Barbecued Fish with King Prawns and Kiwi Raita

Bold, Fresh & Unexpected 🥝🔥🦐🐟

Vibrant, smoky, and refreshingly different, Barbecued Fish with King Prawns and Kiwi Raita pairs flame-kissed seafood with a cool, tangy yogurt sauce made with fresh kiwi. The result is a perfectly balanced dish—sweet heat from the grill, succulent seafood, and a bright raita that cuts through richness. This is high-value, blog-ready content ideal for summer entertaining and standout weeknight grilling.

Why This Dish Works

Contrast at its best – hot, smoky seafood meets cool, fruity raita
Layered seafood flavors – fish and prawns cook beautifully together
Light yet impressive – ideal for warm-weather meals
Globally inspired – coastal grilling with a modern twist
Visually stunning – perfect for sharing and special occasions

Best Fish for Barbecuing with Prawns

Choose firm fish that holds up well on the grill:

Mahi-mahi
Halibut
Sea bass
Salmon
Swordfish

Ingredients

Barbecued Fish & King Prawns

4 fish fillets (6 oz each)
8–12 raw king prawns, peeled and deveined (tails on)
3 tbsp olive oil
Zest and juice of 1 lime
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
Salt and freshly ground black pepper

Kiwi Raita

1 cup thick Greek yogurt
2 ripe kiwis, peeled and finely diced
1 tbsp lime juice
1 tbsp fresh mint, finely chopped
1 tbsp fresh cilantro, finely chopped
Salt, to taste

Optional Garnishes

Fresh chili slices
Extra herbs
Lime wedges

How to Make Barbecued Fish with King Prawns and Kiwi Raita

Step 1: Prepare the Kiwi Raita

In a bowl, combine yogurt, diced kiwi, lime juice, mint, cilantro, and salt. Mix gently. Refrigerate for 20–30 minutes to allow flavors to meld.

Step 2: Marinate the Seafood

In a large bowl, whisk olive oil, lime zest and juice, garlic, smoked paprika, cumin, salt, and pepper. Add fish and prawns, turning gently to coat. Marinate 15–20 minutes.

Step 3: Preheat the Grill

Heat grill to medium-high (400–425°F / 205–220°C). Clean and oil grates well.

Step 4: Grill the Seafood

Grill fish 3–5 minutes per side, depending on thickness
Grill prawns 2–3 minutes per side until pink and lightly charred
Avoid overcooking—remove seafood as soon as it’s just done

Fish is ready when it flakes easily and reaches 137–140°F (58–60°C) internally.

Assemble & Serve

Arrange grilled fish and king prawns on a platter. Spoon kiwi raita generously over or alongside the seafood. Garnish with herbs, chili slices, and lime wedges.

Perfect Side Dishes

Grilled flatbreads or naan
Coconut rice or herbed basmati
Charred corn salad
Simple cucumber and tomato salad

Tips for Grilling Fish & Prawns

Oil the grill grates, not just the seafood
Use a fish basket for delicate fillets
Keep prawns and fish separate if thickness varies
Add acid (lime) after grilling for brightest flavor

Variations & Flavor Twists

Spicy Version: Add chili paste or harissa to the marinade
Tropical Raita: Mix kiwi with mango or pineapple
Dairy-Free: Use coconut yogurt for the raita
Skewer Style: Thread fish cubes and prawns onto skewers

Make-Ahead & Storage

Kiwi raita can be made up to 1 day ahead
Seafood is best grilled fresh
Leftovers keep 1–2 days refrigerated

Nutrition Highlights (Approx. per Serving)

Calories: 410
Protein: 38g
Fat: 18g
Carbohydrates: 16g
High in omega-3s and vitamin C

Final Thoughts

Barbecued Fish with King Prawns and Kiwi Raita is a show-stopping dish that feels fresh, modern, and effortlessly elegant. The unexpected kiwi raita elevates grilled seafood into something truly memorable.

🥝🔥 A bold summer plate that surprises in the best possible way.

OTHER RECIPES

A great fish and seafood recipe to try !

