Archive for the ‘FISH – ALL’ Category
Beer & Orange Marinated Tuna Steaks
November 24, 2020 Lee
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Beer & Orange Marinated Tuna Steaks

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
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Prep Time 10 minutes
Cook Time 6 minutes
Passive Time 30 minutes
Total Time 46 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

For the Salsa

  • 2 large nectarines, pitted, cut into ½ inch cubes
  • 3 tablespoons red onion, finely diced
  • ½ jalapeno pepper, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • ¼ teaspoon salt

For the Tuna

  • ½ cup beer
  • ⅓ cup spring onion, thinly sliced
  • ¼ cup orange juice
  • ¼ cup light soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons sugar
  • 4 tuna steaks, about ¾ inch thick, (4-6 oz / 112-170 g each)

Instructions
 

  • In a medium size bowl, add all the Salsa ingredients and mix together. Set aside until serving.
  • In a large mixing bowl, add the Tuna ingredients except the tuna steaks, and mix together to make the marinade.
  • Add the tuna steaks to the marinade, turning them to coat them. Place in the fridge for 30 minutes. Turn the steaks several times while they marinate.
  • Prepare your grill for direct heat cooking on medium high heat. Oil the grates to reduce sticking.
  • Remove steaks from the marinade and place on the grill. Grill steaks for 3 minutes on each side or until they have grill marks and still pink in the center.
  • Remove to a serving tray.
  • Serve with the Salsa, enjoy.

Notes

I would have to price this when I locate tuna steaks, so for now I will say this Fair priced per serving.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Tuna,GRILLED / BBQ / SMOKER
Salmon Celery Loaf
November 4, 2020 Lee
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Salmon Celery Loaf

Favorite Recipes page 269, Delores Curtis, Whitmore Lake, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Servings 6 servings

Ingredients
  

For the Salmon Loaf

  • 1 can salmon, (500 g / 1 lb can), Shortcut
  • ¼ cup salmon liquid
  • 1 can condensed cream of celery soup, Shortcut
  • 1 cup bread crumbs, Shortcut
  • 2 eggs
  • ½ cup onion, diced
  • 1 tablespoon lemon juice

For the Sauce (Optional)

  • 1 can condensed cream of celery soup, Shortcut
  • ⅓ cup sour cream, Shortcut
  • ¼ teaspoon dried dill weed

Instructions
 

  • Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
  • Open and drain the salmon into a measuring cup. Keep ¼ cup of the liquid, discard the rest. Place drained salmon in a mixing bowl and flake with a fork.
  • To the mixing bowl, add all remaining Loaf ingredients.
  • Mix together until well combined.
  • Pack into the prepared loaf pan.
  • Place in the oven and bake for 1 hour. Remove from the oven and cool for 5 minutes on a rack.
  • While the salmon loaf is baking, heat the condensed celery soup, sour cream, and dill until warmed through.
  • Turn the loaf out onto a serving tray and slice.
  • Serve topped with the sauce and sides of your choice. Enjoy.

Notes

Fair cost based on the cost of salmon.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Bread Crumbs, Sour Cream.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Salmon
Mackerel Patties
June 24, 2020 Lee
2 Comments

Mackerel Patties

Adapted from an internet recipe.
This is a basic recipe for mackerel patties using canned mackerel in brine, and basic certainly is best, these are excellent tasting patties.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can mackerel, in brine, (15 oz / 425 g)
  • 1 sleeve saltine crackers, crushed
  • 2 eggs
  • black pepper, as desired
  • vegetable oil, for frying, as needed

Instructions
 

  • This is the can of mackerel I tested, Kroger brand, $2.29 per can. This is a product of Thailand.
  • Open and drain the mackerel, add to a mixing bowl and break up with a fork.
  • Add the crushed saltines and eggs to the bowl.
  • Season with black pepper as desired, mix together.
  • Shape into 4 patties. Heat a non stick pan with a tablespoon or two of olive oil, when hot, add the patties.
  • Turn patties over when browned turn over and repeat for the other side, seasoning pepper as desired.
  • Transfer the cooked patties to a serving plate.
  • Serve with sides of your choice and enjoy.

