Company Fish Roll-Ups

I did not choose to roll the fish. I used more of the filling. If you choose to roll-up the fish, you wouldn't want to use but about a tablespoon of the filling.







Printable Version Ingredients:
1 tablespoon butter
2 tablespoons flour
1/4 teaspoon paprika
1/8 teaspoon salt
1 1/4 cups milk
3/4 cup cheese, divided use
10 oz pkg. spinach thawed and squeezed dry
2 tablespoons sliced green onions
6 sole, haddock, or flounder fillets ( I used tilapia, but I'm not sure if I could have rolled it.)
Grated peel and juice of 1/2 lemon
3 cups cooked rice (I used this recipe)
Lemons for garnish
Directions for Cheese Sauce - Melt butter and remove from heat. Stir in flour, paprika, and salt. Gradually stir in milk. Cook until thickened. Remove from heat. Stir in 1/2 cup cheese. Add 1/3 cup of cheese sauce to spinach and green onions. Blend well. Sprinkle both sides of fish with lemon juice. Divide spinach on fillets, foll up. Place seam side down in baking dish. Sprinkle roll-ups with lemon zest. Spoon remaining cheese sauce over roll-ups. Bake 350 degrees 30-35 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese melts. Garnish with green onions. Serve with rice. Garnish with lemon twists.

Pirate Pasta

Don't have a clue why this is named Pirate Pasta. Giada said her mother made it for them when they were children and told them there were treasures in the pasta to find. You can find her recipe Here  I cut this recipe in 1/2, but I gave the the whole recipe. I still had some left-over for lunch some day this week.




Printable Version

Ingredients:
Kosher salt
1 pound Penne pasta
1 cup grated Romano cheese (6ounces)
1/4 cup extra virgin olive oil
8 ounces mushrooms, such as cremini, button or shitake, sliced
2 garlic cloves, peeled and left whole
Freshly ground black pepper
1/2 cup medium green olives (about 18) pitted and halved
1/4 cup tomato paste
2 tablespoons capers, drained and rinsed
1/2 teaspoon crushed red pepper flakes
One 10-ounce or two 5-ounce cans tuna in olive oil, such as Tonnino, drained
1/2 cup low-sodium chicken broth
1/2 cup chopped fresh basil
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8-10 minutes. Reserve about 1 cup of the cooking water, then drain the pasta. Place the pasta and 1/2 cup cheese in a large bowl and toss until coated.  In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until the mushrooms begin to brown, 5-6 minutes. Add the olives, tomato paste, capers, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the tuna. Using a wooden spoon, break up the tuna into 1-inch pieces. Add the chicken broth and bring the mixture to a boil. Remove the garlic and discard.  Pour tuna mixture over the pasta. Add the remaining 1/2 cup cheese and the basil, and toss until coated, using the reserved cooking liquid to loosen the sauce. Season with salt and pepper.

Fried Talapia

These were really big filets, but we didn't have any trouble getting it down. O.K. I had a little trouble.








Ingredients for two filets:
2 fish filet (I used talapia)
1 1/2 cups Panco bread crumbs
1/2 cup pecans that have been processed in a food processor
1 beaten egg
Directions:
1. Place the panco bread crumbs and pecans that have been processed in 1 pan -mix together
2. Place the beaten egg in another pan
3. Dredge the filet in egg and then in Panco
4. Put the Canola oil or whatever you use to fry and fry on both sides for about 3 min. on medium heat.

Baked Coconut Shrimp

I found this recipe Here I served mine with mango salsa. Love that salsa with pork, chicken, or seafood. I could actually eat it as a side dish with almost anything. You can find the mango salsa recipe here







Ingredients:
1 lb peeled, deveined large shrimp (it's a lot easier if you buy it already peeled and deveined!)
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups sweetened, flaked coconut
3 egg whites
Directions:Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray. Rinse and pat dry the peeled and deveined shrimp. In one bowl, mix the cornstarch, salt, and cayenne pepper. In another bowl, beat the 3 egg whites until they are foamy. In a third bowl pour the 2 cups of coconut. One shrimp at a time, coat it first in the cornstarch mixture (covering it completely), then dip it in the egg mixture, and then roll it in the coconut. Place it on the baking sheet and repeat until you run out mixture. (I completely coated about 30 shrimp).
Bake for 15-20 minutes, flipping halfway through, until shrimp is pink on the outside and the coconut is lightly browned.

Salmon with Horseradish Sauce

Found this recipe Here. I think my Salmon was too thick because it did not get ready in the 10 minutes the recipe mentioned. I probably cooked it a total of 15 minutes and it was perfect.  I used the rub that I use for my fish tacos. You can find that rub Here. I really liked the horseradish sauce.





Ingredients:
1 Tablespoon of Extra Virgin Olive Oil
1/3 cup of mayonnaise
1 tablespoon chopped fresh parsley
1 tablespoon horseradish sauce
1 tablespoon of Dijon mustard
1/4 teaspoon of black pepper
3 (3 oz pieces) of Fresh Salmon
Salmon (or fish) Seasoning
Directions:
Heat oil in a large skillet over medium high heat
In a small bowl, combine the mayo, parsley, horseradish sauce, mustard and black pepper and mix well. Set aside.
Once the oil is heated, cover your salmon front and back with fish seasoning and place it in the skillet. Put the lid on and cook for 5 minutes. Flip the salmon and cook another 5 minutes.
Once it is done and easy flakes, take it out of the pan and let it cool for a few minutes. Serve with the Tangy Horseradish Sauce.

