Ahi tuna is one of my favorite and on the grill with an orange ginger soy sauce … oh yeah .that’s what I’m talking about! Not only is this tuna delicious, but it’s healthy and quick. This is a great meal for during the week when time is limited. ENJOY!
Orange ginger soy sauce
- 2 tablespoons mirin
- 2 teaspoons white miso
- 3 teaspoons grated fresh ginger
- 1/3 cup plus 2 tablespoons fresh orange juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon plus 2 teaspoons rice wine vinegar
- 1/8 teaspoon red-pepper flakes
- ¼ teaspoon sesame oil
- Combine all of the ingredients together in a bowl.
- Whisk until the miso dissolves. Serve with seared tuna.
Seared sesame crusted tuna
- ¾ to 1 lb sushi grade yellowfin tuna
- 3 tablespoons sesame seeds
- 2 tablespoons black sesame seeds
- 1 tablespoon canola oil
- Cut the tuna into 2-3 rectangular pieces.
- Mix the sesame seeds together on a plate.
- Press the tuna into the sesame seeds on all sides.
- Heat canola oil in a medium skillet over medium high heat.
- Sear the tuna for 20 seconds on each side, then transfer to a paper towel to drain. Let rest a couple of minutes.
- Slice into ¼-thick pieces and serve with orange ginger dipping sauce.
Source: Click Here
I was so happy to find yet another great recipe using pomegranate. This is quick and delicious and doesn’t the pomegranate look pretty plated? The combination of the sweet from the coconut and slightly sweet/sour pop of pomegranate is a winning combination. ENJOY!
Toasted Coconut Tilapia with Pomegranate Salsa
YIELD: SERVES 2-4
TOTAL TIME: 30 MINUTES
4 tilapia filets
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, cut in half
3 tablespoons coconut oil
1/3 cup unsweetened shredded coconut
1 tomato, chopped
1/2 red onion, finely diced
1/2 cup pomegranate arils
1/4 cup fresh cilantro, chopped
the juice of 1/2 lime
the juice of 1/2 orange
1/4 teaspoon salt
To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.
Season tilapia on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add tilapia and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the tilapia is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!
Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.
I have to admit I was skeptical making this recipe. I do enjoy fruit salsa on fish but I just wasn’t sure about strawberries. As soon as I took my first bite I loved it. It’s a nice change from a mango salsa and goes perfectly with fish. I’ve also made this with salmon which is awesome! This is one of my new “go to” salsa recipes. Give it a try … Enjoy!
Tilapia Fillets & Strawberry Salsa (serves 2)
- 2 tilapia fillets
- 1 tbsp butter
- 1 tsps lemon juice
- 5 large strawberries, de-topped and finely chopped
- 1 tbsp finely chopped white onion
- 2 tsps lime juice
- 1 tsp red wine vinegar
- 1/2 tsp grated ginger
- 1 jalapeno pepper, finely chopped or 1 tablespoon Thai Red Chili Sauce
- Mix the strawberries, onion, jalapeno, ginger, lime juice and red wine vinegar together. Stir well and let sit in the fridge for at least 15 mins so the flavors can mingle.
- Generously season each fillet, pour lemon juice over both and place 1/2 tbsp of butter on each. Grill until fish turns opaque and flakes easily.
- Serve with a spoonful of salsa.
This was an easy and delicious way to serve trout. I especially liked the bean and arugula salad – it was a wonderful accompaniment to the trout.
- 1/4 cup (1/2 stick) unsalted butter
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 2 tablespoons white balsamic vinegar
- 1 tablespoon drained capers
- 1 teaspoon chopped fresh rosemary
- 1 15-ounce can white beans, rinsed, drained
- 1 teaspoon finely grated lemon peel
- 2 10-ounce cleaned boned butterflied trout
- 1 cup coarsely sliced arugula
Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.
I was planning on having a salad for dinner from my garden and maybe adding some chicken and vegetables. How quickly plans can change. I went to the supermarket on my lunch break and just happened to pass by the fish case … fresh tilapia was calling my name. I also picked up a huge ripe mango and was thinking maybe grilled tilapia with mango salsa, but I’ve had that before and I wanted something different. I searched the internet for tilapia and came up with 3 recipes that sounded good; with ingredients I had at home. I finally decided on this recipe. I usually grill my fish, and rarely, if ever bake fish. That is about to change after making this recipe! Oh my … I was totally unprepared for this taste sensation!! I knew that I liked the ingredients, but I just didn’t imagine it would be this good. For a recipe so simple, and so quick I was quite simply amazed that it was this incredibly good! My original idea of a salad came together, but with a wonderful surprising twist and a recipe that I will be making over and over again. An added bonus is that this is very light and healthy and high in flavor! I hope you enjoy it as much as I did!
Asian Inspired Baked Tilapia (serves 2)
- 2-3 tilapia fillets – about 3/4 pound
- 1 jalapeno pepper
- 3 green onions
- 2 -3 tablespoons finely chopped ginger
- 1/3 cup chopped cilantro
- Juice of 1/2 lime
- 2 tablespoons soy sauce
- 1/4 cup white wine
- 1 teaspoon sesame oil
- Red Pepper, chopped for garnish
- Scallions, chopped for garnish
- Extra cilantro, to garnish
- 1 package/bag Mixed Baby Salad Greens
Heat the oven to 475F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish. Add jalapeno pepper, green onion, chopped ginger, and cilantro into small food processor and pulse until combined. Add the mixture to a small bowl with the fresh lime juice, soy sauce, white wine, and sesame oil. Mix until blended. Pour the sauce over the fish, pressing the solid ingredients down into the fish a bit. Bake for about 10 minutes, or until the fish flakes easily and is cooked through. Divide the salad greens between two plates. Remove the tilapia with a spatula and place half on top of the greens on each plate. Drizzle the fish with the marinade left in the pan. Garnish with chopped red pepper, cilantro and green onion. Serve with warm, crusty bread.
