Now, truth be told, I’m actually not a big fan of seafood. I didn’t grow up with it as a regular dish at home and never really seemed to develop a taste for it otherwise. I’m still experimenting and exploring, though, and haven’t written it off! What are your favorite seafood dishes?

~ Grilled Cuttlefish from Nyonya Food

~ Greek Salad with Char-Grilled Salmon at Living Tastefully

~ Lobster Salad at Rue le Sel

~ Fishball Soup from Yours Deliciously

~ Sautéed Squid Concassé at Guilty Kitchen

~ Smoked Salmon Blinis from JBug’s Kitchen Antics

~ Poached Salmon with Corn and White-Wine Butter Sauce at Pink Parsley

~ Petrale Sole with a Beurre Blanc Sauce from Thibeault’s Table

~ Chinese Stir-fried Shrimp with Snow Peas at Use Real Butter

~ Bloody Mary Tomato Salad with Shrimp from Food o’ del Mundo

~ Spicy Salmon, Philly, and Shrimp Tempura tutorial at Soupbelly

~ Asian Noodles With Shrimp from Jessica’s Dinner Party

~ Tuna Salad Roll at Feasts and Fotos

~ Stir-Fried Salmon with Caramelized Lemon from Passion 4 Eating

~ Seafood Casserole at Never Enough Thyme

~ Salmon with Sour Cream and Dill Sauce from Dreaming of Winter

~ Creamy Shrimp and Bacon Linguini at The Life and Loves of Grumpy’s Honeybunch

~ BBQ Mackerel with lemon and Smoked Sea Salt from The Good Mood Food Blog

~ Salt and Pepper Shrimp at Ravenous Couple

~ Warm Cured Trout with Deconstructed Bernaise from Spork and Foon

~ Spicy Ahi Poke on Wonton Chips at The Bite Me Kitchen

[image: flickr]

Post from: Blisstree

Weekend Foodie Links: Seafood

My two favorite ways to prepare Tilapia are breaded and fried for fish tacos or on the grill. When I grill it, I make little foil “dishes” to keep it from drying out or making a mess.

By the way, grilling is the perfect preparation if you’ve got a family who complains about the smell when fish is on the menu and in the oven.

Tilapia are a freshwater fish with low levels of mercury. The low levels are attributed to it’s vegetarian diet – it does not eat other mercury-carrying fish.

If you are looking for inspiration, here are some recipe links:

*All Recipes.com

*Tilapia Recipes.net

*Food Network.com

Image credit: Sxc.hu

Post from: Blisstree

Try Tilapia

Honey-Mustard Panko Breaded Fried Tilapia (Image © Dexie Wharton)

INGREDIENTS:
6 pack of Tilapia fillets, thawed (a bag is $6 at Wal-Mart Supercenter)
3/4 cup of spicy brown mustard
1/3 cup of honey
a tbsp of vinegar
half a bag of Panko breadcrumbs (find at Asian stores)
salt & pepper
oil for frying

Heat up oil in a frying pan.

Slice the fish in the middle so that should give you 12 pieces of fish fillets.

Combine the mustard and honey. Add the tbsp of vinegar just to thin out the mustard and honey a bit.

In another bowl, season the Panko breadcrumbs with salt and pepper.

Drench both sides of the fillets with the honey-mustard combo. Coat each fillets with the breadcrumbs. Fry them in the oil until golden brown. Do this in batches.

They didn’t turn out as “pretty” as I would’ve wanted them but the flavors were definitely there. They look like fried plantains but trust me, they are fish . I served them with rice and green with cherry tomatoes salad.

Post from: Blisstree

Honey-Mustard Panko Breaded Fried Tilapia

The last time I cooked mahi-mahi, I gave in to my Husband’s request of baking the fish. This time around, I decided to just pan-fry the mahi-mahi steaks. I marinated it in a simple olive oil based marinade first of course.

Pan-Fried Mahi-Mahi (Image © Dexie Wharton)

INGREDIENTS :
2 mahi-mahi steaks
1/4 cup olive oil
juice of 1 wedge of lime
sprinkle of garlic powder
sprinkle of ginger powder
sprinkle of dried parsley
sprinkle of red pepper flakes
salt and pepper
butter for pan-frying

Combine the olive oil, garlic powder, ginger powder, lime juice, dried parsley, red pepper flakes, salt and pepper. Which everything together. Pour over the mahi-mahi steaks. Coat each sides of the fish. Marinate for 10-15 minutes or so.

Melt butter in non-stick pan. Fry the fish, skin side first. About 8-10 minutes on each sides.

Serve the fish with Uncle Ben’s Wile Rice and sauteed spinach.

Post from: Blisstree

Pan-Fried Mahi-Mahi Steaks

I’ve found that they love anything with a strong tuna smell and flavor. These fishball snacks are perfect for them, and the added bonus of some catnip makes it that much more appealing to them!

Feline Fishballs
from Carol P.

8 oz. can tuna in oil – drained
2 oz. cooked herring or other fatty fish – skin removed
3 baby carrots – boiled until tender, mashed
1 egg – beaten
3 T. grated cheese
2 T. whole grain bread crumbs OR rolled oats
2 T. tomato paste
2 tsp. brewer’s yeast
1/4 tsp. catnip

Combine all ingredients; mix well. Roll dough into 1″ balls and place balls 1″ apart on a greased cookie sheet.

Bake in a 350 degree oven for 15-20 minutes, until golden brown and firm. Allow to cool on wire racks.

[image: flickr]

Post from: Blisstree

Recipe: Feline Fishballs

…has very low levels of beneficial omega-3 fatty acids and, perhaps worse, very high levels of omega-6 fatty acids, according to new research from Wake Forest University School of Medicine.

Tilapia has higher levels of omega-6 fatty acids than 80% lean hamburger, cookies, bacon or sausage. Wow- this is really big news around my house as our favorite fish is Tilapia! My kids love it and so do I so we will have to revisit our choices at the seafood store.

We buy it because we love the taste but apparently it is also one of the least expensive choices out there as well. And it makes sense when you think about farm bred fish…

…tilapia is easily farmed using inexpensive corn-based feeds, which contain short chain omega-6s that the fish very efficiently convert to AA and place in their tissues. This ability to feed the fish inexpensive foods, together with their capacity to grow under almost any condition, keeps the market price for the fish so low that it is rapidly becoming a staple in low-income diets.

 to read more

Post from: Blisstree

The commonly consumed fish Tilapia is potentially dangerous for heart patients