H and I love fish/seafood. We try to eat it at least 2-3 times a week. More preferred. So to keep it interesting, we like to try out new recipes or new fish/seafood. This week it was steelhead trout. It’s been years since we’ve both had it, so we grabbed it up. This recipe from Food.com was great. I swapped out the rosemary for basil though and it was great!
I also marinated mine in the paste first for about 20-30 mins then baked/broiled it up!
I also baked it first 10 mins then broiled it to deepen the flavor. It was perfect!
1 lb steelhead fillet, with or without skin
1 clove garlic, chopped fine
1 1⁄2 tablespoons coarsely chopped fresh rosemary
1 lemon, zest of
1⁄2 lemon, juice of
1⁄4 teaspoon salt
1⁄2 teaspoon fresh ground pepper
1 tablespoon olive oil, plus
additional oil, for greasing baking pan
Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
Mix together all remaining ingredients except fish into a well-blended paste.
Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.
This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!
2 medium avocados
10-15 medium strawberries
1 cup fresh pico salsa
Grilled fish or chicken
Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like.
Another fantastic fish recipe. This was crazy easy and quick to make and was perfect after a hot race day! I used this recipe, but tweaked it to our liking and what we had on hand!
Ingredients: (serves 4, I cut in half)
With Lent upon us and meatless Fridays or just plain healthy eating, this recipe is great. This was very easy to whip up, throw in the oven and let it do it’s thing!
Light, healthy, and delicious!
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
1/2 pound plum tomatoes, cored, seeded, and chopped into 1/2-inch-pieces (about 1 cup)
2 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced or pressed
1 teaspoon minced fresh oregano leaves
1/8 teaspoon red pepper flakes
Ground black pepper
4 tablespoons vermouth or dry white wine
4 skinless cod fillets (about 6 oz each)
1/4 cup minced fresh basil leaves
1 lemon, cut into wedges
Toss zucchini with 1/2 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl.
Adjust over rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Mound salted zucchini in center of foil, drizzling vermouth, placing fish on top, then spooning quarter of tomato mixture over each fillet. Place second square of foil on top of fish, crimp edges together in 1/2-inch fold, then fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet.
Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.
There’s nothing better in the summer months than grilling out. But grilling all the time can get boring. So the husband and I try to find new things to grill. One thing we love is fish or seafood on the grill. So this week we picked up some tuna and grilled them up! Perfect!
2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme
4 tuna steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.
Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Another fantastic fish taco recipe. We had some avocados and some mahi filets to use up, so I tossed them in evoo and taco seasoning and roasted them up. Easy and delicious!
2 mahi filets
1 avocado peeled and quartered
Taco seasoning of choice
Taco toppings of your choice
Taco shell or wrap
Heat oven to 400. Toss fish and avocado quarters in evoo and taco seasonings. Roasted for 10 mins per side.
Once done, flake or slice fish and slice avocado and assemble tacos. Serve immediately.
Hello! Before I jump back into blogging, I need to apologize for my long break. Two years ago I was blogging daily, but blogging became more of a chore than a fun hobby. So, I needed to step back and let it go for a while. But now I’m back. Not sure how often I will post, but I’m going to slowly get back into it! So, I hope there are still a few of you out there! 🙂
Now onto the recipe!
With grilling season upon us, it’s hard to keep things from getting into a rut. Instead of your usual beef or chicken tacos, try fish or seafood. Today we tried salmon!
Serves 2 or add more for a bigger crowd!
3-6 ounces skinned salmon (serves 2-3)
1/2-1 tbsp of taco seasoning
Sour cream or Greek yogurt (we prefer Greek yogurt)
Grape tomatoes chopped slightly
Shredded lettuce (we use organic baby kale)
Rub taco seasoning on salmon. Heat and oil grill slightly. Grill salmon until flakey. Squeeze with a bit of lime juice from fresh limes.
Once the salmon is done, turn off grill, flake salmon and set aside. Heat tortillas for a minute or two on the cooling grill. Sprinkle cheese on tortilla and warm/melt on grill.
Once cheese is melted, remove and top with sour cream/Greek yogurt and salmon. Then add your favorite toppings! Serve with rice, mangoes, salsa and chips, and a fresh margarita!