Seafood Salads

Let’s see how many of the hundreds of recipes I have stored I can post today! A reminder to those new here: When I post a recipe, I post the ingredients and the link (plus any pictures of the dish I can find). I figure this will give you an idea of whether you even want to make the dish or not. For the instructions, you must click on the links.

Grilled Bluefish (alone):
Serves 4 for dinner

Grilled Bluefish Salad:
Approximately 8-10 people for lunch


For the grilled bluefish
2 – 1 lb bluefish fillets, bones removed
4 tablespoons olive oil
Coarse ground black pepper
2 garlic cloves, sliced
1 tablespoon minced ginger
Curry powder
1 lemon, sliced into thin rounds, seeds removed
Soy sauce

For the salad
1 tablespoon mayonnaise
1/4 cup chopped cucumber
1 large carrot, peeled and chopped
1/2 shallot, minced
1 teaspoon minced flat-leaf parsley
2 grilled lemon slices, minced


Seafood Panzanella Salad, from Jim Weaver

8 littleneck clams, rinsed of sand
4 large sea scallops, muscle removed
3 ounces calamari (squid) rings
3 ounces monkfish, skinned and cut into bite-size pieces
1/2 cup large diced tomato
1/2 cup julienned cucumber
1/4 fennel bulb, julienned; reserve a few fronds for garnish
4 basil leaves chiffonade; plus a couple of whole leaves for garnish
1 scallion cut lengthwise into thin slices; reserve the green top for garnish
1/2 cup extra virgin olive oil
2 garlic cloves, sliced
1/2 teaspoon sea salt
Black pepper to taste
1 cup water
1 large baguette Maybe serve with sliced cucumber?

Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash

Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash


Rainbow Trout
1 cup hickory chips soaked in 1 cup wine for 30 minutes
8 rainbow trout, preferably butterflied (8 ounces each)
Black pepper, preferably fresh ground
4 green onions, cut into 2-inch pieces
1/2 fennel bulb, cored and sliced 1/4-inch thick
2 large tomatoes, each cut into eight pieces
1 jalapeno, halved and thinly sliced
1 lemon, sliced in rounds, 1/2–inch thick
1 cup white wine

Zucchini Mash
5 medium (2 1/2 pounds total) Mexican calabacitas (AKA tatume) or small zucchini
3 large garlic cloves, peeled
1 teaspoon coarse sea salt
2 tablespoons olive or vegetable oil

Cilantro-Horseradish Aioli
2 teaspoons (loosely packed) chopped fresh cilantro (thick stems cut off), plus extra cilantro leaves for garnish
1 egg yolk
2 teaspoons prepared horseradish
1 tablespoon fresh lime juice
1/2 cup good-quality olive oil

Savory Seafood Stew: Zuppa di Pesce

For this one, leave out the beans. The carrots are there for flavor. If you really do not want to add those, you could use some carrot seeds or carrot tops (I’ve always dried them and used them in soups).


2 quarts water
1 (35-ounce) can Italian plum tomatoes with liquid (preferably San Marzano)
1 1/2 cups dry white wine
2 small leeks, white parts only, trimmed, cleaned and cut into 3-inch lengths (about 2 cups)
2 medium carrots, trimmed and sliced thick
1 large onion, sliced thick

10 sprigs fresh thyme
Zest of 1/2 lemon, removed in wide strips with a vegetable peeler
1/2 teaspoon loosely packed saffron threads
1/4 cup extra virgin olive oil
Kosher salt, to taste

1/4 cup extra-virgin olive oil
1 large onion, sliced thin
2 small leeks, white parts only, trimmed, cleaned and sliced 1/2-inch (about 2 cups)
8 cloves garlic
4 medium calamari, cleaned, with tentacles left whole, bodies cut crosswise into 1/2-inch rings (about 1 1/4 pounds)
18 medium sea scallops (about 1/2 pound)
8 ounces fresh firm-textured fish fillets, such as salmon, snapper or swordfish, skin removed and cut into 1-inch pieces

2 cups Braised Cannellini Beans, recipe follows
24 mussels, preferably cultivated, cleaned
12 large shrimp, peeled and deveined (about 1/2 pound)
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh Italian or flat-leaf parsley, for garnish
Crusty Italian bread, optional

Broiled Cod with Lemon & Thyme

4 fillets pollack, cod, or other white fish
1/2 cup mayonnaise
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon minced shallots
1 1/2 teaspoons anchovy paste, or 2 fillets, minced
2 teaspoons chopped fresh thyme leaves

Field Greens with Smoked Eel

I’ve never seen the term field greens, so I looked it up.  I liked the answers given here. Also, since I’ve never mentioned it before, any time I include a note from Simon, he’s the one who runs a Yahoo group I am on.

