilean sea bass fillet cut into four 3/4 inch thick pieces
1/2 – 1 tsp fish sauce
splash of lemon juice
salt/pepper to taste
1 tsp avocado oil

For the sauce:
2 tbsp lime juice
1 tbsp minced ginger
2 tbsp fish sauce
2 tbsp rice vinegar
1/2 tbsp maple syrup
1 tsp sesame oil
1 tbsp olive oil
1-2 tbsp thai chili garlic sauce sambal olek (or Paleo Chef Sriracha)

For the spinach:
10 oz spinach
1 tsp sesame oil
1-2 tsp sesame seeds

Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides (optional)

Heat a cast iron or heavy non-stick skillet over high heat until almost smoking. Reduce the heat to medium high and add 1 teaspoon avocado oil. When hot add sea bass fillets, in a single layer. Cook for 4-6 minutes per side (without touching them) until browned and cooked through.

In a small bowl whisk together the sauce ingredients – lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil and sambal olek. Whisk until smooth.
Remove the cooked fish and set aside. In the same pan cook the spinach in 1 teaspoon sesame oil until just wilted — about 1 minute.

To plate, first divide spinach onto four plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.

Asian flavors · Curry · Fish · Soup · Whole30 compliant

Clams steamed in spicy coconut-lime broth

Belinda

A lovely simple summer recipe with so much flavor. You can also use mussels and serve it with simple white rice.

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Serves 4
1 14oz (398ml) can unsweetened full fat coconut milk
1/2 cup (120ml) canned or bottle clam nectar/juice
1 cup (240ml) canned plum tomatoes, well drained and finely diced
1 tbsp fresh cilantro leaves
3 scallions, thinly sliced
1 tbsp fresh ginger, grated
1/2 tsp turmeric
1 jalapeno pepper, finely chopped
2 tbsp (30ml) freshly squeezed lime juice
1 lime, thinly sliced
3/bs (1.4kg) fresh manilla clams, scrubbed

In a large pot combine all the ingredients except the clams.
Bring to a boil and add the clams.
Cover and cook until the clams open, shaking the pot occasionally.
Ladle the clams and broth into heated bowls and serve with crusty bread for soaking up all the juices