Seafood Recipes | The Daily Dish - Part 2

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Seafood Recipes

Sriracha Shrimp Fried Rice

1 Comment | Written on March 26, 2014 at 5:00 am , by

When I am looking for a fast weeknight meal, fried rice is always a great solution.  It’s a delicious way to use up leftover rice, protein or vegetables.  Plus, it’s all done in one pan so the clean up is a snap!

I love adding spicy sriracha sauce to give meals a kick.  I used about a tablespoon, but you can feel free to add or subtract depending on your tolerance for heat.  I also like tossing in some cashews into my fried rice to give the dish crunch.  (I might be known to snack on them during the cooking process too!)

Keep reading for the recipe…

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Shrimp, Bacon and Horseradish Dip – Best Blogger Appetizer Recipe Winner

No Comments | Written on January 22, 2014 at 5:00 am , by

I am so excited to reveal the Editor’s Choice winner from our Best Blogger Appetizer Recipe contest!

This “Shrimp, Bacon and Horseradish Dip” from Lizzie Munro of “Answers en Croute” has become a new staple in my appetizer repertoire.

It’s one of those recipes where you keep going back (again and again) for just one more bite.  It’s a great dip with crackers, but I’m tempted to even try it as part of an open-faced rye bread sandwich.

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Best Fish Recipe Ever – Caprese Style Grilled Cod Rolls

No Comments | Written on May 23, 2013 at 5:00 am , by

The winning recipe in our “Best Fish Recipe Ever” contest is healthy, fresh, colorful and oh-so easy to make!  With only 6 simple ingredients you can create these gorgeous “Caprese Style Grilled Cod Rolls.”   I think they are the perfect recipe for firing up the grill this holiday weekend!  Round of applause to “RoxieChan” on her winning recipe.

Keep reading for the winning recipe…

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Marinated Shrimp

5 Comments | Written on May 15, 2013 at 5:00 am , by

Right now we are in the heart of Spring party season!  There are graduations and wedding showers, potlucks and picnics.  For years, this has been my go-to recipe to bring to gatherings.  It’s easy to prepare and always a hit.  Once you try this “Marinated Shrimp” your friends and family will beg you to make it again and again!

Keep reading for the recipe…

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Sushi Pops!

4 Comments | Written on January 31, 2013 at 5:00 am , by

We know that “cakepops” are all the rage, so how about a savory version of this whimsical and portable treat?  If you like your food fun and “on-a-stick,” Sushi Pops are for you!

Keep reading to learn how to make “Sushi Pops!”  

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How to Make Sushi

1 Comment | Written on August 1, 2012 at 5:00 am , by

Do you love to go out to a Japanese restaurant for sushi and wonder if it is possible to recreate that experience in your own kitchen? You are in luck!  Today I am going to show you,  step-by-step,  how to make sushi at home.

Keep reading to learn how to make this “Rock and Roll” Sushi Roll from Qsine Restaurant!

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Prosciutto Wrapped Cod with Vine Roasted Tomatoes

2 Comments | Written on August 25, 2011 at 5:00 am , by

If you are looking to incorporate more fish into your meal plans, this recipe is an easy and delicious choice!  It is a sophisticated dinner that can be prepared in about 35 minutes and with only 4 ingredients.  Cod is a great option because it is easy to find in most grocery stores, and it can be a more budget-friendly option.  I love serving this dish with the roasted tomatoes on the vine.  The final presentation is elegant and impressive!

Here is what you will need:

1)  Cod fillet – 14 ounces

2)  Prosciutto – 8 slices

3)  Tomatoes – keep them on the vine!

4)  Olive oil

Prosciutto Wrapped Cod with Vine Roasted Tomatoes (click here to view and print recipe)

1 (14 ounce) skinless cod fillet, sliced into 4 pieces

Salt and freshly ground black pepper, to taste

Olive oil

8 slices prosciutto

24 cherry tomatoes, on the vine

Preheat the oven to 425 degrees.  Pat the fish dry with a paper towel.  Season with salt and pepper, to taste.  Place the fillets in an ovenproof baking dish and drizzle olive oil over the fish.  Wrap two slices of  prosciutto around the fish to cover, tucking the ends under the fish.  Snip the tomatoes on the vine into 4 portions and place in baking dish next to the fish.  Drizzle the tomatoes and fish with olive oil and season with salt and pepper, to taste.  Roast for 35 minutes, until the tomatoes are lightly colored and the fish is cooked through.  Test the fish by piercing one end with the tip of a knife to check that it flakes easily.  Serve fish with roasted tomatoes.  Serves 4.

A Lesson in Tongan “Ota Ika”

3 Comments | Written on August 24, 2011 at 5:00 am , by

Last night for dinner, we enjoyed a very special treat!  My Aunt Va’inga is visiting from Tonga and I asked her to teach me how to make a traditional Tongan dish.  She suggested one of her favorites, “Ota Ika.”  If you like Mexican ceviche or Hawaiian poke, you will fall in love with this flavorful raw fish preparation.


Here we are showcasing the completed dish and wearing our leis.  I even found a hibiscus flower in the garden for my hair!


