Seafood Recipes: The Best Seafood Cookbook Featuring 50 Excellent Dishes

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Seafood Recipes The Best Seafood Cookbook Featuring 50 Excellent Dishes

BY: Ivy Hope Copyright © 2021 by Ivy Hope

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Table of Contents Introduction Chapter 1: Breakfast recipes Tuna Egg Bake Salmon Frittata Salmon hash with fried eggs Shrimp omelet Smoked salmon with baked eggs in avocados Fish Nugget Chapter 2: Lunch recipes Light Bang Shrimp Paste Sweet And Smoked Salmon Garlic Shrimp with Light Lemon Tilapia with Parmesan Peel Fillets of Fried Sardines with Toast Broiled Honey Sesame Shrimp Cajun Fish and Shrimp Boil Trout-Cilantro Packets Asian-Influenced Salmon Patties Crispy Coconut Salmon Baked Salmon with Kale and Peppers Baked Salmon Oat-Crusted Fried Herring Caribbean Fried Smoked Herring Lobster Tails Marinated Mackerel (Griddle Pan) Mackerel Fish Fry Mullet with Lemon and Caper Sauce Chapter 3: Dinner recipes

Salmon teriyaki Spicy tuna poke Oil-poached tuna Tuna and tomato frittata Spicy Thai coconut shrimp soup Fish tacos with pickled vegetables Blackened catfish Fried sardines with gremolata Cod in spiced tomato curry Jamaican jerk tilapia with coconut rice Steamed Lemon-Herb Fish Cajun Fried Fish Crumbed Fish Zesty Ranch Fish Fillets Parmesan Crusted White Fish Fish and Chips Chapter 4: Salads and Desserts recipes Tuna and white bean salad Blueberry Salmon Salad Cat Fish Sandwich Fish and Veggie Chowder Salmon Salad Shrimp Salad Spicy Fish Burger Shrimp and papaya salad Salmon mousse Salmon burgers Conclusion About the Author Author's Afterthoughts

Introduction

Seafood is one of the most popular food groups around and very easy to plan and cook. This Seafood cookbook gives you the needed skills to become a better cook. The recipes are easy to make, time-saving, and, best of all, are filling. It will enhance your cooking skills and knowledge as well as help you find out which seafood you enjoy depending on what you like. The recipes in this book are divided into these categories: Breakfast Lunch recipes Dinner recipes Salad and desserts recipes Get this book today and make the cooking time a fun time!

Chapter 1: Breakfast recipes

Tuna Egg Bake

Your mornings should start in style with unique seafood tastes. While the Tuna Egg Bake comes loaded with unlimited nutritional purposes, it is a perfect option that starts your morning actively and livelier. Are you lazy enough to prepare something for your family in the morning? The Tuna Egg bake is easier and quicker. Enjoy it. Serving size: 8 Cooking Time: 40 minutes Ingredients: Egg mixture: ½ teaspoon cayenne ¼ teaspoon Himalayan pink salt ½ cup coconut milk ½ teaspoon dried chilies 6 large eggs ½ teaspoon garlic powder

Filling: 1/2 teaspoon black pepper 1 (5 oz.) can tuna, drained 1 medium onion diced 1 bell pepper diced ¼ teaspoon Himalayan pink salt 2 cups spring greens 2-3 large chestnut cremini mushrooms, sliced Instructions: 1. Preheat the oven to 350◦F. 2. For the egg mixture, crack the eggs in a large bowl, add seasonings and coconut milk. 3. Using an oven-safe pan, on low medium heat, sauté the mushroom and onion for 6-8 minutes until the onions attain translucence and the mushrooms are tender. 4. Add bell peppers before cooking for 3-4 minutes. 5. Add spring greens and cook until they are slightly wilted down and are bright green. 6. Add your tuna and mix then pour in the egg. 7. Put the dish in the oven for 40-45 minutes, until the egg is cooked through (you can check using a knife in the middle).

Salmon Frittata

Salmon is rich in Omega 3 Fatty Acids, which help promote good cardiovascular health. This dish is easy, delicious, and healthy too! Serving size: 6 Cooking Time: 20 minutes Ingredients: 10 large eggs 4 oz. goat cheese 1 shallot, diced 8 oz. smoked salmon, torn into small pieces Pepper and salt to taste 1 leek, cleaned and the white and light green parts diced 1 bunch fresh dill, roughly chopped 3 scallions, thinly sliced 1 bunch fresh parsley, roughly chopped 3 tablespoons olive oil, divided

1 cup yogurt or dairy-free yogurt Instructions: 1. Over medium heat, heat a tablespoon of oil in a skillet. 2. Add scallions, shallot, leek and sauté for 2 minutes. Put vegetables to a plate and reserve. 3. Whisk the yogurt and eggs in a large bowl. Stir in the goat cheese, herbs, sautéed leek, scallions, shallot, smoked salmon, pepper and salt. 4. Clean the skillet you had used to fry the vegetables using a paper towel. Once cleaned, place the skillet over low heat, add 2 tbsps. olive oil. Ensure you coat the skillet bottom is fully. 5. Pour the mixture with eggs and cook for 10 minutes. 6. Move the frittata to the oven (on the shelf at the middle) and switch the top broiler on. 7. Cook for another 10 minutes, as you check frequently to make sure it doesn't brown too much. To prevent the top from cooking faster than the inside, switch off the broiler and proceed to cook in oven. 8. Serve with herbs and enjoy.

Salmon hash with fried eggs

This light yet tasty dish is a great alternative to corned beef hash, as well as a great way use leftover salmon from a previous meal. When you have brunch at a restaurant, a dish like this is typically served with a poached egg, but I find a fried egg more appealing! You still get the runny yolk, but with crispy, lacy edges of the egg whites. Serving size: 4 Cooking Time: 25 minutes Ingredients: 4 tablespoons unsalted butter 2 pounds red potatoes, scrubbed and boiled until just tender 1 large leek, rinsed well, trimmed, and thinly sliced crosswise 2 stalks celery, cut into ½ inch cubes Freshly ground black pepper 3 cups (6 ounces) cooked salmon, roughly flaked 2 tablespoons roughly chopped flat leaf parsley

4 eggs, fried, for serving Kosher salt Instructions: 1. In a sizeable cast iron skillet, melt the butter over medium heat and swirl to coat the pan. Lightly flatten the cooked potatoes on a cutting board or plate and add them to the pan with the leek and celery. Gently break the potatoes into small, rough chunks, and sauté about 3 minutes. Season with salt and pepper and continue to sauté until the celery is tender, about another 3 minutes. 2. Adjust the heat to medium-high and cook the potatoes until they brown slightly, 10 to 15 minutes. Add parsley and salmon and cook just until the salmon is heated through. Use a flat silicone spatula to gently fold the salmon into the potatoes so the salmon doesn't break up too much. Add more salt and pepper to taste. 3. To serve, divide the salmon hash between warmed dinner plates and top each serving with a fried egg.

Shrimp omelet

There are two types of omelets: folded and rolled. This recipe is written for the simple folded omelet, but don't let that keep you from trying the rolled version. These days, nonstick pans have superior performance that makes omelet cooking a breeze. Serving size: 4 Cooking Time: 15 minutes Ingredients: 2 tablespoons extra-virgin olive oil 1 cup cooked bay shrimp 1 cup sliced scallions - thinly sliced white and green parts 1 tbsp. lemon zest Kosher salt Freshly ground black pepper 8 tablespoons unsalted butter, divided 8 eggs, divided Instructions: 1. In an 8-inch nonstick skillet, heat the olive oil over medium heat and stir in

the shrimp and scallions. Gently sauté until just heated through. Put into a sizeable mixing bowl and stir in the lemon zest and a pinch each of salt and pepper. Set aside. 2. Wipe out the skillet and put back to medium heat. Add 2 tablespoons of butter and swirl to coat the pan as it melts. Break 2 eggs into a sizeable bowl and whisk vigorously to beat the whites and yolks together. Season the eggs accordingly. 3. When the butter stops foaming, pour in the eggs and gently stir until the eggs just begin to set, about 2 minutes. Use a heatproof spatula to scrape the egg around the edges of the pan, carefully lifting and tilting the pan so that any runny egg runs underneath. Allow the eggs to cook for 45 seconds more, or until the surface of the eggs looks dry and matte (no runny eggs). 4. Add ¼ cup of the shrimp mixture to half of the eggs, then fold the other half over the top. 5. Slide the omelet onto a warmed plate. Redo the same with the remaining butter, eggs, and shrimp. Garnish each omelet with any remaining filling.

