Tag Archives: fish

BAKED FISH WITH SPINACH

23 Apr

we hadn’t had fish in awhile – so i defrosted some tilapia — this was easy and tasty   served up with some couscous..

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BAKED FISH WITH SPINACH

adapted from simple-nourished-living

INGREDIENTS
  • 1 pound prewashed spinach
  • 4 teaspoons canola oil
  • 1 teaspoon garlic powder
  • 4 fish fillets (6 ounces each) (sole, cod, tilapia or red snapper)
  • Salt
Asian Soy Sesame Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon red pepper flakes
  • 2 teaspoons sugar
INSTRUCTIONS
  1. Spray a large rimmed baking pan with nonstick cooking spray.
  2. On the baking sheet, toss the spinach  with 2 teaspoons of the oil and ½ teaspoon of the garlic powder.
  3. Place the fish fillets over the spinach and rub them with the remaining 2 teaspoons of the oil and sprinkle evenly with the remaining ½ teaspoon garlic powder and salt to taste.
  4. Place the pan on the bottom rack of the oven and turn the oven to 400 degrees. Bake until the fish is opaque and the spinach has wilted, 15 to 18 minutes.
  5. While the fish is baking, stir together the sauce.
  6. In a small bowl, whisk together the soy sauce, rice wine vinegar, toasted sesame oil red pepper flakes and sugar, until it is well blended.
  7. Remove the fish from the oven and drizzle the sauce over the fish and spinach.
  8. Serve immediately.

Asian Farro Medley with Fish

3 Jan

Happy New Year Everyone!

For awhile I had been cooking fish for husband and i on a regular basis and somehow had fallen out of habit – so back to fish we go. this was really good. the original recipe called for snap peas which i didn’t have so i substituted green beans. I used a salmon filet for husband and tilapia for me.

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Asian Farro Medley with Fish
adapted from skinnytaste

Ingredients:

1 tbsp honey
1 1/2 lemons, juice of
1/2 tsp garlic powder
3 tbsp soy sauce, reduced sodium
2 filets of fish
1 cup pearled farro
1 tbsp oyster sauce
1 clove crushed garlic
1 tbsp sambal chili paste
1 tbsp fresh ginger, finely minced
1 cup green beans
1/2 cup sliced scallions, divided

Directions:

Mix honey, juice of half a lemon, garlic powder, and 1 tbsp of the soy sauce in bowl. Add fish to marinade and set aside in refrigerator up to 30 minutes turning once after 15 minutes; reserve the marinade.

To prepare the farro – add farro with 3 cups of water to sauce pan. Boil on medium high, covered. Lower heat to medium low and allow to cook for 15 to 20 minutes, or according to directions on package. If any water is left, drain and set aside.

While the farro is draining, in a large non-stick skillet, add the remaining ingredients: 2 tbsp soy sauce, oyster sauce, remaining lemon juice, crushed garlic, and Sambal Chili Paste. Add ginger, green beans, 1/4 cup scallions and cook on medium heat for 5 minutes. Add the farro and toss with the vegetables.

Meanwhile, heat a nonstick skillet on medium heat sprayed lightly with cooking spray, remove fish from marinade but do not discard, cook fish 2 minutes on each side then add the marinade, cover and cook on low heat 5 minutes. Serve the vegetables and farro in a dish and top with fish and remaining scallions.

Ginger and Cilantro Baked Tilapia

6 Dec

This was really good. I made tilapia for me and salmon for the husband. Quick and delicious! Served over rice!

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Ginger and Cilantro Baked Tilapia
adapted from thekitchn

1 pound fillets
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1 inch fresh ginger, grated, about 1 tablespoon
1 jalapeño pepper, roughly chopped
1/3 cup roughly chopped cilantro leaves
1/4 cup chicken broth
2 tablespoons soy sauce
1 teaspoon sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.

Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the chicken broth, soy sauce, and sesame oil. Whir until blended.

Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.

Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

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Baked asian tilapia

20 May

Husband like salmon. I hate salmon. I’m good with tilapia. White fish gives husband heart burn. So whenever I make fish I make one tilapia filet for myself and one salmon filet for the husband. If anyone has any recipes that would be good on both fish pass them on please :). This came out good but super spicy and I like spicy but this was too spicy. Next time less Sriracha!!!

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Baked Asian Tilapia
adapted from tworecipesblog

Ingredients

1 4-ounce tilapia filet
1/2 teaspoon ground ginger
2 cloves garlic minced
2 green onions, white and light green parts only, chopped
1/4 cup cilantro, finely chopped
2 tablespoons Sriracha (less if you don’t like spice)
1 tablespoon honey
2 tablespoons soy sauce
Cooked rice

Method
Preheat oven to 400 degrees. Line a baking sheet with two sheets of foil, overlapping.
Place fish in the middle of foil. Fold up the sides to create a boat of sorts, so to keep the sauce inside.

Mix ginger, garlic, green onions, cilantro, sriracha, honey, and soy sauce together in a bowl. Pour over fish, then wrap the foil around the fish to create a packet. Bake for 20-30 minutes, until fish is easily flaked with a fork.

When fish is done, remove from the oven and carefully open the packet, letting the steam escape. Add rice to a plate, then add the fish on top of the rice. Pour the excess sauce from the foil packet over everything.

Ginger and Cilantro Baked Tilapia

6 Apr

I bought a bag of frozen tilapia filets for nights when the husband throws a frozen pizza in the oven. This recipe sounded delicious and it was! Yum! I served it with pearl couscous, rice would have been a better choice 🙂

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Ginger and Cilantro Baked Tilapia
adapted from thekitchn

1 pound tilapia fillets
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1 inch fresh ginger, grated, about 1 tablespoon
1 jalapeño pepper, roughly chopped
1/3 cup roughly chopped cilantro leaves
1/4 cup chicken stock
2 tablespoons soy sauce
1 teaspoon sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.

Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the chicken stock, soy sauce, and sesame oil. Whir until blended.

Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.

Serve immediately garnished with the additional scallions and cilantro.