Fish Baked with Summer Squash, Onion & Herbs

Recipe Source: Bernie’s Mom (Georgette)
Serves: 4

INGREDIENTS

2 teaspoons vegetable oil
1 pound Orange roughy, cod or other firm, white fish fillets
2 onions (medium) thinly sliced
2 zucchini (medium) thinly sliced
2 yellow squash (medium) thinly sliced
1/3 cup lemon juice, freshly squeezed
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons chopped herbs (any combo of thyme, tarragon, chives, parsley, dill)

PREPARATION

Preheat oven to 400 degrees.  Coat the bottom of a 9″ x 12″ baking dish with oil.  Spread 1/2 sliced onion, zucchini and yellow squash over the bottom of the dish.  Lay fillets on top of veggies.  Cover fish with remaining onion and squash.  Sprinkle lemon, salt & pepper.  Cover with aluminum foil, bake for 45 minutes.  Before serving, sprinkle the herbs over the top.

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Salmon Cakes

Recipe Source: Bernie’s Mom (Georgette Wilson)
Servings: Makes 8 cakes

INGREDIENTS
1 cup panko bread crumbs
1/2 cup chopped celery
1/3 cup chopped fresh cilantro
1/4 cup scallions
1 1/2 egg whites
1 tablespoon Suracha, hot sauce or cayenne pepper
1 tablespoon fresh lemon or lime juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound fresh salmon – skinless and diced
2 tablespoons coconut or vegetable oil

PREPARATION

Process first 9 ingredients in a food processor until vegetables are minced.  Combine the salmon with the vegetable mixture and form into 8 cakes on a parchment lined baking sheet using a 1/3 cup measure.  Lightly press into into 1″-thick patties.  Cover and chill for 30 minutes.

Preheat oven to 400 degrees.

Heat oil in an oven-proof saute pan over medium-high heat.  Add cakes and fry for 2 minutes per side, or until browned.  Transfer pan to the oven to cook cakes through, 2-4 minutes.

Nutritional Info:
2 cakes = 292 calories, 15g fat, 13g carbs

Buffalo Salmon with Sautéed Watercress

Recipe Source: Gourmet Magazine
http://www.epicurious.com/recipes/food/views/Buffalo-Salmon-242298
http://www.epicurious.com/recipes/food/views/Sauteed-Watercress-242330
Yield: 4-6 Servings

Buffalo Salmon

INGREDIENTS:
5 tablespoons unsalted butter
1/4 cup hot sauce such as Frank’s Redhot
1/3 cup panko (Japanese bread crumbs)
1 tablespoon vegetable oil
1 (2-pound) piece salmon fillet with skin

PREPARATION:
Preheat oven to 425°F with rack in upper third.  Lightly oil a shallow baking pan.

Melt butter with hot sauce and 1/4 teaspoon each of salt and pepper over medium heat.  Set aside 1/4 cup sauce.

Toss panko with oil in a bowl.  Put salmon, skin side down, in baking pan and sprinkle with 1/4 teaspoon each of salt and pepper, then brush with remaining sauce.  Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes.  Serve reserved sauce on the side.

Sautéed Watercress

INGREDIENTS:
2 tablespoons peanut or vegetable oil, divided
3 tablespoons pine nuts
2 garlic cloves, finely chopped
3/4 teaspoon ground coriander
1/4 teaspoon hot red-pepper flakes
3 bunches watercress (1 lb), cut into 2-inch pieces

PREPARATION:
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook pine nuts with 1/4 teaspoon salt, stirring, until golden, about 2 minutes.  Transfer with a slotted spoon to a small bowl.

Add remaining tablespoon oil to skillet, then sauté garlic, coriander, red-pepper flakes, and 1/4 teaspoon each of salt and pepper over medium-high heat until spices are fragrant, about 30 seconds.

Add watercress and sauté, turning with tongs, until wilted, 3 to 4 minutes.  Season with salt and pepper.  Serve sprinkled with pine nuts.

