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| Easy Grilled Mahi with Avocado and Corn Salsa Via Laughing Spatula |
What's for dinner? Why not try adding a fish dinner to your week? Fish is a low-fat, high quality protein. It is rich in calcium, vitamins and minerals. Fish is also the world's best source of omega-3 fatty acids, which are important for your body and brain. We've found some delicious fish recipes to try. Enjoy!
Easy Grilled Mahi with Avocado and Corn Salsa
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4 servings
Kathi @ LaughingSpatula.com
Ingredients:
4 Mahi Mahi fillets - thawed
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
For Salsa:
2 fresh ears of corn shucked and removed from the cob
1 poblano pepper - seeded and chopped
1 firm ripe avocado, cubed
1/3 cup chopped purple onion
1 tablespoon sugar
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions:
For the Salsa:
Combine all ingredients in a large bowl. Chill while fish is grilling.
For Mahi:
Heat grill to medium high.
In small dish, combine olive oil, cumin, chili powder, salt and pepper.
Brush on to uncooked mahi fillets.
Grill about 4 minutes on each side (depending on thickness of the fillet), until cooked through and fish flakes easily.
Serve with Salsa!
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| Creamy Salmon Piccata Via Cafe Delites |
Creamy Salmon Piccata
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 4 people
Author: Karina
Ingredients
4 x 170g | 6 oz skinless salmon fillets
Salt and pepper to taste
1/4 cup flour (OPTIONAL)
2 tablespoons unsalted butter
1 tablespoon olive oil
4 medium garlic cloves minced
1/3 cup dry white wine*
1 cup low-sodium chicken stock/broth (fat free if you can find it)
1-2 level teaspoon cornstarch (or corn flour)
3-4 tablespoons fresh lemon juice (adjust to your tastes)
4 tablespoons rinsed and drained capers
1/2 cup reduced fat cream (or heavy cream)*
2-4 tablespoons coarsely chopped parsley to serve
Lemon slices to serve
Instructions:
Season both sides of salmon fillets evenly with salt and pepper. Add 1/4 cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add 3/4 cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the center of the pan. Stir in the cream and remove from heat and add the capers.
Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.
Recipe Notes
*Replace wine with extra broth, but the wine adds amazing flavour.
**Substitute cream with evaporated milk or half and half to reduce calories and fat
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| Garlic Basil Barramundi Skillet Via Pinch of Yum |
Garlic Basi Barramundi Skillet
Prep Time: 10 mins
Cook Time: 20 mins
Yield: 3-4, depending on how much fish you use
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
fresh torn basil and fresh minced parsley
generous pinch of salt, freshly cracked pepper
4-6 tomatoes, diced (about 1 1/2 cups)
1 12-ounce can white beans, rinsed and drained
12-16 ounces Australis Barramundi, thawed
1/2 cup chicken or vegetable broth
4 tablespoons butter
Parmesan cheese for topping
Instructions:
MARINATE TOMATOES AND BEANS: Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices, and white beans in a small bowl. Set aside to marinate while cooking the fish (although the longer they marinate, the yummier your sauce will be).
FISH: Heat a quick swish of olive oil in a pan over medium heat. Pat the fish dry, season with salt and pepper, and pan-fry on each side for about 4 minutes until golden brown. Remove from the pan and set aside.
SAUCE: Add the tomato white bean mixture to the skillet and add the butter. Bring to a low simmer – the sauce should start to thicken. Add the chicken broth as needed to thin it out. Season with salt and pepper. When the sauce is velvety and loose enough to evenly coat the back of a spoon, add the fish back in. Spoon the sauce over top of the fish and serve. Goes perfectly with a green salad and crusty bread.
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