Tag Archive for Fish

Pan Seared Red Snapper with Roasted Heirloom Tomatoes

pan seared fish

After emptying my wallet at Whole Paycheck, I came home with some beautiful vegetables and a nice, fresh piece of fish. I love making stuff up as I go but this is easy. Just roasting the vegetables and a quick sear on the fish, add some flavor and you are good to go.


Level of Difficulty: Easy
Time Required: Prep Time – 10min; Cook Time – 20 min

Ingredients for 4:

4 pieces of snapper. It doesn’t have to be red snapper, that’s just a nice, mild white fish.

12 oz cherry heirloom tomatoes, cut in half

Salt and Pepper

Olive Oil

3 T flour

1/2 t cayenne pepper

1/2 t dried parsley

1/4 cup panko

1/4 cup grated parmesan

1 lemon, quartered


Score the skin of the snapper so it doesn’t curl up on you. Salt and pepper the fish and sprinkle it with the flour.

Cut the tomatoes in half, place in an oven-proof baking dish. Add salt, pepper, cayenne, parsley and drizzle with olive oil. Top with parmesan and panko. Place in 425 degree oven.

broiled tomatoes with parmesan

Add 1/4 cup of olive oil in a heavy skillet. Turn on medium-high heat. When pan is just about smoking hot, add the fish flesh side down.

red snapper

I forgot to score the first batch. Oops!!

Cook for 2 minutes then flip over to skin side down. Cook for another two minutes. Then put the entire pan in the oven until fish is just barely cooked through. Maybe 5 more minutes.


Place fish on plate and top with the roasted tomatoes. Spoon over some of the tomato juice as it will add nice flavor and moisture. Serve with a wedge of lemon.

pan seared fish

Important Tips:

Don’t forget to score the skin on the fish so it doesn’t curl up on you and not cook evenly. Then you won’t be able to get the skin crispy.

Don’t overcook the fish! If you trust your fishmonger, trust yourself to cook just barely done.

Meal Ideas:

Serve with roasted sunchokes and roasted purple asparagus for a delicious and easy meal.


Halibut – roasted with tomato chutney and sauteed spinach

Quality, fresh fish makes my mouth water when I see it in the market. I wish my children were ready to eat fish because I’d make it a whole lot more than I do now if they did. It provides such great variety to your weekly menus because chicken tastes like chicken, but all the different varieties of fish and seafood each have their very own flavor.

I saw a really nice piece of halibut the other day and decided the kids could eat pasta tonight! This was absolutely delicious and was pretty to look at too.

Level of Difficulty: Moderate
Time Required: Prep Time – 20min; Cook Time – 20 min

Ingredients for 2:

2 pieces of halibut whatever size you want

Panko bread crumbs

Salt and Pepper

Olive Oil

1 lb fresh spinach

2 cloves garlic, minced

1/2 lemon, juiced

4 jalapenos (red if you can find them), seeded and diced

2 cups grape tomatoes, sliced

1 shallot, sliced thinly

1 T sugar

How to make Halibut with tomato chutney and spinach:


Salt and Pepper the Halibut filets. Let rest for a few minutes to pull some of the water from the fish and then top with panko bread crumbs and a drizzle of olive oil. Place on a baking sheet covered with parchment paper and set aside. Preheat oven to 450 degrees.

Halibut with panko


Add a couple of tablespoons of olive oil to a skillet, squeeze the juice of 1/2 a lemon, add salt, pepper and minced garlic cloves. Place spinach on top and set aside. This will only take about 2 minutes to cook.

Tomato and Pepper Chutney:

Add the sliced tomatoes, diced peppers, and sliced shallot to a sauce pan. Turn on medium high heat. Drizzle a little olive oil on top and add the sugar. Stir and let cook down to your desired consistency. This will certainly have a kick to it so feel free to add less peppers or a bit more sugar to tone it down a bit if you want but it is a nice compliment to the blandness of the fish.

tomato and pepper chutney

Finishing it all:

Once the chutney is done and the oven is heated, place the fish in the oven on the middle or one spot above the middle oven rack. This will take less than 10 minutes to cook and will depend on the thickness of your fish. You want it hot and opaque in the center. When the fish has just a couple of minutes left, turn the spinach on high. When it starts to sizzle a bit, use some tongs to toss it around in the olive oil. Cook until just wilted.

