Tag Archives: seafood recipes

Miso Buttered Salmon

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Miso Buttered Salmon

Miso Buttered Salmon

 

So now that you know how to make miso butter,  what do you do with it?  The truth is, there are a myriad of things that you could use miso butter on, one of my favorites is on veggies.  Especially corn.  Page loves corn, and I buy organic non gmo corn at the farmers market whenever it’s in season.  I shave it and freeze it.  Then I throw it in a pot with no water and allow the water to cook off, once it has I add in miso butter, and let the butter  brown.  The kernels get the nutty flavor from the brown butter, with an unami flavor from the miso–talk about delicious!!  Besides corn, I love it on green beans, sauteed spinach, asparagus, brussel sprouts, cabbage–just about any veggie you can think of, miso butter makes it better.   Do you know what else miso butter makes better?  Meat! Almost every kind of meat.  Steak with miso butter is a revelation! Seafood with miso butter is ascension!   This recipe is so delicious, I find it hard to eat salmon any other way.  Every bite of this deserves it’s own moment of silence, it’s own moment of indulgence.

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Prep time: 5 minutes

Cook time: 10-12 minutes

Ingredients:

1 lb salmon steak, patted dry

2-3 Tablespoons of miso butter

1/2 teaspoon of garlic salt more if you desire

Directions: Pre-heat oven to 425F.  Season salmon steak with garlic salt.

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Using a butter knife apply a thin layer of miso butter on the top and sides of the salmon.

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Place the salmon on a foil lined baking sheet, then place in the oven for 10-12 minutes, or until salmon is cooked through.  In my experience 10 minutes is usually the perfect time, you only want to go longer if you salmon steak is thicker than 1 inch.  Longer than 15 minutes and your salmon is probably over cooked.

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Remove the salmon from the oven.  It should be nice and caramelized on top.  Serve and enjoy!

 

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Southern Style Fried Catfish

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Southern style Catfish

Southern style Catfish

 

Last week I was watching a documentary called,  Soul Food Junkies, it was about the history and resulting health consequences of eating too much soul food. It was a great  documentary, informative, and inspiring in all the right places. However, I left viewing it with a strong desire to eat collard greens and catfish. My grandmother fried fish, and cooked greens like no one else on this planet, I miss her cooking so much!  I guess one could say that my craving was one more of emotional comfort rather than hunger. Whatever, the reason for my craving, it was one that I had to fulfill. It worked out perfectly, as things go, my Whole Foods had 4 catfish fillets on hand, they rarely if ever have catfish, so I took it as a sign that my grandmother was looking out for me and wanted me to have the comfort of the meal I had set out to make. I rarely cook fried fish, but when I do, I love to have it with collard greens. So I picked up a few bushels from my local farmers market and set out to make this meal. This is not my grandmothers recipe, but it’s pretty great on its own. Her recipe involved much more detail than this one does, and that required more time than I had on that Sunday. If you want, and have the time, you can crack an egg and whisk it to use as a wash to dip the fish into before putting it into the corn meal. I skipped that option and the fish was still crispy and juicy.

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Ingredients:

1 lb of cat fish fillets, quartered

1/2 teaspoon of paprika

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

sea salt and black pepper to taste

1/2 cup of corn meal

1/2 cup of grapeseed oil, or safflower oil

Directions: Heat the oil in a cast iron skillet. season the cat fish fillets with sea salt and black pepper. Mix the paprika, onion powder, and garlic powder together in a small bowl, then sprinkle the mixture evenly over both sides of the fish.

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Coat the fish with the corn meal then add it to the hot oil, and fry until golden brown, and cooked through…about 7-10 minutes. Transfer to a paper towel lined plate, and enjoy!

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Crispy Smelt with a Lemon Parsley Vinaigrette

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Crispy Smelt with Parsley Lemon Vinaigrette

Crispy Smelt with Parsley Lemon Vinaigrette

I LOVE Smelt, LOVE them. In fact I love them so much I wish that I could eat them year round.  If you’ve never tried smelt, then after you read this blog, stop by your grocery store, and get some! They are rich in omega-3 fatty acid, so not only are they delicious, but they’re great for you. Smelt are small boned fish, like anchovies, so you can eat them whole, even the head. if you’re so inclined. If you’re really lucky, like I have been thus far, you’ll find them fresh at your grocer.  I’m told that most grocers sell them frozen in bags.  Fresh is best, but these are so good that I would imagine they would still be good even after they’ve been frozen and defrosted. But if you have a choice, why not choose fresh?

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Prep Time: 10 minutes

Cook time: 10 minutes

Total Time: 20 minutes

Ingredients:

1 pound of Smelt (cleaned)

1/2 cup of coconut flour

Sea salt and black pepper to taste

1/4-1/2 cup of coconut oil

Ingredients for Parsley Lemon Vinaigrette

1/4 cup of fresh organic flat leaf parsley finely chopped

5 tablespoons of Lemon juice

3 Tablespoons of olive oil

2 cloves of garlic grated

Sea salt and black pepper to taste

Directions: Melt the coconut oil in a cast iron skillet, and bring up to temperature. Season the smelt with sea salt and pepper:

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Dredge through the coconut flour, coating all sides of the fish with the flour:

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Carefully add the fish to the hot oil and fry until golden brown on all sides, about 5-7 minutes:

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 Add the ingredients for the parsley lemon vinaigrette to a bowl and whisk until well combined, spoon over the fish and enjoy!

These make a great appetizer at a party, just make sure that you buy enough, because no one can eat just one of these! Like this recipe? Then you’ll love my video recipes, subscribe to my Lazy Girl Dinners Youtube channel for quick do it yourself and how to cook videos.

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