Salmon Cakes

Recipe Source: Bernie’s Mom (Georgette Wilson)
Serves: Makes 8 cakes

INGREDIENTS:
1 cup panko bread crumbs
1/2 cup chopped celery
1/3 cup chopped fresh cilantro
1/4 cup scallions
1 1/2 egg whites
1 tablespoon cayenne pepper
1 tablespoon fresh lemon or lime juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound fresh salmon, skinless & diced
2 tablespoons vegetable oil or coconut oil

Process first 9 ingredients (all but the salmon 🙂 ) in a food processor until vegetables are minced.  Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment lined baking sheet using a 1/3 cup measure, lightly press onto 1-inch thick patties.  Cover and chill for 30 minutes.

Preheat oven to 400 degrees F.

Heat oil in an oven-proof saute pan over medium-high heat.  Add cakes and fry for 2 minutes per side, or until browned.  Transfer pan to the oven to cook cakes through for 2-4 minutes.

2 cakes = 292 calories, 15g fat, 13g carb.

Cod w/ Oranges

Recipe Source: Bernie’s Mom (Georgette Wilson)
Serves: 4

INGREDIENTS:
4 navel oranges
4 3/4-to-1-inch thick pieces cod fillet (about 5 oz. each)
1 cup thinly sliced red onion

1.  Cut peel from 2 oranges to the flesh.  Section oranges and squeeze juice from membranes into a 2 cup measuring cup.  Squeeze juice from remaining oranges (you should end up with 1 cup juice).  Put aside the orange sections that have been squeezed as you’ll use later.

2.  Season fish with 1/4 teaspoon each salt & pepper.  Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.  Add fish and cook 6-8 minutes, turning once until lightly browned and cooked through.  Remove to a platter and cover loosely with foil to keep warm.

3.  Add onion to skillet and cook over low heat until lightly browned.

4.  Add juice to pan and bring to a boil.  Cook until reduced to about 1/2 cup and slightly thickened.  Stir in orange segments and pour over fish.

Per Serving: 223 calories, 2g fiber, 5g fat (1g sat. fat), 61mg chol, 225mg sodium

Halibut Steaks w/ Cilantro & Mint

Recipe Source: Bernie’s Mom (Georgette Wilson)

INGREDIENTS:
1 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
1 Serrano chile pepper, seeded
3 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon salt
4 1-inch thick halibut steaks
1 lemon, thinly sliced

Combine first 6 ingredients in a food processor and pulse until a smooth paste forms, stopping to scrape down sides.  Set aside.

Cut 4 (12″ x 12″) pieces of heavy duty aluminum foil.  Place 1 halibut steak in center of each.  Spread each steak with 1 tablespoon cilantro/mint mixture.  Top steaks evenly with lemon slices.  Fold foil to seal.

Place foil packets on a baking sheet.  Bake at 400 degrees for 15 minutes or until fish flakes easily with a fork.

Salmon Tikki w/ Yogurt Cucumber Sauce

Recipe Source: Bernie’s Mom (Georgette Wilson)
Serves: 4

INGREDIENTS:
1 1/4 pounds salmon fillet, skinned
2 shallots, minced
1 Serrano chile, seeded & minced
1/4 cup minced fresh cilantro
1 teaspoon cumin seeds, toasted
1 1/2 tablespoons minced fresh ginger
3/4 teaspoon salt
1/4 teaspoon curry powder
1/4 cup vegetable oil, divided
Yogurt Cucumber Sauce (recipe below)

Cut salmon into large chunks and place into a food processor.  Pulse several times until minced.

Place salmon in a large bowl; add shallots and next 6 ingredients, stirring to combine.  Shape salmon mixture into 8 small patties, cover and chill at least 30 minutes or until ready to cook.

Heat 2 tablespoons oil in a large skillet over medium-high heat.  Add 4 patties and cool 3 minutes on each side or until golden.  Repeat with remaining oil and salmon patties.  Serve with Yogurt Cucumber sauce.

Yogurt Cucumber Sauce

1/2 cup plain yogurt
1/2 cup peeled, chopped cucumber
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon salt

Combine all ingredients in a small bowl; stir well.  Cover and chill until ready to serve.  Makes about 1 cup.

Sea Bass Packets

Recipe Source: Bernie’s Mom (Georgette Wilson)

Prep:
Peel ginger
Mince 3 cloves garlic

In tin foil, put in some spinach.  Top with ginger and garlic.  Add some soy sauce, sesame oil and about 2-3 tablespoons dry Marsala wine.

Twist each end and bake at 400 degrees for 10 minutes.