Ginger Cilantro Swai

Yet again, we chose to substitute yummy swai for tilapia, which we hate.  Did I say that backwards?  It was supposed to be tilapia and we used swai.  You can use whichever you like.
This recipe has such a bright, delicious flavor.  I absolutely stuffed myself on it, and so did the kids...at least the ones who weren't bothered by it being pretty green.  (Sorry no photo, but if you like you could check the original Pinterest recipe, though your fish will never ever have lighting that good. )

Ginger Cilantro Swai

2 lb. swai (or tilapia) fillets
salt & pepper
3 cloves minced garlic
1 Tbsp. fresh grated ginger
1 jalapeño pepper, roughly chopped (optional) 
1/3 cup roughly chopped cilantro leaves
1 Tbsp. lemon juice
2 Tbsp. water
2 Tbsp. soy sauce 
1 tsp. sesame oil
Scallions, chopped for garnish
Extra cilantro, to garnish

1.  Spray a baking pan or 9x13 glass pan with cooking spray.  Salt and pepper fish and lay in the pan.
2.  Combine garlic, ginger jalapeno, cilantro, lemon juice, water, soy sauce and oil in a food processor.
3.  Pour the sauce (though sometimes it actually is almost like a paste) over the fish and gently rub it in a little.
4. Bake at 475 for 8-10 minutes until the fish is cooked through and flakes easily.  Garnish with extra cilantro and scallions and serve over rice.


source: The Kitchn via Pinterest

Italian Fish Skillet

The recipe for this was originally for tilapia, but my husband and I don't like tilapia.  We think it tastes like dirt.  Instead, we used swai.  It is another very affordable whitefish with a mild flavor and texture. (I get it at Aldi.)
Even if you don't use fish, I'm pretty sure this veggie mixture would go great over chicken, but it wouldn't be nearly as fast.
This recipe is perfect for the summertime, because it makes great use of summer garden vegetables, and is on the stove for a relatively short time, so as not to heat up the house.

Italian Fish Skillet

4-6 Swai or Tilapia fillets
1/4 Italian vinaigrette dressing
1 Tbsp. pesto
1 yellow pepper, chopped
1 zucchini, cut in quarters lengthwise, then sliced
1 c. grape tomatoes
2 Tbsp. chopped fresh basil

1. Spray skillet with cooking spray.  Brush fish fillets with half of the Italian vinaigrette dressing on both sides.  Cook on medium heat in skillet, 3-4 minutes on each side.  Transfer to plate and keep warm.
2.  Add pesto, 2 Tbsp. of dressing, and vegetables to the skillet.  Cook, stirring occasionally, until veggies are tender and heated through, about 5 minutes.
3.  Spoon veggie mixture over fish.  Sprinkle with chopped basil.
Serve immediately.

The veggies before spooning them over the fish.

source:  Kraft Food & Family magazine

Broiled Steelhead Trout

I am afraid of cooking fish.  I rarely do it for fear of doing it wrong.  Perhaps that comes from living with no ocean nearby, and the local river catfish are just not appetizing to me.
I sampled some steelhead trout fillets at Costco once and was impressed with them. Even more impressive was that some of the kids would actually eat it.  The trout is a fattier (flavorful!) pink fish which tastes very much like salmon, and you can substitute it for any salmon recipe.  The fillets at Costco are generous, but even cuts of the fish, making them easier to cook with being a uniform size. 
To make it very un-scary as well as simple I used a "cook it frozen" technique.
I used lemon-pepper seasoning, but you could use garlic-herb, dill, or any other seasoning appropriate for seafood.

Broiled Steelhead Trout

4 frozen steelhead trout fillets (or salmon)
1-2 Tbsp. olive oil
1 Tbsp. lemon pepper seasoning

1.  Wash fillets in cold water to remove any icy glaze.  Pat dry.
2.  Brush both sides with olive oil.  Place on a foil lined baking pan.
3.  Place under preheated broiler for about 4 minutes.  Remove and season both sides of the fish with the lemon pepper seasoning.
4.  Place back under broiler for 10-12 min. or until seafood is opaque throughout.  Serve immediately.


source:  cookitfrozen.com