Broiled red snapperĀ 

  
Red snapper is very easy to cook and the simplest the seasoning, the better taste this dish has. I decided to just broil it with olive oil, salt and pepper and add seasoning right before serving it. I served it with israeli couscous salad which makes the perfect dinner ready in ten minutes. 

  • 2 pieces of red snapper
  • Olive oil 
  • Salt
  • Pepper
  • 1 tsp of paprika
  • 2 garlic cloves grated 
  • Juice and zest from one lemon 
  • 1/4 cup of fresh cilantro chopped

Turn the broiler on. Season the fish on both sides with olive oil, salt and pepper. Arrange them skin side up and sprinkle some paprika. Broil for 8 minutes. 

Remove from the oven. In a small bowl, mix the cilantro, garlic, lemon zest. Put a little bit of the mixture on top of the fish and drizzle some lemon juice. Serve warm. 

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Oven baked stripped bassĀ 

  

  • 1 whole stripped bass
  • 2 tbsp of olive oil
  • Zest and juice from 2 limes 
  • Salt
  • Pepper
  • Paprika
  • Fresh cilantro 

In a small bowl, mix the olive oil, salt, pepper, lime zest and juice. Rub over the fish inside and out and sprinkle a little bit of paprika on top of the fish. Cook for 15 minutes in a preheated oven on 400. 

Remove from the oven and allow to cool down for 15 minutes. Decorate with fresh cilantro. 

Mock shrimp teriyaki

  
I have always wanted to try this recipe but wasn’t sure how to cook them. Those mock shrimps are made out of pollock fish and already cooked. They are very easy to make  and can be cooked with any sauce. I decided to go with a homemade teriyaki sauce. 

8 mock shrimp 

1/2 cup of soy sauce 

1/2 tbsp of ginger

1 tbsp of garlic powder

3 tbsp of brown sugar

2 tbsp of honey 

1 tbsp of cornstarch 

Mix cornstarch with 1/4 cup of cold water. Mix well until it dissolves. 

In a large pan, heat up the soy sauce, garlic powder, ginger, brown sugar, honey. Add 1/2 cup of water and stir slowly. Pour over the cornstarch mix and lower the fire. Keep storing until the sauce thickens.

Add the mock shrimp and sauteed them for about 5 minutes on each side. 

Serve warm. 

Miso Glazed Salmon

  

  • 2 tbsp of white miso
  • 1/4 cup of brown sugar
  • 3 tbps of soy sauce
  • 2 tbps of rice vinegar
  • 4 servings of salmon fillet
  • 2 tbps of sesame seeds

In a small bowl, mix the white miso, brown sugar, soy sauce and rice vinegar.

Season the fish with salt and pepper. Preheat the oven to 450. Roast the salmon for 5 minutes. Remove from the oven and brush the glaze onto the fillets et return to the oven. Cook for about 3 to 5 minutes. Once the fish is ready, sprinkle some sesame seeds on top.