Tag Archives: Fish

Salmon Patties

Back in the days when I was living with my parents we ate a lot of fish. Mostly, it was fish we caught during the year because my folks loved to fish on their days off. During the summer, when I was out of school, we would drive down state or over the state line to one of their favorite fishing holes. Perch, trout, catfish and something my mom called butter fish were usually the catch of the day. My parents loved to go deep sea fishing which required taking a chartered boat out for the day. I was too chicken to go on the boat so I would stay home and hope they caught a few flounder that day.

Thinking about those days and eating lots of fish reminded me that one of my favorite meals was salmon croquettes. At least that is what my mom called them. Not quite like chicken croquettes but more like a crab cake made with salmon. The salmon was delicious although I thought it was weird eating soft fish bones. Yeah, my mom used canned salmon like most folks back then. Don’t get me wrong. I have nothing against canned salmon. I made my first Salmon Patties (as I call them) using canned salmon. I never thought about using fresh cooked salmon for my mom’s version of salmon croquettes.

As I have developed my cooking chops and expanded my creativity, I decided fresh salmon was better than canned salmon. Of course, if I am in the mood for Salmon Patties and fresh salmon fillets are not available, bring on the canned salmon. Yup, I still keep a can in my pantry.

Remember, fresh is always best! However, whether you use fresh or canned salmon I can almost guarantee you will enjoy this very simple but flavorful dish.

Salmon Patties

Ingredients:

3 baked salmon fillets

5 dashes hot sauce

1 egg

1 scallion diced

½ cup vegetable oil

¼ cup panko bread crumbs

1 tbsp half and half

½ tsp brown mustard

½ tsp dried dill

½ tsp salt

¼ tsp ground black pepper

¼ tsp old bay seasoning

Lightly beat egg with half and half then set aside.

Heat vegetable oil in a large skillet over medium high heat.

Place salmon in a large bowl and flake with a fork. Add bread crumbs, scallions, seasonings and egg mixture. Mix together well then form into patties. Place no more than 4 patties in the skillet to prefer crowding. Brown on both sides until golden then remove from skillet and drain on paper towels. Serve with Seafood Sauce shown below.

Seafood Sauce:

3 tbsp sour cream

2 tbsp fresh hot salsa

¼ tsp dried dill

¼ tsp Adobo

¼ old bay seasoning

pinch seasoned salt

pinch of black pepper

Mix well. Chill for at least 30 minutes.

 

 

 

 

 

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Stuffed Flounder

Fish Sale! I was at the grocery store looking for something to prepare for dinner and passed by the seafood counter when something caught my eye. Low and behold, they were having a fish sale. One of my favorite types of fish (Cod) was $3.00 less than usual. They also had another one of my favorites on sale – flounder. The flounder looked nice and fresh so I bought four fillets to make Stuffed Flounder for dinner.

The reason I decided to make Stuffed Flounder was so I could use the rest of the cornbread stuffing we had the night before. Now, that our youngest son is in college I actually have leftovers. I don’t like wasting food so I try to find different ways to “re-purpose” the leftovers. Making a spinach and cornbread stuffing for the flounder seemed like a great idea.

Guess what? It was a great idea and hubby was happy with a full belly after he cleaned his plate. This was definitely one of my Health, Quick and Easy meals. The flounder was light and healthy. The stuffing was quick to make and putting the two together was easy. What could be better than that!?!

Stuffed Flounder

Ingredients:

4 flounder fillets

1 pkg baby leaf spinach leaves

1egg

1 ½ cups cornbread stuffing

3 tbsp butter

1 tbsp water

1 tsp dried dill

black pepper

paprika

salt

juice from ½ lemon

Preheat oven to 350 degrees.

Melt 1 tbsp butter in a medium sized skillet over medium heat. Add spinach and water. Sprinkle with salt and black pepper to taste. Cook until spinach is wilted stirring occasionally.

Place cornbread in a bowl and add spinach with juice. Beat egg and add to cornbread and spinach mixture. Mix well then set aside.

