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Sun Dried Tomato Dressed Hake with Root Vegetable Mash

9 Oct

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I love all sorts of fish but it can become difficult to find new things to do with it all the time. Now I love a classic lemon, herb and fish combo but sometime I just need a new zing to my fish. This dressing is perfect for that and really revives any piece of fish while not over being over powering.  It would also be delicious as a dipping sauce or on chicken or vegetables. This is a great dish for a week night without sacrificing on flavor or fanciness! This makes a lot of dressing so make sure to seal extra in a sterilized jar for a speedy supper another night.

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Sun Dried Tomato Dressed Hake with Root Vegetable Mash (Serves 2)

1tbsp olive oil

2 portions of hake, boned and skin on

For the Sun Dried Tomato Dressing:

1/3 cup sun dried tomatoes

1/3 cup oil from the sun dried tomato jar  or olive oil

3-4 garlic cloves

1/2 small onion

2tbsp balsamic vinegar

1tsp caster sugar

1tsp dried oregano

3-4 basil leaves

3/4 cup water, or just enough to thin to your preferred consistency

salt and pepper

For the Root Vegetable Mash:

3 mesium carrots

2 large parsnips

salt and pepper

butter, optional

  • Start by peeling and roughly chopping the carrots and parsnips. Add them to a pot of salted water and cook for 10-15mins until the veggies are tender and mashable
  • Meanwhile to make the sun dried tomato dressing, blitz all the dressing ingredients in a food processor and season with salt and pepper. Add enough water to thin it.
  • Heat the olive oil in a small frying pan and add the fish fillets, skin side down. Cook for 3-4mins. Pour half the dressing over the fillets then flip and cook for a further 3-4mins on that side. Pour over the rest of the dressing.
  • Mash the carrots and parsnips adding butter if you want. Season with salt and pepper.
  • Spoon the mash onto two plates to serve and top with each fish fillet and some basil leaves.

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Tuna Chickpea Salad with Honey Harissa Dressing

16 Aug

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A quick salad packed with protein and other good stuff is always high on my list of favorite foods to eat, especially when I’ve had a hectic day and all I want to do is chill with a tasty dinner. This dinner is so quick and the harissa dressing adds bag loads of flavor with practically no effort at all. Me and mom just booked a last minute holiday to Florence, Italy for next week and I am so excited! Although it does mean there is heaps of last minute organizing to get sorted which is why I had no time for a fancy, elaborate dinner tonight.

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Not only was time a benefit of this dish but it is super healthy too. I am watching what I eat between now and Florence because I am planning on eating pizza and pasta and gelato til I’m blue in the face because god knows when I’ll get such an amazing opportunity again. I’m planning on taking loads of photos, roughly half will probably end up being of food! If anybody has any suggestions of good places to either see or eat in while we are there, I would love your advice 🙂

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Tuna Chickpea Salad with Honey Harissa Dressing (Serves 2)

1tbsp olive oil, plus extra for tuna steak if using

1/2 courgette, finely diced

1/2 red pepper, finely diced

1/2 yellow pepper, finely diced

2 spring onions, sliced on the diagonal

3 large garlic cloves, minced

1 small beetroot, finely diced

10 cherry tomatoes, halved

1 x 400g tin chickpeas, drained

1 tuna steak or 1 tin tuna in brine, drained

 For the Dressing:

1 tbsp olive oil

1/2tbsp honey

juice of 1/2 lemon

1tsp harissa paste

salt and pepper, to taste

  • If using a tuna steak, heat 1tbsp oil in a large frying pan and cook for 4-5mins on each side for a well done steak or until it is no longer pink in the middle. Transfer to a cutting board and cut or flake into rough chunks. Set aside.
  • In a small bowl, whisk together all the dressing ingredients and set aside.
  • Heat the oil in  a large frying pan over high heat. Add the courgette, peppers, spring onions and garlic. Saute until softened 2-3mins then add the beetroot, tomato and chickpeas and cook for a further 1-2mins.
  • Divide between bowls, scatter tuna chunks on top and drizzle generously with the dressing. Serve with Corn on the cob or some steamed broccoli.

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Curry Yogurt Salmon with Sautéed Butter Beans and Greens

30 Jul

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I always struggle with finding new and interesting salmon recipes and all too often resort to the old reliables. I was flicking through the newest issue of Easy Food, my favorite Irish food magazine and I spotted a spiced yogurt salmon recipe. I was thrilled, it was just what I was looking for. A totally fresh take on the wonderful fish so I obviously had to try it immediately. I mixed up all the ingredients for the spiced yogurt and plunged my spoon in merrily to taste it… I have never been so disappointed!

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It was horrible, it was too sharp and hit me in the back of the throat like a lost bee, stinging left, right and center and causing me to pull faces that had my mom splitting her sides with laughter. So I aborted that plan instantly and it was washed down the drain before you could exclaim “yuck”! But I loved the idea so much that I had a bit of a rethink about it and decided to make up a new curry yogurt mix using a paste and some mango chutney to sweeten and mellow out the bold flavors.

