View Full Version : A fish bonanza!
05-05-2010, 08:14 AM
A friend of mine, who lives in Alaska half the year, was cleaning out her freezer for this year's trip, and gave me 4 wild-caught salmon filets (they are the reddest I've seen) and the biggest piece of halibut I've ever seen!
Any great recipes/tips out there?:)
05-05-2010, 08:44 AM
Well isn't that nice!
I'm going to make this (http://www.finecooking.com/recipes/tilapia-scallions-black-bean-sauce.aspx) scallion and black bean sauce tonight - for halibut, not tilapia.
05-05-2010, 09:02 AM
Well isn't that nice!
I'm going to make this (http://www.finecooking.com/recipes/tilapia-scallions-black-bean-sauce.aspx) scallion and black bean sauce tonight - for halibut, not tilapia.That recipe sounds pretty spicy... is it? I'll run it by DH, and see if he'd like it!:)
05-05-2010, 10:22 AM
Here is my favorite salmon recipe. I fix it on the grill. My sister requests this salmon every time she comes to visit.
Pineapple Teriyaki Salmon
For a delicious salmon dinner, check out this Asian-inspired salmon recipe featuring a glaze made from pineapple juice, brown sugar, soy sauce, and orange zest. Find more dishes like this in our complete fish recipe collection.
Yield: 4 servings (serving size: 1 salmon fillet)
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 teaspoon finely grated orange zest
1 (6-ounce) can pineapple juice
1/2 teaspoon salt, divided
2 teaspoons canola oil
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon freshly ground black pepper
Grated orange rind (optional)
Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.
Preheat oven to 400°.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.
CALORIES 339 (41% from fat); FAT 15.4g (sat 3.3g,mono 7g,poly 3.9g); IRON 1mg; CHOLESTEROL 87mg; CALCIUM 34mg; CARBOHYDRATE 11.2g; SODIUM 644mg; PROTEIN 36.8g; FIBER 0.2g
Cooking Light, MAY 2006
BTW, how lucky you are!
05-05-2010, 10:53 AM
That recipe sounds pretty spicy... is it? I'll run it by DH, and see if he'd like it!:)
Well, it's such a personal taste: to me 1 tbsp for four servings is good, but it's just drizzled over top, so each person can add to taste.
For the salmon, blackened red fish works well, my dh grills it with a mix of olive oil, lemon, dill, brown sugar, and tamari - but never measures so I can't provide those important details, coconut shrimp recipes work well for small strips of salmon, subbing salmon for clams in chowder is good, and tamari-lime marinated kabobs with pineapple, onion, and bell pepper are good.
For halibut - Mexican fish tacos, or baked with onions, sour cream, mayo, or kebabs where the fish is marinated in tamari-lime, or curry, or cubed and cooked with bell pepper, mushrooms, green onions, strained yoghurt, tons of lemon thyme, white wine, served over ww noodles.
I don't have any of the recipes here but if anything catches your interset I can look it up and post it.
05-05-2010, 12:14 PM
LUCKY gal!! And lucky neighbor, getting to go to Alaska to fish!!
I love the Pastrami-seasoned salmon and I love simple garlic/salt/pepper with olive oil. That one, the simplest, is actually DH's favorite because the flavor of the fish really shines.
I've also made a "paste" of garlic, mayo, mustard, salt/pepper and smeared any fish with that and broiled it.
I have used miso in a variety of ways, but I never like sweet stuff on my savory meals so I always tweak anything with a lot of sweetener in it.
05-05-2010, 03:49 PM
Thanks for all the ideas! And keep them coming! I don't do fish very often, and usually just bake it in foil, with herbs and spices, but I felt like these special pieces of fish needed a little something extra!;)
05-05-2010, 04:49 PM
With such nice fish I would try to keep it simple. Here’s an idea for the salmon I always wanted to try. Looks like the reviews are excellent. I may be looking for some nice salmon this week for myself.
CEDAR PLANK SALMON (http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/cedar-plank-salmon-recipe/index.html)
Halibut is also one of my favorites. No ideas come to mind yet.
Please report back and let us know how much you enjoyed your fish.
05-06-2010, 06:06 AM
I'll second Vinca's recommendation. I posted a review here (http://community.cookinglight.com/showthread.php?t=108763&highlight=cedar+plank*+salmon).
05-06-2010, 08:39 AM
I would also do a simple cedar plank preparation for the salmon.
We love these fish tacos from culinate.com:
05-06-2010, 10:06 AM
Thank you, MaryAnn, Vinca and Amvyn! That is exactly the kind of recipe I was looking for, and I already have a cedar plank!:D
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