fish en papillote

 425 12-15 min

ginger garlic pan roasted swordfish

 

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4.95 from 56 votes

Ginger-Garlic Pan Roasted Swordfish

You'll love my easy Ginger Garlic Pan Roasted Swordfish. It's the perfect restaurant style meal for your next date night dinner!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Entree

Cuisine: American

Keyword: pan roasted swordfish, swordfish recipe

Servings: 2

Calories: 410kcal

Author: Chef Dennis Littley

Ingredients

• 2 tablespoons butter room temperature
• 2 teaspoons chopped fresh parsley
• 1 clove garlic minced
• 1/2 teaspoon ginger grated
• 1/8 teaspoon crushed red pepper
• 1/2 teaspoon lemon peel grated
• 1 tablespoon olive oil
• 12 ounces swordfish fillets should be 6-7 ounces each

Instructions

• Preheat oven to 400°F.
• In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
• Season the swordfish to taste with sea salt.
• In an ovenproof skillet heat oil over medium-high heat.
• place the swordfish in the skillet and cook until browned, 2- 3 minutes.
• Turn the swordfish over and transfer the pan to the oven. Roast until just cooked through, about 8-10 minutes or until desired doneness.
• Add seasoned butter mixture to the same skillet.  Allow it to cook slightly over medium-high heat until melted and bubbling.
• Transfer swordfish to a serving dish
• Pour butter sauce over swordfish and serve with your favorite side dishes

Nutrition

Calories: 410kcal | Protein: 33g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 142mg | Sodium: 240mg | Potassium: 711mg | Vitamin A: 590IU | Vitamin C: 1.1mg | Calcium: 8mg | Iron: 0.6mg

Spicy Oven Baked Salmon

Oven Baked Salmon

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Oven Baked Salmon – moist and flaky highly seasoned salmon fillets with a lemony and spicy kick. A perfect easy weeknight meal for busy folks or as a low-carb go-to Lenten meal. Spicy, lemony, and moist – everything you want a salmon dinner to be!

Course: Main

Cuisine: American

Servings: - 5 slices

Calories: 450 kcal

Author: Immaculate Bites

Ingredients

• 2 pounds (907.18 g) Salmon fillets
• 3-4 tablespoons (42.53 - 56.70 g) unsalted butter
• 2-3 teaspoons (5.60 - 8.40 g) minced garlic
• 1 tablespoon (6.90 g) onion powder
• 1 tablespoon (6.80 g) paprika
• 1/2 -1 teaspoon (1.80 g) cayenne pepper (optional)
• 2-3 tablespoon (5.30 - 15.90 g) fresh parsley, basil
• salt and pepper to taste
• 1 tablespoon (15 g) or more lemon juice

Instructions

1. Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil or baking paper, like I did, spray with cooking spray or lightly oil. Set aside.
2. Using a sharp knife, make about 4-5 slits on salmon. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
3. In a small pan set over medium low heat butter,  minced garlic, Paprika, onion powder cayenne pepper and parsley or basil. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minute. Add lemon juice to mixture.
4. Brush salmon with spice mixture, making sure every inch is covered with spice .
5. Bake until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preference of doneness. When the thickest part of the salmon is easily flaked with a fork, the salmon is perfectly cooked.
   
   
6. 
   Garnish immediately with lemon slices. 

Fish taco

Tilapia

1.5 t paprika
1.5 t brown sugar
1 t oregano
3/4 t garlic
1/2 t salt
1/2 t cumin
1/4 t red pepper

3 min over MH each side

sesame crused tuna or tofu

1/4 c soy sauce
1 T mirin
1 T honey/maple syrup
2 T sesame oil
1 T rice vinegar (for dip half only)
1/2 c sesame seeds
1 T oil

half liquid and use half for marinade and other for dip (+vinegar)

sear tuna 30 sec per side on hot pan/grill
sear tofu 30 sec

Pan seared salmon

2 salmon filets, about 6 oz each


1 lemon, sliced


2 sprigs fresh rosemary


2 whole cloves garlic


olive oil and canola oil, as needed


salt and freshly ground black pepper


Directions


Add a bit of olive oil and canola to medium sized skillet and place it over medium high heat. Season the salmon with salt and pepper.  When the pan is hot, add the salmon presentation (opposite of skin side) down and cook for about 2-3 minutes.  Add the lemon slices, garlic and rosemary.  While the salmon is cooking, baste it with the oil that collects at the bottom of the pan with a spoon.