Smoked salmon with baked eggs in avocados

This decadent recipe ticks all the boxes for me—especially with a side of buttery toast! This dish makes for a great presentation, and if you mix the toast, it happens to be appropriate for those on a ketogenic diet. Garnish with minced chives for a pop of color. Serving size: 4 Cooking Time: 15 minutes Ingredients: 2 extra-large avocados Kosher salt Freshly ground black pepper 2 ounces smoked salmon 4 large eggs Pinch of red pepper flakes 1 tablespoon extra-virgin olive oil, for drizzling 4 slices sourdough bread, toasted

Instructions: 1. Preheat the oven to 400°F. 2. Slice the avocados halfway and carefully remove the pits. Use a spoon to remove 1 or 2 scoops of the avocados' interiors to make larger cavities for the eggs. Reserve the scooped-out avocado for serving with the toast. 3. Place the avocados in an 8-by-8-inch baking dish. Season them with a pinch each of salt and pepper. Divide the smoked salmon slices evenly and place them into the avocados. Break the eggs carefully into the avocados over the salmon and season lightly with more salt and pepper. Sprinkle lightly with the red pepper flakes (if using). 4. Bake for 12 to 14 minutes, until the egg whites are set but the yolks are still runny. 5. Drizzle the tops of the eggs with the olive oil. Serve each avocado on a warmed plate with a slice of toast topped with the scooped-out avocado.

Fish Nugget

Are you so much worried about fish sticks sticking on your table? Worry no more because fish nuggets will work perfectly for you, especially when served with a sauce of choice. A few preparation instructions are good enough to get you done with the entire process. Your family can always start actively with this particular meal. Serving size: 2 Cooking Time: 6 minutes Ingredients 2 catfish fillets, skinless, each about 3 ounces ½ cup almond flour or all-purpose flour ½ teaspoon garlic powder 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon smoked paprika 1 egg, at room temperature Non-stick cooking oil spray

Instructions: 1. In dry paper towels, rinse the fillets. Cut the fillets in bite-size pieces. 2. Break the egg in a sizeable bowl, and whisk until well blended. 3. Place flour in a shallow dish. Add garlic, salt, black pepper, and paprika and then stir until mixed. 4. Work on one fish piece at a time, dip into the egg and then coat in flour mixture. 5. Turn on the air fryer and grease the fryer's basket with oil. Insert it into the fryer and close the cover. Select the cooking temperature up to 425 degrees F and preheat. 6. Arrange the prepared fish nuggets in a single layer, and place into the fryer's basket. Spray with oil. Then fry for 10 minutes until crisp, turning halfway until thoroughly cooked. 7. When done, transfer the nuggets to a plate, and then serve.

Chapter 2: Lunch recipes

Light Bang Shrimp Paste

It is a perfect addition to your Easter week routine. Light Bang Shrimp Paste tastes sweeter and creamier with the addition of typical seasonings such as black pepper. You can make your lunch sweeter and enjoyable with not as many ingredients – six essential ones are good enough to make your lunch enjoyable. Enjoy with family and friends. Serving size: 4 Cooking Time: 10 minutes Ingredients: For crunchy crumbs: 1 tablespoon oil without butter Fresh cups or pancakes 1/8 teaspoon Kosar salt 1/8 teaspoon fresh black pepper 1/8 teaspoon cayenne pepper 1/8 teaspoon garlic powder

For shrimp pasta: Cooking spray ½ cup of Greek yogurt whole milk 2 tablespoons, Asian sweet pepper sauce 1 teaspoon of honey ¼ teaspoon of garlic powder 12 ounces of dried spaghetti 1 cup shrimp without skin and peeled 1 teaspoon Kosar salt, plus for pasta juice ¼ teaspoon fresh black pepper 1/8 teaspoon cayenne pepper 2 Moderated onion, sliced, sliced Instructions: Make crisp crumbs: 1. In a sizeable skillet over medium heat, melt the butter. Add crumbs, salt, black pepper, cayenne pepper, and garlic powder. Cook while constantly stirring, until golden, crispy and fragrant. It'll take 4 - 5 minutes, then put it aside. Make shrimps: 2. Arrange a shelf within the middle of the oven and warmth to 400 degrees Fahrenheit. Cover with a lightly cooked baking sheet with cooking spray. Put it aside 3. Bring a sizeable pot of salted water to a boil. Meanwhile, chop yogurt, Poivrade, honey, garlic powder and half the juice in a small bowl. Put it aside 4. As water boils, add the pasta and boil the pasta for up to 10 minutes or as instructed. Dry the shrimps and place them on a sheet of readymade cooking. Season with salt, black pepper and occasional and blend to cook. It stretches in a uniform layer. Roast once, until the shrimps are matte and pink, 6 to eight minutes. Pour the remaining juice over the shrimps and pour over it and pour the flavored pieces onto the baking sheet. 5. Remove excess water from pasta and return it to the pot. Pour into the yogurt sauce and serve until well cooked. Put the shrimp and extra juices on the baking sheet with half the onion and lightly add it again. Generously

sprinkle each portion with a crunchy crumb and remaining onion. Serve immediately.

Sweet And Smoked Salmon

Salmon, too, like most seafood, has different preparation processes. However, this approach of preparation of salmon makes it sweeter and turns it to be the favorite of everyone in the family. Warm up the kebabs to prepare this dinner full of flavored fish. It demands simple preparation instructions, and in less than half an hour, the meal will be ready. Enjoy! Serving size: 8 Cooking Time: 28 minutes Ingredients: 2 tablespoons light brown sugar 2 tablespoons smoked peppers

1 tablespoon shaved lemon peel Sare Kosar Freshly chopped black pepper Salmon fillets on the skin 1/2 kilogram Instructions: 1. Soak an outsized plate (about 15 cm by 7 inches) in water for 1 to 2 hours. It is heated over medium heat. Combine sugar, pepper, lemon peel, and 1/2 teaspoon of salt and pepper in a bowl. 2. Mix the salmon with the salt and rub the mixture of spices altogether parts of the meat. 3. Put the salmon on the wet plate, skin down oven, covered, within the desired color, 25 to 28 minutes for medium.

Garlic Shrimp with Light Lemon

Your family's favorite is probably lemon-flavored sweet seafood. This seafood is a perfect way to incorporate a healthier approach to lunchtime routines. Like most simple seafood, this one demands only a few ingredients and is ready within some ten minutes. Enjoy. Serving size: 4 Cooking Time: 10 minutes

Ingredients: 1 1/2 kilograms of large shrimps 4-6 tablespoons butter 3 teaspoons chopped garlic 1/2 teaspoon mixture of dried Italian plants 1 tablespoon freshly chopped parsley 1 lemon juice Instructions: 1. Dry the shrimp and beat with a towel. In a large fish, melt 4 tablespoons butter over medium heat. 2. Add the garlic and dried herbs and blend for 1 minute or until the garlic is golden. 3. Add the shrimp before cooking for 4-6 minutes, occasionally stirring, until pink and hot then mix parsley or cantaloupe and juice to taste (a spoon may be a good place to start). 4. Serve immediately.

Tilapia with Parmesan Peel

Tilapia with Parmesan Peel is a perfect option for those keen enough to observe their nutritional intake. Tilapia with Parmesan Peel is an important protein-rich meal that will ensure proper body health and growth. Moreover, the meal is also rich in vitamins and therefore a perfect alternative for your family. Enjoy! Serving size: 2 Cooking Time: 20 minutes Ingredients: 2 Tilapia fillets 100 grams of parmesan, finely chopped 40 grams of bread flour 1 parsley, finely chopped 1/2 teaspoon black pepper 3 tablespoons olive oil 1 lemon

Instructions: 1. Start by preheating the stove to 400 F / 200 ° C. 2. In a bowl, combine the finely chopped breadcrumbs, pepper, black pepper and parsley. Spread the mixture on an outsized, flat baking sheet and put aside. 3. In a small jar, mix the lemon and vegetable oil, take about half the vegetable oil mixture and rub 1 tilapia fillet on each side, then dip within the parmesan mixture and canopy the whole fillet. Then repeat this process with the second filler and leave little oil left. 4. After you cover both sheets of tilapia, check for spots where the peel might not stick and pour a touch extra oil, followed by sprinkling with Parmesan mixture. 5. Put both slices of tilapia within the oven and simmer for about 20 minutes. When the bark turns golden brown and therefore the tilapia turn white and full, then the tilapia is ready. 6. Serve and enjoy.

Fillets of Fried Sardines with Toast

The incredibility that arises from perfect seafood for lunch is all you desire, especially if you are busy. You can always try the new ways and shun away from the old days of preparing sardine fillets. An extra toast to add to the meal makes it even better and nutritious. Serving size: 2 Cooking Time: 5 minutes Ingredients: 12 fillets of fresh sardines, cleaned and watered 3 tablespoons olive oil 2 tablespoons lemon juice 1/2 teaspoon salt 2 cloves of minced garlic 1/2 red chilies, minced 1/2 teaspoon of fresh parsley, almost crushed Instructions: 1. Start with 1 teaspoon of vegetable oil and 1 tablespoon of juice and blend. Then brush each sardine fillet with this mixture and sprinkle with salt.

2. Then place an outsized pot over medium heat and add 1 tablespoon of vegetable oil to the pot. When hot, add the garlic and pepper and fry for two minutes. 3. Place the sardine fillets near the skin within the pot and cook for about 3 minutes, until they're slightly white and translucent. At an equivalent time, fry the bread. 4. Pour the fried bread and put 3 slices of sardine on each slice. Use vegetable oil and juice to melt the sardines, then sprinkle with parsley and serve!

