Category: Fish

Posted on

Avocado and mixed Tomato Salsa

Avocado and Mixed Tomato Salsa
Great on salmon
Print
3108 calories
52 g
781 g
177 g
326 g
24 g
1958 g
4062 g
10 g
0 g
113 g
Nutrition Facts
Serving Size
1958g
Amount Per Serving
Calories 3108
Calories from Fat 1549
% Daily Value *
Total Fat 177g
272%
Saturated Fat 24g
119%
Trans Fat 0g
Polyunsaturated Fat 32g
Monounsaturated Fat 81g
Cholesterol 781mg
260%
Sodium 4062mg
169%
Total Carbohydrates 52g
17%
Dietary Fiber 32g
128%
Sugars 10g
Protein 326g
Vitamin A
100%
Vitamin C
147%
Calcium
25%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 avocados, halved, peeled and diced
  2. 1 cup halved grape tomatoes or yellow cherry tomatoes or mix of heirloom tomatoes
  3. ¼ cup chopped fresh cilantro (or not!)
  4. ½ small jalapeno or serrano chili pepper, minced
  5. 2 tablespoons diced red onion
  6. Juice of 1 lime
  7. 1 teaspoon kosher salt, divided
  8. ¾ teaspoon black pepper, divided
  9. 1-2 tablespoons olive oil
  10. 4 skin-on salmon fillets (about 5 to 6 ounces each)
  11. Canola oil for the grill
Instructions
  1. In a small bowl combine avocado, tomatoes, cilantro, serrano chili and onion in a medium bowl; set aside. In small bowl, whisk together lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl; drizzle over avocado mixture, and stir to coat.
  2. Serve over salmon or other fish
beta
calories
3108
fat
177g
protein
326g
carbs
52g
more
NoMayo https://nomayo.us/
Posted on

Pan Seared Scallops with Lemon Caper Sauce

Pan Seared Scallops with Lemon Caper Sauce
Serves 4
I haven't tried this recipe.
Print
1080 calories
75 g
139 g
57 g
66 g
14 g
2926 g
116273 g
15 g
0 g
39 g
Nutrition Facts
Serving Size
2926g
Servings
4
Amount Per Serving
Calories 1080
Calories from Fat 501
% Daily Value *
Total Fat 57g
87%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 33g
Cholesterol 139mg
46%
Sodium 116273mg
4845%
Total Carbohydrates 75g
25%
Dietary Fiber 17g
67%
Sugars 15g
Protein 66g
Vitamin A
15%
Vitamin C
473%
Calcium
40%
Iron
52%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. ⅓ cup kosher salt, plus more for seasoning
  2. 1 cup hot water
  3. 4 cups ice water
  4. 1 pound large scallops, 1 ½ inches wide, about 14 to 16
  5. 3 tablespoon olive oil
  6. 1 tablespoon unsalted butter
  7. 1 tablespoon minced garlic
  8. ½ cup white wine (optional)
  9. 1 cup unsalted chicken broth
  10. 1 teaspoon lemon zest
  11. 2 tablespoon lemon juice
  12. 2 tablespoon capers, rinsed
  13. 1 tablespoon dijon mustard
  14. Black pepper, for seasoning
  15. 1 tablespoon chopped dill
  16. 1 teaspoon chopped chives
  17. 6 lemon wedges
Instructions
  1. In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
  2. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
  3. Allow scallops to sit for 10 minutes at room temperature before cooking.
  4. In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
  5. Sprinkle scallops lightly with salt on both sides.
  6. Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
  7. Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
  8. Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
  9. When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
  10. In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
  11. Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
  12. Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
  13. Turn off heat and whisk in Dijon mustard.
  14. Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
  15. Taste sauce and season with salt and pepper as needed.
  16. Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.
Notes
  1. https://therecipecritic.com/pan-seared-scallops/
  2. The first step is allowing the scallops to sit in a saltwater solution for about 10 minutes before cooking. The benefits of a brine are it delicately seasons the seafood, helps it retain moisture, and prevents the scallops from getting too tough as it’s cooking. If you’ve got a few extra minutes, it’s worthwhile to do.
  3. The second step is to dry the surface of the scallops as thoroughly as possible. This process allows immediate searing and color development while preventing steaming in the pan. I just dry them in between paper towel until there is no residual moisture and they become slightly sticky when touched.
  4. The third step is to choose the right pan and use very high heat when cooking. My go-to is a large cast iron skillet, I use it for spicy garlic shrimp and even skillet cornbread. Stainless steel will also work to get a caramel-colored surface too. The pan needs to be super hot so browning begins immediately as scallops can turn rubbery fairly quickly if overcooked. Once those scallops hit the pan, do not move them until you are ready to flip! I also use a little bit of butter to baste the scallops at the end of cooking to promote even more browning and flavor.
Adapted from Recipe Critic
beta
calories
1080
fat
57g
protein
66g
carbs
75g
more
Adapted from Recipe Critic
NoMayo https://nomayo.us/
Posted on

