Fish – This Mama Cooks! On a Diet™ https://www.thismamacooks.com Healthy recipes & lifestyle tips for busy moms & their families Fri, 23 Jun 2017 15:35:43 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.10 https://cdn.thismamacooks.com/images/2016/05/cropped-very-large-TMC-badge-512-3-32x32.jpg Fish – This Mama Cooks! On a Diet™ https://www.thismamacooks.com 32 32 Easy Cioppino Seafood Stew https://www.thismamacooks.com/2016/11/easy-cioppino-seafood-stew-recipe.html https://www.thismamacooks.com/2016/11/easy-cioppino-seafood-stew-recipe.html#comments Mon, 07 Nov 2016 12:27:00 +0000 http://www.thismamacooks.com/?p=7117 Easy Cioppino Seafood Stew

For those of you unfamiliar with cioppino, it’s a fish stew originating in San Francisco. Cioppino has its roots in Portuguese and Italian seafood stews and is considered an Italian-American dish. My husband loves ordering cioppino seafood stew when we eat out. (Me, too!)

When I decided to make Easy Cioppino Seafood Stew, I had trouble finding fresh seafood that was affordable. That’s why I decided to create a recipe for cioppino seafood stew (based on one from Giada De Laurentiis) for cioppino that relies on frozen seafood.

I used Trader Joe’s Frozen Seafood mix, which is a combination of shrimp, scallops and calamari and only $7.99 for a one pound bag. In addition, I bought frozen, shell off shrimp at Kroger and used the tilapia I had in the freezer from Costco.

Looking for a fish soup recipe that's easy and healthy? Click to get this Easy Cioppino Seafood Stew recipe!

Unfortunately I couldn’t find frozen mussels that weren’t breaded (blech!) for my Easy Cioppino Seafood Stew recipe, so we had to forego the fun of  picking them out of the soup. In addition, I couldn’t find fish stock at the store and didn’t have time to make any from scratch.

After doing a little research and finding recipes for cioppino seafood stew that used either chicken broth or clam juice, I decided to do a mix of the two.

Even with the “dumbing down” of the more traditional cioppino Italian seafood stew recipe, my Easy Cioppino Seafood Stew was very tasty. Since it relies on frozen items, you can easily make a batch on the weekends when you have a little time to cook, but don’t want to spend the whole day in the kitchen.

Cook Easy Cioppino Seafood Stew recipe in a Farberware Classic Stainless Steel 16-Quart Covered StockpotFarberware Classic Stainless Steel 16-Quart Covered StockpotCook Easy Cioppino Seafood Stew recipe with Pacific Foods Organic Free Range Low-Sodium Chicken BrothPacific Foods Organic Free Range Low-Sodium Chicken BrothCook Easy Cioppino Seafood Stew recipe with Bar Harbour Clam JuiceBar Harbour Clam Juice

Try doubling the batch and freezing it for later. (You’ll need a large stock pot if you double it.) Also, the leftover easy cioppino seafood stew heats up well in the microwave – just don't over reheat it or the seafood will end up chewy and rubbery.

This cioppino style seafood stew recipe is also perfect for Christmas Eve dinner, since many people traditionally have seafood or fish that night.

Finally, if you don’t want to use wine in your batch of Easy Cioppino Seafood Stew, use the equivalent amount of gluten free low sodium chicken broth.

Easy Cioppino Seafood Stew

Easy and Healthy Cioppino Fish Stew

Ingredients

  • 3 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 2 teaspoons sea salt, plus more for seasoning
  • 4 large garlic cloves, finely chopped
  • 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 2 1/3 cups low sodium chicken stock (gluten free)
  • 3 (8 ounce) bottles clam juice
  • 1 bay leaf
  • 3 pounds Trader Joe’s Frozen Seafood Mix
  • 1 pound frozen, shell off shrimp
  • 1 pound uncooked large shrimp, shell off
  • 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks

Directions

  1. Heat the oil in a large stock pot over medium heat.
  2. Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
  3. Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
  4. Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
  5. Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
  6. Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
  7. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
  8. Season the soup to taste with more salt and red pepper flakes, if needed.
  9. Ladle the soup into bowls and serve.
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Servings: Makes 6 servings
  • Serving size: 1/6 of recipe

Originally published on January 10, 2013. Updated with new pictures.

Need a fish stew recipe? Click to get this Easy Cioppino Seafood stew recipe made from fresh and frozen seafood.
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Easy Oven Baked Salmon https://www.thismamacooks.com/2016/10/easy-oven-baked-salmon-recipe.html https://www.thismamacooks.com/2016/10/easy-oven-baked-salmon-recipe.html#comments Thu, 13 Oct 2016 21:50:55 +0000 http://www.thismamacooks.com/?p=17406 Easy Oven Baked Salmon

Do you love salmon but don’t know how to cook it? Try this Easy Oven Baked Salmon recipe from my longtime contributor, Holly Clegg. Since it’s an easy oven baked salmon recipe, there’s no need to fire up the grill.

This easy recipe for salmon is not only perfect for a busy weeknight dinner, it’s great for entertaining, too. It’s also healthy, diabetic friendly, and naturally gluten free.

You can find more of Holly Clegg’s trim& TERRIFIC® recipes at The Healthy Cooking Blog. Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!

Love salmon? Try this Easy Oven Baked Salmon recipe. Click to get this healthy, gluten free, baked fish recipe.

Try this Easy Oven Baked Salmon recipe tonight!