Start by cubing some gorgeous pink Ahi tuna steaks.  It is easy to find here in the US and is the same fish she uses in Tonga.  She says that Mahi Mahi or Red Snapper also tastes great in this recipe.


Here Va’inga is tossing the cubed fish with salt.  We then covered the bowl with plastic wrap and put it in the refrigerator for about an hour.  In the meantime we minced the onion and peppers, juiced the lemon and prepared the coconut milk.  (More on that below!)

The dish was so easy to prepare and absolutely delicious.  This recipe for Ota Ika is fresh and bright, with the sweetness of the coconut and the bite of the hot chili pepper in perfect harmony.   


Tongan Ota Ika (click here to view and print recipe)

1 – 3/4 pound fresh Ahi tuna, diced into 3/4 inch cubes

3 teaspoons salt, divided

1/3 cup lemon juice

3/4 cup coconut milk (fresh or canned)

1/2 cup minced onion

2 minced red chilies, or more to taste

In a large bowl, combine diced Ahi tuna and 2 teaspoons of the salt.  Refrigerate for 45 minutes to 1 hour.  Add lemon juice and toss to coat.  Refrigerate for 10 minutes.  Add coconut milk, onion, chilies and 1/2 to 1 teaspoon of the remaining salt, to taste.

When it comes to the coconut milk in the recipe, you have two choices:  Make it fresh or use the canned coconut milk.  The canned version is easy to find in our grocery stores, but it doesn’t compare to what Va’inga can make from scratch at home in Tonga!

Let’s play a quick round of “Guess the Gadget.”  Can you guess how this tool is used?

The bench/tool above is called a “Hakalo” and is used to grate fresh coconut meat from the shell.  Imagine straddling the bench and taking a coconut half and scraping the inside on the sharp teeth.  The shredded meat and juice fall into a bowl placed underneath.

Normally Va’inga will just pick up a fresh coconut from her backyard and make fresh coconut milk anytime using the hakalo.  Here in the US, we had to improvise!


Warning: Professional!  Do not attempt!

With a few short whacks from the back of the knife, Va’inga opened up the coconut with ease.  (I once tried to do the same and ended up having to use a hammer!  Looks like I need some practice…)


She then grated the coconut meat using the fine side of a cheese grater.  We then added a dash of Fiji Water (they are island neighbors to Tonga!) to moisten the coconut and create the milk.  We figured the unique mineral profile of the Fiji Water would best imitate what Va’inga uses at home.

Whether you use the canned coconut milk or attempt the make your own, I recommend giving this unique and delicious recipe a try.  Ha’u Kai! (Come eat!)


How to make fresh coconut milk:

Grate fresh coconut meat to make 1 – 1/2 cups.  Place in a bowl and stir in 1/2 cup of lukewarm water until the liquid looks milky.    Squeeze the coconut to release the liquid.

Special Summer Grill-Off! “Fish”

5 Comments | Written on July 11, 2011 at 5:00 am , by

Before I tell you about the exciting contest this week, I want to give a very special shout out to my sister!  Today is her birthday!!! I was lucky enough to spend with weekend with her, but both of us had to go back to work today.  Even though I couldn’t be with her today on her actual birthday, I wanted to post a special treat in her honor!


My sister loves cupcakes and this recipe is one of her favorites.  It is so easy, looks gorgeous, and is fantastically delicious!  Check out the recipe for   Double Lemon Cupcakes.   Now, on to today’s recipe contest news!

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The grilling theme this week is “fish.”  Click here to submit any seafood recipe you love to prepare on the grill! As always we will be awarding $250 to the lucky weekly winner.  In just a few short weeks the “Grill-Off” Grand Prize Winner will receive an additional $300.  What are you waiting for….get grillin’!

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If you are looking for some inspiration, be sure to check out our gallery of “Quick and Easy Grilled Fish” Recipes.”  There is a little bit of something for everyone, from the elegant ahi tuna to a simple grilled salmon or even a guilt-free shrimp dish.

Don’t forget to check out some of these fab fish recipes from my blogger buddies!

Domestic Diva’s Blog – Blackened Swordfish with Tarragon:

Average Betty -Tuna Fish Tacos:

Family Fresh Cooking – Wild Salmon with Basil Aioli and Quinoa:

Tracey’s Culinary Adventures – Broiled Salmon with Pineapple Salsa:

Sippity Sup – Cold Spicy Cucumber Soup with Poached Shrimp:

Poll: What’s Your Favorite Fish?

22 Comments | Written on July 10, 2011 at 8:55 pm , by

What’s your favorite fish?  Leave a comment and tell us!

a)  Salmon

b)  Tuna

c)  Snapper

d)  Sea Bass

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Is your mouth watering yet?  Here are the links for your favorites!

a)  If you love SALMON, check out “Lime and Honey Baked Salmon with Red Potatoes and Chives

b)  If you love TUNA, check out “Grilled Tuna Steak with Charred Corn Vinaigrette

c)  If you love SNAPPER, check out “Snapper with Mango Pico de Gallo

d)  If you love SEA BASS, check out “Cumin Crusted Chilean Sea Bass