Fish for All!: Delicious and Mouth-Watering Fish Recipes That Everyone Will Enjoy! 9798666663202

Table of contents :
Introduction
Lahori Fish Fry
Turmeric Fish and Lentil Rice
Fish in Dill Sauce
Spiced Baked Fish
Chinese Style Steamed Fish
Salmon & Avocado Dip
Baked Dijon Salmon
Salmon Tacos with Pineapple Salsa
Grilled Salmon
Tuna Scallopini with Pomegranate Seeds
Soy & Ginger Glazed Mahi Mahi
Seafood Tagine
Fresh Cod and Zucchini Lasagna
Lemon and Oregano Sardine Casserole
Fish Soup with Lettuce
Smoked Salmon Breakfast Crackers
Crusted Salmon Mix
Cumin and Coriander-Crusted Mahi-Mahi
Salmon Lentil Stuffed Tomatoes with Curry Sauce
Thai Fish Patties
Mexican Baked Fish
Grilled Fish Tacos with Chipotle Lime Dressing
Lemon Garlic Tilapia
North African Fish Goulash
Tuna Salad with White Bean Dressing
Blackened Red Drum
Seafood Bake
Tuna Noodle Casserole
Salmon Burgers
Glazed Swordfish
Conclusion
About the Author
Author's Afterthoughts

Citation preview

Fish for All! Delicious and Mouth-Watering Fish Recipes That Everyone Will Enjoy!

BY: Valeria Ray

License Notes

Copyright © 2020 Valeria Ray All Rights Reserved All rights to the content of this book are reserved by the Author without exception unless permission is given stating otherwise. The Author have no claims as to the authenticity of the content and the Reader bears all responsibility and risk when following the content. The Author is not liable for any reparations, damages, accidents, injuries or other incidents occurring from the Reader following all or part of this publication.

A Special Reward for Purchasing My Book! Thank you, cherished reader, for purchasing my book and taking the time to read it. As a special reward for your decision, I would like to offer a gift of free and discounted books directly to your inbox. All you need to do is fill in the box below with your email address and name to start getting amazing offers in the comfort of your own home. You will never miss an offer because a reminder will be sent to you. Never miss a deal and get great deals without having to leave the house! Subscribe now and start saving!

https://valeria-ray.gr8.com

Table of Contents Introduction Lahori Fish Fry Turmeric Fish and Lentil Rice Fish in Dill Sauce Spiced Baked Fish Chinese Style Steamed Fish Salmon & Avocado Dip Baked Dijon Salmon Salmon Tacos with Pineapple Salsa Grilled Salmon Tuna Scallopini with Pomegranate Seeds Soy & Ginger Glazed Mahi Mahi Seafood Tagine Fresh Cod and Zucchini Lasagna Lemon and Oregano Sardine Casserole Fish Soup with Lettuce Smoked Salmon Breakfast Crackers Crusted Salmon Mix Cumin and Coriander-Crusted Mahi-Mahi Salmon Lentil Stuffed Tomatoes with Curry Sauce Thai Fish Patties Mexican Baked Fish

Grilled Fish Tacos with Chipotle Lime Dressing Lemon Garlic Tilapia North African Fish Goulash Tuna Salad with White Bean Dressing Blackened Red Drum Seafood Bake Tuna Noodle Casserole Salmon Burgers Glazed Swordfish Conclusion About the Author Author's Afterthoughts

Introduction

If you’re looking for different ways to change up your usual chicken dinner or lunch with a delicious fish dish, then look no further than this recipe book! This book consists of delicious fish recipes that will satisfy your taste buds and make them sing! With this book, you’ll be able to put up all sorts of delicious fish recipes! All the recipes are detailed, easy-to-follow and versatile in nature and can be made by even the most beginner cook. So, choose a recipe and let’s get started!

Lahori Fish Fry

A popular street food favorite from Lahore - Spicy fish pieces are coated in a crispy exterior for an absolutely delicious appetizer. Makes: 6 servings Prep: 25 mins Cook: 10 mins Ingredients: Marinade -

2 lb. fish fillet, cut into pieces 2 tbsp. garlic paste 2 tsp. salt ½ cup lemon juice Coating 2 tbsp. cumin seeds 5 tbsp. cilantro seeds 5 tbsp. chickpea flour 1 tbsp. chili flakes 1 tbsp. fenugreek 1 tbsp. turmeric Water ½ cup oil for frying 3 tbsp. chaat masala Directions: In a bowl, mix together the shown marinade ingredients and all the fish to marinate for at least 20 minutes. In a mixer or in a mortar and pestle, roughly grind the cumin and cilantro seeds. In a separate bowl, sieve in the chickpea flour. Add the chili flakes, ground cumin and cilantro seeds, fenugreek, and turmeric. Mix thoroughly. Add in a little water to this mixture to make a very thick paste. Add this paste to the fix and combine evenly. Then, heat oil and fry fish until golden brown on all sides. This should not take more than 4 minutes. Drain on a paper towel. Sprinkle with chaat masala immediately and serve! The fish works best with mint chutney. 

Turmeric Fish and Lentil Rice

Turmeric and lemon fish with garlic lentil rice. Makes: 6 servings Prep: 20 mins Cook: 20 mins Ingredients: 1 piece brown onion, chopped finely 2 tbsp. lemon juice, freshly squeezed 1 ½ tsp. cumin, ground 1 piece lemon, sliced into wedges 1 cup basmati rice 400 grams lentils, canned, rinsed, drained 8 pieces fish fillets, white, 100 grams each 1 tbsp. olive oil, extra virgin 2 pieces garlic cloves, crushed

1 ½ cups vegetable stock, reduced sodium ½ cup Green beans, chopped 1 ½ tsp. turmeric, ground 1/2 tsp. chilli flakes Directions: Pour the oil (1/2 portion) into a large skillet. Heat on med; once the oil is hot, stir in the garlic and onion. Cook for five minutes or until softened and fragrant, before pouring in the rice. Stir till rice is added in with the garlic and onion, then add the lemon juice and stock. Allow the mixture to boil before turning the heat down to low. Cover and continue cooking for ten minutes or until the rice is tenderly cooked and all the liquid is absorbed. Pour in the lentils and beans and mix well with the cooked rice. Cover and let sit for five minutes. Stir the turmeric with the remaining oil, chilli, and cumin in a medium bowl. After seasoning with pepper and salt, drop the fillets and toss until wellcoated. Heat a large non-stick skillet on high. Place the coated fish on the hot pan and cook on each side for one to two minutes. Set aside on a platter. Divide the lentil rice among individual plates. Add the turmeric fish on top. Serve garnished with lemon wedges and enjoy. 

Fish in Dill Sauce

Delicious perch fillets in dill sauce. Makes: 4 servings Prep: 5 mins Cook: 10 mins Ingredients: 1 tbsp. cream 1 tbsp. dill, chopped 2 cups white sauce 1 cup white wine or stock 1 tbsp. chopped parsley 2 tbsp. lemon juice 2 tbsp. butter 1 lb. perch fillets Seasoning powder

Salt & pepper Directions: Season the perch with seasoning, salt & pepper. Put them in a greased pan and top with the parsley. Add the wine/stock and juice & cover with foil. Steam for 10 mins. In a bowl, mix the white sauce, dill, cream & stock from the fish. Put on top of fillets and serve.

Spiced Baked Fish

Moist whole fish is covered with a spiced onion mixture giving you a delicious dinner option that the family will love! Makes: 4 servings Prep: 5 mins Cook: 30 mins Ingredients: 2 lb. whole fish, scaled and cleaned 2 onions, sliced 4 cloves garlic, crushed 1 cup fresh parsley, chopped 1 cup fresh cilantro, chopped 1 tbsp. coriander powder ¼ - ½ tsp chili powder 3 tbsp. lemon juice

3 tbsp. oil Salt and pepper Chopped parsley and lemon wedges for garnish Directions: Preheat oven to 450°F. Heat oil in a pan. Add the fish, then fry for 2 minutes on each side to crisp up the skin. Remove and place in a baking pan. Add the onions to the pan & cook till soft. Add in the rest of the ingredients and cook for a few more minutes. Spread this onion mixture onto the fish and inside it. Add 1 cup of water to the baking pan and bake in the oven for 20 minutes or until fish has cooked through. Serve topped with fresh parsley & lemon wedges.

Chinese Style Steamed Fish

Flaky and mild flavored, this white-fleshed, silver-and-black-striped fish is an island favorite. Steaming it Chinese-style is a great way to serve it. If you can’t find Moi, look for a mild, white-fleshed fish. Makes: 2-4 servings Prep: 10 mins Cook: 10 mins Ingredients: 1 tbsp. sesame oil ¼ cup soy sauce 2 tsp. sugar 1 Hawaiian chili pepper (n ī oi), thinly sliced (optional) 1 2-pounds whole moi or other mild, white-fleshed fish, cleaned Kosher salt and freshly ground black pepper Six green onions, only green parts only, cut into 2-inch lengths

1 small piece fresh ginger, peeled & sliced crosswise into coins, plus one 2-inch piece fresh ginger, peeled and julienned 1 bunch cilantro 2 tbsp. sake 2 tbsp. macadamia nut oil 2 cups steamed rice, for serving Directions: In a bowl, mix soy sauce, sugar, oil & chili pepper (if using). Set aside. Using a paring knife, cut three or four 1-inch slits on each side of the fish through the skin to the bone. Pat the fish dry & generously season the fish, inside and out, with salt and black pepper. Insert 1 piece of green onion and 1 coin of ginger into each slit and stuff the fish with half of the remaining ginger coins, one-third of the remaining green onions, and one-third of the cilantro. Lay out half the remaining cilantro, the rest of the ginger coins, and half the remaining green onions on the bottom of a steamer basket to create a bed for the fish to rest on. Chop the remaining cilantro leaves and stems and set aside. Put the fish on the top of aromatics. In a pot with cover on, bring 2 inches of water to boil over high heat. Set the steamer basket in the pot and turn the heat to low, keeping the water at a simmer. Pour the sake over the fish and immediately cover the pot with the lid. Steam until the flesh is opaque and easily flakes, 16 to 20 minutes. Remove the aromatics from the fish and discard. Place the fish on a platter. In a small saucepan, heat the macadamia nut oil over high heat just until it starts to sizzle. Pour it all over the fish. Add the soy sauce mixture to the saucepan and heat over high heat until hot, less than 1 minute. Put the sauce on the fish & top with the remaining green onions, chopped cilantro, and julienned ginger. Serve with bowls of steamed rice.

