Baked salmon with Southeast Asian marinade

This recipe comes from the Mayo Clinic. The recipe was okay, not good, not bad, just okay. I think it would have been better if I did two things differently. First, I would marinate the fish longer for more flavor. Second, I would not cook the pices of garlic on top of the fish; the pieces I used were not too small so they didn't cook long enough to be sweet and tender so it was really overpowering.

Baked salmon with Southeast Asian marinade  from MayoClinic.com

Ingredients:

1/2 cup pineapple juice
2 garlic cloves, minced
1 teaspoon low-sodium soy sauce
1/4 teaspoon ground ginger
2 salmon fillets, each 4 ounces
1/4 teaspoon sesame oil
Freshly ground black pepper, to taste
1 cup diced fresh fruit, such as pineapple, mango and papaya

Directions:
In a small bowl, add the pineapple juice, garlic, soy sauce and ginger. Stir to mix evenly.
Arrange the salmon fillets in a small baking dish. Pour the pineapple juice mixture over the top. Put in the refrigerator and marinate for 1 hour. Turn the salmon periodically as needed.
Preheat the oven to 375 F. Lightly coat 2 squares of aluminum foil with cooking spray. Place the marinated salmon fillets on the aluminum foil. Drizzle each with 1/8 teaspoon sesame oil. Sprinkle with pepper and top each with 1/2 cup diced fruit.
Wrap the foil around the salmon, folding the edges down to seal. Bake until the fish is opaque throughout when tested with the tip of a knife, about 10 minutes on each side. Transfer the salmon to warmed individual plates and serve immediately.

Crab-Stuffed Sole (Orange Roughy)

This was a surprisingly good recipe. I had my doubts, but we both really liked it. I didn’t like how the recipe called for everything to be cooked in the microwave so I made it in the oven. I cooked it at 375 until the fish was done. The fillets I got were frozen orange roughy (I couldn’t find sole). They were more like pieces than fillets so I couldn’t “stuff” them. Instead I made the filling and just piled some on each piece and baked it like that.
I also made the sauce on the stovetop. The recipe says to make it first, but if you are making the fish in the oven, get the fish in the oven and then make the sauce. That way the sauce won’t get too thick or get too cold.

Crab-Stuffed Sole from the October/November 2005 “Taste of Home”
Ingredients:

1/4 cup butter
4-1/2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dill weed
1 to 3 teaspoons lemon juice

FILLETS:
1 egg, lightly beaten
1 package (8 ounces) imitation crabmeat, flaked
1/4 cup finely chopped celery
3 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted
2 sole or orange roughy fillets (6 ounces each)

Directions:
For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.

In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper.

Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce. Yield: 2 servings.

Fish Tacos

I found this recipe in a Parade insert in my paper. The article is called "New Tastes Kids Will Love" by Bobby Flay. Although the article suggests that it is a kid-friendly recipe, I don't have any kids so I can't vouch for whether kids will like. But my husband and I certainly liked them, especially the sauce. I made the recipe pretty close to directions, with the only change being that I used cilantro paste instead of fresh.

Fish Tacos by Bobby Flay from August 23, 2009 Parade insert 
8 flour tortillas (6-inch)

1/2 cup sour cream
1/4 cup favorite salsa
Salt and black pepper
3 flounder or haddock fillets, 8 oz. each
2 Tbsp canola oil
Juice of 2 fresh limes
1 small red onion, thinly sliced
2 ripe beefsteak tomatoes, diced
2 cups red cabbage, finely shredded
Fresh cilantro leaves, optional

1. Preheat the oven to 300°F. Stack the tortillas on top of each other. Wrap in aluminum foil and place in the oven to warm while you prepare the fish.

2. Whisk together sour cream and salsa in a small bowl; season with salt and pepper. Cover and refrigerate.

3. Heat a grill pan or nonstick pan over high heat. Brush the fish on both sides with the oil and season with salt and pepper. Cook the fish until golden brown on both sides, about 4 minutes per side. Remove to a plate; drizzle with the lime juice. Let rest for 5 minutes. Using a fork, flake the fish into large pieces.

4. Set up a taco bar for your kids: Place remaining ingredients in small bowls. Wrap the warm tortillas in a clean dishcloth on a plate.

5. To serve: Put some fish in the center of each tortilla. Top with onion, tomatoes, and cabbage, then drizzle with sour-cream sauce and cilantro leaves, if desired.

Crispy Blue Fish Tacos

This was a throw together creation of my own. Of course, I didn't think to measure anything, so you will have to wing it like I did.
- 3 cod fillets (I used frozen)
- crushed blue tortilla chips
- 2 eggs
- salt and pepper to taste
- corn tortillas
- shredded cabbage (you can use coleslaw mix that is pre-cut)
- salsa
- feta cheese (I think queso fresco would be good too)

Cut the cod fillets into smaller pieces, small enough to fit the tortillas you are using. Dip it in the eggs and then the tortilla chips. Had I been thinking about it, I would have salted and peppered the fish. Put in a glass baking dish. (Spray with Pam first to keep them from sticking.) Bake at 350 until fish is done. Assemble as tacos and enjoy.