Recipe Tag: Fish

Parmesan Crusted Fish – Virtual (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!

Simple Ceviche

Gather all ingredients and equipment.

Cut the fish into 1/4 inch pieces and place in a medium bowl.

Toss fish with salt and citrus juice. Cover and refrigerate for 15 – 20 minutes stirring periodically.

While fish is marinating, combine vegetables in a separate bowl.

Once fish has become opaque and firm combine with vegetable mixture.

Garnish with cilantro and serve immediately.

Curry Fish En Papillote

Preheat the oven to 375°F.

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 beans placing the mixture on one half of each heart.

Top each with the fish filets.

Add half of the yellow pepper strips, carrots, peas, pumpkins seeds, and green onions.

Mix together the olive oil, white wine, curry powder, garam masala, salt, and pepper.

Pour the curry mixture over the top of the fish and top with the cilantro.

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!).

Whitefish with Lemon Butter and Cherry Tomatoes

Heat a saute pan on medium heat. Add the oil and swirl to coat the pan.

Carefully place the filet into the pan skin side down.

Immediately press the filet down with a spatula for 30–60 seconds to prevent it from curling.

Don’t move the fish: let it cook undisturbed for 2–3 minutes (or until 70–90% cooked) and allow the fillet to release naturally.

Flip only once to finish cooking on the flesh side.

Remove the fish from the pan to a serving plate.

Add the butter and lemon juice to the pan, stirring to loosen all the crispy bits in the bottom of the pan and allowing the sauce to thicken a bit.

Add the halved cherry tomatoes and cook until they are just warmed through and begining to break down, adding their juices to the sauce.

Spoon tomatoes and sauce over the cooked fish filets.

Tuna Noodle Casserole – HmF

Gather all ingredients and equipment.

Preheat the oven to 375°F (190°C).

Bring water in a medium sized pot to a boil. Add pasta and cook for 4-6 minutes. Drain and set aside.

While the pasta is cooking, place the mushroom soup, milk, tuna, peas, pepper, and nutmeg in a large bowl. Fold together gently.

Add the cooked pasta to the mushroom soup mixture and fold gently.

Spray a 9″x13″ pan lightly with cooking spray. Place the tuna/noodle mixture in the pan and press down gently with a rubber spatula.

Top with shredded cheese and bake casserole until heated through and the top is golden brown, about 20 minutes.

Simple Baked Fish – Virtual

Gather all ingredients and equipment.

Preheat oven to 400°F (200°C).

Portion fish into 4 ounce portions.

Coat fish on each side with olive oil, chili powder, salt, and pepper. Place fish on a parchment- or foil-lined tray.

Bake fish in oven until opaque and it flakes with a fork, about 10-15 minutes (depending on the thickness of the fish). Do not overcook fish as it will become dry.

Remove fish from the oven and top with lime juice and cilantro before serving.

Simple Baked Fish

Gather all ingredients and equipment.

Preheat oven to 400°F (200°C).

Portion fish into 4 ounce portions.

Coat fish on each side with olive oil, chili powder, salt, and pepper. Place fish on a parchment- or foil-lined tray.

Bake fish in oven until opaque and it flakes with a fork, about 10-15 minutes (depending on the thickness of the fish). Do not overcook fish as it will become dry.

Remove fish from the oven and top with lime juice and cilantro before serving.

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.