Healthier Baked Fish & Chips

Friday night fish fry – but make it healthy! This baked alternative still packs in the flavor and decadence of classic fish fry with Sizzle Fish Haddock filets and an Old Bay seasoning mix in the light panko breading.

Link to the Haddock filets I used: https://www.sizzlefish.com/collections/haddock/products/haddock

 

Yield: 4-6 servings

 

Ingredients:

3-4 (4-6 ounce) pieces of Haddock, defrosted if frozen

2 eggs, beaten

2 cups panko breadcrumbs (or regular breadcrumbs)

1 Tbsp Old Bay seasoning

1 tsp garlic powder

2-3 lbs potatoes (I used baby potatoes), sliced into fries or halves

3 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Mix the panko breadcrumbs, Old Bay and garlic powder in a large bowl. Dip each piece of Haddock into the eggs then the breadcrumbs, gently pressing the crumbs onto the fish to form a coating. Repeat this step once more for each piece to create a thick coating.
  3. Place the fish onto a lined baking sheet pan. Spray each piece of fish with a non-stick spray and bake for 15-17 minutes (or longer depending on the thickness of the fish). Turn on the broiler and broil the fish for 3-5 minutes to brown.
  4. Spread the potatoes onto a baking sheet pan and drizzle with olive oil. Season with salt and pepper and bake at 400 for 25-30 minutes, tossing occasionally.
  5. Serve the fish and potatoes together with ketchup, tartar sauce and coleslaw!

Pistachio Crusted Salmon

The perfect recipe for a date-night in, for the whole family or just yourself! I love preparing salmon with pistachios because the nuttiness compliments the fish’s natural flavors, plus it comes together in under 20 minutes (and looks like it took you hours!).

Link for the exact salmon I used: https://www.sizzlefish.com/collections/salmon/products/king-salmon

 

Yield: 2-3 servings

 

Ingredients:

3 (4-6 oz) pieces of salmon (thawed if frozen)

2 Tbsp Dijon mustard

1/2 cup pistachios, shelled and chopped finely

Salt and pepper, to taste

 

Directions:

  1. Preheat oven to 375 degrees.
  2. Place salmon pieces on a sheet pan lined with parchment paper. Spread each piece with a smooth layer of mustard.
  3. Press the chopped pistachios onto each piece of salmon.
  4. Bake for 18-20 minutes or until salmon is tender and pistachios are lightly browned.

 

Southwestern Halibut Tacos

The perfect dish for Cinco de Mayo, Taco Tuesday or any type of celebration! The wild-caught halibut from Sizzle Fish makes these tacos irresistible! Link for the exact fish I used here: https://www.sizzlefish.com/collections/halibut/products/alaskan-halibut
Yield: 2-3 servings

 

Ingredients:

2-3 (4-6 oz) pieces of halibut (thawed if frozen)

2 Tbsp olive oil

1 Tbsp taco seasoning (or a mix of cumin, paprika, garlic, chili powder)

4-6 whole-wheat tortillas

Toppings: shredded cabbage, sour cream, salsa, shredded cheese, sliced scallions, diced tomatoes, sliced avocado.

 

Directions:

  1. Preheat oven to 375 degrees.
  2. Place halibut pieces onto a sheet pan and drizzle with olive oil. Evenly sprinkle with seasoning.
  3. Bake for 15-20 minutes or until firm.
  4. Lightly flake the fish into pieces and place into tortillas. Top with desired toppings!

 

Ginger Soy Salmon

This dish is perfect for those nights you are craving take out, but want something a little more homemade. An easy 4 ingredient sauce packs this dish with flavor, but comes together in less than 20 minutes!

Link for the exact salmon I used: https://www.sizzlefish.com/collections/salmon/products/king-salmon

 

Yield: 2-3 servings

 

Ingredients:

3 (4-6 oz) pieces of salmon, defrosted if frozen

3 Tbsp honey

3 Tbsp soy sauce

1 Tbsp sesame oil

1 tsp fresh ginger, minced (or 1/2 tsp dried)

Sesame seeds, optional

 

Directions:

  1. Preheat oven to 375 degrees. Place the pieces of salmon (skin side down) onto a baking sheet lined with foil or parchment paper.
  2. In a microwave safe bowl, stir the rest of the ingredients together.  Microwave for 30 seconds or until honey has dissolved.
  3. Pour the sauce mixture over the salmon and sprinkle with sesame seeds. Bake for 15-18 minutes or until firm and fully cooked.

