Wednesday, January 23, 2013

Fish Recipes

Thawed tilapia.  What to do with it for dinner?  Yowza -- I hit the jackpot with an online recipe.  I used 2# of fish and cooked it in two 10" skillets.  It's quick, easy, healthy, and so delicious that I'm wishing I could make it again tomorrow!

To start, grab a pint of canned tomatoes and drain the juice off for some other use; or chop a few tomatoes.  Chop a couple of onions too.  Then sprinkle a spice mix on both sides of the fillets.  (I used Emeril's Essence.  Next time I'll reserve Maggie's fillets to be seasoned with salt and pepper only.)  Heat 2-3 tablespoons of olive oil in each skillet.  Cook fillets in the hot oil for about 45-60 seconds per side. Gently lift fillets and toss the onions and tomatoes underneath.  Lower heat to low-medium, cover skillets, and cook for about 3 minutes.  Pour in enough coconut milk to make a nice sauce (about 1 cup per skillet), heat through until fish flakes and sauce is somewhat thickened and, well, saucy.  Serve over a small amount of rice.

Our other fave fish recipe is for salmon.  Meghan turned us onto this.  For each 4-oz salmon fillet, you'll combine about 1/2 Tbsp each of butter and mustard with 1 tsp of honey.  In another bowl you'll combine 1.5 Tbsp each of bread crumbs and finely chopped pecans with 1/2 tsp chopped fresh parsley.  Salt & pepper the fillet; brush with honey-mustard; sprinkle with bread crumbs & pecans.  Bake at 400 for about 10 minutes or until fish tests done by flaking it with a fork. 

I also want to try another of Meghan's recipes.  My only problem with this one is thinking ahead far enough to do the marinating. 

1 comment:

  1. Hey, hey! Shout-out to Meghan's blog! The marinated salmon is the only kind we eat anymore. It's so good. And here, fresh salmon is about $5-6/lb. Fresh salmon is 100x better than frozen. Like buttah.