Salmon & Avocado Dip

This avocado dip works so well with salmon, especially when the salmon is grilled. It’s usually served with rice, as well. Makes: 6 servings Prep: 5 mins Cook: 15 mins Ingredients: 2 peeled, then pitted and diced avocados 3 tbsp. yogurt, Greek-style 1 tbsp. lemon juice, fresh Kosher salt & ground pepper, as desired 2 lbs. salmon steaks 2 tsp. dill weed, dried 2 tsp. pepper, lemon

Directions: Preheat grill for a high heat level. Oil grate lightly. Mash avocados, lemon juice, and yogurt together in medium sized bowl. Season as desired. Rub the salmon with lemon pepper, salt and dill. Place on grill. Cook for 15 minutes and turn once till you can flake it easily using a fork. Serve with avocado mixture.

Baked Dijon Salmon

Another easy recipe! Delicious Dijon and pecan salmon for a quick meal. Makes: 4 servings Prep: 20 mins Cook: 15 mins Ingredients: ¼ cup, melted Butter 3 tbsp. Dijon Mustard ¼ cup, pecans finely chopped 4 tsp. parsley, chopped 1 ½ tbsp. honey 1 lemon, for garnish 4 salmon fillets ¼ cup breadcrumbs Pepper and kosher salt – to taste Directions:

Preheat the oven at 400F. In a bowl, combine Dijon Mustard, butter and honey. In another bowl, combine pecans, breadcrumbs and parsley. Now brush the honey mixture on each fillet of salmon and sprinkle the dry ingredients i.e., the breadcrumbs mixture over it. Place the salmon fillet in the oven and bake for at least 15 minutes until the flakes. Season the fillets with pepper and salt and garnish with lemon wedge.

Salmon Tacos with Pineapple Salsa

Delicious tacos with salmon and pineapple salsa. Makes: 4 servings Prep: 5 mins Cook: 15 mins Ingredients: 1 lb. without skin salmon filet 2 tsp. avocado oil 1 tbsp. blackening seasoning 1 tbsp. lemon juice ½ cup cubed fresh pineapple ¼ cup cubed onion

2 tbsp. chopped cilantro leaves 1 small diced jalapeno 1 cubed avocado 6 warmed corn tortillas Directions: In a dish squeeze half lemon juice over salmon and with blackening seasoning rub it. On a skillet with oil cook the salmon over the medium-high flame from both sides for around 6 minutes. Reduce the heat and cook it for more than 10 minutes or until fish cooked well. For salsa in a bowl whisk onion, jalapeno, pineapple, remaining lemon juice, and cilantro. Make big chunks of the cooked salmon. For serving take the warm tortillas put salmon, avocado, and pineapple salsa on it and serve.

Grilled Salmon

Delicious grilled salmon with soy sauce and brown sugar. Makes: 2 servings Prep: 15 mins Cook: 1 hr. Ingredients: 1/3 cup soya sauce Lemon Pepper – to taste 1/3 cup brown Sugar Kosher salt – to taste 1 ½ pounds salmon fillet 1/3 cup water Garlic Powder – to taste ¼ cup vegetable oil

Directions: Marinate the salmon with salt, lemon pepper and garlic powder. Take a small bowl, add brown sugar, soy sauce, vegetable oil, and water; dissolve the sugar in the mixture. Take a zip lock bag, add fillets along with the soy sauce mixture. Zip tight the bag and let the fillet to marinate for at least 2 hours in refrigerator. Preheat the grill on med heat, Oil the grate so the fillet does not stick to it. Place the salmon and grill it for 6 to 8 minutes from each side until it’s done. You can use a fork to check whether the flakes easily separated or not.

Tuna Scallopini with Pomegranate Seeds

This dish brings you the exotic taste of Italy! Delicious tuna with capers and pomegranate seeds. Makes: 4 servings Prep: 15 mins Cook: 10 mins Ingredients: 1 tbsp. shallot, minced 1 tbsp. vinegar, red wine 1 tbsp. maple syrup, pure 1 tbsp. capers, drained Salt, kosher Pepper, fresh ground 3 tbsp. oil, olive, + extra to rub 4 x 5-oz. steaks, tuna, ½” thick or so

1 cup parsley leaves, flat leaf ½ cup seeds, pomegranate ½ cored, sliced bulb of fennel Hot sauce, as desired Directions: Mix shallot, capers, syrup, vinegar, kosher salt and ground pepper. Allow to set for 12-15 minutes. Then whisk in oil well. Place tuna between plastic wrap sheets. Pound till thickness is down to ¼”. Rub the tuna with olive oil. Season as desired. Preheat griddle. Add tuna. Cook only one side till seared lightly. Transfer to individual plates with the browned side facing up. Add fennel, pomegranate seeds and parsley to dressing. Season with some hot sauce, if desired. Gently toss and mound salad over tuna. Serve promptly.

Soy & Ginger Glazed Mahi Mahi

Mahi Mahi, being a fairly lean fish, flakes nicely and has a chunky texture. In this recipe, the Mahi Mahi is prepared with soy and ginger. Makes: 4 servings Prep: 10 mins Cook: 10 mins Ingredients: ¼ cup soy sauce, reduced sodium 2 tbsp. lime juice, fresh 2 tbsp. honey, pure 1/8 tsp. pepper, red, ground 1 tbsp. oil, canola 1 tbsp. oil, dark sesame 2 tbsp. minced ginger, fresh 2 minced cloves garlic

4 x 6-8-oz. mahi mahi fillets, 1” thick Directions: Whisk first four ingredients together in small sized bowl till combined well. Set the bowl aside. Heat the two oils in large sized non-stick skillet on med. heat. Add garlic and ginger. Stir constantly while cooking for a minute, or till mixture is fragrant. Add honey mixture and stir. Bring to boil. Add the mahi mahi. Cover. Cook for four minutes. Turn fillets carefully with a spatula, then cover. Cook for three to five more minutes. Transfer the mahi mahi to individual plates. Drizzle them with sauce from pan. Serve promptly.

