Spicy Sour Fish Soup Recipe

1 to 1-1/2 lb white firm fish
1/4 cup cold water with 1 tsp cornstarch, mixed
2 tsp white wine
1/4 tsp salt
1/4 cup white wine
4 cups vegetable broth
1 tsp chopped scallions
1 tsp finely chopped ginger root
1/2 tsp sea salt
1 Tbsp white rice vinegar
1 tsp hot chili oil
1 tsp soy sauce
1 tsp sesame oil
1 tsp chopped cilantro leaves

Cut the fish into 1 inch long pieces and put in a large bowl. Pour into the bowl with the fish the water-cornstarch mixture along with the 2 tsp white wine and the 1/4 tsp salt, and toss until fish is well coated.

Put wok over high heat, add an inch of peanut oil, and when very hot, add fish and cook quickly, stirring constantly until fish is golden brown; push fish up to the sides out of the oil.

Add the wine and broth to the middle of the wok, bring to a boil, then turn heat to low and add to the liquid in the middle the scallions, ginger, salt, vinegar, chili oil, and soy sauce, stirring to combine.

Cover the wok and cook for 15 minutes on low.

Uncover the wok, push the fish into the liquid and add the remaining ingredients, stirring to combine.
Serve immediately in bowls.

Will serve 2 to 4.

Spiced Fish Nibbles Recipe

1/2 lb firm white fish
1/2 tsp white wine
1/4 tsp fine sea salt
1 1/2 tsp cornstarch
1 egg white
2 tsp chili oil or any spicy oil you like

Carefully slice the fish into very fine shreds.

In a glass bowl, whisk together the wine, salt, cornstarch, and egg white until smooth, then add the fish and stir to coat well.

Bring a pot of cold water to a boil, then add the shredded fish and boil for just 1 to 2 minutes or until fish is cooked.

Immediately pour fish out into a colander to drain well. Once the water has drained off, put the fish into a clean glass bowl, sprinkle with the chili oil and toss well to coat the fish.

Serve as a snack or appetizer.

Southern Crispy Cornflake Baked Catfish Recipe

2 lbs catfish filets (or other fish available)
1 Tbsp fresh squeezed lemon juice
1/2 cup buttermilk
1 or 2 dashes hot sauce
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1 cup cornflakes, crushed fine
1 Tbsp cooking oil

Preheat oven to 475 degrees.

Drizzle lemon juice over the filets; set aside.

In a shallow bowl, mix together the buttermilk and hot sauce.

In another shallow bowl, mix together the black pepper, salt, onion powder, garlic powder, and crushed cornflakes.

Pat the filets dry, then set in the buttermilk and let soak for 5 minutes.

Remove each filet and shake excess buttermilk off, then dredge in the cornflake/seasoning mix, pressing into the fish.

Set fish on rack and put in refrigerator for 30 minutes.

Preheat oven to 450 degrees.

Arrange fish filets on rack on baking sheet and bake in preheated oven for 25 to 30 minutes (no need to turn).

Remove and serve warm.

Will serve 4 to 6.

Healthy White Tuna Artichoke Salad Recipe

1 can (12 oz) white tuna in water, drained
1 jar (6 oz) artichoke hearts, coarse chopped
1/2 cup chopped ripe olives
1/3 cup mayonnaise
2 tsp lemon juice
1/2 tsp dried oregano flakes
mixed salad greens for serving

In a bowl, toss together all the ingredients. Cover with plastic food wrap and refrigerate for 30 minutes so the flavors can combine.

Take out of refrigerator 10 minutes before serving to remove the chill, then toss gently again before serving.

Serve on small salad plates spooned over mixed salad greens.

Will serve 4.

Healthy Salmon Radish Stackers Recipe

16 pieces cocktail bread (pumpernickel)
1/2 cup cream style horseradish
16 thin slices smoked salmon
16 thin slices of radishes (circles)
16 small sprigs of dill

Arrange the 16 pieces cocktail bread on a serving tray.

Spread the cream style horseradish evenly over each piece, then top with a thin slice of smoked salmon.

Set a thin slice of radish on top of the salmon and garnish with a little sprig of dill.

Makes 16 tiny snacks which will serve 4 to 6.

Healthy Pink Salmon Patties Recipe

1 can (5 oz) salmon, skin and bones removed, drained
1 whole egg
1 Tbsp finely chopped green bell pepper
1/2 cup whole wheat or panko bread crumbs
1 tsp lemon juice
1/2 tsp dried thyme
salt and pepper to taste

Put all the ingredients in a big bowl and mix with a fork until well combined. Form mixture into 4 to 5 patties.

Put a large skillet over medium-high heat and add a little cooking oil.

When skillet is hot, add patties and cook until browned nicely, then flip and brown other side.

Serve hot in a whole wheat bun or alongside a salad.

Makes 4 or 5 patties.

Healthy Kid Friendly Fish Sticks Recipe

1/2 cup sour cream
1 Tbsp finely chopped pickles or pickle relish
sprinkle of dried dill, optional
1 lb firm white fish, cut into finger-size strips
1/2 cup cornmeal
1/4 cup chopped almonds
1/4 tsp garlic powder
dash cayenne
1/4 cup whole wheat flour
1/4 tsp black pepper
2 egg whites
1 whole large egg
1 tsp fresh lemon juice

Make the tartar sauce first; put the sour cream, chopped pickles, and dill in a bowl and stir to combine then cover and refrigerate.

Preheat your oven to 425 degrees and put a cooking rack on a baking sheet.

In a blender or food processor, combine the cornmeal, almonds, garlic powder, and cayenne, pulsing until a fine consistency. Pour out into a shallow dish; set aside.

In another shallow dish, stir together the whole wheat flour and black pepper; set aside.

In another shallow dish, whisk together the egg whites, whole egg, and lemon juice; set aside.

Arrange the shallow dishes in this order - flour, egg, cornmeal.

Dip each fish strip into the flour first, then the egg, then the cornmeal, shaking off excess in between each, then laying on the rack covered baking sheet.

Repeat until all fish is coated.

Bake fish in preheated oven for 15 minutes, flipping carefully with tongs once during the cooking time.

Remove and let cool slightly on the rack before serving with the tartar sauce you prepared earlier.

Will serve 4 to 6.

Healthy Salmon Sticks Recipe

1/3 cup olive oil mayonnaise
1/4 cup plain Greek yogurt
1/2 lemon, juice and zest
1 tsp chopped fresh dill
2 egg whites
1 cup panko
2 Tbsp finely chopped flat leaf parsley
2 Tbsp Parmesan cheese (the dried kind)
1/4 tsp black pepper
1 lb fresh salmon, cut into thin strips

Prepare the dip first; In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice and zest, and the fresh dill until smooth. Cover bowl and refrigerate for about 30 minutes.

Preheat oven to 400 degrees and put a baking rack on a baking sheet.

In a bowl, whisk the egg whites until frothy.

In another bowl, put the panko, parsley, Parmesan cheese, and black pepper, and stir to combine. Take each salmon stick and dip into the whisked egg whites, then lay carefully into the panko mixture, pressing and turning to coat the salmon well, then lay the piece of fish onto the rack and continue coating each strip of salmon in the same way.

Bake the salmon strips in the preheated oven for about 20 minutes, carefully turning with tongs about halfway through the baking time.

Remove and let cool slightly, then serve with the dipping sauce you prepared earlier.

Will serve 4 to 6.

Albacore Asian Stir Fry Recipe

2 cans (5 oz ea) good quality white albacore tuna packed in water
peanut oil or other high-heat oil for cooking
1 small sweet onion, cut into thin strips
2 garlic cloves, minced
1 bag (16 oz) frozen stir-fry vegetables (or any combo you like)
2 Tbsp soy sauce
1 lemon, juiced
hot cooked brown rice for serving
optional; sliced almonds

Drain the albacore tuna well and set aside.

Heat oil in large skillet or wok until very hot.

Add the onion, stirring quickly for just 1 minute, then add garlic, stir quickly for just 30 seconds, then add frozen vegetables and cook, stirring until vegetables thaw and soften, about 3 to 5 minutes. Keep the heat as high as possible during this cooking process.

When vegetables are tender, stir in the soy sauce and lemon juice, then add the albacore, remove the wok from the heat, and stir GENTLY to combine.

Serve over hot cooked brown rice and top with sliced almonds if you like.

Will make 4 to 6 servings.

3 Step Fruit Bread Recipe

4 Tbsp butter
1 cup biscuit mix (Bisquick)
1 cup sugar
2/3 cup milk
1 can (16 oz) fruit, drained (peaches, pears, etc.)

Preheat oven to 350 degrees.

Put butter in a loaf pan and put in oven just until the butter melts; remove from oven.

In a bowl, stir together the biscuit mix, sugar, and milk, then pour into the loaf pan.
Arrange the fruit on top of the batter.

Bake in preheated oven for 35 to 45 minutes or until bread is golden brown and slightly crispy around the edges.

Yuca Fish Patties Recipe

1 Tbsp cooking oil
1 green onion, chopped fine
1 garlic clove, grated
1 lb cooked flaky fish (not oily fish)
1 cup cooked smashed yuca
1/4 cup bread crumbs
1/2 tsp yellow or brown prepared mustard
1/2 tsp ground cumin
sprinkle red pepper flakes
salt and black pepper
1 Tbsp chopped cilantro leaves
2 large eggs, lightly beaten

Get out a skillet and put over low heat. Add the oil, green onion, and garlic and cook just until onion softens slightly and garlic is fragrant; remove from heat and set aside.

In a large bowl, mix together the fish, yuca, bread crumbs, mustard, cumin, red pepper flakes, salt, black pepper, and cilantro; blend with a fork until combined, then add the egg and onion/garlic, and mix until incorporated.

Form into patties and set aside while you prepare a skillet.

Get out a large heavy skillet and put over medium-high heat. Add cooking oil enough to come up to 1/8 inch in skillet. When hot, carefully add the patties a few at a time and cook until browned on both sides. This should take only a few minutes on each side.

Remove and let cool slightly before serving. May serve alongside a salad or in a bun like you would a burger. Top with guacamole, salsa, or sour cream if you wish.

Makes 6 medium size patties.

Fish And Cole Slaw Tacos Recipes

2 lbs fresh firm white fish (tilapia, cod, haddock, etc)
2 Tbsp lite soy sauce
1/4 cup good olive oil
1 Tbsp fresh squeezed lime juice
1 Tbsp real orange juice
1 Tbsp rice wine vinegar
1 bag (14 oz) cole slaw mix
salt and black pepper to taste
8 whole wheat, sun-dried tomato, spinach, or corn tortillas (warmed or fried if you like)

Cut the fish up into 8 equal pieces and put in a large glass bowl. Pour the soy sauce over the fish, toss to coat well. Cover bowl with plastic wrap and put in refrigerator for 1 hour.

Prepare cole slaw for taco topping: put olive oil, lime juice, orange juice, and rice wine vinegar in a large bowl and whisk until frothy, then add the cole slaw mix to the bowl and stir to coat the cabbage well with the dressing. Taste and add salt and black pepper as needed. Set aside.

Prepare the fish: Remove the fish from the refrigerator and take out of bowl, allowing any excess moisture to drip off. Drizzle cooking oil into a large skillet over medium-high heat. When skillet is hot, add the fish, browning on one side before flipping and browning on the other side. Make sure the fish is cooked all the way through before removing from the skillet.

Lay the tortillas out on a work surface and set a piece of fish on each tortilla, then spoon some of the cole slaw mixture over the top. You may wish to add some guacamole, sour cream, salsa, or other toppings. Fold each tortilla and serve.

Makes 8 tacos.

Citrus Ceviche Recipe

1 lb raw firm white fish (tilapia, cod, haddock, etc.)
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup sweet onion, finely diced
1/2 cup Roma tomatoes, finely diced
1 jalapeno pepper, seeds removed, minced
1 tsp sea salt
1 tsp dried oregano flakes
1/2 tsp cumin
2 Tbsp olive oil
1 ripe avocado, diced
1/2 cup chopped fresh cilantro

Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.

Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.

Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.

The citrus 'cooks' the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.

Tuna Rice And Veggie Bake Recipe

1 bag (16 oz) frozen mixed vegetables
1 cup mayonnaise
1/4 cup plain yogurt or sour cream
3 cups cooked rice
1/2 cup diced green pepper
1/4 cup diced onion
2 tsp dried dill
1 can (12 oz) white tuna (canned in water), drained
2 Tbsp butter
1 cup bread crumbs
1/2 cup chopped almonds

Preheat oven to 375 degrees and lightly oil a 2 quart baking dish.

Put first 7 ingredients into a large bowl and toss together until blended well.

Add the tuna and toss gently to combine, trying not to break the tuna up too much.

Spoon mixture into prepared baking dish.

In a small saucepan, melt the butter, add the bread crumbs and almonds and heat just until combined, then spoon on top of the tuna mixture in baking dish.

Bake (uncovered) in preheated oven at 375 for 30 minutes or until hot and lightly browned on top and around the edges.

Will serve 4.

Tangy Tuna Rice Salad Recipe

1 Tbsp extra-virgin olive oil
2 tsp fresh squeezed lemon juice
1 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp black pepper
2 cups cooked brown rice, cooled
2 celery stalks, chopped fine
2 green onions, chopped
2 fresh Roma tomatoes, diced
2 cans (5 oz ea) white tuna packed in water, drained well
optional: top with wedges of hard-boiled eggs

Put the first 5 ingredients in a salad bowl and whisk until frothy.

Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.

Serve and top with hard-boiled egg wedges if desired.

Will make 2 salads but may easily be doubled or tripled.

Gluten Free Sweet And Tangy Pineapple Salmon Recipe

2 cups unsweetened pineapple juice
4 tsp GF tamari (or GF soy sauce if preferred)
4 salmon filets, skin removed

Put pineapple juice in a small saucepan over medium heat. Bring to a boil, then turn heat down to low and allow to simmer until juice is reduced by half; remove from heat and allow to cool. Once cooled completely, add the tamari and stir; set aside.

Put salmon filets in a shallow glass baking dish and pour the pineapple sauce over. Let marinade for 2 hours, turning a few times during this process to coat both sides well.

When ready to cook, preheat griddle or grill and remove salmon from marinade (reserving leftover marinade) and place salmon on hot griddle, cooking until fish is cooked through, about 5 minutes on both sides.

Meanwhile, pour the reserved marinade into a small saucepan, place over medium heat and boil gently for 5 minutes or until mixture thickens.

When salmon is cooked, serve with the reserved marinade sauce spooned over the top of each filet.

Serve immediately. A fresh spinach salad goes nicely with this salmon dish.

Will serve 2 to 4.

Gluten Free Creole Tomato Fish Stew Recipe

2 Tbsp olive oil
1 medium sweet onion, diced
2 stalks celery, diced
1 small green pepper, diced
2 cloves garlic clove, minced
2 Tbsp chopped fresh parsley
1 bayleaf
1/4 tsp rosemary
1 tsp cumin
1 can (28 oz) diced tomatoes
1 lb fresh fish, cut into small chunks
2 cups hot cooked brown rice

Put olive oil in a large pot over medium heat, add the onion, celery, and green pepper and cook, stirring, until veggies soften. Add garlic and cook, stirring, for 1 minute more.

