Salad Fish Recipes
Looking to add a little more nutrition to your diet? Search no more! Get through your meals in a breeze with these quick and healthy salad fish recipes.
Snapper with bean salad and macadamia pesto
This no-fuss gluten-free meal of snapper served with creamy macadamia pesto is spiked with coriander and lime.
Fat (total) 38g
Saturated fat 6g
Carbs (total) 26g
1 cup coriander leaves
500g sweet potatoes, peeled and cut into about 2 cm pieces
1 ½ tbsp extra virgin olive oil
4 or 5 snapper fillets (about 150g each)
1 small red onion, finely sliced into rings
300g green beans, blanched and trimmed
1 tbsp fresh lime juice
75g toasted macadamias
1 small clove of garlic chopped coarsely
A tbsp of water
- Preheat your oven to 180C/200C fan-forced and place baking paper on the baking tray. Next, place all the potatoes on this baking tray and drizzle a tablespoon of extra virgin olive oil. Season and roast, stirring halfway, for about 30 minutes or until the potatoes turn golden and tender.
- For the creamy pesto sauce, process the garlic, coriander, half a tablespoon of lime juice, and macadamias in a mixer until you get a smooth paste. Season.
- Take a heatproof bowl and place the onion rings in it. Once done, cover the bowl with some boiling water. Let it sit for 3 minutes before draining well. Transfer the onion and the remaining lime juice in a large bowl. Season before setting it aside to macerate.
- Pour the remaining olive oil in a large non-stick frying pan over medium flame. Pat dry the skin of the snapper with a paper towel and season. Cook the snapper-skin side down- until crisp, for about 2 minutes. Flip and cook for a minute or two or until it is cooked through. Place the snapper in a plate to cool.
- Add a tablespoon of pesto, green beans, and sweet potatoes to the onion mixture. Give it a light toss before dividing among the serving plates. Top each of the plates with a spoonful of pesto and a piece of snapper. Garnish it with coriander leaves and serve.
Blueberry Salmon Salad
With a red wine vinegar mix dressing, this Blueberry Salmon salad is packed with Omega-3 fatty acids and antioxidants.
1 ½ pounds salmon fillet, slit crosswise into 4 neat portions
3 tbsp olive oil
1 medium-sized red onion, thinly sliced in half rings
1 cup blueberries
1 bunch of fresh lettuce leaves roughly chopped into bite-sized pieces
1 tsp salt
1 tsp sugar
¼ cup red wine vinegar
¼ tsp ground black pepper
- In a microwave-safe bowl, add red wine vinegar, 1/8 tsp pepper, onion, ½ tsp salt and lightly cover it with a plastic wrap before you microwave it on High for a minute. Let it stand and stir occasionally until all the onions have turned pink.
- While the onions are turning pink, grab a broiler or a grill and preheat it. Gently brush a tablespoon of olive oil on both the sides of the salmon fillets and sprinkle the remaining salt and pepper. Broil or grill the salmon fillets- skin side down- until cooked through for about 5-6 minutes.
- Split up the lettuce in equal portions and set it in four dinner plates. Next, place a salmon fillet on top of the lettuce. Remove the onions from vinegar and scatter them on and around the salmon fillets along with fresh blueberries. Whisk the remaining olive oil in the vinegar mixture and drizzle it over the salmon.
Southwestern Salmon Salad
This incredible recipe is not only super easy to make but is also extremely healthy. Just don’t forget to brush oil on the grill rack before you start preparing the salmon so that this meal ends up on your plate and not in your trash.
1 ¼ pounds wild Alaskan skinned Salmon
2 cups fresh cherry tomatoes, halved
½ cup grated/crumbled blue cheese
10 cups of mixed salad greens
1 avocado, diced
2 tbsp white wine vinegar
1 tbsp adobo sauce (you can get that from canned chipotles)
2 tbsp water
1 cup minced chipotle in abodo
Half tsp salt
½ cup reduced-fat sour cream
- Preheat the grill to medium-high. Cut the salmon into 4 neat equal portions. Brush the salmon portions with adobo sauce. Sprinkle it with ¼ tsp salt. Grill the salmon portions on the oiled racks and turn once or twice until they are opaque, about 3 minutes each side.
