Air Fryer Frozen Saucy Shrimp

Just grab some shrimp straight from the freezer into the air fryer. Perfect buttery garlic and lemon sauce with a hint of Dijon and tender shrimp in literally minutes!

Ingredients:

 1/3 lb (160g) frozen shrimp, size 51/70

1 1/2 tbsps butter

1 tsp minced garlic

1/2 tsp Dijon mustard

1 1/2 tsps lemon juice

salt and pepper (or Old Bay seasoning) to taste

chopped young chives to serve

In a small saucepan, melt the butter and add the garlic for 1-2 minutes then stir in the Dijon, lemon juice, salt and pepper. Place frozen shrimp in the air fryer basket and cook at 375°F for 6 minutes. If you use larger shrimp than the 51/70 I used you may need to cook longer but go in increments of 30 seconds to 1 minute. You don't want to overcook your shrimp. Toss the cooked shrimp with the sauce and serve with chopped chives. Delicious! Serves 1 

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Charred Orange Cod

Soft garlic aroma and mild citrus taste from the charred orange give these cod fillets a light, less pungent flavour than the lemon usually associated with fish.

Ingredients:

400g (14 oz) cod fillets

1 1/2 tsps brown sugar

1 1/2 tsps smoked paprika

salt and pepper to taste

1/4 tsp chili powder

1/4 tsp garlic powder

1/4 tsp dry minced onion

Charred Orange Dressing:

1/4 cup olive oil

1 orange halved

2 tbsps chopped chives

2 tbsps chopped fresh basil

salt and pepper to taste

2 garlic scapes 

Caramelized Pineapple:

1/2 pineapple cut in 1/2" thick pieces

2 tbsps sugar

1 tsp cinnamon 

Mix the seasonings for the cod together and coat each fillet. Let sit 30-40 minutes. Heat olive oil to medium in a saucepan. Add the orange halves cut side down along with the garlic scapes. Cook until lightly charred, about 5 minutes. Remove from heat and let cool enough to handle oranges. Pour olive oil into a bowl and squeeze the orange juice out of the halves. Add the chives, basil, salt and pepper and set aside. Discard the oranges and scapes (or use as garnish). Oil and pan or griddle and roast the cod in a 400°F for 10-15 minutes or until easily flaked with a fork. Rest 10 minutes. Meanwhile combine sugar and cinnamon and sprinkle half on the pineapple pieces. Bake at 400°F for 10 minutes. Turn them over and sprinkle the remaining sugar/cinnamon and bake another 10 minutes. Broil 2 minutes. Spoon the charred orange dressing over the fish to serve along with caramelized pineapple on the side. Serves 2

 Adapted from: cherryonmysundae.com

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Garlic Sweet Chili Lime Cod

Vibrant lime puts a punch in this buttery garlic and sweet chili sauce accompanying tender pan fried cod. 

Ingredients:

1 lb cod fillets

3 tbsps butter

3 tsps minced garlic

salt, pepper and smoke paprika to taste

Sauce:

1/4 cup sweet chili sauce

2 tbsps lime juice

zest of 1 lime 

1 tsp soy sauce

1 tsp sesame oil

1 tsp sriracha sauce

Parsley to garnish

In a large skillet melt the butter on medium heat then add the garlic for 30 seconds. Salt, pepper and paprika the fish fillets and place in the skillet. Cook 3-4 minutes per side or until the fish flakes easily with a fork. While they cook whisk the sauce ingredients together and warm in a small saucepan. Once the fish is cooked plate it, drizzle the warm sauce on top and add parsley. Serves 2 

Adapted from: lorachef.com

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Golden Buttery Fillet of Sole

Lightly browned fillets served with a lemon butter sauce is a simple, classic fish preparation.   

Ingredients:

4oog (14 oz) fillet of sole (whole fillets or cut in 1/2 for easier handling)

2 tbsps olive oil

salt and pepper to taste

3 tbsps butter

1 tsp minced garlic

juice and zest of 1/2 a lemon

1 tsp dry parsley

Pat the fish fillets dry with paper towel then salt and pepper them. I cut mine in half to fit easily in my pan and allowing for easier flipping as well. Heat oil to medium high in a large frying pan. Cook the fish 4 minutes then carefully turn over for another 3 minutes or until they flake easily with a fork. Remove from the pan and keep warm. In the same pan and on medium heat add the butter and garlic for 1 minute until fragrant. Remove the pan from heat and add the lemon juice, zest and parsley. Spoon over the warm fillets to serve. Serves 2  

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Garlic Butter Shrimp and Noodles

Need a super quick comfort food meal that comes together in about 20 minutes? This is it! Not fancy, just satisfying.

