Pasta Al Tonno

 

PASTA AL TONNO

    What exactly is Pasta Al Tonno you may be asking? Well it is simply pasta and tuna. A simple and delicious quick pasta meal that is beloved by many all over Italy. Why wouldn't it be? A rather smaller country surrounded by water makes for a typical cuisine dotted with all types of seafood found in the sea. Every region, family, restaurant has their own version of a pasta with tuna dish. This one is something my family has just always simply threw together for a quick yet delicious meal. If you try this I am sure you too will love it as much as we do. Pasta Al Tonno.

Ingredients:

• Olive Oil
• 1-2 cloves Garlic
• 1/2 Onion diced
• 1 cup White Wine
• 1 tbs Oregano
• 1 pinch Chili flakes
• 1/4 cup Capers
• 1 can of Tuna in oil
• 1 full Lemon Zested
• Spaghetti

1. In a large sauté pan drizzle some olive oil and sauté onion until translucent and then sauté garlic.

2. Mix in tuna directly from the can. 

3. Pour in white wine and add in oregano, chili flakes, capers and lemon zest. Bring to a slight simmer and reduce sauce about by 1/2.

4. Take cooked spaghetti and toss directly into the pan with tuna and sauce. Serve. 

Now I know cheese shouldn't be served on seafood pasta, however we always loved a  little parmesan tossed with this tuna pasta. To each their own!

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 2+

Fish And Chips

Here's a take on a classic English/ Irish dish that is every ones favorite. Whether sitting in a pub and enjoying a pint of ale or eating at your local restaurant, this dish is an all time fulfilling meal that anyone can make right at home. Fish and Chips.

Ingredients:

• 2-3 filets of Cod
• 1 cup flour
• Extra flour for dredging
• 1- 1 1/2  cup amber ale
• Salt/pepper
• Pinch cayenne pepper
• Fries
• Vegetable oil

1. Pat fish filets dry. Salt and pepper. Dredge in flour and shake off excess.

2. Combine 1 cup flour, cayenne pepper, and 1- 1 1/2 cups amber ale to make a thick smooth paste.

3. Dip fish in batter. Repeat in flour and batter a second time.

4. In a large pot over high heat with at least 2-3 inches vegetable oil deep fry the fish until golden brown. Place on paper towel lined plate to drain off excess oil.

5. Serve with fresh made fries, lemon wedge, and dipping sauce of choice.

Quick, easy, and delicious.

Prep Time: 5 minutes
Cook Time: 3-5 minutes
Serves: 2+

PB&J Trout

 

     Please don't let the name freak you out. This is just an idea I came up with and trust me when I say it is a great combination of flavors for this trout. A spicy yet sweet sauce to accompany a nutty grilled trout is the perfect combination of tastes when you eat this dish. PB&J Trout

 

Ingredients:

• 2 trout filets
• 1/2 cup crushed roasted peanuts
• 1/4 cup cornmeal
• 1/2 cup strawberry preserves
• 2 tbs sriracha
• 1 tsp ground ginger
• 1 tsp balsamic

1. Combine the crushed peanuts and cornmeal onto a plate. Take the trout filets and press firmly into the combination meat side down.
2. In a large skillet melt some butter and brown the trout filets meat side down for roughly 1 minute and remove and place on a baking sheet.
3. Cook covered in a 350 degree oven for roughly 8 minutes.
4. Meanwhile take the strawberry preserves, sriracha, ginger, and balsamic and bring to a simmer over medium high heat in a sauce pan.
5. Serve the trout with a little of the sauce drizzled over.






   This trout was a great combination of flavors. I highly recommend if wanting to try something different than your usual trout dish. Enjoy!






Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2

Grilled Tuna With Pesto

 

 

This is such a quick and flavorful dish you will make it again and again. In less than 5 minutes you will be eating this amazing entrée. You can use homemade pesto or just buy a good one at your local store. Serve with a side of rice or your favorite vegetable and you are good to go. Grilled Tuna With Pesto.

