Garlic Butter Oven Baked Tilapia

 

• 4 tilapia fillets
• ▢Salt and freshly ground black pepper, to taste
• ▢½ teaspoon paprika
• ▢½ teaspoon dried thyme
• ▢½ teaspoon dried oregano
• ▢4 tablespoons butter, melted
• ▢4 cloves garlic, minced
• ▢2 tablespoons lemon juice
• ▢¼ teaspoon lemon zest
• ▢1 lemon, sliced into rounds, for garnish
• ▢Red pepper flakes, for garnish
• ▢Chopped fresh parsley, for garnish
• ▢Lemon slices, for garnish

Instructions 

• Preheat oven to 400°F. Season tilapia with salt, pepper, paprika, thyme, and oregano; arrange fish in a 9x13 baking dish.
• In a mixing bowl, whisk together melted butter, garlic, lemon juice, and lemon zest; pour over tilapia.
• Bake tilapia for 10 to 12 minutes, or until fish flakes and is fork-tender.
• Garnish with pepper flakes, parsley, and lemon slices. Serve.

(Source: https://diethood.com/garlic-butter-oven-baked-tilapia/)

Baked Salmon

 

• 1 TbspBrown sugar
• 2 tspKosher salt
• 2 tspSweet paprika
• 2 tspGarlic powder
• 1 tspFreshly ground black pepper
• 1 TbspExtra virgin olive oil
• 2 lbSalmon filet

1. Preheat the oven to 375°F.
2. In a small bowl combine brown sugar, salt, paprika, garlic powder and pepper.
3. Place the salmon on a rimmed baking sheet, skin side down. Brush the salmon with olive oil and sprinkle it with prepared spice mixture, spreading it around until completely coated.

(Source: https://themodernproper.com/baked-salmon)

15 Minute Grilled Salmon

1 – 1 ½ lbs. salmon fillet cut into 4 pieces
Olive oil

For the House Seasoning:
¼ c. garlic powder
¼ c. kosher salt
¼ c. dried parsley
¼ c. dried minced onion
¼ c. dried basil

Prepare the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

Prepare the Salmon: Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).

Grill the Salmon: Heat grill to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side. The salmon is done when it flakes easily with a fork.

(Source: https://www.theseasonedmom.com/grilled-salmon/)

Sheet Pan Shrimp Fajitas

Fajitas
1 1/2 pounds medium uncooked/thawed shrimp shelled, deveined, tails removed*
3 bell peppers sliced (any color combo)
1/2 large red onion thinly sliced
3 1/2 tablespoons olive oil divided
1 pineapple chopped (optional)
1/2 tablespoon brown sugar (optional)

Fajita Seasoning
2 teaspoons chili powder
1 teaspoons ground cumin
1 tsp EACH garlic powder, onion powder, salt
1/2 tsp EACH smoked paprika, chipotle chili powder, dried oregano
1/4 teaspoon pepper

Whisk the fajita seasoning together. Set aside.

Preheat oven to 400 degrees F. Line a Jelly Roll Pan with foil and lightly spray with cooking spray. If you are not using pineapple, then use a regular size baking sheet.

Add pineapple and 1/2 tablespoon olive oil and 1/2 tablespoon brown sugar to prepared pan. Toss until evenly coated. Push to one side of the pan and spread into an even layer.

Add onions and bell peppers to pan. Drizzle with 1 1/2 tablespoons olive oil and sprinkle with 1 tablespoon Fajita seasoning. Toss until evenly coated then spread evenly on baking sheet next to pineapple. Bake for 10 minutes at 400 degrees F. Stir veggies and pineapple separately and place back into an even layer.

Meanwhile, add shrimp to a large bowl along with 1 tablespoon olive oil and remaining Fajita seasoning. Stir until evenly coated.
After veggies/pineapple have baked 10 minutes, remove from oven and place shrimp evenly on top of veggies.

Bake at 400 degrees F for 6 minutes then broil for 2 minutes or until shrimp are opaque.

Serve shrimp and veggies in a tortilla as fajitas OR see my serving options in the Notes. However you serve them, don't forget the freshly squeezed lime juice!

(Source: https://carlsbadcravings.com/shrimp-fajitas/)

Blackened Fish Tacos w/Pineapple Cucumber Slaw

1.5 pounds tilapia (I use 4 5 oz. fillets)
6-8 6-inch corn tortillas, warmed
1/2 cup Mexican cheese blend, more or less
2 tablespoon olive oil, divided
1 tablespoon butter

Marinade
3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon reduced sodium soy sauce
1 1/2 tablespoons Spice Rub (in directions)

Spice Rub
1 TBS EACH ancho chili powder, brown sugar
1 tsp EACH smoked paprika, ground cumin, garlic pwdr, onion pwdr, salt
1/2 tsp EACH dried oregano, pepper
1/4 teaspoon cayenne pepper (optional)

Pineapple Cucumber Slaw
2 cups chopped fresh pineapple
2 cups thinly sliced red cabbage
1 medium cucumber, peeled and chopped
1/4 cup chopped red onion
1/2 cup loosely packed cilantro, chopped
1 tablespoon lime juice
salt and pepper to taste

Avocado Crema
1 medium avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Marinade: Mix together all of the Spice Rub ingredients in a medium bowl. Remove 1 1/2 tablespoons Spice Rub and add this to a large freezer bag along with all of the Marinade ingredients. Whisk together then add fish. Marinate at room temperature for 30 minutes. You will use remaining spices later.