Adapted from: weheartfood.com
I get so excited when I see fresh fish in the market. Living in NE Ohio our fresh fish is very limited. This week I saw for the first time in our market fresh rainbow trout. I love love love trout! Tim likes to fly fish and the last time he went fly fishing he caught some trout but threw them back in! GASP! Double GASP! You did what???? But … you know I love trout! Sigh .. he said they were too small so he threw them back in the water. So, needless to say it has been a long while since I had fresh trout. Hmmm … maybe I need to learn to fish?
This recipe was absolutely wonderfully delicious and I enjoyed every bite. WOW … you need to try this if you like trout. I did cut way back on the butter, and I still I could have done with less butter. Next time I make this I will try it on the grill. It would be “lighter” in fat (butter) and still would be incredible with the butter pecan sauce. Enjoy!
- 4 trout fillets with skin
- 1/4 teaspoon cayenne
- 1/2 cup all-purpose flour
1 1/4 sticks 6 tablespoons salted butter, divided
- 3/4 cup pecans, chopped
- 1 tablespoon brown sugar
- 2 tablespoons fresh lemon juice
- 1/3 cup chopped parsley
Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.
1/2 stick butter 3 tablespoons butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.
Pour off butter from skillet and wipe clean, then cook pecans with remaining
3/4 stick 3 tablespoons butter, 1 tablespoon brown sugar and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice, parsley and 1 tablespoon brown sugar and spoon over trout.
A fantastic Asian influenced recipe for salmon. Enjoy!
- 1/2 cup orange marmalade
- 2 teaspoons sesame oil
- 2 teaspoons reduced-sodium soy sauce
- 1/2 teaspoon grated fresh ginger root
- 1 garlic clove, crushed
- 1 Sprig Rosemary, Chopped
- 3 tablespoons white rice vinegar (or other white vinegar)
- 1 pound boneless, skinless salmon fillet, cut in four pieces
- 6 scallions, thinly sliced with green (optional)
- 1/4 cup toasted sesame seeds (optional)
- Combine marmalade, oil, soy sauce, ginger, garlic, rosemary and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame.
Enjoy the simple pleasures in life! This philosophy is something I have always embraced … it truly is the simple things in life that bring me the most pleasure and enjoyment in life. It is all about being in the moment. Simple pleasures I have experienced this week are walking my dogs and observing them. Even though they walk every day when I ask them if they want to go for a walk they get so excited, wagging their tails and prancing about, as if they have never gone for a walk before. We can learn a lot from our dogs, they don’t worry about the past, they don’t obsess about the future, they simply enjoy the moments. They treat experiences like walking as if it is something new and exciting, they don’t become complacent … they live in the moment.
Simple pleasures I have experienced this week are:
- Observing the trees each day, slowly opening their buds to expose their brilliant lime green leaves … one day at a time
- The warmth of the sunshine on my face
- Noticing the magnolia tree buds expanding and unveiling their beauty
- My daffodils, opening for the first time ever since their planting in the Fall
- Blades of grass growing at an amazing speed from one day to the next
- Seeing all my perennial flowers emerge from the warming soil
- The smell of freshly cut grass
- My cherry tree buds opening and embracing the sunshine … and the pleasures go on and on as spring enfolds.
Northeast Ohio has been blessed with a very early Spring/Summer and pleasures abound in nature … take time to notice all that is around you and revel in the simple pleasures of life, of Spring, everything is new, everything is fresh .. a season of new beginnings unfolds.
This is one of my favorite meals during the week. It is quick, easy, healthy, simple and very good!
Place sliced mushrooms in a pan with sliced garlic and a little olive oil until browned, add fresh baby spinach until just wilted and serve.
Grilled Ahi Tuna:
There are numerous recipes for grilled tuna, but Ahi Tuna is so delicious it doesn’t need much. I sprinkled this with Ginger citrus seasoning and grilled 3 minutes per side. Be careful not to over cook.
Plate on top of spinach, serve and enjoy!
This is my new favorite recipe for fish! If I closed my eyes and savored each bite I could almost feel the sun and see the palm trees in my tropical paradise. Ahhh …. almost! I used Mahi Mahi but I think any white fish would work well. This is truly a delight whether in the tropics or cold northeast Ohio in winter. Enjoy!
Recipe source: Emeril Lagasse, 2002
- 1/2 cup sliced yellow onions
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 5 cloves garlic, smashed
- 1 teaspoon salt
- 1 teaspoon cumin
- Pinch cayenne
- 4 (6 to 8-ounce) mahi mahi fillets
- Tropical Salsa, recipe follows
- Toasted coconut flakes, garnish
- Chopped cilantro, garnish
In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
- 1 ripe mango, peeled, seeded, and diced
- 1 ripe avocado, peeled, seeded, and diced
- 1/2 cup diced fresh pineapple
- 1/4 cup minced red onions
- 1/4 cup minced red bell peppers
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons minced jalapeno
- 1 teaspoon minced garlic
- Pinch salt
Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.
Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
Spoon the rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.