Poached Salmon

The tomato relish adds just the right amount of flavor.

• Yield: 4 servings 
• Serving size: 1 salmon steak and ¼ cup relish 
• Calories 246 
• Total Fat 10 g 
• Saturated Fat 3 g
•  Cholesterol 93 mg
•  Sodium 94 mg
•  Total Fiber 2 g 
• Protein 31 g 
• Carbohydrates 7 g
•  Potassium 945 mg

Ingredients

Spicy Tomato Relish

• 2 medium tomatoes, chopped 
• 2 tablespoons yellow onion, finely chopped 
• 2 tablespoons fresh parsley, finely chopped 
• 1 teaspoon red pepper flakes, or to taste 
• ¼ cup red wine vinegar
• 2 tablespoons olive oil
• black pepper, to taste

Salmon

• 4 5-ounce salmon steaks 
• 3 cups water
•  4 black peppercorns 
• 1 lemon, thickly sliced 
• 3 parsley sprigs 
• 1 small onion, thickly sliced 
• 2 bay leaves

Method

• 1.For relish, combine all the ingredients in a bowl and set aside.
• 2.Using a pan large enough to hold salmon steaks, bring water to a boil and add peppercorns, lemon slices, parsley, onion, and bay leaf.
• 3.Lower heat to a gentle simmer, cover, and let flavors infuse for 5 minutes. Add salmon steaks and make sure they are covered with water. Add additional water if needed.
• 4.Cook, uncovered, for 10 to 12 minutes or until fish is just tender. It will flake easily when tested with a fork. Never let water boil or fish will toughen.
• 5.Divide the relish on four plates.

Fish Main Dishes

Posted by mk in Fish, Main Dishes

Poached Salmon

Mouth-Watering Oven-Fried Fish

This heart healthy dish can be made with many kinds of fish—to be enjoyed over and over.

• Yield: 6 servings 
• Serving size: 1 cut piece
•  Calories 183 
• Total Fat 2 g 
• Saturated Fat 0 g
•  Cholesterol 80 mg 
• Sodium 325 mg 
• Total Fiber 1 g 
• Protein 30 g 
• Carbohydrates 10 g 
• Potassium 453 mg

Ingredients

• 2 pounds fish fillets
• 1 tablespoon lemon juice, fresh
• ¼ cup fat-free or 1% buttermilk
• 2 drops hot sauce
• 1 teaspoon fresh garlic, minced
• ¼ teaspoon white pepper, ground
• ¼ teaspoon salt
• ¼ teaspoon onion powder
• ½ cup cornflakes, crumbled, or regular bread crumbs
• 1 tablespoon vegetable oil
• 1 fresh lemon, cut in wedges

Method

• 1.Preheat oven to 350°F.
• 2.Clean and rinse fish. Wipe fillets with lemon juice and pat dry.
• 3.Combine milk, hot sauce, and garlic.
• 4.Combine pepper, salt, and onion powder with crumbs and place on plate.
• 5.Let fillets sit briefly in milk. Remove and coat fillets on both sides with seasoned crumbs. Let stand briefly until coating sticks to each side of fish.
• 6.Arrange on lightly oiled shallow baking dish.
• 7.Bake for 20 minutes on middle rack without turning.
• 8.Cut into 6 pieces. Serve with fresh lemon.

Fish Main Dishes

Posted by mk in Fish, Main Dishes

Mouth-Watering Oven-Fried Fish

Zucchini Shrimp Scampi

Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick & healthy! 214.3 calories.

The texture is amazingly tender with a little bit of bite, and I just love how you can twirl it up like pasta. And it goes beautifully in this buttery, garlicky shrimp scampi with all that vibrant lemon goodness.

Best of all, I don’t have to feel guilty about eating this at all!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yield 4 servings

Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It's unbelievably easy, quick & healthy! 214.3 calories.

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 pound medium shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or more, to taste
• 1/4 cup chicken stock
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds (4 medium-sized) zucchini, spiralized
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
• Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
• Serve immediately, garnished with Parmesan and parsley, if desired.

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by damndelicious.net

Fish

Posted by mk in Fish

Zucchini Shrimp Scampi

Easy Baked Fish

It's traditional to enjoy a meal of Fish or Seafood on Good Friday.

In this dish we use delicious Pearl Perch with sides of good fresh salsa and the versatile family favourite, couscous.

Ingredients

Labna

• 100ml Cows milk yogurt 
• 10ml Double cream
• 2g Sea salt
• 2g Local Garlic crushed
• 20ml Ripe lemon juice

Salsa

• 500g Ripe Carnarvon Roman tomatoes
• 2g Greek saffron threads
• 200ml Freshly squeezed orange juice
• Lake crystal Flake Salt
• Ground black pepper

Baked Fish

• 4x150grams Pearl perch 
• 5g Local garlic peeled
• 20ml Ripe lemon juice
• 60ml Njoi olive oil
• Lake crystal flake Salt
• Ground white pepper

Couscous

• 200g Couscous
• 20ml Njoi olive oil
• 40g Unsalted butter
• Lake crystal flake salt
• Ground white pepper
• 1 Lime zest

Method: 

