Fish

Potato Wrapped Cod

Potato Wrapped Cod
Cuisine: American
Recipe type: Fish
Serves: 6

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Ingredients
  • 6 4 oz. cod fillets
  • 4 Yukon Gold potatoes, peeled
  • 3 tbs. vegetable oil
  • Salt and pepper

Instructions
  1. Lay down a piece of parchment paper. Using a mandolin, cut potato into long, very thin strips. Cut 6 slices for each piece of fish, 24 in total.
  2. Place layers of potato on parchment paper so that each slightly overlaps the next until the layers equal the length of the fish.
  3. Pat the fish dry, and salt and pepper each side.
  4. Place fish on top of potato layers, fold over parchment so that the the potatoes envelop the fish and form a packet.
  5. Heat oil in a skillet over medium heat. Place the potato wrapped fish in the skillet, two at a time. Cook until the potatoes turn golden brown, about 3-4 minutes.
  6. Gently flip, and cook for another 2-3 minutes on the other side.
  7. Repeat process until all of the potato wrapped filets are cooked.Potato Wrapped Cod

 

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Fish Tacos – Striped Bass Tacos

Fish Tacos – Striped Bass Tacos
Cuisine: Mexican
Recipe type: Fish
Serves: 4

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Ingredients
  • 1 lb. Striped Bass (or any white, flakey fish)
  • ¼ head green cabbage
  • 8 taco shells
  • ½ cup non-fat yogurt
  • ¼ cup cilantro
  • Juice of 2 limes
  • ½ cup salsa
  • ¼ cup teriyaki sauce
  • 3 tbs. vegetable oil
  • 1 tbs. honey
  • 2 tsp. fresh ginger, finely diced
  • Handful of lime wedges for garnish

Instructions
  1. Create marinade for fish: whisk together teriyaki sauce, vegetable oil, honey, and ginger in bowl. Add fish, cover and place in the refrigerator, and marinate for at least 20 minutes.
  2. Pre-heat oven to 350 degrees. Place marinated fish on foil-lined baking sheet, season with salt and pepper, and bake for 8-12 minutes depending on thickness of the fish.
  3. In a blender, combine yogurt, cilantro, and lime. Season with salt and pepper. Chop cabbage into small pieces, toss in a bowl with yogurt mixture.
  4. Use a fork to shred fish into small chunks. Place fish into the bottom of taco shell, then layer with cabbage, top off with a dollop of salsa, and garnish with lime wedges.Fish Tacos - Striped Bass Tacos

 

Salmon Cakes with Lemony Horseradish-Dill Sauce

Salmon Cakes with Lemony Horseradish-Dill Sauce
Cuisine: American
Recipe type: Fish
Serves: 2

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Salmon cakes are easy to prepare and make a delicious, quick lunch or dinner. You can cook salmon filets then shred the flesh to make the cakes from scratch or you can use a good-quality canned salmon. If you’re using canned, be sure to purchase a skinless, boneless variety (preferably wild-caught). Many ingredients combine well with salmon to make the cakes—finely chopped vegetables, herbs, and small amounts of condiments such as mustard, Worcestershire sauce, or hot sauce. Whatever you use, be sure to include fresh breadcrumbs and a whisked egg to help bind the other ingredients. (Fresh breadcrumbs are better than panko or crackers in this case because dry crumbs don’t hold together as well.) It’s also important not to over-mix the salmon and other ingredients. Once everything is in the bowl, stir it gently with a fork or your fingers to incorporate all the ingredients. Lightly form the mixture into cakes so that they look more like puffy mounds than flattened, dense circles. Keep them airy!

