I was nervous about cooking with fish. It spoils quickly and is so much more delicate than things like chicken or beef. Then I started getting these frozen fish fillets and they are wonderful! Just put them in the fridge the night before you cook and they’ll taste like they were just caught that morning.
I learned that cooking with fish can be fun, quick and very tasty. Here are 3 different recipes that I often cook at home. While I use fresh to frozen mahi mahi, any mild white fish will work for these recipes.
Fish in a bag (Copyright 2021 by WDIV ClickOnDetroit – All rights reserved.)
1) fish in a bag.
This is a quick recipe that I cook a lot. Plus, it’s pretty healthy for you and has minimal cleaning up as everything is wrapped in a tin foil pouch. I also like to put cherry tomatoes in the bag when I have some. I used fresh lake superior white fish to make this and it was phenomenal. Just make sure to remove any small bones.
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Ingredients:
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2 white fish fillets
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6-8 sprigs of asparagus, cut into thirds
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1 medium zucchini (or other summer squash) sliced
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Salt and pepper to taste
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2 tablespoons butter, melted
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2 cloves of garlic, chopped
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1 tablespoon of lemon juice
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1 teaspoon of dried or fresh thyme or oregano or a mixture of both
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1/2 teaspoon dried dill or 1 teaspoon freshly chopped dill
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Fresh chopped parsley for topping
Method:
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Preheat oven to 450 ° F. Rip up a piece of heavy-duty aluminum foil large enough to wrap any fish and vegetable package.
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Place each fish fillet in the middle of the foils. Season with salt and pepper.
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In a bowl, whisk together the melted butter, garlic, lemon juice, thyme and dill.
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Dip the fish in a bowl to coat, then return to foil.
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Put all the vegetables in the bowl and coat them and put them in the foil too.
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Fold the foil over to cover almost all of the fish and vegetables. Leave a small opening at the top to let off steam.
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Place on a baking sheet and bake the fish for about 15 minutes, depending on the type and thickness of the fish, until it is cooked. If a fork easily cuts through the fish flakes, it’s cooked!
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Serve warm with parsley, a side of crispy bread and lemon wedges.
Blackened mahi mahi (Copyright 2021 by WDIV ClickOnDetroit – All rights reserved.)
2) Blackened fish
This recipe has become one of my favorite foods because all the ingredients are shelf-stable. I made this up using some of the other recipes I’ve read, so there aren’t any exact measurements, but in the video I’ll show you the ratios. I really like to use mahi mahi for this recipe.
ingredients
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paprika
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Cajun Seasoning (like Slap Ya ‘Mama)
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cumin
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Garlic powder
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Onion powder
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salt
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pepper
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coriander
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fish
Method:
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Set a cast iron pan on medium to high heat and let it warm up
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Cover the fish with lots of paprika, making sure you have both sides. When I say a lot, I mean a lot! You shouldn’t see much of the fish; it should be well coated.
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Add the Cajun seasoning based on your seasoning tolerance.
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Add a couple of shakes of garlic powder, onion powder, cumin, salt, and pepper to each side, with a dash of cilantro to top it off.
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Cook it in a cast iron pan with a little oil or butter and turn it in half (depending on the thickness, about 3-5 minutes on each side).
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Serve with a wedge of lime and a side dish of red beans and rice (I often make zatarains).
Tortilla crusted fish in creamy salsa (Copyright 2021 by WDIV ClickOnDetroit – All rights reserved.)
3) Tortilla Chip Crusted Fish.
This is a recipe I borrowed from my mom and the fish is very easy to make. It’s best served with a creamy salsa, which I have the recipe for below. My mom generally makes this recipe with tilapia.
Ingredients:
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Tortilla chips (crushed)
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Chili powder or paprika
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Garlic powder
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salt
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pepper
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fish
Method:
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Preheat oven to 450 ° F.
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Lightly sprinkle the spices on the fish as you like. Be careful not to overload them. This is not like the blackened fish. You should still see the white fish looking through it. (see video for quantity)
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Place the fish on a parchment-lined baking sheet and cover with crushed tortilla chips. I don’t bother to crust my back because the fries just get damp.
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Bake in the oven for about 15-20 minutes until everything is cooked through. The fish should be juicy but flaky when teased with a fork.
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Serve over rice and with the creamy salsa recipe below.
Creamy salsa
ingredients
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1/2 cup sliced almonds
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1/4 cup finely chopped onion
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2 chopped garlic cloves
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1 jalapenos, diced
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1 teaspoon coriander
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1 can of dainty tomato cubes
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1/2 cup of chicken broth
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1/2 cup of heavy cream
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Salt and pepper to taste
Method:
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Fry the almonds lightly, remove from the pan and set aside
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Heat some olive oil in a pan and sauté the onions over medium heat for about 3 minutes or until tender
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Add the garlic, coriander, jalapeno and tomatoes and cook for a few minutes until everything is well mixed. Season with salt and pepper
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Add the stock and almonds and bring to a boil over high heat.
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Bring to the boil and let the sauce reduce (about 10-15 minutes)
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Add cream to the sauce and bring to a boil over medium heat, stirring frequently, to allow the sauce to thicken (about 3-5 minutes).
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Turn off heat and serve with tortilla white fish and rice.
Copyright 2021 by WDIV ClickOnDetroit – All rights reserved.
