Category: Seafood

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Fish Tacos and Black Bean Salad

For this menu of Fish Tacos and Black Bean Salad you marinate the fish, prepare a white sauce and cabbage for the tacos and a black bean salad to serve on the side.  It is the perfect menu for company and delicous from the BBQ.

Fish Tacos with Slaw and White Sauce
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A smoky mix of spices on the fish is paired with a zippy white sauce and the crunch of a cabbage slaw.
Fish Tacos with Slaw and White Sauce
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A smoky mix of spices on the fish is paired with a zippy white sauce and the crunch of a cabbage slaw.
Ingredients
Fish Ingredients
Slaw Ingredients
White Sauce
Instructions
  1. Mix together fish spices in a small bowl. Transfer fish to a large bowl and rub spice mixture on both sides. Refrigerate covered for 30 minutes to 2 hours.
  2. Finely chop cabbage and mix together in a medium bowl with 1/4 teaspoon kosher salt and 1/4 cup torn fresh cilantro. Set aside until dinner.
  3. In a medium bowl or container combine yogurt, mayonnaise, lime juice, finely diced jalapeño pepper and spices for your white sauce. Refrigerate until dinner.
  4. Just before dinner heat and lightly oil a grill pan or your barbeque. Grill the fish skin side up for 3-5 minutes and carefully flip and cook for another 5-7 minutes. Fish should flake slightly when pressed in the centre. Transfer to a serving platter and garnish with lime wedges.
  5. Warm tortilla shells in the microwave for a minute before serving.
  6. With a fork you can add bite sized pieces of fish to your taco shells and top with cabbage and white sauce. Serve the Black Bean Salad as a side dish.
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Black Bean Salad
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Fish Tacos can be served with a rice and bean mixture but this salad has a lot more flavour and added fruits and veggies to make a more balanced meal.
Black Bean Salad
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Fish Tacos can be served with a rice and bean mixture but this salad has a lot more flavour and added fruits and veggies to make a more balanced meal.
Ingredients
Instructions
  1. Rinse and drain black beans.
  2. Cut grape tomatoes in half, dice the red pepper and mango.
  3. Slice the green onions and In a large bowl combine all ingredients with the exception of the avocado.
  4. Avocado can be diced and added to the salad just before serving or sliced and served on the side with the tacos.
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Nicoise Salad

Nicoise Salad originates in France and has a variety of ingredients including but not limited to lettuce, tomatoes, green beans, potatoes, eggs, tuna and olives.  It is the perfect summer meal with options to please your whole family.

Nicoise Salad
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Nicoise salad can be served in parts so that family members get to put together a meal of their liking. If your kids are big fans of tuna you could serve this as a side dish with steak, pork or chicken.
Nicoise Salad
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Nicoise salad can be served in parts so that family members get to put together a meal of their liking. If your kids are big fans of tuna you could serve this as a side dish with steak, pork or chicken.
Ingredients
Dressing Ingredients:
Instructions
  1. Place eggs in a pot and cover with cold water. Bring to a boil and slowly boil for 5 minutes. Remove to an ice water bath. Once cooled, peel and chop for the salad.
  2. Prepare potatoes by washing and cutting in half or quarters depending on the size. Cut tomatoes in half, finely slice the peppers and finely chop the shallots.
  3. Place potatoes in a pot covered with cold water. Bring to a boil and simmer until potatoes are tender approximately 10 minutes. Place in an ice water bath to stop cooking.
  4. Add green beans to a pot of boiling water and simmer for 4 minutes until tender crisp and a bright green colour. Place in an ice water bath to stop cooking.
  5. Combine all dressing ingredients in a small jar and shake.
  6. Serve on a large platter with all ingredients drizzled with dressing or let your family select their favourite ingredients and assemble individual salads.
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Shrimp and Chorizo Sausage Paella

I first tried making a version of this meal at the Dish Cooking Studio thanks to Trish Magwood. This recipe has been adapted with kids in mind. I have one child who trades sausage for shrimp and two kids who prefer the sausage as long as it is not too spicy.

Shrimp and Chorizo Sausage Paella
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This meal is best made just before serving. If making gluten free just confirm there is no gluten in the sausage and chicken broth.
Shrimp and Chorizo Sausage Paella
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This meal is best made just before serving. If making gluten free just confirm there is no gluten in the sausage and chicken broth.
Ingredients
Instructions
  1. Heat oil in a large frying pan over medium heat. Add sausage and sauté until golden. It will seem like a lot of oil but it creates an almost cheese like taste when the paella is finished.
  2. Add garlic, rice, saffron, paprika and sauté 30 seconds - constantly stirring.
  3. Add 3 cups broth, diced tomatoes and a bay leaf - give it one stir and then let it boil and simmer for 10 minutes - no longer or your rice will be over done. Do not stir the rice just shake a little with the handle if you think it is sticking.
  4. Stir once and add shrimp, green beans and peppers to the top of paella and simmer another 7 minutes until liquid is evaporated. Cover if liquid evaporates too quickly or add reserved broth.
  5. Remove from heat and cover for 3 minutes. At this point you can transport your meal home. Shrimp should be fully pink before serving.
  6. Squeeze 1/2 lemon over paella, stir, remove bay leaf and taste. Add any seasoning if necessary - I usually add 1/2 teaspoon kosher salt.
  7. Serve immediately with a wedge of lemon on the side.
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