Recipes

fish

Tilapia Fish Tacos

If you like tilapia, this recipe will give you something to TACO ’bout!ūüĆģ

Make your own pico or use Alfalfa’s housemade pico delicioso

INGREDIENTS

Tacos

  • 1¬†lb¬†Tilapia fillets
  • 1/2¬†tsp¬†chili powder
  • 1/2¬†tsp¬†cumin
  • 1/4¬†tsp¬†coriander
  • Salt and pepper for seasoning fish
  • 1¬†tbs¬†olive oil
  • Finely chopped cabbage
  • 12¬†Corn tortillas¬†warmed
  • Sliced Avocado

Pico de Gallo

  • 1/4¬†cup¬†Red Onion¬†diced
  • 1¬†cup¬†Tomato¬†diced
  • 1¬†Jalape√Īo¬†finely diced
  • 1¬†tsp¬†minced Garlic
  • 1/4¬†cup¬†cilantro chopped¬†optional
  • Juice of 1 Lime
  • Dash of Cumin
  • Dash of Coriander
  • Dash of Chili Powder

METHOD

  1. If making your own pico, rather than using a store-bought version, start by mixing together Pico de Gallo ingredients, and seasonings, refrigerate for 15 mins.
  2. Meanwhile, mix the chili powder, cumin, coriander, and salt and pepper together and season tilapia fillets by rubbing it onto both sides.
  3. In a Heavy Bottom Frying Pan, heat olive oil, and pan-fry the tilapia for 2-3 mins per side depending on the thickness of the filet.
  4. After cooking, flake with a fork and set aside
  5. Chop cabbage finely
  6. Warm tortillas in pan that you used to cook the tilapia.
  7. Assemble into corn tortillas, use sour cream, and other taco toppings to liking
  8. Serve warm
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Lemon Garlic Swordfish

Buttery lemon garlic swordfish will give you a tender, flavor-packed dish (that tastes like you spent way more time on it than you did!). Impress your friends, a date, or even just yourself with this delicious recipe!

INGREDIENTS

For the Lemon Garlic Mixture:

  • 2 TB salted butter, softened to room temp
  • 1 TB freshly chopped chives
  • 2 TB garlic cloves, minced
  • 1/8 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 TB juice from fresh lemon
  • 1TB grated lemon peel
  • For the Fish:
  • 2 TB olive oil
  • 2 (1-inch thick each) swordfish fillets, about 6‚Äď7 oz each
  • kosher salt and freshly ground black pepper

METHOD

  1. Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
  2. Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
  3. In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
  4. Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Olive Oil Poached Salmon with Indian Spices

Poaching salmon in olive oil produces a silky, tender fish like nothing you’ve ever had before.¬†Use Alfalfa’s Persian Lime Olive oil for a truly unique twist (Found in the bulk department). Great with basmati rice, saut√©ed spinach, or with eggs for breakfast!

Serves 4

Ingredients
1 ¬Ĺ lbs. of 3/4- to 1-inch-thick skinless, center-cut salmon fillets, cut into nice chunks
1 large clove garlic
Kosher salt
1 tsp. garam masala
1 tsp. cumin seed, toasted and ground
1 tsp. coriander seed, toasted and ground
1/4 tsp. cayenne
2-3 cups extra-virgin olive oil
1 lemon or lime cut into 4 wedges

Method
Peel & smash the garlic clove & a pinch of salt into a paste, either with a mortar & pestle or by mincing & then mashing it with the side of a chef’s knife (or use 1 Tbs. Amore garlic paste).

Combine the garlic, garam masala, cumin, coriander, cayenne, and salt in a small bowl.

Add just enough of the oil to turn the spice mixture into a smooth paste (1 to 2 tsp.)

Rub the spice paste all over the salmon and let it sit at room temperature for about an hour.

Cut fish into 1″ strips.

In a medium-size, heavy skillet, just large enough to hold fish cubes in a single layer, heat oil over medium heat. Add fish chunks & let cook slowly until fish begins to turn opaque, about 3 minutes. Heat should not be so high that the fish fries.

Poach to desired doneness which should be about 5 minutes or less.

Serve immediately with lemon or lime wedges on the side.

