Fish Recipes You’ll Love – Part II

Fish is one of those things that everyone wants to eat more of but is reluctant to cook at home.

These are easy recipes that you and your guests will love. Since fish is so popular, we’ve decided to address those swimming sources of protein in a 3 part series.

(Click HERE to see Part I)

PART 2 of 3

Asian Steamed Fish

We tried a new pan Asian restaurant a few months ago and had the most delicious dish. It was simple and light and we just loved it. They served it with rice but we usually skip that and add marinated, stir fried shiitakes.


  • 8 cod or halibut fillets 6 oz each. Cut in half
  • 5 scallions sliced into thin strips
  • 2 inch piece of fresh ginger sliced
  • 2-3 Tbsp soy sauce
  • 3 Tbsp sesame oil
  • 3 cloves garlic minced
  • 1 jalapeño pepper seeded and sliced
  • 1 tsp sugar
  • Some people like to add thin slices of red bell pepper as garnish at the end


  1. Lightly oil a Pyrex pie plate and place 4 of the fillets in the dish
  2. Cover with 1/2 of the scallions and ginger slices
  3. Place the other 4 fillets on top and drizzle with 1 Tbsp soy sauce
  4. In a wok boil 2-3 c water
  5. Place a bamboo steamer in the wok. Make sure that the water isn’t high enough to come through the bottom of the steamer
  6. Place the pie plate in the steamer and cover for 20 min
  7. Remove the steamer and set it aside
  8. Drain the water
  9. Stir fry the remaining ingredients in the wok except the soy sauce about 2 min
  10. Add soy sauce
  11. Stir and pour over plated fish

Marinated Shiitakes


  • 1/2 lb shiitakes stems removed
  • 1 1/2 c water
  • 1/3 c soy
  • 1/3 c rice wine
  • 1/3 c honey
  • 2Tbsp minced fresh ginger
  • 5 scallions chopped

Marinated Shiitakes


  1. Boil the mushrooms for 6 min
  2. Combine the ingredients in a sauce pan leave behind 1/3 of the scallions as a decoration at the end
  3. Simmer the marinade
  4. Add the shiitakes for 30 min
  5. Either serve on the side or over the fish

Taste it first. Then decide. This is one of our favorite meals

Fish Tacos

We first tried these in Haco beach in Costa Rico years ago. Initially, we did not like the idea of fish in a taco but we didn’t want to be a pill and ordered them despite our misgivings. Fish tacos are the only tacos we like now. They are so delicious.  


Lime cream

  • 1/2 c sour cream
  • 1/2 c mayonnaise
  • 1/4 c fresh cilantro chopped
  • 2 limes 1 juiced 1 quartered save the quarters as garnish

1 lb cod, halibut or mahi mahi cut into thick strips about 2 fingers thick

Decide on crispy fried or simply sautéed (see below)

  • 12 tortillas warmed in a low oven as you cook the fish
  • 2 c cabbage shredded
  • Hot sauce

Salsa Recipe

  • 2 tomatoes chopped
  • 1 small red onion finely chopped
  • 1 clove garlic minced
  • 1/2 c chopped cilantro ( if you use it here , you can leave it out of the creamy dressing)

(Combine the ingredients in a bowl. You can make this ahead of time. Just refrigerate it and stir before serving)

You can either fry the fish strips or sauté them plain

Fried Ingredients

  • 1/2 c milk
  • 1/2 c flour
  • 1/2 tsp chili powder
  • 1/4- 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp smoked paprika
  • 1/4 c peanut oil

Sautéed Ingredients

  • 2 Tbsp olive oil
  • Squeeze of lemon juice
  • Salt and pepper


Lime Cream

Combine the sour cream, mayo, cilantro and lime juice in a bowl and set aside

You can either fry the fish strips or sauté them plain


  1. Soak the filets in milk for 5 min
  2. Combine the chili powder, salt, pepper and smoked paprika in a bowl
  3. Shake off the excess milk as you remove the strips of fish
  4. Dredge in the flour mixture
  5. Heat the oil and sauté the fish strips about 3 min per side


  1. Heat the oil and sauté the fish strips about 3 min per side adding lemon juice, salt and pepper as they cook
  2. When the fish is finished place strips in a tortilla   About 3 pieces per tortilla
  3. Add a pinch of cabbage
  4. Drizzle with lime cream sauce
  5. Add salsa or hot sauce

Teriyaki Swordfish with Pineapple Salsa

When grilling season arrives, this is our go to dish for guests but you can always use the oven


Teriyaki Sauce

  • 1/4 c soy sauce
  • 1 c water
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder
  • 5 Tbsp brown sugar packed  down
  • 1-2 Tbsp honey
  • 2 Tbsp corn starch
  • 1/4 c cold water


  • 4-5 swordfish steaks

Pineapple salsa

  • 2 c diced fresh pineapple
  • 2 medium chopped tomatoes
  • 3/4 c chopped onion
  • 1/4 c fresh chopped cilantro


Teriyaki Sauce

  1. Combine everything but the corn starch and 1/4 c cold water and bring it to a boil stirring constantly
  2. Dissolve the corn starch in the cold water then add it to the boiling ingredients
  3. Stir until thick
  4. Remove from heat and let it cool

Swordfish Steaks

  1. Marinate them in the teriyaki sauce for 1-2 hrs
  2. Then bake at 425 for 20 min or grill until cooked through about 3 min per side

Make the pineapple salsa while they cook

  1. Mix the ingredients in a bowl and refrigerate until ready to serve
  2. Serve the swordfish with the salsa on the side

Fresh and tasty. You’ll love it!

Next time…

Florida fish dip

Pan fried sea bass

Salmon Japanese breakfast

Enjoy your fish

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The Scamper

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