Fish Dishes To Get You Baked
We all know how good it is for us, so why do we always forget? Today we’re creating Fish Dishes To Get You Baked.
Fish is so darn healthy and easy to make, and if you’re like me – a fish lover – then you’ll love these easy weed recipes below.
I seem to forget half the time, how unbelievably easy it is to grab fish and cook it. The problem in my neck of the woods (Canada) is that a lot of fish is frozen and not always fresh.
We do have some markets nearby with fresh fish – but because it’s not a habit, I honestly always forget.
So in the spirit of resurrecting fish into my diet with a nice dash of weed, let’s get fishing!
How Do I Make Cannabutter?
Cannabutter is the perfect pair with fish. Whether you’re making it on the grill, or in the oven – butter and fish? MUAH! Delicious.
Here’s how to make it below. Add a little garlic, mix it up, throw in some fresh parsley and your fish will love you.
Servings: 1 Cup
Calories: 1628 kcal
1/4 to 1/2 Ounce Cannabis 1 cup Butter
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Now you can use the Cannabis Butter (Cannabutter)
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.
The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Calories: 1628 kcal | Carbohydrates: 1 g | Protein: 2 g | Fat: 184 g | Saturated Fat: 117 g | Cholesterol: 488 mg | Sodium: 1621 mg | Potassium: 54 mg | Sugar: 1 g | Vitamin A: 5673 IU | Calcium: 54 mg
Fish Tacos With Mango Salsa
Because fish basically goes with everything – it’s like having the best little black dress – you’ll love these sassy little fish tacos.
I love the mango salsa – it’s light and refreshing.
1 large piece of fresh Salmon about 18 oz 8 corn tortillas 1 tsp salt divided 4 tbsp Cannabis oil divided also 1 whole lime freshly juiced 1 tsp EACH: chilli powder, Mexican spice, Paprika, Garlic Powder, Cumin, 1/4 tsp cayenne pepper more if you like it HOT! 2 med avocado cubed – ripe and fresh, ready to go! 2 med mangoes cubed – ripe and fresh, ready to go! 1/2 small red onion chopped into small pieces 1/2 cup sour cream 2-4 whole jalapeno's chopped – use more if you like. 1/2 cup cilantro more if you like, chopped.
Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half. In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and 2 tbsp cannabis oil. Marinate the fish with this mixture for 5 minutes. Meanwhile, in another bowl, mix chopped avocado, cubed mango, finely chopped red onion, and 1 tsp lime juice to make the salsa and setraside. In a pan or cast iron skillet over medium heat, use the remaining cannabis oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin. In another bowl, mix sour cream, remaining lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth This will be the drizzle over top when the tacos are complete. . Bake tortillas for 5 minutes in the oven. You can just lay them on the oven rack and use a spatula, or a parchment-paper-lined cookie sheet. To assemble your fish tacos, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and cilantoo. Drizzle the sauce over top and enjoy! Best served with Cannabis-infused Tequila!
Salmon Packets With Weed Butter
I love gifts, so it’s no surprise I love these salmon packets too.
It’s like opening up a dinner or lunch gift that tastes moist, rich and flavourful.
Because the salmon is in packets – it won’t dry out – the worst thing ever.
Servings: 1 person
Cost: 15 +/-
1 8oz filet of salmon 2-3 inches chorizo 1 shallot 5-6 cherry tomatoes, halved 5 tbsp cannabis oil 1 pinch salt and pepper each 1 tbsp garlic minced.
Preheat oven to 350 C Chop and prep chorizo into small wheels – about 1/2 inch thick. Chop shallots into small slivers Salt & pepper the salmon, remove skin if you wish, but you can leave it on. Place a large piece of parchment paper onto the cookie sheet. On one half of the parchment paper, place salmon skin side facing down, and sprinkle chorizo, garlic, halved tomatoes, shallot and cannabis il on top, careful not to let the oil escape! QUICKLY take your parchment paper and fold it in half, covering all of your ingredients. Then crunch, roll and pinch the top, all the way around, so that there are no openings at all. Bake for about 13 minutes and carefully slice open the parchment paper with scissors. Transfer to plate, enjoy!
Baked Salmon with Cannabis Glaze
Feel like something a little fancy for dinner? This recipe calls for
cannabis infused honey mustard.
Servings: 2 people
6-8 Salmon filet 6 oz each 4 cloves Garlic minced 1 tbsp White wine 1 tbsp Cannabis Honey Mustard 1/3 cup Balsamic Vinegar 1 tbsp Oregano fresh 1 tbsp Olive oil 1 pinch Each – salt & pepper
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Pour your olive oil into the small saucepan and cook garlic on medium heat until you can smell it. Mix in white wine, cannabis honey mustard, balsamic vinegar, and salt & pepper. Simmer uncovered for 3 minutes until slightly thickened. Place salmon on the baking/cookie sheet and brush with Balsamic glaze and then sprinkle with oregano. Bake for 10 – 14 minutes or until the fish flakes easily with fork. You can brush the fish with remaining glaze and serve with a Cannabis cocktail! Enjoy!
If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you
may want to start here.
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As always, happy canna-cooking!