Fish

Fish Recipes

Grilled Salmon Salad with Mixed Baby Greens

Grilled Salmon Salad with mixed baby greens. A salad everyone will enjoy!

Filet of Salmon put fresh herbs on it, and some lime juice
Grill salmon
1 ½ cups of mixed baby greens
Corn
Black beans
Greens beans

And any other veggies that sound good.
Dressing :
Use the recipe for the cilantro – lime vinaigrette for a delicious touch

Tuna Salad

This will make a quick meal for any family, topped over some lettuce.

1 can of tuna (in water)
1/8 cup of onion
½ stalk of celery
1 tbsp of Vegenaise (or more until desired consistency)

If you want to get adventurous try some different seasonings below.
Optional Seasonings:

Salt & Pepper
Old Bay Seasoning
Curry

Carla's Famous Fish Tacos with Chili Lime Sauce

(feeds a family of 4)

Ingredients:

4 Tilapia Filets (or fish of choice) seasoned with Blackened Seasoning
Corn or Whole Wheat Tortillas
Shredded Cabbage
Salsa
Chili Lime Sauce (recipe below)

Directions:

Grill or Bake Fish until white and flaky
Warm tortillas
Assemble tacos. Fish, cabbage salsa and top it off with the chili lime sauce

½ cup of Vegenaise
1 tbsp lime juice
1tsp Chili powder
¼ tsp Garlic Powder
Salt and Pepper to taste
Mix together and enjoy!

Fried Rice with Shrimp

This is a delicious, light dinner filled with vegetables. To make it more filling, add an extra side dish of vegetables and serve it over the rice. Be creative too; add different vegetables or use chicken instead of shrimp. Find your favorite way to serve it. Don’t forget to try and use organic vegetables and grains when possible.

Ingredients:

1 cup baby carrots, chopped
2 small zucchini, chopped
1 small onion, chopped
1 can water chestnuts, sliced
½ cup, frozen peas
1-2 cups small frozen, deveined shrimp (rinsed in cold water)
½ – 1 tsp tamari (Bragg’s, if you want to do wheat free)
2-3 tbsp safflower oil
1-3 tbsp on Yari teriyaki sauce
1 cup short grain brown rice
2 cups chicken stock

First get the rice started. Rinse the rice and put in medium sauce pan with chicken stock. Bring to boil and then simmer, covered for 40-50 minutes. When rice is almost done, heat a tbsp of oil on med heat in wok or large frying pan. Add carrots and sauté. Once carrots start to soften, add zucchini and onion. Once vegetables start to soften, add tamari and a little more oil. Next add peas and water chestnuts. Sauté a few more minutes and add a little more oil, the teriyaki sauce and rice. Stir around over heat for a few minutes. Once everything looks evenly coated, remove from heat and serve.

Prep time: 10 minutes
Cook time: 60 minutes
Serves: 4

White Fish with Red Pepper-Basil Sauce

This recipe works with a light, white fish. The sauce is the finishing touch and it also tastes great poured over some brown jasmine rice. Serve with some steamed broccoli or roasted asparagus and a salad.

Ingredients:

Red Pepper-Basil Sauce

2 red bell peppers, seeded and stem removed
1 tablespoon lemon juice
1-2 cloves garlic, crushed
2 tablespoons olive oil
¼ teaspoon sea salt
1-2 tablespoons fresh basil, finely chopped

Fish Seasoning

4 5-6 ounce fillets of tilapia or other white fish
2 teaspoon ground cumin
2 teaspoon sweet paprika
Sea salt to taste
Juice of half a lemon

To make the sauce, combine pepper, lemon juice and garlic in a food processor. Pour in olive oil while blade is running. Add in basil and give it one more swirl around. Season with sea salt. Put sauce in a bowl and let stand at room temperature until ready to serve (up to 2 hours) or refrigerate up to one day and remove 1 hour before serving. Season the fish by squeezing lemon juice over them and sprinkling with cumin, sweet paprika and sea salt. Cook fish however you prefer (pan-fry, broil, and grill). Put fish on plate and pour sauce over it.

Prep time: 10 minutes
Cook time: varies
Makes: 4 servings

Grilled Mahi Mahi with Pineapple Salsa

Mahi is a white fish that is tender and grills nicely. Top it with the pineapple salsa and grill some vegetables and you have a nice summer meal.

Ingredients:

2-4 mahi fillets
Juice of a lemon
¼ cup safflower or sunflower oil
1 tsp sea salt
1 tsp ginger
½ a pineapple, chopped in small chunks
½ a jalapeno, seeds removed and chopped
1 small red onion, grilled and chopped
¼ cup cilantro, chopped
Juice of one lime
Sea salt to taste

Marinade:

Whisk together the lemon juice, oil, sea salt and ginger and pour over the fillets. Refrigerate for 20-30 minutes. While the fish marinates, preheat the grill and prepare the salsa. Combine the pineapple, jalapeno, cilantro and juice of one lime in a small bowl. Add sea salt to taste. When grill is heated, grill the onion and fish. Chop onion and add to salsa. Grill fish over medium heat for 7-9 minutes per side. Top with pineapple salsa and serve.

