Category Archives: Fish and Seafood

Crispy Fish Fajitas with Pomegranate, Avocado Chunks, pickled Onion and Cilantro Tzaziki.

7 Replies

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Crispy fish in a Taco is one of the better things in Life. The soft Tortillas and the crispy fish with the cooling sauce is just food heaven.

I can’t say that its super fast to make because there’s a bit of prep work involved. But you could easily just make the fish and use store bought Tzaziki if you are short of time. Any leftover Tzaziki can be used on sandwiches.

INGREDIENTS:

  • 1 lb. firm white fish cut in large-ish chunks
  • 1/2 C. fine polenta +  1/2 C. white flour, mixed
  • 2 eggs beaten
  • 1/4 C. milk
  • 1/4 C. vegetable oil for frying
  • Taco seasoning
  • 2 large onions, sliced thin
  • 1/4 C. lemon juice and some beet juice (optional)
  • 2 Avocados, peeled and sliced in to wedges, sprinkle with lemon juice

Cilantro Tzaziki:

  • 1 cucumber, washed and grated coarse
  • 1 C. Plain Yoghurt
  • 1/4 C. mayonnaise
  • 1 clove of garlic, peeled and grated
  • salt and pepper
  • a handful of Cilantro, chopped

To serve:

  • 8 Tortillas to serve, whole wheat or regular
  • 2 C. shredded Iceberg lettuce to serve
  • Lime wedges to serve
  • 1/2 C. pomegranate seeds to serve (optional)

INSTRUCTIONS:

Start by grating the cucumber, put everything in a tea towel and squeeze out as much juice as you can. Next put it in a bowl. Add the yoghurt, mayonnaise, cilantro, garlic, salt and pepper. Mix and set aside.

Next put the fish chunks in one bowl, season generously with taco seasoning.

In an other bowl, beat the two eggs and add the milk.

In a third bowl, mix the polenta with the flour.

Dip the fish in the egg mixture, then the polenta-flour and put on a separate plate.

Get out a frying pan and heat the oil. Fry the fish for about five minutes on medium high heat. Take out of the pan with a slotted spoon and drain on kitchen paper.

Meanwhile heat the tortillas. To serve spoon a generous amount of the  cilantro tzaziki on the tortilla and some shredded iceberg lettuce, then the crispy fish on top. Add some avocado wedges and sprinkle with onion slivers and pomegranate seeds. Serve with lime wedges.

Enjoy

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Looking for more great recipes to try?  Be sure to check out this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli 

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Thai Fish Parcels

13 Replies

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These little parcels are a real feast. Each person gets their own package to be opened at the table to reveal an incredible aroma when opened.

This will get you plenty of “oohs and aahs” at your next dinner party.

You can make the parcels a few hours in advance so you can relax when your guests arrive. All you have to do is pop them in the oven and steam some veg. They are super simple to make and quite inexpensive too.

Preheat oven to 400°F.

Ingredients;

  • Cooking spray (olive oil based)
  • 2 C. steamed Jasmin rice or grain of choice
  • 4 Fish Fillets such as Plaice, Sole, Flounder or Tilapia
  • Thai Roast Chili paste
  • Lemon Grass paste
  • 1 Lime
  • a small piece of Ginger, you will need 8 thin slices
  • A handful of Coriander
  • 1/4 C. Coconut cream
  • Fish Sauce

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Method;

Cut 4 x 12″ pieces of parchment baking paper. Spray each square of paper with a little oil.

Place  1/2 cup of steamed rice or grains of choice onto each square of paper

Place a fish fillet onto the rice tucking the thin tail underneath.

Spread a little Thai roast chili paste over fish, about 1/4 tsp. Then a very thin layer of Lemon grass paste also about a 1/4 tsp. Then sprinkle two thin slices of peeled ginger cut into julienne (matchsticks) over the fillets. Season with a little fish sauce. Grind over some black pepper. Then sprinkle over the Coriander, about 1/2 – 1 tbsp. Top with two slices of lime. Pour over two tbsp. of coconut cream and fold up the parcel to seal.

Place onto a baking tray and cook for 15 minutes. Transfer parcels to serving plates. Open carefully. Serve with steamed vegetables of choice. 

Looking for more great recipes to try?  Be sure to check out this Crab stuffed Flounder

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Crab stuffed Flounder

4 Replies

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Ready to impress? This delicate dish is very suitable for a dinner party in fact is’s so elegant you’ll think you are dinning out in some fancy restaurant and it only takes about thirty minutes to make.

I have used Flounder but you can use any type of white fish fillet like Sole or Tilapia, just use what is available. For the filling I have used good quality canned crab meat because there is nothing else available here, but if you can use use fresh or frozen.