Does salmon intimidate you or you don’t know how to cook it? For a fast dinner, try my five-ingredient easy delicious salmon recipe from Too Hot in the Kitchen: Secrets to Sizzle at Any Age - 200 Simple and Sassy Recipes.

Make Easy Oven Baked Salmon from Holly Clegg's trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age - 200 Simple and Sassy RecipesHolly Clegg's trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age - 200 Simple and Sassy Recipes

Just season the salmon, pop in the oven, and you have a terrific meal ready in minutes!

Line your baking pan with foil for easy clean up. Also, try adding some vegetables on the side of the pan for roasted vegetables to serve with the salmon.

Easy Oven Baked Salmon

Easy Oven Baked Salmon

Ingredients

  • 1/8 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 (6-ounce) salmon fillets
  • 1 tablespoon light brown sugar
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin

Directions

  1. Preheat oven 400° F. Line baking pan with foil.
  2. In resealable plastic bag, mix together brown sugar, chili powder, cumin, cinnamon, and season to taste. Add salmon, coating all over and pat in seasoning.
  3. Transfer to prepared pan. Bake 12-15 minutes or until fish flakes easily.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: Makes 2 servings
  • Serving size: 1/2 of recipe
  • Calories: 252
  • Calories from Fat: 63 (25%)
  • Total Fat: 7g
  • Saturated fat: 1g
  • Unsaturated fat: 6g
  • Sodium: 153mg
  • Total Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 37g
  • Cholesterol: 97mg

Dietary Exchanges: 1/2 other carbohydrate, 1/2 lean meat

Recipe and photograph used with permission of author.

Love salmon but don’t know how to cook it? Try this Easy Oven Baked Salmon recipe. Click here to get this easy fish recipe.
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Grilled salmon in foil over a campfire https://www.thismamacooks.com/2016/06/grilled-salmon-foil-campfire-recipe.html https://www.thismamacooks.com/2016/06/grilled-salmon-foil-campfire-recipe.html#comments Tue, 21 Jun 2016 12:10:14 +0000 http://localhost/wp_thismamacooks/?p=323 The ideal camping recipe: Grilled Salmon in Foil Over a Campfire

How I came up with this Grilled Salmon in Foil recipe was totally by accident. We were on our way to go camping in Steamboat Springs, Colorado. About 30 minutes into the trip, we realized we forgot to bring our food!

So we stopped at a supermarket and bought a weekend’s worth of groceries. Since it was getting late, we decided to feed the kids later during our usual potty break at a Target store, and decided that us adults were going to eat dinner later at the campsite.

Coming up with the Grilled Salmon in Foil Over a Campfire recipe

Since we weren’t going to eat until after we set up camp, my husband and I decided to treat ourselves to a nice salmon fillet. I thought we could cook the fish on the campsite fire pits, since they’re covered with grills. However, I didn’t want to cook the salmon directly on the grill as I thought the fish would stick to it.

Need an easy camping recipe? Make this Grilled Salmon in Foil Over a Campfire recipe with a side dish of vegetables. It's delicious and healthy!

Instead, I came up with the idea of creating a foil packet for the salmon, and using a store bought fish marinade as the seasoning. Adding some sliced veggies to the packet as a side dish would be easy to do, too. My thinking was as I grilled salmon in foil, the vegetables would cook at the same time. The marinade would flavor both the salmon and the vegetables and keep everything nice and moist. One pot cooking – except it wasn’t a pot but a foil pouch!

So my husband grabbed a bottle of lemon pepper marinade. I picked out some pre-sliced mushrooms, an onion, and a package of green, yellow and red peppers. We already had foil in our camper. All set and ready to barbeque salmon in foil!

Enjoying Grilled Salmon in Foil Over a Campfire

Our Grilled Salmon in Foil Over a Campfire was delicious. The salmon and vegetables were perfectly cooked, moist, and flavorful. Not bad for a last minute campfire salmon recipe!

This Mama’s tips for cooking Grilled Salmon in Foil Over a Campfire

I love salmon, but you could make your foil packets with mahi mahi, catfish or freshly caught fish!

Do you have a favorite bottled marinade for fish? I recommend using a bottle of good quality Italian vinaigrette instead as the bottled seafood marinades I find at the store have ingredients I don’t like such as high fructose corn syrup.

If you don’t have marinade or vinaigrette, you can use olive oil, salt, pepper, juice of one lemon, plus some dill or Old Bay. (We always keep Old Bay in our camper for seasoning and grilling freshly caught fish.)

Use Old Bay to season Grilled Salmon in Foil Over a Campfire

If you don’t like peppers for your grilled salmon foil pouches, try other vegetables like summer squash, zucchini, and tomatoes. Or bring a pack or two of frozen veggies along camping to make this grilled salmon in foil recipe. I like bringing frozen foods along when camping to help keep food cold in the cooler. The food usually thaws in time for dinner in a day or two.

Use heavy duty aluminum foil to make the salmon foil packets. If you don’t have any, fold over regular foil to make a double layer – then use two double layers. You don’t want the salmon foil pouch to spring a leak and lose all that yummy moisture (which steams the fish) during the cooking process. So make sure your foil packet is wrapped well.

Use heavy duty foil to make Grilled Salmon in Foil Over a Campfire

Cooking time for the salmon foil pouch can be hard to judge. I cooked our thick salmon fillet for 20 minutes and it was perfect. However, it was cold out and the fire wasn’t all that big. If your campfire is roaring or your fish fillet is on the thin side, you may want to cut down the grilled salmon in foil cooking time.

