By Dorothea Malloy
1 TB olive oil
1/4 cup chopped onion
4 oz fresh mushrooms, sliced
1/2 cup frozen peas and carrots
7-9 oz egg noodles
2 TB butter
1/4 cup flour
1 cup unsalted chicken stock
1 cup whole milk
salt and pepper to taste
2 cans solid white tuna in water, drained
crushed cracker crumbs
1. Heat olive oil in a skillet over medium heat. Saute onions and mushrooms until lightly browned. Add peas and carrots at end and saute until heated through. Set aside.
2. Cook noodles according to package directions. Drain and set aside.
3. Melt butter in a medium saucepan. Add flour and stir to blend. Cook until bubbly. Whisk in stock and then milk and cook until thick. Add salt and pepper to taste.
4. Mix vegetables, tuna, noodles, and sauce in a medium casserole dish and top with cracker crumbs. Bake at 350 degrees for 20 minutes, or until bubbly and lightly browned on top.
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Panko Breaded Salmon
By Ciara Cox
2 servings
2 salmon fillets
1.5 cup Panko breadcrumbs
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
about 1 TB butter
1 egg white
about 2 TB both mustard and mayo
salt and pepper
1. Preheat oven to 325° and line a baking sheet with tin foil. Lightly grease the tin foil (or else the salmon will stick) and set aside.
2. Melt the butter in a non-stick pan and add breadcrumbs. Lightly toast the breadcrumbs and add in the thyme and rosemary (it will toast more in the oven as well). Season with salt and pepper and set aside in a small bowl.
3. In a small bowl, mix the mustard and mayo.
4. Place the two salmon fillets on the foil lined baking sheet and season with salt and pepper.
5. Coat the top of the salmon with a generous layer of the mustard-mayo mixture.
6. Add the egg white to the panko breadcrumbs (should be sticking together, add another egg white if necessary) and cover the salmon with the panko.
7. Put in the oven and bake for about 20 minutes, or until the internal temperature is 125°.
8. Enjoy with a side of brussel sprouts, rice or any other sides you want!
2 servings
2 salmon fillets
1.5 cup Panko breadcrumbs
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
about 1 TB butter
1 egg white
about 2 TB both mustard and mayo
salt and pepper
1. Preheat oven to 325° and line a baking sheet with tin foil. Lightly grease the tin foil (or else the salmon will stick) and set aside.
2. Melt the butter in a non-stick pan and add breadcrumbs. Lightly toast the breadcrumbs and add in the thyme and rosemary (it will toast more in the oven as well). Season with salt and pepper and set aside in a small bowl.
3. In a small bowl, mix the mustard and mayo.
4. Place the two salmon fillets on the foil lined baking sheet and season with salt and pepper.
5. Coat the top of the salmon with a generous layer of the mustard-mayo mixture.
6. Add the egg white to the panko breadcrumbs (should be sticking together, add another egg white if necessary) and cover the salmon with the panko.
7. Put in the oven and bake for about 20 minutes, or until the internal temperature is 125°.
8. Enjoy with a side of brussel sprouts, rice or any other sides you want!
Quick and Easy Flounder
by Bill Malloy
As part of the Dominican Laity I cannot eat meat on Fridays. Sam’s has Flounder Fillets individually wrapped in plastic that sell for a reasonable amount per pound. With a side of steamed mixed vegetables, this makes a good quick Friday night meal.
Ingredients:
4-5 flounder fillets, thawed
1/4–1/2 cup flour
salt
pepper
1-2 TB canola oil
1/4 cup mayonnaise
1/4 cup sour cream
1-2 TB sweet pickle relish
Directions:
1. Season fillets with salt and pepper, then coat with flour.
2. Heat oil in a nonstick skillet on medium high heat. When the oil is hot, fry the fillets until lightly browned on both sides, about 4-6 minutes.
3. Mix mayonnaise, sour cream and sweet pickle relish; serve with the fish.
As part of the Dominican Laity I cannot eat meat on Fridays. Sam’s has Flounder Fillets individually wrapped in plastic that sell for a reasonable amount per pound. With a side of steamed mixed vegetables, this makes a good quick Friday night meal.
Ingredients:
4-5 flounder fillets, thawed
1/4–1/2 cup flour
salt
pepper
1-2 TB canola oil
1/4 cup mayonnaise
1/4 cup sour cream
1-2 TB sweet pickle relish
Directions:
1. Season fillets with salt and pepper, then coat with flour.
2. Heat oil in a nonstick skillet on medium high heat. When the oil is hot, fry the fillets until lightly browned on both sides, about 4-6 minutes.
3. Mix mayonnaise, sour cream and sweet pickle relish; serve with the fish.
Salmon on a Plank
by Mike Malloy
Ingredients:
1/2 to 3/4 “ wood planks, enough to hold fish, preferably fruit wood like cherry or
apple, or alder or cedar
frozen salmon fillets, thawed
salt
pepper
herbs of your choice, optional
lemon juice
olive oil
Directions:
1. Soak planks in water for 1-2 hours.
2. Place soaked wood on the grill, set at medium (350°) with the lid closed until wood starts smoking, about 10 minutes.
3. Season fish as desired. Coat top surface of plank with olive oil and place fish on top.
4. Close lid. For thin filets, cook about 10 minutes. Thicker filets will take longer.
Ingredients:
1/2 to 3/4 “ wood planks, enough to hold fish, preferably fruit wood like cherry or
apple, or alder or cedar
frozen salmon fillets, thawed
salt
pepper
herbs of your choice, optional
lemon juice
olive oil
Directions:
1. Soak planks in water for 1-2 hours.
2. Place soaked wood on the grill, set at medium (350°) with the lid closed until wood starts smoking, about 10 minutes.
3. Season fish as desired. Coat top surface of plank with olive oil and place fish on top.
4. Close lid. For thin filets, cook about 10 minutes. Thicker filets will take longer.
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