Simple Seafood Recipes

by Michele Cheplic | More from this Blogger

09 Feb 2009 01:21 PM

During our recent trip to Hawaii I realized that I don't cook nearly as many fish dishes as I should. Seafood is loaded with beneficial nutrients and I certainly did my body some good by dining on a variety of sensational seafood dishes while in the Islands.

Now that we're back home I've been trying to make good on the promise I made in Hilo to prepare more fish dishes. If you too are trying to expand your family's culinary palette, then consider the following fish recipes. The first is about as easy as it gets. The Fish in Foil dish is not only a cinch to make; it also makes clean up a breeze.

Meanwhile, the second recipe for Chinese Steamed Fish is also simple to prepare, though you might have to make a special trip to an Asian food market to obtain some of the ingredients.

FISH IN FOIL

Ingredients:

4 fish filets (halibut, orange roughy or your favorite white fish)

1 stick butter, melted

1 fresh lemon

1 red pepper, cut into strips

1 pound asparagus

Salt, pepper, paprika to taste

Fresh dill

4 large pieces heavy foil

Directions:

Preheat oven to 400 degrees.

Spray foil with cooking spray.

Place one piece of fish on each piece of heavy foil. Divide vegetables and place around fish. Sprinkle each portion with a dash of salt, pepper, paprika, and lemon juice. Drizzle butter on top. Top with fresh dill. Close up foil to form packet.

Bake on a cookie sheet for 15 to 25 minutes or until fish flakes easily.

Serve with extra lemon slices.

CHINESE STEAMED FISH

Ingredients:

1 pound mullet

1 teaspoon salt

2 teaspoons sugar

2 tablespoons soy sauce

3 tablespoons vegetable oil

2 tablespoons chopped ginger

2 tablespoons chopped green onion

2 tablespoons finely chopped chung choi (preserved salted turnip), OPTIONAL

Chinese parsley

Directions:

Scale and clean fish. Sprinkle salt inside and over fish. Place in shallow heat-resistant dish.

Combine sugar, soy sauce and 1 tablespoon oil; pour over fish. Sprinkle with ginger, green onion and chung choi. Steam over boiling water 15 minutes.

Heat remaining 2 tablespoons oil and pour over fish. Garnish with parsley.

Serves 4.

Related Articles:

Salmon Salad

Kicked Up Crab Cakes

Glorious Grilled Shrimp with Sweet Summer Corn Relish

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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