by Jenny Castaneda


3 Fast and Fancy Fish Dinners

Are you having a hard time incorporating more fish into your family’s diet? Do they suddenly lose their appetite when you say fish is on the menu? Add the right flavors and you can turn their frowns into smiles!

Fish recipes do not have to be tedious or time consuming. Buying prepared fillets without the head and bones (since some are squeamish about that!) can be a huge time saver because all you need to do is to rinse it, pat dry and season with herbs and spices. Here are some easy fish recipes for you to try the next time you decide to grab a few fish fillets for dinner.

1. Mahi Mahi with Browned Butter and Sautéed Beans

A lightly pan fried mahi mahi fillet drizzled with a nutty browned butter sauce enjoyed with some crisp green beans on the side. A very simple preparation that looks and smells gourmet!


Mahi Mahi - new

Mahi Mahi

1. Prepare 6 oz Omaha Steaks Mahi Mahi Fillets by seasoning both sides with salt and pepper.

2. Heat a heavy bottomed skillet over medium heat and add 1 tbsp of ghee.

3. Pan fry each fillet for about 5-7 minutes on each side, then remove from pan and set aside on a plate.

4. Using the same pan, reduce heat to low.

5. Add ¼ cup of salted butter and let it melt until it begins to lightly foam on top. Start whisking until it starts to turn into a golden brown color. Make sure to watch it closely to prevent it from burning.

6. Add some fresh parsley, stir for 1 minute and then pour on top of cooked mahi mahi.

7. There should be a little bit of butter left on the pan to cook the green beans. Increase heat to medium high. Add green beans and sauté for 5 minutes until cooked, but still crispy. Serve and enjoy with the mahi mahi.

2. Herbed Baked Salmon

Salmon has a nice, firm flesh that pairs nicely with fresh herbs. It is a good source of omega-3s where a higher concentration is found in the wild variety. I like to bake it because it comes out moist and I let my oven do all the work. A simple herb topping plus a squeeze of fresh lemon juice is all it takes to make a delicious baked salmon.

Salmon Wild

Wild Salmon Fillets


1. Preheat oven to 375F.

2. Prepare the topping by combining ¼ cup chopped parsley with 2 cloves of minced garlic and 2 tbsp of cubed salted butter.

3. Coat 6 oz Omaha Steaks Wild Salmon Fillets with 1 tbsp of melted ghee and season with salt and pepper.

4. Place fillets on a parchment lined baking sheet.

5. Top with parsley and garlic topping. Bake uncovered for 30-35 minutes.

6. Squeeze lemon juice on top before serving.

3. Steamed Seabass with a Ginger Scallion Sauce

Seabass is one of my favorites because it doesn’t taste like fish at all! It has a flaky, buttery and delicate flavor that doesn’t clash with any type of seasoning. I prefer to gently steam it and serve an aromatic ginger scallion sauce on the side.

Chilean Seabass

Chilean Sea Bass


1. Season 5 oz Omaha Steaks Chilean Seabass Fillets with salt and place it on a parchment lined steamer basket.

2. Cover and steam for 7 – 8 minutes until fish flakes easily with a fork. Make sure to not overcook it. Remove and set aside on a plate.

3. Prepare sauce by heating ½ cup of refined coconut oil in a small saucepan over medium high heat. Once it starts to smoke, turn off heat.

4. Gently add ½ cup of chopped scallions, 2 tbsp grated fresh ginger and 1 tbsp coarse Himalayan salt. It will sizzle so be careful in adding the scallion and ginger to avoid the oil from splattering.

5. Mix until the scallions soften. Drizzle on top of the cod fillets and serve.

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About the Author

Jenny Castaneda lives in Southern California with her husband D and cat Mochi. She started a blog to share recipes with family and friends and also as a way to keep herself on track and connect with other fellow Paleo friends who have provided daily doses of inspiration and motivation along her journey towards a Paleo lifestyle. She enjoys traveling, photography and obstacle course racing. Subscribe to her blog, to receive email notifications whenever new recipes are posted.

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