Lemon Pepper Salmon!

We try to eat fish once a week and lately, I have been using this recipe. I sometimes improve a little on how much of the seasonings I use (like not so much Oregano, but still a good amount, and not too much lemon pepper.)

Ingredients

- 1 lb of Salmon

- 2 Tbsp lime or lemon juice

- 1 Tbsp Fresh Oregano

- 2 Tbsp Olive Oil

- 2 cloves Garlic

- 1 Tsp Lemon Pepper

Marinade in ingredients for 30-1 1/2 hrs. (I will admit at not letting mine sit for this long, and sometimes only having it sit for about 15 min and then sticking it in the oven, and it still taste good.)

Keep marinade and broil 4 inches from the heat 8-12 min. Or can cook in over regular on 350 for about 20-25 min or so? Check to see when flaky. Serve with steamed vegetable (carrots, mushrooms, squash). I also like to serve this with wild and long grain rice.

Grilled wahoo

We used this recipe to cook up the wahoo we had left over from last year's fishing trip. It was so delicious, I would try it on any fish. And I recommend grilling if possible - it really adds flavor.

Ingredients
1/2 cup butter, melted
1/2 cup extra-virgin olive oil
6 fresh garlic cloves
1/3 cup fresh cilantro or parsley
2 tablespoons Cajun seafood seasoning
1 lemon, juice of
6 wahoo fillets, about 1/2 inch thick
lemon wedge (to garnish)

Directions

Spray grill with nonstick spray or brush with veggie oil to prevent sticking. Preheat on high for about 10 minutes. Mix first six ingredients in a blender. Puree into a smooth sauce. When ready to cook, brush both sides of fillets with sauce. Place fillets on grill and cook, turning once or twice. Brush more sauce as needed.Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges.

Notes: I used a tsp of dried parsley instead of fresh and a little less garlic than called for. I used Old Bay seasoning instead of cajun seasoning. I let the fish sit in the marinade before grilling. Careful to not overcook the fish. It doesn't take long.

Fish cakes

C.J. went on a fishing trip and came back with a 25-pound Wahoo. I cooked up a huge portion of it, and we ate some of it one night as fillets. Dreading five more days of fish fillets, I found this recipe for the cooked fish leftovers. It was delicious!! Since the fish was already cooked it was not such a hard process - just mix and fry in the pan.


4 to 5 med. size (or 2 lbs. raw meat) fresh trout
1/4 c. diced onion
1/2 c. salad dressing
2 eggs
1 tbsp. parsley flakes
1 tbsp. lemon juice
1 tbsp. Seafood seasoning
2 tbsp. Worcestershire sauce
2 tsp. Season salt
1 c. bread crumbs
2 c. Italian bread crumbs

Pan fry trout for 6 minutes each side or until flakes easily with a fork. Remove from heat, cool. Remove skin and de-bone. Add remaining ingredients except Italian bread crumbs. Mix well. Shape into 3 inch round patties. Roll in Italian bread crumbs.

Fish cakes can be baked in 350 degree oven for 25 minutes or pan fried until golden brown. Fish cakes can be frozen (unbaked or fried) for 6 months.

Makes 12 fish cakes.

I used Wahoo instead of trout, obviously. And cajun seasoning instead of seafood seasoning. And I used Italian bread crumbs inside and for the outside coating (although didn't need a whole two cups for outside coating). And I fried them in a little oil.

Instant Potato Crusted Fish/Chicken

I know you've been on pins and needles waiting for another way to utilize those instant potatoes. Who needs breadcrumbs!!

• 1 lb white fish filet or chicken
• 1/2 cup instant potatoes
• 1/4 cup grated parmesean/romano cheese
• 1/2 teaspoon of minced garlic
• salt & black pepper to taste
• optional: 1 egg or a few tbsp mayonnaise
  
• plastic baggie or shallow bowl
  

1. Preheat oven to 400F (205C).
2. Grease a glass baking dish or use a non-stick baking dish.
3. Mix all the ingredients together in the baggie or shallow bowl.
4. Wet your fish or chicken. You can use a gluing agent such as a beaten egg or mayonnaise to help the batter stick to the meat. Then put one piece at a time into the crust mix and coat thoroughly.
5. Put the meat into your baking dish.
6. Bake the fish or chicken until it is cooked thoroughly (20 min for boneless chicken, 40min for bone-in chicken, 30-40 min for thick fish filet)

If you're more of a skillet person than baker, just put a little cooking oil in the skillet and go to town. Heats up the house a little less and your food is finished faster. There's also the grilling option.