Field Greens with Smoked Eel


Bacon-Dijon Dressing:
1/2 cup coarsely chopped bacon
2 tablespoons genuine German mustard
1 tablespoon sugar (sweetener of choice)
1 cup white wine vinegar
1 cup water
1 cup extra virgin olive oil
Sea salt
Freshly ground black pepper

The Salad:
1 pound field greens or mâche (Feldsalat)
8 ounces smoked eel
¼ cup crème fraîche
4 cherry tomatoes, halved
Dill leaves, for garnish

(Simon’s note: There is *no* sustainably harvested eel anywhere – it’s all over-harvested and is on the Avoid Lists, and that includes the stuff labeled as “farm-raised.” But smoked mackerel or bluefish can stand in for it. We will be using Alton Brown’s bacon-dijon dressing for it.)

Steamed Whole Fish with Ginger, Scallions, and Soy


1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Grain-Free Salmon Patties

I don’t see why you couldn’t do this with tuna or some other stronger flavored fish.

8 eggs
2 to 4 tablespoons coconut flour (or 1 cup bread crumbs or 1/2 cup sprouted brown rice flour or other flour)
1/4 to 1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 to 2 teaspoons dried dill
1/4 to 1/2 red or yellow onion, diced finely
(4) 7.5-ounce cans Vital Choice Wild Red Alaskan Sockeye Salmon (water packed), drained

Fried fish cakes (cha ca quy nhon)

Typically, when I first make a recipe, I do it exactly the way it says to.  This one?  I’m not too sure.  It sounds very tedious, pounding the fish into a paste but overall this sounds like a good recipe (plus, something different).  This time, I will include the note provided by the person who sent me this recipe:

(Simon’s note:  A richly flavored fish is really the best choice for these; a very lean white fish will probably disappoint.  Generations of thrift leads lots of folks to use those thin sections near the tail-end, to salvage the flesh in fish collars and cheeks, and that’s what often gets processed for fish pastes and cakes.  A food processor could be used, but a first-timer wouldn’t get the texture right without first standing over the shoulder of someone who does this all the time.)

    500 g skinless Spanish mackerel fillets, cut into cubes
    1 tbsp fish sauce
    ½ tsp salt
    ½ tsp freshly ground pepper
    ¼ tsp sesame oil
    1 garlic clove, finely diced
    5 spring onions, white part only, finely sliced
    vegetable oil, for deep frying
    nuoc mam cham (dipping fish sauce), to serve

Fish Tacos

Now, I’m not telling you to go out and buy some low carb tortillas.  Look at the ingredients … do you really NEED tortillas?  Put that in a bowl and chow down!  Yum!

    1/2 red onion, thinly sliced
    About 1 1/2 cups red wine vinegar
    1/4 cup olive oil
    1 1/2 teaspoons ancho chile powder
    1 1/2 teaspoons dried oregano
    1/2 teaspoon ground cumin
    1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
    1 jalapeño, stemmed and chopped
    1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
    8 fresh corn tortillas
    Mexican crema, homemade or store-bought
    Fresh Tomato Salsa
    2 limes, cut into quarters

Sea Bass with Watercress Sauce

    1 tablespoon butter
    1 tablespoon vegetable oil
    2 8-ounce sea bass fillets
    3 tablespoons finely chopped shallots
    1/4 cup dry Vermouth or dry white wine
    1/2 cup whipping cream
    1 cup (packed) chopped trimmed watercress (from 1 bunch, about 6 ounces.)

Hungarian Fisherman’s Soup – Halaszle

Wow …  a fish soup that does NOT call for potato!

