Tag Archives: fish

Salmon in a Garlicky Tomato Sauce

14 Jun

Adapted from Bev Cooks

I modified this recipe slightly, by revving up the tomato paste, cutting out much of the oil to keep it a little healthier and reducing the spice level for my boyfriend.  We loved it!

1 Tbsp caraway seeds
2 salmon fillets
5 cloves garlic, peeled and roughly chopped
1 serrano chile, seeded
3 fistful of cilantro, chopped
2 Tbsp tomato paste
lemon juice
salt and pepper
flour for dredging

Preheat a cast iron skillet with a little oil.

Season the fish filets with salt and pepper and dredge in flour, dusting off the excess.

Place the fish into the hot pan to brown on both sides.

In the meantime, in a small hand-held blender or food processor, add the caraway seeds, garlic,  some paprika, some sugar, some lemon juice, the serrano chile, tomato paste and enough water so that you can blend them all together.

When the fish is done remove them from the pan and set aside.  Add this spice mixture to the pan.  Add water so that it is the right consistency to boil a little (but don’t add too much water).

Boil the mix to cook the garlic, for about 3 minutes.

Add the salmon back into the mixture and finish cooking the salmon, for about another 5-6 minutes.

Sprinkle the cilantro over the fish and sauce.

Serve with rice.


Baked Salmon with Cranberry Almond Wild Rice

19 Oct

Sorry for the poor photo quality.  I was lazy.

For the salmon:

soy sauce
garlic (fresh or powder)
fresh or ground ginger
brown sugar
sesame seeds

Preheat the oven to 350 degrees.

Place the salmon in an olive-oil coated baking dish.

To each salmon add a little soy sauce.

Sprinkle on the cayenne, garlic and ginger (if fresh just spread it on).

Add on some brown sugar (if you like it sweeter add more, if not, add less.  I added about a tablespoon per filet).

Sprinkle on the sesame seeds.

Bake for about 15 minutes or until cooked through, depending on the size of the fish.

For the rice:

wild rice/brown rice mix
broth (vegetable or chicken)
dried cranberries
almonds, chopped
frozen peas
salt and pepper

Cook the rice in the broth according to the directions, but add the frozen peas in at the last minute so hat they barely cook.

When cooked, mix in as much cranberries and chopped almonds as you’d like.

Add the salt and pepper to taste.

Tilapia with Tomato and Caper Sauce

19 Oct

tomato paste
white cooking wine
salt and pepper

In a large saute pan, ad a 2:1 ratio of cooking wine to tomato paste.  Add in as many capers as you’d like, and some salt and pepper to taste.

Let simmer for about 5 minutes.

After 5 minutes, add in your fish.  Let cook (with the sauce bubbling) on each side about 5 minutes, or until cooked through and flaky.

I served this over mashed potatoes with garlic-lemon sauteed kale.  Yum!

Cajun Fish Tacos

16 Sep

Cajun Fish Tacos

**Serves 2, or makes about 6 tacos**

2 tilapia filets, about 1/4 pound each
small tortillas (I used a corn/wheat mix tortilla brand)
Cajun seasoning mix
juice from 1/2 a lemon
1 shallot, diced
2 cloves garlic, diced
hot sauce – I used smoked chipotle Tabasco)
garnishes:  corn, green onion, sour cream, chopped cabbage or coleslaw

Marinate the fish filets in the seasoning mix in the fridge for about an hour.

In a heated skillet sprayed with olive oil, cook the garlic and shallot for about 30 seconds, or until fragrant.

Add these to the sour cream, along with the hot sauce (to taste).  Mix well and set aside.

In the same skillet, cook the fish for about 3 minutes on each side.  Before flipping them, add the lemon juice to the pan.

When done, cut the fit to the desired size for the tacos.  Add everything to the tortillas, and add more lemon juice before eating.

*These tacos are best with something crunchy in them, like chopped cabbage/coleslaw (which I did not do but will for the next time I make these).