Soy Glazed Salmon

I haven't been a big fan of fish as of late but I try to make it once a week for the rest of the family.  My son loves salmon (which is interesting since he's only four and the pickiest eater in the world!) so that was my choice this week.  I've made this once before and tasted it last night as I pulled it out of the oven and I must say, it was tasty!

Soy Glazed Salmon

1/4 cup soy sauce
1/4 cup maple syrup
1/2 tsp fresh ginger, grated
1/2 tsp garlic, minced
1/2 to 1 lb filet salmon

450 degrees.  Line bottom of roasting pan with foil.  Coat rack with oil.  (I just used a baking dish, sprayed with cooking spray and rubbed the bottom with oil.)  Combine soy sauce, syrup, ginger and garlic in saucepan.  Boil over moderate heat until reduced to 1/3 cup.  Brush salmon with sauce; let stand 5 minutes.  Brush with more sauce.  Roast salmon for 10 minutes.  Add remaining glaze.  Broil 3 to 5 minutes 4 to 5 inches from heat.

This post is linked to:
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free
What's Cooking Wednesday at Turning Back the Clock
Tasty Tuesday at Balancing Beauty and Bedlam

Almond Crusted Tilapia

Almond Crusted Tilapia (Or in this case, Catfish)

2 eggs
1 tsp lemon pepper
1 tsp garlic pepper
1 cup ground almonds
1 cup grated parmesan cheese
8 (6 oz) tilapia filets
1/4 cup all purpose flour, for dusting
6 Tb butter
salt to taste
1 cup grated parmesan cheese
8 sprigs parsley
8 lemon wedges

Beat the eggs with the peppers until blended; set aside.  Stir together ground almonds and 1 cup parmesan in shallow dish until combined; set aside.  Dust filets with flour, and shake off excess.  Dip in egg, then press in almond mixture.

Melt butter in large skillet over medium high heat.  Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side.  Reduce heat to medium, and season filets with salt if desired.  Sprinkle tilapia with remaining parmesan, cover, and continue cooking until parmesan has melted, about 5 minutes.  Transfer to a serving dish, and garnish with parsley and lemon.

Coconut Shrimp

These were good but not great.  I would make them again but it's not one of those recipes I'll make often.

Coconut Shrimp

1 lb large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp salt
3/4 tsp cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy*

Preheat oven to 400 degrees.  Lightly coat a baking sheet with cooking spray.

Rinse and dry shrimp with paper towels.  Mix cornstarch, salt, and pepper in a shallow bowl; pour coconut flakes in a seperate shallow bowl.  Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well.  Place on the prepared baking sheet, and repeat with the remaining shrimp.

Bake shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, and the coconut is browned, 15 to 20 minutes, flipping halfway through.

*I just used two whole eggs, beaten

This post is linked to:
A Beautiful Mess:  Tasty Tuesday
Fudge Ripple : Tuesday Night Supper Club
Blessed w/ Grace:  Tempt My Tummy Tuesday
All the Small Stuff:  Tuesdays at the Table

Roasted Garlic and Nut Crusted Fish

1/2 cup Roasted Garlic Balsamic Vinaigrette Dressing
4 tilapia filets (1 lb)
1/4 cup finely chopped plantars mixed nuts
2 Tb finely chopped fresh cilantro
1 clove garlic, minced
1 tsp peanut oil

Pour dressing over fish in shallow dish; turn fillets over to coat both sides with dressing.  Refrigerate 30 minutes to marinate.  Meanwhile, combine nuts, cilantro, garlic and oil.

Heat over to 375 degrees.  Remove fish from marinade; discard marinade.  Place fish on lightly greased baking sheet.  Top with nut mixture; press lightly into fish to secure.  Bake 10 to 12 minutes or until fish flakes easily with fork.

**Changes I Made with What I Had on Hand:
--I just used olive oil and balsamic vinegar for my marinade.
--Didn't have cilantro so I just used some garlic powder, salt, and pepper.
--I used a mixture of pecans, almonds, and walnuts.

Butter Herb Fish

This was a very simple fish dish that had lots of flavor.  All I did was take some white fish, in this case I had red snapper.  Place in a baking dish.  Mix butter with any herbs, I used garlic powder, rosemary, oregano, salt, and pepper.  Smear over fish and bake until done.