If you have any, you can add some lemon slices or herb sprigs on top of the salmon.

The ideal camping recipe: Grilled Salmon in Foil Over a Campfire

Grilled Salmon in Foil Over a Campfire

Ingredients

  • 1/2 bottle good quality Italian vinaigrette or fish marinade
  • 1 large salmon fillet – enough for 2 people
  • vegetables – peppers, onions and mushrooms – enough for 2 people

Directions

  1. Cut salmon into two pieces to make it easier for serving later.
  2. Chop up vegetables into slices or strips. Use enough peppers, mushrooms and onions to make a good sized side dish for two people.
  3. Place two large sheets of heavy duty aluminum foil on table. Fold up the sides so the marinade doesn’t run off the sheets.
  4. Place salmon fillet on top of foil. Cover fish with marinade. Then cover fish with vegetables.
  5. Carefully wrap fish and vegetables in foil to make a packet. Use more foil if necessary. Pinch the edges of the foil packet so the marinade doesn’t leak out.
  6. Place foil packet on grill over roaring fire or hot coals.
  7. Turn packet over every 10 minutes or so.
  8. Depending on the size and thickness of the fish – and how hot your fire is – cook the fish at least 20 minutes.
  9. Remove packet from grill. Carefully peel or slice it open. Remove fish and vegetables and serve on plates.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: Dinner for 2
  • Serving size: 1/2 of recipe

Old Bay Seasoning for Seafood, Poultry, Salads & Meats, 6-Ounce CanisterOld Bay Seasoning for Seafood, Poultry, Salads & Meats, 6-Ounce CanisterReynolds Wrap Heavy Duty Foil, 130 Sq FtReynolds Wrap Heavy Duty Foil, 130 Sq FtWish-Bone Salad Dressing, House Italian, 16 OunceWish-Bone Salad Dressing, House Italian, 16 OunceKraft Zesty Italian Dressing 16 Oz (Pack of 3)Kraft Zesty Italian Dressing 16 Oz (Pack of 3)

It's so easy to make this Grilled Salmon in Foil Over a Campfire when you're camping or on the grill during a backyard cookout party. Each packet contains enough fish and vegetables for two people. Not only is this fish grilling recipe easy but it's healthy, too!

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How to throw a Seafood Boil Party https://www.thismamacooks.com/2016/05/how-to-throw-seafood-boil-party.html https://www.thismamacooks.com/2016/05/how-to-throw-seafood-boil-party.html#comments Fri, 20 May 2016 13:00:00 +0000 http://www.thismamacooks.com/?p=5537 Learn how to throw a seafood boil party including a recipe for Seafood Boil with Corn and Potatoes

Our summer tradition of having a seafood boil party started when a coworker invited me to his crawfish boil party. Dennis and his roommates bought 100 pounds of crawfish, which they had flown into Denver from Louisiana. They kept the crawfish on ice the bathtub along with a few lobsters some guests had brought with them. Each guest was asked to bring beer and $10 to share in costs.

Preparation for his crawfish boil party was simple. Dennis draped each table in newspaper and placed large baguettes of French bread, butter, salt and pepper shakers, a bottle of Louisiana hot sauce, and a roll of paper towels.

Once a batch of crawfish, potatoes, and corn was done, they would drain the crawfish boil on the lawn and dump the food straight onto the tables. We’d stand around the tables eating, and push the used corn husks and crawfish shells to one side. Once everything was consumed, we’d gather up the dirty newspapers, and throw the whole thing in the trash.

As party went on, the crawfish kept getting hotter and hotter due to the addition of more crawfish boil seasoning. So we just drank more beer to cool off and had a great time.

Equipment needed for your seafood boil party

Planning for a seafood boil party is easier than you think. You just need some basic equipment that you’ll find other uses for once you have it.

We use a Bayou Classic Double Jet Cooker with Hose Guard, which connects to the kind of propane tank you use on a gas grill. We’ve also used the jet cooker for other parties, like our fish fry to heat up the frying oil pot. If you RV camp or have backyard grilling parties, I’m sure you’ll find other uses for the jet cooker.

What equipment do you need for your seafood boil party? We recommend a outdoor propane jet burner with with a flame spreader stand and a 60 quart commercial grade aluminum stockpot with lid and basket. However, you can get away with just a stockpot if you don't have a basket. Just use tongs to get the seafood out of the pot!

We cook up our seafood boil in a big enamel stock pot.  However, I recommend getting a Bayou Classic 60-Quart All-Purpose Aluminum Stockpot with Steam and Boil Basket. Having the basket makes it much easier to lift out your seafood boil and dump it on to a newspaper covered table for your seafood boil party. Since we don’t have a basket, I use tongs to pick out the pieces of seafood, corn and potatoes into a bowl, which is a pain.

Throw a Seafood Boil Party with a Bayou Classic 4060 60-Quart All Purpose Aluminum Stockpot with Steam and Boil BasketBayou Classic 4060 60-Quart All Purpose Aluminum Stockpot with Steam and Boil Basket

Besides using the Bayou Classic Stockpot for your seafood boil party, it can be used to fry a turkey in at Thanksgiving! You can also use it on the stovetop for canning, making a bit batch of freezer soup, steaming lobsters, and making beer. So it’s worth the investment! Makes a great Father’s Day present, too.

Ordering crawfish for your seafood boil party

The manager of your local grocery store may be able to order the crawfish for your depending on what part of the US you live. Or she may have a suggestion of a local seafood place to order your crawfish.

