Category: SEAFOOD

LEMON TUNA NOODLE CASSEROLE

Lemon Tuna Noodle Casserole

I like to use a flat baking dish so that there is more crunchy topping per serving.

LEMON TUNA NOODLE CASSEROLE 8 servings

1 package wide egg noodles

4 tablespoons unsalted butter

1 large bunch green onions, sliced

3 cloves garlic, minced

1/4 cup AP flour

3 cups whole milk

4 cups shredded swiss cheese

Juice of 1 lemon

1/2 teaspoon salt

2 large cans oil packed tuna, drained and flaked

1 can sweet peas, drained well

TOPPING

1 cup Panko crumbs

3 tablespoons butter, melted

1 teaspoon garlic paste

  • Preheat oven to 375 degrees.
  • Cook egg noodles to al dente’ per package directions. Drain and rinse with cold water.
  • Melt butter in a medium sauce pan. Add garlic and onions sauteing until garlic is fragrant and onions are tender.
  • Whisk in flour and blend well. Gradually add milk, stirring constantly, until well blended.
  • Bring to a boil over medium high heat, stirring frequently.
  • Reduce heat and simmer 5 minutes until sauce is smooth and thickened.
  • Remove from heat and whisk in cheese, lemon juice and salt.
  • Fold in tuna, peas and egg noodles.
  • Pour into a greased baking dish.
  • Combine melted butter, garlic and Panko crumbs.
  • Spread evenly on top of tuna mixture.
  • Bake 30 minutes or until golden and bubbly.
  • Let stand 5 minutes before serving.

KRAB & PEA FRITTERS

KRAB & PEA FRITTERS
1 cup sour cream
1 small bunch green onions, whites and greens, finely minced and divided
2 large eggs
3/4 cup whole milk*
12 ounces krab, minced
1 cup frozen peas
1 1/4 cups flour
2 teaspoons baking powder
Sea Salt
red pepper
Frank’s Hot sauce
Juice of 1 lemon
1/4 teaspoon white pepper
1 1/2 cups vegetable oil

*I only had heavy cream and 1% milk on hand, so I used 1/2 cup heavy cream and 1/4 cup 1% milk and they were perfect.

  • In a medium bowl mix together the sour cream and half the green onions.  
  • Add in lemon juice, salt, pepper and hot sauce to taste.
  • Set aside.
  • In a large bowl whisk the eggs until frothy.
  • Whisk in the milk.
  • Add the flour, baking soda, salt and pepper to taste, blending until combined well.
  • Fold in the krab, the other half of green onions and peas until well blended.
  • Using a deep skillet (at least 2 inches) heat the oil over a medium high heat until it shimmers.
  • Add the batter to the oil 1 heaping tablespoon at a time.
  • Cook the fritters in batches, 2-3 minutes per side.  Use a slotted spoon to turn them.  Be sure not to crowd the pan.
  •  Transfer fritters to paper towels to drain.
  • Serve hot with sour cream.

SALMON CAKES

SALMON CAKES
2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1 small bunch green onions, diced
1 egg
1/2 cup mayonnaise
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked potato, peeledand grated
1/4 cup Panko crumbs
2 tablespoons grated Parmesan cheese
Freshly ground black pepper
1/2 cup vegetable oil
lemon slices

  • Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. 
  • Add the onions and cook until translucent. Cool the onions for a bit.
  • Mix the bacon, onion, egg, mayonnaise, sugar, and lemon zest in a bowl. 
  • Add the salmon and potato, mixing gently after each addition. 
  • Form the mixture into 12 small patties. 
  • In a shallow dish, combine the Panko crumbs, Parmesan, and pepper, to taste. 
  • Coat the patties in the crumb topping. 
  • Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. 
  • Add more oil, as necessary. 
  • Arrange on a serving platter and serve.

TUNA CAKES with FRENCH REMOULADE SAUCE ~ CRAB or SALMON too

Good Morning, Tamy here filling in for Joanne. While I know these aren’t Italian they are yummy and simple, so we’ll just go with Simple Saturday.

TUNA CAKES with FRENCH REMOULADE SAUCE
CAKES
12 ounce can all white albacore tuna, drained well**
1 large egg
1/8 cup mayonnaise
panko crumbs
sea salt, to taste
white pepper, to taste
1 tablespoon green Tabasco sauce

SAUCE
1/4 cup champagne vinegar
1/2 cup safflower oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup powdered sugar

  • In a medium mixing bowl whisk egg until golden and consistency is smooth.
  • Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
  • Add enough panko crumbs to make a paste.
  • Add tuna and blend well.
  • Form 6 cakes or logs.
  • Set cakes on paper towels and chill 30 minutes.  The paper towels will draw out excess moisture.
  • In a cast iron pan melt butter.
  • Roll cakes in panko crumbs.
  • When butter is frothy, add tuna cakes.
  • Brown each side until golden.
  • In a food processor mix together all the sauce ingredients until well blended.
  • Microwave 1 minute until hot.
  • Pour over tuna cakes and enjoy.

