One of the best things about cooking seafood is its versatility — it can be grilled, broiled, poached, baked or cooked in a skillet. Seafood is actually one of the easiest ingredients to cook with and can be one of the fastest to prepare. Fish is also healthy.
Health studies show that eating fish at least once a week, especially cold-water species high in omega-3 fatty acids, reduces the risk of heart problems. Other research suggests that regularly eating omega-3–rich fish may prevent or relieve depression, joint problems, Alzheimer’s disease and several cancers. Even seafood low in omega-3s, like scallops and crab, are rich in other key nutrients.
Fish is delicate so it needs gentle techniques to make sure that it is tasty, cooked and yet retains all the benefits. Any way you choose to cook fish, remember that its flesh cooks quickly. The best way to cook fish and not lose its health benefits is to steam, bake, poach or grill the fish. Frying fish can cause fatty fish rich in healthy omega-3 fatty acids, to lose its beneficial oils; those oils get replaced with unhealthier oil in which the fish is fried. Evidence from Harvard researchers on a study of more than 4,700 older people indicates that eating fried fish or fried fish sandwiches was associated with a higher risk of stroke. Conversely, the study also found a direct relationship between consumption of broiled or baked fish and a reduced incidence of stroke. When you bake fish, you can use herbs to accentuate the flavors. On the grill, the fire lends a smoky flavor to the flesh of the fish.
Following are some of my favorite fish recipes.
Garlicky Baked Shrimp
4 servings
Ingredients
- Olive oil cooking spray
- 1 1/4 lbs medium shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 3 garlic cloves, finely minced or grated
- 2 tablespoons fresh lemon juice
- 4 teaspoons olive oil
Directions
Preheat oven to 400 degrees F.
Coat 4 individual gratin dishes with cooking spray or a 13 x 9 inch baking dish.
Divide shrimp among dishes; set aside.
Combine breadcrumbs and the next 4 ingredients; stir in juice and oil.
Sprinkle breadcrumb mixture over shrimp.
Place dishes on a baking sheet.
Bake for 15-18 minutes or until shrimp are done and breadcrumbs are lightly browned.
Baked Salmon with Red Wine and Honey
4 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 sprigs fresh thyme
- 1 pound salmon fillet, cut into 4 pieces (skin left on)
- 4 cloves garlic, peeled and smashed with the flat side of a knife
- 1/2 cup light red wine, such as Beaujolais or Pinot Noir
- 1 tablespoon honey
- Salt and pepper (to taste)
Directions
Preheat oven to 350°F.
In the bottom of a glass or ceramic baking dish, drizzle olive oil and scatter thyme sprigs. Lay salmon on top of the thyme, skin side up. Arrange garlic cloves around salmon.
In a small bowl, whisk together red wine and honey and pour over salmon.
Bake 15-20 minutes and remove the dish from the oven. Peel off the salmon skin, if desired, and arrange fillets on a warm serving dish.
Pour dish juices into a small saucepan and bring to a boil. Reduce until syrupy, about 10 minutes. Season sauce with salt and black pepper, spoon over the salmon and serve.
Panko-Crusted Catfish
4 servings
Ingredients
- 1 cup low-fat milk
- 6 drops hot sauce
- 4 catfish fillets (about 6 ounces each) or any other thin white fish fillets
- 1/2 cup finely chopped pecans or walnuts
- 1 cup panko breadcrumbs
- 1/4 teaspoon blackened spice mix, see recipe below
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- Lemon wedges (for garnish
Directions
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a shallow dish, mix milk and hot sauce. Add catfish, turn to coat well and marinate for 10 minutes.
In a pie plate, mix nuts, breadcrumbs and spices. Dip fillets into crumb mixture, pressing crumbs onto each fillet. Place fish on the prepared baking sheet.
Drizzle a 1/2 tablespoon olive oil over each fillet. Bake fish for 12-15 minutes until crispy, depending on thickness. Remove fish to a serving platter and serve with lemon wedges.
Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Spicy Rainbow Trout Fillets
4 servings
Ingredients
- 4 (6 ounce) rainbow trout fillets (1/2-inch thick)
- 2 teaspoons extra virgin olive oil
- 1 tablespoon Cajun seasoning, recipe below
- 2 tablespoons chopped fresh parsley
- 1 green onion, sliced thin
- Lemon wedges
Directions
Preheat the broiler. Pat fillets dry and lightly brush both sides with oil. Sprinkle both sides evenly with Cajun seasoning.
Place skin side down on an oiled broiler pan. Broil 4-6 inches from the heat for 4-5 minutes or until fish flakes easily when tested with a fork.
Arrange on a warmed serving platter and sprinkle with parsley and sliced green onion. Serve with lemon wedges.
Cajun Seasoning
Combine 1 tablespoon paprika, 2 teaspoons sea salt, 1½ teaspoons freshly ground black pepper, a pinch of cayenne pepper, 1 teaspoon each dried oregano, chili powder and dry mustard.
Halibut Packets with Artichokes and Tomatoes
Serves 1
Ingredients
- One 6-ounce boneless, skinless halibut fillet
- 1 1/2 teaspoons extra-virgin olive oil
- 3 lemon slices
- 6 cherry or grape tomatoes, halved
- 1/3 cup water-packed artichoke hearts, drained
- 1 tablespoon chopped parsley or basil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Parchment paper
Directions
Preheat the oven to 350°F.
Arrange halibut in the middle of a 12 x 12-inch piece of parchment paper. Drizzle both sides of the fish with the oil.
Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over with salt and pepper.
Fold up parchment like a package, making sure the seam is at the top to seal the ingredients inside; tuck under the ends.
Transfer to a baking sheet and bake until the fish is just cooked through, 15 to 20 minutes.
Place package on a plate and carefully open the parchment paper to release the steam before serving.