Season fish with salt and black pepper. Place two fish fillets on a rimmed cookie sheet or in a long casserole dish sprayed with cooking spray. Spoon stuffing onto each fillet. Top with remaining fish fillets then sprinkle with paprika. Place 1 tbsp of butter on each fish fillet. Bake fish for 10 to 15 minutes until fish is cooked through but not dry.

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Salmon with Roasted Tomatoes, Fennel and Pasta

Salmon is probably my favorite fish next to cod. Cod is my go to fish for frying because it is tender and flaky. Salmon tastes great when it is broiled or baked and dripping with butter and lemon. To compliment salmon I like to add a side dish of vegetables and pasta. On some occasions I like to combine everything into a single dish.

My Salmon with Roasted Tomatoes, Fennel and Pasta is one of those dishes that can be combined into a single dish. Beautiful curls of pasta topped with a tenderly broiled salmon fillet and a cascade of roasted tomatoes and fennel can only make your mouth water when you look at your plate of deliciousness. Okay, Seriously! This is a beautiful dish that tastes wonderful. The type of salmon used in the recipe will change the taste of the dish so use whatever your taste buds like. I am not a fan of sockeye salmon which has a deep reddish orange color and a strong flavor. I prefer Coho or Atlantic salmon which is lighter in color and has a much milder flavor than sockeye. No matter which type of salmon you choose you are sure to get a ton of Omega-3s.

Roasting tomatoes brings out the natural sweetness of the tomatoes. Fennel is aromatic and has a sweet licorice flavor. Cooked fennel has a milder flavor than raw fennel so it goes well with the salmon and tomatoes without overpowering the dish.

So, if you are looking for a nice healthy flavorful dish to impress your family and friends try out my Salmon with Roasted Tomatoes, Fennel and Pasta. You cannot go wrong with this one.

Salmon with Roasted Tomatoes, Fennel and Pasta

Ingredients:

2 – 3 salmon fillets

6 -8 plum tomatoes cut into wedges

1 small bulb of fennel

1 shallot sliced

1 pkg campanelle pasta

¼ cup reserved pasta water

¼ cup shaved parmesan cheese

6 tbsp butter

2 tbsp olive oil

1 tsp salt

1 tsp black pepper

½ tsp dill

paprika

Preheat 425 degrees.

Prepare pasta according to package reserving ¼ cup of the pasta water. Set aside.

 

Place tomatoes, fennel and shallots on a rimmed cookies sheet. Drizzle with olive oil then sprinkle with salt and black pepper. Toss to coat veggies with olive oil and seasonings. Place in oven and roast for 25 to 30 minutes.

Prepare salmon by placing on a rimmed baking sheet. Season with salt, black pepper and dill. Place 2 tbsp of butter on each fillet. Place in oven with tomatoes and fennel. Cook for 20 minutes. Set aside to rest while tomatoes and fennel finish cooking.

Remove tomatoes and fennel from the oven and pour pasta water over veggies. Spoon pasta onto a plate. Add a salmon fillet then spoon roasted tomatoes and fennel over the salmon. Garnish with shaved parmesan cheese.

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Curried Fish

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Have you ever had a day when you were prepared to make one dish but wind up preparing something totally different? I just had one of those days. I was ready to try out a new chicken dish on the family when my hubby made the statement that we were eating a lot of heavy meat lately. He told me it would be nice to have a light salad and/or fish. Keep in mind that I include salads with our meals almost 5 out of 7 days each week. Besides, I don’t consider chicken wings to be a heavy meat like beef or pork. Anyway, I was in a good mood to be flexible and took up the challenge of switching gears and coming up with a lighter meal.

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The only fish I had available in the freezer was cod. I didn’t want to just bake the cod so I tried thinking outside the box and prepared a Curried Fish dish over chopped cabbage along with the requested salad. Granted, I had no idea how to make Curried Fish so I decided to tweak one of my curry chicken recipes that would adapt well to using fish instead of chicken.

