Broiled Tilapia Parmesan

Fish

Broiled Tilapia Parmesan

Adapted from allrecipes.com

Before becoming vegetarian, this was one of my favorite fish recipes. My mom often made it for a quick weekday dinner. Tilapia by itself doesn’t have a lot of flavor but the Parmesan sauce in this recipe takes it to whole different level. Go ahead and try it if you don’t believe me!

Yield: 8 servings

Ingredients:

  • ½ cup grated Parmesan cheese
  • ¼ cup butter, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon dried basil
  • Black pepper, to taste
  • 2 pounds tilapia filets

Directions:

  1. Preheat the oven’s broiler. Line a broiling pan with aluminum foil and set aside.
  2. In a small bowl, mix together the Parmesan, butter, mayonnaise and lemon juice. Season with the basil and pepper. Mix well and set aside.
  3. Arrange the filets in a single layer on the prepared pan. Broil them a few inches from the heat for about 2 minutes. Flip the filets over and broil for a couple more minutes. Remove the filets from the oven and cover them with the Parmesan sauce on the topside. Broil for about 2 more minutes until the topping is browned and the fish flakes easily with a fork. Do not overcook the fish.

Comments: There really isn’t much to this recipe. It’s quite straightforward, easy and fast. I know people are often afraid of cooking fish because they don’t know when it’s ready but believe in yourself and I promise it will turn out right. When I made this for my parents I paired the fish with Roasted Herbed Fingerling Potatoes. Fish always goes well with rice too. Let me know if it’s not one of the most amazing tilapia recipes you’ve tried!

Poached Salmon in Honey and Dill Sauce

Fish

Poached Salmon in Honey and Dill Sauce

Adapted from The Unofficial Harry Potter Cookbook by Dinah Bucholz

Salmon is delicious. Period. This recipe, besides being special for being Harry Potter-related, is healthy and has just the right combination of salmon taste and seasonings. Any fish with a wine sauce is delicious and the honey gives the flavor a great boost.

Ingredients:

  • 3 tbsp butter
  • 1 onion, finely chopped
  • 2 tbsp flour
  • 1 cup dry white wine
  • 1 tbsp honey
  • 1 tbsp chopped fresh dill
  • 1 ½ lbs salmon fillet, rinsed and patted dry, cut along the length into four pieces
  • Salt
  • Pepper, to taste

Directions:

  1. Heat the butter in a pot wide enough to accommodate the salmon fillets. When the butter starts to foam, add the onions and sauté until they are translucent, stirring frequently, about 5 minutes.
  2. Add the flour and stir to blend. Pour in the wine and honey and cook, stirring constantly, until the flour-butter mixture is blended in. Add the dill.
  3. Sprinkle the salmon fillets with salt and pepper. Lay them in the pot, skin side down. Bring the sauce to a simmer and continue simmering, covered, until the salmon flakes apart when pierced with a fork. It’ll be about 20 minutes. Every now and then, scrape the bottom of the pot to prevent the fish from sticking.

Comments: Like I said before, I really liked this recipe. It’s quite easy and quick to make. It would go well with rice or potatoes.

Gratin aux Fruits de Mer

Fish

(Gratin of Creamed Salmon)

Gratin aux Fruits de Mer

Adapted from Mastering the Art of French Cooking by Julia Child

This dish is really quite simple and quick to make. It can be prepared ahead and set in the oven right before serving. It has a light and creamy texture and is quite a versatile dish.

Serves 4 to 6 people

Ingredients:

  • ¼ cup finely minced onions
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup boiling milk
  • ¼ cup White wine
  • ¼ tsp salt
  • Pepper, to taste
  • ¼ tsp oregano
  • 4 tbsp whipping cream
  • 1½ cups canned salmon
  • ¼ cup grated Gruyère cheese

Directions:

  1. Preheat the oven to 425F (218C).
  2. Cook the onions in the butter in a 2-quart saucepan over low heat for 5 minutes until the onions are tender but not browned.
  3. Stir in the flour and cook slowly for 2 minutes without coloring.
  4. Off heat, beat in the boiling milk, then the wine and seasonings. Bring the sauce to a boil over medium high heat, stirring. Boil for several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably.
  5. Remove the sauce from the heat and thin it with the cream.
  6. Fold the salmon into the sauce.
  7. Spread the mixture in an 8-inch shallow baking dish. Sprinkle on the cheese.
  8. Bake in the upper third of the preheated oven for about 15 minutes until the top is nicely browned.

