Fish Recipes
Lola’s Spices Cajun Striped Bass and Cajun Hoppin John
Lola’s Spices Caribbean Regal King Salmon with Mango Slaw
Lola’s Spices Caribbean Regal King Salmon with Mango Slaw
Lola’s Spices Cajun Striped Bass and Cajun Hoppin John
1 lb. Striped Bass filets
1 TB Lola’s Spices Cajun Blend
2 TB Olive Oil *Extra Virgin
1 TB Red Wine Vinegar
1 tsp Honey
Preheat oven to 400 F, using a large baking dish, add Oil, Tomatoes, Shallots, and Garlic. In a small bowl whisk 1 1/2 TB EVOO, Honey, Vinegar and pour over tomato mixture and bake in oven for 10 mins. Drizzle Striped Bass with remaining Oil and sprinkle liberally on both sides with Lola’s Spices Cajun blend. Remove tomato mixture from oven and nestle Bass into mixture and add remaining Cajun spice over tomatoes. Return to oven and continue to cook for another 12 to 15 mins or until cooked through at the recommended temperature of 145 F.
Serving Suggestion:
Cajun Hoppin John
1 cup Basmati Rice
1 TB Lola’s Spices Cajun Blend
1 TB Olive Oil *extra virgin
1 1/2 Cup Black Eyed Peas *fresh
2 Garlic cloves *minced
2 Cups Water
4 oz. Pancetta
1/2 Cup Onion *chopped
2 Green onion *chopped
Over medium high heat, in a saute pan with a lid, add oil, pancetta, onion and garlic stir for 3 mins. Next, add rice and stir for another 3 mins. Add Lola’s Spices Cajun blend, Black Eyed Peas, water and bring to boil. Stir and cover with lid, cook for 15 mins, remove from heat, rest for 5 mins fluff with fork and serve.
Lola’s Spices Caribbean Regal King Salmon with Mango Slaw
Lola’s Spices Caribbean Regal King Salmon with Mango Slaw
Lola’s Spices Caribbean Regal King Salmon with Mango Slaw
Lola’s Spices Caribbean Regal King Salmon
1 lb. Regal King Salmon Fillets (4 to 6 oz. Servings)
1/2 Tbl Lola’s Spices Caribbean Blend
2 tsp Olive Oil *Extra Virgin
Preheat the oven to 375 F, on a sheet pan drizzle Salmon with EVOO on both sides and sprinkle liberally with Lola’s Spices Caribbean blend, and place in the center of the oven for 8 to 10 mins or until cooked through at the recommended temperature of 145 F.
Serving Suggestion:
Mango Slaw
1 - 8 oz. bag coleslaw or shredded cabbage 2 cups Mango peeled, pitted and thinly sliced ½ cup chopped fresh cilantro
1 lime juiced *zest
1 small Jalapeno *seeded and finely chopped 1 tablespoon honey
1 pinch of salt or to taste
Combine all ingredients and chill in the fridge for 1 hour or make ahead the day before.
Lola’s Spices Caribbean Haddock Corn and Coconut Rice
Lola’s Spices Caribbean Regal King Salmon with Mango Slaw
Lola’s Spices Southwest Grouper with Roasted Poblano Crema
Lola’s Spices Caribbean Haddock
1 lb. Haddock (4 to 6 oz. Servings)
1/2 Tbl Lola’s Spices Caribbean Blend
2 tsp Olive Oil *Extra Virgin
Preheat the oven to 375 F, on a sheet pan drizzle Salmon with EVOO on both sides and sprinkle liberally with Lola’s Spices Caribbean blend, and place in the center of the oven for 6 to 8 mins or until cooked through at the recommended temperature of 145 F.
