Showing posts from May, 2018


Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise.

YIELD  Makes 12 fishcakes


Cooking oil, olive or vegetable1 yellow onion, diced1 carrot, finely diced1 celery stalk, finely dicedSalt1 lime1 pound cod fillet, or other mild white fishFreshly ground black pepper1/3 cup heavy cream1/4 cup chopped cilantro leaves and stems1 jalapeño, seeded and finely diced (or less or more)3 1/2 cups fresh bread crumbs4 eggs1 cup all-purpose flour

Heat a skillet to high and add 1/4 cup cooking oil, then the onion, carrot, celery, and 1/2 teaspoon salt. Stir until it gets going, then turn to medium and cook, stirring occasionally, until the vegetables are soft and browned very lightly, if at all, about 20 minutes. Use a lid or a splash of water if it's coloring too much before getting soft. Turn the mirepoix out onto a plate and set it aside to cool complete…


When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in.

YIELD 4 servings 
ACTIVE TIME 35 minutes 
TOTAL TIME 35 minutes


Kosher salt2 lemons3 garlic cloves, crushed3 sprigs thyme3 bay leaves, preferably fresh1/2 cup extra-virgin olive oil4 teaspoons za'atar, plus more for serving5 ears corn on the cob, husked4 (5–6-ounce) skinless salmon fillets2 medium heirloom tomatoes, cut into wedges (about 1 1/2 pounds)1/2 red onion, thinly slicedBaby arugula or other baby greens (for serving)

Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 to infuse water.Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za’atar, and 1 tsp. salt in a small bowl.Ad…

Chili canapé fishcakes with cod

Prep Time  30 mins
Cooking Time  15 mins
Serves    18


250g MSC certified cod or other firm white fish4 spring onions, trimmedA half thumb sized chunk of ginger, peeled1 small hot chili, halved and deseededSmall bunch of fresh coriander, leaves and stalksZest of 1 lime1 tsp fish sauceGood pinch of sea salt and freshly ground black pepper, to season2 tbsp cornflourSunflower oil, or another light, neutral oil for frying 
For the dipping sauce

4 tbsp sweet chili sauceJuice of one lime1-2 small hot chilies, finely chopped (seeds optional)

Place the fish, spring onions, ginger, chili, coriander, lime zest, fish sauce and seasoning in a food processor. Blitz in the processor till the mixture is well blended.Shape the mixture firmly into small, bitesized fishcakes. Coat each one lightly in a little cornflour.Heat a little oil in a frying or sauté pan on a medium heat. Reduce the heat and cook the fishcakes for a few minutes on each side, till golden. Do this in two batches to av…

Korean fish pancakes

Prep Time   5 mins Cooking Time  20 mins Serves   4
Dip 2 tbsp soy sauce2 tbsp fish sauce25 g/1 oz/2 tbsp sugar1 tbsp lemon juice1 tbsp rice vinegar½ garlic clove, crushed½ red chilli (chile), deseeded and finely chopped Pancakes 1 tbsp white sesame seeds250 g/9 oz/1¾ cups plain (all-purpose) flour250 ml/8 fl oz/1 cup cold water2 eggs, beaten4 MSC certified scallops, removed from their shells4 MSC certified squid, cleaned and cut into small pieces4 MSC certified large prawns (shrimp), peeled12 spring onions (scallions), cut into 4-cm/1½-inch lengths2 red (bell) peppers, deseeded and diced, plus extra for garnish2 jalapeño chillies (chiles), sliced, plus extra for garnishHandful of coriander (cilantro), leaves pulled from their stalks½ red chilli (chile), thinly sliced sunflower oil, for fryingSaltLime halves, to serveMethod To make the dip, put the soy sauce, fish sauce and sugar in a pan over a low heat and stir until the sugar has dissolved. Allow to cool and then add the lem…

Quick fish pie

You'll be enjoying this hearty fish pie in 30 minutes, perfect for cooler weeknights.

