When it comes to fish recipes you many think that you’ve already tried and tested everything there is out there, but the truth is you’ve only just begun. Old El Paso has brought another dimension to fish dishes, making fish a flavour you just cannot deny yourself. At Old El Paso fish recipes you will find tons of brilliant boxed meal kits, delicious cooking sauces, special seasoning surprises and all the dips and extra bits you may need to make your traditional food options taste amazing. [Read more…]
If you’re going to be in Ireland between September 21st and 25th, you should head over to Galway, where they will have their 59th annual Galway International Oyster & Seafood Festival. If you’re going to be hanging around the south part of the UK between October 10th and 13th, you better check out the Falmouth Oyster Festival.
Both internationally recognized festivals are all about oysters. There will be wine, local ale, games, celebrity chefs, and, of course, oysters. Lots and lots of it. If you can’t make it to either festival, don’t feel bad. You can have your own little festival at home! Just take a gander at the following 5 oyster recipes that will bring you smack dab in the middle of either festival!
Fish with lemongrass chili rice is a flavorful dish especially if you are fond of rice. Control the spiciness according to your preference and remove the chili if desired. Fried garlic and onions make great additions to this recipe.
3 1/2 tablespoons olive oil
1 stalk lemon grass, pale section only, outer layer discarded, finely chopped
1 small fresh red chilli, halved lengthways, finely sliced
1 1/2 cups jasmine rice
2 cups vegetable or fish stock
1/2 cup water
4 150g white fish fillets
6 green onions, cut into 5cm-long strips
1/4 cup roughly chopped fresh mint
Salt and pepper to taste
1 bunch steamed broccolini, for serving
Lime wedges for serving
Heat two and a half tablespoons of oil in a medium sized saucepan over medium heat. Add the chili and lemongrass and cook them for a minute or until fragrant. Season the fish with salt and pepper.
Place the rice into the saucepan and stir until the grains are coated in oil. Pour in the stock and the water. Set the heat to high and bring it to a boil. Reduce the heat to low and cover. Cook it for ten to fifteen minutes or until the rice has absorbed the liquid and it is tender. Add more water if needed. Once it is cooked stir in the mint and green onions. Split it among individual plates.
Melt the butter in a large non-stick frying pan over medium heat. Wait for the butter to sizzle and then reduce the heat to low. Fry the fish for two to three minutes per side or until it flakes easily when poked with a fork. Put the fish over the cooked rice and serve it with the steamed broccolini and lime wedges.
Image from diekatrin
Prawn and shiitake fried rice is a delectable rice dish infused with Asian flavors. The shiitake adds “umami” to it, an indescribable taste that pleases the palette. Remove the chili if you are serving it to kids or guests. Replace it with fried garlic or serve it on the side
1 1/2 cups long-grain rice
2 tablespoons peanut oil
12 green prawns, deveined and peeled (tails intact)
1 onion, cut into wedges
5 garlic cloves, sliced
2 teaspoon finely grated ginger
150g shiitake mushrooms, thickly sliced
1 long red chili, seeded and finely chopped
4 spring onions, finely shredded
150g snow peas, trimmed, sliced
1/4 cup light soy sauce
2 tablespoons oyster sauce
Cook the rice according to packet instructions or until soft and fluffy. Spread it on a baking tray and let it cool for two to three hours.
Heat a tablespoon of oil in a wok over high heat. Stir-fry the prawns for two minutes or until they turn pink. Remove and set aside.
Place the remaining oil into the wok and heat it. Stir-fry the garlic, onions and ginger for a minute or two or until it becomes aromatic. Add the mushrooms and cook for another two to three minutes or until soft. Place the snow peas in the pan and fry it along with the mushrooms for a minute until they turn bright green and crisp.
Put the rice into the pan and heat it for a minute or two. Stir in the soy sauce and oyster sauce. Mix until well combined. Add the shrimp. Gently mix. Divide the fried rice among individual bowls. Top them with chili and spring onions before serving. Serve warm.