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It was genius, if I do say so myself, and I had a satisfied grin painted back on my face in no time. This really is a delicious recipe and the somewhat boring fish is reborn with an Indian twist. The sautéed beans and greens make a lovely, light side to accompany such a robust and meaty fish.

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Curry Yogurt Salmon with Sautéed Butter Beans and Greens  (Serves 2)

2tbsp fat free natural yogurt

1tsp of your favorite curry paste

1 1/2tsp mango chutney

1/2tsp dried coriander

salt and pepper

a small handful cashews

1/2tsp runny honey

1tsp olive oil

1/2 red onion, sliced

3 garlic cloves, minced

1/2 x 400g tin butter beans

1/2-1 cup frozen peas

a small handful spinach, roughly chopped

handful of raisins

  • Preheat the oven to 200°c/395°f and line a baking sheet with baking parchment.
  • In a small bowl, mix the yogurt, curry paste, mango chutney and dried coriander. Season with salt and pepper.
  • Place the salmon fillets on the baking sheet and spread half the curry yogurt mixture evenly over the fillets, reserving the rest for later. Bake in the oven for 15-20mins until cooked fully through.
  • In a small frying pan, toast the cashews over a medium heat tossing regularly until lightly browned. Drizzle with the honey and toss again to coat. Transfer to a small bowl once cooled and set aside.
  • Heat the oil in the same pan and fry the onion and garlic for 4-5mins until softened. Add the butter beans and peas and continue cooking until both are warmed through fully.
  • Mix in the reserved curry yogurt mix and spinach and cook until the spinach is lightly wilted.
  • Serve everything hot scattered with the honeyed cashews and raisins.

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Garlicky Sweet Potato, Spinach and Tuna Quesadillas

16 Jul

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Today, dinner was a bit of a shambles and I kept changing my mind drastically from curry to baked potato to a stir fry. It was very frustrating and I couldn’t keep my mind on just one idea until sweet potato popped into my head. My first reaction was just to swap the a normal baked potato for a sweet potato but I thought that was kind of boring so I came up with this. I spent ages browsing Google searches in the hopes to find a perfect recipe but I wasn’t very successful, in the end I settled for modifying a quesadilla recipe.

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As soon as I saw even the words “Sweet Potato Quesadilla” I was hooked and I got straight down to business.This is a great recipe because you zap the potato in the microwave so its done  in about quarter the time it would take if you baked it. It is a really healthy take on the Mexican classic that can sometimes be a bit daunting to health fanatics like me!

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It is a gorgeous combination of flavors and for some reason it reminds me of a big burger done on the bbq… Don’t ask me why 😀 My absolute favorite part of this meal is definitely the pickled onions, they are so tasty and really easy to do. It is the first time I have ever tried/made pickled onions and I will definitely be making more in the future.

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Garlicky Sweet Potato, Spinach and Tuna Quesadillas (Serves 2)

1 medium sweet potato

1/2 large onion, preferably red but white also works, sliced

1/2 cup red wine vinegar

1/4 cup caster sugar

4 black peppercorns/1/2tsp freshly ground black pepper

4 small tortilla wraps

2 heaped tsp garlicky pesto (I used my Quick Spinach Pesto)

a big handful of spinach

1/2 can drained tuna in brine, about 60g

1/2 cup grated mozzarella, or more to taste

2tsp olive oil

  • Cook the sweet potato in the microwave for about 15mins until it is tender.
  • Meanwhile, combine the red wine vinegar, sugar and peppercorns in a small pot and bring to the boil. Stir until all the sugar is dissolved. Place the onions in a heat proof bowl and pour the hot vinegar over it. Leave to sit for 10mins, then drain and set aside.
  • Once the sweet potato is tender, scoop out the flesh into a bowl and season with salt and pepper. Mash with the back of a spoon or fork until smooth.
  • Divide the pesto between two wraps, spreading it out evenly. Next layer on the mashed sweet potato equally between the two wraps.
  • Scatter over half the spinach, tuna and then mozzarella lastly then place the other wrap on top.
  • Heat 1tsp oil in a large griddle pan and place the first quesadilla on. Fry for about 2-3mins on each side until golden and the cheese is starting to melt.
  • Serve cut in half or quarters with the pickled onion and a big salad.

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Sticky Sweet Chilli and Spring Onion Salmon

25 Jun

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My absolutely favorite flavors to pair with salmon is asian, they just work so perfectly together and compliment one another wonderfully. My other asian salmon dishes are fantastic but they miss one thing that this dish has… a sticky, smooth sauce that coats the salmon and there really is loads of sauce in this dish!

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If you aren’t a crazy sauce fanatic like me you can half the quantities. I like to serve this with just some steamed veggies but a serving of basmati rice would also be delicious if you want a more substantial meal.