Serving Suggestion:
Corn and Coconut Rice
1 cup Basmati rice
1 Tbl Coconut/ Avocado Oil
1/2 cup onion, finely chopped
1 Tbl Ginger *peeled & finely chopped fresh
1 small jalapeño, seeded & finely chopped
14 oz. can full-fat coconut milk
1/2 Cup Water
15 oz. Corn canned *drained
1 lime juiced and zested
1 pinch of Salt or to taste
In a pot with lid, over medium heat, add Oil Onion, Ginger, Jalapeño and Salt. Saute until the Onion is soft and translucent, about 3 mins. Add rice and continue to saute for another 2 mins. Add Corn and Coconut milk and 1/2 cup water and stir. Bring to a boil, then reduce heat to a simmer, reduce to low, cover, and cook for 15 minutes. Remove from heat, let rest for 5 mins and then fluff with fork and serve.
Lola’s Spices Southwest Grouper with Roasted Poblano Crema
Lola's Spices Southwest Sea Bass and Roasted Corn and Black Bean Salad
Lola’s Spices Southwest Grouper with Roasted Poblano Crema
Lola’s Spices Southwest Grouper
1 lb. Grouper
1/2 Tbl Lothe la’s Spices Southwest Blend
2 Tsp Olive Oil *extra virgin
Preheat oven to 375°F, on a sheet pan drizzle Grouper with EVOO and sprinkle liberally with Lola’s Spices Southwest blend on both sides. Cook for about 8 to 10 mins or until cooked to the recommended temperature of 145F.
Serving Suggestion:
Roasted Poblano Crema
3 Poblano Peppers
1 TB Olive Oil *extra virgin
½ Onion *sliced
4 Garlic cloves
1 tsp Salt
¼ Cup Cilantro *roughly chopped
¼ Cup Sour Cream
1 lime *juiced and 1 tsp Lime *zest
Preheat oven to 375°F, on a sheet pan arrange peppers, onions, garlic, and sprinkle salt and EVOO. Roast for 30 mins, flip at 20 mins. Remove peppers and place in bowl and cover for 20 mins, until skins remove easily. Remove pepper skins, seeds, ribs and discard. Place pan juices, Onions, Garlic, Sour Cream, Cilantro and blend in your food processor or blender until smooth.
Lola’s Spices Cajun Sockeye Salmon and Baked Green Pea Risotto
Lola's Spices Southwest Sea Bass and Roasted Corn and Black Bean Salad
Lola's Spices Southwest Sea Bass and Roasted Corn and Black Bean Salad
Lola’s Spices Cajun Sockeye Salmon
1 lb. Sockeye Salmon filets (4 to 6 oz. Servings)
3/4 Tbl Lola’s Spices Southwest Blend
2 Tsp Avocado Oil
1 TB Butter
Drizzle Salmon with Avocado Oil and sprinkle liberally on both sides with Lola’s Spices Cajun blend. Over medium-high heat, using a cast-iron skillet, add 1 tsp Avocado oil, Butter and place salmon skin side down and cook until skin is crispy, about 5 mins, flip, cook for 1 min or until salmon is cooked through at the recommended temperature of 145 F or desired doneness.
Serving Suggestion: Baked Green Pea Risotto
1 cup Arborio Rice *rinsed until clear, drain
2 TBL Olive Oil *extra virgin
3 1/2 cup Vegetable broth
1 1/2 cup Green Peas *fresh
1 cup Pea Shoots *can sub with Spinach
1/2 cup Onion *chopped
3 Garlic cloves *minced
3/4 cup *Fotina, Parmesan, Asiago blend
Salt and pepper to taste
Preheat Oven to 375 F. In a Dutch oven, over medium-high heat, add oil, onions, garlic, rice and saute for 3 to 5 mins stir constantly. Add water, and bring to a boil, stir and add half the pea shoots. Cover, place in oven and cook for 20 mins. Next, add cheese, peas and remaining pea shoots stir, and serve.