Broiled Honey Sesame Shrimp

Shrimp is one of the tastiest meals you can always consider for lunch. Sometimes, they are more expensive to purchase, and therefore, the price of such a meal in a restaurant can be costlier. You can prepare your sweet shrimp with the addition of crucial ingredients such as honey. Your family will enjoy the sweetness. Serving size: 4 Cooking Time: 10 minutes

Ingredients: ¼ cup honey 2 teaspoons minced garlic 2 teaspoons grated fresh ginger 1 teaspoon sesame oil Sea salt, for seasoning Freshly ground black pepper, for seasoning 1 pound shrimp, peeled and deveined 1 scallion, thinly sliced on the bias Instructions: 1. Preheat the oven to 450°F. Line a sizeable baking dish with parchment paper and put aside. 2. In a medium bowl, stir together the honey, garlic, ginger, and vegetable oil. 3. Season the mixture with seasonings. 4. Add the shrimp to the sizeable bowl and toss to coat. 5. Spread the shrimp within the prepared baking dish evenly. 6. Bake to cook the shrimp through and lightly caramelized, turning once, about 10 minutes in total. 7. Serve topped with the scallion.

Cajun Fish and Shrimp Boil

Among the simplest meals, you can prepare for lunch is the Cajun Fish and Shrimp Boil. It comes with a tender that you will enjoy with family and friends. More ingredients will spice up your lunch welcome sensational dining moments. Serving size: 4

Cooking Time: 25 minutes Ingredients 4 (4-ounce) catfish fillets, cut into 2 pieces each ½ pound shrimp, peeled and deveined 1 tablespoon Cajun seasoning 4 russet potatoes, cut into eighths 2 ears of corn, sliced into 4 pieces - on the cob ½ cup water Sea salt, for seasoning Freshly ground black pepper, for seasoning Instructions: 1. Preheat the oven to 400°F. Prepare 4 pieces of aluminum foil, each 12 inches square with the sides turned up to make a rough bowl, and put aside. 2. In a medium bowl, toss the catfish, shrimp, and Cajun seasoning together until well combined. 3. Divide the potatoes and corn between the foil pieces and top with the catfish and shrimp. 4. Drizzle the fish and vegetables with water and lightly season with salt and pepper. 5. Fold the foil up to make tightly sealed packets and put them on a baking sheet. 6. Bake until the fish flakes when pressed with a fork and therefore the vegetables are tender, 20 to 25 minutes.

Trout-Cilantro Packets

It is more classical seafood that requires around seven ingredients. Some of the crucial ingredients with nutritional value include snow peas, which are vital for healthy growth. Serving size: 4 Cooking Time: 20 minutes Ingredients 4 cups cauliflower florets 2 thinly sliced and seeded red bell peppers 2 cups snow peas, stringed 4 (5-ounce) trout fillets Sea salt, for seasoning Freshly ground black pepper, for seasoning 2 tablespoons olive oil 2 tablespoons finely chopped cilantro

Instructions: 1. Preheat the oven to 400°F. Prepare 4 pieces of aluminum foil, each 12 inches square. 2. Evenly divide the cauliflower, bell peppers, and snow peas between the pieces of foil. 3. In dry paper towels, pat the trout fillets and season them with salt and pepper. 4. Place a fillet on each foil square and drizzle the vegetable oil over the fish. 5. Fold the foil up to make tightly sealed packets and put them on a baking sheet. 6. Bake until the fish flakes when pressed with a fork, about 20 minutes. 7. Serve topped with cilantro.

Asian-Influenced Salmon Patties

Usually, most salmon patties require some ketchup to make the meal more appealing and enjoyable. Luckily, this version does not demand ketchup but retains and sometimes advances with sweetness more than what you have been used to in your previous preparation of salmon patties. Serving size: 4 Cooking Time: 25 minutes Ingredients 12 ounces canned salmon, drained 1½ cups panko bread crumbs

2 large eggs ¼ sweet onion, minced 1 teaspoon minced garlic 1 teaspoon grated fresh ginger 2 tablespoons olive oil ¼ cup prepared teriyaki sauce Instructions: 1. Preheat the oven to 400°F. Line a sizeable baking tray with parchment paper and put aside . 2. In a large bowl, mix together the salmon, panko bread crumbs, eggs, onion, garlic, and ginger until properly combined and holds together when pressed. 3. Shape the salmon mixture into 8 equal patties and chill within the refrigerator for 1 hour to arrange . 4. In a sizeable skillet, heat the vegetable oil over medium-high heat. 5. Brown the patties on each side , turning once, about 10 minutes total. 6. Put them on the ready baking sheet and brush each generously with the teriyaki sauce. 7. Bake until completely heated through and lightly caramelized, about quarter-hour .

Crispy Coconut Salmon

With coconut, you can instill the most incredible sweetness into fish. A blend of the duo occurs so uniquely that you might find a better vibe while taking your lunch in the evenings. Enjoy together with friends and family. Serving size: 4 Cooking Time: 15 minutes Ingredients 4 (4-ounce) boneless, skinless salmon fillets Sea salt, for seasoning Freshly ground black pepper, for seasoning ½ cup coconut milk 1 cup shredded unsweetened coconut 1 tablespoon olive oil 1 tablespoon finely chopped fresh cilantro Instructions:

1. Preheat the oven to 400°F. 2. With a parchment paper, line the baking sheet and put aside . 3. Pat the salmon fillets dry with paper towels and lightly season them with salt and pepper. 4. Add the coconut milk into a sizeable bowl and therefore the shredded coconut in another medium bowl. 5. Dredge the fillets within the coconut milk then press the fish into the shredded coconut so each side of every piece are coated. 6. Put the fillets on the prepared baking sheet and drizzle with vegetable oil . 7. Bake the salmon until the topping is golden and therefore the fish flakes easily with a fork, 12 to fifteen minutes. 8. Serve topped with cilantro.

Baked Salmon with Kale and Peppers

A different touch in preparing the salmon is all you need at least in a week's lunchtime period. You will love it! Serving size: 4 Cooking Time: 20 minutes Ingredients 4 (5-ounce) salmon fillets Sea salt, for seasoning Freshly ground black pepper, for seasoning

3 tablespoons olive oil, divided 3 bell peppers, red, yellow, and orange, seeded and cut into strips 4 cups baby kale leaves, washed ½ cup whole sun-dried tomatoes 4 garlic cloves, thinly sliced 2 tablespoons finely chopped fresh basil Instructions: 1. First, preheat the oven to 400°F. Using a parchment paper, line the baking sheet then put aside . 2. Next, pat the salmon fillets dry with paper towels and lightly season them accordingly 3. In a medium bowl, toss 2 tablespoons of vegetable oil with the bell peppers, kale, sun-dried tomatoes, and garlic. 4. Put the vegetables to the baking sheet and spread them out evenly on twothirds of the sheet. 5. Place the fillets on the empty third of the baking sheet and drizzle with the 1 tablespoon of remaining vegetable oil . 6. Bake until the fish flakes tenderly with a fork, 15 to twenty minutes. 7. Serve the salmon and vegetables topped with basil.

Baked Salmon

It is time that you should adequately utilize your foils to prepare baked salmon. It is a perfect option for a fancy dinner that each of your family members will always enjoy. A healthier version comes with the combination of four crucial ingredients. Serving size: 2 Cooking Time: 25 minutes Ingredients: 2 salmon fillets (frozen or fresh) olive oil 1 lemon Salad dressing or vinaigrette Seasonings, herbs, spices for your taste on salmon Instructions: 1. Preheat oven to 350 degrees.

2. Line baking sheet with parchment. 3. Add drizzle of vegetable oil to sheet. 4. Add salmon skin side right down to sheet. 5. Slice lemon and place on fish. 6. Drizzle fish with dressing, seasonings, herbs and spices of your choice. 7. Bake for 20-25 minutes and serve.

Oat-Crusted Fried Herring

Herring plays a crucial role in serving different nutritional needs. A fried version is healthier and essential for body growth. Enjoy with family members and friends. Serving size: 2 Cooking Time: 12 minutes Ingredients ½ pound herring fillets 1 ½ cups oats 1 teaspoon salt

½ cup Dijon mustard ½ cup cream Non-stick cooking oil spray Instructions: 1. In dry paper towels, rinse and pat dry the fish fillet then, season well with salt. 2. Place cream and mustard in a shallow dish, and whisk until well mixed. 3. Add seasoned herring in it and toss until coated. Give time to stand at room temperature for 10 minutes. 4. Meanwhile, switch on the air fryer, and grease the fryer's basket with oil. Insert it into the fryer and close the cover. Select the cooking temperature up to 400 degrees F and preheat. 5. Put the oats in a food processor. Start the food processor until mixture looks like flour, and then place it into a shallow dish. 6. Dredge fillets into the oat mixture until well coated, and then arrange in a single layer, then place into the fryer's basket. 7. Spray oil over the fillets and close the cover. Cook for 12 minutes until golden brown and crisp, turning halfway and spraying with oil. 8. Serve right away.

