Fish Archives - The Yummy Bowl

Baked Trout With Lemon and Honey Soy Sauce

Julia | The Yummy Bowl — Mon, 25 Dec 2023 13:04:46 +0000

Preparing this baked trout with lemon and sauce couldn't be simpler.

Fish, glazed in honey mustard, soy, and sesame sauce, turns tender and flavorful in our quick 20-minute trout recipe.

Explore more seafood recipes: Shrimp Tacos, Shrimp Scampi, and Salmon Salad!

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Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

I made this for my housemates, with some mashed potatoes. I added finely chopped white onion on top for the last five minutes. They loved it! 😊♥️ I loved it too! I’d never tried before, so I was really happy about the turnout. It was VERY FLAVORFUL. 🤤 I saved it to my favorites after the first bite, Pinterest

Ingredients

Trout - Opt for skin-on rainbow trout fillets, fresh or thawed. The flesh, ranging from white to orange, turns lighter when cooked. Choose firm, resilient, and fresh fillets, or consider salmon as an alternative.
Lemon juice & zest - freshly squeezed lemon juice for the best flavor, and use fresh lemon zest whenever possible.
Fresh parsley or fresh dill - for garnishing (or any preferred fresh herbs).
Sesame oil - toasted!
Soy sauce - a savory, umami-rich sauce adds saltiness and depth of flavor. Substitute: If you can't find gluten-free variation, Tamari sauce or coconut aminos are both great options; or Worcestershire sauce for a different depth of flavor.
Honey - adds natural sweetness to the marinade. Substitute with maple syrup, agave nectar, or brown rice syrup for sweetness.
Dijon mustard - a tangy, sharp-flavored mustard made from mustard seeds, white wine, and other spices. I don't recommend using yellow mustard as it will change the whole flavor profile.

Instructions

Cooking trout in the oven within parchment paper or foil packet is a such an easy and brilliant method, often referred to as cooking "en papillote" or "in paper."

Prep. Preheat your oven to 400°F (200°C).

Make The Honey Mustard Marinade Sauce. Combine Dijon mustard, honey, soy sauce, and sesame oil in a small bowl or jar. Set aside.

Season the fish. Season the trout fillets generously with salt and black pepper.

Make a foil packet. Grease foil with olive oil, place seasoned trout fillets (skin side down), and pour honey mustard mixture over them.

Reserve some for basting the fish before serving.

Seal the foil packets securely. Arrange the foil packets on a baking sheet and place them in the preheated oven.

Cook. Bake for 10 to 15 minutes.

Check one fillet after 10 minutes; the flesh should easily flake with a fork.

Once done, remove the fish in foil packets from the oven.

Pour any remaining sauce over the cooked trout, sprinkle them with mixed sesame seeds, and garnish with parsley or cilantro.

Serve the baked trout with lots of fresh lemon slices and your preferred choice of vegetables.

FLAVOR PROFILE: It's a fantastic combo of savory soy, sweet honey, and tangy Dijon that makes the trout taste amazing! Trust me, it's worth a try!

How To Tell If Trout Is Cooked

Baking time depends on fish thickness and desired doneness.

Aim for an internal temperature around 125°F/52°C (FDA recommends 145°F/63°C), verified with an instant-read thermometer.

In the absence of a thermometer, observe these cues to ensure your trout is cooked:

Clarity: Notice the transition of trout flesh from translucent to opaque.
Flakiness: Gently press the flesh with a fork to check its ability to easily flake apart.

How To Buy Trout

Follow these tips for buying rainbow trout:

Is rainbow trout sustainable? Most available rainbow trout are farm-raised, so opt for responsibly farmed options.
Explore obtaining rainbow trout from nearby farmers' markets or directly from local fish farms. This choice enables you to support local producers and gain a clearer insight into the fish's journey from farm to table.
Ensure to selection of reliable suppliers committed to sustainability and transparency. Verify if they hold certifications like the Aquaculture Stewardship Council (ASC) or the Best Aquaculture Practices (BAP) label.

Quality of Trout Matters

Assessing fish quality:

Skin – A shiny, slightly slimy skin signifies freshness and quality.
Fins – Seek defined, perky fins; avoid ragged or broken ones.
Gills – Look for moist, shiny, pink or red gills; avoid brown or faded ones.
Smell – Fresh fish smells of the sea, not a strong fishy odor.
Texture – Quality fish feels firm; avoid flabbiness or slackness.
Eyes – Opt for fish with bright, clear eyes, avoiding cloudy or sunken ones.

Explore more tips when buying fish from EDF Seafood.

Tips

Honey Mustard Glaze - in this recipe I’ve made sauce for the whole trout but if you just using 4-5 fillets divide the sauce ingredients into half.
Baking. Depending on your oven and the size of your trout you may need to adjust the cooking time.
Make the sauce in advance. It can be stored in the fridge for up to 3 days.
Leftover sauce can be consumed cold or warm and used in a variety of sandwiches, wraps, and salads.
If you don’t have fresh trout you can use frozen, thaw it and make sure to pat it dry to remove any excess water before cooking.
Don’t skip the foil. Baking trout in foil packets helps the fish cook perfectly tender. While the fish fillets bake, the sauce coats the fish nicely, and all the juices are formed at the bottom of the packet.
Inspect for pin bones by running your finger along the trout to detect these small, translucent bones. Utilize a pair of tweezers as a handy tool to remove them.
To prevent sticking, apply cooking spray to the foil before placing the trout to bake and avoid adherence.
Exercise caution when opening the foil, as there may be steam trapped inside. Gently unfold the sealed edges to prevent burns from the released steam!
If you like fresh garlic flavor, you can chop it finely (about 1-2 teaspoons) finely and add on top of the fish or mix in the marinade before baking.
Add some red chili flakes to make it spicy.

How To Serve Oven-Baked Trout

Grains - with a side of grains such as yellow rice, lime cilantro rice or quinoa or cauliflower rice.
Side Salad - for more veggies in this dish, we like to serve trout with tomato cucumber salad, Greek Style Salad, Cabbage Salad, Potato Salad, or Chickpea Salad.
Leftovers - for any leftover fish, you can break it down into bite-size pieces and serve in Fish Tacos with a colorful Mexican slaw. Or serve it in creamy risotto.
With Roasted or steamed veggies - sauteed Asparagus, braised cabbage, roasted air fryer Brussels Sprouts, Zucchini Boats, Cauliflower or Fries. Zucchini, carrots, green beans.
Other sauces - you can omit the honey mustard glaze and baked the fish as it is in a sheet of foil. For this, make sure to brush the fish with olive oil before baking. Then serve with your choice of sauce like aioli, chimichurri, lemon butter sauce, tartar sauce, remoulade.

Storing Instructions

To Store. Store it in an airtight container in the refrigerator for up to 3 days.
To Reheat. Preheat your oven to 275°F to 300°F, place the trout on a baking sheet, and warm it for approximately 15 minutes.
To Freeze. Place completely cooled trout in a covered airtight container or heavy-duty freezer bag. It should be consumed up to 3-4 months.

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More Fish Recipes

Recipe

Baked Trout Recipe

Preparing this baked trout with sauce couldn't be simpler. The fish, enveloped in a zesty blend of honey mustard, soy, and sesame sauce, emerges tender, succulent, and bursting with flavor. With our simple trout recipe, dinner will be ready in approximately 20 minutes. Hard to top that!

Course Main Course, Sauce

Cuisine American, Asian, European, international

Keyword asian trout recipe, baked trout, baked trout with sauce, honey glazed trout, how to bake a trout, miso glazed trout, oven baked trout, oven baked trout fillet, sauce for trout, trout marinade, trout with sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 478kcal

Author Julia | The Yummy Bowl

Ingredients

2 ½ pound whole trout cut into fillets

Honey Glaze

½ cup Dijon mustard
½ cup honey
2 tablespoon soy sauce gluten free if needed or coconut aminos
½ cup sesame oil or other natural flavor oil

For the Trout

salt and black pepper to taste
2 tablespoon sesame seeds
fresh parsley chopped
½ medium fresh lemon sliced

Instructions

Prep. Preheat your oven to 400°F (200°C).
Make The Honey Mustard Marinade Sauce. Combine Dijon mustard, honey, soy sauce, and sesame oil in a small bowl or jar. Set aside.
Season the fish. Season the trout fillets generously with salt and black pepper.
Make a foil packet. Grease foil packets with olive oil and place the seasoned trout fillets inside (fish skin side down). Pour the honey mustard mixture over the trout fillets, leave some to brush more sauce before serving.
Seal the foil packets securely. Arrange the foil packets on a baking sheet and place them in the preheated oven.
Cook. Bake for approximately 10 to 15 minutes. Check one fillet after 10 minutes; the flesh should easily flake with a fork.
Once done, remove the fish in foil packets from the oven. Pour any remaining sauce over the cooked trout, sprinkle them with mixed sesame seeds, and garnish with parsley or cilantro.
Serve the baked trout with lots of fresh lemon slices and your preferred choice of vegetables.

Video

Notes

To Store. Should you have any leftover trout, store it in an airtight container in the refrigerator for up to 3 days.
To Reheat. For reheating without drying it out, preheat your oven to 275°F to 300°F, place the trout on a baking sheet, and warm it for approximately 15 minutes.
To Freeze. You can also freeze cooked trout. Place completely cooled trout in a covered airtight container or heavy-duty freezer bag. It should be consumed up to 3-4 months.

Nutrition

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2-minute air fryer Tuna Steaks, and perfect Eggs Royale for breakfast.
Garlic Butter Salmon with a refreshing and a little spicy Mango Salsa.
Salmon Patties
Cod
Tilapia

To see all our recipes check out the Recipe Index.

The post Baked Trout With Lemon and Honey Soy Sauce appeared first on The Yummy Bowl.

Salmon In Air Fryer

Julia | The Yummy Bowl — Mon, 12 Dec 2022 04:46:44 +0000

This easy garlic butter salmon in an air fryer consists of wild salmon fillets coated in garlic butter and simple seasonings, with the health benefits of being cooked in an air fryer with little oil.

This juicy salmon provides a healthy meal for the entire family that can be served with a squeeze of fresh lemon juice or lemon butter sauce and a side of green beans, white rice, or other side dishes to suit your personal preference.

I am on a mission to create more air fryer recipes in near future which you can find in my Air Fryer Recipe list.

Our family loves salmon recipes and air fryer recipes and some of our favorites include Air Fryer Zucchini Skins, Skillet Fried Salmon Patties and Air Fryer Sweet Potato Fries.

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Ingredients

Salmon filets - I’ve used two filets (about 6 oz each) for this recipe, but you could easily increase this when serving to more people, it just means that you will need to air fry the fresh fish in batches so that you don’t overcrowd the basket. You can air fry these filets from fresh or frozen. If you don't enjoy salmon skin, use skinless salmon fillets.
Butter - Use salted or unsalted butter to melt. It's a good idea to omit the salt called for in the ingredients when using salted butter.
Garlic - Freshly minced garlic from fresh garlic cloves will provide the best garlic flavor, but you can use grocery store minced garlic instead or garlic powder.
Herbs - Use freshly chopped parsley or dill in the melted butter seasoning.
Seasoning salt and black pepper - To taste.
Red pepper chili flakes - This is optional and provides a lovely kick of spicy heat without being overpowering.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Salmon In Air Fryer

Preheat the air fryer to 390 F according to manufacturer instructions. (Mine was 400 F for 5 minutes) Cosori 5.8 quart.

Season the filets with salt and pepper. In a small bowl, mix together melted butter, parsley, and garlic.

With a small basting brush, generously coat the filets with the mixture.

Once the air fryer is preheated, transfer the salmon filets into the air fryer basket and cook for 10 minutes.

The salmon is ready when it’s easily flaking, and its internal temperature should reach 145 F.

Enjoy right away.

JULIA'S TIP You don’t need to flip the salmon filets while cooking. I place the filets with the salmon skin side down.