Fish and Seafood Recipe INGREDIENTS

1 (2.75-pound.) whole white fish, cleaned, gutted and scaled
2 cloves garlic, peeled
1 small piece lemon grass
, smashed
3 tablespoons olive oil
1 lemon, juiced
2 tablespoons coriander seeds, coarsely ground
1 tablespoon cracked black peppercorns
1 pound large green king prawns
1/4 cup dry breadcrumbs

Kiwi Raita:

1 (8-ounce) container plain yogurt
3 green kiwifruit, peeled and diced
1 tablespoon finely chopped fresh mint
2 tablespoons chopped fresh mint

Fish and Seafood Recipe INSTRUCTIONS

1. Rinse the fish thoroughly, drain briefly then pat dry with kitchen paper. Put the garlic and lemon grass inside the cavity.

2. In a small bowl blend the the olive oil, lemon juice and three quarters of a teaspoon of salt.

3. Mix the ground coriander seeds and cracked pepper together on a large plate and press the mixture onto the fish. Open up a fish grill, oil it lightly, and put in the prepared fish. Secure the clamp. Put the fish on the barbecue over a glowing bed of coals, or over a medium heat on a gas barbecue. Cook 20 to 30 minutes, turning and basting three or four times with the lemon and oil mixture.

4. To check if the fish is cooked, insert a knife in the meatiest part; the flesh should nearly be white all the way to the bone (it will continue to cook as it stands).

5. Prepare the prawns in advance. Twist off the heads, then peel off the shells, leaving the small piece of shell on the tail intact. Slit down the back of each prawn with a sharp knife and gently extract the black or red vein. Rinse and pat dry with kitchen paper. Thread onto skewers. A few minutes before the fish is ready, coat the prawns with crumbs. Cook the prawns briefly, on an oiled barbecue plate (cook them on the coolest part of the plate), until just cooked through and golden in color.

6. Alternatively, cook whole prawns or scampi; rub with oil and cook several minutes on a barbecue plate, or till just cooked through.

7. Meanwhile, make the raita. Mix everything together in a bowl, reserving some of the Kiwifruit for the top of the raita. Season to taste with salt. Transfer to a small serving bowl and garnish with chopped Kiwifruit.

8. Transfer the barbecued seafood to a platter and the fish and seafood recipe of bbq fish and king prawns is ready to serve with the raita...nice ! Enjoy the Barbecued Fish with King Prawns and Kiwi Raita !!!

Fish and Seafood Recipe :baked-bass-in-wine-recipe.

Barbecued Fish with King Prawns and Kiwi Raita Video :

Fresh Salmon Chowder

Creamy, Comforting & Packed with Flavor 🐟🥔🍲

Nothing says cozy, nourishing comfort like a bowl of Fresh Salmon Chowder. Rich yet balanced, this classic chowder combines tender chunks of fresh salmon, creamy broth, potatoes, and aromatics for a dish that’s both hearty and refined. This high-value, blog-ready recipe is designed to perform well for SEO while delivering restaurant-quality results at home.

What Makes Salmon Chowder Special?

Unlike heavy seafood stews, salmon chowder is:

Creamy without being overwhelming
Naturally rich thanks to salmon’s healthy fats
Quick-cooking compared to shellfish chowders
Comforting yet elegant, perfect year-round

Why You’ll Love This Fresh Salmon Chowder

Uses fresh, simple ingredients
One-pot cooking for easy cleanup
Ready in about 35 minutes
Excellent for leftovers and meal prep
Naturally satisfying and nutrient-rich

Ingredients

Main Ingredients

1½ lb fresh salmon fillet, skin removed, cut into chunks
4 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups diced potatoes (Yukon Gold preferred)
3 cups fish stock or seafood stock
1 cup whole milk
½ cup heavy cream
1 bay leaf
Salt and white or black pepper, to taste

Optional Add-Ins

½ cup corn kernels
1 small carrot, finely diced
1 tsp fresh thyme or dill
Chopped parsley or chives for garnish

How to Make Fresh Salmon Chowder

Step 1: Build the Chowder Base

In a large pot, melt butter with olive oil over medium heat. Add onion and celery; cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Step 2: Thicken the Broth

Sprinkle flour over vegetables and stir constantly for 1–2 minutes to remove raw flour taste.

Step 3: Simmer Potatoes

Slowly add stock while stirring. Add potatoes, bay leaf, and a pinch of salt. Bring to a gentle simmer and cook 10–12 minutes until potatoes are tender.

Step 4: Add Salmon & Dairy

Lower heat. Add milk, cream, and salmon pieces. Simmer gently 5–7 minutes, just until salmon is opaque and flakes easily.