**Crab or Salmon works well too.

TUNA CAKES with FRENCH REMOULADE SAUCE~CRAB or SALMON

TUNA CAKES with FRENCH REMOULADE SAUCE
CAKES
12 ounce can all white albacore tuna, drained well**
1 large egg
1/8 cup mayonnaise
panko crumbs
sea salt, to taste
white pepper, to taste
1 tablespoon green Tabasco sauce

SAUCE
1/4 cup champagne vinegar
1/2 cup safflower oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup powdered sugar

  • In a medium mixing bowl whisk egg until golden and consistency is smooth.
  • Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
  • Add enough panko crumbs to make a paste.
  • Add tuna and blend well.
  • Form 6 cakes or logs.
  • Set cakes on paper towels and chill 30 minutes.  The paper towels will draw out excess moisture
    • In a cast iron pan melt butter.
    • Roll cakes in panko crumbs.
    • When butter is frothy, add tuna cakes.
    • Brown each side until golden.
    • In a food processor mix together all the sauce ingredients until well blended.
    • Microwave 1 minute until hot.
    • Pour over tuna cakes and enjoy.

    **Crab or Salmon works well too.

    Submitted to:

    photo

      SEAFOOD CASSEROLE EXTRAODINAIRE

      It’s ALMOST Christmas and Santa Claus is coming to town. If you have kids, or are just a big kid at heart, you can track Santa’s progress as he travels around the world on NORAD.

      Merry Christmas everyone!

      I really intended to stick with this recipe as it was written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won’t like ingredient 5 or your son would hate ingredient x, etc… The more I messed with the recipe the further it got from what the intended.

      So here is their recipe as written:


      BLEND IN THE BAYOU
      8 ounces cream cheese
      4 tablespoons butter, divided
      1 large onion, chopped
      2 celery ribs, chopped
      1 large green pepper, chopped
      1 pound cooked medium shrimp, peeled and deveined
      2 – 6 ounce cans crabmeat, drained and flaked
      1 can cream of mushroom soup
      3/4 cup cooked rice, prepared
      4 1/2 ounce jar sliced mushrooms, drained
      1 teaspoon garlic salt
      3/4 teaspoon hot pepper sauce
      1/2 teaspoon cayenne pepper
      3/4 cup shredded cheddar cheese
      1/2 cup crushed butter-flavored crackers
      • In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. Set aside.
      • In a large skillet, saute the onion, celery and green pepper in remaining butter until tender.
      • Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
      • Transfer to a greased 2 quart baking dish.
      • Combine crackers crumbs and cheese. Sprinkle over top.
      • Bake, uncovered 25 minutes or until bubbly.
      and here is the new recipe as made and enjoyed and savored as the plates were licked clean!














      SEAFOOD CASSEROLE EXTRAODINAIRE

      inspired by Taste of Home’s Blend in the Bayou

      8 ounces cream cheese
      3 tablespoons butter, divided
      1 large bunch green onions, chopped

      4 large mushrooms, chopped 2 cloves garlic, minced

      1 – 8 ounce package crabmeat, chopped & flaked
      2 – 6 ounce cans white albacore tuna, drained and flaked
      1 can cream of celery soup or soup substitute
      3/4 cup cooked rice, prepared
      1 teaspoon sea salt
      1 teaspoon hot pepper sauce
      1/2 teaspoon chili pepper
      3/4 cup shredded cheddar/jack cheese
      1/2 sleeve crushed butter-flavored crackers ( I used Keebler herb and butter)
      • Preheat oven to 350 degrees.
      • In a small saucepan, cook and stir the cream cheese, soup and 2 tablespoons butter over low heat until melted and smooth. Set aside.
      • In a large skillet, saute the onion, mushrooms and garlic in remaining 1 tablespoon butter until tender.
      • Stir in the tuna, crab, soup, rice, mushrooms, salt, pepper sauce, chili powder and cream cheese mixture.
      • Transfer to a greased 2 quart baking dish.
      • Sprinkle crackers over top.
      • Bake, uncovered 25 minutes or until bubbly. 
      • Sprinkle with cheese and bake 5 minutes more.

