We, at Santos Fish Market, understand your concerns on your health and the health and fitness of your friends and family, In addition the desire to make nutritious eating Fun. Health as well as weight concerns are re-shaping the ways families are approaching the bounty of the rivers and oceans. We understand you are on the lookout for healthy and diverse tips on how to eat delicious yet healthy meals. The staff at Santos fish Market hopes these recipes webpage grow to be a community useful resource to aid on that. For those who have a recipe please submits it to us and we most certainly are more than grateful to posted on our site.
Tilapia with Gazpacho Salsa
4 and 1/2 teaspoons sherry vinegar or red wine vinegar, or more to taste 2 cloves garlic, pressed through a garlic press or minced 1 and 1/2 teaspoons smoked paprika 2 teaspoons coarse kosher salt, divided, or more to taste
1/2 teaspoon freshly ground black pepper, divided, or more to taste
7 tablespoons extra virgin olive oil, divided
1 large tomato, cored, seeded, and cut into 1/4-inch dice
1/2 small cucumber, peeled and cut into 1/4 inch-dice
1/2 yellow bell pepper, cored, seeded, and cut into 1/4-inch dice
1/4 cup chopped red onion
1/3 cup pitted good quality black olives, coarsely chopped
2 tablespoons chopped fresh flat – leaf parsley
Six 6-ounce tilapia fillets, about 3/4 inch thick
- In a small bowl combine the vinegar, garlic, paprika, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper, whisking to dissolve the salt. Whisk in 3 tablespoons of the olive oil. Set aside. (You can prepare the dressing up to 3 days
- in advance, storing it covered in the refrigerator.)In a medium bowl, combine the tomato, cucumber, bell pepper, onion, olives, and parsley. Add the dressing and toss gently. Taste, ideally with your wine, and add more vinegar, salt, and/or black pepper if you like. (You can prepare th e salsa up to a day in advance, storing it covered in the refrigerator.)
- In each of two large nonstick skillets over medium -high heat, warm 2 tablespoons of the remaining olive oil. Sprinkle the fish with the remaining 1 teaspoon of salt and remaining 1/4 teaspoon of black pepper. Add 3 fillets to each skillet and cook until well browned and cooked through, 2-3 minutes per side.
(If you don’t have two large nonstick skillets, cook the fish in batches.)
Serve the fish hot with the salsa on top. Recipe from http://blueoceannotes.wordpress.com/
Grilled Ginger Mahi-Mahi w/ Florida Tropical Fruit Salsa 4servings
4 6-to-8-ounce Florida mahi-mahi fillets 3 tablespoons unsalted butter 6 shallots, minced 4 slices fresh ginger, unpeeled, minced
1 clove garlic, minced Black pepper to taste Salsa:
2 cups fresh pineapple, cut into 1/2 -inch cubes 2 cups ripe mango, cut into 1/2 -inch cubes
3 tablespoons finely chopped cilantro
1 to 2 jalapeño peppers, seeded and minced 2 tablespoons fresh lime juice 1 tablespoon light brown sugar
- For the salsa, combine all ingredients and chill. Before serving, taste for seasoning, adding more lime juice and/or brown sugar as needed.
- Heat grill or broiler. Arrange fish in grilling basket or on broiler pan coated with nonstick cooking spray.
- In a small skillet, melt butter over medium heat and add minced shallots, ginger and garlic. Cook 8 -10 minutes until golden. Remove skilletfromheat.Reserve1/2of ginger-shallot-garlicmixture.
- Brush fillets with remaining ginger garlic mixture. Grill or broil fillets 4 to 5 inches from heat 6 minutes or until cooked through, turning once.
- Transfer fillets to plates and drizzle with reserved shallot -ginger garlic butter. Serve with the salsa.
Recipe From: http://blogs.orlandosentinel.com/features_food_blog
4 6-ounce Florida snapper fillets 2 teaspoons cayenne pepper Sea salt to taste Ground black pepper to taste
1 cup rice flour 1/4 cup butter 1/2 cup sliced almonds 1/4 cup lemon juice 1/4 teaspoon flat leaf parsley, chopped Parsley sprigs for garnish
- Sprinkle fillets with seasonings then dredge in flour.
- Melt butter in shallow skillet over medium -high heat; add fillets and cook 3 to 5 minutes per side until golden brown and cooked through. Remove fillets from skillet and keep warm.
- Add almonds to butter in the skillet; cook until almonds are browned. Stir in lemon juice and parsley.
- Spoon sauce over cooked fillets and garnish with fresh parsley.