Another Off the Hook recipe!

My last post was a side dish that you could add to your Easter menu and also have as a side dish with your next fish fry. Well this week I’m sharing a super easy traditional French Canadian dessert. This dessert would be fantastic for your Easter dinner and also with your fish fry. I know your entire family is going to love this dessert! Enjoy!!

Caramel Hot Pudding Cake(Pouding Chomeur)
1 ½ cup self-rising Flour,
1 teaspoon baking powder
1 cup sugar
¼ cup butter softened
1 cup milk
1 teaspoon vanilla
1 cup brown sugar
1 cup maple syrup 100% pure
¼ cup butter
1 cup boiling water

Preheat the oven at 325 degrees. Spray with non stick cooking spray butter flavor a 9×9 dish and set aside.
On medium heat in a pan add brown sugar, maple syrup and a ¼ cup of the butter and boiling water. Stir and let it go until it comes to a boil and let it cook for 3 minutes or until sugar has dissolved.
In a mixing bowl add remaining butter, sugar, vanilla and milk mix until all well blended. Sift together the flour and baking powder slowly adds to wet ingredients and incorporate well until you have a smooth batter.
Spread batter on the bottom of your dish. Next slowly pour hot syrup all over the batter. Place in oven and bake 40 to 45 minutes. Serve warm with a doll up of whipped cream and garnish with glazed pecans (optional)

Grilled Corn Salad

Grilled Corn Salad
4 ears of corn shucked
2 tablespoon extra virgin olive oil
1 teaspoon chili powder
1 cup English cucumber diced
1 cup grape tomatoes half
1 garlic clove minced
1 tablespoon red onion minced
¼ cup fresh Italian parsley chopped
½ lemons juiced
1 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
½ teaspoon of both sea salt & cracked black pepper
Preheat your grill to medium high heat. Brush with olive oil the corn to coat well. Season well with chili powder and grill corn for 30 minutes turning it every 10 minutes to ensure corn is cook evenly all the way around. Let corn cool completely.
In a large mixing bowl using a sharp knife hold the corn straight up and slide knife to removed corn kernels all the way around.
Add all remaining ingredients and mix well. Serve immediately or cover with plastic wrap and refrigerate until serving.

Fishing adventures that are sure to end with an Off the Hook recipe!

Cabbage Rolls Stuffed Fish & Wild Rice
8 cabbage leaves
1 ¼ lb. white fish
1 ½ tablespoon lemon pepper seasoning
1 cup wild rice cooked
¼ cup light mayonnaise
1 28 oz. can crushed tomatoes partially drained
1 lemon sliced in 8 slices
Crack black pepper
Preheat oven at 350. Spray with nonstick cooking spray a 9 x 9 baking dish and set aside.
On stove top on medium high heat in a deep pot place cabbage leaves with 3 inches of water and boil for a couple of minutes just to softened the leaves drain well.
In a frying pan drizzled with olive oil cook fish on medium high heat for 4 minutes on first side flip and cook an additional 2 minutes. Let fish cool
In a mixing bowl add fish and crumble with fork. Add rice and mayonnaise to fish and mix well. Lay cabbage leaves flat and using a cookie scoop place 2 scoops of fish mixture in center of cabbage leaves form into a roll and roll tight. Repeat for remaining 7 and place in baking dish. Cover cabbage rolls with crushed tomatoes. Add cracked black pepper to taste and top with lemon slices. Bake for 35 minutes.

Fishing adventures that are sure to end with an Off the Hook recipe!

Island Grouper Sandwiches
6 oz broccoli slaw
5.3 oz Fage total 2% with Strawberry yogurt
1 teaspoon sriracha hot chili sauce
Pinch sea salt & cracked black pepper
6 (4 oz) grouper pieces
2 tablespoon light olive oil
1 teaspoon blackened seasoning
1 mango pealed & chopped
¼ cup red onion chopped fine
1 jalapeño seeds removed chopped fine
1 lime juiced
Pinch sea salt & cracked black pepper
6 wheat Kaiser rolls.
In a medium mixing bowl add slaw, yogurt with fruit, chili sauce, salt & pepper mix well and set aside.
In a separate mixing bowl add mango, onion, jalapeño, lime juice and sea salt & cracked black pepper mix well and set aside.
Preheat your grill to a medium high heat. Coat grouper pieces with olive oil and season with blackened seasoning on both sides of the grouper pieces. Cook fish 7 minutes on first side flip over and cook an additional 5 to 7 minutes or until the fish flesh is white all the way through. Don not overcooks. In the last couple of minutes of cooking your fish add your cut side down Kaiser rolls on the grill and slightly grilled the buns.
To assemble the grouper sandwich on bottom bun place 2 tablespoon mango salsa top with grouper piece and add 1 oz of broccoli slaw, top with top bun. Repeat for remaining five. Serve you’re your favorite chips for a casual dinner.

Fishing Adventures that are sure to end with an Off the Hook recipe!

Fish Chowder
3 tablespoon olive oil
1 tablespoon butter
2 cups chopped red potatoes skins on and ¼ inch cubes
½ cup celery cubed small
½ cup carrots cube small
¼ cup onion cube small
¼ cup parsley
Salt & pepper to taste
1 teaspoon old bay seasoning
6 cups fish broth or (clam juice)
1 lb white grunt or any white fish in one inch cubes
1 (6.5 oz) can chopped clams with juice
I cup of heavy whipping cream
Thickener (optional)
In a large pot add the first 9 ingredients sauté on medium heat until vegetables are fork tender. Add remaining ingredients simmer until fish has turns white and is fully cooked.
Note: You can find homemade fish broth recipe on my site.