Posts Tagged ‘Fish’

Welcome back for another edition of Tasty Tuesday! Today I am featuring marinated tuna steaks. The flavors of the marinade made for a lovely fish dish. It is easy to make. Total time with preparation and cooking is 40 minutes. Are you ready to head into the kitchen?

2 – 1″ thick tuna steaks, 8 ounces each

Tuna Steaks

Tuna Steaks

1/4 cup of fresh squeezed orange juice
1/4 cup of low sodium soy sauce
2 TBS extra virgin olive oil
1 TBS fresh squeezed lemon juice
1 TBS dried parsley flakes
2 cloves of garlic, finely chopped
1/4 tsp dried oregano, crushed
5 twists of fresh ground pepper

Take out your tuna steaks and place them in a zipper bag. Then in a measuring cup, add the remaining ingredients. Stir well to combine.



Pour this over the tuna, seal the bag, and shake it to get the tuna well coated with the marinade.
Marinating tuna steaks

Marinating tuna steaks

Place this back in the refrigerator.

After 30 minutes take out the tuna. In a glass baking pan, add the tuna and the marinade.

Ready to bake

Ready to bake

Bake these at 350 for 5 minutes a side. Turning the steaks after 5 minutes, spoon some of the pan juices over the steaks.
Midway through cooking

Midway through cooking

Here it is when it is done.

A perfectly cooked tuna steak

A perfectly cooked tuna steak

You want to have pink in the middle of your tuna steak, otherwise you will end up with a tough piece of fish.

Very tasty steaks! While these were very good, I think that the best way to cook these would be over a grill. Let me know if you try this recipe. Have a great week and stay tuned for another amazing recipe next week!

Be well… ^..^

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We are back for another edition of Tasty Tuesday! How about some fish? Today we head into the kitchen to have some fun with Tuna! If you have not had this fish before, let me tell you it is reminiscent of steak! Here is a preview…



So, let’s head into the kitchen and see what we can do with this fish. This recipe is for two, and takes 45 minutes for preparation and 6 minutes to cook.

2 tuna steaks
6 cloves of garlic, chopped finely
1 TBS lemon pepper
1 TBS Old Bay Seasoning
1 TBS extra virgin olive oil
1 TBS dried parsley (two if you use fresh)
1 TBS lemon juice



Take the tuna steaks out of the refrigerator and set aside. Take the remaining ingredients and add them to a food processor. Run this until the ingredients are well blended.

Blend the ingredients

Blend the ingredients

Rub all sides of the fish with the blended seasonings.

The fish is rubbed and sits waiting

The fish is rubbed and sits waiting

Now let this sit for 30 minutes. Then, heat the oven to 350 degrees. Add the fish to a baking pan and bake 3 minutes per side for a total cooking time of 6 minutes. If you cook the fish any longer than this is will be tough and chewy.

Plate up the fish with your choice of vegetable, and a starch. I served this with buttered Lima beans and jasmine rice with parsley.

Serve up the tuna!

Serve up the tuna!

Well that’s it for this edition of Tasty Tuesday! Thanks for stopping by, and stay tuned for another easy dish next week! Be well… ^..^

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Easy Baked Cod

I just had to try the new Meyer Lemon Extra Virgin Olive Oil that I bought at Mia Sorella down in El Dorado Hills. In case you missed that post here is the link: Mia Sorella – Gold in the Foothills I want to try this oil with chicken, but not having any I had to use fish that I had in the freezer, and the fish? Rock Cod, wild caught, from Alaska! Let’s head on into the kitchen, shall we?

1# rock cod filets
3 glugs Meyer Lemon Extra Virgin Olive Oil
4 shakes of Lemon Herb seasoning

This is so easy, so let’s jump in! Take the fish and rinse it and then pat it dry. Add the fish to a zipper bag, then add the olive oil and the herb seasoning.

Fish is marinating

Shake well to coat, and then stick it back in the refrigerator for about an hour. Take the fish out of the refrigerator about 1/2 hour before cooking so that it warms up a bit. Pre-heat oven to 350 degrees. Spray a baking pan with non-stick cooking spray and add the fish, top side down.

Fish added to baking pan

Bake for 8-10 minutes depending on the thickness of the fish, turn and bake another 8-10 minutes until the fish flakes. Remove from the oven. I served this fish over the “Tastes Like Pizza” vegetable blend, and tossed some of the veges over the top.

