One Fish, Two Fish, Three?

We have been eating really well over the last couple months but unfortunately we have been too busy to share all of the great food! This should get us back on track with some new ideas now that summer has settled down and is in full swing. You can make all of the fish recipes together or individually and any way you decide it will be fantastic!

We were in the mood for fish but couldn’t decide what to do, so when that happens the only thing to do is just make a few small plates. That is what we did with a fish variety with different flavors for each one. The wild sockeye salmon was the first choice (since it is good for you and we lately have grown to really enjoy it), California white sea bass (never had but appeared similar to mahi mahi) and I know we aren’t supposed to eat Chilean sea bass (but it is too good) so also added that to the menu!

The most important thing about each one is … on the salmon - add a small amount of brown sugar and it works wonders on the fish! … on the California – the vinaigrette is the perfect addition to a grilled fish! … the Chilean (or any other filet for that matter) the garlic, lemon and olive oil drizzle at the end of grilling is just too good!

Wild Sockeye Salmon Recipe

Recipe and photos by FT – Food Tasty!

(1 filet serving)

1 6oz filet (other salmon can be substituted)

½ tsp brown sugar

¼ tsp hot curry powder (you can leave this out if you don’t like curry)

½ tbls olive oil

Preheat oven to 200 degrees. Mix together the above ingredients and spread on each side of the salmon. Let marinate for about 30 to 45 minutes. Roast slowly for 20 – 30 minutes.

California White Sea Bass Recipe

Recipe and photos by FT – Food Tasty!

(1 filet serving)

1 6oz filet (mahi mahi or another similar fish can be substituted)

Marinade

½ tsp paprika

½ tsp cumin

¼ tsp salt / pepper

Vinaigrette

½ lemon - juice

½ lime – juice

1 tsp red wine vinegar

1 tsp olive oil

1 tsp honey

¼ onion chopped

1 jalapeno chopped

Cilantro – garnish

Mix above ingredients for marinade together and spread on both sides of the filet. Let marinade for 30 – 45 minutes. Preheat grill to medium high. Grill filet for about 4 minutes each side and make vinaigrette with above ingredients. Once fish is cooked, top with vinaigrette and marinade for 30 minutes.

Chilean Sea Bass Recipe

Recipe and photos by FT – Food Tasty!

(1 filet serving)

1 6oz filet (there is no substitute for this sea bass!)

Marinade

½ tsp paprika

½ tsp garlic

½ tsp lemon pepper

½ tsp onion powder

¼ tsp salt / pepper

Drizzle (for no other good term)

½ lemon - juice

2 cloves finely chopped garlic

1 – 1 ½ tbls olive oil (butter for something even better!)

Mix above ingredients for marinade together and spread on both sides of the filet. Let marinade for 30 – 45 minutes. Preheat grill to medium high heat. Saute the “drizzle” for a few minutes to get combined (don’t over cook garlic!). Grill for 4 minutes and then turn over. Once you turn over the filet, drizzle the olive oil mixture over the fish and let cook for a couple more minutes.