Oh Boy, Just Taste That Soy!

You want to keep eating that healthy fish, but you don't want to be bored, and you don't want to spend too much time in the kitchen. This meal is refreshing, easy and just different enough to stimulate those taste buds. Why don't you give it a try?

 

Asian Salmon and Soba Noodle Bowl

Recipe for four servings

1 salmon fillet per person (6 oz. each), in this case 4

1/2 cup low salt soy sauce

1 clove of garlic, pressed through garlic press

1 tablespoon sesame oil

1. Heat  the sesame oil in a skillet large enough to hold all four salmon fillets. Add the garlic and stir about 30 seconds. Add the salmon and then pour over about half of the soy sauce. Let it cook at medium high until the salmon is done and assumes some of the hue of the soy sauce. Add soy sauce as necessary to keep the salmon moist.

4 oz of soba (buckwheat) noodles

2.  In a pan large enough to accommodate the noodles, heat water to boiling. Put in the noodles and boil about 3 minutes until done. Drain.

4 cups of mixed lettuce

1 cup chopped cucumber

1/4 cup thinly sliced purple onion

1/4 cup bean sprouts

3. Divide ingredients equally into four noodle bowls, top with noodles and salmon. Drizzle over the top with a teaspoon of olive oil and a teaspoon of rice vinegar for each serving. Stir and serve. Then watch it disappear.



Not My Grandmother's Creamed Cod

My Grandma Margie made an absolutely delicious creamed cod that she served over mashed potatoes. It was a rich, warm, and cozy comfort food that filled all the empty spaces. I do have my grandmother's cookbooks, complete with notes, and I wanted to create a meal with the same embracing feel but that included more nutrition than cream and cod. This is the result. Mike loved it!

Vegetable Creamed Cod

Is it a Chowder?

1 pound salt cod, you know the kind that comes in the little wooden box, cut them into chunks

1/2 stick of butter

1 cup of sliced mushrooms, I used baby bellas

1 1/2 cup chopped broccoli

2 cups frozen corn

1/4 cup flour, cold water

4 cups skimmed milk

1/2 cup sour cream

ground black pepper

mashed potatoes (1 cup per serving)

1. Melt butter in soup pot, saute broccoli, mushrooms, and corn until vegetables are soft.

2. Mix the flour in about 3/4 cup of cold water. Put in a closed container and shake until there are no lumps. Pour the flour mixture over the vegetables in the pot. Stir in the sour cream. Add the skimmed milk. Heat until bubbling and thickened.

3. Add the chunked cod into the pot and cook until done. Stir in cracked pepper to taste.

Serve the hot creamed cod and vegetables over the potatoes.



Hear the Swordfish Call as You Walk in the Fall

Swordfish and Pasta Salad

Walk in the door after a brisk walk in the rich and fragrant colors of fall, and in no time at all create this salad that somehow bridges the seasons.

Serves 4 generously

3/4 cup of extra-virgin olive oil
1  pound fresh swordfish, cut into cubes
1 large purple onion, cut into bite sized chunks
2 cups of mixed color bell peppers, cut into 1 inch chunks
1 garlic clove, chopped
1/2 cup good quality red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh oregano, chopped
1 tablespoon orange zest, grated
2 cups bow tie pasta, cooked, al dente
3 tablespoons capers, drained and rinsed
4-6 cups mixed greens


1. Heat half the oil and brown the swordfish cubes. Place into a large bowl. Then discard the cooking oil.

2. Heat the remaining oil in a skillet. Add the onion and saute until just starting to go soft. Then add peppers and garlic and  cook until slightly soft.

3. Pour vinegar and the seasonings into the skillet. Heat through. Add the salt.

4. Pour all of this over swordfish in the bowl. Add the bowtie pasta and toss. Next add the capers.

5. Serve over fresh greens.

Enjoy the rich flavors and colors of this dish, a healthy dinner following your autumn stroll.

Welcome Autumn with a Toast and a Sea Bass Fish Roast

The leaves are turning and the cider is fresh and crisp as the wind. Here's a fish roasted with fingerling potatoes that catches the last flavors of summer even as it embraces the textures of autumn. Savor each bite of sea bass and potato roasted with garlic and oil and the pungent flavor of basil. Let it linger on your tongue.

Sea Bass Roasted Italian Style

2 pounds of fingerling potatoes ( I used white, red, and purple) I sliced them in bite sized pieces.

