Told you we're into the blackened fish.

 Grilled Tilapia Bowls with Chipotle Avocado Crema

source: joyful healthy eats

Ingredients

Tilapia Seasoning

• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon of cumin
• 1 teaspoon of garlic powder
• ½ teaspoon of salt
• ¼ teaspoon of pepper
• 2 large tilapia filets

Chipotle Avocado Crema

• ½ cup of plain Greek yogurt
• juice of one lime
• 1 large avocado
• 1 garlic clove
• 1 chipotle pepper {from a can of chipotle peppers in adobe sauce}
• salt & pepper

Other Ingredients

• 3 cups of cooked quinoa
• 15 oz. black beans, rinsed and drained
• 2 ears of fresh corn, shucked
• ¼ cup of fresh cilantro
• 1 roma tomato, diced

Directions

1. In a food processor, add plain yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Place in refrigerator.
2. In a small bowl, add chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix together.
3. Rinse and pat dry tilapia filets and season bowl sides of the fish with the seasoning in the small bowl. {you may have some left over and that's fine}
4. Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes.
5. Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
6. Remove both from the grill and set aside.
7. Assemble your bowls, place ¾ cup of cooked quinoa in a bowl, then add in black beans, diced tomato, fresh grilled corn {that has been cut off the cob}, cilantro, tilapia, and then top with Chipotle Avocado Crema.

We have really gotten into blackened fish as of late...

Blackened Fish Tacos with Avocado-Cilantro Sauce
Source: host the toast

Ingredients

blackened fish

• 1.5 lbs tilapia fillets
• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon brown sugar
• ¼ teaspoon cayenne pepper
• 2 tablespoons canola oil
• 12 corn tortillas

slaw

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ medium-sized onion, diced
• ½ cup cilantro
• Juice of 1 lime

avocado-cilantro sauce

• ½ cup sour cream
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Salt, to taste

Directions

1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
3. Combine all of the Slaw ingredients in a large bowl and mix well.
4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

These may be quick to make, but they. are. INCREDIBLE.

Seafood Tacos
source: Brent Bird
Ingredients:

• 1 lb. bag salad shrimp
• 2 (8 oz.) pkg. of Imitation Seafood and Crab, chopped
• 1 red pepper, finely chopped
• 4 green onions, chopped
• ½ bunch of cilantro, chopped
• Juice of 1 lemon
• Juice of 2 limes
• Salt & pepper
• Hot sauce (I like Valentina Salsa Picante)
• Crispy corn tostada shells
• Farmer’s Cheese (Cotija) or Feta, crumbled
• Sour cream

Directions:

1. In a large bowl, gently mix the shrimp, crab, pepper, onion, and cilantro. Pour juices over the top and stir. 
2. Add salt, pepper and hot sauce to taste. 
3. Serve on tostada shells with cheese, sour cream and more hot sauce.

Happy Cinco de Mayo!! :)

REAL Fish and Chips

Remember how we made fish and chips without beer recently? Well, it really wasn't that great... So we searched for another non-beer battered fried fish and... We were unsuccessful. SO decided to just replace the beer with something else and it actually turned out quite delicious!
English Fish and Chips

source: Alton Brown

Ingredients:
chips

• 1 gallon canola or vegetable oil
  
• 4 large Russet potatoes
  
• Kosher salt
  

batter

• 2 cups flour
  
• 1 tablespoon baking powder
  
• 1 teaspoon kosher salt
  
• 1/4 teaspoon cayenne pepper
  
• Dash Old Bay Seasoning (recipe below)
  
• 1 bottle brown beer, cold (ginger ale)
  
• 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into strips
  
• Cornstarch, for dredging
  

Directions:

1. Heat oven to 200 degrees F.
2. Heat the oil in a pot or deep fryer over high heat until it reaches 320 degrees.
3. Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
4. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer or ginger ale until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
5. Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
6. Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
7. Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. 
8. Serve with malt vinegar. 

I could NOT find Old Bay seasoning ANYWHERE! So I made my own. And the recipe still turned out great. So here's what I did-
Old Bay Seasoning
Ingredients:
source: About.com

• 1 tablespoon ground dried bay leaves
• 2 teaspoons celery salt
• 1-1/2 teaspoons dry mustard
• 1-1/2 teaspoons ground black pepper
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon ground celery seeds
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground mace
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground allspice

Directions:

• Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place.

When you eat healthy, you eat... Fish?

Lemon Garlic Tilapia

Ingredients:

• 4 tilapia fillets
• 3 tablespoons fresh lemon juice
• 1 tablespoon butter, melted
• 1 clove garlic, finely chopped
• 1 teaspoon dried parsley flakes
• pepper to taste

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

We found this recipe here.

I don't know if I can ever have fish another way again...

