Posts Tagged ‘fish’

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Slightly Sweet and Spicey Swordfish Stir Fry

March 5, 2014

Every once in a while my local Publix has swordfish “nuggets” These are the pieces that are left once  bigger quantities have been sold. They are perfect for a stir fry, since the nuggets are all different sizes.  Swordfish is such a great fish, light in flavor like many  filets, but meaty in texture. It picks up the flavor of anything you put on it, and is filling so a little goes a long way. It also pairs well with any vegetable, so if you don’t have zucchini on hand you can switch  it up in a variety of ways.

1 lb. swordfish, cut in 1 inch cubes

2 medium zucchini

1 large can pineapple chunks

3 T. soy sauce

1 lemon, juice and zest

2 T. Brown sugar

1 T. Simply Asia ginger garlic seasoning (you can sub 1t. ginger and 1 t. toasted sesame seeds for  this)

2 cloves garlic

1/2 t, red pepper flakes

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In a container or Ziploc bag, combine juice and zest from half  the lemon, one grated garlic clove. 1 T. of soy, and  1T. of pineapple juice. Add in the fish and coat well. Allow to marinade for up to an hour,   but no more than two. Fish will start to “cook” if left in marinade too long. It  only take a little time for it  to absorb flavor.

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In a separate bowl, combine the remaining pineapple juice drained from chunks, 2 T. soy, juice and zest from other half of lemon, 1 clove garlic grated, Asian seasoning, red pepper flakes  and brown sugar. Let sit while you prep your veggies. Cut zucchini however you like- I prefer two cuts length wise, and then in one inch slices.

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Add a scant 1/2 t. of vegetable oil to a hot pan. Toss in  zucchini. I like it to brown a bit to add color and  natural sweetness.

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Pour off any juice from the swordfish. Add the swordfish to the zucchini and toss for about 2 minutes.

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Add in pineapple and pour on the sauce.

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Serve over  rice, (this is a mix of brown and wild) orzo or quinoa!  A light but filling meal.

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Enjoy!

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Salmon Cakes with Lemon Caper Mayonaise

July 15, 2011

Superb! This turns a $3 can of salmon into a gourmet meal,I would not use fresh salmon this way. These satisfied an overdue craving for crab cakes,  and works well for those that have shellfish allergies in their family . This is a compilation of at least ten recipes and I wouldn’t change it again. The perfect salmon cake with a divine sauce,that I have kicked up the lemon amounts to thin it a bit and make it less “mayo”y. Perfect alone as an appetizer, or served tonight with an accidental new keeper,orecchiette with  mushrooms and marsala.

  • 1 large can Alaskan Salmon
  • 1 egg
  • 1/2 C. panko ( I used whole wheat )
  • 1/2 sm. purple onion, finely diced
  • 2 t. capers
  • dash hot sauce (Moore’s!!)
  • 1/2  T. worcestershire sauce
  • 1/2 t. Old Bay
  • 1/2 t. black pepper
  • 1 t. Dijon mustard

Combine mustard with pepper, Old Bay,hot sauce and worcestershire sauce. Beat egg well. Look over the salmon and remove any small bones. To the salmon add the egg, mustard /spice mixture,onion and capers. Mix the panko in last.Refrigerate while you make the sauce.

Lemon Caper Mayonaise

  • 3/4 C. Hellman’s mayonaise
  • 1 whole lemon, zested and juiced
  • 2 T. capers
  • 1 T. dried dill/3 T. fresh dill
  • 1 t. pepper
  • 1 t. paprika
  • scallion for garnish

Combine all ingredients except scallion. Put in the refrigerator until ready to serve.

Form salmon into small patties,using about 3 tablespoons for each one.I prefer them small for several reasons:they cook more quickly without drying out, they don’t fall apart which can happen when you don’t use a ton of filler and they can be served as an appetizer or main course with a side this way.

Heat a large saute pan and add a few squirts of olive oil.Brown cakes about 4 minutes on each side.

 

Serve as an appetizer,garnished with Lemon Caper Mayonaise and scallions….

or as an entree’ surrounded by a delicious pasta.