Blackened Tilapia

Courtesy of the Food Network.


Ingredients:
Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
For Fish:
4 tilapia fillets
2 tablespoons olive oil
1/2 lemon, juiced

Directions:
In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Panko Crusted Fish Sticks with Herb Dipping Sauce

Adapted from this Martha Stewart recipe.



Ingredients:
1 large egg, lightly beaten
coarse salt and ground pepper
1 cup panko
1 tablespoons olive oil
1/2 pounds tilapia fillets
1/4 cup light mayonnaise
1 tablespoon parsley
1/2 tablespoon Dijon mustard
1/2 tablespoon fresh lemon juice
1 teaspoon prepared white horseradish

Directions:
Preheat oven to 475 and line a baking sheet with aluminum foil, sprayed with Pam; set aside.

To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.

Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.

Bake until lightly browned, 12 to 15 minutes. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce.

Fish Tacos with Chipotle Cream

Adapted from Ellie Krieger's recipe. This was a REALLY yummy dish. I had wanted to add avocado slices, but the store didn't have any that were ready to use right away.





Ingredients:
Fish:
1 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
1/8 teaspoon salt
Freshly ground black pepper
1/2 pound tilapia fillet

Chipotle cream:
1/4 cup low fat sour cream
1 tablespoon mayonnaise
2 teaspoons chipotle pepper, in adobo sauce, blended
1 teaspoon lime juice

3 (6-inch) corn tortillas
1/4 cup corn kernels

Directions:
In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.

Remove the fish from the marinade and saute in pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the sour cream, mayonnaise, chipotle pepper, and lime juice.

Heat the tortillas per package directions.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish and corn.

Honey Soy Broiled Salmon

Another winner from EatingWell!



Ingredients:
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon ground ginger
1/2 pound center-cut salmon fillet
1 teaspoon toasted sesame seeds

Directions:
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray.

Transfer the salmon to the pan, skin-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

Side Dishes:
Brown rice
Roasted zucchini and sweet potato

Cut zucchini and sweet potato into 3-inch sticks. Toss with oil, salt and pepper (or spray with Pam) and spread on baking sheet. Bake at 400 degrees for about 25 minutes. Drizzle with balsamic vinegar and serve!

Baklava Salmon

Courtesy of RecipeZaar

Ingredients:
1/4 cup melted butter
3 tablespoons whole grain mustard or dijon mustard
1 1/2 tablespoons honey
1/4 cup dry breadcrumb
1/4 cup walnuts or pecans, finely chopped
4 teaspoons parsley, chopped
4 (4 ounce) salmon fillets
Fresh ground pepper
Kosher salt
1 quartered lime or lemon (optional)

Directions:
Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.

In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.

Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.

Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork, serve with lime or lemon wedge.

Pepper-Crusted Tuna with Oven Fries and Spinach

Courtesy of Real Simple Magazine


Tuna in the skillet - well done on the left, rare on the right


Roasted Potatoes out of the oven


Sauteed Spinach with Shallots


All plated up! Mmmm

Ingredients:
3/4 pounds russet potatoes, cut into wedges
2.5 tablespoons olive oil
Kosher salt and pepper
2 6-ounce tuna steaks, 3/4 inch thick
1 teaspoon whole black peppercorns, crushed
1/2 tablespoon fresh thyme
1 shallot, cut into rings
1/2 10-ounce package fresh spinach

Directions:
Heat oven to 400° F. Combine the potatoes, 3 tablespoons of the oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Transfer to a rimmed baking sheet in a single layer. Roast, stirring once, until golden brown, about 40 minutes. When the potatoes have 15 minutes left to cook, heat 1 tablespoon of the oil in a large skillet over medium heat. Sprinkle the tuna with 1/2 teaspoon salt, the crushed pepper, and thyme. Cook, turning once, to desired doneness, 2 to 3 minutes per side for medium-rare. Put the tuna on individual plates. Wipe out the skillet and heat the remaining oil over medium heat. Add the shallots and cook 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until wilted. Serve with the tuna, potatoes, and lemon wedges. Yield: Makes 4 servings

NUTRITION PER SERVINGCALORIES 536(44% from fat); FAT 26g (sat 0g); SUGAR 3g; PROTEIN 47g; CHOLESTEROL 77mg; SODIUM 751mg; FIBER 7g; CARBOHYDRATE 31g

Lemon Rosemary Salmon

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS & SCALING Original recipe yield: 2 servings

Ingredients:
1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C).
Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.