6 cloves of garlic, put through a garlic press

1/4 cup olive oil

1 cup fresh basil leaves, slice thin

salt and pepper to taste

1 1/2 pounds fresh sea bass ( or one fillet per person)

juice of one lemon

1/4 cup of white wine

1. Preheat the oven to 400 degrees.

2. Mix together potatoes, garlic, basil leaves, olive oil in a 13 by 9 poasting pan. Add salt and pepper to taste.

3. Roast in the oven for about twenty minutes until the potatoes are very close to done. Remove pan from oven and remove the potatoes from the pan.

4. Lay the fillets on the bottom of the pan. Pour the wine and lemon juice over the fish. Place the potatoes back on top of the fish.

5. Return to the oven and roast for another 15 minutes or until the fish is done and easily flakes with a fork.

Serve and enjoy!

We served with an antipasto salad and homemade blue cheese dressing.

Fish in the Fall Is Great For All!

The nights are getting chilly, and while I certainly don't want to abandon the grill altogether, my thoughts turn to warm and cozy casseroles. The kind that make you feel all snug and warm as the rain streams in cold rivulets down the window pane. So.. why not try to make one with fish? Here's my first attempt.

Autumn Fish Medly

1. Grease a casserole dish and place a 6-8 oz fish fillet in it for each person you are serving. I had three fillets, 1 mahi mahi, one halibut, and one sea bass. Drizzel over them with just about a teaspoon of olive oil.

2.Thinly slice an onion and a green bell pepper and arrange around the fish. Sprinkle with fresh chives, thyme, and oregano; about a teaspoon or so of each.

3. Coarsely chop a mixture of olives. I used about a quarter cup of both green and black. These will add both texture and richness to your meal. Sprinkle on the fish.

4. Pour a 14 oz can of chopped tomatoes over the fish.  Add enough white wine to just cover. Sprinkle with salt and pepper and place in a 375 degree oven for about 15-18 minutes. The fish will be opague and flake with a fork.

5. Serve over rice or quinoa with a crusty slice of bread to soak up all the juices.

Enjoy!

Great Fish for Game Day, Oh Yea!

As the season for fall sports gets into full swing, you want to enjoy your favorite team with some great game food. This recipe is an all time winner! It is true pub grub from the Brazen Head, on Lower Bridge Street in Dublin, a bar that has been in the pub business for some 800 years. Try this dish, then just sit back and enjoy!

Mussels in Garlic and Guinness

2 pounds of fresh mussels, scrubbed

1 shallot, minced

1 tablespoon minced flat leaf parsley

1 1/2 teaspoons fresh thyme, minced

1/2 cup Guinness

1/2 cup half and half

2 tablspoons unsalted Kerrygold Irish butter

lemon wedges for serving

Fresh bread for serving (I used a whole wheat baquette)

1. Put a stockpot over medium heat. When the pot is hot, add the mussels and remaining ingredients and cover. Cook, stirring once or twice, for 6 to 8 minutes, or until the mussels open.

2. To serve, divide the mussels among shallow bowls and ladle the broth over them. Sprinkle with extra parsley and serve with a slice of lemon. Yes, it's that easy! And the fresh and delicious taste is one you won't soon forget.

Note: We served hot peppers fresh from the grill on the dipping bread to add a bit of spice to the meal. Also, to make this more hearty fare, just serve over pasta. There you have it: healthy, easy and delicious food for your next game.

 Move over pizza and wings you just got some serious competition.

Go Irish!

At the End of Summer, Some Still Like It Hot

It's the end of summer and the peppers are hot, and so is this salmon. I love the smell of salmon on the grill; put it on a cedar plank and it will plump up moist and delicious; top it with pepper jam and expect a sizzling treat for your taste buds. Now, you can buy many kinds of pepper jam, but I'm going to give you a recipe that will make about six jars. Enjoy the jam mixed with cream cheese on crackers or bagels. But save a half a cup of the jam to grill on a large salmon fillet and bask in the heat this jam can generate!

Some Like It Hot Cedar Planked Salmon

Make the jam anytime before you plan to cook the salmon: a day, a week, or a whole season.



Darlene's Pepper Jam

4 cup of chopped peppers - I use half hot peppers and half bell peppers, and I love a mix. My favorites are from stall 118 at the Rochester Public Market, but choose your own favorite hot peppers.

