Fish & Seafood Recipes
Broiled Salmon with Baharat Butter
This delightful take on broiled fish features Arabian-flavored butter for a delicious variation on a quick and healthy weeknight staple! Serve on a bed of brown rice with a side of garden-fresh vegetables.
- 4 tbsp butter
- ½ tbsp Baharat Spice Blend
- optional: up to ½ tsp salt
Make Spiced Butter by blending 4 tablespoons of room-temperature butter and ½ tablespoon Baharat Spice Blend. (You can also add optional salt, though I don’t think it’s needed.)
Tip: Roll the extra butter in waxed paper, making a 1″ thick log. Place in baggie and, for maximum flavor, store in refrigerator for up to a week or in the freezer for a month.
- 1 lb salmon fillets
- 3 tbsp olive or coconut oil
- salt and pepper to taste
1.Turn on oven broiler and place an oven rack about 8″ below the heating element.
2. Using a large cast iron or heavy all-steel (no plastic or wood parts!) skillet over a medium-high stovetop, heat the olive or coconut oil.
3. When the oil shimmers, carefully place the salmon in the pan, skin side down and slightly separated from one another.
4. Watch the fillet sear as the raw fish cooks from the bottom up. When it reaches about ⅓ of the way (2-3 minutes), remove the skillet to the pre-heated oven.
5. Broil about 3 minutes, until the fish has finished cooking through. Remove it and use a fork to test the flesh. It should flake easily.
To Serve: Cut each fillet in half, place on a bed of brown rice, and top with a generous pat of Baharat Spiced Butter.
How to Make Perfect Brown (or Wild) Rice
- For each cup of uncooked brown or wild rice, place 4 cups of cold water in a pot. Cover and bring to a boil.
- When the water has a rolling boil to it, rinse the rice in a strainer under cold water for 30 seconds, stirring by hand, then drain and add to the pot.
- Turn the heat to medium. Leave the pot uncovered, and cook for exactly 30 minutes. Adjust the stove temperature so you have a slight, barely perceptible rolling boil.
- After 30 minutes, pour the rice and remaining water into a strainer. Let drain for 10 seconds, then return the cooked rice to the pot.
- Put the lid back on and set the pot aside for 10 minutes. Do NOT put it back on the stovetop burner. After 10 minutes, remove the cover, fluff, and serve.
Note: This method will work with white rice, too, but watch it more carefully because it may run out of water before the half hour is up. That’s because white rice, among its other problems, absorbs more water. If the white rice is too dry before it’s fully cooked, add a half cup of boiling water.
Smoked Spicy Maple-Cured Salmon
- 1 jar Spicy Maple blend
- ¾ cup kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons finely grated fresh lemon zest
- ⅓ cup maple syrup
- 1 fresh salmon fillet, 2-3 pound, skin on or off
Step 1: Make the cure rub: Place the Spicy Maple Sugar blend, salt, pepper, and lemon zest in a mixing bowl and mix well, breaking up any lumps in the sugar with your fingers.
Step 2: Run your fingers over the salmon and pull out any pin bones that you find with needle-nose pliers or kitchen tweezers. Spread 1/3 of the rub on a rimmed baking sheet or baking dish in the shape of and a little larger than the salmon fillet. Place the fish, skin side down, on top. Distribute the remaining rub on top of the salmon. Drizzle with maple syrup. Cover with plastic wrap. Cure the fish in the refrigerator for 4 to 8 hours.
Step 3: Unwrap the fish and rinse all the cure off under cold running water. Blot the salmon dry with paper towels. Let dry, uncovered, on a wire rack set on a rimmed baking sheet in the refrigerator for up to 2 hours, or until the surface of the salmon feels slightly tacky.
Step 4: Preheat smoker to 250 degrees with your choice of smoke wood. (Apple is the most-readily available wood that pairs delicately with salmon, but if you have the opportunity try alder, (red) oak, or nectarine with most any fish.)
Step 5: Brush and oil the cooking grate. Place the fish skin side down in the smoker. Smoke the fish until just cooked through, about 40 minutes. To test for doneness, press it with your finger—the flesh will break into clean flakes. Alternatively, insert the probe of an instant read thermometer through the thick end of the fish into the center. The internal temperature should be 140 degrees.
Step 6: Remove the fish from the smoker and let the fish cool to room temperature, then refrigerate, wrapped in plastic wrap, until serving. Will keep in the refrigerator for at least 5 days or in the freezer for several months.
Tilapia in Berbere Butter
In addition to tilapia, any firm white fish (like cod or halibat) will work for this super-simple dish, and it’s an excellent choice for your next weekend BBQ!
Rinse the fish fillets and pat them dry. Set aside.
For every 2 fillets, heat in a large pan:
- 1 T butter
- 2 t Berbere Spice Blend
- 1 T fresh parsley leaves, chopped fine
- a pinch of salt (optional)
Place the fish in the pan, cook for 1 minute; flip the fish and cook for 3-5 minutes, or until cooked through, basting with the butter sauce every minute or so.
Hint: if you are cooking a fish with its skin on, start on the non-skin side, then flip the fillet so the skin side is down for the longest cooking.