Makes: 2-6 servings
Preparation time: 35 minutes
Cook time: 15-20 minutes

Blackened Tilapia

This seasoning could actually be used on any light, white fish. It is very flavorful. You can eat the fish over some brown rice with vegetables or put the fish on a whole grain bun with lettuce and tomato for a tasty sandwich.

Ingredients:

2 fillets of wild caught tilapia
Ground Cumin
Sweet Paprika
Garlic Powder
Sea Salt
Cayenne Pepper
Earth Balance or butter

Melt 2 tablespoons of earth balance or butter in a pan over medium high heat. Once butter or earth balance is melted, place fish in pan. Sprinkle ground cumin over the fish so there is a visible brown layer (about 1-2 teaspoons). Next sprinkle sweet paprika over fish so there is a reddish hue (about 1-2 teaspoons). Then sprinkle the garlic powder (about ½ – 1 teaspoon). And sea salt to taste and just a dash of cayenne. After 5-7 minutes, add a little more earth balance and butter and flip the fish. Repeat seasoning on this side. After 5-7 minutes, add a little more earth balance and flip for about 2 more minutes. When fish flakes easily with a fork, it is done. Scoop out of pan and serve.

Prep and Cook time: 20 minutes
Makes: 2-4 servings

Pesto Salmon

Pesto makes a nice crust on the salmon, when you broil it. So this salmon has a crisp texture on top and a moist, flavorful fish inside. Pair it with a grain and two vegetables for a complete dinner.

Ingredients:

1-2 lbs of salmon fillets
2 medium garlic cloves
2 tablespoons pine nuts
2 cups fresh basil leaves
¼ cup extra-virgin olive oil
Sea salt to taste

Prepare pesto by dropping garlic through hole of a food processor while the blade is running. Add pine nuts and process until finely chopped. Next add basil and process until finely chopped. Drizzle in olive oil until a thick paste forms. Season with sea salt. Place salmon on broil pan skin side down and cover top with a layer of pesto. Broil for 15 – 20 minutes. Fish should come off the skin easily and flake with a fork when done.

Preparation time: 5 minutes
Cook time: 15-20 minutes
Serves: 4-6 (4-ounce servings)

BBQ Salmon

This is a flavorful salmon with a kick. Serve it with mashed sweet potatoes or white potatoes and some green vegetables for a complete and satisfying meal.

Ingredients:

1-2 lbs skinless, salmon fillets
1-2 tsp safflower oil
½ cup ketchup or tomato paste (use a little water to loosen paste)
2 tsp yellow mustard
1 tsp sweet paprika
1 tsp garlic powder
¼ tsp turmeric
A couple of shakes of hot sauce or a dash of cayenne
A squirt of honey or maple syrup
Sea salt to taste
3-4 scallions, chopped

Heat up the grill. Combine ketchup, mustard, paprika, garlic, turmeric, hot sauce, honey and sea salt in a small bowl. Rub a little oil on each side of fish and sprinkle a little sea salt. Reserve some BBQ sauce to top fish with at the end of cooking. Place fish on grill and baste one side with BBQ sauce. Cooking time is about 10 minutes per inch of thickness. Turn fish over and baste other side. Cook for about 4-7 minutes more. Remove fish from grill and add more BBQ sauce to the top and sprinkle with scallions.

Preparation time: 5-10 minutes
Cook time: 10-15 minutes
Makes: 4-6 (4-ounce servings)

Tilapia Fish Packets

This is a flavorful way to cook whitefish, such as tilapia. You can vary recipe by adding different vegetables to packet. Make it a well balanced meal by serving it over brown rice with a side salad.

Ingredients:

1 medium onion, sliced
1 red bell pepper, sliced
1 large zucchini, sliced
1 garlic clove, minced
½ jalapeno, finely chopped and seeded
1 teaspoon grated ginger (optional)
1 tomato, diced (optional)
Juice of ½ a lemon
4 tilapia fillets (about 4 ounces each) or other firm whitefish
3 tablespoons Sunflower or Safflower oil
¼ teaspoon salt
1/8 teaspoon ground black pepper
12 pimento-stuffed green olive, sliced

Either prepare grill for cooking at medium temperature or preheat oven to 450 degrees. Place the onion, pepper, zucchini, jalapeno, ginger and tomato into a bowl. Add oil, lemon juice, salt and pepper and toss. Cut four 18 x 12-inch pieces of heavy duty aluminum foil. Spoon an eighth of the mixture onto a foil square, place a piece of fish on top and add another eighth of the mixture on top. Top mixture with three of the sliced olives. Fold foil over fish and vegetables; double fold to seal, leaving room for steam inside. Place packets on grid of grill or on oven rack. Grill for 18-22 minutes or bake for 35-45 minutes or until fish flakes easily with a fork. Remove from grill oven with tongs. Open packets carefully to allow steam to escape and keep juices from spilling out.

Preparation time: 50-60 minutes
Serves 4