Looking for uber-healthy fast food? This dish can go from refrigerator to table in less than 15 minutes flat. Fish is good like that.
Before I learned how to cook fish from my darling SPH, I would often read a seafood recipe for a specific type of fish and if I couldn't find that particular type of fish, I would abandon my hope to cook said recipe.
I've now learned from others that many types of fish are interchangeable in simple seafood recipes. Want proof? Consider a restaurant chain like Bonefish Grill, that gives you seemingly infinite options to combine different fish with their preparation techniques.
We've used this recipe for flounder and salmon. And while our family enjoys salmon, the bold flavors of this recipe can help tone down the strong salmon flavors if you aren't a huge salmon aficionado.
Chili Lime Salmon*
2 - 8 ounce salmon filets
zest and juice of one lime
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1 tablespoon extra virgin olive oil
Preheat oven broiler. Line a baking sheet with foil.
Rinse and pat dry the salmon filets. Place skin side down on the foil-lined baking sheet.
In a bowl, combine the remaining ingredients. Rub on the top of the salmon. Let sit for 5 minutes to let the flavor soak in a short bit.
Place under the broiler. Cooking time will depend on the thickness of the fish, but for salmon, about 5-7 minutes is about right.
Even R and G ate up what we deemed "taco salmon," a marketing angle, since the boys adore tacos. It worked!
*or whatever fish you care to use, just alter the broiling time so the fish doesn't overcook.