You can also try an Asian or ethnic market with a fresh seafood section. Or order online from a websites like lacrawfish.com or cajuncrawfish.com.

Plan on ordering about 2 to 3 pounds of crawfish per person. If your friends and family are big crawfish fans (or just big eaters) you may want to order 4 to 5 pounds per person for your seafood boil party.

If you want to use my recipe below with crawfish, substitute the crawfish for the lobster, mussels and clams.

Tips on how to throw a seafood boil party, whether you love lobster, shrimp or want to do a traditional Cajun crawfish boil. Includes a Seafood Boil with Corn and Potatoes recipe that you can tweak to include crawfish, too!

This Mama’s tips for making Seafood Boil with Corn and Potatoes

If you feel ordering crawfish is too much of a hassle – or trying to eat crawfish is! – then just go by my Seafood Boil with Potatoes and Corn recipe below. I’d rather eat lobster than crawfish any day in my seafood boil! If you don’t like clams and mussels, omit them and add more shrimp and lobster!

So what seafood boil seasoning should you use? I swear by Old Bay. You can also use Old Bay, Hot and eliminate the two dried chilies.

Throw a Seafood Boil Party with Old Bay SeasoningOld Bay Seasoning CanThrow a Seafood Boil Party with Old Bay Hot SeasoningOld Bay Hot Seasoning

However, other people love Louisiana seafood boil seasonings like:

Ask around and see what your friends recommend or what’s used in the crawfish boils at your favorite Cajun style restaurants.

Don’t forget to throw in some spicy Andouille sausage into the seafood boiling pot for those picky kids who don’t like seafood. However, most kids I know will try a shrimp or two after enjoying the spicy potatoes and corn. Yum!

Throw a Seafood Boil Party with a Bayou Classic SP2 Double Jet Cooker with Hose GuardBayou Classic SP2 Double Jet Cooker with Hose GuardThrow a Seafood Boil Party with a Bayou Classic KAB6 Bayou Cooker with Hose GuardBayou Classic KAB6 Bayou Cooker with Hose GuardThrow a Seafood Boil Party with some Slap Ya Mama Cajun Seasoning Seafood Boil 1lb Bag (3-Pack)Slap Ya Mama Cajun Seasoning Seafood Boil 1lb Bag (3-Pack)Throw a Seafood Boil Party with some Zatarain's Extra Spicy Crawfish, Shrimp & Crab Boil 63 ozZatarain's Extra Spicy Crawfish, Shrimp & Crab Boil 63 oz

Learn how to throw a seafood boil party including a recipe for Seafood Boil with Corn and Potatoes

Seafood Boil with Corn and Potatoes

Recipe adapted from Martha Stewart’s Shrimp Boil with Corn and Potatoes

Ingredients

  • 4 lemons, halved
  • 6 bay leaves
  • 1/2 cup plus 2 tablespoons Old Bay seafood seasoning
  • 2 large garlic heads, halved horizontally
  • 6 medium onions, peeled and quartered
  • 2 dried chilies
  • 1 1/2 teaspoons sea salt
  • 16 sprigs fresh thyme, tied together with kitchen twine
  • 1 pound clams
  • 1 pound mussels
  • 2 pounds new red potatoes, unpeeled, halved if large
  • 8 ears fresh corn, shucked and broken in half
  • 2 pounds tail on shrimp, uncooked (frozen is OK)
  • 6 lobster tails, uncooked (frozen is OK)
  • 2 pounds spicy Cajun style Andouille sausage (whole)
  • Butter, salt and pepper, hot sauce and French bread for serving

Directions

  1. Fill a 6 quart stockpot with 4 1/2 quarts of water. Squeeze lemons into water and add rinds. Add bay leaves, seasoning, garlic, onions, chilies, 1 1/2 teaspoons of salt, and thyme.
  2. Bring water to boil. Reduce heat, and simmer 10 minutes.
  3. Add potatoes and simmer 12 minutes.
  4. Add corn and simmer 5 minutes.
  5. Add shrimp, lobster, clams, and mussels to pot. Add whole Andouille sausage. Cover, and simmer until lobster is opaque and sausage is cooked through (if not precooked) – about 5 minutes.
  6. If using a steam basket, remove it from the stock pot and serve food right from the basket or dump food onto a newspaper covered table or onto trays. Otherwise, use tongs to pick out the pieces of seafood, corn, sausage, and potatoes into a large bowl.
  7. Serve seafood boil with melted butter and/or hot sauce. Squeeze and spread the cooked garlic on French bread. Serve the corn and potatoes with butter and salt and pepper.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Servings: Feeds 6-8 people
  • Serving size: varies

Originally published May 12, 2012. Updated with new pictures.

Table photo credit: Adobe Stock

Want to throw a crawfish boil this summer? Here are some tips on how to throw a seafood boil party, whether you love lobster, shrimp, crab or want to do a traditional Louisiana low country crawfish boil. Includes tips on equipment you'll need as well as an Easy Seafood Boil with Corn and Potatoes recipe that you can adjust to include crawfish, too!
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How to make Easy Smoked Trout https://www.thismamacooks.com/2016/04/how-to-make-easy-smoke-trout-recipe.html https://www.thismamacooks.com/2016/04/how-to-make-easy-smoke-trout-recipe.html#comments Wed, 20 Apr 2016 15:04:56 +0000 http://www.thismamacooks.com/?p=3271 Love to fish? Learn how to make smoked trout for dinner? It's easier than you think if you have an electric grill or a grill that you can smoke in.

