Recipes

General Instructions

Frozen, uncooked fish: Fish should be kept in a freezer that does not have excessive use (opening and closing) at -10.

Thawing: Portions of fish should be thawed in the refrigerator overnight, for the next day's use.

Cooking: Your fillet or steak should be an inch in thickness for a perfect cooking time of 8 to 10 minutes.

Mim's Salmon Pie
  • 1 (1-pound) can salmon salmon pie
  • Milk
  • 1 cup soft bread crumbs
  • 3 eggs, slightly beaten
  • 1 cup diced celery
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • Unbaked (9-inch) pie shell

Drain salmon, reserve liquid, and bone, skin, and flake. Add milk to salmon liquid to measure 1 cup. Combine with bread crumbs and eggs and set aside. Sauté celery and onion in butter until celery is tender. Add cooked vegetables, salmon, parsley, lemon juice, and salt to egg mixture, blending thoroughly. Pour into prepared pie pastry pie shell and bake in a hot oven (400º F.) for 25 to 30 minutes, or until crust is done and mixture set. Let stand for 8 to 10 minutes before cutting into wedges.

VARIATIONS: use two cups of leftover salmon; use other seafood such as halibut, crab, shrimp, etc.); use olive oil instead of butter; bake as a quiche (without crust); use other vegetables such as broccoli, peppers, carrots, etc.

Charred Sugar-Crusted Rub for Salmon or Halibut

Dry Sugar Rub :

  • 2 TBS. sugar
  • 1 TBS chili powder
  • tsp. blk pepper
  • 1/2 TBS ground cumin
  • 1/2 TBS paprika
  • 1/2 TBS salt
  • 1/2 tsp. dry mustard

Other Ingredients:

  • 4 to 6 skinless fillets (6 oz each)
  • 2 TBS olive oil or canola oil
  • 1/4 to 1/3 cup hot Chinese-style or Dijon-style mustard, if desired

Blend all Dry Rub ingredients, generously coat one side of each fillet.
Heat oil in large heavy pan over medium heat.
Place fish seasoned side down. Cook two minutes to sear, turn fillets over, cook 6 more minutes. Serve with mustard, if desired.

Prep Time: 10 minutes

Cook Time:10 minutes

Servings: 4 to 6

The Fresh Fish Company Favorite Marinade

Salmon marinadeThis Recipe will make enough Marinade for 2 pounds of Fish. Marinating your Salmon, Halibut or Cod helps add more moisture and enhance the flavor of your seafood.

  • 2 Tbls. Italian Dressing (oil base)
  • 1 1/2 Tbls. Soy Sauce
  • 2 Tbls. White wine or Sherry
  • 1 Tbls. Lemon Juice
  • 2 Cloves.fresh garlic
  • 1 Tbls. Oriental Oyster Sauce (optional)
  • 1 tsp. Sesame Oil (optional)

    Tip: When marinating or baking fish, do not use aluminum; it sometimes leaves a metallic taste.

Low Calorie Fish and Chips

FishFish and Chips

  • Salmon, Halibut or Cod

Batter

  • Krusteze buttermilk pancake batter (or your favorite pancake batter)
  • One can of your favorite beer

Tartar Sauce

  • 3 Tbls Katsup
  • One Tbls. Horseradish (whatever your taste buds enjoy)

Chips (Oven roasted French Fries)

  • Potatoes

Fish and Batter: Quantities depend upon how many people you want to introduce this wonderful experience to.

Moisten pancake batter with beer. Batter should be the thickness of a waffle batter.

Fish needs to be dry (no moisture for the batter to adhere.) Dip fish chunks in batter. Deep fry in Canola Oil (low FAT). Cook until golden brown.

Tartar Sauce: Blend ingredients together.

Chips (Oven roasted French Fries): Cut your french fies, dry them, spray them with Pam or Olive Oil spray. Season and bake at 350º until golden brown.