Archive for the ‘FISH – ALL’ Category
Pan Fried Whitefish II
April 24, 2019 Lee
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Pan Fried Whitefish II

Sounds like an excellent variation for fried fish, on my to make and taste list for sure.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2-3 whitefish fillets, boneless, skinless, cut in half to make easier handling
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder, 1/4 teaspoon if using Thai chili powder
  • salt and pepper, as desired
  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter

Instructions
 

  • Mix together the garlic powder, paprika, onion powder, chili powder, salt and pepper as desired, in a shallow bowl.
  • Heat a large non stick pan on medium heat with the oil and butter. When hot but not smoking, coat the fish fillets in the dry mixture on both sides, then add to the hot pan.
  • Fry 3 minutes or until golden brown then turn the fillets over for another 3 minutes.
  • Serve with sides of your choice.

Notes

Low cost per serving.
Provided by Monica Rosales of Just A Pinch Recipe Club and his recipe is here.
United States.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Stuffed Whitefish
April 24, 2019 Lee
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Stuffed Whitefish

This, is delicious! A really nice alternative to baked or fried fish. I made this on 3 May 2019 and cut the recipe in half, absolutely delicious. My photos show only 3 fillets used.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 whitefish fillets, boneless, skinless, pangasius would be perfect
  • 1 tablespoon butter
  • 1/4 cup onion, diced
  • 3 tablespoons green bell pepper, diced
  • 1 can corn, drained
  • 1 cup soft bread crumbs
  • 2 tablespoons pimento, chopped
  • 1/8 teaspoon dried thyme, crushed
  • 2 tablespoons salad oil, or neutral oil of your choice
  • paprika, for garnish if desired
  • fresh parsley, chopped, for garnish if desired
  • lemon slices, as desired
  • salt and pepper, as desired

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease with oil or butter a 9x13 baking dish. If cutting the recipe in half, a 7x11 baking dish is perfect.
  • To make the stuffing, put a saucepan on medium heat, add the butter, when melted, add the onion, cook until onion is translucent.
  • Add the bell pepper, drained corn, bread crumbs, pimento, and thyme. Cook until the bell pepper is soft, stirring often, takes just a few minutes. Remove the stuffing from heat.
  • For those that are new to cooking, this is the skin side of a skinless fillet.
  • And this is the opposite side, or the inside of the fish, this is the side you are going to add the filling to.
  • Lay the fillets out on a sheet of foil, skin side down. Spread the stuffing loosely over the fillets.
  • Roll each fillet up and place seam side down in the prepared baking dish. Brush each roll with salad oil or oil of your choice.
  • For any leftover filling, just spoon it in along both ends of the rolls.
  • Wipe off the foil you used and cover the baking dish with that foil. Bake for 45 to 60 minutes or until the fish flakes easily with a fork. Photo with foil removed, perfectly cooked fish.
  • Serve with sides of your choice.

Notes

Low cost per serving.
Provided by Russ Myers of Just A Pinch Recipe Club and his recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Pasta with Tuna Sauce
April 10, 2019 Lee
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Pasta with Tuna Sauce

Adapted from an internet recipe.
Sounds like an easy and quick dish to put together. On my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 can tuna in brine, drained, (185 g / 6.5 oz)
  • 1 can diced tomatoes, (~400 grams or ~14 oz can)
  • 2 tablespoons extra light olive oil
  • 2 cloves garlic, smashed and minced
  • 2-3 tablespoons capers, drained
  • 1 teaspoon dried oregano
  • salt and pepper, as desired, to taste
  • dry pasta, of your choice, for serving
  • Parmesan cheese, grated, for serving

Instructions
 

  • Heat the oil in a non stick pan on medium heat, when hot, add the garlic, stir for 30 seconds or until the garlic is fragrant.
  • Pour in the chopped tomatoes and stir together. Stir in the oregano and season to taste with salt and pepper as desired. Reduce heat to low.
  • Add the drained tuna, break that up a bit and stir into the tomatoes, let simmer for about 15 minutes, stirring occasionally.
  • While the sauce is simmering, heat a pot of salted water to a boil, then add the pasta of your choice, spaghetti or fettuccine would be perfect. Cool until tender, drain. For the pasta, figure about 160-180 grams (6-7 ounces) for 2 servings.
  • After 15 minutes of simmering the sauce, stir in the drained capers and simmer for another 5 minutes.
  • Divide the pasta between two plates, spoon on the sauce, top with grated Parmesan, enjoy.

