Fish

There is a lot of different fish out there but I have found my absolute favorite is Tilapia. This fish is so delicious that I love looking up new and improved recipes for it. Baked Tilapia with dill sauce just sounds beautiful! This is something that will definitely be served up for dinner one night in my house.

INGREDIENTS

4 (4 ounce) fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced

1/4 cup mayonnaise
1/2 cup sour cream
1/8 teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.

3. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.

4. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

Posted by Sabriena at 15:59

Shrimp may be expensive at times but for the most part, if you know where to get it, it is reasonably priced and it is definitely a treat of a dinner. This recipe calls for Shrimp and is an Asian spiced recipe as well as some barbecuing action.

INGREDIENTS

3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons curry paste
1 pound medium shrimp - peeled and deveined

DIRECTIONS


1. In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.

2. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.

3. Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

Posted by Sabriena at 07:06

I do not think I have ever had fish tacos before. It is something that I would love to try since the protein from fish is outstanding. In this recipe it has a lot of ingredients that will bring a bunch of flavors to the table. It doesn't seem very hard to make these fish tacos either. What's for dinner tonight?


INGREDIENTS

1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
1 lime
12 corn tortillas


DIRECTIONS

1. Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.

2. Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

Posted by Sabriena at 07:16

Shrimp cocktail is the best thing since sliced bread to me. I only ever have it once a year though so it is a treat. With as simple as this recipe seems it might make it possible to have it a couple times a year. Of course this is still no simple 1 2 3 recipe and it does take about two hours to complete. Most of which is just refrigeration time. But, you cannot just eat it in five minutes unfortunately. Still simple nonetheless.

INGREDIENTS

1 1/2 lb (40 to 45) cooked deveined peeled medium shrimp, thawed if frozen
1/2 cup tomato juice
1/4 cup vodka, if desired
1/2 teaspoon red pepper sauce
1/2 teaspoon sugar
1/2 teaspoon celery salt
2 tablespoons chopped fresh parsley
1 cup cocktail sauce
1/4 cup finely chopped green olives

DIRECTIONS

1. Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches.

2. Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours.

3. Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.

Posted by Sabriena at 07:07

Tuna is a good healthy type of fish that a lot of people love. Salads are something that you can whip up fairly quickly, so why not put the two things together? In this recipe they are together and they seem to work. So, if you want to try something new, try to go this route!



INGREDIENTS

20 ounces fresh tuna steaks, 1 inch thick
3 tablespoons white wine
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1 clove garlic, minced
6 cups packed torn salad greens
1 cup halved cherry tomatoes

DIRECTIONS

1. Preheat grill for medium heat.

2. Place tuna in a glass dish. Prepare the vinaigrette by whisking together the wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic. Pour 2 tablespoons over fish and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing.

3. Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.

4. Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Stir remaining vinaigrette and drizzle over salads.

Posted by Sabriena at 05:56