Do not boil.

Step 5: Finish & Season

Remove bay leaf. Season with salt and pepper. Stir in herbs if using.

Serving Suggestions

Serve salmon chowder with:

Crusty sourdough or oyster crackers
Simple green salad
Lemon wedges for brightness
Fresh herbs sprinkled on top

Tips for the Best Salmon Chowder

Use fresh salmon, not canned
Cut salmon into large chunks so it stays tender
Keep heat low after adding dairy
Yukon Gold potatoes provide the creamiest texture

Chowder Variations

Smoked Salmon Chowder: Replace half the salmon with smoked salmon
Dairy-Light Version: Use evaporated milk instead of cream
Pacific Northwest Style: Add fennel and leeks
Gluten-Free: Thicken with cornstarch or potatoes

Make-Ahead & Storage

Chowder tastes even better the next day
Refrigerate up to 3 days
Reheat gently over low heat
Not recommended for freezing due to dairy

Nutrition Highlights (Approx. per Serving)

Calories: 440
Protein: 34g
Fat: 28g
Carbohydrates: 18g
Rich in omega-3s and vitamin D

Final Thoughts

This Fresh Salmon Chowder delivers everything a great chowder should—creamy texture, generous salmon pieces, and deeply comforting flavor without heaviness. It’s a timeless recipe you’ll return to again and again.

🍲🐟 Warm, nourishing, and irresistibly satisfying—salmon chowder at its best.

OTHER RECIPES

A nice Fish and Seafood Recipe to try !

Fish and Seafood Ingredients:

* 3 tablespoons butter

* 1/2 cup diced celery

* 1/2 cup diced carrot

* 1/4 cup finely chopped onion

* 2 tablespoons all-purpose flour

* 1 2/3 cups chicken broth

* 2 cups diced potatoes

* 12 to 16 ounces diced fresh salmon or canned flaked salmon

* 1 cup frozen peas, thawed

* 2 cups half-and-half or whole milk

* 2 cups shredded Cheddar cheese

* 1 tablespoon fresh chopped parsley

* salt and pepper, to taste

Fish and Seafood INSTRUCTIONS

Heat butter over medium-low heat.

Add celery, carrot, and onion; saute, stirring, for 5 to 7 minutes, until celery is tender.

Stir in the flour until well blended.

Stir in chicken broth and add potatoes.

Bring to a simmer, stirring frequently.

Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender.

Add the salmon fish and peas; cook, stirring, for 2 minutes.

Add half-and-half or milk, along with cheese and parsley.

Cook, stirring, until cheese is melted and the soup just begins to bubble.

Taste and add salt and pepper. Makes about 8 cups.

The fish seafood recipe of salmon is ready ! Fish and Seafood Recipes

Fresh Salmon Chowder Video:

Baked Bass in Wine recipe

Elegant, Light & Full of Flavor 🍷🐟

Baked Bass in Wine is a timeless, European-inspired dish that highlights the delicate flavor of fresh bass with a fragrant white wine sauce, herbs, and gentle oven baking. Refined yet simple, this high-value, blog-ready recipe is perfect for dinner parties, romantic meals, or healthy weeknight cooking when you want something special without complexity.

Why Baked Bass in Wine Works

Delicate cooking method preserves bass’s tender texture
Wine enhances, not overpowers, the natural fish flavor
Minimal ingredients, maximum elegance
Healthy and light, yet satisfying
Adaptable to Mediterranean or French styles

Best Wine for Cooking Bass

Choose a dry white wine with good acidity:

Sauvignon Blanc
Pinot Grigio
Dry Riesling
Unoaked Chardonnay

Avoid sweet wines—they overpower the fish.

Ingredients

4 bass fillets (sea bass or striped bass, 5–6 oz each)
2 tbsp olive oil or butter
Salt and white or black pepper, to taste
2 cloves garlic, thinly sliced
1 small shallot, finely diced
¾ cup dry white wine
½ cup fish or vegetable stock
1 lemon, thinly sliced
1 tbsp fresh parsley, chopped
1 tsp fresh thyme or dill (optional)

How to Make Baked Bass in Wine

Step 1: Preheat & Prepare

Preheat oven to 375°F (190°C). Lightly oil a shallow baking dish.

Step 2: Season the Fish

Pat bass fillets dry. Season lightly with salt and pepper. Arrange in the baking dish.

