Tasty Fish Tacos

Tasty Fish Tacos

Tasty Fish Tacos

Ingredients:

Serves 8 (makes 16 tacos)

Cabbage Slaw:

  • 3 cups green cabbage, shredded
  • ½ cup red onion, diced
  • 1 cup sour cream
  • 1 lime, juiced
  • ¼ teaspoon salt

For the rest of the tacos:

  • 4 tilapia filets
  • ¼ teaspoon ground cayenne
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Corn tortillas
  • Garnish
  • Cilantro
  • Lime

Directions:

  1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
  2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
  3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
  4. Using a fork, break apart the fillets into bite-size pieces.
  5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
  6. Garnish with cilantro and lime juice.
  7. Enjoy!



Citrus-Glazed Salmon with Avocado Salsa

Citrus-Glazed Salmon with Avocado Salsa

Citrus-Glazed Salmon with Avocado Salsa

 

Ingredients:

  • Four 6-ounce fresh salmon filets
  • 1 1/2 tablespoons olive oil
  • 4 tablespoons fresh orange juice
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cayenne pepper

Salsa:

  • 1 large avocado, diced
  • 1/2 cup diced red onion
  • 1 orange, diced
  • 1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper
  • 2 teaspoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 2 tablespoons fresh cilantro, minced
  • Kosher salt and black pepper to taste

Preparation:

  1. In a baking dish combine the olive oil and the orange juice. Lay salmon in it and turn to coat. In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper. Sprinkle over each side of salmon filets. Set aside to marinate for 30 minutes.
  2. In a small bowl combine the avocado, red onion, orange, jalapeno, and cilantro. Season with salt and pepper to taste. Cover and chill.
  3. Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray. Add the salmon and cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily. Serve with chilled avocado salsa.



Garlic Prawns

Garlic Prawns

Ingredients

¾ lbs small prawns
½ tablespoon olive oil
4 spoon lemon juice
ground cumin
salt
black pepper
1spoon chopped garlic
1 spoon chopped coriander leaves

Directions

Peel the prawns and cut into small pieces. Put the pieces in the ActiFry. Add the salt, oil, black pepper, ground cumin and garlic. Cook for 10 minutes.

Add the lemon juice and coriander, then cook for 4 to 5 minutes.




Roasted Salmon with Herbs

Roasted Salmon with Herbs

Roasted Salmon with Herbs

Ingredients:

2 salmon fillets
1/8 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/4 cup minced green onions
1/4 cup minced fresh dill
1/8 cup dry white wine
lemon wedges for serving

Directions:

  1. Preheat the oven to 425 degrees. Prepare a casserole dish with cooking spray. Place the salmon fillets in the dish and season heavily with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture over the salmon. Let stand for 15 minutes.
  2. Mix the green onions and dill in a small bowl (her recipe calls for parsley as well, which I didn’t have). Place over the salmon and pat down so it sticks. Pour the wine around the salmon in the dish.
  3. Roast for 10 to 12 minutes, until almost cooked through Remove from the oven, cover tightly with aluminum foil, and let sit for 10 minutes. Serve hot with lemon wedges.



Baked Fish with Fruits

Baked Fish with Fruits

Baked Fish with Fruits

Ingredients:

Fish

1 large salmon fish,
1 can yams,
1/4 Tablespoon Pepper,
1/2 Tablespoon Cayenne Pepper,
1 can chopped assorted fruits,
4 Tablespoon low fat butter,
Sliced French bread,
Salt to taste

Sauce

1 cup whiskey,
8 oz. brown sugar,
1/2 cup sweet whiskey liqueur,
3 teaspoon prepared mustard,
1 teaspoon mustard ginger,
1 teaspoon mustard cinnamon,
1 teaspoon mustard dry mustard,
1/2 cup orange juice,
Raisin (optional)

Directions:

1. For sauce, place all the ingredients given, into a double boiler and cook for 1 hour until thickened. Stir occasionally. Keep aside.

2. Boil yams, cool, cut into fine cubes and stir-fry with butter. Keep aside.

3. For fish, use whole fish, head and tail attached, deeply score the fish into approximately 1-inch squares.

4. Sprinkle the fish with salt, black pepper and cayenne pepper to taste. Place the whole fish into a buttered baking pan.

5. Add assorted fruits with juices into the pan as well. Add additional grapes for the tangy taste along with other fruits like green apple and pears.

6. Cut fruits into fine cubes. Do not add banana. Toss the fruits, adding salt and pepper. Add fried yams.

7. Place the fish with fruits into the oven at 350 D F. Add sauce for flavor and to keep the fish from drying out.

8. Serve with French bread!




Sweet and Sour Fish Balls

Sweet and Sour Fish Balls

Sweet and Sour Fish Balls

Ingredients:

12 fish balls,
1 1/2 tablespoon tomato sauce,
1/2 teaspoon chili sauce,
1 teaspoon sugar,
1/2 teaspoon cooking oil,
1/2 teaspoon oyster sauce,
1/2 teaspoon oil,
Sesame seeds

Directions:

1. Deep fry the fish balls until they turn golden brown. Dish out and set aside.
2. In a saucepan, add in cooking oil, ketchup, chili sauce, sugar, oyster sauce and stir until the sauces are well blended.
3. Toss in the fish balls and coat them well with the sauce.
4. Dish out, top with sesame seeds, and serve hot with your favorite drink and salad.




Cilantro-lime Fish Cakes with Sauce

Cilantro-lime Fish Cakes with Sauce

Cilantro-lime Fish Cakes with Sauce

Ingredients:

2 cups cooked Senegalese broken rice, cooled
1 1/2 cups sardines or leftover fish
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 Tbsps mayonnaise
1 egg
2 Tbsps lime juice
1 clove garlic, crushed
Sriracha dipping sauce (recipe below)

Directions:

  1. In a large bowl, mix together the rice, fish, onions and cilantro. In a separate bowl, whisk mayo, egg, lime juice and garlic together until smooth. Add the mayonnaise mixture to the rice and fish. Stir to combine.
  2. Tip: Use a stick blender to purée 1/4 to 1/2 of the mixture, then mix it with the rest. This helps it stick together better.
  3. Drop the mixture in a greased, hot skillet by spoonfuls about 1/4 cup each. Pat them out with a spatula to 1/2 inch thick. Add the fish cakes to fill the pan. Cook for 5 minutes on each side or until golden brown. Remove from the pan and set aside.

Sauce

2 tsps lime juice
2 Tbsps sriracha sauce (or more!)
3/4 cup mayo
1 good handful chopped fresh cilantro
1/8 cup diced onion

  1. Use a blender, food processor or stock blender to create a smooth or chunky sauce.