Avocado Crema: Meanwhile, make the Avocado Crema by adding all the Crema ingredients to your blender and blending until smooth, scraping sides down as needed. Refrigerate in an airtight container until ready to serve.

Pineapple Cucumber Slaw: Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.

Spice Rub: After 30-60 minutes (no more), remove fish from marinade and pat dry. Mix remaining Spice Rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.

Cook: In a large cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Once very hot, add 1 tablespoon butter. As soon as it melts add fillets and cook approximately 3 minutes per side, or until nicely blackened.

Assemble: Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with cheese, Pineapple Cucumber Slaw and Avocado Crema. Garnish with additional lime and hot sauce if desired.

(Source: https://carlsbadcravings.com/blackened-fish-tacos-recipe/)

Speedy Salmon Patties

1/3 cup finely chopped onion
1 egg, beaten
5 saltines, crushed
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 teaspoons butter


In a large bowl, combine the first six ingredients. Crumble salmon over mixture and mix well. Shape into six patties.

In a large skillet over medium heat, fry patties in butter for 3-4 minutes on each side or until set and golden brown.


(Source: Taste of Home: http://www.tasteofhome.com/recipes/speedy-salmon-patties)

Coconut Shrimp Curry

For the shrimp marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined

For the sauce:
1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro
Hot cooked rice for serving, if desired

For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

(Source: Mels Kitchen Cafe: http://www.melskitchencafe.com/coconut-shrimp-curry-silpat-giveaway/)

Mahi Mahi Lettuce Wraps

1 mango, diced

2 plum tomatoes, diced

1 red onion, diced

1/2 jalapenos, diced

3 Tbls chopped cilantro leaves

2 limes, juiced

Salt and pepper

2 mahi mahi fillets

Olive oil, as needed

Lettuce leaves (recommended butter or romaine)

Preheat grill or grill pan to medium-high heat.

Combine the mango, tomatoes, onions, jalapeno, cilantro and lime juice in a medium mixing bowl and season with salt and pepper. Season the fish with salt and pepper and brush with olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool.

When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add mixture to the middle of the lettuce leaves and roll.

(Source: Food Network/Paula Deen: http://www.foodnetwork.com/recipes/paula-deen/mahi-mahi-lettuce-wraps-recipe/index.html)

Honey Lime Tilapia

I love tilapia. It's not too "fishy", but fishy enough. I really liked this variation from the normal "bake in the oven" recipe; the crisp outer shell that came from dipping it in flour then frying it on the stove was quite delightful.

4 tilapia fillets (about 4-5 ounces each)
2 tablespoons lime juice (from 1 large lime)
Zest of 1 lime
1 tablespoon olive oil
1 1/2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely minced

Coating and Cooking:
1/2 cup all-purpose or whole wheat flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons olive oil

In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.

Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.

Serve immediately with lime wedges.

(Source: http://www.melskitchencafe.com/2013/03/honey-lime-tilapia.html)

Baked Tilapia with Ginger & Cilantro

We love fish, but I hate cooking it (and thus, eating it) the same way all the time. This recipe was a different flavor than I'd ever had with fish, and we LOVED it!

4-6 tilapia fillets (about 2 lbs)
1 jalapeno pepper, seeded and chopped
4 garlic cloves
2 Tbls grated ginger (from about a 2 inch piece that has been peeled)
4 Tbls low sodium soy sauce
1/3 cup chicken broth
2 tsp sesame oil
2/3 cup chopped cilantro
chopped green onions for garnish
extra cilantro for garnish

Preheat the oven to 475 degrees. Pat the tilapia fillets dry and season lightly with salt and pepper on both sides. Place the fish in a glass or ceramic baking dish.

Place the jalapenos, garlic, ginger, soy sauce, broth, sesame oil and cilantro in a blender. Pulse until blended. You can leave it as coarse or finely chopped as you like. Pour the sauce over the fish and rub the sauce into the fish lightly. Bake for 9-11 minutes until the fish flakes easily and is cooked through. Using a spatula, scoop the fish out of the pan and place on a plate or platter. Drizzle some of the extra sauce over the top and serve immediately.