Caribbean Fried Smoked Herring

Smoking is also essential when dealing with seafood. With smoking, you can preserve the Caribbean Herring and prepare it within a few instructions. Enjoy! Serving size: 3 Cooking Time: 15 minutes Ingredients: 8 ounces smoked herring fillets

½ cup diced white onions 1 hot pepper, minced ½ cup diced tomatoes 2 thinly sliced green onions - white and green parts separated ½ teaspoon minced garlic 2 tablespoons olive oil 1 tablespoon minced thyme ½ tablespoon lemon juice Water as needed Instructions: 1. Use a medium saucepan, place it over medium-high heat. Add herring fillets, and then cover with water. 2. Bring to a boil. Let the fish boil for 5 minutes, then drain the water completely and set aside until needed. 3. Let the fish cool slightly, and then chop into small pieces, and set aside. 4. Get a large skillet pan, place it over medium heat, and add oil. 5. Add onion, toss until coated in oil. Then cook for 5 minutes until onions have turned tender. 6. Add garlic, tomatoes, thyme, and hot pepper. Stir until mixed, and then continue cooking for 1 minute. 7. Add the drained herring into the pan and toss until well mixed. Cook for about 5 minutes. Stir in green onions, and lemon juice. 8. Remove the pan from heat and serve immediately.

Lobster Tails

When you are busy on some schedule, you need some perfect meal, such as the lobster tails. Lobster tails come with essential nutritional value that is good enough for the growth of your body. It is juicy and sweet. Enjoy! Serving size: 2 Cooking Time: 10 minutes Ingredients 2 lobster tails 1 teaspoon of sea salt 1 teaspoon garlic powder ½ teaspoon ground white pepper 1 teaspoon smoked paprika 1 ½ tablespoons butter, unsalted, divided 1 cup of water ¼ cup melted butter, unsalted

Instructions: 1. Switch on the 4-quarts instant pot and fill the inner pot with water. Insert a trivet stand. 2. Place a lobster tail on a baking sheet, and then cut the top of the tail shell down to its tip with kitchen scissors. 3. Remove any grit or vein from the lobster tail. Pull the shell down so that meat looks on top of crab shell. Slide a lemon wedge between the lobster's tail and meat. Do the same with the other lobster tail. 4. Place salt in a small bowl. Add garlic powder, white pepper, and paprika. Stir until well mixed, and then sprinkle mixture on the meat. 5. Top the meat with small pieces of butter and arrange the crabs' tails on the trivet stand. Close the cover of the instant pot securely. 6. Press the manual button, sand elect the high-pressure setting. Cook for 1 minute. The instant pot will consume around 5 to 10 minutes to build pressure, and then the cooking timer will start. 7. When the instant pot beeps, quickly release the pressure, and open the instant pot. Let the lobster tail rest in the instant pot for 10 minutes. 8. Place the lobster tail to a serving dish and then serve with melted butter.

Marinated Mackerel (Griddle Pan)

Marinated Mackerel requires special preparation procedures, so that it is crucial for most of your family members. The approach of preparation makes it juicy and healthier. Serving size: 4 Cooking Time: 7 minutes Ingredients 4 fillets of mackerel, with skin, each about 4 to 6 ounces

1 teaspoon salt 1 teaspoon ground black pepper Non-stick cooking oil spray For the Marinade: ½ tablespoon grated ginger ½ tablespoon minced garlic 3 tablespoons soy sauce 2 tablespoons olive oil 1 lemon, juiced Instructions: 1. Using a large bowl, place all the ingredients to be marinated. Stir until well blended. 2. Add mackerel fillets and toss until coated. Cover the bowl, and then let the fish marinate for a minimum of 20 minutes. 3. Get a griddle pan. Grease it with oil and place over medium-high heat. 4. Arrange the marinated fish fillets on the griddle pan (skin-side up) and cook for 5 minutes. 5. Turn the fish fillets, and drizzle with the remaining marinade. Season with salt, and black pepper. Keep cooking for 5 to 7 minutes until fillets have thoroughly cooked. 6. Serve right away or serve with boiled rice.

Mackerel Fish Fry

One of the straightforward ways of preparing a mackerel fish is to fry it through a unique approach. The fish is fleshy and juicy and makes it sweet for the entire family. It is tasty and flavourful. Enjoy! Serving size: 5 Cooking Time: 12 minutes Ingredients 5 whole mackerel fish, gutted, cleaned 1 lemon, cut into wedges Non-stick cooking oil spray For the Marinade: 1 teaspoon minced garlic ½ teaspoon grated ginger 3 sprigs of curry leaves, chopped 1 tablespoon red chili powder

1 teaspoon salt 1 teaspoon red chili flakes ½ teaspoon turmeric powder ½ teaspoon vinegar 3 tablespoons olive oil, melted Instructions: 1. Prepare the fish. Remove its inside, rinse well until cleaned, and pat dry. Prepare 3 to 4 small cuts on each fish. 2. Using a small bowl, place all the ingredients to be marinated, and stir until well combined. 3. Rub the marinade on all sides of each fish. Make sure it goes into the cut and the fish is evenly seasoned. Marinate the fish for a minimum of 20 minutes in the refrigerator. 4. When ready to cook, switch on the air fryer, and grease its frying basket with oil. Insert it into the fryer and close the cover. Select the cooking temperature up to 400 degrees F and preheat. 5. Arrange the marinated fish in a single layer, and place in the fryer's basket. Set the frying time to 12 minutes, and then let it cook until fork tender. 6. When done, transfer the fish to a plate and then serve with lemon wedges.

Mullet with Lemon and Caper Sauce

You can always give your meals a vibrant touch by special preparation of the mullet. It isn't a time-consuming process, and therefore, all you need is to make it tastier and flavourful through the addition of lemon and caper sauce. Serving size: 4 Cooking Time: 10 minutes

Ingredients 8 fillets of mullet, skin on, each about 4 ounces 4 teaspoons salt 4 teaspoons ground black pepper ¼ cup olive oil For the Lemon and Caper Sauce: 2 shallots, peeled, diced 2 lemons, juiced 2 tablespoons capers, rinsed 1/3 cup olive oil 2 tablespoons parsley leaves, chopped Instructions: 1. Switch on the air fryer and grease its frying basket with oil. Insert it into the fryer and close the cover. Select the cooking temperature up to 400 degrees F and preheat. 2. Prepare the fillet. Brush the fillets with oil, and then season with salt, and black pepper. 3. Arrange the prepared fillets in a single layer. Place in the fryer's basket and set the frying time to 10 minutes. Let it cook until fork-tender, turning halfway and spraying with oil. 4. While still frying the fish, prepare the sauce using a medium bowl. Put in each ingredient, and stir until well combined, and then set aside. 5. Divide the fillets into four plates, drizzle with the prepared lemon, and caper sauce. Serve with a green salad.

Chapter 3: Dinner recipes

Salmon teriyaki

Have you ever tasted your favorite salmon teriyaki at your favorite restaurant? You can always prepare it at your home and enjoy it in its purest and simplest form. As a big fan of teriyaki, you will enjoy it better as a dinner. Serving size: 4 Cooking Time: 15 minutes Ingredients: ½ cup sake ¼ cup mirin ¼ cup soy sauce ½ teaspoon grated peeled fresh ginger 4 (3-ounce) salmon fillets, skin on and pin bones removed Kosher salt Freshly ground black pepper 2 tablespoons vegetable oil or canola oil

1½ cups cooked white rice, for serving 1 teaspoon toasted sesame seeds, for garnish 1 scallion, thinly sliced, for garnish (white and green parts) Instructions: 1. In a sizeable bowl, whisk together the sake, mirin, soy sauce, and ginger. Set aside. 2. Season the salmon on both sides accordingly. 3. Heat a sizeable nonstick skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan. When shimmery wavy lines run through the oil, place the salmon in the pan, skin-side down, and sear for 6 minutes. Tilt the pan occasionally to redistribute the oil as the salmon cooks. Gently flip the salmon over and cook the other side for 2 minutes. Add extra oil, 1 teaspoon at a time, if needed. 4. Transfer the salmon to a clean plate and, using a paper towel, wipe the oil from the skillet. Transfer the prepared sauce into the skillet and bring to a boil over medium-high heat. Cook until the sauce has reduced by one-third, about 3 minutes. 5. Put the salmon back to the pan, skin-side up, and spoon the reduced sauce over top. Keep cooking for another 2 minutes, until an instant-read thermometer inserted into the thickest part of the fish reads 125°F. The flesh should change to opaque pink and, when flaked with a fork, reveal a softer, slightly translucent pink toward the center. 6. Divide the rice between four plates. Place the salmon on top of each. Spoon the excess sauce from the pan over the salmon and rice. Garnish with the sesame seeds and scallions and serve.

Spicy tuna poke

A perfect summer moment comes with preparing the most incredible seafood, such as the tuna poke. Additional spices add more deliciousness and make the evenings more enjoyable. Enjoy! Serving size: 4 Ingredients: 1½ tablespoons soy sauce 2 teaspoons sesame oil 1 teaspoon honey 1 teaspoon sriracha 12 ounces raw sushi-grade ahi tuna, cut into ½-inch cubes

3 thinly sliced scallions - (white and green parts) Kosher salt Freshly ground black pepper 1 tablespoon furikake Instructions: 1. In a sizeable bowl, whisk together the soy sauce, sesame oil, honey, and Sriracha. 2. Fold in the tuna and scallions, then season with salt and pepper. Transfer to a chilled serving bowl and sprinkle the furikake on top. Serve immediately.