 

Comments:

Like I said earlier, this is a very versatile dish. It would go great in a pastry shell, for example; instead of spreading the mixture into a baking dish, spread it in the cooked pastry shell. You may also want to add sautéed mushrooms or sliced hard boiled eggs when folding in the salmon. Other fish, such as tuna, can replace the salmon or you may even use calms or other shellfish. I used canned salmon but leftover cooked fish works fine too.

I decided to serve the Gratin with Spicy Sweet Potato Wedges.

I decided to serve the Gratin with spicy sweet potato wedges.

Whole Slow-Roasted Salmon with Buttermilk Herb Dressing

Fish

Whole Slow-Roasted Salmon with Buttermilk Garden Herb Dressing

 

Adapted from Seriously Simply Parties by Diane Rossen Worthington

I prepared this fish for “Thanksgiving dinner” along with a Sweet Corn Pudding. It is a seriously easy recipe. The most complicated part is making the dressing and even that is very easy. Never before had I slow roasted salmon but it was a great discovery. It gives the salmon a delicious “creamy, moist texture.”

Buttermilk Garden Herb Dressing

Ingredients:

  • ½ cup plain Greek nonfat yogurt
  • ½ cup mayonnaise
  • 1 cup buttermilk
  • 1 tsp Dijon mustard
  • 1 tsp rice wine vinegar
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh basil, finely chopped
  • Salt
  • Ground white pepper

Directions:

  1. Combine the yogurt, mayonnaise, buttermilk, mustard, vinegar, chives and basil in a medium bowl and whisk until blended.
  2. Season with salt and pepper.
  3. Cover and refrigerate until ready for use.
Slow-Roasted Salmon w: Corn Pudding

The Salmon with Sweet Corn Pudding

 

The Salmon

Ingredients:

  • 1 lb salmon fillet
  • A pinch of salt
  • Freshly ground black pepper, to taste
  • 1 tsp olive oil
  • Parsley sprigs for garnish
  • ½ lemon, cut into quarters
  • Buttermilk Garden Herb Dressing (recipe above)

Directions:

  1. Preheat the oven to 275F (135C).
  2. Rub the salmon with the salt, pepper, and olive oil.
  3. Place the salmon, skin-side down, on a foil-lined baking sheet.
  4. Roast for 26 to 32 minutes until flaky and just cooked through. The salmon will appear moist.
  5. Cut the salmon into 4 serving pieces and arrange on a platter. Garnish each piece with parsley and 1 lemon wedge. Serve with the herb dressing.

 

Comments: This fish is great warm but can also be served cold. At first I was a bit hesitant about the dressing because I really hate mayonnaise, but it really gives the fish a great boost of flavor. When making the dressing, you can substitute the buttermilk for a tablespoon of lemon juice plus milk to equal 1 cup. It might give the dressing a more liquid consistency but it still Works for the fish. The original recipe also has 1 tablespoon of dill, which I omitted because my mom doesn’t like it. You can substitute the basil for parsley if you prefer as well. This dressing is great for eating with vegetables too.

Slow-Roasted Salmon pedazo

Maple Salmon

Fish

Maple Salmon

Adapted from a website

My sister found this recipe when she was in college. I don’t know where she got it from but it’s really good. It’s very simple and with little hands-on time. Who would have thought maple syrup and salmon go well together?

