Fish Recipes (Most Popular)
Not my original recipe, but cannot remember where I got it. On the Internet somewhere.
1/4 cup Parmesan cheese
1/8 cup butter, softened
1.5 tablespoons mayonnaise
1 tablespoons fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
4 4 ounce Fillets
This is just about the only way I make tuna salad sandwiches. I have been making them this way for nearly 30 years and have turned many friends on to them who frown at my recipe only to really love them once they try them. Hope you enjoy!
The best breakfast ever. This can be tweaked to your liking, if you just want egg whites, less cheese and non stick pan spray ( wich will eliminate those calories).
There are tuna casseroles, and then there are Sunday Supper Tuna Casseroles! Hands down the best I've ever had. If in a hurry, I have skipped the baking process. I've also served the sauce over toast, rice or potatoes. The canned cheese soup can be replaced with real cheese - about 4 oz. (sharp cheddar is good!) Hardest part is portion control because this is so tasty!
I came up with this recipe because I wanted some more crunch and flavor to my tuna. If I have plain nonfat yogurt on hand I will substitute that for some or all of the mayo. The ingredients reflect the light mayo.
A tasty treat... feel free to substitute the spices around. I also prefer to use Trader Joe's frozen brown rice to decrease the calories
A simple, fast dish. If you make the rice ahead of time, you can throw this together and heat it up in 30 min. Nice with a tossed salad.
Adapted from the Ainsley Harriott low fat recipe book.
I have lowered the oil in the rub. If this makes it seem too dry. Spray a little spray oil over the fillets before baking but I have never needed to.
This is an old Eastern European recipe, originally made in my family with Stock fish, Stock fish basically being Cod that has been dried to the consistency of a plank of wood.
Since beginning to make this with fresh or frozen cod, the dish has become much more popular than it was in my childhood when Dad would soak that fish for days and you could still get splinters from it.
The oil and garlic amounts can vary with personal preferences.
It sounds like an odd combination, but it works. You could lightly saute fish fillets and top them with the pesto then the grated cheese if you so wish.
NOTE: These are a soft fishcake so do not put into the George Forman Grill.