Two Surprisingly Easy Ways to Cook Fish for Dinner

By May 13, 2017Recipes

Once upon a time I was one of the many people who claim to “hate all seafood”. In reality, I had only tried a classic chain restaurant white fish: not very fresh, it had a pungent fishy smell, and was gag-worthy to any young child. After that, I rejected the idea of sea creature consumption for years. 

In my late teens, I gradually eased my way into world of fish consumption with foods like sushi, lox bagels, and poke bowls. Once I discovered that fish (other than restaurant cod) could taste AMAZING and provide my body with essential nutrients like protein, omega 3 fatty acids, and vitamin D, I was hooked. 

If you’re a lifelong seafood-hater you might be amazed at how great fish can taste when you put a little love into it’s preparation with these two fish dishes. 

Grilled Sockeye Salmon and Zucchini 

Time: 20 minutes 

When to eat it: For dinner after a long day at the beach 

Perks: High in protein and Omega’s 

Sh*t you need: 

1 4 oz. wild sockeye salmon filet 
1 large zucchini
2 Tbsp olive oil
1 Tbsp minced garlic 
Salt and pepper

Grill pan

The Recipe 

1. Heat the grill pan to medium heat on the stove with 1 tbsp olive oil and minced garlic.

2. In a medium size bowl season the salmon with 1/2 tbsp olive oil, salt, and pepper.

3. In another bowl season the zucchini with 1/2 tbsp olive oil, salt, and pepper.

4. Sear the salmon in the grill pan for 4-6 minutes per side or until it feels firm to the touch.

5. Sear the zucchini for 4-6 minutes per side in the same pan (convenient!) until the squash is tender but slightly crisp.

Seared Ahi Tuna and Asian Slaw 

Time: 20 minutes 

When to eat it: Dinner

Perks: High in protein and magnesium 

Sh*t you need: 

1 Ahi tuna filet 
1 bag julienne cut green and red cabbage and carrots 
2 Tbsp minced garlic
1 Tbsp fresh ginger, finely minced or grated
1 Tbsp agave or honey  
2 Tbsp soy sauce
2 Tbsp sesame oil 
1 Tbsp lemon juice
2 Tbsp rice wine vinegar

The Recipe 

1. Mince garlic and ginger.

2. Mix garlic, ginger, soy sauce, honey, lemon juice, sesame oil and vinegar in a small bowl - save a 1/2 tbsp of garlic, ginger, and sesame oil to coat the pan for searing ahi.

3. Toss cabbage and carrots in the sauce mixture and place in the refrigerator.

4. Heat a pan on medium heat with leftover sesame oil, garlic and ginger.

5. Sear the tuna for 2 minutes per side (rare).

6. Plate your tuna atop a bed of asian slaw and devour.

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Author Serena Baldwin

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