Tips

Space the salmon filets out in the air fryer basket, so they are not overcrowded. Proper circulation of hot air will ensure an even cook on all sides. You could also turn the filets over mid-cook, although it’s optional.
You can easily double or triple this recipe if serving a larger crowd. You will likely then need to fry the filets in batches.
I’ve used regular salmon filets in this recipe. If you opt for thicker or larger filets, adjust the cooking time.
You can use fresh or frozen salmon filets for this recipe. Thaw frozen filets overnight in the refrigerator first. Add 3-5 minutes to the cooking time when cooking salmon filets from frozen.
Honey can be added to the buttery lemon sauce to make air fryer honey garlic salmon.

JULIA'S TIP The salmon is cooked adequately when the flesh flakes easily using a fork. If you aren’t sure, use a food thermometer by inserting it into the thickest section of the salmon. The internal temperature should register 145F or more for the salmon to be done.

Freezing And Storing Instructions

Keep the leftover salmon in the fridge for up to 3 days. You can flake it and add to salads or reheat it in the oven or air fryer until piping hot all the way through.

For freezing it is best to freeze uncooked fillets.

Serving Suggestions

What is a good side dish with salmon?

Well, almost anything to be honest. It really comes down to your likes, seasonal produce and the time you have in total to make the dinner.

Cold side and quick to make. For a quick side dish and sauce substitute Habanero Mango Salsa, Pico De Gallo, or even Avocado Crema - these are all great and easy-to-make sides. Add a dollop or two on top of the salmon when serving.
Air fryer sides. For a more complex, but still quick option, consider making salty Air Fryer Fingerling Potatoes or crispy Brussels Sprouts With Chipotle Aioli, and air fryer Cauliflower in the same air fryer you made salmon. Easy and quick.
The classics. And of course, always favorite staple foods such as rice, mashed potatoes (or sweet potatoes), cabbage and potatoes, steamed vegetables, and quinoa.
My personal favorites - Cajun Corn On The Cob, zucchini casserole, easy and cheesy Asparagus, Mediterranean Cucumber Salad or juicy and refreshing Spinach Strawberry Salad during summer.

Common Readers Questions

How long should you cook salmon in the air fryer?

10 minutes is all you need to cook regular fresh salmon fillets in the air fryer. Cooking for any longer will dry the fish out.

How do I keep salmon from drying in my air fryer?

I’ve used melted butter with seasoning and fresh herbs to flavor the lemon garlic salmon filets, keep them moist, and prevent them from drying out while cooking. Be careful not to cook the salmon filets for longer than 10 minutes, so the meat doesn’t dry out.

Should salmon be defrosted before air frying?

While you can use fresh or frozen salmon for this recipe, I prefer to allow frozen filets to thaw in the refrigerator before adding them to the preheated air fryer.

If you go ahead and cook the filets from frozen, you run the risk of the fish not being cooked through completely. While you could add extra cooking time, you could end up drying out certain parts of the filets while the center remains undercooked.

Do you have to flip salmon in the air fryer?

You don’t need to flip the salmon filets while cooking. I place the filets with the salmon skin side down.

Easy Seafood Recipes

We love all sorts of seafood recipes, from our 5-minute pan seared Tuna Tacos, to juicy and melting in your mouth and perfect Eggs Royale With Salmon for breakfast. We serve almost all our seafood with a refreshing and a little spicy Mango Salsa.

Or simply go to ALL AIR FRYER recipes for more inspiration.

Recipe

Garlic Butter Salmon In Air Fryer

This easy air fryer salmon recipe consists of wild salmon fillets coated in garlic butter and simple seasonings, with the health benefits of being cooked in an air fryer with little oil.

Course Main Course

Cuisine American

Keyword air fryer salmon, air fryer salmon fillets, garlic butter salmon air fryer

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 344kcal

Author Julia | The Yummy Bowl

Ingredients

2 6 oz Salmon fillets
2 tablespoon butter melted
1 teaspoon garlic minced
1 teaspoon freshly chopped parsley or dill
Salt and black pepper to taste
¼ teaspoon Red Pepper Chili flakes optional

Instructions

Preheat the air fryer to 390 F according to manufacturer instructions. (Mine was 400 F for 5 minutes) Cosori 5.8 quart
Season the filets with salt and pepper. In a small bowl, mix together melted butter, parsley, and garlic. With a small basting brush, generously coat the filets with the mixture.
Once the air fryer is preheated, transfer the salmon filets into the air fryer basket and cook for 10 minutes. The salmon is ready when it’s easily flaking, and its internal temperature should reach 145 F.
Enjoy right away.

Video

Notes

Space the salmon filets out in the air fryer basket, so they are not overcrowded.
Proper circulation of hot air will ensure an even cook on all sides. You could also turn the filets over mid-cook, although it’s optional.
You can easily double or triple this recipe if serving a larger crowd. You will likely then need to fry the filets in batches.
I’ve used regular salmon filets in this recipe. If you opt for thicker or larger filets, adjust the cooking time.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

This recipe has been inspired by The Manual.

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The post Salmon In Air Fryer appeared first on The Yummy Bowl.

Skillet Fried Salmon Patties

Julia | The Yummy Bowl — Sun, 11 Sep 2022 01:17:52 +0000

These Skillet Fried Salmon Patties are golden brown and crispy on the outside with a flaked salmon center, mixed with creamy mayonnaise (or sour cream), lemon juice, garlic, diced red onion, and bell pepper.

Served with delicious dill sauce, tartar, tzatziki or spinach dip makes a perfect, no-hassle dinner. The best salmon croquettes you ever tried!

We love all kinds of fritters and patties for a quick weeknight dinner. From our Healthy Zucchini Fritters, Chicken Zucchini Fritters to our Vegetarian Patties With Broccoli and Cauliflower.

These moist and flavorful fish cakes are loved by all ages and make an ideal snack with your favorite dipping sauce, or as a light lunch served with a green salad and fries.

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Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Salmon - For this salmon patty recipe I’ve used trimmed, skinless salmon but you can also use packaged or canned salmon instead. If using these, make sure that the meat is well drained before combining it with the other ingredients. Same cooking instructions can be easily applied to tuna or crab cake recipes too.

Breadcrumbs - Make your own breadcrumbs or use your favorite packaged ones. For a more crunchy exterior, try Panko breadcrumbs instead. Since I’ve added my own seasoning to this recipe, I didn’t feel it necessary to purchase seasoned breadcrumbs but you could as a way to adapt the recipe for extra flavor.

Eggs - These help bind the salmon cake mixture to keep the cooked cakes from falling apart. Medium or large eggs.

Vegetables - Diced red onion, diced bell pepper (either red or tricolor), and garlic are included in the salmon cake mixture to add delicious crunchy texture and flavor.

Sour cream or Mayonnaise - Both of these options add tangy flavor and moisture to the salmon cakes. We love using a slightly healthier option such as Vegan Mayonnaise.

Lemon juice - A touch of citrus is the perfect addition when it comes to fish and seafood. For the best taste, use the juice from a fresh lemon, not bottled lemon juice. Lime or orange

Instructions

This is an easy recipe for making both thick and thinner salmon patties to enjoy with your favorite garnishes or to serve inside burger buns. All these are delicious.

Prep. Dice the salmon fillets or fillet into small pieces (skin removed). Set aside.

In a large skillet, over medium heat, add olive or avocado oil. Saute diced onion and bell peppers.

In a large mixing bowl make patty mixture adding salmon, bell peppers, onion, and the rest of ingredients. Season generously with salt and black pepper.

Form the mixture into 12 balls and flatten slightly. These patties are relatively medium sized, not as big as you'd serve in a burger.

Place patties in the same pan and cook over medium-high heat for 4-5 minutes on each side or until golden brown.

Transfer the patties onto a plate lined with paper towels to absorb the excess oil from cooking.

Serve hot with chopped parsley, sliced green onions, lemon wedges or lemon zest and your choice of dipping sauce and garnishes.

We like mashed potatoes.

Baked Salmon Patties - Oven instructions.

You can also bake this patties in oven at 425 degrees Fahrenheit.

For oven, follow the recipe instructions as they are but instead of skillet, transfer shaped patties onto a baking sheet lined with parchment paper.

Don't press down, leave them as they are shaped into balls and spray lightly with cooking oil.

Bake for 10-12 minutes and then flip. Spray with oil again. And bake for another 5 minutes or until patties have a golden brown exterior.

Recommended Equipment

Nonstick skillet - fish cakes tend to stick to the pan very easily and a good nonstick pan would be essential.

Measuring Cups and Spoons - measure like a pro! Easy to wash!

Tips

This is a very simple recipe and it's a perfect way to use up that leftover salmon you have. Any leftover baked, grilled, or steamed salmon from last night's dinner is the best base for many recipes. There are so many things you can make with it - patties, salmon croquettes, served in a salad, buddha bowls, or in an omelet.

Place your pan-fried salmon cakes on a paper towel for a minute or so that any excess oil is soaked up prior to serving.

I recommend using an oil with a neutral taste and a high smoke point when pan-frying these salmon cakes. Something like vegetable oil or canola oil works really well. High-quality olive oil is perfectly fine here too.

Serve these salmon cakes with tartar sauce, spinach dip, Tzatziki sauce, guacamole or fresh salsa.

You can add a kick of heat to these salmon cakes by including some cayenne pepper or red chili flakes in the salmon cake mixture.

It’s normal for the salmon cakes to lose some moisture once cooked, stored, and then reheated. And also important not to overcook the patties.

Fresh herbs for patties. Anything such as finely diced parsley, green onion or scallion slices, cilantro, and basil is great here. Herbs add more flavor and freshness to the dish. For my son, I like to add just a little (a pinch) parsley but for the rest of the family, I usually add a lot more parsley or cilantro.

Try this recipe for making delicious salmon burgers. Make a larger patty (cooking time will need to be adjusted in this case) to serve between scrumptious toasted burger buns and toppings. Fresh and healthy burgers as they come.

Serving Suggestions

Serve these salmon patties on their own with a dipping sauce and a side salad. To make it a main course, add portion of rice, Mashed Potatoes, or Fries (Sweet potato fries).

Green beans, asparagus and broccoli are excellent for serving with seafood too.

Dipping sauces. For dipping, we love guacamole, spinach dip, avocado crema, Pico de Gallo, dill sauce, or literally any creamy-based sauce works so good!

Avocado Crema With Jalapeno

Side Salads. A healthy side dish we also love here is this Cabbage And Cucumber Salad or Mexican Coleslaw.

Family friendly. And kids love these patties with a side portion of sweet potato fries or regular french fries (with or without truffle oil). Homemade is best, especially if you have an air fryer!

Air Fryer Sweet Potato Fries

For a quick lunch, serve these patties between gluten-free (if using) buns, with more toppings of veg like tomatoes, cucumbers, and carrots. And cheeeese.

I like to toast the buns on the grill or oven adding a slice or two of melty cheese like Cheddar, Gouda or Colby jack cheeses.

Freezing And Storing Instructions

Store cooked but cooled salmon fish cakes in an airtight container in the fridge for up to 3-4 days.

To freeze, do the same and freeze for up to 2-3 months. But, for best and more fresh results freeze uncooked patties instead (just cook how much you'll eat in one go).

Thaw overnight in the fridge and reheat in the pan over medium heat with a little butter and cooking oil. Or alternatively, oven at about 350 F works well for reheating these patties. Usually, in a preheated oven it shouldn't take more than 10-12 minutes to reheat those.

FAQ

Can I use leftover cooked salmon for these salmon cakes?

It’s certainly a good way to use up any leftover salmon, I do recommend taking the extra time to cook fresh salmon specifically for making these salmon cakes - it will seriously elevate the flavor and texture.

Are these salmon cakes gluten-free?

This recipe calls for the use of breadcrumbs as a way to hold the salmon cake mixture together so that the pan-fried cakes don’t fall apart. You can use gluten-free breadcrumbs in this recipe to make it safe for anyone with gluten sensitivities.

