Fish Dishes Made Easy

 

Carrot Salad

• 2 Carrots
• 1/4 cup Chopped parsley
• 1/4 cup Dried fruit
• juice from 1 fresh lemon
• 1 tablespoon olive oil
• coarse salt and pepper to taste

Using a potato peeler, slowly peel large "ribbons" of carrots, at least one large carrot per person into a mixing bowl. Fold this in with your favorite combination of dried fruits (raisins, cherries, other) and chopped parsley, and set aside. Later, when the fish is cooked, quickly mix all the salad ingredients and add a serving to each plate as a bed to place the salmon.

Fruit Salsa

• 1/2 cup chopped fresh pineapple or strawberries
• 1 firm banana diced
• 1 tablespoon diced red onion
• 1 small jalapeno diced (remove seeds if you like, I leave it all in for spiciness)
• 1 small sprig of fresh dill chopped, or a pinch of dried dill
• 2 tablespoons honey
• juice from one fresh lemon
• coarse salt and pepper to taste

You can make this your favorite combinations of fruits. I've kept this one simple by adding a firm ripe banana, diced, and we also used fresh pineapple. Strawberries work really well also. Combine all the listed items and set aside until fish is cooked.

Atlantic or coho salmon

Favorite Mexican Seasoning (we used Bill Baron’s Tequila-Lime Seasoning) Generously dust each piece of with your favorite mexican seasoning, and set aside while prepping carrot salad and fruit salsa. Then bring a pan to medium-high heat. Add a splash of oil, and immediately lay the fish into pan, skin side up. Adjust the heat up if necessary - you should have a nice sizzling sound. Once the edges have turned opaque (approx 4 min), carefully flip the fish over, and cook on medium heat, approx 6 - 8 minutes. Fish should be at a medium doneness. Add salmon portions onto beds of carrot salad. Spoon the fruit salsa onto the salmon. Add a spoonful of hot pan juices onto the salsa for a finishing touch. Enjoy!

Sprinkle Madras curry and salt onto salmon portions Add a small amount of olive oil to a skillet and heat to med-high. Place fish "flesh" side down (which becomes the presentation side) and cook for 4 minutes; turn over and cook on the skin side med-low for 4 minutes Remove with a spatula (with a little practice you can remove the fish from the skin, and then remove the skin separately from the pan to discard). Serve with a salad or favorite green vegetable

Lightly season fish with Mexican seasoning Place fish indirectly over coals on the grill, cover and cook approximately 10 minutes per inch (Stove-top alternative: pan-sear catfish & spices approximately 5 min/side until meat is white & flaky) Combine catfish, kale, salsa & avocado

Season with salt & pepper Heat pan with a tablespoon of olive oil. Sear fish in pan, then add almond slivers; cook until almond slivers are browned Goes great with steamed asparagus

Season portions with Cajun spices Place indirectly from coals on grill ; cover. Cook until done (10-12 minutes) Great served with salad

Lightly salt & pepper Sear in pan with olive oil over med-high heat, total 6-8 minutes Great served with steamed kale

Soak cedar plank for 45 minutes. Place salmon on plank, and place plank directly over fire on grill. Cover & cook for 10-15 minutes Serve with pan-seared baby bok choy Also use this salmon to crumble over salad for

Ingredients

• 1 portion of haddock or cod fish
• Greek seasoning
• Salt
• Pepper
• Lemon zest
• Lemon juice
• Splash of vegetable broth (optional)
• 1 teaspoon olive oil

For Roasted Vegetables

• 1 (12-ounce) bag of prepared vegetables (I used broccoli, carrots, cabbage & red bell pepper)
• Salt
• Pepper
• 1 Tablespoon olive oil
• 1 garlic clove minced
• 2 teaspoons lemon zest
• 1 wedge lemon
• 1-2 Tablespoons Parmigiano Reggiano

DIRECTIONS

1. Season individual fish with salt and pepper. Sprinkle on desired amount of greek seasoning. In a small skillet, heat 1 teaspoon olive oil on medium heat. Place fish in pan skin side up and cook for 4-5 minutes. Flip and cook and additional 4-5 minutes. Add a splash of vegetable broth to pan if you have it. Remove fish from pan, sprinkle it with some lemon zest and a little fresh lemon juice.
2. For the roasted vegetables, preheat oven to 400 degrees. Add 12 ounce bag of vegetables to pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast for 15-20 minutes, half way through add minced garlic. Remove vegetables from oven, add lemon zest and squeeze fresh lemon juice and toss to combine. Sprinkle with shredded Parmigiano Reggiano cheese (optional).

Author: Lindsay Cotter and Abby Bounds

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