Tag: fish
Tuna Ceviche Tostadas
Tuna Ceviche Toastadas
What makes this snack special is that this isn’t just any canned tuna being used. The tuna in this recipe is yellow fin. It’s a little nicer than regular canned tuna and only costs $1.99. Other then that, the recipe is pretty straight forward. You can use store bought tostada shells or make your own.
Servings: 4 tostadas
Ingredients
- 1/2 cup tomato diced
- 1/4 cup red onion finely chopped
- 1/4 cup cilantro chopped
- 3 green onion finely chopped
- 1 serrano pepper finely chopped
- 1 can yellowfin tuna drainec
- 1 avocado
- 1/2 lime juiced
- salt and pepper to taste
- tostada shells
- queso fresco garnish
Instructions
- Mash the avocado in a bowl with a little lime juice. Set aside.
- In another bowl, mix together the tomatoes, red onion, serrano pepper, green onion, and cilantro.
- Add in the tuna, salt, pepper, and the rest of the lime juice.
- Smear a generous layer of the avocado on the tostada shell. Add a layer of the tuna mixture. Garnish with queso fresco.
Malaysian Fish Curry
Malaysian Fish Curry
Not familiar with Malaysian food? Malaysian cuisine has influences from India, China, Europe, and native Malay. This curry is extremely easy to make. 10 minutes prep time and 20 minutes cooking time. This fish curry is typically eaten with roti and not rice.When choosing the right fish for this curry, you want to use a firm fleshed white fish. Tilapia, cod, sole, catfish, are all exceptional choices. I used a couple nice walleye fillets. They will only require 5 minutes of cooking in the curry sauce.
Ingredients
- 2 shallots diced
- 4 garlic cloves minced
- 1 1/2 tbsp ginger grated
- 2 tsp shrimp paste
- 1/4 cup vegetable oil
- 2 thai red chilies finely chopped
- 1 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 1/2 tbsp tamarind concentrate
- 2 lemongrass stems finely chopped
- 1 lb whitefish fillet tilapia, cod, sole, catfish, walleye, etc, cut into 1” pieces
- 1 tsp sugar
Instructions
- Add shallots, garlic, ginger, shrimp paste, and 2 tbsp of water to a blender or food processor. Blend into a paste.
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the paste, paprika, turmeric, and chilies for 3 minutes.
- Stir in lemongrass, coconut milk, water, and tamarind concentrate. Bring to a boil. Turn the heat to medium low and simmer for 10 minutes.
- Add in the fish chunks and sugar.
- Simmer for 5 minutes.
Yucatan Roast Salmon
Yucatan Roast Salmon
While this isn’t a traditional Mexican recipe, the achiote marinade is and is used all over the Yucatan Peninsula. The marinade consists of achiote paste, freshly squeezed orange and grapefruit juice, garlic, and oregano. This marinade is also great on pork, chicken, and shrimp. Serve the salmon as is with black beans. You can also turn the salmon into tacos. A 1lb. salmon fillet will yield 8 tacos.
Ingredients
- 1 lb salmon fillet
- 1 tbsp olive oil
Achiote Marinade
- 1/3 cup orange juice
- 1/3 cup grapefruit juice
- 40 grams achiote paste
- 3 garlic cloves
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp oregano
Instructions
Achiote Marinade
- Add all of the ingredients to a blender.
- Purée until smooth.
Yucatan Roast Salmon
- Preheat the oven to 425 degrees. Line a baking sheet with foil. Add a tbsp of olive oil to the bottom of it. Place the salmon fillet skin side down. Brush the salmon with the achiote marinade. Let sit for 15 minutes.
- Right before throwing in the oven, brush on another layer of the marinade. Cook for 12 minutes.
- While the salmon is roasting, add the rest of the marinade to a saucepan. Cook over medium heat for a couple of minutes.
- The sauce should’ve thickened significantly.
- Let the salmon sit for 5-10 minutes before serving.
- Serve the salmon as is with black beans…or, serve it the way I did; as a double corn tortilla. taco, topped with pickled red onion, habanero pickled jalapeños, cabbage, and the thickened achiote sauce.