0:05 Prep 0:25 Cook 4 Servings  Easy


1 tablespoon olive oil1 leek, trimmed, sliced1 garlic clove, crushed21/2 tablespoons plain flour375ml (11/2 cups) chicken stock125ml (1/2 cup) white wine600g white fish fillets, cut into 2-3cm pieces450g frozen steam-fresh vegetables (broccoli, carrots, cauliflower)1 tablespoon chopped fresh dill8 sheets filo pastry65g (1/3 cup) finely grated parmesanLemon halves, to serve

Step 1
Preheat oven to 220C/200C fan forced. Heat oil in a 26cm ovenproof frying pan over medium heat. Add leek and cook, stirring, for 2-3 minutes or until softened. Add garlic and cook for 30 seconds. Add the flour and cook, stirring, for 1 minute.

Step 2
Add the stock and wine. Stir over medium heat for 2-3 minutes, until the mixture boils and thickens. Add the fish and cook for 3 minutes. Stir in the vegetables and dill.

Step 3
Working with 1 sheet of filo at a time, spray w…

Crispy-skin salmon with citrus

Serve crispy skin salmon with this colourful citrus salad. Teaming different varieties of in-season citrus adds a delightful flavour pop!

0:25 Prep 0:05 Cook 4 Servings  Easy


4 (about 150g each) salmon fillets, skin on1 teaspoon cumin seeds2 limes, juiced2 teaspoons brown sugar2 teaspoons fish sauce1 teaspoon finely grated ginger1 teaspoon sesame oil2 Ruby Red grapefruits or pomelos, peeled, segmented2 limes, extra, peeled, segmented2 Lebanese cucumbers, peeled into ribbons1 cup mint leaves1/2 cup coriander leaves1 red onion, thinly sliced1 long red chilli, thinly sliced (optional)1/2 cup (75g) cashews, toasted, coarsely chopped

Step 1
Heat a large frying pan over medium-high heat. Spray both sides of the salmon with olive oil spray and season. Sprinkle both sides of salmon with cumin seeds. Cook, skin-side down, for 2 mins or until skin is crisp. Turn and cook for a further 2-3 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set…

Avocado & smoked salmon spelt spaghetti

Spelt pasta lends this dish a lovely nutty flavour and is higher in fibre than regular pasta. Complete with smoked salmon and avocado tossed with lemon and parsley

Prep: 5 mins 
Cook: 10 mins 
Serves 2Easy


200g spelt spaghetti1 ripe avocado, stoned and peeled2 tbsp extra virgin olive oil1 garlic clove1 small bunch parsley1 lemon100g smoked salmon trimmings, sliced into strips
Cook the spaghetti in boiling salted water following pack instructions. Meanwhile, put the avocado in a food processor along with the oil, garlic, half the parsley, a good squeeze of lemon and a large pinch of seasoning.
When the pasta is cooked, reserve 100ml of the cooking water and drain. Toss the avocado sauce through the pasta with the salmon and the reserved cooking water. Season with lots of black pepper and another squeeze of lemon, to taste. Chop the remaining parsley and stir through to serve.


Teriyaki salmon with sesame pak choi

Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish, Elaine Paige’s dish is a simple and quick midweek meal


2 skinless salmon fillets1 tbsp sweet chilli sauce1 tbsp honey1 tsp sesame oil1 tbsp mirin or dry sherry2 tbsp soy sauce2 tsp finely grated gingerbrown rice or noodles, to serve (optional)
For the pak choi

2 large pak choi (about 250g)2 tsp vegetable oil2 tsp sesame oil3 garlic cloves, grated75ml fish or vegetable stock2 tsp toasted sesame seeds, for sprinkling
1.Heat oven to 200C/180C fan/gas 6 and put the salmon in a shallow baking dish. Mix the sweet chilli, honey, sesame oil, mirin, soy and ginger in a small bowl and pour over the salmon so the steaks are completely covered. Bake for 10 mins while you cook the pak choi.

