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Japanese Baked Salmon

Japanese Baked Salmon

  • 4 Salmon fillets, 1 pound each
  • 4 Hajikami pickled ginger shoots
  • 3 tablespoon of soy sauce
  • 2 tablespoon sake or Gin
  • 5 tablespoon mirin
  • Peel of one yuzu, grated
  • A dash of Ajinomoto UMAMI

Method –

Place the Salmon fillet into a casserole or in a shallow dish. In a small bowl combine the ingredients and mix well. Pour over the salmon slices and marinate over 3-4 hours.
Pre heat the oven to 180 degrees and the cook the marinated salmon for 10 minutes until golden brown. Serve each fillet with a shoot of Hajikami pickled ginger.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/chefkaori/recipes/japanese-baked-salmon

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

Yummy Lemon Salmon Burgers

  • 1 (16 ounce) can salmon, drained and flaked
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons finely chopped onion
  • 1/4 cup Italian seasoned dry bread crumbs
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried basil
  • 1 pinch red pepper flakes
  • 1 tablespoon vegetable oil
  • 2 tablespoons light mayonnaise
  • 1 tablespoon lemon juice
  • 1 pinch dried basil

Method –

1) In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.

2) Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.

3) In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/clugate37/recipes/yummy-lemon-salmon-burgers

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

Tuna Burgers With Carrot-Ginger Sauce

  • 1 small carrot, roughly chopped
  • 1 1/2-inch piece ginger, peeled
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon low-sodium soy sauce
  • pinch of sugar
  • 2 can of tuna
  • Kosher salt and freshly ground pepper

Method –

Prepare the sauce:

1. Pulse the carrot and ginger in a food processor until finely chopped.

2. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth.

3. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Prepare the burgers:

4. Chop the tuna into chunks.

5. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces.

6. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended.

7. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.

8. Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.

9. Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/tuna-burgers-with-carrot-ginger-sauce
Photograph by Con Poulos

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

Pancetta-Wrapped Cod With Vanilla

  • For the cod:
    • a small, boneless cod fillet
    • thin slices of pancetta, about 5 per piece of cod
    • vanilla oil
    • olive oil, butter
    • splash of brandy
  • For the veg (one portion):
    • 1 carrot, diced
    • 4 or 5 shallots, halved
    • 2 cloves of garlic, peeled and whole
    • fresh thyme leaves, a scattering
    • olive oil, butter

Method –

  1. Lay a piece of cling film down on a flat surface. Line up your strips of pancetta so that they are just overlapping slightly. Season the cod sparingly – you won’t need too much salt as the pancetta is already salty, but a good grinding of black pepper wouldn’t go amiss. Lay the cod on top of the pancetta and dot with vanilla oil. Fresh vanilla pod scrapings would be even better I imagine. Carefully wrap the parcel using the cling film (a similar technique if you’ve ever made maki-zushi). Wrap it evenly – if it’s wrapped evenly, it will cook evenly. Store it wrapped in the fridge until you are ready – this will help it keep its shape.
  2. Heat some oil and butter in a pan and begin to roast off your carrots, shallots and garlic. These will be cooking for a while on a low heat so you don’t need to blanche the carrots first. Season with salt and pepper and leave to bubble on the lowest heat possible.
  3. In another pan, you need to seal your cod parcel. Remove the pancetta parcel from the cling film. Heat some oil (and a little butter if you so please) to a fairly high heat, and let your parcel sit on the hot oil for a few seconds on each side. Splash a bit of brandy on it and let it sizzle. When you have sealed the parcel, you can do one of two things – transfer it to a preheated oven to cook through, or turn the heat right down and put the lid on the pan. I did the latter (for lack of an oven) and it turned out just fine.
  4. Your vegetables should be getting a little colour on them. Toss in some fresh thyme leaves. Remove the garlic from the pan – it has done its job now.
  5. After a few further minutes (6 – 7 is enough) of cooking, the cod parcel should be cooked through. Remove it from the pan and let it rest for a minute or so.
  6. Spoon the veg onto a plate. Decorate with a thyme sprig if you have one left over. Slice the cod diagonally, breath in the sweet fragrance of the vanilla, roasted onion and thyme wafting up from the plate bfore you, drizzle with olive oil and serve.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/yongfook/recipes/pancetta-wrapped-cod-with-vanilla

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

Fish Soup With Tofu

  • fish head, I used salmon
  • 200 grams of tofu, sliced
  • 2 slices of ginger
  • 38 grams of dried lily flower
  • 4 cups of water
  • 4 tablespoons of light soy sauce
  • 1/2 tablespoon of oil

Method –

  1. Soak dried lily about 30 minutes, drain.
  2. Heat oil, fry ginger, add fish head and water. Add lily flowers and tofu.
  3. Bring to boil then reduce heat and simmer about 1 hour.
  4. Add soy sauce according to taste.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/Paula/recipes/fish-soup-with-tofu

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

Grilled Salmon With Jack Daniel's Sauce

  • 800 grams of salmon fillet, sliced into 4 serving pieces
  • 1 tablespoon of oil
  • pinch of salt
  • Jack Daniel’s sauce
    • 1 clove of garlic
    • 1 cup of pineapple juice
    • 1/2 cup of water
    • 1/4 cup of Teriyaki sauce
    • 1 tablespoon of soy sauce
    • 1/2 cup of brown sugar
    • 3 tablespoons of chopped onion
    • 1 tablespoon of chopped pineapple
    • 1/2 teaspoon of cayenne pepper
    • 1 tablespoon of Jack Daniel or other whisky

Method – 

  1. Sprinkle salmon with salt, brush with oil.
  2. Heat grill.
  3. Grill salmon 5 minutes, flip side and continue 3 minutes, brush with Jack Daniel’s sauce, flip again, brush the other side with sauce.
  4. Serve with remaining sauce.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/Paula/recipes/grilled-salmon-with-jack-daniels-sauce

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

Catfish Curry

    • 2 lb. Catfish nuggets
    • 2 cups cauliflower florets
    • 2 Tbsp lemon juice
    • 1/2 tsp + 1/2 tsp turmeric powder
    • 1 tsp + 1 tsp salt
    • 1 tsp + 1 tsp cumin powder
    • 1/2 cup yogurt
    • 2 small tomatoes chopped
  • 3 Tbsp tomato puree
  • 2 Tbsp oil
  • 1 tsp cumin seeds
  • 2 Indian green chili or jalapeno
  • 2 tsp minced garlic (more if desired)
  • 1 tsp ginger powder (or 2 tsp chopped fresh garlic)
  • Water
  • Cilantro

Method – 

  • Wash the catfish. Do not wash too many times otherwise the oils will drain away
  • Mix the catfish with 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp cumin powder and 2 Tbsp lemon. Keep it for at least 1/2 hr – 1 hour
  • Heat oil in a wok.
  • Put the cumin seeds and when they sputter, put the onions. Stir fry for a while and then put the minced garlic. Stir fry till onion becomes translucent
  • Put the chopped tomatoes, stir fry till soft, then put the tomato puree.
  • Put the remaining turmeric, salt and cumin powder. Stir fry till it becomes gooey
  • Put the yogurt and continue to stir fry till the fat separates
  • Put the cauliflower, stir fry about 5 mins
  • Put the catfish and stir fry everything till the sauce coats the cauliflower and fish evenly – about 5 mins
  • Put enough water to cover everything. Bring to a boil, then simmer for 15 mins. Reduce gravy to desired consistency.
  • Garnish with chopped cilantro
  • Serve with hot rice

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/pallu/recipes/catfish-curry

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


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