Archive for the ‘Fish/Seafood’ Category

Pauline’s kids loved the fish this way. She served it with green beans.

1 tsp (5 mL) fennel seeds
1/4 cup (60 mL) minced fresh parsley
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) grated lemon rind
1 large clove garlic, finely minced
1-1/2 lb (680 g) trout fillets, with skin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
4 lemon wedges or lemon slices

Using mortar and pestle or bottom of heavy pot, crush fennel seeds. In small bowl, combine fennel seeds, parsley, oil, lemon rind and garlic.

Pat fish dry; sprinkle with salt and pepper. Place fish, skin side down, on parchment paper–lined or greased baking sheet; rub top with parsley mixture. Roast in 350°F (180°F) oven until fish flakes easily when tested, about 8 minutes.



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This came from my buddy Robin who said that it was the most successful recipe (aside from hot dogs and canned beans) in the last 2 weeks.


1 green onions/scallions, finely chopped
1 clove garlic, minced
1/2 tbsp gingerroot, grated
1 1/2 tbsp soy sauce, low-sodium
1 tbsp Hoisin sauce
1 tbsp olive oil
1/2 tbsp lemon juice, freshly squeezed
ground pepper to taste
300 g salmon fillet

Finely chop the scallion, mince the garlic, then put them in a shallow dish. Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice, and pepper. Whisk using a fork to combine the ingredients. It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty.
Put the salmon in the dish and turn it to coat with the marinade. Cover and let stand either 30 min at room temperature or overnight in the refrigerator.

Preheat the oven to 190ºC/375ºF.
Remove the salmon from the marinade, letting the excess marinade drip off, then transfer it to a baking sheet, skin side down. Bake in the middle of the oven about 20 min. Alternatively, the salmon may be cooked on an outdoor grill.
Check with a fork to see if the fish is cooked through. Separate and lift the salmon from the skin with a metal spatula and serve (discard skin).

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I made this to go with the barley risotto recipe.  My kids don’t eat the shrimp, but Joe and I devoured it.  Super fast and super tasty.

2 tbsp fresh chopped cilantro
3 cloves of garlic – pressed
1/4 cup lime juice
1 tbsp evoo
salt and pepper
1 lb shrimp

Mix all the ingredients and pour over shrimp.  Leave shrimp to marinade (only takes a few minutes) while you prepare the grill or heat up the frying pan.

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After much nagging on my part, I finally got Pauline to send me her tried and tested fish cakes recipe.  The Stiff family loves it.

1 lb skinless firm white fish fillets, (such as cod or haddock)
1/2 cup dry bread crumbs
2 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 egg, lightly beaten
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
4 tsp vegetable oil
4 lemon wedges
1/3 cup Tartar sauce

In food processor, pulse fish just until in small pieces but not paste; transfer to large bowl.
Stir in bread crumbs, green onions, parsley, egg, mustard, salt and pepper. Shape into eight 1/2-inch (1 cm) thick patties.
In skillet, heat oil over medium heat; fry fish cakes, turning once, until golden and hot throughout, 8 to 10 minutes.

Serve with lemon wedges and tartar sauce

She stole it from Canadian Living (again)


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Robin made this for Joe and I when Addie had her surgery.  It has become as staple in our house.  The girls are hit and miss, but I often will just make their fish and rice separately.  It’s also nice to serve to guests because you can prepare it early and just throw it in the oven when you’re ready to eat.

2 firm fish fillets (I’ve used salmon and tilapia)
1 cup cooked rice
2 cups coursely chopped bok choy
2 scallions chopped
1 TBSP vegetable oil
1 TSP freshly grated gingerroot
1 garlic clove minced
2 TBSP soy sauce
2 TBSP dark sesame oil

Preheat oven to 450 (this can also be made on the bbq)
Take 2 large sheets of foil and fold in half to make a double-thick square.
Brush with oil over the centre of each square.
Rinse the fish.

Spread half the rice over the centre of each square and then layer the greens, fish and scallions on top of the rice.
In a small bowl, combine the oil, ginger, garlic, soy sauce and sesame oil.
Pour half the sauce over each serving.

Fold the foil into airtight packets.
Bake for 20 minutes in the oven or bbq.

NOTES:  I sometimes make extra rice, sauce and boky choy and make the packets bigger.  This is even better the next day for lunch!  So extras never go to waste

Recipe from Moosewood Restaurant Cooks at Home, by The Moosewood Collective

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Kudos goes out to my buddy Dan at work, who is the only male to have contributed a recipe to the blog.  This was originally for use on the BBQ with the shrimp on skewers (hence shell-on), but Dan has done it several times by shelling the shrimp and frying them up on the stove.  My kids don’t like shrimp, but yours might.

2 tbsp. olive oil
Juice of 1 sm. lemon (2 tbsp.)
2 tbsp. finely chopped fresh parsley
1 tbsp. ground fresh ginger root
1 tbsp. Dijon mustard
2 tsp. ground coriander seeds
1 tsp. coarse salt
1/4 tsp. crushed red pepper
1/4 tsp. black pepper
1 tsp. chopped thyme or 1/2 tsp. dried thyme
45 lg. shrimp (2 lbs.), deveined but NOT shelled (*unless you plan to fry on the stove)

Combine ingredients and coat shrimp.
Can prepare ahead and leave shrimp in fridge until you’re ready to eat.
Fry in the pan and serve hot.

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This is a family fave from my friend Kate.  I know, a throwback for the 70s, but it got the Adelaide Approval award.  Two helpings!

1 can tuna
1 can cream of mushroom soup
1 cup milk
1 cup uncooked macaroni or mini-shell pasta
3/4 cup chopped onion (I used green onion)
1 cup grated cheddar cheese
Salt, pepper, paprika to taste

Preheat oven to 350.
Mix all ingredients except cheese into a casserole dish.
Bake uncovered for 45 mins.
Sprinkle with cheese and bake for another 15 mins.
Serve with side green salad.

Variations: add broccoli, frozen peas, top with bread crumbs, different types of cheese, chinese noodles – go crazy!

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