1 cup of cider vinegar

5 cups sugar

1 1.75 oz pkg of pectin (I like Sure Jell)

1. Have six jam jars (8oz or smaller) complete with lids in boiling water. Keep the water on a low simmer.

2. In a large pot put the four cups of peppers, cider, and pectin.

3. Bring the mixture to a full rolling boil, stirring constantly.

4. Stir in sugar quickly. Return to a full rolling boil and boil for 1 minute, stirring constantly.

5. Remove one jar at a time from the simmering water and ladle in the jam to near the top. Wipe the edges very clean.

6. Put on the two piece lids and tighten. Set the jars on the counter and listen for them to "pop." That mean the lids are sealed.

Now you have some delicious pepper jam!

Back to the cedar planed salmon.

1. Soak a cedar plank in some cold water for a half hour. Then place a salmon fillet (whatever size fits your needs). We had a bit over a pound and a half for three people. Plenty to eat and some for leftovers.

2. Place the plank with fish in a grill set on medium high for about six minutes.

3. Open the grill and spread a generous coat of the pepper jam over the whole top of the fish. I used between a third and a half a cup. Close the grill lid and wait for the salmon to finish. Ours took about another 20 minutes.

The salmon will be moist and succulant on the inside with a glittering finish and a bit of a bite. Try this for another great way to enjoy fish!

Start with a Can and a Plan

Last week's fish cakes were delicious, and I decided to repeat the process this week with salmon because Giada De Laurentiis' newest cookbook, Weeknights with Giada had an intriguing dinner called "Salmon Cakes with Lemon-Caper Yogurt Sauce" that used canned salmon as the basis for the recipe. Could canned salmon be as good in fish cakes as the fresh fish was in last week's recipe? Well, every recipe I have ever made from any of her cooksbooks (and I will confess to owning them all) has been above average good. So... that's this week's new recipe.

Salmon Cakes with Lemon-Caper Yogurt Sauce

salmon cakes

1(14.75 oz) can bonless, skinless pink salmon, drained

1 large egg, beaten

1/2 cup fresh chives, chopped

26 saltine crackers, crushed (1 1/3 cups)

1 cup corn kernals

1/4 cup mayonnaise, plus more if needed  (I used salad dressing)

2 tablespoons Dijon mustard

1 tablespoon capers, rinsed and drained

1 tablespoon lemon zest

1 tablespoon lemon juice

3 tablespoons vegetable oil

3 tablespoons unsalted butter

1. Using a fork flake the salmon into 1/2 inch pieces into a medium bowl. Add the egg, chives, 1/2 cup of crushed crackers, corn, mayonnaise, mustard, capers, lemon zest, and lemon juice. Mix gently until just combined. Form into 10 patties (I actually made 8 patties), each about 3/4 inch thick. If the mixture is too dry, add mayonnaise 1 tablespoon at a time (I did not need to add any).  Carefully coat the patties with the remaining crushed crackers and refrigerate for 20 minutes.

2. In a large nonstick skillet, heat the oil and butter together over medium  heat. Add the salmon patties and cook for 7 to 8 minutes on each side, until golden and crispy. Drain the patties on paper towels.

Sauce

1/2 cup full-fat plain reek yogurt

1 1/2 tablespoons capers, rinsed, drained and chopped

1 tablespoon gradted lemon zest

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly grouind black pepper

In a small bowl mix all the ingredients together.

It may seem like this recipe takes a fair amount of ingredients, but when I looked in the cupboards after reading through it for the first time, I only needed a can of salmon and some saltines, everything else was on hand. It goes together quickly. I had the whole meal on the table in slightly over a half hour, but I must confess that I did not chill the patties in the refrigerator. This tasted really, really good, and it was a toss up about which fish cakes indeed were superior.

This is well worth trying, enjoy!

You Have What It Takes to Make Great Fish Cakes

Like a burger, only better in oh, so many ways; these fish cakes take minutes to make, yet provide a very professional finish. I served them for a weekend lunch, but they would make a light and fresh dinner too.

Darlene's Cod Fish Cakes

about a pound and a half of cod fillets,
1/4 of a small onion
1 tablespoon of chives, chopped
1 teaspoon of onion powder
1/3 cup of seasoned bread crumbs
salt and pepper to taste

1. Put all the ingredients into a food processor and pulse until combined, 6-8 pulses.
2. Form the fish into patties. I got five medium sized patties from this batch.
3. Heat 1 tablespoon of olive oil in a skillet and cook the fish about five minutes per side. Just until there is a golden brown color on the outside. The inside is warm and moist.

