Fish

Ingredients
3 sprigs thyme
1 sprig rosemary
3 cloves garlic, peeled and smashed
2-3 cups olive oil (use enough to just cover salmon)
4 (6-ounce) salmon fillets, skin removed and diced
2 cups cherry or grape tomatoes

Instructions
1. Place herbs, garlic, and olive oil in 10-12 inch skillet.  Heat oil over medium-low heat until gently bubbling.  Slide salmon into skillet, reduce heat to low, cover and cook 4 minutes.  Carefully add tomatoes, cover again, and finish cooking salmon, about 10 to 15 minutes more depending on thickness of fish.  Fish is done when instant read thermometer reads 135*F. 

2. Remove from heat and uncover.  Let salmon stand in oil for 10 minutes before serving with tomatoes and garlic. 

Comments
This recipe is from 5 second rule.  Lance thought it was a little bland, but I thought that all the good flavors from the poaching oil really came through.  I used a very light olive oil, not the rich, green stuff I usually use because 3 cups is quite pricey!   We also both are deciding that we prefer seared salmon to other methods of cooking.  This was very tasty, but we like that sear, it adds a lot of flavor! 

Shown here with Pasta with Green Tomato Sauce.

Internet - 5 Second Rule

Ingredients
4 (6-ounce) salmon fillets
Salt and freshly ground black pepper, to taste
2 lemons, sliced
4 tablespoons butter
4 cloves garlic, minced
¹⁄₂ cup white wine
2 tablespoons fresh dill or 2 teaspoons dried

Instructions
1. Heat oven to 450*F. 

2. Line baking sheet with parchment paper. 

3. Place salmon on baking sheet and season with salt and pepper.  Place 2 lemon slices on top of each fillet.  Bake 10 minutes.  Remove from oven and cover loosely with foil for 10 more minutes. 

4. Meanwhile, melt butter in small skillet over medium heat.  Once melted, add garlic and cook until fragrant, about 30 seconds.  Pour in wine and cook 5 minutes or until sauce reduces by one third.  Stir in dill and remove from heat. 

5. Remove lemon slices from top of salmon and discard.  Gently slide spatula between skin and flesh of salmon to remove the skin.  Transfer to plate and spoon sauce over top of fillets. 

Comments
This recipe is from Life’s Ambrosia.  I thought it was pretty tasty although I ran out of fresh dill and had to use half fresh and half dried!  And then Lance was over zealous while doing dishes and didn’t realize the stuff left in the skillet was the sauce for the remaining two pieces of salmon.  Oops.  Regardless, it was yummy, easy, and another tasty salmon preparation to add to the repertoire. 

Shown here with Pea and Lemon Risotto.

Internet - Life’s Ambrosia

Ingredients
4 tablespoons brown sugar
4 tablespoons soy sauce
2 teaspoon orange zest
12 ounces pineapple juice
1 teaspoon kosher salt
4 (6-ounce) salmon fillets
¹⁄₂ teaspoon black pepper
1 tablespoon olive oil

Instructions
1. Combine brown sugar, soy sauce, orange zest, pineapple juice and ¹⁄₂ teaspoon salt in small sauce pan.  Bring to boil over high heat then reduce heat to medium-low and simmer 10 minutes.  Remove from heat and let cool slightly. 

2. Season salmon with remaining salt and pepper.  Heat oil in large skillet over medium-high heat.  Cook salmon, skin side up, 5 minutes.  Carefully flip and cook another 5 minutes or until cooked through.  Brush salmon with sauce in last two minutes of cooking.  Serve extra sauce at the table if desired. 

Comments
This recipe is from Sunny Side Up in San Diego.  It’s a fairly simple fish recipe and the fruitiness of the teriyaki adds a nice twist.  The flavors are clean and bright.  I served it with sautéed broccoli and rice.

Internet - Sunny Side Up in San Diego

Ingredients
4 (4 to 6 ounces each) tilapia filets
Salt and freshly ground black pepper
¹⁄₄ cup heavy cream
¹⁄₄ cup sour cream
1 ¹⁄₂ tablespoons Dijon mustard
¹⁄₂ tablespoon whole grain mustard
1 tablespoon sweet onion, minced
1 teaspoon capers, drained and rinsed

Instructions
1. Heat oven to 425*F.  Place tilapia in baking dish and season with salt and pepper. 