Seafood Tagine

This recipe started from a Moroccan-type stew and uses fresh snapper, rather than meat. The spices add to the flavors, from saffron and ginger to cilantro and cumin. Serve on couscous if you want an easy one-dish lunch or dinner. Makes: 4 servings Prep: 2 hrs. Cook: 30 mins Ingredients: ¼ cup chopped parsley, flat-leaf, fresh 2 tbsp. chopped cilantro, fresh ½ cup oil, olive 1 tsp. ginger, ground 2 tsp. paprika, sweet 8 crushed threads of saffron 2 tsp. lemon juice, fresh-squeezed if possible

4 x 6-oz. snapper fillets, fresh 4 peeled, de-seeded, chopped tomatoes, large 2 minced cloves of garlic 1 tsp. cumin, ground ½ tsp. salt, kosher ¼ tsp. pepper, ground ¼ cup oil, olive 2 sliced carrots, large 1 sliced onion, large 1 tbsp. lemon, preserved 12 rinsed, pitted black or Kalamata olives For garnishing: parsley, flat-leaf, fresh Directions: Combine the first seven ingredients in large sized bowl. Place the snapper in 9x13” casserole dish. Pour the parsley mixture over snapper evenly. Cover. Chill for two hours and turn once while chilling. Combine the cumin, tomato and garlic in large sized sauce pan. Place on med. heat. Bring to boil. Then reduce the heat. Leave uncovered and simmer for eight minutes, till thickened slightly, and stir occasionally. Remove pan from heat. Add kosher salt and ground pepper. Heat ¼ cup of oil in large pot on med. heat. Add the onion and carrot. Top with the tomato mixture. Cover. Cook on med. for 12 minutes, till carrots are tender. Remove pan from heat. Place snapper and the parsley marinade on the top of the tomato mixture. Spread the preserved lemon over snapper evenly. Sprinkle with the olives. Cover the pan. Cook on med. heat for 10 minutes, till the fish will flake easily using a fork. Add garnishes, as desired. Serve.

Fresh Cod and Zucchini Lasagna

The union of Cod with the zucchini is perfect, because the cod has such a strong flavor and the zucchini is mild and sweet. Makes: 6 servings Prep: 25 mins Cook: 35 mins Ingredients: Butter for greasing the pan 2 cups vegetable broth 4 fresh bay leaves ¾ pound fresh cod fillets

For the Béchamel 5 tbsp. unsalted butter ½ cup all-purpose flour 2 cups milk 1 ½-2 cups reserved fish broth 8 anchovy fillets in olive oil Salt and freshly ground black pepper ¼ cup extra virgin olive oil 8 tbsp. (1 stick) unsalted butter, + 3 tbsp., cut into small pieces 1 garlic clove 2 pounds zucchini, cut into thin rounds 1 pound egg lasagna 1 cup grated Parmesan cheese, + more for the table Directions: Preheat the oven to 350°F. Butter a heatproof casserole dish (approximately 9×12 inches) that is nice enough to serve at the table. Pour the vegetable broth and bay leaves into a large, deep sauté pan and bring to a boil over high heat. Reduce the heat, place the cod fillets in the pan, and simmer for about 10 minutes, until the fish turns white. Turn off heat & let the fish sit in the broth while you prepare the rest of the lasagna. To prepare the béchamel, melt the 5 tbsp. of butter in a heavy-bottomed saucepan over low heat. Add the flour & mix till it is absorbed by the butter and cooked, about 2 minutes. Whisk in the milk and 1 ½ cups of the fish broth. Add more fish broth until the sauce is loose, and cook, whisking constantly, until the sauce thickens. Add the anchovy fillets & cook until the anchovies have melted into the béchamel. Heat 2 tbsp. of olive oil & 4 tbsp. of butter in a large frying pan over medium heat. Add the garlic clove and sauté 1 or 2 minutes, until the garlic becomes fragrant but doesn’t brown. Add half of the sliced zucchini. Turn the heat up to high and sauté for 4 to 5 minutes, just until it is a little soft. Remove the zucchini from the pan & set aside. Add the remaining olive oil and another 4 tbsp. of butter and repeat with the remaining zucchini. Bring water to boil and place a clean dish-towel on your work surface or on a sheet pan. Add salt, a little bit of olive oil, and the lasagna, a few at a time so

there is just 1 layer in the pot. Cook the pasta for only 1 minute. It will not be al dente, but remember it will cook more in the oven. Lift the lasagna out of the water and lay them in 1 layer on the towel. Repeat with the remaining lasagna. Place 1 layer of lasagna to cover the bottom of the buttered baking dish. Cover them with a third of the zucchini slices. Lift the cod out of the broth and break up a third of it over the zucchini slices. Pour one-fourth of the béchamel over the cod, using your fingers to spread it around. Sprinkle with Parmesan cheese. Repeat until all the ingredients are finished. The last layer will be just lasagna, béchamel, and Parmesan, with no zucchini or cod. Sprinkle the final layer with the small pieces of butter. Place the lasagna in the oven to bake for 25 minutes, until it has a nice crust and is golden brown in places. Serve hot, dishing the lasagna out of the pan it was cooked in. Pass the Parmesan cheese. 

