Category: Seafood


May
2019

Classic Tuna Salad

categories: Lunch - Quick and Easy, Main Dish Salads, Main Dishes, Salads, Seafood
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Classic Tuna Salad is a filling, healthy, delicious entree salad that’s Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!
Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Do you enjoy tuna salad? We sure do, but typically we enjoy it on sandwiches. My husband likes to add hard boiled eggs and mayo to drained tuna, and that’s about it!

Recently I stumbled upon a recipe for classic tuna salad that can be served as a quick lunch or dinner main course and decided to give it a try! The entire salad took under 10 minutes to make (including chopping and slicing the veggies).

The tuna salad is so delicious (even as leftovers the next day) I thought I would share it with you today.  This recipe was adapted by a Weight Watchers member from a cookbook recipe she had.

Even if you are not following a WW plan, this is a very filling, low calorie and delicious salad. This tuna salad recipes calls for non-fat Greek yogurt instead of mayonnaise to cut out fat calories and make it compatible with a Weight Watchers Freestyle eating plan.

That small change made this salad have ZERO Freestyle points (for those of you who follow a WW plan and know the over 200 foods that have a zero points value). Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Classic Tuna Salad

Truthfully, there is nothing even remotely difficult involved in making this delicious tuna salad.  Simply prep all of the veggies by cutting, chopping and slicing them.

Seen below are the chopped dill pickles, celery, fresh parsley and chives (from our garden), and red onion.

Celery, parsley, red onion, and dill pickles are chopped to add to tuna salad.

Once you’ve “prepped” the veggies, place them in a medium sized bowl with drained albacore tuna, spices, lemon juice, and non-fat Greek yogurt.

Tuna, chopped veggies and non-fat Greek yogurt are mixed in bowl.

Combine all the ingredients, adding a little bit more Greek yogurt, if necessary to reach the consistency you prefer. I started with 3 Tablespoons, then added just a smidge more.

All the ingredients for the classic tuna salad are mixed together in bowl.

Here is an up close look at the tuna salad after all ingredients are mixed together.

Time To Enjoy A Classic Tuna Salad

Once everything is combined, you are ready to enjoy this wonderful ZERO-point, flavor-packed classic tuna salad for a meal OR as a snack spread on crackers.

It is often said you eat with your eyes first, so I serve it on a bed of chopped iceberg lettuce and surround this classic tuna salad with a sliced Gala apple! 

The salad LOOKED good served this way and the crunchy sweetness of the apple tasted GREAT alongside this delicious salad!

Classic tuna salad, on a bed of chopped lettuce, with apple slices on the side.

There you have it! A healthy, and quite filling entree salad that has ZERO Freestyle points if you follow a WW plan. That works for me!

Cover and refrigerate any leftovers.  By the way, I had the exact same lunch the very next day, as well! It really is a great tasting lunch, dinner or snack.

The classic tuna salad, with apple slices on the side is a filling, flavor packed meal!

I really hope you will consider trying this delicious classic tuna salad recipe! Even if you are not following a Weight Watchers plan, I am confident you will really enjoy this delicious salad.

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More MAIN COURSE SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of main dish salad recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Author's signature

Recipe Adapted From: The Cookbook “Well Fed 2: More Paleo Recipes For People Who Love To Eat”, by Melissa Joulwan, published by Smudge Publishing.
Recipe was adapted by a WW member, then posted in WW connect community.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Classic Tuna Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Category: Entree/Salad
Cuisine: American
Keyword: classic tuna salad
Servings: 4
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cans albacore tuna (in water) , drained (7 oz. per can)
  • 1/4 cup red onion , finely chopped
  • 1 rib celery , finely diced
  • 1/4 cup dill pickle , finely diced
  • 1/4 cup fresh parsley , chopped
  • 2 Tablespoons chives , finely chopped (fresh or dried)
  • 1/2 Tablespoon lemon juice , freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 dash cayenne pepper
  • 3-4 Tablespoons non fat, plain Greek yogurt
US Customary - Metric
Instructions

  1. Drain tuna, and cut, chop or slice the veggies.

  2. Combine all ingredients in a medium sized bowl, and stir well, to fully mix all the veggies and spices with the tuna and non-fat Greek yogurt. Cover and refrigerate until ready to serve (can also be eaten immediately).

  3. To serve, place a rounded large scoop on a bed of chopped lettuce, or make into a sandwich, whichever way you want to enjoy this classic tuna salad. Cover and refrigerate any leftovers. Enjoy!

Nutrition Facts
Classic Tuna Salad
Amount Per Serving (1 (1/4 of total))
Calories 143 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 540mg23%
Potassium 312mg9%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 460IU9%
Vitamin C 7.7mg9%
Calcium 39mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

 


May
2019

Lemon Piccata Cod

categories: Main Dishes, Seafood
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Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.
Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.

Several months ago I had some cod fillets in the freezer that I wanted to use for dinner. I started pondering HOW I wanted to cook them. Isn’t that always the case? Here’s some fish… now how should I cook it?

I ended up deciding to cook them and use the sauce I make for my yummy chicken piccata. It would just have to work for cod! This plan sounded good to me. How can you go wrong with cooking fresh fish and serving it with a butter, wine, broth, capers and lemon juice sauce? It seemed like lemon piccata cod was just begging to be made. So… I made it! And it WAS good! Who knew?

Lemon piccata cod is very simple to make, as well, and the whole dish can be ready in about 20 minutes! The cod fillets are pan-seared (in browned butter) until done, then a simple but delicious pan sauce is made and spooned over the fish, when served. Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Cod Fillets

Place about 2-3 Tablespoons of flour onto a dinner sized plate.  Add salt and pepper, then mix these ingredients together, and spread it out on the plate.

Flour and seasonings are placed on a plate to dredge the cod fillets in before cooking.

Rinse the cod fillets, and then pat them dry with paper towels. Place each cod fillet into the flour mixture one at a time, and “dredge” the fish in the flour to completely cover BOTH sides.

The cod fillets (for lemon piccata cod) are rinsed and dried before coating in flour.

Cod fillets are dredged in flour and seasonings before cooking.

Cook The Cod Fillets

Heat 2 Tablespoons butter (on medium heat) in a large non-stick skillet. When butter has melted and skillet is really hot, add the pieces of fish. Cook the fish for about 4 minutes. When the bottom of the fish is nice and golden brown, carefully turn the fish to the other side.

Continue cooking the fish for another 3-4 minutes until golden brown and crispy on the outside. TIP: The butter will brown as you cook the fish. Spoon the browned butter over the top of the fish as they cook (after turning to second side). Do this often, because it helps to add even more flavor!

The floured, seasoned cod fillets are cooked in butter in large skillet.

The cod has been cooked on both sides in browned butter.

Once the fish is done, remove from the skillet and keep warm while you make the lemon piccata pan sauce. Do NOT clean the skillet. Leave all that browned butter in there!

Make The Pan Sauce For The Lemon Piccata Cod

To the browned butter in the skillet, add the white wine and minced garlic. Cook on medium high heat until the garlic has slightly browned and some of the wine has cooked away. This will take 2-3 minutes (approximately).

Add chicken broth, lemon juice and the capers to the skillet. Cook until very hot (2-3 minutes), and then add 1 Tablespoons of butter to the skillet, to finish the sauce. Cook, stirring often until butter has melted and is incorporated into the sauce. Once done, you are ready to serve the lemon piccata cod!

The lemon piccata sauce with capers cooks in a large skillet.

Serve The Lemon Piccata Cod

To serve this dish, place each of the lemon piccata cod fillets onto dinner plates. Spoon some of the lemon piccata sauce over the surface of the fish. Feel free to use as much or as little sauce as you wish. You will probably have a tiny bit extra left over.

The lemon piccata sauce adds so much flavor to the very mild tasting cod, so I recommend a good couple spoonfuls! Garnish each piece of fish with a couple thin lemon slices, and serve!

The lemon piccata cod is topped with lemon slices, and served with rice and veggies.

I truly hope you will consider trying this very simple, but tasty lemon piccata cod, and trust you will enjoy it! Have a wonderful day!

Looking For More Recipes That Use COD?

You can find all of my seafood recipes in the Recipe Index, located at the top of the page. A few favorites that use COD include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Author's signature

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Lemon Piccata Cod
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.