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The biggest difference in making my Curry Chicken dish and the Curried Fish was adding a jar of Marsala. The elevation of both the heat and flavors was amazing. As I have always said, my family loves spicy foods and the Marsala definitely made the Curried Fish spicy. If you don’t like a lot of heat in your food just cut down on the amount of Marsala you use or purchase a milder version of the sauce.

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In the end, I was pleased with how the Curried Fish turned out and my hubby was quite happy. He got both a spicy fish dish he loved and the salad he requested. What more could a hungry man want?

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Curried Fish

Ingredients:
2 – 3 large cod fillets
1 small green pepper sliced thin
1 small red onion sliced thin
1 clove garlic minced
1 jar Marsala red hot curry sauce
1 13.6 oz can light coconut milk Thai Kitchen
1 15 oz can diced tomatoes with juice
2 cups buttermilk
1 cup prepared rice
¼ cup chicken broth
3 tbsp olive oil

Seasonings:
2 tbsp curry powder
1 tbsp turmeric
1 tbsp salt
1 tbsp black pepper
1 tbsp Adobo
1 tbsp onion powder
½ tbsp cumin
½ tbsp nutmeg
½ tbsp thyme
½ tsp chili powder
¼ tbsp coriander
8 – 10 dashes of hot sauce
pinch of sugar

Cut fish in to large cubes. Season with a little salt and black pepper. Place in a container then pour buttermilk over the fish. Add hot sauce and stir to mix well with fish. Refrigerate for at least 30 minutes.

Saute onions and green peppers with olive oil in a large frying pan for 5 minutes over medium heat. Stir in garlic and cook for 2 more minutes. Do not let the garlic burn. Add cumin, nutmeg, salt, black pepper, turmeric and chili powder. Stir until well combine and cook for a few minutes to release the flavors. Add coconut milk, curry powder, tomatoes with juice and broth. Stir to combine. Add Marsala and continue stirring. Bring to a low simmer. Drain fish from buttermilk and add to sauce. Reduce heat to medium low. Cover and let fish cook for 20 – 25 minutes. Serve over rice or chopped cabbage.

Tip: Use milder version or less Marsala if you do not like really spicy foods.

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Vera Cruz with Tilapia

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During a conversation with my sister-in-law a while ago she told me about a wonderful fish dish she prepares for her family. I had never heard of Vera Cruz but it seemed interesting and simple to make. I guess I am behind the times because when I told a few of my friends about wanting to try out the dish for the blog they said they often make the dish.

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Since I did not want to be the only one left off of the Vera Cruz boat I thought I would come up with my version of the standard recipe. The only real difference between my version and the standard version my sister-in-law shared are the few additional seasonings I used. As always my crew likes a little heat so I added some to the sauce.

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I was pleasantly surprised at how the Vera Cruz with Tilapia turned out and even more surprised that my youngest son really liked it. Typically, my son likes fried fish versus what he would consider to be baked fish. Once his plate was cleaned from eating the Vera Cruz with Tilapia I could only smile then I let my sister-in-law know what a great recipe Vera Cruz with Tilapia turned out to be.

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Vera Cruz with Tilapia

Ingredients:
4 tilapia fillets
1 small onion sliced
1 small green pepper sliced
2 scallions diced
2 cloves garlic minced
1 jalapeno pepper diced (remove membrane and some seeds)
1 14 oz can fire roasted tomatoes
1 8 oz can tomato puree or sauce
¼ cup capers
1 tbsp salt
1 tbsp black pepper
1 tsp basil
1 tsp oregano
2 tbsp butter
1 tbsp olive oil

Preheat oven to 350 degrees.

Season fish with a little salt and black pepper. Set aside.

Melt butter along with olive oil in a large non-stick frying pan over medium high heat. Add two pieces of fish and brown lightly on both sides. Place fish in a long casserole dish. Repeat with remaining fish and set aside.

