Zesty Seared Salmon

I like to try to incorporate a seafood dish 2-3 times a month and I usually buy frozen salmon at Trader Joes.  This recipe is super simple and could be served alongside almost any side - especially a creamy risotto.  Don't overcook or it will be dry and gross.  It will keep cooking a little after you remove it from the pan, so you may want to pull it a little early. 

Zesty Salmon

1 Tsp. chili powder
1/2 Tsp. cinnamon
1/4 Tsp. salt
1/4 Tsp. black pepper
2 salmon fillets
canola oil
sesame oil

Wash and dry the salmon fillets. In a small bowl mix chili powder, cinnamon, salt and pepper. Sprinkle this mixture on both sides of salmon fillets.
 Heat 2 tablespoons of canola oil and 1 teaspoon of sesame oil in a large sauté pan or cast iron skillet. When the oil is very hot, almost smoking; add the salmon. Cook for about 3-4 minutes until fish releases easily from the pan.  Don't move around until it releases easily or it will stick to the pan and fall apart. Flip the fish and cook it an additional 2-3 minutes more until barely cooked through.  You may need to reduce the cooking time if the fillets are thinner.

Grilled Tandoori Fish and Chips

This healthy grilled fish recipe turned out well -- I used mahi mahi fillets. The grilled "chips" were especially tasty.


Grilled Tandoori Fish and Chips
Adapted from Redbook
Yields: 4 servings

1 c. low-fat plain yogurt
2 t. garlic paste
2 t. grated fresh ginger
2 1/2 t. paprika
1 t. curry powder
1 t. red chili powder
1 t. ground cumin
1/2 t. salt
4 (6-ounce) 3/4-inch-thick tilapia, snapper, or mahimahi fillets
Chips
2 (8-ounce) sweet potatoes or white potatoes, halved lengthwise, cut into 3/4-inch-wide wedges
2 T. unslated butter, melted
1 t. garam masala
1/4 t. coarse sea salt
1/4 t. freshly ground black pepper
Olive oil for brushing

In a large bowl, whisk together yogurt, garlic paste, ginger, paprika, curry powder, chili powder, cumin, and salt. Remove 1/2 cup of the mixture to a bowl and reserve for serving.
Place fillets in a shallow dish and brush with remaining yogurt mixture to coat completely. Cover and refrigerate 1 hour.
Chips: Place potato wedges skin side down on a large microwave-safe plate; cover with vented plastic wrap. Microwave on high 3 1/2 to 4 minutes, or until almost tender; let cool.
Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Mix butter, garam masala, salt, and pepper in a large bowl; add yam wedges and gently toss to coat.
Remove fillets from marinade; wipe off excess marinade. Brush the cooking grates clean and oil the grill rack. Lightly brush fillets with oil. Grill fillets and potatoes (keeping the grill lid closed as much as possible) until fish is opaque and still moist and potatoes are lightly charred, 6 to 8 minutes, carefully turning fillets once when fish releases easily from grill pan, and turning potato wedges as they brown. Serve with remaining yogurt mixture.

Lime and Chipotle Marinated Fish

Lime and Chipotle Marinated Fish

6, 4-ounce fresh or frozen swordfish or tuna steaks, cut 3/4-inch thick (I used tuna from Trader Joes)
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
1 T. chipotle chili powder or diced chipotle in adobo sauce
2 teaspoons cooking oil
2 cloves garlic, minced
1 tablespoon snipped fresh cilantro
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Thaw fish, if frozen. For marinade, combine lime peel, lime juice, chipotle, oil, garlic, cilantro, pepper, and salt. Place fish in a plastic bag set into a shallow dish. Pour marinade over fish in bag. Seal bag; turn to coat well. Refrigerate 1 hour, turning bag occasionally.
Remove fish from marinade; discard marinade. Place fish on greased grill rack directly over medium heat. Grill fish on a greased grill rack on medium for 6 to 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling time.

I served ours with grilled corn on the cob and Chili-Spiced Asparagus (recipe coming soon).

Tuna Fillets in Lemon Butter Dill Sauce

This turned out great. I served it over quinoa (seasoned with garlic, S&P, red pepper) and chopped asparagus and drizzled the sauce over everything. Tuna fillets aren't as fishy tasting as canned tuna, in case you've never cooked them. I bought the tuna at Traders Joe's for about 4.99/lb. I also buy the quinoa (very healthy and quick-cooking grain) and capers at Trader Joes. Capers are with the condiments. I'll make this again for sure.

Tuna in Lemon Butter Dill Sauce with Capers
Servings: 4

1/2 cup white wine
1 shallot, minced
1/2 cup heavy cream
¼ - ½ cup butter, cut in pieces
2 teaspoons fresh dill or 1 t. dried dill
juice of 1/2 lemons (3-4 T. juice)
1/4 cup capers
1-2 tablespoons olive oil
4 (8 ounce) yellowfin tuna fillets (I only had (2) 8 oz. fillets, but it was still 4 servings)

In a 2-quart saucepan over high heat, bring wine and shallots to a boil. Reduce heat to medium-high and reduce sauce to 1/8 cup, about 8 to 10 minutes. Add cream, reduce for 6 minutes. Fold in butter until melted. Add dill, lemon juice and capers. Set aside and keep warm. Heat oil in a medium sauté pan over medium-high heat. Sear tuna steaks until golden, about 3 to 4 minutes per side. To serve, drizzle tuna with sauce.