New recipes

Scallion Fish with Sesame Kale

Scallion Fish with Sesame Kale


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

Ingredients

Fish

  • 1 tablespoon finely chopped peeled ginger, plus four ½”-thick slices
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon toasted sesame oil
  • 2 scallions, white and green parts separated, thinly sliced
  • 6 sprigs cilantro, leaves and stems separated
  • 2 5-oz. skin-on firm white fish fillets (such as branzino)

Sesame kale and assembly

  • 1 tablespoon vegetable oil
  • 1 garlic clove, thinly sliced
  • 1 bunch Tuscan kale, center ribs and stems removed, cut into 1” strips
  • ½ teaspoon kosher salt plus more
  • ½ cup kimchi, chopped (optional)
  • 1 teaspoon toasted sesame oil
  • Freshly ground black pepper

Recipe Preparation

Fish

  • Heat vegetable oil in a small skillet over medium-high heat. Add 1 Tbsp. chopped ginger and cook, stirring, until fragrant, about 1 minute. Transfer ginger to a small bowl; mix in soy sauce, lemon juice, sesame oil, and sugar. Set sauce aside.

  • Line a large steamer basket with scallion whites, cilantro stems, and sliced ginger. Set scallion greens and cilantro leaves aside.

  • Using a small knife, score skin side of fish at 1” intervals; season with salt and place in steamer, skin side up. Set steamer in a large pot filled with 1” of simmering water and cover; steam fish until cooked through, 6–8 minutes.

Sesame kale and assembly

  • Heat vegetable oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until softened, about 1 minute. Add kale, ½ tsp. salt, and ¼ cup water. Cover and cook, tossing occasionally, until leaves are tender and bright green, about 2 minutes. Mix in kimchi, if desired, and sesame oil; season with salt and pepper.

  • Spoon sauce over fish, top with reserved scallion greens and cilantro leaves, and serve with sesame kale.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 320 Fat (g) 17 Saturated Fat (g) 2.5 Cholesterol (mg) 60 Carbohydrates (g) 14 Dietary Fiber (g) 3 Total Sugars (g) 1 Protein (g) 31 Sodium (mg) 820Reviews Section

Scallion Fish with Sesame Kale - Recipes

姣 Famous Green Beans with Cindy's Kitchen Chinese Black Pepper Sauce

Steakhouse Chopped Salad from Roche Bros

Southwest Chicken Salad from Roche Bros

Fresh & Co Superfood Salad with Oil Free Carrot & Ginger Dressing

Microgreen & Kale Salad (As seen in Whole Foods Market Magazine)

Harvest Kale Salad with Pear Vinaigrette from Roche Bros

Chopped Falafel Salad with Toasted Pita Bread and Lemon Tahini Dressing

Hail to the Kale Salad with Hail to the Greens Vinaigrette

Papaya Salad with Chili Vinaigrette

Acapulco Chicken Cobb Salad with Mexican

Buffalo Chicken Meatloaf & Crispy Hasselback Potato Fans with Real Bleu Cheese

Hot Ginger Bowl from Roast Kitchen

Chipotle Ancho Grilled Chicken & Raw Vegetable Slaw with Tangerine Vinaigrette

"Seeley Farms" Kale, Spinach and Stone Fruit Salad with Pomegranate Vinaigrette

Snap Pea, Radish & Feta Salad with Tangerine Vinaigrette

Fish Tacos with Spicy Harissa Tortillas

Tamari Miso Eggplant & Field Trip to Miso Master

Caprese Salad with Balsamic Vinaigrette

Corn & Kidney Bean Salad with Fresh Avocado Vinaigrette

Grilled Romaine Hearts with Real Bleu Cheese Dressing and Cherry Tomatoes

Crispy Baked Zucchini Wedges with Authentic Greek Strained Yogurt

Visit with American Mussel Harvesters and Salt Water Farms

Korean Bulgogi Barbeque & Field Trip to Flushing, Queens, New York

Flounder & Vegetable Seafood Pouch with Red Curry Sauce

Moroccan Lamb Tagine with Harissa Chickpea Salad

Vietnamese Sticky Wings with Organic Hawaiian Ginger

Fresh Scallion & Ginger Swordfish with Tamari Miso Couscous and Vegetables

Artichoke, Fennel & Arugula Salad with Lemon and Shallot Vinaigrette

Arugula, Grape & Almond Salad with Pomegranate Vinaigrette

Gluten Free Grilled Pear & Chicken Arugula Salad

Fire Roasted Red Pepper with Goat Cheese Crostini on French Baguette

Korean Kim Chi Tofu Vegetarian Stir-Fry

Fresh Avocado Vinaigrette Grilled Chicken with Roasted Red Pepper Vegetable Salad

