Posts Tagged ‘Fish’

Crispy Baked Cod

Found this recipe and photo at

Found this recipe and photo at

2 tablespoons unsalted butter
1 clove garlic, minced
1/2 cup panko or regular bread crumbs
2 tablespoons minced fresh parsley
1 teaspoon finely grated lemon zest
1 tablespoon Dijon mustard
1 tablespoon reduced-fat mayonnaise
4 skinless 1 1/2-inch thick cod fillets, about 6 oz. each

Preheat oven to 350°F. In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.

Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each filet.
Transfer baking sheet to oven and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren’t sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.

Fried Fish served with Cheesy Grits

Photo and Recipe Courtesy of


4-6 whitefish filets such as  tilapia, swai, or red snapper

1 tablespoon creole seasoning
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons hot sauce
1 tablespoon yellow mustard
1 egg beaten
1 cup flour
1 cup corn meal
Large bottle of canola or vegetable oil
Italian Parsley for garnish

For the Grits

1 cup Grits
3 cups of chicken broth
1 cup of heavy cream
1 cup of water
1 stick of butter
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup sharp cheddar cheese, grated
1 cup jack cheese, grated
a few dashes of hot sauce


To prepare the grits, heat all the liquid ingredients in a stock pot over high heat, add butter and seasonings, when mixture comes to a boil, slowly stir in grits, while whisking non stop for 2 minutes, reduce heat to low, cover grits and cook stirring occasionally for about 30 minutes.
Add extra broth to thin grits if needed. Stir in cheeses and hot sauce whisk well. Pour grits into a buttered casserole dish, cover and refrigerate until set about 4  hours or overnight if desired.

To Prepare the fish, mix seasonings into a small bowl, divide. Rinse fish in cold water, pat dry. Cut fish into 1/2 inch strips.
Place fish on flat surface to season. Season the fish on one side with half of the seasonings. Lightly toss seasoned fish so the seasoning is evenly distributed. Add beaten egg, hot sauce and mustard to fish. Mix lightly and set aside.
Add cornmeal and flour (corn flour) to a brown paper bag or freezer bag season with remaining seasonings shake to mix up.
Heat oil to 350 degrees using a cooking thermometer if you don’t own one then do it the way my mother taught me. Take a little bit of corn flour, drop it in the oil, if the corn flour starts to fry quickly and floats to the top, the oil is ready.
Shake loose excess corn flour as you lift fish out to place in fryer.
Fry fish 7-8 minutes depending on your preference, I love my fish a littler darker and crunchier so 8 minutes guarantees me that perfect texture.

Add enough fish to cover surface area of pan only (don’t over fill or fish will not fry evenly).  Stir fish occasionally to help the fish to fry evenly.Lift fish out with strainer and place on paper towel to assist with draining.  Serve warm.

Salmon Slider Burgers


(optional) You can grill the patties on a non-stick pan on a grill too!


  • 1 14.7 ounce can  salmon, drained and picked over
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped flat-leaf parsley
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup mayonnaise
  • 1 lemon, halved, plus grated peel of 1/2 lemon
  • 8 1/2 inches thick slices French bread, toasted
  • 1 tomato, sliced
  • 4 slices cooked bacon
  1. In a large bowl, combine the salmon, breadcrumbs, 2 tablespoons parsley, the egg and mustard. Shape into 4 patties.
  2. In a large nonstick skillet, heat the olive oil over medium heat. Add the patties and cook, turning once, until golden, about 4 minutes on each side.
  3. In a bowl, combine the mayonnaise, lemon peel and remaining 2 tablespoons parsley. Spread the lemon mayonnaise on 4 slices of toast.

 Top each burger with a tomato slice, a squirt of lemon juice, a salmon patty, a slice of bacon and two slices of toasted bread!

Pair with Sriracha-Citrus Remoulade! Search this site for this great Remoulade to spread on your burger and fries as a substitute for the sauce in step number 3!


Crock-Pot Fishermen’s Stew



1 Pound Fresh Halibut Steaks, Cut into 1 Inch Pieces
1 1/2 Pounds Fresh Shrimp, Peeled and Deveined
2 Pounds Mussels or Clams, Cleaned and Debearded
1 Pound Can Tomatoes, With Liquid
1 Cup Tomato Sauce
1/2 Cup Vegetable Broth
1 Onion, Chopped
4 Cloves Garlic, Minced
1 Tablespoon Oregano
1 Teaspoon Basil
1 Teaspoon Salt
1/2 Teaspoon Black Pepper


  1. Place all ingredients except for the seafood in the crock and stir.
  2. Cook on high 2 – 4 hours.
  3. Add mussels or clams and cook for another hour on high.
  4. Add shrimp and halibut and cook for another hour to three hours on high, making sure that shrimp is pink and fish is opaque white.
  5. Mussel shells should be open.
  6. Serve with broth in bowls.
  7. Any mussels that do not open should be tossed out.

Hot Cajun Salmon Cakes



Makes 6 main-dish servings

1/3 cup bacon drippings
1 large onion, minced
1 large green bell pepper, minced
2 tablespoons minced jalapeno peppers (optional)
2 cloves garlic, minced
1 pound fresh salmon, cooked just until flaky, boned and flaked
1/2 cup dry seasoned bread crumbs
1-1/2 teaspoons Cajun spice mix
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Pinch of ground cayenne pepper
1 egg, lightly beaten
About 3 to 4 tablespoons milk
Vegetable oil, for frying
1/2 cup flour
1/2 cup yellow cornmeal

Lemon wedges and parsley sprigs, for garnish


Heat bacon drippings in a large skillet. Add onions, bell peppers, jalapenos and garlic to pan. Saute until tender, about seven minutes over medium-high heat. Remove from heat, and transfer mixture to a large mixing bowl. Add to the bowl the salmon, bread crumbs, spice mix, salt, black pepper, cayenne and egg, mixing thoroughly. Add just enough milk to moisten mixture enough to hold together. Form into six patties, each about 2-1/2 inches in diameter and one inch thick.

In a 12-inch skillet, heat one inch of oil over moderate heat to 350 degrees. Meanwhile, in a pie plate, mix together flour and cornmeal; dredge patties in flour mixture to coat all surfaces.

Fry patties until dark golden brown on both sides, about six minutes total, carefully turning frequently with a sturdy spatula; drain on absorbent paper.

Serve warm, garnished with lemon wedges and parsley sprigs or serve with a white remoulade made by blending a little mayonnaise with Creole mustard, minced green onions, lemon juice and cayenne. 

Sweet and Hot Glazed Salmon

Salmon! Hot and Sweet!

Salmon! Hot and Sweet! Photo By Carolyn Davidson Hicks


1 1/2 cups mango nectar
4 tablespoons honey
1 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
4 salmon filets without skin

2 small red and yellow sweet  peppers, crushed


Preheat your oven’s broiler, and grease a broiling pan.
In a saucepan over medium heat, mix together the apricot nectar, honey, soy sauce, ginger, garlic, sweet  peppers, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.

Broiler method:
Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

Grill/Smoker method:

Two peices of Pecan wood.

Once you brush olive oil and salt and pepper on the Salmon, place on a non-stick grill pan. Place on cooler side of grill. Grill for a couple of minutes, turn only once. Brush down with 1/2 the glaze and leave on grill a couple more minutes. Brush remaining glaze and serve hot!


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