Thai seafood curry

Servings          Prep Time
4-6 servings 10minutes

Cook Time
16minutes

Ingredients

1. 2tbsp oil - Choose from peanut oil, coconut oil, or any neutral-flavored oil you like: vegetable, corn, safflower, canola, avocado, or grape seed.
2. 1 1/2cups chopped allium aromatics
3. 1/4cup peeled fresh ginger minced
4. 2tbsp wet curry paste - Choose from red, green, or yellow Thai curry paste, or even massaman or Penang curry paste.
5. 14ounces diced tomatoes1 can
6. 1cup regular or low-fat coconut milk
7. 1 1/2tbsp fresh lime juice
8. 1 1/2tbsp light brown sugar
9. 1 1/2tbsp fish sauce
10. 1 1/2lbs fish or shellfish - Choose from peeled and deveined medium shrimp (about 30 per pound), sea scallops, skinless swordfish fillets cut into 2-inch cubes, monkfish fillets cut into 2-inch pieces, skinless cod fillets cut into 2-inch pieces, skinless hake fillets cut into 2-inch pieces, or skinless halibut fillets cut into 1-inch pieces
11. 1lb chopped quick-cooking vegetables - Choose 1 or 2 from trimmed green or wax or other long beans, zucchini, yellow summer squash, stemmed and seeded bell peppers, cored napa cabbage, Chinese water spinach, cauliflower florets, broccoli florets, and/or sugar snap peas.

Instructions

1. Press Saute, set time for 10 minutes.
2. Warm the oil in the quart cooker for a minute or two. Add the allium aromatics and cook, stirring often, until softened, 2 to 4 minutes. Add the ginger and cook until aromatic, just a few seconds.
3. Stir in the wet curry paste until everything is well coated; then add the tomatoes, coconut milk, lime juice, brown sugar, and fish sauce. Stir until the brown sugar has dissolved, then turn off the SAUTE function and lock the lid onto the pot.
4. Optional 1 Max Pressure Cooker
5. Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
6. Optional 2 All Pressure Cookers
7. Press Meat/Stew or Pressure cook (Manual) on High pressure for 7 minutes with the Keep Warm setting off.
8. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot.
9. Press Saute, set time for 5 minutes.
10. Bring the sauce to a full simmer. Stir in the fish or shellfish and the quick-cooking vegetables. Continue cooking, stirring gently, until the shellfish or fish is cooked through, 3 to 5 minutes. Turn off the SAUTE function, remove the hot insert from the machine, and serve warm.

Coconut Fish Curry

Ingredients:

• 1.5 lbs white fish fillets - we used cod
• 1 cup cherry tomatoes
• 2 Dried Anaheim Chiles, rehydrated and cut into thin strips
• 2 medium onions, sliced thinly
• 2 garlic cloves, minced
• 1/8 tsp Ginger Powder
• 6 Organic Curry Leaves
• 3 Tbsp Madras Curry Powder
• 2 cups un-sweetened coconut milk
• 2 tsp Kosher Salt
• Juice from 1 lemon
• 2 cups cooked Basmati, or your preferred, rice

Makes 4 servings.

Instructions:

1. Preheat (Saute) the Instant Pot.
2. When the word 'hot' appears on the display, add oil.
3. Add onion, garlic and Ginger Powder and saute until onion is soft.
4. Add Curry Leaves and Madras Curry and stir for another minute or two to combine.
5. Pour in the coconut milk, stir with a wooden spoon.
6. Scrape any solids that may be stuck at the bottom of the cooker.
7. Add Chiles and tomatoes, stir.
8. Gently add the fish pieces and move them around to coat them with the mixture.
9. Close and lock the lid of the Instant Pot.
10. Press manual mode and choose 3 minutes cooking time.
11. When cooking time is up, use the Quick Pressure Release to cool the cooker.
12. Open cooker and add salt and lemon juice just before serving.

