Best 5 Carrot Fish Recipes

SIMPLE ROASTED CARROTS RECIPE

Steps:

• Heat your oven to 400 degrees F.
• Place the sliced carrots in a large mixing bowl, and add a generous drizzle of extra virgin olive oil (about 2 tbsp or so.) Season with kosher salt and black pepper. Toss to combine.
• Transfer the carrots to a baking pan, making sure to spread them well in one single layer.
• Roast in the heated oven for 20 to 30 minutes or until tender and slightly caramelized. Check part-way through and turn carrots over to get even color on both sides.)
• Remove from oven. Transfer the roasted carrots to a serving bowl. Here, you can add flavor to your liking. To follow the recipe, season with turmeric and harissa spice blend. If you like, add a little minced garlic and a splash of lime juice. Toss to combine. Garnish with fresh parsley.

GLAZED SALMON WITH SPICED CARROTS

Steps:

• Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
• Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
• Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

FRIED FISH WITH CARROT ESCOVITCH

Steps:

• For the vinaigrette: Set a medium skillet over medium heat. Add the vegetable oil and swirl to coat. Add the garlic, bay leaf, ginger and Scotch bonnet and cook until aromatic, about 2 minutes. Add the vinegar and bring to a boil; then add the pineapple juice, sugar and soy sauce. Taste and adjust the seasoning.
• For the escovitch salad: Pour the warm vinaigrette over the carrots, scallions, Fresno chiles and red onions and let the vegetables marinate while frying the fish.
• For the fried fish: Fill a wide, straight-sided pan or Dutch oven with about 2 inches of oil and heat the oil to 400 degrees F.
• Add the coriander, cumin and allspice to a dry skillet and toast over medium heat until fragrant, 2 to 3 minutes. Mix the cornstarch with the toasted spices. Sprinkle the fish with salt and lightly coat each fillet in the seasoned cornstarch. Slide the fish into the oil and fry until golden brown, 4 to 5 minutes.
• Transfer the fish to a paper-towel-lined baking sheet and season with salt.
• Toss the marinated salad with the cilantro leaves. I love to serve this dish family-style, so I pour a generous amount of the salad and dressing onto the bottom of a platter, then I lay down the crispy fish and pile the remaining salad on top.

FISH BAKED IN FOIL WITH LEEKS AND CARROTS

Steps:

• Combine butter, 1/4 t zest, 1 t garlic, thyme, 1/4 t salt, and 1/8 t pepper in small bowl. Combine parsley, remaining t zest, and remaining t garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
• Adjust oven rack to lower-middle position and heat oven to 450°Fs. Cut eight 12 inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 T vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in 1/2 inch fold, the fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
• Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Served immediately, passing lemon wedges separately.

CLAMS AND WHITE FISH IN CARROT-SAFFRON BROTH

Steps:

• To bloom saffron, crush it in a mortar and pestle with a pinch of salt; transfer to a small bowl. Stir in 1 tablespoon hot water; set aside. Rub orange zest over both sides of fish; season with salt and pepper and drizzle with oil. Cover and refrigerate until ready to cook.
• Roughly chop dark-green parts of leek and half of fennel bulb. Place in a small saucepan; cover with 3 cups water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Strain; discard solids. Meanwhile, finely chop white and light-green parts of leek and remaining half of fennel bulb.
• Heat 1 tablespoon each oil and butter in a large straight-sided skillet (or large Dutch oven) over medium; add finely chopped leek and fennel and a pinch of salt. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add tomatoes and wine and cook until wine has evaporated, 1 minute.
• Add carrots, saffron mixture, clam juice, and 1 1/2 cups strained broth. Bring to a boil, then reduce heat and simmer, partially covered, until carrots are crisp-tender, 10 to 12 minutes. Add clams, cover, and cook until all have opened, about 10 minutes more. Remove clams and transfer to a bowl (discarding any unopened ones); cover to keep warm.
• Add fish to skillet, cover, and simmer until cooked through, 5 to 7 minutes. Transfer fish to a plate. Stir remaining 2 tablespoons butter into broth; season lightly with salt and pepper. Return clams and fish to skillet; heat through, 30 seconds. Serve with bread and orange wedges.