I love fish tacos, and this version is easy to make and full of fresh flavors. This recipe features chile-marinated grilled fish served with fresh Pico de Gallo salsa and a super tasty Lime-Cilantro Sour Cream Sauce. You can make almost everything ahead so it’s perfect for entertaining…just grill the fish right before serving.

The recipe has you use 2 tortillas per taco, which is brilliant because the inner tortilla will start to fall apart so you’ll still have the outer tortilla to keep the taco together. Definitely take the extra few minutes to make fresh Pico de Gallo salsa — It’s super easy and compliments the flavors of the tacos better than the jarred store-bought stuff. Serve the tacos with Arroz Verde (Green Rice) and a green salad drizzled with a Mexi-inspired vinaigrette. Enjoy!

Grilled Fish Tacos
-recipe from Fine Cooking Magazine 

A grilled fish taco is a beautiful thing to eat. San Diego and points south are where they originated. Although many of the fish tacos in the area are fried, the grilled ones really stand out and are much lighter. Serves 6-8, Yields 12 tacos.
 
For the lime-cilantro sour cream sauce:
1 cup sour cream 
1/2 cup mayonnaise 
3 Tbs. minced fresh cilantro
Grated zest of 1 lime 
1 Tbs. fresh lime juice

For the tacos:
2 tsp. ground ancho chile powder 
1/2 tsp. ground cumin
3 cloves garlic, minced
1/2 tsp. kosher salt 
1/4 tsp. freshly ground black pepper 
2 Tbs. olive oil 
3 lb. firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod) 
2 dozen 6-inch corn tortillas
2-1/2 cups shredded green cabbage 
2-1/2 cups shredded red cabbage 
Pico de Gallo 
4 limes, quartered

To make the lime-cilantro sour cream sauce:
Combine all the ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.

To make the tacos:
In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.  

Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.

Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.

Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes.

In a large bowl, combine the green and red cabbage.

To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of  lime over the filling, fold the tortillas, and eat.

Tags: Cinco de Mayo, fish, fish tacos, grilled fish tacos, grilling, Mexican, Mexican food

We spent last weekend at a friend’s house in Newport, Oregon. Since we were at the coast I thought it would be fun to make this delicious cioppino — a tomato-based fish stew that originated in San Francisco — for dinner. It was a perfect meal after a day spent walking along the beach and searching for hidden treasures in the sand. 

I used 1 lb. of cod and a thawed bag of  Trader Joe’s Frozen Seafood Blend (shrimp, scallops, calamari rings) for the stew. It only takes a few minutes for the seafood to cook so be careful not to overcook it. 

Garnish each serving with chopped parsley and serve with a green salad and crusty sourdough bread. Enjoy!

Quick and Easy Cioppino
-recipe from Gourmet Magazine (October 2007)

The legacy of San Francisco’s Italian and Portuguese immigrants—many of them fishermen—lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew. Makes 4 servings.

1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
1 medium onion, quartered
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
2 Turkish bay leaves or 1 California
1 1/2 teaspoons dried thyme
1/8 teaspoon dried hot red-pepper flakes
1 (28-ounce) can crushed tomatoes in juice
1 1/2 cups water
1 cup full-bodied red wine such as Zinfandel or Syrah
1 (8-ounce) bottle clam juice
1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks
1 pound cultivated mussels

Pulse fennel, onion, and garlic in a food processor until coarsely chopped.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.

Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

Tags: cioppino, fish soup, fish stew, Gourmet Magazine, Newport, Oregon, San Francisco

Wow…this is a great sandwich! I made these for lunch yesterday and Husband commented after savoring one of them that it tasted like a fancy restaurant sandwich. Well, he was right because the recipe comes from local superstar sandwich shop, Bunk Sandwiches in Portland, Oregon. This tuna sandwich has loads more flavor than the classic mayonnaise-based tuna salad recipe!!! You get a little heat from the red chile flakes and some tang from balsamic vinegar and dill pickles…and the fresh herbs and melted cheese are just icing on the cake (or sandwich in this case)!

