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Fish Burger With Home Made Tartare Sauce

Fish Burger With Home Made Tartare Sauce

  • mayo 200 gm
  • gherkins 50 gm
  • lemon juice 2 tbl
  • spanish onion half diced thinly
  • capers 8 capers from jar
  • spring onion 1 sprig
  • Frozen fish fillets from supermarket
  • Soft bun from local deli
  • Mixed leaf salad
  • lemon juice
  • Salt Pepper

Method –

The main ingredient here is the sauce, basically combine everything together and mix … it’s that easy.

Microwave the fish fillet for 40 seconds so it’s not too frozen, then fry it in sunflower oil for a few minutes until golden brown.

Serve with salad … this is a great quick meal with re-usable sauce.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/howie/recipes/fish-burger-with-home-made-tartare-sauce

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Chick Pea and tunaSalad

  • 1 Can Chick Pea, drained
  • 1 Can Tuna (dolphin free please)
  • 1 Onion, diced
  • 1 Red & Yellow Capsicum, diced
  • 1 Stoke Celery, diced
  • 4 Cloves Garlic, sliced
  • Parsley, chopped
  • 8 tbsp Mayonnaise
  • Pepper & Salt

Method –

Combine all the chopped ingredients into a large bowl and add mayo and olive oil and stir. If you don’t like the raw onion’s sharpness and smell, soak them in a water for a minute or two, it will do the job. You can also add a can of sweet corn to bring mildness to the taste. Once the vegetables are coated, add tuna, chick peas, salt and pepper and toss them all together.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/Mariko/recipes/chick-pea-salad

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Foil Baked Snapper With Sicilian Caponata

  • Foil Baked Snapper
  • 4 Snapper Fillets, skinned
  • 2 sprigs of Italian Parsley
  • 2 sprigs of Thyme
  • 2 sprigs of Majoram
  • zest of 1 lemon
  • 1 Tbsp Dry Vermouth or White Wine
  • Black Pepper
  • Pinch of Salt
  • Extra Virgin Olive Oil
Sicilian Caponata

  • 1 medium Round Eggplant, diced
  • 1 medium Onion, chopped
  • 2 stalks of Celery, chopped
  • 1 large Red Pepper, diced
  • 4 Roma Tomatoes, diced
  • 3 cloves of Garlic, minced
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Salted Capers, rinsed and pat dried
  • 2 Tbsp Pine Nuts, toasted
  • 2 sprigs of Basil, chiffonade leaves
  • Sea Salt 
  • Black Pepper
  • Extra Virgin Olive Oil 
Roasted Beans

  • 400g Chinese Long Beans
  • 1 Tbsp Olive Oil
  • Sea Salt
  • Black Pepper

Method –

Foil Baked Snapper
Preheat oven 220c. Wrap all ingredients in foil. Bake 15 mins. Set aside and let rest for 5 mins.

Sicilian Caponata
Saute garlic, onions, eggplants, celery, capers and red peppers in EVOO for 5 mins over high heat. Season lightly. Add tomatoes and vinegar and saute for 6-8mins. Off heat and toss in basil and pine nuts. Season.

Roasted Beans
Toss beans in oil and season. Line beans in single layer on flat baking tray. Bake in a 220c oven for 15 mins.

Putting it altogether:
-Preheat oven 220c.
-Mise en place
-Slide fish on bottom layer of oven and beans on top.
-Get pan hot and start caponata.
-Set caponata aside and keep warm.
-Remove fish and beans from oven and serve with caponata.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/UncleDee/recipes/foil-baked-snapper-with-sicilian-caponata

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Crispy Black Drum Tacos

  • Fish Fry ( I used Zatarains) or 2 cups all-purpose flour
  • Louisiana Fresh Black Drum (cut into strips)
  • 1/4 cup Pecans toasted and finely chopped
  • Canola Oil
  • Corn tortillas
  • Red Cabbage
  • Iceberg lettuce
  • 1/4 cup Mayo
  • 2 Tablespoons White wine vinegar
  • Salt & pepper
  • 1 Garlic clove finely chopped or 1 teaspoon
  • garlic powder
  • Limes

Method –

Cabbage Slaw:

Thinly slice red cabbage and iceberg lettuce and place in a bowl.  Add mayo, vinegar, garlic and salt and pepper to taste. Combine and let sit while you cook the fish.

