All posts filed under: Fish

Giant cabbage leaf stuffed with fish

Looks great yes? We have a fabulous garden this year. Six beautiful heads of cabbage are getting ready to form heads, but while they have a ways to go I am thinking about the giant outside leaves. There is no way the pioneers wasted these, but what did they do? So I am thinking cabbage rolls….with some fish. In a since a meal in one type dish. We were very pleased with how this turned out.  Giant cabbage leaves, preferably ones about dinner plate size Fish fillets, I used Swai. Firm white fish that is mild in flavor 1/2 cup white rice 1 cup water 1/4 cup soy sauce 1 green onion In a microwave safe bowl put rice, water and soy sauce. On high zap for 2 minutes, set aside. Wash cabbage leaves. In very large skillet put about 1/2-3/4 inch water. Heat water….does not have to boil. Place leaves one at a time in hot water, carefully flip over  about 45 seconds each side. Just enough so leave bend easily. Put on a …

Oh no I forgot the tartar sauce, tartar sauce recipe

Well nuts, we have been out fishing all day and desided to have fish for dinner. All hot, and tired the last thing I want to do is run to the store for tartar sauce. ( John has to have it with most fish) what to do, what to do?  I had these things on hand and it made a great tartar sauce  1 cup mayo 8 dill pickle chips chopped finely 1 heaping tablespoon sweet relish 1/4 teaspoon dried dill 1 1/2 tablespoon rice vinegar Mix it all together and chill for an hour before serving.  As always we hope you enjoy

Shrimp Diablo 

I LOVE SHRIMP!  Every way you can think of……this takes a bit more prep time, but this dish is well worth it. A great meal for guest too. The herbs are all dried.  1 pound med shrimp/ with shells *shell shrimp save shells, place in sauce pan, cover with water to make shrimp stock. Boil 20 minutes-1 hour 6 tablespoons *shrimp stock 1 1/2 sticks butter 1/4 cup finely chopped green onions 3/4 teaspoon salt 1/2 tsp garlic fresh chopped 1/2 tsp cayenne pepper 1/4 tsp white pepper 1/4 tsp black pepper 1/4 tsp basil. If fresh finely chopped and 1/2 teaspoon  1/4 tsp thyme  1/8 tsp oregano 1/2 pound mushrooms (sliced) 3 tbs chopped parsley Cooked rice Make stock after cleaning shrimp. Prepare onions, garlic. In a bowl add salt and all the dry ingredients. Mix well. Slice mushrooms, have shrimp ready, chop parsley and cook the rice. Cut the butter into chunks. Keep amounts separate.  Melt 1 stick of butter on fairly high heat, add onions and garlic SHAKE pan do not stir. …

Tuna Swiss on rye

We love tuna….any way shape and form. Having lived on the west coast plus loving to ocean fish gave us access to tuna, lots of tuna. One year many moons ago I learned how to can it. A long process with a great outcome. We have been spoiled!  During that time you think of all the ways to use canned tuna. Of course there is tuna casserole, cream tuna on toast or biscuit, tuna melt and tuna salad even a tuna fish sandwich. But a plain sandwich becomes boring after awhile. This sandwich changes up the taste is very palet pleasing. This will make about 2-4 sandwiches depending on the can size of tuna you use. 1 can tuna drained Mayo Salt and pepper Sliced Swiss cheese Rye bread Mix your tuna and mayo with your desired amount of mayonnaise, add salt and pepper. Take two slices rye bread generously spread tuna on one side of bread add 1 or two slices of Swiss cheese depending on the size of the bread. Place the other …