Ingredients:

  • ¼ cup maple syrup
  • 2 tbsp soy sauce
  • Pinch of salt
  • Pepper, to taste
  • 1 lb salmon

Maple Salmon Fillet

Directions:

  1. In a small bowl, mix the maple syrup, soy sauce, salt and pepper.
  2. Cut the salmon into 4 fillets and place them in a 9×13-inch baking dish. Pour the maple syrup over the mixture, making sure to coat the salmon well. Cover the dish with aluminum foil and marinate the salmon in the refrigerator for 30 minutes, turning the fillets halfway through.
  3. Preheat the oven to 400F (200C).
  4. Uncover the baking dish and set it in the preheated oven. Bake the salmon for 20 minutes until easily flaked with fork.

 

Comments: It’s as easy as that! I left the skin on the salmon but you can bake it skinless as well. I made the spicy sweet potato wedges but this salmon would also be fantastic with rice.

Maple Salmon Fillet c: batatas

Filets de Poisson Bercy (sans Champignons)

Fish

Filets de poisson bercy

 

Adapted from Mastering the Art of French Cooking by Julia Child

As I have said before, I love fish cooked in a white wine sauce. These poached fish filets have an extra punch with the creamy bercy sauce and the cheese on top. The original recipe is made with 3 ½ cups of sliced fresh mushrooms, sautéed in butter, but I omitted them because I don’t like them. I am putting the proportions written in the book (for about 6 people) but I made half.

Ingredients:

  • 2 ½ lbs skinless boneless sole or flounder filets cut into serving pieces
  • Salt
  • Pepper
  • 1 ½ tbsp butter cut into bits
  • ¾ cup dry white wine
  • 2 ½ tbsp flour blended with 3 tbsp of softened butter to make paste
  • ¾ cup whipping cream
  • Lemon Juice
  • ¼ cup grated Gruyère cheese

Filet de poisson bercy plato

Directions:

  1. Preheat oven to 350F (177C).
  2. Season the filets lightly with salt and pepper. Arrange them in one slightly overlapping layer in the greased 10- to 12-inch baking dish. Dot with butter. Pour in the white wine.
  3. Lay waxed paper (do not use aluminum foil) over the fish. Place the dish in the bottom third of the preheated oven. Cook for about 12 minutes. The fish is done when a fork pierces the flesh easily. Do not overcook.
  4. Remove from the oven when done and drain out all the cooking liquid into a saucepan.
  5. Preheat the broiler.
  6. Boil down the poaching liquid until it has reduced to 1 cup.
  7. Off heat, beat the flour and butter paste into the hot liquid, then ½ cup of the cream. Bring to a boil. Thin out the sauce with additional tablespoons of cream. Season to taste with salt, pepper and drops of lemon juice.
  8. Pour the sauce over the fish. Sprinkle on the cheese. Place the dish 6 to 7 inches from the broiler for about 3 minutes to reheat the fish and brown the top of the sauce lightly. Serve immediately.

 

Comments: The original recipe calls for sole filets, which are hard to find in the U.S. Usually, the filets sold as sole in the U.S. is flounder, which can be substituted in this recipe. I used cod filets, which work as well. Other options are whiting or silver hake, dab, tilefish, fresh-water trout, halibut, pollack, striped bass and monkfish. I accompanied this dish with the aubergine fries from this blog http://goodfoodmarsh.wordpress.com/2014/08/27/spicy-aubergine-fries/ , which were delicious, but it would also go well with rice, potatoes or roasted vegetables.

Aubergine Fries

Aubergine Fries

Filets de poisson bercy c: aubergine fries

Filet de poisson bercy avec aubergine frites

Poisson à la Provençale

Fish

Halibut à la provençale

Adapted from Mastering the Art of French Cooking by Julia Child

This French dish presents a delicious blend of fish, wine, tomatoes and herbs. The original recipe is made with either tuna or swordfish. However, I made it halibut. Some other suggestions are Green cod and ocean pollack. This recipe serves about 6 to 8 people (I made half).