• For the Labna mix all the ingredients in a bowl and hang in muslin cloth in fridge overnight. Next day take out of cloth and set aside ready to serve.
• Put a Litre of hot water on to the stove to boil and add 20g of salt. Prepare the tomatoes for concasse by taking out the core and scoring the tip. Once water has boiled, place tomatoes into the water half at a time for 10 seconds then bring out and put them straight into ice bath.
• Once cooled clean off the skin and seeds, then dice up roughly. Juice the oranges and pour juice into a pot and place on stove on medium heat to reduce down by 3/4, or until it becomes a glaze.
• Heat another saucepan up gently with olive oil and add diced tomatoes and season to taste. Cook for about 8 minutes or until the tomato starts to break down and then add orange juice/glaze. Cook for a further 3mins and set aside in a warm place.
• For the couscous but the steamer and bring to the boil. Soak the couscous for 10mins in a lot of cold water then drain with a fine sieve.
• Place a clean cooking cloth in the steamer insert and put the couscous inside it spread evenly. Dice the butter and arrange it over the raw couscous.
• Wrap it up and put into the steamer forking every 3 to 4 minutes till its cooked, which should take about 10 to 15 minutes.
• Take out of the steamer and put onto a flat tray, then drizzle olive oil over it and season to taste. Using your hands rub the grains gently through your fingers so they don't stick together.
• To bake the fish, pre heat the oven to around 200 degrees season it well and place into an oven proof pan, add the rest of the ingredients and cover with aluminium foil. Put in oven for around 8 to 10 minutes, then take out and let rest.

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by vineleaves.com

Fish

Posted by mk in Fish

Easy Baked Fish

Easy Grilled Fish Recipe

Grilled fish may be a healthy diet food and is that the diet food of Katrina Kaif. Grilled fish recipes square measure juicy and does not lose its flavor. Direct heat makes it's straightforward to cook this non-vegetarian direction however do not forget to grease the surface before cookery fish recipes as they stick/ use a non-sticky surfaced implement. Lets verify grilled fish direction, the recent obtain non-vegetarian recipe: Grilled fish recipe-

Ingredients 

• 1 large pomfret cut in small pieces 
• 2 cloves garlic fenugreek, 
• cumin and coriander seeds 
• 15 ml  vinegar 
• amchur powder 
• lemon juice 
• salt
•  red pepper powder 
• ginger pieces 
• 1 tbsp ghee 

Directions 

• to make grilled fish recipe: 
• 1. Wash the fish and clean it. Dry it and make slits and rub salt and lemon juice mix. Keep it for an hour. 
• 2. Grind cloves, coriander and fenugreek seeds and ginger. Add lemon juice, salt, vinegar, amchur and red                 pepper powder to make a marinade paste. 
• 3. Rub the marinade paste on the fish pieces and leave it to marinate for 2 hours.
•  4. Apply the ghee coat on the surface of the oven and grill the fish for 15 minutes.
•  The grilled fish is ready.  Garnish with chopped onion and green chilli slices and serve it hot!

Fish

Posted by mk in Fish

Easy Grilled Fish Recipe

Baked Parmesan Tilapia

"A fast and tasteful thanks to prepare crisp genus Tilapia the full family can love, while not cookery. i purchase asked to form this many times per week by everybody in my family, particularly the kids!"

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PREP

20 mins

COOK

20 mins

READY IN

40 mins

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Recipe by Mike

Ingredients

Original recipe makes 8 

•  cooking spray
•  1/2 cup milk
•  1/2 cup prepared ranch dressing
•  1/2 cup all-purpose flour
•  1 cup dry bread crumbs
•  1/2 cup grated Parmesan cheese
•  1/2 teaspoon seasoned salt
•  1/2 teaspoon ground black pepper
•  1/2 teaspoon celery salt
•  1/2 teaspoon garlic powder
•  1/2 teaspoon onion powder
•  1/2 teaspoon ground paprika
•  1/2 teaspoon dried parsley
•  1/4 teaspoon dried basil
•  cooking spray
•  8 (6 ounce) tilapia fillets

Directions

1. Preheat AN kitchen appliance to 425 degrees F (220 degrees C).
2. Line AN 11-17-inch baking sheet with foil and gently spray with preparation spray.
3. Mix milk and ranch dressing in an exceedingly shallow bowl. Place flour in an exceedingly separate shallow bowl; put aside.
4. Whisk along bread crumbs, Parmesan cheese, seasoner, black pepper, flavourer, garlic powder, onion powder, paprika, parsley, and basil in an exceedingly bowl.
5. Spray bread crumb mixture with preparation spray till damp, then whisk bread crumbs. Repeat spraying and whisking three a lot of times to gently moisten crumb mixture with preparation spray.
6. Transfer crumb mixture to an outsized resealable bag.
7. Gently press Tilapia fillets into the flour to coat, and shake off the surplus flour.
8. Dip the fillets into the ranch dressing mixture.
9. Place all the fillets into the resealable plastic bag; seal bag and shake to coat fish with bread crumb mixture.
10. Arrange Tilapia on ready baking sheet. gently spray the breaded fish with preparation spray.
11. Bake within the preheated kitchen appliance till the fish is well flaked with a fork, twenty to twenty five minutes

                                                    

Fish

Posted by mk in Fish

Baked Parmesan Tilapia