- Combine vinegar, sour cream, minced chipotle, salt, and water in a bowl. Toss the mixed salad greens in another (large) bowl with ½ cup of the dressing. Split the salad greens and salmon portions into 4 plates. Garnish it with blue cheese, cherry tomatoes, and avocados. Serve after drizzling the remaining dressing on the salad.
Soup Fish Recipes
Soups are a delicious comfort dish- a little bit of soup and a little bit of stew! These handpicked fish recipes make for the perfect fish soup.
Italian Fish Soup
Packed with seafood, fish, and cod, this Italian recipe is ideal for a family dinner, spicy or not.
Nutritional Value: 274 Calories per serving
1 pound assorted fish (cod, clams, prawns, shrimp, mussels, haddock, etc.) cut up into bite-sized pieces
¾ cup tomato puree
¼ cup dry White wine
2 tbsp olive oil
3-4 cloves of garlic, finely chopped
1 tsp basil
1 tsp oregano seasoning
¼ cup parsley, finely chopped
4 slices thick Italian crust bread, plain or grilled
1 ¼ to 1 ½ cup water (depending on the kind of consistency you want, more stew or soup)
- Add olive oil in a large pot. Toss the garlic and pepper flakes on a medium flame for a minute before flattening it with a fork.
- Next, add all the assorted fish portions and cook for another minute. Pour in the white wine and continue cooking on medium-high flame for about 3 minutes. Add water, tomato puree, basil, oregano, parsley, and salt. Stir occasionally to combine.
- Bring the soup to a boil and simmer for about 30 minutes on low flame until it thickens. Serve with grilled Italian bread.
Vegetable and Fish Soup
This tasty veggie and fish soups make for a healthy hearty dinner.
1 pound white fish fillets cut into 1-inch cubes (you can use haddock, cod, orange roughy or halibut)
3 ½ cup chicken broth
¼ cup onion, diced
1 clove of garlic, finely chopped
1 tbsp Margarine or butter
1 cup green beans
1 cup carrots, thinly sliced
½ cup corn kernels
¼ tsp oregano seasoning
½ tsp dried basil leaves
½ tsp salt
1/8 tsp pepper
- Melt butter in a Dutch oven or a saucepan over medium heat. Add garlic and onion and stir until the garlic begins to brown, for about 2 or 3 minutes.
- Add all the ingredients except fish fillets. Bring it to a boil. Cover and simmer for about 8 minutes on low flame.
- Stir in the fish fillets and cook uncovered until the fish flakes easily with a fork and vegetables are tender.
Simple Fish Stew
Make it as spicy as your taste buds can handle and enjoy this simple Fish stew recipe.
Nutritional Value (per serving):
Fat (Total) 4.2 g
Cholesterol 32.5 mg
Sodium 93.5 mg
Carbohydrates 23.5 g
1 pound lean white fish fillets or cod, cut into bite-sized pieces
1 cup onion, finely chopped
¼ cup celery, finely chopped
1 tsp chili powder
1 ½ cup corn kernels
¼ cup parsley, chopped
1 tbsp Worcestershire sauce
1 cup tomato, diced
2 cup water
1 tbsp olive oil
Pepper, to taste
Salt, to taste
- Heat oil over medium-high heat in a Dutch oven.
- Add celery, chili powder, and onion and sauté until tender or for 3 minutes.
- Toss in the corn kernels, diced tomatoes, water, and Worcestershire sauce and cook for 9-10 minutes.
- Add the fish fillets and cook until the fish is done, or for 3 minutes.
Fish Curry in Coconut Milk
A unique Indian Fish recipe that uses coconut milk to bring out the best in a sea bass.
1 small bunch of coriander leaves
4 small fillets of sea bass
1 tsp coconut oil
2 large potatoes, scooped and mashed
1 tbsp butter
6 green chilies, deseeded and slit lengthwise
2 onions, finely sliced
1 tsp vegetable oil
30 curry leaves
2 tsp turmeric
400 ml coconut milk
2 tsp salt
- Mix 1 tsp turmeric and 1 tsp salt and gently rub the mixture onto the fish fillets.
- Heat the coconut oil in a non-stick pan and sauté the garlic, chilies, and onions. Next, add half of the curry leaves, mashed potatoes and keep cooking until the onions turn translucent.