Oil-poached tuna

Have you ever tried oil poaching? Oil poaching is probably the best preparation approach that will keep most of your family members demanding a poached tuna repeatedly. Most of the ingredients involved are easily accessible, and they include virgin oil, lemon zest, and bay leaf, among others. Serving size: 4 Cooking Time: 15 minutes Ingredients: 3 cups extra-virgin olive oil 4 large garlic cloves, smashed 2 strips lemon zest 1 fresh bay leaf Pinch red pepper flakes 4 (3.5-ounce) tuna fillets Kosher salt

Pinch freshly ground black pepper Instructions: 1. In a shallow saucepan wide enough to fit the tuna fillets, heat the oil, garlic, lemon zest, bay leaf, and red pepper flakes over medium-low heat until the garlic starts to sizzle slightly. 2. Season both sides of the tuna accordingly. Using a slotted spoon, place the tuna in the oil. Add more oil if the fish isn't fully submerged by at least ½ inch. 3. Cook until the tuna is opaque, about 9 minutes, flipping the fillets halfway through cooking. If the tuna is slightly pink in the center, that's fine; mediumrare tuna has a great texture. 4. Use a proper spoon to transfer the tuna to a plate lined with paper towels. Allow the tuna to cool slightly before serving.

Tuna and tomato frittata

If you are so worried about fixing quicker seafood as a brunch, you should confidently try the tuna and tomato frittata meal. While everyone looks forward to finding a meal rich in sweetness, tuna, and tomato frittata come loaded with nutritional value and therefore essential for everyone. It works perfectly well when served along with a salad or fruit. Serving size: 6 Cooking Time: 25 minutes Ingredients: 1 tablespoon finely minced shallot 3 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 (6-ounce) can oil-packed tuna, drained 1 cup cooked bay shrimp 2 tablespoons unsalted butter 7 large eggs, beaten

1 cup grape tomatoes, halved 2 tablespoons flat leaf parsley, roughly chopped Instructions: 1. First, preheat the oven to 400°F. 2. In a sizeable nonstick skillet over medium heat, sauté the shallot in the olive oil and season lightly with salt and pepper. Sauté until the shallot is soft and translucent, about 3 minutes. Add the tuna and shrimp and sauté for 1 more minute, gently breaking the tuna into flakes. 3. Add butter to melt and pour in the eggs. Season lightly again with salt and pepper. Using a heatproof silicone spatula, gently move the eggs, tuna, and shrimp around the skillet until the eggs are almost runny, about 8 minutes. 4. Scatter the tomatoes over the eggs and slide the skillet into the oven. Bake for 10 minutes, or until the eggs are set and feel firm to the touch. Set aside and cool for approximately 5 minutes, then garnish with the parsley. 5. Run the spatula around the edges of the skillet and carefully slide the frittata onto a warmed plate. Cut the frittata into sizeable wedges and serve hot.

Spicy Thai coconut shrimp soup

This recipe aims to ensure the usage of correct amounts of red curry paste to ensure the soup becomes sweeter as desired. The red curry paste is crucial and spicy when cooking Thai with coconut shrimp. Other essential ingredients include lime juice and brown sugar, among others. Serving size: 4 Cooking Time: 25 minutes Ingredients: 2 tablespoons coconut oil 2 stalks lemongrass, peeled down to the core, smashed flat, and finely minced 3 garlic cloves, finely minced 1-inch piece fresh ginger, finely minced 1 large red bell pepper – sliced into cubes Pinch kosher salt 2 tablespoons red curry paste

1 (13½-ounce) can coconut milk Lime zest Lime juice 1 tablespoon brown sugar 1 cup water 1 pound medium shrimp (41–50 shrimp per pound), peeled and deveined 1 tablespoon fish sauce 1 lime sliced into 4 wedges, for serving 2 tablespoons roughly chopped cilantro, divided 2 cups cooked white rice Sliced scallions, for garnish Instructions: 1. In a sizeable saucepan or Dutch oven, melt the coconut oil over mediumhigh heat. Sauté the lemongrass, garlic, and ginger until fragrant, 2 to 3 minutes. 2. Add the bell pepper. Cook for 3 minutes more, or until soft. Add the salt. You may need to turn the heat down to keep the aromatics from burning. Add the curry paste before stirring quickly to sauté and combine with the vegetables, about 1 minute. 3. Add the coconut milk, lime zest, lime juice, and brown sugar, and stir 1 cup of water into the pot. Regulate the heat to medium-low and simmer, stirring occasionally, for about 5 minutes. 4. Season the shrimp with the fish sauce (if using, or use a pinch of salt) and add to the soup. Simmer for 12 minutes, or until the shrimp are pink and opaque. Turn off the heat and stir in 1 tablespoon of cilantro. 5. To serve, evenly divide the cooked rice among 4 warmed soup bowls. Divide the soup and shrimp among the bowls and top with remaining 1 tablespoon of cilantro. 6. Serve with the lime wedges, and for an extra pop of color, garnish with sliced scallions.

Fish tacos with pickled vegetables

Fish tacos work perfectly well with the inclusion of a bit of green. You can always invite some of your friends and family and share the sweetness out of this delicacy. It is flavorful, light, and sweet. Enjoy! Serving size: 4 Cooking Time: 10 minutes Ingredients: For the pickled vegetables: ½ cup sugar ¾ cup distilled white vinegar 1 teaspoon kosher salt ¾ cup water ½ cup shredded carrots ½ small red onion, thinly sliced 1 large jalapeño, seeded and sliced into thin strips

For the tacos: 1 pound cod fillets (or any flaky white fish), cut into 4 pieces Kosher salt Freshly ground black pepper ½ teaspoon chili powder 1 teaspoon ground cumin 3 tablespoons vegetable oil 8 (6-inch) corn tortillas 1 lime, cut into 4 wedges 2 tablespoons sour cream ¼ cup cilantro leaves, loosely packed Instructions: To pickle the vegetables 1. In a sizeable saucepan over medium-high heat, combine the sugar, vinegar, and salt with the water. Stir continuously to dissolve the sugar, then bring the mixture to a boil. Turn off the heat and cool, about 10 minutes. Add the carrots, onion, and jalapeño, and steep for 20 minutes, or up to 2 hours. To make the tacos 2. As the vegetables pickle, heat a cast iron skillet over medium-high heat. Season both sides of the fish accordingly, the chili powder, and the cumin. Add the oil to the pan and wait until it begins to smoke slightly. Add the fish to the pan and sear for 4 minutes per side. Remove from the heat and place the fish on a clean plate, then tent with foil. 3. Using a dry paper towel wipe the pan and return it to medium-high heat. Toast the tortillas, 2 at a time, for 30 seconds per side. 4. To assemble, break the fillets into smaller chunks and arrange them on top of the tortillas. Season each taco lightly with salt and pepper and a squeeze of lime juice. 5. Top each with pickled vegetables, a drizzle of sour cream, and cilantro. Serve immediately.

Blackened catfish

A mere look and the fish and you would consider it burnt. It is a proper preparation style that gives the catfish a unique taste altogether. The addition of some of the typical spices makes it sweeter than the taste of a catfish you have ever experienced in the old days. Enjoy! Serving size: 4 Cooking Time: 15 minutes Ingredients: For the blackening rub 1 teaspoon dried oregano 1 teaspoon onion powder 1 tablespoon paprika 1 teaspoon dried thyme 1 teaspoon garlic powder ½ teaspoon cayenne pepper ½ teaspoon freshly ground black pepper

1 teaspoon kosher salt For the catfish 8 tablespoons (1 stick) unsalted butter, divided 4 catfish fillets, blotted dry 2 tablespoons vegetable oil 2 garlic cloves, peeled and smashed 1 lemon, cut into 8 slices 2 tablespoons chopped fresh rosemary 2 teaspoons Worcestershire sauce ¼ cup dry white wine Instructions: To make the blackening rub 1. Crush the oregano and thyme in your fingers and add them to a small bowl, then add the paprika, garlic powder, onion powder, cayenne, salt, and pepper. To make the catfish 2. On an outdoor gas grill, preheat a large cast iron skillet over high heat until very hot and smoking. 3. Meanwhile, melt 4 tablespoons (half a stick) of butter in a small pan. Use paper towels to blot the catfish dry, and brush the melted butter on both sides of the catfish. Using the blackening run, rub each side of the fish. 4. When the cast iron skillet starts smoking, lower the heat to medium-high and add the vegetable oil and 2 tablespoons butter. Once the butter melts, swirl the pan to combine. Cook the fish for around 2 minutes on each side, flipping with a thin, flexible metal spatula. The fish will smoke immediately and the spices may form a dark crust, but hold your nerve! Transfer the fish to warmed plates and tent with foil to keep warm. 5. Lower the heat to medium-low and add the garlic, lemon slices, and rosemary. Sauté for 1 minute. Add the Worcestershire sauce and wine. Simmer to reduce the wine by half, about 5 minutes. Turn off the heat and add the remaining 2 tablespoons of butter, swirling until just melted. Add a spoon of sauce over each fillet and garnish with the caramelized lemon slices. Serve hot.

