The Sea Kitten Recipe Carnival is here!

First up, from Tristan at tristansepinion.com is this recipe:

Steamed Fish with Coriander Sauce

4 fillets Monkfish or other firm white fish
2 tsp coriander seeds
2 tbsp lemon juice
2 tbsp water
1/4 cup roasted red pepper (can be from a jar or DIY)
1/3 cup olive oil
1/2 tsp pepper
1 tsp salt
salt and pepper to taste
fresh parsley for garnish

Clean the fish and season with salt and pepper to taste. Steam until opaque about 6-8 minutes.

Coriander sauce:

Combine coriander seeds, lemon juice, water, olive oil, red peppers, 1 tsp salt and 1/2 tsp pepper in a blender. Blend until smooth and creamy.

To serve, spoon sauce over fillets and garnish with parsley.

Gorgeous and delicious.

Click here for a printable pdf of this recipe.

Kate provides a recipe for The Best Salmon You’ll Ever Eat.

Christi at A Southern Life introduces us to Cajun Crawfish Maque Choux. Sounds delish!

Michael at Bits of Dust brings us Kid’s Tilapia Nuggets. He says his kids eat these like there’s no tomorrow.

Kid’s Tilapia Nuggets

Ingredients:

2 pounds of fish nuggets (we use tilapia cut up, because, well, talapia is delicious.)

“Marinade” Ingredients

3 eggs
3-4 Tbsp milk
2 tsp minced garlic
2-3 Tbsp soy sauce
1/4-1/2 tsp crushed red pepper
salt and pepper to taste.

Mix all ingredients, and add the fish chucks (or nuggets). Stir until fish is covered and place the bowl in the refrigerator for 30 minutes.

Batter Ingredients

1 cup flour
1 cup water
1 1/4 tsp baking soda
2 tsp Lawry’s seasoning salt

Remove fish piece from “marinade”, coat with batter, and drop into 1-2 inches of hot oil in a cast iron pan. Fry for 3 minutes on each side.

One time we didn’t have enough Crisco, so I mixed it with some light olive oil which really added to the flavor.

Click here for a printable pdf of this recipe

My contribution is Dijon Pecan Crusted Salmon Fillets

4 portions or 1 slab salmon fillet, skin on.
6 tbsp dijon mustard
6 tbsp bread crumbs
6 tbsp finely chopped pecans
butter

Preheat oven to 400°F

Place filets skin side down in a foil lined pan.

Spread mustard evenly over salmon.

Combine bread crumbs and pecans, spread evenly over salmon.

Dot with butter.

Bake for 20 minutes or until salmon lifts off the skin.100_3024

This is lovely served with Brussels sprouts, asparagus, or just a salad with a citrus vinaigrette. Or with peas as pictured.

Click here for a printable pdf of this recipe

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