 

Ingredients:

 

• 2 large tuna steaks
• Pesto
• Salt/pepper
• Olive Oil

 

1. Salt and pepper the tuna steaks on both sides. Rub with olive oil all over.


2. Over high heat and on a hot grill cook the steaks for roughly 2 1/2 minutes per side to get those grill marks and still be rare in the middle.


3. Slice thin and serve with a side drizzle of fresh pesto.

 

Easy, Quick, and delicious.

 

Prep Time: 2 minutes
Cook Time: 5 minutes
Serves: 2.

 

 

 

Mahi Mahi With A Lemon Cream Sauce

 

 

Was wanting a quick and simple fish recipe that was full of flavor. Did a little searching online and came up with this little combo based on others I had seen. Mahi Mahi With A Lemon Cream Sauce.

 

 

 

Ingredients:

• 3 medium fillets of Mahi Mahi
• 4 tbs butter
• 1/4 cup half and half
• 1 clove garlic
• 1 tbs spicy mustard
• 1 1/2 tbs lemon juice
• Salt/ pepper

 

1. Preheat oven to 390 degrees.




2. Salt and pepper both sides of the fish and lay in a baking dish.




3. Over medium heat in a saute pot, combine butter, half and half, garlic, mustard, and lemon juice until incorporated and just begins to simmer.




4. Pour over the fish, cover with tinfoil, and bake for 10-15 minutes. Serve with fresh lemon slices.

 

Creamy, lemony, and perfectly tender, this fish dish was a winner.

 

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 1-2

 

 

Irish Salmon With Cider And Cream Sauce

 

     So for this Saint Patrick's Day Celebration a few weeks ago, I decided to make a great Irish meal for my mother and father, especially since my father is the Irish one. Funny thing is he came dressed for the part. He had on a nice sweater, button up shirt with a nice tie underneath, and even wore one of those newsboy/Sheppard’s cap you would stereotypically see in some cliché way of an Irishman walking the stony path of some picturesque village in the green hills of Ireland. Anyways, I digress; I received a great Irish pub cookbook for Christmas and decided to try a new recipe. I served this great Salmon dish along with some new potatoes, mushy peas, and an apple bread pudding with Irish cream sauce. Irish Salmon with Cider and Cream Sauce.

 

Ingredients:

• 4 Salmon filets
• 1 Leek sliced in strips
• Small bunch parsley chopped
• 4 small Bay leaves
• 1 lemon sliced
• 1 cup hard cider
• 1 cup cream
• 2 tbs dill
• 3 tabs butter
• Salt/pepper

 

1. In a large baking pan lined with tinfoil, lay the salmon filets down.

2. Top with the strips of leek, chopped parsley, bay leaves, sliced lemon, and dill. Spread out all the ingredients so that each filet is covered with each item.

3. Top each salmon with a tab of butter.

4. Pour in the cider around the salmon. Cover with tinfoil and bake in 350 degree oven for roughly 15-20 minutes until salmon is flakey.

5. Remove juices that have accumulated and place in a pot on stove. Bring to simmer over high heat and pour in cream. Simmer until thickens.

6. Place salmon on platter, (without the leeks, parsley, etc.), and drizzle the cider cream sauce over and serve.

 

This salmon dish was so light, fresh, and delicious that even my mother who is not a fan "fish" fan loved it.

 

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 4

 

Riomaggiore Lasagne

 

     This dish was inspired by the great seafood lasagne my brother had and I sampled while vacationing in Riomaggiore, Italy a few years back. There was just something about this pasta dish that was amazing. First off, it was the first time we had seen a lasagne that wasn't the typical layered dish we are use to in America. Even being first generation in America, our grandmother always made the layered baked version. It was just the lasagna noodle tossed and thrown on the plate. Second, this dish was light and had a distinct flavor of something you wouldn't expect from a pasta dish. It had that tomato flavor but there was just something else. Delving farther into this dish you find that those small hidden flavors are the simplest of additions. The coast of Italy is famous for it's use of bountiful basil and lemon. Chop up some fresh basil leaves and add a few zests of hearty lemons and viola, a simple yet delicious seafood lasagne packed full of flavor. This was amazing. Riomaggiore Lasagne.