Can I cook these salmon cakes in an air fryer instead of pan-frying?

Absolutely! Frying salmon cakes in the air fryer reduces the amount of oil you need to use which is always the healthier option. Simply brush the air fryer basket lightly with oil and add the salmon cakes, evenly spread out on the basket so that sufficient air circulation crisps the outer edges. Cook the salmon cakes for 8 minutes at 400F, flipping them halfway through.

Can I make these fish cakes with a different type of fish?

Yes! I love these salmon cakes for so many reasons but you can use this recipe with a different type of fish. Traditionally, fish cakes are made with salted fish so feel free to use cod, haddock, or even pollock.

Easy Salmon Recipes

See our all our recipes in the Recipe Index here.

Recipe

Skillet Fried Salmon Patties

Course Main Course

Cuisine American

Keyword fried salmon patties, salmon fish cakes

Prep Time 15

Cook Time 30

Total Time 45

Servings patties

Calories 121kcal

Author Julia | The Yummy Bowl

Ingredients

1 lbs salmon trimmed, skinless
½ cup gluten-free bread crumbs or regular, panko works too
½ cup red onion finely diced
2 tablespoon sour cream or mayonnaise we like to use vegan mayonnaise (healthier)
2 teaspoon freshly squeezed lemon juice
½ teaspoon dijon mustard
3 tablespoon parsley finely chopped
1 pinch salt
1 pinch black pepepr
½ cup bell pepper red or tricolor, diced small
2 large eggs
1 teaspoon Worcestershire sauce
1 medium garlic clove or substitute with garlic powder about 1-2 teaspoons
2 tablespoon cooking oil

Instructions

Dice the salmon fillets or fillet into small pieces (skin removed). Set aside.
In a large skillet, over medium heat, add olive or avocado oil. Saute diced onion and bell peppers.
In a large mixing bowl make patty mixture adding salmon, bell peppers, onion, and the rest of ingredients. Season generously with salt and black pepper.
Form the mixture into 12 balls and flatten slightly. These patties are relatively medium sized, not as big as you'd serve in a burger.
Place patties in the same pan and cook over medium-high heat for 4-5 minutes on each side or until golden brown. Transfer the patties onto a plate lined with paper towels to absorb the excess oil from cooking.
Serve hot with chopped parsley, sliced green onions, lemon wedges or lemon zest and your choice of dipping sauce and garnishes. We like mashed potatoes.

Video

Notes

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Skillet Fried Salmon Patties appeared first on The Yummy Bowl.

Salmon Bake

Julia | The Yummy Bowl — Sat, 18 Nov 2023 16:30:40 +0000

Salmon Bake is a delicious pasta-free casserole that combines seafood and vegetables in a luscious white sauce for a hearty yet low-carb meal option your whole family will love.

This method of cooking is similar to my potatoes au gratin and is cheesy, low-carb, and made without pasta. It is an all-in-one dish that is done in just 45 minutes.

Made of flaky salmon cubes and crisp-tender cauliflower florets in a herb-infused creamy cheese sauce baked until gooey and golden!

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Why It's Yummy

An easy seafood casserole recipe. You can make the cheese sauce while the cauliflower florets are in the pot. It will only take you 15 minutes to have everything in the casserole ready for the oven!
A healthy, low-carb dish.
Amazing flavors. The combination of buttery tender salmon, nutty cauliflowers, and a luxurious and indulgent cheese sauce. Everything is made from scratch and no need for canned soup.

Ingredients

Cauliflower florets - I prefer using fresh but frozen florets will also work.
Salmon filets - Use fresh salmon instead of frozen. You can also use canned tuna!
Flour - use gluten-free flour blend if needed. Flour helps to thicken the sauce and give it a better consistency.
Parmesan - Use freshly grated parmesan from the block instead of pre-grated which have preservatives like potato starch and natamycin to prevent them from clumping.
Milk - you can use full fat or low fat, whatever you prefer.
Heavy cream - with at least 35% fat. This is the key to making your roux rich and creamy.
Lemon juice - will brighten the sauce with its fresh zesty taste.
Dill - we used fresh chopped dill to give the dish a fresh, citrus-like taste.
Nutmeg - adds a nutty, sweet, and woody flavor.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Baked Salmon Casserole

STEP 1: Preheat your oven to 400°F (200°C).

Grease a baking dish with a capacity of 1 to 1.5 liters (1.5-2-quart casserole dish) using butter or oil.

STEP 2: Boil water in a pot, cook cauliflower florets for 4-5 minutes on medium-low heat, and then drain. Set aside.

STEP 3: Make the roux. Melt butter in a skillet, add flour, whisk together.

Gradually stir in milk and heavy cream in batches, creating a roux.

Ensure a smooth, lump-free mixture. Season the roux with salt, black pepper, and nutmeg.

Mix well, add lemon juice, and whisk until thickened.

STEP 4: Make the cheese sauce. Take the roux off heat, stir in Parmesan cheese and dill, ensuring complete incorporation into the sauce.

STEP 5: Assemble. Pour ¼ cup of the sauce into the base of the dish.

Arrange the cauliflower florets and salmon cubes in the dish.

Pour the remaining sauce over the cauliflower and salmon.

STEP 6: Bake. Bake for 30 minutes until the top turns golden brown.

If the top begins to brown too much, cover the dish with foil.

Once done, serve and enjoy your meal.

OPTIONAL TOPPING: You can also add a crunchy topping with crushed crackers or cornflakes just like I did with my ham and potato casserole or million dollar chicken casserole.

Recipe Troubleshoot

Why are the cauliflower florets soggy instead of crisp-tender?

They are overcooked. When cauliflower is boiled too long, it becomes mushy and loses its crisp texture. Just cook until they are a bit tender but still crisp.
Using frozen florets. Frozen ones have more moisture than fresh. If using, ensure thorough thawing and draining before use.
Not drying them. Cauliflower releases water when cooked. Drain and pat dry!

Why is my cheese sauce clumpy?

Adding the cheese while the roux is cooking. Cheese contains proteins that can become overly tight and clump together when exposed to high heat. That is why we added it after removing the roux from heat.
Using pre-shredded cheese. It often has anti-caking agents that may affect sauce smoothness. Freshly shredded cheese tends to be creamier.
Not stirring constantly. Stir cheese sauce constantly for even distribution, preventing clumps; gradually incorporate for better blending.

Tips

Don't overcook the florets. Use a fork to pierce a floret to test its texture.
Allow the baked salmon to rest briefly before serving to let the flavors meld.
I don't recommend using canned salmon as this will affect the texture and quality of the dish. Use fresh salmon filets whenever possible.

What To Serve With Salmon Bake

green salad
cucumber salad
sweet potatoes
roasted veggies
cornbread
duchess potatoes
mashed potatoes
rice

Storing Leftovers

To Store. Let the salmon gratin cool completely before storing. Place in a airtight container or cover the casserole with foil and store in the fridge for 2-3 days.
To Freeze. Use airtight, freezer-safe containers or heavy-duty aluminum foil to wrap the casserole tightly. Do not keep it in the freezer for more than 2 to 3 months.
To Reheat. If frozen, let it thaw in the fridge overnight. You can reheat using the microwave in short intervals or using the oven using a moderate temperature (around 350°F or 175°C).

Substitutions and Variations

Use other herbs and spices. Aside from nutmeg and dill, you can use fresh chives, thyme, rosemary, oregano, and some paprika.
Make it spicy. Add some jalapenos, red chili flakes, hot sauce, or chili powder if you want to give the salmon bake a touch of heat.
Cheese options. Aside from parmesan, other melty cheeses like mozzarella, Colby jack, cheddar cheese, Swiss, and Gruyère. You can also try a combination of these to give the cheese sauce more depth of flavor.
Fresh Vegetables. Using other types of cruciferous veggies like broccoli and Brussels sprouts will work. You can also add more vegetables to boost the nutritional value of this recipe. Leeks, spinach, arugula, zucchini, and red bell pepper would be great!
Instead of making the sauce from scratch, you can also use about 1-2 cups of cream of celery soup or cream of mushroom soup, or make this simple chicken soup that I've used in many recipes (Iess sodium or homemade if possible).

Recipe

Salmon Bake

Salmon Bake is a delicious pasta-free dish that combines seafood and vegetables in a luscious white sauce for a hearty yet low-carb meal option your whole family will love. This method of cooking is similar to my potatoes au gratin and is cheesy, low-carb, and made without pasta.

Course Main Course

Cuisine American

Keyword cauliflower casserole, creamy salmon casserole, fresh salmon casserole, healthy salmon recipes, salmon au gratin, salmon bake, salmon casserole, salmon casserole bake, salmon casserole no pasta, salmon cauliflower casserole

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 201kcal

Author Julia | The Yummy Bowl

Ingredients

1 pound cauliflower florets
8 ounce salmon fillet diced into 1 inch cubes
3 tablespoons butter
3-4 tablespoons flour use gluten free flour blend if needed
⅓ cup parmesan grated
1 cup milk full fat or low fat preferred
1 cup heavy cream at least 35% fat
1 tablespoon lemon juice
1 tablespoon fresh dill chopped
A pinch of nutmeg
kosher salt to taste
black pepper to taste

Instructions

Prep the oven and casserole. Preheat your oven to 400°F (200°C). Grease a baking dish with a capacity of 1 to 1.5 liters using butter or oil.
Prepare the vegetables. Fill a pot with water and bring it to a boil. Add the cauliflower florets and simmer on medium-low heat for 4-5 minutes. Then, drain the cauliflower and set it aside.
Make the roux. In a skillet, melt butter and add flour. Whisk them together. Gradually stir in the milk and heavy cream in batches, creating a roux while whisking.
Ensure that the mixture becomes smooth and free of lumps. Season the roux with salt, black pepper, and nutmeg. Mix until well combined, and then add lemon juice. Whisk the roux until it thickens.
Make the cheese sauce. Remove the roux from the heat and stir in Parmesan cheese and dill. Continue stirring until the cheese is fully incorporated into the sauce.
Assemble. Pour ¼ cup of the sauce into the base of the dish. Arrange the cauliflower florets and salmon cubes in the dish. Pour the remaining sauce over the cauliflower and salmon.
Bake. Bake in the preheated oven for 30 minutes. If the top begins to brown too much, cover the dish with foil. Once done, serve and enjoy your meal.

Notes

To Store. Let the salmon gratin cool completely before storing. Place in a lidded container or cover the casserole with foil and store in the fridge for 2-3 days.
To Freeze. Use airtight, freezer-safe containers or heavy-duty aluminum foil to wrap the casserole tightly. Do not keep it in the freezer for more than 2 to 3 months.
To Reheat. If frozen, let it thaw in the fridge overnight. You can reheat using the microwave in short intervals or using the oven using a moderate temperature (around 350°F or 175°C).

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

More Delicious Salmon Recipes

More Cheesy Casseroles

The post Salmon Bake appeared first on The Yummy Bowl.

Best Baked Cod In Foil With Vegetables and Chimichurri Sauce

Julia | The Yummy Bowl — Sun, 28 May 2023 09:16:53 +0000

Delicious baked cod fillets, seasoned to perfection and wrapped in foil with a variety of colorful and tender vegetables. You can cook the fish in the oven or on the grill, I provide instructions for both methods. For finishing touches, we like to top our fish with spicy and herbal Chimichurri sauce (just 5 min to make). An all-dinner-in-one recipe you'll want to keep!

Indulge in these delightful fish fillets, bursting with rich flavors, and relish their natural goodness without the hassle of adding any breading to the fish! If you rather like more crispy style fish fillets, try our Tilapia made in Air Fryer.

⭐ For busy weeknights, we love our seafood dinners more than anything. From our Shrimp, 2-minute Tuna steak or Salmon, this baked fish is sure to become your favorite too.

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Why We Like Cod

Cod is a popular mild white fish with a firm texture. It can be cooked in various ways like fish and chips or grilling, offering a good source of protein and omega-3 fatty acids.

