Tag Archives: fish recipe

Mahi Mahi With Basil Lime Butter

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Mahi Mahi With Basil Lime Butter



This is yet another fish dish we are crankin’ out of the Scott household. This latest is another twist on baked fish to jazz it up and give it some flavor. This recipe I used for mahi mahi, but would go great with salmon, flounder, tilapia, etc. It’s a very quick and easy way to make a yummy and healthy fish dinner for your family. I used a pound (two 8 oz filets), but the basil line butter would’ve been enough for double that I think.

Ingredients:

  • 1 lb fish
  • 1 garlic clove chopped
  • 2-3 basil leaves chopped
  • 1/2 lime juice
  • 1/2 lime zest
  • 2 T butter
  • Salt and pepper (pinch of each for butter and also to season fish)

1. Throw all your ingredients together into a small stovetop pot. I ended up only using one basil leaf since mine was ginormous! Melt and stir all together. This should only take about a minute. 





2. Your fish should be on a sheet that’s been sprayed with non-stick spray and seasoned with salt and pepper. Now pour your melted basil lime butter on top.







3. Place your fish under your broiler for anywhere from 5-10 minutes until it’s done (this will depend on type of fish you’re using and thickness).





Yummy! 😄

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Honey Lime Mahi Mahi

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Honey Lime Mahi Mahi



Y’all may recall I said we’ve been eating more fish in our house. Here is my latest attempt to eat something other than plain seasoned and baked fish, and I have to say it’s pretty delicious and I’ll be making it again. It will work with any fish I’m sure, but this was for one pound of mahi mahi. 

Ingredients:

  • 1 lb fish filets
  • 1 lime (zest and juice)
  • 1-2 tsps honey
  • 1 tsp olive oil
  • Salt and pepper
  • 1 green onion

1. Chop your green onion and put half in a small bowl with your lime juice, lime zest, honey, a pinch of salt, and olive oil. Save the other half of the green onion for garnish. Wisk the marinade together. Give your marinade a taste and see if you want to add more honey or salt. 





2. Cover a sheet pan with foil and spray with non-stick cooking spray. Place your filets on the pan and season with salt and pepper. Then pour your marinade over the filets.





3. Make sure your oven rack is close to the top of your oven and place the filets under your broiler for 10-12 minutes or until filets are done cooking.



4. Sprinkle your remaining green onions on top and serve with Cilantro Lime Rice to keep with the lime theme! Yum!



Sweet Chili Glazed Salmon

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Ok y’all, if you’re searching for the best salmon ever recipe, you can rest now because this is it! I had seen a recipe using sweet chili Asian sauce and orange marmalade on salmon and thought “Well there’s a cool idea!” and came up with this delicious concoction. It was so yummy my husband had me go back up to the store today and buy four more pounds of salmon to keep in our freezer for me to make this recipe again soon!

*  I have since revised this recipe so that it uses less sauce and it is just as delicious! *

Ingredients:
2 lbs salmon cut into filets about 8 oz a piece
1/4 c sweet chili sauce (found on the Asain isle – I love the Grama’s Sweet Chili Glaze) 
1 T apricot preserves
1 T soy sauce
1 T chopped green onions
1 garlic clove minced
Salt and pepper

1. In a small mixing bowl pour in your sweet chili sauce, apricot preserves, green onions, garlic, and soy sauce and whisk together.

IMG_2391 2. Cover a sheet pan with foil and spray with non-stick cooking spray and lay salmon skin side down on the sheet. Season the salmon with salt and pepper, then pour sauce over the top of the salmon and allow it to marinate that way for about 30 minutes.

  

3. Once it’s done marinating place the salmon near the top of your oven under the broiler for approximately 15 minutes. You’ll want the sauce to caramelize on top of the fish and don’t worry if you see the sauce burning that slid off the fish and is stuck to the foil. 

*This is a picture from my original post, but you’ll get the idea of what the fish will look like when it’s done.

  
It’s now ready to eat and so yummy! My husband likes to pour a little extra sweet chili glaze on the side to dip his in. Yum! 😍

Roasted Red Snapper With Veggies

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Roasted Red Snapper With Veggies

Roasted Red Snapper With Veggies

I love fish! There are so many people that tell me they love fish but that they’re scared to cook it or all they know how to do is fry it. Don’t get me wrong, I love fried fish, but there are so many healthier and just as delicious ways to enjoy our friends from the salty sea. This red snapper is a very mild white fish, and if you can’t find snapper where you are, a similar tasting fish would be grouper, flounder, or another mild white flaky fish. Halibut is delicious too, but it’s usually an arm and a leg, and I like to stick with the affordable stuff! Normally I do sort of a cooked pico de gallo recipe with this fish, but I had some bell peppers in my garden that were ready to pick, so those got incorporated into this dish and I was so happy I put them in there!

Ingredients:
1 fish filet per person
1 large tomato or a few handfuls of cherry tomatoes cut in half
1 handful chopped cilantro
As many chopped jalapenos as you can handle 🙂
2 bell peppers any color
2 chopped onions (I did one sweet and one purple because I had them both, but if you’re just picking one, go with sweet)
butter
2 chopped garlic cloves
Salt and pepper
Olive oil
Your favorite fish seasoning (I like to use the GOYA brands I normally use on chicken which are the Seasoning Total and GOYA con pepper in addition to a few cracks of fresh black pepper from the grinder)

1. Using an oven safe skillet (hello cast iron!), saute with about 3 T of butter and a drizzle of oil your onions and peppers and season with salt and pepper. This will take about 10 minutes or so on medium high heat. Then add your garlic and saute for a few more minutes.
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2. Turn the heat off and add your chopped tomatoes and cilantro and add additional salt if needed. Stir that around until everything is incorporated.
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3. Place your seasoned fish filets on top of the veggies and place into a 425 degree oven for about 12 minutes. You’ll need to vary your time based on how many filets you have, the thickness, etc, but you get the idea that they’re going in and coming out pretty quickly. Also, I find it helps roast the fish and hold in the moisture if you drizzle the tops with a little olive oil as well as the seasoning you put on them.
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4. I started checking my fish at 10 minutes and I could tell when it was done when the meat bounced back firmly and poked a fork in there and it was opaque. Remember, when you take it out it will continue to carry over cook, so there’s no need for you to cook the blazes out of it.
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5. Plate that puppy up and serve with a twist of lime or a side of rice for a delicious and healthy meal! -13