Notes

Low cost per serving.
Variants: 1. Used canned whole tomatoes, chopped, plus juice. 2. Use fresh tomatoes, chopped, about 1 3/4 to 2 cups. 3. Add sliced black olives in place of the capers or in addition to the capers. 4. Add sautéed mushrooms.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna,PASTA
Classic Tuna Salad Sandwiches
April 9, 2019 Lee
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Classic Tuna Salad Sandwiches

Spend with Pennies, Holly, Canada.
I have been making these for well over 30 years, about time I got around to actually writing this down, but I am going to post a friend's recipe here as a great guide. This recipe is wide open to changes to suit your taste. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 sandwiches

Ingredients
  

  • 3 cans tuna in oil, drained well
  • 1 stalk celery, finely diced, Thai celery 2-3 stalk
  • 2 dill pickles, diced, Shortcut
  • 1 spring onion, sliced, white and green parts
  • ½ cup mayo, of your choice, and as needed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon or lime juice
  • salt and pepper, as desired
  • lettuce leaves, as desired, 2-3 per sandwich
  • 8 slices bread, of your choice, rye would be perfect

Instructions
 

  • To drain the tuna, you can simply crack open the lid and drain the oil, but I prefer to use a strainer, and in this photo, a rice strainer, this ensures the best drained tuna. Once it is good and drained, add the tuna to a mixing bowl.
  • Slice and dice the celery, slice the spring onion, and dice the pickles. Add these to a mixing bowl. (I did not have my homemade pickles made so I added a tablespoon of chopped capers.)
  • To the mixing bowl add the mayo, mustard, and juice. Mix well, and season with salt and pepper as desired to taste. Start with the stated ½ cup mayo and mix, add mayo as needed to get the consistency you desire. I added about a tablespoon more.
  • Once you have the salad to your desired consistency, cover and place in the fridge for 1-2 hours to chill. This will store safely in the fridge about 2 days.
  • When you are ready for a sandwich, or two, lay out the bread of your choice, add some mayo to each slice (I used Japanese Kewpie Mayo, it is in a squeeze bottle), add 2-3 lettuce leaves to a slice of bread.
  • Top with ¼ of the tuna salad, top with another slice of bread, repeat for remaining sandwiches.
  • Cut each sandwich in half, enjoy.

Notes

Low cost per serving.
Shortcut: Fridge Pickles.
Variants: 1. Serve as a salad on a bed of lettuce, serve in half an avocado, serve on a croissant. 2. Add a slice of Swiss cheese. 3. Add a chopped hard boiled egg. 4. Add a slice of tomato. 5. No pickles on hand? Use a tablespoon or so chopped capers. 6. If you prefer to used canned tuna in water, you may need to increase the mayo to ¾ cup.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,FISH - ALL,Fish - Tuna
Whitefish Mornay
April 6, 2019 Lee
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Whitefish Mornay

Adapted from an internet recipe.
The mornay term with this recipe is the cheese sauce used, the fish and the sauce are not cooked together, however, this meal goes together quickly. The fish is quite delicious, I was pleasantly surprised.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

For the Fish

  • 2 fillets whitefish, pangasius or barramundi would be perfect
  • 1 cup milk
  • 1 bay leaf
  • 3 black peppercorns
  • chives, chopped, for garnish if desired

For the Mornay Sauce

  • 3½ tablespoons butter, (50 grams)
  • 50 grams all purpose flour, or 6½ tablespoons if no scale
  • 120 grams Cheddar cheese, or Gouda, shredded, (4 oz)
  • milk, as needed
  • black pepper, as desired