Fish Sticks

Homemade Fish Sticks

4 filets of white fish (I used tilapia)
panko and/or bread crumbs
egg
flour
oil
seasonings

Put a couple tablespoons of flour in a bowl, crack one or two eggs into another bowl and beat, place bread crumbs and/or panko in another bowl and add seasonings as desired. (I used garlic powder, salt, and pepper.)  We like panko because it gets a little crispier but I didn't have quite enough so I used a mixture of bread crumbs and panko.  Normally I only use plain panko and season it up myself.

Cut fish into "sticks". Heat oil in skillet. Roll fish in egg, then flour, then egg again, then bread/panko crumbs.  Cook in oil for a few minutes on each side until browned and cooked through.

Shrimp Scampi

My brother made this for us when he came to visit one time and it's one of our go-to seafood recipes.

Shrimp Scampi

1 (16 oz) pkg linguine
1/4 cup olive oil
1/4 cup butter
6  cloves garlic, minced
1 pound peeled, deveined medium shrimp
1/2 cup lemon juice
1/4 tsp crushed red pepper
1 Tb chopped fresh basil
1/2 tsp salt
1/2 pint grape tomatoes, halved
2 Tb grated Pecorino Romano cheese
1 Tb chopped fresh parsley

Fill large pot with water and cook pasta according to package directions.  Transfer to a large mixing bowl.

Heat olive oil and butter in large skillet over medium heat until butter is melted.  Cook and stir the garlic in the butter and oil for 2 to 3 minutes.  Add shrimp and cook for 4 to 5 minutes, stirring frequently.  Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute.  Mix in the tomatoes and cook 1 minute more; remove from heat and transfer to the bowl with the pasta.  Sprinkle with cheese and parsley; toss until well mixed.

Fish w/ Cheesy Garlic Cilantro Sauce

The cheese sauce for this turned out wonderful. However, next time I would use a less "fishy" tasting fish. I used sole but I think I would like tilapia or orange roughy better.

1/2 lb. (8 oz) Velveeta, cut into 1/2 inch cubes

1/4 cup milk

1 clove garlic, minced

1 Tb chopped fresh cilantro

1 1/2 lb. cod fillets or steaks, cooked

Combine Velveeta, milk, and garlic in saucepan. Cook on low heat until completely melted and mixture is well blended, stirring frequently. Stir in cilantro. Spoon over fish.

This would be good on veggies too. In fact we ate it with our broccoli with this meal. I personally didn't think the cilantro added anything so I would probably leave that out next time. Or else it needed more because I didn't really taste the cilantro flavor unless there was a bit of cilantro in that particular bite.

Salmon Alfredo

I had a freezer full of seafood and a leftover jar of Alfredo sauce that I needed to use. So I whipped this up for dinner. Sort of tasted like a grown-up version of tuna noodle casserole.

Salmon Alfredo

2 salmon filets

garlic salt, pepper, oregano, basil, dried onion

noodles

olive oil

veggies (I used peppers, onion, and zucchini)

alfredo sauce

Put salmon in baking dish. Drizzle with a bit of olive oil and sprinkle with your choice of seasonings. (I used garlic salt, pepper, oregano, basil, and some dried onion).

Shred the salmon into desired size pieces.

In a bit of olive oil, saute some veggies. I did peppers, onion, and zucchini. I really wanted frozen peas as my only vegetable in this but since I didn't have any this is what I came up with instead.

Cook some pasta while you're sauteeing the vegetables.

Add the salmon and alfredo sauce to the vegetable mixture to heat through.

The finished product. It actually turned out really good. My husband even commented how it was better than he thought it was going to be when I described it to him.

Grilled Bacon Wrapped Shrimp

These were SO good! I didn't really know how they'd turn out but my husband and I both really liked them.


Not sure how much shrimp pound-wise this was but I used about 50 shrimp. The small kind.
1 lb. bacon


All I did was take the tails off the shrimp once it was thawed. Then I cut the bacon in half lenghwise and widthwise and wrapped one piece around each shrimp. Then we threw them on the grill until the bacon was as crisp as we could get it without burning it.