Photo Chun Yip So
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Asian Style Salmon

Ingredients:

  • 2 lbs. salmon filets
  • 1 cup soy sauce
  • ¬ľ cup rice vinegar
  • ¬ľ cup fresh lemon juice
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon toasted sesame oil
  • 1 ¬Ĺ teaspoon chili paste
  • ¬Ĺ cup sliced scallions
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 ¬Ĺ cup panko breadcrumbs

Method:

  1. Line a 8 x 12″ baking pan with foil. Place the salmon in the pan
  2. In a bowl, combine the soy sauce, rice vinegar, lemon juice, hoisin sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger.¬†Pour ‚Öď of the mixture over the salmon filet.¬†Sprinkle the panko evenly over the filet.
  3. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back over the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
  4. Meanwhile, preheat the oven to 500¬įF.
  5. Roast the salmon for 18-20 minutes (about 12 minutes per inch at the thickest part of the salmon). The internal temperature should be 120¬į on a meat thermometer when it’s done.
  6. Remove from oven, wrap tightly with foil and allow to rest for 15 minutes. Serve hot or at room temperature.
  7. Enjoy!
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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Salmon en Papillote with Herbed Pine Nut Butter

En papillote is a french culinary term that translates as “in parchment”. Simply put, you cook your food in a little pouch, which basically steams and braises your fish for a perfect, tender taste.¬†

Serves 4

Ingredients
1 -1 ¬Ĺ lb. Copper River Salmon fillet (or 4, 6oz. salmon fillets)¬†
2 tsp. pine nuts, roasted
2 tsp. chopped fresh herbs (chives, cilantro, oregano)
¬ľ tsp. ancho chili powder.
1 stick of unsalted butter 

Method 
Start by making your herbed pine nut butter. Begin by preheating your oven to 350 degrees. Next lay your pine nuts on a flat tray and roast for about 10 minutes, shaking halfway through. Let cool. Once cool, chop your pine nuts and herbs. Blend with softened butter, and chili powder. Set aside. 

Next, preheat your oven to 450 degrees. 

Cut your salmon fillet into 4 equal portions, about 3″ x 6″ or 6oz fillet. ¬†Season with salt & pepper.

Cut parchment paper into 4 sheets, about 12×14″. Fold in half, and cut into a half-heart shape. Repeat with 3 more sheets of parchment.

Place one fillet on one side of each heart, and then dollop about 2 Tbs. of herb-pine nut butter onto each fillet.

Fold the paper in half lengthwise over your fillet, ¬†and roll the edges together to seal the packet. Here’s a great visual step-by-step process¬†how to crinkle the corners to a close.¬†

Bake for 7 minutes until you smell the cooking fish. The paper will puff & lightly brown.

Slit open the paper & serve. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Sautéed Shrimp with Buttery Balsamic Sauce

Serves 4-6

Ingredients
2 lbs. sustainable Gulf Shrimp (31-35 count)
1 stick of  butter, cut into 8 pieces (about 1 Tbsp. each) 
Salt and freshly ground black pepper
3/4 cup balsamic vinegar
2 Tbsp. chopped mixed fresh herbs, such as chives, tarragon, Italian parsley
Lemon wedges (optional)

Method
Peel & devein shrimp

Dry the shrimp well with paper towels and set aside.

Put a colander in a bowl and set it beside the stove.

In a large heavy skillet set over high heat, melt 1 Tbsp. of the butter.

When the butter foams, add the shrimp and season well with salt and pepper. Stir several times as the shrimp cooks — they may brown slightly, which is good. They‚Äôre done as soon as they‚Äôre just cooked through and opaque, 3 to 5 minutes.¬†

Remove the pan from the heat and transfer the shrimp with a slotted spoon to the colander. Cover the shrimp loosely with foil and set aside to keep warm while making the sauce.

Reduce the remaining cooking liquid in the pan down to 1 or 2 tsp. 

Set the pan back over high heat and add the remaining butter. Swirl every few seconds until the butter turns light nut brown, about 2 minutes.

Immediately pour the balsamic vinegar into the pan as well as any liquid that had accumulated in the bowl under the shrimp colander.

Continue to scrape the buttery brown bits and cook until the sauce thickens and starts to appear glaze-like, about 3-4 minutes. The sauce will reduce to about 2/3 cup.

Turn off the heat and stir in the shrimp to coat them lightly with the sauce and briefly rewarm them without cooking any further. Taste and adjust the seasonings, if necessary.

Sprinkle with the fresh herbs and serve immediately with lemon wedges, if desired.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Olive Oil Poached Fish Nuggets with Garlic & Mint

Serves 2-3 

Ingredients 
1 pound firm fish, cut into 1 1/4-inch cubes
1/4 tsp. fine sea salt, more to taste
1/4 tsp. freshly ground black pepper, more to taste
1/3 cup Persian Lime Olive Oil (Alfalfa’s Bulk Oils)
2 tsp. fresh mint, chopped
2 garlic cloves, minced

Method
Cut fish into 1 1/4-inch cubes. 

Season fish all over with a generous pinch of salt and pepper.

In a medium-size, heavy skillet, just large enough to hold fish cubes in a single layer, heat oil over low heat.

Add fish & 1 tsp. mint & let cook slowly until fish begins to turn opaque, about 3 minutes.

Stir in garlic & 1/4 tsp. of salt & pepper, and cook until garlic is fragrant & fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything.

Taste and add more salt and pepper and a few drops of lemon or lime juice if desired. Stir in the additional 1 tsp. fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.