{"id":192,"date":"2012-07-22T12:47:46","date_gmt":"2012-07-22T12:47:46","guid":{"rendered":"https:\/\/offthehookontheplate.com\/?p=192"},"modified":"2012-07-22T12:47:46","modified_gmt":"2012-07-22T12:47:46","slug":"fishing-adventures-that-are-sure-to-end-with-off-the-hook-recipes-3","status":"publish","type":"post","link":"https:\/\/offthehookontheplate.com\/?p=192","title":{"rendered":"Fishing adventures that are sure to end with off the hook recipes!"},"content":{"rendered":"<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"http:\/\/www.youtube.com\/embed\/VqbLTatF34g\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\nFish turnovers with Aloha sauce!<br \/>\n8 oz refrigerated croissant dough<br \/>\n\u00bd lb white fish cooked and shredded (I used local caught White Grunt)<br \/>\n2 oz cream cheese softened<br \/>\n1 tablespoon light mayonnaise<br \/>\n1 celery branch chopped fine<br \/>\n3 green onions chopped fine<br \/>\n2 tablespoon parsley chopped.<br \/>\n\u00bc teaspoon old bay seasoning<br \/>\n\u00bd teaspoon lemon juice<br \/>\nSalt &#038; pepper (pinch)<br \/>\n1 egg<br \/>\n2 tablespoon water<br \/>\nAloha sauce<br \/>\n\u00bd cup light mayonnaise<br \/>\n\u00bd cup chopped fine pineapple<br \/>\n\u00bd teaspoon lemon<br \/>\n\u00bd jalape\u00f1o chopped fine<br \/>\n2 tablespoon of cilantro chopped<br \/>\nSalt &#038; pepper (pinch)<br \/>\nPreheat oven at 375 degrees. Line a cooking sheet with parchment paper.<br \/>\nIn a mixing bowl add fish, cream cheese, mayonnaise, celery, onions, parsley, old bay seasoning, lemon juice salt&#038; pepper mix well.<br \/>\nOn rolled and separate croissant dough and place four of the croissant dough on your lined cookie sheet.  Place two cookie scoops of filling on each of four of the croissant dough pieces.  Top with the remaining croissant dough and pinch the edge of the turnovers together. With a sharp knife place a couple of cuts in the dough on top of each turnover to let air escape.  In a small bowl mix egg and water.  Brush each turnover with egg wash.  Bake in oven 25 minutes until turnovers are golden in color.<br \/>\nFor Aloha sauce mix all sauce ingredients together and voila done!<br \/>\n<a href=\"https:\/\/offthehookontheplate.com\/wp-content\/uploads\/2012\/07\/Fish-Turnovers-with-Aloha-sauce.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/offthehookontheplate.com\/wp-content\/uploads\/2012\/07\/Fish-Turnovers-with-Aloha-sauce.jpg\" alt=\"\" title=\"Fish Turnovers with Aloha sauce\" width=\"640\" height=\"480\" class=\"aligncenter size-full wp-image-193\" srcset=\"https:\/\/offthehookontheplate.com\/wp-content\/uploads\/2012\/07\/Fish-Turnovers-with-Aloha-sauce.jpg 640w, https:\/\/offthehookontheplate.com\/wp-content\/uploads\/2012\/07\/Fish-Turnovers-with-Aloha-sauce-300x225.jpg 300w, https:\/\/offthehookontheplate.com\/wp-content\/uploads\/2012\/07\/Fish-Turnovers-with-Aloha-sauce-400x300.jpg 400w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fish turnovers with Aloha sauce! 8 oz refrigerated croissant dough \u00bd lb white fish cooked and shredded (I used local caught White Grunt) 2 oz cream cheese softened 1 tablespoon light mayonnaise 1 celery branch chopped fine 3 green onions &hellip; <a href=\"https:\/\/offthehookontheplate.com\/?p=192\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-192","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2mvVh-36","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts\/192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=192"}],"version-history":[{"count":1,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts\/192\/revisions"}],"predecessor-version":[{"id":194,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts\/192\/revisions\/194"}],"wp:attachment":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}