Fish
This recipe was another instant favorite. Lots of flavor with all of the Cajun seasonings, both the rice and shrimp have warm flavor with a little punch of heat too. I made my Cajun seasonings as listed below but you can certainly buy the seasoning already made in the spice aisle of the store to make the recipe even easier.
Robby has requested this recipe stay in our regular dinner rotation so that says it all!
INGREDIENTS
1 1/3 cups uncooked long grain white rice
2 2/3 cup chicken broth
1 pound large peeled, deveined and tail off shrimp
4 Tablespoons melted butter, divided (I used earth’s Balance)
1 teaspoon minced garlic
CAJUN SEASONING
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red peppers
DIRECTIONS
Mix together all of the ingredients for the cajun seasoning.
Melt 2 Tablespoons of butter in a large skillet over medium heat, stir in garlic, half of the Cajun seasoning and the rice. Mix to combine.
Stir in the chicken broth and bring to a boil, reduce heat to a simmer and cover. Cook for 15 minutes, stirring once or twice in the minute time frame.
While the rice is cooking prepare the shrimp by stirring together The remaining 2 Tablespoons of melted butter and Cajun seasoning, pour over the shrimp and toss to coat. Stir the shrimp into the rice then cover and cook until shrimp is pink and opaque.
Serve warm.
Enjoy!
I often ask Jim what he wants for dinner. When I asked a few weeks ago what he wanted for an upcoming trip we were taking, he said fish taco’s. I don’t make fish taco’s typically but order it out often so I went on the hunt for a good grilled fish taco recipe. This is a combination of two recipes that I came across. We loved this dish. Jim said it was one of the best things we have ever grilled. Now that says something! Jim added some grilled pineapple to his as you can see in the picture, it was a great addition.
This does have some prep work so be sure to read through the instructions before starting. The cedar planks can be found at your local grocery store at the fish counter.
INGREDIENTS
FOR THE FISH
- 2 pounds white fish, I used haddock
- 2 Tablespoons lime juice
- 1 teaspoon ground cumin
- pinch of salt
- pinch of pepper
- 8 flour or corn tortillas
- 2 cedar planks
FOR THE SLAW
- 1 bag of coleslaw
- 2 teaspoons of honey
- 1 Tablespoon lime juice
- 2 teaspoons jalapeño, diced
- 1/2 Tablespoon minced garlic
- pinch of salt
- pinch of pepper
FOR THE BAJA SAUCE
- 3/4 cup sour cream
- 1/2 cup real mayonnaise
- 3 Tablespoons lime juice
- 1 teaspoon garlic powder
- 2 teaspoons sriracha sauce
- pinch of salt
- pinch of pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons adobo sauce
DIRECTIONS
Soak the cedar planks for grilling overnight, just before grilling take them out of the water and dry the planks off.
Combine slaw ingredients in a large bowl, cover and refrigerate for 30 minutes.
To make the Baja sauce place ingredients in a small bowl and whisk until fully blended. Cover and refrigerate 1-2 hours. I did it the day before.
When you are ready to make the taco’s pat each piece of fish dry with a paper towel. Season both sides of the fish with lime juice, cumin, salt, and pepper.
Heat your grill to medium heat and place the cedar planks on the grill to heat for 5 minutes. When your planks are heated, place the fish on the planks and close the lid of the grill. Grill until the fish flakes easily. It took about 15 minutes on our grill. Warm your tortillas just before serving. We warmed them right on the grill.
To assemble the taco’s place a warm tortilla on your plate, add about 2 tablespoons of your prepared slaw, place some of your grilled fish on top of the slaw. Lastly, spoon some of the Baja sauce on top of the fish. Serve warm.
Enjoy!
This became a family favorite after the very first bite. I love so many Taste of Home recipes but this one might be not only my favorite but also Jim’s! This is really that good and would be great for a date night and easy enough for company. The topping adds such great flavors to the haddock with the crunch of the panko, the sweet from the tomatoes and the salty from the bacon. This recipe is an absolute home run!
INGREDIENTS
- 6 bacon strips, chopped
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 cup panko bread crumbs (can use gluten-free)
- 2 plum tomatoes, chopped
- 1/4 cup fresh minced parsley
- 2 Tablespoons olive oil
- 1 Tablespoon butter, melted
- 5 haddock fillets, about 6 ounces each
- 2 Tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
DIRECTIONS
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic cook until golden brown, stirring occasionally, about 10-15 minutes. Remove from heat and stir in bread crumbs, tomatoes
Pre heat oven to 400 degrees. Spread oil and butter in an ungreased baking dish. Place fillets in baking dish. Drizzle with lemon juice and sprinkle with salt. Top with the bread crumb mixture and bake uncovered for 10-15 minutes or until the fish flakes easily with a fork. Remove from oven and serve warm.