The ciabatta rolls are the perfect bread for this recipe because they get crispy on the outside from grilling but stay soft on the inside. I found ciabatta rolls at Fred Meyer but I’ve seen them at other markets and local artisan bakeries, too. The recipe calls for 2 cans of local sustainable albacore tuna (which sells for $5-$13 a can). Instead, I used regular canned albacore tuna. And because I didn’t have any fresh basil, I substituted freshly-cut chives and parsley from my garden.

The recipe gives exact quantities for the tuna salad but not for the rest of the sandwich (mayo, Dijon, cheese, pickles)…just use the amount of mayo and mustard you like on a sandwich. For the cheddar cheese and pickles, thin slices work best so the cheese melts when grilled and the pickles are easy to bite through when eating the sandwich.

Now just get out your panini press or cast-iron pan and grill up a great sandwich!

Bunk Sandwiches Oregon Tuna Melt
-recipe from Sunset Magazine (Sunset MAY 2012)

Bunk Sandwiches calls its yummy Oregon albacore tuna melt the Ultimate Oregon Sandwich because everything except the condiments comes from local sources, including the ciabatta rolls, sourced from Fleur de Lis Bakery. Chef and co-owner Tommy Habetz puts the tuna salad (recipe below) in ciabatta rolls spread with mayo and Dijon mustard, adds medium-sharp cheddar and sliced garlic dill pickles, and then grills the works in a panini press.

Bunk’s Oregon Albacore Tuna Salad
2 cans (5 oz. each) local sustainable albacore tuna
1/4 cup minced red onion
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced fresh basil leaves
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients together and make sandwiches (see above…ciabatta rolls, mayo, Dijon, cheddar, and pickles). Makes 1 3/4 cups (enough for 4 sandwiches).

Tags: albacore tuna, albacore tuna salad, Bunk Sandwiches, Fleur de Lis Bakery, Oregon, Oregon recipes, Oregon Tuna Melt, panini grill, panini press, Portland, Sunset Magazine, tuna melt, tuna sandwich, Ultimate Oregon Sandwich

I love, love, love salmon that’s been cooked on a cedar plank! Every time I’ve used this cooking technique, the fish has been moist and delicious with a wonderful hint of smoky flavor. This particular recipe features a simple lemon-herb-pepper rub and a tasty horseradish-chive sauce…YUM! It’s definitely a great summer dish that is perfect for entertaining!

I bought a big slab of wild Copper River salmon at Costco (which was about 14″ in length), and found 15″ cedar planks for grilling at Lowe’s (the home improvement store… a 2-pack of the planks was about $8). For rustic presentation, serve the cooked salmon straight from the planks after it’s rested for 10 minutes or so (the bottom of the plank will be charred so set a platter or baking sheet underneath it). Enjoy!

Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce
by Fine Cooking Magazine 

Grilling on soaked cedar planks has a lot of benefits: the planks char lightly, creating cedar smoke that delicately perfumes the food, and fish doesn’t stick to the grill grates because it’s on the planks. Plus, this spice rub—a simple mixture of salt, cracked black pepper, lemon zest, fresh thyme, and a bit of sugar—pairs really well with the cedar-smoke flavor. Because it’s a simple technique, it’s easy to grill two fillets at once and use the leftover fillet the next day in a salad or sandwich. Serves 8.

For the salmon:
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil

For the horseradish-chive sauce:
1 cup crème fraîche
6 Tbs. minced fresh chives
3 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper

Soak the cedar planks in water to cover for at least 1 hour. Drain the planks.

Prepare the sauce:
In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate.

Prepare the salmon:
In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats.

Cook the salmon:
Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.

Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.

Make Ahead Tips: The sauce may be made up to 1 day ahead, and refrigerated, covered.

Leftovers: Cool any leftover salmon completely, wrap well, and refrigerate for up to 3 days.

