When the weather isn’t exactly BBQ time, then this is a wonderful way to cook whole salmon in the oven. Don did this yesterday, and we loved it.
- 1 4-8 lb. wild salmon, scaled and cleaned
- 2 tbsp. olive oil
- pinch of kosher salt
- pinch of ground pepper
- 1 mini orange, thinly sliced
- 6 sprigs of fresh dill
- 4 sprigs of fresh parsley
- 5 cloves of garlic, peeled
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
With paper towels, pat dry both the inside and outside of the fish.
Sprinkle both sides with salt and pepper.
Stuff the inside with the orange slices, ill, parsley and garlic and tie the fish closed with cooking twine.
Bake in the oven for about 20-25 minutes until an internal temperature has reached 130 degrees. Note: if fish is quite thick, it may be a few minutes longer.
Remove from the oven and turn the broiler on,, then place the fish back in the oven and broil for about 3 minutes. (just don’t burn it). Remove from the oven, discard the garlic, herbs, etc.
Slice the fish, place on a serving plate and let everyone help themselves. (For your information, w served with asparagus and corn on the cob (cut in halves).
It was yummy and I really liked the light ‘fishy’ taste. This worked.
Last night Don made Fish and Chips and I have to be honest….they were THE best yet. So we agreed no more ordering in. You might be surprised at one of the ingredients but, boy oh boy, it worked.
- 3 large russet potatoes
- vegetable oil for deep frying
- 1 1/4 cups flour
- 2 tsp. baking powder
- kosher salt
- 1/4 tsp. cayenne pepper
- 1/2 bottle chilled n.a beer
- 1 1/2 lb. skinless cod fillets, cut into 4 fillets
- Malt vinegar, lemon wedges for serving
Slice the potatoes lengthwise into 1/4 inch sticks. Add to the ice water as you work. Let sit for 30 minutes and lift out, rinsing well and patting really dry.
Preheat oven to 350 degrees. Heat about 4 inches of oil in a large frying pan until a thermometer reaches 280 degrees. Add half the potatoes and fry until just tender but no colour. Remove with a slotted spoon to a paper lined plate. Repeat with the remaining potatoes then turn the temperature up to 365 degrees.
Whisk together the dry ingredients, using only 3/4 cup of flour, with the beer until MOSTLY smooth. Let sit for about 5-6 minutes to thicken up.
Set a rack on a rimmed baking sheet. Season the fish with salt and working in two batches, dredge the fish in the remaining 1/2 cup of flour, then dip into the beer batter, letting the excess fall off. Fry until crisp and golden brown (about 4 minutes). Transfer to the rack and place in the oven to stay warm.
Increase the temperature of the oil for 380 degrees. Working in two batches again. fry the potatoes until golden brown, about 2 minutes. Drain on a paper lined plate. Finish the second batch and then plate and serve.
OMG!!!!n So yummy.
Don made this for dinner one night last week and we are all still praising this dish. It is more than awesome and, trust me, you will love it.
White Wine Sauce
- 1 tbsp. butter
- 1 tbsp. olive oil
- 4 cloves minced garlic
- 1 cup white wine
- 1 cup whipping cream
- 1/4 cup Parmesan cheese, shredded
- 2 tbsp. capers, drained
- 1 tsp. freshly squeezed lemon juice
- pinch of salt
8 oz. spaghetti
1 lb. medium sized scallops (about 16 and completely thawed, if frozen).
pinch of salt
2 tbsp. olive oil
In a medium skillet, heat the butter, oil and garlic on medium heat, cooking for about 60 seconds until it becomes transparent.
Add the wine and bring to a boil. Boil for a couple of minutes until the wine has reduced to approximately half.
Add the whipping cream and cheese. Bring just to the boil and reduce to a simmer. Cook this for a couple of minutes, stirring constantly until it begins to thicken.
Remove from the heat and add the capers and lemon juice, add a pinch of salt and pepper. Keep covered.
Cook the pasta to al dente. Drain and add to the sauce, stirring to combine.
Season with a pinch of salt
Heat the oil in a large skillet on high just until hot but not smoking. Oil should not be smoking, just rolling around the skillet.
