Fish
This has been my go to fish recipe for a while now. I used haddock but cod or any white fish will work well. I also used gluten free crackers but regular ritz crackers are perfect for this. I served this with a lemon dill aioli from Stonewall Kitchen if you have not tried this product yet it’s very good the lemon really comes through along with the dill. For sides I served roasted asparagus and mashed potatoes.
NOTE-If you have any leftovers the beat way to re-heat fish is to place the fish on a baking sheet and place in a COLD oven. Set the oven temperature to 350 degrees. When the the bell dings to tell you the oven is heated to temperature remove the baking sheet and enjoy!
INGREDIENTS
4 Haddock fillets about 2 pounds
35 ritz crackers or gluten free crackers
1/4 cup Parmesan cheese, grated
2 Tablespoons melted butter, I used Earth’s Balance
1 teaspoon lemon juice
Pinch of salt
Pinch of pepper
DIRECTIONS
Pre -heat the oven to 350 degrees.
Place cod in a greased baking dish .
Add the crackers in a zip lock bag and break into crumbs. Add the melted butter, lemon juice, salt and pepper into the bag with the crackers and mix to combine.
Evenly spoon the mixture over the top of the haddock. Bake for approximately 25 minutes or until the fish flakes apart.
Serve warm.
Enjoy!
Anne
This recipe has a few steps but they are well worth it. We ALL LOVED this dish. It’s sweet, spicy and crispy all in one bite. I used gluten free soft taco shells for Robby’s and a whole wheat soft taco shell for Jim’s. If you want it a little spicier add a bit more sriracha a little less spicy use a little less sriracha. If you don’t want to use corn starch rice flour would make a great substitute. This makes 4 wraps in total.
You could also serve the shrimp over white rice with an extra drizzle of sauce!
INGREDIENTS
Bang Bang SAUCE INGREDIENTS
1/2 cup mayonnaise
3 Tablespoons Thai sweet chili sauce
3 teaspoons sriracha sauce or to Tatse
FOR THE FILLING
Corn tortilla’s
1 package pre cut coleslaw package with coleslaw dressing
MARINADE FOR THE SHRIMP
1 Pound shrimp, peeled, deveined and tails off
1/2 cup buttermilk
Salt
Pepper
Dash of onion powder
Dash of garlic powder
3/4 cup cornstarch
Canola oil for frying
DIRECTIONS
For the shrimp marinade combine buttermilk, pinch of salt, pinch of pepper, onion powder and garlic powder. Pour over the peeled deveined and tail off shrimp stir to coat and set aside.
Heat about 2 inches of canola oil in a Dutch over, temperature should be 375 degrees.
In a small bowl stir together the bang bang sauce ingredients and set aside.
In another bowl add the coleslaw mix and coleslaw dressing mixing well and set aside.
Place the cornstarch in a shallow baking dish . Remove shrimp from the marinade mixture letting the excess marinade drip off and place the shrimp in the cornstarch coating both sides of the shrimp. When your oil is heated to temperature shake off any excess cornstarch and put into the heated oil. I did this in 2 batches.
Cook the shrimp until they are pink. Remove from oil onto a napkin lined plate to soak up excess oil.
Add the cooked shrimp into a bowl and add half of the Bang Bang sauce and stir to coat the shrimp.
To make the wrap, place your desired wrap on a plate, add some of the slaw mixture, add some of the cooked shrimp and drizzle with more Bang Bang sauce if desired.
Serve warm.
Enjoy!
Anne
Jim wanted fish taco’s and I wanted something a little different than my usual fish taco. This Taste of Home recipe was just that! This dish comes together really quick. The Taco seasoning on the fish was a nice twist and did not over take the fish. I used Haddock but the recipe calls for sole, either will work just fine. Sadly this picture does not do this dish justice. Flaky seasoned fish with a fresh simple slaw. We served this on flour tortilla wraps.