Source: https://spicesinc.com/p-7841-instant-pot-coconut-fish-curry.aspx

Maple and Ginger Lacquered Salmon

INGREDIENTS

1/3 cup (75 ml) maple syrup

• 1/3 cup (75 ml) water
• 1 tablespoon (15 ml) fresh ginger, grated
• 1 clove garlic, finely chopped
• 1/4 teaspoon (1 ml) Cayenne pepper
• 1 fillet 454 g salmon
• Salt

PREPARATION

1. With the rack in the highest position (about 10 cm (4-inch) off the heating element) and preheat the broiler.
2. In a saucepan, bring all ingredients, except for the salmon and salt, to a boil. Reduce by half. Set aside.
3. Place salmon on a baking sheet lined with aluminum foil. Brush the fish with the maple mixture. Lightly season with salt. Bake for about 8 minutes, depending on thickness of salmon. Brush lightly with the maple mixture a few times during cooking.
4. Right out of the oven, brush with the remaining mixture. Serve with rice and Green Beans with Lemon Butter.

Asian Salmon in Foil

Ingredients

• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoons seasoned rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha, optional
• Freshly ground black pepper, to taste
• 2 pounds salmon
• 2 green onions, thinly sliced
• 1/2 teaspoon sesame seeds

See a Hawaiian Sweet & Sour Sausage Recipe

 

Instructions

• Preheat oven to 375 degrees F. Line a baking sheet with foil.
• In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
• Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
• Place into oven and bake until cooked through, about 15-20 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

Steamed halibut with ginger

INGREDIENTS:

1 pound halibut fillet 1 teaspoon coarse sea salt or kosher salt 1 tablespoon minced fresh ginger 3 tablespoons thinly sliced green onion 1 tablespoon dark soy sauce

1 tablespoon light soy sauce 1 tablespoon peanut oil 2 teaspoons toasted sesame oil 1/4 cup lightly packed fresh cilantro sprigs

DIRECTIONS:

1.	Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
2.	Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
3.	Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
4.	Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Seared Ahi Tuna

Ingredients

• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)

• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice

Method

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

From Simply Recipes

Asian-Style Baked Mahi Mahi

Ingredients
1 cup coconut milk
1/2 cup low-sodium chicken stock
1 teaspoon fish sauce
1 tablespoon lime juice
1 (2-inch) piece ginger, sliced into coins
1 serrano pepper, seeds removed and minced
1 tablespoon roughly chopped garlic
3/4 cup chopped fresh cilantro leaves, plus more for garnish
1/2 cup fresh Thai basil, chiffonade
4 (6-ounce) portions mahi mahi
1 leek, white part only, cleaned and julienned
1 red bell pepper, julienned
2 large carrots, peeled and julienned
1 lime, sliced into rings, plus 1 lime, cut into wedges, for garnish
1/4 cup chopped fresh cilantro, for garnish

Special Equipment:
4 (8 by 10-inch) pieces parchment paper
4 (12-inch) pieces kitchen string

Directions
In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.

Preheat the oven to 325 degrees F.

Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.

Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.

Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.

Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/asian-style-baked-mahi-mahi-recipe/index.html?oc=linkback

Garlic-Lemon Mahi Mahi

Ingredients
Vegetable oil, for sauteing
1 (6 to 8-ounce) mahi-mahi fillet
1 tablespoon chopped garlic
1 lemon, juiced
1/4 cup white wine
1-ounce unsalted butter, melted or cubed
Salt and freshly ground black pepper

Directions
In a large saute pan, heat the oil. Add the mahi and cook until the underside is golden brown. Turn the fish over and add the garlic, lemon juice, and white wine. Once the wine and lemon juice have cooked down, add the butter. Finish cooking and season with salt and pepper.