Enjoy!
This year we celebrated Christmas early so I was trying to decide what to make on Christmas Day. This is what I decided on but our plans changed again. We decided on very short notice to take a road trip to see our daughter and her family in NY and spend Christmas with them and the grandkids. I ended up making this when we got home a few days later. Although I did plan on this for a special occasion, it is delicious for any night. I served this with a salad and garlic bread. This makes a lot of sauce so you can reserve some or use it for dipping breadsticks or the garlic bread like we do!
INGREDIENTS
16 ounces fettuccine
12 large scallops
12 large shrimp peeled, deveined and tails off
1 stick of butter
4 Tablespoons olive oil
5 garlic cloves, minced
4 cups heavy cream
pinch of black pepper
pinch of nutmeg
1 1/2 cups shredded Parmesan cheese
1 1/2 cups shredded Gruyere cheese
DIRECTIONS
Preheat skillet on medium high heat. Add 2 Tablespoons of the olive oil and sear the scallops on the first side until golden brown, flip and do the same for the second side, this does take a little bit of time, so don’t rush. While the scallops are
When the scallops and shrimp are both done, remove them from the skillet and pan (turn heat to medium) and set aside. In the same skillet you used for the scallops, melt the butter. Add the garlic, cream, nutmeg and pepper. Cook for about five minutes whisking often. Add both of the cheeses and continue to whisk as the cheese melts into the sauce. Continue to cook for 10-15 minutes, the sauce should be thickened and smooth. Continue to stir often. Boil the fettuccine noodles according to package directions. I usually take my pasta off one minute before the directions state. When the pasta is almost cooked through add the seafood into the sauce to warm through. Drain the pasta and add the sauce with the seafood over the top, serve warm.
Enjoy!
I saw Daphne Oz make these fish tacos and knew Robby would love them! I mentioned them to Robby and asked him if he wanted to make them. He happily agreed as he has been learning to cook for himself and how to change recipes to make it work for his dietary needs. When I watched this program, Daphne shredded her cabbage and carrots for the slaw, but I cheated and bought a packaged bag of pre-shredded slaw. Even if you don’t cook or eat a lot of fish, this was super easy. Robby made this like a pro. We both agreed these were the perfect combination of sweet and spicy all in one bite!
INGREDIENTS
CREAMY CHIPOTLE SLAW
3 cups of pre-shredded slaw
1/2 small red onion, thinly sliced
3 scallions, green part only. Thinly Sliced
1 jalapeño, seeds removed and minced
1/2 cup of mayo
1/4 cup fresh lime juice
2 Tablespoons of sugar
1 Tablespoon ground cumin
1 teaspoon chipotle powder
Pinch of salt
Pinch of pepper
FOR THE FISH FILLING
3 Tablespoons olive oil
1 medium yellow onion
Pinch of salt
Pinch of pepper
1/3 cup rice flour
1 teaspoon chipotle powder
1 pound of mild white fish- cod, halibut or haddock. Cut into four slices
FOR SERVING
Corn tortillas
Cilantro for garnish-optional
DIRECTIONS
FOR THE SLAW
In a bowl combine the slaw, red onion, scallions, and jalapeño. In another bowl whisk the mayonnaise, lime juice, sugar, cumin and chipotle powder until smooth and creamy. Pour the dressing over the slaw mixture and combine. Add the salt and pepper and mix again. Let the slaw sit for 20 minutes while you make the fish.
FOR THE FISH FILLING
In a medium skillet over medium heat, heat 1 Tablespoon of the oil and add the onion. Cook until the onion is translucent and soft, about five minutes. Season with salt and pepper. Remove from heat and set aside.
In a shallow bowl combine the flour, chipotle powder and 1 teaspoon of salt. Pat each fish fillet dry with a paper towel. Lightly dredge the fish in the flour mixture shaking off any excess.
Heat 1 teaspoon of oil in the skillet over medium heat and place two fillets at a time in the pan. Gently cook for 3-6 minutes until the underside of the fish turns opaque. Use a rubber spatula to turn the fish over to finish cooking. When the second side is done, remove the fish to a paper towel-lined plate. Wipe excess oil from the pan and repeat with 1 Tablespoon of oil and the remaining fillets.
TO SERVE
Warm corn tortillas in the microwave wrapped in a paper towel, about one minute. Cut the fillets in half placing on the bottom of your warm tortilla, top with the sautéed onion and a hearty amount of slaw. Top with cilantro if desired.
Enjoy!
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