Recipe Tag: Fish

En Papillote White Fish – HmF – Virtual

Combine the garlic, parsley, lemon zest and juice, salt, butter, and olive oil in a bowl or food processor and mix together thoroughly. Place in the refrigerator until needed.

Preheat the oven to 350F.

Cut potatoes into half inch rounds. To blanch potatoes, place in a medium sized pot of water and bring to a boil. Remove from heat and strain when potatoes are cooked halfway through (5-8 minutes). Place potatoes in an ice bath to halt the cooking process.

Season the fish with the salt and pepper. Set aside in the refrigerator.

To assemble the pouches, divide beans and potatoes between 6 large, square pieces of parchment paper. Top with 1 cup of greens and one 4-ounce filet of fish.

Sprinkle the contents of each pouch with 1 tablespoon of wine.

Place 1 1/2 teaspoons of compound butter on top of each fish filet.

Fold the parchment paper around the edges tightly in 1/4 inch folds to create a half moon shape. Make sure that all edges are tightly sealed to avoid steam escaping.

Arrange the packaged fish on a sheet tray and place in the oven. Cook until the fish is fully cooked through (white and flaky), about 12-15 minutes.

Remove the sheet pan once finished and serve by carefully opening each parchment package and transferring contents to a plate.

Fish Tacos with Mango and Red Cabbage

Place the cumin, chili powder, oregano, paprika, pepper and 1/8 teaspoon of the salt in a medium bowl.

Mix together until well blended

Add the fish to the bowl and lightly coat each side with the seasoning.

Place the green onion, red bell pepper, mango, red cabbage and vinegar, lime juice, honey, and cilantro into a medium sized bowl.

Gently fold together and set aside.

Place a large skillet over medium high heat,

Add the olive oil and swirl to coat the pan.

When oil is hot, place fish in pan and cook until golden brown on the under-side (about 4 – 5 minutes).

Flip the fish over using a spatula and cook until the second side starts to brown (about 4 – 5 minutes).

Cook the fish until flaky or until reaches and internal temperature of 145°F degrees.

Once cooked, break the fish up in the pan with a spatula.

Place on corn tortillas using tongs and top with mango and purple cabbage mixture.

Simple Fish En Papillote

Gather all ingredients and equipment and preheat the oven to 350°F (180°C).

Divide fish into 6 4-ounce pieces. Season with salt and pepper.

Fold six pieces of foil or parchment paper in half so they are almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut into a half heart shape so when opened you have a heart shaped piece of foil or parchment.

To assemble the pouches, divide beans, bell peppers, and cherry tomatoes evenly between the foil or parchment, placing on one side of the heart. Top with one 4-ounce filet of fish.

Add 2 Tbsp of capers, wine wine, olive oil, green onion, and 1 tsp thyme evenly on top of the fish.

Fold the other side of the heart over the top of the fish pouch. Seal the pouch of the foil or parchment paper, starting at the point of heart and working around the base by folding and crimping the edges inward until all edges are tightly sealed.

Arrange the packaged fish on a baking tray and place in the oven. Cook until the fish is fully cooked through (flaky and reaches an internal temperature of 145F), about 12-15 minutes.

Remove pouches from pan and serve by carefully opening each parchment package and transferring contents to a plate.

Ginger Miso Fish en Papillote

Gather all ingredients and equipment.

Preheat the oven to 350°F (180°C).

In a small bowl, mix together the miso, the whites of the green onions, 1 tsp of sesame oil, ginger, honey, and 1 tsp soy sauce. Set aside.

Coat the fish filets on both sides with miso mixture and set aside.

Place the bok choy, edamame, and mushrooms in a medium bowl. Add 1 tsp of soy sauce, 1 tsp sesame oil, and half of the ginger and toss gently to coat.

Fold 2 pieces of parchment paper or foil until they are almost a 15 inch x 12 inch square.

Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart with the folding crease down the center.

To assemble the pouches, divide the bok choy, edamame and mushrooms mixture between the two hearts, placing the mixture on one half of each heart.

Top the vegetables with one 4-ounce filet of fish.

Top each filet with lime juice.

To close the pouches, fold the top of the heart over the fish and vegetables.

Then starting at the top curve of the heart, make a fold, overlapping your folds to create a sealed crimped outer edge. Continue working around the base of the heart until you get to the bottom point. Twist tightly and fold into a crimp to completely seal your packet.

Arrange the packaged fish on a baking tray and place in the oven.

Cook until the fish is fully cooked through (white and flaky) and has an internal temperature of 140F, about 12-15 minutes.

Place each pouch on a plate and let stand about 30 seconds to cool before opening to avoid burns.