Fried sardines with gremolata

From garlic cloves to the tasty flavors from a single lemon, Fried Sardines with gremolata ensure that your dinner is fantastic and memorable. The meal boasts a fresh and brighter accent that automatically raises your appetite for an adequately prepared sardine. Your family will crave for more. Serving size: 4 Cooking Time: 10 minutes

Ingredients: For the gremolata: 1 bunch flat leaf parsley leaves – washed and dried 2 garlic cloves, finely minced Zest of 1 lemon For the sardines: 1½ cups vegetable oil 1¼ cups rice flour 2½ teaspoons kosher salt, plus a pinch ¼ teaspoon cayenne pepper 1½ pounds fresh sardines, about 6 to 8, butterflied and deboned ¾ cup sparkling water, chilled, plus more if needed Instructions: To make the gremolata 1. Finely mince the parsley and transfer it to a clean, dry kitchen towel or cheesecloth. Gather it up into a tight knob and squeeze out the extra moisture. 2. Transfer to a small mixing bowl and stir in the garlic and lemon zest. To make the sardines 1. Set the oil on heat up to 375°F in a wide, shallow sauté pan over mediumhigh heat. While the oil is coming to temperature, combine the rice flour, 2½ teaspoons salt, and cayenne in a medium bowl. Blot the sardines on both sides with a paper towel and dredge them in the rice flour mixture. Transfer to a plate. 2. Whisk the sparkling water into the flour bowl. The batter should resemble thin pancake batter, so add more sparkling water, a splash at a time, if needed. 3. Check the oil temperature by dropping a teaspoon of batter into the pan. If it immediately sizzles and floats, the oil is ready. Dip the sardines one at a time into the batter and gently shake off the excess. Carefully lower away from you into the oil and fry until crispy and light golden brown, 6 to 7 minutes, flipping halfway through.

4. Use a wire skimmer to transfer the sardines to a paper towel–lined platter to blot the excess oil. 5. Season accordingly and serve on a warm platter with the gremolata sprinkled over the top.

Cod in spiced tomato curry

If you are a great fan of spices in foods and especially seafood, this meal is a perfect option. The meal consumes less time and comes with a unique flavor to enjoy. An easier and simpler preparation approach should be your motivation to prepare it occasionally. Serving size: 4 Cooking Time: 30 minutes

Ingredients: 4 (5- to 6-ounce) cod fillets Kosher salt Freshly ground black pepper 4 tablespoons (½ stick) unsalted butter, or coconut oil 1 small yellow onion, cut into ¼-inch cubes 1 tablespoon (1½-inch piece) finely minced fresh ginger 3 cloves garlic, finely minced 2 tablespoons tomato paste 2 teaspoons Madras curry powder ¾ cup water 2 cups cooked basmati rice Chopped cilantro, for garnish Instructions: 1. Season the cod lightly and accordingly on all sides and set aside. 2. Heat the butter in a sizeable saucepan over medium heat. Add the onion, ginger, and garlic. Stir briefly, cover the pan, and sweat for 10 minutes, or until everything is soft and translucent. Season lightly with salt and pepper. 3. In a sizeable bowl, stir together the tomato paste and curry powder with the water. Pour into the saucepan and stir to combine. Adjust the heat to mediumhigh and simmer for about 5 minutes. 4. Reduce the heat to medium-low. Add the fish to the pan, cover, before simmering for 10 to 12 minutes. The fish will become opaque and should flake when pressed gently with a fork. 5. Evenly divide the rice among 4 warmed shallow bowls and top with the fish and sauce. Add a chopped cilantro garnishing and serve hot.

Jamaican jerk tilapia with coconut rice

Tilapia is undeniably one of the most fabulous meals you can consider for dinner. However, to keep the love for tilapia, you can always try the Jamaican Jack with some blend of coastal touch- coconut rice. The seafood is among the healthiest and sweetest meals you can consider during dinners. Serving size: 4 Cooking Time: 30 minutes Ingredients: For the marinade: ½ Scotch bonnet pepper, seeded and roughly chopped 2 scallions, roughly chopped 2 garlic cloves, smashed ¼-inch piece of peeled fresh ginger ¼ cup freshly squeezed lime juice 2 packed tablespoons brown sugar 1 tablespoon allspice berries, crushed

½ teaspoon ground cinnamon ½ teaspoon whole black peppercorns ½ teaspoon kosher salt 2 tablespoons vegetable oil 2 tilapia fillets, 7 to 8 ounces each, cut into 4 equal pieces For the rice: 1 cup jasmine rice, rinsed thoroughly ½ teaspoon kosher salt 1 (14-ounce) can light coconut milk ½ cup water For the tilapia: 1 tablespoon vegetable oil 1 lime cut into 4 wedges Instructions: To make the marinade 1. In a food processor, add the Scotch bonnet pepper, scallions, garlic, ginger, lime juice, brown sugar, allspice, cinnamon, peppercorns, and salt. 2. Pulse to finely chop all the ingredients but not chop them. Stir in the vegetable oil. 3. Marinate the tilapia for up to 1 hour in the refrigerator. To make the rice 1. In a large saucepan, stir the rice, salt, coconut milk, and water, and bring to a boil on high heat. After boiling lower the heat to the lowest setting and cover. 2. Simmer on low for 15 to 20 minutes, or until rice is tender. Set aside. To make the tilapia 1. Preheat the oven to 400°F. 2. Rub the vegetable oil in the bottom of an 8-by-8-inch baking dish. Lift the fillets out of the marinade, allowing the excess sauce to drip off, and place in the baking dish. Bake until flaky. Set aside and tent with foil.

3. Fluff the rice and transfer to a warmed platter. Top the fish and serve with the lime wedges to squeeze over each fillet.

Steamed Lemon-Herb Fish

Are you still worried about what next in fish preparation? Worry less because this recipe gives you a nutritional and herbal approach to fish preparation. It takes around 8 minutes of cooking time for your fish to be ready. Just ensure to have all the easily accessible ingredients with you and follow the set of simple preparation instructions. Enjoy the fresh decadence out of some of these ingredients. Serving size: 4 Cooking Time: 8 minutes Ingredients 4 catfish fillets, skinless, each about 5 ounces 3 medium potatoes, peeled, thinly sliced 1 medium white onion, peeled, sliced into thin rings ¼ teaspoon salt 1/8 teaspoon ground black pepper 4 sprigs of thyme, fresh

1 lemon, sliced 2 teaspoons olive oil 1 ½ cups water Instructions: 1. Switch on the 4-quarts instant pot, pour water into the inner pot. Then insert a trivet stand. 2. Place a steamer basket that fits into the inner pot. Line it with a parchment sheet, cover with lemon slices and then layer with fish fillets. 3. Top the fish with onion slices and thyme sprigs. Layer with potato slices. Season with salt and black pepper. Then drizzle with oil until fully coated. 4. Lower the prepared steamer basket into the trivet stand and close the cover securely. 5. Press the manual button and select the low-pressure setting. The cooking time should be 8 minutes. The instant pot takes 5 to 10 minutes to build pressure, then the cooking timer will start. 6. When the instant pot beeps, quickly release the pressure, and open the instant pot carefully. 7. Serve the fillet right away, or serve it with onion, potato, and lemon slices.

Cajun Fried Fish

The meal requires a few preparation ingredients, and surprisingly, a blend of them brings about the sweetest fish you have ever tasted. Seasonings and other additives spice up the fried version of Cajun fish and turn out to be the family's favorite. Serving size: 4 Cooking Time: 26 minutes Ingredients 4 catfish fillets, skinless, each about 5 ounces ¼ cup Cajun seasoning 1 tablespoon olive oil 1 tablespoon chopped parsley Non-stick cooking oil spray Instructions: 1. Rinse and pat the fish fillets dry in paper towels. 2. Sprinkle with Cajun seasoning until fully coated, then drizzle with oil.

3. Turn the air fryer on and grease the fryer's basket with oil. Place it into the fryer and close the cover. Set the cooking temperature up to 400 degrees F and preheat. 4. Arrange the prepared fish fillets in a single layer. Place the fillets in the fryer's basket, spray with oil, and then fry for 10 minutes. 5. Flip each fillet and close the air fryer. Continue frying for 3 minutes until crisp. 6. Once finished, transfer the fillets to a plate, sprinkle with parsley, and then serve.

Crumbed Fish

One of the most significant ways to enjoy fish during the summer season is to try crumbling it. The result is a creamy and flavourful fish that will leave most of your children yearning for more. You can also invite friends to enjoy yourself. Serving size: 4 Cooking Time: 24 minutes Ingredients 4 fillets of flounder, each about 4 to 6 ounces 1 cup breadcrumbs 1 egg, beaten 1 lemon, sliced ¼ cup olive oil Instructions: 1. Turn the air fryer on and grease its basket with oil. Insert it into the fryer

and close the cover. Select the cooking temperature up to 350 degrees F and preheat. 2. Meanwhile, place the breadcrumbs in a shallow dish. Add oil, and then stir until crumbly mixture comes together. 3. Use another shallow dish and crack the egg. Then whisk until blended. 4. Work on 1 fillet at a time. Put into the egg and then dredge in breadcrumbs until well coated. 5. Arrange the prepared fillets in a single layer, and place into the fryer's basket. Then fry for 12 minutes until golden brown, and fork-tender, turning halfway. 6. Serve the fillets with lemon slices.