 

Ingredients:

• Fresh lasagne noodles
• 2 filets of white fish (any kind you like) cubed
• 10 shrimp
• 6 anchovy filets (they are also famous on the coast)
• 1 large shallot diced
• 2 cloves garlic diced
• 1/2 cup white wine
• 1 can tomato puree
• A handful fresh basil chopped
• Zest from 1 lemon
• 1/3 cup cream
• Salt/pepper

 

1. In a large skillet over medium heat drizzle some olive oil and saute diced shallots.

 

2. Next toss in the anchovy filets and saute. (They will begin to melt away).

 

3. Stir in chopped garlic until fragrant.

 

4. Stir in the white wine and reduce.

 

5. Now pour in the tomato puree, chopped basil, and lemon zest. Stir to incorporate.

 

6. Stir in the cubed white fish and fresh shrimp.

 

7. Mix in the cream, turn heat down to low, and simmer for roughly 5 minutes until the fish is tender

and the shrimp cooked through.

 

8. Toss on a plate with the fresh lasagne noodles.

 

This dish, according to my brother now, tasted just like the original he had sitting on the little patio facing the ocean that warm evening in Riomaggiore.

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2-4

 

 



Salmon Cakes With A Wasabi Mayo

      I was craving some type of fish dish this week and since it is Lent and as a good Catholic I must abide by eating no meat on Friday's, I chose to make a simple salmon cake entrée. I have posted this simple salmon cake before, however it was in a sandwich. So today I am re-posting the actual recipe along with a simple yet flavorful sauce to accompany these delicious easy patties.  Salmon Cakes With Wasabi Mayo.

 

Ingredients:

• 16 oz can pink salmon
• 3 tbs pimentos
• 1/4 cup diced onion
• 2 cloves garlic
• 1/4 cup Breadcrumbs
• 1 Egg
• 1 tbs wasabi paste
• 4 tbs mayo
• 1 tbs lemon juice
• Zest from half lemon
• Butter

 

1. Combine the salmon, pimentos, diced onion, garlic, breadcrumbs, and egg in a large bowl and mix with your hands. Form into patties.


2. In a large saute pan fry the salmon cakes in some butter for roughly 2 minutes each side.


3. Combine the mayo, lemon juice, zest, and wasabi paste in another bowl until able to drizzle over each cake.

 

Easy, quick, full of flavor, and delicious. Perfect for any good Catholic or anyone at all. (insert laugh from a fallen away Catholic)

 

Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 3+



Maryland Style Crab Cakes

 

 

     Crab cakes are one of those things that everyone seems to have the "best" recipe. Some like them spicy, others filled with extra bread crumbs, etc., and some like them just plain with a lot of crab. Well I have had a whole variety of them and have come to the conclusion that Maryland style is certainly one of the best. A little restaurant used to be in my town that made some of the best I have ever had. The owner one evening gave me a little advise to make the perfect Maryland Style Crab Cake. Here is the result.

 

Ingredients:

• 8 oz crab meat
• 1 1/2 tsp old bay seasoning
• 1 tsp onion powder
• 1 tbs mayo
• 1 tbs honey mustard
• 1/4 cup bread crumbs
• 1 egg
• 1 tbs parsley
• Butter for saute

 

Sauce (optional)

 

• 2 tbs mayo
• 2 tbs honey mustard
• 1 tsp dill

 

1. In a large bowl combine crab meat, old bay, onion powder, mayo, mustard, bread crumbs, egg, and parsley. Mix well with hands and form into about 3 inch wide patties.

 

2. In a large saute pan melt butter and brown crab patties on each side until golden and crisp. Roughly about 3 minutes each side.

 

3. Mix mayo, mustard, and dill and drizzle over top upon serving.

 

You will definitely fall in love with these flavor packed crab cakes. Trust me, once you make them for the first time you will continue to make them this quick and easy way.

