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Category Archives: Fish
It’s looking like a fishy week over here, with not one, but two seafood recipes coming at you. I love cooking fish on the week nights because as long as you have good ventilation and the smell doesn’t bother you too much you can make a quick dinner.
I know you are looking at the list of ingredients, thinking, no way is this a quick dinner, but I promise you it is. While the fish is cooking throw together the slaw and crema and that makes a whole 10 minutes of cooking time for this flavorful dinner.
Whenever I find grouper cheeks I like to buy them because they make the perfect fish tacos, 2-3 cheeks per taco and you are set. They are easy to cook and flip, you don’t have to worry about flipping a huge piece of fish and they are generally on the cheaper side for fresh grouper. But if you don’t live nearby a fresh grouper source you may not be able to find these little cheeks, so really any white fish can be used.
Cilantro Lime Fish Tacos with Avocado Crema
- 1 lb white fish (tilapia, grouper, etc) – I used grouper cheeks
- 1 tablespoon oil
- 2 limes
- 1 jalapeno, seeded and diced
- 1 clove garlic, chopped
- 1 green onion, chopped
- Handful of cilantro, chopped
- ½ teaspoon cumin
- ¼ teaspoon of each salt and pepper
- Corn tortillas
- ½ bag of shredded cabbage
- 1 hass avocado
- ¼ cup Chobani Plain 0% Greek yogurt
- ¼ cup chives
- 2 tablespoons water
- Salt to taste
For the fish tacos
- In a large Ziploc bag combine oil, juice of 1 lime, jalapeno, garlic, green onion, most of the chopped cilantro (minus 2-3 tablespoons), cumin, salt and pepper. Carefully add the fish and allow to marinate 10-20 minutes.
- Heat a large skillet to medium high heat and cook fish for about 5 minutes per side, until white and flaky.
- Combine shredded cabbage, juice from ½ a lime, and a 2-3 tablespoons of chopped cilantro in a bowl. Toss to combine.
For the avocado crema
- Slice avocado in half, remove pit, and scoop flesh into the bowl of a food processor. Add yogurt, chives, and juice from ½ a lime.
- Blend until smooth and water to thin out. Season to taste with salt.
Serve fish in corn tortillas with shredded cabbage and avocado crema.
Constantly on the lookout for new, easy fish preparations I came across this “meal in a bag” recipe. An entire meal cooked on the grill, ready in 20 minutes, and only dirties one bowl? Sign me up! I basically had the night off from cooking with not even a side dish to prepare. I assembled the packets, handed them off to my husband for the grill, and sat down with a glass of wine.
While making the parchment packages I was brought back to elementary school when you learn how to fold a piece of paper in half and cut out a heart. Oh the life skills you learn in kindergarten. You could pass the heart cutting step off to your children while you prepare the potatoes to place on top.
Twenty minutes on the grill and we were ready to eat. Make sure to keep these packages out of the flame. You must be careful not to burn right through the parchment.
Grilled Tilapia in Parchment
Adapted from Lia Huber via Nourish Network
- ½ lb red potatoes, sliced thin
- 2 tbsp olive oil
- Salt and pepper
- 4 tilapia fillets
- 1 large tomato, chopped
- 1 cup corn kernels (about 2 ears or if using frozen allow to thaw)
- ¼ cup sliced green onions
- 3 cloves garlic, minced
- 2 tbsp basil
- ¼ cup dry white wine
- Parchment paper
1. Preheat grill to medium. With four large squares of parchment paper fold in half and cut a large wide heart shape. Unfold and lay flat.
2. In a medium bowl mix potatoes, 1 tbsp olive oil, pinch of salt & pepper. Divide evenly among 4 parchment packets. Place on one half of the heart.
3. Place fish on top of potatoes. In bowl combine tomato, corn, 1 tbsp olive oil, and a pinch more of salt & pepper. Divide evenly among the 4 packets.
4. Drizzle 1-2 tbsp of wine over each packet and then fold over half of the heart to close packet. Beginning at the top roll the edges tightly to seal and twist the end to secure.
5. Carefully transfer to the grill and cook over indirect heat for 15-20 minutes. Allow to cool 5 minutes before serving.
Always on the lookout for new ways to cook fish, I ran across this chicken recipe and knew it would be delicious with a white flaky fish. The fillets of fish at my store always vary in size dramatically, some weeks they will have really tiny fillets and others they are huge. This was a bigger week. I always ask for the smallest fillets possible. This helps keep my cost and portions in check.