If you're looking for alternatives, consider using Tilapia as a substitute for cod. It can provide similar results in terms of flavor and cooking versatility. Another option is haddock, which offers thicker fillets that can be equally delicious.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Cod - small, mild, and flaky fish that bakes very fast in the oven. You can use a thawed frozen bag of cod fillets or substitute it with similar fish alternatives such as haddock, halibut, or tilapia. Just keep in mind, that cooking time may vary depending on the type and size of fish used.
Vegetables - feel free to choose your favorites, in addition to carrots, potatoes, and bell peppers you can also add baby bella mushrooms or zucchini, or summer squash (these should be cut into thicker cubes or thicker slices as they cook very fast in love). For potatoes and carrots, slice them thinly so they can cook through.
Note on potatoes - To ensure thorough cooking, use new potatoes or, for older potatoes, slice them very thinly instead.
Cod Seasoning - the easiest way is to use prepacked dried herbs such as Herbs de Provence. Or use a combination of at least 2 different herbs such as oregano, rosemary, thyme, basil, tarragon, dill, parsley, or cilantro. For additional flavor, you can add fresh garlic cloves, but it is optional and chimichurri already has garlic in it.
Lemon - lemon goes well with any seafood. It adds freshness and tangy flavor to the cod. We like to add a slice or two on top of fish fillets right before baking. To intensify the citrusy notes you can drizzle the fish with more lemon before or after baking or use the addition of 1-2 lemon zest mixed in olive oil and herb mixture.
This is a healthier version of fish fillets without heavy breading, or panko. For added flavor, we like to serve it with Chimichurri Sauce or top the fish with a little shaved parmesan cheese before serving.
Use seasoned salt to add more flavor to the fish.

Chimichurri Sauce

Making your own chimichurri sauce at home is easy and a healthier choice compared to store-bought or restaurant versions. It looks fresh, smells amazing, and contains no artificial additives. For the best flavor and nutrition, opt for high-quality ingredients.

This popular sauce and marinade for meat consist of fresh parsley, fresh garlic cloves, red chilies, olive oil, and oregano. Alternatively, you can make it with cilantro instead if you love the flavor of it. Both work equally well for the baked fish. This is my recipe that I used for the cod.

Oven Baked Cod Instructions

Let’s learn on how to cook cod fish in a few easy steps.

If using frozen cod fillets, allow them to thaw in cold water before use. They defrost pretty quickly. Pat dry the cod with paper towels before seasoning and baking.

Preheat oven to 400 degrees Fahrenheit.

In a small bowl combine olive oil, salt, black pepper, and dried herbs. If you like the lemony flavor you can add 1 tablespoon of fresh lemon juice to the mix. But this is optional as we are going to add a slice for the fish later.

If using garlic, add it now.

Add all the veggies to a mixing bowl and drizzle with herb oil mixture until fully coated.

Massage the cod fillets with an oil mixture as well.

Prepare aluminum foil sheets enough for 1 portion of veggies and fish. Place the veggies in foil and gently fold to close the packets.

Bake the veggies in preheated oven for 15 minutes, then carefully open the foil packets and top with fish fillets, one per packet. Add a slice of butter and a lemon slice on top of the fish.

Bake for another 15-20 minutes until vegetables are fork tender and fish flaky.

Serve the cod with more lemon wedges on the side and basted with a generous amount of homemade chimichurri sauce.

Alternatively, this baked fish and veggies can be cooked in one single baking dish covered in foil. Follow the same steps as instructed but instead of foil packets place everything in a casserole.

Depending on what veggies you’ll be using you can add everything together and bake until the fish flaky and the veggies tender.

📋 JULIA'S TIP Unlike potatoes and carrots, vegetables such as zucchini, cherry tomatoes, and green beans won’t require more than 15-20 minutes to bake in total. So feel free to add the veggies, top with fish fillets, and bake together for 15-20 minutes.

Grilled Cod In Foil Instructions

Preheat the grill to medium-high heat.

If you’ll be using potatoes and carrots, I recommend baking them separately from fish as these require a longer time to bake. (See instructions and notes above)

Place the packets on the grill, close, and cook for 15 to 20 minutes until the fish is cooked through and flaky and the vegetable tender.

Does Baked Cod Taste Fishy?

Contrary to the misconception, cod does not possess a fishy taste. It actually offers a pleasant, mild, and delicate flavor, distinct from the strong taste and aroma typically associated with fish, such as salmon or tuna.

However, it's important to note that the taste can still vary based on the freshness and quality of the cod being used.

How To Thaw Frozen Fish?

Refrigerator Method. Place frozen fish in a sealed bag or it's original packaging in a bowl or pot in the fridge. It will thaw slowly, taking several hours to overnight.
Cold Water Method. Submerge the fillets in a leak-proof bag in cold water. Don't place the fish in water ''naked'' without any packaging (risk of water contamination and bacteria growth). Change the water every 30 minutes. It takes about 1-2 hours to thaw.
Microwave Method (for immediate use only). Follow microwave instructions for defrosting. Be careful not to partially cook the fish.

Tips

This cod can be made kid-friendly too if served with a different sauce such as garlic butter or mustard sauce.
To test for doneness, do a so-called flaking test. Insert a fork into thickest part of the cod fillet, if the fish flakes easily and is moist, it’s done.
When baking time is up, allow some time for the veggies and fish to rest for the flavors to settle.
Be generous in adding salt to veggies but not too much for the fish. You can always add more when serving such as sea salt flakes.
For additional flavor - you can saute the onion and garlic with bell peppers, and carrots before adding to the foil packets. It helps to lock in some extra juicy veggie flavor.
If you want to bake the fish and veg together right away, you can par-boil the carrots and potatoes first and cut the onions and bell peppers smaller.
Make it dairy free by omitting butter.
Similar to salmon, capers contribute delightful flavor when paired with fish.
You feel a pleasant garlicky flavor but if you are afraid of garlic being too overpowering, use 1 teaspoon of garlic powder instead.
As the chimichurri sauce is slightly spicy, I recommend serving it separately so the whole family can enjoy it.
Add Lemon zest for even more lemon flavor.

📋 How to know when cod is done? Cod fillets should turn opaque and flake easily with a fork when fully cooked. Or you can use a kitchen thermometer inserted into the thickest part of the fillet and it should register an internal temperature of 145 degrees Fahrenheit (63 degrees Celcius).

Why Is My Baked Cod Rubbery?

There can be a few reasons for this. Overcooking, choosing low-quality fish, not adding enough fat (olive oil, butter, marinade). Generally, I recommend using slightly thicker fillets rather than very thin (Atlantic cod or Pacific cod).

Thicker fillets ensure your fish will cook tender and flaky without becoming dry. Don't overcook the fish and make sure to use enough oil to coat it before baking.

Pacific Cod vs Atlantic Cod

Atlantic and Pacific Cod are often used interchangeably, with similar white, lean, and flaky cooked meat. Pacific Cod has a slightly higher moisture content, resulting in a softer texture compared to Atlantic Cod.

Wild Caught Cod vs Farm Raised

Wild fish offer superior flavor compared to their farm-raised counterparts due to their diverse diet. Their constant movement and natural foraging result in leaner meat, making it a healthier option with reduced fat content. However, wild-caught fish is not always better than farm-raised.

Serving Suggestions

Grains - serve this baked cod and veggies as they are or with a side of grains such as cooked rice, lime cilantro rice or quinoa or cauliflower rice.
Fish Sauce - for the sauce, we like Chimichurri but you can also use creamy-based sauces such as tartar, Green Goddess dressing, or tangy mustard sauce.
Side Salad - for more veggies in this dish, we like to serve cod with Greek Style Salad, Chopped Cabbage Salad, Potato Salad, or Chickpea Salad.
Leftovers - for any leftover fish, you can break it down into bite-size pieces and serve in Fish Tacos with a colorful Mexican slaw. Or serve it in creamy risotto.
With Roasted or steamed veggies - sauteed Asparagus, zucchini casserole, Brussels Sprouts, Zucchini Boats or Fries.

Freezing And Storing Instructions

To Store. Store in glass airtight container in the refrigerator for up to 2-3 days.
To Freeze. To freeze leftovers, place the cod into airtight containers or freezer-friendly bags and freeze up to for a month. Although I don't recommend to re-freeze (especially if you used frozen filets) or freezing cooked fish in general, as the texture will change and the fish won't be as flaky anymore after reheating.
To Reheat. In a preheated oven at 350 degrees Fahrenheit (175 degrees Celcius) for 10 to 15 minutes, or until the cod and fillets reach a uniformly heated state.

What Sauces Go Well With Cod?

Lemon Butter Sauce - the classic for many seafood recipes.
Pesto sauce or Chimichurri sauce.
Tartar sauce - think healthier fish and chips and mushy beans. Yum!
Creamy yogurt-based dill sauce.
Garlic butter.
Beurre Blanc - a classic French sauce made by reducing vinegar and/or white wine with shallots, then whisking in softened whole butter off the heat. The result is a warm emulsified butter sauce with a rich and creamy texture.

Variations

In addition, to using different sauces, you can choose your own Cod seasonings. Skip the Mediterranean twist with Herbs de Provence and use these seasonings instead. Use about 2-3 teaspoons (instead of 4 teaspoons) or to taste.

Barbecue Cod - use a classic blend of BBQ meat seasoning with smoky and savory spices to coat the cod and the veggies.
Mexican-style Cod - use my Taco Seasoning for this.
Cajun Cod - try this spicy Cajun Seasoning for added kick of heat.

Delicious Seafood Recipes

For a full collection hop on to our Dinner recipe collection.

Recipe

Best Baked Cod In Foil With Vegetables and Chimichurri Sauce

Course Main Course

Cuisine international

Keyword baked cod in foil, baked fish, cooking cod in oven, how to cook cod fish

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 356kcal

Author Julia | The Yummy Bowl

Ingredients

1 pound cod fillets frozen or fresh, see notes
2-3 medium lemon
1 cup bell pepper roughly chopped
½ cup red onion roughly chopped
1 cup carrot thinly sliced
3 cups potatoes thinly slices
3-4 tablespoons vegetable oil
4 teaspoons dried herbs such as Herbs de Provence
unsalted or salted butter optional, 1 tablespoon per fillet
kosher salt or sea salt for most natural flavor
black pepper to taste
3 teaspoons garlic (optional) freshly minced, see notes

Instructions

Oven Baked Instructions

If using frozen cod fillets, allow them to thaw in cold water before use. They defrost pretty quickly. Pat dry the cod with paper towels before seasoning and baking.
Preheat oven to 400 Fahrenheit.
In a small bowl combine olive oil, salt, black pepper and dried herbs. If you like the lemony flavor you can add 1 tablespoon of fresh lemon juice to the mix. But this is optional as we are going to add a slice for the fish later. If using garlic, add it now.
Add all the veggies in a mixing bowl and drizzle with herb oil mixture until fully coated.
Massage the cod fillets with oil mixture as well.
Prepare aluminum foil sheets enough for 1 portion of veggies and fish. Place the veggies in foil and gently fold to close the packets.
Bake the veggies in preheated oven for 15 minutes, then carefully open the foil packets and top with fish fillets, one per packet. Add a slice of butter and lemon slice on top of the fish.
Bake for another 15-20 minutes until vegetables are fork tender and fish flaky.
Serve the cod with more lemon wedges on the side and basted with generous amount of homemade chimichurri sauce.
Alternatively, this baked fish and veggies can be cooked in one single baking dish covered in foil. Follow the same steps as instructed but instead of foil packets place everything a casserole.
Depending on what veggies you’ll be using you can add everything together and bake until dish flaky and veggies tender. Unlike potatoes and carrots, vegetables such as zucchini, cherry tomatoes, green beans won’t require more than 15-20 minutes to bake in total. So, feel free to add the veggies, top with fish fillets and bake together fr 15-20 minutes. For more tips see the blog post Tip Section.

