Category: Fish

Fish

Zesty Shrimp and Avocado Rice Bowls with Cilantro Lime Sauce

cathysmahaLeave a comment

Zesty Shrimp and Avocado Rice Bowls are so easy to make and absolutely delicious. After making it, I’ll experiment by adding other ingredients such as cucumber, shredded carrot and perhaps mango. This is a great

Zesty Shrimp and Avocado Rice Bowls with Cilantro Lime Sauce

INGREDIENTS:
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste
  • 2 cups cooked rice (white or brown)
  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup chopped Cilantro
  • optional: 1/2 cup shredded carrots, cucumber or mango
  • Cilantro Lime Sauce:
    • 1/2 cup sour cream or Greek yogurt
    • 1/4 cup chopped cilantro
    • 2 tablespoons fresh lime juice
    • 1 tablespoon water
    • 1/4 teaspoon salt
    • Pinch of black pepper
DIRECTIONS:
  1. Prepare the shrimp: In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt and pepper.
  2. Start cooking the rice. 1 cup rice and 2 cups water.
  3. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
  4. Make the cilantro lime sauce: In a small bowl, whisk together the sour cream (or yogurt), cilantro, lime juice, water, salt and pepper until smooth.
  5. Assemble the four (3 for a bigger serving) bowls: Divide the cooked rice among the bowls. Top with the cooked shrimp, diced avocado, halved cherry tomatoes, sliced red onion and chopped cilantro. (optional: shredded carrots, cucumber or mango).
  6. Drizzle with sauce: Drizzle each bowl generously with the cilantro lime sauce.
  7. Serve immediately: Enjoy your zesty and refreshing shrimp and avocado rice bowls.

Note: I ate the bowls leftover as well as fresh. They were good straight from the frig or microwaved for a few seconds to take the chill off.

Recipe from awesomefood

Fish

BBQ Salmon Bowls With Mango Avocado Salsa

cathysmahaLeave a comment

BBQ Salmon Bowl with Mango Avocado Salsa is absolutely delicious! The salmon is so quickly roasted in the oven and 6 minutes was perfect for the salmon filet I made. The mango salsa is delicious by itself. I served this dish with the Cucumber Edamame Salad. Eating the leftovers, cold, was great the next day and so refreshing on a hot day. I’ll be making this recipe over and over again.

BBQ Salmon Bowls with Mango Avocado Salsa

INGREDIENTS:
  • Salmon:
    • 1–2 lbs. fresh salmon
    • 2 tablespoons brown sugar
    • 2 teaspoons smoked paprika
    • 2 teaspoons onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon kosher salt (more for a larger filet)
    • 2 tablespoons olive oil
  • Mango Avocado Salsa:
    • 2 mangoes, diced
    • 1 avocado, diced
    • 1/4 cup minced cilantro
    • 1/4 cup minced red onion
    • 1/2 jalapeño, minced (optional, to taste)
    • 1 teaspoon honey
    • 2 tablespoons lime juice + 1 teaspoon lime zest
    • salt to taste
  • For Serving:
    • 1 1/2 cups of rice cooked according to instructions
DIRECTIONS:
  1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.
  2. Cook your rice: Get your rice cooking according to package directions.
  3. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a yummy crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so.
  4. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness. See notes if you’re not sure.
  5. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT’S SO GOOD.

Recipe from PinchofYum

Asian Dishes · Fish

Spicy Shrimp Tacos

cathysmahaLeave a comment

Our family loves to cook together and this recipe was on our list. The flavor was delicious and the slaw was yummy enough to serve by itself. The rice paper shells were fun to watch crisp-up in the oil. The shells quickly get saturdated with the moisture from the slaw and the shrimp, so a fork and knife may be needed.

The next day I ate the leftover shrimp and slaw with rice and it was equally delicious.