Category: Entree-Seafood
Cuisine: American
Keyword: lemon piccata cod
Servings: 2
Calories Per Serving: 335 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces cod fillets (2 fillets-4 ounces per fillet)
  • 3 Tablespoons all purpose flour
  • salt/pepper, to season fish
  • 2 Tablespoons butter
For Sauce
  • 1/3 cup dry white wine
  • 1½ teaspoons minced garlic
  • 3/4 cup chicken broth
  • 3 Tablespoons lemon juice (fresh)
  • 3 Tablespoons capers , drained
  • 1 Tablespoon butter
  • fresh lemon slices , for garnish (optional)
US Customary - Metric
Instructions

  1. Place about 2-3 Tablespoons of flour onto a dinner sized plate.  Add salt and pepper, then mix these ingredients together, and spread it out on the plate.

  2. Rinse the cod fillets, and then pat them dry with paper towels. Place each cod fillet into the flour mixture one at a time, and "dredge" the fish in the flour to completely cover BOTH sides.

  3. Heat 2 Tablespoons butter (on medium heat) in a large non-stick skillet. When butter has melted and skillet is really hot, add the pieces of fish. Cook the fish for about 4 minutes. When the bottom of the fish is nice and golden brown, carefully turn the fish to the other side. Continue cooking for another 3-4 minutes until golden brown and crispy on the outside. TIP: The butter will brown as you cook the fish. Spoon the browned butter over the top of the fish as they cook (after turning to second side). Do this often, because it helps to add even more flavor! Once the fish is done, remove from the skillet and keep warm while you make the pan sauce. Do NOT clean the skillet. Leave all that browned butter in there!

  4. To the browned butter in the skillet, add the white wine and minced garlic. Cook on medium high heat until the garlic has slightly browned and some of the wine has cooked away. This will take 2-3 minutes (approximately). Add chicken broth, lemon juice and the capers to the skillet. Cook until very hot (2-3 minutes), and then add 1 Tablespoons of butter to the skillet, to finish the sauce. Cook, stirring often until butter has melted and is incorporated into the sauce. Once done, you are ready to serve the dish! To serve, place the fish onto dinner plates. Spoon the lemon piccata sauce over the surface of the fish. Feel free to use as much or as little sauce as you wish. Enjoy!

Nutrition Facts
Lemon Piccata Cod
Amount Per Serving (1 fillet with sauce)
Calories 335 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 94mg31%
Sodium 869mg38%
Potassium 590mg17%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 570IU11%
Vitamin C 17.7mg21%
Calcium 30mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.


Apr
2019

Sweet Chili Shrimp Pasta

categories: Asian, Main Dishes, Pasta, Seafood
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Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!
Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!

A couple months ago I made a meal (for my husband and I) with shrimp in an Asian inspired sauce, and it was served with zucchini noodles. It tasted wonderful, and my husband suggested it would be a great recipe to try with pasta (instead of zoodles)!

So… that’s how this recipe for sweet chili shrimp pasta came from THAT conversation! This is one VERY EASY recipe, and if you can multi-task, it can be ready in about 30 minutes or less!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pasta

To save time, begin cooking the pasta, and then make the sauce and cook the shrimp (while pasta cooks). This multi-tasking will save you a lot of precious time in the kitchen! Cook the spaghetti noodles in boiling, salted water, according to the package instructions. Once done, drain the noodles.

Cooking the spaghetti noodles for this shrimp an pasta dish.

Make the Sauce For The Sweet Chili Shrimp Pasta

While the pasta cooks, make the sauce, because it is ridiculously EASY to make. Place sweet chili sauce, low sodium soy sauce, and sesame oil in a small bowl, and whisk well, until fully combined.  Once combined, measure out 1/2 cup of the sauce, and set it aside.

Whisking ingredients together for the sauce used to flavor sweet chili shrimp pasta.

Place the peeled, deveined shrimp into a large mixing bowl, and pour the remaining sauce left in the bowl over them. Gently toss, to fully coat the shrimp with the sweet chili sauce.

Large shrimp marinate in sauce to season them for the sweet chili shrimp pasta.

Cook The Shrimp

Spray a large skillet with non-stick spray, and heat skillet on medium heat. Once the skillet is hot (but not smoking), add the shrimp to the skillet in a single layer. Cook the shrimp for about 2 minutes, then turn and cook the other side for 1-2 minutes. When done the shrimp will have turned pink and should be cooked through.

You can spoon some of the sauce in the skillet over the shrimp while they cook, if desired. Remove shrimp from skillet when done, and keep warm.

The marinated shrimp are pan-seared until done, in a skillet.

Once spaghetti noodles are finished cooking, drain them well and place in the skillet that you used to cook the shrimp. Add the 1/2 cup of reserved Asian sauce to the pasta, and toss, to fully combine.

An Asian sweet chili sauce is added to the drained, cooked pasta.

Add the shrimp to the pasta, and toss gently, to combine the pasta, sauce and shrimp. Cook until the sweet chili shrimp pasta is heated through. This should only take a minute or two, and then the dish is done!

Marinated shrimp are added to the skillet with the sweet chili sauce and pasta.

Serve The Sweet Chili Shrimp Pasta

When ready to serve, place half of the pasta onto a serving plate or into a bowl. Top with half of the shrimp, as well. Garnish the sweet chili shrimp pasta (if desired) with sesame seeds and thinly sliced green onions (white and green parts). Eat it while it’s hot, and ENJOY!

The sweet chili shrimp pasta is served, topped with sesame seeds and green onions.

I really hope you enjoy this recipe for sweet chili shrimp pasta! There is a lot of flavor in the noodles and on the shrimp! Hope you have a wonderful day!

Looking For More SHRIMP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite shrimp recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source For The Sauce: https://iowagirleats.com/2017/06/14/sweet-chili-sesame-shrimp-and-zoodles/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sweet Chili Shrimp Pasta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!
Category: Entree-Seafood
Cuisine: Asian
Keyword: sweet chili shrimp pasta
Servings: 2
Calories Per Serving: 489 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 ounces spaghetti pasta
  • 7 Tablespoons sweet chili sauce (I used Mae Ploy brand)
  • 1/4 cup low-sodium soy sauce (or Tamari)
  • 1½ teaspoons sesame oil
  • 1/2 pound large shrimp (peeled, deveined, patted dry)
For Garnish (optional)
  • 1 stem green onion (scallion) , sliced thinly
  • 1 teaspoon sesame seeds
US Customary - Metric
Instructions

  1. To save time, begin cooking pasta, and then make sauce and cook shrimp (while pasta cooks). This multi-tasking will save you a lot of time in the kitchen! Cook pasta according to package instructions. Once done, drain the noodles.

  2. While pasta cooks, make the sauce. Place sweet chili sauce, soy sauce, and sesame oil in a small bowl, and whisk well, until fully combined.  Once combined, measure out 1/2 cup of the sauce, and set it aside.

  3. Place shrimp into a large mixing bowl, and pour remaining sauce left in the bowl over them. Gently toss, to fully coat shrimp with the sauce. Spray a large skillet with non-stick spray, and heat skillet on medium. Once skillet is hot (but not smoking), add shrimp to the skillet in a single layer. Cook shrimp for 2 minutes, then turn and cook the other side for 1-2 minutes. When done shrimp will have turned pink and should be cooked through. You can spoon some of the sauce in the skillet over the shrimp while they cook, if desired. Remove shrimp from skillet when done, and keep warm.

  4. Once pasta is done, place drained pasta into the skillet you used to cook shrimp. Add 1/2 cup reserved sauce to pasta, and toss, to combine. Add shrimp, and toss gently, to combine pasta, sauce and shrimp. Cook until dish is heated through (1-2 minutes). 

  5. To serve, divide hot pasta onto plates, and top with shrimp. Garnish (if desired) with sesame seeds and sliced green onions. Eat while hot... and ENJOY!

Nutrition Facts
Sweet Chili Shrimp Pasta
Amount Per Serving (1 (1/2 of total))
Calories 489 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 285mg95%
Sodium 2541mg110%
Potassium 274mg8%
Carbohydrates 74g25%
Fiber 2g8%
Sugar 30g33%
Protein 32g64%
Vitamin C 4.6mg6%
Calcium 182mg18%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!