Tags: BBQ salmon, cedar plank grilling, cedar plank salmon, cedar planked salmon, cedar planks, Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce, Copper River Salmon, Costco, Fine Cooking Magazine, grilled salmon, grilling, Lowe's, salmon, salmon fillets

Now that we’re shedding our winter coats and embracing a new season, a longing for lighter, brighter, fresher foods also emerges. This delicious salmon risotto, spiked with fresh herbs and lemon, is a perfect Springtime meal! As with any risotto, it requires attentive stirring while adding broth in small increments. Other than that, though, it’s easy to prepare.

The recipe calls for ricotta salata, a firm cheese similar to feta but not as tangy or salty. DO NOT buy regular creamy ricotta cheese. If you can’t find ricotta salata, substitute feta or Parmesan cheese. Also, the dish calls for Arborio rice, a starchy, short-grained rice that gives risotto its creamy texture. 

Enjoy!

Risotto with Salmon, Lemon, Fresh Herbs, and Ricotta Salata
-recipe from Salmon: A Cookbook by Diane Morgan

Fresh herbs, a touch of lemon, and a sprinkling of ricotta salata cheese enhance the delicate flavor of salmon, making this dish outstanding and colorful. Serve this as a main course with simple accompaniments such as steamed or roasted asparagus, or a salad of field greens with radicchio, along with a crusty baguette.

Cook’s Note: Ricotta salata is a pure white, firm, rindless cheese that originated in Sicily but is made in the United States as well. Made from lightly salted sheep’s milk, it is aged for a minimum of three months. It has a nutty, sweet milky flavor and is ideal for grating, slicing, or crumbling. Use it in salads, on pizzas, and especially in pasta and risotto dishes.

Serves 4 as a main course.

5 cups canned low-sodium chicken broth
3 tablespoons olive oil
½ cup diced white onion
1 clove garlic, minced
1½ cups Arborio rice
½ cup dry white wine
1 salmon fillet (12 ounces), skin* and pin bones removed**, cut into bite-sized pieces
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
Kosher or sea salt
Freshly ground pepper
3 ounces ricotta salata cheese, crumbled (or substitute feta or parmesan cheese)

In a 2-quart saucepan, bring the broth to a simmer. In a heavy 4-quart saucepan, heat the oil over medium heat and sauté the onion and garlic until translucent but not brown, about 3 minutes. Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine, let it come to a boil, and cook, stirring constantly, until most of the wine evaporates.

Add ½ cup of the stock or broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer. Repeat, adding ½ cup of the liquid at a time, stirring until it is almost fully absorbed before adding more. Reserve ¼ cup of the liquid for adding at the end. After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy. Stir in the salmon and the remaining ¼ cup of the stock or broth. Stir gently until the salmon is cooked through, about 3 minutes. Stir in the lemon zest, lemon juice, and fresh herbs. Season to taste with salt and pepper.

Spoon the risotto into warmed shallow bowls. Garnish each serving with some of the cheese and serve immediately.

*Skinning a salmon fillet: Lay the salmon fillet skin side down with the tail facing you. Grip the tail with a piece of paper towel, or you can put a little coarse salt on your fingertips to create traction. Using a sharp, flexible boning knife, angle the blade towards the skin and, while you are gripping the tail skin with one hand, cut along the skin as smoothly as you can. Cut all the way from the tail to the head end, keeping the skin taut. Discard the skin.

**Removing pin bones: Run your fingertips along the flesh side of the fillet until you feel the pin bones. Using either clean needle-nose pliers or fish tweezers, grasp the end of each bone and pull it straight out and away from the flesh to remove it. If you try to pull them upwards or backwards it tends to tear the flesh.

Tags: Arborio rice, rice dish, ricotta salata, risotto, salmon, salmon risotto

Salmon, a great source of heart-healthy Omega-3, is a staple out here in the Pacific Northwest. I love the stuff! This easy recipe for the pink-fleshed fish calls for searing then finishing the salmon fillets in the oven. The fillets are then plated and topped with a dollop of lemon-ginger butter, which adds a citrusy zing to the dish without overpowering the salmon. It’s delicious!

I didn’t have chives so I substituted finely diced green onions (the green part only). Serve the salmon with sauteed spinach (or mixed greens with Ginger Dressing) and Triple-Sesame Jasmine Rice.

