Category: Fish

Seafood Baked Ziti

This was originally going to be a seafood lasagna but I had worked all day and was ready to be off my feet, so I just quickly threw this together as a casserole. It was amazing! Loved it so much that Seafood Baked Ziti is going to be a frequent flier in my dinner recipe rotation.

Seafood Baked Ziti

8 oz. ziti, cooked al dente’
15 oz. jar Alfredo Sauce
8 oz. pkg imitation crab (surimi), chopped – or real crab meat
1/2 pound peeled, deveined cooked shrimp, chopped
2 teaspoons minced garlic
1/2 cup fat free half & half
1/4 Parmesan cheese, shredded
2 tablespoons Kraft Italian cheese blend
2 slices Swiss cheese, diced
2 Tbs siced red bell pepper & sliced scallions with additional for garnish

In a large bowl, stir together all the ingredients except for the garnish. Pour into a 2 quart casserole and bake in preheated 350º F oven for 15 – 20 minutes. (Just until heated through and cheeses melt)

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784119409/

Seafood Baked Ziti

Sharon Springfield

Tags Alfredo, casserole, crab, seafood, shrimp

Fish Main Dish Pesto Seafood

Pesto Parmesan Panko Fish

Post author By Sharon
Post date April 25, 2014
No Comments on Pesto Parmesan Panko Fish

Delicious fish prepared with a pesto-Parmesan topping, sprinkled with panko bread crumbs and baked until the top is crispy and the fish underneath is tender and flaky.

Ingredients:

Fish fillets (tilapia is shown above)
mayonnaise
pesto
Parmesan cheese
panko bread crumbs
lemon juice

Lightly sprinkle the bottom of your baking dish with lemon juice and lay the fish fillets in the baking dish.

Mix together the next 2 ingredients. How much depends on how much fish you are cooking. Per fish fillet, use 1 tablespoon mayonnaise and 1 teaspoon pesto. Spread about a tablespoon of this sauce on top of each fish fillet. Lightly sprinkle Parmesan cheese over each fish fillet and then sprinkle Panko bread crumbs on top.

Bake in a preheated 350ºF oven for approximately 15 minutes. Test the fish to make sure it’s cooked through. It should flake easily.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784050263/

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Sharon Springfield

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Pesto Parmesan Panko Fish

Tags fish, main dish, pesto, seafood

Breakfast Fish Main Dish Quiche

Seafood Quiche

This Seafood Quiche recipe is very easy and can be made ahead and refrigerated until ready to bake. Make it the night before a holiday and pop it into the oven in the morning while you get ready for the day.

You can use a pre-made pie crust if you don’t want to fuss with homemade.

Plain Pastry for one 9-inch pie crust
4 eggs
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill

Line a 9-inch pie plate with pastry. Beat eggs and milk together until well blended, stir in seasonings and cheese. Chop fish into pastry lined pie plate. Top with egg mixture. Bake in a preheated 425 degree oven 30-35 minutes. Cut into wedges. Serve hot.

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Seafood Quiche

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Seafood Quiche

Tags egg, fish, pie, quiche, seafood

Fish Main Dish

Fish Tacos

Fish Tacos Recipe – Copycat Recipe Bahama Breeze Fish Tacos

Here’s the best fish tacos recipe I’ve found – it’s a copycat recipe from Bahama Breeze restaurant. Just the perfect blend of tropical flavors and spicy salsa. Give this great fish taco recipe a try. You’ll love it!

Yield: 6 tacos, 2 servings

2 tablespoons olive oil
6 (2-ounce) pieces fresh whitefish, cut 1/2-inch thick
Salt and pepper to taste
6 flour tortillas
1 1/2 cups shredded iceberg lettuce
3/4 cup vine-ripened tomato salsa (see note)
1/2 of an avocado, cut into 6 slices
6 cilantro sprigs
Creamy Taco Sauce (recipe below)

Marinate the fish in a ziplock bag with lime juice, minced garlic, cumin, chili powder and adobo seasoning for 1 hour in the refrigerator.

Heat a 10-inch sauté pan on medium-high heat; add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sauté the fish for 2-3 minutes per side, just until it flakes easily and is cooked through to an internal temperature of 145F.

Place the flour tortillas on a dinner plate; top with a moist paper towel and microwave for 20 seconds.

Spread 2 tablespoons of creamy taco sauce around on tortilla. Place one piece of seared fish in the center of tortilla; top each piece of fish with 1/4 cup shredded iceberg lettuce, 2 tablespoons vine-ripened tomato salsa, 1 slice of avocado and 1 cilantro sprig.

How to make the vine-ripened tomato salsa: Place 1/2 cup diced vine-ripened tomatoes, 1/4 cup diced onions, 1 tablespoon olive oil, 1 tablespoon freshly squeezed lime juice, 1/4 teaspoon Kosher salt, 1/4 teaspoon minced jalapeno and 1 tablespoon freshly chopped cilantro in bowl. Using a rubber spatula gently mix until combined; keep refrigerated until ready to serve.

How to make creamy taco sauce: In a small bowl, whisk together 2 tablespoons salsa, 3 tablespoons pepper mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 tablespoons lime juice, 1 teaspoon apple cider vinegar, 2 tablespoons jelly (apricot, pineapple or orange marmalade will each work fine), 1/4 cup sour cream, a dash each cumin and chili powder, a couple dashes hot sauce (I used Cholula chipotle hot sauce). Keep refrigerated.