Serve on mixed greens with slices of tomatoes and cucumber sauce.

Cucumber Sauce

1/2 medium sized cucumber
1/3 cup light sour cream
dash of salt

Put the ingredients into a blender or food processor and blend until smooth. Pour over the fish and greens. This is cool, light and easy with a touch of gourmet. Enjoy!



Even Though There Is Garlic In Here, No Need To Beware

This recipe comes from The Black Dog Summer On The Vinyard Cook Book and if you love garlic, you will want to try this easy, different and delicious taste of cod. And you just might be surprised that so polished a dish is so simple to prepare. I'm putting in the whole recipe, but I halved everything when I made this for two.

Garlic Crusted Codfish
1 tablespoon butter
2 tablespoons olive oil
6 cloves chopped garlic
1 cup bread crumbs
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg, beaten
2 pounds bonless codfish fillets
4 lemon wedges

1. Preheat oven to 400 degrees. Heat butter and oil in a small skillet on low heat and add the garlic for a minute to soften, not brown.

2. Remove pan from heat and add the bread crumbs, parsley, salt and pepper. Mix to moisten the crumbs and seasoning.

3. Dredge each fillet in the beaten egg first, then the crumb mixture, and place in an oiled roasting pan.

4. Bake fish in the preheated oven for about ten to twelve minutes. The crust should be golden brown. The fish inside will be moist and flaky.

5. Serve with lemon wedges.

This dinner was really delicious. I served it with roasted root vegetables fresh from the public market. Try it and enjoy!

To Answer Your Wish, Try Enza's Fish

Fresh and delicious, easy yet suitable for a company meal, Enza's fish is a great choice for either a busy weeknight or a relaxed weekend dinner. Enza is the woman responsible for Salon Enza  http://salonenza.com/ a true oasis of hair and body care. In addition to being an expert at making my hair look great, Enza cooks like a dream. This is her recipe, and I hope I remembered everything. The colors are beautiful and the fish light and fragrant.

Enza's Fish

1. Start with tilpaia, one fillet per person; I had three fillets. Salt and pepper each side of the fish and saute both sides in just a bit of olive oil in a deep skillet or braising pan; remove the fish when opaque and set aside, keeping warm.

2. In the same pan with medium heat, add a touch of oil and stir to release any bits of fish stuck to the bottom of the pan. Add in one small chopped onion and stir until onion starts to soften. Add about 1 tablespoon of capers, 1 tablespoon of lemon juice, and a cup of white wine. Simmer for a few minutes.

3. Add a 14 oz. can of petite diced tomatoes. Because it is August, I picked a few plum tomatoes and put them in the food processor and used them instead. Cook until the sauce thickens a little; this takes just a few minutes.

4. Add about a cup of packed spinach leaves to the simmering sauce and stir until the leaves are wilted but still a bright green. Add the fillets back to the skillet until heated through. Serve and enjoy. And maybe you will want some bread to soak up that last bit of sauce.

Say It Once, Say It Louder, Summer's Bounty Calls For Chowder!

!



chow·der

noun

a thick soup or stew made of clams, fish, or vegetables, with potatoes, onions, and other ingredients and seasonings.

The scope and diversity of ingredients that can go into a chowder make each chowder a distinct artistic expression. The only ingredient that is a requirement in chowder is onion or some form of onion. Jasper White's cookbook 50  Chowders is filled with the history and structure of chowders and some really delicious recipes. For tonight's dinner I used some of Jasper's techniques to create my own chowder.

Fish and Vegetable Chowder

Heat a 4-6 quart heavy pot over medium heat and add 2 tablespoons of butter and 1 chopped onion, and cook until the onion starts to soften. Add 2 cups of chopped zucchini and the kernels from four ears of corn, stirring every so often as vegetables soften and flavor. Add about a tablespoon of fresh thyme. Add four chopped potatoes (usually I slice potatoes for fish chowder, but I wanted them chunked this time). Add five cups of chicken broth, bring to a boil for about ten minutes and resist the urge to stir. To thicken the chowder, after its boiled for ten minutes and the potatoes are soft, smash a few against the side of the pot. Reduce the heat, add salt and pepper to taste. Add three cod fillets and cook for about 7 minutes. Remove the pot from the heat and let it sit for about five minutes; the cod should be done by then. Now gently stir in 1 1/2 cups of heavy cream.  Let the chowder sit for about 20 minutes to allow the flavors to mingle and tangle - it' worth the wait! Reheat gently. Enjoy this with bread and a salad, and maybe a soft moscato. This is a meal to usher in the dog days of summer!

