Tag Archives: fish

Mar17

Budget Friendly Crab Cakes

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Budget Friendly Crab Cakes



Crab cakes are sooooo yummy! But when you’re watching your pocketbook, they aren’t the first thing you think of for affordable meals. This recipe blends mild white fish and crab claw meat to help stretch the crab meat to where you won’t even notice it’s not 100% crab in there. Real crab meat has a strong flavor and will overpower the white fish you use and allow you to have real crab cakes (not that yucky imitation stuff) while not breaking the bank! I used flounder in this recipe because it’s what was on clearance in the meat market at our grocery store, but any mild white fish would work like cod, sole, etc… I’ve made this recipe with all halibut fish (not budget friendly but incredibly good) and it’s amazing too. 

Ingredients:

  • 10 oz flounder or other white fish cooked and unseasoned (just steam it on your stovetop) 
  • 6 oz claw meat (it’s cheaper than lump crab meat and just as yummy)
  • 1/2 c Italian or plain breadcrumbs
  • 1/4 c mayo
  • 1 beaten egg
  • Dash worchestishire 
  • 1 green onion thinly sliced 
  • 1/4 tsp garlic salt
  • 1/4 tsp Tony’s Creole Seasoning
  • 1 tsp parsley flakes
  • Pinch cayenne 
  • Zest 1 lemon
  • Juice 1/2 lemon 
  • 2 T butter (for cooking crab cakes in)

1. Flake your fish apart with two forks and combine fish, crab meat, and the rest of the ingredients together in a mixing bowl.





2. Stir it all together and spray a sheet pan covered in foil with non-stick spray. 



3. Form little crab cakes with your hands whatever size you like.



4. I like to cover my cakes with plastic wrap and chill for at least 20-30 minutes to let them firm up because they’ll cook easier and stay together better. It’s not 100% necessary, but I recommend it. Once they’ve been chilled, melt 1 T butter in a large skillet and add your crab cakes. Don’t overcrowd the pan! 



5. Cook on medium high heat about five minutes a side. 



6. Do in batches and you can keep them warm in a 200 degree oven while you’re waiting for your next batch to finish. Serve with the other lemon half or a remoulade sauce! 



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Feb23

Lightly Crusted Flounder With Lemon Butter

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Lightly Crusted Flounder With Lemon Butter

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We’ve been eating a lot of fish lately and baking it, while delicious, can get a little old. So I mixed it up this week by putting a light crust on these filets and finishing them with a little lemon butter and dill. If you have rice flour, I recommend using it because it gives a light and crispy crust that you can’t get with regular flour, not to mention gluten free if you’re into that sorta thing. But if you don’t, regular flour works just fine.

Ingredients:
Flounder filets (I did 2 lbs)
Olive oil
1 T butter
Flour
Dill weed (optional but great addition)
Juice of 1 lemon

1. Season both sides of your filet with salt and pepper. Then using your hands, sprinkle a light dusting of flour on both sides as well.

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2. Pour a couple of tablespoons into a skillet on medium high heat. Then put your filets is for a few minutes each side. Leave it 2-3 minutes before flipping it over do it gets a nice crust and is easy to flip. Don’t overcrowd your pan and work in batches, pouring more oil in later if needed.

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3. Set your fish aside on your serving platter once it’s all done cooking. Then add 1 T butter and the juice of a lemon to your pan and stir around about a minute. Then pour lemon butter over flounder filets.

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4. Finally, sprinkle some fresh or dried herbs over your fish before serving. I love the taste of dill sprinkled over mine! White wine is fab with this dish 😄

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Feb14

Sweet Chili Glazed Salmon

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Ok y’all, if you’re searching for the best salmon ever recipe, you can rest now because this is it! I had seen a recipe using sweet chili Asian sauce and orange marmalade on salmon and thought “Well there’s a cool idea!” and came up with this delicious concoction. It was so yummy my husband had me go back up to the store today and buy four more pounds of salmon to keep in our freezer for me to make this recipe again soon!

*  I have since revised this recipe so that it uses less sauce and it is just as delicious! *

Ingredients:
2 lbs salmon cut into filets about 8 oz a piece
1/4 c sweet chili sauce (found on the Asain isle – I love the Grama’s Sweet Chili Glaze) 
1 T apricot preserves
1 T soy sauce
1 T chopped green onions
1 garlic clove minced
Salt and pepper

1. In a small mixing bowl pour in your sweet chili sauce, apricot preserves, green onions, garlic, and soy sauce and whisk together.

IMG_2391 2. Cover a sheet pan with foil and spray with non-stick cooking spray and lay salmon skin side down on the sheet. Season the salmon with salt and pepper, then pour sauce over the top of the salmon and allow it to marinate that way for about 30 minutes.

  

3. Once it’s done marinating place the salmon near the top of your oven under the broiler for approximately 15 minutes. You’ll want the sauce to caramelize on top of the fish and don’t worry if you see the sauce burning that slid off the fish and is stuck to the foil. 

*This is a picture from my original post, but you’ll get the idea of what the fish will look like when it’s done.

  
It’s now ready to eat and so yummy! My husband likes to pour a little extra sweet chili glaze on the side to dip his in. Yum! 😍

Jul23

Roasted Red Snapper With Veggies

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Roasted Red Snapper With Veggies

Roasted Red Snapper With Veggies

I love fish! There are so many people that tell me they love fish but that they’re scared to cook it or all they know how to do is fry it. Don’t get me wrong, I love fried fish, but there are so many healthier and just as delicious ways to enjoy our friends from the salty sea. This red snapper is a very mild white fish, and if you can’t find snapper where you are, a similar tasting fish would be grouper, flounder, or another mild white flaky fish. Halibut is delicious too, but it’s usually an arm and a leg, and I like to stick with the affordable stuff! Normally I do sort of a cooked pico de gallo recipe with this fish, but I had some bell peppers in my garden that were ready to pick, so those got incorporated into this dish and I was so happy I put them in there!

Ingredients:
1 fish filet per person
1 large tomato or a few handfuls of cherry tomatoes cut in half
1 handful chopped cilantro
As many chopped jalapenos as you can handle 🙂
2 bell peppers any color
2 chopped onions (I did one sweet and one purple because I had them both, but if you’re just picking one, go with sweet)
butter
2 chopped garlic cloves
Salt and pepper
Olive oil
Your favorite fish seasoning (I like to use the GOYA brands I normally use on chicken which are the Seasoning Total and GOYA con pepper in addition to a few cracks of fresh black pepper from the grinder)

1. Using an oven safe skillet (hello cast iron!), saute with about 3 T of butter and a drizzle of oil your onions and peppers and season with salt and pepper. This will take about 10 minutes or so on medium high heat. Then add your garlic and saute for a few more minutes.
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2. Turn the heat off and add your chopped tomatoes and cilantro and add additional salt if needed. Stir that around until everything is incorporated.
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3. Place your seasoned fish filets on top of the veggies and place into a 425 degree oven for about 12 minutes. You’ll need to vary your time based on how many filets you have, the thickness, etc, but you get the idea that they’re going in and coming out pretty quickly. Also, I find it helps roast the fish and hold in the moisture if you drizzle the tops with a little olive oil as well as the seasoning you put on them.
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4. I started checking my fish at 10 minutes and I could tell when it was done when the meat bounced back firmly and poked a fork in there and it was opaque. Remember, when you take it out it will continue to carry over cook, so there’s no need for you to cook the blazes out of it.
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5. Plate that puppy up and serve with a twist of lime or a side of rice for a delicious and healthy meal! -13