Category: Fish

Browned Butter Pasta w/ Scallops

Have you guys had “browned” butter?!?! I am currently so obsessed with browning butter for everything right now and if you haven’t done it, you have to!

It’s super simple and you can use a good quality grass fed butter and not feel guilty about wanting to bathe in it – my flavorite brand is Kerry Gold.

This dish is not complicated to make however, it does require attention. Because you are cooking each part by itself in the same pan, it can feel tedious, but trust me, it is way worth it. You don’t want to over crowd the pan with everything at once because the wat it all cooks will change and create different flavors.

Everyone in the family loved this and felt like they were having an indulgent gourmet meal. Make this for your next Sunday dinner for the whole fam and they will think you’re a professional chef!

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5 from 1 vote

Brown Buttered Pasta w/ Scallops

A super light yet totally satisfying and incredibly delicious meal.
Course Main Course
Cook Time 35 minutes
Servings 6 people

Ingredients

  • 1/2 cup butter kerrygold, 8 tbsp
  • 1 white onion diced
  • 2 cloves garlic minced
  • salt and pepper
  • 1 1/2 cup mushrooms thinly sliced, white or cremini
  • 1 1/2 cup cherry tomatoes
  • 1/2-1 pound sea scallops
  • 8 oz pasta preferably banza
  • salt and pepper

Instructions

  • In a medium pan, melt butter. Brown the butter – bring to light boil till it starts to foam then lower and continuously stir.
  • Add chopped onion and garlic and cook till translucent and fragrant. Add some salt and pepper to taste. Remove all brown butter and onion and garlic from pan and set aside in small bowl.
  • Add two tbsp of the brown butter from the bowl into the pan with the sliced mushrooms. Do not over crowd the mushrooms and do not add too much butter.
  • Once the mushrooms have browned, add the tomatoes and toss around till they have wilted a little. Remove both mushrooms and tomatoes from the pan.
  • In the same pan, add back two tbsp of the browned butter and get the pan very hot. Sear the scallops on each side, about 2-3 minutes each side. Make sure not to over crowd the pan for this too.
  • Cook 8ounces of your flavorite pasta according to the directions.
  • Add pasta, scallops, mushrooms and onions and brown butter to the pan everything was cooked in and mix.
  • Top with fresh parsley and red pepper flakes or cracked black pepper and ENJOY!

Smoky Salmon Tacos

I LOVE Salmon. I LOVE tacos. And what a perfect marriage they make.

I often just blacken my salmon quickly on the stove which takes about 15 minutes but I wanted to try to broil it for these to add a little char for the vibe I was going for. The broiler didn’t disappoint!

The simple spice mixture is all you need to give the salmon a pop of smokiness and flavor. Placed on my flavorite Siete Foods Totrtillas paired with my Avocado Citrus Salsa and this is the PERFECT light and fresh and quick and easy week night meal to add some variety to your Taco Tuesday!

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Smoky Salmon Tacos

A super fast dinner perfect for a weeknight that feels like a fancy delicious meal you work all day on!
Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Servings 3 people

Equipment

  • Broiler

Ingredients

  • 1 lb Salmon
  • 1 tbsp paprika
  • 1/2 tbsp chili powder
  • 1/4 tsp salt
  • sprinkle pepper
  • 4 tbsp avocado oil
  • 6 tortillas

Instructions

  • Set oven to broil – 550 degrees.
  • In pan, drizzle with 2 tbsp avocado oil.
  • Place salmon in the pan and drizzle the top with the rest of the avocado oil.
  • Mix together spices and massage into oiled side of salmon.
  • Put in oven and keep an eye on it! You don't want to over cook. Start with 5 minutes and gradually check it till cooked for 10 minutes.
  • Serve in large chunks on tortillas and top with avocado citrus salsa!

Notes

Salmon will continue to cook on the pan once removed from the oven so be sure not to over cook when broiling.
If you have a gas stove, you can light it on low and put tortillas right over flame to char. This will happen fast so they only need about 60 seconds on each side!
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Avocado Citrus Salsa

Prep Time 5 minutes
Servings 4 people

Ingredients

  • 1 avocado diced
  • 1 mango diced
  • 1 lime juiced
  • 1 small orange juiced or 1/2 large orange
  • 6 cherry tomatoes quartered
  • 3 tbsp red onion chopped
  • 2 tbsp cilantro chopped
  • 1/4 tsp course sea salt
  • 1/4 tsp red pepper flakes

Instructions

  • Dice avocado and mango and add to bowl.
  • Juice lime and orange and add along with all other ingredients.
  • Mix

Fish Sticks

As a kid, fish sticks were something we had occasionally and I LOVED them. They were small and thin and crunchy but not super fish filled. So I was basically just eating whatever fried breading was on the outside and while, it may have tasted good, it was probably terrible for me.