Zesty Ranch Fish Fillets

The preparation of fish fillets is a crucial process for many. Each person has a different preparation procedure. Zesty Ranch Fish Fillets are among the delicious meals that demand the usage of dry ranch-style dressing mix – a crucial ingredient. Serving size: 4 Cooking Time: 24 minutes Ingredients 4 fillets of flounder, each about 4 to 6 ounces ¾ cup breadcrumbs 2 ½ tablespoons olive oil 30g packet of dry ranch-style dressing mix 2 eggs, beaten 1 lemon, cut into wedges Instructions:

1. Turn the air fryer on and grease the frying basket with oil. Insert it into the fryer and close the cover. Select the cooking temperature up to 350 degrees F and preheat. 2. Meanwhile, get a shallow dish, place the breadcrumbs in it, then add ranch dressing mix and oil. Stir until crumbly mixture comes together. 3. Break the egg in a sizeable dish and then whisk until blended. 4. Work on 1 fillet at a time. Dip into the egg and then lightly coat in breadcrumbs mixture until well covered. 5. Arrange the prepared fillets in a single layer. Place into the fryer's basket, and fry for 12 minutes until golden brown and fork-tender, turning halfway. 6. Serve the fillets with lemon wedges.

Parmesan Crusted White Fish

It is one of the flaky and crispy seafood you can always give a try. More importantly, parmesan is a crucial ingredient that plays a vital role in body growth. Enjoy the crusty touch of the whitefish through simple preparation instructions. Serving size: 12 Cooking Time: 6 minutes Ingredients 2 fillets of sole, each about 4 to 6 ounces ½ teaspoon onion powder ½ teaspoon salt ½ teaspoon garlic powder ¼ teaspoon ground black pepper ½ teaspoon smoked paprika 1 tablespoon fresh chopped parsley 1 tablespoon olive oil

½ cup grated parmesan cheese 1 lemon, cut into wedges Non-stick cooking oil spray Instructions: 1. Switch on the air fryer, and line the frying basket with perforated parchment paper. Then grease it with oil. 2. Put the basket into the fryer and close the cover. Select the cooking temperature up to 350 degrees F and preheat. 3. Meanwhile, place grated parmesan cheese in a shallow dish. 4. Brush the fish fillets with oil, season with onion powder, salt, black pepper, garlic powder, and paprika. Press into the cheese until evenly coated. 5. Arrange the prepared fillets in a single layer. Place the fillets into the fryer's basket. Fry for 12 minutes until golden brown and fork-tender, turning halfway. 6. When done, transfer fish fillets onto a serving plate, sprinkle parsley on top, and then serve with lemon wedges.

Fish and Chips

Fish and chips are typical meals in most restaurants. The duo is people's favorite and tastes sweeter with a blend of some of the essential ingredients such as all-purpose flour and breadcrumbs. Be sure that your children will love it. Serving size: 4 Cooking Time: 24 minutes Ingredients 1-pound haddock fillets, cut into strips 2 cups panko breadcrumbs ½ cup all-purpose flour ¼ teaspoon salt ½ teaspoon garlic powder ¼ teaspoon ground black pepper 2 teaspoons paprika

1 egg 1 lemon, cut into wedges French fries as needed for serving Instructions: 1. Turn the air fryer on and grease the fryer's basket with oil. Insert it into the fryer and close the cover. Select the cooking temperature up to 400 degrees F and preheat. 2. Meanwhile, place flour in a shallow dish. Add garlic powder, salt, and paprika, and then stir until mixed. 3. Use a separate shallow dish, crack the egg in it, and then whisk until beaten. 4. Place breadcrumbs in another shallow dish. 5. Work on one fish strip at a time, and dredge into the flour mixture. Dip into the egg and then lightly cover in breadcrumbs until coated. 6. Arrange the fish strips into the fryer's basket in a single layer, and spray with oil. Then fry for 12 to 14 minutes until golden brown and crisp, turning halfway. 7. Serve the fish strips with fries, favorite sauce, and lemon wedges.

Chapter 4: Salads and Desserts recipes

Tuna and white bean salad

Sometimes, office engagements may deny you some essential meals and taste out of seafood and other meals. Do not let it happen while you can easily prepare this meal in advance and carry it for lunch. It is a perfect choice for every office worker. Enjoy! Serving size: 4 Cooking Time: 0 minutes Ingredients: 15-ounce drained and rinsed cannellini beans 1 (7-ounce) can oil-packed solid albacore tuna, oil drained and reserved 2 celery stalks, cut into ¼-inch-thick strips on the bias 1 cup loosely packed coarsely chopped fresh flat-leaf parsley 1 tablespoon finely chopped shallot 1 lemon, zested then halved Kosher salt

Freshly ground black pepper 2 to 3 tablespoons extra-virgin olive oil 1 tablespoon white balsamic vinegar 2 large handfuls baby kale or arugula, coarsely chopped Crackers, crostini, or flatbread, for serving Instructions: 1. In a sizeable bowl, combine the beans, tuna, celery, parsley, shallot, and lemon zest. Season with salt and pepper. With a wooden spoon, gently break up the fish into small chunks and mash a few of the beans. 2. Juice half the lemon. Add the lemon juice, olive oil, and vinegar, then gently fold in the kale or arugula. Season with salt and pepper. If the salad is still a bit dry, drizzle a bit of the oil reserved from the tuna can. 3. Cover before refrigerating for 30 minutes or overnight. Serve cold or at room temperature with crackers.

Blueberry Salmon Salad

Brain growth is essential for everyone, and therefore brain power recipes are also critical. The Blueberry Salmon Salad comes with some of the best nutritional roles. It also has brain-healthy ingredients to keep your brain livelier. Enjoy. Serving size: 2 Cooking Time: 13 minutes Ingredients: Salmon fillet 1/2 yellow onion (diced) 2 tablespoons butter 1 cup blueberries 1 cup white wine 1 ½ tablespoons of white wine vinegar 4 cups mixed greens 1 cinnamon stick

1 tablespoon honey Instructions: 1. Preheat oven to 400 degrees F. 2. Combine onion, wine, vinegar, and cinnamon stick (if using) 3. In a sizeable pot, simmer over low heat. Cook for 10 min, most of the liquid should have evaporated. 4. Add blueberries, butter and honey (if using) to the mixture and cook for 35 minutes or until blueberries are a dark pink. 5. Place salmon In a baking dish and canopy with blueberry mixture, bake for 8 minutes. 6. Add mixed greens to a plate and place salmon and blueberries on top.

Cat Fish Sandwich

A blend of catfish and sandwich works perfectly well. A perfect substitute for catfish can always be tilapia. It tastes better when served along with vegetables and coleslaw. Serving size: 6 Cooking Time: 20 minutes Ingredients: 3/4 cups buttermilk 3 tablespoons Dijon mustard 3 teaspoons hot sauce 3 teaspoons Cajun seasoning 4 catfish fillets 1/2 cup cornmeal fish fry mix dash of salt and pepper 1/4 cup mayo cooking spray French bread, halved 2 cups baby spinach 1 large tomato, sliced

1/2 cup parmesan cheese, grated Instructions: 1. In a bowl, mix together buttermilk, 2 tablespoons of Dijon mustard, 2 teaspoons of sauce, 1 teaspoon Cajun seasoning 2. Coat catfish with mixture. 3. Cover bowl, refrigerate for a minimum of 20 minutes (up to 2 hours) 4. In a small bowl, mix cornmeal mixture, 1 teaspoon Cajun seasoning, salt and pepper together, set aside. 5. In a small bowl, mix mayo, 1 tablespoon dijon mustard, 1 teaspoon hot sauce, 1 teaspoon Cajun seasoning 6. Heat the broiler, spray wire rack that's large enough to carry fish, place the rack on a baking sheet. 7. Add cornmeal mixture to fish, place on rack. 8. Boil for 3 minutes on all sides, until fish is opaque in center 9. Add mayo dijon mustard Cajun mixture to every piece of bread, add fillet, grated parmesan, spinach, and sliced tomato.

Fish and Veggie Chowder

A good thing about this meal is that it is chunky and contains more decadent ingredients crucial for the family's health. Herbs, red potatoes, and other elements are all you need for the recipe. Enjoy! Serving size: 6 Cooking Time: 20 minutes Ingredients: 2 carrots, diced 2 stalks of celery, diced 1 large onion, diced dash of salt and pepper

3 tablespoons flour 3 cups milk 1 pound red potatoes 1 ½ teaspoons old bay seasoning 1/2 teaspoon basil 1/2 teaspoon garlic powder 1 cup of corn 1 pound cod, skinless Instructions: 1. Simmer carrots, onion, salt, pepper over medium heat, stirring occasionally. 2. Add flour. Cook for a minute before adding milk and a couple of cups of water, bring back to boil. 3. Add potatoes, old bay, basil, and garlic powder, reduce heat and simmer until potatoes are soft (15 minutes). 4. Add corn and fish, simmer for 5 minutes, until fish is opaque.

Salmon Salad

You can easily twist your salmon into a salad by including some of the crucial ingredients such as relish, celery stalks, and mayo, among others. All you need is a combination of all the ingredients. Serving size: 4 Cooking Time: 0 minutes Ingredients: 1 16 oz. can, salmon drained or fresh cooked salmon 1/4 cup onion, minced 1/4 cup, mayo 1 medium stalk of celery, minced 1/3 cup of relish 3 tablespoons, fresh herbs, chopped Instructions: 1. Put the salmon in a sizeable bowl and break it apart with a fork.

