This was a really fun and tasty way to get some fish in – I’m pretty bad about remembering to defrost it and cook it, even though we both love it! This was a Cooking Light recipe, I used Mahi for the fish, and we had it with brussels sprouts.
Fish
Poached Fish in Spicy Tomato Broth
So this is pretty much awesome. It’s a Cooking Light recipe that was my first time cooking fish years and years ago, and I’m just now getting around to posting it and remembering how great it was. Great weeknight meal, fast, tasty, and any veggies go well with it. We had this with roasted green beans and mashed cauliflower. This would be great with any firm white fish.
Herb-Roasted Fish
We really do love fish, but we are also really bad about eating it regularly – particularly in winter. This is an Ina recipe I saw that looked great for a weeknight, and it was very easy. Only downside was I left it in the oven for too long – lower end of the cooking time would have been perfect. We had this with some asparagus and olive-feta quinoa.
Fish Fillets in Curry Sauce
This was a Madhur Jaffrey recipe that looked really interesting, and Shawn picked up some nice haddock fillets so it was a good fit. We really liked both the simple preparation of the fish and the sauce! I am not usually a star at breading/baking fish, but I followed this to a tee and it came out perfectly. The sauce would also be really nice with chicken or pork as well. All-around great recipe…pretty much like every Madhur recipe we’ve tried. 🙂 We had this with ginger-garlic broccoli on the side.
Grilled Swordfish with Lime, Basil and Mint
Given it was Labor Day weekend, we wanted to spend some QT with the grill – which is kind of silly because it’s not as though it’s going to be 5 degrees now that “summer is over.” But it was a good plan, since there was some deliciousness going on! This was a nice swordfish recipe that I got from Giada De Laurentiis and substituted lime for lemon because I thought it would go well with the rest of the flavors, and modified to serve just two. There was a lot of sauce left, so I think you could cut back the oil even further – we threw a lot out. Definitely a winner. Very filling with corn on the cob for a side.
Salmon with Basil Cream Sauce
In my epic quest to use up all the basil we’re growing, I made a cream sauce and froze it a few weeks ago…so most of the recipe is that. But it was excellent over baked salmon filets. I served this some sauteed squash from our CSA, and a cucumber and white bean salad. The sauce was fantastic…glad we have more in the freezer. That said, if you make this, freeze in SMALL portions – a little goes a very long way. This would do well with chicken or roasted veggies as well.
Salmon with Pesto
Our basil plants have gone nuts…basil everywhere. Not that I’m complaining! But I felt like it was time to start doing something with all that basil, and my first time back in the kitchen after a 2 week study hiatus was a good occasion. I use Skinnytaste’s lightened pesto, which is really just pesto with a bit less oil and no pine nuts…believe me, you don’t miss them. Anyway, this was a great, easy way to prepare fish. I served this with some asparagus from our CSA tossed with fresh mint and manchego.
Steamed Fish with Chickpeas and Currants
Weirdly enough, I’ve never steamed fish before. I saw this when I was perusing Chow at the beginning of MMM, and thought I’d give it a go. It was excellent! Great flavor, even though I altered the recipe given I was lacking in some ingredients (or accidentally used them in other recipes *cough*). I was missing the preserved lemons for this, but a shot of lemon juice into the simmering liquid was fine…next time I would like to try the real thing, however. This is a definite make again, and would be fine with any mild white fish; I used Mahi. I served this with herbed brown rice and roasted asparagus. Recipe below is unaltered.
Salmon and Snap Pea Slaw
This was a good, filling dinner, though I thought the real star was the “slaw.” The salmon that we picked up was great, but I wished that the sauce was a bit stronger. It’s a good base, though. Either way, I’ll be repeating the slaw with other recipes for *sure.* I got this one from Cooking Light and made a few minor modifications to our taste.
Fish Tacos
I had the pleasure of visiting San Diego for a convention last June, and one of the first things I sought out was a fish taco from what I was told was a “must have” source. I love them. Delicious and filling and awesomeness all in one. And very easily done low cal/WW-friendly. We really enjoyed this version, which I got from Chow, and it had a delicious cabbage slaw. I got the idea to try them for low cal from my friend Missy, and it was definitely a good call! I made almost no changes to this recipe.
Om nom nom! 