Last summer, my husband went fishing and came home with fresh fish to make. We decided to make Fish Sticks out of it! It was a good sturdy fish that would be able to handle being thinly sliced and fried without falling a part. They were SO GOOD!

Since then, we often love having fish sticks made with fresh halibut. This fish holds up well and is super tasty. They get crisp on the outside but are filled with great juicy fish on the inside. Paired with my homemade tarter sauce, this is a perfect comforting, yet healthy meal that the whole family enjoys!

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Fish Sticks

The perfect Fish Stick the whole family will love! Make these with some french fries for an easy "Fish and Chips" dinner!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Author Nikki

Equipment

  • Stove top
  • Deep frying pan

Ingredients

  • 2 pounds halibut or preferred sturdy white fish
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 tbsp paprika
  • 1 tbsp dried parsley
  • 2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 2 tbsp almond milk
  • 2-4 tbsp avocado oil or preferred frying oil
  • 1 lemon

Tarter Sauce

  • 1/2 cup mayo homemade or store bought
  • 3 pickle spears finely chopped
  • 1 1/2 tbsp pickle juice
  • 1 tsp hot sauce
  • 1/4 – 1/2 tsp dill depending on your dill preference

Instructions

  • In one wide bowl, mix together the eggs and milk.
  • In another wide bowl, mix together the flours and spices.
  • Cut halibut in strips. You can make these strips as thick or as thin as you want. I like them about 1 inch thick and 1-2 inches wide. Thickness varies each time I make them.
  • Squeeze half of the lemon juice on top of the fish and rub in. Reserve the other half for over top when all cooked.
  • Heat avocado oil in pan on the stove over medium-high heat. All stoves will vary. You don't want the oil and drippings to burn but you don't want the fish to sit in oil that isn't hot enough to crisp up – this will only make them soggy and oily.
  • Dredge the fish strips in the egg mixture and then in the flour mixture and set on a plate.
  • Then fry them in the pan. About 1-2 minutes each side depending on the thickness of your fish. Thicker pieces will be about 2-3 minutes.
  • Remove from pan once both sides have been cooked and place on a wire rack.
  • Squeeze lemon over top and serve with my homemade tarter sauce!

Tarter Sauce

  • Mix all ingredients together in small bowl.
  • Serve on side of fish sticks.

Citrus Mahi Mahi

Summer, summer, summertime. Nothing says summertime to me like some light fresh grilled fish. Anything on the grill screams nice weather and anything citrus equals sunshine… For me at least.

I love all things citrus and my go to is usually something lemony. But for this, orange is the star. You can use this marinade on any white flaky fish but Mahi Mahi is an excellent option for when you want to put something on the grill. It can withstand being handled on the BBQ without falling apart but still have an amazing buttery consistency to it.

The Avocado Citrus Salsa is the icing on the cake here. It’s tangy with a little heat and goes perfect with every bite of citrusy fish.

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Citrus Mahi Mahi

A delicious summer fish recipe that's refreshing and tasty for the whole family.
Course Main Course
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Servings 4 adults

Equipment

  • Grill

Ingredients

  • 1 3/4 lbs Mahi Mahi
  • 1/4 cup olive oil
  • 4 large oranges juiced
  • 1 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 clove garlic minced
  • 1/4 tsp salt
  • sprinkle pepper

Instructions

  • Whisk together marinade.
  • Cut Mahi Mahi into 4 pieces and soak in marinade – in ziplock bag, bowl or tupperware (let marinade for 1 hour minimum, the longer, the better!)
  • Prepare salsa and let chill in the refrigerator while fish is marinating.
  • After fish has marinated, remove from bowl and place on hot grill skin side up with lid closed for 7-10 minutes.
  • Flip onto skin and let cook for 2 more minutes with lid open.
  • Serve with Avocado Citrus Salsa!
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Avocado Citrus Salsa

Prep Time 5 minutes
Servings 4 people

Ingredients

  • 1 avocado diced
  • 1 mango diced
  • 1 lime juiced
  • 1 small orange juiced or 1/2 large orange
  • 6 cherry tomatoes quartered
  • 3 tbsp red onion chopped
  • 2 tbsp cilantro chopped
  • 1/4 tsp course sea salt
  • 1/4 tsp red pepper flakes

Instructions

  • Dice avocado and mango and add to bowl.
  • Juice lime and orange and add along with all other ingredients.
  • Mix