category template Fish Recipes « Diana's Seafood – Toronto's Fresh Seafood Market

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Quick Tuna on Peas Snack

Quick Tuna on Peas Snack

  • 1 can peas (drained)
  • 1 can tuna chunks in oil
  • 1 medium onion
  • glug of balsamic vinegar
  • splash of soy sauce
  • squeeze of lemon juice
  • freshly ground pepper
  • thinly chopped parsley leaves

Method –  Chop the onion and fry it in skillet until transparent (use very little oil) stirring occasionally. Some browning is good. Sprinkle with vinegar and soy sauce (about 1 tbsp of each, feel free). Ground some pepper and leave on medium-low for a bit to evaporate most of liquid. Squeeze some lemon juice right before serving. Meanwhile pour handful of peas into soup bowl or plate, then place some tuna chunks (split them a bit with fork). Voila! You’re done, now just add hot onion over tuna and top with parsley.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/Qarpon/recipes/quick-tuna-on-peas-snack

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

Green Touch Salsa Salmon

  • Salsa:
    • 2 medium tomatoes
    • cucumber piece 10 cm long (skin on)
    • 1/2 onion
    • parsley leaves
    • coriander seeds (ground)
    • juice of 1/4 lemon or less
    • 1 tbsp soy or teriyaki sauce
    • 1 tbsp balsamic vinegar
    • EVOO
  • Salmon and marinade:
    • 2 big salmon steaks (skin on)
    • 1 tbsp balsamic vinegar
    • 1 tbsp+ soy or teriyaki sauce
    • coriander seeds (ground)
    • freshly ground pepper
    • juice of 1/4 lemon
    • 1 tsp wholegrain mustard
  • Green touch:
    • plain yogurt
    • 1/2 avocado
    • parsley leaves
    • juice of 1/4 lemon or less
    • freshly ground white pepper

Method –  First marinate the fish. Meanwhile chop all vegetables finely and put into flat-bottom bowl. I suggest doing it in this order: onions, tomatoes, cucumber, spices. Skip lemon juice, it will go just before serving. Salt to taste.
While salmon is happily cooking on a frying pan prepare the Green Touch. Chop avocado and put it into small bowl, then add yogurt and whisk with fork until smooth. Add ground white pepper and finely chopped parsley, salt and lemon juice to taste.
Flip salmon after some crust forms. Pour the remaining marinade and raise the heat – it will evaporate excess liquid and give nice burn to fish.
Lay salsa on plate, then place hot salmon and form a tongue-shaped Green Touch.

Enjoy with white wine!  

 

Recipe from: http://www.opensourcefood.com/people/Qarpon/recipes/green-touch-salsa-salmon

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

Red cabbage & salmon noodles

  • 200 grams of dried wheat chinese noodles
  • 1/2 of small red cabbage, sliced
  • 1 spring onion, sliced
  • 1/2 onion, sliced
  • 1 green bell pepper, sliced
  • 1 yellow pepper, sliced
  • 200 grams of salmon, chopped
  • 1 tablespoon of oil
  • Marinate:
    • 1 tablespoon of light soy sauce
  • Sauce:
    • 2 tablespoons of spicy chili Guilin Sauce
    • 1 tablespoon of dark soy sauce
    • 1 tablespoon of rice vinegar
    • 2 tablespoons of rice wine
    • 1/2 cup of vegetable broth
    • 1 tablespoon of potato flour
    • 3 tablespoons of water

 

Method –  Marinate salmon about 30 mins. Steam over high heat about 7 min. Cook noodles following instruction on the package. Heat oil in the wok, add onion and peppers, fry about 3 min, add red cabbage, fry 3 min. Mix first 5 sauce ingredients. Add sauce to the wok. Mix potato flour with water. Add to the wok and mix well. Add cooked noodles, mix well. Serve noodles, sprinkled with salmon.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/Paula/recipes/red-cabbage-salmon-noodles

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

Sardine Stuffed Pepper

  • 2 Peppers, cut in halfway lengthways and deseeded
  • Tin of sardines, drained
  • Handful of spinach, ripped
  • Bit of red onion, chopped
  • Slice of granary bread, broken into crumbs
  • 4 Cherry tomatoes, diced

Method –  Preheat oven to 190 degrees C. Mash the sardines with the breadcrumbs. Carefully mix in the rest of the vegetables. Stuff the peppers with the mix and stick in the oven for about half an hour until hot.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/HungryJenny/recipes/sardine-stuffed-pepper

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

Butterfish Filet w: Garlic Soy Chinese Broccoli

  • 6 japanese butterfish filets
  • 4 cloves of garlic, crushed
  • 3 tsp soy sauce
  • 1 bunch chinese broccoli, washed
  • flour
  • olive oil
  • salt and pepper to taste
  • lemon juice

Method –  Salt and pepper your filets, then lightly dust in flour. Heat olive oil in a non-stick pan and fry your fish until golden brown on each side. About 2 minutes each side. Your fish will cease up due to the hot oil– don’t freak out, simply press it down lightly with a spatula until it settles. When filets are cooked, set aside. In another pan, heat oil and fry garlic until slightly fragrant. Pour in soy sauce, then add chinese broccoli (if you just washed it, it should be slightly wet… this is all the cooking liquid you need) and cover pan. After 3 minutes, broccoli should be wilted, bright green and cooked. Remove from heat and serve with fish. Sprinkle lemon juice over fish.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/worldpeas/recipes/butterfish-filet-w-garlic-soy-chinese-broccoli

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

Steamed hake rolls

  • 6 small, hake fillets
  • 1 tablespoon of rice wine
  • 3 slices of bell pepper
  • 3 slices of fennel
  • 1 stalk of spring onion
  • black and white sesame
  • Sauce:
    • 1 table spoon of dashi stock
    • 1 tea spoon of mirin
    • pinch of sugar
    • 1 tea spoon of red miso

Method –  Marinate fish in rice wine, about 30 min. Put slice of bell pepper or fennel on tail end of the fillet and roll. Follow with remaining fillets. Arrange on a plate. Steam over high heat about 10 min. Mix sauce ingredients, pour over the rolls. Serve sprinkle with green onion, black and white sesame.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/Paula/recipes/steamed-hake-rolls

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

Chinese Steamed Halibut

  • 2 halibut fillets
  • salt
  • ginger, sliced into thin strips
  • 2 tablespoons rice wine
  • 1 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 1 stalk of spring onions, cut into thin strips
  • 1 red chili pepper, cut into thin strips

Method –  Rub the halibut fillets with salt and place them on a plate. Top the halibut with sliced ginger strips. Pour the rice wine, sesame oil, soy sauce over the halibut and steam for 10 minutes. After 10 minutes, place the spring onions and chili peppers over the halibut and steam for 1 minute.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/anjelikuh/recipes/chinese-steamed-halibut
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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