What else could you add? Check your garden or your local public market, pick from vegetables at their peak, and design your own chowder. You will be glad you did!

End Your Quest With the Garden's Best

The tomatoes are here! The tomatoes are here! Today's mild fish marries perfectly with the fresh and tangy bruschetta, made from tomatoes picked at their peak. All you need to complete this meal is fresh corn and a tossed salad. Don't you just love summer?

With tomatoes ripening in the backyard, I just had to include them in today's fish dinner.

Pacific Cod and Bruschetta

1 cod fillet, 4-6 oz per person

sea salt and freshly grated peppercorn, mixed is best

1 tablespoon olive oil per fillet

Heat the oil in a skillet. Sprinkle the fish on both sides with the salt and pepper. Place in the hot oil about 3 minutes per side, or until the fish is opague all the way through.

While the fish is cooking make the bruschetta.

4 garlic cloves

1 tablespoon fresh lemon juice

1 cup fresh basil leaves

4 tomatoes, cut into chunks

1/2 teaspoon sea salt

1/4 teaspoon freshly ground peppercorns

2 tablesppons olive oil

Put the garlic cloves in a food processor and process until finely chopped. Add the basil and pulse until coarsely chopped. Add the tomatoes and pulse until chopped. Pour into a colander and drain for a few minutes. Then pour into a bowl and add all the other ingredients. take a moment just to smell this! One of the highlights of summer.

Remove the fish from the heat and plate the fillets. Add the bruschetta topping and enjoy.

Tonight the Sauce is Boss

I decided to try this recipe because it looked both easy and different from anything I have ever made before. I was right; it was definitely a quick and easy to the table sort of dinner, but my oh my, it was restaurant quality, serve to impress guests, and a delight for the palate all in one. This is a keeper! I actually saw this being made on Create TV while I was busy getting ready to go out, so it is my take on those few hurried moments of viewing. What makes this dish so very special is the wasabi sauce. Look how thick it is! Now, imagine the taste, creamy with a hint of Asian and just a little bite. You will love it! (Serves 4)

Grilled Tuna Steaks with Whipped Wasabi Sauce

4 tuna steaks
olive oil, salt and pepper

Brush the tuna on both sides with the olive oil and then sprinkle with salt and pepper. Place them on a hot grill about 4 minutes per side, just until the pick fades from the center and before they become dry.

For the sauce:

1/3 cup wasabi powder

1/3 cup soy sauce

Juice of 1/2 lemon

3 cups whipped heavy cream

While the tuna is grilling, mix the sauce ingredients until smoothly assimilated, and then spoon this sauce over the grilled tuna. Wait until you taste this sauce.  I served it with a veggie pasta salad and sliced peaches. Next time I think I'll serve it with skewered vegetables and cous cous or quinoa. I hope you try this and love it as much as we did! This is a weeknight dinner you would be proud to serve to guests.

Deja vu Salmon Pour Vous

Thanks to Ann Marie and Terry, two awesome French teachers, for all those trips to Quebec and a bit (tiny though it is) of the French that stuck. Last post I baked a two pound salmon fillet which turned out to be too much fish for Mike and me. I was not going to waste that delectable fish. So, here's what happened. The romaine was crisp and green in the garden, and some raspberries were ripe for the picking; they along with the salmon, became the basis for  tonight's dinner. This summer has been hot, hot, hot, so I want this dinner to be cool. Try this salmon and quinoa salad the next time you have leftover fish for  a light and delicious summer meal.

Here's what you need to make my Salmon and Quinoa Salad.