Tilapia en Papillote

Tilapia en Papillote
This is my adaptation of the NYT chicken recipe
Print
1531 calories
73 g
351 g
46 g
176 g
10 g
2120 g
1619 g
38 g
0 g
34 g
Nutrition Facts
Serving Size
2120g
Amount Per Serving
Calories 1531
Calories from Fat 412
% Daily Value *
Total Fat 46g
71%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 26g
Cholesterol 351mg
117%
Sodium 1619mg
67%
Total Carbohydrates 73g
24%
Dietary Fiber 18g
74%
Sugars 38g
Protein 176g
Vitamin A
181%
Vitamin C
307%
Calcium
36%
Iron
71%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 4 tilapia fillets
  2. Salt and freshly ground white pepper to taste
  3. 2 tablespoons olive oil
  4. 6 tablespoons finely chopped shallots
  5. 2 teaspoons finely chopped garlic
  6. 4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
  7. 8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
  8. ¼ cup red wine vinegar
  9. ¼ cup drained capers
  10. 1 cup dry white wine
  11. 2 tablespoons tomato paste
  12. Sliced lemons (optional)
Instructions
  1. Cut 4 (15- x 13-inch) rectangles of parchment paper; fold each rectangle in half lengthwise. Place parchment sheets on an ungreased baking sheet, and open out flat.
  2. Saute the shallots and garlic. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste.
  3. Place 1 fillet on half of each parchment sheet near the crease. Drizzle tomato mixture over fish. (optional: top with lemon slices)
  4. Fold paper edges over to seal securely; cut off open corners to make a half-moon. Starting with rounded edge of fold, pleat and crimp edges of parchment to make an airtight seal. Bake at 400° for 15 minutes or until packets are puffed.
  5. To serve, place packets on individual serving plates. Cut an opening in the top of each packet, and fold paper back. Serve immediately.
Adapted from NYT Chicken Breasts with Tomatoes and Capers
beta
calories
1531
fat
46g
protein
176g
carbs
73g
more
Adapted from NYT Chicken Breasts with Tomatoes and Capers
NoMayo https://nomayo.us/
Posted on

Fried Fish with Roasted Tomato Sauce

Fried Fish Fillets with Roasted Tomato Sauce
Serves 4
Print
2472 calories
139 g
665 g
105 g
253 g
14 g
3767 g
1451 g
76 g
0 g
82 g
Nutrition Facts
Serving Size
3767g
Servings
4
Amount Per Serving
Calories 2472
Calories from Fat 933
% Daily Value *
Total Fat 105g
161%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 42g
Monounsaturated Fat 40g
Cholesterol 665mg
222%
Sodium 1451mg
60%
Total Carbohydrates 139g
46%
Dietary Fiber 34g
137%
Sugars 76g
Protein 253g
Vitamin A
470%
Vitamin C
627%
Calcium
55%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the roasted tomato sauce
  1. 3 pounds ripe, flavorful tomatoes, such as plum tomatoes, halved
  2. 3 garlic cloves, finely chopped
  3. A few sprigs of thyme (optional)
  4. 2 tablespoons canola or olive oil
  5. Sea salt and freshly ground black pepper
  6. 1 bay leaf
  7. A little brown sugar
  8. A little white wine vinegar or cider vinegar
  9. Ground mace
  10. 1 to 2 tablespoons sunflower oil
  11. 3 to 4 tablespoons
  12. all-purpose flour
  13. 4 fish fillets*, ideally with the skin on
  14. *Halibut, black cod, tilapia and Pacific cod
Instructions
  1. First, make the tomato sauce. Preheat the oven to 350°F. Lay the tomato halves, cut side up, in a single layer in a large baking pan. Scatter over the garlic and the thyme, if using, drizzle over the oil, and season generously. Place in the oven and roast for an hour, or until the tomatoes are soft and starting to brown. Tip them into a large sieve and rub through with a wooden spoon; discard the peel and seeds.
  2. Measure the sieved tomato puree, then put it into a wide saucepan with the bay leaf. For every 2 cups puree, add 1 heaping teaspoon of brown sugar, 1 tablespoon of vinegar, and a pinch of mace. Bring to a simmer and cook gently, stirring often, until reduced by one-third one-half to form a thick, glossy sauce - not quite a ketchup, but quite saucy nonetheless. Season to taste and adjust the sugar/vinegar content too, if you like. Set aside while you cook the fish.
  3. Pour the oil into a large frying pan and place over medium heat. Put the flour on a plate and season it well. Lightly dust the fish fillets in the seasoned flour, shaking off the excess, then transfer to the pan, skin side down. Sizzle gently for 4 to 5 minutes, until the skin is crisp, the edges lightly browned, and the flesh about two-thirds cooked through. Turn over and cook for 1 to 2 minutes longer.
  4. Spoon the sauce onto warm serving plates, add the fried fish, and serve with pasta, noodles, or sauteed potatoes.
Adapted from River Cottage Everyday Cookbook
beta
calories
2472
fat
105g
protein
253g
carbs
139g
more
Adapted from River Cottage Everyday Cookbook
NoMayo https://nomayo.us/
Posted on

