Category: Fish

Appetizers · Family · Family Favorites · Fish · Sandwiches

Maryland Crab Cakes with Remoulade Sauce

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Crab and Crab Cakes are a family favorite! Oh, the memories of visiting the crab houses in Maryland with family, hammers in hand with bibs on all. Or on Sarah’s 4th Birthday when she requested crab and artichockes for her birthday dinner. Be careful when introducing young kids to expensive food…they might just like it!

Crab Cakes are easy to make and delicious alone or on a bun with Remoulade sauce. This family favorite will be returning soon.

Maryland Crab Cakes

INGREDIENTS:

1 pound jumbo lump, handpicked Maryland crabmeat (I purchased crab meat from Costco)
½ cup breadcrumbs
1 egg, beaten
5 tbsp mayonnaise
1 tbsp finely chopped parsley
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

DIRECTIONS:

Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.

Pour mixture over crabmeat and fold in taking care not to break up the lumps.

Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

Recipe from visitmaryland.org

Remoulade Sauce

  • ⅔ cup mayo
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon lemon juice
  • 1 Tablespoon chopped chives
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon lemon zest
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • salt & pepper to taste

Stir all together to combine.  Chill.

Fish

Baked Cod with Boursin

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First, my apologies for the terrible photo. As I’ve said before, I’m not a food stylist but just enjoy sharing recipes that I’ve enjoyed. This is an easy and delicious way to prepare cod with a yummy, cheesy topping. I don’t prepare a lot of fish at home but this one was easy and something I’ll make again.

Baked Cod with Boursin

INGREDIENTS:
  • 1 pound cod or haddock (try to get thick filets also called Captain’s cut)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ¼ cup onion chopped
  • 2 ounces crimini or porcini mushrooms, chopped
  • 3 ounces fresh spinach
  • Juice of ½ lemon
  • Zest from half a lemon
  • 2 tablespoons milk
  • ¼ teaspoon white pepper
  • 1 sleeve Ritz crackers, 30 crackers, crushed. See note above.
  • 5.2 ounce package Boursin cheese flavored with herbs and garlic
DIRECTIONS:
  1. Preheat oven to 375 degrees.
  2. Line a small pan with foil and spray with non-stick cooking spray. Lay fish in center. If using a piece with the tail, fold tail under so the fish is even thickness.
  3. In a medium pan, melt butter in olive oil over medium heat and add onions and cook for three minutes. Add mushrooms and cook for three more minutes. Add spinach and cook one minute or until spinach is wilted.
  4. Pour this mixture into a medium bowl and add lemon juice, lemon zest, milk, pepper and crushed Ritz. Mix thoroughly to combine.
  5. Spread the Boursin cheese over the fish evenly. Spread the stuffing loosely over the cheese pushing back up any stuffing that falls off.
  6. Cover with parchment and foil and bake covered for 20 minutes.
  7. Remove foil and parchment and bake for an additional 10 minutes.
  8. Great served with white rice.

Recipe from Afamilyfeast.com

Fish · Garden · New Favorite · New Traditions

Garlicky Tomato-Basil Shrimp with Zoodles

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Zucchini abound this time of year as do my Sungold cherry tomatoes. Combine these two ingredients with basil, garlic, shrimp…WOW! You could easily adapt this to regular pasta, but why? I topped my meal with a sprinkle of Parmesan as well. Deliciouso!

Garlicky Tomato-Basil Shrimp with Zoodles

Serves Three

INGREDIENTS:
  • 4 small, straight zucchini, ends trimmed
  • salt, garlic salt, pepper
  • 1 cup cherry or grape tomatoes, quartered
  • 5 large fresh basil leaves, chopped
  • 1/4 cup + 1 teaspoon extra virgin olive oil, divided
  • 1lb jumbo shrimp (16/20 count,) peeled and deveined
  • 1 large clove garlic, minced
DIRECTIONS:
  1. Spiralize zucchini using the fattest noodle blade then add to a colander set atop a bowl. Lightly salt then toss with your fingers to coat. Cover then place in the refrigerator for 30 minutes to an hour to drain excess liquid.
  2. Add tomatoes and basil to a large bowl with 1 teaspoon extra virgin olive oil then season with salt and pepper, stir to combine, and set aside.
  3. Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat. Pat shrimp very dry between paper towels then season tops with garlic salt and pepper. Add half the shrimp to the skillet seasoning-side down then sauté for 2 minutes per side, or until cooked through, then transfer to bowl with tomatoes and basil. Heat another 1-1/2 Tablespoons extra virgin olive oil in the skillet then sauté remaining shrimp. When shrimp have 30 seconds left add garlic then sauté until fragrant, and then add to the bowl and stir everything to combine.
  4. Meanwhile, remove zoodles from refrigerator then pat dry with paper towels. Heat remaining Tablespoon extra virgin olive oil in the skillet then add zoodles. Season with salt and pepper then sauté until crisp-tender, 2-3 minutes. Plate zoodles then top with garlicky tomato-basil shrimp and serve.

