I was raised on Lake Michigan and we dined regularly on her bounty: salmon, perch, walleye, catfish, trout, whitefish. Fish in nutritious: high in protein and Omega-3 oil and low-fat. Here are fish recipes to turn you on to this super food. Even fish haters ask for these dishes.
Poached Salmon or Trout: Using fresh or fresh frozen salmon fillets (I like fillets better than the steaks), place them in a pan sprayed with non-stick spray (a good way to reduce fat intake). Pour in enough lemon juice to cover the bottom of the pan. Sprinkle the fillets with coarse pepper, dill weed, onion powder, minced garlic and salt. Cook them on low until the flesh is light pink instead of bright orange and flakes away from the skin. Serve them with rice and a green vegetable. You can pour a white sauce of mayonnaise and horseradish over them if you wish. I sprinkle mine with toasted almonds or crushed pecans.
Seafood Alfredo: Using frozen cooked shrimp, remove the tails and run under cool water to remove ice. Saute them with a stick of margarine ( I use about 3 tbsp of margarine for every 8 oz of shrimp). Add a pound of rinsed frozen broccoli after about 5 minutes. After another five minutes, add an 8oz pkg. of low fat cream cheese (not fat free), half of an 8oz container of Parmesan cheese, nutmeg, white pepper and a little milk. Stir continually until it becomes creamy. Serve over noodles (linguine, angel hair or seashell pasta). My oldest daughter (the self-proclaimed fish-hater) will do bodily harm to get this dish.
Tuna Salad: The beauty of this dish is its ease and low cost. My daughter craves it. First, set 16 oz of seashell or elbow pasta to boil. Use any variety of tuna, but note: the solid white albacore has the mildest flavor. Finely chop a medium sweet onion (vidala are yummy) and slice four ribs ribs of celery. Drain and rinse the pasta. Combine the tuna, celery, onion and pasta with mayonnaise. Use your preference on the amount of mayo. I go easy on it, about a cup. Season the salad with dill weed, coarse ground pepper and salt to taste. I usually leave the salt for others to add. Refrigerate and serve within two-three days.
Baked marlin or swordfish: These two ocean fish get our butcher’s vote for the fish that tastes and looks the least like fish. Buy them as steak.; they are boneless and very solid. The flesh is dark red in color and resembles beef roast when cooked. They can be a little costly ($5-$7 per pound). Place the rinsed pieces in a baking dish sprayed with cooking oil, skin side down. Cover with enough lemon juice to cover the bottom of the pan. Slice a stick of margarine or butter into thin pieces and dot the fish and pan. Season with dill. Dill is a tasty salt substitute and cuts the fishy taste. Add pepper and paprika. Bake until fish is darker in color, firm and pulls away from the skin with a fork.
Pan-fried lake perch fillets: These small pan fish when filleted, are about the shape and size of a sandwich cut into a triangles. They are sweet and buttery and melt in your mouth. To prepare, rinse each fillet and pat dry. Prepare two bowls, one with seasoned bread crumbs or finely crushed Ritz crackers. In another beat several eggs until golden. Heat a pan or griddle and melt a stick of butter. Dip the fish in the egg, the crumbs and the saute in the butter. The flesh will go from translucent light pink to white and pull away from the skin when done. Drain on paper towel salt and pepper them and serve immediately. You won’ t be able to get them out fast enough to satisfy your family; they’re delicious!
Shrimp Cocktail: I serve this as a fun treat and the kids love it! Rinse 12-16 oz of frozen ready-to-eat shrimp until thawed. Hang them over a large wine glass. Fill the wine glass half full of cocktail sauce which you can purchase or make by blending prepared horseradish and ketchup. Hold the shrimp by the tail and dip in the sauce. This treat makes the kids feel very grown-up. They like to pretend my kitchen is a bistro; they come in and order the shrimp cocktail.
Seafood chowder: Using any white fish: sole, pollack, whitefish, salmon, trout, saute a pound in butter with a half cup each of chopped celery and onions. Cook until fish breaks into chunks and celery and onions are tender. Meanwhile pare, dice and boil 5-6 medium white round potatoes and 5-6 carrots in 2 quarts of water. Season the water with a little thyme, pepper, garlic and celery seed. When vegetables are tender, add a cup of milk and a tbsp of flour. Blend and simmer until stock is thickened (about 5 minutes). Add contents of fish mixture and blend.
These are our favorite fish recipes. They get asked for frequently. I feel very satisfied to know that my family is getting the benefits of fish and seafood. For more great recipes, visit my linked blogs.
