Tag: fish

  • Halibut Tacos with Spicy Cilantro Pea Purée

    Halibut Tacos with Spicy Cilantro Pea Purée

    Halibut Tacos with Spicy Cilantro Pea Purée

    This dish takes inspiration from two classic fish dishes―the mushy peas served with fish and chips and spicy fish tacos. We’ve made the peas fresh, bright, and a little spicy by using fresh or frozen peas, lots of fresh cilantro, serrano pepper, and lime juice. Combined with lightly marinated and baked halibut and topped with radishes and more cilantro, these tacos are satisfying and delicious.

    Halibut Tacos with Spicy Cilantro Pea Purée

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    Servings: 4
    Ingredients Method

    Ingredients
      

    Pea Purée
    • 2 tablespoons extra-virgin olive oil divided
    • 1 garlic clove peeled and crushed
    • 1 shallot finely diced
    • 1 cup frozen or fresh shelled peas
    • Pinch salt
    • 1 cup loosely packed cilantro leaves and stems plus more for garnish
    • ½ serrano pepper
    • 1 tablespoon freshly squeeze lime juice
    Fish
    • 8 ounces halibut fillet
    • 1 tablespoon extra-virgin olive oil divided
    • 1 garlic clove peeled and crushed
    • ½ teaspoon sweet smoked paprika
    • ¼ teaspoon cumin
    • Pinch cayenne pepper
    • Pinch salt
    • 1 tablespoon freshly squeezed lime juice
    • 6 corn tortillas
    • 6 radishes sliced

    Method
     

    1. In glass container with lid, drizzle olive oil over fish. Crush garlic overtop and use brush to coat fish on both sides.
    2. In small bowl, combine paprika, cumin, cayenne, and salt; sprinkle on both sides of fish.
    3. Drizzle lime juice on both sides. Marinate fish, covered, in refrigerator for 30 minutes. Prior to cooking, remove from refrigerator and allow to come to room temperature.
    4. Preheat oven to 375 F°.
    5. Place fish on parchment-lined baking sheet. Bake for 4 minutes on each side.
    6. While fish is cooking, in large saucepan, heat 1 tablespoon olive oil and sauté garlic and shallot on medium-low heat for about 2 minutes, or until soft and translucent. Remove from heat and set aside.
    7. Bring 2 cups water to the boil. Add peas and pinch of salt. Cook peas for 4 to 6 minutes. Drain.
    8. Use rubber spatula to scrape garlic, shallots, and olive oil into bowl of food processor. Add cooked peas, cilantro, serrano pepper, lime juice, and a further 1 tablespoon olive oil. Blend to a fine purée.
    9. Toast or grill tortilla shells. Spread some pea purée onto each tortilla shell, top with fish, and garnish with sliced radishes and additional cilantro.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Breaded Fish Tacos

    Breaded Fish Tacos

    Breaded Fish Tacos

     If you’re fishing for compliments, these gluten-free crispy fish tacos will certainly help you reel them in! Great for a crowd, everyone can build their own tasty tacos.

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    Breaded Fish Tacos

    Course dinner
    Keyword dinner, entree, fish, tacos
    Servings 5

    Ingredients

    • 1 pound wild cod cut into strips
    • 1 egg beaten
    • 1 box Simple Mills Cracked Black Pepper or Fine Ground Sea Salt Almond Flour Crackers
    • 1 teaspoon dried parsley
    • ½ teaspoon salt
    • Olive oil optional
    • 10 paleo, gluten-free tortillas
    • Organic or vegan ranch dressing
    • ½ cup shredded cabbage
    • ½ red onion thinly sliced
    • 2 avocados sliced
    • Fresh cilantro

    Instructions

    • Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
    • Add Simple Mills crackers to a food processor and pulse until a coarse meal is formed. Transfer to a large bowl along with the parsley and salt. Mix and set aside.
    • Drop fish strips into the beaten egg then into the cracker mixture, ensuring the fish is well coated. Place on the prepared baking sheet. Drizzle with a touch of olive oil for an extra crispy exterior.
    • Bake for 15 minutes or until the fish is flaky.
    • Assemble your tacos by spreading 1 teaspoon of your favorite Organic or Vegan Ranch Dressing onto warmed tortillas. Top with shredded cabbage, red onion, avocado, fresh baked cod, fresh cilantro, and a drizzle of your favorite dressing.
    • Enjoy!

