Fish » Susan's Home

Seared Yuan Salmon

Japanese, Main Dish, Salmon Comments Off

Oct 062007

Serves: 4
Time: 00:40

Notes:
Recipe from Cafe Japan

Ingredients

4 pieces of salmon fillet with skin (1 2/3 lb) sea salt Yuan Sauce: 5 tbsp mirin 3 tbsp shoyu 2 tbsp sake juice of 1/2 lime

Directions

1. Pat salmon pieces dry with paper towels and sprinkle with salt 2.Make yuan sauce by mixing ingredients together 3. Marinate the salmon skin side up for 15 min. 4. Heat a frying pan with a little oil. Put fillets skin side up and cook over med heat for 2-3 min. Turn fillets and sear the other side until the fillets are cooked.

Curried Tuna Salad

Fish, Indian, Salads Comments Off

Oct 062007

Serves: 4
Time: 00:20

Notes:
Recipe from Betty Crocker’s Low Fat, Low Cholestrol cooking: Per Serving: Cal 305, Fat 4g, chol 25mg, Na 630mg, Carb 50g, Protein 25g

Ingredients

2 cans (6 oz each) tuna in water, drained 1/2c fat free mayonnaise 1 1/2 tsp sugar 1 tsp curry powder 1 can (8oz) sliced water chestnuts, drained and cut into slivers 1/4c chopped celery 1can (8oz) pineapple tidbits, drained 1/2c chopped bell pepper 1 sm onion, finely chopped 4 slices reduced calorie wheat bread 2 med unpeeled apples sliced 2 tbsp chopped pecans, toasted

Directions

1. Mix tuna, mayo, sugar and curry powder in med bowl. Stir in water chestnuts, celery, pineapple, bell pepper and onion until blended. 2. Arrange 2 toast halves on plate. Arrange apple slices around edge. Place tuna mixture on center of plate and sprinkle with pecans. **To toast pecans, bake uncovered in an ungreased pan at 350oF about 10min until golden brown. Be sure to stir occasionally. You could also cook in an ungreased skillet over low heat 5-7 min until lightly toasted.

Oven Fried Fish

American, Fish, Main Dish Comments Off

Oct 062007

Serves: 4
Time: 00:30

Notes:
Per Serving: Cal 161

Ingredients

4-4oz fresh or frozen thawed fish fillets (orange roughy) 3 tbsp bread crumbs (seasoned) 3 tbsp corn meal cooking spray 1 egg white beaten

Directions

1. Pat fish dry with paper towels 2. Stir bread crumbs and cornmeal together and spray with oil until moist. 3. Dredge fish thru egg white and then into breadcrumb mix. 4. Bake uncovered in 500oF oven for 6-8 min. for each 1/2″ thickness of fish.

Bourbon Bacon Scallops

American, Fish, Main Dish Comments Off

Oct 062007

RECIPENAME Bourbon Bacon Scallops
COURSE_DISH Main Dish
CUISINE American
MAININGREDIENT Fish
SERVES 04 Servings
TIME_HH_MM 01:30
NOTES
Recipe from Weight Watchers: Per serving: Cal 245, Fat 7g, Chol 68mg, Fe .7mg, Na 642mg, Calc 51mg
INGREDIENTS
3 tbsp minced green onions 2 tbsp bourbon 2 tbsp maple syrup 1 tbsp low Na+ soy sauce 1 tbsp dijon mustard 1/4 tsp pepper 24 large sea scallops 6 slices bacon cooking spray
DIRECTIONS
1. Combine 1st 6 ingredients in a large bowl and stir well. Add scallops and marinate in frig for 1 hour, stir occasionally. 2. Remove scallops from bowl and reserve marinade. Cut each slice of bacon into 4 pieces and wrap around each scallop. Thread onto skewers, leaving some space between each scallop. 3. Place skewers on a broiler pan coated with cooking spray and broil 8 min or until bacon is crisp and scallops are done. Baste with marinade occasionally (serving is 6 scallops per person)

Seared coriander scallops with bok choy and hoisin

Chinese, Fish, Main Dish Comments Off

Oct 062007

RECIPENAME Seared coriander scallops with bok choy and hoisin
COURSE_DISH Main Dish
CUISINE Chinese
MAININGREDIENT Fish
SERVES 02 Servings
TIME_HH_MM

INGREDIENTS

3/4 c fresh oj 2 tbsp hoisin sauce 2 tsp minced ginger 10 large sea scallops 1 tbsp coriander seeds coarsely crushed 2 tsp oriental sesame oil 2 baby bok choy, each cut lengthwise into 8ths 2 tbsp water

DIRECTIONS

whisk oj, hoisin sauce, and ginger in a small bowl pat scallops dry on paper towels spinkle coriander seeds over scallops, pressing to adhere heat sesame oil in nonstick skillet over high heat add scallops, coriander side down, cook until opaque in center, turning once, about 1 1/2 min per side transfer scallops to plate Add bok choy and water to skillet, saute until wilted, about 2 min using tongs, divide onto 2 plates, top with scallops Add hoisin mixture to same skillet, boil until reduced to 1/3 c, about 2 min.,, drizzle sauce over scallops and serve