Dinner is served!

It was a wonderful combination! Tastes Like Pizza! Also, the olive oil? It was so good that we did not need additional lemon for this dish!

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I was perusing the meat counter at the grocery store yesterday, and my eyes drifted over to where the fish lay. I got very excited when I saw the brilliant orange of fresh wild caught salmon! I picked up a one pound filet to share with my husband, if he was lucky! Having just harvested from the vegetable garden, I also make a quick cucumber dish to go with this along with the requisite Jasmine rice.

1# filet of wild caught salmon, washed and scales removed
2 TBS butter
5 cloves of garlic
Lemon juice

1 large cucumber
White wine vinegar
Vegetable oil
1 slice of onion, finely chopped
Dill weed

In a skillet add the butter and the garlic. Heat and stir until the butter starts to brown. Once the butter browns add the salmon.

Salmon added to the pan

Then add a healthy splash of vermouth, and the juice of half a lemon. Cover and cook until the color changes half way up the salmon. Turn the salmon and cook for only two more minutes.

Turn the fish

Cover and let this sit for 5 minutes. The fish will continue to cook and after the five minutes it will be done to perfection.

While the butter is browning, slice the cucumbers and place in a bowl. Drizzle on equal parts of white wine vinegar and oil. Add a couple of shakes of dill weed and the onion, and stir to coat the cucumbers. Set this aside.

Plate the salmon and the cucumber and spoon on some of the rice!

Dinner is served!

And, dinner is served!

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Oven Fried Fish

After a hard day at work I wanted to make a dinner that was quick and easy, and I had taken fish out of the freezer. So, last night I whipped together a quick and easy oven fried fish dish! I served it up with the Trader Joe’s Mushroom Risotto.

4 tilapia filets
salt and pepper
2 eggs
seasoned bread crumbs
1/4 cup of butter
1/4 cup of shortening

Take the fish from the refrigerator and let this sit out while you prepare the flour mixture.

Tilapia filets

I do this in a ziplock bags as it easy and lessens the mess in the kitchen. Add the flour and salt and pepper to the bag. Shake. In another ziplock bag add the bread crumbs. Beat the eggs until well blended. In a baking pan add the butter and shortening. Take out a cooling rack and lay this over a piece of foil on the counter. Everything is ready to go.

Shake a piece of fish in the flour bag. Remove the fish shaking off the excess flour while still in the bag. Next dip the fish into the egg making sure that the entire surface of the fish is coated with the egg. Then drop the fish into the bread crumb bag and shake. Remove the fish from the bag shaking off the excess crumbs, and lay the fish on the cooling rack. Do this with the remaining pieces of fish until all are coated with the bread crumbs.

The breaded filets

Let this sit for a half hour. This ensures that the crumbs have “settled” on to the fish and will not come off easily.

After the half hour, turn the oven on to 350 degrees. While the oven is heating place the cooking pan into the oven so that the butter and shortening melt. When this has melted tilt the pan in several directions so that the butter and shortening are combined.

Melted butter and shortening

Then add the fish flat side up.

Fish added to the pan

Cook this for about 10 minutes, then turn.

Turn the fish

Cook another 10 minutes. During this time I started on the risotto. When the fish was done, so was the risotto.

Dinner is served!

Serve this with a bit of lemon and enjoy the wonderful gentle flavors of the fish! Oh, you can do this with any type of fish that you want. I usually use tilapia, but have also prepared this using rock cod, snapper, and sand dabs.  Enjoy!

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Looking for something different to do with fish? Here is a recipe from a friend from my much, much younger years! The type of fish is different, but the rest is what he taught me.

6 Tilapia filets
2 yellow wax peppers, seeded and chopped

Yellow wax peppers cut up

8 oz. baby bella mushrooms, sliced
8 oz. bean sprouts
White wine

Take the fish and wash and dry them. Place them in a baking pan. Cover half way with the wine.

Fish soaking in white wine

Let this sit for an hour. Mix the peppers, mushrooms and bean sprouts together.

Mixed up sprouts, mushrooms and peppers

Set aside until the fish has sat in the wine for at least an hour. Then place them over the fish.

