Category Archives: Fish & Seafood

Spicy Fish Tacos

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These are the fish tacos of my dreams: a combo of spicy seared fish and zippy slaw tucked into a corn tortilla and drizzled with creamy sauce.

Spicy Fish Tacos

Sauce:
1-½ tablespoons light sour cream
1 tablespoon cilantro, minced
1-½ teaspoons lime juice
½ teaspoon red wine vinegar
Sea salt, to taste

Spice Mix:
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons hot paprika
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Remaining ingredients:
2 (6-ounce) white fish fillets (catfish, halibut and long-line caught swordfish all work great, but you can use any firm, white fish)
2 tablespoons Spice Mix
1 tablespoon canola oil
1 tablespoon butter
8 small corn tortillas
2 cups Essential Coleslaw
¼ cup cilantro, or 8 sprigs
1 lime, cut into 8 wedges

In a small bowl, whisk together Sauce ingredients and set aside.

Combine all Spice Mix ingredients in a small bowl (extra spice mix can be kept, tightly sealed, for up to 3 months). Rub each side of fillets with Spice Mix. Heat oil and butter in a large nonstick skillet over medium-high heat. Add fillets and cook for 3-4 minutes on each side or until fish flakes easily with a fork. Remove to a plate and tent with foil.

Have a 16-inch square of foil ready by the stove. Heat 2 tortillas in a large, stainless steel skillet over medium-high heat for 60-90 seconds per side, until slightly blistered. When cooked, wrap them (together) in the foil. Repeat with remaining tortillas.

When tortillas are ready, place two on each plate. Divide fish, slaw and cilantro between the tortillas. Spritz with lime and drizzle with Sauce.

Serves 4

Mu Shu Shrimp with Homemade Plum Sauce

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Mu shu is one of my favorite Chinese restaurant dishes, so I was thrilled when I discovered how easy it is to make at home. Having crepes and cooked shrimp on-hand make it truly fast food.

2 tablespoons canola oil, divided
3 cups broccoli florets, cut into bite-sized pieces
sea salt
2 cloves garlic, minced
1 cup shredded carrot
½ cup chopped green onions
6 cups Napa cabbage, shredded
1 recipe Spicy-Sweet Shrimp
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Sriracha
4 tablespoons Easy Homemade Plum Sauce (or jarred hoisin sauce)
8 small whole wheat tortillas (or 8 Whole Wheat Crepes)

Heat 1 tablespoon oil in a large skillet over high heat. Add broccoli and a pinch of salt and stir-fry for 3-4 minutes, until slightly charred. Pour 1/4 cup water into pan and cover. Cook for another 3 minutes, until broccoli is tender. Uncover and let any remaining liquid burn off. Add garlic and toss well to coat broccoli. Cook for 30-60 seconds, until garlic is fragrant. Scoop broccoli into a large bowl.

Add remaining 1 tablespoon oil to the pan and swirl to coat. Add carrot and onions and stir-fry 2 minutes. Stir in cabbage and cook 3-5 minutes, until wilted and slightly charred. Toss shrimp and broccoli with cabbage mixture. Microwave crepes for 20 seconds on a plate covered with a clean dish towel.

While cabbage is cooking, whisk together soy sauce, 1 tablespoon water, cornstarch and Sriracha in a small bowl. Stir soy sauce mixture into cabbage mixture with a pinch of salt and toss to coat. Serve with plum sauce and tortillas or crepes.

Serves 4

Spice-Rubbed Roast Fish with Lemon & Fennel

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The subtle spice rub and fragrant fennel make this easy roast fish dish something special. Use any type of medium- to firm-flesh fish, such as sustainably caught cod, haddock or Pacific halibut. What’s sustainable and available varies, depending where you live. That’s why we’re fans of the SeafoodWatch Regional Guides.

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Kitchen Sink Fried Rice

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You’ll see this fried rice recipe come up every few months in Nourish Weekly Menus, always in a different guise. Sometimes with cabbage, sometimes with bok choy, sometimes with shredded pork, sometimes with spicy shrimp … you get the picture. Feel free to use add basic recipe to your rotation with anything calling from your fridge. It’s a great way to use up leftover rice, veggies — whatever you have on hand.

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Grilled Wild Salmon with Smoked Paprika

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This wild salmon recipe has become one of my weeknight faves. Wild salmon is an ingredient that doesn’t need a lot of “help.” It has rich texture and full flavor, so your best bet is to keep it simple. This super-easy rub calls on smoked paprika to complement the richness of the fish. We love it on tortillas, topped with our Fiery-Sweet Peach Salsa, Quick-Pickled Red Onions and sliced avocado.