Instructions
 

  • Add the fish fillets to a nonstick pan, pour in the milk, add the bay leaf and the peppercorns. Heat on low heat and simmer for 8-10 minutes to poach the fish, the fish will flake easily when cooked through.
  • Remove the pan from heat, remove the fish from the pan to a plate and cover to keep warm. Remove the bay leaf from the milk. Keep that pan with the milk handy, you will need it soon.
  • In a saucepan on low heat, melt the butter then whisk in the flour, continuously whisk for 2 minutes.
  • Using the milk in the pan you poached the fish in, add a small amount to the saucepan and whisk in, repeat until all the milk from the pan is used. Now whisk in small amounts of fresh milk until you get a nice creamy consistency.
  • When the sauce is a nice creamy consistency, increase heat and bring to a boil, whisking continuously. Once at a boil, remove from heat and whisk in the cheese until smooth.
  • Plate the fish, spoon sauce over the fish, garnish with chopped chives if desired (I just added a little ground black pepper), serve with sides of your choice. Enjoy.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish
Garlic Baked Fish
March 8, 2019 Lee
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Garlic Baked Fish

Just a Pinch Recipe Club - Amy Herald, United States
This recipe comes from a good friend, fish can be any mild whitefish, such as cod, orange roughy, shark catfish, or barramundi. Common ingredients and even one shortcut is listed. On my to make and taste list for sure. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet with Rack

Ingredients
  

  • 1 kilo whitefish fillets, boneless, skinless, (2 lbs)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, smashed and chopped
  • ¼ cup fresh parsley, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup seasoned breadcrumbs, Shortcut
  • 1 egg
  • lemon or lime wedges, for serving, as desired

Instructions
 

  • Preheat your oven to 200° C (400° F), line a baking sheet with foil and place a rack on the sheet. Crack the egg into a shallow bowl and lightly beat to mix it together.
  • Add the butter and olive oil in a non stick pan on low heat. When hot, add the garlic and saute for 1 minute.
  • Remove the pan from heat, add the breadcrumbs, parsley, salt, and pepper, and mix together.
  • Dip a fish fillet in the beaten egg, then roll in the breadcrumbs mixture and place on the prepared rack. Repeat for all fillets.
  • Bake for 12-15 minutes, or until coating is golden brown and fish flakes easily with a fork.
  • Serve with lemon or lime slices and sides of your choice. Enjoy.

Notes

Low cost per serving.
Shortcut: Seasoned Breadcrumbs.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - Tilapia,Fish - White Fish
Steamed Golden Pomfret (Rice Cooker)
February 5, 2019 Lee
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Steamed Golden Pomfret (Rice Cooker)

Peng's Kitchen, Singapore.
This is steamed in garlic and chili, and is an absolutely easy dish to prepare. This will need a steamer, either a pot with a steamer basket or a rice cooker with a steamer tray.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Lunch, Main Dish
Cuisine Malaysian
Servings 2 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 medium Golden Pomfret
  • 5 cloves garlic, smashed and minced
  • 2 red Bird's Eye chilies, seeded, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • hot cooked rice, for serving

Instructions
 

  • First thing we need to do is to clean the fish, and this is easy as these have tiny scales. You can do this in the kitchen sink under running water without making a mess. Rinse the fish off, then take a spoon and scrape from the tail to the head, the skin will be smooth where there is no scales, this takes just a minute or two. After they are scaled, rinse the fish one more time.
  • Now we need to gut the fish, using a sharp knife, make a cut on the bottom, behind the head, down to the vent, just before the fin on the bottom towards the rear. Just cut through the belly. Set the knife aside and with your fingers, you need to scoop out the insides, pay attention to the backbone, that is where the liver is, the red part, you need to remove that, it actually comes out easy. Rinse the fish under running water and make sure the inside is cleaned out including the liver along the backbone.
  • At this point it is up to you if you want the head on or off. To remove the head, cut just behind the pectoral fin, the fin on the side, right behind the head, cut straight through at a bit of angle. Discard the head.
  • Make 3-4 diagonal shallow cuts across the fish on each side.
  • Place the fish on a heatproof dish that will fit inside of your steamer tray with a gap around it to let steam pass through.
  • Heat your steamer, whether that is a pot with a steamer basket or a rice cooker with a steamer tray.
  • In a small bowl, add the garlic, chili, soy sauce, wine, and sesame oil. Mix together well.
  • Pour the sauce over the fish, yes, the liquid is going to go into the dish, I know this, goal is to keep the garlic and chilies on top. The dish will heat and impart flavor as well.
  • When the water is boiling in your steamer, use a plate gripper (highly recommended), place the dish in the steamer, cover, and let the fish steam for 8-10 minutes.
  • Remove the dish using a plate gripper and serve with rice on the side.