After camping, we usually come home with a cooler full of lake trout. Not only is smoked lake trout delicious, but it’s very easy to cook up assuming you have a smoker at home.

You can also do a smoked trout recipe on a smoker grill like a Big Green Egg or a Kamado Joe. (We used to have a Masterbuilt Electric Smoker, which I loved. When it died we bought a Classic Kamado Joe. My husband loves smoking everything from ribs to steaks to fish on it even more!)

Cook easy to make smoked trout on a Masterbuilt 20070115 Bluetooth Smart Digital Electric Smoker, 40-InchMasterbuilt 20070115 Bluetooth Smart Digital Electric Smoker, 40-InchCook easy to make smoked trout on a Kamado Joe KJ23RH Classic Joe Grill, 18Kamado Joe KJ23RH Classic Joe Grill, 18

This easy smoked trout recipe works with any type of mild tasting fresh water lake fish. We’ve also done this with sea caught fish like tuna and whitetail that my husband brings back from Mexico.

This smoked trout recipe is guaranteed to leave your fish perfectly cooked and full of great smoky, flavor. Once you've tried this smoked fish recipe, you’ll never go back to grilling or baking your fresh fish catch again!

Marinade for smoking trout

You can use any type of premade bottled cooking sauces or marinade for smoking trout that you find at the grocery store. I like San-J’s gluten free cooking sauces because they’re gluten free. There are also packets of spices already made up, such as McCormick Grill Mates that you can use for smoking trout in an electric smoker or grill.

What's even better and less expensive is a good vinaigrette salad dressing mixed with a few teaspoons of Old Bay Lemon & Herb seasoning. Or try some fresh herbs from the garden along with some minced garlic for your smoked trout recipe.

Since the smoked lake trout is just sitting on the grill and not being flipped, add slices of onions, sprigs of herbs, and pats of butter on the inside of the fish for extra flavor. It’s totally up to you!

Learn how to make smoked trout for dinner! It's easier than you think if you have a smoker or a grill that you can smoke in. Just make a simple marinade from salad dressing. Once you've tasted smoked trout, you'll never want to have lake fish another way!

This Mama’s tips for smoked trout recipes

Spray your grill with a grilling cooking spray so the skin of the lake trout doesn’t stick to the grill.

I use pecan or apple wood when smoking fish.

Serve smoked lake trout with plenty of sliced lemon wedges!

An easy side dish to serve with your easy smoked trout recipe is steamed brown rice or quinoa with butter or buttery spread. I like mixing the pieces of fish and the juices from the marinade or butter along with the rice or quinoa so nothing is wasted.

Do you skin and debone your fish first or remove them as you go? I remove the spine and bones first since it seems easier to get the bones out and skin off when the fish is warm. Don’t forget to have a couple of extra plates on the table for everyone to deposit the trout bones and skin.

If you have leftover smoked lake trout, skin and debone it. Then use the smoked fish in a salad the next day. Or combine the smoked lake trout with some lite mayonnaise, a little chopped celery, some relish, and a dash of salt and pepper for a fancy fish salad sandwich or wrap for lunch. Yum!

Make Easy Smoked Trout with Pam Grilling No-Stick Cooking Spray - 5 oz - 2 pkPam Grilling No-Stick Cooking Spray - 5 oz - 2 pkMake Easy Smoked Trout with Weber 17005 Apple Wood Chunks, 5-PoundWeber 17005 Apple Wood Chunks, 5-PoundMake Easy Smoked Trout with Assorted McCormick Grill Mates Bottle Blend Seasonings Variety Pack, 8 countAssorted McCormick Grill Mates Bottle Blend Seasonings Variety Pack, 8 countMake Easy Smoked Trout with Assorted McCormick Grill Mates Marinades & Rubs Variety Pack , 9 countAssorted McCormick Grill Mates Marinades & Rubs Variety Pack , 9 count

Love to fish? Learn how to make smoked trout for dinner? It's easier than you think if you have an electric grill or a grill that you can smoke in.

Easy Smoked Trout

Ingredients

  • 2 – 3 medium to large trout, cleaned (leave head and tail on or remove)
  • 1 bottle your favorite marinade or salad dressing
  • Sliced onions
  • Herb sprigs
  • Pats of butter or buttery spread
  • Lemon for serving

Directions

Marinating Trout

  1. Place cleaned trout in a large sealable plastic bag.
  2. Empty entire bottle of marinade over the fish into the bag.
  3. Seal bag and place fish in refrigerator for 8 to 10 hours up to 2 days.

Smoking Trout

  1. Set your smoker to 150 degrees and use a mild wood such as pecan, apple, oak or alder.
  2. When grill reaches temperature, spray smoker grate with a high temperature cooking spray.
  3. Place onion, herbs and pats of butter (or buttery spread) inside the fish cavity. Then lay the trout directly on the smoker grate. There should be enough space between your trout so the smoke can reach all parts of the fish.
  4. Let the fish smoke for 30 minutes at 150 degrees to dry the outside of the fish so that it can be firmer in the later stages of smoking.
  5. After 30 minutes raise the temperature to 225 degrees to finish the smoking process.
  6. Smoke until the fish reaches 145 degrees. If you go higher than this the fish will start to turn into fish jerky. Total cooking time usually takes 1 to 2 hours depending on size of your fish and how many you’re smoking at one time.
Prep Time: 10 Hours
Cook Time: 3 Hours
Total Time: 13 Hours
Servings: Marinate enough fish to feed four people or have leftovers after feeding two.
  • Serving size: 1 fish per person

Originally posted on July 29, 2011. Updated with new pictures.

