Asian Orange Salmon

Asian Orange Salmon

from Saving Dinner

INGREDIENTS:

1/2 cup orange juice

1/2 cup soy sauce

1/2 cup brown sugar

1/2 cup green onions, chopped

3 TBS lemon juice

3 cloves garlic, pressed

6 salmon fillets

DIRECTIONS:

1. In a large plastic ziplock bag, combine first six ingredients and mix well. Add fish and marinate in fridge for an hour, turning bag occasionally.

2. Transfer marinade to a bowl. Place salmon on broiler pan and cook about 4-6 minutes on each side. (We usually grill the salmon, yum!) Baste fish with marinade eery time you check on it. When fish flakes when tested with a fork, it's done.

*This is my favorite way to marinate and grill salmon, it is absolutely delicious! I like to marinate it a little longer, even overnight.

Cilantro-Lime Vinaigrette Grilled Fish Tacos

Cilantro-Lime Vinaigrette Grilled Fish Tacos
from Our Best Bites

Cilantro-Lime Vinaigrette
INGREDIENTS:
1/4 cup fresh lime juice (about 2-3 juicy limes)
1/4 cup white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp Kosher or sea salt
2 tsp sugar
1 cup canola oil
1/2 cup roughly chopped cilantro, stems removed

DIRECTIONS:
1. In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined.
2. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture.

Grilled Fish Tacos
INGREDIENTS:
White fish (cod, tilapia, red snapper, mahi mahi) we used mahi mahi
Cilantro-Lime Vinaigrette
Corn tortillas
pico de gallo
cole slaw mix
guacamole
cheese
salt for seasoning

DIRECTIONS:
1. Marinade the fish for 20 minutes in the cilantro-lime vinaigrette.
2. Lightly brush grill with oil and cook fish over medium heat for 8-12 minutes, until fish flakes easily. Flake fish and season with salt.
3. Serve the fish in the corn tortillas with toppings.

Joe and the girls really enjoyed these fish tacos. I don't love Mahi Mahi but the vinaigrette marinade was great. We served the tacos with Cilantro Lime Rice.

Macadamia Nut Crusted Mahi Mahi

Macadamia Nut Crusted Mahi Mahi
from Food Network, Alta Brown

INGREDIENTS:
4 Mahi Mahi fillets
5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
vegetable oil, for brushing foil
Kosher salt and pepper
2 tablespoons coconut milk

DIRECTIONS:
1. Preheat oven to 425 degrees F.
2. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
3. Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk.
4. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
5. Remove from the oven and allow to stand 10 minutes before serving.

I served this with sweet coconut milk and spinach salad with poppy seed vinaigrette dressing.

*It feels like I have been saying, "I don't usually like this but..." a lot lately. This time I am beginning the same, I don't usually like mahi mahi, and unfortunately tonight was no different. I was excited to try this recipe, especially for my husband. I thought the ingredients were going to be great but I was a little disappointed. However, I don't usually post recipes I don't like but my husband really did love this so I thought I would post it anyway.

Tender Grilled Salmon

Tender Grilled Salmon
from My Kitchen Cafe

INGREDIENTS:
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

DIRECTIONS:
1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Mmmmm... grilled salmon. Even my little girls gobbled this salmon right up- oh it had amazing flavor!!

Parmesan-Crusted Tilapia

Parmesan-Crusted Tilapia

INGREDIENTS:
4 tilapia fillets
3/4 cup grated parmesan cheese
2 tsp paprika
1 TB parsley
1 lemon, cut into wedges
olive oil
salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 400.
2. In shallow baking dish combine cheese, paprika, parsley, salt, and pepper.
3. Drizzle fish with oil and mix into cheese mixture.
4. Place on foiled baking sheet and bake 10-12 minutes.
5. Serve with lemon wedges.

Lemon Parmesan Tilapia

Lemon Parmesan Tilapia

INGREDIENTS:
2-4 tilapia fillets
2-4 tsp butter softened
2 tsp fresh lemon juice

Sauce:
1 cup mayo
2 TB lemon juice
1/2 cup grated parmesan cheese

DIRECTIONS:
1. Place fish fillets in baking dish and top with butter and lemon juice.
2. Broil for 5-6 minutes.
3. Top each portion with 1-2 TB lemon parmesan sauce.
4. Broil 2-3 minutes or until sauce puffs and turns golden brown.