Step 3: Build the Wine Sauce

Scatter garlic and shallots over the fish. Pour wine and stock around (not directly over) the fillets. Drizzle with olive oil or dot with butter. Tuck lemon slices between fillets.

Step 4: Bake Gently

Cover loosely with foil and bake for 12–15 minutes, depending on thickness. Remove foil and bake 3–5 minutes more until fish flakes easily and reaches 137–140°F (58–60°C).

Step 5: Finish & Serve

Spoon pan juices over the fish. Sprinkle with fresh parsley and herbs. Serve immediately.

Optional Enhancements

Creamy Finish: Stir 2 tbsp cream or crème fraîche into the pan juices
Mediterranean Style: Add olives, capers, and cherry tomatoes
Butter Sauce: Swirl in cold butter before serving
Garlic-Herb Crust: Finish under broiler for 1–2 minutes

Serving Suggestions

Pair baked bass with:

Steamed new potatoes or mashed potatoes
Rice pilaf or lemon orzo
Sautéed spinach or green beans
Crusty bread to soak up the wine sauce

Tips for Perfect Baked Bass

Do not overbake—bass dries quickly
Keep wine off the top of fish for better texture
Use fresh herbs for the cleanest flavor
Let fish rest 2 minutes before serving

Make-Ahead & Storage

Sauce ingredients can be prepped 1 day ahead
Best enjoyed fresh
Leftovers keep 2 days refrigerated and reheat gently

Nutrition Highlights (Approx. per Serving)

Calories: 290
Protein: 32g
Fat: 12g
Carbohydrates: 4g
Low-carb, gluten-free, heart-healthy

Final Thoughts

Baked Bass in Wine proves that elegant seafood doesn’t require complicated techniques. With a handful of quality ingredients and gentle oven heat, you’ll create a beautifully balanced dish that feels refined, light, and timeless.

🍷🐟 A classic recipe where simplicity truly shines.

OTHER RECIPES

A nice fish and seafood recipe.....try this one !

INGREDIENTS

1 (5 lb) bass or equivalent
1 largr Onion, chopped
1 Bell pepper, chopped
1/2 Stick margarine
2 can Tomato sauce
1 can Whole tomatoes
juice of 1 lemon
1 cup Cooking wine
1/2 cup Green onions and parsley
dash Tabasco sauce
salt, pepper
garlic powder

INSTRUCTIONS

1. Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight.

2. Wilt onions, and bell pepper in margarine.

3. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. 4. Add 2 cups cold water and seasoning to taste along with dash of Tabasco.

5. Cook for 25 minutes over medium heat.

6. Add wine and pour mixture over fish you have placed in a baking dish.

7. Bake in 325 degree oven for 40 minutes.

8. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon. The fish and seafood recipe is ready...enjoy it ! french-fried-shrimp-fish-and-seafood

Baked Bass in Wine recipe Video :

Barbecued Fish with Peaches

Barbecued Fish with Peaches is a celebration of warm-weather cooking—fresh fish kissed by the grill, juicy peaches lightly caramelized, and a balanced glaze that’s sweet, savory, and subtly smoky. This high-value, blog-ready recipe delivers an elegant yet approachable dish ideal for summer entertaining, healthy weeknight dinners, or backyard barbecues.

Why This Fish & Peach Pairing Works

Natural harmony – sweet peaches complement delicate fish
Quick grilling – fish cooks fast and stays moist
Seasonal appeal – peak-summer flavors shine
Light yet luxurious – perfect for warm evenings
Versatile – works with many fish varieties

Best Fish for Barbecuing with Peaches

Choose firm fish that won’t fall apart on the grill:

Mahi-mahi
Halibut
Salmon
Swordfish
Sea bass

Ingredients

Barbecued Fish

4 fish fillets (6 oz each), skin on or off
2 tbsp olive oil
Salt and freshly ground black pepper
1 tsp smoked paprika or mild chili powder

Grilled Peaches

3 ripe but firm peaches, halved and pitted
1 tbsp olive oil
1 tbsp honey or maple syrup

Peach BBQ Glaze

¼ cup peach preserves or jam
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp soy sauce or Worcestershire sauce
1 small garlic clove, grated
½ tsp chili flakes (optional)

How to Make Barbecued Fish with Peaches

Step 1: Prepare the Grill

Preheat grill to medium-high heat (400–425°F / 205–220°C). Clean and oil grates well to prevent sticking.

