Soy Sesame and Ginger Tilapia.

1 tilapia fillet, thawed of frozen

1 piece of aluminum foil or parchment paper

1/2 teaspoon fresh grated ginger
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Ground black pepper

Garnishes:

Sliced green onions
Toasted Sesame seeds

Place the tilapia in the center of the parchment paper or aluminum foil. Spread the grated ginger evenly and drizzle the soy sauce and sesame oil on top. Grind some black pepper to taste on top of the fish fillet.

Make a packet folding the the paper like a rectangle and folding the long sides up.

Bake in a preheated 415 F oven and bake for 13-15 minutes.

Open the packet and serve with white or brown rice, some steamed vegetables of your choice adding the garnishes on top of the fish.

Makes 1 serving

Seared Halibut with Fresh Tomato Basil Sauce

www.lisasdinnertimedish.com

I found this recipe on the website above. Really good recipe. My family likes it saucier so I added some more liquid and used tilapia instead of halibut. I served it over quinoa.

4 tablespoons olive oil, divided
3 large roma tomatoes or 4 medium size, chopped
3 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons basil, chopped
4 (6 oz) pieces halibut
Hot cooked spaghetti

Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; saute for about 1 minute. Add tomatoes; saute for about 3-5 minutes until tomatoes start to break down.

Stir in wine, add salt and pepper and increase heat. Bring to a boil. Reduce heat to low, cover and simmer for about 30 minutes, until tomatoes have broken down enough to form a sauce. Stir occasionally. Stir in basil.

Once sauce is ready, heat remaining olive oil in a separate large non-stick skillet over medium high heat. You want the pan to get very hot.

Season both sides of the fish with a little salt and pepper. Add fish to hot oil. Sear on both sides for about 2 minutes. Reduce heat to medium, add sauce to fish.

Simmer fish in the sauce for about 5 minutes until fish is cooked through.

Serve over hot cooked spaghetti if desired.

Makes 4 servings


Note: I added 1/2 cup water to the sauce before simmering for 30 minutes.

My optional ingredients: chopped green onions.

Fish and Vegetable Packets

This is a really good Kraft recipe. I used Lite Balsamic Vinaigrette instead of the Kraft Lite House Italian Dressing.

www.kraft.com

1/2 cup basil leaves, unpacked and divided
1 zucchini, finely sliced
1 halibut fillet (1 lb) cut crosswise into 4 pieces
1 cup cherry tomatoes, halved
1/4 cup Kraft House Italian Dressing

Set the grill on medium heat. Set aside 1/4 cup basil leaves. Cut the remaining 1/4 cup finely chopped.
Divide the zucchini among 4 pieces of heavy-duty aluminum foil, place the fish on top, sprinkle with the chopped basil and tomatoes.

Double the aluminum foil forming 4 packets. Grill for 10-15 minutes or until the fish flakes easily with a fork. Open the packets carefully; sprinkle with fresh basil leaves.

Makes 4 servings

Note: I cooked the fish on Low for 20 minutes and I used tilapia instead of halibut. Since halibut is thicker, I recommend cooking it for 25 minutes on Low. I also sprinkled the fish and vegetable with salt and freshly ground black pepper before making the packets.

Lean Citrus Salmon in a Packet

4 salmon steaks, skin on

Sauce:

1/4 cup reduced-fat sour cream
1/4 cup fresh orange juice
1 tablespoons fresh lemon juice
1-2 tablespoons chopped  fresh cilantro or fresh parsley, fresh dill
2 cloves garlic, pressed
1/4 cup olive oil
1 teaspoon sugar
1 teaspoon white wine vinegar
Salt and black pepper to taste

Mix the sauce ingredients in a small bowl.

Place 4 pieces of heavy-duty aluminum foil on the kitchen counter. Place 1 salmon fillet on each piece of foil. Season to taste with salt and black pepper.

Distribute the sauce mixture evenly among the four pieces of fish. Wrap each salmon with the sauce like a packet. Cook on the gas grill at medium-low heat for 11-15 minutes depending on the thickness of the salmon steaks.

Let it rest for a couple of minutes and serve immediately.

Serves 4

Momma Supper Club Tilapia Parmesan Recipe

www.food.com

My husband is NOT a seafood fan at all but he loved this recipe. It reminded me a litle bit of a Tilapia with Butter and Lemon Sauce that they serve at Denny's. This one has Parmesan cheese which makes it way better in my opinion.