Parmesan Crusted Fish

Ingredients:

• 5 medium fish fillets
• 1/3 cup parmesan cheese
• 1 cup dry bread crumbs
• ½ teaspoon cayenne pepper
• 2 eggs (beaten)
• ½ cup white flour
• 1 pinch salt
• 1 pinch pepper
• Oil (for frying)

Lemon Sauce

• 6 tablespoons mayonnaise
• 2 teaspoons lemon juice
• ½ teaspoon grated lemon zest
• 1/2 teaspoon basil

Directions:

1. For the sauce – In a small bowl combine mayo, lemon juice, lemon zest and basil. Mix well cover and chill.
2. On a pie plate combine bread crumbs, parmesan cheese and cayenne pepper. Mix well. On a separate plate combine flour, 1 pinch salt and pepper. Mix well. Beat eggs in a shallow dish.
3. One at a time coat each fillet by rolling in flour, then dipping in egg mixture and then rolling in the bread crumb mixture. Make sure fillets are fully coated evenly.
4. Deep fry 2 pieces at a time at 350 degrees in a deep fryer. Deep fry for 2-3 minutes or until fillets are golden brown. Drain on paper towels. Serve with lemon sauce.

I found this recipe on the best BLOG ever. I seriously love this guys stuff. YUM.

Lots of extra calories? Well I don't give a toss!

Most fish n' chips recipes have a beer batter for the fish but because we don't drink, we don't have beer... and we're not about to go out and buy some! SO we found one recipe that didn't call for beer and tried it. It's not the BEST recipe... But it's the best we've found so far. If I ever find something better I will share it! :)

Classic English Fish N' Chips

Non-Beer Battered Fish

Ingredients:

• 1 1/2 pounds cod fillets
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup milk
• 1 egg
• 1 quart vegetable oil for frying

Directions:

1. In a medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let stand 20 minutes.
2. Preheat the oil in a large pot or electric skillet to 350 degrees F.
3. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F temperature. Drain well on paper towels.   

I found this recipe here.

English Chips

Ingredients:

• Potatoes, peeled and sliced into chips
• Oil (Peanut oil is supposed to be the best, but vegetable works just fine!)
• Salt
  

Directions:

1. Put the sliced potatoes in a bowl of cold water to cover them. Leave them to soak while the oil is heating.
   
2. Pour oil into pan or deep frier, making sure that it doesn’t come more than a third of the way up the pan. Heat the oil on a high heat to around 375F.
   
3. When the oil is hot, dry the potatoes thoroughly, place in a frying basket and lower them into the oil slowly. When the chips are covered, and the bubbling has stopped, cover the pan and cook the chips for about 6 minutes. They should not be brown when you stop this, just cooked.
   
4. Take the chips out of the pan and allow the oil to heat back up to around 390F. When the oil has reheated, put the chips back in the pan to brown.
   
5. A soon as they turn golden brown, remove them and place on paper towels. After a few seconds, the excess fat will drain of into the towels. Remove the towels, sprinkle the chips with a little salt and serve hot. They must be served immediately, or they will go soggy.
   
6. Serve with battered fish, and salt and vinegar.

I found this recipe here.

Tasty Tacos

Fish Tacos

Ingredients:

• 1lb tilapia fillets
• Salt and black pepper (to taste)

Marinade

• 1 cup white onion
• ¼ cup cilantro (chopped)
• ¼ cup olive oil
• 3 tablespoons lime juice
• 3 tablespoons orange juice
• 2 garlic cloves (minced)
• 1 teaspoon oregano

Lime Sour Cream Sauce

• 1 cup sour cream
• 2 tablespoons lime juice

Tacos

• corn tortillas
• 1 cup onion (diced)
• ½ cup cilantro (chopped)
• 2 avocados (peeled, pitted, and diced)
• ½ small head of cabbage (thinly sliced)
• grated cheese
• salsa verde

Directions:

1. In a medium bowl combine 1 cup onion, ¼ cup cilantro, olive oil, 3 tablespoons lime juice, 3 tablespoons orange juice, garlic, and oregano. Mix well. 
2. Sprinkle fish fillets on both sides with salt and pepper to taste. Spread half of the marinade mixture onto the bottom of a large casserole dish. Arrange fish fillets on top of the marinade. Spoon the remaining marinade over the top of the fish fillets. Cover and refrigerate for 30 minutes. After 30 minutes, turn the fish fillets over, cover, and marinade for 30 minutes longer.
3. In a small bowl whisk together sour cream and 2 tablespoons of lime juice. Cover and set aside. 
4. Sprinkle the frying pan with olive oil. Heat stove to medium-high heat. Place fish fillets and marinade into the frying pan and cook for 3 to 5 minutes per side or until the fish is fully cooked. Break up fish fillets and stir up with seasonings. Remove fish mixture from the pan. Place corn tortillas on the frying pan and grill for about 10 seconds per side.
5. To assemble tacos- place some of the chopped fish onto each tortilla. Top with lime mayonnaise, cilantro, onion, avocados, cabbage, cheese, and salsa verde.