Notes

Low cost in the US, about 67 cents per serving for 4 servings from 1 can. In Thailand however, I have never seen mackerel in cans like this, always the small cans and in tomato sauce. So I will come up with a way to make 'canned' mackerel, probably just boil some. Then I will come back with a report on that.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,FISH - ALL,Fish - Mackerel
Salmon Salad
June 9, 2020 Lee
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Salmon Salad

Adapted from a recipe in a food magazine from 1998.
This sounds really good. In the US, just used canned salmon, for those in Thailand, prepare the salmon from frozen with the shortcut listed. On my to make and taste list. Links to the Shortcuts are listed in the Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 170 grams canned salmon, drained, (6 oz), Shortcut
  • 2 stalks celery, thinly sliced
  • ½ cup red onion, diced
  • ¼ cup vinaigrette dressing, and as needed, Shortcut
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh dill, chopped
  • salt and pepper, to taste, as desired
  • lettuce, as needed
  • fresh dill stems, for garnish, as desired

Instructions
 

  • Rinse the lettuce with cold water and tear off the leaves. Set aside.
  • To a mixing bowl, add the salmon and flake apart into large pieces.
  • Add the celery, onion, capers, dill, and gently toss together.
  • Add the dressing and toss, adding as needed. Taste and season with salt and pepper to taste as desired.
  • Arrange lettuce leaves on serving plates, scoop the salad onto the leaves, garnish with dill weed stems as desired. Serve and enjoy.

Notes

Fair cost per serving.
Shortcuts: Steamed Salmon, Basic Vinaigrette Dressing.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Salmon,SIDES,Sides - Salads
Tuna with Cream
August 3, 2019 Lee
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Tuna with Cream

Adapted from an internet recipe.
Sounds easy and tasty, on my to make and taste list.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Portuguese
Servings 2 servings

Ingredients
  

  • 1 can tuna, drained, (about 8 oz / 250 grams)
  • 1 cup whipping cream
  • ¼ cup extra light olive oil
  • pepper, as desired
  • rosemary, as desired
  • oregano, as desired
  • 1 medium onion, diced
  • 150 grams dry spaghetti, (6 oz)
  • 1 tablespoon butter
  • 1 small onion, peeled, to cook pasta
  • salt, as desired

Instructions
 

  • Heat a small pot of water with the butter, peeled onion, and some salt. When boiling, add the pasta and cook until tender. Drain.
  • While the water is heating, open and drain the tuna and shred with a fork, set aside.
  • Heat the olive oil in a non stick pan on low heat, when hot, add the diced onion, cook, stirring often until the onion starts to turn golden brown.
  • Then add the tuna and season with pepper, rosemary, and oregano as desired and cook for a few minutes to heat the tuna through.
  • Add the drained pasta and cream, toss everything together and cook for a few minutes to heat everything through.
  • Remove from heat, serve, and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: PORTUGUESE,FISH - ALL,Fish - Tuna,PASTA
Salmon Loaf II
July 28, 2019 Lee
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Salmon Loaf II

Adapted from an internet recipe.
This is an excellent tasting salmon loaf. Common ingredients, goes together easily, and my family loved this.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Loaf Pan (5x9 inch)
  • Oven

Ingredients
  

  • 2 cans salmon, (15 oz / 420 g can each)
  • 2 eggs
  • 1½ cups salmon liquid, plus milk to make 1½ cups
  • milk, as needed
  • 3 cups coarse cracker crumbs, or panko
  • 2 tablespoons lemon juice
  • ¼ cup onion, finely diced
  • ¼ cup red bell pepper, finely diced
  • ¼ cup celery, finely diced
  • ¼ teaspoon salt
  • ¼ teaspoon lemon pepper
  • ⅛ teaspoon dried dill
  • 2 teaspoons dried parsley

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a 9 x 5 loaf pan with butter and set it aside.
  • Drain the liquid from the salmon cans into a measuring cup. Add milk to measuring cup until you have 1½ cups of liquid.
  • Add the drained salmon to a mixing bowl, remove any bones and skin as desired and flake apart the salmon with a fork.
  • To the mixing bowl, add all other ingredients, mix into the salmon.
  • Pour the mixture into the prepared loaf pan, spread the mixture out and pat it down evenly.
  • Bake for 50 minutes.
  • Remove and place on a rack for 10 minutes to cool and firm up. Turn out onto a serving tray. Slice, serve, and enjoy.

