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Imelda's Closet |
Fish & Seafood |
|
| Foil Wrapped Salmon | |
| Thai Fish in Papillote | |
| Tunisian Fish | |
| Tilapia Tacos Supreme | |
| Tuna with Tomato Sauce | |
| Asian Tuna | |
| Tipsy Cod | |
| Fish Tacos | |
| Spanish Red Snapper | |
| Baked Salmon with Mushrooms | |
| Spicy Cajun Shrimp | |
| Mussels in Wine | |
Fish with Pasta |
|
| Heavenly Shrimp | |
| Salmon Casserole | |
| Tuna Casserole | |
Fish on the Grill |
|
| Grilled Salmon | G,E |
| Grilled Shrimp Skewers | G,E,Q |
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I love fish and seafood! I don't think there is much better. Sadly, if you don't grow up with it
as a regular part of your diet, it takes some effort to learn to prepare it properly. Because most fish and seafood have very subtle and delicate
flavor, simple is usually best. It is a most versatile food when you realize it doesn't have to be breaded, battered and fried! It cooks very quickly and
doesn't require unusual ingredients to make it extraordinary. It is also a great leftover food depending on how it's prepared. Try using leftover
fish in fish cakes or
adding leftover grilled fish to greens for a light dinner salad.
- Pull cooked fish apart and mix with a fork
- Add bread crumbs, an egg, diced celery, diced onion, worcestershire and Old Bay Seasoning
- Mix to a consistency that sticks together and forms small patties
- Fry in light vegetable oil until golden brown (about 2-3 minutes per side)
You can make larger patties for a meal rather than an appetizer size and can use mayonnaise instead of egg for binding
For fish cakes: