pan-roasted swordfish steaks

all fish is just yummy. from epicurious.com

ingredients
1/4 C butter
2 t chopped fresh parsley
1 garlic clove, minced
1/2 t mixed ground peppercorns
1/2 t grated lemon peel
1 T olive oil
4 1-inch-thick swordfish fillets (about 6oz each)

directions
*preheat oven to 400. mash butter, parsley, garlic, pepper and lemon peel in a small bowl. season to taste with salt.
*heat oil in heavy large ovenproof skillet over medium-high. sprinkle fish with salt and pepper. add fish to skillet and brown, about 3 minutes. turn fish over and transfer to oven and roast until just cooked, about 10 minutes. add seasoned butter to the same skillet and cook over medium-high, scraping in browned pieces. once bubbly, pour sauce over fish and serve.

grilled cod

fish is the best.  the end.  (from food.com)

ingredients
2 T butter
2 T brown sugar
2 garlic cloves
1 T lemon juice
2 T soy sauce
1/2 t pepper
3 (6 oz) cod fillets

directions
heat everything but cod over medium heat, then marinate cod for 1-3 hours.  lightly oil grill grates and grill for 3 minutes on each side on high heat.

oven-roasted trout with lemon and dill

i have loved trout since i was young when we would go camping and eat it for breakfast over the fire after having caught it that morning before dawn.  my parents still love to fish and have been generous to share some of their catch with us recently.  this was a great way to use it!  i found it at allrecipes.com.

ingredients

• 1 cup soft bread crumbs
• 1/2 sweet onion, mince
• 2 tablespoons chopped fresh dill
• 2 teaspoons grated lemon zest 
• 1 clove garlic, minced
• 1/4 cup olive oil, divided
• salt and pepper to taste
• 4 trout, cleaned and head removed

 directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
3. Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.

baked fish with pine nuts and basil

so very tasty!  the original recipe (on yummily) called for pesto and since i didn't have any, this is what i came up with.

 ingredients

• 2 fillets (white fish, about 6 oz. each, i used pollock but you could use halibut, cod, tilapia, grouper, or any mild white fish)
• 3 T finely chopped pine nuts
• 2 T parmesan cheese
• 1/4 t minced garlic
• 2 T coarsely chopped fresh basil
• 1/2 t olive oil
• 1 1/2 T light mayo

 directions

mix up sauce and spread atop fish.  bake @ 450 6-10 min, depending on thickness of fish.  (my general rule is it takes about 10 min for a 1 inch thick fillet.)

fish cakes

some friends of ours gave us a whole bunch of pollock and i've been looking for ways to use it.  the whole family liked this one.

from simplyrecipes.com

ingredients

• 1 lb of cod fillets (or other mild, white-fleshed fish)
• 2 medium-sized russett potatoes
• 1 cup bread crumbs
• 1/4 cup chopped fresh parsley
• 2 Tbsp freshly grated Parmesan cheese
• 2 garlic cloves, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs, lightly beaten
• Grapeseed oil, or other high smoke point oil such as canola oil, for frying--i just sprayed them with cooking spray and fried them on my electric skillet

directions

Boil and mash the potatoes, set them aside.

Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.

Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.

salmon with soy sauce and brown sugar

my daughter wouldn't touch salmon before we tried this recipe.  thumbs up all around.  i adapted it from an allrecipes.com recipe.  after doing some research on how to grill the perfect salmon filet, we got the grill hot, hot, then placed the fish flesh side down first for 3 minutes, then flipped them over for 4 minutes more.  it was perfect.  and, if you carefully slide your spatula under the flesh, you can leave the skin right on the grill for clean up later.

ingredients

• 1 1/2 pounds salmon fillets
• ginger to taste
• garlic powder to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

marinate at least two hours.

salmon with brie and raspberry sauce

i had this at a fancy restaurant when i was on a choir tour in high school. once i got married, i searched and searched online until i found a comparable recipe. this has become a new year's day tradition for us. plus, it's super fast and easy to make!

*place 4 oz salmon in 1 C lemon water. cook 10 minutes @ 450 degrees.
*place 2 oz brie on top and melt

...in the meanwhile...

puree 1 pint (or less depending on how many people you're feeding) raspberries and strain seeds. add sugar to taste. warm over medium heat and thicken with cornstarch/water mixture. once it's thickened to desired consistency, drizzle over the top of the brie and serve. yum!

baked fish yummy--less than 30 minutes!

the previous owner of our house gave us some tuna he caught himself off the coast of san diego…so i tried this recipe and liked it lots.

juice of one lemon
1 garlic clove, minced
2 oz fresh fish (ahi tuna, salmon, mahi-mahi), cut 1 ½ inches thick
½ tbsp ground pepper
1 tbsp butter
1 tsp fresh basil, chopped
1 tbsp honey
¼ tsp salt
½ tsp (or more) worcestershire sauce
1 scallion, chopped
1 tsp spicy mustard

heat oven to 375. melt butter and sauté garlic 1 minute. add honey, Worcestershire and mustard and cook another minute. add lemon juice and pepper and let sauce cool 10 minutes to thicken. put fish in a greased baking dish. pour sauce over fish, then salt, the basil and scallions. bake 10-15 minutes (depending on how rare you would like the fish).

p.s. and if you just happen to have WAY too much fish to eat and it's the second night of tuna steak and you don't think you can do one more (even though it was yummy), but you don't want to waste it, you can make the following tuna casserole and be really worried you'll have to feed it to the dog, but then be pleasantly surprised when it's actually quite tasty:

(sorry i don't have precise measurements because i just sort of threw everything in and hoped for the best)

3/4 package egg noodles, cooked til nearly done
1 celery stalk, sauteed in cooking spray
1 can cream of mushroom soup
1/2 - 3/4 can of milk (using the dirty mushroom soup can)
a handful of canned mushrooms
a handful of shredded cheddar cheese
3 slices of whole wheat bread made into crumbs
1ish tbsp butter, melted
oh yeah, the tuna--cut it up and put in whatever amount looks good

mix everything together except bread crumbs and butter. mix together bread crumbs and butter. put the tuna mixture in a greased baking dish. top with bread crumb mixture and bake @ 375 for about 20 minutes. not bad for the not-so-great reputation the tuna casserole has been given. our girls ate it up!