Stuffed Salmon

This is so easy and delish.  We went to H.E.B. today and they were offering this salmon as samples. We loved it and decided that we wanted this for dinner. It couldn't be easier.  You put it in a 400-450 degree oven for 15 minutes, I think.  You just buy a package and it tells you the directions on the package. It is salmon stuffed with crab stuffing. Those tomatoes were from the Farmers Market at Lakeline Mall. They were THE BEST TOMATOES I HAVE EVER HAD. Oh how I would love to be able to grow tomatoes like these.

Crab Cakes

I did not make these as sliders like the recipe but Here is the link.
I will print how I made the recipe because I cut the recipe in 1/2 for the two of us.  It made 4 nice patties.






Printable Version Ingredients:
8 oz crab meat (get the best you can afford)
1/4 red bell pepper, small diced
2 scallions, finely sliced
1 garlic clove, minced
1 tablespoon lemon, juiced
1/4 cup panko breadcrumbs
1/8 cup mayonnaise
1 medium egg
1 teaspoon Worcstershire sauce
1/2 teaspoon dry ground mustard
1/2 teaspoon onion powder
1/2 teaspoon salt
dash cayenne pepper
Directions:
In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on a plate and refrigerate until ready to cook. ( Can be made 1 day ahead). When ready to cook crab cakes, drizzle about 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on the other side until golden brown, another 4 minutes.  I made tartar sauce to have with my crabcakes, but I'm sure the spicy mayo would be great.

Caramelized Salmon

I found this wonderful recipe on Pinterest.com Here
As you can see by my picture, we like salmon. I ate this whole piece by myself. So easy and fast.






Printable Version Ingredients:
1/4 cup sugar
1 tablespoon coarse sea salt, pulsed gently in a food processor
a few dashes of freshly crushed black pepper
16 ounces salmon, cut into 4 pieces, with skin
olive oil
Method:
1. Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the mixture and coat the entire surface of the salmon with the sugar/salt mixture
2. Heat about 1 Tablespoon olive oil in a nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you're worried about the burnt sugar in the pan (or if there's too much oil/liquid) just drain it off or spoon it out of the pan. If there's a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.
3. Flip each salmon filet (carefully! keep the skin on because it helps the filet hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.
4. Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stove top into the oven. Let the salmon broil for 5 minutes, checking occasionally to make sure it is not burning. The sugar in the pan might look burnt, but that's okay as long as the tops of the salmon are looking golden brown. When the salmon is finished cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel of the skin and discard before eating. If you leave it on it will stick to your plate and you will have to scrub to get off the sugar.
Note-If you're using regular table salt, start with just 1/2 tablespoon and add more salt as necessary. As you can see, I cut the sugar/salt recipe in 1/2.

Crispy Crab Balls

These crab balls are supposed to be fried, but I decided to bake them in a 400 degree oven for 5 minutes and then drizzle a little butter over each crab ball and then bake another 15-20 minutes. Much healthier and I didn't miss the frying taste. I cut the recipe in 1/2 and it made 9 crab balls about the size in the picture.
I will print the recipe as it was given to me.






Ingredients:
1 pound fresh crab meat
3 slices of white bread, crust removed (I used plain bread crumbs)
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
2 tablespoons butter
Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Add crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don't use any.
Sherry says----- If they used oil to fry the crab balls, I didn't see where they used the butter.

For the sauce --- We used = parts of mayonnaise and Dijon Mustard and then 1/2 as much honey. Mix together and dip the crab balls in this sauce.

Slimmed-down Stuffed Shrimp

I think this came from the San Antonio Express News.  This recipe makes 24 stuffed shrimp.  I cut the recipe in 1/2 and only stuffed 8 shrimp.  My shrimp were overstuffed, but we liked it that way. 







Printable Version
Ingredients:
1 pound jumbo shrimp
1 tablespoon butter
1/2 cup finely shopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
1/2 cup finely chopped green pepper--I only used the red pepper
2 cloves garlic, pressed or minced
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
1/4 cup light mayonnaise
1 egg, beaten
3/4 cup whole-wheat bread crumbs
1/2 pound lump crabmeat
Paprika, for garnish
Instructions:
Buy the shrimp raw and peel all but the very tail end off, which you leave on for decorative purposes. Then, cut through the backside, where the "mud vein" is, and rinse it off.
Continue cutting almost all the way through, until you get what looks like a butterfly. Flatten the shrimp and keep them chilled until you are ready to fill them. Melt the butter in a large nonstick skillet and add the celery, onion, and peppers. Saute' over medium to medium-high heat, adding water as needed to prevent burning, for 3 minutes. Add the garlic and cook another 3 minutes. Remove from the heat and add the parsley, lemon juice, mustard, pepper, mayonnaise and egg. Add the bread crumbs and combine thoroughly. Add the crabmeat and mix again. Heat oven to 375 degrees. Place the prepared shrimp, cPrintable Versionut side up on a baking sheet that has been sprayed with nonstick baking spray, and place a walnut-size mound of stuffing on top of each shrimp. Sprinkle with paprika. Bake for 10-12 minutes of until the shrimp are pink and the stuffing is hot.