(Source: Mels Kitchen Cafe; http://www.melskitchencafe.com/2013/01/baked-tilapia-with-ginger-and-cilantro.html)

Asian Grilled Salmon

Fresh salmon fillet (about three pounds)
2 Tbls Dijon mustard
3 Tbls soy sauce
6 Tbls olive oil
½ tsp minced garlic

Preheat oven to 375. Lightly grease 9x13 pan.

Put the salmon fillet into the 9x13 pan. Whisk together mustard, soy sauce, olive oil and garlic in small bowl.  Drizzle the marinade onto the salmon and allow it to sit for 10 minutes.

Bake for 40 minutes.

(Source: slightly adapted from Food Network; http://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe/index.html)

Costa Rican-Style Tilapia with Pineapple, Black Beans & Rice

This was so easy to throw together, and was just bursting with flavor. We all gobbled it down and went for seconds--even my two and three year olds!

• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1/4 cup orange juice
• 1 lime, juiced
• 2 tablespoons olive oil 
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 2 cloves galic, minced
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
• 2 cups tomato salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups diced fresh pineapple (** I used canned pineapple, and it worked great)
• 2 limes, thinly sliced

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

(Source: Food Network: Ingrid Hoffmann; http://www.foodnetwork.com/recipes/ingrid-hoffmann/baked-costa-rican-style-tilapia-with-pineapples-black-beans-and-rice-recipe/index.html)

Broiled Parmesan-Lemon Tilapia

Made this for dinner a few nights ago and it was delicious. I made "extra" so Dickson and I could take leftovers to work the next day for lunch. But all the "leftovers" got eaten for dinner. It was that good.

4 (4 ounce) tilapia fillets
2 tablespoons Miami-style sazon seasoning (sazon completa)
1 serving olive oil cooking spray (such as PAM®)
1/2 cup grated Parmesan cheese
2 tablespoons butter-margarine blend (such as Smart Balance®), melted
1 1/2 tablespoons fat-free mayonnaise (such as Kraft®)
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.

Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.

Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl and set aside.

Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side. Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

(source: www.allrecipes.com)

Seafood Pasta

This was an attempt to recreate a dish similar to one my brother made for me a few years ago. I don't know how similar it actually ended up being, but either way, I got many compliments from our dinner guests. It sure isn't very healthy, but it sure is delicious.

1/2 cup butter
16 oz. small shrimp, detailed and deveined
1 small can minced clams
1 package imitation crab meat, sliced into small chunks
garlic, salt, pepper, basil, and parsley, to taste
1 jar alfredo sauce
16 oz. angel hair pasta

Melt butter in a deep frying pan over medium heat. Add the garlic and stir for a minute or two. Add shrimp, clams, crab, and spices (to taste. I like mine garlicy and peppery). Stir freuqently, letting the seafood soak up the butter (probably for about 8 minutes). Once most of the butter has been soaked up, add the alfredo sauce; stir, and let heat through.

While the sauce is simmering, cook angel hair pasta according to package directions.

Serve sauce over the noodles. Devour.

Salmon with Brown Sugar & Mustard Glaze

3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
olive oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each

On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

Preheat the oven to 400 degrees. Line a 9x13 pan with foil; lightly coat the foil with cooking spray. Put the salmon on the foil, skin side down. Brush salmon with olive oil and season with salt and pepper to taste. Coat the flesh of the salmon fillets with the brown sugar mixture. Cover the fish with foil and bake for 25 minutes.

(www.foodnetwork.com, adapted slightly)

Butter Garlic Shrimp

10 shell on shrimp, deveined

1 c. flour

2 T. paprika

1/4 tsp. cayenne pepper

1/2 c. clarified butter

1 head (about 10 cloves) garlic, chopped

Mix flour paprika and cayenne. Mix shrimp in flour mixture. Heat pan to med-high heat. Add butter and garlic. Cook shrimp 3 minutes on each side. Serve with white rice.

Potato Salmon Patties

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 tsp dried dill weed
1/4 tsp celery salt
salt and pepper to taste
2 Tbls olive oil

In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

(Source: www.allrecipes.com)

Salmon Fillets w/Sautéed Lemons and Onions on Farfalle

This salmon is AWESOME! I'd never had salmon with pasta before, but I definitely will be making this again.

2 tablespoons sour cream
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
4 (6-ounce) salmon fillets, skinned
Essence (recipe follows)
2 tablespoons olive oil, plus 2 tablespoons
1 medium yellow onion, very thinly sliced
2 medium lemons, ends trimmed and sliced into very thin rounds
12 ounces farfalle pasta
2 tablespoons extra-virgin olive oil
1/4 cup sliced scallions
Chopped fresh parsley leaves, garnish

In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.
Meanwhile, lightly season the salmon on both sides with Essence.
In a large skillet or sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water.

While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.
Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sautéed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

(Source: www.foodnetwork.com)