Lola's Spices Southwest Sea Bass and Roasted Corn and Black Bean Salad
Lola's Spices Southwest Sea Bass and Roasted Corn and Black Bean Salad
Lola's Spices Southwest Sea Bass and Roasted Corn and Black Bean Salad
Lola's Spices Southwest Sea Bass and Roasted Corn and Black Bean Salad
1 Lb Sea Bass
2 tsp. Lola’s Spices Southwest Blend
1 Tbl EV Olive Oil
1 15 oz can Black Beans
*Rinsed and drained
4 ears Fresh Sweet Corn *kernels removed
*can sub 1- 15 oz Canned or Frozen corn
1/4 cup Poblano Finely chopped
1/4 cup Red Bell pepper *chopped
1/4 cup Red onion finely chopped
1 Lime *juiced
1/2 cup fresh Cilantro
1 Tbl. Mirin
Salt *desired taste
Preheat oven to 400 F, on a sheet pan, arrange corn, peppers,1 tsp EVOO and pinch of salt and roast until corn is browned and vegetables are soft about 15 to 20 mins. * Stir at 10 mins, careful not burn. Remove from heat, in a bowl Combine Black beans, corn mixture, cilantro, onion, Mirin, Lime juice salt and stir, adjust to your taste. Allow to rest while fish cooks. *can be served warm or cold.
Reduce heat oven to 375F, on a sheet pan drizzle Sea Bass with EVOO and sprinkle on both sides with Lolas Spices Southwest Blend. Cook about 8 to 10 mins or until Sea Bass reaches a recommended temperature of 140F.
Lola’s Spices Cajun Sea Bass and Tarragon Roasted Carrots
Lola’s Spices Cajun Sea Bass and Tarragon Roasted Carrots
Lola’s Spices Cajun Sea Bass and Tarragon Roasted Carrots
Lola's Spices Cajun Sea Bass and Tarragon Roasted Carrots
1 Lb Sea Bass (4 oz to 6 oz portions)
2 tsp Lola’s Spices Cajun Blend
1 TB Olive Oil
Drizzle Olive oil over Sea Bass filets and liberally sprinkle Lola’s Spices Cajun blend on both sides. Over medium-high heat, place filets in the pan to cook for about 5 minutes, flip once, cover and continue to cook for 3 to 4 minutes or until Sea Bass reaches desired doneness.
Serving Suggestion:
Tarragon Roasted Carrots
1- 16 oz. Tricolor Carrots
1 tsp Tarragon *dried
2 tsp Olive Oil
1 tsp Salt *to taste
1 tsp Black Pepper *to taste
Preheat oven to 375 F. Wash and peel carrots, arrange on a cookie sheet, coat with Olive oil. Shake salt, pepper, and Tarragon over carrots and toss to coat evenly. Place in the center rack of the oven and cook for 20 mins, or until fork-tender.
Lola’s Spices Cajun Atlantic Salmon with Roasted Fennel
Lola’s Spices Cajun Sea Bass and Tarragon Roasted Carrots
Lola’s Spices Cajun Sea Bass and Tarragon Roasted Carrots
Lola’s Spices Cajun Atlantic Salmon
1 lb. Atlantic Salmon Fillets (4 to 6 oz. Servings)
1/2 Tbl Lola’s Spices Cajun Blend
2 tsp Olive Oil *Extra Virgin
Preheat the oven to 375 F, on a sheet pan drizzle Salmon with EVOO on both sides and sprinkle liberally with Lola’s Spices Cajun blend, and place in the center of the oven for 12 to 15 mins or until cooked through at the recommended temperature of 145 F.
Alternative Cooking Suggestion: Salmon with Roasted Fennel
1 bulb of Fennel, sliced thinly, stalks and fronds removed, *reserve 2 tsp chopped frowns for garnish
1 lemon, thinly sliced, *1 tsp zest
Salt to taste
1 tsp Olive Oil, Extra Virgin
Preheat the oven to 375 F, on a sheet pan arrange Fennel and lemon slices, sprinkle with lemon zest, salt and Olive Oil. Place uncooked Lola’s Spices Cajun seasoned Salmon fillets directly on top of sliced Fennel and cook for 15 minutes or until Salmon reaches your desired cooking temperature. Garnish with Fennel fronds.
