Recipes tagged with « Fish »
Spiced Fried Smelts with Shallots
Small smelts dredged in a spiced blend of flour and cornmeal, fried until crisp. Shallots get the same treatment for a crunchy topping. Lime wedges finish the dish for a bright punch. No eggs, dairy, nuts. Swap cumin for smoked paprika, replace cayenne with ground black pepper. Cook times tweaked slightly. Technique tips included for crisp crusts and avoiding soggy fish. Sensory cues guide timing and texture. Modest ingredient changes, reorganized steps for efficiency and clarity. A practical take on quick crispy fried fish with flavor layers and textural contrasts.
Rocket Salad with Trout and Golden Beets
A bright, textured salad featuring tender baked trout flaked over peppery arugula and earthy golden beets. Tangy mustard-honey dressing with fresh dill and lemon zest cuts through richness. Crunchy celery and tart dried cherries add contrast. Clean, nut-free, dairy- and gluten-free dish relying on simple ingredients and correct timing to bring flavors and textures to life.
Salmon Teriyaki Twist
Seared salmon glazed with a thickened teriyaki sauce featuring maple syrup and tamari for a richer depth. Blanched green beans tossed with toasted almonds add a crunchy contrast. Garlic and scallion give aroma; ginger replaced with fresh julienned for sharpness. Quick pan-sear locks moisture. Sauce simmers till sticky, coats well. Classic Japanese flavors with a hint of autumn sweetness. Balanced salt and sweet, pungent heat from chili paste. Practical for weeknights. Visual cues guide perfect doneness. Simple, bold, textured.
Grilled Whole Trout Twist
Whole trout grilled with a citrus-herb marinade. Uses avocado oil and lemon instead of olive oil and lime. Herbs swapped mint for basil and parsley. Fish scored, stuffed, marinated 45 minutes. Grill hot then medium heat, 7-12 minutes per side. Aromatic and fresh with slight tang. No gluten, dairy, eggs, nuts. Simple, rustic, flavorful. Served whole with charred scallions inside. Citrusy, smoky, herbal layers.