Grilled Cod In Foil Instructions

Preheat the grill to medium-high heat.
If you’ll be using vegetables such as potatoes and carrots, I recommend baking them separately from fish as these require a longer time to bake. (See instructions and notes above).
Place the packets on the grill, close, and cook for 15 to 20 minutes until the fish is cooked through and flaky and the vegetables tender.

Notes

Cod - You can use a thawed frozen bag of cod fillets or substitute it with similar fish alternatives such as haddock, halibut, or tilapia. Just keep in mind, that cooking time may vary depending on the type and size of fish used. Read on how to thaw frozen fish in the blog post.
Garlic - is optional and you can omit it if fish is served with chimichurri sauce that already has garlic in it.
This is a healthier version of fish fillets without heavy breading or panko. For added flavor, we like to serve it with Chimichurri Sauce or top the fish with a little shaved parmesan cheese before serving.
As the chimichurri sauce is slightly spicy, I recommend serving it separately so the whole family can enjoy it.
Note on potatoes - To ensure thorough cooking, use new potatoes or, for older potatoes, slice them very thinly instead.
If you want to bake the fish and veg together right away, you can par-boil the carrots and potatoes first and cut the onions and bell peppers smaller.
Make it dairy free by omitting butter.
Cod Seasoning - the easiest way is to use prepacked dried herbs such as Herbs de Provence. Or use a combination of at least 2 different herbs such as oregano, rosemary, thyme, basil, tarragon, dill, parsley, or cilantro. For additional flavor, you can add fresh garlic cloves, but it is optional and chimichurri already has garlic in it.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Best Baked Cod In Foil With Vegetables and Chimichurri Sauce appeared first on The Yummy Bowl.

Easy Parsley Chimichurri Sauce (Great Sauce For Fish)

Julia | The Yummy Bowl — Sun, 28 May 2023 07:59:17 +0000

Chimichurri sauce is a versatile condiment that brings together fresh herbs like parsley, garlic, tangy vinegar, and a touch of hot peppers. This oil-dried herb mixture is a great sauce for fish, grilled steaks to roasted vegetables, and sandwiches, and delicious addition to many dishes. No Cilantro, naturally gluten-free and dairy-free.

This version of chimichurri sauce that pairs wonderfully with Cod, Tilapia, or grilled meats.

⭐ Need more delicious sauce recipes? Try our tangy honey mustard sauce, 15-min enchilada sauce, basil pesto next.

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Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Fresh Parsley - flat-leaf parsley (Italian) is the go-to, but curly works too. Italian parsley offers a stronger flavor, while curly parsley is milder. If desired, fresh cilantro can be used as a substitute for parsley.
Garlic - fresh and not powder. Minced garlic adds aroma and a pungent kick to the sauce, and without garlic, this would not be a ‘’real’’ chimichurri sauce. So don’t skip this!
Oregano - I used dried oregano for convenience's sake, but if you have fresh that would be great too. You’d need to change the amount and increase the fresh oregano about 3 times.
Hot peppers - same as garlic, don’t skip it! Alternatively, you can use crushed red pepper flakes, chili powder, cayenne, or fresh jalapenos.
Red wine vinegar - adds a tangy flavor to chimichurri sauce. You can substitute it with other mild vinegar such as white wine vinegar, apple cider vinegar, or sherry vinegar. If you are not sure of the flavor or using other vinegar than stated in this recipe, I recommend starting with just 1 tablespoon first.
Shallot - chopped very fine. Perfect for adding texture and mild onion flavor. Shallots work best here, I wouldn't substitute it with regular brown or red onion as these would be too overpowering.

Instructions

Learn everything about how to make your own chimichurri sauce in 2 easy steps. It’s quick to make, I promise!

To start, chop the parsley very finely and combine it with the rest of the ingredients.

You can also mix everything together In a blender or food processor.

Allow the flavors to rest, chilling the sauce for at least 30 minutes to 2 hours in the refrigerator.

For the best flavor, I like to keep it in the fridge for 1-2 hours.

However for serving, allow it to come to room temperature first.

If you need it faster, it is fine, you can serve it right away or at least slightly chilled.

Serve it as a delicious fish sauce, in burgers, marinate meat with it, or as a dipping sauce for vegetables. Enjoy!

Tips

To balance off the acidity from the vinegar, you can add a pinch of sugar or honey. Alternatively, you can adjust the flavor with lemon or lime juice or use it instead of vinegar.
Chopping the ingredients, especially parsley, very thinly will create a more pleasant texture without overpowering herbal flavor. It also allows the herbs to release their flavors and aromas. If it is too much of herbal notes you can use less or increase the amount of olive oil.
Allow the flavors to blend - the key to best-tasting chimichurri is leaving the sauce to marinate in the fridge for at least 30 minutes. This allows the olive oil to soak up all the herbal and spicy flavors. However, for serving, allow the sauce to come to room temperature.
Use fresh ingredients - herbs should be fresh, with a vibrant green color, and aroma, and parsley leaves should be free of blemishes and not wilted.
To bring out all the flavors in the sauce be generous when seasoning with salt. I recommend using kosher salt or sea salt as it gives the best natural flavor rather than using table salt.
To fix thin chimichurri sauce, add more olive oil or a splash of water. For the thick sauce, add more herbs and shallots. Adjust slowly and taste along the way until it reaches your desired consistency.

Serving Suggestions

Chimichurri Marinade - chimichurri sauce works well for marinating pretty much any meat or seafood. The most common use is for popular chimichurri steak, grilled chicken breast, or shrimp. Coat the meat or fish generously with chimichurri sauce and let it marinate for a few hours or overnight before grilling or cooking.
As a meat or fish sauce - use it as a sauce for steak, lamb, meatballs, or seafood (we like Barramundi, Cod, Halibut, Tilapia, salmon, and shrimp.
As a spread or sauce for sandwiches, quesadillas, or burgers.
For roasted vegetables - drizzle the sauce over baked sweet potato, smashed potatoes, Brussels Sprouts, veggie kabobs.
For pizza topping - like your pizza with hot sauce? This chimichurri will taste delicious instead of more traditional chili oil.
As a dipping sauce for vegetables.
As a topping for rice bowls or quinoa bowls.
Salad dressing - add this chimichurri sauce to your favorite salad. If you feel that some flavor is missing, you can mix the sauce with lemon juice, vinegar and sweetener of choice (honey, agave nectar, maple). We like it with simple lettuce and chicken salad.

Storing Instructions

Keep the sauce in an airtight container or mason jar in the fridge for up to 5 days. Let come to room temperature before serving.

Easy Sauces and Condiments

For more easy sauces and condiments, check out my recipe list here.

Recipe

Easy Parsley Chimichurri Sauce (Great Sauce For Fish)

Course Sauces & Condiments

Cuisine Argentinian

Keyword easy chimichurri sauce, herb sauce, homemade chimichurri sauce, parsley chimichurri sauce, sauce for fish

Prep Time 15

Total Time 15

Servings as a side serving

Calories 134kcal

Author Julia | The Yummy Bowl

Ingredients

2 tablespoons red wine vinegar
½ cup extra virgin olive oil or regular good quality olive oil
¾ cup parsley finely chopped
2 teaspoon garlic freshly minced
2 small red chilis seeds and membrane removed
1 teaspoon dried oregano
1 teaspoon kosher or sea salt
Black pepper to taste
¼ cup shallot

Instructions

Chop the parsley very finely and combine with the rest of the ingredients.
You can also mix everything together In a blender or food processor.
Allow the flavors to rest, chilling the sauce for at least 30 minutes to 2 hours in the refrigerator. For the best flavor, I like to keep it in the fridge for 1-2 hours. If you need faster, it is fine, you can serve it right away or at least slightly chilled.
Serve it as a delicious fish sauce, in burgers, marinate meat with it or as a dipping sauce for vegetables. Enjoy!

Notes

To balance off the acidity from the vinegar, you can add a pinch of sugar or honey. Alternatively, you can adjust the flavor with lemon or lime juice or use it instead of vinegar.
Allow the flavors to blend - the key to best-tasting chimichurri is leaving the sauce to marinate in the fridge for at least 30 minutes. This allows the olive oil to soak up all the herbal and spicy flavors. Although for serving, allow the sauce to come to room temperature.
Use fresh ingredients - herbs should be fresh, with vibrant green color, aroma, and parsley leaves should be free of blemishes and not wilted.
To fix thick chimichurri sauce, add more olive oil or a splash of water. For the thick sauce, add more herbs and shallots. Adjust slowly and taste along the way until it reaches your desired consistency.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

This recipe was inspired by Cafe Delites

The post Easy Parsley Chimichurri Sauce (Great Sauce For Fish) appeared first on The Yummy Bowl.

2 minute Air Fryer Tuna Steak

Julia | The Yummy Bowl — Tue, 07 Dec 2021 00:35:01 +0000

These air fryer tuna steak slices are marinated in dark sauce, then perfectly seared in an air fryer until medium-rare, have a smoky flavor, and simply just melt in your mouth.

For more seafood recipes try my air fryer salmon, foolproof seared tuna tacos, or tasty baked trout.

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Ingredients

Ahi Tuna (yellowfin tuna) - you can use fresh or frozen tuna. If frozen, thaw tuna in cold water until soft. Place it in a zip lock bag submerged in water, changing it every 20-30 minutes to prevent bacterial growth. Avoid warm water to prevent rapid bacteria multiplication.
Sweetener - I prefer maple or agave syrup here over honey for their milder taste, but all options work in the marinade.
Lime juice - fresh is always best. Other alternatives are lemon or orange juice.
Garlic powder - always freshly minced.
Olive oil - helps to combine the marinade ingredients; slight separation is okay. Stir well before adding the ahi tuna steak. Sesame oil is my another favorite for fish marinades.
Sesame seeds for serving (optional).

The full recipe and ingredients can be found in the recipe card below this post.

Tuna steak is best served medium rare, quickly seared over high heat. If you prefer, cook it to medium, but avoid overcooking to prevent dryness. Sushi-grade tuna is considered the highest quality and safe for raw consumption, though ‘’sushi grade’’ isn't an official designation.

How To Make Tuna Steak In Air Fryer

I used a large tuna steak (about 11 ounces) slice from the fish market and cut it in half.

STEP 1: In a large bowl or zip lock bag add all the marinade ingredients except salt/pepper.

Add tuna steaks and make sure they are coated nicely.

Leave to marinate in the fridge for 20 minutes.

Reserve the marinade for later.

STEP 2: Preheat the air fryer to 370 Fahrenheit according to manufacturer directions (mine is for 4 minutes). My Air Fryer is Cosori 5.8 quart.

I like to add pepper to the steak before air frying but the correct way is to season with salt and pepper after slicing.

STEP 3: Add the tuna steaks in the air fryer basket and air fry for 2 minutes on each side or until desired doneness.

If uncertain about overcooking, cook for just 1 minute (ensure the air fryer is preheated!).

STEP 4: Meanwhile, reheat the marinade (sauce) in a small saucepot over medium heat. Reduce it slightly and use it as a sauce on top!

Transfer to a paper towel to remove the excess liquid, rest for 1-3 minutes and serve immediately.

Rare: 110-115ºF (1 minute and 30 seconds per side)
Medium-rare: 125-130ºF (2-3 minutes per side)
Medium: 135- 145ºF (4 minutes per side)
Well-done: over 150ºF (6+ minutes per side)

How To Cook Seared Tuna Steak In Skillet

For a 4-6 ounce, 1 ½ inch thick tuna steak:

Heat a nonstick skillet with oil over medium heat.
Sear the tuna for 1 ½ minutes on each side until medium-rare (or until a thermometer reads 118-120 Fahrenheit at the center after resting).
Let it rest for 1-2 minutes on a plate before slicing evenly.
Season with sea salt and black pepper.

Note: Different burners yield varying results, so use your discretion and aim to avoid overcooking the tuna steak.

If the sliced tuna appears too raw, briefly cook it again in the hot pan for a minute. However, once overcooked, there's no remedy.