Ingredients:

  • 3 pounds of fish cut into ¾ inch- thick steaks
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 6 tbsp olive oil
  • Pepper, to taste
  • 3 tablespoons cooking oil
  • 1 cup minced yellow onions
  • 3 pounds fresh, ripe, red tomatoes peeled, seeded, juiced and chopped*
  • ½ tsp oregano
  • ¼ tsp thyme
  • ¼ tsp salt
  • Pepper, to taste
  • 1 cup dry White wine
  • 1 to 2 tbsp tomato taste
  • 1 tbsp flour blended to a paste with 1 tbsp softened butter
  • 3 tbsp chopped parsley

Directions:

  1. Remove the skin of the fish steaks. Blend the salt and lemon juice in a 9×14 Pyrex baking dish. Then beat in the oil and pepper. Arrange the ish in the dish and baste with the marinade. Cover with waxed paper and marinate for 1 ½ to 2 hours, turning and basting the fish several times.
  2. Drain the fish and dry it on paper towels. Discard the marinade.
  3. Sauté the fish in a skillet of very hot cooking oil for 1 to 2 minutes on each side to brown lightly. Return the fish in the baking dish.
  4. Preheat the oven to 350F (177C).
  5. Cook the onions slowly in the skillet for about 5 minutes until they are tender but not browned. Stir in the tomato pulp, seasonings and herbs. Cover the skillet and cook slowly for 5 more minutes. Spread the tomato mixture over the fish.
  6. Cover the baking dish with aluminum foil. Set it in the lower third of the preheated oven and bake for 15 minutes.
  7. Pour in the wine and bake for 30 more minutes, turning the oven down to 325F (163C) as soon as the fish starts simmering.
  8. Remove the fish to a serving platter and scrape the sauce off the fish. Keep the fish warm by returning it to the turned off oven.
  9. Pour the sauce into a saucepan and boil it down over high heat until reduced to about 2 cups. Stir in the tomato paste and simmer for a moment.
  10. Remove the sauce from the heat and beat in the flour and butter paste. Simmer for 1 minute. Stir in the chopped parsley.
  11. Spoon the sauce over the fish and serve.

*To peel, seed and juice the tomatoes, bring a pot of water to a boil. Drop the tomatoes into the boiling water for exactly 10 seconds and remove. Cut the stem and remove the skin from this point. Then cut the tomatoes crosswise. Squeeze the tomatoes gently to remove the seeds and juice. You can scrape out any remaining seeds with a knife or your fingers. The tomatoes are now ready to be chopped.

 

Comments: This is yet another easy recipe though it takes a while mainly because of the marinating. The sauce does not taste too strongly of tomatoes. This fish goes well with potatoes, boiled or otherwise. Julia Child says it can be eaten hot or cold, but I recommend hot.

Poission à la Provençale

Salmon Meatballs

Fish

Albóndigas de salmón con salsa

Adapted from an HEB recipe card

I was waiting for the fish I had ordered at the supermarket when I saw all these recipe cards on the counter. One of them was for salmon meatballs. I didn’t have high expectations but they sounded interesting and I had never before eaten fish meatballs. They turned out to be delightfully tasty.

Ingredients:

  • 1 lb ground salmon
  • ½ cup oats
  • Oregano, to taste
  • Dry parsley, to taste
  • Rosemary, to taste
  • ½ tsp salt
  • Black pepper, to taste
  • ½ cup finely chopped onion
  • ½ cup of grated or shredded Parmesan cheese

Directions:

  1. Preheat oven to 350F (177C)
  2. Combine all ingredients in a large mixing bowl and mix well.
  3. Roll into golf ball-sized balls and arrange on a greased baking sheet 1 inch (2.5 cm) apart.
  4. Bake for about 16 to 18 minutes.

 

Comments: This is a very fast and easy recipe, a perfect week night dinner. I meant to have them in a sandwich but they were just too good and ended up eating them without bread. I served them with a quick tomato sauce (tomato paste, 1 sautéed onion and spices). The recipe card suggests serving them with pasta but feel free to experiment with other sides and sauces. HEB, an American supermarket, sells ground salmon; however, I know many supermarkets don’t. You can always ask the fishmonger to ground it for you or buy the whole salmon filets and ground it at home with a food processor.

