Baked Crispy Fish

We are a fish-loving family. It’s nice to go to the store and pick up whatever is cheapest/freshest/on sale/etc. and know that we will like it somehow or another. I have yet to make a whole fish, which I want to try, but we like our fish in a skillet, grilled, from the sous vide, with sauce, baked, etc. This recipe is a good one if you have someone wanting to dip their toes into fish. We used rockfish instead of cod as the original recipe called for, just because of a sale, but it is a really nice mild fish that worked well for this. The fillets are super thin and you get a lot of crunchy bits to go with the fish. Everyone also really liked the dip.

 

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Grilled Halibut with Black Garlic and White Wine

Keeping it simple today for one of our family’s favorite proteins: halibut! It was on sale, fresh, and wild so I picked some up to grill. I had no idea what I was going to do with it, but I decided to have some fun and mix and match. I did use some flavor ideas from The Flavor Bible which is a great resource. The fish turned out perfectly and even if I don’t have black garlic, I will make it again.

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Sous Vide Halibut

Here I am bringing another sous vide recipe your way. This is not meant to sway you to buy one. I think I have said this before, but I never planned on having one. It was a gift and I wanted to find recipes to use with it. My best luck has been with seafood, so I wanted to share a favorite from this summer.

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Za’atar and Honey Butter Rockfish

Today we are keeping things simple. A little bit of this and a little bit of that make for an interesting fish flavoring. I had extra honey butter from a pastry recipe linked below, and then decided to use it on fish. Add a little savory seasoning and it worked really well. I’ve also used a similar seasoning on salmon with good results. If you don’t have za’atar seasoning, you can certainly use a different spice mix. It’s just one of my favorites lately for fish.

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Foil Packet Salmon, Spinach, and Mushrooms

Before you get on my case, I promise this white fish is salmon. Say what? Yeah. There was a new (to me) type of King Salmon available at my Costco and I was curious. I was going to pass on it until a stranger told me more about it. He said if I like King Salmon and had never had this type, that I should try it. I keep forgetting the name, but it is named for a river between BC and Alaska. It was a really nice piece of fish. Tender, moist, and all yummy fish traits without being “fishy”…not that that bothers me as much. But, this was still wild (troll) caught and I know wild fish tend to be fishier to some people.

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Asian Baked Rockfish

I’m back with a Fish Friday post! I haven’t shared any fish recipes for a while. This one isn’t anything fancy. In fact, I had a few “fancy” ideas for the rockfish we bought. I was thinking of a tomato sauce, maybe putting a coating on it…there were a few ideas. Then, just before I was going to make it, K made a request. At his work’s cafeteria, there was some sort of ginger fish dish that sounded good, but he had not gotten it. He wanted something like that. Now, I had made a similar dish with salmon before and decided to do a similar version for the rockfish. K’s family usually steams fish, but my family always baked it, so that’s what I do here. I asked K if he wanted to try to steam it but apparently he did not have great results previously.

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Coconut Milk Poached Fish

K and I just discovered the nice fish our Whole Foods has to offer. I wanted to have some sort of fish dish since it is Lent and that means Fish Fridays for this Catholic girl! I am sharing this not on a Friday, but it allows you time to pick up some fish for this Friday, if you wish to have some fish fun. We previously have made a version of this dish with shrimp and I felt that fish would work well, too. You can really use any quick-cooking fish that is easy to saute in a skillet. If you decide to use shrimp, add it at the end and do not partially cook it at the beginning like I do with the fish. This dish does not need to be spicy, but feel free to go nuts with your choice of spicy seasoning if you love it. Likewise, you can substitute a different quick-cooking green for the spinach (think Swiss Chard, lettuce, etc.).

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Don’t leave out the cilantro, though.

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We are huge fans of cilantro in this house!

 

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