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Sticky Sweet Chilli and Spring Onion Salmon (Serves 2 with lots of sauce)

4tbsp sweet chilli sauce

3tbsp soy sauce

1tbsp fish sauce

4-5 kaffir limes leaves, crushed or finely chopped

2 spring onions, roughly chopped

1tbsp olive/sesame oil

2 salmon fillets, deboned and skin on

salt and pepper

1 spring onion, sliced on the diagonal

  • Whisk the sweet chilli sauce, soy sauce, fish sauce, crushed kaffir lime leaves and spring onions in a small bowl and set aside.
  • Heat the oil in a small frying pan over a medium heat and cook the salmon fillets for 4-5mins on each side or until cooked all the way through.
  • Pour the sauce over the salmon fillets and turn the heat down to low but make sure it is still bubbling, continue to cook for 1-2mins spooning the sauce over the salmon repeatedly until the sauce is thickened and sticky. Season with salt and pepper
  • Serve the salmon with steamed veggies, drizzled with sauce and sprinkled with spring onion.

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Fragrant Fish Tagine

12 Jun

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Tagine is always a dish I don’t particularly like but it always looks and sounds so appealing that I am tricked into trying it again and again. But I’m thrilled to say I have actually found a winner. It is not too heavily spiced just hints here and there and the fish acts as an excellent base to absorb all the wonderful flavors.

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The orange gives it a fresh zing and its not overly spicy so you won’t be chugging down water by the gallon! It is really easy to do as its all in the one pot and great if you have guests because you can do this right up to before you put the fish in way ahead of time. Then all that’s left to do is pop in the fish and 4mins later you have an amazing dinner. I would serve this with lots of veggies, because as most of you know I’m a beg maniac, but it’s totally up to you.

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Fragrant Fish Tagine (Serves 3-4)

1tbsp olive oil

1 onion, diced

3-4 garlic cloves, minced

5cm chunk of ginger, grated

1/2 chilli, finely chopped

1tbsp tomato puree

2tsp cumin

1tsp cinnamon

1tsp ground coriander

Zest of 1 orange

Juice of 1/2 orange

10 cherry tomatoes, halved/ 2 large vine tomatoes, cut into wedges

2tbsp ground almonds

1 fish/vegetable stock cube

A big pinch of saffron

500-700g firm white fish fillets like cod, cut into large chunks

Salt and pepper

Couscous and fresh coriander, to serve

  • Place the stock cube in a large jug and add 600ml boiling water and the saffron, let steep while you prepare the rest.
  • Heat the oil in a large casserole dish over medium heat and add the onion. Fry for 2-3mins until softened.
  • Add the garlic, ginger and chilli and cook for a further 2mins.
  • Tip in the tomato puree, cumin, cinnamon and coriander and continue frying for 1-2mins until fragrant.
  • Lastly add the orange seat and juice, tomatoes, almonds and stock.
  • Bring to the boil then reduce the heat and simmer, uncovered, for 20mins until the sauce is slightly thickened.
  • Place the fish chunks in the sauce and simmer for about 4mins until cooked all the way through.
  • Serve hot with the couscous and coriander to garnish.

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Sweet Chilli and Lime Prawn Stir Fry

21 May

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In my opinion, chilli and lime is a combination that just never seems to tire. Whenever it’s used it just creates a taste explosion in my mouth and I want it more and more. This is quite an easy take on the flavors because it uses only the lime juice, no nasty zesting (Which I loath doing!) and no cutting up chillis required either. Win win situation.This is real speedy to throw together as long as you have all your prep done which I highly recommend. Nothing spells disaster more then making stir fry with no prep done, unfortunately. The prawns are a nice basic flavor to carry the power of the chilli and lime and I personally couldn’t stop eating this. Great cold too if you want a super yummy lunch the next day 🙂

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Sweet Chilli and Lime Prawn Stir Fry (Serves 2)

2tsp sesame oil

1/2 courgette, cut into thin discs

1/2 red onion

2 small carrots, peeled and thinly sliced

1/2 orange/yellow pepper, thinly sliced

4 garlic cloves, minced

1/2 inch piece of ginger, peeled and grated

1 x 175g pack of cooked ready to eat prawns

For the Sauce:

Juice of 2 limes

2tbsp sweet chilli sauce

1tsp sesame oil

1tbsp honey

2tbsp soy sauce

1tsp cornflour mixed with a drop of water to make a  paste

  • Firstly, whisk all the sauce ingredients together in a small bowl and set aside.
  • Then heat the sesame oil in a wok over a medium heat then add all the veggies except the garlic and ginger. Cook for about 3mins until all the veg are starting to soften. Add the garlic, ginger and prawns and cook for a  further 1-2mins.
  • Pour in the sauce and mix to combine then add the cornflour mixture and season with salt and pepper. Cook for a final 2mins until the sauce is thickened and everything is steaming hot.
  • Serve immediately over brown rice.

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