Fix Flavorful Seafood Tonight
January 25th, 2016
Homemade fried fish—served with a salad, fruit or side of vegetables—can really hit the spot.

Homemade fried fish—served with a salad, fruit or side of vegetables—can really hit the spot.

A variety of fish served a variety of ways keeps dinner menus exciting

Fried Lemon Pepper Fish

  • Vegetable oil
  • 1 cup fish ‘n chips seafood batter mix
  • 2/3 cup water
  • 1 pound catfish fillets, cut into serving-size pieces
  • 2 teaspoons lemon pepper seasoning

Pour oil into a deep fryer or large heavy skillet, filling no more than one-third full, and heat to 375 F on medium heat.

Combine batter mix and water in a medium bowl until smooth. Sprinkle fish with lemon pepper seasoning, then dip into batter. Shake off excess batter.

Fry the fish a few pieces at a time, 3 to 4 minutes, or until golden brown, turning once to brown evenly. Drain on paper towels.

Serves 4

 

Easy Baja Fish Tacos

  • 2 cups prepared coleslaw
  • ¼ cup chopped fresh cilantro
  • ¼ cup cornmeal
  • 4 teaspoons salt
  • ½ teaspoon garlic powder
  • 1 pound tilapia fillets
  • 2 tablespoons vegetable oil
  • 8 corn tortillas
  • 4 teaspoons chili powder

Mix coleslaw and cilantro in a medium bowl. Cover and refrigerate until ready to serve.

Mix cornmeal, chili powder, salt and garlic powder in a shallow dish. Coat the fish evenly with the cornmeal mixture.

Heat the oil in a large nonstick skillet on medium heat. Add the fish and cook 3 to 5 minutes per side, or until golden brown and the fish flakes easily with a fork. Cut the fish into eight portions. Serve in warmed tortillas topped with coleslaw.

Serves 4

 

Herb-Encrusted Tilapia

  • 1/3 cup sliced almonds, finely chopped
  • ¼ cup plain dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon parsley flakes
  • ¼ teaspoon ground black pepper
  • 1 pound tilapia fillets
  • Olive oil

Heat oven to 450 F. Mix almonds, bread crumbs, cheese and seasonings in a shallow dish.

Brush fish lightly with oil, and coat evenly with the almond mixture. Place the fish into a greased foil-lined shallow baking pan.

Bake 10 to 12 minutes or until the fish flakes easily with a fork.

Serves 4

 

Montreal Salmon

  • 2 teaspoons Montreal steak seasoning
  • 2 teaspoons grated lemon peel
  • ½ teaspoon dill weed
  • 2 pounds salmon fillets

Mix steak seasoning, lemon peel and
dill weed in a small bowl. Rub the mixture over the salmon and let stand
for 5 minutes.

Grill salmon, skin side down, over medium heat 10 to 12 minutes or until fish flakes easily with a fork. Do not turn over the salmon.

 

Halibut al Pastor Marinade

  • 1 plum tomato, seeded and chopped
  • ½ cup chopped fresh pineapple
  • ½ cup orange juice
  • 1/3 cup vegetable oil
  • ¼ cup sliced onion
  • 1 clove garlic
  • 2 teaspoons paprika
  • 1 teaspoon chili pepper
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper, coarsely groundHalibut
  • 4 6-ounce halibut fillets
  • 1 tablespoon vegetable oil
  • 1 clove garlic, thinly sliced
  • 1 cup halved cherry tomatoes
  • 1 cup chopped fresh pineapple
  • 2 tablespoons chopped fresh cilantro
  • Corn tortillas
  • Lime wedges

Place all marinade ingredients in a blender. Cover and blend on high until smooth.

Place the fish in a baking dish and pour marinade over the top. Cover and refrigerate for 15 to 30 minutes.

Heat oven to 450 F. Fold each of four 15-inch-square pieces of parchment paper in half. Starting at the fold of each piece, draw half of a large heart shape. Cut out the heart shape and open the parchment paper. Remove fish from the marinade. Place a fish fillet next to the center crease on one side of each parchment paper and set aside. Discard any remaining marinade.

Heat oil in a medium skillet on medium heat. Add the garlic and cook for 1 minute while stirring. Remove the skillet from the heat; stir in tomatoes and pineapple. Spoon the tomato mixture evenly over the fish fillets, and sprinkle with cilantro. Fold the other half of the parchment paper over the fish. Starting at the top of the half-heart, make small, tight, overlapping folds along the outside edge to seal the packet. Twist the tail ends tightly to seal completely. Place the packets in a large baking pan.
Bake for 8 minutes, then carefully transfer each packet to a dinner plate. Serve with warm corn tortillas and lime wedges.

Serves 4

 

Shrimp Pasta With Spicy Tomato Sauce

Looking for a new comfort food? Try shrimp tossed with pasta and topped with Parmesan cheese.

Looking for a new comfort food? Try shrimp tossed with pasta and topped with Parmesan cheese.

  • 14½-ounce can diced tomatoes, undrained
  • 6-ounce can tomato paste
  • 1 cup water
  • 2 teaspoons sugar
  • 1 teaspoon ground basil leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon ground oregano leaves
  • ½ teaspoon salt
  • ¼ teaspoon red pepper, crushed
  • 8 ounces pasta, such as linguine or spaghetti
  • 1 pound medium shrimp, peeled and deveined
  • Parmesan cheese, shredded

Mix tomatoes, tomato paste, water, sugar, basil, garlic powder, oregano, salt and red pepper in a large saucepan. Bring to a boil on medium-high heat. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.

Meanwhile, cook pasta as directed on the package, adding the shrimp during the last 3 minutes of cooking. Drain and return pasta and shrimp to the saucepan.

Pour tomato sauce over the shrimp and pasta. Toss gently to coat well. Serve immediately with Parmesan cheese.

Serves 6

 

Tilapia With Savory Herb Butter

  • ¼ cup butter, softened
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon ground mustard
  • 1 pound tilapia fillets
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Heat oven to 400 F. Mix butter, garlic powder, Italian seasoning and ground mustard in a medium bowl until well blended.

Place fish in a foil-lined shallow baking pan. Sprinkle with salt and pepper. Spread the herb butter mixture over the fish.

Bake 10 minutes or until the fish flakes easily with a fork.

Serves 4
All recipes and photos courtesy of McCormick.