Archive for the ‘fish’ Category

Crab tater tots

These tasty little morsels I first saw on Eats Well With Others blog, and I knew I had to try them. Like Joanne, I did not deep fry mine; instead, I shallow-fried them, enough to get that crispy outer crust and a tender and melt-in-your-mouth interior. I added a little parsley to mine, too. Also, I subbed margarine for the butter. All good!

Crab tater tots

2 tablespoons margarine

1/4 cup water

1/4 cup flour

1 egg

1 cup seasoned mashed potatoes (2 medium/large potatoes worth)

8 ounces crab meat

handful of chopped parsley


salt and pepper to taste

olive oil for frying

In a small pan, combine the margarine and water over medium-high heat. Simmer until margarine is melted. Lower the heat and mix in the flour. Keep mixing until the paste that forms peels away from the side of the pan. Remove from heat and let it cool for five minutes. Mix in the egg.

Mix the egg mixture into the seasoned mashed potatoes. Mix in the crab and the parsley. Heat the oil.

Take a handful of potato/crab mixture, roll in some panko until it is completely dredged, then place in the oil, turning once in the frying process. hey should take 2 – 3 minutes to cook. Place on a paper towel lined plate and sprinkle with salt and pepper.

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A really great preparation (and easy) of salmon leaving the fish sweet, tangy, and succulent. Homerun dinner!

Maple sesame salmon fillets (thank you to And Then I Do the Dishes blog)

salmon fillets (enough for 4 people)

3 cloves garlic, finely chopped

1/3 cup maple syrup

1/4 cup soy sauce

2 teaspoons rice vinegar

1 teaspoon sesame oil

1/2 teaspoon hot sauce of your choice (I used Frank’s)

toasted sesame seeds, for garnish

Mix all the ingredients except the salmon and the sesame seeds. Use either a bowl or a zip-lock bag. Place salmon in the marinade and let it rest in the refrigerator for at least 15 minutes.

Line a baking sheet with aluminum foil. Preheat broiler and place the oven rack in the middle of your oven. Place the salmon fillets on the baking sheet and broil for about 12 minutes. You can baste the salmon once or twice during the broiling.

When done (flesh is pink), remove and plate. Garnish with sesame seeds, and serve with your favorite sides. Makes 4 servings.

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Here’s another pasta salad for summertime, my salad daze! This is a go-to recipe – so easy to make, and extremely tasty. I used multigrain shells for this one, but any kind of macaroni or medium sized pasta would do the trick.

Tuna artichoke pasta salad

1 pound box of medium-sized pasta (macaroni, shells, rotelle)

1 6-ounce can tuna, drained and flaked

1 cup sliced ripe olives

1 cup grape tomatoes, halved

1 jar (6 or 12 ounce size) marinated artichoke hearts, drained

2 tablespoons capers, drained

salt and freshly ground pepper, to taste

1 tablespoon freshly chopped parsley

several shakes grated soy parmesan cheese

drizzling of extra virgin olive oil

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Transfer to a large bowl and toss with the remaining ingredients. Chill and serve. Makes 4 servings.

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This recipe can flow with your own whims and interpretation. Grill some tuna steaks, or just pan-fry some tuna burgers like I did (picked them up in the frozen section of Whole Foods). Steam some green beans, or asparagus, or even broccoli – like I said, follow your desire. Any colored peppers will do. Use cherry or grape tomatoes, or none if you don’t like them. What’s seasonal – by all means, add it, then enjoy it.

Composed tuna salad nicoise

2 tuns steaks, or 4 tuna burgers, or fillets

2 cups green beans, or asparagus, or …

2 cups cooked potatoes (halved, sliced, diced – you choose)

12 olives – I used….nicoise  đŸ™‚

1 bell pepper – you choose the color

1 cup grape or cherry tomatoes

2 hard boiled eggs

anything else you would like to add (baby carrots? radishes?)


1/4 cup red wine vinegar

1 shallot minced finely

4 tablespoons extra virgin olive oil

1 clove crushed garlic

1 teaspoon grainy mustard

pinch of thyme

Steam or parboil green beans until just tender. Cook the potatoes whole, let cool, then cut into your desired shape. Roast or grill the peppers and tomatoes, with a little olive oil tossed on. Pan-fry or grill your tuna.

