Category Archives: Fish

Citrus Shrimp Summer Salad

03 Tuesday Jun 2014

Posted by in Dinner, Fish, Fruit, Healthy, Quick and Easy, Salad

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Citrus Shrimp Summer Salad

The first few hot days of the year always make me crave summer-inspired salads filled with fresh berries!  Here’s a salad you can enjoy now and continue making all the way through the end of August!

 

Citrus Shrimp Summer Salad
Yield:  4 dinner-sized salads
Time:  25 minutes total

For the shrimp:
1 lb. raw shrimp (peeled, deveined, and tails removed)
3 cloves of garlic, minced
2 tbsp. extra virgin olive oil (EVOO)
zest of one orange
2 tbsp. lemon juice (or orange juice)
¼ cup coarsely chopped fresh parsley

For the salad:
6 cups salad greens
2 avocados, chopped into bite-sized pieces
¾ cup blueberries
10 strawberries, sliced
¼ of a red onion, thinly sliced
1 red bell pepper, chopped into bite-sized pieces
6 small tomatoes, quartered
8 oz. goat cheese, crumbled

Dressing:
lemon oil
blueberry balsamic

1.  Wash the salad greens and arrange on four dinner plates.  Top with avocado, blueberries, strawberries, red onion, bell pepper, tomatoes, and goat cheese.  Drizzle the salads with lemon oil and blueberry balsamic.

2.  Place the EVOO and shrimp in a sauté pan over medium heat.  Stir in the garlic, orange zest, and lemon juice.  Cook until the shrimp is opaque, about 5-8 minutes.  Stir in the parsley and cook for another 2 minutes.  Top the prepared salads with the cooked shrimp.

Citrus Shrimp Summer Salad

 

 

 

 

 

 

 

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Smoked Salmon Burgers

18 Sunday May 2014

Posted by in Dinner, Fish, Healthy, Lunch

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Smoked Salmon Cakes

I created this recipe after buying waaaaaay too much smoked salmon at Costco (because who doesn’t love a deal?!).  I don’t love crab cakes so I experimented with using salmon instead.  I ended up with a winning recipe!

Smoked Salmon Burgers
Yield:  4 servings
Time:  30 minutes active, 60 minutes total

Burgers:
2 cups diced smoked salmon (deboned and skinless)
2 eggs
¼ cup low fat mayo
3 tbsp. Dijon mustard
2 tbsp. lemon juice
½ cup plus 2 tbsp. breadcrumbs
2 tsp. smoked paprika
a dash each of salt and freshly ground pepper
½ of an onion, minced
5 stalks of celery, finely diced
¼ cup red bell pepper, finely diced
¼ cup finely chopped fresh dill
¼ cup scallions, diced
4 tbsp. canola oil
4 hamburger buns (could use hard rolls, ciabatta rolls, Kaiser rolls,… whatever you fancy)

Dressing:
¼ cup low fat mayo
2 tbsp. Dijon mustard
1 tsp. lemon juice
3 tbsp. finely chopped fresh dill
a pinch of freshly ground pepper

1.  In a medium mixing bowl, beat the eggs.  Stir in the mayo, mustard, and lemon juice; whisk until smooth.

2.  In a small mixing bowl, combine the breadcrumbs, salt, pepper, and smoked paprika.  Pour into the egg mixture, beating the two mixtures well to combine.

3.  Stir in the onion, celery, bell pepper, dill, and scallions.

4.  Gently fold in the smoked salmon.  Refrigerate for 30 minutes (or overnight).

5.  In the meantime, prepare the dressing:  Whisk together all dressing ingredients until evenly combined.  Set aside.

6.  Carefully form patties roughly 4-inches in diameter.  Heat canola oil in a skillet for a minute or two.  Gently place the patties in the skillet and fry over medium heat until golden brown and lightly crispy, about 4 minutes.  Flip and cook on the other side for another 4-5 minutes, until cooked through.

7.  Spread the dressing on both sides of the cut hamburger buns.  Place smoked salmon burger on buns and enjoy!

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Tropical Mahi Mahi with Pineapple Salsa

07 Monday Apr 2014

Posted by in Dinner, Fish, Healthy, Quick and Easy

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Tropical Mahi Mahi with Pineapple Salsa

I recommend playing some Bob Marley while preparing this dinner, to really get you into the island spirit!

Tropical Mahi Mahi with Pineapple Salsa
Yield:  4 servings
Time:  40 minutes total

For mahi mahi:
4 filets of mahi mahi
1 cup pineapple juice
2 tbsp. smoked paprika

For pineapple salsa:
20 oz pineapple chunks, cut into small pieces (or just use the “pineapple tidbits”)
½ of a red onion, finely chopped
½ of a green bell pepper, diced into small pieces
½ of a red or orange bell pepper, diced into small pieces
5 medium tomatoes, diced into small pieces
½ of a jalapeño pepper, diced into very small pieces
1 large handful fresh cilantro, stems removed and coarsely chopped
1 tsp. sugar
1 tbsp. lime juice

For the sour cream-lime sauce:
½ cup low fat sour cream
2 tbsp. lime juice
1 small bunch fresh cilantro, stems removed and coarsely chopped

1.  Drain the pineapple (reserve the juice for the mahi mahi), cut into small pieces, and place in a medium mixing bowl.  Add all remaining ingredients for the salsa.  Toss to mix evenly.  Set aside.

