Category: Seafood

Tonight, I made beer battered fish Tilapia, Mac and cheese, and broccoli. The family always goes crazy for it! I got this recipe for beer battered fish from Alton Brown.

Ingredients-
1 1/2 pounds of firm-fleshed white fish like cod or Tilapia

Beer Batter-
Whisk the following in a medium mixing bowl:
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 dash Old Bay seasoning
Whisk together slowly with 1 cup of brown beer. Refrigerate for 15 minutes. Heat some vegetable oil in a pan. While it is heating up, dredge your fish in some cornstarch and tap off any excess cornstarch. Dip in to the batter and put in oil. Don’t crowd the pan. When the batter is set on one side, turn the fish over and cook until golden brown, about 4 -5 minutes on each side depending on thickness.

Salmon

Upstream swim to mate

Fighting the Current and Bears

You taste really good

This time smothered in Emeril’s  Cajun seasoning and cooked on medium heat on each side about 4 minutes (for medium rare).

Evening guys! I made this yummy salmon dish on Monday night. The hubby has never been a big salmon fan, but I am slowly convincing him that he actually does like salmon! The girls like most all fish and they ate most of their serving, but they are just not big lemon lovers yet. I am thinking some sort of sesame ginger glaze next time!

Lemon Butter Salmon

Ingredients- Serves about 4 adults plus a little leftover for a dog treat=)

2 pounds salmon
4 tablespoons lemon juice
4 cloves garlic, minced
4 tablespoons cold butter, cubed
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Italian seasoning

Directions

Position a rack in the center of the oven and preheat the oven to 375ºF.

In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce a bit. Add in 2 tablespoons of butter, remove pan from heat and stir until the butter starts to melt. Place the pan back on the heat for a few seconds. Repeat with second tablespoon of butter.

When butter is completely melted, remove sauce from stove.
Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Season with salt, pepper, and Italian seasoning. Cover with foil so that all sides are properly closed so the sauce does not leak.
Bake the salmon for about 12 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2 minutes, keeping an eye on it so the fish does not burn. Remove from oven.

I served it with some whole wheat couscous and green beans. I added mine on top of a fresh salad.  Delish!

A new fish recipe!!!

Pan Seared Butter Cod

Ingredients
1 pound cod
6 Tbsp unsalted butter, sliced
Seasoning Rub-
1/4 tsp of each garlic salt, salt, pepper, and paprika
4 tablespoons olive oil

Directions

Stir together ingredients for seasoning plus olive oil in a small bowl.

Depending on how your cod was cut by the butcher or if you brought already portioned pieces, this recipe calls for 4 pieces of cod. I cut 2 larger pieces in half to make 4 smaller pieces. Pat dry and thinly coat each side of the fish with the seasoning mixture.

Heat 2 Tbsp butter in a large skillet on medium hight heat. Once butter melts and starts to turn brown, add cod to skillet.

Cook 2 minutes on the first side.

Turn heat down to medium. Turn cod over, top with remaining butter and cook another 2-3 minutes. Butter will completely melt and fish will cook through.

PERFECTION!