I am so excited to share this recipe! I made it on a hectic afternoon when workmen were zipping around my house and I was trying to put together dinner for my husband before getting back to work. I took a quick bite as I was heading out the door. Stopped. And turned right back around to the kitchen to eat some more. It is sooo good!

I upped the amount of parmesan cheese from other similar recipes so that it would form a nice crust, instead of runny liquid. Dill is always the perfect compliment to salmon and the ground mustard provides a little background heat.

5.0 from 3 reviews

Roasted Salmon with Parmesan Dill Crust

 

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Prep time

2 mins

Cook time

10 mins

Total time

12 mins

 

Easy, baked salmon with a super simple, cheesy crust

Author: Tekesha @ EatMoreFoodProject

Serves: 2

Ingredients

• 2 pieces of salmon (about 1.5lbs total)
• ¼ cup mayonnaise
• ¼ cup grated parmesan cheese
• 1 tbsp dill weed
• 1 tsp ground mustard

Instructions

1. Preheat oven to 450 degrees.
2. Mix together mayonnaise, parmesan cheese, dill and mustard.
3. Place salmon on a foil-lined baking sheet.
4. Smear half of the mayonnaise mix on top of each piece of salmon.
5. Roast in the oven for about 10 minutes, until the crust is brown and the fish flakes easily.

Nutrition Information

Calories: 666 Fat: 37 Saturated fat: 9 Trans fat: 0 Carbohydrates: 10 Sugar: 2 Sodium: 622 Protein: 76 Cholesterol: 178

3.2.2885

Okay, here we go!

You’ll need:

• 2 pieces of salmon (about 1.5lbs total)
• ¼ cup mayonnaise
• ¼ cup grated parmesan cheese
• 1 tbsp dill weed
• 1 tsp ground mustard

Preheat oven to 450 degrees.

Place salmon on a foil-lined baking sheet. I took the skin off my salmon because my supermarket didn’t properly de-scale it, but you can keep it on if you like.

Mix together mayonnaise, parmesan cheese, dill and mustard.

Smear half of the mayonnaise mix on top of each piece of salmon.

Roast in the oven for about 10 minutes, until the crust is brown and the fish flakes easily.

Do you see this crust??? #micdrop

I serve this for dinner with freshly steamed broccoli dusted with lots of black pepper.

Keep your shoes nearby because once you bite into that juicy, crispy, cheesy crust and tender salmon, you will be running right back out the door for more salmon!

I have been craving fish something serious lately! I popped into my local seafood market and spotted two gorgeous red snappers. I knew immediately what I was going to make with them. This is a classic Jamaican dish. I have vivid memories of sitting at the dinner table carefully removing little bones from the fish and shoveling rice, fish and gravy into my mouth. Cooking the fish still on the bones helps thicken the sauce. Despite the name, this isn’t a soup. It’s fish and gravy. The lady at the market asked me if I wanted the heads still on the fish when she cleaned them. Yes! Best part of the fish are the eyes! Just me?? 😀

4.8 from 9 reviews

Jamaican Brown Stew Fish

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Jamaican-style red snapper cooked in a sweet and spicy gravy

Author: Tekesha @ EatMoreFoodProject

Serves: 6

Ingredients

• 2 whole red snapper, gutted and de-scaled
• 2 small yellow onions, cut into rings
• 2 orange bell peppers, thinly sliced
• 3 scallion, cut into large pieces
• 1 tbsp garlic, minced
• 2 tbsp flour
• 2 cups water
• ½ cup oil
• 1 tbsp butter
• 3 sprigs fresh thyme
• ½ cup ketchup
• ½ cup soy sauce
• 2 tbsp white vinegar
• 1 tbsp ground thyme
• 1 tbsp ground ginger
• 1 tbsp cayenne pepper
• 1 tsp browning (optional)
• Salt and pepper

Instructions

1. Chop the onions, peppers, scallion and garlic.
2. In a small bowl, mix together the flour and water. Put the flour into the bowl first and then slowly add water while stirring so that the flour doesn’t end up in clumps.
3. Cut the snapper into large pieces. I remove the side and top fins with kitchen shears and cut each fish into 3 pieces: head, body and tail.
4. Add oil to a nonstick pan and heat on medium high heat.
5. Gently fry each piece of fish for 1 minute per side, until slightly brown.
6. In a large pot on medium heat, sauté the onions, peppers, scallion and garlic in butter for 5 minutes, until onion is slightly translucent.
7. Add all of the remaining ingredients to the large pot, including the flour and water mixture.
8. Snuggle the fish into the pot.
9. Cover and cook on medium heat for 15 minutes, flipping fish over halfway through.
10. Season to taste with a little salt and pepper.

