fish

Open-Faced Scallop Po Boys + Spicy Remoulade

May 12, 2016 by Lindsay 1 Comment

Jay is a huge fan of a po boy. You know, a fried seafood sandwich with some veg and a creamy-yet-spicy sauce. He tries them at lots of restaurants, but we were discussing how bread + mayo + fried doesn't make the most healthy sandwich you've ever had in your life.

We also discussed that we didn't really care.

I really wanted to make a po boy with scallops because I had some in the freezer (been buying the bags from Trader Joe's, love them more than life itself), and an open face sandwich just kind of felt right, you know? You could of course make this on a roll and eat it with your hands, but there's something about scallops that to me deserve utensils. And so, this sandwich that isn't really a sandwich (honestly, open faced just means bread on a plate) was born. You'll flip.

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Whole Roasted Mackerel With Citrus and Rosemary

February 8, 2016 by Lindsay Leave a Comment

It's almost Valentine's Day! And nothing says "be mine" than a whole fish stankin' up yo kitchen, right?

So we have to plan what to cook for the day, right? Or for any day if you're one of those that hates the holiday, single or not. We celebrate Valentine's Day because we actually celebrate our anniversary that day - 5 years this week! We don't do the big expensive restaurant thing because UGH, but I do like to make fun foods that take a little more time or have random ingredients - something you can to do together if you're into that kind of thing, or something you can do for fun if you enjoy making bigger/fancier meals.

Here's the first one: a whole roasted fish stuffed with stuff. Good stuff. Butter, rosemary (from my sister's yard!), citrus, garlic, WHOA. I'd never actually roasted a whole fish, but I was so excited to because it's just so PRETTY. It's also super easy. The catch is that serving it isn't terribly sexy, we did a fairly good hack job of getting the fish off the carcass and into our mouths.

Oh, and there's more to this story. When I roasted this fish I used the leftovers to make a tomato-based fish chowder the next day. That might have been even better than the roasted fish, and the original fish was excellent. So, with 1 fish you can get 2 meals and be healthy and protein-filled all week!

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Crispy Cod Cakes + Easy Tartar Sauce

December 2, 2015 by Lindsay Leave a Comment

So this is weird. This is what I made this year for Thanksgiving!

No but really. Sort of. We celebrated Thanksgiving last week with my family on Friday, so on Thursday we decorated the house for Christmas (got our first real tree!) and putzed around in the baby's room and since it was Jay's birthday I asked him what he'd like to eat and he said "fish balls." I think originally he had something Asian in mind but then started talking about lemon and parmesan and I was all THIS IS WHAT NEEDS TO HAPPEN.

Also, I did originally plan to make these round, not flat, but I have a hard time keeping balls round - I find they always kind of end up with a flat edge anyway, so I figured why not just beat the flattening to the punch?

So what we have here is this: little mini fish cakes with CHUNKS of cod, not ground up to smithereens, and a leeetle bit of filler for flavor and to hold everything together. Then it's coated in parm and panko and fried so gently AND THEN we have a tangy but creamy dipper with dill and other yummy flavors. I photographed this as an appetizer first, then tossed some of the sauce with lettuce and made a cod cake salad, and no one in this house was mad. You will adore these.

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Spicy Salmon Salad + Charred Corn + Cilantro Drizzle

August 19, 2014 by Lindsay 1 Comment

I know I know, longest title ever.

I just wanted you to know what you're getting yourselves into!

We've been eating more salmon recently. Like, probably once a week due to the fact that I'm selling it a lot more. People want their Omega 3s!

Or maybe they're scared of cooking fish at home, I don't know. My kitchen doesn't exactly smell GREAT after it happens, I'll admit that much. Don't fear cooking fish, though! I use this method that I showed you in another salad almost every time I make the stuff, and it's utterly foolproof. The rest of the salad is super simple, and the entire meal can be done in 30 minutes if you don't dilly dally.

I love dilly dallying.

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Springtime Citrus Salmon Salad

May 19, 2014 by Lindsay 2 Comments

So, I work at this cafe we have in the back of my yoga studio a few times a week, and once a week we make salmon. It's really a salmon salad with a lemon vinaigrette and some nuts and feta and all kinds of stuff, but this week I was just THINKING SALMON, and I never eat the salmon we cook because we sell it so fast, so I hiked my booty to the grocery store, bought some effing salmon, and citrused it UP, yo.

You don't understand the grilled citrus. Can't stop won't stop, all that stuff.

I love every single thing about this salmon, and Jay likes every single thing except the olives, which is fine because I ate his. Fair, yes? The method for cooking the salmon basically ensures juicy flaky fish, and the citrus zest on top at the end? Fresh and clean in a non dirty way.

Let's do this.

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