Notes

I will price this when I get canned salmon again. For now I will say High cost per serving.
Variant: 1. Use fresh salmon that has been steamed and bones and skin removed.
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Tuna Bean Soup (Pressure Cooker)
June 8, 2019 Lee
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Tuna Bean Soup (Pressure Cooker)

Adapted from an internet recipe.
For clarification, this is tuna AND bean soup, no tuna beans were harmed in the making of this soup. There is two steps to this, first we are going to cook the beans in a pressure cooker, then we will add tomatoes and tuna when not on pressure. I use a stove top 9 liter (9½ quart) pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker. This is a 2 for 1 recipe, beans for this dish plus bean broth for a soup or noodles another day.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 6 hours 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry Great Northern beans, (1 lb)
  • water, as needed
  • 2 tablespoons cooking oil, and as needed
  • 1 onion, diced
  • 150 grams fresh mushrooms, sliced, (5 oz)
  • 1 teaspoon dried rosemary, or 2 sprigs fresh
  • 2 cups fresh tomatoes, diced
  • ½ teaspoon Worcestershire sauce
  • 1 can tuna in brine, drained
  • salt and pepper, as desired
  • fresh spring onions, sliced, for garnish

Instructions
 

  • Rinse the beans and remove any bad ones and any debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for at least 6 hours. If you are going to soak these overnight, place in the fridge, this will reduce the chance of the beans fermenting.
  • After 6 hours, drain and rinse the beans and add to your pressure cooker. Add 8 cups of water, bacon, and the 2 tablespoons of cooking oil, the oil keeps the beans from foaming so do not skip the oil.
  • Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, indicating full pressure, start timing this for 8 minutes, and turn the heat down to low or medium low to maintain the jiggler moving and releasing pressure.
  • At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure, this takes 10-15 minutes.
  • While the pressure cooker is cooling, heat a non stick pan with 1 tablespoon of cooking oil, when hot, add the onion and mushrooms. Saute until the onion is softened and the mushrooms have released their water, cook for another minute or two evaporate the water off. Transfer the onion and mushrooms to a dish and set aside.
  • When the pressure is released, open and remove the lid and set that aside, you won't need the lid for the rest of the cooking. Pour the contents into a large strainer that is on top of a large pot. Now you have beans for this recipe and bean broth for another recipe, see, 2 for 1.
  • Return the beans to the pressure cooker pot along with 1½ cups of the bean broth. Add the tomatoes, sautéed mushrooms and onion, rosemary, salt, and Worcestershire sauce. Stir to mix together and put on low heat to simmer for 15-20 minutes to cook down the tomatoes and the liquid will reduced some. Taste and season with salt and pepper as desired.
  • Stir in the drained tuna, simmer for another 5-10 minutes to heat the tuna through.
  • Ladle into bowls and garnish with sliced spring onion. Serve and enjoy.
  • Take the remainder of the bean broth and pour that into a jar and let it cool, then place in the fridge. Use as a base for a soup or noodles, use within 2-3 days.

Notes

Low cost per serving for sure.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna,Soups, Stews, Chili - Pressure Cooker
Tuna Melts
April 29, 2019 Lee
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Tuna Melts

Spend with Pennies, Holly, Canada.
These can be prepared as open-faced or closed sandwiches, and on any type of toasted bread. And for this recipe, 5 variants are listed. Use the base recipe, and what you like, and make it your own signature sandwich. This is written for open-faced sandwiches, if you desire closed, just double the toasted bread.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 sandwiches

Equipment

  • Baking Sheet
  • Parchment Paper
  • Oven

Ingredients
  

For the Salad

  • 1 can tuna in water, drained, (180 g / 6 oz)
  • 1 stalk celery, finely diced
  • 1 spring onion, sliced
  • ⅓ cup mayo
  • 1 teaspoon Dijon mustard
  • ½ teaspoon lemon or lime juice
  • salt and pepper, as desired, to taste

For the Sandwich

  • 2 slices bread, of your choice, toasted
  • fresh tomato, sliced, as desired
  • Cheddar cheese, shredded or sliced, as desired

American Classic

  • tuna salad, as stated above
  • white bread, Wonder, toasted
  • American cheese, slices, as desired
  • fresh tomato, slices, as desired

New York Deli

  • tuna salad, as stated above
  • Pumpernickel bagel, sliced in half
  • dill pickle, slice lengthwise into slabs, as desired
  • New York Cheddar cheese, slices, as desired

Apple Pie

  • tuna salad, as stated above, but mixed with chopped pecans and dried currents as desired
  • apple, sliced, as desired
  • brioche hamburger roll, sliced in half
  • extra sharp Cheddar cheese

Hot & Spicy

  • tuna salad, as stated above
  • jalapeno slices, canned, as desired
  • soft wheat taco shells
  • roasted red pepper, as desired
  • Pepper Jack cheese, as desired

Californian

  • tuna salad, as stated above
  • avocado slices, as desired
  • almonds, slivered, as desired
  • Asiago cheese, as desired
  • whole grain bread

