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Posts Tagged ‘Fish’

cajuntilapia

I am always hearing the question, “What can I do with tilapia?” One of our all-time favorite tilapia preparations is this Cajun tilapia. For a while I kept this Cajun seasoning in the pantry and even gave it out as a Christmas gift in mason jars a couple years ago.

So I was looking for a way to jazz up  the Cajun tilapia. I usually just serve it with roasted potatoes (sprinkled with the Cajun seasoning) and a vegetable. I found myself with some peppers and mushrooms in the fridge and decided to saute them and serve the fish over polenta. It was great!

If you’re looking for a new idea for tilapia and you like a little spice, this recipe is for you!

Cajun Tilapia with Polenta and Peppers
(Recipe source: Tilapia – Cooking Light, Polenta – Joy of Cooking, Vegetables – a Bakin’ and Eggs original)

Ingredients:

FOR THE CAJUN SPICE MIX
3 tablespoons paprika
2 tablespoons red pepper
2 tablespoons thyme
2 tablespoons oregano
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon sugar

Mix everything together and store in a airtight container. You can use this Cajun seasoning on anything – poultry, pork, fish, vegetables.

FOR THE FISH
1 pound tilapia fillets
4 tablespoons Cajun seasoning mix (enough to coat fish fillets)
2 tablespoons olive oil, plus extra for coating fish
Sliced lemons (optional for garnish)

FOR THE POLENTA
3 tablespoons butter
1/2 cup onions, finely diced
2 1/2 cups water, divided
1 1/2 cups chicken broth
1 cup yellow cornmeal
Salt, to taste

FOR THE PEPPERS
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup mushrooms, sliced
1 tablespoon olive oil
Salt and pepper, to taste

Directions:

FOR THE FISH
Coat each fish fillet in olive oil. Coat with Cajun seasoning.

Heat a large non-stick skillet over medium-high heat. Add oil and heat until shimmering. Carefully add fish fillets and cook about 3-4 minutes per side. Fish should be opaque and flaky. Internal temperature should read about 145 degrees.

FOR THE POLENTA
Melt butter in a large saucepan over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in 1 1/2 cups water and 1 1/2 cups chicken stock and bring mixture to a boil.

While the mixture is coming to a boil, mix together 1 cup water and 1 cup cornmeal. Gradually stir into the boiling water and then reduce heat to low. Cook, stirring constantly with a wooden spoon, until the cornmeal is thick and leaves the side of the pans when it is stirred. About 25 minutes. Add extra water or chicken stock in small amounts if necessary while cooking the polenta. Season with salt to taste.

FOR THE PEPPERS
Heat a medium skillet over medium-high heat. Add oil and heat until shimmers. Add sliced peppers and mushrooms and cook about 8-10 minutes, or until vegetables have softened a bit. Season with salt and pepper to taste.

YIELD: 4 servings

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tunaherbaioli

Before we get started on the tuna let’s talk about my absence from blogging the last couple weeks. My husband just graduated from law school in Birmingham, Alabama and will be practicing in Charlotte, North Carolina. Moving has been a gigantic pain but we’re so excited to finally be in Charlotte and getting settled in our new place. Unfortunately, with all the business of moving and starting a new job, there just hasn’t been much time for blogging.

I’m happy to report that as of this week I’m back in the kitchen. I made a menu for the week  and took my weekly Sunday grocery trip for the first time in over a month. My new kitchen is considerably smaller than the old kitchen and we don’t have a dishwasher (gasp!) but I’m trying to embrace it and work with what we have. So if you have any tips to share on maximizing small kitchen space, I would love to hear them (seriously…you should see the tiny amount of counter space I have).

Now on the the tuna…last Tuesday was my birthday and we’d been in our new place for all of two days. Needless to say, we weren’t very unpacked. I was really sick of eating out so I tried to brainstorm a simple dinner that I could prepare quickly for my birthday dinner. Tuna is one of our favorites and I was looking to do something different than our usual tuna with wasabi aioli.  I remembered a good herbed tuna recipe that I tried in college from Bon Appetit and decided to make my own variation of it. I used some of my favorite herbs and it turned out to be a great summer dish.

Seared Tuna with Herbed Aioli
(Recipe adapted from Bon Appetit)

Ingredients:

2 tuna steaks (recommended sushi/sashimi grade)
4 tablespoons olive oil, divided (3 for marinade and 1 for pan)
Juice from 1/2 a lemon
2 tablespoons fresh basil, chopped
1 tablespoons Italian flat leaf parsley, chopped
1 garlic clove, minced
1/4 cup mayonnaise (I use reduced fat)
Salt and pepper, to taste

Directions:

Mix together all ingredients from olive oil through garlic clove to create the marinade for the tuna. Place mayonnaise in a separate small bowl and stir in about 2 tablespoons of the marinade mixture to create the aioli.  Refrigerate.

Season tuna steaks with salt and pepper. Pour reserved marinade over the tuna and leave at room temperature for about 30 minutes.

Preheat a saute pan over medium-high heat. Heat 1 tablespoon olive oil in pan and add fish. Cook for about 45 seconds per side for rare (you just want to get the sear and warm it a little). The inside should still be red.

Top with aioli and serve.

Yield: 2 servings

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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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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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