1. Grilled Lemon Garlic Salmon
Ingredients:
- 4 salmon fillets
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Lemon slices for garnish
- Fresh parsley for garnish
Instructions:
- Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
- Marinate the salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes to allow the flavors to absorb.
- Grill the salmon: Preheat the grill to medium-high heat. Place the salmon fillets on the grill, skin-side down, and cook for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh lemon slices and parsley. Serve immediately with your favorite side dish.
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2. Cajun Blackened Fish
Ingredients:
- 4 white fish fillets (such as tilapia or catfish)
- 2 tbsp Cajun seasoning
- 1 tbsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 2 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Prepare the seasoning: In a small bowl, combine Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Season the fish: Pat the fish fillets dry with paper towels. Coat each fillet evenly with the spice mixture on both sides.
- Cook the fish: Heat olive oil in a skillet over medium-high heat. Once hot, add the fish fillets and cook for 3-4 minutes on each side, or until the fish is golden and cooked through.
- Serve: Serve with lemon wedges on the side for an extra burst of flavor.
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3. Fish Tacos
Ingredients:
- 4 fish fillets (such as cod or mahi-mahi)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8 small flour tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
- 1 tbsp lime juice
- Salsa for serving
Instructions:
- Season the fish: In a small bowl, mix together olive oil, cumin, chili powder, salt, and pepper. Rub the mixture evenly over the fish fillets.
- Cook the fish: Heat a skillet over medium heat and cook the fish for about 3-4 minutes on each side, until the fish is cooked through and flakes easily with a fork.
- Assemble the tacos: Warm the tortillas in a dry skillet for a few seconds. Flake the cooked fish and divide it among the tortillas.
- Top the tacos: Add shredded cabbage, diced tomatoes, cilantro, and a drizzle of sour cream to each taco. Squeeze lime juice over the top and serve with salsa on the side.
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4. Southern Fried Fish
Ingredients:
- 4 white fish fillets (such as catfish or tilapia)
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- Lemon wedges for serving
Instructions:
- Prepare the breading: In a shallow dish, mix together cornmeal, flour, paprika, garlic powder, salt, and pepper.
- Dip the fish: Place the fish fillets in a bowl of buttermilk and let them soak for about 5 minutes. Then dredge the fillets in the cornmeal mixture, ensuring an even coat.
- Fry the fish: Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the fish fillets and fry for 3-4 minutes on each side, or until golden brown and crispy.
- Serve: Remove the fish from the skillet and drain on paper towels. Serve with lemon wedges for added zest.
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5. Clam Chowder
Ingredients:
- 2 cups fresh clams, chopped (or canned clams)
- 4 cups clam broth
- 1 cup heavy cream
- 3 medium potatoes, peeled and diced
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Prepare the vegetables: In a large pot, melt butter over medium heat. Add the chopped onion and celery and sauté for about 5 minutes until softened.
- Add potatoes and broth: Add the diced potatoes and clam broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Add clams and cream: Stir in the clams and heavy cream, and season with thyme, salt, and pepper. Simmer for another 5 minutes to heat through.
- Serve: Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side.