Sprout mixture laid over the fish

Top with pats of butter. Bake in a 350 degree oven for about 30 minutes. Serve with rice. Please do click on this photo below and you will see one heck of an easy fish dish!

Dinner is served!

Now wasn’t that easy? And it tastes really good too!

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Want something different to do with salmon? Well, the other day while perusing one of my Mother’s old cookbooks, I came across her recipe for salmon croquettes tucked away between the well worn pages. Start this one earlier in the day so that you have time to let this sit and the flavors to permeate through the mixture before making the croquettes.

1 lb. fresh salmon, I am using Coho
4 cups of water
1 cup of Chardonnay
2 TBS Old Bay Seasoning
2 eggs, beaten
1 1/2 cups of Progresso garlic bread crumbs
1/2 onion chopped finely
3 green onions finely chopped
1 tsp dill weed
Dash of salt and a few grinds of pepper
1 1/2 TBS butter and extra virgin olive oil

Place the water, Chardonnay and the Old Bay Seasoning into a skillet. Heat this up to boiling.

Water, wine and Old Bay

While waiting for this to boil, wash off the fish and remove any fish scales that might be apparent. When the mixture boils, turn the heat down to low then add the fish with the pan, skin side down.

Add the salmon

Let the fish cook in the liquid for approximately 10 minutes.  Carefully remove this from the pan and place skin side up on a plate and let this cool. When cooled, slide off the skin and discard. On the salmon, you will notice a brown coloration under the skin.  I took most of that off too!  After this is done, flake the fish in a large mixing bowl. Then add the eggs, bread crumbs, the onion and green onion, dill weed and salt and pepper. Using your hands combine and then cover and let this sit in the refrigerator for an hour or more, so that the flavors meld together. Then using a 1/2 cup measuring cup, scoop into the mixture and form into patties, or the croquettes.

Croquettes are ready to cook

Lay each of these on a plate until ready to cook. While this recipe always served our family of five, if there are only two of you, allow two per person and freeze the rest. Next we will fry these up in butter and olive oil. Use about 1 1/2 TBS of butter and an equal amount of olive oil.

Croquettes starting to cook

Turn them over

When done drain on paper towel

Serve these with jasmine rice and a couple of slices of lemon! Don’t forget your green vegetable!

Dinner is served!


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I used to cook salmon using dill and lots of butter. But experimentation created this recipe which uses Vermouth and tarragon. The combination of the salmon with the tarragon and Vermouth is incredible! A squeeze of a home grown lemon is awesome!

1/2 of a Wild or Wild-Caught Salmon, filet, cut into four pieces, skin on one side
Vermouth, I like the Italian Vermouth
3 tsp. of dried tarragon, divided
1/4 pound of butter
1 homegrown lemon, large

Ingredients for the Salmon

Take the half of the salmon and rinse it and dry. Then cut this into quarters, and make sure that the sections are even. Place the fish skin side up in a baking dish. Drizzle the Vermouth over the fish until it is 1/4 of the way up the fish. Take the tarragon and put 1 1/2 tsp. into a mortar and crush the tarragon to aid in releasing the flavors. Sprinkle over the fish and then dot the center of each serving piece with 1 TBS of butter.

The salmon is ready for the oven

Let this sit while you get the rest of your dinner together, but do preheat your oven to 350 degrees.

Tonight I am having brussel sprouts with mine, and my husband is eating my least favorite vegetable: Lima Beans. I am also making Jasmine Rice with this dish as it is a lovely compliment of flavors.

The fish will take no more than 20 minutes to cook, so time your side dishes accordingly. One quarter of the way through, baste the fish. Then half way through the cooking time on the fish, remove the pan from the oven, turn the fish, and spoon some of the pan juices over the fish, but add a bit more Vermouth, not much, just a bit.

Turn the fish

Sprinkle with the rest of the crushed tarragon, and top again with 1 TBS of butter on each piece. Don’t worry about the butter and think that this is a fatty dish, at the end you will see that it is not. Put the pan back in the oven and bake about another 10 minutes. Again, baste the fish. By now the aromas in the house will be making the stomachs grumble, and the short wait is worth it!

Dinner is served!

Sit back and enjoy all the wonderful flavors!

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I am feeling a bit spicy and found some fish in the freezer, and what could be better than a spicy, easy to make, fish dinner?

