This mustard sauce really makes the dish. The fish is perfectly cooked and the sauce melts in the oven all over the fish creating a very nice sauce to have on the fish as well as any sides you may have. This is a great use of creme fraiche in a sauce for fish. Creme fraiche can be expensive but it holds up better than sour cream in a dish like this.

Ingredients

• 4 white fish fillets
• kosher salt & pepper
• 8 oz creme fraiche
• 3 tablespoons dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons minced shallots
• 2 teaspoons drained capers

Method Preheat oven to 425° F Dry the fish thoroughly on a half sheet pan, then salt and pepper well. Add the other ingredients to a bowl and mix together well. Cover the fish in all the sauce then place in the oven. Bake for 10-15 minutes.

These budget salmon cakes are great to make if you're in the mood for fish however you don't want to pay the price for fresh salmon. By using canned salmon you get good flavor, for a lower cost, and besides, these cans are easy to keep on hand. These salmon cakes are really versatile: if you have some leftover cooked vegetables for instance, then you could chop those up and add them, or if you have any nice herbs on hand, then by all means, add those as well. Sometimes it's easier to make several smaller salmon cakes than a few large ones, as it can be tricky to flip the large cakes.

Creamed cauliflower is a great dish to serve alongside these cakes. It's easy to make and a great way to enjoy additional vegetables.

Ingredients:

• 1-2 cans of salmon
• 1 egg
• a spoonful or two of mayonnaise
• some scallions / celery finely minced
• salt and pepper
• 1 lemon
• panko breadcrumbs
• butter & oil
• 1 head of cauliflower
• some cream (heavy or half and half)

Method:

Wash and cut the cauliflower up. Place in a pot, add some cream, salt and pepper and bring to a simmer. Let simmer with the lid on.

Add the salmon to a bowl (If there are bones or skin in the canned salmon, make sure to carefully remove it). Zest the lemon and add the zest along with 1 egg, mayonnaise, minced vegetables and salt and pepper. Form to small cakes and roll in a plate with panko breadcrumbs. Heat up a non stick pan with butter and oil and sautee the salmon cakes until they are browned on each side. If you're making many, then keep the cooked salmon cakes warm in a 200 degree oven, covered with some foil.

When the cauliflower is soft, either mash with a fork, or mix with a blender. Taste with salt and pepper.

Serve the salmon cakes with the mashed cauliflower and a green salad as well as extra lemon on the side.

Bouillabaisse (or Fish soup) is wonderfully rich and filled with flavor. Traditionally, Bouillabaisse was the soup fishermen made in Marseilles, France. The catch of the day was put in a pot and let simmer along with vegetables. A true bouillabaisse contains no less then 5 different kinds of fish (sometimes even 7), along with shrimp and mussels. In this version, we cheat a little and simply add white fish, shrimp, mussels and clams. And even though this soup technically lacks a few different sorts of fish, it is simply delicious.

Saffron adds a beautiful color as well as an interesting undertone. If however, someone doesn't like saffron, you could omit it from the recipe and place a bowl of bloomed saffron in water on the table. Then, anyone who likes it can add a spoonful to their bowl of soup.

If you buy shrimp with the peel on, you can make a wonderful stock by boiling the peel in water (or you can ask your fish monger for scrap pieces which you can utilize when making stock). If you make your own fish stock, it will do much for the soup by adding depth and flavor. In a pinch though, you could use vegetable broth. Serve this soup along with some nice aioli and some crusty bread, and to drink, a nice glass of chilled white wine.

6 - 8 servings

Ingredients

• 1 gram saffron (or about 10 strands)
• ¼ cup olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 fennel bulb, diced (fennel leaves included)
• 4 garlic cloves, minced
• 1 can of diced tomatoes
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon dried dill
• ½ lemon
• ¾ cup white wine (or dry Vermouth)
• 4 cups of fish stock (or vegetable stock in a pinch)
• ½ cup heavy cream
• 1 pound white fish (such as tilapia or cod)
• 1/2 pound crab meat
• 1 pound shrimp, peeled and deveined
• 1 pound mussels (or clams), cleaned and debearded (or cooked, frozen mussels if no fresh are to be found)
• 2 cans of chopped clams
• Salt and pepper to taste

Method:

First of all, pour some hot water over the saffron so it can bloom.