For the fish:

Combine fish fry, chopped pecans and seasoning to taste.  Coat all sides of the fish with the breading mixture and pan fry or deep fry at 350 degrees till fish is golden brown (usually about 2-3 minutes).

Take 4-5 tortillas and steam them in the microwave wrapped in damp paper towels for 1 minute 15 seconds.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/LaSeafood/recipes/crispy-black-drum-tacos

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Fish Fillets In Puttanesca Sauce

  • 1/4 cup olive oil
  • 3 big cloves minced fresh garlic
  • 2 -3 cups diced fresh or canned tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup sliced or chopped black olives
  • 1/4 cup or more fresh parsley, finely chopped
  • 2 tsps. Italian seasoning
  • salt and pepper to taste
  • anchovies (optional)
  • grated parmesan cheese

Method –

In a saucepan, heat olive oil and sautee the minced garlic for about 10 seconds. Add the rest of the ingredients except the parmesan cheese and simmer well together or until slightly thickened. Serve over pasta and pan-fried fish fillets. Sprinkle with parmesan cheese.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/berks2click/recipes/fish-fillets-in-puttanesca-sauce

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Pan-Roasted Trout With Vegetables & Rosemary-Thyme Sauce

  • 2 trout fillets
  • potatoes (I prefer new potato, leaving the skin on) / quartered
  • small red onion / quartered
  • yellow and orange pepper / sliced
  • courgette / sliced
  • cherry tomato / halved
  • rosemary
  • salt & pepper
  • olive oil
  • for the dressing
    • 1 garlic
    • 1 tbs rosemary / finely chopped
    • 1 tbs lemon thyme
    • 1 lemon
    • extra virgin olive oil
    • black pepper

Method –

Put the potatoes into a big mixing bowl, sprinkle with rosemary, salt and pepper and few glugs of olive oil. Get your hands in there and mix it all up.

Place onto a baking tray and place into the oven. (200 degrees celsius)

Repeat the first step but using the vegetables this time, and place onto a separate baking tray then into the oven.

Coat the trout with olive oil and season.

Place into a hot frying pan, skin down first and fry for a minute. Then turn over and cook for 2 – 4min depending on thickness.

Place the fish onto a baking tray and into the oven.

To make the dressing. Use pestle and mortar to grind the herbs together and add the rest of the ingredients. Remember to constantly taste the dressing while you are making it, the quantities are not absolute!

Pile the goods together and serve with the dressing drizzled on top! For bonus points, sprinkle all over with some lemon thyme.

( The potatoes take about 15 mins to cook in total, the vegetables around 10 min and the fish only takes around 5 min or so to cook in the oven… if something is cooking too quickly just move it to the bottom shelve of the oven.)

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/dubow/recipes/pan-roasted-trout-with-vegetables-rosemary-thyme-sauce

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Brill With Clams, White Wine, Shallots & Garlic

  • 300g fresh baby spinach
  • 2 cloves garlic, crushed
  • 1 large shallot, finely chopped
  • Handful of fresh thyme, stalks removed and finely chopped
  • Handful of fresh parsley, finely chopped
  • 4 brill fillets (1 whole brill – ask your fishmonger)
  • A couple of handfuls of fresh live clams
  • Juice of 1/4 lemon
  • Plain flour, for dusting
  • Olive oil, for frying
  • 1 Glass medium dry white wine

Method –

Dust brill fillets lightly with flour and season well.
Add a little olive oil to a saucepan and heat to low-medium.
Add shallots, garlic and thyme to the saucepan and fry gently until soft.
When soft, turn the heat up to full and add the wine, lemon juice and parsley.  In the meantime, heat olive oil in a large frying pan to a medium high heat.  Add the clams to the saucepan and cover.
Add fillets skin side down and press down lightly with your hands for a few seconds to keep the fish flat and prevent curling.  After 2 minutes, turn the fish and reduce heat.  Turn the heat off on the clams.
Cook for a further minute and remove from the heat to rest.
Cook spinach until just wilted in the pan used for the fish.
Serve with the spinach on the bottom, spoon over the clams and sauce and top with the fish.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/felders/recipes/brill-with-clams-white-wine-shallots-garlic

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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