Nutrafish

Beer-Battered Fish🐟🐟🐟

-This recipe results in a light and crispy coating due to the effervescence of the beer. Feel free to experiment with different types of beer to add subtle flavor variations to the batter. Serve your beer-battered fish with classic accompaniments like fries or coleslaw for a traditional and satisfying meal.

Ingredients:

1 1/2 c. all-purpose flour
Kosher salt
1/2 tsp. Old Bay seasoning
1 (12-oz.) bottle lager (such as Harp's)
1 large egg, beaten
2 lb. cod, cut into 12 pieces
Freshly ground black pepper
Vegetable oil, for frying
Lemon wedges, for serving

Directions:

-In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes.

-Dry cod with paper towels and season with salt and pepper.

-In a large pot over medium heat, add enough oil to come up 3 inches and heat to 375°. Working in batches, coat cod in batter then carefully drop in heated oil. Fry until golden and fish is cooked through, 5 to 6 minutes, flipping fish halfway through. Remove and place on a paper towel–lined plate and season with salt.

-Serve with lemon wedges.

Coconut fish stew🐟🐟🐟

-On chilly winter nights, this delicious Asian fish stew provides warmth and comfort.

Ingredients:

1 tablespoon peanut oil
680ml coconut milk
1 cup (250ml) Massel Chicken Style Liquid Stock
1/4 cup (60ml) fish sauce
2 tablespoons brown sugar
600g white fish fillets (such as snapper or perch), cut into 3cm cubes
1 bunch choy sum, roughly chopped
Juice of 1-2 lemons
Coriander leaves, to garnish
Rice vermicelli, prepared according to packet instructions, to serve

SPICE PASTE:

1 lemongrass stem, roughly chopped
4cm piece ginger, roughly chopped
2 garlic cloves, roughly chopped
1 long green chilli, roughly chopped
2 teaspoons chopped fresh coriander root
1 teaspoon ground cumin

Directions:

-To make the spice paste, place all the ingredients in a food processor and process until smooth.

-Heat the peanut oil in a wok over medium heat. Add the spice paste and cook for about 2 minutes until fragrant.

-Add the coconut milk, chicken stock, fish sauce and sugar, then stir to combine.

-Cook for about 5 minutes until the sugar is melted and the fl avours are blended.

-Add the fish and choy sum and cook until the fi sh is just cooked through and the choy sum is just tender (about 2-3 minutes). Add enough lemon juice to balance the sweet and salty fl avours to taste. Serve over the rice vermicelli, and garnish with coriander leaves.

Baked Fish Fingers and Sweet Potato Wedges❤️❤️

-The secret ingredient in this dish is panko, or flaky Japanese breadcrumbs, which creates a simple coating for the fish. Panko is a terrific dry pantry staple to always have on hand. I prefer to use a tasty mixture of mayonnaise, Dijon mustard, and parsley to make the breadcrumbs stick instead of the traditional egg and flour coating. Mayonnaise helps prevent the panko from coming off grilled fish and keeps the fish moist.

Ingredients:

FOR THE SWEET POTATO WEDGES:

1 1/2 pounds sweet potatoes, scrubbed
2 tablespoons vegetable or canola oil
3/4 teaspoon kosher salt

FOR THE FISH FINGERS:

Cooking spray or vegetable oil
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh parsley
Kosher salt
Freshly ground black pepper
1 1/4 cups panko breadcrumbs
1 pound fresh cod or tilapia fillets
Lemon wedges, for serving (optional)

Directions:

-Arrange two racks to divide the oven into thirds and heat the oven to 400°F. Place a baking sheet on the bottom rack while the oven is heating.

-Cut the sweet potatoes in half lengthwise. Cut each piece lengthwise into 1/2-inch-wide wedges. (If the wedges are really long, cut them in half.) Place in a large bowl. Drizzle with the oil, sprinkle with the salt, and toss to evenly coat.

-Carefully remove the hot baking sheet out of the oven. Add the sweet potatoes and arrange into an even layer. Bake until golden-brown on the bottom, about 20 minutes. Meanwhile, prepare the fish.

-Line a baking sheet with foil and spray the foil with cooking spray or grease with oil.

-Mix the mayonnaise, mustard, and parsley together in a small bowl. Taste and season with salt and pepper as needed. Place the panko in a shallow bowl or pie dish. Cut the fish fillets lengthwise into 3/4-inch-wide "fingers" that are about 4 to 5 inches in length. Generously season all sides of the fish with salt and pepper.

-Brush the mayonnaise mixture onto all sides of the fish. Dip the fish into the panko on all sides, pressing it in with your fingers and making sure it is completely coated. Place the breaded fish in a single layer on the baking sheet, giving them as much room as possible between pieces.

-When the sweet potatoes are golden-brown on the bottom, remove the baking sheet from the oven and flip the wedges over with a flat spatula. Place the sheet back onto the bottom rack and place the baking sheet with the fish on the top rack.

-Bake until the fish is no longer opaque and cooked through, and the sweet potato wedges are tender, 12 to 15 minutes more. Serve with lemon wedges, if using.

Grilled Tilapia❤️❤️

-We adore tilapia because it is affordable, durable, and goes well with strong flavors. We enjoy using the grill to prepare a quick charred tomato salsa to go with our fish since grilling adds a new layer of flavor. If cherry tomatoes are in season, don't skip it!

Ingredients:

3 tbsp. extra-virgin olive oil, divided
2 tbsp. red wine vinegar
1/4 small red onion, thinly sliced
2 tbsp. fresh oregano leaves
Kosher salt
Freshly ground black pepper
3 (8-oz.) tilapia filets
1/2 c. grape tomatoes

Directions:

-Preheat grill to medium-high heat. In a medium bowl, whisk 2 tablespoons olive oil with red wine vinegar. Add red onion and oregano and season with salt and pepper.

-Brush tilapia with remaining olive oil and season with salt and pepper. Place filets and grape tomatoes on preheated grill. Cook grape tomatoes until soft and blistered, about 4 minutes total. Grill tilapia until edges are opaque and the flesh releases easily from the grill, about 4 minutes per side.

-Remove fish onto serving plate. Toss grilled tomatoes with vinegar mixture and spoon over filets. Serve immediately.

Lake Whitefish with Citrus Avocado Salsa

White Fish in Garlic Sauce

One-pot fish coconut curry

Baked Lingcod with Lemon-Garlic Butter Sauce

Avocado Lime Salmon

Fish and chickpea stew

Broiled Salmon with Herb Mustard Glaze

Pan-Fried Salmon