Photo credit: Adobe Stock

Got fish? Learn how to make smoked trout for dinner or your next fish fry party! It's easier than you think if you have an electric smoker or a grill that you can smoke in. Just make a simple marinade from salad dressing. Once you've tasted smoked trout, you'll never want to cook fish another way!
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Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa https://www.thismamacooks.com/2016/04/ahi-tuna-tacos-wasabi-mango-avocado-salsa-recipe.html https://www.thismamacooks.com/2016/04/ahi-tuna-tacos-wasabi-mango-avocado-salsa-recipe.html#respond Fri, 08 Apr 2016 11:27:43 +0000 http://www.thismamacooks.com/?p=14125 Do you love pan seared ahi tuna recipes? Then make these healthy Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa for dinner or a party!

My frequent contributor Holly Clegg writes about her avocado addiction and how she loves to indulge it by making Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa. However, I’m addicted to fish tacos – and pan seared ahi tuna recipes!

My family loves having tacos for dinner, whether we’re having the Best Slow Cooker Spicy Pulled Pork Tacos or carne asada tacos. So her recipe for Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa from her trim&TERRIFIC Too Hot in the Kitchen cookbook is perfect for both our addictions!

Make Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa from Holly Clegg's trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age - 200 Simple and Sassy RecipesHolly Clegg's trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age - 200 Simple and Sassy Recipes

A healthy fish taco recipe would be a special treat for my husband and I, but not something the kids would want to try. (Ewww, fish!) So I’d save this recipe for a romantic meal or maybe for when we’re entertaining friends.

You can find more of Holly Clegg’s trim& TERRIFIC® recipes at The Healthy Cooking Blog. Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!

This Mama’s tips for making Ahi Tuna Tacos

Holly likes to pan sear her tuna. Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa is also terrific if you like grilled ahi tuna recipes. 

If the price of ahi tuna concerns you, try making Ahi Tuna Tacos with another type of fish. Salmon would work well with the mango and avocado. Just cook it all the way through, as salmon shouldn’t be served rare like ahi tuna.

Have you used a fabric pouch tortilla warmer for heating tortillas in the microwave? Such an awesome product! You can heat up a bunch of tortillas and keep them warm in the pouch while you’re making your Ahi Tuna Tacos. The tortillas stay warm and don’t dry out.

I have a 12” Tortilla Warmer Pouch and use it all the time! They also come in a variety of designs to match your kitchen décor. LOVE IT!!!

Another way of cooking tortillas is by heating them up quickly on the stovetop on a warm griddle or in a frying pan. Use corn tortillas if you’re gluten free. I prefer the taste of corn tortillas over flour, too.

If you love fish tacos, you'll enjoy this healthy Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa recipe.

I love Ahi Tuna Tacos because I’m an avocado addict!

I confess – I’m an avocado addict! I could eat them with just about any meal and couldn’t be more excited to highlight my very favorite food! Did you know buttery green avocados are actually considered a fruit? Rich in heart-healthy monounsaturated (good) fats, avocados are high in fiber and, ounce for ounce.

Avocados top the charts among all fruits for folate, potassium, vitamin E, and magnesium, making them one of the most nutrient-dense foods. From salads to condiments, dips and even smoothies – in my opinion avocados are a nutrient dense mouth-watering ingredient worthy of celebration this month!

Are you looking for that wow summer dinner? Then this is a sure bet! Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa sounds much more complicated than it actually is, and it's super delicious! Don’t be intimidated by ahi tuna – it's quick to make and really easy, especially paired with this fruity salsa with sweet mango, mild avocado, and spicy jalapenos making it the ultimate complement to ahi tuna tacos.

Look for wasabi paste in the Asian section of your supermarket. A few chopped fruits and veggies, makes this fresh Mango Avocado Salsa, but for extra ease any fruit salsa would be great to contrast the Wasabi Cream.

Make Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa with S&B - Wasabi in Plastic Tube (Family Size) 3.17 Oz.S&B - Wasabi in Plastic Tube (Family Size) 3.17 Oz.

Love tacos? Then check these recipes out!

Spicy Mahi Mahi and Mango Fish Tacos

Best Slow Cooker Spicy Pulled Pork Tacos

Serve either with my super Easy 10 Minute Mexican Rice recipe!

Do you love pan seared ahi tuna recipes? Then make these healthy Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa for dinner or a party!

Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa

Ingredients

For Ahi Tuna Tacos:

  • 1 teaspoon olive oil
  • 10-12 ounces ahi tuna (1-inch thick)
  • 2 teaspoons taco seasoning mix (gluten free)
  • 4 (8-inch) flour or corn tortillas
  • Wasabi Cream
  • Avocado Mango Salsa

For Wasabi Cream:

  • 1/3 cup plain nonfat yogurt
  • 1 teaspoon lime juice
  • 1/8-1/4 teaspoon wasabi paste, depending on taste

For Mango Avocado Salsa:

  • 1/3 cup chopped avocado
  • 1/2 cup chopped mango
  • 2 tablespoons chopped red onion
  • 1 teaspoon chopped jarred jalapeno
  • 1 tablespoon lime juice

Directions

For Ahi Tuna Tacos:

  1. In nonstick pan, heat olive oil until hot. Season tuna on both sides with taco seasoning and add to pan. Sear 1 minute per side or until tuna is cooked on the outside, but rare inside. Set aside.
  2. Cover tortillas with damp paper towel and microwave 30 seconds. Fill tortillas with tuna, top with Wasabi Cream (see recipe) and Mango Avocado Salsa (see recipe) or salsa of choice.