Ingredients:

8 oz egg noodles

12 oz shrimp

4 tsps minced garlic

1/2 cup Parmesan

4 tbsps butter

2 tbsps vegetable oil

zest and juice of 1/2 a lemon

salt and pepper to taste

parsley 

Cook the egg noodles as directed on package to al dente. Drain and set aside. In a large skillet heat the butter and oil to medium. Add the shrimp and cook 4-6 minutes until no pink remains, then add the garlic for 30 seconds. Add the lemon zest, juice, salt and pepper. Drop the egg noodles into the skillet and toss to coat. Stir in the parmesan cheese and serve with a sprinkle of parsley. Serves 3

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Honey Garlic Salmon

A quick and healthy dinner that couldn't be easier to make!  Delicious and nutritious with an easy after dinner cleanup thanks to individual foil parcels. 

Ingredients:

4 salmon fillets

1 bell pepper, sliced

1/2 large onion, sliced thinly

a handful of asparagus for each piece of fish

4 tbsps olive oil

 

Sauce:

1/4 cup olive oil

2 tsps minced garlic

1 tbsp honey

1 tsp Dijon

salt and pepper to taste 

Have 4 pieces of foil cut to 10 X 12" each and spray with cooking oil. Layer onion, asparagus and bell pepper. These shown were very young, thin asparagus so each packet had 10-12 asparagus but if yours are thicker 4 or 5 will do. Drizzle a tablespoon of olive oil on each and add salt and pepper. Top with salmon. Take the sides of each piece of foil and bring up to form a little container or boat then place side by side in a 13 X 9" baking dish. Do not cover the tops, leave the foil opened. Mix the sauce ingredients together and divide evenly over each piece of salmon. Bake at 350°F for 20 minutes or until the fish flakes easily with a fork. You could broil 1-2 minutes if you like. Serves 4

 Adapted from: mediterranean.diet.plan

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Herbed Lime Cod

Bursting with the flavours of lime, garlic, fresh basil and your favourite hot sauce, this light and flaky cod will please even fussy fish eaters. 

Ingredients:

4 cod fillets

1/4 cup lime juice

1/4 cup olive oil

4 tsps minced garlic

1 tsp lime zest

1-2 tbsp hot sauce

2 tbsps fresh chopped basil

2 tsps capers

1/4 tsp black pepper

Mix the lime juice, olive oil, minced garlic, lime zest and hot sauce together. Divide in half. Place one half in a resealable bag along with the cod in a single layer. Refrigerate for 20-30 minutes maximum. To the second half add the chopped fresh basil and capers and set aside. When ready to cook remove the fish from the marinade and discard that marinade. Oil the grill and season the cod with black pepper. Heat the barbecue to 450°F and cook 3-4 minutes per side or until an internal temperature of 130-135°F is reached. Serve drizzled with the rest of the marinade, basil and capers. Serves 4

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Crispy Pan Fried Walleye

Fresh fish Friday with fillets given to us by a neighbour. Who doesn't like a good plate of fish 'n chips? 

 Ingredients:

1 lb walleye fillets

1/2 tsp salt

1 egg

1 tbsp milk

1/4 cup Panko bread crumbs

 1/4 cup flour

1 tsp Old Bay seasoning

1/4 cup vegetable oil

1 tbsp butter

Tartar sauce:

1/4 cup mayo

1 tbsp relish

1/2 tsp lemon juice

salt and pepper to taste

1/8 tsp dill seed, crushed

Start by patting the fish dry with paper towels. Mix the flour and salt together and coat the fillets. Let sit 10-15 minutes. Whisk egg and milk together in a shallow bowl. Mix Panko and Old Bay together in another shallow bowl or a bag. Take the floured fillets and dip in egg/milk then coat in Panko/Old Bay. Heat vegetable oil and butter in a skillet to 350/375°F. Cook fish for 3-4 minutes per side or until they flake easily with a fork. While the fish cooks mix the ingredients for the tartar sauce together. 

Serves 2-4

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Salmon Sweet Potato Patties

Nutrient rich and heart healthy! Use your favourite canned salmon. We like sockeye. And surprisingly, no messy hands. Just scoop and flatten, then bake!