Sear-Roasted Salmon Fillets with Lemon-Ginger Butter
-recipe from Fine Cooking Magazine 

Searing the salmon gives it a golden crust; high-temperature roasting finishes the cooking and keeps the fish moist. Warming the lemon juice makes it easier to mix it into the softened butter. Wrapped well, the compound butter keeps for weeks in the freezer.
Serves four.
 
6 Tbs. butter, well softened at room temperature
2 Tbs. fresh lemon juice, warmed slightly
2 Tbs. minced fresh ginger
2 Tbs. snipped fresh chives
Olive oil for the pan
4 salmon fillets (5 oz. each), skinned if you like, patted dry
Salt and freshly ground black pepper

In a bowl, blend the butter, lemon juice, ginger, and chives well. Set aside at room temperature.

Heat the oven to 500°F. Set a large ovenproof skillet over medium-high heat and add just enough oil to make a light film. Sprinkle the salmon lightly with salt and pepper. When the oil is very hot, add the salmon, skin side up, and cook until nicely browned, about 1 minute. Flip the fish over and put the skillet in the oven. Roast for 2 minutes for medium rare; 4 minutes for medium well. Check for doneness with the tip of a knife. Remove the pan from the oven, transfer the fish to serving plates, and immediately top the salmon with a dab of the lemon-ginger butter.

I’m linked to: Foodie Friday

Tags: Fine Cooking Magazine, fish, ginger, lemon, lemon-ginger butter, roasted salmon, salmon, salmon fillets, Seafood

This Asian-inspired recipe for fresh tuna is quick and perfect for a weeknight dinner. The mild-tasting, firm-fleshed fish is basted with an easy-to-make teriyaki sauce and topped with a flavorful cilantro and green onion salad. Serve with steamed rice and stir-fried veggies. Enjoy!

Note: I used ahi tuna (frozen then thawed) that I bought at Trader Joe’s.  

Tuna Teriyaki with Scallion Salad
-recipe from Fine Cooking Magazine 

Tip: If your scallions are large and strong-flavored, slice them as thinly as you can and soak them in ice water for 10 to 15 minutes. Dry the scallions on paper towels before making the salad.

Serves four.

6 Tbs. soy sauce
3 Tbs. firmly packed dark brown sugar
1 tsp. finely grated fresh ginger
1 medium clove garlic, finely chopped
1 tsp. Asian sesame oil
4 6-oz. tuna steaks, 1 inch thick
1/8 tsp. ground cayenne
8 slender scallions, dark green parts only, trimmed and thinly sliced diagonally (about 3/4 cup)
1/4 cup fresh cilantro leaves
2 Tbs. rice vinegar

Make the teriyaki sauce:
Bring the soy sauce, brown sugar, ginger, and garlic to a boil over medium-high heat in a small saucepan. Boil until the mixture has thickened slightly, about 2 minutes. Stir in 1/2 tsp. of the sesame oil.

Broil the tuna:
Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Season the tuna on both sides with the cayenne and arrange on the broiler pan. Broil the tuna for 2 minutes, brush generously with the teriyaki sauce, and broil until the glaze sets, about 2 minutes longer.

Turn the tuna over with a spatula and broil for 2 minutes, brush generously with the teriyaki sauce, and broil until the tuna is pale pink in the center or to desired doneness (cut into a piece to check), about 2 minutes longer. Brush with any remaining teriyaki sauce.

Meanwhile, stir together the scallions, cilantro, vinegar, and the remaining 1/2 tsp. sesame oil. Transfer the tuna to serving plates, top with the scallion salad, and serve.

Tags: Asian, fish, fresh cilantro, fresh ginger, green onions, homemade teriyaki, scallion salad, scallions, Seafood, sesame oil, soy sauce, teriyaki, tuna, tuna steaks

As much as I love trying new recipes, there’s a few I make over and over again because they are delicious and reliable. Grilled Citrus Salmon is one of those recipes. It’s simple yet special enough to serve at a dinner party. If you don’t have a grill, no big deal…just bake it in the oven. Enjoy!

p.s. I know it’s not the best photo. We had company over for dinner and I was in a hurry to serve the salmon. As always, the salmon was a hit!

