https://www.wildalaskaseafood.com/cook-it-frozen-cooking-techniques/
Add water/court bouillon to a large pan and simmer
Rinse seafood under COLD water to remove any ice glaze
Turn off the heat and add seafood to liquid, skin side down
Return heat to a simmer – liquid should simmer, not boil
Once simmering, cover pan tightly and cook 4 to 5 minutes
Turn off the heat and let the seafood rest 5 minutes
Remove from heat just as soon as seafood is opaque throughout
Serves 3-4
1 package frozen Cod (small pieces) from Trader Joe’s, thawed
1/2 large onion, diced small
3 slices bacon, cooked and chopped
olive oil
salt & pepper
cooked rice (Trader Joe’s quick-cooking brown basmati is nice)
butter
In a medium skillet with a lid, saute the onion and 1/4 of the bacon pieces over medium-low heat until soft. Season with salt and pepper. Top with the fish pieces, keeping them in an even layer. Season with salt and pepper. Cover with the lid and cook for about 10 minutes until the fish is done.
Put some rice in the center of your plate, top with the onions and fish from the pan, dot with butter and sprinkle with reserved bacon.
Sam yes
Anna yes
Ma yes
1.5 cups elbow macaroni
2 small cans tuna
mayo to taste
salt & pepper to taste
Cook the macaroni until as done as you like it, being careful not to overcook, because you want it to stay intact. Rinse well under cold water and drain well. Meanwhile drain the tuna (give the tuna water to the cats), put it in a large bowl and flake with a long-tined fork. Mix in the mayo with the fork, adding more than you would for making tuna salad for sandwiches. With a large rubber spatula, mix in the drained macaroni. Add salt and pepper to taste. Refrigerate until serving time.
Da yes
Sam yes
Ma yes (put prefers to add celery, green onion, minced red pepper)
Anna no
From the wonderful Meal Makeover Moms‘ cookbook No Whine with Dinner
Easy and really delicious. Except that Sam and Sean don’t care for it.
Makes 6 Servings
1¼ pounds white fish such as haddock or cod, cut into 1-inch pieces
1 pound yellow or Yukon Gold potatoes, peeled and cut into 1/3-inch dice (that’s about 2 large potatoes or 3 cups diced)
12 ounces carrots, peeled and cut into 1/3-inch dice (2 cups)
1 small onion, cut into 1/4-inch dice (1 cup)
2 stalks celery, cut into 1/3-inch dice (1 cup)
2 tablespoons extra virgin olive oil
2 tablespoons sherry wine or ¼ cup white wine, or 1/4 cup water
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried dill
scant 1/4 teaspoon celery seed
1 ounce pancetta ham or 2 slices nitrite-free bacon, coarsely chopped
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups 1% low-fat milk (I used 2%)
2 cups all-natural chicken broth
1/4 cup light sour cream, optional (I did not use this)
Oyster crackers, optional
1. Preheat the oven to 375°F. Place the fish, potatoes, carrots, onion, olive oil, sherry wine, Worcestershire sauce, bay leaf, salt, pepper, dill, and celery seed in a large Dutch oven or ovenproof pot or casserole, and gently stir to combine.
2. Cover and bake until the fish is cooked and the vegetables are tender, about 1 hour. Remove from oven and set aside.
3. About 15 minutes before the fish is done, prepare your “cream” sauce. Cook the pancetta in a medium saucepan over medium heat, stirring frequently, until crispy, about 5 minutes.
4. Add the butter and heat until it melts. Add the flour and whisk constantly until smooth, about 2 minutes. Whisk the milk and broth slowly into the flour mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.
5. Remove from the heat, and whisk in the sour cream if using. Add the sauce to the fish mixture and stir gently to combine. Remove the bay leaf. Serve in individual bowls and top with oyster crackers as desired.
Nutrition Information per Serving (1 generous cup): 330 calories, 13g fat (5g saturated, 0.2g omega-3), 500mg sodium, 30g carbohydrate, 4g fiber, 22g protein, 180% vitamin A, 25% vitamin C, 15% calcium
smoked salmon
light sour cream
mayonnaise
minced red onion
chopped hard cooked egg
capers
black pepper
Put the salmon in a bowl and break it up with a fork. Add the sour cream and mayo (I do about a 1:1 ratio), onion (lots!), capers, and pepper. Taste and correct as necessary, possibly adding lemon juice.