Spicy Shrimp Tacos

INGREDIENTS:
  • 1/2 pound cooked shrimp, finely chopped
  • Spicy Mayo:
    • 3 tbsp. mayonnaise
    • 2 tsp. Green yogurt
    • 1-2 tbsp. Siracha (or to your taste)
    • 1 tbsp. honey
    • 1 tsp. soy sauce
    • 1/2 tsp sesame oil
  • Slaw:
    • 2 cups shredded purple cabbage
    • 3 tbsp. fresh chopped cilantro
    • 3 tbsp. rice vinegar
    • 1 tsp. sesame oil
    • 2 tsp. honey
  • Rice Paper Shells
  • Optional: chopped avocado, green onions, black sesame seed
DIRECTIONS:
  1. Cook shrimp. Cool. Chop as directed
  2. Mix together all ingredients of spicy mayo. Pour over cooled shrimp. Mix to combine. Refrigerate until ready to use.
  3. Shred purple cabbage (I used a food processor). Add chopped cilantro. Mix together rice vinegar, sesame oil and honey. Pour over cabbage and stir to mix. Refrigerate until ready to use.
  4. Heat enough oil (about 2″ deep) in a shallow pan until sizzling. Place a rice paper into the oil and press down in the middle. Quickly add a piece of nori and once it crisp up, fold it over and remove. Note: make sure the oil is really hot. The rice paper puffs up instantly so be prepared to do this quickly.
  5. Spoon slaw and shrimp into shell. Top with avocado and green onions if desired. Eat as soon as you make as the rice shell absorbs the juices. You could also just eat this in a flour tortilla.

Recipe slightly adapted from Caitlin Greene on Instagram

Fish

Spicy Salmon Rice Muffins

cathysmahaLeave a comment

Spicy Salmon Rice Muffins are easy to prepare and are so delicious. While my photo is not as stunning as the original recipe shown in the attribution below, they were delicious. These would be a fun appetizer to serve for guests or, frankly, if you are in need of a spicy salmon fix!

Spicy Salmon Rice Muffins

INGREDIENTS:
  • 3 sheets nori paper
  • 1½ cups cooked sushi rice, cooled
  • Salmon:
    • 1 lb salmon, skin removed + cubed small
    • 2 tbs sesame oil (or olive oil)
    • 1 tbs low sodium soy sauce
    • 1 tbs honey
    • 2 scallions, diced
    • 1/2 tsp each garlic powder, onion powder, chili powder, paprika, dried oregano
    • salt to taste
  • Spicy Mayo:
    • 1/4 cup kewpie mayo
    • 2 tsp Sriracha sauce
    • 1 tsp honey
  • Toppings:
    • 1/2 avocado, diced small
    • 2 tsp black sesame seeds
DIRECTIONS:
  1. Preheat your oven to 400°F. Grab a scissor and cut your nori sheets into four equal squares.
  2. Toss your cubed salmon in a bowl with all of the rest of the salmon ingredients and coat. Marinate for up to 4 hours.
  3. To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15-17 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
  4. Remove allow to cool slightly and top with your avocado, sesame seeds and drizzle of spicy mayo.

Recipe from HungryHappens

Appetizers · Fish

Air Fryer Salmon Bites

cathysmaha1 Comment

Salmon Bites have been on my to-do list for some time. I finally did it and the results did not disappoint. The crispy morsels of salmon were delicious hot and cold for lunch the next day! Unfortunately, I did not have the makings for a sour cream/caper or dill sauce so sweet chile sauce had to do, and it was perfect. I think the grandkids would enjoy this with a simple ranch dressing.

Air Fryer Salmon Bites

INGREDIENTS:
  • 1 lb center-cut Atlantic salmon fillet skin removed and diced to 1-inch chunks
  • 0.5 tsp coarse sea salt
  • 0.5 tsp garlic powder
  • ¼ tsp smoked paprika or sweet paprika
  • ⅛ tsp ground black pepper
  • 1-2 tsp honey optional
  • 1 tbsp olive oil
  • Olive oil spray for the air fryer basket
  • 2 tbsp chopped chive garnish
  • Creamy caper chive sauce (I used sweet chile sauce but pick or make your favorite sauce)
DIRECTIONS:
  1. Preheat the air fryer following your default setting.
  2. For oven: bake on the top rack at 400°F for 12-15 minutes.
  3. Remove the salmon skin. You can also ask a fishmonger to do this for you. Dice the fillet into 1-inch (2.54cm) cubes and add them to a large bowl.
  4. Season the salmon chunks with salt, garlic power, paprika, black pepper, honey, and olive oil. Gently toss them well to coat the salmon evenly. I wear a cooking glove to do this.
  5. Spray the air fryer basket with olive oil, add the cubed salmon with some space between them. You might need to cook them in 2 batches. Air fryer at 350°F (177°C) for 8 minutes.
  6. When air frying is done, open the basket and wait for 10 seconds before removing the salmon. The cold air will make the meat shrink a bit and therefore helps it “unstick” from the basket. Carefully and gently transfer the cubes to a serving plate so they won’t fall apart.
  7. Garnish the salmon bites with chive and serve with the dipping sauce on the side. Serve warm.