Test for doneness by lightly flaking with a fork. The flesh should flake easily and be white throughout.
Adding a spice mix will cause a normal “blackening” effect on the surface. Be sure to check for doneness by temperature or by raking a fork over the flesh as discussed above.
To serve: place a fillet on a plate (skin side down), and spoon some of the butter sauce over the top.
Lemon-Pepper Fish Fry
Try this quick and delicious fish recipe as a great luncheon dish, or as a variation for dinner on Fish Friday!
1. Melt 2 tablespoons butter (or coconut oil), 2 tablespoons white wine, and 1 tablespoon Lemon-Pepper Herb Blend in a saucepan over medium heat.
2. Rinse and pat dry 1 pound white fish filets (tilapia, cod, and haddock are good options).
3. Place filets on a broiler pan. Brush with butter-herb mixture.
4. Broil 4-6″ from the heat element for 8-10 minutes until the fish flakes easily with a fork.
- Bake in a pre-heated 375 F oven for 10-15 minutes, until the fish flakes easily with a fork.
- Or, grill on the BBQ grill, on either a grill-safe pan or a sheet of aluminum foil.
Prepare a side dish of summer vegetables by thinly slicing yellow squash, zucchini, tomatoes, celery, and carrots. Toss lightly in olive oil or melted coconut oil, sprinkle with 1-2 teaspoons of Lemon-Pepper Herb Blend or Mellow Santa Fe Blend, and roast alongside the fish in the oven or on the grill. Stir once or twice to expose all sides to the heat element to encourage light browning and prevent burning.
Spicy Shrimp BBQ
Easy-peasy! Mix this into your next Surf-and-Turf barbeque, make it as a stand-alone hors d’oeuvre, or serve as an appetizer to nibble while waiting for the main course to grill.
- Start the grill heating, and soak wooden skewers in water for at least 15 minutes.
- In a large bowl, combine 3 tbsp olive oil, 2 cloves of minced garlic, and 3 tbsp Spicy Hot spice blend.
- Peel and de-vein 2 lbs of large shrimp. Thoroughly coat the shrimp in the oil-and-spice paste.
- Skewer the shrimp. Grill 2-3 minutes, turn and grill another 2-3 minutes.
- Rest a couple minutes before serving.
Fiery Grilled Salmon & Gazpacho
This delicious barbequed salmon tastes great right off the grill, as well as served cold; and it’ll surely spice up your Fish Friday! Serve it with something cooling, like Gazpacho.
- 8 (4-5 oz) Salmon filets
- ½ cup peanut oil (olive will work, also)
- 4 tbsp tamari (or soy sauce)
- 4 tbsp balsamic vinegar
- 4 tbsp chopped scallions
- 1½ tbsp Spicy Hot spice blend
- 2 minced cloves of garlic
- 1 tsp toasted sesame oil
- Combine all of the ingredients in a bowl. Mix thoroughly.
- Place the filets in a large plastic bag; pour in the marinade; refrigerate and allow to marinate 4-6 hours, or overnight.
- Prepare a grill, bringing the temperature to 350° F. Lightly oil the grate and add the fish. (If your grate height is adjustable, 5″ is ideal.)
- Grill for a total of 10 minutes per inch of thickness of the fish, turning half way through.
Note: if you’re cooking salmon with its skin, cook the non-skin side first for 3 minutes, then turn the fish and complete the cooking with skin side down.
To confirm the fish is fully cooked test flakiness by running a fork across the flesh.
Gazpacho for Six
Makes about 6 cups.
In a stainless steel or glass bowl, combine, cover, and chill for 4 hours:
- 1 cup finely chopped, peeled fresh garden tomato
- ½ cup each, finely chopped green pepper, celery, and cucumber
- ¼ cup finely chopped onion
- 2 tsp snipped fresh parsley
- 1 tsp snipped fresh chives
- 1 clove garlic, minced
- 2-3 tbsp tarragon wine vinegar
- 2 tbsp olive oil
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 cups tomato juice
- Optional: ½ tsp Worcestershire Sauce, and 3 drops Tabasco
Garnish with a dollop of sour cream, and sprinkle with a pinch of fresh, snipped chives.
Coconut Curry Fish
Use any type of firm fish fillets (salmon, swordfish, red snapper, catfish, grouper, etc). You can even add other types of seafood to this curry: shrimp and mussels would be wonderful in addition to or in place of the fish. It’s a quick, 30-minute meal that tastes great!
- 1 pound boneless, skinless fish fillets
- 1 tablespoon vegetable oil
- ½ onion, grated on large holes of box grater
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely minced
- 1 fully ripe tomato, diced or 1½ cups canned diced tomatoes
- 2-4 teaspoons Kashmiri Garam Masala
- ¼ tsp chili powder (cayenne)
- ½ teaspoon salt
- freshly ground black pepper
- 1 cup coconut milk
- ¼ cup water
- 1-2 fresh chili peppers, cut in half lengthwise (optional); or red pepper!
- Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
- Heat a saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!
- Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit to break them up.
- Add the Kashmiri Garam Masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This forms the wet masala (wet spice base).
- Turn the heat to medium-high. Pour in the coconut milk and the water. Add in the chili pepper if using. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.