Category Archives: Fish

July 11, 2012 · 5:33 pm

Tuna and Noodles with Basil Pasta Sauce

My kids love tuna noodle casserole so I thought they might like this too. It doesn’t scream “tuna” (as my kids would never consider eating a tuna salad sandwich) but they are still getting the protein and it doesn’t taste too fishy.

Ingredients:
4 Tbsp unsalted butter
1 28-ounce can of tomatoes, crushed (with or without basil)
Salt, to taste
1 pound pasta shells
1/2 cup ricotta cheese
1 6-ounce can tuna (may want to use 2 cans depending on your family’s fish likes/dilikes)
1/4 cup fresh basil, chopped or torn
A generous 1/2 cup grated parmesan cheese

Instructions:
Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice.

Simmer gently, partially covered, for about 15-20 minutes.

Once the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the shell pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.

Pour off the excess oil/water from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.

Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.

What did the family think? Our youngest was at a birthday party eating pizza and cake, but the rest of us had this and liked it.

Where did this recipe come from? Simply Recipes

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Filed under Easy, Everybody Ate It, Fish, Italian, Lent

July 9, 2012 · 10:45 am

Baked Breaded Shrimp

Every Sunday night in our house is fish night. The problem with this is that our boys aren’t huge fish fans and they especially don’t like salmon which is what we normally have on Sundays. I don’t want to fix two separate meals, but I do want them to at least be eating something that comes from the sea since we are having fish. I also don’t want them eating something that comes from a box. These little tasty shrimp were the solution.

Ingredients:
1 large egg
2 tbsps milk
1/3 cup bread crumbs (seasoned or plain)
1/3 cup grated parmesan cheese (optional)
1 lb shrimp (peeled deveined medium)
Cooking spray

Instructions:
Preheat oven to 400 degrees.

In a small bowl, whisk together the egg and milk.

In a separate small bowl, combine the bread crumbs and cheese.

Dip each shrimp in egg mixture and then coat with bread crumb mixture.

Place on a baking sheet coated with cooking spray.

Spray shrimp with cooking spray.

Bake shrimp for 7 to 9 minutes or until shrimp are pink and no longer translucent.

What did the family think? They loved them and were disappointed that I hadn’t made more.

Where did this recipe come from? Yummly

photo from FoodBuzz

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Filed under Definitely Making it Again, Everybody Ate It, Fish, Italian, Lent, Six Ingredients or Less

February 26, 2012 · 9:21 pm

Baked Parmesan and Herb Salmon

We eat salmon every Sunday for dinner per my husband’s request. You can imagine that it might get a little boring if I don’t figure out different ways to make it. I usually just sprinkle a little lemon pepper on it and call it good, but this evening I got a little adventurous.

Ingredients:
1/2 cup breadcrumbs
1 T Parmesan
1 tsp dried rosemary
1 tsp dried parsley
1 tsp dried thyme
Salt and pepper, to taste
Dast of garlic powder
1 lb salmon filet

Instructions:
Preheat oven to 425 degrees.

Spray glass cooking dish with cooking spray.

In a small bowl combine all ingredients except the salmon.

Place salmon skin-side down in glass baking dish and sprinkle breading mixture on top.

Bake for 25 minutes or until cooked through.

We had this with Lemony Green Beans and a baguette.

What did the family think? Hubby and I really liked it.

Where did this recipe come from? adapted from a recipe from Allrecipes

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Filed under Definitely Making it Again, Easy, Fish, Italian, Lent

December 6, 2011 · 11:15 am

Creole Salmon

A little bit spicy, but it can definitely be tweaked so it’s not so spicy.

Ingredients:
4 teaspoons creole seasoning
2 garlic cloves, minced
4 salmon fillets (6 ounces each)
1/4 cup minced fresh parsley (I used dried.)

Instructions:
In a large resealable plastic bag, combine the first three ingredients. Add salmon; shake to coat.

Place salmon on a broiler pan or baking sheet. Broil 6 in. from the heat for 10-14 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Did I change anything? I left out the ground pepper that was in the original recipe.

What did the family think? Hubby and I liked it and it was a good departure from how I have been making salmon lately.

Where did this recipe come from? Taste of Home

Photo from Taste of Home

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Filed under Definitely Making it Again, Easy, Fish, Lent, Six Ingredients or Less, Super Easy to Make

October 10, 2011 · 8:46 am

Pesto Salmon

I bought some salmon at the store yesterday, but I didn’t have any really big plans for it until I remembered that I had some leftover pesto in the frig…

Ingredients:
1 lb. salmon
2-3 T pesto
cooking spray

Instructions:
Preheat oven to 425 degrees.

Coat glass baking dish with cooking spray.