Image from tsuihin – TimoStudios
Roasted mackerel and chickpea salad is a delectable dish you can prepare in less than thirty minutes. The spices add loads of flavor to the fish and the salad compliments it too. Use another kind of fish if desired.
1/2 cup olive oil
Juice from 1 lemon
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh continental parsley
1 teaspoons ground cumin
1 teaspoon paprika
5 garlic cloves, crushed
4 Spanish mackerel fillets, skinned
350g pumpkin, peeled, seeded and cut into 2cm pieces
Salt & freshly ground black pepper
1 300g can chickpeas, rinsed, drained
50g baby spinach leaves, trimmed
Preheat the oven at 220C and line a baking tray with non-stick baking paper.
Combine 1/4 cup of oil, lemon juice, coriander, cumin, parsley, paprika and half of the garlic in a shallow baking dish. Mix well. Place the mackerel in the baking dish to marinate it. Cover and refrigerate for at least an hour. Turn at least once.
Place the pumpkin in a medium sized bowl. Add 1 tablespoon of oil. Toss to coat the pumpkin. Season it with salt and pepper. Transfer the seasoned pumpkin to a non-stick baking dish. Roast it in the oven for six to eight minutes or until soft and .the edges are browned. Once it is cooked, place it in a large bowl. Add the chickpeas, spinach, the remaining garlic and the oil. Toss gently to combine. Season it with salt and pepper. Split the salad into individual plates.
Drain the mackerel and then place them in the lined tray. Bake it in the oven for six to eight minutes or until the fish flakes easily. Pierce the fish with a fork to test doneness. Put the cooked mackerel over the chickpea salad and serve immediately.
Image from jetalone
If you are looking for sumptuous meal to tweet for the Lenten season, try Halibut steak with sweet potato wedges. Take a photo of your very own Lenten recipe and post it on your Twitter page. Don’t forget to use InstaBG to upload your instagram photos. InstaBG allows you to grab your instagram photos and convert them into your very own Twitter background. Make sure to post the end result of this recipe using InstaBG to make your followers’ mouth water while they all scram to get your Halibut recipe.
- 2 large sweet potatoes
- 2 chopped green onions
- 1 seeded and chopped Jalapeno
- 2 tbsp. of lime juice
- 2 tbsp. Worcestershire sauce
- T tbsp. grated ginger
- 1 tsp. thyme
- 1 tsp. ground allspice
- 2 tbsp. olive oil
- ¼ tsp. of red cayenne pepper
- 1/8 tsp. of red cayenne pepper
- 4 pieces 1 inch thick Halibut steaks
- Prepare your outdoor grill to medium heat. Lightly grease the rack.
- Cut the potatoes in half (lengthwise) and then place them in the microwave for eight minutes over high heat.
- In a bowl, mix the jalapeno, green onions, lime juice, ginger, ¼ tsp. of red cayenne pepper, all spice, Worcestershire, 1 tbsp. of olive oil and thyme together until all ingredients blend well. Place in the Halibut steak into the mixture. Make sure that all sides are covered with the mixture and then leave it there for five minutes.
- Meanwhile, cut the sweet potatoes into four wedges. In a bowl, mix the remaining olive oil with 1/8 tsp. of red cayenne pepper and ¼ tsp. salt. Toss the wedges into the mixture until they are fully covered.
- Put all the halibut steaks and the sweet potato wedges on the grill rack. Grill the potatoes for no more the 7 minutes and the steaks for no more than 7 to 10 minutes, only turning it once. Serve with lemon garnish.
Image courtesy of Delish.com
Baked tilapia in olive oil is a simple fish recipe which bursts with a lot of flavor. Marinating the fish overnight allows it to absorb the essences of the garlic and onions. The cayenne pepper on the other hand gives it an added punch.
4 4 oz. fillets tilapia
8 cloves garlic, crushed
4 tablespoons olive oil
1 medium sized brown onion, chopped
1/4 teaspoon cayenne pepper
Salt to taste
Serve with lime wedges
Wash the fish fillets and then pat them dry using paper towels. Rub the crushed garlic over the fish fillets and then place them on a shallow baking dish. Drizzle olive oil over them and top them with the remaining garlic and chopped onions. Cover and refrigerate at least overnight. Turn at least once.