 

Prep Time: 5 minutes
Cook Time: 6-10
Serves: 2-3

Blackened Salmon With a Cucumber Dill Cream

Blackened Salmon Cucumber Dill Cream

      This was one of those perfect dinner meals that anyone can make. Perfect for the bachelor, perfect for that romantic dinner for two, or perfect for anyone wanting a healthy and delicious meal. I chose to use a simple store bought blackening seasoning, however you can make a quick one yourself by combining the typical ingredients that are usually in a blackening seasoning. I have found a really good one at my local store that I love to use. Combine with the cooling of the cucumber dill cream sauce and you have the perfect balance of hot and cold in this dish. Blackened Salmon with Cucumber Dill Cream.

Ingredients:

• 2 salmon fillets
• Blackening Seasoning
• 1/2 cucumber
• 2/3 cup cream
• 1 tbs dill
• 1 tbs lemon juice

1. Generously rub the blackening seasoning on both sides of the salmon fillets.

2. Grill skin side down first over a hot grill for about 3 minutes until the marks are present and the salmon gently lifts off the grill. Flip and grill other side.

3. Place salmon in oven safe dish and bake for roughly 5-10 minutes at 350 degree or just until medium or to your preference.

4. Meanwhile slice up cucumber into small chunks. Cook in a saute pan with dill, cream and lemon juice just until tender. Serve over cooked salmon.

This salmon dish is truly one of my best inventions I have had. Give it a try.

Prep Time: 5 minutes

Cook Time: 10-15

Serves: 2



Cioppino

 

Cioppino

 

 

    What is Cioppino you may be asking? Well it is an Italian American stew that originated in San Francisco by Italian immigrants. It is known throughout the country as a west coast dish. It may have its origins in some simple Italian soups and stews in Italy, however, this one is truly American as well. The stew usually contains some traditional ingredients as shrimp, crab, mussels, clams, etc. Now my version may be a bit different. (Not a fan of clams or mussels). I decided to create this dish based on what I had in the freezer that I needed to get rid of. I received the "traditional" recipe from a foodie friend of mine for Christmas straight from the mouths of San Fran inhabitants. I would call this version an "all in the pool" Cioppino.

 

Ingredients:

 

• 10 shrimp
• 1 6 oz jar crab meat
• 1 Pollock filet1
• 1 tuna filet
• 1 cod filet
• 28 oz can crushed tomato
• 6 oz can tomato paste
• 1 1/2 cup clamato juice
• 1/2 yellow bell pepper
• 1/2 red bell pepper
• 1/2 white onion
• 1 stalk celery
• 1 clove garlic
• 1 tbs chili flakes
• 1 clove garlic
• 1/2 cup red wine
• Olive Oil
• Salt/pepper

 

1.  I a large skillet saute the bell peppers, onion, celery, garlic, and parsley in a bit of olive oil until translucent and tender.

 

2. Cut up the fish filets into bite size pieces.

 

3. Stir in the wine and let reduce.

 

4. Stir in the crushed tomatoes, paste, and clamato juice and mix until incorporated and simmer.

 

5. Sprinkle in the chili flakes and add in the fish. Cook on a simmer for about 5 minutes or until the fish is cooked.

 

6. Stir in the shrimp and cook another 5 minutes until they are cooked through. Mix in the crab meat. Salt and pepper to taste and serve.

 

     This was the first time I tried this dish. I had never had it before. It was delicious. So warming, full of flavor, and definitely a new favorite. Thanks again Joy Stewart.

 

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Serves: 4+

 

 



 

 

 

 

Taproom Trout

Taproom Trout

     This was one of those dishes that just came to me one night while at work. Myself and another coworker were sitting, rolling silverware, pondering what to eat for dinner. I mentioned wanting to come up with a great trout dish. We wracked our heads together and agreed on this taste combination. Think about it, you walk into a pub and what do you see? Beer on tap and probably some sort of bowl of pretzels or nuts awaiting and tempting you to munch on which in turn causes you to drink more.  The combination is priceless. So, why not combine those great flavors into one dish? So here goes, a delicious, light and flaky pretzel crusted trout with an orange ale sauce. Taproom Trout.