Ingredients
For the Sauce
  • 2 tbsp light sour cream
  • 2 tbsp fresh ground horseradish
  • 1 tbsp light mayonnaise
  • 1 tbsp finely chopped dill weed
  • 1 tbsp fresh lemon juice
  • ½ tsp finely chopped lemon zest
  • sea salt
  • freshly ground black pepper
For the Salmon Cakes
  • 2 6 oz. cans skinless, boneless salmon
  • ½ cup fresh breadcrumbs
  • 2 tbsp finely chopped green bell pepper
  • 2 tbsp finely chopped onion
  • 1 small garlic clove, finely chopped
  • 1 tbsp finely chopped cilantro leaves
  • 1 small egg, beaten
  • 1 tsp Dijon mustard
  • ½ tsp hot sauce
  • sea salt
  • freshly ground black pepper
  • 2 tbsp olive oil

Instructions
For the Sauce
  1. Combine the sour cream, horseradish, mayonnaise, dill weed, lemon juice, and lemon zest in a small bowl and season with salt and pepper. Cover and refrigerate until ready to use. (May be made 1 day ahead.)Sauce Ingredients
For the Salmon Cakes
  1. Place the salmon and next 8 ingredients (through hot sauce) in a medium bowl and season with salt and pepper. Gently mix to incorporate.Salmon Cake Ingredients Ready to Mix
  2. Form the mixture into 4 cakes. (Avoid smashing them with your palms—try to form puffy mounds.)Salmon Cakes Ready to Cook
  3. Lay the cakes on a plate and refrigerate at least 15 minutes. (Refrigeration helps them hold together as they cook.)
  4. Heat a skillet over medium-high heat and add the olive oil. Lay the cakes in the skillet and cook 2-3 minutes on one side, until golden brown. Turn the cakes and press lightly with a spatula—not to flatten completely, but to help hold them together while they finish cooking.Salmon Cakes Beginning to Cook
  5. Cook 2-3 minutes longer, until golden brown on the second side. (If a cake crumbles a bit, gently press it back together with a spatula.)Salmon Cakes after Turning
  6. To serve, place 2 salmon cakes on each of 2 plates. Spoon the lemony horseradish-dill sauce over each, or serve the sauce alongside.Lemony Horseradish-Dill Sauce
    Salmon Cakes with Lemony Horseradish-Dill Sauce

Notes
Fresh ground horseradish is sold in jars in the refrigerated section of your market. It should contain nothing but horseradish root, salt, and (usually) vinegar. Avoid the creamy horseradish “sauce” sold in jars in the condiment aisle.

 

Broiled Salmon with Spinach, Feta, and Lemon

Broiled Salmon with Spinach, Feta, and Lemon
Cuisine: American
Recipe type: Fish
Serves: 4

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Ingredients
  • 4 (6-ounce) skinless salmon fillets
  • 1 tablespoon olive oil
  • 4 cups firmly packed baby spinach
  • ¼ teaspoon lemon zest
  • 1 teaspoons lemon juice
  • ½ cup crumbled feta
  • salt and pepper to taste

Instructions
  1. Preheat the broiler. Line the broiler pan with aluminum foil and lightly coat with oil.
  2. Season the salmon with salt and pepper. Place the salmon on the broiler pan and broil until the fish flakes easily with a fork, about 6 minutes.
  3. Meanwhile, place a large skillet over medium-high heat.
  4. Add the oil followed by the spinach and cook, stirring often, until wilted.
  5. Stir the lemon juice and lemon zest into the spinach.
  6. Serve the salmon over the spinach and sprinkle with feta cheese.Broiled Salmon with Spinach

 

Baked Tilapia with Mustard, Lemon, and Horseradish

Baked Tilapia with Mustard, Lemon, and Horseradish
Cuisine: American
Recipe type: Fish
Serves: 4