The amounts are per person.

cooked salmon, about 5 ounces

generous cup of torn romaine leaves

half of a tomato, chopped

1/4  cup of corn kernels

1/4 cup raspberries

1/4 cup red pepper, chopped

1/4 cup chopped carrots

2 thin slices red onion

1/2 cup quinoa, cooked and cooled

Mix together the following for the dressing:

2 tablespoons olive oil

2 teaspoons balsamic vinegar

1 teaspoon country style or rustic mustard

salt and pepper to taste

Mix the salad ingredients together and gently toss with the dressing. Now, you have a crisp, colorful salad that goes together in no time and is a feast for the eyes as well as the palate. Oh yes, and I served it with the first summer squash of the season; Mike wanted that fried and on the side.

Combine Salmon and Dill for a Midsummer Thrill

The dill is tall and fragrant, and just begging to be picked. And yes, it pairs perfectly with salmon, so let's bake it in foil for a 'put it together and then forget it' sort of dinner. 

Here's what you need for a moist and succulent salmon dinner.

                                             

salmon fillet (this one was 2 lbs)

1/4 cup white wine (I used pinot grigio)

three slices of lemon

1 tablespoon capers

fresh dill to taste

salt and freshly ground pepper to taste

1. Place the salmon fillet on a piece of aluminum foil large enough to to wrap into a pouch.

2. Top with all the other ingredients and enclose in the foil.

3. Bake at 350 degrees for about 20 minutes (or alternately try it on the grill) and you have a moist and delicious salmon dinner.

This is easy, delicious and basically cooks itself. Enjoy a chilled glass of the pinot while your dinner bakes.

Cool and Light for a Hot Summer Night

I looked at a few fish kabob recipes on line, then in the collection of recipes I've cut from various publications through the years, and finally Giada De Laurentiis' newest cookbook Weeknights with Giada. This recipe is a composite of my findings. I especially like Giada's recipe using more than one kind of fish on the kabob and making an herb butter to finish the fish after grilling. This is what transpired at the Cowles' house.

I used fish that was in my freezer and herbs that were at peak in my garden.

1 fillet of barramundi (an Australian sea bass)
1 mahi mahi fillet
1 ahi tuna filet

I cut each fillet into kabob size pieces, placed them in a shallow bowl and poured this marinade over them:

1/4 cup olive oil
juice of one lemon and about a teaspoon of the zest

juice of one lime and about a teaspoon of the zest

2 cloves of garlic, chopped

1 teaspoon of minced red onion
2 tablespoons, chopped fresh parsley
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh oregano
salt and fresh ground pepper to taste (I love the pepper)

Marinate the fish pieces in the refrigerator for an hour or so and then off to the grill. We chose to use charcoal for this meal, but a gas grill or a broiler would work fine. Grill about three minutes on each side and the fish is coooked in ten minutes or less. The kabobs are great as is, or you can make them special occasion ready by topping with an herb butter. I softened a quarter stick of butter and mixed with it the same herbs in the same amount as I put in the marinade. As the fish comes hot off the grill, dab with the butter and watch the goodness melt.
This recipe made four kabobs that generously fed three people. For sides I served sweet potato oven fries, broccoli, and a citris salad.  For dessert we grilled peach slices over that same charcoal fire. Then served them warm over vanillabean ice cream with chocolate and whipped cream!

The presentation was fun and despite the number of ingredients in the marinade, it took about five minutes to throw together. It could easily double for a larger group. It was very high on the yum factor! Try it and let me know what you think.

              Cool and light for a hot summer night!

Blackened Tilapia

Okay, I think of tilapia as a blank slate; it is just waiting for a cook to do something fun and interesting and wake up the flavor. This may be the easiest recipe ever, so it is the perfect place to start.

You need 1 tilapia fillet per person, about a tablespoon of blackening seasoning per fillet (I used Zataran's), and olive oil for the skillet.

1. Heat about a tablespoon or two of the olive oil in the skillet.
2. Rub each side of each fillet with the seasoning.
3. Place fillets in the hot oil, and brown on each side.

That's all there is to it.

Variations: You can make each fillet into a fish sandwich. Just add a slice of tomato, a bit of lettuce, and your favorite roll or bread.

Serving suggestions:
In the summer serve with a bean salad and a tossed salad.
In the winter serve it over garlic smashed potatoes with a side of green beans.

Preparation is as easy as it gets. Flavor is spicy and satisfying.

Fishy Challenge

For the next fifty weeks I am trying a new fish recipe every week. I will blog about the ease of preparation as well as the "yumminess" factor. At the end of the fifty weeks I hope to have a collection of fish recipes that boasts both variety and healthy goodness. Let's enjoy!