Two Easy Fish Recipes

Sometimes (OK, often) I don’t  feel like cooking fish but want to make it anyway because it’s a healthy choice for dinner.
Lately, I’ve used one of two shortcut “recipes” to turn thawed frozen fish into a tasty low-carb entree that requires no  fancy ingredients or involved chopping. The recipes – techniques, really – are so easy and fuss free, I’m more motivated to make fish.

A bonus: Frozen fish is more convenient and often cheaper than fresh fish, but in my experience, not quite as good. Adding a topping to thawed frozen fish really enhances the end result, at a very low cost.

Shortcut Salsa Salmon

This first casual recipe is  an adaptation of chef Jamie Geller’s salsa-topped salmon. While Geller makes her salsa from scratch, she suggests a shortcut version using jarred salsa.  When I first read the recipe, I zeroed in on the “shortcut” part and never bothered to make the salsa from scratch.
I use a good quality jarred salsa, often one of the varieties of Frontera salsa. We love the result, and I’ve made it many times. Covering salmon with the salsa helps keep it moist, even if it is slightly overdone. Salsa adds no fat, and since it comes in so many varieties, it’s easy to keep Salsa Salmon interesting even when making it frequently.

A bonus: Baking salmon topped with salsa minimizes fishy odor 😀.

Salsa Salmon

Prep Time 5 mins
Course Main Course

Equipment

  • Baking pan

Ingredients
  

  • Frozen, thawed salmon filets as needed
  • 1 Jar favorite salsa
  • Spray oil, preferably olive oil or parchment paper

Instructions
 

  • Preheat oven to 375 F
  • Spray bottom of pan with cooking spray or line with parchment paper. Place filets in pan. Carefully spoon salsa over filets, making sure to completely cover each piece. Put in oven on middle rack.
  • After about 10 minutes, remove pan and cover with foil.
  • Fish is done when it reaches 145 F degrees, or flakes easily with fork.

Fish with Creamy Crust

Growing up in Corpus Christi, TX, I was lucky to live close to a Luby’s – the  mothership of all Southern cafeterias. One of the star entrees was Luby’s Baked Whitefish, covered in a tangy, browned crust. Later, I learned the magic topping was mayonnaise mixed with a little lemon pepper and parsley.

Recently, I’ve started making a spin-off of Luby’s fish, with wonderful results. A creamy topping really jazzes up mild, lean fish. I sub cod for whitefish, and use low fat mayo or Miracle Whip instead of full fat. I also tinker with the seasonings and add a bit of Parmesan.

For the very best results when baking fish, test it with an instant read thermometer and pull it from the oven when it reaches 145 F.

Fish with Creamy Crust

Prep Time 10 mins
Course Main Course

Equipment

  • Baking pan

Ingredients
  

  • Cod or other lean white fish, one fillet per person
  • Reduced fat mayonnaise or reduced fat Miracle Whip (scant 1/4 cup per fillet)
  • fresh lemon juice or lemon pepper
  • Parmesan cheese, grated (optional)
  • Fresh parsley, chopped
  • Black pepper (if not using lemon pepper)

Instructions
 

  • Preheat oven to 350 F. Spray pan with oil spray (olive oil spray preferred) or line pan with parchment paper. Lay fillets in baking dish.
  • In small bowl, mix mayonnaise, lemon pepper or lemon juice, grated Parmesan and chopped fresh parsley. Taste to adjust seasonings to personal preference.
  • Carefully spread topping on each fish fillet to desired thickness (about 1/2 inch is a good start.)
  • Bake in oven until topping is light brown. If topping browns before fish is completely cooked, cover pan with foil.

I hope you enjoy these quick, frugal fish “recipes.”

 

 

 

 

 

 

 

 

 

 

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