Mar
2019

Broiled Salmon with Pineapple Salsa

categories: Main Dishes, Seafood
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Broiled Salmon with Pineapple Salsa features spice rubbed salmon fillets, glazed with honey and brown sugar, topped with a simple fruit salsa.
Broiled Salmon with Pineapple Salsa features spice rubbed salmon fillets, glazed with honey and brown sugar, topped with a simple fruit salsa.

It was a cold, rainy day recently… the kind you do NOT want to go outside in. I had laid out some salmon to fix for our dinner and wanted to try a new recipe I had come upon in my cookbook collection.

The recipe is originally from the editors at American’s Test Kitchen, so I knew it would be good. We LOVE salmon, so I am always on the lookout for new ways to cook this healthy, delicious fish!

This “tropical-sounding” salmon recipe with pineapple salsa was a perfect meal for this COLD rainy day, to help us dream of warm summer days! This is a perfect “Dinner For Two!”

Normally I pan-sear, bake or grill our salmon when we eat it. This “new to us” recipe called for BROILING the salmon. Hmmm… that sounded interesting, so into the kitchen I went, and this Broiled Salmon with Pineapple Salsa is the result.

Oh, my goodness… this broiled salmon dish is so quick and easy to make… and tastes so good! The cleanup was a breeze, too! We enjoyed this dish so much I want to share the recipe with you today. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Pineapple Salsa

The pineapple salsa for the broiled salmon couldn’t be any easier to make! Mix the pineapple pieces, sliced green onion, minced jalapeño, lime juice and cilantro together, in a medium bowl.

Fresh pineapple is recommended, but you can CERTAINLY use canned just as easily! It’s also a bit more convenient, if you don’t have a fresh pineapple just hanging around your kitchen!

Lightly season the salsa with a little salt and pepper (to taste), then set aside until the broiled salmon is ready to serve. That’s it – your pineapple salsa is done! See how EASY that was?

Pineapple salsa is mixed together to top broiled salmon.Make The Spice Rub 

The next thing to make is the spice rub which will season the salmon fillets before cooking. Combine brown sugar, ground coriander, ground ginger, granulated garlic, salt and pepper in a small bowl. Stir until blended, then set the spice mix aside.

Spice rub mixture in bowl, ready to season broiled salmon.

Prepare The Salmon Fillets

Prepare the salmon fillets for cooking by first placing them onto a layer of paper towels and then blotting them dry with additional paper towels.

Salmon fillets are blotted dry with paper towels before cooking.

Place the dry salmon fillets onto a baking sheet that has been covered with foil and lightly sprayed with non-stick baking spray.

Trust me… do this step! The foil will help the glazed broiled salmon not stick to the pan and will make your cleanup so much easier!

Stir the honey and water together until blended in a small cup. Using a pastry brush, “paint” this glaze over the top of each of the salmon fillets.

Honey and water glaze is brushed onto salmon before broiling.

Sprinkle the salmon fillets with the spice mixture, evenly dividing it between the two pieces. Use your fingers to lightly press the spices onto the salmon, so it adheres to the fish better.

The broiled salmon recipe calls for sprinkling fillets with spice mix before broiling.

Final Step Before Cooking The Salmon

The last thing you need to do right before cooking the salmon is lightly spray the top of each fillet with non-stick vegetable oil spray.

The honey glaze and the brown sugar in the spice rub will caramelize slightly while cooking, to form a type of “crust” on top. That extra bit of vegetable oil spray will also help to ensure a nice, slightly crispy “crust” on the broiled salmon!

Cook The Salmon Fillets

Place an oven rack about 6 inches from the broiler element. Preheat the broiler, then place the baking sheet with the salmon onto the rack.

Broil the salmon (keeping an eye on it), until it is nice and browned. This should take about 6-8 minutes, and the internal temperature (if tested) should be 125° F. Remove the broiled salmon from the oven, once done.

Seasoned salmon fillets are spritzed with non-stick baking spray before being broiled.

Serve The Broiled Salmon With Pineapple Salsa

To serve, transfer the broiled salmon to individual dinner plates. Top each salmon fillet with a generous portion of the pineapple salsa, dividing it equally between the two pieces of fish.

We had white steamed rice, and a simple mixed green salad with a balsamic dressing on the side for this meal. The bland white rice paired very well with the rich salmon and vibrant pineapple salsa!

Broiled salmon with pineapple salsa, served on plate with rice and green salad.

Close up photo of the pineapple salsa on top of the seasoned broiled salmon.

 I hope you will give this broiled salmon recipe a try! It is light in calories, big in flavor, and is really EASY to make! I really think you will enjoy this dish.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page.  I have lots of salmon recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original Recipe Source: My cookbook titled “The Complete Cooking For Two Cookbook”, by America’s Test Kitchen, published in 2014 by the Editors at America’s Test Kitchen, pages 182-183.

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Broiled Salmon with Pineapple Salsa
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 
Broiled Salmon with Pineapple Salsa features spice rubbed salmon fillets, glazed with honey and brown sugar, topped with a simple fruit salsa.
Category: Main Course
Cuisine: American
Keyword: broiled salmon
Servings: 2
Calories Per Serving: 304 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salsa:
  • 3/4 cup pineapple pieces (1/2") , can substitute canned pineapple
  • 1 scallion (green onion) , thinly sliced
  • 1/2 medium jalapeño pepper , stemmed, seeded, minced
  • 2 teaspoon fresh lime juice
  • 1 teaspoon fresh cilantro leaves , minced
  • Salt and Pepper , to taste
For Salmon:
  • vegetable oil spray
  • 2 6 oz. salmon fillets (skinless) ,
  • 2 teaspoons honey
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon water
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
US Customary - Metric
Instructions

  1. Make salsa: Mix pineapple, green onion, jalapeño, lime juice and cilantro together, in a medium bowl. Season with salt/pepper (to taste), then set aside. 

  2. Make spice rub: Place brown sugar, ground coriander, ground ginger, granulated garlic, salt & pepper in a small bowl. Stir until blended, then set aside.

  3. Prepare salmon: Place fillets onto a layer of paper towels, and blot dry with additional paper towels. Place salmon onto a baking sheet that has been covered with foil, and lightly sprayed with non-stick baking spray. Stir honey and water together until blended in a small cup. Brush this glaze over the top of each fillet. Sprinkle salmon with the spice mixture, dividing it between the two pieces. Lightly press spices onto salmon. Lightly spray each fillet with non-stick spray.

  4. Cook Salmon: Place an oven rack about 6 inches from the broiler element. Preheat broiler, then place the baking sheet with salmon onto the rack. Broil salmon (keep an eye on it), until nice and browned. This should take about 6-8 minutes, and the internal temperature (if tested) should be 125° F. Remove  salmon from oven, once done.

  5. To Serve: Transfer salmon to plates. Top each piece with a generous portion of the pineapple salsa, dividing it equally between the two fillets. Enjoy!

Recipe Notes

Variation Idea: Substitute 1/2 cup of diced fresh mango for the pineapple in the recipe.

Nutrition Facts
Broiled Salmon with Pineapple Salsa
Amount Per Serving (1 serving (with salsa))
Calories 304 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 93mg31%
Sodium 222mg10%
Potassium 900mg26%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 13g14%
Protein 34g68%
Vitamin A 200IU4%
Vitamin C 36.4mg44%
Calcium 28mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!  Broiled Salmon with Pineapple Salsa features spice rubbed salmon fillets, glazed with honey and brown sugar, topped with a simple fruit salsa.


Jan
2019

Sweet Chili Sesame Shrimp Zoodles

categories: Asian, Main Dishes, Seafood
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Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!
Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!

Since receiving a spiralizer appliance with a gift card I was given, it’s been fun to search and try some new recipes using spiralized veggies. We really enjoyed a couple recent meals which featured Kung Pao Zoodles and a delicious Spiralized Carrot Salad in Lemon Ginger Dressing!

This recipe for sweet chili sesame shrimp zoodles was a wonderful experiment for me. Using zucchini noodles instead of pasta cuts down on the carbs, and significantly reduces the total calories of this meal.

