Category: Fish

Grilled Swordfish

7/8/2021

2 tbs olive oil
2 tsp soy sauce
1 tbs red-wine vinegar
1 tsp rosemary
4 bulb garlic, chopped
2 tsp coriander
1 tsp cumin
1 tsp sweet paprika
2 tsp grated lemon rind
1/4 tsp red pepper flakes

swordfish steak
2 tbs butter, room temperature
2 tsp parsley, chopped
1 clove garlic, minced
1/4 tsp black pepper
1/2 tsp ginger
1/4 tsp crushed red pepper
1/2 tsp lemon peel

Combine ingredients through crushed pepper for marinade
Pat fish dry, season, and marinade, 15 minutes
Cook in hot oil 3-4 minutes
Flip and add marinating juice to pan
Place in oven at 400 degrees for 5-6 minutes
Cool 3-4 minutes on each side
Combine butter ingredients together in pan and pour over fish

Salmon and Tomato Jam

6/18/2021

2 tbs ginger
1 small onion, minced
14 oz can tomatoes
1/2 tsp crushed red pepper
2 tbs brown sugar

2 tbs rice wine vinegar
salmon
garlic
rosemary
thyme

Saute 2 tbs ginger and onion in hot oil until softened, about 4 minutes
Add the tomatoes, crushed red pepper, sugar and vinegar
Cook until thick and jamlike, mashing and stirring occasionally, about 10 minutes
Season
Prepare salmon by cutting thin slices into skin side of the salmon
Season each cut with salt, pepper, thyme, and rosemary
Drizzle with oil
Lay in hot oil skin side down, push down so it cooks evenly, and season
When 2/3 of the side of the fish has turned pink (4-5 minutes, flip
Tip pan so olive oil evenly cooks the top of salmon and flip back to skin side
Remove pan from heat but leave fish in hot pan so it stays crispy
Serve jam on top of salmon and garnish with cilantro and lime wedges

Ensopa de Camerao

4/1/2021

Brazilian

1 onion, finely diced
1 bell pepper, finely diced
4 cloves garlic, minced
1 can diced tomatoes
1 lb shrimp
1 can coconut milk
1/4 cup cashew milk

1/2 tbs tomato paste
1 tsp ginger
1 tsp paprika
1 lb shrimp
1 lime, juiced
cilantro, parsley, or basil

Saute onions and peppers in hot oil until translucent
Cook in garlic until soft
Stir in tomatoes and cook for a few minutes
Move ingredients to side and cook shrimp until color changes on both sides
Remove shrimp from pan
Add milks, tomato paste, paprika, ginger, and season
Simmer uncovered 10-12 minutes
Add shrimp back to pan for 3-5 minutes
Remove from heat and stir in juice and herbs
Serve with rice or thick crusted bread

You can make this into a more smooth soup by pouring the sauce into a blender after cooking the tomatoes, adding the remaining ingredients, then returning it back to the pan to simmer.

Pipian Verde Salmon

3/30/2021

Mexican

Lightly brush salmon with egg whites and season
Press to coat in half of pumpkin seeds
Place crusted side down into hot oil and bake for 3 minutes at 350
Flip and cook for another 3 minutes
Heat remaining pumpkin seeds with salsa to make pipian sauce
Plate salmon on top of plate of sauce

1 cups pumpkin seeds, roasted and crushed
1-2 cups salsa verde
1 lb salmon
1 large egg white, lightly beaten

Pescado Encocado

3/28/2021

Ecuadorian

1 lb white fish, chunks
2 tbs lime juice
1 small orange, juiced
4 garlic cloves crushed
1/2 tsp cumin powder
1/2 tsp paprika or achiote powder

1/2 tsp ground coriander seeds
1 sized onion, diced
1 bell peppers, diced
4 roma tomatoes peeled and chopped
8-14 oz coconut milk
3 tbs cilantro

Marinate fish in juices and spices
Saute vegetables in hot oil and salt for about 5 minutes
Mix in coconut milk and cook until sauce begins to thicken.
(optional) thicken sauce with tapioca starch
Add fish and marinating liquid to pan and cook until done
Sprinkle with cilantro and serve with rice, coconut, and fried ripe plantains

Hot Coconut Fish

11/10/2020

catfish
coconut milk
onion, diced
bell peppers, sliced
zucchini, sliced
garlic, crushed or minced

hot sauce
ginger
cumin
paprika
cilantro
lime

Heat oil and coconut milk and cook onions with salt until translucent
Add fish and season
Begin cooking vegetables, add more coconut, hot sauce, and garlic
Continue adding coconut as sauce thickens and to taste
Finish with lime and extra cilantro; serve with avocado

I used a combination of green cactus habanero and peach habanero sauces. For a sweeter taste, use more ginger or add corn meal.

Seared Tuna

9/13/2020

tuna steaks
1/4 cup tamari soy sauce
1 tbs mirin
1 orange, juiced
1/4 cup soy sauce
1/4 cup brown sugar

1/4 cup brown sugar
1 piece ginger, peeled
1 tsp chili powder
salt & pepper
sesame seeds
1 tsp sesame oil

Marinade tuna in tamari and mirin at room temperature
Simmer juice, soy sauce, sugar, ginger, and chili powder to make dipping sauce
Pat dry, season, and coat in sesame seeds
Heat pan with oil, sesame oil, and mirin
Sear tuna for 45 seconds on each side and serve with sauce

The husband is a weirdo and wanted his cooked most of the way through.

Lemon Chimichurri Salmon

7/13/2020

salmon
salt & pepper
1/2 lemon
2 tbs garlic, minced
1/4 cup red wine vinegar
1/2 tsp kosher salt

1/4 cup cilantro, finely chopped
2 tbs flat parsley, finely chopped
1 tbs oregano, finely chopped
1/3 cup olive oil
1 tsp red pepper flakes
1 avocado

Lay salmon into hot oil, skin side down
Season with salt and pepper and lemon zest
Bake at 400 degrees for 3 minutes on each side minutes
When flipping fish, squeeze lemon onto fish
Mix all other ingredients, except avocado, in food processor or mixer
(optional) Add chunk of avocado to sauce for texture
Serve salmon with chimichurri sauce, avocado, and lemon slice

From Gordon Ramsay's series on Amazon Prime, Gordon Ramsay's Ultimate Cookery Course, episode 1. I tried to make it more teenager-friendly by serving over rice instead of mushrooms, but I think next time I'll just serve it with another appetizer type dish. I also can't find the kind of chillies used in Ramsay's series, so instead I used a red bell pepper and scotch bonnet sauce.

3 tbs soybean puree or miso paste
pan full fish stock (or other)
kaffir lime leaf
chillies, chopped
ginger, sliced

salmon, skin on
broccoli, separated into small florets
bok choy, stems and leafs sliced separately
enoki mushrooms
sesame oil

Put paste in hot pan and whisk in stock until a light broth consistency
Bring to a boil and add kaffir leaf, chillies, and ginger
Slide salmon into broth, skin side down
Bring to boil and reduce heat
Simmer while spooning broth over top of salmon
Remove salmon when springy and firm - coat with broth to prevent drying out
Add broccoli and bok choy stims to broth
After 1 minute add bok choy leafs
Add enoki mushrooms to broth
Remove skin from salmon and flake (I didn't do this because I love salmon skin)
Prepare bowls by rubbing in sesame oil
Serve salmon over uncooked mushrooms, topped with vegetables and a ladle of broth

REcipes