Step 2: Make the Peach BBQ Glaze

In a small saucepan, combine peach preserves, vinegar, Dijon, soy sauce, garlic, and chili flakes. Simmer gently for 3–4 minutes until glossy. Set aside.

Step 3: Season the Fish

Pat fish dry. Brush with olive oil and season with salt, pepper, and smoked paprika.

Step 4: Grill the Peaches

Brush peach halves with olive oil and honey. Grill cut-side down for 2–3 minutes until caramelized. Flip briefly, then remove and slice.

Step 5: Grill the Fish

Place fish on grill (skin-side down if applicable)
Grill 3–5 minutes per side, depending on thickness
Brush with peach BBQ glaze during the final minute

Fish is done when it flakes easily and reaches 137–140°F (58–60°C) internally.

Serve & Assemble

Arrange grilled fish on plates, top with warm peach slices, and drizzle with extra glaze. Finish with fresh herbs like basil, thyme, or parsley and a squeeze of lemon.

Delicious Side Dishes

Grilled corn with chili-lime butter
Arugula salad with balsamic vinaigrette
Coconut rice or herbed couscous
Roasted baby potatoes

Tips for Perfect Grilled Fish

Oil the grates, not just the fish
Avoid moving fish too early—let it release naturally
Use a fish basket or foil if needed
Add glaze late to prevent burning

Variations & Flavor Twists

Spicy Peach Fish: Add chipotle or cayenne
Mediterranean Style: Finish with feta and herbs
Asian-Inspired: Add ginger and sesame oil to glaze
Foil-Packet Method: Great for delicate fillets

Make-Ahead & Storage

Glaze can be made up to 3 days ahead
Leftover fish keeps 2 days refrigerated
Excellent cold in salads or wraps

Nutrition Highlights (Approx. per Serving)

Calories: 360
Protein: 34g
Fat: 14g
Carbohydrates: 18g
Naturally gluten-free adaptable

Final Thoughts

Barbecued Fish with Peaches is summer cooking at its best—fresh, colorful, and bursting with flavor. The contrast of smoky grill marks, sweet fruit, and tender fish makes this dish unforgettable yet refreshingly simple.

🍑🔥 Fire up the grill and let summer shine on your plate.

OTHER RECIPES

A great fish and seafood recipe to try !

Ingredients

300g fresh snapper, sea bass or salmon fillets
2 tbsp vegetable oil
2 tbsp mirin or Chinese cooking wine
3 peaches, halved and stoned
Salt
3 limes
Soy sauce

Instructions

Cut the fish into thick strips and brush with vegetable oil and mirin or cooking wine.

Brush the peach halves with oil and sprinkle with salt.

Put the peaches on the barbecue, cut side down and cook for 7-8 minutes until golden.

At the same time, cook the fish on the barbecue for 2-3 minutes each side until tender.

Meanwhile, squeeze the juice from the limes, then hollow out the lime halves.

Fill these with equal quantities of soy sauce and the freshly squeezed lime juice for dipping.

Serve the fish, peaches and dip straight away, alongside the ceviche, but on separate plates.

The fish and seafood recipe is ready to serve....enjoy !

fish-and-seafood-bisque recipe

Barbecued Fish with Peaches Video :

FISH AND/OR SEAFOOD BISQUE

FISH AND/OR SEAFOOD BISQUE RECIPE

A classic fish and seafood bisque is the pinnacle of elegant comfort food—luxuriously smooth, deeply flavored, and surprisingly achievable at home. Built on a foundation of aromatic vegetables, seafood stock, cream, and delicate fish or shellfish, this high-value, blog-ready bisque recipe delivers refined flavor worthy of a fine restaurant, yet approachable for the home cook.

What Is a Seafood Bisque?

Bisque is a French-style, cream-based soup traditionally made with shellfish such as lobster, crab, or shrimp. Modern versions often include firm white fish or a combination of seafood for depth and balance. The hallmark of a true bisque is its silky texture, achieved by puréeing the soup and enriching it with cream.