2 lbs tilapia fillets (orange roughy, red snapper and cod can be substituted)
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
4 tablespoons butter at room temperature
3 tablespoons mayonnaise
3 tablespoon finely chopped green onions (I used fresh chives)
1/4 teaspoon seasoned salt (or Bay Seasoning)
1/4 teaspoon dried basil
Black pepper
1 dash hot pepper sauce

Preheat oven to 350.

In a buttered 13 x 9 x 2-inch baking dish or jellyroll pan, lay fillets in a single layer. Do not stack fillets. Brush top with juice.

Combine butter, mayonnaise, Parmesan cheese, onions and seasonings. Mix well with fork.

Bake fish in preheated oven for 10-20 minutes or until it starts to flake ( I baked the tilapia fillets for 15 minutes).

Spread with cheese mixture and bake until golden brown, 5 minutes (Mine did not brown during the 5 minutes so I broiled the fish until golden brown).

Baking time will depend on the thickness of the fish you use. Watch fish closely so it does not overcook.

Makes 4 servings

Note: This fish can also be made in a broiler.  Broil 3-4 minutes or until almost done. Spread the cheese mixture on top and broil for another 2-3 minutes or until browned.

Encocado de Camaron (Shrimp Encocado or in Coconut Sauce)

One of my very favorite Ecuadorian dishes.

1/2 green pepper, finely chopped
1/2 yellow or white onion, finely chopped
2 big cloves garlic, finely minced
1/4 teaspoon ground cumin
2-3 tablespoons achiote oil
(You get this by heating up some canola oil in the pan at low temperature adding 1/2 teaspoon achiote seeds (annato seeds) that you can buy in the Hispanic aisle or Mexican stores. It is not hard to get). Once the oil is red, discard the seeds.

Cook the vegetables in the oil at medium temperature until translucent, stirring constantly. Be careful or the garlic will burn.

1 lb shrimp (I always use raw shrimp -frozen or fresh)

Peel the shrimp and make a stock with the shells, about 1/2 cup stock after boiling and discarding the shells.

Add the shrimp stock to the cooked vegetables, 1 can (14 oz) coconut milk (I buy the one from Thailand, I prefer Lite).

Cook the mixture on low for a few minutes (about 4-5) and then add the raw shrimp and 1/2-3/4 teaspoon chicken bouillon, black pepper and a pinch of oregano. Cook the shrimp at medium temperature uncovered for about 5-6 minutes turning them over once or twice.

Some people like to add a couple of tablespoons of water with a little bit of cornstarch (about 1/2-3/4 teaspoon) to thicken the sauce just a little bit. If you do that, cook it for a couple of extra minutes.

Add chopped fresh cilantro and more salt if needed.

Serve with hot rice.

Ceviche de Camaron or Ecuadorian Shrimp Ceviche

1 lb shrimp (fresh or frozen, shelled and deveined)
2/3 cup water
1 tablespoon lemon juice

Cook the shrimp for a few minutes until turns pink. Remove from the heat and add the lemon juice. Mix.
Bowl:

1 small red or yellow onion, thinly sliced.
Pour hot water over onion and let it sit for 10 minutes.  Strain the onion. Place onion in a small bowl.
Add:

The juice of 2 big lemons (or to your taste)
Juice of 1 orange
Salt
Black pepper
1 tablespoon oil
Chopped cilantro to taste.

Refrigerate.

Once the shrimp cooled down, add:

 The onion mixture
1 small tomato finely chopped
1/4 green bell pepper, finely chopped
1/2 cup peeled cucumber, chopped (optional)

Mix well and refrigerate until serving.

Put on top:

Some ketchup
Some mustard

Note: We usually prepare our own fresh chili sauce called Aji Criollo but Tabasco is a great option is you like it hot!

Serve with popcorn, steamy white rice or patacones (twice-fried plantains).

Roasted Fish with Onions

Cooking Light Cookbook

3 onions, sliced
1 tablespoons olive oil
2 teaspoons dried oregano

Mix and place in a baking pan making a layer. Bake at 350 for 30 minutes. Remove from oven. 

Add and mix:

1 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon sugar and black pepper

4 fish fillets (halibut or tilapia are highly recommended)

Place the fish fillets already seasoned with a little salt, pepper and garlic powder on baking pan topping with onion mixture and bake for 10-15 minutes until fish is flaky.

Sprinkle with chopped fresh parsley and serve with lemon wedges.