Reduce heat to medium then add onion, scallions, green pepper and garlic to the pan. Season with salt and black pepper. Stir for 1 – 2 minutes until veggies soften a little and watch carefully so that garlic does not burn. Add roasted tomatoes and tomato puree/ sauce along with remaining seasonings. Simmer over medium low heat for 5 minutes. Pour mixture over fish and sprinkle with capers. Place in oven and bake for 15 minutes until fish is fully cooked.

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Beer Battered Fried Fish

 

This post is dedicated to my dad who passed away in September.  Today is his birthday and I remember him fondly.  Happy Birthday Daddy! IMG_9622_1

Fried Fish was one thing I could count on my Mom fixing every week when I was growing up. Every Thursday we had fish for dinner. Most of the time it was fish my Mom and Dad (and sometimes me) had caught while going fishing on their days off. The day before a fishing trip my Dad and I would go digging for worms in the compost heap behind our house.

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I learned how to bait a hook but could not bring myself to take the fish off the hook if I caught one. The day my Dad got tired of taking the fish off the hook of my fishing pole was the day I stopped fishing. I guess he felt he was spending more time taking fish off my hook than enjoying fishing himself. I really could not blame him because I may have felt the same way if I had to do it for my kids.

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Now I just go to the fish market or grocery store to “catch” my fish. Besides, I prefer boneless fish so I can easily buy fish fillets and not worry about scaling, gutting and chopping off fish heads. Yuck!

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Cod is a great fish to use when making beer battered fried fish. The meat is thick, tender, sweet and holds up well while frying. Although my beer battered fried fish is not quite like my Mom’s Thursday fish fry, it is equally as delicious.

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Beer Battered Fried Fish

Ingredients:
2 – 3 cod fish fillets
1 12 oz bottle Amber Ale beer
6 oz peach beer (optional)
2 cups vegetable oil
¾ cup flour
1 tsp black pepper
1 tsp salt
½ tsp seasoned salt
½ tsp cayenne

In a large bowl mix flour, beer and salt. Set aside.

Add vegetable oil to a dutch oven or large frying pan. Heat oil over medium high heat until slightly smoking.

Cut cod into thick slices. Season fish with seasoned salt, pepper and cayenne. Stir batter then dip fish into batter and allow excess batter to drain off. Place fish into hot oil and let brown on each side. Approximately 5-7 minutes on each side. Drain on paper towels.

Serve with home fries and a mixed salad.

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Fishermen’s Stew

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My Mom celebrated another birthday recently and we are all grateful that she did. As our parents get older it is nice to spend time together and celebrate life, family and love. For my mom’s birthday I thought I would fix her a special meal and use her as a guinea pig for a new dish at the same time. She loves seafood so I decided to have fish as the centerpiece of the meal

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Both my parents grew up fishing in the south so you can only imagine what I learned to do when I was old enough to hold a fishing pole. There were many weekends we loaded up the car and cast our poles out on a pier or lake in a nearby town. One of the best parts of going fishing was preparing the day before we went. My dad and I would walk down to the compost pile in a nearby field and dig for worms. No, I was not afraid of worms and found them to be quite interesting. Besides, if I was going to fish I had to learn how to bait my own hook. We created a lot of fond memories fishing together and trying to out do each other by catching the biggest fish. If we were fortunate, we would catch enough fish to last a few weeks to keep in the freezer. Thursdays was fish fry day and we would have it with either fried potatoes or grits, hot sauce and a slice of bread (told you I was a southern girl at heart).

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I came up with the idea of fishermen’s stew because there was one southern dish my mom liked to fix that I could never bring myself to eat. Fish head stew. Yes, you actually cook and eat the fish heads in a stew. Me? I only like the parts that are used for fillets.

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Fishermen’s stew is a combination of fish, shrimp and scallops in a flavorful broth. I would suggest you use a firm white fish or catfish. I used two types of fish just to shake things up. If you really want to make it a hearty dish you can add diced potatoes or corn sliced off the cob.

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Thanks mom for inspiring me to make a wonderful stew and for teaching me how to fish.

Happy Birthday !!!