Lola's Spices Fish Tacos
Lola’s Spices Cajun Sea Bass and Tarragon Roasted Carrots
Lola's Spices Southwest Red Snapper and Shaved Brussel Sprouts
Lola's Spices Fish Tacos
1 lb Fresh Cod, Mahi Mahi, Snapper, Red fish, or similar (cut in to one inch strips)
1 Tbsp. Lola's Spices (Southwest blend)
1 tsp olive oil or other
1 Package shredded cabbage
1 Package corn or flour tortillas
Directions: In a medium pan over medium heat add oil, Lola's Spices and fresh fish strips. Stir occasionally about 3 to 6 minutes fish is fully cooked. Serve on corn or flour tortillas with Lola's Spices Fish sauce, top with shredded cabbage and fresh avocado or guacamole!
Lola's Spices Southwest Sauce
1 tsp. Lola's Spices Southwest Seasoning Blend)
1/4 cup Yogurt (plain, non-flavored)
1/4 cup Sour Cream
1/2 lime or lemon (squeezed)
Combine all ingredients together and chill in fridge for 20 minutes.
Lola's Spices Southwest Red Snapper and Shaved Brussel Sprouts
Lola's Spices Southwest Red Snapper and Shaved Brussel Sprouts
Lola's Spices Southwest Red Snapper and Shaved Brussel Sprouts
Lola's Spices Southwest Red Snapper and Shaved Brussel Sprouts
1 Lb Red Snapper Filet
2 tsp. Lola’s Spices Southwest Blend
1 Tbl EV Olive Oil
1 10 oz bag Brussel Sprouts *shaved
1/2 cup white onion
1/2 cup Red Bell Paper
3 cloves Garlic * minced
1 lemon *juiced and 1 Tbl zest
Preheat oven to 375 F, on a sheet pan drizzle Red Snapper with EVOO and sprinkle Lola’s Spices Southwest Blend liberally on both sides. Cook in the oven for 8 to 10 mins or until internal temperature reaches a recommended temperature of 140F.
***COOK BEFORE SNAPPER: Preheat oven to 375F, on a sheet pan arrange shaved Brussels Sprouts, bell pepper, onion, garlic, zest of lemon and lemon juice, salt and pepper to taste and cook for 30 mins. Stir at 15 mins. Fesh cilantro.
Lola's Spices Oven Baked Opah
Lola's Spices Southwest Red Snapper and Shaved Brussel Sprouts
Lola's Spices Oven Baked Opah
Lola's Spices Southwest Opah and Southwest Lentils
Lentils-
Rinse, drain and sort lentils. Next, bring 1 1/3 cup of water to a boil. Add lentils, seasoning from packet, and stir. Reduce heat to a low boil, cover with a lid slightly ajar and cook for 15-17 mins or until desired tenderness
Baked Fish-
1 Tbl Lola's Spices (any seasoning blend)
1 lb fish fish (cut into 4 oz. filets)
1 tsp Olive oil
Preheat oven to 350 F. Coat cookie sheet with olive oil or other. Place fish on oiled cookie sheet and drizzle olive oil lightly over fish and sprinkle Lola's Spices on both sides until well coated. Place in middle shelf in oven for 4 to 6 minutes. Fish will be done when you tamp down with fork and the juices are opaque.
Lola's Spices Baked Fish
Lola's Spices Southwest Red Snapper and Shaved Brussel Sprouts
Lola's Spices Oven Baked Opah
Lola's Spices Baked Fish
1 Tbl Lola's Spices (any seasoning blend)
1 lb fish fish (cut into 4 oz. filets)
1 tsp. Olive oil
Preheat oven to 350 F. Coat cookie sheet with olive oil or other. Place fish on oiled cookie sheet and drizzle olive oil lightly over fish and sprinkle Lola's Spices on both sides until well coated. Place in middle shelf in oven for 4 to 6 minutes. Fish will be done when you tamp down with fork and the juices are opaque.
Serve with your favorite seasonal vegetable and side.
HESTIA BBQ Design Service
So excited to share our design services! Just send me your logo, then approve your design and I'll ship out your custom sets in about 30 days! Shipping Included and small minimums welcome!
HestiaBbq custom ends are perfect for wedding party gifts, your Bbq Crew, Besties, Mates and family! What a great way to thank your clients, boost your business, or to rep your brand!
Contact me today to discuss your needs!