Fish Recipes

Recipe by: La Cocina de Redondita Living in Spain I have come across a literal plethora of tapas. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and vinegars. Ingredients 20 m 4 servings  294cals 1 (12 ounce) can solid white tuna packed in water, drained  1 tablespoon mayonnaise  3 green onions, thinly sliced, plus additional for garnish  1/2 red bell pepper, chopped  1 dash balsamic vinegar  black pepper to taste  1 pinch garlic salt, or to taste  2 ripe avocados, halved and pitted Directions Prep     20 m Ready in 20 m  Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving. source: www.allrecipes.com

Recipe by: Chef John The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen. Ingredients 4 servings  231cals 1/4 cup soy sauce  2 tablespoons sesame oil  1 teaspoon grated fresh ginger root  1/3 cup thinly sliced green onions, plus more for serving  2 tablespoons crushed, roasted macadamia nuts  1 tablespoon finely crumbled dried seaweed  1/2 teaspoon hot red pepper flakes  1/2 teaspoon kosher salt, or to taste  1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes  1 teaspoon toasted sesame seeds  Serve with:   Lemon juice, lime juice, or seasoned rice vinegar (optional) Directions  Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl. Place cubed tuna into bowl. Pour in marinade and

Recipe by: BREESE823 I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top! Ingredients 1h  409cals 1 cup all-purpose flour  2 tablespoons cornstarch  1 teaspoon baking powder  1/2 teaspoon salt  1 egg  1 cup beer  1/2 cup plain yogurt  1/2 cup mayonnaise  1 lime, juiced  1 jalapeno pepper, minced  1 teaspoon minced capers  1/2 teaspoon dried oregano  1/2 teaspoon ground cumin  1/2 teaspoon dried dill weed  1 teaspoon ground cayenne pepper  1 quart oil for frying  1 pound cod fillets, cut into 2 to 3 ounce portions  1 (12 ounce) package corn tortillas  1/2 medium head cabbage, finely shredded Directions Prep     40 m Cook     20 m Ready in 1h  To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few