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Serves 4

Ingredients;

  • 4 Flounder fillets, cut in half lengthwise
  • 1  6 oz. can Crab meat drained, the best quality you can get or fresh or frozen (even better)
  • 1 onion, peeled and chopped very fine
  • 1 garlic clove, peeled and grated
  • 4 tbsp. butter
  • 2 oz. grated Parmesan Cheese
  • 2 tbsp. Cream Cheese plus 2 tbsp. extra for the sauce
  • 1 tbsp each, chopped Parsley and Chives
  • 1/2 glass of Dry White Wine or Vermouth for the dish
  • Salt and pepper to taste

Topping;

  • 2 tbsp. Parmesan cheese grated
  • 2 tbsp. Breadcrumbs (use GF if necessary)
  • oil Spray

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Method;

In one tablespoon of butter, gently fry the onion and garlic until just turning soft and golden. Remove to a bowl and let cool.

Add the Crab meat, the 2 oz. of Parmesan cheese, the herbs and the cream cheese, ground pepper and a pinch of salt. Mix gently with a spoon.

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Pre heat the oven to 400° F

Lay out the fillets with the tail end facing you on a chopping board and divide the filling over the fish fillets. Roll them up and secure with a tooth pick or some kitchen string. Butter a casserole dish with the remaining butter and place the fillet rolls in an upright position in the dish.

In a bowl mix the two ingredients for the topping and divided over the fish rolls, spray with some oil.

Place the dish in the oven, after ten minutes add the wine and continue to cook for another ten minutes. Check for doneness with the tip of a knife, insert by the seam and open a tiny bit to see if it cook through.

Remove from oven. Place the fish rolls on a plate and add 2 tbsp. cream cheese to the remaining sauce in the casserole dish to bind and make a creamy sauce. Add more wine if necessary. Serve straight away.

Enjoy!

Myra Xo

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Cajun Shrimp Tacos with Corn, Peach and Coriander Salsa, Roasted Pepper Aïoli

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If there is something I go nuts about it’s Shrimp. Big plump juicy Shrimp. Very fresh, from the market.

Saturdays is usually the day we eat fish or seafood since it is market day. Fish from the supermarket just doesn’t appeal to me, all packaged up in plastic.

I like to fry the Shrimp on high heat so they stay nice and juicy. When you over cook your Shrimp they will become tough and dry.

You can prepare the salsa and Aïoli in advance or even the night before.

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INGREDIENTS:

  • 1 lb. Jumbo Shrimp, peeled and cleaned
  • 4 Whole unpeeled very Large Shrimp, to serve alongside
  • 8 or more Taco Shells
  • 1 C. Corn Kernels, fresh or from a can
  • 1 tbsp. Olive Oil
  • Salt
  • a small bunch of Coriander
  • 2 tbsp. Cajun Seasoning (store bought or make your own, see below.)
  • Shredded Lettuce and/or shredded red Cabbage to serve
  • Lemon wedges to serve

Note: if you use store bought Cajun Seasoning don’t use extra salt.

Cajun Seasoning Blend:

  • 2 tbsp. Onion powder
  • 2 tbsp. Garlic powder
  • 2 tbsp. Oregano
  • 2 tbsp. dried Basil
  • 1 tbsp. Dried Thyme
  • 2 tbsp. Ground Black pepper
  • 1-3 tsps Cayenne Pepper
  • 5 tbsp. smoked Paprika

Peach Salsa:

  • 2 Peaches, peeled and diced
  • 2 tbsp. Coriander, chopped
  • 1 red Chili, deseeded and chopped fine
  • 1/2 Red Bell Pepper, diced small
  • Juice of half a Lemon
  • 1 tbsp. Olive Oil
  • 1 small Onion, peeled and diced very small
  • Salt and Pepper

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Roasted Red Pepper Aïoli;

  • 1 1/2 C. Mayonaise
  • 2 Garlic cloves peeled and grated
  • 1 Roasted Pepper from a jar, patted dry on kitchen paper
  • Salt and Pepper

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INSTRUCTIONS:

Start by making the Aïoli so the flavor can develop. You can make this the night before too. Drain de Pepper well and pat dry. Put all the remaining ingredients in a food processor and blitz a few times until smooth. Put in a bowl and place in the ridge until ready to use.

The for the Peach Salsa, place all the ingredients in a bowl and mix gently until combined. Put in a bowl and place in the fridge until ready to use.

Pre heat the oven for the tacos according to package instructions.

For the Shrimp, Rinse the seafood under cold water and pat dry thoroughly on kitchen paper. In a bowl combine the peeled Shrimp with the Olive Oil and Cajun seasoning and season with salt if necessary.  Mix well. Drain the Corn if it is canned.

Heat a griddle pan and spray lightly with some oil. Grill the large Shrimps for about three minutes on each side until cooked. Season with some salt.

Heat another large frying pan. When hot add the the Shrimp with all the oil. Fry on high for about 4  minutes. Do not overcook or they’ll become tough. After 4 minutes add the corn and fry for one or two more minutes just enough to heat up. Serve immediatly with shredded Lettuce, Peach salsa and Aïoli.

Enjoy!