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Delicious & Easy Salt-Water Fish Recipes

Fish Chowder

(Courtesy of Food.com)

Original recipe makes 4 servings

Ingredients

  • 1 lb cod fish filet
  • 2 tbs margarine or 2 tbs cooking oil
  • 1 medium onion sliced
  • ½ cup celery, diced
  • 2 cups raw potatoes, diced
  • ½ cup carrot, sliced
  • 2 cups boiling water
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup milk

Directions

  1. Cut cod fillets into bite sized pieces.
  2. Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
  3. Cover and simmer 10 to 15 minutes until vegetables are tender.
  4. Add fish and cook 10 minutes longer.
  5. Add milk.
  6. Reheat, but do not boil.
  7. Serve hot, with freshly baked homemade bread or rolls and butter.    For more information on this recipe, including nutritional facts, click here.

 

Crab & Lobster Stuffed Mushrooms

(Courtesy of allrecipes.com)

Original recipe makes 8 servings

Ingredients

  • ¾ cup melted butter, divided
  • 1 lb fresh mushrooms, stems removed
  • 1 cup crushed seasoned croutons
  • 1 cup shredded mozzarella cheese
  • 1 (6 ounce) can crabmeat, drained
  • 1 lb lobster tail, cleaned and chopped
  • 3 tbs minced garlic

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
  2. In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
  3. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!  For recipe tips and to changes to serving size, click here.

 

Potato-Horseradish Crusted Mahi-Mahi

(Courtesy of Eatingwell.com)

Original recipe makes 4 servings

Ingredients

  • 1 cup precooked shredded potatoes, (see Note)
  • 1 shallot, finely chopped
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/4 pounds mahi-mahi, skin removed, cut into 4 portions
  • 4 teaspoons reduced-fat mayonnaise
  • 1 tablespoon canola oil
  • 1 lemon, quartered

Directions

  1. Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a medium bowl. Spread each portion of fish with 1 teaspoon mayonnaise, then top with one-fourth of the potato mixture, pressing the mixture onto the fish.
  2. Heat oil in a large nonstick skillet over medium-high heat. Carefully place the fish in the pan potato-side down and cook until crispy and browned, 4 to 5 minutes. Gently turn the fish over, reduce the heat to medium and continue cooking until the fish flakes easily with a fork, 4 to 5 minutes more. Serve with lemon wedges. For additional recipe information or changes to serving size, click here.
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