    Recipe Provided by INFRA

  • Introducing: Hudson Valley Fisheries

    Introducing: Hudson Valley Fisheries

    Healthy. Local. Sustainable.

    Hudson Valley Fisheries was inspired by their commitment to environmental stewardship. Their goal is to protect wild populations and the environment through a state-of-the-art land-based biosecure Recirculating Aquaculture System (RAS).

    As an aquaculture teaching facility, they are educating future fish farmers in best practices, collaborating with the Culinary Institute of America and numerous colleges and universities in the Hudson Valley region. Every aspect of their business model is designed to keep their carbon footprint small, including their central location, to offer impeccably fresh, local fish via delivery trucks, thus eliminating the environmental costs of trans-Atlantic and international seafood transportation.

    Fed a responsibly-sourced, GMO-free and balanced diet of natural antioxidants, proteins and lipids, New York Steelhead are completely traceable from egg to place.

    Flavor Profile

    • Clean flavor, subtle and herbaceous

    • Pairs well with many flavors and ingredients

    • Rich in omega 3 and fatty acids

    Texture Profile

    • Smooth and velvety

    • Meaty, lean with nice fat content

    • Medium moist flake that holds together with cooking

    • Pan roasting and grilling yield a wonderfully crisp skin

    What makes Hudson Valley Fisheries healthy?

    Unlike open-sea fish farms that regularly use harsh chemicals to control pathogens, parasites and sea lice, our land-based farm uses RAS technology which provides optimal conditions for our fish to grow without the need for antibiotics, vaccines or growth hormones. Our land-based facility offers round the clock dedicated animal care and the strictest biosecurity which guarantees our fish never disrupt native ecosystems or wild seafood populations.

    What makes Hudson Valley Fisheries sustainable?

    It all starts with RAS. Our bio-secure facility uses a Recirculating Aquaculture System which provides optimal conditions for our fish to grow without the use of antibiotics, vaccines, or hormones. Fish waste is recycled into nutrient-rich plant food and kept out of our rivers and oceans. With a land-based facility, our fish never disrupt native ecosystems or wild populations.

    Looking for a way to prepare your New York Steelhead?

    Check out this delicious recipe below!

    Crispy Steelhead Trout Tenders

    with Herbed Yogurt Dipping Sauce

    Ingredients:

    New York Steelhead fillets
    (6 oz. New York Steelhead, filet), skinned and cut into 5 x 2 inch pieces

    2 eggs

    1 teaspoon dijon mustard

    1 cup panko breadcrumbs

    1 teaspoon lemon zest

    1/8 teaspoon salt

    1/8 teaspoon pepper

    1 lemon, squeezed

    For Sauce:

    1/2 cup whole greek yogurt

    1/4 teaspoon onion powder

    1/8 teaspoon garlic powder

    1/2 teaspoon chopped chives

    1/4 teaspoon chopped parsley

    1/8 teaspoon salt

    1/8 teaspoon pepper

    Method

    Fish Directions:
    Combine breadcrumbs, salt, pepper and lemon zest, in a plate. In a separate plate, combine eggs and mustard. Dip each tender in the egg mixture and then into the breadcrumb mixture. Set coated tenders aside on a plate. Spray tenders with olive oil cooking spray and place on a parchment lined baking sheet. Bake for 12 minutes at 375F flipping once.


    Sauce Directions:
    Mix well and allow to sit in the fridge for 1 hour for a stronger ranch flavor. Enjoy with tenders!

    References:

    https://www.hudsonvalleyfisheries.com/

    https://www.hudsonvalleyfisheries.com/blogs/steelheadcooking/crispy-steelhead-tenders-with-herbed-yogurt-dipping-sauce

    https://www.instagram.com/hudsonvalleyfisheries/