Lemon and Oregano Sardine Casserole

This seafood casserole involves the combination of fresh sardines with lemon, olive oil and oregano. Makes: 4 servings Prep: 5 mins Cook: 20 mins Ingredients: 2 lemons 12 large fresh sardines, gutted 4 tbsp. olive oil 4 tbsp. chopped fresh oregano Salt and pepper Lemon wedges, to garnish

Directions: Slice 1 of the lemons and grate the rind and squeeze the juice from the second one. Remove the heads off the sardines and place in a shallow, casserole dish, large enough to hold them in a single layer. Place the lemon slices between the fish. Top with juice and oil and then sprinkle with the lemon rind and oregano and season with salt and pepper. Bake in a preheated oven, 375F, for 20-30 minutes or until the fish are tender. Serve garnished with lemon wedges.

Fish Soup with Lettuce

Fish soup with lettuce, ginger and garlic. Makes: 4 servings Prep: 5 mins Cook: 10 mins Ingredients: 1 tbsp. peanut oil 2 cloves garlic, minced 4 cups chicken broth 1⁄2" piece fresh ginger, thinly sliced 1 pound whitefish fillet, sliced thin 1 large head iceberg lettuce, chopped Salt to taste Soy sauce to taste Toasted sesame oil to taste 3 green onions, chopped

Directions: Add the peanut oil to a deep 31⁄2-quart nonstick skillet or wok and bring to temperature over medium heat. Add the garlic and stir-fry 30 seconds. Next, add the broth. Then, bring to a simmer. Add the ginger and fish, cover, and simmer 5 mins. Remove the ginger slices and stir in the lettuce. Cook another 2 minutes. Add the salt, soy sauce, and toasted sesame oil to taste. Garnish with the chopped green onions. 

Smoked Salmon Breakfast Crackers

Smoked salmon is a much-enjoyed brunch item for many. Try it with this sweet and creamy avocado spread, and you’ll be a convert, too. Makes: 2-4 servings Prep: 5 mins Cook: Ingredients: 1 medium ripe avocado 4 ounces cream cheese 1 tbsp. honey 1 tsp. grated orange zest Pinch of sea salt 8 rye crackers or crispbreads 4 to 6 ounces smoked salmon 1 tbsp. chopped chives

Directions: First, in a medium bowl, mash the avocado with a fork. Add in the cream cheese, honey, orange zest and salt and stir with a spoon until well combined. Spread the avocado mixture on the crackers, and top with smoked salmon and chives. Enjoy!

Crusted Salmon Mix

This simple flavored baked salmon recipe is just what you need for a simple delicious dinner option. Makes: 4 servings Prep: 5 mins Cook: 10 mins Ingredients: 1 cup chopped pistachios 4 salmon fillets ¼ cup lemon juice 2 tbsp. honey 1 tsp dill Salt & pepper

1 tbsp. mustard Directions: Mix pistachios with mustard, honey, lemon juice, salt, black pepper and dill in a clean bowl. Whisk properly and spread over the salmon. Put inside your oven and cook at a temperature of 350 degrees F for 10 minutes. Divide into different plates and serve with a side salad.

Cumin and Coriander-Crusted Mahi-Mahi

This delicious entrée combines vibrant cumin, coriander, and cilantro for a potent rub on the mahi-mahi filet. Makes: 6 servings Prep: 5 mins Cook: 15 mins Ingredients: 1 tbsp. olive oil 1 clove fresh garlic, minced ½ tsp. all-purpose seasoning 3 tbsp. fresh cilantro, finely chopped 2 tbsp. finely chopped onions 1 tsp. ground cumin ½ tsp. ground coriander ½ tsp. black pepper

6 mahi-mahi fillets Directions: Mix all ingredients expect mahi-mahi in a bowl to create a paste. Coat each fillet with paste. Spray a 9″ × 13″ dish with nonstick spray. Place fillets in the dish without crowding and cover with foil. Bake at 350°F for 10 minutes. Turn and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.

Salmon Lentil Stuffed Tomatoes with Curry Sauce

Salmon and green lentils are stuffed into fresh beefsteak tomatoes for a wholesome and delicious meal. Makes: 4 servings Prep: 10 mins Cook: Ingredients: 1 cup canned green lentils, rinsed and drained 1 (6-ounces) can salmon, drained or 1 (6-ounces) salmon pouch 1 celery stalk, thinly sliced 2 red radishes, diced 2 tbsp. capers (optional) Juice of 1/2 lemon plus 1 additional tsp. fresh lemon juice, divided 1 clove garlic, minced

2 tbsp. chopped fresh dill 1–2 tsp. Dijon mustard 1 tsp. fennel seeds (optional) 1/4 tsp. sea salt 1/4 tsp. freshly ground black pepper 2 tbsp. extra virgin olive oil 1/2 cup plain, low-fat yogurt 1 tsp. curry powder 4 large beefsteak tomatoes Directions: In a bowl, toss the lentils, salmon, celery, radish and capers if using. In a small bowl, whisk together the juice of 1/2 lemon, garlic, dill, mustard, fennel seeds if using, salt and pepper. Whisk in the olive oil. Add the olive oil mixture to the salmon and lentil mixture and combine gently. In a bowl, stir together the yogurt, curry powder and remaining 1 tsp. lemon juice. Remove 1/4 inch off the tops of the tomatoes and guide a small knife around the interior. Remove the insides of each tomato. Fill the tomatoes with the salmon and lentil mixture and top with curry yogurt sauce. Serve. 

