fish – Kacey Tess

Cilantro Cod

4 filets of cod fish

1 bunch cilantro cleaned and stems cut off

1 lime (juice)

1 jalapeño seeded, d-veined and chopped roughly

1-2 tsp ginger (fresh is better, if you use dried just add an additional tsp)

10 green onions sliced thinly (divided)

3-4 tbsp olive oil

1 tsp sea salt

1 tsp black pepper

Method:

Heat oven to 350

Prepare a cooking sheet with 4 sheets of parchment paper big enough to wrap the fish filets in

In a blender combine cilantro, lime juice, jalapeño, ginger, 1/2 of the onions, 3 tbsp olive oil, sea salt and pepper

If too thick add the additional tbsp oil

Place 1 piece of fish in 1 piece of parchment paper

Evenly distribute the cilantro sauce on top of each piece of fish

Wrap the parchment paper to keep all of the steam in while cooking

Bake for 15-20 minutes until fish flakes easily

Top with additional onions and jalapeño if wanted

Enjoy!

Lemon on lemon on lemon kind of night. I can never get enough lemon, I add it to almost everything. I decided instead of adding it as an afterthough tonight I would spotlight it. I put lemon in the panko breading for this fish and added it to the jasmine rice. I have a garden full of mint and wanted to include that also. This meal leaves you feeling refreshed but satisfied. I hope you enjoy it as much as I did!

Ingredient List:

4 pieces of cod fish

1 C panko

1 lemon (juice + zest)

2 tbsp olive oil

1 tsp sea salt

1 tsp lemon pepper

1 tsp dried parsley

1 tsp dried thyme

Method:

Pre-heat oven to 350

Mix panko, oil, salt, pepper, parsley + thyme in a medium bowl

Press panko mixture firmly into each piece of cod

Place on metal rack

Bake for 15-18 minutes until golden brown and cooked all the way through

Enjoy!

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Cioppino

Cioppino

Ingredient List:

2 tbsp unsalted butter, room temperature

2 carrots chopped into matchsticks size pieces

1 stalk celery, finely chopped

2 garlic cloves minced

1 large shallot minced (1 tbsp reserved for bread)

3 sprigs rosemary

1 tsp dried thyme

1 can whole peeled tomatoes (14.5 oz)

8 ounces clam juice

1 C vegetable stock (or 1 C water and 1 tsp better than bullion)

1 lb fresh mussels

1 lb cod or any white fish cut into small pieces

1 baguette cut into 1/2 diagonal pieces

Sea Salt

Method:

Turn broiler on high

In a large skillet (oven-safe) over medium heat melt 1 tbsp butter and add carrots, garlic, celery, garlic and shallots

Cook until shallots are browned about 5 minutes

Add rosemary, thyme and tomatoes

Reduce heat to low and simmer for an additional 5 minutes

Season with sea salt (around 1 tsp)

Add clam juice, stock and mussels

Cover and cook 5 minutes

While steaming mussels spread the other 1 tbsp of butter over each piece of baguette, sprinkle with sea salt, reserved shallots and additional rosemary

Add fish and bring to a simmer

Place bread on top of Cioppini

Remove skillet from cooktop and place under the broiler

Broil until the butter is melted and bread is browned (about 2-3 minutes)

Remove from oven and serve

Enjoy!

Baked fish and chips

What you’ll need:

3 russet potatoes cleaned and cut into thin strips for “chips”

1 lb of cod cut into 1″ strips

1 white onion chopped finely

1/4 C olive oil

1/2 C flour (I use unbleached all purpose)

1 container or 2 C panko

2 eggs

3 Tsp sea salt divided

3 Tsp black pepper divided

1/4 Tsp cayenne pepper

1/4 Tsp paprika

What you’ll do:

Preheat the oven to 470 with a baking sheet in the oven

Place cut potatoes in warm water and soak for 5 minutes strain and mix with olive oil, 1 Tsp salt, 1 Tsp pepper and cayenne pepper

Take out the heated baking sheet and place the potatoes on it

Top with onions and bake for 15 minutes, flip the potatoes and bake for an additional 15 minutes

Place flour in a bowl

Whisk eggs together in another

Mix panko, salt and pepper

Season the cod with 1 Tsp of salt and pepper

Dredge in flour, then eggs and last panko

Place on a wire rack over a baking sheet and bake for 15-20 minutes until golden brown and flakey white inside

Serve with malt vinegar and tarter sauce

Enjoy!!

Salmon with Pineapple Salsa

What you’ll need:
2 half pound fillets of salmon
Olive Oil
Salt
Pepper
Chilli Pepper Seasoning
Lemon
Yellow Squash X1
Pineapple Salsa(Recipe Below)

What you do:
Preheat oven to 350 degrees F
Place the salmon fillets on tinfoil (one per piece of salmon)
Pour olive oil on each fillet so it is covered
Sprinkle salt and pepper on each fillet (both sides)
Wrap and seal tin foil around salmon
Place tinfoil packages on a cookie sheet
Place cookie sheet in oven
Cook at 350 degrees F for 40 minutes or until cooked

While Salmon is baking get a large frying pan
Place 1 TBLS of olive in pan and heat on Med-High heat
Cut yellow squash into thin pieces
Place yellow squash in the olive oil
Season with salt, pepper and chilli powder
Once squash starts to turn translucent remove it from heat.

Place squash on plate
Remove salmon from oven once it’s cooked
Place Salmon on the squash
Squeeze lemon on top of salmon and squash
Season with salt to taste
Place pineapple salsa on top of salmon

To make pineapple salsa you can replace the tomatoes in your favorite salsa recipe with pineapple or see below an easy pineapple salsa I use.

Pineapple Salsa:
1 can pineapple
1 red onion
1 Red pepper
1 jalepeno pepper
1/4 bunch cilantro
1 lime
1 TSP salt
Chop finely and mix together or place all ingredients in a food processor until chopped finely.

Enjoy!

Pan Seared Scallops on Mixed Greens

What you’ll need:

10-12 large scallops
Field Greens
Cherry Tomatoes
Small bunch of radish
Red Wine Vinegar
Balsamic Vinegar
Olive Oil
Lemon
Sea Salt
Pepper

What to do:
Clean and chop mushrooms, cherry tomatoes, radish and combine with field greens. Add 1/4 cup red wine vinegar, 1/8 cup balsamic and 2 TBLS of olive oil. Combine and mix throroughly. Set aside

Heat 1 TBLS of olive oil on high heat. Clean scallops and squeeze half of the lemon in clean scallops then sprinkle with salt and pepper. Using tongs, place scallops evenly around the heated pan and sear for 2 minutes on each side. Be careful not to over-cook and serve immediately on the mixed greens.

Tag: fish

Cilantro Cod

Panko-Lemon Cod

Cioppino

Baked fish and chips

Salmon with Pineapple Salsa

Pan Seared Scallops on Mixed Greens