Read more at: http://www.foodnetwork.com/recipes/garlic-lemon-mahi-recipe/index.html?oc=linkback

Steamed Mahi Mahi with Vegetables and Garlic Mustard Sauce

http://www.foodnetwork.com/recipes/sandra-lee/steamed-mahi-mahi-with-vegetables-and-garlic-mustard-sauce-recipe/index.html

Ingredients
1 teaspoon canola oil
1/2 red onion, sliced
1 medium yellow squash, sliced
1 medium zucchini, sliced
1/2 (8-ounce) package sliced mushrooms
1 cup chicken broth
Kosher salt and freshly ground black pepper
4 (4-ounce) pieces mahi mahi
4 sprigs fresh thyme
1 tablespoon chopped garlic
2 tablespoon spicy brown mustard

Directions
In a high-sided skillet over medium heat, add the canola oil. When it is hot toss in half the onion and cook until softened, about 5 minutes. Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes.

Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until the sauce reduces and thickens, 3 to 5 minutes. Taste and add more salt and pepper, if needed.

Spoon the vegetables onto a plate and top with a piece of fish. Pour the sauce over the fish and serve.

Seared Mahi-Mahi

http://bandwidthkitchen.blogspot.ca/2010/01/mahi-mahi-with-chopped-pecans-warm.html

Recipe for Seared Mahi-Mahi -  Season the Mahi on both sides with olive oil and 1t of salt and pepper. You can use lemon pepper if you prefer.  Place skin side up on a hot, non-stick pan.  Cook for 3-4 min on each side.  Next, sprinkle the chopped pecans on the top side of the Mahi.  Garnish with parsley and lemon zest.

Big Daddy's Blackened Tilapia

Ingredients


Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

For Fish:
4 tilapia fillets
2 tablespoons grapeseed oil
1/2 lemon, juiced

Directions
In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Blackened Tilapia with Secret Hobo Spices

INGREDIENTS:

3 tablespoons paprika 1 tablespoon onion powder 1 pinch garlic powder 1 teaspoon ground white pepper 1 teaspoon ground black pepper 1 teaspoon cayenne pepper, or to taste 1 teaspoon dried oregano

1 teaspoon dried thyme 1/2 teaspoon celery seed 1 tablespoon kosher salt, or to taste   1 pound tilapia fillets 1 lemon, cut into wedges 4 slices white bread 1 tablespoon vegetable oil

DIRECTIONS:

1.

In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.

2.

Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.

Simple Ginger Soy Poached Salmon

Author: Chef Michael Smith – Fast Flavors

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 4

 

Slightly adapted.

Ingredients

• 1 cup water
• ¼ cup low sodium soy sauce
• 2 tablespoons coconut palm sugar
• 2 tablespoons grated ginger
• ½ teaspoon of your favorite hot sauce or chili pepper flakes
• 4 4oz fresh salmon fillets
• 4 green onions, thinly sliced
• 1½ cups brown basmati rice
• 3 cups water (for rice)
• 20 spears of asparagus

Instructions

1. Get the rice started in a rice cooker or on the stove. Follow directions on package for rice.
2. Meanwhile poach the salmon. Match your favorite heavy skillet with a tight fitting lid.
3. Pour the water, soy sauce, sugar, hot sauce, and ginger together in the skillet.
4. Bring to a vigorous simmer over high heat, then lower to a slow, steady simmer. Nestle the salmon fillets in the mixture and cover the pan. Let simmer for 5 minutes then gently flip the salmon fillets.
5. Cover and simmer until cooked through, about 4-5 more minutes.
6. Steam the asparagus for 4-5 minutes.
7. Divide the rice and asparagus among 4 bowls. Position the salmon on each pile of rice and spoon the sauce over evenly. Sprinkle with green onion to garnish.
8. Enjoy!

