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.
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.
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.
So I’ve never been much for frozen fish. I don’t know why, because I love fish and it’s far more affordable (and easy to deal with when you can cook it later in the week), but it’s just always been a little disappointing. However, we recently discovered Trader Joe’s frozen fish, and it’s really quite good! These tuna steaks were our second try, and we were happy. I marinated the tuna for about 45 minutes because I ran out of time, but I imagine it would be great if it went longer. We served this with lightened spicy Asian noodles and roasted brussel sprouts and cauliflower.
We’re always looking for new ways to cook fish, and incorporate more of it in our meals. We had some frozen Arctic Char hanging out that needed something to do. I based this off a Food Network recipe for Garlic/Rosemary Arctic Char and went from there. We served this with roasted asparagus and roasted herb potatoes.
Great spring and summer dish for any white fish filets; halibut just happens to be my favorite. I got this recipe from Bon Appetit and was really happy with it. I also added some sauteed grape tomatoes to the mix for color and just a little different flavor, and served it with a side of lemon-olive cous cous.