The large shrimp are a delicious low calorie source of protein, and the amazing Asian inspired sauce only has three ingredients! This recipe is totally EASY to prepare, and tastes GREAT! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Prepare The Zoodles

To make this dish, you will first need to spiralize the zucchini to make the noodles. If you have a spiralizer, process the zucchini using a spaghetti blade, for long noodles.  NOTE: If you do not own a spiralizer, you can use a vegetable peeler to peel the length of each zucchini, and slice into thin strands (spaghetti sized), if desired.

Place the “zoodles” into a colander, which is set on top of a large bowl.  Lightly sprinkle the zoodles with salt, and gently mix to combine.  Place the colander of zoodles (and bowl) into a refrigerator. Let the zoodles drain off their excess liquid for about 30 minutes.

When done, remove the zoodles from the fridge. Spread them out on a large dish towel. Blot the zoodles dry with another dish towel (or paper towels), trying to absorb most of the extra moisture. Set aside.

Zucchini is spiralized then patted dry to sweet chili sesame shrimp zoodles.

Make The Sweet Chili Sauce For The Sesame Shrimp Zoodles

The sweet chili sauce is VERY easy to make!  In a medium sized bowl, combine the sweet chili sauce (I used Mae Ploy), sesame oil, and low sodium soy sauce.

Whisk these 3 ingredients together until fully blended. Measure out 1/2 cup of the sauce, and transfer to another dish, to save for later!

Sweet chili sesame sauce is used to marinate shrimp for sesame shrimp zoodles.

Prepare The Shrimp

Rinse, peel and de-vein the shrimp (removing tails, as well). Drain well, then add the shrimp to the sweet chili sauce in the medium sized bowl. Toss the shrimp, to ensure they become fully coated with the sweet chili sauce.

Shrimp is cleaned, tails removed, then marinated in sweet chili sesame sauce for zoodles.

Cooking Sweet Chili Sesame Shrimp Zoodles

Spray a large skillet with non-stick spray, and turn heat to medium temperature. When the skillet is hot (but not smoking), add the shrimp in a single layer. NOTE: If making extra quantities of this dish, you can cook the shrimp in batches, re-spraying skillet between each batch.

Cook the shrimp on medium heat for 2 minutes, then turn the shrimp over and continue to cook the other side for 1-2 minutes. Spoon some of the sweet chili sauce over the top of each shrimp (the cooked side). Transfer the cooked shrimp to a plate, and cover, to keep warm.

The sesame shrimp is cooked in skillet, then removed from pan.

Turn the heat on the stove up to medium-high, and add the spiralized zucchini to the same skillet you cooked the shrimp in.

Cook the zoodles for 1 minute, then add the 1/2 cup of reserved sauce into the skillet. Give the zoodles a toss, to mix the sauce with the zucchini. Cook this mixture for 2 more minutes, tossing occasionally. Add the cooked shrimp to the skillet, and toss, to combine. Cook the sweet chili sesame shrimp zoodles until heated through ( a minute or two).

Zoodles are added to skillet, along with sesame shrimp and Asian sauce.

To Serve Sweet Chili Sesame Shrimp Zoodles

When the sweet chili sesame shrimp zoodles are heated through, they are ready to serve!  Use tongs to place zoodles and shrimp onto individual plates, or into serving bowls. Spoon any of the leftover sauce in the skillet onto the sesame shrimp zoodles, and garnish with sesame seeds and sliced green onions. Serve immediately, and enjoy!

Sweet chili sesame shrimp zoodles, served with green onion garnish, in white bowl.

Sesame seeds and green onions garnish the sweet chili sesame shrimp zoodles.

I really hope you will consider trying this delicious recipe for sweet chili sesame shrimp zoodles! We really enjoyed this meal, and trust you will, too! Have a wonderful day, friends.

Interested In More SHRIMP Recipes?

You can find all my seafood recipe in the Recipe Index, located at the top of the page. A few favorite shrimp recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe Adapted From: https://iowagirleats.com/2017/06/14/sweet-chili-sesame-shrimp-and-zoodles/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sweet Chili Sesame Shrimp Zoodles
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!
Category: Dinner, Seafood
Cuisine: Asian
Keyword: sesame shrimp zoodles
Servings: 2
Calories Per Serving: 391 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 medium zucchini , end trimmed
  • 7 Tablespoons sweet chili sauce , I used Mae Ploy
  • 1/4 cup low sodium soy sauce , or Tamari sauce
  • 1½ teaspoons sesame oil
  • 3/4 pound large shrimp , peel, deveined, patted dry
For Garnish (optional):
  • 1 stem green onion (scallion) , sliced
  • 1 teaspoon sesame seeds
US Customary - Metric
Instructions

  1. Spiralize the zucchini to make noodles. If you have a spiralizer, process the zucchini using a spaghetti blade.  NOTE: If you don't own a spiralizer, you can use a vegetable peeler to peel the length of each zucchini, and then slice into thin strands (spaghetti sized). Place zoodles in a colander, set on top of a large bowl.  Lightly sprinkle with salt; gently mix to combine.  Place the colander of zoodles (and bowl) into refrigerator. Let the zoodles drain their extra liquid for about 30 minutes. When done, spread zoodles onto a dish towel. Blot dry with another dish towel (or paper towels), trying to absorb any extra moisture. Set aside.

  2. In a medium sized bowl, combine the sweet chili sauce, sesame oil, and low sodium soy sauce. Whisk them together until fully blended. Measure out 1/2 cup of the sauce, and transfer to another dish, to reserve for later! 

  3. Rinse, peel and de-vein shrimp (removing tails, as well). Drain well, then add them to the sweet chili sauce in the medium sized bowl. Toss the shrimp, to ensure they become fully coated with the sauce.

  4. Spray a large skillet with non-stick spray, and turn heat to medium. When skillet is hot (but not smoking), add the shrimp in a single layer. NOTE: If making extra quantities, you can cook shrimp in batches, re-spraying skillet between each batch. Cook shrimp on medium heat for 2 minutes, then turn shrimp over and continue to cook for 1-2 minutes. Spoon a little bit of the sweet chili sauce over the top of each shrimp while cooking (cooked side). Transfer shrimp to a plate; keep warm.

  5. Turn the heat on stove to medium-high. Add zucchini noodles to the skillet you cooked the shrimp in. Cook for 1 minute, then add the reserved sauce. Give zoodles a toss, to coat with the sauce. Cook for 2 more minutes, tossing occasionally. Add cooked shrimp to the skillet, and toss, to combine. Cook until heated through (1-2 minutes), then transfer to serving plates.  Spoon any leftover sauce in the skillet onto the shrimp, and garnish dish with sesame seeds and sliced green onions. Serve immediately, and enjoy!

Recipe Notes

I used 2 green zucchini, and 1 yellow zucchini for this dish.

Nutrition Facts
Sweet Chili Sesame Shrimp Zoodles
Amount Per Serving (1 g)
Calories 391 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 428mg143%
Sodium 3002mg131%
Potassium 960mg27%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 36g40%
Protein 40g80%
Vitamin A 590IU12%
Vitamin C 59.6mg72%
Calcium 309mg31%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!


Jan
2019

Dover Sole Fillets with Mango Avocado Salsa

categories: Main Dishes, Seafood
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Dover Sole Fillets with Mango Avocado Salsa is an easy, quick (under 25 minutes) and low-calorie meal, with seasoned pan-seared fish topped with a light, fresh salsa!
Dover Sole Fillets with Mango Avocado Salsa is an easy, quick (under 25 minutes) meal, with seasoned pan-seared fish topped with light, fresh salsa!

Recently I was on the phone with my sister Julie, who lives in Florida. She told me about about a spice mixture for fish she had seen (and used) in a recipe for tilapia with papaya salsa. She read me the 4 easy ingredients for the spices from her cookbook, and I jotted them down.

We chatted a bit about fruit salsas using papaya or mango to top the fish, and it started me brainstorming once our call ended. I decided to create a recipe pulling this information together, but with a couple tweaks!

My slight twist was to use Dover sole (instead of tilapia) for the fish, and mango (instead of papaya) as the primary fruit for the salsa.