Thai Fish Patties

Delicious Thai-inspired fish patties that are smoky and delicious. Makes: 12 servings Prep: 10 mins + overnight Cook: 10 mins Ingredients: 1 lb. white fish (e.g. snapper) 2 tbsp. garlic chives, washed and finely chopped 1 clove garlic, finely minced 1 tbsp. lemongrass (white part only), finely chopped 2 egg whites, lightly beaten 4 candle nuts or blanched almonds, roughly chopped ¼ tsp. nutmeg, grated ½ tsp. dried shrimp paste 1 kaffir lime leaf, shredded

10 large coriander leaves, roughly chopped 1 tbsp. fish sauce 1 tbsp. rice flour Vegetable oil spray 4–8 lime cheeks Directions: Finely mince the fish by pulsing in the food processor or putting through a mincing machine. Combine all ingredients except the oil and lime and mix well using your hands. Cover and refrigerate overnight. After dipping your hands in cold water and leaving wet, shape the fish patties into the size you desire. Place onto a plastic wrap-lined plate, cover and refrigerate for 1 hour. Spray the fish cakes liberally with oil and place them on a medium–hot flat plate, oiled side down, cook for 2 minutes. Spray the patties with oil and turn to cook for a further 2 minutes. Lift from plate and serve on a platter with the lime cheeks as decoration and for squeezing. 

Mexican Baked Fish

An easy fish recipe with avocado and cheese. Makes: 4 servings Prep: 5 mins Cook: 15 mins Ingredients:

1/3 cup salsa ½ lb. fresh cod fish ½ peeled sliced avocado 1/3 cup grated cheese 2 tbsp. sour cream 1/3 cup roughly crushed corn chips Directions: Preheat the oven at 400 degrees F. Prepare a baking dish with baking liner. Rinse fish with cold water and with a paper towel dry it. Put it in the baking dish, pour salsa, cheese, and corn chips on it, and bake it for 15 minutes. Serve it immediately by topping it with sour cream and avocado slices.

Grilled Fish Tacos with Chipotle Lime Dressing

Grilled fish tacos with cabbage and spices and a lime dressing on top. Makes: 4 servings Prep: 15 mins Cook: 10 mins Ingredients: 1 pound white fish 2 cups grated cabbage 1 tsp. chili powder ½ tsp. ground coriander ½ tsp. crushed paprika ½ tsp. garlic powder 2 tbsp. olive oil½ tsp. ground cumin 1 tbsp. lemon juice

¼ cup cilantro A pinch of kosher salt 8 corn tortillas Directions: Preheat a grill pan. Grill the fish with olive oil, paprika, garlic powder, salt, coriander, and cumin. Grill it for around 3 to 4 minutes each side. Remove it from the grill and roughly sliced it into pieces. In a bowl add cabbage, remaining olive oil, lemon juice, chili powder, salt, and cilantro and mix it well. For assembling it warm the tortillas. Assemble the tacos with a spoon of the cabbage mixture and cooked fish and sprinkle cilantro on it.

Lemon Garlic Tilapia

A simple and delicious recipe with lemon and garlic. Makes: 4 servings Prep: 10 mins Cook: 30 mins Ingredients: 4 Tilapia fillets 1 tbsp. butter 3 tbsp. lemon Juice 1 clove garlic, chopped 1 tsp parsley, dried Pepper – to taste Directions: Preheat the oven at 190 C or 375F. Wash the fillets with cold water & pat dry

with the help of paper towel. Spray the baking dish with cooking spray. Place the fillets into the dish; apply lemon juice, drizzle butter on them; sprinkle pepper, garlic and dried parsley. Make the tilapia fillets for about 30 minutes until it’s done. Check the flakes with the help of a fork. Serve.

North African Fish Goulash

A delicious North-African-inspired fish goulash recipe with bell peppers and sweet paprika. Makes: 4 servings Prep: 5 mins Cook: 55 mins Ingredients: ⅓ cup (80 ml) extra-virgin olive oil 2 red bell peppers, made into thin strips 8 large cloves garlic, coarsely slivered ¼ cup (60 g) tomato paste 1½ cups (350 ml) water 3 large dried red chile peppers (New Mexico pepper works well)

2 tbsp. (12 g) sweet paprika ½ tsp ground cumin 1 tbsp. (5 g) Harissa with Caraway, Cumin and Coriander or filfel chuma (optional) Salt and pepper, to taste 2 cups (320 g) cooked chickpeas, drained 4 white fish fillets (5–6 oz. [140–168 g] each) Chopped fresh cilantro Directions: In a skillet, heat 1/3 cup of the oil on med-high heat. Once the oil is hot, add the bell peppers. Let the peppers blister and soften for about 20 mins. Add the garlic & sauté for 2 mins. Add the tomato paste and stir well, almost melting the paste into the peppers. Add the water, chile peppers, paprika, cumin, harissa (if using), salt and pepper. Mix well and let the paprika melt into the liquids. Taste and adjust the salt and pepper. Add the chickpeas and place the fillets in the sauce. Cover and simmer for about 30 minutes, or until the fish is cooked and the sauce is reduced. Lastly, turn off the heat and sprinkle with the cilantro. Cover for 5 minutes. Serve. 

