Category Archives: Fish

Quick-Braised Fish Fillets in Tomato Sauce, p. 570

An easy, tasty dish I made last summer. I used grouper and served over rice with green beans.

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Roasted Shrimp with Herb Sauce p. 577

I’ve been on a shrimp kick this summer. This is one the recipes that started it out.

I made this a few months ago, so I don’t have any details or pictures, just a recap.

Mixing a combination of herbs, oil, and garlic with shrimp and then roasting them on a baking sheet could not be easier. It was a tasty, quick weeknight dinner. n

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Pan-Cooked Thin Fish Fillets p. 564

Do you ever get those thin frozen fish fillets at Sam’s or grocery? I usually get tilapia. They are great to have on hand to make a quick dinner after a hard work day.

This recipe is perfect for those little fishies. And the sauce is to die for.

Dredge the thawed fish fillets in flour and add to a warmed pan with melted butter. Cook for a few minutes on each side. Once the all the fillets are cooked, add more butter to the pan. Add lemon juice and cook scraping the bottom of the pan. Drizzle of your fish.

Bryan and I literally faught over the last bites of the fish with sauce.

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Garlicky-Lime Cooked Fish p. 608

Ingredients: garlic, fish, lime juice, avocado, cilantro.

I love fresh fish. And I love cilantro. I also love garlic. Why haven’t I tried this recipe before?!

Start off by cooking your garlic a smidgen. Just a few seconds really. (I burned my first batch because I was multi-tasking and overlooked it.) Then put your thin fish fillets in a pan with hot oil. After about two minutes add in your lime juice, this really infuses the flavor into the fish. If you are working with thin fish like me it will only take a minute or two before they are fully cooked.

Top your fish with fresh avocado, your garlic oil, and fresh chopped cilantro. Enjoy!

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Fish steamed over Summer Vegetables p.587

Ingredients: garlic, onion, zucchini, eggplant, bell pepper, tomatoes, thyme, fish fillets (I used Tilapia), fresh basil.

I just love summer vegetables and as it is slowly becoming fall, I decided to have one last hurrah with summer veggies before they leave.

Simply chop up your veggies and cook. I think the suggested cooking time was a bit much as many of the veggies were basically mush at the end of the cooking. After your veggies are almost fully cooked add your fish on top, cover and let the fish steam for a few minutes.

Bryan ate the fish, but not the vegetables as he finds all summer vegetables disgusting. Oh well. More for me.

Mark Bittman offers a chart on page 588 with more vegetable and pairing suggestions. Bryan will probably love the potatoes with beer and chives. I’ll have to try that next.

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Salmon Roasted in Butter p. 583

Ingredients: butter, salmon fillet, salt, pepper, parsley.

This is about one of the easiest recipes ever. Seriously. I feel like I say “this dish is easy” in almost every post, but seriously, it is.

Simply melt some butter in a pan (about half a stick). Then put your salt and peppered salmon in, preferably with the skin still on. Cook six minutes on one side (at about 475 degrees) and three to six minutes on the other. Mine only took three, but they were smaller fillets.

I garnished with a squeeze of lemon juice and fresh parsley. Delish.

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Fish Baked in Foil p. 571

I made this dish our first night at the beach. Bryan and I went down to the fish market which is right at the docks. You can literally watch as the fisherman pull up and bring the freshly caught fish in.

For this dish I purchased some fresh grouper, a locally caught fish.

I laid out tin foil and put a filet on each piece. After rubbing olive oil over the fish, I sprinkled fresh parsley, salt, pepper, and chopped garlic.

Wrap up the packets and cook. The book suggests 15 minutes for cooking, but these filets took twice as long. Once its done, squeeze some lemon juice and serve.

We served with fresh spinach and corn on the cob. It was a fresh, simply cooked meal.

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