Favorite Fish Recipes
When the fishing is done, the great eating begins! Fresh fish with its Omega-3 oils is not only good for you, but it’s delicious too. Here are some of Kevin Brock’s favorite fish recipes. Got a favorite to share too? Send it in!
Salmon Wraps – Quick and Easy for Salmon Leftovers
- Pre-baked Alaskan salmon, with bones removed
- 1/4 cup chopped red onions
- 1/4 cup chopped calamata olives
- 2 Tbsp of chopped Italian flat leaf parsley
- 1 tsp of grated lemon zest (lemon peel)
- 2 tsp lemon juice
- Dash of salt and pepper
- 2 tsp of olive oil
- 3 10” whole-grain tortillas
- Baby arugula lettuce
- 3 Roma tomato slices (they are less watery)
- Flake salmon with a fork.
- Mix in the onions, olives, parsley, lemon zest, lemon juice, salt and pepper to taste, and olive oil.
- Take one-third of the mix and mound it in the center of a tortilla. Add several pieces of baby arugula, and one tomato slice to the top.
- Fold over 2 sides of the tortilla to tuck in the filling. Then start on one un-folded side and roll the tortilla tightly, keeping the filling in, until it’s all enclosed in the wrap.
- If you’re not going to eat it right away, wrap it tightly in plastic wrap. To serve later: unwrap the plastic and cut on a diagonal into two halves. Two halves will serve one person. This recipe makes 3 wraps.
Lemon-Garlic Broiled Halibut Fillets
Prepare the halibut fillets for the broiler or cook on the grill. Can be pepared a few hours ahead of time for an easy fuss-free dinner. Serve with wild rice and fresh salad for a no fuss meal.
- 4 halibut fillets, about 6 to 8 ounces each
- Salt and pepper
- 3 tablespoons butter
- 3 cloves garlic, finely minced
- 2 tablespoons lemon juice
- 1/2 teaspoon dried leaf basil
- 1 tablespoon fresh chopped parsley
- Lemon slices
- Parsley leaves
- Place halibut fillets skin side down on greased baking pan or greased rack of broiler pan. Sprinkle with salt and pepper.
- In a small saucepan, combine butter, garlic, and herbs. Heat over low heat until butter is melted and garlic is softened, about 1 to 2 minutes. Spoon butter mixture over each fillet. If making ahead, cover the pan and refrigerate for 2 to 4 hours, or until ready to cook.
- Heat broiler. Broil halibut for about 10 minutes, or until it flakes easily when tested with a fork. Garnish with parsley leaves and lemon slices, if desired.
Savory Halibut Enchiladas
Prep Time: 25 Min
Cook Time: 1 Hr 47 Min
Ready In: 2 Hrs 12 Min
- 2 pounds skinless halibut fillets, cut into large pieces
- 1 pinch garlic powder
- Salt and ground black pepper to taste
- 1 bunch green onions, chopped
- 1 green bell pepper, finely chopped
- 1/4 cup coarsely chopped fresh cilantro
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese (for step 2)
- 2 (10 ounce) cans enchilada sauce
- 8 flour tortillas
- 1 cup shredded cheddar cheese (for step 4)
- 2 avocados – peeled, pitted, and sliced
- Preheat oven to 375 degrees F (190 degrees C).
- Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup cheddar cheese in a bowl. Gently fold the halibut into the mixture.
- Prepare a 9x13 baking dish with cooking spray. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
- Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat. Spoon the halibut in equal portions into the center of each tortilla. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. Sprinkle with 1 cup cheddar cheese. Cover the dish with aluminum foil.
- Bake in preheated oven for 45 minutes. Top with avocado slices to serve.
For a change of pace, this recipe is a family favorite.
- 1 1/4 pounds halibut, striped bass or tilapia fillet, cut into 4 portions
- 1 teaspoon ground cumin, divided
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 1 10-ounce can diced tomatoes with green chiles
- 1/4 cup sliced green olives with pimientos
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon extra-virgin olive oil
- Preheat oven to 450°F.
- Coat a baking sheet with cooking spray. Arrange fish on baking sheet. Season with 1/2 teaspoon cumin, salt and pepper.
- Combine tomatoes, olives, cilantro, oil and the remaining 1/2 teaspoon cumin in a small bowl. Spoon over the fish.
- Bake the fish until flaky and opaque in the center, 12 to 15 minutes. Serve immediately.
BBQ Boneless Trout or Salmon
- Whole cleaned trout or lake salmon (take heads off)
- Garlic salt
- Real butter
- Get BBQ nice and hot.
- Wrap fish and 1/8 stick of real butter in aluminum foil, place on grill.
- Cook for 5 minutes, then flip over for 5 minutes more (may take longer with larger fish).
- Unwrap carefully (as it will be hot!).
- The skin will just peel away from the meat, then you can separate the meat from bones with a fork. (This takes a little practice, but will go very quickly once you get the hang of it.)
- Season fish with garlic salt and pepper (to your liking), then squeeze fresh lemon over it.
I like to have a small bowl of garlic and butter melted, then slowly pour some on the fish (not too much). You can add this to a salad, or eat it as a main course. It’s fast, easy, no waste, and your kids will love it (no bones).
- Boneless Striper fillets (fresh is best)
- 2 sticks of butter
- Chopped garlic
- Chopped red onion
- Salt and pepper
- Cajun pepper (if you like heat)
- Clean thoroughly and cut striper into small chunks.
- Melt butter in large sauce pan (medium heat).
- Add garlic.
- Add onion.
- Salt and pepper striper lightly.
- Add striper.
- Cook only a few minutes on each side until fish is pure white and flakes apart.
Easy and great tasting!