7 Delicious and Fresh New Fish Recipes to Try ...

If you’re a fish fan like I am, you are going to love these fresh, new fish recipes to try! Fish is so satisfying, filling, and it builds lean muscles, burns fat and is very low in calories, but high in protein and nutrients. Yes, there are many people who avoid fish for mercury, and while I understand the worry, as long as you choose wild fish over farmed, and are careful to buy low mercury types of fish, then fish can truly be a wonderful food to include in your diet. If you are bored with your normal fish recipes, then try some of these dishes, which are full of flavor and even healthy too!

1. Smoked Salmon with Mustard and Dill

Salmon is one of the most popular types of seafood in many fish recipes, but it is also incredibly tasty and health! Salmon is a nice, firm fish that holds up well no matter how you cook it. Its healthy fats also increase the flavor of this fish. Salmon paired with mustard and sweet dill in this recipe create just the right balance of sweet and savory that a girl could ask for!

Ingredients:
2 cups wood chips
1 tablespoon minced fresh dill
1 tablespoon fresh lemon juice
3 tablespoons sweet-hot mustard (such as Inglehoffer) *or you can use regular mustard
1/2 teaspoon salt
1 (1 1/2-pound) salmon fillet
Cooking spray

Directions:
Soak wood chips in water 30 minutes; drain.

Combine dill, juice, mustard, and salt, stirring well. Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon. Cover and refrigerate 20 minutes.

Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200Β° to 225Β°.

Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place salmon, skin side down, on grill rack over foil pan on unheated side. Close lid; cook 35 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Source: myrecipes.com

2. Easy Baked Fish Fillets

Fish is one of those foods that you don’t need to get too fussy with to make it taste great. Fish has tons of flavor all on its own when it cooks, and by simply baking it, the flavors are released, yet the moisture is still held in place. Bake these one night when you’re super hungry but short on time and creativity. You won’t be disappointed!

Ingredients:
1 1/2 pounds grouper or other white fish fillets
Cooking spray
1 tablespoon fresh lime juice
1 tablespoon light mayonnaise
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1/2 cup panko or fresh breadcrumbs
1 1/2 tablespoons butter or stick margarine, melted
2 tablespoons chopped fresh parsley

**Directions:
**Preheat oven to 425Β°.

Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425Β° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.

Notes: Haddock or cod would make good substitutes for the grouper. Adjust the baking time depending on the thickness of the fish.

Source: myrecipes.com

3. Baja Fish Tacos

Maybe you want a little something special to cook up that is fresh, flavorful and perfect for a light meal. These tacos would be perfect for a weeknight dinner or a get-together with friends. The fresh seasonings and flavorful fish pair so well together and you could even sub a pita in for the corn tortillas, or use your favorite tortillas. Feel free to serve the fish mixture over blue corn chips or your favorite tortilla chips for a nacho style dish too!

Ingredients:
Cooking spray
3/4 pound mahi mahi or other firm white fish fillets
2 teaspoons fajita seasoning
2 cups presliced green cabbage (about 6 ounces)
1 tablespoon fresh lime juice
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro
8 (6-inch) corn tortillas
2 1/2 tablespoons reduced-fat sour cream, divided (optional)
1/2 avocado, pitted and diced
Bottled salsa
Lime wedges

Directions:
Lightly spray grill rack with nonstick cooking spray, and preheat grill.

Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.

In a small bowl, mix together cabbage, lime juice, salt, and cilantro.

Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they''re warm.

Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.

Source: health.com

4. 15 Minute Salmon Cakes with Tartar Sauce - Gluten, Sugar and Dairy-Free

Maybe you’re just really craving some salmon cakes or crab cakes for their cake-like, filling bready texture. Fish cakes are full of flavor, yet don’t have to be filled with fatty ingredients like mayo, or include gluten-filled breadcrumbs. Check out this recipe by Healthful Pursuit, which includes heart healthy salmon as the all-star fish in this recipe. Crab or tuna could also be substituted if you want!

Ingredients:
12 ounces pink salmon, canned and drained or fully cooked fresh
1 cup dry gluten-free breadcrumbs
2 large organic eggs
1/2 red bell pepper [yield: 1/3 cup] *see note
2 green onions
1/4 cup fresh parsley
2 tbsp fresh dill
1-2 tbsp lemon juice
2 tbsp coconut oil

Directions:
In the bowl of your food processor, add eggs and whip on low for 1 minute. Add red pepper, green onion, parsley, dill, and lemon juice. Pulse for a couple of seconds to chop the pepper and breakup the herbs.