Instructions
 

  • Preheat your oven to 200° C (400° F), line a baking sheet with parchment paper. Toast two slices of bread, place the toast on the parchment paper.
  • In a mixing bowl, add the Tuna Salad ingredients.
  • Mix together the salad, and at this point we have a really nice tuna salad that would make a nice cold sandwich on its own, but why stop here.
  • Next item needed, fresh tomatoes, I used two Tor tomatoes with three thick slices each.
  • Top the toast with equal portions of the tuna salad, then top that with 1-3 slices of tomato (depends on how big your tomato is), then top that with 1-2 slices of cheese or shredded cheese to your liking (I used a 4 blend pizza cheese).
  • Bake for 10-15 minutes or until cheese is melted, enjoy.

Notes

Low cost per sandwich.
Variants: 1. For bread, think white, wheat, whole grain, English muffins, leftover hamburger buns or hot dog buns, etc. 2. For cheese, Cheddar, Gouda, Swiss, Monterrey Jack. Colby, you get the picture. 3. Don't like an open face sandwich, just top with another toasted similar piece of bread and enjoy as a regular sandwich.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,FISH - ALL,Fish - Tuna
Fish Chowder III
April 25, 2019 Lee
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Fish Chowder III

Adapted from an internet recipe.
Another great sounding fish chowder recipe, any whitefish can be used, boneless and skinless. I look forward to making this.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams whitefish fillets, boneless, skinless, cut into bite size pieces, (1 lb)
  • 1 large carrot, chopped
  • 3 stalks celery, with leaves, chopped
  • 1 onion, chopped
  • 2 cloves garlic, smashed and minced
  • 2 tablespoons butter
  • 2½ cups potatoes, chopped
  • 1 can baby clams, rinsed and drained
  • 2 cups water
  • ½ teaspoon salt
  • ¼ teaspoon pepper, and as desired
  • 2 cups milk

Instructions
 

  • In a large, melt the butter on medium heat, when melted, add the celery, onion, garlic, and carrot. Cook for 5 minutes, stirring often.
  • Add the potatoes, fish, clams, water, salt, and pepper, and bring to a boil then reduce to a low simmer. Cover and cook for about 15-20 minutes or until the potatoes are tender, stir occasionally.
  • When the potatoes are tender, stir in the milk. Leave on a simmer and cook, stirring often until the chowder is heated through.
  • Ladle into bowls, sprinkle some black pepper on top, serve with crackers.

Notes

Low cost per serving.
Variants. 1. Use 1-2 containers of oyster meat (Thailand, think Tesco), drained, in place of clams. 2. Use evaporated milk in place of whole milk.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish,SEAFOOD - ALL,Seafood - Clams,Seafood - Oysters,SOUPS, STEWS, CHILI
Fish Veronica
April 25, 2019 Lee
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Fish Veronica

Sounds like a very nice fish recipe, use any whitefish fillets your prefer, cod, haddock, pangasius, barramundi, tilapia, etc. On my to make and taste list. I will verify the servings this makes when I make this.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 3 whitefish fillets, boneless, skinless, pangasius would be perfect
  • salt and pepper, as desired
  • 1/2 cup chicken stock or broth, fresh or from powder
  • 1 tablespoon lime or lemon juice
  • 1 tablespoon butter
  • 2 tablespoon all purpose flour
  • 3/4 cup milk
  • 1/2 cup green seedless grapes, sliced in half

Instructions
 

  • Preheat your oven to 180 C (350 F), lightly oil a 7x11 baking dish.
  • Place the fillets in the prepared baking dish, season with salt and pepper as desired.
  • Mix together the lemon juice and stock in a measuring cup, then pour over the fish.
  • Cover the dish with foil and bake for 15 minutes.
  • While the fish is baking, melt the butter in a saucepan on low heat, then remove from heat and whisk in the flour, place back on the low heat and slowly add the milk while whisking, whisk continuously until the sauce thickens. Remove from heat.
  • Remove the baking dish from the oven, remove the foil, then remove the fish to a plate, pour the liquid from the dish into your sauce. Put the fish back into the baking dish. Stir to sauce to mix together well. Pour sauce over the fish and sprinkle with the grapes. Place back in the oven for another 3-5 minutes. Optionally, you can broil for 3-5 minutes to lightly brown the sauce.
  • Remove from the oven. Serve with sauce spooned over the fish, serve with sides of your choice. Enjoy.

Notes

Low cost per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish