Fish

Ingredients

• 2 hard-boiled eggs, peeled and chopped
• 2 ribs celery, chopped
• ¹⁄₄ cup fresh parsley, minced
• ¹⁄₄ cup plain Greek yogurt (whole milk preferred)
• 2 teaspoons Dijon mustard
• 4.25 ounces sardines in olive oil, drained
• ¹⁄₄ cup chopped walnuts, toasted
• 6 ounces capers, drained and rinsed
• Salt and pepper, to taste

Instructions

1. Combine all ingredients in medium bowl, stirring to break sardines into pieces.  Season to taste and chill before serving.  

Comments

This recipe is from Run Fast Eat Slow.  I made it for my weekday lunches and haven’t actually tried it yet, but I’ll update the comments once I try it out.

Ingredients

• 4 slices white sandwich bread, torn into small pieces
• 2 tablespoons butter, melted
• Salt and freshly ground black pepper
• 2 tablespoons fresh parsley, minced
• 1 small shallot, minced
• ¹⁄₄ cup plus 5 tablespoons all purpose flour
• 2 large eggs
• 2 teaspoons prepared horseradish
• 3 tablespoons mayonnaise
• ¹⁄₂ teaspoon paprika
• ¹⁄₄ teaspoon cayenne pepper
• 1 ¹⁄₄ pounds cod fillet, cut into 4 pieces
• lemon wedges, for serving, if desired

Instructions

1. Heat oven to 350*F.  
2. Pulse bread, melted butter, ¹⁄₄ teaspoon salt, and ¹⁄₄ teaspoon pepper in food processor until bread is coarsely ground, about 10 seconds.  Transfer crumbs to rimmed baking sheet and bake until golden brown, about 15 minutes, stirring occasionally.  Cool crumbs for 10 minutes.  Transfer crumbs to shallow dish and toss with parsley and shallot.  Increase oven heat to 425*F.  
3. Place ¹⁄₄ cup flour in second shallow dish.  Whisk eggs, horseradish, mayonnaise, paprika, cayenne, and ¹⁄₄ teaspoon black pepper in third shallow dish.  Add in remaining 5 tablespoons flour and whisk until smooth.  
4. Spray wire rack with cooking spray and place in rimmed baking sheet.  Dry fish with paper towels and season with salt and pepper.  Dredge fish in flour, then egg mixture, and then bread crumb mixture.  Transfer breaded fish to wire rack and repeat with remaining fish pieces.  
5. Bake fish until it registers 140*F on an instant read thermometer, about 18 to 25 minutes.  Transfer to serving dish and serve with lemon.  

Comments

This recipe is from Cook’s Illustrated and it was tasty enough, but nothing memorable.

**Ingredients
**1 tablespoon vegetable oil 1 tablespoon garlic, minced 
1 tablespoon ginger, minced 
½ teaspoon red pepper flakes
2 tablespoons curry powder
3 medium zucchini, sliced into ½-inch-thick rounds
1 ¹⁄₂ cup unsweetened coconut milk
1 pound fresh or frozen white fish fillets (I used tilapia) 
3 fresh cilantro sprigs, chopped

**Instructions
**1. Heat the pressure cooker base on medium heat, add the oil, and heat briefly. Stir in the garlic and ginger and sauté for about 30 seconds. Stir in the red pepper flakes, curry powder, and zucchini and mix well. Sauté the zucchini, undisturbed, for 1 minute more. Mix in the coconut milk and water. Place the fish squares in this poaching mixture.

2. Close and lock the lid of the pressure cooker. Cook at low pressure for 1 minutes/all cooker types. When the time is up, open the pressure cooker with the 10-Minute Natural Release method.

3. Using a soup ladle, scoop spoonfuls of fish, vegetables, and poaching liquid into individual bowls and sprinkle with the cilantro. 

**Comments
**Like everyone else, I got an Instant Pot during the Thanksgiving deals.  I missed the low pressure note so I cooked this on high.  It was still delicious!

