Healthy Fish Recipes for the New Year

Posted on Jan 10, 2018 in fish recipes

Now that the calendar has turned to a new year, it is time to get cracking on your resolutions that you made to eat better and exercise more. When it comes to healthy food choices there is a “sea” of possibilities out there! Two servings of fish each week is one of the best ways to stay true to your 2018 resolutions. Here are two wonderfully delicious recipes that are both easy and healthy! Enjoy these healthy fish recipes for the new year!

 

Bourbon-Glazed Salmon

The rich flavor of the bourbon brings out both the saltiness of the soy sauce and the sweetness of the brown sugar.

 

Ingredients

  • 3 tablespoons brown sugar
  • 3 tablespoons bourbon
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon grated, peeled fresh ginger
  • 1 tablespoon fresh lime juice
  • 3 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless salmon fillets
  • Cooking spray
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon sesame seeds, toasted

 

Instructions

  • Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator for 1 1/2 hours, turning occasionally.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons of sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.

 

Fish Chowder

It may seem like a guilty pleasure, but this creamy dish is chock-full of healthy vitamins and minerals, including omega-3 fatty acids, vitamin B, and folic acid.

 

Ingredients

  • 4 1/2 cups water
  • 4 bay leaves
  • 1 1/2 pounds halibut fillets or other firm white fish, skinned
  • 3 slices bacon, uncooked
  • 3 1/2 cups cubed, peeled baking potato
  • 1 1/2 cups chopped onion (about 1 large)
  • 1/2 cup coarsely chopped carrot (about 1 medium)
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 4 cups 2% reduced-fat milk
  • 1 tablespoon butter, cut into small pieces


Instructions

  • Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves.
  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add potato, onion, and carrot to pan; cook over medium heat 10 minutes. Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Discard bay leaves. Sprinkle with bacon.

 

CHANNEL FISH PROCESSING