I specifically picked this recipe because I had a small dill plant, that rarely got used. In my little herb garden I have dill, basil, rosemary, and a struggling mint. Basil I use all the time. Everyday I am out there snipping leaves, but the others don’t get much use. I was excited to finally use my dill plant, had this recipe all lined up, and what happens? My plant died that week! It got an illness and died. Over a year I have had it, used it once or twice, and the week I want to use it, it dies. I ended up having to substitute dried dill and it still turned out delicious. But of course if you have fresh I would recommend it.
Lemon Dill Tilapia
Adapted from Eating Well
- 4 small tilapia fillets
- 3 tsp olive oil
- ¼ cup chopped onion
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tsp flour
- 2 tbsp fresh chopped dill or 1 tsp dried
- 1 tbsp lemon juice (about ½ a lemon)
1. Season each fillet with salt and pepper on both sides. Heat 1 ½ tsp olive oil in large skillet over medium-high heat. Add tilapia and cook on both sides, about 3 minutes per side. Remove tilapia from pan and set aside.
2. Reduce heat to medium, add remaining olive oil to pan. Add onion and garlic and cook for 1 minute. In a bowl, whisk broth, flour, dill, and lemon juice and add to pan. Cook, whisking often, until thickened, or about 3-5 minutes.
3. Return tilapia to pan and simmer until fully cooked, about 4-5 minutes. Serve and spoon extra sauce on top.
I love fish tacos, every time I see them on a menu (which is quite a lot around here) I have to order them. As with all tacos they are so easy to make as home. One day I planned on making my Tilapia Parmesan, but when I looked at my filets they were in small pieces so instead I decided on fish tacos. Just a simple seasoning of Cajun and a dash of red pepper for a little more heat. I cooked them indoors in a cast iron skillet and boy did it smell yucky in our house for a few days. If I had a fish basket for the grill, outdoors would have been a much better option.
Any type of flaky white fish makes a good taco, if you already have something else in your freezer use that, but if not catfish is on sale this week. The Naturally Fresh Jalapeno Ranch is addicting and make the perfect, easy topping for fish tacos. I am obsessed with the stuff and can guarantee I will stock up on it this week. I use it on anything and everything. I have been known to drizzle it on nachos, use it on hamburgers, nothing is safe! As for the corn vs. flour tortilla debate I use whatever I happen to have on hand. This week it was flour, last week it might have been corn. If you are really partial to one or the other then by all means buy that, but if you are like me and still have these flour ones leftover from the taquitos you made for Cinco de Mayo now is the time to use them up.
Spicy Ranch Fish Tacos
- 1 lb catfish
- Cajun seasoning
- cayenne (red) pepper
- 6” flour or corn tortillas
- Naturally Fresh Jalapeno Ranch Dressing
- shredded cheese
- sour cream
1. Season the fish using about 1 tbsp or more of Cajun seasoning and a little sprinkle of red pepper. Using your preferred method of cooking, you could grill, cook in a skillet, use a grill pan; cook the fish. I used a cast iron skillet and cooked for about 3-5 minutes per side over medium heat.
2. Warm tortillas between two moist paper towels in the microwave.
3. Assemble tacos using your choice of toppings.
This is possibly my favorite way to prepare fish. Any white, flaky fish is delicious, but since tilapia is on sale this week we will use that. I am anti mayo on pretty much everything, but recently I find myself adding it to recipes and enjoying it. Even if you despise mayonnaise, like I once did, I bet you will like this fish. The lemon and cheese has a much more powerful flavor. Is it dinner time yet?
Tilapia Crusted Parmesan
Adapted from Food.com
- 4 tilapia fillets (your favorite white fish can be substituted)
- 2 tablespoons lemon juice
- 1/2 cup grated parmesan cheese
- 2 tablespoons butter, room temperature
- 3 tablespoons mayonnaise
- 3 tablespoons finely chopped green onions
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon dried basil
- black pepper
- 1 dash hot pepper sauce
1. Preheat oven to 350 degrees. In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer. Brush top with juice.
2. In bowl combine cheese, butter, mayonnaise, onions and seasonings. Mix well.
3. Bake fish 5 minutes on each side or until almost done, depending on thickness.
4. Top with cheese mixture and broil another 2 to 3 minutes or until browned.