2 lb bones and heads of freshwater fish
2 medium onions, peeled and thinly sliced
Kosher salt
1 carp (or pike or other freshwater fish), about 2 lb, cleaned and cut crosswise into 2-inch slices
2 Tbsp best-quality Hungarian hot paprika
4 Tbsp best-quality Hungarian sweet paprika
2 cherry peppers, seeded and sliced
¼ lb small, skinny egg noodles
1  large clove garlic, peeled

What is Swai?

That is the question I asked myself when a reader asked if I had any recipes for it. From what I read, I would view it like I do tilapia: very mild fish that needs a kick if you want any flavor. When I’m feeling especially lazy (cough) my go-to seasoning for pretty much anything is Pappy’s (not the Hot/Spicy one and not the low salt … tried both and the former is TOO salty and the latter is just there). If you can’t find that seasoning blend where you are, I’m sure there’s one similar (it’s paprika, onion powder, garlic powder, salt, pepper, and a few other things I have been unable to identify, thus replicate). There was one creole seasoning I used to use but it’s been so long since the stores in my area stopped carrying it that I don’t even remember what the name of it was.

So, since I had never heard of the fish, I went to Google and found some recipes that I think sound wonderful. If you try them, let me know which one you liked the most. If I come across this fish, I’ll give that recipe a shot.

Swai Filets – Greek Basil, Garlic Parmesan


12 ounces swai fillets (2 Filets. Some are larger, some are smaller)
2 tablespoons extra virgin olive oil
1 teaspoon fresh greek basil (or sweet basil if you can’t find the Greek version)
1 teaspoon garlic powder
2 tablespoons grated parmesan cheese (one for each filet)
1 lemon, juice of
salt and pepper (optional)
Blackened Swai Fillets

4 1/2 tsp Paprika
1 tsp Onion Powder
1 tsp Dried Oregano
1/2 tsp Ground Black Pepper
1/2 tsp Kosher Salt
1/2 tsp White Pepper
1/2 tsp Dried Thyme
1/4 tsp Ground Cayenne Pepper
6 Swai Fillets (about 2 pounds total)
Olive Oil
Baked Parmesan Fish

1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour (just substitute more Parmesan for the flour)
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons milk (or cream/half and half)
4 orange roughy or catfish fillets or swai(4 ounces each)
Clean Eating Swai Recipes

1 bag swai fillets
4 Tbsp. extra virgin olive oil
½ cup dry white wine
2 tbsp. fresh lemon juice
3 tsp. chopped garlic
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
2 tbsp. chopped fresh cilantro
Ginger Sesame Swai

1 lb swai or tilapia

4 tsp olive oil

4 tsp rice vinegar

3 tsp light soy sauce

2 tbsp minced garlic

½ tsp dried ginger

Sesame seeds (I just shook the seeds over the fish so not sure how much would be needed)
Parmesan & Almond Crusted Swai

1 egg
1/2 c milk
1/4 c whole, dry roasted almonds
1/8 c panko bread crumbs (I’d probably a little more almonds and Parmesan instead)
3 tbsp grated Parmesan and/or Romano cheese
1 1/2 tsp granulated garlic
1/2 tsp salt
1 tbsp freshly ground pepper
1 tsp freshly grated lemon peel
2 – 4 fillets of swai (aka bassa)
Swai in Turmeric-Chili Gravy with Tomatoes

1 lb. swai (or other catfish) fillets, cut into bite-size pieces
1 tsp. turmeric, divided
1 1/2 tsp. kosher salt, divided
canola oil (enough to coat the skillet)
1 medium yellow onion, sliced
2 medium tomatoes, chopped
1/2 tsp. (or more, to taste) chili powder (like McCormick Chili Powder)
handful of cilantro
Baked Fish with Fresh Chiles

4 large swai fillets
1 large sweet onion, cut into thick slices
1 large poblano pepper, sliced into rings
1 red bell pepper, sliced into strips
1 Fresno pepper, sliced (optional)
1 jalapeño pepper, sliced
1 serrano pepper, sliced
Handful of chopped cilantro
1 lemon, sliced
Juice of 1 lime
1 teaspoon smoked Paprika
1 teaspoon granulated garlic
Salt and fresh cracked pepper
Olive oil

Red Drum / Redfish Ceviche

Red Drum / Redfish Ceviche

You can substitute red snapper, or firm fleshed fish such as halibut, striped bass or fluke. Scallops also make great ceviche!