I’ve made FRUIT salsa several times over the years, so I used that as my inspiration. This recipe for Dover sole fillets with mango avocado salsa is the result! YUM!!!

The recipe itself is incredibly EASY to prepare. Dover sole fillets are lightly seasoned, pan-seared in a skillet, and then served with an absolutely delicious mango avocado salsa on top! This dish is quick to fix, low in calories, and huge in flavor! Here’s how easy it is to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Mango Avocado Salsa For the Dover Sole Fillets

To make the salsa, you will first need to place all the salsa ingredients except the mango and avocado in a medium sized bowl. These ingredients are mango (cut into cubes), avocado (cut into cubes), cilantro, red onion, bell pepper, lime juice, and jalapeño.

How To Cut A Mango Into Cubes For The Salsa

Mangoes have a very large pit in the center, so you need to cut from top to bottom on either side of the pit.

Once you have the mango cut, take a paring knife and carefully slice “grid lines” through the fruit, being careful to not cut all the way though the skin.

Once the cubes are cut, turn the mango inside out (the middle photo below), by holding both ends and flipping it with your fingers.

You can then easily cut the mango cubes off the skin, and add it to the salsa ingredients in bowl.

Cutting mango into cubes to make salsa for dover sole fillets.

How To Cut An Avocado Into Cubes For The Salsa

Slice the avocado from top to bottom. Remove seed (you can do this by carefully smacking a knife blade into the seed, then turning to twist and remove seed from avocado.

Using a paring knife, carefully cut gridlines both ways in each avocado half, being careful to not cut all the way through to the peel. Slice top to bottom, and side to side.

Once you have the gridlines cut both ways, take a large spoon, and carefully go around the edges of the avocado, and scoop out the cubes. Add them to the mango salsa in the bowl.

Cutting avocado into cubes to add to mango salsa for dover sole fillets.

Give the mango avocado salsa a stir. The photo below shows what the mango avocado salsa (for the dover sole fillets) looked like once combined.

Mango avocado salsa, which will top the cooked dover sole fillets.

Prepare The Dover Sole Fillets

Combine the spice mix for the Dover sole fillets in a small bowl.  The spice mix only has four ingredients: Salt, ground coriander, paprika, and a tiny bit of cayenne pepper.

Spice rub is mixed together to season dover sole fillets.

Lay the Dover sole fillets out, and blot them dry with a paper towel.

Dover sole fillets are patted dry before adding the seasoning.

Sprinkle each of the Dover sole fillets lightly with the spice mix.  Heat the olive oil in a large skillet on medium heat. Once the oil is hot (but not smoking), carefully add the fish..

You can cook the Dover sole fillets in batches, if necessary, because they will cook quickly. After a couple minutes you’ll see the bottom edges of the fish are getting golden and crispy.

Carefully turn the fish over. Continue cooking the other side until done (this will only take a couple minutes).

The lightly seasoned dover sole fillets are pan-seared in skillet.

Dover sole fillets are carefully turned over to cook the other side, once browned.

Ready To Serve And EAT!

When the Dover sole fillets are cooked through, remove from skillet, and transfer to individual serving plates.  Top each serving with a good sized portion of the mango avocado salsa, and serve!

The mildly seasoned Dover sole fillets pair really well with the creamy avocado, the sweet mango, and the other flavorful salsa ingredients!  Every bite of this dish tasted wonderful, and we enjoyed it with some steamed rice on the side!

Dover sole fillets with mango avocado salsa are served, with rice on the side.

The cooked dover sole fillets are topped with mango avocado salsa to serve.

I really hope you will try this delicious recipe for Dover sole fillets with mango avocado salsa! May you, and those you love, enjoy this “made with love” meal! Have a GREAT day!

Looking For More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful seafood dishes to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: The cookbook titled “Favorite Brand Name Recipes-All New Low Carb”, Volume 7- #27, Published by Publications International, LTD, 2003, page 42

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Dover Sole with Mango Avocado Salsa
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
 
Dover Sole Fillets with Mango Avocado Salsa is an easy, quick (under 25 minutes) meal, with seasoned pan-seared fish topped with light, fresh salsa!
Category: Entree-Seafood
Cuisine: American
Keyword: Dover sole fillets
Servings: 4
Calories Per Serving: 198 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Mango Avocado Salsa:
  • 1 large mango , peeled, cubed
  • 1/3 cup cilantro , chopped
  • 1/4 cup red onion , chopped
  • 1/4 cup green bell pepper , chopped
  • 1/2 medium jalapeno , seeded, finely chopped
  • 1/2 large lime (juice of)
  • 1 avocado , peeled, cubed
For Fish:
  • 1 Tablespoon olive oil , to cook fish in
  • 4 (4 oz. each) Dover Sole fillets (skinless)
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper , or more if you want heat
US Customary - Metric
Instructions

  1. Prepare the mango avocado salsa, by gently mixing all ingredients in a medium sized bowl. (see blog post for tips on cubing the mango and avocado). Set aside.

  2. Combine the spice mix (paprika, salt, cayenne, coriander) in a small bowl.

  3. Blot fillets dry with paper towels. Sprinkle each fillet lightly with the spice mix, and pat down.  Heat olive oil in a large non-stick skillet on medium. Once oil is hot (but not smoking), carefully add the fish. Cook the fish in batches, if necessary, because they will cook quickly. After a couple minutes the bottom edges will be golden in color and crispy. Carefully turn the fish over. Continue cooking the other side until done (this will only take a couple minutes).

  4. When the Dover sole fillets are cooked through, remove from skillet, and transfer fish to individual serving plates.  Top each serving with a good sized portion of the mango avocado salsa, and serve! Enjoy!

Nutrition Facts
Dover Sole with Mango Avocado Salsa
Amount Per Serving (1 fillet with salsa)
Calories 198 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 51mg17%
Sodium 776mg34%
Potassium 467mg13%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 15g30%
Vitamin A 505IU10%
Vitamin C 13.6mg16%
Calcium 30mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Dover Sole Fillets with Mango Avocado Salsa is an easy, quick (under 25 minutes) meal, with seasoned pan-seared fish topped with light, fresh salsa!


Nov
2018

Roast Cod with Garlic Bacon Butter

categories: Main Dishes, Seafood
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Roast Cod with Garlic Bacon Butter is pan-seared, then finished in the oven! The seasoned butter topped fish tastes amazing and is ready in under 20 minutes!
Roast Cod with Garlic Bacon Butter is pan-seared, then finished in an oven! The seasoned butter topped fish tastes amazing, and is ready in under 20 minutes!

Recently I found a recipe for roast cod on Pinterest that sounded good, so decided to make the dish. The part of the recipe that intrigued me was the seasoned garlic butter that topped the fish.

The original recipe called for a small amount of prosciutto to help flavor the garlic butter. I didn’t have any prosciutto laying around my kitchen, begging to be used (story of my life).

However, I DID have bacon!  Since everything is better with bacon, I decided to improvise! A strip of bacon was cut into tiny pieces, quickly fried until crisp, then drained.

I used the bacon in place of the prosciutto, and BOOM! This was a FANTASTIC substitute! So… here is how to make this dish.

Scroll Down For A Printable Recipe Card At The Cottom Of The Page

Make The Garlic Bacon Butter

Place butter, parsley, garlic, shallots, Dijon mustard, crisp, cooked/crumbled bacon, flour, salt and pepper in a small bowl. Stir well, to fully combine these ingredients.

Mixing up the garlic bacon butter seasoning for roast cod, in small bowl.

Once the seasoned butter ingredients are combined, add fresh squeezed lemon juice. Mix the butter once again to incorporate the juice, then set the bowl aside.

Fresh lemon juice is added to garlic bacon butter for roast cod.

Prepare The Fish

Lightly season the skinless cod fillets on one side with salt and pepper.   NOTE: The full recipe, as written (below) serves 4. I only cooked TWO pieces of cod for my husband and I, so my photos reflect that.

Cod fillets are seasoned with salt and pepper before roasting.

Heat canola (or vegetable oil) on medium high heat in a deep, large OVENPROOF skillet. I used a heavy cast iron skillet to cook the fish. Once the oil is very hot (but not smoking), add the fish. 

