4 tilapia fillets
salt & ground pepper to taste
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
4 tablespoons butter, melted
4 cloves garlic, minced
2 tablespoons lemon juice
¼ teaspoon lemon zest
1 lemon sliced into rounds – garnish
Red pepper flakes – garnish
Parsley fresh chopped – garnish
Lemon slices – garnish
Preheat oven to 400 degrees F. Season tilapia with salt, pepper, paprika, thyme and oregano; arrange fish in a 9×13 glass baking dish.
In a mixing bowl, whisk together melted butter, garlic, lemon juice, and lemon zest; pour over tilapia.
Bake tilapia for 10 to 12 minutes, or until fish flakes and is fork-tender.
Garnish with pepper flakes, parsley & lemon slices (optional).
Serve immediately with cooked rice or little red potatoes, or other vegetables.
Calories 279 per serving
From prep to table 20 minutes
4 walleye fillets
2 eggs, beaten
½ cup flour
½ teaspoon granulated garlic
1 pinch salt (optional)
½ teaspoon ground black pepper
2 cups crushed saltine crackers
vegetable oil for frying
1 lemon, cut into wedges
Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
Beat eggs in a bowl and set aside. Combine the flour, garlic powder, salt and pepper in another bowl. Pour the cracker crumbs into a third bowl.
Heat the oil in a deep-fryer or large heavy skillet over medium-high heat to 375 degrees F.
Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower two fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets.
Transfer to a paper towel-lined plate and repeat with remaining fillets.
Serve with fresh lemon wedges.
From prep to table 45 minutes
2 pounds Norwegian Atlantic skinless salmon fillets (or leave skin on if preferred)
3-4 tablespoons butter
2-3 teaspoons minced garlic
1 tablespoon granulated onion
1 tablespoon paprika
½ to 1 teaspoon cayenne pepper (optional)
2 to 3 tablespoons fresh parsley or basil (or 2 to 3 teaspoons DRIED)
Salt & pepper to taste
1 tablespoon or more lemon juice
Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with foil or baking paper, spray with cooking spray or lightly oil. Set aside.
Make about 4-5 slits on salmon. Dab both sides of salmon dry with paper towels, season both sides (if skinless) with salt and pepper.
On medium low heat, add to small pan, butter, minced garlic, paprika, granulated onion, cayenne pepper (optional), and parsley or basil. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes. Add lemon juice to mixture.
Brush salmon with spice mixture, making sure every inch on both sides is covered with spice. (if you have elected to leave the skin on, do not cover the skin side with spice.)
Bake until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preference of doneness. When the thickest part of the salmon is easily flaked with a fork, the salmon is perfectly cooked.
If you have skin on, it should easily pull off when the fish is done.
Garnish immediately with lemon slices and serve with oven roasted Brussels sprouts.
From prep to table 25 minutes
2 pounds Alaskan Coho Salmon Fillet (or substitute Black Pearl Atlantic or Norwegian Atlantic Salmon fillet)
1 tablespoon fresh thyme (or substitute ¾ teaspoon ground thyme)
2 teaspoons fresh chives (or substitute ¾ teaspoon dried chives)
1 lime (thinly sliced)
¼ teaspoon Himalayan pink salt
2 teaspoons avocado oil
Preheat grill to 375 degrees F.
Place the Coho salmon fillets on a plate. Coat with salt, herbs and sliced limes.
Drizzle avocado oil on top.
Place the fillets onto a large piece of aluminum foil. Add in any vegetables you want to cook with the fish.
Wrap the fish in the foil packets.
Grill for 8 minutes until done. You will know the fish is done when it is firm to the touch. Cooking time may be a little longer if you use a thicker cut of salmon.
Serves 3 to 4
From prep to table 20 minutes
3 (12 inch) untreated cedar planks
¼ cup chopped green onions
1/3 cup vegetable oil
1 teaspoon grated ginger root
1 ½ teaspoons rice vinegar
1 teaspoon minced garlic
1 teaspoon sesame oil
1/3 cup soy sauce
2 (2 pounds) salmon fillets, skin removed
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the veg oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade.
Have a spritzer bottle ready with water in case of flareups.
Cover and grill for about 12-15 minutes. Fish is done when you can flake it with a fork. Remember that it will continue to cook for a few minutes after you remove it from the grill.
Suggestion: Serve with an Asian inspired rice and roasted asparagus.