Posts Tagged ‘Fish’
Crispy Baked Cod
Found this recipe and photo at https://www.facebook.com/foodgasmsrecipes
Ingredients:
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
Ingredients:
4-6 whitefish filets such as tilapia, swai, or red snapper
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
Directions:
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.
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!
Ingredients
- 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
- In a large bowl, combine the salmon, breadcrumbs, 2 tablespoons parsley, the egg and mustard. Shape into 4 patties.
- 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.
- 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!
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Crock-Pot Fishermen’s Stew
Ingredients
Instructions
- Place all ingredients except for the seafood in the crock and stir.
- Cook on high 2 – 4 hours.
- Add mussels or clams and cook for another hour on high.
- 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.
- Mussel shells should be open.
- Serve with broth in bowls.
- Any mussels that do not open should be tossed out.
Hot Cajun Salmon Cakes
Ingredients:
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
Directions:
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! Photo By Carolyn Davidson Hicks
Ingredients:
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
Directions:
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!