2 salmon steaks
1 shallot, finely chopped
1/2 c. parsley, finely chopped
1/4 c. white wine
3 T. butter
1/2 c. heavy cream
Half a lemon
Cover the salmon with some olive oil, salt and pepper. Grill it until done.
Meanwhile, in a sauce pan, melt the butter. Add the shallots and cook them until beginning to brown. Add the white wine and reduce a bit. Add the juice of one lemon, the cream, and the parsley. Cook until the flavors have melded together.
Spoon this sauce over the salmon.
These were really tasty! The only thing is that they weren’t very pretty – it was hard to keep the hashbrowns all together when flipping them.
1 pkg. frozen shredded potatoes
5 sliced green onions
2 or 3 large eggs, beaten
1 1/2 T. flour
4 oz. smoked salmon
Combine 3 green onions, potatoes and eggs in a large bowl. Add the flour and some salt.
Heat some olive oil in a pan. Using a 1/3 cup measuring cup, portion out about 4 potato patties into the pan. Press them down with a spatula and cook them until the are browned on the bottom. CAREFULLY flip them over and cook the bottom. Cover them if they are still uncooked until soft. Plate them to a dish and keep them warm.
Continue making hashbrown patties until you are done with the potatoes.
Place a slice of smoked salmon on top of each hashbrown patty. Top with the remaining green onions.
Last week, I found fresh Opah from Hawaii at my local Costco. It was so beautiful and fresh that I had to have it! Opah is such a flavorful fish that I didn’t want to frilly it all up with sauces, etc. In my opinion, Opah is a lot more flavorful and moist than swordfish.
1 lb. opah fillet
Salt & pepper
Squeeze the lemon juice all over the fish. Salt & pepper both sides. Heat the olive oil in a frying pan.
Sear both sides of the fish for about 3-4 minutes per side (or until barely cooked through).
This sauce is so fresh and tasty – and it would be great with any white fish.
2 swordfish fillets
1/4 c. olive oil
Juice from 1/2 lemon
Salt & pepper
Dried oregano or other dried herbs
Grill the fish fillets until done. Cook them quickly and don’t let them dry out.
While the fish is cooking, combine the rest of the ingredients in a bowl.
When the fish is done, remove it to a warm platter. Puncture it with a fork. Drizzle the sauce on top and serve.
This was a great, simple, healthy way to cook up some fish!
1 c. breadcrumbs
1 c. cornmeal
2 t. seasoning salt
2 t. garlic powder
1/2 t. cayenne pepper
6 codfish fillets
2 large eggs, slightly beaten
In a small bowl combine the breadcrumbs, corn meal, salt, cayenne, and garlic powder. Put this mixture on a flat plate.
In another plate, add the eggs.
Dredge the fish fillets first in the breadcrumb mixture and then run it through the eggs. Fry the fish on the stove in some olive oil until they are browned on both sides.
Turn down the heat and cook through. Serve with lemon wedges if desired.
This was light and very flavorful.
1 1/2 lb shrimp, peeled and deveined
2 T. fresh ginger
1 c. thinly sliced leek or green onion
1 1/2 c. chicken broth
2 T. water
1 T. cornstarch
Heat some olive oil in a frying pan. Add the shrimp and cook until just pink. Remove from pan.
Add the leeks and ginger to the pan. Cook until the leek turns a light brown.
Add the broth and bring to a boil.
Make a slurry with the cornstarch and water. Add it to the broth. Cook until thickened. If you need it to be thicker, add more cornstarch/water slurry.
Return the shrimp to the pan and cook for a few minutes.
Serve over cooked rice.
This recipe would be great with any firm white fish – I just happened to find cod fish at Trader Joe’s and it was delicious.
2 lbs. cod fish
1/4 c butter, melted
Lemon rind to taste
Juice of 1 lemon
Chopped green onions
Flour for dredging
Preheat the oven to 350. Dry the fish fillets.
Dredge them in flour and place them in a greased baking dish.
Season with salt and pepper.
Combine the melted butter, lemon rind, and lemon juice in a bowl. Add the chopped parsley. Pour over the fish fillets.
Bake in the oven for about 20 minutes, or until the fish flakes easily with a fork.
Sprinkle with chopped green onions and serve.