Oven-Fried Fish and Parmesan Chips

Oven Fried Fish and Chips

Panko coated cod baked until golden brown and flaky along side Parmesan oven fries and the easiest lemon tartar sauce you will ever make. This recipe is a shoe-in for those times when you want fish and chips on the fly without all the mess of frying…. 

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Angel Hair Pasta with Tuna Sauce

Angel Hair Pasta with Tuna Sauce

To fully enjoy this dish requires a love of tuna fish. Not just any tuna but canned tuna packed in olive oil. That’s where the secret to success lies. Water packed tuna is too dry and bland. It’s imperative that you use a good quality oil-packed white albacore tuna.

I love dishes like this where in the time it takes to boil and cook the pasta you can make the entire meal! Onion, garlic and red pepper flakes are sauteed along with tuna then tossed with the angel hair pasta and some of its starchy water to make a bare bones sauce. Chopped parsley adds a much needed hit of freshness and color. You can eat this as a main dish with crusty bread to sop up the oily sauce or serve it as an appetizer, it’s light enough for that. This is best eaten fresh as the leftovers tend to get a little fishy!

I grew up eating tuna in tomato sauce as a part of our traditional Christmas eve fish feast. For me it’s the kind of dish I have to be in the right mood for. Like liver and onions. Or corned beef and cabbage. It’s not something you want to eat everyday or even every week, it’s one of those occasional cravings that hits you out of the blue.

Angel Hair Pasta with Tuna Sauce
(adapted from Saveur)
3 tablespoons olive oil, for sauteing
1 small yellow onion, finely chopped
sea or kosher salt and fresh black pepper
6 garlic cloves, minced
1/2 teaspoon crushed red chile flakes, optional
3 (6-ounce) cans oil-packed white albacore tuna fish, undrained
12 ounces angel hair pasta
3 tablespoons fresh parsley, chopped
extra-virgin olive oil, for drizzling

1. In a large skillet saute onion and red pepper flakes in olive oil (season with salt and pepper) over medium low heat until translucent, add garlic and saute until fragrant.

2. Meanwhile cook angel hair according to package directions in plenty of salted water setting aside 1/2 cup of the pasta water before draining. Once drained toss with a tablespoon or two of extra-virgin olive oil to prevent sticking.

3. Add tuna with its oil to skillet and cook about 5 minutes, breaking up tuna into small pieces.

4. Add pasta and pasta water to skillet and toss well with tuna sauce. Cook, stirring vigorously until sauce thickens and clings to pasta. Stir in parsley, season with salt and pepper to taste and drizzle with extra-virgin olive oil. Serve immediately.

Serves 4 as a main dish or 6-8 as an appetizer.

Angel Hair Pasta with Tuna Sauce

I’m linking this to Chaya of My Sweet and Savory for Let’s Do Brunch.

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Butter and Herb Cracker Crusted Baked Cod

Butter and Herb Cracker Crusted Cod Fish

Flaky, mild-mannered cod fish is crusted with saltines, Dijon mustard, dill, parsley, butter and fresh lemon juice. Flavors that love cod! And cod loves right back. The fish is baked then flash broiled to render the seasoned topping crusty and golden. Nestled underneath is the super moist and creamy fish, delicate and flaky, it falls apart to the touch and melts in your mouth.

This recipe is a cinch to make and not only comes together quickly but bakes in a matter of minutes. It’s a good dish to prepare for someone who is on the fence about fish or just a picky eater. I feel comfortable recommending it for the first timer too, if you never cooked fish before and are thinking about it, here’s a little nudge in the right direction.

Codfish-4

Butter and Herb Cracker Crusted Baked Cod Fish
(by Reeni)

1 pound of cod fillets
6 tablespoons butter, melted
1/2 teaspoon Dijon mustard
1/2 a lemon, juiced, plus more for serving
1 tablespoon fresh parsley, finely chopped
1 teaspoon dried dill
1 clove garlic, minced
sea or kosher salt and fresh black pepper
16 saltine or Ritz crackers, crushed into fine crumbs

1. Preheat oven to 375 degrees F. Line a large baking pan with parchment paper and add the fish to it. In a medium bowl whisk together the butter, lemon, mustard, parsley, dill and garlic. Taste and season with salt and pepper as well as additional lemon juice or mustard if desired. Add the cracker crumbs and combine well, the crackers should be moist but not sopping wet, if mixture seems too buttery add more cracker crumbs; too dry, add more butter in tablespoon increments.