You can then plate it all up. We did it two ways to see what was prettier and this picture came out better but you could do it however you want. It tastes best with a little bit of everything in each bite.

halibut tomato chutney sauteed spinach

Important Tips:

Try not to overcook the fish. You may think you like it cooked all the way, but try it first. You can always put it back in the oven.

how to cook halibut

Blackened Fish – Spice Rub Recipe

I make up random spice mixes all the time to put on fish, chicken, pork, and steak. You really can’t go wrong if you keep the following in mind:

1) What YOU like!

2) What meat you are serving.

3) What else you are serving.

This is a simple, not too spicy, blackened seasoning I like to use on fish like tuna that I intend to just sear in a very hot pan.

Level of Difficulty: Easy Time Required: Prep Time – 5min, Cook Time – 4 min

Ingredients for Blackening Spice:

1t cayenne

1t sweet paprika

2t garlic powder

2t chili powder

1t Kosher salt

1t black pepper

Hot to make your own blackened spice rub:

Just mix them together. The above quantities are enough for 2 well seasoned pieces of meat.

Blackened Fish:

Place this on a couple of nice tuna steaks and sear in some oil for about 2 minutes a side on high heat. Slice and serve. Top with something fresh like a tomato or fruit based salsa.

Same thing for really any piece of fish. Really should not take more than 2 minutes per side.

Picture is of blackened tuna topped with cowboy caviar and served with spinach and feta stuffed portabella mushrooms.

seared tuna with stuffed mushroom

Important Tips:

Make more if you like and save it. I don’t do this because I like to change things up and how I feel from day to day changes. Also note that I never actually measure these quantities. It’s just a feel thing.


Whatever YOU like!!! Seriously, trust yourself.

Toasty Baked Halibut with Jalapeño Greek Yogurt

Easy toasted halibut recipe

As I was meandering through Costco the other day, I saw a new product from Skotidakis called Greek Yogurt Dip – Jalapeno. It’s all natural, gluten-free and has the probiotic yogurt. Sounded good to me and I was trying to think what would taste good with it. I decided on some mild flavored halibut which would take on the flavor well and be super easy to make.

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 15 min


1 portion of halibut per person (about 6oz each)
Salt and pepper
Panko bread crumbs to top
Drizzle of extra virgin olive oil
2T Jalapeno Greek Yogurt Dip per person


Preheat oven to 450 degrees and a rack in the middle of the oven. Salt and pepper the halibut on both sides and place in an oven safe baking dish. Drizzle with some extra virgin olive oil and top with panko bread crumbs and a dash more of salt.

easy halibut recipe

Bake until cooked just barely cooked through which will depend on the thickness of your halibut. Mine took about 12-13 minutes. Watch is carefully though. If the panko crumbs start getting too brown, gently place a piece of aluminum foil on top.

Remove and serve immediately.


Can’t find halibut? Vary the fish. I think any mild white fish would do well such as snapper or grouper.

Want to keep it gluten-free? Change the panko crumbs for smashed up gluten-free chips or crackers of your choice.

Want to make it spicier? The Jalapeno yogurt was mild so if you want to make it spicier, spread a tablespoon of Sriracha on the fish before you top with the panko.

Meal Ideas:

Shown here with just a simple salad with a homemade champagne vinaigrette. Would also be great and healthy fish sandwich or fish tacos!!

Got Leftovers?:

I ate it cold the next day but I love fish. No way Denise would ever do that!!

True! But I will find a way to use the Jalapeño Greek Yogurt in something else!! – Denise

Pan-Seared Tilapia for Beginners

Easy Menu Idea
Anyone who knows me knows that I took I a HUGE step out of my comfort zone last night. I made seafood, tilapia to be specific. I have gone almost 40 years without ever cooking a piece of fish. It is a true testament as to how far I will go for my children. My son went out of town last summer with a friend of his. He texted me from his vacation and told me not only did he try fish, but he LOVED tilapia! He has been begging me since June to make it for him. I got the recipe from my friend Kim, whose Father actually made it. Well, it wasn’t really an exact recipe. She told me to get Paul Prudhomme’s Seafood Magic, sprinkle it on the fish, and cook in a skillet of butter. Well, that’s exactly what I did. I knew enough about fish to know that the tongs I usually cook with to turn steak and chicken wouldn’t work since fish can easily break apart. I needed to use a spatula. I also remembered that lemon goes well with fish. When the fish was almost done, I squeezed fresh lemon juice on top. Evidently, I cooked it perfectly! Everyone loved it! It was so easy and will now be a staple in our house! If I can step out of my comfort zone..so can you!!

OK, can I reinforce the entire “HUGE” concept of Denise cooking FISH!! I don’t know what to say, really. – Melissa