Ingredients:

• 2 trout filets split
• 2 cups pretzels
• 1/2 cup cornmeal
• 1/2 bottle of ale of choice
• 1 orange
• 4 tbs butter
• Salt/pepper

1. Take pretzels and blend them in a food processor. Combine with cornmeal and spread onto a plate.

2. Take trout filets and press meat side down into the pretzel cornmeal mixture.

3. In a large skillet melt 2 tbs of butter and brown the trout on meat side.

4. In a 350 degree oven place the trout filets skin side down on a baking dish and bake for roughly 8 minutes.

5. Meanwhile in a sauce pan pour in the 1/2 bottle of ale and simmer until reduced.

6. Zest the orange and place in the pot. Juice half of the orange and also place into the pot.

7. Drop in 2 tbs of butter and simmer until the sauce thickens and becomes shiny. Salt to taste.

8. Remove trout from oven. Place on plate and drizzle some of the orange ale sauce over.

     This was an amazing trout dish. I had my cousin over for dinner and she loved it. Pretty sure you will too.

Prep Time: 15 min
Cook Time: 10-15 min
Serves: 2

Pollock Over Spicy Red Pepper Sauce

Red Pepper Sauce

     Not much to say about this dish. I was craving fish and wanted an interesting sauce to accompany it. So here goes; My Pollock over spicy red pepper sauce.

Ingredients:

• 2 fillets of Pollock
• 1 red bell pepper
• 1/2 cup chopped green onion
• 1 clove garlic
• 1 pinch of cayenne pepper
• 1 pinch cumin
• 1 tbs lime juice
• 1/4 cup water
• olive oil

1. In a large skillet over high heat drizzle some olive oil and saute diced red bell pepper and green onion until soft.

2. Add in garlic and saute until fragrant.

3. Remove from heat and place in a blender. Add pinch of cayenne, cumin, lime juice and water and
pulse until smooth.

4. Pour mixture back into skillet.

5. Salt and pepper your Pollock fillets. Place in skillet and cover and simmer in pepper sauce for about 8-10 minutes or until flaky and done.

      Delicious, spicy, flavorful, and very healthy. This fish dish was fantastic and the sauce would go good with any type of fish.

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 2

Blackend Tuna With Fresh Tomato Relish

Blackened Tuna

 

      I bought these great tuna steaks at my local market and really wanted to make a blackened fish dish and top it with  a fresh tomato and basil type of relish . Blackening seasoning is easy to make. It just takes a few almost equal part ingredients to make a delicious seasoning. If you do not have all these in your spice rack, you can simply buy a good one at your local store. I had some fresh cherry tomatoes, both orange and red, and of course still have plenty of fresh basil. Grill the fish on both sides, broil quickly, and then serve with the fresh sautéed tomato basil mixture and viola, a fantastic fish dish. Blackened Tuna.


Ingredients:

• 1-2 tuna steaks
• Halved cherry tomatoes
• Diced basil
• White wine
• 1 clove garlic
• Olive oil
• Salt/ Pepper

Blackening seasoning:

• 2  tbs paprika
• 2 tbs cayenne pepper
• 1 tbs onion powder
• 1 tbs garlic powder
• 1 tbs black pepper
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp chili powder
• 1tsp seasoning salt
• (Makes enough for this recipe with just a little left over)

1. Take your fresh tuna steaks and pat them dry.

2. Mix all blackening ingredients together. Sprinkle some blackening seasoning on both sides of the tuna steaks.

3. In a large sauté pan or on a grill brown the steaks on both sides for about 1 minute each side.

4. Remove and set steaks in broiler just to cook for about 3 minutes. (I like my tuna steaks rare).

5. In same sauté pan, toss in the tomatoes, chopped basil, garlic, and some white wine. Sauté until just warmed through.

6. Serve steaks with a spoon full of the tomato basil on top.

 

     This was a surprisingly fresh, healthy, and delicious seafood dish. I loved it. I gave some to my friend and they loved it.

