Fish Dish

Fish Dish: Udon Salmon Soup

I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section.  I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles.  So I have decided to share this culinary voyage with you.  I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.

Fish Dish: Udon Salmon Soup

Udon Salmon SoupSo, for whatever reason, I was craving an Asian soup, something fishy, something with udon (Japanese noodles made of buckwheat).  I grabbed a small pot and a few cubes of homemade crab stock from the freezer.  I added some water and a teaspoon of lobster base then brought it to a boil.  I then hit it with a shot or two of fish sauce, some soy sauce, fresh grated ginger, Sriracha, garlic powder and five spice.

With my broth sufficiently flavored I then added a 4 ounce salmon filet.  Cooking the filet in the broth would not only season the salmon but also add a fourth seafood element to the broth’s flavor profile.  That should take care of the fishy craving.  Once the filet was done I broke it up then added a portion of udon.  Grabbing my mandolin I sliced celery very thinly. and dropped it in the soup.  As soon as the noodles were done the soup was finished, about five minutes.  I garnished it with a few more celery shavings, some celery leaves and black sesame seeds.

I have some white fish in the freezer as well so I may give this a try again in a day or so.  I think it will completely change the complexion of the dish.  If you are not a fish fan you could easily substitute boneless skinless chicken breast.  I have to wonder, however, if you do not like fish why are you reading a fish recipe?

New Recipe: Fish & Grits

Each week as part of my duties with TheKitchenHotline.com I plan a full menu of meals that feed a family of four for an entire week. Each day’s menu feeds the family three meals plus a snack for the kiddies. These recipes need to be relatively easy to allow more quality time for the family to spend together. Another part of my charge is to come up with healthy recipes. Each week I will share one of these recipes with you. Here’s this week’s:

Fish & Grits

Fish & Grits

Variations

Any fish is good like catfish, flounder, etc. You can use fillets or whole fish like the fresh caught bream pictured.

Diet (other): Reduced fat

Number of servings (yield): 4

Meal type: breakfast or dinner

Culinary tradition: USA (Southern)

Fried Fish

Ingredients

  • 2 Lbs Fresh white fish
  • 2 Btls Pale beer
  • 1 cup Stone ground cornmeal
  • ½ cup Masa Harina
  • To taste Cajun seasoning or salt and pepper
  • Ample Coconut oil

Instructions

  1. Marinate the catfish in beer for 1 to 2 hours. In a large bag or fish breader combine cornmeal, masa, and Cajun Seasoning to taste and shake well to mix.
  2. Drain the fish and add to breading to coat thoroughly. Fill a large frying pan with oil to halfway and heat to medium high.
  3. Flip fish once during frying, roughly 6 minutes on each side.
  4. Drain by placing fish onto a cooling rack over paper towels, lightly season at this point.

Quick Notes

Frying in coconut oil is extremely healthy – in fact it is healthier than grilling.

Quick Cheese Grits

Ingredients

  • 1¼ cup Water
  • 1 cup Fat free evaporated milk
  • ½ cup Quick grits
  • 4 oz Velveeta or similar cheese-food
  • Taste Salt and pepper

Instructions

  1. In a saucepan add grits to boiling water. Reduce the heat to medium-low and add the evaporated milk. Bring to a simmer, cover, cook 13 minutes.
  2. Add the cheese and season. Continue cooking until cheese has melted and grits are tender.

Quick Notes

The evaporated milk will make these some of the creamiest grits you’ve ever had without adding fat.

Variations

Replace the cheese in the recipe with more pungent cheeses like pecorino romano or smoked cheddar.

New Recipe: Mediterranean Tuna Pockets

Each week as part of my duties with TheKitchenHotline.com I plan a full menu of meals that feed a family of four for an entire week.   Each day’s menu feeds the family three meals plus a snack for the kiddies.  These recipes need to be relatively easy to allow more quality time for the family to spend together.  Another part of my charge is to come up with healthy recipes.  Each week I will share one of these recipes with you.  Here’s this week’s:

Mediterranean Tuna PocketsMediterranean Tuna Pockets on WannabeTVchef.com

  • 1 large can albacore tuna in water, drained
  • 1/4 cup red onion, finely diced
  • 2 tablespoons capers
  • 1 vine ripened tomato, seeds removed and diced
  • 4 ounces chopped kalamata olives
  • 1 tablespoon fresh oregano
  • 4 tablespoons extra virgin olive oil
  • Salt & pepper to taste
  • Juice and zest of one lemon
  • 4 whole-grain pita breads

In a bowl combine the tuna, onion, capers, tomatoes and olives. Fold in the oregano, olive oil and lemon juice. Season with Salt & pepper to taste and zest. Refrigerate for at least 1 hour.  Toast the pita bread and cut in half. Open up each pocket and stuff with tuna mixture then serve.

Make gluten-free by substituting gluten-free naan or pita bread. Each portion contains 292 calories, 20 grams of fat, 20 grams of carbohydrates and 11 grams of protein.

Fish Dish: Chili-Lime Halibut

I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section.  I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles.  So I have decided to share this culinary voyage with you.  I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.

Fish Dish: chili-lime halibut with chipotle brown rice pilaf.

Chili-Lime Halibut on WannabeTVchef.comI seasoned the halibut steaks with salt, pepper and chili powder.  I seared them in an oiled medium high sauté pan for about four minutes on each side, basting with fresh squeezed lime juice after the turn.  Once done I removed them to a plate.

For the pilaf I added half a can of chipotle white corn (with some juice) to the sauté pan along with a can of green chilies making sure to scrape up the fond in the bottom of the pan.  I then added 4 ounces of pre-cooked brown rice and tossed it in the pan until heated through and well mixed.  I squeezed a little more lime juice over both the pilaf and the halibut before serving.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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