1 lb. super fresh redfish fillet—skinned and cut into 1/2 inch cubes
Juice of 10 fresh limes
Juice of 1 orange
Juice of 1 lemon
2 cloves garlic minced
1/2 a red onion, finely chopped
1 large or 2 small jalepeno peppers fine chop
2 T red pepper fine chop
2 T green pepper fine chop
2 T orange of yellow pepper fine chop
1 bunch cilantro chopped (stems removed)
2 medium tomatoes (in season) or cherry tomatoes halved
2 T olive oil
2 T pickled ginger (gari) fine chop
2 ripe avocados cut into 1/4 inch cubes (save a few pieces for garnish)
2 slices lime (for garnish)

Zuppa di Pesce alla Romana – Roman-Style Fish Soup

Zuppa di Pesce alla Romana – Roman-Style Fish Soup


2 cloves garlic, chopped
pinch of red pepper flakes
1/3 cup olive oil
2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)
1 cup dry white wine
2 tomatoes, peeled, seeded, and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
pinch of salt
2 cups water
1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed
1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks

Terrine de Lotte (Monkfish Terrine)

I am not a terrine “person” but this (and the next one) are fantastic if you really want terrine dishes (the only question I have is why 16 cups of stock is required JUST to poach the fish). Anyway, here you go (will try to get a little more caught up on my postings):

Terrine de Lotte (Monkfish Terrine)


6 or 7 skinless, boneless fillets of firm-fleshed fish, preferably monkfish, about 2 1/2 pounds
16 cups court-bouillon (see recipe)
12 large eggs, about 3 cups of yolks and whites
2 1/2 tablespoons tomato paste
4 teaspoons Cognac
Pinch of cayenne pepper
1 teaspoon paprika
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter at room temperature
Spinach mayonnaise (see recipe)

The court-bouillon


2 or 3 carrots, about 1/3 pound
1 leek, about 1/4 pound
3 ribs celery, about 1/4 pound, trimmed
1 small onion, about 1/4 pound, peeled and chopped
12 tail ends of parsley
1/2 teaspoon dried thyme
1 bay leaf
10 anise seeds
1 clove garlic, peeled
1 sliver lemon peel
Salt to taste if desired
12 peppercorns, lightly crushed
1 cup dry white wine
12 cups water

The spinach mayonnaise


1/4 pound spinach, tough stems and blemished leaves removed
Salt to taste if desired
1 cup mayonnaise, preferably homemade
Lemon juice to taste

Smoked Whitefish Pate

1 pound flaked smoked whitefish
3/4 to 1 cup mayonnaise
2 teaspoons fresh lemon juice
1/2 cup chopped green onion
2 teaspoons prepared horseradish
1 teaspoon minced garlic
1 teaspoon freshly ground black pepper
2 tablespoons chopped parsley leaves
2 teaspoons Cajun seasoning

Hazelnut Fish Fingers

1 pound (450 grams) skin- and boneless Pollock fillet, cut in finger sized strips
2 eggs
4 tablespoons finely chopped hazelnuts
2 tablespoons breadcrumbs (I would just double the parmesan cheese)
2 tablespoons finely grated parmesan cheese
1 teaspoon freshly ground black pepper
1 tablespoon butter
Lemon slice, sour cream, chopped shallots and capers for garnishing

Bourride with Lemon Aïoli

And this … this!

Lemon Aioli (recipe below)
1/4 cup fresh lemon juice
1/2 teaspoon (generous) saffron threads, crushed
1/4 cup extra-virgin olive oil
5 cups chopped leeks (white and pale green parts only; about 4 large)
2 large fennel bulbs, trimmed, diced
2 large carrots, peeled, diced
4 Turkish bay leaves
3 tablespoons 1 X 1/16-inch strips orange peel (orange part only)
5 1/2 cups bottled clam juice or fish stock
4 pounds halibut fillets, cut into 2-inch chunks
4 large egg yolks
Fresh chervil sprigs (optional)

Tilapia Tots

Take a look at these! They look like fish hush puppies! I wonder how these would be if I just left out the fish?

2 tilapia fillets OR other mild white fish
2 eggs
1/2 cup shredded cheddar cheese
1/2 cup almond meal
1/2 tsp baking powder
1/2 tsp lemon pepper
1/2 tsp garlic powder
1/4 tsp salt