With the new season’s arrival bringing pleasurable warmer temperatures, a fresh catch as the basis for a meal has never been a better choice. These 5 fish recipes courtesy of Kowalski’s Markets are perfect for any occasion on your calendar this spring.
Photography provided by Kowalski’s Markets
1½ lbs. salmon
1 Tbsp. Kowalski’s extra virgin olive oil
½ cup Kowalski’s chimichurri
½ lb. yellow and grape or cherry tomatoes, halved (or quartered, if large)
1 avocado, diced
¼ cup full-fat plain yogurt
1. Cut salmon into 4 portions. Brush lightly with oil and season with salt and pepper.
2. Grill fish, skin side down, over medium-high heat until flaky and opaque throughout, 10 to 15 minutes depending on thickness.
3. Meanwhile, smear an equal amount of chimichurri on 4 serving plates.
4. When fish is done, transfer 1 portion to each plate, leaving skin behind, and place on top of chimichurri.
5. Scatter tomatoes and avocado evenly on top of fish. Add a dollop of yogurt and serve immediately.
3 Tbsp. Kowalski’s extra virgin olive oil, or more as needed
4 cloves garlic, very thinly sliced
¼ tsp. crushed red pepper flakes
½ red onion, thinly sliced
1 small bulb fennel, trimmed, halved, cored and very thinly sliced crosswise
½ tsp. kosher salt, or more as needed
1 14-oz. can petite-diced tomatoes
½ cup dry vermouth
1½ lbs. boneless, skinless sea bass fillets
¼ tsp. freshly ground Kowalski’s black peppercorns
½ oz. fresh basil, torn
1. In a large sauté pan, heat oil over medium-high heat until shimmering but not smoking.
2. Add garlic and crushed red pepper. Cook, stirring frequently, until garlic softens and become fragrant, about 2 minutes.
3. Add onion, fennel and ¼ tsp. salt. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
4. Add tomatoes, vermouth and ½ cup water and bring to a boil. Reduce heat to medium-low and simmer 5 minutes.
5. Season fish with remaining salt and the pepper.
6. Add fish to pan and cover. Cook until flaky and just opaque throughout, about 10 minutes.
7. Adjust seasoning of sauce to taste. Garnish with basil. Serve immediately in shallow bowls with crusty bread or toasted garlic bread for dipping.
2 skinless halibut fillets, about 6 oz. each
1 Tbsp. Kowalski’s extra virgin olive oil
1 jalapeño pepper, seeded and finely chopped
2 tsp. capers
1 Tbsp. chopped pitted green olives
1 tsp. ground cumin
16 oz. Kowalski’s fresh pomodoro sauce
1½ Tbsp. Kowalski’s fresh squeezed orange juice
chopped cilantro for garnish (optional)
freshly grated orange zest for garnish (optional)
1. Lightly season fish with salt and pepper and place in an 8- or 9-inch square glass baking dish coated with 1 tsp. oil.
2. In a large nonstick skillet over medium-high heat, heat 2 tsp. oil. Add jalapeño and sauté 3 minutes.
3. Add capers, olives and cumin, and sauté 1 minute.
4. Stir in pomodoro sauce and orange juice. Bring to a boil.
5. Reduce heat and simmer until slightly thick, about 3 minutes.
6. Pour tomato mixture over fish and bake in a preheated 400°F oven until fish flakes easily with a fork, about 15 minutes.
7. Serve garnished with cilantro and orange zest.
8 whole-wheat tortillas
8 tilapia fillets, cut in half lengthwise
3 Tbsp. Kowalski’s extra virgin olive oil
1 Tbsp. chili powder
1 tsp. kosher salt
1 tsp. chopped garlic
¼ cup dry white wine
shredded red cabbage
shredded green cabbage
Pepper Avocado Salsa
1. Heat tortillas individually in a large skillet over medium-high heat until soft, about 30 seconds per side. Wrap in a clean, slightly moist dishtowel to keep warm and soft.
2. Brush fish with 2 Tbsp. oil, rub with chili powder and season with salt.
3. Heat remaining oil and garlic in a skillet over medium-high heat.
4. Cook fish 5 minutes then flip over. Add wine. Continue cooking until fish is no longer opaque, 3 to 5 minutes depending on thickness.
5. Place fish on warm tortillas and top with cabbage and Pepper Avocado Salsa. Fold in half and serve immediately.
¼ cup panko breadcrumbs
1½ lbs. skin-on salmon fillet, cut into 4 equal portions
1 Tbsp. mayonnaise
3 Tbsp. unsalted butter
½ cup Italian-style prepared breadcrumbs
¼ cup freshly grated Parmesan cheese
1 Tbsp. finely chopped Italian parsley
2 tsp. freshly grated lemon zest
⅓ cup dry white wine
1 recipe Dijon Aioli
1. Spread panko on a rimmed baking sheet and bake in a preheated 400°F oven until golden brown, about 3 minutes.
2. Smear mayonnaise on top of fish and season generously with salt and pepper. Set aside.
3. In a medium mixing bowl, melt butter in microwave. Stir in panko, breadcrumbs, Parmesan, parsley and lemon zest. Press mixture firmly onto fish, covering tops and sides.
4. Place fish in a 9-inch square baking dish, skin side down. Pour wine into dish, taking care not to wash crumbs from sides of fish.
5. Bake in a preheated 350°F oven, uncovered, until fish is opaque throughout and flakes easily when pricked with a fork, about 30 minutes.
6. Serve immediately with Dijon Aioli, if desired.
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