Recipe from Iowa Girl Eats

Fish · New Favorite · Pastas

Tagliatelle with Swordfish

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Tagliatelle with Swordfish

INGREDIENTS:
  • 11 ounces boneless Swordfish, skin removed and cubed
  • 1.3 cups cherry tomatoes, halved
  • 1/2 cup black olives or capers
  • 1 garlic clove, minced
  • 1 cup Prosecco or white wine
  • 1/4 cup fresh Italian Parsley, Mint or basil (tear into pieces)
  • Olive Oil
  • Crushed Red Pepper
  • 1-2 lemons
  • fresh pasta – Tagliatelle or similar
DIRECTIONS:
  1. Heat a few tablespoons olive oil.  Add garlic, then fish.  Brown the fish.
  2. Add red pepper flakes (to taste) and Prosecco.
  3. Cook 2 minutes.
  4. Add cherry tomatoes and cook on high for 2 minutes.
  5. Add salt and pepper to taste.
  6. Add olives.
  7. Turn off heat.  Add fresh herbs.
  8. Toss sauce with cooked pasta.

Recipe from Chef Lucas Migliorelli

Family Favorites · Fish

Low Country Boil

cathysmaha2 Comments

Many years ago my husband’s family had a large family reunion on the North Carolina Beach.  Each family took turns cooking dinner.  My brother-in-law, Ron, and his wife, Cathy treated us to a Low Country Boil.  It was wonderful and something our family still loves.  While we are landlocked, we can still enjoy a good Low Country Boil.

LOW COUNTRY BOIL

5 quarts water
2 pounds Kielbasa or hot smoked link sausage, cut in 1″ pieces
4 pounds small new red potatoes
6 ears fresh sweet corn, husked and cleaned
4 pounds fresh shrimp in the shell
1 red onion
Old Bay Seafood seasoning
Cocktail Sauce

Optional:  Add fresh, cleaned mussels or crab at the same time as the shrimp.

  • Bring 5 quarts water and 1/4 cup Old Bay Seasoning to a rolling boil in a large covered stockpot.
  • Add potatoes and onion; bring to a boil and cook, uncovered, 10 minutes.
  • Add sausage and corn, and return to a boil. Cook 10 minutes or
    until potatoes are tender.
  • Add shrimp to stockpot; cook 3-4 minutes or until shrimp turn pink. Drain. Serve with Old Bay Seasoning and cocktail sauce.
  • Serve all on large serving platters. Dig in!
Family Favorites · Fish · Salads · Sandwiches

Tuna Time: With Avocado or Tomato

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My go-to quick-lunch or dinner in the summer is tuna salad.  It’s simple, full of protein and wonderful paired with a fresh tomato or avocado.  The tuna salad is made the way my Mother made it.  The tomato and avocado serving vessel wasn’t used on the farm…just straight up on Wonder Bread!

To serve in a tomato:  Wash the tomato and slice off the top stem of the tomato.  Slice the tomato in the middle, but not entirely through the tomato.  Slice 2 more times to where, when opened, the tomato is shaped like a sunburst.

Several years ago, I became excited when served tuna salad in a half of an avocado.  I peel the ripe avocado, removing the pit, putting a scoop of tuna salad inside the avocado to serve.  Double yum!

TUNA SALAD

  • For every can of tuna, drain, and flake the tuna in a medium-sized bowl.
  • Add two boiled eggs, chopped for every can of tuna.
  • Add chopped dill pickle (or dill pickle relish) to taste.
  • Add 2-3 chopped green onions.
  • Stir in a enough mayonnaise to bind the tuna salad together.  (I’ve used plain Greek yogurt in place of mayonnaise).
  • Salt to taste.

Enjoy!