Your salmon is ready to flip with it easily releases from the pan.  Carefully sfip the filets and cook for an additional 3 minutes or so.

miso maple salmon

Miso Maple-Glazed Salmon

• Prep
  5 m
• Cook
  15 m
• Ready In
  20 m

Recipe By:Chef John

"This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish."

Ingredients

• 1 1/2 tablespoons yellow miso paste
• 1 1/2 tablespoons seasoned rice vinegar
• 1 1/2 tablespoons maple syrup

• 1 teaspoon hot chili sauce (such as Sriracha(R)) (optional)
• 1 teaspoon vegetable oil
• 2 (6 ounce) center-cut salmon fillets, with skin

Directions

1. Place oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.
3. Brush an oven-ready skillet with vegetable oil.
4. Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.
5. Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.
6. Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.

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Printed From Allrecipes.com 9/26/2016                     

baked salmon in oj

Ingredients


2 salmon steaks or 2 salmon fillets
1 teaspoon butter
10 tablespoons orange juice ( with pulp) + splash lemon juice
salt
ground pepper
1 dash oregano (or basil)
1 dash sugar (optional)
Directions


Pre-heat oven at 350 degrees.
Grease a baking dish lightly
Clean and pat dry the Salmon Steaks or Fillets.
Rub salt on both sides (not necessary on the skin-side).
Place salmon pieces in the baking dish in a single layer.
Make deep cuts in the salmon pieces, dab some butter into the cuts and also dab a few bits of butter on the rest of the salmon.
Pour orange juice all over the fish.
Sprinkle pepper, oregano and for those who like a dash of sweet taste, sprinkle some sugar which will caramalize.
Bake until the salmon flakes. 20 min

Pan seared snapper

Ingredients

• 1/2 medium bok choy (about 1/4 pound)
• 2 teaspoons vegetable oil
• 2 teaspoons Asian sesame oil
• 1 carrot, scored lengthwise and sliced thin crosswise
• a 1 1/2-inch piece peeled fresh gingerroot, cut into fine julienne strips (about 1/4 cup)
• 2 tablespoons Scotch
• 2 cups low-salt chicken broth
• 1 teaspoon sugar
• 2 scallions, cut into 2-inch julienne strips
• 2 small (4 to 5 ounces each) red snapper or other white fish fillets with skin
• 1/2 teaspoon cornstarch
• 1/2 teaspoon curry powder

• Garnish: fresh coriander sprigs

Preparation

Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.

NOTES:

I usually sub onion for scallion and put it in with the ginger
Can sub sake for scotch
Usually use whatever seasoning in lieu of currry
Any leafy greens for bok choi.  Spinach

baked flounder

1. 4 flounder fillets (2 pounds total)
2. Salt and freshly ground pepper
3. 3/4 cup freshly grated Parmesan cheese
4. 1/2 cup coarse fresh bread crumbs
5. 4 tablespoons unsalted butter, melted
6. 2 tablespoons extra-virgin olive oil

1. Preheat the oven to 425°. In a large baking dish, season the fish fillets with salt and pepper. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving

can use panko instead of breadcrumbs 

pan seared red snapper in ginger broth

• 1/2 medium bok choy (about 1/4 pound)
• 2 teaspoons vegetable oil
• 2 teaspoons Asian sesame oil
• 1 carrot, scored lengthwise and sliced thin crosswise
• a 1 1/2-inch piece peeled fresh gingerroot, cut into fine julienne strips (about 1/4 cup)
• 2 tablespoons Scotch
• 2 cups low-salt chicken broth
• 1 teaspoon sugar
• 2 scallions, cut into 2-inch julienne strips
• 2 small (4 to 5 ounces each) red snapper or other white fish fillets with skin
• 1/2 teaspoon cornstarch
• 1/2 teaspoon curry powder

• Garnish: fresh coriander sprigs
•  
• Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
  In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
  Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
  Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
  In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
  Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.
   
•  subbed green beans & spinach for bok choi

broiled tilapia

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• paprika, garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets
• old bay
• bread crumbs

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. 
4.