Fishermen’s Stew

Ingredients:

1 lb of tilapia cut into chunks

1 lb of halibut or cod cut into chunks

1 lb of shrimp peeled and deveined

1 lb scallops

1 large onion sliced thin

1 large green pepper sliced thin

2 14 oz cans fire roasted tomatoes

1 tbsp ground cumin

1 tbsp chopped parsley

1 tbsp salt

1 tbsp ground black pepper

1 tsp seasoned salt

1 tsp old bay seasonings

1 tbsp smoked paprika

2 tbsp lemon juice

2 tbsp olive oil

1 tsp minced garlic

1 tsp cilantro

½ tsp red pepper flakes

½ cup fish broth or chicken broth

1 14 oz can lite coconut milk

 

Optional:

diced potatoes

corn sliced off the cob

Stir together lemon juice, seasoned salt, pepper, garlic, cumin and paprika in a large bowl. Add fish and shrimp and toss to coat. Cover and refrigerate for 20 minutes.

Heat olive oil in a large pot over medium high heat. Add onions and saute for 2 minutes. Reduce to medium heat and add peppers, tomatoes, remaining seasonings and broth. Cook for 5 minutes then add fish and shrimp. Pour coconut milk over the mixture and stir gently. Cover and reduce heat and let simmer for 20 to 25 minutes until the fish is cooked through and the shrimp turns pink.

Sole to Soul

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I have always thought of food as the “glue” that holds families together. In our family, and I am sure in many other families, food is often the centerpiece of special gatherings whether big or small. Food brings people together to create wonderful memories and enrich the soul. Some of my fondest memories are of bonding with my mom while preparing dinner every day or when we would plan out a big family Christmas dinner. I remember how my mom would measure out every thing she used in a dish even though she had made it a hundred times. To this day she still measures out every ingredient just to make sure she gets it right. I on the other hand usually measure by sight or by how much I “think” should go into a recipe. My cooking is about experimenting and trying different things to give an ordinary dish a slightly new taste.

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I thought of my Sole to Soul recipe while watching a cooking show featuring how to prepare fish in the most traditional way by just baking it with a pat of butter. Boring……….!!! In my opinion, food should nourish both the body and the soul. Plain ol’ fish may nourish the body but does nothing for my soul. However, when I added capers to a lemon butter sauce and a little spice to a nice piece of sole it gave it a kick, jazzed up my spirit and definitely warmed up my soul.

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Memories …

If you keep a memory
let this be one
There’s nothing more precious
than the elements of love
Remember on those chilling nights
the gifts we often gave
Laughter, smiles, tender love
and dreams along the way

D. Marie

Sole to Soul

Ingredients:
4 Sole fillets (use flounder if sole is not available)
1 tbsp fresh flat parsley chopped
Juice from 3 lemons
1 tbsp lemon zest
1 cup flour
1 cup frying olive oil or vegetable oil + 1tbsp of oil
1 tbsp capers
½ stick butter
1 tsp pepper
1 tsp salt
¼ tsp cayenne pepper
½ tsp old bay seasoning
2 tsp dill

Preheat oven to 325 degrees.

Pour 1 cup of oil into a large frying pan over medium high heat until very hot.

Rinse fish and pat dry and lay on a sheet of wax paper. Season with salt and pepper. On a plate mix together flour, garlic powder, ½ tsp salt, ½ tsp pepper, old bay seasoning and smoked paprika. Coat each fillet with seasoned flour and place in hot frying pan in batches. Brown until crispy on one side then turn fillet to brown on the opposite side. Place on a layer of paper towels to drain then place in a long casserole dish.

Pour off oil from frying pan. Return to stove and reduce to medium heat. Melt butter along with 1 tbsp oil then add lemon juice, lemon zest, parsley, cayenne pepper and capers. Stir for one minute then pour mixture over fish.  Sprinkle with paprika and bake for 10 minutes. Base with pan juices after 5 minutes to prevent fish from drying out. Remove from oven and serve.