Cook the seasoned cod fillets in the hot skillet for 4 minutes without disturbing or moving them. After 4 minutes, carefully turn the cod fillets over with a spatula. Cook the fillets for 1 more minute.

Cod is pan-seared to a golden brown in skillet, before roasting in oven.

Tip For Cooking The Cod Fillets

TIP: The oils in the skillet may pop quite a bit, so you may find it helpful to use a splatter screen on top of the skillet to reduce any mess.

Roast cod is turned over in skillet halfway through the cooking process.

A splatter screen helps the oil not to splash out while cooking roast cod.

Continue Cooking The Cod

Flip fillets back over to the original side cooked (it should have the best color). Place 1 Tablespoon of the garlic bacon butter mixture on top of each piece of fish.

Immediately put the ovenproof skillet and fish (uncovered) into a preheated 450°F oven. Roast the butter-topped cod in the oven for about 3 minutes, or just until the fish is just cooked through. 

Once the fish has finished baking, remove the hot skillet with the roast cod from oven.

Roast cod is topped with garlic bacon butter, then put into oven to finish cooking.

Add any leftover garlic bacon butter to the hot skillet. It will melt, and then you can spoon the sauce over the roast cod when serving, for extra flavor!

Garlic bacon butter is added to skillet to melt, so it can be drizzled on roast cod.

Enjoy Roast Cod With Garlic Bacon Butter

The roast cod was served hot, with a green salad and some garden peas on the side. Ooh, the garlic bacon butter topping on the roast cod gave so much FLAVOR to the fish!

My husband and I absolutely LOVED our dinner! The pan-seared, roast cod was cooked perfectly, flaked easily, and tasted incredible, thanks to that yummy garlic bacon sauce!

Roast cod with garlic bacon butter is served with a salad and green peas.

TIP: When serving, if you want to “garnish” the fish more, you can add a couple slices of lemon to “pretty it up”. This is completely “optional”, but it would add another pop of color to the dish!

Roast cod with garlic bacon butter on a plate with peas and a green salad.

It really was easy to make this roast cod with bacon garlic butter! Hope you will consider making this delicious seafood dish for yourself and for those you love.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Want More Recipes Using Cod Fillets?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious COD recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Adapted From: Alfred Portale, for Coastal Living, Gotham Bar and Grill, New York City, at https://www.myrecipes.com/recipe/roast-cod-with-garlic-butter

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Roast Cod with Garlic Bacon Butter
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
 

Roast Cod with Garlic Bacon Butter is pan-seared, then finished in the oven! The seasoned butter topped fish tastes amazing, and is ready in under 20 minutes!

Category: Dinner, Seafood
Cuisine: American
Keyword: roast cod
Servings: 4
Calories Per Serving: 358 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Garlic Bacon Butter:
  • 1/4 cup butter , softened
  • 1 large garlic clove , peeled and minced
  • 1½ Tablespoons flat leaf parsley
  • 2 teaspoons minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1 slice bacon , cooked till crispy, crumbled
  • 1 Tablespoon all purpose flour
  • 2 Tablespoons lemon juice , fresh squeezed
  • 1/8 teaspoon Salt , to taste
  • 1/8 teaspoon Black Pepper , to taste
For Cod
  • 4 7 ounce pieces cod fillets , skinless
  • 2 Tablespoons vegetable or canola oil
  • Lemon wedges (optional garnish)
  • Salt & pepper , to lightly season fish
US Customary - Metric
Instructions
Make Garlic Bacon Butter

  1. Place the ingredients in a small bowl (softened butter, flat leaf parsley, garlic, shallots, Dijon mustard, crisp, cooked and crumbled bacon, flour, salt and pepper. Stir to combine ingredients well. Once combined, add fresh squeezed lemon juice. Mix butter once again to incorporate juice, then set aside.

Cook Cod Fillets

  1. Preheat oven to 450°F. Lightly season skinless cod fillets with salt and pepper.

  2. Heat canola (or vegetable oil) on medium high heat in a deep, large OVENPROOF skillet. Once oil is very hot (but not smoking), add the fish.  Cook the cod fillets for 4 minutes without disturbing. After 4 minutes, carefully turn fillets over with a spatula. Cook cod fillets for 1 more minute. TIP: The oils in the skillet may pop quite a bit, so you may find it helpful to use a splatter screen on top of the skillet to reduce any mess.

  3. Turn fillets back over to the original side cooked. Place a Tablespoon of garlic bacon butter mixture on top of each piece. Immediately put ovenproof skillet with fish (uncovered) into a preheated 450°F oven. Roast cod in oven for 3 minutes, or until the fish is just cooked through.  Remove skillet from oven. Add any leftover garlic bacon butter to the hot skillet. It will melt, and you can spoon the sauce over the roast cod when serving, for extra flavor! Enjoy!

Recipe Notes

NOTES: If you wish to use proscuitto instead of bacon, use 1½ Tablespoons minced proscuitto (no need to cook).

Nutrition Facts
Roast Cod with Garlic Bacon Butter
Amount Per Serving (1 g)
Calories 358 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 119mg40%
Sodium 325mg14%
Potassium 830mg24%
Carbohydrates 2g1%
Protein 36g72%
Vitamin A 560IU11%
Vitamin C 6.8mg8%
Calcium 35mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!  Roast Cod with Garlic Bacon Butter is pan seared, then finished in the oven! The seasoned butter topped fish tastes amazing, and is ready in under 20 minutes!


Sep
2018

Citrus Marinated Swordfish Kabobs

categories: For The BBQ Grill, Main Dishes, Seafood
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Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ outside, or inside on a griddle.Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ or an inside griddle.

My husband bought a small swordfish steak. ONE. There are two of us. Go figure! Swordfish can be a bit expensive (one 7 ounce piece of swordfish cost just under $10), so I needed to figure out something to do with just one piece of fish (cause I sure wasn’t going back to the store for another).

Then it came to me… kabobs! By cutting it into smaller pieces and adding vegetable chunks, there would be plenty for BOTH of us! Aha!

I have used swordfish before, including in my recipe for Swordfish in Lemon Garlic Sauce, but I wanted to try something different. I recently had made a citrus Dijon salad dressing for a mixed green salad. It was so good I decided it would be a PERFECT sauce to make with swordfish kabobs, so I decided to go for it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Citrus Marinated Swordfish Kabobs

Cut the swordfish steak into 16 bite sized cubes (4 used per skewer).

Swordfish steak cut into cubes for kabobs.

Cut the red and green bell peppers and the red onion into approximate 2″ pieces (about the same size as the swordfish cubes).

Purple onion, red and green bell peppers are cut for kabobs

Threading The Kabobs

Thread the swordfish and vegetable pieces onto skewers, alternating vegetables and fish.  If you are grilling indoors on flat surface / griddle, there is no need to treat skewers.

NOTE: If grilling the citrus marinated swordfish kabobs outside using wood skewers, you will need to soak the wooden skewers for 30 minutes fully submerged in water. Do this step prior to adding the fish and veggies, to prevent burning the skewers up, once over an open flame.

Swordfish and vegetables are threaded onto skewers for kabobs.

Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce.

Let the kabobs “marinate” in the sauce for a bit, while you get your outside BBQ started, or heat up your griddle.

Swordfish kabobs are brushed with citrus sauce before grilling

Cooking The Kabobs

Heat the griddle (or outside BBQ) with a tiny bit of oil on medium high heat.  Once the grill is hot, add the kabobs. You should hear them sizzle when they hit the hot grill.

Citrus marinated swordfish kabobs are cooked on griddle.

Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes).

TIP: If a piece of the fish isn’t fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the chunks of veggies prevent a few pieces of swordfish from being seared on outside; this is the best way I’ve found to solve that issue.

Swordfish kabobs are turned as they cook on griddle.

Pressing down on kabobs with fork to ensure all sides brown.

Time To EAT!

Once citrus marinated swordfish kabobs are fully cooked through, carefully remove them from the grill, and serve while they are hot!

Each serving is two skewers of swordfish and veggies! I served them with steamed broccoli, yellow squash and carrots, and rice on the side. YUM.

Two citrus marinated swordfish kabobs on plate with vegetables and rice on side.

I really hope you will enjoy these citrus marinated swordfish kabobs… we sure do!  By using only ONE swordfish steak between the two of us, it saved some money, too!