Mango Coconut & Pepper Grilled Swordfish with Spinach Risotto

Wild Maine Blueberry Vinaigrette Grilled Peaches with Vanilla Bean Ice Cream and Pistachios

Zucchini Ribbon & Backyard Farms Tomato Salad with Balsamic Vinaigrette

Tomato & Watermelon Salad with Fat Free Balsamic Vinaigrette

Brie and Berry Salad with Raspberry Nectar Vinaigrette

Shrimp Wontons with Mango Coconut & Pepper Cream Cheese

Red Miso Glazed Atlantic Sea Scallop Stir-Fry

Fig & Berry Salad with Wild Maine Blueberry Dressing

White Wine & Garlic Steamed Mussels

Korean Kim Chi Pork Ribs & Lemon Soy Tahini Cabbage Slaw

Endive and Macadamia Nut Pear Salad with Lemon & Shallot Vinaigrette

Original Creamy Miso Seafood Salad

Sweet Chili & Lime Crispy Shrimp

Chipotle Ancho Fish Tacos

Grilled Mango Coconut & Pepper Haddock

Beet and Fig Salad with Lemon & Shallot Vinaigrette

Barcelona Chicken with Potatoes and Greens

Mixed Berry Salad with Tangerine Vinaigrette

Coconut & Lime Grilled Shrimp

is a registered trademark of Custom Blends, Inc. Brockton, MA 02301 &bull Tel. 508.583.2995 &bull Fax. 508.580.8704/8732


Kale-and-Scallion Negimaki

Tender steak wraps around hearty, healthy greens in this perfectly balanced, Asian-inspired appetizer.

  1. In a small bowl, whisk together the tamari, mirin, red miso, sugar, and sesame oil. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade.
  2. In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain and lightly squeeze out the excess water.
  3. On a work surface, lay out a slice of beef with a long side facing you. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale some of the kale should extend beyond the short sides of the meat. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions, and kale.
  4. Light a grill or preheat a grill pan. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed.
  5. Transfer the rolls to a work surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths. Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.


Roasted Fish With Ginger, Scallions and Soy

David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

Buy a few fillets of the white-fleshed fish you like best (I like fluke, myself), then put a sheet pan in a 425-degree oven and let it get hot. Make a sauce in a small bowl: a few tablespoons of soy sauce for each one of rice wine or sherry, and a heap of minced or grated ginger, and plenty of thinly sliced scallions. You could put some garlic in there, if you like, and a dash of hot chile oil or sesame oil. Salt and pepper the fish, then pull the hot sheet pan out of the oven and get some neutral oil on it. Add the fish to the hot pan carefully, put it in the oven and roast for a minute or so, then paint the sauce onto the fillets and cook for a minute or so longer, until the fish has just cooked through. Serve with rice and greens. And I bet it’d make a good sandwich?

Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.


Kale-and-Scallion Negimaki

In a small bowl, whisk together the tamari, mirin, red miso, sugar and sesame oil. Spread 1 teaspoon of the mixture on each side of the beef slices. Refrigerate for 1 hour. Reserve the remaining marinade.

In a saucepan of salted boiling water, cook the kale until bright green, 2 minutes. Drain and lightly squeeze out the excess water.

On a work surface, lay out a slice of beef with a long side facing you. Place 1 scallion slice across the lower edge. Top with one-eighth of the kale some of the kale should extend beyond the short sides of the meat. Roll the meat up over the filling very tightly. Secure the roll with 2 toothpicks. Repeat with the remaining meat, scallions and kale.

Light a grill or preheat a grill pan. Brush the rolls with oil. Oil the grill grate. Grill the rolls over high heat until charred, 2 minutes. Brush the rolls with some marinade and grill for a few seconds more, until glazed.

Transfer the rolls to a work surface. Discard the toothpicks. Cut the negimaki into 1-inch lengths. Transfer to a platter, cut sides up, and drizzle with the remaining marinade. Sprinkle with sesame seeds and serve.


You can't live by skewered meat alone. These veggie kebabs make a great addition to any grilling menu.

By preheating the baking sheet, you’ll ensure that every sprout in this goes-with-anything side has that irresistible crispy edge.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Healthy Fish and Seafood Recipes

Photo By: Marshall Troy©2012, Cooking Channel, LLC. All Rights Reserved.

©2012, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim©2011, Television Food Network, G.P.All Rights Reserved.