Add salmon and breadcrumbs, pulsing quickly. If the mixture is too dry, add a bit more breadcrumbs. Form the mixture into 2 inch patties.

Heat oil in a medium sized skillet over medium-high heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate.

Serve with mixed greens and fresh tartar sauce, recipe below.

Note: The cakes were a bit wet, but stayed together well once they were in the pan. To eliminate some of this β€˜wetness’ you could try cutting the pepper separately, wrapping it up in a tea towel and ringing out some of the liquid. I bet this would do wonders!

Source: healthfulpursuit.com

5. Blackened Mahi-Mahi with Strawberry Salsa

This dish is such a beauty! Fresh summer strawberries taste good on most anything if you ask me, but I’ll be honest; I’ve never thought to pair them with fish before, have you? This recipe looks so simple, but so tasty! Mahi-Mahi is a firm white fish that is lean, high in protein and very tasty! You could sub in your favorite white fish if you wanted though. Blackened, the fish takes on a new level of flavor that I personally love. The strawberry salsa lightens up the dish and adds a boost of sweetness that is sure hard to beat!**
**

Ingredients:
Strawberry Kiwi Salsa Fresca :
1 cup of diced strawberries
1/2 cup diced kiwi
1 tablespoon of chopped cilantro
1 tablespoon of lime juice
1 tablespoon of minced shallot
1 minced jalapeno pepper {with or without seeds}

Blackened Mahi Mahi:
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
pinch of cayenne pepper
2/3 lb. or 2 fillets, of mahi mahi , or any other white fish

Directions:
In a large glass bowl, combine the strawberries, kiwi, cilantro, shallot, jalapeno and lime juice. Stir together and cover. Refrigerate for 1 to 2 hours.

In a small glass bowl, combine the onion powder, garlic powder, salt, pepper, cayenne pepper and paprika. Sprinkle evenly on the top side of the fish. Heat a caste iron skillet over high heat. Add a little bit of olive oil and place fish in skillet. Cook for 4 to 5 minutes and then flip for another 3-4 minutes. Fish is done when it flakes with a fork.

Top fish with salsa and enjoy!

Source: cheesepleasebyjess.blogspot.com

6. Garlicky Grilled Tilapia with Couscous

If you’re a fan of tilapia, a super-lean, easy-to-make white fish, then you’ll love this recipe that comes together quickly and offers up plenty of flavor. Tilapia is rich in protein, contains only half a gram of fat, and pairs well with just about anything. Its tender flesh takes mere minutes to cook, and flakes really well if you want to serve it chopped into the couscous in this recipe as well. Feel free to sub in quinoa for the couscous if you want a gluten-free option with similar texture.

Ingredients:
2 tablespoons fresh lemon juice, plus wedges for serving
1 tablespoon olive oil
2 cloves garlic, chopped
kosher salt and black pepper
4 6-ounce tilapia fillets, split lengthwise
1 cup couscous
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons chopped sun-dried tomatoes

Directions:
In a medium bowl, combine the lemon juice, oil, garlic, Β½ teaspoon salt, and ΒΌ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.

Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.

Heat grill to high. Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.

Source: realsimple.com

7. Protein Packed Tuna Salad Pitas

I love tuna! It is easy, cheap, and incredibly satiating. It was always a favorite dish of mine as a child, and I’ll admit, I still love the smell of my mom’s traditional mayo-laden tuna salad. I, however, don’t want a high-calorie tuna salad, so that’s when this perfect protein-packed variety comes in handy! This recipe is full of flavor, but very low in calories. It does feature a little olive oil for flavor, but feel free to omit it if you want, as I usually don’t use any oil in my recipes. Mustard makes a great substitute, or you can use Greek yogurt for a mayo-like texture.

Ingredients:
2 whole-wheat pitas
1 can tuna canned in water without salt
Lemon juice from 2 wedges
2 tsps olive oil
1/2 small onion diced (purple or red onion adds color)
1/2 cup diced red bell pepper
1 tbsp chopped parsley
Salt and pepper

Directions:
Open can of tuna, drain it, and place in a bowl.

Stir in lemon juice and olive oil.

Add bell pepper, onion, and parsley.

Salt and pepper to taste.

Pop into the pita and eat!

Source: fitsugar.com

Fish can be eaten all year round, obviously, but there is something about eating it in the summer that makes it incredibly perfect for about any meal! Fish is light, lean and quick to cook. These dishes are a great example of some new ways to enjoy fish. If you eat fish, what’s your favorite way to cook it?

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