Fish/165 recipes

Cod or any similar white fish simply prepared smothered in tender flavorful leeks.

Very easy to put together, tastes delicious and it's packed with goodness as well. Perfect for a quick lunch or a no-fuss dinner.

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On a hot summer evening, this is a refreshing version of the typical mayonnaise laden potato salad. Serve with grilled fish or chicken and sherbet for dessert!

These moist fish cakes are delicious with some baked beans.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

Pan-roasted sweet corn and avocado salsa. Works well with any type of seafood or on a fish taco.

The herb sauce was delicious and packed with flavour. However I seared the salmon in the hot skillet until nicely done, removed from the pan, then made the sauce with the remaining ingredients. Like crispy salmon rather than poached. Well definitely be making this dish again.

Beer pairing suggestion: American India pale ale or amber ale. The Stone World Bistro & Gardens, in Escondido, California, serves wood-grilled trout with black mission fig butter to make it taste even milder and sweeter. Mission figs are available in the dried fruit section of most large supermarkets. Untreated wood planks for grilling are available in grilling and barbecue sections of hardware store s as well as some supermarkets.

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This quick, easy and refreshing dish is a perfect side dish with a pan-seared or oven-baked fish dish.

Paella with shellfish and served with lemon aspen fruits

An easy way to create a tasteful appetizer, similar to the way it is done in Scandinavia or Northern Germany. Preferably you want to use wild caught salmon when it is available or catch-it yourself. The usual caveats when you deal with fresh fish apply. Process it immediately. I had good experience with wild Alaska sockeye salmon which is frozen for a while before it comes into the shop.

Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!

A quick and easy way to make lunch that is also packed with deliciousness.