Amy's Recipes

Clean and scale fish. Combine Cajun seasoning, quartered lemon, butter, some water. Bring to a boil. Add the fish and simmer 3 to 5 minutes until just flaky (do not overcook–will become tough).

Adapted from https://www.lecremedelacrumb.com/best-easy-healthy-baked-salmon/

4 salmon fillets – about 6 ounces each
2 T olive oil
½ t salt
¼ t pepper
1 T minced garlic
1 t herbs de provence OR Italian herb seasoning blend OR ¼ t each dried thyme, parsley, oregano, and basil
1 T lime (or lemon) juice

Preheat oven to 400. Place salmon in a baking dish. Mix remaining ingredients and pour over salmon. Bake for 12-15 minutes until salmon is opaque and flaky when pulled apart with a fork (internal temperature 120 to 140). Spoon the drippings over the salmon. Serve with rice or in tacos with diced tomato, finely shredded cabbage, guacamole, sour cream, and green salsa. Fruit salad on the side.

BASIC BREADED FRIED FISH

Basically, 2/3 lb of Swai feeds 7 people. Bread then fry 3-min per side until flakey. Eat on a sandwich with mayo, pickles, tomato, lettuce, etc., or with rice and mango chutney or fruit salad and veggies.

Breading: 1:1 cornmeal and flour plus salt, pepper, garlic powder.

Fry fish over medium heat (ideally 375) for 2-3 minutes per side for thin fillets and 5-7 for thicker. Can use same coating for fried zucchini sticks.

MOJARRA FRITA

1 fish (e.g. tilapia or surfperch)
1/2 t each of garlic salt, salt, pepper
flour (and cornmeal)
4 cloves garlic, sliced
lemon peel

Clean and scale the fish. Rinse and dry. Make 4 diagonal cuts on each site to aid integration of flavors and cooking.

Mix salt, pepper, garlic salt, rub it on the fish, dip in it in the flour or 1:1 flour:cornmeal.

Heat ½ to 1 inch oil over medium heat (not smoking). When hot (drop in a fresh bread crumb and see if it sizzles), add the sliced garlic cloves and lemon peels and fish to the frying oil. Cook for up to 4-5 minutes per side until golden brown.

Remove fish, remove excess oil with paper towels, serve immediately tops with the garlic slices.

SALAD FOR MOJARRA FRITA

Juice of large lemon or 3 limes
1 t white sugar
4 T white vinegar
salt and pepper
pinch of cumin
1/2 head green cabbage, shredded
1 carrot, grated
2-3 medium tomatos, diced
1/4 c chopped cilantro

mix the first 4 ingredients first then mix with vegetables. Refrigerate 30 min before serving.

GARLIC LIME FILET

1 1/2 swai, tilapia or other fish filets
2 T cornmeal (optional)
2 T flour (optional)
salt and pepper to taste
1/8 c oil +1/8 c butter
6 cloves garlic, thinly sliced
1 lime, cut in wedges

Combine cornmeal, flour, salt, and pepper. Pat the filets dry with paper towel, then dip in the cornmeal mix.

Heat oil and butter over medium heat. Once hot, fry the garlic slices until they are just golden (a few seconds), then remove them and set aside.

Place the fish in the hot garlic oil and fry over medium heat (ideally 375) for 2-3 minutes per side for thin fillets (1/3 inch thick) and 5-7 for thicker, until flaky. Do not turn the fish until the first side is golden and cooked. Remove and top with the garlic slices.

Serve with lime wedges, rice, and salad or steamed vegetables.