It was a great way to eat a lot of veggies and healthy fish; all in all it was a very light, DELICIOUS meal! Have a fantastic day!

Looking For More SEAFOOD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a great variety of seafood recipes you might enjoy, including:

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Citrus Marinated Swordfish Kabobs
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ or an inside griddle.
Category: Main Course, Seafood
Cuisine: American
Keyword: citrus marinated swordfish kabobs
Servings: 2
Calories Per Serving: 364 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 swordfish steak (approx. 7 ounces)
  • 1 small red bell pepper
  • 1 small green bell pepper
  • 1/4 small red onion
For Citrus Marinade:
  • 2.5 Tablespoons orange juice (fresh squeezed)
  • 1.5 teaspoons orange zest
  • 3/4 Tablespoon honey
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon onion powder
  • 2.5 Tablespoons vegetable oil
  • 2 teaspoons poppyseeds
US Customary - Metric
Instructions

  1. Cut the swordfish steak into 16 bite sized cubes (4 used per skewer). Cut the bell peppers and onion into approximate 2" wedges (about the same size as the swordfish cubes). 

  2. Thread swordfish and vegetables onto skewers, alternating vegetables and fish.  If you are grillng indoors on flat surface, no need to treat skewers. If grilling outside and using wood skewers, you will need to soak the wooden skewers for 30 minutes, (fully submerged in water) prior to adding fish and veggies, to prevent burning once over an open flame.

  3. Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce. Let the kabobs sit and "marinate" in the sauce for a bit, while you get your outside BBQ started or heat up your griddle.

  4. Heat griddle (or outside BBQ) with a tiny bit of oil on medium high heat.  Once hot, add kabobs. You should hear them sizzle once they hit the grill. Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes).  TIP: If a piece of the fish isn't fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the veggies prevent a few piecesfrom being seared on outside; this is the best way I've found to solve that issue.

  5. Once kabobs are fully cooked through, carefully remove them from the grill, and serve! Enjoy!

Nutrition Facts
Citrus Marinated Swordfish Kabobs
Amount Per Serving (1 (2 skewers))
Calories 364 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g100%
Cholesterol 65mg22%
Sodium 236mg10%
Potassium 621mg18%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 10g11%
Protein 20g40%
Vitamin A 1455IU29%
Vitamin C 89.7mg109%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to in on your Pinterest boards!Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ or an inside griddle.


Aug
2018

Parmesan Crust Baked Cod

categories: Main Dishes, Seafood
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Parmesan Crust Baked Cod features fish fillets, coated with butter and a seasoned flour/cornmeal Parmesan cheese topping to form a crust, then baked until done!
Parmesan Crust Baked Cod features fish fillets, coated with butter and a seasoned flour/cornmeal Parmesan cheese topping to form a crust, then baked until done!

Do you enjoy seafood? If I’m being honest, it would not be my first choice at any restaurant… but I am always on the lookout for new ideas for preparing fish (in this case COD), since it is so good for you, and is low in calories.

I found this recipe for Parmesan crust baked cod online and decided to make it for my husband and myself for dinner recently. The recipe, as written, serves 4 (but I cheated and cut the recipe in half since there were only two of us here to eat it). Parmesan crust baked cod is an extremely easy dish to prepare, which is always a plus, in my opinion!

Cod is a very mild in flavor fish that flakes easily when cooked. I’ve used it in other recipes including Beer Battered Fish and Chips, and Chili, Lime and Cumin Cod.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Parmesan Crust Baked Cod

Mix together flour, cornmeal and spices on a shallow dish. I use a dinner plate and just mixed ingredients with my fingers.  Rinse the cod fillets, then pat them dry on a paper towel.

Flour/cornmeal coating readied for fresh cod fillets

Melt the butter in a medium sized bowl, then dip each piece of fish, one at a time in the butter. Let excess butter drip back into bowl, then place fish into seasoned flour/cornmeal mixture on plate. Turn to cover both sides of the cod with the seasoned flour mixture. Place coated fish into a baking dish. Repeat process with other fillets until all are coated and in the baking dish.

Cod is dipped in butter, than coated with flour mixture before baking

Drizzle fish pieces with the remaining melted butter. Sprinkle with shredded Parmesan cheese to cover top of fish.

Bake The Fish

Bake in a preheated 450° oven for 12-14 minutes. When done, the Parmesan topping will be golden brown in color, and the fish will flake very easily when tested with a fork. I sprinkle it with a few dried parsley flakes right before serving (optional).

Parmesan crust baked cod, hot out of the oven!

Time To Serve the Parmesan Crust Baked Cod

I served the Parmesan crust baked cod with homemade Broccoli au Gratin Rice Pilaf and a simple green salad on the side.

Parmesan crust baked cod served with salad and rice pilaf

Baked cod with Parmesan crust is served with salad and rice pilaf

Hope that you will consider trying this recipe for Parmesan crust baked cod. It’s always nice to try new low calorie recipes for fish, and find ones you enjoy. Thanks for stopping by, and I hope you will come back again soon. Have a great day!

Looking For Recipes Using COD?

You can find all of my seafood recipes in the Recipe Index, located at the top of the page. I have quite a few, including several that feature cod, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Have a great day!

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Recipe Adapted From: http://www.dierbergs.com/Recipes/Recipes/P/Pa/Parmesan/Parmesan-Baked-Cod

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Parmesan Crust Baked Cod
Prep Time
6 mins
Cook Time
14 mins
Total Time
20 mins
 
Parmesan Crust Baked Cod features fish fillets, coated with butter and a seasoned flour/cornmeal Parmesan cheese topping to form a crust, then baked until done!
Category: Dinner
Cuisine: American
Keyword: parmesan crust baked cod
Servings: 4
Calories Per Serving: 171 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound cod (4 four-ounce fillets)
  • 2 Tablespoons butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons cornmeal
  • 2 Tablespoons flour
  • 1/2 teaspoon onion powder
  • 2 Tablespoons Parmesan cheese (grated)
US Customary - Metric
Instructions
  1. Mix together flour, cornmeal and spices on a shallow dish (I used a dinner plate and just mixed ingredients with my fingers).  Rinse the cod fillets, then pat them dry on a paper towel.
  2. Melt the butter in a medium sized bowl, then dip each piece of fish, one at a time in the butter. Let excess butter drip back into bowl, then place fish into flour mixture on plate. Turn to cover both sides of the cod with the seasoned flour mixture. Place coated fish into a baking dish. Repeat process with other fillets.
  3. Drizzle fish pieces with the remaining melted butter. Sprinkle with shredded Parmesan cheese to cover top of fish.

  4. Bake in a preheated 450° oven for 12-14 minutes. When done, the Parmesan topping will be golden brown in color, and the fish will flake very easily when tested with a fork. Sprinkle with dried parsley right before serving, if desired Enjoy!

Nutrition Facts
Parmesan Crust Baked Cod
Amount Per Serving (1 piece)
Calories 171 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 65mg22%
Sodium 296mg13%
Potassium 468mg13%
Carbohydrates 3g1%
Protein 21g42%
Vitamin A 240IU5%
Vitamin C 1.2mg1%
Calcium 48mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Parmesan Crust Baked Cod features fish fillets, coated with butter and a seasoned flour/cornmeal Parmesan cheese topping to form a crust, then baked until done!


Apr
2018

Grilled Fish Tacos with Baja Sauce

categories: Main Dishes, Mexican / Southwestern, Seafood
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You’re gonna absolutely LOVE these grilled (no batter) fish tacos, with soft corn tortillas, crisp marinated slaw and avocado slices, topped with a creamy Southwestern flavored Baja sauce!
You're gonna LOVE these grilled fish tacos, w/ corn tortillas, crisp marinated slaw and avocado, topped with a creamy Southwestern flavored Baja sauce!

I recently searched for and found several fish taco recipes on Pinterest that looked promising and decided to try this one because the seafood is GRILLED, not dipped in batter (although those are good, too!). 

This time I wanted to go with a slightly healthier option!  Wow!!! Let me tell you… this might be my new, absolute favorite recipe for fish tacos!

My husband and son RAVED about them! They LOVED them and said they were some of the best fish tacos they had ever tasted (and they’re both avowed fish taco connoisseurs!).