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Ingredients
  • 4 (6-ounce) tilapia fillets
  • 3 tablespoons chopped fresh parsley, divided
  • 1 tablespoon lemon juice
  • 2 teaspoons prepared horseradish
  • ¾ teaspoon Dijon mustard
  • ¼ cup chicken broth
  • 3 tablespoons butter, divided into 4 slices
  • ½ teaspoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1 lemon, cut into 4 wedges
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF.
  2. Lightly butter a medium casserole dish.
  3. Season the tilapia with salt and pepper. Add 1 tablespoon of the parsley, lemon juice, horseradish, mustard, and broth to the casserole dish and whisk to combine.
  4. Place the tilapia fillets in the casserole dish and spoon the horseradish mixture of them.
  5. Top each fillet with a slice of butter and bake, basting occasionally if desired, until the fish flakes easily with a fork, about 20 minutes.
  6. Sprinkle the fish with the remaining 2 tablespoons of parsley and lemon zest.
  7. Serve with the lemon wedges.
  8. Baked Tilapia with Mustard, Lemon, and Horseradish

 

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo
Cuisine: American
Recipe type: Fish
Serves: 2

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Cooking fish with blackening seasonings adds a smoky richness and depth to the dish. Aromatic spices and plenty of black pepper sear the outside with robust flavor, while the inside remains moist and tender. Blackening simply means searing a quick-cooking ingredient in a hot pan. Rubbing spices and black pepper over the fish before cooking it provides extra flavor and helps in the searing process. But spices can burn easily, so it’s important to choose filets that will cook properly before the flesh is scorched. Cod filets are excellent for blackening, but you can use any type of fish you like—just keep the thickness and cooking time in mind. A tangy, spicy, lightly dressed cabbage slaw tops the fish to add both crunchy texture and a little kick. While you can use a prepared condiment to spread on the rolls, making your own with three simple ingredients—mayonnaise, chipotle, and adobo sauce—is easy to do. And the taste is well worth it.

Ingredients
For the Slaw
  • 1 small garlic clove, finely chopped
  • 1 small shallot, finely chopped
  • 1½ tbsp white balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 1 cup shredded red (or purple) cabbage
  • ¼ cup thinly sliced, 1-inch strips of green bell pepper (“matchstick” sized)
  • ¼ cup coarsely chopped cilantro
  • 1 scallion, thinly sliced (white and green parts)
For the Blackened Cod Rolls
  • 2½ tbsp light mayonnaise
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tsp adobo sauce
  • 1½ tsp freshly ground black pepper
  • ½ tsp chile powder
  • ¼ tsp ground cumin
  • sea salt
  • 1 tsp olive oil
  • 2 5-oz skinless cod filets, about ⅓-inch thick
  • 2 crusty sandwich rolls, halved and lightly toasted

Instructions
For the Slaw
  1. Combine the garlic, shallots, and vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper.Dressing for Slaw
  2. Combine the cabbage, bell pepper, cilantro, and scallion in a medium bowl. Add the dressing and toss well to combine. Taste for seasoning and add more salt and pepper, if desired. Cover and refrigerate 30 minutes to allow flavors to combine.Slaw Ingredients
    Red Cabbage Slaw
For the Blackened Cod Rolls
  1. Combine the mayonnaise, chipotle pepper, and adobo sauce in a small bowl. Set aside.Chipotle Mayo
  2. Combine the black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture all over the fish, coating both sides well and pressing to adhere.Blackening Seasoning
    Cod with Blackening Rub
  3. Heat a nonstick skillet over medium-high heat and add the olive oil. When the oil is hot, but not smoking, season the filets with salt and add to the pan. Cod Beginning to Cook
  4. Sear until beginning to blacken on the bottom, about 3 minutes. (Reduce the heat to medium if the spices begin to burn.) Turn and sear the second side until blackened and the fish is just cooked through, about 2 minutes longer, depending on thickness.
  5. To serve, spread the chipotle-mayo sauce on all 4 cut sides of the rolls and lay a filet on each bottom half. Mound the red cabbage slaw on top of the fish and cover with the top halves. Serve right away.