There will be some hot steam that escapes when the parchment is cut (be careful!). Squeeze the limes over the fish and serve.

Oven Poached Fish with Lemon Caper Sauce

Gather all ingredients and equipment.

Preheat the oven to 400°F.

In a 9”x13” pan arrange the slices of onion in a single layer completely covering the bottom of the pan.

Arrange the fish filets on top of the onions making sure that there is space between the pieces of fish. Sprinkle with pepper.

Add the wine. The fish should be partially submerged in the liquid if not add more wine or vegetable stock or water.

Cover the pan with foil and bake for 8 – 10 minutes or about 5 minutes for each ½ inch of thickness, until the fish is opaque and pulls apart easily with a fork.

While the fish is cooking, whisk together the garlic, capers, lemon juice and olive oil.

When the fish is done remove it from the oven and carefully transfer the fish to plates. Cover and keep warm.

Discard the onion slices and carefully pour the liquid from the baking dish into the sauté pan and turn the heat on high. Reduce, stirring often, to about 1/4 cup and whisk in the garlic and caper mixture and the parsley.

Pour over the sauce over fish and serve.

Salmon with Curry Glaze

Place a small saucepan over medium-low heat and add the olive oil.

Add the shallots and cook, stirring frequently, for two minutes.

Add the curry powder, garam masala, coriander, cardamom, and salt and cook for two minutes, stirring frequently.

Add the water, stir, and simmer slowly for 8 minutes, stirring occasionally. The water will mostly evaporate.

Using a blender or stick blender, puree the sauce until smooth.

Place a skillet in the oven and preheat the oven to 400°F.

Place the salmon in the skillet, skin side down, and top with the glaze.

Place the skillet in the oven and roast for 8 to 10 minutes.

Serve immediately.

Tandoori Spiced Salmon

Place the paprika, turmeric, cumin, cardamom, salt, garam masala, and pepper in a small bowl and mix together until well blended.

Place the dry spice mixture in a medium skillet over medium-low heat.

Toast the spices slowly, stirring frequently, until you begin to see wisps of smoke rising from the pan.

Remove the spice blend from the heat and transfer the toasted spices to a large mixing bowl to cool.

When cool and add the toasted sesame oil.

Blend the sesame oil with the spice mixture until well incorporated. The mixture will be grainy.

Place the salmon filets in the bowl and pat the spice mixture gently into the flesh of the salmon until each filet is well coated on all sides.

Cover the bowl with plastic wrap and place in the refrigerator to chill.

When ready to cook turn on the ‘broil’ function in your oven.

Place the salmon filets in a baking or sheet pan (it helps to line the pan with aluminum foil, if you have it) and place the pan in the oven under the broiler.

Serve immediately over rice or quinoa and with Riata.

Coumadin Safe Creamy Corn and Salmon Salad

Preheat the oven to 375°F.

Place the water and vinegar in a large skillet over high heat.

When the water begins to boil, reduce the heat to keep it just below a simmer and add the salmon.

Poach the salmon for 10 to 15 minutes depending on the thickness of the filet.

Remove the salmon to a plate, let cool, and then put in the refrigerator.

Rinse out the skillet, dry it, and place in the oven to heat for 5 minutes.

Add the olive oil and onion to the pan and return to the oven.

Roast the onions for 15 minutes. Stir occasionally.

Add the corn and tarragon. Cook for another 10 minutes. Stir occasionally.

While the onions are cooking, place the mustard, goat cheese and salt in a large mixing bowl.

After the corn is cooked, add it to the mixing bowl.

Fold together with the goat cheese and mustard until blended and the cheese has melted.

Refrigerate until chilled.

Flake the poached salmon into the mixing bowl, add the red and yellow peppers, the parsley, and the cashews and fold together.

Serve.

Parmesan Crusted Fish (HmF)

Preheat the oven to 375° F (180° C).

Line a baking sheet with parchment paper or aluminum foil and spray with olive oil.

Combine parsley, garlic powder, parmesan, and black pepper in a small bowl.

Place fish on lined baking sheet and evenly coat fish with 1 teaspoon of olive oil.

Using a spoon, cover the fish with parmesan mixture.

Place cherry tomatoes on the same baking sheet and spray with olive oil and spray.

Cook for about 10 – 15 minutes, until the fish reaches an internal temperature of 145°F (using a meat thermometer) and tomatoes are soft.

Serve with a lemon wedge and enjoy!

Baked Whitefish

Preheat the oven to 400F.

Place the fish on a sheet pan, skin side down. Drizzle with olive oil and season each side with salt and pepper.

Bake the fish for 8-12 minutes (depending on the thickness of the fish) or until the fish flakes easily and the internal temperature reaches 145°F. Serve hot.