2.  Pour the pineapple juice into a baking dish that is large enough to place all four mahi mahi filets without overlapping.  Place the fish into the dish, partially submerged in the juice.  Sprinkle each filet with roughly ½ of a tablespoon of smoked paprika.  Bake at 375ºF until cooked through, about 17-25 minutes, depending on the thickness of the fish.

3.  In a small mixing bowl, combine the sour cream, lime juice, and cilantro.

4.  Once the fish is fully cooked, serve topped with or alongside the pineapple salsa and sour cream-lime sauce.

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Tropical Mahi Mahi with Pineapple Salsa

Tropical Mahi Mahi with Pineapple Salsa

Curried Quinoa and Sauteed Shrimp

13 Thursday Feb 2014

Posted by in Dinner, Fish, Healthy

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Curried Quinoa and Sauteed Shrimp

This is one of my all time favorite recipes because it packs so much flavor!  It’s a regular in my rotation of dinner recipes for a few reasons:  1) It’s delicious!  2) It’s fairly healthy.  3) It’s ready in under a half hour.  4) It’s made with ingredients that I always have on hand so if I totally spaced and didn’t plan anything for dinner, I can still make this.

Curried Quinoa and Sautéed Shrimp
Yield:  4 servings
Time:  30 minutes total

1 tbsp. olive oil
3 shallots, finely diced
5 garlic cloves, minced
3 tsp. curry powder
½ tsp. cumin
2 cups (uncooked) quinoa
4 cups chicken broth
1 tbsp. butter
1 lb. raw shrimp, peeled and de-veined
¾ cup fresh parsley, coarsely chopped
1 cup freshly grated Parmesan
salt and pepper

1.  In a large skillet, heat the olive oil over medium heat.  Add the shallot and sauté until softened, about 5 minutes.  Add two cloves of the minced garlic, and sauté for another minute.  Stir in the cumin and 1 tsp. of the curry powder.  Sprinkle in a bit of salt and pepper.

2.  Add the quinoa to the skillet with the sautéed ingredients.  Stir constantly for 1 minute to combine all of the flavors.  Pour in the chicken broth.  Bring to a boil over high heat.  Once boiling, put the lid on and reduce the heat to medium-low.  Cook for 15 minutes until quinoa is soft and fluffy.  When finished, toss in ½ cup each of fresh parsley and Parmesan cheese.

3.  Meanwhile (as the quinoa is cooking), melt the butter in a separate skillet.  Once melted, add the shrimp and remaining 3 cloves of minced garlic.  Sprinkle the shrimp with the remaining 2 tsp. of curry powder, and a bit of salt and pepper.  Cook the shrimp over medium heat until fully cooked, about 5 minutes.  Simmer over low heat until quinoa is fully cooked.

4.  To serve, spoon quinoa on a plate, place shrimp on top, and sprinkle with fresh parsley and parmesan cheese to garnish.

Curried Quinoa and Sauteed Shrimp

 

 

 

 

 

 

 

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Blackened Mahi Mahi Caesar Salad

18 Monday Nov 2013

Posted by in Dinner, Fish, Healthy, Salad

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Blackened Mahi Mahi Caesar SaladTo grate the Parmesan cheese for this Caesar salad, I use a Microplane zester.  It makes the cheese so light and fluffy it’s like a small mound of delicious snow!  It’s so fine that it almost melts into the dressing.  Delish!

Blackened Mahi Mahi Caesar Salad
Yield:  2 salads
Time:  35 minutes total

1½ tsp smoked paprika
2 tsp dried thyme
1½ tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp freshly ground pepper
1 tsp ground cayenne pepper (more or less, to your taste)
1 tsp dried oregano
¾ tsp ground cumin
2 filets mahi mahi (or 4 narrow filets)
1½ heads romaine lettuce (or other salad greens), chopped or torn into bite-sized pieces
2 tbsp lemon juice
Caesar dressing
¾ cup finely grated Parmesan cheese
croutons (optional)

1.  Preheat a non-stick skillet sprayed with cooking spray over medium-high heat.

2.  Combine all of the seasonings (first nine ingredients) in a small bowl.  Mix well.

3.  Pat the mahi mahi dry with a paper towel, then sprinkle the top liberally with the seasoning mixture.

4.  Place the mahi mahi seasoned-side down into the hot skillet to sear it.  Cook for about 5 minutes.  Season the top surface of the fish, then flip to sear the other side.  Cook over medium-high heat for another 5-7 minutes until cooked through.

5.  Place the lettuce in a mixing bowl.  Drizzle with lemon juice and Caesar dressing.  Toss to coat evenly.  Sprinkle with Parmesan and add the croutons.  Toss and arrange a mound of salad on each serving plate.  Place the blackened mahi mahi over the bed of Caesar salad.  Enjoy!

PDF to Print Recipe for Blackened Mahi Mahi Caesar Salad