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo

Pan-Roasted Swordfish with Lemon-Lime Drizzle and Golden Potatoes

Pan-Roasted Swordfish with Lemon-Lime Drizzle and Golden Potatoes
Cuisine: American
Recipe type: Fish
Serves: 2

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When it comes to hearty, satisfying seafood dinners, it’s hard to beat a thick, tender swordfish steak with a flavorful sauce to dress it up, and buttery, golden hash browns on the side. If this sounds like a typical “meat and potatoes” meal, it is—but on the lighter side.

Swordfish is flavorful without tasting “fishy,” and a simple preparation is all it needs to bring out its richness. Salt, pepper, a little oil, and a hot pan are all it takes. A bright, citrusy drizzle tops these roasted steaks for a fresh finish. Using both lemon and lime adds a colorful, floral mix, and a touch of brown sugar gives the sauce a slightly sweet edge.

Yellow potatoes and Yukon gold are known for their delicate skins and creamy texture. They make the perfect potato to cook very simply in butter until they turn golden on the outside and lusciously tender on the inside. Lightly smashing them gives the potatoes a buttery “hash browns” appearance. Don’t worry if they break apart a bit as they cook—it’s all a part of the right look.

A note about swordfish: The health benefits of eating lean fish are well noted, but it’s also important to keep the health of nature in mind. Be sure the fish you purchase is certified sustainable—in this case, wild-caught (or “harpoon-caught”). Swordfish has made a comeback from the endangered list in recent years due to sustainability efforts, but overfishing can quickly turn the tide again.

Ingredients
For the Potatoes
  • 2 medium yellow potatoes (or Yukon gold), 3-4 oz each, cut in half lengthwise
  • 1½ tbsp unsalted butter, plus more as needed
  • sea salt
  • freshly ground black pepper
For the Swordfish and Drizzle
  • 1 small garlic clove, finely chopped
  • 1 tsp finely chopped lemon zest
  • 1 tsp finely chopped lime zest
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • ½ tsp brown sugar
  • sea salt
  • freshly ground black pepper
  • olive oil, for brushing
  • 2 swordfish steaks (preferably wild-caught), about 1-inch thick, 5-6 oz each
  • watercress, cilantro, or mixed greens, for serving (optional)

Instructions
For the Potatoes
  1. Place the potatoes in a small pot and cover with cold water. Bring to a boil and boil until tender enough to pierce slightly with a fork, about 15 minutes. Drain.Potatoes Ready to Cook
  2. Heat a heavy (preferably cast-iron) skillet over medium heat and add 1½ tablespoons of butter. When the butter melts and begins to sizzle, season the potatoes with salt and pepper and add to the skillet cut-side down.Golden Potatoes
  3. Cook, undisturbed, until beginning to brown on the bottom, about 5 minutes. Turn and cook until the second side begins to brown and the potatoes are tender and creamy. (Add a little more butter if the skillet becomes too dry.)
  4. Turn cut-side-down again and use a spatula to lightly smash the potatoes. (If they break a bit, simply shove the pieces back together with the spatula.)Smashed Potato Halves
  5. To serve, place 2 smashed potato halves on each of 2 plates, alongside the swordfish (recipe follows).
For the Swordfish and Drizzle
  1. Preheat the oven to 400° F.Zest Ready to Chop
    Drizzle Ingredients
  2. Place the garlic, lemon and lime zest, and oil in a small saucepan or skillet and warm over medium-low heat until the oil begins to simmer, about 2 minutes.Lemon-Lime Drizzle
  3. Stir in the lemon and lime juice and brown sugar and season with salt and pepper. Simmer 1 minute and remove from the heat. Cover the pan while the fish cooks.Swordfish Steaks
  4. Meanwhile, heat an ovenproof skillet over medium-high heat and brush with olive oil. Season the swordfish with salt and pepper and sear 3 minutes. Turn the steaks over and place the pan in the oven. Roast until the fish is tender and just cooked through, about 3 minutes.Pan-Roasted Swordfish
  5. To serve, make a bed of greens (if using) on each of 2 plates and place 1 swordfish steak on top. Drizzle with the lemon-lime mixture and spoon potatoes alongside. Serve right away.