Preheat the oven to 350F. Season the fish with salt and cayenne pepper. Bake it along with the garlic and onions for 10-15 minutes or until the fish easily flakes. You may also wrap the fish in aluminum foil and grill them. Serve immediately with lemon wedges.
Image from Scott Teresi
Fish chowder is a rich and creamy soup that is filling enough to be a meal in itself. This pleasant dish is perfect for frosty weather.
4 potatoes, peeled and diced
1 onion, chopped
4 slices bacon
1 tablespoon vegetable oil
1/4 pound haddock fillets, chopped
1/2 cup milk
1/4 teaspoon freshly ground white pepper
Place the potatoes in a large stock pot or Dutch oven. Fill it with water until the potatoes are covered. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer.
Meanwhile, heat the oil in a medium sized frying pan over medium heat. Fry the bacon until it becomes crisp. Transfer it to a plate lined with paper towels to drain the excess oil. Break the bacon into bits and set aside.
In the same pan, sauté the onions until they are translucent. Add the onions to the pot of simmering potatoes. Cook it for another five minutes or until the potatoes are soft and the broth is no longer transparent.
Place the fish fillets in the pot and continue to simmer it for another five minutes or until the fish is cooked. Pour in the milk. Stir. Season it with salt and white pepper to taste. Add more milk if desired. Ladle the soup into individual bowls and top it with bacon bits. Serve immediately with bread.
Image from nate steiner
Hot and sour prawn soup is a delicious dish which reminds me of Vietnamese pho noodles which is also served with chili, bean sprouts and mint leaves. Follow the same recipe for other meats to make other variants of this recipe.
250g flat rice noodles
6 cups chicken stock
2 tablespoons green curry paste
1 tablespoon soy sauce
1 tablespoon caster sugar
1 lime, juiced
2 tomatoes, chopped
2 celery stalks, sliced
20 green prawns, peeled but tails intact
Salt and pepper to taste
Chili for serving
Bean sprouts for serving
Coriander leaves for serving
Mint leaves for serving
Cook the rice noodles in a pot of boiling water or according to package instructions or until they are al dente. Drain well and set aside.
In a large saucepan, combine the chicken stock, green curry paste, soy sauce, sugar and lime juice. Place the saucepan over high heat and bring it to a boil. Add the celery and tomatoes. Reduce the heat to low and let it simmer until the tomatoes are soft.
Place the prawns in the saucepan and cook them for two to three minutes or until they turn pink. Next, split the noodles between individual bowls and ladle some soup and prawns over them. Serve immediately with chili, bean sprouts, coriander and mint leaves on the side.
Photo Courtesy Of: Simon Aughton
Broiled wasabi swordfish is a tasty dish which you can eat with rice or potatoes. Throw in some vegetables for added taste and texture. Feel free to reduce the amount of wasabi and adjust it according to your taste.
1 kilo swordfish, sliced
1/4 cup soy sauce
1 teaspoon honey
Juice of half a lime
5 cloves garlic, peeled and chopped
1/2 inch knob of ginger, peeled and chopped
1 scallion stalk, chopped
1/2 teaspoon sesame oil
1 teaspoon wasabi powder
Freshly ground black pepper to taste
To prepare the marinade, combine the soy sauce, honey, half a lime, garlic, ginger scallions, sesame oil, wasabi powder and freshly ground paper in a small bowl. Mix until well combined and the wasabi powder is dissolved. Pour the marinade on a re-sealable bag or shallow bowl. Marinate the fish in this mixture for at least ten minutes per side or a maximum of two hours. Broil the fish over high heat for 8-10 minutes or until it is cooked. Turn at least once. Transfer to a serving plate or individual plates and serve immediately.
Photo Courtesy Of: Flyinace2000
Tuna and potato patties are delectable finger foods which make great snacks. Freezing the patties before coating them ensures that they do not break apart. Chilling on the other hand makes them crisp.
3/4 kilo potatoes, boiled and peeled
2 cans tuna in water, drained
1/2 cup cream
1 cup flour
2 eggs, beaten
1 cup breadcrumbs
Salt and ground pepper to taste
Oil for frying
Place the potatoes in a large mixing bowl and mash them. Add the tuna and cream. Mix well until well combined. Season it with salt and pepper. Form it into patties and then freeze them for at least ten minutes.
Next, dredge a patty in flour and then dip it in the beaten eggs. Coat it with breadcrumbs. Shake off the excess and put it on a plate or tray. Repeat this for the remaining patties. Chill them in the refrigerator for at least 15 minutes up to overnight.
Heat the oil in a large frying pan or deep fryer. Fry the patties in batches until they are golden brown. Transfer the cooked patties on a plate lined with paper towels to drain the excess oil. Place them on a serving platter or divide them among individual plates. Serve immediately.
Photo Courtesy Of: Annie Mole
Thyme baked fish a delectable entrée which is great with salads. Serve it with white wine to give the meal a classy vibe. Use any type of fish you desire. Opt for smaller or medium sized ones, because they tend to have softer meat.
1 medium sized fish, scaled and cleaned
6 sprigs fresh thyme or 2 teaspoons dried thyme
1 lemon, sliced
1/2 cup butter
Sea salt and freshly ground black pepper to taste
Lemon wedges for serving
Preheat the oven at 350F and lightly grease a roasting pan or baking tray with oil or butter. Next, season the fish inside out with sea salt and black pepper. After, stuff the fish with 3/4 of the thyme, lemon slices and half of the butter. After, place it on the roasting pan and top it with the remaining butter and thyme sprigs. Bake the fish in the oven for 45 minutes or until it is done. Remove from the oven and transfer it to a serving platter. Pour the pan juices over the fish and serve with lemon wedges.
Photo Courtesy Of: taygete05
Sardine pasta is a quick and easy dish you can prepare in minutes. For this recipe we used Spanish sardines in tomato sauce, but you may also try Spanish sardines in olive oil. Both of which can be bought in most supermarkets.
200g fusilli pasta
1 bottle Spanish sardines in tomato sauce
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
6 cloves garlic, minced
1 medium sized white onion, chopped
3/4 cup extra virgin olive oil
Juice of half a lemon
A handful of parsley, chopped
Salt and freshly ground black pepper to taste
Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain completely and transfer it to a large mixing bowl.
Heat one fourth of the oil in a medium sized saucepan over medium heat. Sauté the garlic and onions for two to three minutes or until the garlic is lightly browned and the onions are translucent. Add the bell peppers and cook it for five minutes or until the bell peppers are soft. Add the sardines in the pan. Break the sardines in pieces. Season it with salt and pepper. Mix well.
Add the sardine mixture to the pasta along with the oil and the lemon juice. Toss until well combined. Add more salt and pepper of desired. Garnish with parsley before serving.
Photo Courtesy Of: FotoosVanRobin
Chili tuna dip is an enjoyable appetizer or afternoon snack. You can use it as a spread too. Try adding some chopped water chestnuts if you want more texture. For a non-spicy version, use plain tuna in oil.
Makes 1 1/2 Cups
2 185g cans Thai chili tuna in oil, chilies removed
30g butter, at room temperature
1/2 cup sour cream
1 lemon, rind grated and juiced
3 garlic cloves, crushed
2 tablespoons capers, drained and finely chopped
2 shallots, sliced thinly
Salt & freshly ground pepper
Crostini or chips for serving
Place the tuna, butter, sour cream, lemon rind, lemon juice and garlic in a food processor or blender. Process it for one to two minutes or until smooth. Transfer it to a bowl. Stir in the capers and half of the shallots. Season it with salt and pepper to taste. Refrigerate for at least two hours. Top with remaining shallots before serving. Serve with crostini or chips.
Photo Courtesy Of: gezellig-girl.com
Crab and corn soup is a yummy soup recipe which you can make in minutes. Use canned sweet corn kernels if desired. Crab sticks can also be used instead of crab meat.
