Now that I have a recipe index, I am being informed of what is missing from it. Mostly it has been my fish taco recipe, but our most favorite recipe for Salmon is also missing. So here they are (I suspect my web master will quickly teach me to update the index).
I generally use Albacore core to make these (generally have a lot in the freezer from the annual fishing trip my Dad and Brother's go on), but you can use pretty much any fish.. I had some mystery fish in the freezer labeled with a "P"... it turned out to be Pargo, which turns out to make REALLY good fish tacos!
3 – 4 servings
¾ cup beer
¾ cup flour (replace about 2 tablespoons of white flour with whole wheat if you have it)
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dry mustard
¼ teaspoon cayenne pepper
¼ teaspoon pepper
1 – 1 ¼ pounds albacore or other firm white fish (like tilapia), cut into strips ~ 3” x 1” x ½ “
~ 3 tablespoons canola oil
Place beer, flour, spices in blender and blend until smooth, scraping down side as needed. Transfer batter to a shallow baking dish or bowl. Add fish, turning to coat all sides.
Heat 1 ½ tablespoons oil in a large non-stick skillet over medium-high heat. Transfer one half (Don’t crowd fish in the pan, cook in 3 groups if needed) of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, about 3 minutes per side. Transfer cooked fish to a plate, keep warm. Add 1 more tablespoon oil to pan and cook remaining fish. Reduce heat if needed.
About ¾ cup yogurt (or low fat sour cream)
½ teaspoon cumin
1 teaspoon Chile powder (or to taste)
¼ teaspoon salt or to taste
Juice of ½ lime (or more if not a juicy lime)
Whisk together in a small bowl. Cover and refrigerate until ready to eat (best if you make up a hour or so ahead of time. This keeps for a couple of days.
• Heat up corn or small flour tortilla’s. The best way to heat corn tortillas is in a dry pan or on the grill. The microwave with a damp towel works good with flour tortillas.
• Shred up cabbage (or buy pre-shredded), add some chopped cilantro if you like.
• Other extras include diced tomato or fresh salsa, avocado or guacamole, sliced radishes, lime wedges
Put some fish in a warm tortilla or two, add a good spoonful of sauce, cabbage, and any of the extra’s.
Grilled Salmon with Jalapeno Sauce
This a quick way and nice salmon dinner... or you can do a whole half a salmon for a big gathering. Add some sautéed spinach and French bread to round out the meal -- and be ready in a half hour. The salmon is also good without the sauce. Sprinkle a little dill (or other herb) on top before cooking.
2 servings, can be doubled or tripled,
¾ to 1-pound salmon fillet
1 tablespoon fresh lime juice
1 ½ teaspoons olive oil
1 ½ teaspoons butter
1-2 jalapeno chilies, seeded and cut julienne
1/3 cup plain yogurt
1 tablespoon fresh lime juice
Freshly ground pepper
Salt to taste
Snipped fresh chives or green onion tops
Heat grill on high. Put a large piece of foil on a plate, fold in half, and fold up sides about 1/2" -- foil tray should be large enough to hold fillet. Place salmon skin side down on foil. Brush salmon with olive oil, then sprinkle with lime juice, salt and pepper. Let stand 15 minutes (or at least five minutes). Place foil with fillet on grill, turn down grill to medium or medium high (looking for ~450oF) and cook until fish is almost opaque, about 9 minutes per inch of thickness.
Meanwhile, prepare sauce: Melt butter in small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes. Remove from heat, add yogurt and stir; do not boil (it will curdle if it gets too hot). Mix in lime juice. Add salt and pepper.
Transfer fish to platter (skin will stick to foil). Spoon sauce over. Sprinkle generously with chives. Garnish with lime wedges.