Grilled Citrus Salmon
- recipe from From Portland’s Palate, A Collection of Recipes from the City of Roses
The Junior League of Portland, Oregon

Makes 6 servings.

1 ½ Tbl. freshly-squeezed lemon juice
2 Tbl. olive oil
1 Tbl. butter
1 Tbl. Dijon mustard
4 garlic cloves, minced
2 dashes cayenne pepper
2 dashes salt
1 tsp. dried basil
1 tsp. dried dill
2 tsp. capers
3 lbs. fresh salmon fillets

In a small saute pan over medium heat, combine lemon juice, olive oil, butter, mustard, garlic, pepper, salt, basil, dill, and capers. While stirring, bring to boil. Reduce heat and simmer for 5 minutes.

Place salmon fillets skin-side down on a piece of heavy-duty foil with edges folded up, to make a pan. Pour sauce evenly over fish.

Place fish on grill and cover with lid.

Barbecue over medium-hot coals for 10-12 minutes, depending on thickness of fillets. Fish will be flaky and light pink in color when cooked.

Note: As an alternative, wrap fish in foil and bake in a 350 degree oven for 15-20 minutes.

I’m linked to:
No Whine Wednesday
Show Off Your Stuff
Just For The Joy Of It
Ultimate Recipe Swap
Foodie Friday
Friday Favorites
New Friend Friday
Friendly Friday
Hop Along Friday
I’m Lovin’ It Fridays
Family Food Fridays

Tags: capers, dijon mustard, garlic, Grilling/BBQ, lemon, olive oil, salmon

If you like the flavors of wasabi and ginger (which I do!), you’re going to love this recipe! You get a little zip from the wasabi without it knocking your head off, plus a little zing from the ginger and lime. This is a great summer recipe, and tastes like something you’d order in a restaurant!

The salmon cooks quickly on the grill so don’t wander off or you might end up with blackened, over-cooked salmon (not tasty!). For the mayonnaise mixture, add the wasabi paste last, tasting as you add it until you get the flavor/zip factor that you like. Enjoy!

Grilled Salmon with Wasabi-Ginger Mayonnaise
-recipe from Fine Cooking Magazine

You can find wasabi paste and powder at Asian groceries, or try the Asian section of your supermarket. Serves four.

1-1/2 limes
1/2 cup mayonnaise
1-1/2 Tbs. wasabi paste; more to taste
2 tsp. finely grated fresh ginger
Kosher salt and freshly ground black pepper
4 6-oz. skinless salmon fillets
Vegetable oil for the grill

Prepare a medium-hot grill fire (be sure the grill grate has been scrubbed clean with a wire brush).

Cut the half lime into four wedges and set aside. Finely grate the zest from the whole lime. Cut the zested lime in half and squeeze the juice from one half into a small bowl (save the other half for another use). In a medium bowl, combine 1 tsp. of the lime juice with the lime zest, mayonnaise, wasabi paste, ginger, and 1/4 tsp. salt. Stir to combine. Taste and add more wasabi paste if you’d like a zippier flavor.

Run your finger along each salmon fillet to feel for tiny bones; use tweezers or needlenose pliers to pull out any that you find. Season the fillets lightly with salt and pepper. Spoon about 2 Tbs. of the mayonnaise mixture onto the salmon fillets and refrigerate the rest. With your hands, spread the mayonnaise in a thin layer over all sides of the fillets.

When the grill is ready, oil the grill grate using tongs and a paper towel dipped in oil. Grill the salmon until crisp and slightly charred on one side, about 4 minutes. Turn and continue to grill until the salmon is just cooked through, another 3 to 6 minutes. Serve the salmon topped with a dollop of the mayonnaise and a lime wedge on the side. Pass the remaining mayonnaise at the table.

I’m linked to:
Tuesdays at the Table
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesday Tastes
Delicious Dishes
Show Off Your Stuff
Family Food Fridays
Foodie Fridays

Tags: ginger, Grilling/BBQ, lime, mayonnaise, Quick Cooking, salmon, wasabi paste