2.Cut a slice across the base of the pak choi so the leaves separate. Heat the oils in a wok, add the garlic and stir-fry briefly to soften. Add the pak choi and fry unti…

Gambian Domoda with fried sole

Prep Time  5 mins
Cooking Time  50 mins
Serves   4


1 large onion, finely chopped3 garlic cloves, finely chopped2 Madame Jeannette chillies (chiles) or another very hot chilli (chile) such as habanero or Scotch bonnet, halved lengthwise, deseeded and finely chopped2 tsp tomato purée (paste)1 x 400-g/14½-oz can plum tomatoes, coarsely chopped100 g/4 oz/½ cup peanut butter250 ml/8 fl oz/1 cup chicken stock250 g/9 oz squash, peeled and deseeded weight, roughly chopped4 x 300–400-g/10–14-oz soles, or 8 smaller soles, heads and skin removedGroundnut (peanut) oil for fryingSalt
Alternative fish

Plaice or dab

To make the domoda sauce, heat 2 tablespoons of groundnut oil in a large pan and sauté the onion until it starts to brown. Add the garlic and chillies (chiles) and fry for 30 seconds. Add the tomato purée (paste) and stir continuously over the heat for 1 minute. Add the tomatoes and cook for 3 minutes.Add the peanut butter, stir well and then pour in the stock. Bring to the…

Pollichathu fish in banana leaves

Prep Time   15 mins
Cooking Time  35 mins
Serves  4


1 tbsp chilli powder2 tsp ground turmericJuice of 2 lemons4 x 300–400-g/10–14-oz whole round fish, such as mulletCoconut oil for fryingSaltMasala
3-cm/1¼-inch piece of fresh root ginger, peeled and finely chopped125 ml/4 fl oz/8 tbsp coconut oil1 tsp mustard seeds2 tsp fennel seeds4 tsp finely chopped garlic2 tsp finely chopped greenChillies (chiles)Handful of fresh or frozen curry leaves3 onions, chopped2 tsp chilli powder2 tsp ground turmeric6 tomatoes, thinly sliced6 tbsp coconut milk4 banana leaves, each large enough to enclose a fish1 onion, sliced2 tomatoes, roughly chopped1 lime, slicedAlternative shellfish

Mullet or whiting
MethodTo make the marinade, in a bowl, mix together the chilli powder, ground turmeric, lemon juice and salt to taste. Stir in 1 tablespoon of cold water.To prepare the fish, clean the fish (see page 398). With a sharp knife, make cuts 1.5 cm/²/³ inch apart into the flesh on each side and, wea…

Spiced Salmon with Mustard Sauce

A basic honey mustard adds the unexpected ginger and pepper notes of turmeric to make this dish different. Broiling leaves the salmon moist and tender and caramelizes the sauce slightly for additional flavor. Any kind of greens makes a great side―try kale cooked with hoisin sauce; chard sautéed with garlic, lemon juice, and pepper; or a spinach salad with red onions and vinaigrette. Butter-sautéed spinach seasoned simply with garlic, salt, and pepper makes a nice side dish for this fish entrée, but any wilted greens will do. Yield: 4 servings (serving size: 1 fillet)
2 teaspoons whole-grain mustard1 teaspoon honey1/4 teaspoon ground turmeric1/4 teaspoon ground red pepper1/8 teaspoon garlic powder1/4 teaspoon salt4 (6-ounce) salmon fillets $Cooking spray Preparation:
Preheat broiler.
Combine first 6 ingredients in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jelly-roll pan coated with cooking spray. Broi…

Avocado and Tuna Tapas

Recipe by: La Cocina de Redondita
Living in Spain I have come across a literal plethora of tapas. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and vinegars.

20 m 4 servings  294cals
1 (12 ounce) can solid white tuna packed in water, drained 1 tablespoon mayonnaise 3 green onions, thinly sliced, plus additional for garnish 1/2 red bell pepper, chopped 1 dash balsamic vinegar black pepper to taste 1 pinch garlic salt, or to taste 2 ripe avocados, halved and pittedDirections
Prep     20 m
Ready in 20 m
 Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.