Today I want to share the recipe with you, so you can enjoy them, too! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Kind Of Fish Can Be Used?

I used fresh rockfish for our tacos, but any mild flavored white fish will work just fine. Cooking times will vary slightly based on the thickness of the fish used.

Rockfish fillets, used to make Grilled Fish Tacos.

TIP: The tacos are really easy to prepare… ESPECIALLY if you make the slaw and the Baja sauce ahead of time (best for infusing flavors, too!). When you are ready to make dinner, all you need to do is grill the fish on the stove top and assemble the tacos.

Make The Slaw

The slaw for the fish tacos is very simple to make.  Mix all the slaw ingredients together in a bowl, then cover and refrigerate it for at least 30 minutes to let the flavors combine and become infused with great flavor

TIP: Do not let slaw marinade for longer than 8 hours to make sure the slaw stays crisp.

Ingredients for cabbage slaw for fish tacos.

Mixed cabbage slaw for fish tacos, in a white bowl.

Make Baja Sauce For The Fish Tacos

The Baja sauce is also very easy to make. Place the ingredients in a small bowl, then stir or whisk well to fully combine.  Cover and refrigerate for 1-2 hours for best flavor.

I found it easy to make the Baja sauce and Slaw ahead of time, so they were ready to go when it was time to fix dinner!

The recipe makes more than enough sauce for 8 tacos, so you can use the extra for other recipes (nachos, burritos, quesadillas, etc.), or another batch of tacos, if desired.

Ingredients for Baja sauce for tacos, in a clear bowl

Mixed Baja sauce for fish tacos, in a clear dish

Prepare And Grill The Fish

When you are ready to fix the tacos, here’s what you do: Cut fish into 8 pieces (approx. 4 ounces each). Pat each piece of fish dry using paper towels. 

Season BOTH sides of the fish with lime juice, cumin, salt and pepper.

Seasoned pieces of fish to grill for tacos.

Heat oil in a large skillet on medium-high heat.  Once the oil is very hot (but not smoking), carefully place the pieces of fish in the skillet.  

Be careful to leave space between the pieces of fish (you may need to cook fish in two batches, so you don’t overcrowd the skillet).

Cooking fish for tacos in oil in skillet.

Cook fish for about 3 minutes, without moving pieces, until you can see the bottom turning golden brown, and the edges begin to turn white as they cook. 

If you have thick pieces of fish, you might have to cook them a bit longer. Once the bottom side of the fish is “done”, it will be easy to move the fish in the skillet.

Using a spatula, carefully turn each piece of fish to other side and continue cooking an additional 3-4 minutes.  The fish will flake easily when done and should have a nice golden brown seared color to it.

Transfer fish to a plate or platter and keep it warm while you assemble the tacos!

Fish pieces are grilled until lightly browned.

Serve Grilled Fish Tacos With Baja Sauce

To put these delicious tacos together, here’s what you do. Place a warmed corn tortilla onto a plate Tip: Warm tortillas by wrapping them in paper towels and heating in microwave.

Place 2 avocado slices down the middle of each tortilla. Now add a couple heaping Tablespoons of the slaw on top of the avocado slices.

Place a piece of warm, grilled fish on top of the crunchy slaw, then spoon some of the creamy Baja sauce over the top. Garnish each taco with cilantro and a lime slice (optional) and serve.

Grilled fish in tortilla with Baja sauce, slaw and cilantro, on plate.

Take a look at that good looking piece of fresh, grilled fish in that taco!  Makes my mouth water just looking at those yummy grilled fish tacos with Baja sauce!

The tacos feature perfectly pan-seared fish, crunchy marinated slaw, cool avocado slices and a creamy Southwestern sauce to top it all off. They are amazing and outrageously GOOD!

Close up photo of homemade grilled fish taco, with sauce.

Two grilled fish tacos, with slaw and Baja sauce, on plate.

These truly were some of the best fish tacos I’ve ever had! The slaw and sauce taste amazing on the GRILLED fresh fish! YUM!  Our son and my husband have already asked me to make them again SOON!

They went out to dinner recently, ordered fish tacos, came home and said that my fish tacos were better than the ones they had at the restaurant!  Aw, shucks… (blushing).  I loved their compliments and will be happy to oblige!

I hope you will consider making these amazing, delicious fish tacos!  I think you will absolutely LOVE them! 

Thanks for stopping by, and I invite you to come back soon for more family friendly recipes. Take care, may God bless you, and have a great day.

Looking For More Mexican/Southwestern Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many Mexican or Southwest-inspired recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe Source: www.thekitchenwhisperer.net/2015/03/12/grilled-fish-soft-tacos-with-baja-cream-sauce/

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Grilled Fish Tacos with Baja Sauce
Prep Time
15 mins
Cook Time
8 mins
Marinating
1 hr
Total Time
1 hr 23 mins
 
You're gonna LOVE these grilled (no batter) fish tacos, w/ corn tortillas, crisp marinated slaw and avocado, topped with a creamy Southwestern flavored Baja sauce!
Category: Dinner
Cuisine: Mexican, Southwestern
Keyword: fish tacos
Servings: 8 tacos
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Fish:
  • 2 pounds white fish (I used rockfish) , cut into 4 ounce pieces (8 total)
  • 2 Tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 3 Tablespoons olive oil
  • 8 corn tortillas (8" round) , warmed
For Slaw:
  • 1½ cups green cabbage , finely shredded
  • 1½ cups red cabbage , finely shredded
  • 2 teaspoons honey
  • 1 Tablespoon lime juice
  • 2 teaspoons jalapenos , minced
  • 1 Tablespoon (heaping) shallot , minced
  • 3 teaspoons cilantro , chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For Baja Sauce:
  • 3/4 cup light sour cream
  • 1/2 cup light mayonnaise
  • 3 Tablespoons lime juice
  • 1 teaspoon garlic powder
  • 2 teaspoons sriracha sauce
  • 1/4 cup (lightly packed) cilantro leaves , minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1½ teaspoons adobo sauce
Extra ingredients:
  • 2 large avocado , peeled, halved, sliced into 16 pieces
  • 8 teaspoons cilantro , chopped (for garnish)
US Customary - Metric
Instructions

  1. Combine slaw ingredients in large bowl, then cover and refrigerate for at least 30 minutes to let it become infused with flavor. (Note: do not let slaw marinade for longer than 8 hours, to ensure slaw stays crisp).

  2. To make Baja sauce, place ingredients in a small bowl, then stir or whisk to fully blend.  Cover, and refrigerate 1-2 hours, for optimal flavor.

  3. When you are ready to prepare tacos, pat each piece of fish dry (with paper towels).  Season BOTH sides of the fish with lime juice, cumin, salt and pepper. Heat oil in a large skillet on medium-high heat.  Once oil is hot, carefully place pieces of fish in skillet.  Leave space between pieces of fish (might need to cook fish in two batches, so you don't overcrowd skillet). Cook fish portions for approx. 3 minutes, without moving them, until you can see the edges start to turn white as they cook (if using thick pieces of fish, you might have to cook them a bit longer). Once bottom side of the fish is "done", it will be easy to move in the skillet. Using a spatula, carefully turn fish to other side; continue cooking for another 3-4 minutes.  The fish will flake easily when done, and have a nice golden brown sear to it! Transfer fish to a plate; keep it warm while you assemble tacos!

  4. To assemble taco, put a warmed corn tortilla onto plate, then place 2 avocado slices in middle of tortilla. Add 2 heaping Tablespoons of slaw on top of the avocados.  Place a piece of grilled fish on top of slaw, then spoon some Baja sauce over the top. Garnish each taco with cilantro (and a small lime slice, if desired), and serve.  ENJOY!

Nutrition Facts
Grilled Fish Tacos with Baja Sauce
Amount Per Serving (1 taco)
Calories 295 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 66mg22%
Sodium 1431mg62%
Potassium 654mg19%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 3g3%
Protein 24g48%
Vitamin A 840IU17%
Vitamin C 22.3mg27%
Calcium 87mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE these grilled (no batter) fish tacos, w/ corn tortillas, crisp marinated slaw and avocado, topped with a creamy Southwestern flavored Baja sauce!