For Wasabi Cream:

  1. In small bowl, combine all ingredients.

For Mango Avocado Salsa:

  1. In small bowl, combine all ingredients.
Prep Time: 45 Minutes
Cook Time: 5 Minutes
Total Time: 45 Minutes
Servings: Makes 4 Ahi Tuna Tacos, 1/3 cup Wasabi Cream, and 1 cup Mango Avocado Salsa
  • Serving size: Two tacos per person
  • Calories: 445
  • Calories from Fat: 44.5 (10%)
  • Total Fat: 5g
  • Saturated fat: 1g
  • Unsaturated fat: 4g
  • Sodium: 921mg
  • Total Carbohydrates: 53g
  • Sugar: 4g
  • Fiber: 4g
  • Protein: 44g
  • Cholesterol: 65mg

Nutritional information per serving: (Ahi Tuna Tacos with Wasabi Cream only.) Dietary Exchanges: 3 1/2 starch, 5 very lean meat

Nutritional information per 1/4 cup serving of Mango Avocado Salsa only: Calories 37 Calories from fat 42% Fat 2g Saturated Fat 0g Cholesterol 0mg Sodium 18mg Carbohydrate 6g Dietary Fiber 1g Sugars 3g Protein 0g Dietary Exchanges: 1/2 fruit, 1/2 fat

Picture and recipe used with permission of author.

Originally published on June 24, 2015. Updated with new pictures.

Do you love fish tacos? Then you'll love this healthy Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa recipe. Make it for dinner or grill the ahi tacos for a summertime party! Click to get this easy & healthy fish recipe.
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Recipes from Jillian Michaels’ Master Your Metabolism Cookbook: Spicy Mahi Mahi and Mango Fish Tacos https://www.thismamacooks.com/2016/03/jillian-michaels-master-your-metabolism-cookbook-mahi-mahi-fish-tacos-recipe.html https://www.thismamacooks.com/2016/03/jillian-michaels-master-your-metabolism-cookbook-mahi-mahi-fish-tacos-recipe.html#respond Tue, 29 Mar 2016 12:27:04 +0000 http://www.thismamacooks.com/?p=845 Try Jillian Michaels' Spicy Mahi-Mahi and Mango Fish Tacos recipe as a healthy alternative on your next taco night!

Make the Spicy Mahi-Mahi and Mango Fish Tacos recipe from Jillian Michaels' The Master Your Metabolism CookbookThe Master Your Metabolism Cookbook

Fish tacos recipes get a bad rap because usually the fish is battered, fried and served with a high calorie mayonnaise or sour cream sauce.  Yuck! Instead, these mahi mahi fish tacos from Jillian Michaels’ The Master Your Metabolism Cookbook are marinated in citrus juices and spices. Then the mahi mahi fish tacos are cooked in a pan on your stove top, and topped with a mango salsa. Since there’s no need to fire up the grill, this mahi mahi fish taco recipe is so easy to make. It’s become one of my favorite Jillian Michaels recipes.

Jillian claims that these types of healthy fish taco recipes have several nutritional benefits like being heart healthy, an immunity booster, and anti-cancer. She also claims it improves your digestion and gives you healthy skin. All I know that these mahi mahi fish tacos taste great! Now if I could only get my kids to eat them. (What is it with kids and fish?)

If you cannot find mahi mahi, tilapia is a good substitute. Tilapia fish tacos are just as lean as mahi mahi, and a little easier on the budget! I don’t think Jillian Michaels would mind, though she’d probably prefer that the fish you use in your fish tacos recipe are ocean caught and not farm raised.

I’m shocked that originally there was no cilantro in this recipe, so I took the liberty of adding some for you! In The Master Your Metabolism Cookbook, Jillian Michaels writes that cilantro is a “form of natural chelation therapy, helping to detox the liver and remove heavy metals from the body.” So I didn’t think she’d mind. However, if you don’t like cilantro, you can leave it off your Spicy Mahi Mahi and Mango Fish Tacos.

Looking for a healthy fish taco recipe? Try this Spicy Mahi Mahi and Mango Fish Taco recipe from Jillian Michaels.

This Mama’s tips for making Spicy Mahi-Mahi and Mango Fish Tacos

Keep your tortillas warm when making Spicy Mahi Mahi and Mango Fish Tacos with a 12-inch Tortilla Warmer Microwave PouchTortilla Warmer - Insulated Microwave Pouch Holds Heat For 1 Hour - 12" inches

Personally I prefer corn tortillas over whole wheat. Not only do they taste better, but they’re more authentically Mexican. However, Jillian Michaels wants you to avoid starchy vegetables like corn, so I completely understand why she uses whole wheat tortillas instead. If you’re gluten free, use corn tortillas.

Speaking of tortillas, have you used a fabric pouch tortilla warmer for heating tortillas in the microwave? Such an awesome product! You can heat up a bunch and keep them warm in the pouch while you’re making your Spicy Mahi-Mahi and Mango Fish Tacos. The tortillas stay warm and don’t dry out. I have a 12” Tortilla Warmer Pouch and use it all the time! They also come in a variety of designs to match your kitchen décor. LOVE IT!!

If you can’t find virgin coconut oil, use extra virgin olive oil or organic grapeseed oil instead.