Add the scallops but do not over crowd.
Sear on one side for 4 minutes until they are a golden colour. Please do not move the scallops around in the beginning.
Turn the scallops to the other side and cook for just 2-3 more minutes.
Remove from the heat immediately and transfer the scallops to a plate immediately.
Add the cooked scallops to the spaghetti / sauce and reheat gently, just to warm up. Serve immediately.
If you insist, you can lick the plate. These are sooooo darn delicious.
Yum…..this is a super, duper recipe for trout and sooo easy to prepare, bake and, of course, eat.
- 1/2 cup pure maple syrup
- 1/4 cup mustard
- 1/2 cup good olive oil
- 1 tsp. vanilla
- 2 tsp. minced garlic
- 1 tbsp. fresh rosemary, minced
- 1 tsp. fresh thyme, minced
- 1 tsp. salt
- 1 tsp. sweet paprika
- pinch pepper
- 4 trout portions
Combine everything into a large, sealable container and add the trout. Toss to coat well. Seal and place in the refrigerator for about 4 hours.
Remove the trout from the marinade and discard the marinade. Place in a baking dish and bake in a 425 degree oven for about 7-8 minutes or until done.
Serve with a fresh potato salad and crisp green salad or garlic mashed potatoes and fresh corn. Simply add a warm dinner roll and a glass of the chilled ‘stuff’ and you have a wonderful meal.
While at Costco a week or so ago, I bought a bag of shelled pistachios as I was making a few desserts that required them, then I thought why not use the trout fillets we have on hand as well. We did and they were delicious.
- 6 trout fillets, skin removed, bones as well
- 3 tsp. Dijon mustard
- 1/2 cup coarsely ground pistachios (toasted)
- baby potatoes, steamed
- lemon wedges
Place the trout on a parchment lined baking sheet. Brush the mustard over the tops and sprinkle liberally with the nuts, pressing to make sure they adhere.
Preheat oven to 425 degrees and bake for about 13-14 minutes or until the fillets flake easily.
Plate a fillet on each plate, add a few baby potatoes, lemon wedge and, of course, a beautiful green salad, sprinkled with some pistachios.
Serve with warm dinner rolls and a glass of chilled white wine. Yippee!
I know, after 6 weeks or so of the ‘same old, same old’ meals, give this one a go. It is quite easy and certainly delicious. No one will mind being safe at home.
- 3/4 lb. fresh asparagus, trimmed and cut in 2 inch lengths
- 1/2 lb. scallops and shrimp
- 1/4 lb. boneless skinless chicken breast
- 1 tbsp. cornstarch
- 1 egg white, beaten
- pinch of salt and pepper
- 2 tbsp. cooking oil
- 2 tsp. minced fresh ginger
- 3/4 cup chicken broth
- 2 tbsp. oyster sauce
- 1 tbsp. fish sauce
- 1 tsp cornstarch dissolved in 2 tsp. water
Bring a saucepan with water to a boil and add the asparagus, cooking until tender (about 2 minutes). Drain and set aside.
Cut the seafood and chicken into 1/2 inch cubes, dredge with the cornstarch, egg white and salt and pepper.
Place a wok over high heat until hot. Add the oil and swirl to coat the sides. Add ginger and cook, stirring for 10 seconds. Add the seafood and chicken and stir fry for about a minute, Add the broth, sauces and bring t a boil. Add the cornstarch solution and cook, stirring until it thickens. Add the asparagus and toss to mix.
- 2 x 6 inch metal strainers
- cooking oil
- 1 large potato, peeled and shredded
- 1 tsp. cornstarch
- pinch of fennel seeds
Heat cooking oil in a wok used for deep frying to 30 F degrees. Rinse the shredded potato under cold water and squeeze to remove as much of the water as possible. Pat dry with a paper towel. Toss the potato with cornstarch.
Dip the strainers into the oil to coat them. Line one strainer with potato to about 1/4 inch thickness. Nest the second strainer on top and immerse them into the oil. Deep fry until golden brown. Remove from the strainers and drain on paper towels.
Fill immediately with the seafood and serve with a beautiful green salad and, of course, a glass of your favourite beverage.