4 corncobs, husks and silk removed
6 cups chicken stock
2 teaspoon finely grated fresh ginger
2 tablespoon light soy sauce
2 teaspoon corn flour
1/4 cup cold water
2 egg whites
1 227g can fresh crab meat, drained
4 green shallots, ends trimmed and thinly sliced diagonally
1/2 cup fresh coriander leaves
Salt and pepper to taste
With a sharp knife, cut the corn close to the core to remove the kernels.
Put the stock in a large saucepan over high heat. Add the corn and ginger. Cover and bring it to a boil. Reduce the heat to medium and uncover. Let it simmer for five minutes or until the corn softens.
Place the soy sauce, cornflour and one tablespoon of water in a small bowl. Whisk it until smooth.
In a separate bowl, combine the egg whites and the remaining water. Whisk well.
Pour the corn flour mixture into the corn mixture. Stir until well combined. Cook it for a minute or until the soup thickens slightly. Gradually add the egg mixture into the soup while stirring constantly. Add the crab meat and the shallots. Season it with salt and pepper to taste. Ladle it onto individual bowls and sprinkle with coriander. Serve immediately.
Photo Courtesy Of: Charles Haynes
Prawns in black bean sauce is a tasty dish with a robust flavor. The chili and ginger give this recipe an added zing. You may eat it as is or with rice. Make sure not to overcook the prawns so that they won’t become tough.
2 tablespoons vegetable oil
2 tablespoons salted black beans, rinsed and mashed
1 tablespoon fresh red chili, chopped
1 half inch knob of ginger, peeled and sliced thinly
1 lb. prawns, peeled but tails intact
5 scallions, chopped
For the sauce:
1/4 cup tomato sauce
1/2 cup water
1 teaspoon light soy sauce
1 teaspoon sesame oil
1/4 teaspoon salt
2 teaspoons cornstarch
1/2 teaspoon sugar
Ground white pepper to taste
First prepare the sauce by placing the tomato sauce, water, soy sauce, sesame oil, salt, cornstarch and sugar in a medium sized bowl. Season it with ground white pepper. Mix well. Set aside.
Heat the vegetable oil in a large saucepan over medium heat. Sauté the black beams, chili, garlic and ginger in the pan for 2-3 minutes or until the garlic is lightly browned and the mixture becomes fragrant.
Put the prawns in the pan and cook it for two to three minutes or until they turn pink. Pour in the prepared sauce. Set the heat to high and bring it to a boil. Remove from heat and transfer to a serving plate or individual plates. Garnish with spring onions before serving. Serve immediately.
Photo Courtesy Of: KittyKaht
Baked fish pilaf is a delicious Indian recipe that you can whip up anytime. You can eat it as is, but it is often served with papadums (crispy flat bread) or naan (soft bread).
3 teaspoons chicken powder
3 1/2 cups boiling water
1 tablespoon olive oil
1 brown onion, finely chopped
1/3 cup tikka masala curry paste
1 1/3 cups basmati rice
450g frozen fish fillets, thawed, cut into 2.5cm pieces
1 small carrot, peeled and diced
1 cup frozen peas
100g baby spinach
Pappadums or naan bread for serving
Preheat the oven at 180C and lightly grease a baking dish with oil.
Place the boiling water in a heatproof jug. Add the chicken powder and mix well. Set aside.
Heat the oil in a large pan over medium heat. Sauté the onions for 3-5 minutes or until it is soft. Add the curry paste and cook it for another minute or until it becomes fragrant. Stir in the rice and cook it for another minute until it is coated in oil. Pour in 3 cups of the stock mixture. Set the heat to high and bring it to a boil.
Transfer the rice mixture to the greased baking dish. Bake it in the oven for 20 minutes. Remove from the oven. Add the fish, carrots, peas and the remaining chicken stock. Cover the baking dish with foil and bake it for another 10 minutes or until the fish is cooked. Add the spinach and cover it. Set it aside for 5 minutes or until the spinach wilts. Serve with papadums or naan bread.
Photo Courtesy Of: jetalone
Tamarind prawns also known as asam prawns is a delicious Asian dish which takes only minutes to prepare. The tamarind leaves a sour and tangy taste that complements the light sweetness of the prawns.