Why You’ll Love This Bisque Recipe

Deep, layered seafood flavor
Velvety, luxurious texture
Flexible ingredients – fish, shellfish, or both
Perfect for entertaining or cozy nights in
Make-ahead friendly and freezer adaptable

Ingredients

Seafood

½ lb firm white fish (cod, halibut, haddock), cut into chunks
½ lb shrimp, peeled and deveined (shells reserved)
Optional: scallops, crab meat, or lobster (up to 1 lb total seafood)

Bisque Base

3 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
½ cup dry white wine or sherry
3 cups seafood stock (or fish stock)
1 cup heavy cream
½ tsp smoked paprika or cayenne (optional)
1 bay leaf
Salt and white pepper, to taste

Optional Aromatics & Finish

1 tsp fresh thyme or tarragon
1 tbsp brandy or cognac (classic but optional)
Fresh parsley or chives, finely chopped

How to Make Fish and Seafood Bisque

Step 1: Build the Flavor Base

Melt butter with olive oil in a heavy pot over medium heat. Add onion, carrot, and celery. Cook gently for 6–8 minutes until soft but not browned. Stir in garlic and tomato paste; cook 1 minute until fragrant.

Step 2: Thicken the Bisque

Sprinkle flour over the vegetables and stir continuously for 1–2 minutes to cook out raw flour taste. Slowly pour in white wine, scraping up any browned bits.

Step 3: Simmer

Add seafood stock, bay leaf, paprika, and herbs. Bring to a gentle simmer and cook 15 minutes to develop flavor.

Step 4: Blend Until Silky

Remove bay leaf. Using an immersion blender (or standard blender in batches), purée the soup until completely smooth.

Step 5: Add Seafood & Finish

Return bisque to low heat. Add fish and shellfish, simmer gently 5–7 minutes until just cooked. Stir in cream and optional brandy. Season to taste with salt and white pepper.

Do not boil once cream is added.

Serving Suggestions

Serve hot with:

Crusty French bread or garlic crostini
Oyster crackers or puff pastry twists
Simple green salad with citrus vinaigrette

Garnish with fresh herbs, a drizzle of cream, or a few reserved shrimp or scallops.

Tips for the Best Seafood Bisque

Use shells from shrimp to enhance stock flavor
Keep heat low after blending for a smooth finish
Avoid overcooking seafood—it should be tender, not rubbery
White pepper preserves the bisque’s pale color

Bisque Variations

Classic Lobster Bisque: Use lobster shells and meat
Crab Bisque: Add lump crab at the end
Shrimp Bisque: Double shrimp and omit fish
Spicy Cajun Bisque: Add cayenne and paprika
Dairy-Free Option: Use coconut cream (flavor will vary)

Make-Ahead & Storage

Base can be made 1 day ahead (add seafood later)
Refrigerate up to 3 days
Freeze without cream for best texture

Nutrition Highlights (Approx. per Serving)

Calories: 420
Protein: 32g
Fat: 28g
Carbohydrates: 12g
Omega-3 rich, gluten-free adaptable

Final Thoughts

This Fish and/or Seafood Bisque Recipe delivers timeless elegance with modern flexibility. Whether you choose fish, shellfish, or a luxurious combination of both, the result is a creamy, deeply satisfying bisque that feels special every time it’s served.

🦞 Silky, savory, and soul-warming—this is seafood comfort at its finest.

OTHER RECIPES

INGREDIENTS

1/2 c. chopped onion
3 tbsp. butter
3 tbsp. flour
10 oz. can minced or chopped clams with liquid
8 oz. clam juice or chicken stock
Chunks of fish, as desired
Shrimp, crab, or lobster, as desired
1 1/2 tbsp. tomato paste
1 1/2 c. light cream

INSTRUCTIONS

Cook onion in butter until tender.

Stir in flour.

Cook, stirring constantly, until heated.

Stir in clams with juice and clam juice or stock.

Cook until thick. Add fish and/or seafood.

Cover and cook until meat is done.

Blend in the tomato paste and then add the cream.

Cook until heated.

The fish and seafood recipe is ready to serves 6 persons....nice ! Enjoy it !

fish-and-seafoods.

FISH AND/OR SEAFOOD BISQUE VIDEO:

Chilli soy salmon with wok-fried noodles

Chilli soy salmon with wok-fried noodles

Bold, glossy, and packed with umami, Chilli Soy Salmon with Wok-Fried Noodles is a restaurant-style dish that comes together quickly at home. Succulent salmon fillets are lacquered in a spicy soy glaze, then paired with smoky wok-fried noodles and crisp vegetables for a complete, crave-worthy meal. This is high-value, blog-ready content designed for flavor-forward home cooks and weeknight dinners with flair.

