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Saturday, April 11, 2015

Recipe Formula: Something More than Fish Sticks

A recipe is only one piece of the puzzle.

Fish as a source of food has been spoken of since Biblical times. Fishing itself has inspired artists, poets, songwriters and even fashionistas with the sexy fishnet stockings, or not so sexy depending on your personal opinion. Still, fish, or the eating of fish, can help restore brain cells, and that in itself is not a bad thing. Our waters do not limit us to just fish either. There are lobsters, crabs, shrimp (or prawns, depending on which side of the ocean you are from), and so much more.

For a couple of weeks I had prepared seafood recipes in a variety of ways from simple pan fried, deep fried in batter, stuffed in puff pastry and more. The full catch has been brought to you in one collection to enjoy, and yes I'll admit, fish can smell, but then what doesn't?

Moroccan Fish & Shrimp Stew

1 1/2 boneless white fish
8 oz medium shrimp, peeled & drained
1/4 cup lemon juice
8 cloves garlic, minced
salt & pepper to taste
1/2 tbsp cumin
1 1/2 small yellow onions (1 minced, 1/2 thin sliced)
1 bell pepper (half minced, half thin sliced)
2 plum tomatoes (1 minced, 1 thin sliced)
1 cup vegetable stock
1 cup coconut milk
1/4 cup cilantro
1/2 cup basil leaves
2 tbsp palm oil

Toss fish, shrimp, juice, half the garlic, and salt & pepper in a bowl, set aside.
Heat oil in dutch oven, add remaining garlic, minced onion, pepper, cook till soft.
Add minced tomatoes, cook till broken down, about 5 minutes.
Add stock, coconut milk, oil and drain fish and shrimp then add to pot.
Cook till just cooked through, about 10 minutes.
Add sliced onion, pepper, tomato and cumin, cook covered for 5 minutes.
Stir in cilantro and basil.

(Serves 6)

Puffed Lobster Bites

2 lb lobster
24 puffed pastry shells, small
1 sweet onion
1 red bell pepper
1 shiitake mushroom

Clean lobster meat from shell and cut into small pieces then set aside.
Bake puff pastry shells to a light brown and let cool down.
Chop sweet onion, red bell pepper and shiitake mushrooms into small pieces.
In a pan cook all ingredients till onion is translucent, season to taste.
Add lobster pieces, mix well and allow to cool.
Fill the shells and bake in pre-heated oven at 350 degrees for 10 minutes.
Mix 2 tablespoons tartar sauce, 1 tablespoon white wine, then drizzle.

Sweet Chili Cod

4 lb fresh cod fillets
1 bag baby bok choy
1 bunch green onions
1 sweet onion, chopped
227g shiitake mushrooms, chopped
1 orange bell pepper, chopped
1 Asian yellow pear, finely sliced
1 bottle Thai Kitchen Sweet Red Chili Sauce
1 Thai Kitchen Roasted Red Chili Paste
1 box Thai rice noodles

Pan fry cod fillets with a little seasoning, then set aside.
Heat 2 tablespoons of oil and begin with onion, bell pepper and shiitake mushrooms.
As mushrooms become tender and the onion translucent, add green onion,
bok choy and Asian pear.
Stir well and cook for 5-8 minutes till bok choy begins to wilt.
Place cooked cod fillets over top and cover pan, cook or 5 minutes
to allow flavours to enter the cod.
Meanwhile, boil water and once water boils place Thai noodles in and remove from heat.
Stir noodles on occasion and serve in 8 minutes.

(Serves 4 - 6)

Deep Fried Fish

2 lb white fish
beer batter

2 tbsp mayo
2 tbsp tartar sauce
1 tbsp white wine

mashed potato
salt & pepper
parsley, finely chopped

Mix the beer batter and pre-heat oil for deep fry.
Boil and mash 4 to 6 large white potatoes, mix in finely chopped parsley
and add some butter and cream, then mash.
Grease muffin tins, fill with mash potato and bake
for 10 minutes in pre-heated oven at 375 degrees.
Deep fry fish, place two potato muffins on plate and drizzle with sauce.

(Serves 4 - 6)

Pan Fried Cod & Fresh Chunky Salsa

2 lb fresh cod fillets
2 red bell peppers, thinly sliced
1 sweet onion, thinly sliced
2 large tomatoes, cut into chunks
1 tsp white wine vinegar
1 cup cilantro, chopped fresh
1 tbsp lemon juice
1 tsp white sugar
1/4 tsp cayenne pepper
1/2 tsp ginger powder

Chop bell peppers, sweet onion and tomatoes into large chunks.
In heated pan cook till onion is translucent.
(At the time I cooked this I had some leftover cherry tomatoes and I threw them in.
Hey, they looked good in the end.)
Mix white wine vinegar, lemon juice, sugar, cayenne pepper and ginger,
then pour over the vegetables.
Pan fry the fresh cod
Plate with freshly made salsa over top and garnish with freshly chopped dill.

(Serves 4 - 6)

Fish Bok Choy

2 lb white fish
1 bag baby bok choy
1 sweet onion
2 tbsp roasted red chili paste
1 bottle sweet red chili sauce
1 tbsp fish sauce
1 pack rice noodles

Slice onion and cook till translucent.
Chop bok choy into large pieces, add to onion till bok choy wilts.
Mix chili paste, sweet red chili sauce and fish sauce, then pour over onion and bok choy mix.
Pan fry the white fish. (Here the choice of fish is yours or what's available fresh at the time)
Prepare rice noodles and serve as a bed to the bok choy mix and pan fried fish.

(Serves 4 - 6)

Pan Fried Haddock

2 lb fresh haddock
1 sweet red onion
227g Mix it up mushrooms
1 red bell pepper
2 endive
1 cup Greek yogurt
1 tbsp olives, finely chopped
1 tbsp mayo
1 tsp white wine vinegar
parsley for garnish

Chop onion, mushrooms, bell pepper and endive and cook till onion turns translucent.
(I like to use some Greek seasoning here or a mix of dry oregano, garlic powder and dried thyme)
Finely chop green or dark olives, mix with Greek yogurt, mayo and white wine vinegar.
Leave a few olives whole for a garnish, it looks so fine on top.
Pan fry the haddock with seasoning to taste.
Plate with the vegetable mix as a bed for the pan fried haddock and now top off with yogurt mix. Don't forget the whole olive and a sprinkle of chopped fresh parsley.
You'll think you are sitting on a porch with a row of white houses and blue shutters.

(Serves 4 - 6)


2 lb fresh sole
1 red bell pepper
1 green bell pepper
1 large portabello mushroom
1 red onion
1/4 cup fresh oregano
1/4 cup fresh parsley
Greek seasoning to taste
1 cup Greek yogurt
1 tsp white wine vinegar
2 tbsp crumbled feta cheese

Chop the peppers, mushroom, and red onion, and season to taste.
(I used some dried oregano here not just salt and pepper)
Cook till onion is translucent.
Mix the chopped fresh oregano and parsley with Greek seasoning, yogurt,
white wine vinegar and feta cheese.
Pan fry the sole fillets.
Plate with the vegetable mix as a bed with the sole fillet over top.
Now place a generous portion of the Greek yogurt mix and enjoy.

(Serves 4 - 6)

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