Photo By: Antonis Achilleos

Photo By: Tara Donne©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Matt Armendariz©2012 Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Honey Soy Grilled Salmon with Edamame

Get the Recipe:Honey Soy Grilled Salmon with Edamame

Lemongrass Coconut Shrimp and Noodles Parchment Pack

Cooking tender shrimp and noodles inside a parchment packet with aromatic coconut, curry and lemongrass creates big flavor without much added fat or salt. When you cut open the paper, the escaping steam releases a wonderful fragrance.

Get the Recipe:Lemongrass Coconut Shrimp and Noodles Parchment Packs

Lemon-Garlic Shrimp and Grits

Get the Recipe:Lemon-Garlic Shrimp and Grits

Salmon-Avocado Poke Bowls

Imagine your favorite sushi roll. Now picture it deconstructed and served in a bowl. Our version of this healthy Hawaiian staple known as poke (pronounced “POH-kay”) calls for omega-3 packed salmon, rice, avocado, scallion and sesame seeds. It’s low in calories, high in protein and super-easy to make.

Get the Recipe:Salmon-Avocado Poke Bowls

Cod with Tomato-Basil Salsa Parchment Pack

Steaming the ingredients together in a neat parchment packet creates layers of flavor without adding much fat or salt. And with everything contained, cleanup is a breeze!

Get the Recipe:Cod with Tomato-Basil Salsa Parchment Pack

Shrimp Tacos with Grapefruit Salad

Wrap tortillas around delicate shrimp in chipotle sauce and serve them with a light grapefruit and jicama salad for a fresh take on traditional tacos.

Get the Recipe:Shrimp Tacos with Grapefruit Salad

Rachael’s Spicy Fennel Shrimp

Get the Recipe:Spicy Fennel Shrimp

Ellie’s Roasted Salmon with Shallot Grapefruit Sauce

Get the Recipe:Roasted Salmon with Shallot Grapefruit Sauce

Portuguese-Style Fish Stew

Get the Recipe:Portuguese-Style Fish Stew

Giada’s Salmon Baked in Foil

Get the Recipe:Salmon Baked in Foil

Mahi Mahi with Cauliflower

Get the Recipe:Mahi Mahi With Cauliflower

Rachael’s Fisherman’s Stoup

Get the Recipe:Fisherman’s Stoup

Dawn’s Scampi

Get the Recipe:Lightened-Up Shrimp Scampi

Broiled Halibut with Ricotta-Pea Puree

Get the Recipe:Broiled Halibut with Ricotta-Pea Puree

Giada’s Salmon with Lemon, Capers, and Rosemary

Get the Recipe:Salmon with Lemon, Capers, and Rosemary

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Get the Recipe:Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Cat Cora’s Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil

Get the Recipe:Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil

Alton’s Shrimp Gumbo

Get the Recipe:Shrimp Gumbo

Ribbony Shrimp and Pasta Scampi

Get the Recipe:Ribbony Shrimp and Pasta Scampi

Panko-Crusted Halibut with Swiss Chard

Halibut is a firm, low-fat and mild-flavored white fish &mdash here, it’s very simply prepared with a crunchy breadcrumb topping and served over a bed of sauteed Swiss chard.

Get the Recipe:Panko-Crusted Halibut with Swiss Chard

Spicy Shrimp Orecchiette

Get the Recipe:Spicy Shrimp Orecchiette

Berbere-Roasted Hake with Cool Bean Salad

Get the Recipe:Berbere-Roasted Hake with Cool Bean Salad

Clam, Chorizo and Kale Parchment Pack

Clams come from the ocean, so they have a natural salinity chorizo is salted as well, so it’s not necessary to add any salt to this easy parchment packet meal. The juices created during cooking season the kale and beans perfectly, while a splash of wine adds a bright burst to round out the flavors.


Scallion Sesame Shrimp Cakes With Avocado-Wasabi Sauce

Each bite of these savory cakes starts with a crispy panko crunch that contrasts with the creamy, citrusy, subtly tingly avocado-wasabi sauce and leads you to succulent shrimp seasoned with toasted sesame oil and ginger.

Be sure not to make the cakes larger than indicated, to ensure that they cook through properly.

Make Ahead: The uncooked shrimp cakes need 20 to 30 minutes to firm up in the refrigerator. They can be refrigerated for 30 minutes, then sealed in a zip-top bag and frozen for up to 3 months. The baked shrimp cakes can be cooled and refrigerated for up to 2 days reheat uncovered in a 350-degree oven for 15 to 20 minutes. Microwaving is not recommended. Frozen shrimp cakes can be reheated (directly into a) 350-degree oven for 20 to 30 minutes.The sauce can be refrigerated, covered, up to 2 days in advance.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

For the shrimp cakes: Combine the shrimp, half of the panko, the bell pepper, scallions, roasted sesame seeds, egg, cilantro, toasted sesame oil, ginger, lime juice, salt and black pepper in a mixing bowl, stirring until just combined. If the mixture seems overly moist, stir in more panko a tablespoon at a time. Spread the remaining panko in a shallow bowl you'll need about 1/2 cup for coating, so you may have to add a bit if you used more for the mixture.