How To Serve Air Fryer Tuna Steak

Asian-style cooked noodles or rice are always a great choice (in my humble opinion)!

Mango Habanero Salsa
Fresh Tomato Salsa (Pico De Gallo)
Garlic Mashed Potatoes With Cream Cheese
Braised Cabbage
Oriental Coleslaw
Fried Rice

Tips

I use Cosori 5.8 quart Air Fryer. Although it is a bit big, it fits perfectly 2 ahi tuna steaks and comes with a digital screen and a free book with plenty of air fryer recipes.
If you are not comfortable eating tuna medium rare, you can follow the FDA recommendation by cooking the tuna until the internal temperature reaches 145 degrees Fahrenheit.
Tuna color - raw tuna varies in color, be mindful and research upfront.
Buy tuna from a reputable seafood seller or restaurant knowledgeable about seafood handling. Keep fish cold or frozen and prevent cross-contamination. Remember to wash hands before and after handling uncooked tuna.

Storing Leftover Tuna

Properly sealed, this ahi tuna steak will keep in the fridge for 2 days.

I wouldn't leave it to consume the next day but if you really need to, refrigerate it and reheat it in the oven at about 200 degrees Fahrenheit on a baking sheet or baking dish until just warm.

Easy Air Fryer Recipes

Air Fryer recipe index HERE.

Recipe

Air Fryer Tuna Steak Recipe

These air fryer tuna steak slices are marinated in dark sauce, then perfectly seared in an air fryer until medium-rare, have a smoky flavor, and simply just melt in your mouth.

Course Main Course

Cuisine American

Keyword ahi tuna steak recipe, air fryer tuna steak

Prep Time 3

Cook Time 2

Marinating 25

Total Time 30

Servings servings

Calories 79kcal

Author Julia | The Yummy Bowl

Ingredients

Ahi Tuna

2 6-8 ounces tuna steaks, thawed or fresh

Ahi Tuna Steak Marinade

3 ½ tablespoon soy sauce low sodium preferred
1 tablespoon maple syrup or honey
salt and black pepper to taste
1 ½ teaspoon lime juice
¼ teaspoon garlic powder
1 ½ teaspoon olive oil

For Serving (optional)

Fresh Tomato Salsa see notes
Mashed Potato and Cauliflower Puree see notes
More olive oil or cooked/reduced (same) marinade for drizzling on top
Sesame seeds

Instructions

I used a large tuna steak (about 11 ounces) slice from the fish market and cut it in half.
In a large bowl or zip lock bag add all the marinade ingredients except salt/pepper. Add tuna steaks and make sure they are coated nicely.
Leave to marinate in the fridge for 20 minutes. Reserve the marinade for later.
Preheat the air fryer to 370 Fahrenheit according to manufacturer directions (mine is for 4 minutes). My Air Fryer is Cosori 5.8 quart. I like to add pepper to the steak before air frying but the correct way is to season with salt and pepper after slicing.
Add the tuna steaks in the air fryer basket and air fry for 2 minutes on each side or until desired doneness. If uncertain about overcooking, cook for just 1 minute (ensure the air fryer is preheated!).
Meanwhile, reheat the marinade (sauce) in a small saucepot over medium heat. Reduce it slightly and use it as a sauce on top!
Transfer to a paper towel to remove the excess liquid, rest for 1-3 minutes and serve immediately.

Notes

Properly sealed, this ahi tuna steak will keep in the fridge for 2 days.

Skillet instructions:

Heat a nonstick skillet with oil over medium heat.
Sear the tuna for 1 ½ minutes on each side until medium-rare (or until a thermometer reads 118-120 Fahrenheit at the center after resting).
Let it rest for 1-2 minutes on a plate before slicing evenly.
Season with sea salt and black pepper.

A quick guide to tuna steak doneness:

Rare: 110-115ºF (1 minute and 30 seconds per side)
Medium-rare: 125-130ºF (2-3 minutes per side)
Medium: 135- 145ºF (4 minutes per side)
Well-done: over 150ºF (6+ minutes per side)

Nutrition

FAQs

How can you tell if ahi tuna is sushi grade?

Ahi tuna typically comes with a grade label, with Grade #1 being the highest quality. This indicates the fish was handled properly and frozen immediately after catching. In summary, the safest options for raw consumption are tuna and farmed salmon.

Can you eat raw ahi tuna the next day?

For best results, consume defrosted and prepared raw ahi tuna on the same day. If handled properly, it can be safe to eat within 1-2 days. After preparation, store leftovers in a tightly sealed container in the refrigerator at 40°F or lower for 1-2 days.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post 2 minute Air Fryer Tuna Steak appeared first on The Yummy Bowl.

5 Minute Pan-Seared Ahi Tuna Tacos With Mango Salsa

Julia | The Yummy Bowl — Sun, 05 Dec 2021 07:57:19 +0000

Learn how to make Pan-Seared Ahi Tuna Tacos that are loaded with sesame-crusted tuna slices, Mango Salsa, shredded green cabbage and topped with freshly squeezed lime juice.

A quick and easy meal that will be ready in less than 30 minutes and result in melt-in-your-mouth ahi tuna!

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Why It's Yummy

Crispy sesame-seared tuna slices just melt in your mouth!
Flavorful and nutritious - these fish tacos are a great alternative to sushi/sashimi and traditional Mexican tacos!
If you don’t eat fish at least 2 times a week it is a great recipe to start doing it!
I highly recommend enjoying seared ahi tuna tacos with Mango Salsa, this is hands down, the most PERFECT salsa for seafood!
If you like more taco recipes be sure to try these next: chicken tacos, sweet potato tacos, and taco board.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Seared Ahi Tuna - ahi tuna (yellowfin tuna) is usually sold either fresh or frozen at the market or grocery stores. It is ideally served medium rare, lightly seared outside over high heat. If you don’t feel comfortable eating raw fish then you can cook it until medium. But I don't recommend anything more than that as it will easily become dry and resemble canned tuna but without the excessive oil that makes the canned tuna soft.
Ask the seller if it is sushi-grade tuna then it means that it is the highest quality fish they offer and they believe it is safe to consume raw. But actually, there is no such thing as ‘’sushi grade’’.
The bacteria that sits on the fish or any meat steak is usually outside and we eliminate it by searing the surface over high heat. It is also a reason we need to cook the ground meat until deep golden brown!
Sesame seeds - are optional but give a nice golden exterior and crunch to the fish tacos. If using sesame seeds be careful not to burn all the seeds over high heat, you may need to regulate the heat and turn the tuna more often on the pan.
Tortillas - either homemade, corn tortillas, or any other type with a GF label on it.
Cabbage (for fish taco assembly) - To save time use a pre-shredded bagged cabbage mix that you can find in most grocery stores. Alternatively, a nice and easy cabbage salad will work here too. Your next options would be Lettuce – Fresh crispy Romaine, iceberg lettuce, or other favorite leafy lettuce.

Instructions

Wash and pat dry tuna with a kitchen towel/paper.

Prepare two medium bowls: one with soy sauce, and sesame oil and the other with sesame seeds.

Add the tuna to the marinade first, and make sure it is coated on all sides. Dip the tuna into sesame seeds until all the sides are covered.

You may need to press the seeds into the tuna to make sure they stick nicely.

Place a pan over medium heat and add enough oil.

Once the oil is hot add tuna steak and sear for 2 minutes on one side. Flip the tuna and sear the other side for another 2-3 minutes.

Important to note that the cooking time will depend on the thickness of the tuna steak. Mine was about 1 ½ inches thick.

Place a good nonstick skillet/pan over medium heat and add enough oil.

For more traditional 4-6 ounces and 1 ½ inches thick tuna steak. Sear for 1 ½ minutes on one side, flip, and sear another 1 - 1 ½ minutes. Orr use a thermometer to register 118-120 Fahrenheit in the center for medium-rare (that's what i did).

Allow to rest on a plate for 1-2 minutes. Once it's cooled more it will be easier to cut it into even slices. Season with sea salt and black pepper.

Ahi tuna is ideally served medium-rare but if you prefer your tuna more cooked, add another 1-2 minutes per side. Just make sure not to overcook it, it should still be pink inside.

If not sure, take it off the pan, cut in the middle, and see if it is cooked to your liking, if not just sear it for a couple of minutes longer. You only need a minute or two here for a medium-rare tuna steak.

If all the pink is disappeared, the tuna is still edible but will be more on the dryer side.

Important to note here: different burners will give different results but use your best judgment and always aim for ''not overcooking'' the tuna steak. In this case, you can still fix the situation.

Once you start cutting it up into slices and see that the steak seems too raw for you, just pop it back into the hot pan and cook for a minute or so.

But if overcooked there's nothing you can do anymore.

Meanwhile, warm up your tortillas on a hot dry pan until golden brown or heat in the oven. Or on the grill!

Assemble. In warmed taco shell add a handful of shredded cabbage, 1-2 tablespoons of Mango Habanero Salsa, and top with or two slices of fish.

Drizzle with fresh lime juice, fresh black cracked pepper, and sea salt flakes, and serve these mouthwatering seared ahi tuna tacos immediately.

How to Warm Tortillas

This is optional but does make a difference. There are 3 ways to warm up the tortillas.

In the oven - wrap the tortillas in foil and place on the middle rack in preheated oven to about 400F for 5-10 minutes until just warm.
On the pan - preheat a nonstick pan over medium-high heat and once hot dry fry them one by one on both sides until golden brown (it will happen very fast so don’t leave them unattended!).
Grill them - Oil the grates and grill the tortillas briefly until lightly charred.

Tips

Use a good nonstick skillet - As fish has a tendency to stick to the pan easily, I recommend using a nonstick skillet here or even a properly seasoned cast iron skillet. Also if the fish sticks to the pan don't flip it, it's not cooked yet.
Preheated pan with oil - make sure your oil is heated enough. As the ahi tuna steak is ideally served medium rare we want to sear the outer side really quickly in a hot pan so all the bacteria will be killed. However since we are using sesame seeds here, we need to be careful and not to burn all the seeds with very high heat.
But if you are really in doubt, cook the tuna to medium or even medium-plus. A good kitchen thermometer will be an advantage. For best flavor results avoid cooking tuna more than medium-rare.
You can use both here, frozen or fresh tuna. If frozen, I like to thaw it in cold water until very soft (It is also recommended that the fish is in a zip lock bag submerged in water). It should thaw rather quickly, but do change the cold water out every 20-30 minutes (if needed). Do not use warm water (just like with any fish or meat produce) as this will help the bacteria to multiply rapidly!
My other important tip is to buy tuna or any fish from a reputable seafood seller (or a restaurant) who’s knowledgeable about the origin and proper handling of seafood produce. Keep your fish cold or frozen (the colder the better!) and avoid cross-contamination. And don’t forget to wash your hands before and after handling uncooked tuna!

Serving Suggestions

If you're serving these seared ahi tuna tacos for dinner you will want to add more side dishes and salads to make it a wholesome dinner. My recommendations:

Salads

Other Condiments and Side Dishes

Lime Cilantro Rice
Homemade Buffalo Sauce - a little drizzle of spicy sauce goes a long the way!
Simple Guacamole Recipe (3 ingredient)
Easy Pico De Gallo
Strawberry Salsa
Cajun Corn On The Cob

Storing Instructions

Properly sealed, this seared ahi tuna will keep in the fridge for 2 days. I wouldn't leave it to consume the next day but if you really need to, refrigerate it and reheat it in the oven at about 200 degrees Fahrenheit on a baking sheet or baking dish until just warm.

FAQs

Is all tuna sushi grade?

Usually, there should be a label on ahi tuna of which grade it has. The highest it will get is grade #1. The grade simply means that this fish is the highest quality fish that the seller offers in his store and when caught was handled properly and frozen immediately. In short, the safest fish to consume raw is tuna and farmed salmon.

Can you cook ahi tuna all the way through?