Ingredients

• 3 tablespoons coconut oil, melted
• 10 ounces albacore tuna, drained if canned
• 3 green onions, thinly sliced
• 2 tablespoons cilantro, minced
• 1 ¹⁄₃ cup mashed baked sweet potato (or white potato or mixture)
• zest of ¹⁄₂ lemon
• 1 tablespoon jalapeño, minced
• 2 eggs
• ¹⁄₂ teaspoon red pepper flakes
• salt and freshly ground black pepper

Instructions

1. Heat oven to 350*F.  Grease cups of 12-cup muffin tin (regular size) with 1 tablespoon coconut oil.  
2. Mix all ingredients together and season with salt and pepper to taste.  I used my hands to mix everything up because that’s what works best.  
3. Scoop ¹⁄₄ cup of mixture into each muffin cup and press down gently with fingers or the back of a spoon.  
4. Bake tuna cakes for 25 to 35 minutes, or until they start to come away from the sides of the cups and release easily.  Refrigerate until ready to serve.  
5. For serving, heat a small amount of coconut oil in skillet over medium heat and cook 1 minute per side or until the edges get crisp and the cakes are heated through.  

Comments

This recipe is my first from Nom Nom Paleo.  These were amazingly tasty.  I made a double batch right away and cooked them up for lunches for a week or so.  These would also freeze really well.  I can’t wait to make these again.

Ingredients

• 4 (6 ounces each) tilapia fillets
• olive oil
• 2 teaspoons fish rub or seasoned salt
• 1 teaspoon ground cumin
• ¹⁄₂ teaspoon chile powder
• 1 medium head green cabbage, thinly sliced
• ¹⁄₂ medium head red cabbage, thinly sliced
• 2 bunches green onions, thinly sliced

For the dressing

• ¹⁄₂ cup mayonnaise
• 2 tablespoons lime juice
• 2 teaspoons green tabasco sauce
• salt to taste

Instructions

1. Combine fish rub, cumin, and chile powder in small dish.  Rub fish with olive oil then coat with seasoning mix.  
2. Combine cabbages with green onions in large bowl.  
3. Combine all dressing ingredients in small bowl.  Add enough dressing to lightly coat cabbage.  
4. Heat 1-2 tablespoons olive oil in large skillet over medium-high heat.  Add fish and cook until done, about 4 minutes on each side.  
5. Remove fish to bowl and break up meat with a fork.  
6. Divide cabbage salad between 4 bowls then top with tilapia.  Serve extra dressing on the side.  

Comments

This recipe is from Kayln’s Kitchen.  I double the rub ingredients and made some chicken tenders as well, since Art does not eat fish.  I thought this was pretty tasty, but ended up with way more cabbage salad than I needed for the amount of chicken and fish we had.  I sort of wish I had served this with soft tacos for the guys, that would probably have been a nice addition although it was certainly fine just in salad form!

Ingredients

• 2 tablespoons butter
• 1 ¹⁄₂ pound shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon curry powder
• 1 can coconut milk
• 2 tablespoons sugar
• ¹⁄₄ teaspoon salt
• juice of 1 lime
• 12 basil leaves, chopped

Instructions

1. Heat butter in large skillet over medium-high heat.  Add shrimp and cook 2 to 3 minutes, or until cooked through.  Turn shrimp once during cooking.  Remove shrimp to plate.  
2. Add onion and garlic to skillet and cook 2 minutes.  Sprinkle curry powder over onion and continue cooking for 1 minute.  Reduce heat to medium-low and add coconut milk, stirring to combine.  Add sugar, salt, lime juice, and cook until simmering gently.  
3. Add shrimp to sauce, tossing to coat, and simmer 2 to 3 minutes or until sauce has slightly thickened.  Stir in basil and serve.  

Comments

This recipe is from The Pioneer Woman.  I made a double batch so that I could make half with chicken for Art.  It was really a delicious and simple curry.  And also the first time in my life that I’ve ever cooked shrimp!

Ingredients

For the tzatziki

• 16 ounces plain Greek yogurt
• 1 cucumber, peeled, seeded, and diced
• 3 cloves garlic, minced
• 1 tablespoon white wine vinegar
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• juice of ¹⁄₂ lemon
• 1 tablespoon olive oil

For the salmon

• 6 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon smoked paprika
• 1 tablespoon fresh dill
• 1 tablespoon fresh oregano
• 2 cloves garlic, minced
• ¹⁄₂ teaspoon salt
• 1 teaspoon pepper
• 1 pound salmon, skin removed and cut into large bite sized pieces
• 1 red bell pepper, cut into large bite sized pieces

For the assembly

• 6-8 pitas, warmed
• 1 cup grape tomatoes, halved
• ¹⁄₂ cup feta, crumbled

Instructions

1. Mix together all tzatziki ingredients.  Refrigerate for at least 30 minutes to allow flavors to meld.  
2. Heat oven to 350*F.  
3. In a medium bowl, combine lemon juice, olive oil, balsamic, smoked paprika, dill, oregano, garlic, salt and pepper.  Add salmon and toss well, making sure salmon is completely coated.  
4. Spread salmon and red pepper pieces out on baking sheet.  Cook until salmon flakes easily, about 10 to 15 minutes.  
5. Serve salmon and red pepper pieces in pitas with tzatziki, tomatoes, and feta.  