4 Tilapia filets
2 TBS butter
1 TBS extra virgin olive oil
1 tsp. Hungarian paprika
1/4 tsp. black pepper
1/4 tsp. white pepper
1 tsp. each of onion and garlic powders
1 tsp. dried thyme leaves
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves

Wash the fish and dry with paper towel. Set aside. Melt the butter in a pan and stir in the olive oil until blended. Set aside.

Gather your spices

In a bowl mix the remaining ingredients until combined.

Spice Mixture

Brush the fish with the butter mixture and then dredge in the spice mix covering evenly.

Fish coated in butter oil mixture and then dredged in spices

Lay the fish on a foil lined baking sheet. You will have some of the butter mixture left over and will be using this shortly.

Now take out your cast iron pan and heat it up until a drop of water sizzles. Pour 1/2 the remaining butter mixture over the fish,

Drizzle the butter oil mixture on the fish

and place this side down in the cast iron pan. Cook this over high heat until the fish is browned. Pour the remaining butter mixture on the side of the fish that is facing up in the pan and turn the fish.

The fish has been flipped!

Cook until the fish is browned and begins to flake. Total cooking time is approximately 10 minutes.

I like to serve this with fresh broccoli mixed with fresh carrots and Jasmine rice.

Dinner is served!

Serve this with a Pinot Grigio!

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My husband, mother-in-law and I stopped by this restaurant in Prescott, AZ and we all ended up ordering Mahi-Mahi fish and chips. None of us had heard of using Mahi-Mahi for fish and chips. And, we were all glad we ordered it because it was fabulous!

What is Mahi-Mahi? “Coryphaena hippurus” is the scientific name. Its common name is dolphinfish. The Hawaiian named this fish Mahimahi which translated means very strong. In Mexico it is referred to as Dorado. While the common name includes the word dolphin, it is not related to Flipper.

Photo by Peter Mannarino

Pretty, isn’t it? This fish is firm and lean. It has a moist texture with mild sweet flavor. It is not a fishy tasting fish, and is really good fish for the fish and chips recipe below.

2 medium potatoes
Peanut oil
Chili flakes
Onion Powder
Salt and pepper
1# Mahi-Mahi
One egg
Dash of salt
2 Shakes of onion and garlic powder, each
1 Shake of cayenne pepper
1/2 bottle of stout beer
1 cup of flour,plus a bit to dip the fish into
Vegetable oil

Preheat your oven to 350 degrees. Then prepare your potatoes. Give them a good scrub and do not peel. Cut into french fry strips. Add to your mixing bowl. Add one glug of peanut oil. I use this as it can take the heat of the oven and does not smoke. Add a couple of shakes of chili flakes, onion powder, and salt and pepper. Using your hands mix together so that the potatoes have a good coating of oil and the spices. Lay these out on a foil lined cookie sheet that has been sprayed with a cooking spray. This will keep them from sticking. When the oven is hot, place the potatoes in the oven, second rack from the bottom, and set the timer for 25 minutes.

Potatoes ready for the oven

Next, take the fish, rinse it in cold water and then cut it into good size chunks. Set aside.

Fish is ready!

Now for the beer batter: Use really good stout beer in this recipe as the flavor really comes out in the final product. Take your egg and crack it into a mixing bowl. Using a whisk, whisk the egg extremely well. Next add the dash of salt, onion and garlic powder, cayenne pepper and beer and whisk again. Add the flour a bit at a time, and still use the whisk. This helps to incorporate the flour into the egg mixture without creating lumps. Once all the flour has been added it should look like this:

Beer batter is ready to use!

Add about two inches of oil to a deep frying pan and turn on the heat to medium high. Right about now your timer should be going off on the potatoes. Flip them over and set the timer again for another 25 minutes.

Test the oil with some of the beer batter by dropping a little into the heated oil. The batter should sink to the bottom and then float right up and the oil should start to bubble around the edges. Now take a piece of fish and dredge it in the flour, then drop it into your beer batter to coat. Add the fish carefully to the oil. Cook the fish in batches, keeping the cooked fish warm.

Frying fish

While your fish is cooking, prepare your lemon.

Can't you just smell this lemon?

The potatoes should be done just as you are removing the last of the fish from the oil then serve it up!

Dinner is served!

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