Why You’ll Love This Recipe

Big flavor, fast cooking – ready in under 30 minutes
Perfect balance – spicy, savory, slightly sweet
One-pan efficiency – minimal cleanup
Customizable heat level – mild to fiery
Better-than-takeout – fresher, healthier, and more satisfying

Ingredients

Chilli Soy Salmon

4 salmon fillets (5–6 oz each), skin on or off
3 tbsp soy sauce or tamari
1½ tbsp honey or brown sugar
1 tbsp chili garlic sauce or sambal oelek (adjust to taste)
1 tbsp rice vinegar or lime juice
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp neutral oil (for cooking)

Wok-Fried Noodles

8 oz fresh egg noodles or rice noodles
1 tbsp neutral oil
1 tsp sesame oil
1 red bell pepper, thinly sliced
1 cup shredded cabbage or bok choy
1 carrot, julienned
3 green onions, sliced
2 tbsp soy sauce
1 tbsp oyster sauce (optional but recommended)
1 tsp sugar

How to Make Chilli Soy Salmon with Wok-Fried Noodles

Step 1: Prepare the Chilli Soy Glaze

In a small bowl, whisk together soy sauce, honey, chili garlic sauce, rice vinegar, sesame oil, garlic, and ginger. Set aside.

Step 2: Sear the Salmon

Pat salmon dry and lightly season with pepper.
Heat neutral oil in a skillet over medium-high heat.
Sear salmon skin-side down (if using skin) for 4–5 minutes until crisp.
Flip and cook another 2–3 minutes.
Pour glaze into the pan and spoon over salmon until thick and glossy.

Remove salmon from pan and keep warm.

Step 3: Cook the Noodles

Cook noodles according to package directions. Drain and toss lightly with sesame oil to prevent sticking.

Step 4: Wok-Fry the Noodles

Heat a wok or large skillet over high heat until smoking.
Add neutral oil, then vegetables. Stir-fry 2–3 minutes until just tender.
Add noodles, soy sauce, oyster sauce, and sugar.
Toss vigorously to coat and develop wok-char.
Finish with green onions.

Step 5: Assemble & Serve

Divide noodles between bowls. Top with chilli soy salmon. Drizzle with extra glaze from the pan and garnish with sesame seeds or sliced chilies.

Optional Add-Ons & Variations

Extra Spicy: Add fresh bird’s eye chilies or chili crisp
Citrus Kick: Finish salmon with lime zest
Vegetarian Swap: Use tofu or mushrooms instead of salmon
Low-Carb Option: Substitute zucchini or shirataki noodles

Pro Tips for Wok-Fried Noodles

Use high heat for smoky flavor
Don’t overcrowd the wok
Prep all ingredients before cooking (stir-frying is fast)
Add sauces around the edges of the wok for better caramelization

Make-Ahead & Storage

Sauce can be mixed up to 3 days ahead
Leftovers keep 2 days refrigerated
Reheat gently in a skillet or enjoy noodles cold

Nutrition Highlights (Approx. per Serving)

Calories: 520
Protein: 36g
Fat: 18g
Carbohydrates: 52g
Omega-3 rich, dairy-free

Final Thoughts

Chilli Soy Salmon with Wok-Fried Noodles delivers everything you want in a modern Asian-inspired meal—heat, depth, texture, and speed. It’s elegant enough for entertaining yet easy enough for busy weeknights.

🔥 Turn up the heat, fire up the wok, and enjoy every glossy bite.

OTHER RECIPES

Ingredients

1/3 cup (90g) honey
100ml light soy sauce
1 long red chilli, seeds removed, finely chopped
4 x 180g salmon fillets, pin-boned
1 tbs olive oil
2 tsp sesame oil
200g baby spinach leaves
2 tsp grated ginger
300g fresh Singapore (wok-ready) or thin hokkien noodles
Lime wedges, to serve.

Method
Step 1
Combine honey, soy sauce and chilli in a small bowl, then set sauce aside.
Step 2
Season the fish with sea salt. Heat a frypan over medium heat. Add 2 tsp olive oil and 1 tsp sesame oil to the pan, then cook fish, skin-side down, for 5 minutes or until skin is crisp. Turn and cook the fish for a further 2 minutes or until just cooked but still pink in the centre.
Step 3
Meanwhile, heat remaining 2 tsp olive oil and 1 tsp sesame oil in a wok over high heat. Add the spinach and ginger, and stir-fry for 1 minute. Add the noodles, tossing to combine and heat through.
Step 4
Pour half the chilli soy sauce over the salmon, then pour remaining sauce over the noodles and toss to combine. Serve salmon with the noodles and lime wedges to squeeze over. Enjoy it !