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2

 

 

Salmon Pasta

Salmon Pasta

 

 

     While in Tuscany this past summer I had really wanted to try a salmon pasta dish that I kept seeing on menu boards. However I was unlucky in doing so as I had so many other options for dishes that I wanted to try as well. Back home I decided to try this dish and see if it was any good. I would have preferred to utilize smoked salmon, however was unable to find some. Actually funny story, the next week I went to the store, right there they were. Anyways, back to this dish. Even though I hoped to use a better salmon I did use the canned kind and it was still very good. I was surprised how much I liked this dish. I know there is a stigma against using cheese and seafood, but until you try it, don't knock it. Please enjoy my Salmon Pasta.

Ingredients:

• 1 small filet smoked salmon, (or you can use canned salmon)
• 1 small diced shallot
• 1 1/2 cup heavy cream
• 1/2 cup shredded pecorino Romano
• 1/2 cup white wine
• 1 tsp dill seed or weed
• 1 tbs fresh parsley
• 1 large diced clove garlic
• 1/2 juiced lemon
• Olive oil
• Pasta of choice

1. In a medium skillet over high heat drizzle a bit of olive oil and toss in the shallots and sauté.

2. Next mix in the garlic and sauté until fragrant.

3. Add in the salmon and sauté just for a minute before adding in the dill and then the white wine. Simmer until the wine has reduced.

4. Stir in the cream and lemon juice and bring to a simmer.

5. Mix in the cheese. Once incorporated toss with your favorite pasta and sprinkle with some fresh parsley.

If you are like me you will love this dish. I surprisingly love fresh pasta in a cream sauce. I don't know what it is but it is one of my favorite.

Prep time: 15 minutes
Cook time: 15-20 minutes

Serves: 2-4 people

 



Salmon Cake Sammich

Salmon Cake Sammich

 



     Yes I know sandwich is spelled wrong. It's a fun spin on the dish. Another dish inspired by a memory. Do you remember certain dishes you had as a child? Most still my mother makes and I myself have carried down. Most dishes are traditional to our family or our culture and have been passed down from generation to generation. There are those few that started with my mother and cannot be considered traditional. You know the ones, those simple meals your mother made to come up with a quick meal for the family.  This one in particular is inspired by just one of those dishes. As Irish/Italian and Catholic we grew up almost always having some sort of fish on Fridays. As middle class and trying to feed at least 5 my mother came up with a simple salmon cake dish by utilizing that easy to open red can of pink salmon from the supermarket. This dish is partially inspired by that same salmon cake but twisted and made into a delightful sandwich. Salmon Cake Sammich is what I like to call it.

Ingredients:

• 16 oz can pink salmon
• 3 tbs pimentos
• 1/4 cup diced onion
• 2 cloves garlic
• Breadcrumbs
• Egg
• Arugula
• Mayo
• Lemon juice
• Dill
• Buns
• Pepper

      Once you open the can of salmon people get freaked out by the fact that there are some bones in it. These are perfectly edible. Combine the salmon with the diced onion, pimentos, garlic, and the egg. Mix in some breadcrumbs, (roughly about a 1/3 of a cup), just enough to help combine and bind the mixture. Press out your salmon cakes into patties. This recipe makes roughly about 5-6 salmon patties. Gently fry each patty in a skillet or frying pan in some butter till brown on both sides. Lay across your favorite bun or sandwich bread. Top with a mixture of lemon juice, mayo, black pepper, and some dill. Lay some fresh arugula on top and viola; you have a wonderful ready to eat Salmon Sammich. Play around with this recipe. It’s easy, quick, and full of flavor. I’m sure it will help spice up those boring Friday evening fish meals. Enjoy!



