category template Fish Recipes « Diana's Seafood – Toronto's Fresh Seafood Market

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Oatmeal-Crusted Trout

Oatmeal-Crusted Trout

  • 41 ounce packets plain instant oatmeal (about 1 1/3 cups)
  • kosher salt and freshly ground pepper
  • 1 large egg
  • 3/4 cup milk
  • 4 strips thick-cut bacon, sliced
  • 2 leeks, sliced into half-moons
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 45 ounce skinless trout fillets
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup red wine vinegar

Method – 

1. Preheat the oven to 300 degrees F.

2. Coarsely grind the oatmeal in a food processor. Transfer to a shallow dish and season with salt and pepper.

3. Beat the egg and milk in another shallow dish.

4. Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate. Remove and reserve all but about 2 tablespoons drippings from the skillet.

5. Add the leeks and garlic to the skillet and cook until tender, about 5 minutes.

6. Add the parsley, bacon, and salt and pepper to taste; keep warm.

7. Line a baking sheet with a double layer of paper towels. Dredge the trout in the oats, dip in the milk mixture and then in the oats again, turning to coat.

8. Heat the reserved bacon drippings with the olive oil in another large skillet over medium-high heat. Fry the trout in batches until golden on one side, about 3 minutes, then flip and fry until cooked through, about 2 more minutes.

9. Transfer to the prepared baking sheet and keep warm in the oven.

10. Add the vinegar to the skillet and bring to a boil. Serve the trout with the leeks and drizzle with the vinegar dressing

Photograph by Kate Mathis

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/oatmeal-crusted-trout

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Walleye On A Stick

  • 1 cup all-purpose flour
  • 1 tablespoon lemon-pepper seasoning
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon baking powder
  • Kosher salt
  • 1 tablespoon vegetable oil, plus more for deep-frying
  • 1 cup mayonnaise
  • 1/3 cup sweet pickle relish
  • Juice of 1/2 lemon, plus lemon wedges for serving
  • Freshly ground pepper
  • 1 pound walleye fillets

Method – 

Whisk the flour, lemon-pepper seasoning, granulated garlic, baking powder and 1/2 teaspoon salt in a bowl. Whisk in 1 tablespoon vegetable oil, then 1/2 to 3/4 cup ice water to make a smooth batter. Refrigerate for at least 20 minutes.

Meanwhile, make the tartar sauce: Whisk the mayonnaise, pickle relish, lemon juice, and salt and pepper to taste in a bowl.

Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 375 degrees.

Cut the fish into 8 pieces, about 1 1/2 by 4 1/2 inches. Thread each piece of fish onto a long wooden skewer. Season generously with salt and pepper.

Dip the fish into the batter, turning to coat; let the excess drip off. Carefully place the fish (skewers and all) in the hot oil. Fry, turning as needed with tongs, until golden and cooked through, about 6 minutes. Remove and drain on paper towels; season with salt. Serve with the tartar sauce and lemon wedges.

Photograph by Levi Brown

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/walleye-on-a-stick

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Salmon Salad

  • 2 cups cooked, flaked salmon
  • 2 hard-boiled eggs, crushed
  • 1 red or green bell pepper, diced
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 cup chopped onions
  • 4 to 5 tablespoons mayonnaise, or enough to moisten
  • 1/4 teaspoon cayenne pepper, optional
  • Salt and pepper
  • 1/2 lemon, juiced

Method –  In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and mayonnaise. Add seasonings and stir to combine. Pour mixture over salmon, add lemon juice, and toss lightly to combine. Serve over lettuce or as a sandwich.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/salmon-salad

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Pan-Seared Crispy Salmon

  • 4 6-ounce salmon filets, with skin
  • Kosher salt
  • 3 tbsp olive oil
  • 1 tsp minced garlic
  • 2 tbsp diced shallot
  • 1 large leek, white part only, washed well and diced
  • 1-1/2 cups shelled fresh cannellini beans, cooked
  • 2 cups white wine
  • 1 tsp unsalted butter

Method –  Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.

Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.

Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/pan-seared-crispy-salmon

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Mackerel Tartare Toasts

  • 2 mackerel (filleted, pinboned, skinned and cut into very small pieces)
  • juice half a lime
  • 1 teaspoon horseradish sauce
  • 2 teaspoons double cream
  • 1/2 spring onion (finely sliced)
  • 1/2 teaspoon freshly chopped flat-leaf parsley
  • 1/2 teaspoon freshly chopped dill
  • salt and pepper (for seasoning)
  • 1/4 small baguette (very thinly sliced)
  • 1/4 cucumber (very thinly sliced)

Method –  Combine all ingredients in a bowl, cover, refrigerate and leave for 1 hour. Heat bread slices in a 180c degree oven for 5-10 minutes until dry and crisp but not browned. Top bread with mackerel mixture and finish with a slice of cucumber and a grind of black pepper.

 

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/felders/recipes/mackerel-tartare-toasts

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Carp steak with roasted tomatoes and onions

    • 2 tomatoes
    • 4 cherry tomatoes
    • 2 onions
    • 2 carp steaks
  • Dash of thyme (preferably fresh)
  • Freshly ground pepper
  • Some sea salt
  • Drizzle of extra virgin olive oil

Method –  Slice tomatoes and onions really thin, some 1.5-2 mm thin. Place them into deep baking tray one on top of other, interchanging onion and tomato slices and forming a nice ratatouille style arrangement. Bravely drizzle some olive oil and thyme leaves (fresh or dried). Generously add freshly ground pepper, but leave salt for later. Salt only when done. Bake in 200C preheated oven until onions start to caramelize and blacken – it’s crispy and tasty!

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/Qarpon/recipes/carp-steak-with-roasted-tomatoes-and-onions

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

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  • Salmon and marinade:
    • 2 big or 4 small salmon steaks (with skin)
    • 2 tbsp balsamic vinegar
    • 1 tbsp soy sauce
    • Coriander seeds (ground)
    • Freshly ground pepper
    • Juice of 1/4 lemon
    • 1 tbsp brown sugar
  • Salsa:
    • 4 medium tomatoes
    • 1 red bell pepper
    • 1/2 onion
    • 1 clove of garlic
    • parsley leaves
    • Tabasco sauce
    • Juice of 1/4 lemon or less
    • Extra virgin olive oil
  • Garnish (optional):
    • spaghetti or other pasta
    • butter
    • sour cream
    • 1 tbsp flour
    • assorted fish spices (of choice)

Method –  Chop bell pepper into very small bits and heat it in small amount of oil, just to release flavour and soften a bit. Add chopped garlic, 1 tbsp vinegar, stir-fry for a while and remove from heat.
Now finely chop the tomatoes (with seeds and skin) and onion. Put them into bowl, add warm pepper from the pan. Add chopped parsley, lemon juice, 1 tbsp vinegar, freshly ground pepper and sprinkle Tabasco. Set aside.
Prepare marinade for salmon. In deep bowl, mix all ingredients, then add sugar and mix until it is dissolved. (TIP: to determine the amount of marinade you need, just imagine how much liquid in your bowl would almost cover all steaks.) Place washed and dried salmon to soak up the marinade. Wait some time, then heat really small amount of oil in that same pan and fry fish on medium heat. Flip the steaks and pour remaining marinade over them. Finally, grind some pepper and serve. At the same time, salt salsa to taste and serve with fish.

Enjoy!  

 

Recipe from: http://www.opensourcefood.com/people/Qarpon/recipes/salmon-steak-on-tomatoe-salsa

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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