Hope you will enjoy this great fish taco recipe! It’s really the best you’ll ever have!

Fish Tacos

Sharon Springfield

Tags fish, tacos

Fish Main Dish

Fantastic Baked Fish

Tonight I made this fabulous baked fish dinner. With home cooked food this good, who needs to go out to dinner?! The next time you’re in the mood for fish, try this very easy and elegant fish recipe. It’s impressive enough to serve guests. Don’t be surprised when they beg for the recipe – yes, it’s that good!

Elegant Baked Fish Recipe:

3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon Chef Prudhomme’s Blackened Redfish Seasoning
1/2 teaspoon curry powder
8 fish fillets
Panko bread crumbs

In a small bowl, combine the first 7 ingredients. Blend well.

Place the fish fillets in a large baking dish. Spread the mayonnaise mixture over all the fillets. Sprinkle with bread crumbs. Bake fish in a preheated 400 degree F oven for 15 minutes. (If you have a convection oven, turn on for the last 5 minutes or if not, use your broiler for a few minutes, until the bread crumbs are lightly browned.)

Serve over rice pilaf with steamed broccoli.

The first time I made this baked fish recipe, my son told me, “You blew this fish right out of the water!” Lol!. What a nice compliment, I think…

Don’t forget to share this on facebook and Pinterest!

Thanks for stopping by my blog and sharing this awesome recipe. 🙂

Sharon Springfield

Tags fish, main dish

Hash Brown Potatoes Salmon

Smoked Salmon-Goat Cheese- Fresh Dill Frittata

Post author By Sharon
Post date May 28, 2009
No Comments on Smoked Salmon-Goat Cheese- Fresh Dill Frittata

Cooking spray
2-1/2 cups shredded peeled baking potato or refrigerated shredded hash brown potatoes
1/4 teaspoon salt
1/4 teaspoon pepper
6 large egg whites
2 large eggs
1/2 cup (2 ounces) crumbled goat cheese
3 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips
1 tablespoon chopped fresh dill

Preheat oven to 350 degrees
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potato; saute 5 minutes or until golden brown, and sprinkle with salt and pepper.
Combine the egg whites, eggs, goat cheese, and smoked salmon in a medium bowl, and stir well with a whisk. Spread the egg mixture evenly over the potato in skillet, and cook 2 minutes or until edges are set and bottom is lightly browned. Sprinkle the top with dill.
Bake at 350&176; for 5 minutes. Broil 3 minutes or until center is set. Carefully loosen frittata from skillet with a spatula; gently slide frittata onto a platter. Cut into 4 wedges.

YIELD: 4 servings (serving size: 1 wedge)

Crabmeat Salmon Seafood Shrimp

Seafood Balls

Paula Deen’s Recipe

1/2 lb cleaned and peeled cooked shrimp
1 (6 ounce) can crab meat
1 (6 ounce) can salmon, bones removed
1 (7 ounce) can corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun seasoning
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
salt & freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried breadcrumb
peanut oil, for frying
emon wedge, for serving

Directions

Pulse the shrimp in a food processor until finely chopped.
Transfer the shrimp into a large mixing bowl.
Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
Deep-fry in 350 degree F oil until golden brown.
Drain on paper towels.
Serve with lemon wedges and more tartar or remoulade sauce for dipping.

4 Servings

Salmon

Salmon with Sesame Glaze

I love mixing up things that are on hand to make new tastes. This concoction was a winner!

4 salmon fillets
1/4 cup salad dressing, sesame and ginger
1/4 cup salad dressing, french

Preheat oven to 350. Place the fillets in baking dish. Top with the dressings. Bake until flaky – about 15 minutes.

4 Servings

Appetizers Crabmeat Salmon Seafood

Salmon or Crab Cakes

My Sister’s Recipe

1 14 oz. can salmon, bone and skin removed – may use crab meat for crab cakes
2 tablespoons red or green bell peppers, diced
2 tablespoons onions, diced
1/4 cup milk
1 tablespoon lemon juice
1 cup soft bread crumbs
1 cup Ritz crackers, crushed
1/4 teaspoon Old Bay seasoning
1/8 teaspoon garlic powder
2 eggs, beaten
2 tablespoons grated Parmesan cheese, (optional)
dash salt and pepper

Mix together all ingredients. Fry in skillet in just enough oil to cover bottom until browned on both sides. Can also be deep fried like hush puppies. Yummy with cocktail sauce or lemon juice.
4 Servings

Tags bell pepper, crab, crab cakes, onion, salmon, salmon cakes, salmon patties

Main Dish Salmon Seafood Spinach

Poached Salmon with Spinach

Post author By Sharon
Post date May 26, 2009
No Comments on Poached Salmon with Spinach

1 pound salmon fillets
1 1/2 cups water
1/2 cup dry white wine or water
2 green onions, sliced
1 bay leaf
1/2 of a 10-ounce package frozen no-salt-added chopped spinach
1/8 teaspoon ground nutmeg
1/4 cup shredded part-skim mozzarella cheese
Freshly ground black pepper
Lemon slices (optional)

Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork.
Remove fish and pat it dry with paper towels. Cut each salmon steak in half, removing as much of the bone, cartilage and skin as possible.
Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.
Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.

Serves 4

Tags Cheese, main dish, salmon, seafood, spinach