Add the parsley, bayleaf, rosemary, and cumin, and cook for 1 minute more.

Add the tomatoes and cook until just hot, then turn heat down to low and simmer (uncovered) for 15 minutes.

Add the fish pieces, gently pushing down to submerge them, trying not to break them up any more. Continue cooking on low heat for about 8 to 10 minutes or until the fish is cooked through.

To serve, ladle fish stew into bowls and top with a generous spoonful of hot cooked rice in the center of the bowl.

Will serve 2 to 4.

Gluten Free Classic Tuna Casserole Recipe

1 cup milk
1 1/2 Tbsp cornstarch
1 tsp chicken bouillon granules
1 tsp salt
1/2 tsp dry mustard
2 cups cooked long grain rice
2 cups frozen peas
1/2 cup shredded Cheddar cheese
1 can (7 oz) albacore tuna, drained
1/2 cup almond meal
2 Tbsp butter, melted

Preheat oven to 375 degrees. Lightly oil a medium size casserole dish.

Put milk and cornstarch in a large saucepan over medium-high heat, whisk and bring to a boil, then turn heat to low and add the chicken bouillon, salt, and mustard, stirring to combine. Continue stirring until mixture thickens; remove from heat.

Add the rice, peas, cheese, and tuna to the saucepan and stir gently to combine, then turn out into the prepared casserole dish.

In a bowl, stir together the almond meal and melted butter, then evenly sprinkle over the tuna casserole.
Bake (uncovered) in preheated oven for 20 to 25 minutes or until hot, bubbly, and lightly browned around the edges.

Remove and let stand for 3 to 5 minutes before serving. Will serve 2 to 4. This recipe can easily be doubled.

Easy One Pot Fresh Fish Gumbo

2 Tbsp peanut oil
1 onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes
1 can (14 oz) vegetable broth
1 can (10.5 oz) whole corn kernels, drained
2 bay leaves
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1 can (14 oz) sliced okra, drained
1 lb fish filets (firm white fish), cut into 2 inch pieces
salt and pepper to taste
dashes of hot sauce if desired
cooked rice for serving if desired

Put oil in a large pot over medium heat, add the onion, green bell pepper, and celery, cooking until vegetables soften slightly.

Add garlic and cook just until fragrant; do not allow garlic to brown (30 seconds is enough time).

Add diced tomatoes, broth, corn, bay leaves, thyme, and cayenne pepper; bring to a boil, turn heat to low, cover pot and simmer gently for 10 minutes.

Add okra and fish pieces and let simmer uncovered (so you can keep an eye on it) for 5 minutes more, then remove from heat, cover pot and let sit for 5 minutes.

Taste and add salt and pepper as needed. Add hot sauce as you like. Scoop a spoonful of hot cooked rice on top of each serving if desired.  Serves 4 to 6.

Pacific Northwest Dijon Salmon Cakes

1 pound fresh salmon filets, skin and bones removed, cut into chunks
1 egg  
1 teaspoon hot sauce
1 tablespoon Dijon mustard
2 teaspoons lemon zest, finely grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh thyme, chopped 
2 tablespoons cooking oil

In a food processor, add the salmon and pulse until chopped but still medium coarse. You don't want to over process it; make sure you still have some texture.

In a separate large bowl, add the egg and lightly beat, then turn the salmon mixture out into the bowl with the egg; gently mix with a rubber spatula.

Add the hot sauce, Dijon, lemon zest, salt and pepper. Mix gently, then cover the bowl with plastic wrap and chill for 30 minutes to 1 hour.

Once chilled, divide into eight equal portions, then shape into patties. Sprinkle patties all over with thyme.
In a large skillet over medium high heat, heat the oil. Once it is hot, reduce heat and add the salmon patties. Cook until nicely browned, then carefully flip and cook on the other side until golden brown. This will take about 3 to 4 minutes per side.

Serve immediately.