Cocktail Shrimp

Cocktail Shrimp
Print
7 calories
0 g
12 g
0 g
1 g
0 g
6 g
52 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
6g
Amount Per Serving
Calories 7
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 12mg
4%
Sodium 52mg
2%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Fresh Shrimp
Instructions
  1. Clean and devein shrimp
  2. Wash in cold water
  3. Put into boiling water and boil for 10 minutes
  4. Then put into ice water with slice of lemon
Notes
  1. See Shrimp Cocktail Sauce recipe
beta
calories
7
fat
0g
protein
1g
carbs
0g
more
NoMayo https://nomayo.us/
Posted on

Salmon Pie

Salmon Pie
Print
3356 calories
299 g
697 g
174 g
139 g
48 g
1518 g
4291 g
16 g
1 g
113 g
Nutrition Facts
Serving Size
1518g
Amount Per Serving
Calories 3356
Calories from Fat 1566
% Daily Value *
Total Fat 174g
268%
Saturated Fat 48g
238%
Trans Fat 1g
Polyunsaturated Fat 42g
Monounsaturated Fat 71g
Cholesterol 697mg
232%
Sodium 4291mg
179%
Total Carbohydrates 299g
100%
Dietary Fiber 7g
30%
Sugars 16g
Protein 139g
Vitamin A
41%
Vitamin C
7%
Calcium
126%
Iron
87%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 (9-inch) pie crusts
  2. 1 15.5 oz can of salmon, drained and flaked (reserve liquid)
  3. 2T butter
  4. 1/4c chopped onions
  5. 1/4c chopped celery
  6. 2T flour
  7. 1/4t salt
  8. 1/2t dried dill weed
  9. milk (see directions)
  10. 2c cooked rice
  11. 2 hard-cooked eggs, chopped
Instructions
  1. Saute onion, celery in butter, add flour, salt, dill weed
  2. Add enough milk with salmon liquid to equal 3/4c
  3. Blend with other ingredients, cook until thickened
  4. Fold in salmon, rice, eggs
  5. Put into pie crust, brush top with beaten egg yolks
  6. Bake at 425º for 1/2 hour (????)
  7. Let stand for 10+ minutes
Notes
  1. The baking time is suspicious. I'd bake until the top is brown.
beta
calories
3356
fat
174g
protein
139g
carbs
299g
more
NoMayo https://nomayo.us/
Posted on

Grilled Red Snapper

Grilled Red Snapper
Serves 4
Print
1723 calories
153 g
320 g
32 g
217 g
5 g
1829 g
921 g
0 g
0 g
22 g
Nutrition Facts
Serving Size
1829g
Servings
4
Amount Per Serving
Calories 1723
Calories from Fat 283
% Daily Value *
Total Fat 32g
49%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 13g
Cholesterol 320mg
107%
Sodium 921mg
38%
Total Carbohydrates 153g
51%
Dietary Fiber 46g
183%
Sugars 0g
Protein 217g
Vitamin A
1168%
Vitamin C
215%
Calcium
57%
Iron
72%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Nonstick vegetable spray
  2. 1 1/2 pounds snapper fillets
  3. 1 tablespoon vegetable oil 1/a teaspoon paprika
  4. 1/8 teaspoon basil
  5. 1/8 teaspoon thyme
  6. 1/8 teaspoon oregano
  7. 1/8 teaspoon savory
  8. 1/8 teaspoon black pepper
Instructions
  1. Preheat broiler. Spray rack and broiler pan with nonstick vegetable spray, set aside.
  2. In a small bowl mix oil with paprika.
  3. Place snapper fillets on broiler rack; using half of the oil/paprika mixture, brush evenly over 4 fillets.
  4. In a small bowl, mix basil, thyme, oregano, savory and black pepper
  5. Sprinkle ¼ teaspoon of herb blend evenly over 4 snapper fillets.
  6. Broil about 4 inches from the heat for 4 to 6 minutes, depending on the thickness of the fillets. Remove from oven.
  7. Turn fish carefully, brush with remaining oil/paprika mixture and sprinkle with remaining herb blend.
  8. Broil until fish flakes very easily with fork, 2-4 minutes.
Notes
  1. This recipe assumes it is being grilled in oven.
beta
calories
1723
fat
32g
protein
217g
carbs
153g
more
NoMayo https://nomayo.us/
Posted on