We found this recipe here. 

I love that my husband can cook!

Sweet N' Crunchy Salmon and Rice

Ingredients:

• 2 Salmon Fillets
• 1/2 c finely chopped almonds
• 1T brown sugar
• 1 tsp fresh basil, chopped
• dash cayenne pepper
• 2 garlic cloves
• 1/2 c onion, chopped
• 1/2 c rice
• 1 c water
• 1/2 tomato, chopped
• 1 tsp. fresh thyme, chopped
• 1 chicken bouillon cube
• 2 T butter
• salt and pepper to taste

Directions:

1. Mix together chopped almonds, brown sugar, cayenne pepper, basil, and salt and pepper.
2. Place 3/4 of onion and garlic in pan and saute in butter. 
3. Bread salmon with almond mixture. Saute salmon in pan with onions and garlic until golden brown. Flip and put garlic and onions on top of salmon. (If using salmon with skin, cook top first, when flipping you want to place onions and garlic on top, not on skin)
4. Cover and cook on low for 5 mins or until done.
5. Saute remaining garlic and onion with left over breading in small sauce pan. Add rice, continue to saute until rice is translucent. 
6. Add chicken bouillon, thyme, salt and pepper, and water. Bring to a boil. 
7. Cover, reduce heat, simmer for 10 minutes. Add tomatoes, cook for an additional 5 minutes.

Healthy? Probably not... Delicious? I'd say so.

Grilled Salmon with Lime Butter Sauce

Source: epicurious
Ingredients:

• 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
• 1 1/2 teaspoons finely grated fresh lime zest
• 6 tablespoons lime butter sauce

Directions:

1. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
2. Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. 
3. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. 
4. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Lime Butter Sauce

Source: epicurious
Ingredients:

• 1 large garlic clove, chopped
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 stick (1/2 cup) unsalted butter, melted

Directions:

1. Purée garlic with lime juice, salt, and pepper in a blender until smooth. 
2. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Do you Like Spicy Food? Salmon? How about BOTH?

Blackened Salmon

Ingredients:

• 4 salmon fillets (skin and bones removed)
• 2 tablespoons paprika
• 1tablespoon cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• ½ teaspoon ground white pepper
• ½ teaspoon ground black pepper
• ¼ teaspoon thyme
• ¼ teaspoon basil
• ¼ teaspoon oregano
• ½ cup butter (melted)

Directions:

1. In a small bowl combine paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Mix well. Brush the salmon fillets lightly on both sides with melted butter. Sprinkle evenly on both sides with the seasoning mixture. Drizzle one side of each fillet with butter.
2. Heat a large skillet to high heat. Add salmon butter side down and cook until the bottom is blackened (2-5 minutes). Drizzle the other side with remaining butter. Flip the salmon fillets and cook until blackened and the fish flakes easily.

From the blog that we faithfully follow! :)

If You Like Fish, You'll Love This

Broiled Tilapia Parmesan

Ingredients:

• 1/2 c. parmesan cheese
• 1/4 c. butter softened
• 3 T. mayonnaise
• 2 T. fresh lemon juice
• 1/4 tsp. dried basil
• 1/4 tsp. ground black pepper
• 1/8 tsp. onion powder
• 1/8 tsp. celery salt
• 2 lbs. tilapia fillets

Directions:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. 

Original recipe found here.

There's Something Fishy About This...

Russ' Yummy Tilapia and Rice

Ingredients:

• 1 Tbsp butter
• 1 green onion, chopped
• 1-2 Tbsp. slivered almonds
• 2 Tilapia fillets
• 1/2 tsp dried dill weed
• 1 Tbsp lemon juice
• seasoned salt and pepper
• Parmesan cheese

Rice:

• 1 c water
• 2 chicken bouillon cubes
• 1/2 c rice
• 1 green onion, chopped
• salt to taste

Directions:

1. Melt the butter. Saute onion and almonds. 
2. Pat Tilapia dry. Place on top of sauted onion and almonds. Sprinkle dill on top of fillets and pour lemon juice into the bottom of the pan.
3. Sprinkle seasoned salt, pepper, and Parmesan cheese to taste.
4. Cook until done about halfway through, flip fillets. Spoon everything on the bottom of the pan on top of the fillets and allow to cook through.

To cook rice:

1. Bring water to boiling. Add bouillon, cook until dissolved. Add rice and green onion. Cover and simmer 15 mins.