Saute the onion, carrots, celery and fennel in the olive oil for a about 10 minutes. Add the garlic, the diced tomatoes, the bay leaf, the thyme, the dill, half a lemon and the wine. Let simmer for a few minutes. Then add the fish stock, bring to a simmer, add the cream. Taste, and possibly add some spices if it is too bland.

Make sure all the fish is cut in pieces. Add the fish, the raw shrimp (if cooked, ad one minute before serving), the mussles (or clams) and the cans of chopped clams. Let the soup simmer for about 3-5 minutes, or until the fish has turned white and the mussels have opened. Add the saffron and salt and pepper to taste.

Serve with a nice aioli and some crusty bread.

I had such a craving for fish and curry, and started looking for some interesting ideas online. I found several recipes for chicken curry that looked so delicious, so i decided to use shrimp instead - although i think the shrimp could easily be replaced with pieces of white fish or salmon. This recipe is a mix of the various recipes i was looking at and turned out nicely. The sauce is spicy but not too hot and the dish has hints of sweetness complimenting the flavorful curry. The coconut lingers in the background as well providing a nice smooth base for the shrimp.

Servings: 4

Ingredients:

Canola or peanut oil
1 small onion, chopped
1 red pepper, diced
4 cloves of garlic, finely diced
1 tbsp fresh grated ginger
1 small green squash, diced
1 can of coconut milk
Shrimp, raw and cleaned (about 12-14 oz or about 2 cups)
1 tsb of cornstarch stirred in 1 tsb of water
2 tbsps of shredded coconut

1 tsp salt
1 tbsp sugar
2 tbsp curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp dried basil
1 tsp dried red pepper flakes
1/2 cup fresh cilantro, chopped

To make this creamy seafood salad with shrimp and crab and smoked salmon (also called Skagen röra in Sweden), is very easy and quick. If you haven't had this type of salad yet, then you're in for a treat, because it's really delicious and versatile. It's perfect to serve on top of a some bread, however why not try to serve it on top of a baked potato, as it's traditionally served in Sweden.

This salad is rich, creamy and features great flavor. It's particularly great to make if you have leftover shrimp and smoked salmon from the day before and you need to use it up. However it is tasty enough to plan to do all on its own. You can experiment with the ingredients: traditionally, Skagen salad only contains crabsticks and shrimp, however if you have smoked salmon on hand, then that adds really nice flavor as well.

4 servings:

Ingredients:

2 cups of deveined, peeled and cooked shrimp.
1 cup cooked crab (real or crabsticks)
a couple of slices of smoked salmon
3/4 cup of sour cream
1/4 cup of mayonnaise
1/2 peeled, chopped red onion
1/2 cup of chopped fresh dill
1/2 lemon
lemon pepper
salt

Turning ordinary white Tilapia fish into something extraordinary is simple and quick to do with this easy method. Here we add the flavors of pistachio, orange and parsley to the white fish and roast the combination in the oven. This is a great way of cooking fish: there is no mess, it's perfect if cooking for a lot of people as all the fish will be done at the same time (as opposed to when you panfry fish and might have to do batches).

The combination of pistachio, orange and parsley is a very good one: it adds an interesting flavor to the fish and some nice crunch for texture.

4 Servings:

• 8 Tilapia filets, or other white fish
• olive oil
• ½ cup of pistachio nuts, out of their shell
• the zest and juice of 1 orange
• 2 tablespoons of fresh parsley (or basil or mint, or a combination)
• Salt and Pepper

Method:

Heat the oven to 350 degrees. Dry the filets with a papertowel. Chop the pistachios finely / alternatively grind them with a mortle and pestle. Mix the nuts with orange zest and chopped parsley, and place the combination on a small plate.

Brush the filets with olive oil, then turn them in the pistachio mixture, and try to attach as much as possible to the filets.

Place the filets on a sheet pan, and distribute any remaining nut mixture on top of the fish. Add some salt and pepper to the fish.