NYT Grilled Marinaded Swordfish

NYT Grilled Marinaded Swordfish
Print
1121 calories
7 g
331 g
74 g
101 g
14 g
513 g
1172 g
1 g
0 g
55 g
Nutrition Facts
Serving Size
513g
Amount Per Serving
Calories 1121
Calories from Fat 664
% Daily Value *
Total Fat 74g
114%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 45g
Cholesterol 331mg
110%
Sodium 1172mg
49%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
6%
Sugars 1g
Protein 101g
Vitamin A
16%
Vitamin C
25%
Calcium
8%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
  2. Salt and freshly ground pepper to taste
  3. 3 tablespoons olive oil
  4. 2 teaspoons soy sauce
  5. 1 tablespoon red-wine vinegar
  6. 4 sprigs rosemary or 1 teaspoon dried
  7. 1 tablespoon finely chopped garlic
  8. 2 teaspoons ground coriander
  9. 1 teaspoon ground cumin
  10. 2 teaspoons grated lemon rind
  11. ¼ teaspoon red pepper flakes
Instructions
  1. Preheat a charcoal grill or broiler, or heat a grill pan.
  2. Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
  3. If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side.
beta
calories
1121
fat
74g
protein
101g
carbs
7g
more
NoMayo https://nomayo.us/
Posted on

Grilled Swordfish

Grilled Swordfish
Print
493 calories
25 g
123 g
25 g
30 g
12 g
719 g
292 g
14 g
1 g
10 g
Nutrition Facts
Serving Size
719g
Amount Per Serving
Calories 493
Calories from Fat 220
% Daily Value *
Total Fat 25g
38%
Saturated Fat 12g
60%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 123mg
41%
Sodium 292mg
12%
Total Carbohydrates 25g
8%
Dietary Fiber 7g
27%
Sugars 14g
Protein 30g
Vitamin A
95%
Vitamin C
119%
Calcium
9%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 4-8oz swordfish steaks
  2. 3oz dry white wine
  3. 1 1/2 T lemon juice
  4. 4 ripe tomatoes, peeled, seeded and chopped
  5. 1 T fresh basil, chopped
  6. 4 T butter
  7. 2 cloves garlic, minced
  8. Salt and pepper to taste
Instructions
  1. Heat the wine and lemon juice in small saucepan and reduce by half
  2. Add the tomatoes, garlic and basil, bring to boil and whisk in butter
  3. Add salt and pepper
  4. Lightly oil each fillet and place on grill, turning as needed
  5. Serve with tomato-garlic sauce
Notes
  1. As of publishing (4/18) I haven't attempted this recipe.
beta
calories
493
fat
25g
protein
30g
carbs
25g
more
NoMayo https://nomayo.us/
Posted on

Tuna Rice Casserole

Tuna Rice Casserole
Serves 4
Print
2344 calories
371 g
165 g
39 g
116 g
13 g
1955 g
4870 g
24 g
0 g
18 g
Nutrition Facts
Serving Size
1955g
Servings
4
Amount Per Serving
Calories 2344
Calories from Fat 342
% Daily Value *
Total Fat 39g
60%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 9g
Cholesterol 165mg
55%
Sodium 4870mg
203%
Total Carbohydrates 371g
124%
Dietary Fiber 10g
38%
Sugars 24g
Protein 116g
Vitamin A
744%
Vitamin C
50%
Calcium
26%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2T butter
  2. 2 cans tuna, drained
  3. 1/4c chopped onions
  4. 1T chopped chives
  5. 1 can condensed cream of mushroom soup
  6. 2c water
  7. 2c cooked cut carrots
  8. 1t salt
  9. 1T lemon juice
  10. 4 drops Tabasco sauce
  11. dash pepper
  12. 1/2t worcestershire sauce
  13. 2c minute rice
  14. Durkees onions (no, I'm not kidding)
Instructions
  1. Melt butter in skillet, add tuna, onions and chives
  2. Cook for 3-5 minutes
  3. Stir in soup, water, carrots, seasonings and rice
  4. Cover and cook for 10+ minutes
  5. Add Durkee onions to top if desired
beta
calories
2344
fat
39g
protein
116g
carbs
371g
more
NoMayo https://nomayo.us/