We love seafood! Fried, grilled, and seared – there are so many tasty ways to enjoy a meal made with fish. There are so many varieties of fish and so many ways to prepare it that the combinations can create hundreds of options for meals. Your family probably has a few dishes that they look forward to. What are your favorite fish dish?
Some fish lovers enjoy the crunch of a fish tacos, while others savor the delicate flakiness of grilled salmon. Some love the spicy tang added to the breaded crust of a fillet, while others appreciate the natural fish taste in a seared piece of halibut or cod.
With all of these different tastes and preferences in mind, we have scoured the internet and lots of cooking sites to compile list of seafood lover’s favorite recipes. Bon Appetit!
Since we mentioned this meal above, we felt it only fair to give you a favorite recipe from Taste of Home featuring Summer Garden Fish Tacos. If you like a little spice and a southwestern flavor to your fish, this recipe is right up your alley.
1 medium ear sweet corn, husk removed
1 poblano pepper, halved and seeds removed
4 tilapia fillets (4 ounces each)
1/8 teaspoon salt
1 yellow summer squash, halved lengthwise
1 medium heirloom tomato, chopped
1/3 cup chopped red onion
3 tablespoons coarsely chopped fresh cilantro
1 teaspoon grated lime zest
3 tablespoons lime juice
8 taco shells, warmed
1/2 medium ripe avocado, peeled and sliced
- Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly.
- Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat 7-9 minutes or until fish just begins to flake easily with a fork and squash is tender, turning once.
- Cut corn from cob and place in a bowl. Chop peppers and squash; add to corn. Stir in tomato, onion, cilantro, lime zest and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.
Lemon Parmesan Tilapia with Roasted Asparagus
This delicious recipe comes from the Food Network and all their fish-loving contributors.
- 1 bag of Red Skin Potato Wedges
- 4 6 oz (175 g) tilapia fillets
- ¼ cup (60 mL) grated Parmesan cheese
- ¼ cup (60 mL) fresh or Panko bread crumbs
- ¼ cup (60 mL) butter, melted, divided
- 2 Tbsp (30 mL) finely chopped fresh parsley
- 2 tsp (10 mL) chopped fresh thyme
- 1 clove garlic, minced
- 1 zest and juice of 1 lemon
- 1 lb(s) (500 g) asparagus, trimmed
- 1 salt and pepper
- Preheat oven to 450°F (230°C).
- Bake Red Skin Potato Wedges according to package directions.
- Arrange tilapia fillets on a parchment lined baking sheet, leaving room at one end for the asparagus.
- In a medium bowl, combine cheese, bread crumbs, 3 tbsp (45 mL) of butter, parsley, thyme, garlic and lemon zest and juice. Divide mixture equally over the fish fillets, spreading to cover the tops. Place asparagus on a baking sheet and drizzle with remaining butter; season with salt and pepper to taste. Bake on the lower rack for 15 minutes or until fish is fully cooked and flakes easily when tested with a fork.
- Serve fillets with asparagus and McCain® Superfries® Homestyle Red Skin Potato Wedges and enjoy!