I love trout and this is such a quick and easy dinner to prepare, I thought you would like it and trust you make it quite often.
Preheat your oven to 425 degrees and make sure the rack is in the center. Tear off 4 large pieces of parchment. It should be large enough to double wrap the bundles.
- 3 tbsp.butter, room temperature
- 2 tbsp. of minced dill and parsley (both of these herbs or one only) your choice.
- zest of 2 limes
- 1 tsp. fresh lime juice
- pinch of salt
- 4 skinless trout fillets
- 12 spears of asparagus, washed and cleaned
- 2 tbsp. drained capers
- 8 thin slices of lime
- salt and pepper to taste
In a bowl combine the butter, minced herbs, zest and juice. Mix really well and set aside.
In the center of each parchment paper, set a trout fillet, place 3 slices of asparagus against the side of the fillet. Top the fillet with 1/4 of the capers, 2 slices of lime. Top each with a quarter of the butter mixture and season with salt and pepper.
Pull the sides of the paper up and matching the ends, fold over and over until it rests tightly on the fillet, Twist the remaining ends and tuck under the fillet. Make sure it is well sealed so you don’t lose any steam.
On a baking dish place the bundles and set on the center rack in the oven. Start cooking for 12 minutes. Then adjust according to the size and thickness of the fillet. Do not overcook. It should flake easily. To test this, gently unwrap one of the bundles. The internal temperature should be around 140 degrees.
Remove from the oven and let sit for about 5 minutes. Place on dinner plates and let your guests CAREFULLY open each bundle and take in the wonderful smells that will be released. Simply remove the paper and discard. Add a beautiful crisp salad, warm dinner roll and a glass of your favourite white wine.
Life doesn’t get much better than this.
When we were at the New Orleans School of Cooking, this was the second dish our Chef, Pat, made for us. It was delish for sure.
- 3 lbs. peeled shrimp
- 1 stick butter (1/4 lb.)
- 1/2 c. flour
- 1 – 16 oz. can tomato sauce (canned, crushed or diced)
- *1 cup onions, chopped
- *1 cup celery
- *1 cup green pepper, chopped
- 1 tbsp. garlic, chopped
- 1/2 cup parsley, chopped
- 3 bay leaves
- 3 cups chicken stock
- 1 tbsp. dark brown sugar or best is Steen’s Cane Syrup
- 4 thin lemon slices
- 1/2 tsp. basil
- 1/2 tsp. thyme
- 6 cups cooked rice
- 1 cup green onion, chopped (only is you must)
- crab boil to taste
Melt butter and slowly add the flour stirring over medium heat until lightly browned. It should only be the colour of peanut butter, no darker. Remember this is a light roux.
Add the onion, green pepper, celery and garlic. Saute the vegetables until they begin to turn transparent.
Add the stock, tomato sauce, bay leaves, brown sugar or syrup, lemon slices, Joe’s Stuff, basil and thyme. Simmer all this for about 15 minutes.
Add the parsley and shrimp during the last 5 minutes of cooking. Serve over rice.
This will make enough for 8-10 people.
Note: The three items with a * are called the trinity in cooking terms.
In case you haven’t figured me out yet, I really love trout so here is a delish recipe to make.
- 4 trout fillets
- Olive Oil for coating
- pinch of coarse salt and lemon pepper
- 4 peaches, ripe and peeled,
- 3 tbsp. honey
- 1/2 cup ricotta cheese
- toasted pistachios for garnish, finely chopped
Pat the fillets dry with a paper towel then lightly massage each one (both sides) with the olive oil. Sprinkle each one with a pinch of salt and lemon pepper. Turn the barbecue on to a medium heat.
Place the fish on the grill, skin side down. Add the peaches, cut side up and drizzle with honey. Close the lid and cook for the fish for about 4-5 minutes until the fish is opaque through. When this is done, the peaches should be caramelized. If they are not, remove the fish from the grill, cover with foil to keep warm and cook the peaches a little longer. As you plate, quarter the peaches and sprinkle with the cheese and nuts.
To serve, plate the fish, add a crisp garden variety salad, warm rolls. It doesn’t get any better.