Comments

This recipe is from Half Baked Harvest and although I made it a very long time ago I remember that we didn’t enjoy it.  Which is strange, since we love this type of thing usually.  I guess it’s just not super well suited to salmon.  I bet it would have been better with tilapia instead.  Maybe baked whole and cut after it was cooked.

Ingredients

For the sauce

• 3 tablespoons unsalted butter
• 3 tablespoons flour
• ¹⁄₄ cup minced onion or shallot
• a pinch of red pepper flakes
• 1 small bay leaf
• Kosher salt
• 2 ¹⁄₂ cups whole milk

For the casserole

• ¹⁄₂ pound elbow macaroni
• 2 tablespoons olive oil from tuna
• Two (6-ounce) cans imported tuna packed in olive oil, oil drained and reserved
• 4 ounces Gruyere cheese, grated
• 3 tablespoons fresh parsley, minced
• 1 ¹⁄₂ cups fresh bread crumbs (process fresh bread in food processor)
• 1 ¹⁄₂ ounces Parmesan cheese, freshly grated

Instructions

1. Melt butter in medium saucepan over medium heat.  Stir in flour and continue cooking until roux starts to turn golden, about 5 minutes.  Add onion or shallot, red pepper flakes, and bay leaf.  Continue cooking, stirring, until onion softens.  Add ¹⁄₂ teaspoon salt and continue cooking, stirring, 2 to 3 minutes.  
2. Slowly add milk, stirring continuously until sauce thickens.  Reduce heat to low and simmer, stirring occasionally, 15 minutes.  Remove from heat and strain.  
3. Heat oven to 350*F.  Spray casserole dish with cooking spray.  
4. Bring large pot of salted water to boil and cook past 1 minute less than directed by packaging.  Remove and reserve 1 cup of cooking water before draining pasta.  Transfer pasta to large bowl and toss with 1 tablespoon oil from tuna can.
5. Crumble tuna into bowl with pasta and toss together.  Stir in sauce, gruyere, and 2 tablespoons parsley.  Thin sauce with reserved cooking water if necessary.  Spoon mixture into casserole dish.  
6. Combine bread crumbs, parmesan, remaining parsley, and 1 tablespoon tuna oil in small bowl.  Sprinkle over top of casserole in even layer.  
7. Cover casserole with foil and bake 30 minutes.  Remove foil and bake 15 minutes longer, or until top has browned and casserole is bubbling and hot all the way through.  

Comments

This recipe is from Food Gal and it’s a nice upscale take on tuna casserole.  I think it might have been better with frozen peas, but I’m sure it was quite tasty.

Ingredients

• 3-4 pieces halibut, 4-6 ounces each
• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• ¹⁄₄ teaspoon cayenne pepper
• salt and pepper, to taste
• 6 tablespoons butter, softened
• 2 slices bacon, cut into small pieces and cooked until crisp
• 4 teaspoons dried parsley
• 2 teaspoons dried basil
• ¹⁄₄ teaspoon garlic powder
• ¹⁄₄ teaspoon salt

Instructions

1. Heat oven to 375*F.  
2. Place halibut on rimmed baking sheet lined with parchment paper.  Sprinkle with olive oil and lemon juice then season with cayenne pepper and salt and pepper.  
3. Bake 15-20 minutes or until fish is cooked through and flakes easily.  
4. Meanwhile, mix together butter, bacon, parsley, basil, garlic powder, and salt in small bowl with spoon until well combined.  
5. Top cooked fish with butter and serve.  

Comments

I’ve been trawling a lot of Paleo blogs recently since the recipes they have are in line with the way I want to be eating and this was a gem that I found on PaleoOMG.  This butter was fantastic and would go with many things - I think we tried some of the leftovers on skirt steak a few days later.

Ingredients
1 cup heavy cream
4 (6 ounces each) salmon filets
¹⁄₂ cup fresh herbs, chopped, such as dill, thyme and marjoram

Instructions
1. Heat oven to 350*F. 

2. Season salmon with salt and pepper and place in baking dish.  Pour cream over top then sprinkle with herbs.  Bake for 20 to 30 minutes or until salmon is firm and flakes easily. 

Photo

Comments
This recipe is from Nourished Kitchen and it was super simple to throw together.  It was also quite tasty!