INGREDIENTS
1 1/2 sole fillets (or haddock), cut into one inch strips
1 Tablespoon taco seasoning
1/4 cup butter, cubed
1 package (10 ounces) Angel hair coleslaw mix
1/2 cup cilantro, chopped
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 taco shells or wraps
8 lime wedges for serving
DIRECTIONS
Sprinkle the fish with the taco seasoning. In a large skillet over medium heat, cook fish in butter for 3-4 minutes on each side or until the fish flakes easily with a fork.
In a small bowl combine the coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper. Mix well.
Place the fish on your taco shell or wrap, top with slaw mixture and serve with lime wedges.
Enjoy!
One of the things Jim and I have been wanting to do for a while now is to have a crawfish boil, sadly it just hasn’t happened yet. Jim and I have been missing the motorhome this winter and were talking about all the lobster bakes we have when we are on the road so I decided it was time to order some crawfish! It’s not the crawfish boil that we are thinking about but this crawfish Alfredo is incredible. I found its best with this recipe to have everything ready to go before you start cooking as this dish came together really fast.
I did have to add some whole milk to thin the sauce as the sauce thickened up very quickly on me, although I did not measure how much milk went in I’m guessing about 1 cup. Add as much milk or as little as you need to get your desired consistency.
I purchased the crawfish from the Louisiana Crawfish Company. They have a full website with tons of choices. I purchased cooked crawfish tails that came frozen. The shipping can be pricey as it’s shipped over night.
INGREDIENTS
1 pound cooked crawfish tails
6 Tablespoon butter
2 Tablespoons minced garlic
2 teaspoons Cajun seasonings, I bought this pre mixed in the spice aisle.
Pinch of salt
Dash of cayenne pepper
1/4 cup white wine
1 pound fettuccine
16 ounces Heavy cream
1 cup whole milk, or desired amount to get the consistency you like.
1/2 cup grated Parmesan cheese
1/2 grated gruyere cheese
1 Tablespoon fresh lemon juice
DIRECTIONS
Cook the pasta according to the directions (Al Dante).
In a large skillet melt the butter over medium high heat. Once melted add the garlic and Cajun seasoning, salt, cayenne and cook stirring for a minute. Add the white wine, heavy cream and lemon juice stir to combine. Add the cheeses and stir until combined. If it starts to get too thick add the milk. Add the crawfish tails to heat through.
Add your cooked pasta to the skillet and mix well.
Serve warm with garlic bread and salad if desired.
Enjoy!
I mentioned a while back that I was working on putting a book together, well…I asked all of my family what recipes they wanted to be sure made it in the book. The recipes this week were both must haves. The recipe today I have been making for many years. When our kids were little we had a travel trailer we would travel in the summer and vacation all over New England and we were always somewhere near water. Spending time near the ocean meant a seafood dish! This scallop dish made a showing on almost every trip and no matter who we were camping with this was a favorite dinner for all. I usually serve this with a salad and sometimes garlic bread or both!
NOTE-you can pan sear the scallops in a little bit of butter if you want a little more texture OR toast up some crumbled ritz crackers with some melted butter and add on top of the dish when completed and zest some lemon over the top of the crackers!
INGREDIENTS
1 1/2 pounds sea scallops
1 stick of butter
Chopped garlic to taste
1 1/2 cups heavy cream
1 cup Asiago cheese
1/4 teaspoon nutmeg
Pinch of salt
Pinch of pepper
3/4 package of pasta, I use Rao’s spaghetti. Fettuccine would be fine too
DIRECTIONS
Bring a large pot of water to a boil. When the water is boiling add your pasta and cook until al dante.
Meanwhile in a large Large saucepan, (I use my enamel pot for this) melt butter over medium heat, add garlic and cook until the garlic is soft then lower the heat just a touch and add cream, cheese, nutmeg, salt and pepper. Stir until combined.
When your pasta is done add it into the sauce mixture using tongs but DO NOT drain the boiling water!
Add the scallops to the pasta water and cook for 3-4 minutes or until the scallops turn a milky white. Remove the scallops from the water and add into the pasta and sauce.
Serve warm.
Enjoy!
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