Plate: Each ingredient is given its own space on the plate. Be decorative and alluring. Then drizzle on the dressing and serve. Makes 4 servings. Serve with your favorite crusty bread.

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I found this recipe in a magazine, and decided to give it a try. The flavors were very good; I think I would have liked the rub just a tad sweeter. It comes together very easily, and makes a healthy platter.

Smoked paprika roasted salmon on wilted spinach

1/4 cup orange juice

2 tablespoons plus 1 teaspoon olive oil, divided

2 teaspoons thyme leaves, divided

2 pounds salmon fillets

1 tablespoon brown sugar (next time, I’ll use 2)

1 tablespoon smoked paprika

1 teaspoon cinnamon

1 teaspoon grated orange peel

1/2 teaspoon sea salt

1 bag (10 ounces) spinach leaves

Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in a small bowl. Place salmon in a large glass dish; add the marinade, turn to coat well. Cover and refrigerate 30 minutes, or longer for extra flavor.

Mix sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in a small bowl. Remove the salmon from the marinade and place on a greased foil-lined baking pan. Discard any remaining marinade. Rub the top of the salmon evenly with smoked paprika mixture.

Roast salmon in a preheated 400 degree F oven for 10-15 minutes, or until the fish flakes easily with a fork. Meanwhile, heat the remaining 1 teaspoon of oil in a large skillet on medium heat. Add the spinach; cook and stir 2 minutes or until wilted. Serve salmon over the spinach. Makes 4-8 servings, depending on the size of your salmon pieces.

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A friend of mine highly recommended this recipe from the American Heart Association, and I whole-heartedly concur. The flavors all work very well together, and it is nicely seasoned. It’s only 208 calories for a 3-ounce fish serving, and only 6 carbs. I made this with a little brown rice on the side, and it was a lovely dinner. I’d also consider making it for company, too. Enjoy!

Spinach-stuffed baked salmon

1 teaspoon olive oil

2 ounces fresh spinach leaves

1 teaspoon grated lemon zest

1/4 cup chopped roasted red bell peppers, rinsed and drained if bottled

1/4 cup fresh basil leaves, coarsely chopped

2 tablespoon chopped walnuts

cooking spray

4 salmon fillets (about 4 ounces each), rinsed and patted dry

2 tablespoons Dijon mustard

2 tablespoons plain dry bread crumbs (I used Panko)

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/8 teaspoon pepper

In a large skillet, heat oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for 2 minutes or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the red peppers, basil, and walnuts. Set aside.

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.

Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful not to cut through to the other side. With a spoon or your fingers, carefully stuff about 1/2 cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or a spoon, spread the mustard over the fish. 

In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the tops with cooking spray.

Bake for 12-13 minutes, or until the fish flakes easily when tested with a fork and the filling is warmed through. Makes 4 servings.

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Inspired by Ruth from Once Upon A Feast, I decided to try this recipe and do a few dairy-free modifications. The result? Simply a great dish on a cold evening. This would also make a yummy lunch. I served this on whole-grain toast, and it was more than filling and satisfying. Thanks, Ruth! Enjoy!

Creamed salmon on toast (adapted from this recipe)

2 cups dairy-free vegetable bisque (I used Trader Joe’s; I would also recommend the Imagine soups)

1 cup nondairy creamer

1 pound fresh mushrooms, sliced

1 tablespoon margarine

12 ounces corn (canned or frozen)(I used Trader Joe’s frozen, roasted corn)

2 cups frozen peas

2 tablespoons margarine

2 tablespoons flour

2 teaspoons sherry

3 7.5-ounce tins of sockeye salmon, cleaned

toasted whole-grain bread (2 slices per person)

In a large skillet, saute the mushrooms in the margarine until softened and juicy. Set aside but do not drain the juices.

In a large pot, using a whisk, stir the flour and margarine over medium until it makes a paste and starts to brown. Add a little creamer and whisk to emulsify the mixture.

Add the soup and the rest of the creamer and stir until blended. Add mushrooms and juices and stir.

Gently add the rest of the ingredients, adding the salmon last, trying not to turn the salmon chunks into mush!

Cook on low heat for 20 minutes and season to taste.

Pour heaping ladlefuls over toast and serve. Makes 4 servings.

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