Well my friends I’m starting the New Year with a lighter version of my original fish cakes you will love these! I’m wishing you all a Happy New Year and good health and happiness in 2014!
1 pound cooked white fish shredded any will do (I used grouper)
¾ cup panko style bread crumbs
¼ yellow onions finely chopped
¼ cup yellow bell pepper finely chopped
2 tablespoons cilantro finely chopped
1 teaspoon old bay seasoning
¼ teaspoon crack black pepper
3 tablespoons light mayonnaise
2 tablespoons light virgin olive oil
1 tablespoon butter
In a large bowl, combine the cooked fish, bread crumbs, onions, bell pepper, cilantro old bay seasoning, crack black pepper and mayonnaise. Mix until will incorporated. Form into 8 small cakes. Cover cakes with plastic wrap and refrigerate at least 1 hour.
Place the flour on a sheet of wax paper and lightly coat the cakes with flour.
In a large non-stick skillet, melt butter with olive oil. Cook fish cakes until golden brown and crispy 4 to 5 minutes on each side.
Ya’ll even though I didn’t win it was so much fun and what an experience I will never forget it! My dishes were turned in on time I was solo with not help and had to turn in two dishes within 2 hours 15 minutes! I reunited with old foodie friends and met some fabulous new foodie friends it was the best time of my life ever!!!!!!!!!!!!!
Open Face Stuffed Bake Flounder
2 (12 inch long) Flounder whole and cut butterfly
½ teaspoon sea salt
1 teaspoon paprika
1 cup garlic & cheese croutons crushed
6 dried apricots chopped fine
1 4oz can tiny shrimp drained and rinsed
1/3 cup lemon juice
5 tablespoon of butter melted
2 tablespoon water
2 tablespoons fresh parsley chopped fine
Preheat oven at 350.
Butterfly your flounder or have the person behind the seafood counter do it for you. Brush flounders with butter and season with sea salt and paprika.
In a mixing bowl add garlic croutons, dried apricots, tiny shrimp, lemon juice, water, parsley and 2 tablespoons of butter. Mix well and equally stuffed the flounders. Brush top of stuffing with remaining 1 tablespoons of butter. Bake for 25 minutes.
Smoked King Fish
1 ½ lb king fish
2 tablespoons sea salt
1 1/2 tablespoons garlic powder
½ cup brown sugar
½ cup dark rum
Place fish in a shallow dish top with the next four ingredients and add water until the fish is fully covered. Cover and refrigerate 24 hours. Drain all of the liquid and pat dry the fish. Add to your smoker and follow cooking instructions your smoker come with. Serve warm with lemon wedges or make into a smoked fish spread.
Prep time: 15 minutes Cook time: 11 minutes
1 pound Tilapia filet chopped very small (I use local caught white grunts)
1/4 cup green or red sweet pepper chopped small
1/4 cup celery chopped fine
1/4 cup(s) of onion chopped fine
2 tablespoon cilantro chopped
1 tablespoon yellow mustard
½ teaspoon sea salt
½ teaspoon pepper
2 teaspoon Old bay seasoning
3/4 cup Ritz crackers crushed fine
1/2 cup flour
2 cups canola oil
Put oil in a pan and heat to 375 degrees.
In a separate bowl add flour and the remaining 1 tsp of old bay seasoning mix.
Chopped fish, celery, pepper, onion and cilantro add to a mixing bowl., Next add mustard, egg, sea salt, pepper, remaining teaspoon old bay seasoning and the Ritz crushed crackers mix all well.
With a cookie scoop form 16 cakes. Pat each down to a patty gently coating each with flour mixture and place in oil and fry 6 minutes turn and fry an additional 5 minutes they will be a golden color. On a plate with lined with paper towel put fried fish cakes to drain some of the excess oil. Serve with your favorite ramoulade, tartar sauce or mango salsa.Bon Appetit!
You know it my friends if it has to do with food or fishing I’m there! Well last night I got to assist Robert Irvine as he cooked a Salmon Dish and a Tuna Dish you know it both right up my alley! What a blast! I will have my first webisode of Off the Hook on the Plate ready for you next week! So stay tune for the fun!!