      Honey & Hoisin Grilled Trout – Fire Day Friday

      This is a recipe I posted on my blog back in 2010… it’s just one of those dishes that never got the recognition it deserved, so I thought to myself.. why not bring it back?  Feature it just one more time so everyone can see I don’t just eat Tilapia – my fish love goes way deeper than that!
      This is a very simple, very light dish.  Easy to assemble, takes about 15-20 minutes to grill… the longest part of this recipe is just the marinating time.  Simple!  What more can you ask for on a busy week night….??

      Honey & Hoisin Grilled Trout
      Ingredients:
      1 – 3/4lbs trout fillet (mine had the skin on one side still)
      2 Tablespoons honey
      1 Tablespoon hoisin sauce
      1/2 Tablespoon soy sauce
      1 Tablespoon fresh lime juice
      1/4-1/2 teaspoon red pepper flakes (optional)
      1 large clove of garlic, minced or pressed 

      Directions:

      Mix everything but the fish together in a small bowl.  Place the fish in a shallow dish or a Ziploc bag.  Pour the marinade over the fish and allow to marinate in the refrigerator for about 45 minutes.

      Preheat your grill to 375 (medium, medium-low).  Tear off a square of aluminum foil (make sure it’s big enough to make a packet around the fillet) and spray it with non stick cooking spray.  Place the fillet in the middle of the foil and seal into a packet.  Place on the grill and cook for 10-15 minutes depending on the size of the fillet.  Remove from grill and let rest for 3 minutes.  Carefully open packet and enjoy!!

      Fire Day Friday; Grilled Shrimp Po’ Boy

      Ok, ok… so I didn’t fill the bun up with enough shrimp before I took the picture… BUT.. just because it might not be the best picture does not mean that it wasn’t the best grilled shrimp po’ boy I’ve ever had.  Oh, no!  These sandwiches were downright DEE-licious.  And, let’s not forget simple.  You don’t have do to too much to make this really stand out.  I kept this very simple, but feel free to jazz it up if you want.  I know that traditional po’ boys are usually made by frying shrimp or oysters or whatever you have on there, but honestly, I like to try to keep things as healthy as I can, so I went for the grilling method.  Who needs all the bread any, right?  I mean you’ve got all the bread you need in the bun 🙂  Plus…you get to use your grill if you make them this way!!

      Grilled Shrimp Po’ Boy
      Created by Jenn’s Food Journey
      Printable Recipe 
      Ingredients:
      36-48 large frozen shrimp, thawed and tails removed
      1-2 Tablespoon basil olive oil (you can use extra virgin olive oil)
      salt and pepper
      shredded lettuce or cabbage (I used coleslaw mix)
      cherry tomatoes, quartered (I used about 1/2 cup)
      hoagie buns or French sandwich rolls or even hot dog buns
      fiery remoulade – recipe to follow
      metal or wooden skewers (please soak wooden skewers in water for at least 30 minutes)

      Directions:
      In a large bowl, add the shrimp and toss with olive oil and salt and pepper.  Allow to marinate for 1 hour.  Thread shrimp onto skewers.

      Preheat grill to 375 degrees.  Place the skewered shrimp directly over the fire and grill for 3-5 minutes per side or until shrimp is cooked through.  Carefully remove from grill and allow to rest for 5 minutes.  Carefully remove shrimp from skewers.

      To build your po’ boy – add a butt load of shrimp and top with cabbage/lettuce and tomatoes.  Drizzle on fiery remoulade.  Enjoy!

      Fiery Remoulade
      Created by Jenn’s Food Journey
      Ingredients:
      1/4 cup mayonnaise
      1 Tablespoon chili paste
      1 teaspoon Sriracha
      1 teaspoon lemon juice 

      Directions:
      Mix all ingredients together in a small bowl until well combined.  Cover and refrigerate until ready to use.  Enjoy!

       

      COD POCKETS

      COD POCKETS adapted from The Magic Pumpkin
      For 4 People
      1 Pepperidge Farm Puff Pastry box = 3 POCKETS people
      3 cod fillets
      breadcrumbs
      ground ginger
      Juice of 1 lemon 
      salt
      white pepper 
      sesame seeds
      • Unroll the pastry and divide into 3 wedges.*
      • Rinse and dry cod fillets gently. 
      • In a bowl put the bread crumbs, ginger, salt and pepper, blending well.  Pour into a shallow dish
      • Dredge the cod fillets in the seasoned bread crumbs making sure to coat them evenly.
      • Sprinkle each filet with a VERY small amount of lemon juice. 
      • Wrap the fillet and seal all edges.
      • Lay the packetson a baking sheet lined with parchment paper, sprinkle with sesame seeds. 
      • Use a beaten egg wash.
      • Bake at 200 degrees for 20 minutes.  Serve Warm
      *What I actually ended up with was 2 big and 2 small portions.