Notes

Each fish is 65 Baht, $1.96, each fish weighs 300 to 400 grams (11 to 14 oz). For 2 servings, this is about 98 cents per serving.
* Best Value $1 or Less per Serving,: MALAYSIAN,FISH - ALL,Fish - Pomfret,Fish - Rice Cooker
Whitefish Fillets (Pressure Cooker)
February 1, 2019 Lee
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Whitefish Fillets (Pressure Cooker)

Easy Pressure Steamed Mediterranean Style Fish is inspired by Hip Pressure Cooking.
This recipe comes from a very reliable source regarding pressure cooker usage. I figured if a pressure cooker makes vegetables, beans, and meats more flavorful, why not fish, so I researched and found this. For this you need a 3 quart or larger pressure cooker, electric or stove top. I will be using my 9 liter (9½ quart), 12 psi (80 kPa) stove top pressure cooker. This will use a steamer tray or basket in your pressure cooker. Follow all safety precautions for your model of pressure cooker.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 4 whitefish fillets, boneless, skinless
  • 500 grams cherry tomatoes, cut in half lengthwise, or roma, sliced, (1 lb)
  • salt and lemon pepper, as desired
  • 1 bunch fresh thyme, or dried, as desired
  • 2 tablespoons capers, drained

Instructions
 

  • Add 1½ cups of water to your pressure cooker. Add the steamer tray to your pressure cooker, or a steamer basket. For the basket, you can line that with parchment paper if desired.
  • Add a layer of cherry tomato halves or sliced roma tomatoes to the tray.
  • Add the fillets, season with salt, lemon pepper, and thyme, as desired.
  • Place more tomatoes on top of the fillets.

For Stove Top Pressure Cooker, 12 psi

  • Place the lid on the pressure cooker and add the weight. Bring the heat up to high. When the weight (jiggler) starts to vent pressure, reduce heat to low or medium low to maintain pressure venting. Set your timer for 4 minutes.
  • When 4 minutes have passed, turn off the heat and move the pressure cooker to an unused burner. Now we are going to do a normal pressure release.
    DO NOT pull the weight off the lid!
    Grab an oven mitt and just tilt the weight to the side to vent pressure, hold for 10 seconds, then let go for 10 seconds, repeat until the pressure is completely vented and the lid lock has dropped. THEN remove the weight and then open the lid. Since the fish is not in water, there is zero chance of creating a rapid boil that would possibly tear the fish up.
  • Remove the fillets to plates, top with some of the tomatoes and sprinkle on the capers, add a drizzle of olive oil if desired, and salt and pepper as desired. Serve.

For Electric Pressure Cookers, with adjustable pressure settings

  • For this type of pressure cooker, these are guidelines only, I have no experience using of these models, so use your best judgement. There is my disclaimer for these steps.
  • Close the lid and turn the vent to sealing, and select Low pressure. Set your timer for 7 minutes, 8 for thick fillets. When the time is reached, do a normal pressure release, I assume you turn a lever to vent. When you have indication of zero pressure in the cooker, open the lid.
  • Remove the fillets to plates, top with some of the tomatoes and sprinkle on the capers, add a drizzle of olive oil if desired, and salt as desired. Serve.

Notes

Low cost, 4 pangasius are about 96 Baht for 4 fillets. For 4 servings, this is about 75 cents per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: MEDITERRANEAN,FISH - ALL,Fish - Pressure Cooker,Fish - White Fish
White Bean & Tuna Salad
January 23, 2019 Lee
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White Bean & Tuna Salad

Simply Recipes, Elise Bauer, United States.
This comes from a good friend and is delicious. Common ingredients and takes just minutes to put together. Links to the Shortcuts are listed in the Notes section.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup red onion, diced
  • 2 tablespoons lime juice, and as needed, plus the zest from 1-2 limes
  • 2 cans tuna in olive oil, see Step 1, (Shortcut)
  • 2 cans Great Northern Beans, 15 oz cans, or 4 cups fresh cooked, Shortcut
  • ½ cup fresh parsley, chopped, loosely packed
  • 1-2 dashes tabasco sauce, or a pinch of red pepper flakes, optional
  • ½ teaspoon black pepper
  • salt, as desired, to taste
  • olive oil, as needed

