Air-Fried Crumbed Fish

Air-Fried Crumbed Fish Ingredients 1 cup dry bread crumbs 1/4 cup vegetable oil 4 flounder fillets 1 egg, beaten 1 lemon, sliced Directions Preheat an air fryer to 356 degrees F (180 degrees C). Mix bread crumbs and oil together in a bowl. Stir until mixture becomes loose and crumbly. Dip fish fillets into the egg; shake off any excess. Dip fillets into the bread crumb mixture; coat evenly and fully. Lay coated fillets gently in the preheated air fryer. Cook until fish flakes easily with a fork, about 12 minutes. Garnish with lemon slices.     Continue reading Air-Fried Crumbed Fish

Tuna-Artichoke Salad

Tuna-Artichoke Salad healthy dish perfect for lunch or a light dinner Ingredients 1 (6 ounce) jar artichoke hearts, drained and chopped 1/4 cup chopped fresh dill 1 tablespoon olive oil 1 tablespoon lemon juice 2 cloves garlic, minced 1/2 teaspoon ground black pepper 1 cup chopped fresh spinach 1 (5 ounce) can tuna, drained 1 red bell pepper, chopped Directions Mix artichoke hearts, dill, olive oil, lemon juice, garlic, and black pepper together in a bowl; add spinach, tuna, and red bell pepper and toss. Continue reading Tuna-Artichoke Salad

Balsamic-Glazed Salmon Fillets

Balsamic-Glazed Salmon Fillets Ingredients 6 (5 ounce) salmon fillets 4 cloves garlic, minced 1 tablespoon white wine 1 tablespoon honey 1/3 cup balsamic vinegar 4 teaspoons Dijon mustard salt and pepper to taste 1 tablespoon chopped fresh oregano Directions Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or … Continue reading Balsamic-Glazed Salmon Fillets


Titaina Ingredients 2 tablespoons pine nuts 1 tablespoon cooking oil 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 small onion, chopped 1 tablespoon minced garlic 1 (14.5 ounce) can peeled and diced tomatoes, drained 1 (5 ounce) can tuna, drained 1/2 teaspoon white sugar 1/4 teaspoon ground cinnamon 1 pinch ground nutmeg salt and pepper to taste Directions Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool. Heat oil in a skillet over medium heat. Add the red and green … Continue reading Titaina

Avocado and Tuna Tapas

Avocado and Tuna Tapas 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 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 … Continue reading Avocado and Tuna Tapas

Spanish Octopus

Spanish Octopus Recipe By:Chef John “Above and beyond the ingredients, the cooking method, or should I say methods, couldn’t be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with crusty roasted potatoes.” Ingredients 1 yellow onion, coarsely chopped 3 cloves garlic, peeled and crushed 1 large bay leaf 1 1/2 teaspoons smoked Spanish paprika 1 1/2 teaspoons kosher salt 1 tablespoon olive oil 1/2 cup white wine Octopus: 1 (1 pound) piece Spanish … Continue reading Spanish Octopus

Classic Fish and Chips

Classic Fish and Chips “Good tasting, simple recipe for New England’s favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.” Ingredients 4 large potatoes, peeled and cut into strips 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground black pepper 1 cup milk 1 egg 1 quart vegetable oil for frying 1 1/2 pounds cod fillets Directions Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is … Continue reading Classic Fish and Chips

Coconut Calamari Salad

Coconut Calamari Salad Ingredients 1 pound cleaned calamari, sliced into thin rings 1 small Serrano pepper, minced 1 red Fresno pepper, thinly sliced 1/4 cup lime juice 3 tablespoons chopped green onion, divided 2 tablespoons coconut milk 1 tablespoon fish sauce, or to taste 1 tablespoon rice wine vinegar 1 teaspoon palm sugar 2 tablespoons vegetable oil 2/3 cup toasted unsweetened coconut flakes 1/2 cup chopped cilantro 1 teaspoon lime juice Directions Combine calamari, serrano pepper, Fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice wine vinegar, and palm sugar together in a large bowl. Cover … Continue reading Coconut Calamari Salad

Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ )

Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ ) Ingredients 3 lbs cat fish (slice into 1-inch thick steaks 1 teaspoon of thick soy sauce (this is the short-cut to caramelizing my own sugar) 1/2 cup fish sauce (divided) Some vegetable oil for frying 3 tablespoons white granulated sugar 2 tablespoons sliced shallots 1/3 can of coconut juice (Coco brand) 1 tablespoon sliced green onions 1/4 teaspoon black pepper Instructions Coat the catfish with thick soy sauce. Then marinate with 1/4 cup fish sauce for at least 30 minutes. The fish sauce will toughen up the catfish so that it holds … Continue reading Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ )

Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre)

Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre) Ingredients 1/2 lb catfish (Thoroughly clean and slice into 1-inch steaks) 2 teaspoons fish sauce 8 cups water 5 tablespoons granulated white sugar 2 tablespoons tamarind powder (or 40 grams tamarind pulp) 1 tablespoon chicken stock powder 1 teaspoon salt 4 large tomatoes (about 1 lb; quarter) 2 cups bean sprouts 2 tablespoons vegetable oil 2 cloves garlic (mince) 8-10 sprigs Thai Basil (remove leaves from stem and cut into thin strips) 1 Thai chili pepper (optional for those who like it spicy) Instructions Marinate catfish with fish sauce at … Continue reading Vietnamese Sweet & Sour Catfish Soup (Canh Chua Ca Tre)