Nutrition Information

Serving size: 1 salmon fillet, with ¾ cup brown rice, 5 spears asparagus & sauceCalories: 405 kcal Fat: 10.9g Saturated fat: 1.8g Unsaturated fat: 6.9gCarbohydrates: 41.8g Sugar: 3.4g Fiber: 4.2g Protein: 34.7g

Green Tea Noodles with Sesame Wasabi Tuna

Ingredients

• 1 sushi grade tuna steak
• 1/2 tbsp each black and white sesame seeds
• 1/2 tbsp sesame oil
• salt to taste
• 1 package cha soba noodles
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1/2 tbsp garlic chili paste
• 1 tsp oyster sauce
• 1 tsp wasabi powder

Directions

• 1. Bring a pot of water to a boil. Cook noodles until al dente.
• 2. Season tuna steak with salt. Drizzle with sesame oil. Coat with sesame seeds.
• 3. Combine last four ingredients together to make sauce.
• 4. Preheat pan, add noodles and sauce and sauté about 2 minutes.
• 5. Meanwhile sear tuna for 1 minute on each side in a well heated pan. No need to add oil.
• 6. Plate noodles and serve with tuna.

Soy tuna tacos with lime and spicy avocado cream

Asian meets Mexican in these soy and lime infused tuna tacos.

 

Ingredients

• Tuna
• 1 lb. tuna steak, cubed
• 2 tablespoons soy sauce
• 1 tablespoon extra virgin olive oil
• 1/2 lime, juiced
• pinch of black pepper
• Tacos
• 1/2 red bell pepper, thinly sliced
• 1/2 hot pepper (jalapeno or something similar), thinly sliced
• 1 carrot, peeled into ribbons with vegetable peeler
• 1 green onion, chopped
• 1/2 lime, juiced
• 1 tablespoon extra virgin olive oil
• salt & pepper
• 1/2 avocado
• 2 tablespoons plain greek yogurt
• 1 teaspoon sriracha
• 6 corn tortillas

Instructions

Tuna

1. Combine tuna cubes with other marinade ingredients in a small bowl.
2. Toss to coat and let sit while you prep everything else.

Tacos

1. Combine vegetables with lime juice, olive oil, salt & pepper in a medium bowl and set aside.
2. Heat a skillet over medium heat and cook tuna with marinade for 2 minutes per side, until just cooked through.
3. While tuna cooks, combine avocado, yogurt and sriracha in a separate small bowl and mash together until fully combined.
4. Assemble tortillas and fill with a spoonful of the vegetable mixture, then tuna, then a dollop of avocado cream.

Tropical Mahi Mahi

• 2 mahi mahi fillets (approximately 6 ounces each)
• 3 limes
• 6 tablespoons light coconut milk
• 1 tablespoon ginger, peeled and minced
• 1/2 green bell pepper, diced (approximately 1/2 cup)
• 1/2 red onion, diced (approximately 1/2 cup)
• 1 mango, diced (approximately 1 cup)
• 1 – 8 ounce can crushed pineapple, drained
• 1 tablespoon fresh mint, chopped
• Extra virgin olive oil
• Kosher salt

In a shallow dish, combine the juice from 2 of the limes, 4 tablespoons of light coconut milk, and the minced ginger.  Whisk to combine and form a marinade.  Season both of the mahi mahi fillets with salt before placing in the marinade.  Cover and refrigerate for 20-30 minutes.

While the fish marinates, combine the bell pepper, onion, mango, and pineapple in a mixing bowl.  Add the zest and juice from the remaining lime.  Add the mint and the remaining coconut milk, stirring to combine.  Refrigerate until ready to serve.

After the fish has marinated, heat a grill pan over medium heat.  Drizzle with a small amount of olive oil.  Cook the fish for 4-5 minutes on each side (adjusting based on the thickness of the fish).

Serve immediately, topped with the mango salsa.

Ginger Soy Mahi Mahi with Grilled Pineapple Salsa

serves 4
Marinade
3 tablespoons honey
3 tablespoons tamari or wheat-free soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
2 teaspoons olive oil
4 filets mahi mahi, about 6 ounces each


Salsa
1/2 large pineapple, skinned, cored, and cut into 1-inch rounds
1 small red bell pepper, seeded and diced
1 medium jalapeno pepper, seeded and minced
1 small red onion, finely diced
1/2 cup loosely-packed, finely chopped cilantro
1 small lime, juiced

Whisk together the marinade ingredients in a small bowl. Place the fish filets in a resealable plastic bag and cover with the marinade. Press out as much of the air in the bag as you can and seal tightly; turn several times to coat the fish. Place in the refrigerator and marinate for at least 30 minutes, but no longer than an hour.

Prepare and heat your grill, depending on type – if using charcoal, make sure you have a bed of hot coals, covered in ash, spread evenly beneath the grate. Grill the pineapple slices until lightly browned on both sides, about 2 to 4 minutes per side. Remove from the grill, dice, and place in a medium sized bowl with the bell pepper, jalapeno, cilantro and lime juice. Toss to mix well; taste and season with salt and pepper if needed.  Set aside.

Remove the mahi mahi filets from the bag and discard the marinade. Place the fish on the grill and cook until it flakes easily with a fork, 3 to 4 minutes per side. Place each filet on a plate and top with about 1/4 cup of salsa and serve immediately.

Slow-Baked Salmon

2 tbsp (30 mL) each: honey, whole-grain or other mustard
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) hot sauce (I use green tabasco)
4 centre-cut salmon fillets (each about 6 oz/175 g), skinned, patted dry

In small bowl, whisk together honey, mustard, soy and hot sauce.

Arrange fillets in lightly oiled roasting pan. Spread honey mixture
evenly over each piece. Bake in preheated 225F (110C) oven until
salmon is cooked through and opaque but still juicy, about 30 minutes.

Makes 4 servings.

Asian-Style Orange Sauced Norwegian Salmon with Sesame Broccoli

- (4) 5-6 oz Norwegian Salmon fillets, skin removed
- 1/2 cup orange juice
- 1/2 cup rice cooking wine
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 1 tsp sugar
- 4 each orange slices (and more for garnish if you like)
- 3 cups broccoli, florets
- 2 tsp sesame oil
- 2 tsp sesame seeds, lightly toasted
- 1 tbsp cilantro
- 1 tsp orange zest
- salt, to taste
- pepper, to taste

Preheat oven to 375° F

Make sauce: in a sauce pot, combine orange juice, rice cooking wine, soy sauce, rice vinegar, ginger and sugar. Reduce until thickened (about 2/3 original volume)

Arrange salmon fillets in oiled casserole dish. Season salmon fillets with salt and pepper. Top each fillet with 1 slice of orange. Pour sauce into casserole dish

Bake for 12–15 minutes or until salmon is pink in center.

While salmon is baking, cook broccoli: Blanch florets in large pot of salted boiling water until tender. Strain water and drain florets well. Toss with sesame oil, sesame seeds and dash of soy sauce

Arrange salmon on plate surrounded with broccoli florets. Garnish with chopped cilantro and orange zest.

Baked Haddock

Ingredients

6 filets Haddock
1/4 cup Dijon mustard
1/2 cup mayonnaise
1 tsp. Old Bay Seasoning
2 Tbs. butter, melted
1 strip Ritz crackers, finely crumbled
White Wine
Paprika
Lemons, quartered
Parsley, chopped (garnish)
Directions

Preheat oven to 350 degrees.
In a large Pyrex dish, grease it lightly with cooking spray or butter. Fold the thinnest part of the filet, underneath the thicker part and place into baking dish.
In a small bowl, whisk together the mustard, mayonnaise & Old Bay. With a spoon, evenly spread this mixture over the top of each filet.

Combine the melted butter with the crumbled Ritz crackers and evenly sprinkle over the top of each filet.

Lightly drizzle white wine over the top of each filet. And lightly sprinkle the paprika over the top of each filet. Place in oven and bake for about 20 minutes or until done. Garnish with chopped parsley. Serve with lemon wedge.

Serves 6