Friday, June 9, 2023

Recipes for fish lovers!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Skillet Garlic Butter Steak and Shrimp, Baked Cajun Garlic Butter Cod and Marinated Fish with Salmoriglio Sauce. 3 Recipes for fish lovers.

Skillet Garlic Butter Steak and Shrimp

Here is a recipe that takes a look at surf and turf!
  • 2 lean New York Steak strip steaks or steak of choice
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound large shrimp peeled and deveined
  • 3 garlic cloves minced
  • salt and pepper

Garlic Butter Compound:

  • 1/4 cup softened butter
  • 3 garlic cloves minced
  • 1 teaspoon thyme chopped
  • 1 teaspoon rosemary chopped
  • 1 teaspoon oregano chopped
Recipes for fish lovers.Skillet Garlic Butter Steak and Shrimp:Skillet Garlic Butter Steak and Shrimp
Skillet Garlic Butter Steak and Shrimp
  1. Turn a medium-sized skillet to high heat. Add the olive oil and butter. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 8 minutes flipping 3 times to get a medium. Remove and set aside on a plate.
  2. Reduce the skillet heat to medium. Add the shrimp and garlic and cook for 2-3 minutes until opaque. Add the steaks back to the skillet. Make the garlic butter compound. Mix the butter, garlic, and fresh chopped herbs. Slather on top of steaks.

Baked Cajun Garlic Butter Cod

Here is a recipe for cod that will surely give your tastebuds a punch!
  • 3 cod filets cut in half
  • salt and pepper

Cajun Garlic Butter Sauce:

  • 1/4 cup butter melted
  • 1 Tablespoon olive oil
  • 3 garlic cloves minced
  • 1 Tablespoon Cajun Seasoning
Baked Cajun Garlic Butter Cod
  1. Preheat the oven to 400 degrees. In a 9×13 inch baking dish add the cod and sprinkle with salt and pepper
  2. To make the Cajun Garlic Butter Sauce: In a small bowl whisk together the melted butter, olive oil, garlic, and cajun. Spread evenly over the fish.
  3. Bake for about 15 minutes or until the fish is opaque and flakes easily.

Marinated Fish with Salmoriglio Sauce

This recipe is a classic and is definitely going to impress the fish lovers in your life!


  • White vinegar
  • 2 pounds fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or without skin
  • Salt
  • 2 tablespoons fresh lemon juice
  • 1/3 cup fine, dry bread crumbs
  • 2 tablespoons extra-virgin olive oil


  • 2 tablespoons thyme leaves
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • Salt
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons extra-virgin olive oil
Marinated Fish with Salmoriglio Sauce
  1. Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle them with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.
  2. In a mini food processor, combine the thyme leaves, lemon juice, mustard, and salt. Pulse for 1 minute. Add the butter and process until completely smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt and pour into a sauceboat.
  3. Preheat the oven to 400° or light a grill. Bake the fish on the platter until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. Transfer the fish to a platter. Pour the salmoriglio sauce over the fish fillets and serve.

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