Divide the shrimp mixture into 12 equal mounds, then shape each one into a patty about 2 1/2 inches wide and about 1/2-inch thick. Coat each patty well with the remaining panko. Place the cakes in the refrigerator for 20 to 30 minutes to firm up.

Meanwhile, make the sauce: Use a fork to mash together the avocado, lime juice, wasabi paste and salt in a medium bowl until smooth. Taste, and mix in more wasabi paste as needed. The yield is 3/4 cup. If not using right away, cover with plastic wrap directly on the surface and refrigerate until ready to serve (or up to 2 days in advance).

Heat the oil in a large nonstick skillet over medium heat. Once the oil shimmers, add as many shrimp cakes as will fit in the pan without crowding. Reduce the heat to medium-low cook until the cakes are golden brown on both sides and cooked through, about 5 to 6 minutes per side.

Just before serving, taste the avocado-wasabi sauce add lime juice and/or wasabi, as needed. Dollop 1 tablespoon of the sauce on each shrimp cake.

Recipe Source

Adapted from “You Have It Made: Delicious, Healthy, Do-Ahead Meals,” by Ellie Krieger (Houghton Mifflin Harcourt, 2016).


Sesame Ginger Salmon

Yield: 4 servings

prep time: 45 minutes

cook time: 20 minutes

total time: 1 hour, 5 minutes

A super easy salmon dish bursting with so much flavor, and it’s hearty-healthy too!

Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 2 cloves garlic, pressed
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon sesame seeds
  • 4 green onions, thinly sliced
  • 4 (5-ounce) salmon filets

For the Honey Ginger Glaze

  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, or more, to taste
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon sesame seeds

Directions:

  1. To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl set aside.
  2. In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.
  3. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets marinate for at least 30 minutes to overnight, turning the bag occasionally.
  4. Preheat oven to 400 degrees F. Lightly coat a 9吉 baking dish with nonstick spray.
  5. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
  6. Serve salmon immediately with honey ginger glaze.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Crispy Scallion Pancakes

My entire family is addicted to Chinese food. For my husband and me, it’s just in our blood after growing up in NYC. We grew up eating crispy Peking duck served with fluffy pancakes dumplings of all varieties and perfectly browned, crispy scallion pancakes. Our older son was born in NY and being that I was obsessed with Chinese food during my last trimester of pregnancy with him, I am not surprised Chinese food is one of his favorites. In fact, it’s possible the hot and sour soup and a side of dumplings from Ollies is what put me into labor, but we’ll never know for sure. My little one was born in California but was given Chinese food from an early age to make sure we hooked him early. Thankfully, we’re good, it all worked out. However, in California, I’ve been yet to find a scallion pancake that comes close to what I grew up eating. At least where I live, the Chinese food is just different from what I grew up eating.

I remember the first time we were back in NY and ordered scallion pancakes for the kids. Ages 3 and 5, one was somewhat disgusted (he disliked onions) and the other refused to even try it. I was heartbroken, yet persistent. I have always believed that it’s about exposure with kids. So we kept ordering scallion pancakes. By 5 and 7, we scored. Both ate one and loved it we were all finally united on the scallion pancake front. I recently came up with a scallion pancake recipe I like enough to introduce it to the kids. Made with ghee (a type of clarified butter) these crispy, flavorful cakes are not healthful, but not everything can be. They are also delicious, and remind me of life back East long ago.

Steps to making the perfect scallion pancake:

Step 1: Roll the dough into a 9-inch circle, lightly oil, season and sprinkle with scallions. Roll into a long cylinder. Step 2: Wrap the dough log around itself forming a tight coil. Step 3: Roll the coiled dough into a 7-inch circle.

If they were permitted, my kids would eat these scallion pancakes daily for dinner, but more often I would serve them as a side dish. They also work great as a casual hors d’oeuvre when entertaining because they can be easily prepped in advance.



Comments:

  1. Moses

    it is the special case.

  2. Eburscon

    What words ... The phenomenal phrase, admirable

  3. Dim

    He didn't mean it

  4. Moses

    There can be no mistake here?

  5. Julkis

    I am about this I know nothing

  6. Kevan

    They also say that open contact with humanoids is possible in 2013.



Write a message