2. Divide the crumbs between the fish and use your fingers to pat it evenly over top. Bake for 15-16 minutes depending on the size of the fish, until internal temperature reaches 140 degrees F. Then broil for 1-2 minutes or until top turns golden, checking every 20 seconds. Serve immediately with additional lemon.

Makes 3 servings.

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Salmon Sliders with Lemon Dill Cream Cheese

Salmon Sliders with Lemon Dill Cream Cheese

If you’re looking for something a little different to perk up a summer-time meal then look no further! These Salmon Sliders are quick, easy and fairly inexpensive to make. Their light and healthy yet satisfying and delicious.

Do you ever have low expectations for something only to find that it wasn’t warranted? That was just the case with these salmon cakes. They are made by mixing canned pink salmon with egg, bread crumbs, parsley, onion, dijon mustard, and the classic pairing of lemon juice and dill. The salmon cakes are then pan-fried and served on a thinly-sliced fresh baguette with lemon dill cream cheese.

I carried the flavors of dill and lemon over from the cakes to the cream cheese to the tartar sauce. But both sauces aren’t necessary…I wanted to have an option for my family because I wasn’t sure how some of them would feel about the cream cheese…but it was the first to disappear. Another expectation…proved wrong.  And for once I didn’t mind. These were a real crowd-pleaser!

Salmon Sliders with Lemon Dill Cream Cheese

They can be served hot or cold, slider-style, in a pita or on a salad. I ate the leftovers right from the refrigerator the next day and they were totally delectable.

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Salmon Sliders w/ Lemon Dill Cream Cheese
(by Reeni)(makes 9 sliders)

15 ounces canned Pink Salmon, boneless, drained and flaked
1 egg, beaten
1/4 cup Onion, minced
3 tablespoons Mayonnaise
2 teaspoons Dijon Mustard
1/4 cup Fresh Parsley, chopped
1 heaping tablespoon Fresh Dill or 1 teaspoon Dried
3/4 cup Fresh Bread Crumbs or 1/2 cup Panko or Seasoned Bread Crumbs
1/2 teaspoon Sea or Kosher Salt
1/8 teaspoon Black Pepper
1 teaspoon Lemon Juice
Panko or Seasoned Crumbs for coating, optional
Canola Oil for pan-frying

Also need:
Small buns, dinner rolls, or a fresh baquette, thinly sliced
Your choice of sauce(s) (recipes to follow)
Lettuce and sliced tomato, optional

1. In a large mixing bowl combine all ingredients. If coating with crumbs set up a shallow dish with a layer of crumbs. Scoop up a palmful of mix and gently press together to form a small, fat patty about 2 – 2 1/2 inches in diameter. Place in bread crumbs and gently pat them on – top and bottom – don’t worry about the sides. Set on a large dish. Repeat until all the mixture is used. Refrigerate patties for at least a 1/2 hour – 1 hour.

2. Meanwhile prepare the Lemon Dill Cream Cheese or Lemon Dill Tartar Sauce.

3. In a large skillet heat enough canola oil to generously cover bottom of pan over medium heat. Carefully add salmon sliders. Cook about five-six minutes or until golden brown, carefully flip, and cook 3-4minutes. Serve on your choice of bread with lemon-dill cream cheese or tartar sauce.

Lemon Dill Cream Cheese

4 ounces Cream Cheese, softened
1 heaping tablespoon Fresh Dill, chopped or 1 teaspoon dried
1 tablespoon Lemon Juice
Dash or two of salt

In a small bowl combine all ingredients. Refrigerate until serving.

Lemon Dill Tartar Sauce

1/2 cup Mayonnaise
2 heaping tablespoons Pickle Relish
1 tablespoon Lemon Juice
1 tablespoon Fresh Dill, chopped, or 1 teaspoon Dried
Dash or two of salt

Combine all ingredients in a small bowl and adjust to taste by adding more relish, lemon or salt. Refrigerate until serving.

Print Recipe
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Salmon Sliders with Lemon Dill Cream Cheese

I’m taking your dishes for the July Showdown – add your links here and be sure to look over the guidelines as I’ve made some small changes.

These are headed for the Burger Club – send me your favorite burger (beef, turkey, chicken, bean, veggie or fish) recipes for the Burger Free For All!

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