Fish Archive

Grilled fish with Madras curry

Posted 01/11/2011 By Francois

Grilled fish with Madras curry

Production: 2 – Serving
Preparation: 5 Minutes
Cooking: 10 Minutes

A simple recipe for fish lovers who are looking for creative ways to cook it.

This technique can be used with almost any white fleshed fish. In our case we used the orange roughy because we love this fish delicate taste and very pleasant texture.

Unfortunately, the orange roughy is a species approaching the point of over-exploitation and scarcity that could put it at risk. To protect it, we will replace it with another type of fish in the near future.

The choice of Madras curry, to flavor our fish was easy because we wanted a mixture of spices to flavor without masking the delicate taste of our fish.

Slices of zucchini and artichokes “sauté” in butter are a perfect complement to this dish of fish by giving you a plate with a good protein intake coupled with an excellent source of protein, potassium, phosphorus, rich in iron and vitamin B1, B 6 and B12

Cari flavored Orange roughy

Orange roughy – [1 lbs.]  (454 g.)
Madras Curry – [1 teaspoon]  (5 ml.)
Olive oil – [1 tablespoon]  (15 ml.)
Butter – [1 tablespoon]  (15 ml.)
Salt & Pepper to taste

1- Preheat the oven to 400F (200C).
2- Cut the fish fillet into two sections and pat dry them on paper towels.
3- Divide the ground curry on one side of the fillets and season with salt and pepper.
4- In a large ovenproof skillet, melt butter in oil over medium heat.
5- Place the fillets in the pan, spice side down, and cook 4 minutes over medium heat.
6- Turn the fillets and bake for 5 minutes.
7- Check for doneness (varies depending on the thickness of the fish pieces).
8- Let stand 2 minutes in the pan before serving.

Salmon with garlic flower

Posted 02/07/2011 By Francois

Salmon with garlic flower

Serving Size: 2
Preparation: 5 minutes
Cooking time: 10 minutes

Flavourful and rich in Omega3, salmon is worthy of the finest restaurants. This recipe trap it in foil together with some white wine, slices of lime and lemon, but especially with two beautiful stalks of very aromatic garlic flower. Cooked this way the salmon retains its flavor and includes part of those from the other products.

Salmon with garlic flower

Cooking can be done on a BBQ (closed canopy, low heat) or in the oven at 350F

Cooked Salmon with garlic flower

500gr. fresh salmon fillet (1lb)
1 lime
1 lemon
2 stalks of garlic flower
salt and pepper to taste
2 tablespoon olive oil
4 tablespoon of dry white wine


1 – Cut two squares of aluminum foil large enough to fully wrap the fillets.
2 – Place portions of salmon fillet in center of each square.
3 – Cut the lime and lemon in slices.
4 – Place the citrus slices over the fillets.
5 – Place the garlic flowers on top.
6 – Pour the olive oil and wine over all.
7 – Salt and pepper lightly.
8 – Close the curl as tightly as possible.
9 – Bake 10 minutes on the grill (lid closed) or in the oven (350F.)
10 – Serve with a nice green salad or rice.

Salmon and potato Patties

Posted 12/06/2011 By Francois

Salmon and potato Patties

For: 4 people ( 2 patties portion)
Difficulty: Medium
Cost: Low

These tasty patties are absolutely a delight in addition to being an excellent source of Omega 3 and protein. With a salad and a steamed vegetable they become a real feast.

Salmon and potato patties

1 large can of pink salmon (418g.)
2 to 3 medium-sized potatoes
4 eggs
1/4 cup chopped green onion
zest of 1 lime
Salt & pepper
bread crumbs (1/2 cup)
1/4 cup olive oil

1- Flake salmon in a large bowl and set aside.
2- Boil potatoes until soft.Drain and mash.
3- Add salmon, choped onion, lime zest, salt, and pepper.
4- Add 2 whole eggs and enough bread crumbs to absorb eggs.
5- Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
6- refrigerate for 1/2 hours
7- roll in flour
8- roll in 2 eggs
9- roll in breadcrumb
10- Heat olive oil in a medium skillet over medium heat.
11- In batches, cook patties about 5 minutes on each side, until lightly browned.