Nutrition Information

Calories: 240 Fat: 4 Saturated fat: 2 Carbohydrates: 16 Sugar: 8 Sodium: 1513 Fiber: 3 Protein: 33 Cholesterol: 58

3.2.2929

You’ll need:

• 2 whole red snapper, gutted and de-scaled
• 2 small yellow onions, cut into rings
• 2 orange bell peppers, thinly sliced
• 3 scallion, cut into large pieces
• 1 tbsp garlic, minced
• 2 tbsp flour
• 2 cups water
• ½ cup oil
• 1 tbsp butter
• 3 sprigs fresh thyme
• ½ cup ketchup
• ½ cup soy sauce
• 2 tbsp white vinegar
• 1 tbsp ground thyme
• 1 tbsp ground ginger
• 1 tbsp cayenne pepper
• 1 tsp browning (optional)
• Salt and pepper

Look at this fish!

Next to sea bass, snapper is my favorite fish! You want to get fish with nice, clear eyes. That’s how you know it’s fresh.

Chop the onions, peppers, scallion and garlic. (or cheat like me and use pre-minced garlic)

In a small bowl, mix together the flour and water. Put the flour into the bowl first and then slowly add water while stirring so that the flour doesn’t end up in clumps.

Cut the snapper into large pieces. I remove the side and top fins with kitchen shears and cut each fish into 3 pieces: head, body and tail.

Add oil to a nonstick pan and heat on medium high heat.

Gently fry each piece of fish for 1 minute per side, until slightly brown. We aren’t looking to cook the fish all the way through, just to give it some color and firm up the flesh so it doesn’t fall apart in the sauce.

In a large pot on medium heat, sauté the onions, peppers, scallion and garlic in butter for 5 minutes, until onion is slightly translucent.

Add all of the remaining ingredients to the large pot, including the flour and water mixture.

If you’ve never seen it before, this is what we call browning.

I love the giant drip right above the “new dripless spout!” on the label. #fail

I use it in this dish out of habit mostly. It just adds a little background something to the dish and makes the sauce look lusher. You can skip it if you can’t find it, but if you have the opportunity, give it a try!

Snuggle the fish into the pot.

Cover and cook on medium heat for 15 minutes, flipping fish over halfway through.

Season to taste with a little salt and pepper.

I serve this with rice and salad.

I’m a big fan of “luxury” meals that are really easy and take almost no time. Seafood is one of those things that always looks fancy. This is probably one of the first meals I made to impress my now-husband, lol. Now that we live in Charleston, fresh shrimp is abundant. We picked up these beauties at Mount Pleasant Seafood and they did not disappoint.

Other than peeling and de-veining the shrimp, this recipe takes almost no effort. Even though I’m allergic to shrimp, I had to sneak a bite. Divine!

5.0 from 1 reviews

Spicy Baked Shrimp

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Fresh shrimp tossed with fiery spices and baked in butter until pink and plump.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 2 lbs large shrimp, peeled and de-veined
• 1 tbsp Franks hot sauce
• 1 tbsp red pepper flakes
• 1 tbsp garlic olive oil (if you can’t find this, use regular olive oil and a pinch of garlic powder)
• 1 tbsp Old Bay seasoning
• 1 tbsp Worcestershire sauce
• 4 tbsp butter, sliced into tablespoons

Instructions

1. Preheat the oven to 400F.
2. Place shrimp on a baking sheet and top with hot sauce, red pepper flakes, olive oil, old bay and Worcestershire.
3. Combine with your hands to make sure the shrimp is coated with seasoning and top with dollops of butter.
4. Bake for 10 minutes, until the shrimp is coral.

Nutrition Information

Calories: 323 Fat: 15 Saturated fat: 8 Carbohydrates: 6 Sugar: 1 Sodium: 929 Protein: 43 Cholesterol: 355

3.2.2929

You’ll need:

• 2 lbs large shrimp, peeled and de-veined
• 1 tbsp Franks hot sauce
• 1 tbsp red pepper flakes
• 1 tbsp garlic olive oil (if you can’t find this, use regular olive oil and a pinch of garlic powder)
• 1 tbsp Old Bay seasoning
• 1 tbsp Worcestershire sauce
• 4 tbsp butter, sliced

Preheat the oven to 400F.

Place shrimp on a baking sheet and top with hot sauce, red pepper flakes, olive oil, old bay and Worcestershire.

Combine with your hands to make sure the shrimp is coated with seasoning and top with dollops of butter.

Bake for 10 minutes, until the shrimp is coral.

Serve with a wedge of lemon, side salad or rolls for dipping into the amazing sauce. You could also toss this with hot fettuccine noodles or zucchini noodles for a heavier meal.