Recipe from Iheartumami

Fish

Honey Mustard Salmon Bake

cathysmahaLeave a comment

The Honey Mustand Salmon is so delicious and will remain a favorite recipe with or without the vegetables. I had several vegetables on hand, including leftover roasted brussel sprouts, that I used in this recipe. I like roasted radishes, but if that is not your thing, you could easily replace with sweet potatoes, carrots, green beans, etc. A one pan meal is always a great way to prepare a meal. Enjoy!

Honey Mustard Salmon Bake

INGREDIENTS:
  • Salmon:
    • 1 tsp. mustard
    • 2 heaped tsp. Wholegrain mustard
    • 1 1/2 tsbp. honey
    • 3 minced garlic cloves
    • 1/2 tsp paprika
    • 1/4 tsp chili flakes
    • 1 pound salmon
  • Vegetables:
    • 1 pound new potatoes, halved or cubed potates
    • 1 red onion, sliced thin
    • bunch of radishes, halved
    • 2 tbsp. olive oil
    • a big pinch of: salt, pepper, thyme, oregano, ground coriander and ground cumin
    • 8 oz. brussel sprouts, halved or sliced thinly
    • 3 spring onions, halved and cut into pieces
    • Lemon & dill to serve
DIRECTIONS:
  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper.
  2. Mix together mustards, honey, garlic, paprika and chili flakes. Brush over flesh side of salmon and set aside.
  3. Combine potatoes, radishes and red onion. Add olive oil, salt, pepper, thyme, oregano, ground coriander and ground cumin. Stir to coat
  4. Add potatoes, radishes and red onion to baking sheet and baked for 25 minutes.
  5. Meanwhile, combine brussel sprouts, spring onion and squeeze over juice of one lemon. Add sprout misture to potato mixture and stir. 
  6. Make a well in the center of the baking sheet and lay the salmon down with a slice of lemon.
  7. Bake for another 12-15 minutes depending on how you like your salmon. Serve with fresh dill.

Recipe from Mediterranean.diet.plan

Fish · Pastas · Uncategorized

Cheesecake Factory Shrimp Scampi

cathysmahaLeave a comment

Shrimp Scampi is a favorite for our family and daughter, Sarah, made this delicious dish. It was so yummy and the kids devoured it, too. Definitely worth a place in the recipe box (or in today’s term, digital file).

Cheesecake Factory Shrimp Scampi

INGREDIENTS:
  • 1-2 lbs fresh shrimp, cleaned and deveined
  • Angel Hair Pasta
  • 1 diced tomato
  • 6-8 whole cloves of garlic
  • 1 diced shallot
  • 1 pint heavy cream
  • 1 cup dry white wine
  • Olive oil
  • Fresh basil
  • Parsley

For the Shrimp:

  • Milk
  • Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
DIRECTIONS:
  • Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you’ll need for the sauce so it should be big.
  • Soak the shrimp in milk and combine the dry ingredients (flour, cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel and put aside.
  • Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low.Taste the food and spice accordingly, you’ll definitely need some salt. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
  • COOK ANGEL HAIR PASTA in a separate pot.
  • Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add the fried shrimp, Basil, diced tomato, and parmesan cheese. The sauce will thicken as it cools.
  • To plate pour some sauce on a arange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Recipe from Food.com

Appetizers · Family · Family Favorites · Fish · Sandwiches

Maryland Crab Cakes with Remoulade Sauce

cathysmahaLeave a comment

Crab and Crab Cakes are a family favorite! Oh, the memories of visiting the crab houses in Maryland with family, hammers in hand with bibs on all. Or on Sarah’s 4th Birthday when she requested crab and artichockes for her birthday dinner. Be careful when introducing young kids to expensive food…they might just like it!

Crab Cakes are easy to make and delicious alone or on a bun with Remoulade sauce. This family favorite will be returning soon.

Maryland Crab Cakes

INGREDIENTS:

1 pound jumbo lump, handpicked Maryland crabmeat (I purchased crab meat from Costco)
½ cup breadcrumbs
1 egg, beaten
5 tbsp mayonnaise
1 tbsp finely chopped parsley
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

DIRECTIONS:

Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.

