My husband and I made a concerted effort to add more fish to our diet this summer and as a result, found a few recipes that have now become our fast favorites.
Both are very easy to make, flavorful and are perfect for a week night meal or even for entertaining.
These are tried, tested and declared delicious so give them a try!
Tilapia with Purple Potato Crust and Chive Rosemary Oil
by Giada de Laurentis
Yields 4 servings
Total Time: 20 minutes
- 4 (4- to 6-ounce) tilapia fillets
- 8 to 12 ounces purple potatoes, peeled and very thinly sliced
- 1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup extra-virgin olive oil
- 1/3 cup minced fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.
To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.
Grilled Salmon with Avocado Salsa
Yields 4-6 servings
Time: 20 mins
- 2 lbs salmon, cut into 4 pieces
- 1 tbs olive oil
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 avocado, peeled, seeded and sliced
- 1 small red onion, sliced
- 3 mild hot peppers, seeded and deveined, diced or sliced
- Juice from 2 limes
- 3 tbs olive oil
- 2 tbs finely chopped cilantro
- Salt to taste
Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes
Pre-heat the grill.
Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use
Grill the salmon to desired doneness.
Serve the salmon topped with the avocado salsa, and with rice and
or thick green plantain chips on the side.