Any fresh filets that you like, in the proper amount that you need
Shredded Wheat and Bran cereal
Small amount of oil to coat the bottom of non-stick pan by about 1/4 inch
Pulverize about 1 C cereal in food processor or blender till finely chopped. Pour into pie plate or sheet of waxed paper. Soak fish filets for about 30 min. in enough milk to cover. Take each filet from milk and dredge in shredded cereal. Put into med hot skillet and cool until crispy brown on both sides. Remove to paper towel to drain. Salt and pepper to taste.
This is yummy because it is so CRUNCHY!! Fresh fish works the best.
WHEN YOU CHEAT, YOU ONLY CHEAT YOURSELF!
2 pounds crawfish tails (shrimp, crabmeat, or lobster meat would substitute well)
1 stick butter
1 onion, chopped
2 ribs celery, chopped
1 teaspoon minced garlic
1 bell pepper, chopped
1 pint cream (skimmed evaporated milk could be substituted here)
1/3 cup parsley
salt to taste
1/3 cup chopped green onions
1/2 pound Velveeta jalapeno Cheese diced
1 pound whole wheat fettucine
grated Parmesan cheese
Melt the butter in large pot. Add onions, celery, garlic and bell pepper. Saute until tender. Add the crawfish and cook for fifteen minutes. Stir in the cream, parsley, salt, and green onions and cook for another five minutes. Add the jalapeno cheese and stir until melted. While the crawfish is cooking, Cook the fettuccine according to package directions and drain. Mix the cooked fettuccine with the crawfish and top with Parmesan cheese. Serves 8.
I love this recipe. I got it out of the cookbook, Sugarfree Quick and Easy.
WHEN YOU CHEAT, YOU ONLY CHEAT YOURSELF!
2, 6 oz Catfish or other white fish fillets
3 Tbsp BUtter
1 Tbsp chopped fresh ginger
1 medium Jalapeno pepper, seeded & chopped
1 Tbsp fresh cilantro
1/4 cup orange juice
Season the fish fillets and pan fry them in half the butter for 3 mins per side or until golden brown and fully cooked. Set aside, keeping warm.
Add remaining butter to the hot pan, saute the ginger & jalapeno for 1-2 mins until tender. Add cilantro & orange juice, bring to a boil then remove from heat. Season to taste and serve immediately over fish.
Cooked this for the first time this pm - the recipe was on a package of frozen fish fillets from Publix. The flavors worked really well with each other - I'd highly recommend this. There is so little orange juice in the recipe that I do not think it will cause probs - this is the only carb in the dish!
Living in the Northwest we get great seafood including cod (one of my favorites)
Here is a stew I make and you can use any fish (salmon or cod) in place of the clams and crab It is a seasonal stew and a great 'comfort' food in the winter.
2 cups steamed clams and 1 cup cleaned dungeness crab meat.
save the juice from the clams or you can buy a jar of clam juice.
If fresh clams and crab are not in your area you can use 2 cans clams and 1 can crab meat from the grocer shelf.
For a fish stew, poach the fish and save the water for your broth.
2 cups Broth (chicken or veggie)
1 cup canned diced tomatoes (I can my own so they have no sugar etc.)
Saute onion and mushrooms in 1 tsp olive oil and add to broth.
(I use 1/2 onion and LOTS of mushrooms)
1 each peeled and cut into 2inch chunks.........
.Rutabaga, leeks, butternut squash, zuccini. bell pepper, celery,
sliced thin cabbage (about 3-4 cups)
simmer all in a slow cooker and season to taste
with 2-3 garlic cloves, a bay leaf, tarragon, rosemary or any herbs of your choice.
I seperate into containers and freeze for a quick lunch or addition to dinner.
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper (or less, to taste)
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed (I prefer skinless)
1/3 cup Smart Balance Light Spread, melted (or other SB friendly butter substitute)
In a small bowl, mix paprika, cayenne pepper, garlic powder, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with the melted smart balance, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining smart balance.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining smart balance, and continue cooking until blackened and fish is easily flaked with a fork. You can also broil the salmon in the oven for 8 to 10 minutes (depending on thickness).
something you guys might find of interest.
the moneterey bay aquarium has a seafood watch if you are wondering about the safest and most environmentally friendly farming and fishing methods for the fish that you buy.
very informative, hope someone finds it helpful!