2. Combine cream, sour cream mustards, onion, and capers in small bowl.  Season with salt and pepper then spoon mixture over tilapia, completely covering each piece. 

3. Bake 10 to 15 minutes or until tilapia is cooked through and flakes easily.  Serve fish with sauce. 

Comments
This recipe is from The Other Side of 50.  I’m always looking for new, easy fish (recipes and this certainly meets both requirements.  This recipe is super simple and easy to bring together, great for a rushed evening dinner.  The sauce was yummy too!

Shown here with Colcannon.

Internet - The Other Side of 50

Ingredients
1 pound unsalted butter
4 (4 to 6 ounces each) tilapia filets, cut into pieces
Salt and pepper, to taste
4 tablespoon parsley, chopped
Arugula, for serving
Cooked rice, for serving

Instructions
1. Melt butter in medium saucepan over medium-low heat.  Add fish, parsley, and salt and pepper to taste.  Stir and cook fish very slowly until fish turns opaque, about 7 to 10 minutes.  If butter looks like it will start to brown, reduce heat. 

2. Remove fish with slotted spoon and serve over fresh arugula and steamed rice.  Drizzle with extra butter if desired. 

Comments
This recipe is from Okie Dokie Artichokie and I think it’s one of the most decadent things I’ve ever eaten.  I’m sure you could butter poach anything and have it taste delicious, but this tilapia was fantastic.  Even Lance thought the fish was great and he’s not a huge lover of butter.  It was moist, tender, and full of fantastic butter flavor. 

I ended up saving the butter from the pan to use for rice later on in the week.  I think that it would be possible to use half as much butter and cook the fish in two batches.  That seems like it would work with no problems.  I’ll probably do that next time because a pound of butter is a heck of a lot, especially when you can’t really do much with it afterward! 

You should make this.  It’s grand.

Internet - Okie Dokie Artichokie

Ingredients
4 (4 to 6 ounces each) thick cod pieces
2 tablespoon butter
Salt and freshly ground black pepper, to taste

Instructions
1. Heat broiler with rack about 4 inches from heat source. 

2. Line baking sheet with parchment paper.  Season cod with salt and pepper then place on lined baking sheet.  Top each piece of cod with pat of butter. 

3. Broil fish for 8 to 10 minutes per inch of thickness, or until fish is nicely browned on top and cooked through.  If the fish is browning too quickly, finish in oven heated to 500*F. 

Comments
This recipe is from Dinner Tool and it’s a super simple preparation for any thick white fish.  I cooked the fish for about 10 minutes and wish that I had cooked it just a bit longer, but the heated up leftovers the next day were cooked just about perfectly.  If you haven’t cooked a lot of fish, this is a great and easy recipe to get you started.  The simplicity of the fish means it works well with very strongly flavored side dishes.  

Shown here with Pasta with Mascarpone and Prosciutto.

Internet - Dinner Tool

Ingredients
¹⁄₂ cups panko breadcrumbs
¹⁄₂ cups Parmesan cheese, grated
1 teaspoon dried Italian seasoning
¹⁄₂ teaspoons garlic powder
2 tablespoons mayonnaise
4 (4-6 ounces each) tilapia filets

Instructions
1. Heat oven to 425*F.  Line baking sheet with parchment paper. 

2. Mix panko, Parmesan cheese, Italian seasoning and garlic powder in small bowl. 

3. Pat fillets dry with paper towel and place on baking sheet.  Spread mayonnaise evenly over tops of fish.  Top each fillet with ¹⁄₄ panko mixture, pressing gently to adhere.  Bake 12 to 14 minutes or until fish is cooked through and topping has lightly browned. 

Comments
This recipe is from Tasty Kitchen and is, yet another, super simple way to prepare tilapia.  The crust is crispy and flavorful and this recipe is versatile enough to go with almost any side dish.  You could easily change the Italian seasoning for herbs that better suited the rest of your meal if desired.  Tilapia is such an easy fish to prepare and it’s super tasty!  It’s a nice change from salmon on our rare fish nights. 