Salmon fillets with minty pesto

Salmon fillets with minty pesto is so easy and ready in just 25 minutes to make an easy dinner recipe. The quick pesto is made with rocket, mint and lemon juice to keep it light and fresh, while cashews give it that distinctive nutty flavour. Serve your new potatoes for a delicious dinner.
Ingredients Serves:        4    Prep time:      10 mins    Cooking time:    15 mins    Skill level:    Easy peasy    Costs:
   Mid-price 4 salmon fillets (175g each)2tbsp extra virgin olive oil, plus extra for brushing1 lemon, plus extra wedges, to serveLarge pack fresh mint, leaves removed100g bag rocket30g cashew nuts, toasted 50g Pecorino cheese, grated Method 1.Lightly brush both sides of the salmon fillets with a little of the oil and cook in a heated non-stick frying pan for 5 mins, without moving them. Turn the fillets and continue to cook for a further 5 mins or until cooked to your liking. Squeeze over the juice of ½ lemon.

2.Meanwhile, to make the pesto, put the mint, handful of the rocket, remaining lemo…

Californian Grilled Fish

This recipe is taken from Delia Smith's Summer Collection and The Delia Collection: Fish.

2 fish fillets (such as cod, hake, whiting, or 2 plaice or sole – anything you like – approximately 7 oz/200 g each) 2 tablespoons Coriander and Lime Tartare Sauce 2 tablespoons white or brown breadcrumbs 3 tablespoons grated Cheddar cheese 1 dessertspoon chopped fresh coriander a pinch of cayenne pepper grated zest of ½ lime ½ oz (10 g) butter salt and freshly milled black pepperMethod

* Begin by wiping the fish fillets with kitchen paper to get them as dry as possible, then place them in the foil-lined grill pan. 

* Season with salt and pepper, then spread the Coriander and Lime Tartare Sauce all over the surface of the fish. 

* Now, in a bowl, mix the breadcrumbs, cheese, coriander, cayenne and lime zest together, then sprinkle this over the fish as evenly as possible. 

*Dot with a little butter. 

* Place the grill pan as far from the heat as possible and grill the fish for 10-15 minu…

Fish Tacos

Recipe by: BREESE823
I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!

1h  409cals
1 cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1 cup beer 1/2 cup plain yogurt 1/2 cup mayonnaise 1 lime, juiced 1 jalapeno pepper, minced 1 teaspoon minced capers 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon dried dill weed 1 teaspoon ground cayenne pepper 1 quart oil for frying 1 pound cod fillets, cut into 2 to 3 ounce portions 1 (12 ounce) package corn tortillas 1/2 medium head cabbage, finely shredded
Directions Prep     40 m Cook     20 m
Ready in 1h
 To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).To make white sauce: In a medium bowl, mix together yo…

Fish pie with sweet potato mash

You'll need just six simple ingredients to whip up this fish pie with sweet potato mash. Our recipe transforms traditional fish pie into a healthy family dinner that everyone will enjoy - and whilst it takes a bit of time to put together, it's actually really low maintenence once it's in the oven. Serve with a plateful of your favourite green vegetables for comfort food at its finest.

Serves  3
Prep time:        20mins
Cooking time:  1h 30mins
Skill level:       Bit of effort
Costs:              Mid-price

Ingredients750g sweet potato300-350g fish pie mix, eg, haddock, pollock and salmon450ml skimmed milk2-3tbsp thickening granules1tbsp freshly chopped parsley150-200g cherry vine tomatoesGreen beans, to serve
1.Set the oven to 200°C/400°F/Gas 6. Bake the sweet potatoes for 45 mins or until they feel tender. Remove from the oven, peel and mash them.
2.Place the fish in a pan of water and bring to the boil. Remove the pan from the heat and leave from the heat and leave the fish…