Category Archives: Fish

Spice Rub Tilapia

I love fish.  I can go without eating red meat and poultry for weeks on end, but that would be difficult for me to do with fish.  It is hard to believe that as a little girl I would not go near any type of fish.  Now I eat it raw!  I crave it.  The more the better.  That little girl would never believe it.  Lucky for me fish has a lot of really great health benefits. It is a great source of protein and those omega-3 fatty acids that everyone is talking about.

Tilapia is my “go to” fish.  It is inexpensive enough to eat often.  It is sustainable.  It has a firm texture which makes it easy to cook with and does not have a fishy taste.  Perfect.  The herbs de Provance is my secret ingredient in this dish.  As with many of my recipes, it was a fluke how the spices all came together.  Once I realized how good the combination was I knew it was a keeper.

Sometimes I make this recipe once a week.  It is so easy and takes no time to prep and cook.  I make it just for us on a weeknight and also for company.  While the fish is in the oven I make a side dish.  I serve it with a baked potato or sweet potato, cous cous or rice pilaf and some vegetables.  A healthy dinner and it is always a hit!

Prep Time: 10 Minutes

Cook Time:  15 to 20 Minutes

Yield: 4 to 6 servings

 

Cooking Spray or Olive Oil in a Misto (preferable)

2 pounds tilapia filet

¼ cup olive oil

2 tablespoons paprika

2 teaspoons onion powder

2 teaspoons herbs de Provance

1 teaspoon garlic powder

Kosher salt

Freshly cracked pepper

 

Preheat the oven to 375 degrees F.

Spray a large baking pan or foil tray with nonstick cooking spray or olive oil in a Misto.  Place the tilapia filets in a single layer on the baking sheet.

In a small bowl add all of the spices, salt and pepper.  Mix well.

Drizzle olive oil over the tilapia and rub into the fish.  Sprinkle the spice rub over the fish.  Turn the fish over and drizzle the second side of fish with olive oil.  Sprinkle the other side with the spice rub.

Bake the fish for 15 to 20 minutes depending on the thickness of the fish.  Fish should be cooked through, not opaque and flake easily.

2 Comments

Filed under Fish

Roasted Salmon With Dill Lemon Sauce

I think most people will agree that salmon is probably the most versatile fish.  A lot of people who do not like fish will eat salmon.  It is the most common fish found on restaurant menus. It is not “fishy,” has a substantial texture and a rich taste.  It is also a great canvas for any sauce or marinade.

The great thing about this recipe is that it can be easily made for 2 or 20.  This is a dish I often make just for my husband and myself.  I have also, on more than one occasion, made this for a large crowd.  I made it for my sister’s engagement party and it was a hit!  When making this for a party I roast a whole side of salmon and double the sauce recipe.  It is impressive looking and tastes delicious and is really easy!

Some people like to keep the skin on their salmon. If you prefer to keep the skin then go ahead and leave it on.  I personally do not like it so I ask my fish monger to remove it for me after it has been weighed.

This sauce is great on salmon, but also terrific on any other type of fish.  It is also really good over salad greens and as a dip for veggies.  It is a nice recipe to keep in your back pocket 🙂

Prep Time: 10 Minutes

Cook Time:  15 to 20 Minutes

Yield: 3 to 4 servings

1 ½ to 2 pounds center cut salmon, skin removed

1 tablespoon olive oil

1 large lemon, ½ sliced and ½ zested ( about 1 teaspoon zest)

Juice of one lemon

8 oz reduced fat sour cream

1 tablespoon chopped fresh dill

2 tablespoons milk (whatever kind you have at home)

2 tablespoons reduced fat mayonnaise

Kosher salt

Ground black pepper

Preheat the oven to 375 degrees F

Place the salmon in a baking dish.  Rub with olive oil and sprinkle with salt and fresh cracked pepper.  Place lemon slices on top of the fish.

Cook the salmon until just cooked through, about 15 to 20 minutes, depending on thickness.

While the fish is cooking prepare the sauce.  Place the lemon zest in a bowl and stir in the sour cream, milk, lemon juice, mayonnaise, dill, salt and pepper.  Mix until you have a sauce like consistency.  If the sauce is too thick you can thin it out with more milk.

Serve with lemon slices and sauce.

4 Comments

Filed under Fish, Pareve

Salmon Curry

Most people are intimidated by Indian cooking thinking it is very complex and involves a lot of exotic ingredients.   I know I used to think that.  Sometimes that is the case, but other times you can make a really great and uncomplicated dish with a few simple ingredients.  Another misconception about Indian food is that it always has a strong curry flavor.  That is also not always the case as this recipe has no curry powder in it at all.  This is just a delicious curry that is not difficult to make and is created with ingredients that you can find in any supermarket.

This is my dad’s recipe and he has been making it for as long as I can remember.  I have been making it for a few years and I admit that mine never comes out as good as his.  Like my chicken soup, it uses both the stems and the leaves of cilantro which is something that he does often.  For my dad, this dish is a labor of love and he takes a lot of time with each step – softening the onions for 30 minutes, cooking the sauce for another 30 minutes, stirring every 5 minutes, etc.  In my version I shave some cooking time off each step of his original recipe in order to make it less labor intensive and accessible.  If you have the time to cook each step longer, then by all means go ahead!  It will only make the dish better.  Even if you follow my cooking times you will not be disappointed with an exotic and impressive curry.

We often eat this curry as a fish course for a Shabbat dinner, or as a main course on any night.

 

Prep Time: 15 Minutes

Cook Time:  40 Minutes

Yield: 6 – 8 servings

salmon

 

2  pounds salmon, skinned and cut into 2 inch cubes

¼ cup canola oil

2 large yellow or white onions, or 3 medium

¼ cup of cilantro stems, finely chopped

¼ cup cilantro leaves, chopped + a bit more for garnish

cilantro

3 cloves garlic

2 teaspoons tumeric

1 red pepper, cut into one inch pieces

1 (28 ounce) can of whole peeled tomatoes in juice

1 lemon

Kosher salt and freshly cracked pepper.

 

In a food processor or mini chopper pulse together the onion and garlic.  If you do not have a processor you can chop everything by hand.  Just be sure it is finely chopped.

In a large pot heat the canola oil over medium heat.  Add the onions, garlic, cilantro stems,  turmeric, salt and pepper and mix well.  Cook over low heat until the onions completely soften, about 15 – 20 minutes stirring often.  If the mixture begins to stick add some water and keep stirring.  You want the onions and cilantro stems completely melted.

Add the red pepper and tomatoes with their juice.  Break up the tomatoes and mix well.  Add the cilantro leaves, a few pinches of salt and the juice of a lemon.  Continue to cook over medium heat for about 15 minutes until you have a thickened sauce.

Add the salmon pieces and stir once to combine.  This is the last time you should actually stir the curry to avoid breaking up the salmon once it begins cooking.  You will only want to shake your pot after this.  Reduce heat to low and cook the salmon for 15 minutes covered, shaking the pot gently back and forth a few times.

Carefully remove salmon pieces from the pot. Garnish with cilantro and serve with plenty of sauce over rice.

9 Comments

Filed under Fish