Maple Pistachio Crusted Salmon

     I was feeling kind of adventurous and really wanted something special.  I had some salmon filets in the fridge and wanted to spice them up with something different so I came up with this topping for the fish in my head while at work.  I thought the combination of sweetness from the glaze and the distinct flavor of pistachios would be a great combination.  Trust me, (and my coworker), they were.  Now I have had many kinds of fish coated or crusted in different types of nuts and they always seem to be a great combination of textures for the fish.  I'm truly not a nut fan, however I do like pistachios and often have some in my house so I thought what the heck.  Maple Pistachio Crusted Salmon.

Ingredients:

• 1-2 filets of Salmon
• 1/4-cup maple syrup
• 1 tbs honey
• 1 tbs soy
• Pinch garlic salt
• Handful fresh pistachios crushed
• Salt/pepper

     I started out by gently patting the Salmon filets with a paper towel to get rid of some of the moister on them.  I then salt and peppered them a little bit. Meanwhile I combined the maple syrup, honey, soy, and garlic salt in a bowl whisked until well blended.  I then laid out some tinfoil and placed the salmon on top of it.  I took a marinating kitchen brush and gently coated the salmon filets with the maple syrup mixture.  I then sprinkled the crushed pistachios over the salmon filets.  Brought all four ends of the tinfoil over top of the salmon filets to create a portable covered baking dish.  Then in my heated broiler I placed the salmon and let it cook for roughly 5-7 minutes.  If you don't have a broiler I recommend using a hot grill.  After about 5-7 minutes I uncovered the salmon by opening up the tinfoil fixture to brown the pistachios and the top a bit.  Don't leave it in there too long, only about a minute as they start to brown quickly.  Remove and let cool a bit.  You can check to see if it is at your preferred temperature.  I prefer my salmon a bit on the medium side.  Serve over some great multi grain rice or your choice of side dish.  Serves 2. 

Fish Tacos

 

Fish Tacos

      I have heard that Fish Tacos are something that originated in California.  Since living in WV is far from California, you might ask how someone like me found these delightful little meals.  Well, traveling and trying new things introduced me to the Fish Taco.  I'm one of those people that once I get the hankering for something I plan and organize to make it that night or weekend.  So, here goes, I was craving Fish Tacos surprisingly and decided to give it a try and attempt to make them.  Never having done this before it turned out to be very simple and quick. Previous Fish Tacos that I have had included a slaw type of topping.  I was craving a good cold black bean salsa so I threw it in instead.  If you are not a fan of fish and think the idea of making it into a taco is repulsive, please just open your mind and mouth and give this a shot.  It will not disappoint you.  Trust me....  Fish Tacos.

Ingredients:

• 2 filets of Swai
• Panko crumbs
• 2 eggs
• Flour
• 1/2 15oz can corn
• 1/2 15oz can black beans
• 1 10oz can Ro-Tel tomatoes/jalapenos
• 1/2 cup cut green onion
• 9-12 fresh white corn tortilla
• 1 tbs cumin
• 1/2 tbs garlic powder
• 4 tbs mayo
• 1 tbs chili pepper
• 1/2 tbs cayenne
• 1/2 tbs dill

     First prepare the fish by slicing the filets into small strips and then coating in some flour, dredging in egg, then into the panko crumbs. Fry in a skillet in a little olive oil until golden brown on both sides.  Place in an ovenproof baking dish and bake at 350 degrees for about 15-20 minutes.  Meanwhile mix the mayo, the cayenne, chili, and dill in a bowl based on taste.

     In a small frying pan brown the white corn tortillas in a little oil on both sides until they start to bubble and blacken.  Remove to a plate and fold to cool.

     Mix the corn, beans, and can of Ro-Tel, cumin, and garlic powder together and sit aside.  Once the fish is complete it is time to plate.  Take some of the mayo concoction and spread inside the taco shell.  Place in a piece of fish and top with the black bean corn salsa.  Serve immediately while the tacos shells are a bit crisp and soft.  Enjoy my take on Fish Tacos.  Serves 3-6 people based on the size of their stomachs.