2. Add the remaining ingredients and blend all of them together.

Shrimp Salad

Do you think it is an old-school thing to prepare a shrimp salad? No, it is not old school, and therefore, you can always consider preparing it for nutritional and healthy purposes – the meal is more nutritious than your previous salad versions. Enjoy! Serving size: 2 Cooking Time: 7 minutes Ingredients: 1/2 pound of cooked shrimp 1 ½ heads romaine lettuce 1/4 red onion Veggie toppings, tomatoes, cucumbers, sprouts Fruits, apples, berries, oranges Cheese (goat, blue cheese) Nuts (walnuts, almonds) Vinaigrette, dressing, herbs and seasonings

Instructions: 1. Put shrimp on a baking tray, cook for 5-7 minutes until shrimp turns pink and therefore the tails have curled. 2. Chop romaine lettuce and add toppings of your choice, cheese, nuts, vinaigrettes, dressings, herbs and seasonings if you desire. 3. Top salad with shrimp.

Spicy Fish Burger

Some little flavor into your fish burger is all everyone desired. It is a perfect twist that majorly entails the preparation of fish as a burger. Just prepare rolls and fill them with crucial ingredients and tender spices through a unique approach. Enjoy. Serving size: 6 Cooking Time: 20 minutes Ingredients: 1/2 cucumber, thinly sliced 1 teaspoon white wine vinegar 1/4 teaspoon sugar 1 tablespoon flour 1/4 teaspoon paprika 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme handful of sprouts 2 pieces of cod oil

2 buns Sriracha sauce Avocado Lime Sauce: 1 avocados small handful cilantro 1 clove garlic 1/2 lime juice 1/4 white onion dash of salt and pepper 1 tablespoon of water Instructions: 1. Toss cucumber with vinegar, sugar and salt 2. Mix flour, spices and herbs 3. Coat fish in flour mixture 4. In a sizeable pan, heat 2 tablespoons of oil and cook the fish for 3 minutes on all sides , until golden 5. Add desired amount of Sriracha sauce to buns, add sprouts, cucumber, and fish 6. Prep for Avocado sauce, blend all ingredients in a blender until creamy, add desired amount to sandwich.

Shrimp and papaya salad

You can always bring tropical tastes into your food through the preparation of this important meal. More importantly, have ripe papaya and other fruits with you. Serve the salad at room temperature and enjoy. Serving size: 4 Cooking Time: 0 minutes Ingredients: 2 ripe papayas, cut in half lengthwise, seeds removed 1 cup cooked medium shrimp (41–50 shrimp per pound), peeled and deveined and roughly chopped 1 avocado, peeled, pitted, and cut into ¼-inch cubes 1 medium red onion, diced 1 small jalapeño pepper, finely chopped ½ cup roughly chopped fresh cilantro 2 Limes zest 2 Limes juice

Kosher salt Freshly ground black pepper ¼ cup extra-virgin olive oil Instructions: 1. Using a proper spoon, scoop out the papaya, leaving about a ¼-inch layer of fruit in the skin. Cut the scooped out papaya into ¼-inch cubes and transfer to a mixing bowl. 2. Add the shrimp, avocado, onion, jalapeño, cilantro, lime zest, lime juice, and a pinch each of salt and pepper. Carefully toss the ingredients together so as not to mash up the avocado or papaya too much, then drizzle the olive oil over the top. 3. Lightly season with salt and pepper to taste. Wait until the salad sits for 30 minutes to marry the flavors. 4. Spoon the salad into the halved papayas and serve immediately.

Salmon mousse

The Salmon mousse has long existed and, therefore, the emergence of different preparation steps. In this version of preparation, we ensure to engage sweetness into your salmon and make it even better. Enjoy! Serving size: 12 Cooking Time: 0 minutes Ingredients: 2 teaspoons vegetable oil, for lining the mold 1 (14½-ounce) can salmon, chilled ½ cup mayonnaise ½ cup Greek yogurt

1 small shallot, chopped 2 teaspoons paprika ¼ teaspoon cayenne pepper 1 teaspoon kosher salt 2 tablespoons thinly sliced chives 2 teaspoons finely minced fresh dill ¼ ounce powdered gelatin ¼ cup cold water 2 tablespoons hot water 1 cup heavy cream, chilled Instructions: 1. With your fingers, rub a light layer of oil over the inside of a 5-cup serving bowl or decorative mold. Set aside. 2. In a food processor or blender, purée the salmon, mayonnaise, Greek yogurt, shallot, paprika, cayenne, and salt until smooth. Put into a sizeable mixing bowl and stir in the chives and dill. 3. In a sizeable bowl, sprinkle the powdered gelatin over the cold water and wait until it blooms, about 5 minutes. Add the hot water and stir until the gelatin dissolves, then add to the salmon mixture and stir to combine. 4. With your hand, whip the heavy cream until to form stiff peaks. Gently fold the cream into the salmon mixture until just combined and transfer to your serving bowl or mold. Cover before refrigerating for up to 4 hours or overnight. 5. To serve, dip the bottom of the bowl or mold in a large pan of hot water to loosen the mousse. Add a plate on top of the mold and flip it over. 6. Shake the mold gently to slide the mousse onto the plate and serve cold with crackers and crudités.

Salmon burgers

A perfect option for you when you want to shun away from red meat is the salmon burger. It comes with a natural sweetness that will give your mouth a perfectly natural taste of salmon. Enjoy. Serving size: 4 Cooking Time: 10 minutes Ingredients: For the burgers 1½ pounds salmon fillet, skin removed and roughly chopped into ¼-inch pieces 1 small shallot, grated 2 teaspoons capers, rinsed and finely chopped 1 tablespoon minced flat leaf parsley Zest of 1 lemon 2 teaspoons freshly squeezed lemon juice 1 teaspoon Dijon mustard

½ cup mayonnaise Pinch kosher salt Pinch freshly ground black pepper ¾ cup panko bread crumbs, divided 2 tablespoons unsalted butter 4 brioche hamburger buns, toasted 1 cup arugula leaves 4 tomato slices For the sauce ¼ cup mayonnaise 1 teaspoon Dijon mustard 4 to 6 teaspoons freshly squeezed lemon juice 2 teaspoons finely minced fresh dill Pinch kosher salt Pinch freshly ground black pepper Instructions: To make the burgers 1. In a mixing bowl, combine the salmon, shallot, capers, parsley, lemon zest, lemon juice, Dijon mustard, mayonnaise, and seasonings. Combine well before covering with plastic wrap and refrigerate for 30 minutes (or overnight). 2. Mix in ½ cup of bread crumbs and form 4 equal-size patties, about 1 inch thick. Press the remaining ¼ cup bread crumbs into the patties on each side. 3. In a sizeable nonstick skillet over medium-high heat, melt the butter. Cook the salmon patties for about 4 minutes per side, just until the patties become golden brown. 4. Put the patties to a warmed plate and tent with foil. Rest them for about 5 minutes while you prepare the sauce. To make the sauce 1. Stir together the mayonnaise, Dijon mustard, lemon juice to taste, dill, and a pinch each of salt and pepper. Spread the sauce on the bottom pieces of the brioche buns and divide the arugula equally among each.

2. Top with a sliced tomato, then a salmon patty. Spread extra sauce on the top bun and put the bun on the patty. 3. Serve immediately.

Conclusion Thank you for reaching the end of this book. I hope you have learnt new ways of preparing seafood! Do not limit yourself to the recipes in this book only; try out new recipes and you will truly enjoy! If you enjoyed reading the book, please drop by Amazon and give us a review!

About the Author Ivy’s mission is to share her recipes with the world. Even though she is not a professional cook she has always had that flair toward cooking. Her hands create magic. She can make even the simplest recipe tastes superb. Everyone who has tried her food has astounding their compliments was what made her think about writing recipes. She wanted everyone to have a taste of her creations aside from close family and friends. So, deciding to write recipes was her winning decision. She isn’t interested in popularity, but how many people have her recipes reached and touched people. Each recipe in her cookbooks is special and has a special meaning in her life. This means that each recipe is created with attention and love. Every ingredient carefully picked, every combination tried and tested. Her mission started on her birthday about 9 years ago, when her guests couldn’t stop prizing the food on the table. The next thing she did was organizing an event where chefs from restaurants were tasting her recipes. This event gave her the courage to start spreading her recipes. She has written many cookbooks and she is still working on more. There is no end in the art of cooking; all you need is inspiration, love, and dedication.

Author's Afterthoughts

I am thankful for downloading this book and taking the time to read it. I know that you have learned a lot and you had a great time reading it. Writing books is the best way to share the skills I have with your and the best tips too. I know that there are many books and choosing my book is amazing. I am thankful that you stopped and took time to decide. You made a great decision and I am sure that you enjoyed it. I will be even happier if you provide honest feedback about my book. Feedbacks helped by growing and they still do. They help me to choose better content and new ideas. So, maybe your feedback can trigger an idea for my next book. Thank you again Sincerely Ivy Hope