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Archive for the ‘Fish’ Category

fetaflounder

I love fish with Greek preparations. I had some delicious whole milk feta in the fridge and a craving for fish. I picked up some flounder and Roma tomatoes at the grocery and came home with a mission of creating a Greek inspired fish entree.

I was extremely pleased with how this turned out. It was ready in about 20 minutes and full of flavor. Unfortunately, Brandon is out of town so I didn’t have anyone to taste test for me but I told him all about it and he’s excited to try it out.

So if you’re a feta/Greek flavor lover like me and looking for a new preparation for flaky white fish, this is a dish you want to make!

Greek Inspired Flounder
(Recipe source Bakin’ and Eggs)

Ingredients:

2 flounder fillets (can sub any other flaky white fish like tilapia, snapper, etc)
2 tablespoons flour
1 Roma tomato, sliced
2 ounces of high-quality feta cheese
1 teaspoon oregano
1 teaspoon basil
1/2 lemon
Salt and pepper, to taste
2-3 tablespoons olive oil
Cooking spray

Directions:

Preheat oven to 350 degrees. Prepare a baking dish with cooking spray. Set aside.

Rinse fish with water and pat dry. Season with salt and pepper to taste. Sprinkle with flour and shake off excess.Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering. Add fish to skillet and cook for 1-2 minutes per side, until lightly golden.

Remove fish from pan and place in prepared baking dish. Squeeze lemon juice over fish. Sprinkle with basil and oregano. Line fish with 3-4 tomato slices and top with crumbled feta cheese. Salt and pepper to taste.

Place in preheated oven and cook for about 5 minutes. Turn on the broiler and cook for another 2-3 minutes,  until feta very lightly browns.

Remove from oven and carefully transfer from baking dish to plate. I served mine over cous cous with a small green salad.

Yield: 2 servings

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tunaWe stumbled upon this recipe a few years ago while looking for a new way to prepare tuna. It has become part of the regular rotation and is our standby recipe for tuna steaks. The wasabi aoli is definitely what makes this dish. You can adjust the amount of wasabi you use to taste – we love the burn!

Try this recipe soon! We serve the tuna with stir fry veggies and sushi rice.

Seared Tuna with Wasabi Aoli
(Recipe adapted from Bon Appetit)

Ingredients:

2 tuna steaks
Soy sauce
1 tbsp olive oil (or sesame or canola oil)
1 tbsp wasabi powder (can be found in the Asian section of grocery store)
1 tbsp water
1/4 cup mayonnaise (I always use light)

Directions:

Place tuna steaks in a dish and pour a couple tablespoons of soy sauce over them. Let marinate for about 30 minutes at room temperature, turning once.

Mix together wasabi powder and water and then whisk in mayonnaise. Cover and refrigerate for 30 minutes.

Pat tuna dry. Heat a medium skillet to medium-high. Heat oil. Sear tuna steaks for about 45 seconds per side for rare.

Serve with wasabi aoli.

Yield: 2 servings

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broiledmahi

Brandon is in Vegas for a bachelor party. Anytime he’s out of town I get excited to cook whatever I want for dinner. One of the things I always turn to is fish. When Brandon’s not here to man the grill, I’ve found that broiling fish is a quick and flavorful way to prepare it.

My method is really simple – I brush both sides of the fish with olive oil and then sprinkle it with a seasoning rub. I’ve mentioned this before and will continue to mention that our favorite rubs are from The Dizzy Pig. Tonight I used Tsunami Spin. Broiled fish is also great with Ragin’ River and Shakin’ the Tree. I seriously recommend that you order some rubs from The Dizzy Pig!

This recipe also works great with salmon. Another tip, line your baking sheet with foil for easy cleanup (especially if you’re preparing salmon because of the skin).

Simple Broiled Mahi Mahi
(Recipe source Bakin’ and Eggs)

Ingredients:

Fish fillets (recommended: Mahi Mahi or Salmon), as many as you’d like to prepare
Olive oil
Seasoning rub (preferred: The Dizzy Pig)
Lemon wedges

Directions:

Arrange oven rack so it’s about 4 inches from the broiler. Preheat broiler on high. Prepare a baking sheet with cooking spray (or line with foil and spray with cooking spray for easy cleanup – I highly recommend you do this).

Rinse fish under cool water and pat dry. Brush both sides with olive oil. Sprinkle rub on both sides to coat evenly. Place fish fillets on baking sheet and squeeze a little lemon juice over them.

Broil on high for about 8 minutes (for Mahi or Salmon) or until internal temperature reaches 140-150 (depends on your desired doneness). Cooking time will vary based on the thickness of your fish fillet. Fish should flake easily when done. Tip: make sure you have your exhaust fan on while broiling. The fish may smoke.

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Sushi

sushi2

Sushi is one of the things that Brandon and I go out to dinner for the most. It was never something I was really interested in making at home (mostly because I was intimidated by it) but Brandon kept bringing up wanting to get a sushi kit. Lucky for us, we received a sushi set for Christmas from my sister-in-law’s boyfriend, Stephen. The set is from Crate and Barrel and came with everything you need to get started with making your own sushi – including really cute serving dishes.

We decided to stay in tonight and make sushi. We planned out our menu and made:

- Tuna nigiri
– Smoked salmon nigiri
– Tuna avocado roll
– Bagel roll
– Tuna roll with spicy mayo

All in all, I was really impressed by how well everything turned out. While it wasn’t exactly on par with our favorite sushi restaurant, it was really tasty and a great alternative to going out.

For this post I’m just going to post photos. I just don’t feel like I have a clear enough grasp yet on rolling the perfect sushi roll to walk you guys through it step-by-step but hopefully I’ll get there one day.

sushi3

I encourage you to try sushi at home if it’s something you’ve thought about doing. It was a fun activity for us to do together – very hands on. My biggest tip would be to make sure that you have really good quality fish (you don’t need as much as you think!) and buy sushi rice and follow the directions very closely. There are tons of online guides for rolling your own sushi and the instructions are probably far better than anything you’d get from me at this point. We used a Sushi book and the Cooking Light cookbook as guides tonight.

And I had to include this last picture of Brandon enjoying his feast!

bsushi

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