Bake in the oven for 10 – 13 minutes, or until the fish shows an internal temperature of 140 degrees F, alternatively flakes easily with a fork. Now pour over the fresh orange juice on top of the cooked fish.

Serve immediately with a nice salad and perhaps a cold sour cream sauce. 

Inspired by Alton Brown's version, this preparation is very simple.

• 2-3 Tablespoons Peanut Oil
• 2-3 Tablespoons Sesame Seeds

Lightly coat tuna steak in peanut oil and roll in sesame seeds. On a very hot clean grill sear the tuna for about 1 minute or less on each side.

Slice very thin.

Can be served warm or cold.

Dressing:

• 3 Tablespoons Soy Sauce
• 1 Tablespoon Horseradish
• 1 Tablespoon Honey
• 1 clove of garlic
• half a lime
• tabasco sauce
• chopped cilantro

Sometimes the same old shrimp cocktail can get a bit boring. However that's an easy problem to fix, especially with this refreshing and delicious recipe which is quick to make and can be varied endlessly. You can choose whatever tropical fruits that look good (such as mango, papaya, kiwi, passion fruit etc...), or you could use canned pineapple for example if nothing strikes your fancy. This is an ideal dish to make for appetizer – plus it can be prepared a couple of hours in advance, just hold off on the avocado until serving time, as it turns brown quite easily.

4 Servings

Ingredients

• 1 ring of cooked shrimp (remove any tails left on)
• 1 orange, sliced finely
• 2 kiwis, peeled and sliced
• ¼ red onion, sliced finely
• 2 avocados, cut up
• 1 teaspoon ginger, grated
• 1 garlic clove, minced
• juice of 2 limes
• 1 small chili, minced
• cilantro or parsley, chopped finely

Method:

Juice the limes and mix with garlic, ginger and chili. In a big bowl, combine all the ingredients (shrimp, fruit, avocados, onion, herbs and juice mix). Mix well and serve in small bowls.

If you're looking for something easy, fresh and delicious to make, then this would be the perfect dish. To coat white fish filets with chopped up hazelnuts and cook them in the oven is great – the hazelnut flavors goes nicely with the fish and provides some crunch, and by simply roasting them in the oven, there is little mess and little work to do. To serve this with whole roasted red onions is also nice if you want something a bit different that doesn't feel to heavy. Of course you could always add additional vegetables to roast such as carrots, fennel and potatoes. This whole dish also is nice to serve with a cold sour cream sauce flavored with lemon and herbs, or why not a classic remoulade sauce.

Hazelnut Encrusted Tilapia Fish Whole Roasted Red Onions

About 4 servings

Ingredients:

• 4-8 (depends on the size) tilapia filets (or any other white fish that looks good)
• ½ cup hazelnuts
• 3 lemons
• 2-4 red onions (+ possible other vegetables)
• 1 tablespoon honey
• 2-4 tablespoons butter
• salt & pepper

Method:

Put the oven on 400 degrees. Cut the red onions in half (and any other possible vegetables such as carrots, fennel, turnips, potatoes etc that you might want to add), remove the peel and place them in an oven safe dish with the cut side facing up. (if they are bit wobbly, you could always cut a piece of the other end to make them more sturdy). Juice one of the lemons, and mix the juice with the honey. Spoon this over all the onions. Cut up some butter in fine cubes and place a pat of butter on top of each onion. Bake in the oven for about 40-50 minutes or until they are soft.

Meanwhile, chop the hazelnuts pretty finely and spread them out on a plate. Pat each fish filet dry. Melt about one tablespoon of butter and brush a filet with some butter, and then immediately turn it in the chopped hazelnuts. Place on a sheet pan and repeat with all the filets. Slice two lemons up and place one or two slices on each filet. Sprinkle salt and pepper on each filet.

When the onions have about 10 minutes left in the oven, put in the fish. After 10 minutes, check if the fish is done, if not cook a couple of minutes more, depending on the thickness of the fish.

Serve with extra lemon and ideally some cold remoulade sauce or sour cream sauce.