All you have to do is marinate the prawns, stir-fry them and you are all set. It is best to soak the shrimp in the tamarind juice overnight, so that it can absorb the flavor.
2lbs. medium sized prawns
1/4 cup tamarind pulp
1/4 cup hot water
4 tablespoons oil
4 cloves garlic, crushed
Salt and ground white pepper to taste
1 small cucumber, sliced for serving
Rinse the prawns in running water and trim the whiskers. Remove the shells, but keep the heads and tails. Take a piece of prawn and make a slit at the back. Remove the black intestinal part. Repeat this with the remaining pieces of prawns.
Next combine the tamarind pulp and water in a small bowl. Add a teaspoon of salt. Mix well. Drain and then discard the seeds.
Place the prawns in a flat baking dish or a bowl. Pour in the tamarind mixture and let it marinate for at least 2 hours or up to overnight. Refrigerate.
Quickly rinse the prawns in cold water and then pat them dry using a paper towel.
Heat the oil in a wok or skillet over medium heat. Fry the garlic for 2-3 minutes or until fragrant and lightly browned. Add the prawns and stir-fry them for 4-6 minutes or until they are lightly browned and cooked. Do not overcook. Season it with salt and pepper to taste.
Transfer the prawns to individual plates or a serving plate. Serve immediately with rice.
Photo Courtesy Of: motiqua
Seafood club sandwich is a filling meal or snack that you will love. Its seafood flavors make it unique. We decided to grill the shrimps for this recipe, but you can stir-fry it as well.
8 pieces kani sticks, shredded
2 teaspoons minced celery
1 teaspoon lemon zest
3 tablespoons lemon juice
3/4 cup mayonnaise
10-12 pieces shrimp, shelled deveined
2 tablespoons olive oil
1 teaspoon minced garlic
6 slices whole wheat bread
1 large tomato cut into rings
1 small cucumber, sliced
Salt and pepper to taste
Place the celery, shredded kani, lemon zest, 1 tablespoon lemon juice and mayonnaise. Mix well. Season it with salt and pepper. Set aside.
In a separate bowl, combine the shrimp, olive oil, garlic and the remaining lemon juice. Season it with salt and pepper. Grill the shrimp for 2-3 minutes or until it is cooked and it turns pink.
Next assemble the sandwiches. Put a lettuce leaf over a slice of bread and then top it with the kani mixture and sliced tomatoes. Place a slice of bread over it. Arrange the grilled shrimp and cucumbers on top. Cover it with another slice of bread. Repeat this for the remaining ingredients. Slice in half or in quarters before serving. Serve with fries or chips.
Photo Courtesy Of: VirtualErn
Indian crab curry is an interesting curry dish with a hint of sweet and sour taste from the tamarind. This recipe isn’t so spicy, so add more chili if desired.
1 tablespoon tamarind soaked in half a cup of water
2 tablespoons oil
1 cup cubed tomatoes
1 cup sliced onions
1 medium sized red chili, seeded and diced
1 teaspoon salt
2 kg crabs, cleaned and quartered
1/4 cup coconut cream
1/4 cup water
For the spice paste:
1 teaspoon cumin seeds
1/2 teaspoon ground cumin
1 teaspoon ground fennel
6 candlenuts, finely pounded
1 tablespoon chili powder
2 teaspoons turmeric powder
2 tablespoons water
Strain the tamarind and reserve the water. Discard the solid parts.
Place the cumin seeds, ground cumin, ground fennel, candlenuts, chili powder, turmeric and water in a small bowl. Mix until well combined.
Heat the oil in a large frying pan or wok over medium heat. Add the spice mix and cook it for 2-3 minutes or until it is fragrant.
Place the tomatoes in the pan and allow it to cook for 5 minutes or until it becomes soft. Add the onions and chili. Fry it for a minute and then add the salt, crab and tamarind water. Stir. Cover and let it cook for 5 minutes or until the crabs change color,
Pour the coconut cream and water into the pan. Set the heat to high and bring it to a boil. Remove from heat and serve immediately with rice or bread.
Photo Courtesy Of: nickgraywfu