Albóndigas de salmón

Salmon Quenelles with Velouté Sauce

Fish

Quenelles de salmon con salsa velouté

 

Adapted from Mastering the Art of French Cooking by Julia Child

What exactly are quenelles? Well, in my opinion they are a bit like French gnocchi made with fish or meat. Back in the day, before food processors were invented, they were a staple of the haute cuisine. They took hours to make what with the pounding, mashing and sieving of the fish; all of this dirty work was done, of course, by the apprentice cooks at the restaurants. Thank God for technology! The traditional quenelles are made with pike but they are also made with veal or poultry. A pretty versatile dish, quenelles are accompanied with a great variety of sauces or even gratinéed. Julia Child’s suggestion for serving salmon quenelles is to make a velouté, or béchamel, sauce.

Quenelles

Ingredients:

  • 1 cup water
  • 1 tsp salt
  • 4 tbsp butter
  • ¾ cup flour
  • 2 eggs
  • 2 eggs whites
  • Mixing bowl with a tray of ice cubes and water to cover them
  • 2 cups canned salmon
  • ½ tsp salt
  • Pepper, to taste
  • 4 tbsp heavy whipping cream
  • 1 tbsp tomato paste
  • Nutmeg, to taste

Directions:

  1. To make the pâte à choux, bring the water to a boil in a 1 ½ – or 2-quart saucepan with the salt and butter. Once the butter has melted, remove the saucepan from heat and beat in the flour at once with a wooden spoon. Next, beat over medium high heat for several minutes until the mixture forms a mass. Off the heat, beat in the eggs one by one and then the egg whites. Place the saucepan in the bowl with ice and water and stir for several minutes to cool. Leave the saucepan in the ice while you prepare the fish. The pâte à choux must be chilled before combining with the fish.
  2. Place the salmon in the bowl of a food processor. Add the chilled pâte à choux, salt, pepper, cream and tomato paste. Process for about 30 seconds, scraping down the sides of the bowl with a rubber spatula as needed. If the mixture is stiff, add cream by the tablespoon but remember that the mixture must be able to hold its shape in a mass on a spoon. Mix in the nutmeg. If you are not going to use the mixture immediately, refrigerate.
  3. Have a cup of cold water ready with 2 dessert spoons and prepare a 12-inch pot or skillet with 4 inches of barely simmering salted water.
  4. Dip out a rounded mass of the quenelle paste with a wet spoon. Transfer the spoon to your left hand and smooth the top of the paste with the second wet spoon. Slip the bowl of the second spoon under the quenelle to loosen it and drop it into the barely simmering water. Form the quenelles with the rest of the paste. Poach them uncovered for 15 to 20 minutes. Make sure the water doesn’t come beyond a simmer. The quenelles are done when they are about double the original size and roll over easily. Remove with a slotted spoon and drain on a towel.

 

Velouté Sauce

Ingredients:

  • 2 tbsp butter
  • 3 tbsp flour
  • 2 cups of milk and ¼ tsp salt heated to the boil in a saucepan (again, I used almond milk)
  • Salt
  • Pepper
  • Nutmeg

Directions:

  1. In a saucepan, melt the butter over low heat. Blend in the flour and cook slowly, stirring until the butter and flour froth together for 2 minutes without coloring. (This is called a white roux.)
  2. Remove the roux from heat. Once it has stopped bubbling, pour in the hot milk at once. Immediately beat vigorously with a wire whip to blend.
  3. Set the sauce over medium high heat and stir with the wire whip until the sauce comes to a boil. Boil for 1 minute, stirring.
  4. Remove from heat and beat in salt, pepper and nutmeg.
  5. To serve, put the quenelles in a serving dish and pour the sauce over them.

 

Comments: Another delicious meal right from Julia Child’s kitchen. It was a great success at home. They have a light, gnocchi-like texture. I love pepper and nutmeg, and, in my opinion, these spices are an excellent addition to the quenelles, as you can see in my picture below.

If you make the sauce ahead of time, you should float a thin film of milk, stock or melted butter on top to prevent a skin from forming on the surface; you can probably cover with plastic film as well so that it is touching the surface. Keep it hot over simmering water or refrigerate.

Mis quenelles