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Homemade Gravlax with Wild Alaskan Salmon

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Gravlax is a wonderfully simple way to showcase the the rich, buttery quality of wild salmon from the Copper River. Gravlax is a Swedish specialty that cures the salmon with a mixture of salt, sugar and spices. It’s a simple, no-cook technique requiring nothing more than a little prep work and time. There many of variations of gravlax. Our version uses a basic combination of granulated and brown sugars, coarse sea salt and black pepper that lets the luscious flavor and texture of the wild salmon really shine. You could customize this in any number of ways – swap black pepper for earthy white pepper, add lemon or orange rind, etc. Serve thinly sliced on multigrain crackers, garnished with chopped fresh dill and grated lemon zest. Or you could go old school and serve it with fresh bagels, cream cheese, capers and thinly sliced red onion.

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Halibut “Burgers” with Minted Napa Cabbage Slaw

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This halbut burger recipe, adapted from Jill Silverman Hough‘s book 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love (Wiley), is simple way to showcase halibut, which is in season in spring and summer. Wild-caught Alaskan halibut is the most sustainable choice. “Napa cabbate has a juiciness, a refreshing crunch that regular cabbage doesn’t–which helps the slaw nicely complement a similarly light and refreshing piece of fish,” says Hough. She recommends opening a bottle of Pinot Grigio to serve with this burger. It will also work well with Chardonnay, especially if you spread some mayonnaise on the buns or boost the amount of blue cheese in the slaw. “Oh both!” says Hough. This dish is great for warm-weather entertaining because you can do much of the prep work in advance and then it comes together in no time.

halibut-burgers-napa-cabbage-slaw

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Clams with Bacon and Garlicky Spinach

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Clams and bacon have quite an affinity for one another. Take time to get the bacon nice and crispy and the onions nice and brown (you’ll need a heavy-bottomed pan for this so they don’t burn). Their flavor will infuse the whole dish.

clams-with-bacon-and-spinach

1 pound spinach
3 cloves garlic, thinly sliced
1 tablespoon, plus 2 teaspoons extra-virgin olive oil, divided
Juice of 1/2 lemon
4 slices bacon, sliced crosswise into slivers
1 large onion, chopped
1 teaspoon fresh thyme
1 cup white wine
3 pounds clams, scrubbed
freshly ground black pepper

Wilt the spinach in a wide, covered sauté pan over medium heat, for about 4 minutes, and pour off liquid. Remove spinach from pan, turn up heat and let any remaining liquid burn off. Swirl in 1 tablespoon olive oil and add the garlic. Cook, stirring frequently, for 4 minutes, until golden. Add spinach back to pan and sauté for another 2 minutes, until completely wilted. Turn into a serving bowl and squeeze lemon juice over top. Remove spinach from pan; set aside.

Wipe out pan, reduce heat to medium and add bacon and onion. Sauté, stirring occasionally, until bacon is well-browned, about 10-12 minutes. Turn heat to medium-high, add thyme and white wine, and deglaze pan. Bring to a boil and let wine reduce to about half, about 4 minutes.

Add clams and reduce heat once again to medium. Cover and let simmer for 6-8 minutes, until clams are opened. Drizzle 2 teaspoons extra virgin olive oil and sprinkle black pepper over top.

To serve, place a bed of spinach in each of four wide bowls. Top with clams and broth.

Serves 4

 

Sustainable Tuna Caponata

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This is based on a Ligurian-style caponata, with tuna as the main ingredient so the a taste of a premium sustainable canned fish like Wild Planet’s Wild Albacore really shines. Think of it as a mayo-free tuna salad. It’s meant to be made ahead to give the flavors time to develop, so mix it up tonight to enjoy for lunch tomorrow. It’s a winner spooned onto crostini or multigrain crackers, or tucked into pita bread.

2 (2-by-4-inch) whole wheat crackers (such as Al-Mok)
1 (5-ounce) can sustainably caught albacore tuna (such as Wild Planet)
1/2 cup chopped green olives
1 tablespoon capers, rinsed
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 teaspoon white wine vinegar, or more to taste
Sea salt, to taste
Finely chopped flat-leaf parsley (optional)

Soak the crackers in water for 15-20 minutes until soft; drain thoroughly.

Drain the tuna. If it’s packed in water, discard the water. If it’s packed in oil, reserve the oil to use in this recipe. Place the tuna in a small bowl, breaking it up with a fork. Add soaked crackers, olives and capers. Gently fold in oil, vinegar and salt to taste. Chill at least 1 hour and up to overnight. Serve sprinkled with parsley, if you like.

Serves 2

Adapted from La Cucina: The Regional Cooking of Italy (Rizzoli).

Grilled Salmon with Stone Fruit Salsa

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I developed this grilled salmon recipe when I got home from Cordova, Alaska bearing a few pounds of Copper River salmon. A simple salsa made with summer’s stone fruits is the perfect accompaniment.

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