Try it this way:
Spread a toasted whole wheat English muffin with mashed avocado. Salt very lightly. Top with thinly sliced tomato and cucumber and a generous scoop of salmon salad. Eat open-faced.
1 1/2 cups salad shrimp, whole or roughly chopped
1 stalk celery, chopped fine
1 green onion, minced
1/2 cup finely chopped red bell pepper
2 Tablespoons finely chopped parsley
2 chopped hard cooked eggs, optional
Your favorite Thousand Island dressing, to taste (or Best Foods Mayo mixed with chili sauce)
Stir together and serve with sourdough bread and butter on the side.
Preheat the oven to 375 degrees F.
1 thin frozen fish fillet (swai, baramundi, tilapia, etc.) per person
Place on a large piece of heavy duty aluminum foil.
Lightly salt and pepper the fillet. Dot with butter and/or top with thin citrus slices if desired.
Bring the edges of the foil together over the fish and roll them over and over, down toward the fish. Then roll up the ends. You will have a snug packet that will trap the steam. Place the packet on a cookie sheet and bake for 25 minutes, depending on the thickness of the fish. Carefully and quickly touch the center of the top of the packet. It should be nice and warm, and you should hear sizzling and smell fish. If it is, carefully unroll the foil. Be careful of the escaping steam. Check for doneness – fish should be opaque in even the thickest part. When cooked all the way through, remove from foil and serve. After the juices cool, give them to thankful kitties.
From “All You” Magazine
http://www.myrecipes.com/recipe/picnic-perfect-tuna-and-macaroni-salad-10000001976655/
Serves 8
Cook time:7 Minutes
Prep time:15 Minutes
Cost Per Serving:$.80
Salt and pepper
1 pound elbow macaroni
3 ribs celery, finely chopped
1/2 cup finely diced red onion
1/2 cup finely chopped fresh parsley
1 carrot, grated
1 12-oz. can tuna in water, drained
1/2 cup plus 2 Tbsp. reduced-fat mayonnaise
1/4 cup plain low-fat yogurt
1 tablespoon plus 1 tsp. cider vinegar
1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
2. While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.
Nutritional Information
Amount per serving
Calories: 312
Fat: 4g
Saturated fat: 0.0g
Protein: 18g
Carbohydrate: 48g
Fiber: 3g
Cholesterol: 19mg
Sodium: 520mg
Modified version of a recipe published July 1, 2007 in Cooks Illustrated http://www.cooksillustrated.com/recipes/detail.asp?docid=8537
Serves 4
This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less. The shrimp can be cooked up to 24 hours in advance. Dress the salad 1-2 hours before serving. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve the salad on a bed of greens or on a buttered and grilled bun.
greens or buns for serving
1 pound extra-large shrimp (21-25), peeled, deveined, and tails removed
1/4 cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved
5 sprigs fresh parsley leaves
1 teaspoon whole black peppercorns plus ground black pepper
1 tablespoon sugar
Table salt
1/4 cup mayonnaise
1 small shallot, minced fine (about 2 tablespoons)
4 radishes, halved and thinly sliced
1 large orange, peeled, segmented, and cut into 1/2-inch pieces
1 ripe avocado, cut into 1/2-inch pieces
2 teaspoons minced fresh mint leaves
1. Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
2. Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
3. Whisk together mayonnaise, remaining tablespoon lemon juice, shallot, and minced mint in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Add radishes, orange, avocado, and stir gently. Adjust seasoning with salt and pepper and serve over a bed of greens or on toasted buttered buns.
Written by “Alberta”, on a bridge score pad, found in my grandma Neal Euler’s recipe box. Probably from the 1970s.
Serves 6
10 ounce package frozen petite green peas, thawed, drained
1 cup thinly sliced celery
3/4 cup sliced almonds, toasted, divided
8 oz salad shrimp
3/4 cup sliced ripe olives, divided (I’ve left these out)
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon garlic salt
2 teaspoons soy sauce
1/4 teaspoon curry powder
Combine in a bowl peas, celery, 1/2 cup almonds, and shrimp. In another small bowl mix together the mayonnaise, lemon juice, garlic salt, soy sauce and curry powder, pour over the salad, toss lightly, cover and chill. Serve on lettuce cups, sprinkled with remaining 1/4 cup olives and almonds.
Alberta says you could add water chestnuts.
Kristin's Favorite Recipes 