Ingredients:

1/4 lb sweet potato, diced 

2 tsps olive oil

1 cup Panko crumbs

1 egg

1 tbsp mayo

1 tsp grainy Dijon

Pinch of salt

1 tbsp capers, chopped

1 tsp minced garlic

1 - 213g (7.5 oz) canned salmon, drained and crumbled

Boil the diced sweet potato until tender, 10-12 minutes. Heat a frying pan to medium heat, add olive oil then Panko and toast the crumbs 4-5 minutes, stirring occasionally then remove from heat. Mash the cooked sweet potato. Mix the mayo, Dijon, salt, 1/2 the toasted Panko, capers and garlic and add to the sweet potato.  Then add the egg and salmon (with the small bones mashed in too if you like), and stir together. Place the other half of the Panko on a plate (or spread them out in the frying pan you toasted them in). Using a 2" cookie scoop, take some of the mix and place it on the crumbs. Using a fork, press down to form a 3" round. Sprinkle more crumbs on top and gently press. Carefully transfer the patties from the plate of crumbs with a spatula to a lined baking sheet. Bake at 425°F for 12-14 minutes. Serve with a squeeze of lemon.

Serves 5 (or 2 if  you have a good appetite!)

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Air Fryer Breaded Cajun Cod

So crispy, yet tender and juicy inside! And healthier than fried cod using the air fryer.

Ingredients:

400g (5 small fillets) cod

1 egg, beaten

1/2 cup oat or all purpose flour

1/2 cup Panko

1 tsp blackened Cajun seasoning

spray oil

Pat fillets dry with paper towels. Whisk the egg in a bowl. Place flour in another bowl. And combine the Panko and Cajun seasoning in yet another bowl. Now that you've got your breading station set up it's time to start. Dredge the fish in flour, dip in egg then coat in Panko. Place in an oil sprayed air fryer basket and give the fish a light spray of oil as well. Air fry at 400°F for 10-11 minutes, flipping over halfway through. The internal temperature should read 145°F.

Serves 2-3

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Fish with Fresh Papaya

Pan fried white fish with an unexpected pairing of sweet and slightly musky scented papaya.

Ingredients:

1 small onion, diced

1 tsp olive oil

1 cup diced fresh papaya

black pepper to taste

2 tbsps slivered sundried tomatoes in oil

1/2 tsp hot sauce

2 basa (or other white fish) fillets

2 tbsps pineapple juice (or chicken broth but the juice gives it a nice sweetness)

 

Heat oil to medium high and add the onion, browning for 2-3 minutes. Then add the sundried tomatoes, papaya and hot sauce. Reduce heat to medium low and cook 2-3 minutes.

Push the mixture to the sides of the pan and add the fish to the center. Cook 2 minutes then flip, add black pepper to taste. Pour juice or broth around the fish and cook 3-4 minutes or until the fish flakes easily with a fork

Serves 2

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Orange Ginger Salmon with Snap Peas and Peppers

Restaurant worthy. Like seriously, every bite was mouthwatering!

Ingredients:

2 salmon fillets

2 tsps olive oil

2 tsps minced garlic

1/2 tsp orange zest

1/4 tsp red pepper flakes

1/2 tsp smoked paprika

1/2 tsp ground cumin

salt and pepper to taste

2 tsps avocado or vegetable oil

1 medium onion, sliced

1 red pepper, sliced

1 tsp fresh grated ginger

pinch of sugar

2 tsps red wine vinegar or Acid League strawberry rosé vinegar

100 g (3 or 4 oz) sugar snap peas

salt and pepper to taste

Rub the salmon with 2 tsps olive oil then combine the minced garlic, orange zest, red pepper flakes, smoked paprika, ground cumin, salt and pepper together and rub into the fish. Let rest for 20 minutes.

In the meantime get the vegetables going. Heat the avocado or vegetable oil in a skillet to medium. Add the sliced onion and cook 5-6 minutes, then add the red pepper for another 5 minutes. After that add the snap peas, ginger, vinegar, sugar, salt and pepper.

 

This strawberry rosé vinegar by Acid League added an interesting note to the overall flavour but red wine vinegar works too. Cover the skillet and cook veggies on low for 10 minutes.

Place salmon on a parchment lined baking sheet and bake at 400°F for 12-14 minutes or until the salmon flakes easily with a fork. Plate the red pepper, snap peas and onions and serve the salmon on top.

Makes 2 servings

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Lemon Ginger Salmon

Wholesome and easy baked salmon is the perfect way to end the week!

Ingredients:

2 tsps sesame oil

1 tsp old fashioned grainy Dijon 

1 tsp lemon juice

2 tsps fresh grated ginger

1/4 tsp pepper

2 frozen salmon fillets 

sesame seeds and lemon to garnish

Mix the sesame oil, Dijon, lemon juice and ginger together and spread over each fillet. Sprinkle with pepper. Let them sit on the counter for 20-30 minutes. Then place on a parchment lined baking sheet and into a 450°F oven for 12-18 minutes, depending on the thickness of your fillets. They should flake easily with a fork when done.

Serves 2

Had them with this Cauliflower Fried Rice for a deliciously light meal:

https://www.hotandcoldrunningmom.ca/2024/05/cauliflower-fried-rice.html 

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