Tuna Salad with White Bean Dressing

Influenced by Mediterranean flavors, this salad is a beautiful display of rainbow colors on your plate. Makes: 4 servings Prep: 10 mins Cook: Ingredients: For the salad: 6 cups leafy vegetables, such as lettuce, spinach and radicchio 1 large red or orange bell pepper, thinly sliced 1 cup halved cherry tomatoes 1 large avocado, thinly sliced 2 (5-ounces) cans tuna, drained 1/3 cup pitted & sliced Kalamata olives 2 tbsp. capers

For the dressing: 1 cup canned white navy beans, rinsed and drained 1/2 cup plain yogurt 1 cup packed flat-leaf parsley 2 tbsp. tahini 1 tsp. Dijon mustard 1/4 tsp. freshly ground black pepper Juice of 1/2 lemon 2 cloves garlic, finely chopped 1/4 tsp. sea salt Directions: For salad: In a bowl, combine together the greens, bell pepper, cherry tomatoes and avocado. Break the tuna meat into chunks with a fork. Divide the salad, and top with the tuna chunks, olives and capers. For the dressing: Place all dressing ingredients in a blender or food processor container and blend until smooth. Taste and adjust seasonings as needed. Drizzle over the salad.

Blackened Red Drum

Drum is a firm fish with a moderate flavor and is particularly delicious when blackened. Makes: 4 servings Prep: 10 mins Cook: 10 mins Ingredients: 1 tsp. ground chipotle chili pepper 1 tsp. dried oregano 1 tsp. freshly ground black pepper 1 tsp. sea salt ½ tsp. cayenne pepper ¼ tsp. red pepper flakes 4 red drum fillets, skinned and boned 4 tbsp. salted butter, melted

Juice of 1 lemon Directions: In a bowl, stir together the chipotle pepper, oregano, black pepper, sea salt, cayenne pepper, and red pepper flakes. Set aside. Place a dry cast iron skillet over medium-high heat. Brush each fillet on both sides with melted butter and carefully coat both sides with the spice mixture. Add the fillets to the hot skillet and cook for 2 to 3 minutes per side, until blackened and cooked through. Drizzle with lemon juice and serve.

Seafood Bake

An incredible one-pot meal! Feel free to toss in whatever kind of seafood is fresh and available. Makes: 6 servings Prep: 10 mins Cook: 30 mins Ingredients: 3 tbsp. extra-virgin Olive oil 1 pound kielbasa (Polish sausage), cut into 1-inch slices 1 fresh fennel bulb, trimmed, halved, and thinly sliced crosswise 2 tsp. fresh thyme 2 cloves garlic, finely chopped 1 medium yellow onion, coarsely chopped 1 cup dry white wine 1½ cups clam juice 1 (14.5-ounces) can chopped tomatoes, drained 2 tsp. Old Bay Seasoning ½ tsp. crushed red pepper flakes

3 ears corn, husked and snapped in half Grated zest of ½ lemon 10 small red potatoes (about 1 pound), cooked 2 pounds mussels, scrubbed and debearded 2 pounds clams, rinsed 2 (2-pounds) crabs, cooked, cleaned, top shell removed, and body cut into quarters, keeping legs attached Juice of 1 lemon Salt and freshly ground black pepper ¼ cup coarsely chopped fresh parsley Lemon wedges, for garnish Crusty loaf of bread, for serving Directions: Heat a 6- to 8-quart Dutch oven over the stove top or open fire using medium-high heat (see heating method). Combine the olive oil, kielbasa, fennel, thyme, garlic, and onions in your Dutch oven and cook for 10 minutes, stirring occasionally. Add the wine, clam juice, tomatoes, Old Bay Seasoning, and red pepper flakes, and stir. If cooking over a fire, bring to a boil directly over a medium-high heat. Then move the Dutch oven off to the side for indirect heat. Cover and cook for 10 minutes. Add the corn and lemon zest and cook for 5 minutes. Add the cooked potatoes, mussels, clams, and crabs; cover and cook until the mussels have opened, 5 minutes more. Squeeze the lemon juice, top with parsley, and season with salt and pepper. Serve in large individual bowls with lemon wedges and a crusty loaf of bread.

Tuna Noodle Casserole

This casserole is a riff on the traditional casseroles that call for a can of condensed cream of mushroom soup. Instead, fresh mushrooms and a roux (a mixture of melted butter and flour that is used to thicken a mixture) make the creamy sauce. Makes: 8-10 servings Prep: 10 mins Cook: 50 mins Ingredients: 5 tbsp. unsalted butter, divided 1 large onion, chopped (about 1 cup) 8 ounces sliced cremini or white mushrooms 4 packages ramen noodles, chicken flavor, divided 2 tsp. soy sauce 1 tbsp. red vinegar