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Maple Salmon

Maple Salmon Recipes

Few flavor combinations are as universally loved as maple and salmon. The natural richness of salmon pairs beautifully with the warm sweetness of pure maple syrup, creating dishes that feel both comforting and elegant. This high-value, blog-ready guide delivers the best maple salmon recipes, cooking techniques, and pro tips to help home cooks achieve restaurant-quality results every time.

Why Maple Salmon Works So Well

Perfect balance: Sweet maple offsets salmon’s natural richness
Caramelization magic: Maple syrup forms a glossy, flavorful glaze
Versatile cooking methods: Oven, skillet, grill, or air fryer
Weeknight-friendly: Fast, simple, and impressive
Nutrient-rich: High in omega-3s and lean protein

Classic Maple Glazed Salmon (Oven-Baked)

Ingredients

4 salmon fillets (5–6 oz each)
¼ cup pure maple syrup (Grade A Amber or Dark)
2 tbsp soy sauce or tamari
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tbsp olive oil
½ tsp black pepper
Optional: fresh thyme or rosemary

Instructions

Preheat oven to 400°F (205°C).
Whisk maple syrup, soy sauce, Dijon, garlic, olive oil, and pepper.
Place salmon on a lined baking sheet; brush generously with glaze.
Bake for 12–15 minutes, basting once, until flaky.
Broil for 1–2 minutes for a caramelized finish.

Maple Garlic Skillet Salmon

A stovetop favorite with deep flavor and crisp edges.

How to Make It

Season salmon lightly with salt and pepper.
Sear in hot olive oil, skin-side down, 4–5 minutes.
Flip, add maple syrup, garlic, and butter.
Spoon glaze over salmon until glossy and cooked through.

Pro Tip: Deglaze with a splash of lemon juice or white wine for balance.

Maple Soy Grilled Salmon

Perfect for summer cookouts and smoky flavor lovers.

Marinade

⅓ cup maple syrup
¼ cup soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp grated ginger

Marinate salmon for 20–30 minutes, grill over medium heat for 4–5 minutes per side, brushing with extra glaze.

Maple Mustard Salmon (Crowd Favorite)

Sweet, tangy, and incredibly versatile.

Flavor Profile

Maple syrup for sweetness
Whole-grain mustard for texture
Dijon for sharpness
Finished with cracked pepper and herbs

This version works beautifully baked, grilled, or air-fried.

Air Fryer Maple Salmon

Why It’s Popular

Ultra-fast (ready in under 10 minutes)
Crispy edges, tender center
Minimal cleanup

Cook at 390°F (200°C) for 7–9 minutes, brushing with maple glaze halfway through.

Best Side Dishes for Maple Salmon

Roasted Brussels sprouts or asparagus
Garlic mashed sweet potatoes
Wild rice or quinoa pilaf
Apple-fennel or kale slaw
Butternut squash with herbs

Tips for Perfect Maple Salmon Every Time

Use real maple syrup, not pancake syrup
Don’t over-marinate—maple burns easily
Watch closely during broiling or grilling
Let salmon rest 2 minutes before serving

Recipe Variations & Add-Ins

Spicy Maple Salmon: Add chili flakes or sriracha
Citrus Maple: Finish with orange or lemon zest
Maple Bourbon Salmon: Add 1 tbsp bourbon to glaze
Herb Maple: Rosemary, thyme, or dill

Nutrition Highlights (Approx. per Serving)

Calories: 320
Protein: 34g
Fat: 14g
Carbohydrates: 12g
Omega-3 rich, gluten-free adaptable

Final Thoughts

From quick weeknight dinners to elegant entertaining, maple salmon recipes deliver big flavor with minimal effort. Whether you prefer oven-baked, grilled, or air-fried, these variations ensure there’s a maple salmon dish for every taste and season.

🍁 Sweet, savory, and always satisfying—maple salmon never disappoints

OTHER RECIPES

Ingredients

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

Directions

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture.

Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. Enjoy!

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