Place salmon, skin side down, in the baking dish.

Spread pesto on salmon.

Bake for about 10-12 minutes (depending on how thick the salmon is).

What did the family think? The boys don’t normally eat salmon, but hubby and I thought it was fantastic.

Where did this recipe come from? Me

photo from Cook Everyday

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Filed under Definitely Making it Again, Easy, Fish, Lent, Six Ingredients or Less, Super Easy to Make

August 17, 2011 · 3:15 pm

Lemon Pepper Salmon

This is one of my favorite ways to make salmon. It is so easy and so good and is ready in a snap.

Ingredients:
1 lb. salmon
Lemon Pepper

Instructions:
Preheat oven to 400 degrees.

Sprinkle salmon with lemon pepper. I would say about 1-2 tsp. I put enough on to cover it fairly well, but not enough so that it looks like it’s coated in it.

Bake for about 20 minutes.

What did the family think? I have made this many, many times and it is a winner every time. (P.S. When I say it’s a winner, I mean hubby and I love it. The kids won’t touch it.)

Where did this recipe come from? I just made this one up myself.

Photo from mccormick.com

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Filed under Definitely Making it Again, Easy, Fish, Lent, Six Ingredients or Less, Super Easy to Make

June 20, 2011 · 9:45 am

Baked Salmon with Salsa

I often hear people say they don’t cook fish because they don’t know how, it’s intimidating, etc. Well, it doesn’t get any easier than this. If you are one of those people, this is a good place to start.

Ingredients:
1 lb. salmon
Peach, peach mango or peach pineapple salsa (I just bought some in a jar.)

Instructions:
Preheat oven to 425 degrees.

Spray a pan with cooking spray. Place the salmon (skin side down if it still has it) in the pan.

Pour the salsa over the salmon.

Cook for 15-20 minutes until done.

Did I change anything? No, but I wanted to share with you something I learned from the guy behind the fish counter yesterday. If you want your salmon to have less bones, get a cut closer to the tail than the collar.

What did the family think? Hubby and I were the only ones who had it and we both liked it.

Where did this recipe come from? Bad Girl’s Kitchen

photo from ediblecommunities.com

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Filed under Definitely Making it Again, Easy, Fish, Lent, Six Ingredients or Less, Super Easy to Make

June 13, 2011 · 11:40 am

Roasted Red Pepper Salmon with Angel Hair Pasta

This sauce is SO good! I think I might make the sauce and try it on chicken, too.

Ingredients:
4 (4 ounce) fillets salmon (without skin)
2 tablespoons lemon juice
1/2 cup roasted red bell peppers
1/3 cup grated Parmesan cheese
1 tablespoon cornstarch
2 teaspoons minced jalapeno peppers
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1 cup chicken broth
1 (8 ounce) package angel hair pasta

Instructions:

In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees. Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.

Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.

Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.

Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.

Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

Did I change anything? I didn’t, but next time I am going to make twice as much sauce…you can never have too much sauce.

What did the family think? Hubby and I really liked it. The boys just ate the pasta.

Where did this recipe come from? allrecipes.com

photo from allrecipes.com

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Filed under Definitely Making it Again, Fish, Lent

June 8, 2011 · 1:59 pm

Tuna Noodle Casserole

My kids love tuna noodle casserole, but they would look at me like I was nuts if I suggested they eat a tuna salad sandwich. Kids!

Ingredients:
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

Instructions:
Preheat oven to 375 degrees.

Butter a medium baking dish with 1 tablespoon butter or spray with cooking spray.

Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.

Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish.

Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Did I change anything? I left out the mushrooms and most of the peas. I only put peas on half of the casserole…I just kind of sprinkled them on the top and then mixed them around a little bit. I am the only person in our house who eats peas or mushrooms…they just don’t know what they’re missing 🙂

What did the family think? Hubby was at a business dinner, so it was just me and the boys. Everyone ate it though…no fussing!

Where did this recipe come from? Allrecipes.com

photo from allrecipes.com

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Filed under Definitely Making it Again, Everybody Ate It, Fish, Lent

May 30, 2011 · 2:18 pm

Poached Salmon with Dill Sauce

I love poached salmon because it is really hard to mess up. You can not dry out poached salmon…it will be moist and tasty no matter what.

Ingredients:
2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)

Sauce:
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce

Instructions:
In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork.

Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

Did I change anything? I cooked all of the fish, but it was too much for us to eat so I am going to save the rest of it for salmon salad later on this week.

What did the family think? Hubby and I were the only ones who ate the salmon. The boys had fish sticks…fish nuggets to be exact.

Where did this recipe come from? Taste of Home

photo from Taste of Home

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Filed under Easy, Fish, Lent