4 tbsp. all-purpose flour 1 cup chicken broth 1 1/4 cups milk 1 1/2 cups frozen peas 1 (12-ounces) can chunk light tuna packed in water, drained 1 tbsp. dried thyme Salt and pepper 1/4 tsp. hot sauce 1 cup shredded Colby or cheddar cheese (4 ounces) Directions: Preheat the oven to 375˚F. Spray a 9 x 13-inch glass baking dish with cooking spray or rub with butter. Bring water to a boil. In a skillet, melt 1 tbsp. butter over medium-high heat. Add the onion and cook until softened. Add in the mushrooms and cook, 5 to 7 minutes. Stir in 1 tsp. ramen seasoning (discard the remainder), soy sauce, and red vinegar, and cook until most of the liquid has reduced, 1 to 2 minutes longer. Set aside. In a medium pan, melt 3 tbsp butter over med heat. When the butter foams, whisk in the flour and continue whisking until the flour and butter form a thick paste, 1 to 2 minutes. Add in the chicken stock & then the milk, whisking between additions until the mixture is smooth and lump-free. Bring to a simmer until thickened, about 5 minutes, whisking frequently to make sure that the mixture doesn’t certainly stick to the bottom and scorch. With a wooden spoon, stir in the mushroom mixture, peas, tuna, and thyme. Break 3 packages ramen noodles into 4 pieces each and cook them in the boiling water for 2 1/2 minutes. Drain and return to the pot. Add the tuna mixture and stir to combine completely. Season to taste with salt and pepper. Add 1/4 tsp. hot sauce or to taste. Transfer the casserole mixture to the prepared baking dish. Break the remaining 1 package ramen noodles into the bowl of a food processor and pulse until it resembles fine bread crumbs. Transfer to a bowl. Melt the remaining 1 tbsp. butter and drizzle over the noodles. Stir in the cheese. Sprinkle the noodle mixture over the casserole. Bake until the cheese is melted, 20 to 30 minutes. Serve hot. 

Salmon Burgers

Your urge to eat more servings of burgers is now answered via this recipe. Salmon burgers are good for your body because they are loaded with omega3 fatty acids, so you can certainly eat as much as you can. Combine the ingredients except for the bun and toppings and presto you got your burger in a jiffy. Makes: 3 servings Prep: 10 mins Cook: 15 mins Ingredients: 1 (14 ounces) drained can salmon 1/2 cup bread crumbs 1 lightly beaten large egg Juice and zest of 1 lemon 1 minced garlic clove

1 tbsp. Dijon mustard 2 tbsp. minced dill 1/2 tsp. red pepper flakes Pinch Kosher salt 1 tsp. Worcestershire sauce Dash freshly ground black pepper 1 tbsp. olive oil 3 hamburger buns For serving: Mayonnaise Romaine lettuce leaf Tomato sliced Red onion sliced Directions: Mix together in a large bowl the salmon, egg, garlic, bread crumbs, lemon zest, lemon juice, dill, Dijon mustard, red pepper flakes and Worcestershire sauce. Add salt and pepper according to your taste, stir to incorporate. Form the salmon mixture into three patties. Heat the oil in a pan & cook the salmon patties for four minutes per side until golden brown. Slather mayonnaise on the bottom of bun and spread 1 romaine lettuce leaf Place on top with tomato slice and red onion slice. Serve.

Glazed Swordfish

This recipe uses the swordfish in the best way possible for a delicious meal! Makes: 4 servings Prep: 2 hrs. 30 mins Cook: 10 mins Ingredients: 2 tbsp. canola oil 1/4 cup chopped white onion 2 -3 minced garlic cloves 1 1/2 tsp grated fresh ginger 1/2 cup teriyaki sauce 1/4 cup honey 4 (6 oz.) center cut swordfish steaks Directions:

Place a saucepan over medium heat. Heat the oil in it. Cook in it the onion, garlic and ginger for 4 min. Stir in the honey with teriyaki sauce. Cook them until they start boiling while stirring all the time. Lower the heat and cook them for 3 min. Place the sauce aside to lose heat. Reserve 1/4 of the sauce. Get a large zip lock bag: Place in it the remaining sauce with swordfish steaks. Seal the bag and shake it to coat. Place it in the fridge for 2 h 30. Before you do anything preheat the grill for 6 min and grease it. Drain the swordfish from the sauce. Cook the swordfish steaks in the grill for 5 min on each side. Remove the steaks from the grill and spray them with a cooking spray. Wipe the grill clean. Cook the swordfish for 4 min on each side with basting them with the reserved sauce. Serve your swordfish steaks warm.  

Conclusion There you have it! 30 delicious Fish recipes for you to try at home! Make sure you give each of the recipes here a try and don’t forget to share them with your friends and family!

About the Author A native of Indianapolis, Indiana, Valeria Ray found her passion for cooking while she was studying English Literature at Oakland City University. She decided to try a cooking course with her friends and the experience changed her forever. She enrolled at the Art Institute of Indiana which offered extensive courses in the culinary Arts. Once Ray dipped her toe in the cooking world, she never looked back. When Valeria graduated, she worked in French restaurants in the Indianapolis area until she became the head chef at one of the 5-star establishments in the area. Valeria’s attention to taste and visual detail caught the eye of a local business person who expressed an interest in publishing her recipes. Valeria began her secondary career authoring cookbooks and e-books which she tackled with as much talent and gusto as her first career. Her passion for food leaps off the page of her books which have colourful anecdotes and stunning pictures of dishes she has prepared herself. Valeria Ray lives in Indianapolis with her husband of 15 years, Tom, her daughter, Isobel and their loveable Golden Retriever, Goldy. Valeria enjoys cooking special dishes in her large, comfortable kitchen where the family gets involved in preparing meals. This successful, dynamic chef is an inspiration to culinary students and novice cooks everywhere.

Author's Afterthoughts

Thank you for Purchasing my book and taking the time to read it from front to back. I am always grateful when a reader chooses my work and I hope you enjoyed it! With the vast selection available online, I am touched that you chose to be purchasing my work and take valuable time out of your life to read it. My hope is that you feel you made the right decision. I very much would like to know what you thought of the book. Please take the time to write an honest and informative review on Amazon.com. Your experience and opinions will be of great benefit to me and those readers looking to make an informed choice. With much thanks, Valeria Ray