- Stir in the coconut milk along with the remaining salt and turmeric. Add the fish fillets and gently simmer.
- In a separate pan, fry the remaining curry leaves.
- Once done, take another non-stick pan, add butter and pan fry the fish.
- To serve, place the potatoes first, then add a piece of the fish and top it off with some sauce and mixed cress.
Veg Rice Bowl with Steamed salmon
This tops the easy healthy Fish Recipes it can be made in a flash and also is low-hassle.
Nutritional Value (per serving):
4 medium-sized salmon fillets
½ pound brown rice
200g pak choi, roughly chopped
100g fresh green beans
For the dressing:
1 red chili, chopped and deseeded
4 tbsp sweet soy sauce
1 ½ tsp lemon juice
A tbsp of rice vinegar
1 tbsp golden caster sugar
4 tbsp assorted seeds (you can use sunflower, pumpkin, and sesame)
4 spring onions, finely chopped
pickled ginger, finely chopped
- Mix all the dressing ingredients in a small bowl and set aside. Boil the rice and drain once cooked.
- Place the fish and vegetables in two separate layers of a steamer. Steam the vegetables for 5-6 minutes and the salmon fillets for 7-8 minutes or until cooked through.
- Serve the rice into serving bowls and place the steamed vegetables and salmon fillets on top. Add some dressing over it and garnish with pickled ginger, mixed seeds, and spring onions.
Dessert Fish Recipes
Dig into one of these luscious dessert fish recipes. Whether it’s fancy cakes or delicious puddings, nothing beats the following fabulous fish recipes.
Tuna Shepherd’s Pie
Serve this dessert fish recipe when you are in the mood for a classic dessert.
Nutritional value (per serving):
2-pound potatoes; washed, peeled and finely chopped
4 2/3 cups milk
6 tbsp butter
1 large leek- only the pale section, halved lengthwise and thinly sliced
½ cup heavy cream
¼ cup all-purpose flour
A spoonful of frozen mixed vegetables
2 sheets pie dough, thawed
15 ounces canned tuna, flaked and drained
3 tbsp fresh dill
- In a large saucepan, place all the potatoes and immerse in cold water. Bring the potatoes to a boil and cook until tender or for about 10 minutes. Drain the water. Add 3 cups of milk along with 2 ½ tbsp butter on low flame and mash the potatoes until smooth. Season. Set aside.
- Melt 3 ½ tbsp butter over a low flame in another saucepan and add sliced leek and cook until soft or for about 3 minutes. Add the all-purpose flour and stir occasionally for a minute or until it begins to bubble. Gradually stir in the leftover milk until everything is smooth and gently stir in the cream. Whisk, cook until the sauce boils and thickens or for 3-4 minutes. Add dill, tuna, and frozen vegetables. Turn off the heat. Season and let it cool.
- Preheat the oven to 350° Place the thawed dough in a pie dish and trim the extra edges. Prick the base and decorate the edges of the pastry using a regular fork. Bake it until the color turns golden brown or for 10 minutes. Add the tuna mixture and top it off with mashed potatoes. Bake until the pie looks golden or for 25 minutes. Cool the pie for 15 minutes before garnishing it with dill and serving.
Fish Shaped Cookies
While this recipe contains no type of fish it is still shaped like fish. The tiny oh-so-cute fish cookies are an absolute kids’ favorite!
Makes: 18 cookies
1 cup softened unsalted butter
24 large chocolate morsels
1 cup powdered sugar
2 cups all-purpose flour
½ cup mini chocolate morsels
2 tsp vanilla extract
½ tsp salt
- Beat butter using an electric mixer at medium speed until it turns creamy. Add in the vanilla extract and powdered sugar until everything turns smooth.
- In a medium bowl, combine salt and flour and beat into the butter mixture. Add in the mini chocolate morsels. Flatten the dough into a tray before wrapping it in a plastic wrap. Place it in the refrigerator until firm or for an hour.
- Preheat the oven to 350° Line parchment paper onto the baking sheets.
- Flour the surface before rolling out the dough to ¼ inch thickness. Cut out tiny fish cookies using a fish-shaped cutter. Gently place them on the preheated baking sheets and bake for 8-10 minutes. Once done, take out the cookies on a wire rack to cool. Put large chocolate morsels in a manner that resemble fish eyes. Serve.
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