After major surgery two months ago but still in recovering mode, this is my first recipe, and hopefully now I can get back at it.
Don made this last night and it is easy to do, fabulous tasting and will make dinner for 4 or two dinners for two.
- 1/4 cup good olive oil
- 3 tbsp. white vinegar
- 1 tbsp. grainy mustard
- 1 shallot, finely chopped
- pinch of salt and pepper
- 1 500g fillet Trout, skin on
- 8-10 asparagus spears, peeled
- 2-2 1/2 cups cherry tomatoes
- 1/4 cup chopped parsley
- 1/4 cup olives (your choice)
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
In a bowl, whisk together the olive oil, vinegar, mustard, shallot, salt and pepper. In a small bowl, save 1/4 cup.
Arrange the Trout, skin side down, on the parchment paper. Sprinkle with the salt and pepper. Around the fillet, arrange the tomatoes, asparagus, olives and drizzle with the reserved dressing. Mix these together to coat and bake in the oven for about 12-15 minutes. Vegetables should be cooked tender (not mushy) and the fish should flake easily.
Divide equally on dinner plates and serve with a green salad.
There! I told you it was easy to do. Try it and I am sure you will make it one of your very favourite meals.
I love the flavours of roasted vegetables and these are wonderful. It takes a little ‘cheat’ time but you will find it so worth it.
- 3-4 small beets, washed
- 8-10 baby potatoes, washed
- 3 medium carrots, washed and peeled
- 1 small turnip, peeled
- 1 bunch asparagus
- 2 lbs. trout fillet
- salt and pepper
- olive oil for brushing on vegetables
- 2-3 limes, zested and cut into wedges. Set aside. Squeeze juice from 1 lime and set aside.
Line a cookie sheet with parchment paper and set aside. Brush the beets, carrots and turnip with olive oil and place on prepared sheet. Bake in a 375 oven until cooked through. Remove from the oven and let cool down enough to peel the beets and cube.
Leave the baby potatoes whole and cut the carrots into 1 inch pieces. Trim the asparagus and cut into 2 inch pieces. Brush with olive oil and now place with all the other vegetables on a clean parchment lined baking sheet and set the trout in the middle on the pan, skin side down. Sprinkle a pinch of salt and pep.per over all
Sprinkle 2 tsp. oil across the trout and sprinkle 2 tsp. of lime zest on top. Bake in a 425 degree oven for about 12-15 minutes, just until the trout begins to flake.
Plate equally on 4 dinner plates, add the vegetables around the fillet pieces and drizzle the lime zest over the fish.
The only things needed now are warm dinner rolls, chilled salad and a glass of wine.
Yippee! Dinner is served
Halibut is a wonderful tasting fish and when you combine it with the garlic shrimp, you have a dish worth making. Give it a try.
- 4 – 6 oz. Halibut fillets, skin removed
- 3 tbsp. olive oil, divided
- 3 limes, juiced and divided, 2 zested and divided
- salt and pepper
- 4 tsp. mayonnaise
- 1 cup panko bread crumbs
- 4 tbsp. grated Asiago Cheese
- 2 tbsp. minced shallot
- 3 tbsp. finely chopped parsley
- 1 tbsp. finely chopped dill
- 4 tbsp. melted butter, divided
- 1 clove garlic, minced
- 14 large shrimp, shells and heads removed
- 2 tbsp. dry white wine
Preheat oven to 400 degrees.
In a baking sheet, line with tin foil and place a baking rack on top, making sure to spray with Pam.
Drizzle one half of the oil and lime juice on the halibut and season with salt and pepper. Divide the mayonnaise on the top of each fillet and set on the rack.
Now in a mixing bowl add half the lime zest, all the bread crumbs, Asiago cheese, shallot, chives and half the parsley, dill and butter. Press the mixture evenly on the fish and bake for 15 minutes, until flaky.
Heat a frying pan and add the butter and olive oil. Add the garlic and sauté until fragrant. Add the shrimp and herbs, remaining lime zest and juice as well as the wine. Saute only until pink and just opaque.
To plate: place the halibut on each plate and top with the shrimp. If any sauce left in the pan, spoon over the fish.