Thai Noodle Salad

This noodle salad can be served chilled or warm, plus you can add any veggies you have on hand!

 

Yield: 6-8 servings

 

Ingredients:

3 cups assorted veggies, sliced thin (I used cabbage, carrots, cucumbers, bell peppers, celery and snap peas)

1 pound spaghetti, cooked according to box instructions

1/4 cup sunflower seed butter (or peanut butter)

2 Tbsp rice vinegar

2 Tbsp olive oil

1 Tbsp honey

1 Tbsp soy sauce

1 tsp fresh or dried ginger

1/4 cup water

 

Directions:

  1. In a large bowl toss together the veggies and pasta until fully incorporated.
  2. In a blender or food processor, combine the rest of the ingredients until smooth. If the dressing is too thick, add more water to thin.
  3. Pour dressing over pasta and veggies. Toss to coat completely. Serve at room temperature, or place in the refrigerator for 1-2 hours and serve cold.

Vegetarian Sweet Potato Chili

Yield: 6-8 servings

 

Ingredients:

2 Tbsp olive oil

1 Tbsp garlic (or one clove, minced)

1 onion, diced

1/2 tsp salt

1/2 tsp pepper

1/2 packet taco seasoning (or add 1 tsp each: garlic powder, chili powder, cumin, paprika and oregano)

2 bell peppers, diced

1/2 cup carrot, diced

2 cup sweet potatoes, diced (about 1-2 large sweet potatoes)

1 can black beans, drained and rinsed (pinto and white beans work too)

1 can whole kernel corn, drained and rinsed (or 1 cup frozen corn)

1/2 jar salsa

1 (28 oz can) diced or crushed tomatoes

1 cup veggie broth (or water)

Optional toppings: Sour cream or Greek yogurt, diced scallions, tortilla chips, shredded cheese.

 

Directions:

  1. In a large pot, heat olive oil over medium heat. Add in the garlic and onion. Saute for 3-5 minutes or until lightly browned.
  2. Add in all of the seasonings and toast for 1-2 minutes or until fragrant.
  3. Add in the veggies (bell peppers, carrots, sweet potatoes, beans and corn). Stir until fully combined.
  4. Slowly add in the salsa, crushed tomatoes and broth and stir to combine. Turn heat to low and bring to a slight simmer.
  5. Stirring occasionally, cook for 45-50 minutes or until veggies are cooked through and chili has become reduced and thick.
  6. Top with desired toppings and enjoy!

 

Veggie Spring Rolls with Peanut Dipping Sauce

These vibrant rolls are crunchy and packed with vitamins, minerals and flavor! Use whatever veggies you have on hand and feel free to add tofu, shredded chicken or any other protein.

 

Yield: 4-6 servings

 

Ingredients:

2-3 cups warm water

1 package rice paper rounds (You can find these in the international section of the grocery store)

1 bunch leaf lettuce, butter lettuce or spinach

1 large carrot, thinly sliced

2 bell peppers, thinly sliced

1 cup cabbage, thinly sliced (or your favorite veggie!)

1/2 large cucumber, peeled and thinly sliced

1/4 cup creamy peanut butter

2 Tbsp cup soy sauce

1/2 cup water

1/2 tsp ginger (fresh or dried)

1/2 tsp garlic (fresh minced or granulated)

 

Directions:

  1. Pour warm water into a pie pan or shallow dish. Dipping one rice paper wrapper at a time, submerge the wrapper in the water for 30 seconds – 1 minute or until it is just flexible.
  2. Gently lay the wrapper onto a plate or flat service. Place 3-4 pieces of each vegetable into the center of the wrapper. Fold the bottom of the wrapper over the veggies and pull it tightly towards you. Slowly rolling the wrapper upward (like a burrito), tuck the side into the center of the wrapper.
  3. Set the finished rolls on a plate and repeat with the rest of the veggies and wrappers.
  4. In a small sauce pan, heat the peanut butter, soy sauce, water, ginger and garlic on low heat. Stir constantly and cook for 3-5 minutes or until fully incorporated and heated through.
  5. To serve, dip the rolls in the sauce and enjoy!