Tag Archives: fish

Cornmeal Crusted Fish

Cookies, candy canes, chocolates and all sorts of sweets we indulged in during the holiday season are behind us (…literally). It’s time to get back in gear and feed our bodies nutritious and low fat food. This fish recipe is a perfect choice, instead of using breadcrumbs to coat the fish fillets, you use cornmeal which has antioxidants, fiber and it’s gluten free. Pair it with a fresh green salad, and you’re set.

Use a generous amount of salt to season your fish. I under seasoned mine by using a sprinkling of salt on my fish, and adding just a sprinkling to the cornmeal mixture.

As a rule, I found this great tip for seasoning foods and I want to share it with you so you don’t under season like I did:
Since you can’t taste meats and fish in their raw state, seasoning them is a bit tricky. Try 1/2 teaspoon salt per pound of seafood, and 1 teaspoon salt per pound of chicken, beef, pork, and lamb. This will give you a starting point, and next time you’ll be able to fine tune your seasoning.

Helga

Fish Crusted With Cornmeal05

Cornmeal Crusted Fish

Recipe adapted from Martha Stewart
Serves 4

Ingredients

1/3 cup yellow cornmeal
2 teaspoons paprika
Coarse salt and ground pepper
4 (6 to 8 ounces each) skinless tilapia fillets
3 tablespoons olive oil

Optional:
1/2 cup prepared tomato salsa

Procedure:

  1. In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.
  2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones.
  3. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm.
  4. Wipe skillet with a paper towel. Repeat with remaining oil and fish.
  5. Serve with tomato salsa, if desired.

Fish Crusted With Cornmeal01

Fish Crusted With Cornmeal02

Fish Crusted With Cornmeal03

Fish Crusted With Cornmeal04

Baked Fish with Tomatoes and Tomatillos in Foil Packets

In my everlasting quest to find good fish recipes (not a huge fan, but my husband likes it), I tried this baked fish recipe out and made a few changes by adding tomatillos that I had left from my previous recipe, and I added  a little splash of wine because… why not?   This method of cooking in foil (or parchment) packets is fast, you save time on cleanup, and I am happy to report that it was delicious!   The fish was tender, but flavorful and it gets extra points for being a healthy dish.  I’ll definitely try this one again.

I used regular diced tomatoes for this recipe, buy you can certainly use cherry or grape tomatoes, which would make it look nicer. If you can’t find tomatillos, use any other type of tomato, for example yellow ones.

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Tomatoes
and Tomatillos in Foil Packets

Serves two
Adapted from Self Recipes

 Ingredients

1 pound fish fillets, about 1-inch thick
1 quarter white onion, thinly sliced
2  medium tomatoes, diced
8 tomatillos (miltomate), sliced
4 sprigs fresh thyme
2 tablespoons of wine for each packet
Salt and pepper
Olive oil, to drizzle
2 pats of butter

Procedure:

  1. Preheat the oven to 400°F.
  2. Check the fish over and remove any pin bones. Divide it into two equal portions.
  3. Lay out two sheets of aluminum foil, each about 12-14 inches long.  Lay one fish fillet on each piece of foil. Season generously with salt and pepper.
  4. Lay a few slices of onion over the top of each fillet and scatter the tomatoes and tomatillos on and around the fish. Lay two sprigs of thyme over top. Give each packet a dash of white wine and a drizzle of olive oil and place the  pat of butter on top. You can leave the butter out, if you prefer to use only olive oil.
  5. Fold the sides of the foil inwards around the fish. Then fold in the top and bottom of the foil and pinch them closed, creating a neat package. Set them side-by-side on a baking sheet and bake for 18 to 22 minutes, until the fish is opaque.
  6. Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top. Eat immediately.

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Baked Fish with Cherry Tomatoes and Tomatillos in Foil Packets

Fish Fillet with Cherry Tomato Sauce

Following up on our collection of fish recipes for lent, we have this amazing recipe we hope you will try.   I do recommend you try the variation as described at the bottom of the recipe. This includes cream and wine….you’ll want to taste it!

Pair this with rice and some asparagus on the side.  You can find our recipe for asparagus with balsamic vinegar here.

I guarantee this will become one of your favorite fish recipes.

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

Serves 4
Recipe adapted from Karista’s Kitchen

Ingredients

1 1/2 lbs seasonal fresh white fish
2 pints cherry tomatoes, halved
2 cloves garlic, smashed and lightly chopped
2 tablespoons diced shallots
1 lemon, zested and juiced
3 tablespoons chopped mixed fresh thyme
Olive oil
Sea salt and fresh cracked black pepper

Procedure:

  1. Pre-heat the oven to 400F.
  2. Mix together tomatoes, garlic, shallots, 1 tablespoon thyme, and 1 tablespoon lemon juice.  Toss with a drizzle of olive oil until lightly coated and then sprinkle with salt and pepper.
  3. Pour the tomato mixture into a baking dish or foil lined cookie sheet and roast for about 10 minutes until the tomatoes are wilted and slightly toasty.  Remove from the oven and set aside.
  4. Drizzle the fish with a bit of lemon juice and olive oil, and then sprinkle with sea salt and fresh cracked black pepper.  Roast the fish until opaque in the center and flaky.  Fish roasting times vary according to thickness.  Start with 5-8 minutes and then check for doneness.  If it isn’t done, let it continue roasting, checking every couple of minutes.
  5. Once the fish is done, transfer to a platter.  Mix the tomatoes with lemon zest and remaining fresh thyme.  Top the fish with the tomatoes and herbs and serve immediately.

As a variation, and what you see in our photograph:
Transfer the tomato mixture into a small pot and add about 1/2 cup of cream and 1/4 cup white wine.  Add the lemon zest and the remaining thyme. Season with salt and pepper and let it simmer for a few minutes, just until heated through.  Top fish with this sauce.

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

Lent and No-Meat Fridays

Lent, are the forty days’ fast preceding Easter, originally meant no more than the spring season. It’s been used from the Anglo-Saxon period to translate the more significant Latin term quadragesima (French carême, Italian quaresima, Spanish cuaresma), meaning the “forty days”, or more literally the “fortieth day”.

Fasting during Lent was more severe in ancient times than today. Socrates Scholasticus reports that in some places, all animal products were strictly forbidden, while others will permit fish, others permit fish and fowl, others prohibit fruit and eggs, and still others eat only bread. In some places, believers abstained from food for an entire day; others took only one meal each day, while others abstained from all food until 3 o’clock. In most places, however, the practice was to abstain from eating until the evening, when a small meal without vegetables or alcohol was eaten. In current times, during lent, you abstain to eat red meat every Friday until Easter.

So, to help you plan your meals during lent, here is a list of our lent-friendly dishes.

Shrimp Fettucine Alfredo

Ceviche de Pescado: Two Ways

Pita Sandwich with Olive Cheese

Vietnamese Spring Rolls (Crab)

Guest Foodie: Petra Müllers and Sushi Rolls

Fish Over a Bed of Spinach

Mushroom-Wine Fish Fillet En Papillote

Torta Pascualina (Tuna & Veggie Pie)

Almond Crusted Fish Fillets

Tuna Patties

With information from Wikipedia and The Catholic Encyclopedia.