Instructions
 

  • For the tuna, if using canned in olive oil, 185 grams each can (5-6 oz each can) or 250 grams fresh cooked.
  • Dice the onion and splash just a bit of the lime juice on them and toss together, this will cut back on some of the strong flavor of the onion. Set aside.
  • Drain the cans of tuna, or drain fresh cooked if needed. Add the tuna to a large mixing bowl, add drained beans, and add remaining ingredients. (I used chickpeas this time that I cooked in a pressure cooker.)
  • Gently mix together.
  • Taste, if dry, mix in some olive oil to get the desired consistency. Season with salt, Tabasco or red pepper flakes as desired.
  • Cover tightly and place in the fridge to chill and to allow the flavors to blend.
  • Serve as a light meal for lunch or dinner or as a side dish. Enjoy.

Notes

Low cost per serving.
Shortcuts: Great Northern Beans (Pressure Cooker), Fresh Tuna, Chickpeas (Pressure Cooker).
Variant: 1. Use chickpeas in place if Great Northern beans.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna,Sides - Salads
Shrimp in Coconut Milk (Ginataang Hipon)
December 15, 2018 Lee
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Shrimp in Coconut Milk (Ginataang Hipon)

Just A Pinch Recipe Club, J. White Harris, United States.
This comes from a good friend who has traveled throughout the Philippines, which is where this originates. For the black pepper leaves, in the US, some farmers markets will sell these, if you cannot find them, fresh spinach or bok choi works well also. Two methods are listed, the alternate method is a more localized type for Thailand with added fish and using local vegetables. I made the alternate method, and it is delicious!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Filipino
Servings 4 servings

Ingredients
  

Original Method

  • 1 kilo shrimp, shelled, deveined, tails removed, (2 lb)
  • 2 cups coconut milk
  • 1 cup water
  • 1 cup fresh pepper leaves, these are black pepper leaves, or any leafy vegetable like fresh spinach or bok choi.
  • salt and black pepper, to taste

Alternate Method

  • 500 grams shrimp, shelled, deveined, tails removed, (1 lb)
  • 500 grams white fish fillets, cut into 1 inch pieces, Pangasius is perfect, (1 lb)
  • 1 bag soup fixings, from local market
  • 3 cups coconut milk
  • 2 cups water
  • 1 teaspoon pork broth powder
  • salt and black pepper, as desired

Instructions
 

Original Method

  • In a medium pot, add the water and coconut milk. Bring to a boil then add the shrimp, reduce to a simmer. Season with salt and black pepper as desired.
  • When the shrimp are pink (do not overcook the shrimp), remove from heat.
  • Stir in the pepper leaves or other leafy vegetable, spinach or bok choi would be good choices.
  • When the greens are wilted, serve.

Alternate Method

  • With this method, I reduced the shrimp to 500 grams (1 lb) and added 500 grams of Pangasius, which is a nice firm white fish. Also used is a bag of soup fixings from the market, the green leafy parts in this are the leaves from a vine that grows wild and is foraged for everyday.
  • Open the bag of soup fixings and give everything a good rinse. This bag contained carrot, pumpkin, bottle gourd, winter melon, leaves from a vine make up most of this, and oyster mushrooms.
  • In a medium pot, add the water and coconut milk. Bring to a near boil then add the soup fixings, pork broth powder, and season with salt and pepper as desired.
  • When it nearly boils again, reduce to a simmer and let this cook for about 10 minutes.
  • Add the fish and shrimp and stir in. When the shrimp are pink (do not overcook the shrimp), just turn off the heat, leaving the pot on the burner, and cover with a lid. After about 5 minutes, the soup is done, but can remain covered while you prepare other items. I made some rice so I just let the pot sit.
  • Ladle into bowls and enjoy.
  • I served this with a side of Persian Dill Rice.

Notes

I recently bought 1 kilo (2 lbs) of shrimp from a local vendor for 70 Baht. For 4 servings, this is about 53 cents per serving. Adding variants can increase the price slightly if decreasing the amount of shrimp, like when adding fish, but certainly less than $1 per serving.
Variant: 1. Add Straw mushrooms, sliced in half.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,FISH - ALL,Fish - White Fish,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SOUPS, STEWS, CHILI