You sure can cook the tuna all the way through which will mean you have way overcooked it! The ideal tuna should be soft and pink in the center. Overdone tuna will resemble our friend canned tuna but without excessive oil it that turns the tuna into a soft buttery texture. For the best flavor, it is recommended to prepare ahi tuna steak medium-rare or medium. Just like a good quality steak.

Can you eat raw ahi tuna the next day?

It is best recommended to consume raw ahi tuna the same day when it has been defrosted and prepared. However if properly handled it can be safe to consume within 1-2 days. As soon as tuna has been prepared and you have leftovers, transfer it in a tightly sealed food container and refrigerate for 1-2 days (refrigerator should register 40 Degrees Fahrenheit or lower).

Easy Gluten Free Appetizers

Creamy Chicken Tacos
Easy Pico De Gallo
Homemade Gluten Free Tater Tots
Deviled Avocado Eggs (with Spicy sauce)
Cream Cheese Stuffed Baby Bell Peppers with Salmon

Recipe

5 Minute Seared Ahi Tuna Tacos

Learn how to make sesame crusted ahi tuna tacos that are loaded with sesame-crusted tuna slices, mango salsa, shredded green cabbage and topped with freshly squeezed lime juice. A quick and easy meal that will be ready in less than 30 minutes and result in melt-in-your-mouth ahi tuna!

Course Appetizer, Main Course

Cuisine Mexican

Keyword ahi tuna steak, ahi tuna tacos, seared ahi tuna

Prep Time 15

Cook Time 10

Total Time 25

Servings tacos

Calories 471kcal

Author Julia | The Yummy Bowl

Ingredients

Ahi Tuna Steak

6-8 ounce ahi tuna steak (yellowfin tuna) about 1 ½ inches thick
1 tablespoon sesame oil gluten free
2 tablespoon gluten-free low sodium soy sauce or coconut aminos
2 tablespoon black sesame seeds
2 tablespoon white sesame seeds
Salt and pepper to taste
Cooking oil

Tacos

1 cup Shredded young green cabbage
4 mini tortillas or taco shells gluten free or corn
1 recipe Mango Habanero Salsa see notes
Lime wedges

Instructions

Wash and pat dry tuna with kitchen towel/paper.
Prepare two medium bowls: one with soy sauce, sesame oil and the other with mixed black and white sesame seeds.
Add the tuna to the marinade first, make sure it is coated on all sides. Let marinate for 10-20 minutes. Dip the tuna into sesame seeds until all the sides are covered. You may need to press the seeds into the tuna to make sure they stick nicely.
Place a pan over medium heat and add enough oil.
Once the oil is hot add tuna steak and sear for 2 minutes on one side. Flip the tuna and sear the other side for another 2-3 minutes. Important to note that the cooking time will depend on the thickness of the tuna steak. Mine was about 1 ½ inches thick. Place a good nonstick skillet/pan over medium heat and add enough oil.
For more traditional 4-6 ounces and 1 ½ inches thick tuna steak. Sear for 1 ½ minutes on one side, flip and sear another 1 - 1 ½ minutes. Orr use a thermometer to register 118-120 Fahrenheit in the center for medium-rare (that's what i did).
Allow resting on a plate for 1-2 minutes. Once it's cooled more it will be easier to cut it into even slices. Season with sea salt and black pepper.
Ahi tuna is ideally served medium-rare but if you prefer your tuna more cooked, add another 1-2 minutes per side. Just make sure not to overcook it, it should still be pink inside.
If not sure, take it off the pan, cut in the middle, and see if it is cooked to your liking, if not just sear it for a couple of minutes longer. You only need a minute or two here for a medium-rare tuna steak. If all the pink is disappeared, the tuna is still edible but will be more on the dryer side.
Important to note here: different burners will give different results but use your best judgment and always aim for ''not overcooking'' the tuna steak. In this case, you can still fix the situation.
Once you start cutting it up into slices and see that the steak seems too raw for you, just pop it back into the hot pan and cook for a minute or so. But if overcooked there's nothing you can do anymore.
Meanwhile, warm up your tortillas on a hot dry pan until golden brown or heat in the oven. Or on the grill!
Assemble. In warmed taco shell add a handful of shredded cabbage, 1-2 tablespoons of Mango Habanero Salsa, and top with or two slices of fish.
Drizzle with fresh lime juice, fresh black cracked pepper, and sea salt flakes, and serve these mouthwatering seared ahi tuna tacos immediately.

Notes

Mango Habanero Salsa
Ahi tuna is ideally served medium-rare but if you prefer your tuna more cooked, add another 1-2 minutes per side. Just make sure not to overcook it, it should still be pink inside.
Important to note here: different burners will give different results but use your best judgment and always aim for ''not overcooking'' the tuna steak. In this case, you can still fix the situation. Once you start cutting it up into slices and see that the steak seems too raw for you, just pop it back to the hot pan and cook for a minute or so. But if overcooked there's nothing you can do anymore.
Tuna - you can use any part of the tuna for the steak. I recommend using at least 1 ½ inches thick steak, mine was a different one and was about 8+ oz and at least 2 ½ inches thick. The frying time will greatly depend on the thickness but a good rule of thumb is that about 1 ½ inch thick steak will take about 1 - ½ minutes to sear (medium-rare) on one side.
My other important tip is to buy tuna or any fish really from a reputable seafood seller (or a restaurant) who’s knowledgeable about the origin and proper handling of seafood produce. Keep your fish cold or frozen (the colder the better!) and avoid cross-contamination. And don’t forget to wash your hands before and after handling uncooked tuna!
Warm the tortillas! - this is optional but does make a difference.
Nutrition - is per 1 taco without the mango salsa.

Nutrition

Calories: 471kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Easy Seafood Recipes

The post 5 Minute Pan-Seared Ahi Tuna Tacos With Mango Salsa appeared first on The Yummy Bowl.

Shrimp Scampi Without Wine

Julia | The Yummy Bowl — Sun, 28 Nov 2021 11:39:00 +0000

This shrimp scampi recipe is easier than you think, made with wine or without will be the highlight of your dinner table. Elegant, garlicky, and buttery, serve as an appetizer, in pasta, over rice.

And this classic recipe requires little effort and a couple of basic steps to follow. Making a delicious shrimp scampi sauce has never been easier!

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Over time I've shared a few of my favorite shrimp recipes we love to make. From our One Pot creamy Cajun Shrimp Pasta, Shrimp Tacos to Shrimp Fajitas, this Shrimp Scampi is sure to become your favorite too.

Why It's Yummy

It is easier than you think - it may look like shrimp scampi is a fancy dish, but it is way easier to make than you think. It is nothing but gathering the right ingredients, sauteing garlic in butter, and adding shrimp. That's it! Anyone can do this!

Versatile - Serve as an appetizer or add to pasta, or rice for a wholesome meal. This garlic butter shrimp will be ready in less than 30 minutes.

If you like gluten-free seafood recipes, especially salmon be sure to try our refreshing Mediterranean Salmon Salad, every time perfect for not only breakfast Salmon Avocado Eggs Benedict (Eggs Royale), and readers' beloved Baked Trout In Honey Mustard and Soy Sauce Glaze.

Ingredients

Red pepper flakes - are optional and we only need just a pinch basically. It gives a nice smoky pepper flavor but you can omit and use only black pepper. Chili powder and chipotle powder would also work here, add just ¼ teaspoon of these.
Large Shrimp - frozen raw fresh shrimp with tails or tails off (peeled or unpeeled). A larger size is better, smaller shrimp will not be as tasty and cooking time will be less. But a precooked shrimp will also work. Just need to adjust the cooking time. Also, shrimp in shells will have more flavor (but are a bit messy to eat) and are in fact cheaper. This recipe makes very delicious scallops too! If you're into Mexican food, be sure not to miss my Easy Shrimp Fajitas and Easy Shrimp Tacos recipe!
Broth - vegetable, seafood, or chicken broth. And as a note, shrimp shells make an excellent seafood broth.
Pepper flakes - the amount in this recipe will not make this dish spicy it will add the flavor of peppers just about enough to enhance the overall flavor.
Fresh Garlic - not a fan of garlic? I am sorry but this is the essential ingredient that gives the shrimp the best taste. Seriously, this dish is not the same if you substitute the garlic or add less than the recipe requires 🙂 Use freshly minced garlic and not the jarred option. Garlic powder could also work but again, not the same as fresh!

Serving Suggestions

A good side for this main dish of garlic butter shrimp would be:

Risotto

This shrimp scampi is a great addition to your favorite pasta dish. Think spaghetti, rice noodles or egg noodles)

Simple green salad such as Garden salad

Mashed potatoes or cauliflower rice

Plain cooked Rice

This is also a great dish to serve simply as an appetizer with Mango Habanero Salsa on the side.

Garlic Butter sauce is delicious on it's own to serve over plain rice, pasta and zucchini noodles!
zucchini casserole

Or simple salads:

Instructions

Melt butter(3 tablespoons) and add oil in a large frying pan over medium-high heat. Stir constantly until butter melts. Don't let it burn!

Once melted, add garlic and saute just until fragrant (30 seconds).

Add shrimp in a single layer and cook until they start to turn light pink. (Shrimp cooks very fast!). Season with salt and pepper.

Add broth and red pepper flakes, and turn heat to medium-low. Simmer until the liquid is reduced in half.

Finally, add the remaining 1 tablespoon of butter, squeeze in fresh lemon juice, and stir in chopped parsley.

Our favorite way to serve the shrimp is with some lemon zest and parmesan cheese on top. Serve immediately with favorite side dishes and crusty bread.

Tips

Depending on which broth you are using (high or low sodium) don’t add too much salt when seasoning the shrimps. Although it is important to add enough salt to prawns for better flavor. If not sure, wait until the last step and season with salt and pepper right in the end.

The liquid should reduce rather quickly, and it is very important not to overcook the shrimp. The flavor and texture will be rubbery and not soft and juicy what they should be.

Once you add the shrimp to the pan, don’t cook the shrimp until they are all pink. The broth should be added once you see that the shrimp is just turning pink.

Shimp shells -if you got the shrimps with shells on that's even better. Thaw frozen shrimp in cold water until you can peel of the shells (this will be quick). Reserve the shells (in a sealed bag refrigerated or frozen) and cook a seafood broth to use in other recipes.

You can definitely add even more than 1 tablespoon of butter in the end to make this dish extra ''saucy''! This shrimp scampi without wine has plenty of butter in it already, but still, in case serving it with pasta, I would add more. And in reverse, if serving simply as an appetizer, you can add half less of the butter BUT not recommended simply because the flavor is better with enough butter.

For added flavor, add some crumbled feta or grated parmesan cheese on top the shrimp.

Most important thing is to keep an eye on that shrimp. It will take only a couple of minutes for it to turn pink.

Top this scampi generously with crumbled feta.

My favorite date night meal - want to wow your date? Serve this garlic butter shrimp over steamed spinach, cooked gluten free pasta and a glass of crisp french white wine. Get ready for the best meal you have ever had! For a quick fancy appetizer, make these Crostini With Strawberry Salsa and/or Strawberry Mousse For Dessert as well!

And of course, traditionally, this Italian recipe pairs very VERY well with risotto (simple risotto is better but any other flavor such as Mushroom Risotto or Butternut Squash Risotto will also work great!). Another date night classic! Always a winner!

Storing and Freezing Instruction

Any leftovers can be stored in an airtight container for up to 2-3 days.

Freeze the shrimp scampi in a freezer-friendly container for up to 2-3 months.

Thaw in the fridge overnight and reheat in a skillet with some butter. Just enough to warm through.

FAQs

Why does my shrimp taste rubbery?

If you have overcooked your shrimp it will be rubbery and chewy. It cooks very quickly and it only takes about a minute or less for each side to sear the shrimp on high heat. Once the shrimp are turning pink it is ready.

Should I cook shrimp with shell on?

You can also buy shrimp with shell on and cook it this way and peel later. Shells give great taste to the shrimp but it will take some time to peel them later.