Does cutting up onions make your cry. You have to get a pair of onion goggles. Trust me on this. You’ll even get the kids to chop onions for you just because they’ll want to wear your super cool onion goggles.

More Jillian Michaels recipes from Master Your Metabolism

If you want to try a couple of Jillian Michaels recipes before getting her The Master Your Metabolism Cookbook, here are two more you can check out:

Both of these Jillian Michaels recipes are incredibly popular with my readers and get rave review, so check them out!

Try Jillian Michaels' Spicy Mahi-Mahi and Mango Fish Tacos recipe as a healthy alternative on your next taco night!

Spicy Mahi Mahi and Mango Tacos

Ingredients

  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 1 garlic clove, chopped
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound mahi mahi, rinsed and patted dry, cut into bite- size chunks
  • 1 large ripe mango, peeled, pitted, and coarsely chopped (about 2 cups)
  • 1 tablespoon chopped red onion, rinsed and drained
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/2 teaspoon seeded, chopped fresh red chile
  • 2 teaspoons virgin coconut oil
  • 4 (8- inch) whole-wheat or corn tortillas
  • 1 ripe avocado, pitted, peeled, and coarsely chopped
  • Lime wedges, for serving

Directions

  1. In a medium bowl, whisk together 2 tablespoons of the lime juice, 2 tablespoons of the orange juice, the garlic, chili powder, salt, black pepper, and cayenne pepper.
  2. Add the fish and gently stir to coat.
  3. Let stand for at least 10 minutes, or cover and place in the refrigerator for up to 4 hours.
  4. In the meantime, in a medium bowl, combine the mango, onion, cilantro, chile, and remaining 1 tablespoon each lime and orange juice. Stir gently until well combined.
  5. Set aside in the refrigerator if you are marinating the fish longer than a few minutes. Let stand at room temperature for at least 20 minutes before serving.
  6. In a large skillet, heat the oil over medium-high heat. Add the fish and its marinade and cook for 3 to 4 minutes, turning frequently, until the fish is opaque.
  7. While the fish cooks, wrap the tortillas in damp paper towels and microwave on high power for 30 seconds.
  8. Gently fold the avocado into the mango mixture.
  9. Divide the fish evenly among the tortillas. Divide the mango mixture among the tacos, spooning it on top of the fish. Serve with lime wedges.
Prep Time: 4 Hours 30 Minutes
Cook Time: 5 Minutes
Total Time: 4 Hours 35 Minutes
Servings: Serves 4
  • Serving size: 1 taco
  • Calories: 405.2
  • Total Fat: 13.9g
  • Sodium: 409.2mg
  • Total Carbohydrates: 43.9g
  • Protein: 26.8g

Originally published on July 29, 2010. Updated with new pictures.

Make Spicy Mahi Mahi and Mango Fish Tacos with Nature's Way Extra Virgin Organic Coconut OilNature's Way Extra Virgin Organic Coconut Oil, 32-OunceMake Spicy Mahi Mahi and Mango Fish Tacos withNow Foods Grape Seed OilNow Foods Grape Seed Oil, 16 OunceLearn why eating Spicy Mahi Mahi and Mango Fish Tacos is good for you in Jillian Michaels' Master Your Metabolism: The 3 Diet Secrets to Naturally Balancing Your Hormones for a Hot and Healthy Body!Master Your Metabolism: The 3 Diet Secrets to Naturally Balancing Your Hormones for a Hot and Healthy Body!Cut up onions tear free for your Spicy Mahi Mahi and Mango Fish Tacos with ORBLUE Onion GogglesORBLUE Onion Goggles

&

This Spicy Mahi Mahi and Mango Fish Taco recipe from Jillian Michaels  The Master Your Metabolism Cookbook is easy to make and gluten free if you serve it on corn torillas.


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Grapefruit, Salmon, and Avocado Salad https://www.thismamacooks.com/2014/01/grapefruit-salmon-and-avocado-salad.html https://www.thismamacooks.com/2014/01/grapefruit-salmon-and-avocado-salad.html#respond Tue, 14 Jan 2014 20:29:56 +0000 http://www.thismamacooks.com/?p=10681 Grapefruit Salmon and Avocado Salad at This Mama Cooks! On a Diet- thismaacooks.com

How are your New Year’s resolutions to eat healthier going? Well, I hope I can inspire you with a recipe from the January/February 2014 issue of Martha Stewart Living that is on newsstands now. I love salmon, avocados and grapefruit, so when I saw a salad that combined these foods, I knew it had to be a winner. This is also a great salad to make if you have some leftover grilled salmon from dinner the night before.

And don’t throw out that grapefruit peel! Instead, use it to make candied grapefruit peel for baking, or to use in hot tea or cocktails. Leave the pith (the white flesh) on the peel and cook it up using the method I used in my Homemade Candied Ginger recipe. If you use a no calorie sugar substitute like Swerve Sweetener [affiliate code], the candied grapefruit peel will be practically calorie free!

Ingredients

  • 2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 scallions, trimmed and thinly sliced
  • 1 Ruby Red grapefruit, peel and pith removed, segmented
  • 1 ripe avocado, pitted, peeled, and sliced
  • 2 cups sunflower shoots, watercress leaves, or a combination of both
  • 1 tablespoon fresh lime juice

Directions

  1. Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
  2. Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
Servings: Serves 4
  • Serving size: 1/4 of recipe

Photo by Romulo Yanes. Courtesy of Martha Stewart Living. Copyright © 2014. Used with permission.

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