Pour mixture over crabmeat and fold in taking care not to break up the lumps.

Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

Recipe from visitmaryland.org

Remoulade Sauce

  • ⅔ cup mayo
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon lemon juice
  • 1 Tablespoon chopped chives
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon lemon zest
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • salt & pepper to taste

Stir all together to combine.  Chill.

Fish

Baked Cod with Boursin

cathysmahaLeave a comment

First, my apologies for the terrible photo. As I’ve said before, I’m not a food stylist but just enjoy sharing recipes that I’ve enjoyed. This is an easy and delicious way to prepare cod with a yummy, cheesy topping. I don’t prepare a lot of fish at home but this one was easy and something I’ll make again.

Baked Cod with Boursin

INGREDIENTS:
  • 1 pound cod or haddock (try to get thick filets also called Captain’s cut)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ¼ cup onion chopped
  • 2 ounces crimini or porcini mushrooms, chopped
  • 3 ounces fresh spinach
  • Juice of ½ lemon
  • Zest from half a lemon
  • 2 tablespoons milk
  • ¼ teaspoon white pepper
  • 1 sleeve Ritz crackers, 30 crackers, crushed. See note above.
  • 5.2 ounce package Boursin cheese flavored with herbs and garlic
DIRECTIONS:
  1. Preheat oven to 375 degrees.
  2. Line a small pan with foil and spray with non-stick cooking spray. Lay fish in center. If using a piece with the tail, fold tail under so the fish is even thickness.
  3. In a medium pan, melt butter in olive oil over medium heat and add onions and cook for three minutes. Add mushrooms and cook for three more minutes. Add spinach and cook one minute or until spinach is wilted.
  4. Pour this mixture into a medium bowl and add lemon juice, lemon zest, milk, pepper and crushed Ritz. Mix thoroughly to combine.
  5. Spread the Boursin cheese over the fish evenly. Spread the stuffing loosely over the cheese pushing back up any stuffing that falls off.
  6. Cover with parchment and foil and bake covered for 20 minutes.
  7. Remove foil and parchment and bake for an additional 10 minutes.
  8. Great served with white rice.

Recipe from Afamilyfeast.com

Fish · Garden · New Favorite · New Traditions

Garlicky Tomato-Basil Shrimp with Zoodles

cathysmahaLeave a comment

Zucchini abound this time of year as do my Sungold cherry tomatoes. Combine these two ingredients with basil, garlic, shrimp…WOW! You could easily adapt this to regular pasta, but why? I topped my meal with a sprinkle of Parmesan as well. Deliciouso!

Garlicky Tomato-Basil Shrimp with Zoodles

Serves Three

INGREDIENTS:
  • 4 small, straight zucchini, ends trimmed
  • salt, garlic salt, pepper
  • 1 cup cherry or grape tomatoes, quartered
  • 5 large fresh basil leaves, chopped
  • 1/4 cup + 1 teaspoon extra virgin olive oil, divided
  • 1lb jumbo shrimp (16/20 count,) peeled and deveined
  • 1 large clove garlic, minced
DIRECTIONS:
  1. Spiralize zucchini using the fattest noodle blade then add to a colander set atop a bowl. Lightly salt then toss with your fingers to coat. Cover then place in the refrigerator for 30 minutes to an hour to drain excess liquid.
  2. Add tomatoes and basil to a large bowl with 1 teaspoon extra virgin olive oil then season with salt and pepper, stir to combine, and set aside.
  3. Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat. Pat shrimp very dry between paper towels then season tops with garlic salt and pepper. Add half the shrimp to the skillet seasoning-side down then sauté for 2 minutes per side, or until cooked through, then transfer to bowl with tomatoes and basil. Heat another 1-1/2 Tablespoons extra virgin olive oil in the skillet then sauté remaining shrimp. When shrimp have 30 seconds left add garlic then sauté until fragrant, and then add to the bowl and stir everything to combine.
  4. Meanwhile, remove zoodles from refrigerator then pat dry with paper towels. Heat remaining Tablespoon extra virgin olive oil in the skillet then add zoodles. Season with salt and pepper then sauté until crisp-tender, 2-3 minutes. Plate zoodles then top with garlicky tomato-basil shrimp and serve.

Recipe from Iowa Girl Eats