Gluten Free Appetizer Recipes

Recipe

Shrimp Scampi (Without Wine)

This shrimp scampi recipe is easier than you think, made with wine or without will be the highlight of your dinner table. Elegant, garlicky, and buttery, serve as an appetizer, in pasta, over rice.

Course Appetizer, Main Course

Cuisine Italian

Keyword garlic butter shrimp, shrimp scampi without wine

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 267kcal

Author Julia | The Yummy Bowl

Ingredients

1 ¼ pounds raw large size shrimp prawns, peeled with or without tails on
2 tablespoon olive oil
4 tablespoons of butter
5 garlic cloves minced
½ cup vegetable seafood broth or bouillon cube dissolved in water (or use white wine)
Salt to taste
fresh black pepper to taste
½ teaspoon red pepper flakes
2 tablespoon lemon juice freshly squeezed
⅓ cup parsley chopped

Instructions

Melt 3 tablespoons of butter and add olive oil in a large nonstick pan over medium heat. Stir constantly for butter not to get brown.
Once melted, add garlic and saute just until fragrant (30 seconds). Add prawns and cook until they start to turn light pink. (This will happen very fast!). Season with salt and pepper.
Add broth and red pepper flakes, turn heat to medium-low. Simmer until the liquid is reduced in half.
Finally, add the remaining 1 tablespoon of butter, squeeze in lemon juice, and stir in parsley. Serve immediately.

Notes

Shrimp - frozen raw larger shrimp with tails or tails off (peeled or unpeeled). But a precooked shrimp will also work. Just need to adjust the cooking time. Also, shrimp in shells will have more flavor (but a bit messy to eat) and are in fact cheaper. This recipe makes very delicious scallops too!
The liquid should reduce rather quickly, and it is very important not to overcook the shrimp. The flavor and texture will be rubbery and not soft and juicy what they should be.
You can definitely add even more than 1 tablespoon of butter in the end to make this dish extra ''saucy''! This shrimp scampi without wine has plenty of butter in it already, but still, in case serving it with pasta, I would add more. And in reverse, if serving simply as an appetizer, you can add half less of the butter BUT not recommended simply because the flavor is better with enough butter.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Shrimp Scampi Without Wine appeared first on The Yummy Bowl.

Shrimp Fajita (Prawn Fajita)

Julia | The Yummy Bowl — Wed, 16 Feb 2022 23:41:20 +0000

Get ready to make a favorite restaurant-quality Mexican dinner in the comfort of your own home! That’s right, this Easy Shrimp Fajita recipe is not only easy using a single skillet, but it’s also a mouth-watering dish that’s loaded with irresistible flavors, tender shrimp, and seasoned veggies.

Add the shrimp (or prawns) and veggie mix to a flour or corn tortilla with your favorite toppings such as sour cream, salsa, or avocado - perfect for lunch and dinner!

We love all sorts of great recipes, especially shrimp recipes, be sure to try these favorites next time: Shrimp Lettuce Wraps, Shrimp Scampi and our latest Cajun Shrimp Pasta.

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Why It's Yummy

Minimal cooking equipment using one skillet that will reduce fuss and cleanup later on.

Make-ahead by marinating the shrimp. You can even store cooked shrimp and veggies to serve the following day.

Extremely versatile with simple ingredient substitutions to suit your family’s preferences.

If you are like me and love making weekly fajita and taco nights a family tradition you must try these delicious Mexican dinner recipes next: 5 Minute Tuna Tacos, Baked Chicken Tacos, Sweet Potato Tacos or this Taco Dinner Board.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Fresh Shrimp (Prawns in UK) - if you want to make the best shrimp fajitas, raw and larger deveined (with or without tails) shrimp is your best choice here. It is true that shrimp cooked in shells will have more flavor (but a bit messy to eat) and are usually cheaper. If serving fajitas the traditional way, in a wrap, use deveined shrimp and just remove the tails. If cooked until just pink, you'll still enjoy restaurant-quality juicy shrimp!

Fajita Veggies - Using a tricolor choice of peppers (red, yellow, and green bell peppers) provides a lovely display of color in this dish. You could also include jalapeno peppers for a kick of heat or green poblano that tend to be milder than the red variety.

Brown Onion - Brown or yellow onion is the best for these fajitas although red onion could also be used instead - just be careful not to overcook it since it will lose color quickly. Make sure to cut your onion into ½ inch thick slices or even wider. It is one of the main ingredients, so onion powder wouldn't be a great substitute.

Fajita Marinade - While I’ve made my own marinade using a mix of spices such as cumin, smoked paprika, chili powder, and salt and pepper, feel free to use a store-bought fajita mix and combine it with the other marinade ingredients listed. For the best tasting marinade, use freshly squeezed lime juice and garlic cloves.

Garlic - I like to use fresh garlic but to save time garlic powder is your best alternative.

Spices - For the heat, I use both cayenne pepper and chili powder. This is personal preference, and if you are not used to spicy food, start with ¼ teaspoon of both and increasing until the desired flavor. Just make a taste test once all the ingredients are in the pan and top with more if needed. Also, instead of regular chili powder, I'm a huge fan of chipotle chili powder. Try it! It has a very intense smoky flavor and is spicy but you only need a pinch!

Tortillas - serve the fajitas in a wrap, gluten free, corn taco shell or for a low carb version in a lettuce wrap. Have you tried my Low Carb Keto Lettuce Wraps With Chicken yet?

Instructions

Cut and arrange vegetables on a plate for an easier process.

In a medium shallow bowl mix all the spice mixture ingredients. Reserve 2 tablespoons for the veggies later.

Add the shrimp and toss until evenly coated. Cover and leave to marinate for 20-30 minutes in the fridge. Toss the veggies with the reserved marinade.

Add a little cooking oil (I like to use avocado or grapeseed oil) in a large skillet over medium-high heat.

Once the oil is hot, saute the veggies until softened but still crisp. Season with salt and pepper if needed in the end. Set aside.

Cook the prawns in the same pan with the marinade liquid.

About 1 minute per side, just until you see the shrimp is becoming pink. Return the veggies to the pan and stir until all mixed well and remove from heat.

Season with more salt and pepper and a squeeze of lime juice.

Serve hot in warm tortillas with toppings, some black pepper, and red pepper flakes.

Tips

Always opt for the biggest shrimp for these fajitas. They are the star of the show so you do want that flavor and texture to really shine through!

Raw Shrimp - Frozen or fresh large shrimp works the best for these fajitas and I also make sure that they are deveined. Whether you opt for shrimp with or without tails is completely up to personal preference. If using frozen shrimp, make sure to first thaw it in cold water for 20 minutes.

Instead of a combo of spices, you can use 2-3 tablespoons of premixed Taco or Fajita Seasoning.

Marinating time - 30 minutes of marinating is enough to create great flavor. Extended marinating time can actually cause the shrimp meat to break down and become mushy due to the acidity of the marinade.

Warm tortillas - wrap tortillas in foil and transfer for 5-10 minutes to a preheated oven at about 400 Fahrenheit. Another easy and quick method is to dry-fry the tortillas on a small pan over medium heat without any oil. Once the tortillas become golden brown and slightly charred, they are ready.

Make-ahead - what I love about Mexican food recipes, is how easy it is to make them. I usually have my own homemade fajita seasoning (same as the marinade just without oil, lime juice) ready to go and I cut the veggies 1-2 days in advance. Once dinner time comes, it takes literally minutes until serving time. You can marinate the shrimp for less than 30 minutes, or just skip it entirely. The spices in the skillet along with the veggies will give enough flavor to the whole dish.

Serve these easy shrimp fajitas in corn tortilla (or any gluten free tortilla) with avocado, sour cream, shredded cheese.

Serving Suggestions

If you are a frequent visitor on this site, you've probably noticed that my favorite foods of all time are Mexican recipes and Asian/Indian fusion dishes.

They pack so much flavor and are always nutritious which makes me feel full (without excessive snacking) for long long times.

I love serving Mexican fajitas with condiments such as: Guacamole, Pico De Gallo, Avocado Corn Salad.

Side dishes: Cauliflower Rice, Cajun Corn On The Cob, Lime Cilantro Rice.

Freezing And Storing Instructions

Store these easy shrimp fajitas in an airtight container in the fridge for 2-3 days.

The marinade can be made a week in advance and stored the same way separately from anything.

Once cooked, the fajitas can be frozen but I don't recommend it. The shrimp and veggies will not have the right texture and flavor once thawed.

FAQs

What is a fajita?

A fajita is a marinated strip of meat (usually beef or chicken) that is grilled and mixed with vegetables to be served with tortillas and toppings/condiments.
There are quite a few variations to the traditional fajita, including the use of shrimp as in this shrimp fajita recipe.

Does shrimp fajita have to be cooked in a skillet?

Traditionally, meat is grilled in a skillet but you could opt to cook the marinated shrimp and veggies on a sheet pan to bake in the oven.

How will I know if the shrimp are adequately cooked?

Whether you use red shrimp (like I have) or another type, the cooked meat should have a slightly pinkish hue to it. If it’s very white then you’ve most likely overcooked the shrimp but if it’s translucent, it’s definitely still raw and needs additional cooking time.

Easy Mexican Dinner Recipes

For more easy gluten-free dinner recipes check out my dinner recipe index here.

Recipe

Easy Shrimp Fajitas (Prawn Fajitas)

Get ready to make a favorite restaurant-quality Mexican dinner in the comfort of your own home! That’s right, this Shrimp Fajita recipe is not only easy using a single skillet, it’s a mouth-watering dish that’s loaded with irresistible flavors, tender shrimp and seasoned veggies.

Course Main Course

Cuisine American, Mexican

Keyword easy shrimp fajitas, prawn fajita

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 218kcal

Author Julia | The Yummy Bowl

Ingredients

For Shrimp

1 pound large raw shrimp deveined with tails or without
3 small bell pepper tricolor or at least 2 different colors, cut into ½ inch thick strips
1 brown onion cut into ½ inch thick strips

Fajita Seasonings and Marinade

1 teaspoon lime juice and more for serving
2 teaspoon cumin
2 teaspoon smoked paprika
2 mediums garlic clove minced
¼ teaspoon chili powder or chipotle powder
½ teaspoon cayenne powder
salt and black pepper to taste
4 tablespoon olive oil

For Serving

taco size tortillas corn or other gluten free tortilla
avocado
shredded cabbage
shredded cheese
cilantro
lime wedges

Instructions

Prepare the cut veggies on a plate.
In a medium shallow bowl mix all the marinade spice mixture ingredients, reserve 2 tablespoons for the veggies later. Add the shrimp and toss until evenly coated. Cover and leave to marinate for 20-30 minutes in the fridge.
Toss the veggies with the reserved marinade.
Add a little cooking oil (I like to use avocado or grapeseed oil) in a large skillet over medium-high heat. Once the oil is hot, saute the veggies until softened but still crisp. Season with salt and pepper if needed in the end. Set aside.
Cook the prawns in the same pan with the marinade liquid. About 1 minute per side, just until you see the shrimp is becoming pink.
Return the veggies to the pan and stir until all mixed well and remove from heat. Season with more salt and pepper and a squeeze of lime juice. Serve hot in warm tortillas with toppings, some black pepper, and red pepper flakes.

Video

Notes

Raw Shrimp - Frozen or fresh large shrimp works the best for these fajitas and I also make sure that they are deveined. Whether you opt for shrimp with or without tails is completely up to personal preference. If using frozen shrimp, make sure to first thaw it in cold water for 20 minutes.
Marinating time - 30 minutes of marinating is enough to create great flavor. Extended marinating time can actually cause the shrimp meat to break down and become mushy due to the acidity of the marinade.
Warm tortillas - wrap tortillas in foil and transfer for 5-10 minutes to a preheated oven at about 400 Fahrenheit. Another easy and quick method is to dry-fry the tortillas on a small pan over medium heat without any oil. Once the tortillas become golden brown and slightly charred, they are ready.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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