Archive for the Fish Category
Posted on April 29, 2011 by admin
Ingredients
Serves 4
* 4 skinless 6-oz. halibut fillets
* Kosher salt
* Freshly ground black pepper
* 1 yellow squash
* 1 pint cherry tomatoes
* 1/4 cup pitted oil-cured black olives
* 2 whole sprigs fresh thyme
* 2 tablespoons extra-virgin olive oil
Directions
1. Preheat oven to 375 degrees. Lightly season the halibut fillets on both sides with salt and pepper. Cut 4 pieces of parchment paper (12 by 16 inches each) and lay them on a clean work surface. Fold each in half crosswise, making a crease in the middle, then open and lay flat.
2. Cut yellow squash into julienned strips and divide among parchment rectangles, mounding on one side of the fold. Season with salt and pepper. Lay a piece of halibut on top of each pile of squash. Divide the cherry tomatoes (sliced in half, if large) and olives between the four piles and top each pile with thyme. Drizzle each with oil.
3. Starting in one corner, fold each packet into a half-moon and seal well. Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 to 14 minutes. To serve, place each packet on a plate and cut open with kitchen shears at the table.
{Source: http://www.wholeliving.com/recipe/halibut-squash-tomatoes-and-olives}
Posted on December 2, 2010 by admin
Foil Baked Tilapia
Ingredients:
4 tilapia fillets, fresh or thawed from frozen
2 bell peppers, sliced (I used one green and one yellow – red would be great too)
2 green onions, sliced thin
1 garlic clove, finely chopped
Dried cajun seasoning
Butter or olive oil
Freshly ground pepper, to taste
4 sheets of foil
Directions:
Preheat oven to 400 degrees.
Slice two bell peppers into thin strips.
Slice green onions.
Place four pieces of foil onto a large baking sheet. Place 1/8th of the sliced bell peppers in the middle of each piece of foil. Place tilapia on top of bell peppers.
Moderately season tilapia with dried cajun seasoning.
Place 1/4 of the garlic and green onions on top of fish as well as the remaining bell peppers. Drizzle with olive oil or add a small pat of butter. Add freshly ground pepper, to taste.
Fold up each piece of foil around the fish and pepper mixture. Place in oven and bake for 20 minutes.
Fish is done when it flakes easily with a fork.
Serve fish on top of whole grain wild rice. Make sure to pour all of the remaining juice from the foil packets over the fish. Enjoy!
via http://thecottagehome.blogspot.com/.
Posted on August 11, 2010 by admin
Can you tell I am so craving for fish. Should I pay Cyma a visit to get my fish fix?
Chili-Rubbed Tilapia with Cilantro Lime Rice
The fish:
* 2 tablespoons chili powder
* 1/2 teaspoon garlic, powder
* 1/4 teaspoon salt
* 1 pound tilapia, Pacific sole or other firm white fish fillets
* 2 tablespoons extra-virgin olive oil
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total.
The rice:
* 1 Tbsp. olive oil
* 1 cup basmati rice
* 1 1/2 cups chicken broth
* 2 to 3 cloves garlic, minced
* 2 Tbsp. fresh lime juice
* zest from one lime
* 1/2 cup cilantro, chopped
* 1 tsp. salt
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
According to Eating Well, the fish eaten with just a vegetable is all of 210 calories per serving.
~via http://lacuisine.tumblr.com/.
Posted on August 11, 2010 by admin
Ever since I tried the wood-grilled {I forgot the term for this type of grill.} fish from Cyma, I always order it whenever we eat there. I so love the very simple and clean flavor of it. Just butter and lemon and maybe some herbs and it’s heaven for me. I came across this grilled fish fillet from Simplebites.net. I hope to try this one day.
Lemon Dill Grilled Fish Fillets
4 fish fillets, cleaned
1 lemon
1 tablespoon kosher salt
1 tablespoon dry dill
Pepper to taste
Olive oil or butter
4 foil sheets
Lightly grease bottom of foil sheets with olive oil or butter. Place the fish fillet on top and sprinkle each with ΒΌ of the salt and dill and pepper as desired. Slice half the lemon into rings. Squeeze the juice from the other half of the lemon over the top of the fish. Place two rings over each fish and drizzle with olive oil or add a small pat of butter. Fold in sides and roll tightly to seal the packet.
Place the packet over smoldering white coals for 3 minutes. Flip and continue cooking for 3 more minutes. Remove from the fire and allow to sit for at least 5 minutes before eating.