Shown here with Swiss Chard Cheater Greens.

Internet - Tasty Kitchen

Ingredients
4 (4-6 ounces each) tilapia filets
Salt and pepper, to taste
3 tablespoons butter, softened
¹⁄₄ cup Parmesan cheese, grated or shredded
1 clove garlic, minced
¹⁄₄ teaspoon thyme

Instructions
1. Heat oven to 400*F. 

2. Pat tilapia dry with paper towel and season with salt and pepper.  Place on baking sheet lined with parchment paper and bake for 10 to 12 minutes. 

3. Meanwhile, mix butter, Parmesan, garlic, and thyme in small bowl.  Remove fish from oven and gently flip with wide spatula.  Heat broiler and divide butter mixture evenly between fish.  Broil fish for 2 to 3 minutes, or until cheese turns golden and bubbly.

Comments
This recipe is from How Sweet it Is and it’s  super simple!  Tilapia is a fish I’d never had until recently and I find myself loving how simple it is to prepare.  It’s a very moist fish that lends itself to a wide variety of flavors.  This recipe is great for a busy night and works well with a strongly flavored side to contrast with the mild flavors of the fish. 

Shown here with Zucchini Risotto.

Internet - How Sweet It Is

Ingredients
²⁄₃ cup panko
2 tablespoons fresh parsley, minced
1 teaspoon lemon zest
¹⁄₂ teaspoon kosher salt
¹⁄₂ teaspoon ground black pepper
4 tablespoons olive oil
4 (6 ounces each) salmon fillets
2 tablespoons Dijon mustard

Instructions
1. Heat oven to 425*F. 

2. Combine panko, parsley, lemon zest, salt, pepper, and 2 tablespoons olive oil in shallow container.  Toss with fork to combine. 

3. Place salmon skin-side down on cutting board.  Brush each piece with mustard then season with salt and pepper.  Press panko mixture thickly on top of each salmon piece. 

4. Heat remaining oil in large ovensafe skillet over medium-high heat.  When oil is hot, add salmon, skin-side down, and sear 3 to 4 minutes without turning.  Transfer pan to oven and bake for 5 to 7 minutes until salmon is almost cooked through and panko has browned nicely.  Remove from oven, cover skillet with foil, and rest 5 to 10 minutes before serving. 

Comments
This recipe is from Annie’s Eats but I’ve seen it on numerous sites in the past few weeks, it must be pretty popular at the moment!  And I can understand why since it was delicious.  The panko coating was lovely and lemony and the salmon was nice and moist.  I believe this recipe would work well with other types of fish too, tilapia comes immediately to mind!

Shown here with Crispy Parmesan Asparagus Sticks.

Internet - Annie’s Eats

Ingredients
³⁄₄ cup bourbon
²⁄₃ cup brown sugar
¹⁄₂ teaspoon dry mustard powder
1 clove garlic, minced
1 tablespoon honey
1 teaspoon vinegar (I used red apple balsamic, apple cider would work well too.)
1 tablespoon Worcestershire sauce
4 (6 ounces each) salmon fillets
1 tablespoon kosher salt
¹⁄₂ tablespoon black pepper

Instructions
1. Combine bourbon, sugar, mustard, garlic, honey, vinegar and Worcestershire in small saucepan and stir well.  Bring to boil over high heat.  Reduce to simmer and simmer for 8 to 10 minutes, or until sauce has reduced by half.  Remove from heat. 

2. Heat broiler.  Pat salmon dry with paper towels and season with salt and pepper.  Place salmon on baking sheet lined with parchment paper.  Broil for 5 to 6 minutes on each side until salmon is cooked through and flakes easily. 

3. Brush salmon with glaze.  Serve additional glaze with salmon. 

Comments
This recipe is from How Sweet It Is.  It lead me to the new experience of buying bourbon, I went with Jim Beam since it was the only name I recognized.  The glaze was pretty standard.  It was a bit sweet and would probably go well with pork or chicken when grilling.  I don’t think I’ll rush to make this again in the future, but it’s an easy way to prepare salmon that would go with most side dishes.  I served it with simply sautéed broccoli and rice.

Internet - How Sweet It Is