My parents love seafood, so whenever I cook for a special occasion, I always include a shellfish dish. I love these buttery and garlicky clams for a starter coarse. They’re ridiculously easy to make.
Archive for the ‘Fish / Seafood’ Category
This recipe is a recreation of my family’s favourite fish broth. We surprisingly found the best fish broth at one of the food court vendors in First Markham Place in Markham, ON. My family and I have never had such a delicious and strongly flavoured fish soup. The best part is that they don’t use MSG! Our cousin took us out in Malaysia for the “best” fish noodle soup, and we didn’t have the heart to tell him that our local food court vendor does it much much better. This fish broth will fill your house with a fishy smell, but if you can get over that, you’ll love the broth. I like to use this fish broth when I’m making seafood paella and Chinese noodle soups (see recipe here).
I have made this potato and green bean salad many times, because it’s flavourful, it can be served warm or cold, it’s quick and easy to make, it’s a one pot meal, it only requires 4 total ingredients, and it’s a great way to use up leftover cooked potatoes and/or green beans. I like to add tuna when I’m serving it for lunch or dinner. It’s also a great option for pot lucks as it is gluten free, dairy-free, egg-free, vegetarian, and vegan (as long as you don’t add the tuna).
My family and John love the taste and I love how easy it is to make. I should note though, that this salad does not keep well. So if you are serving it warm, it should be eaten soon after it was made. If you are serving it cold, be sure to cool all of the other ingredients first and then toss them with the dressing just prior to serving.
I have had the toughest time trying to figure out how to cook using a slow cooker. I’ve tried different recipes from different cookbooks and websites, and I’ve tried using different meats and/or vegetables, but 9 times out of 10, I end up with overcooked slop. I’d love to hear how you mastered the slow cooker! The only other recipe that I’ve had success with is this slow cooker pulled pork. So I tested this fish recipe a few times and even had John (a beginner in the kitchen) make it once by himself before I shared this new favourite slow cooker recipe with you. We love this dish. It is Thai inspired, mild, and light yet creamy. My family approves of this dish too, and that’s saying a lot because they strongly dislike slow cooker cooked food. But I should warn you, this recipe requires a bit more work and attention than typical slow cooker recipes. In my opinion, it’s worth the extra effort, because your meal won’t look or taste like it came out of a slow cooker.
After I discovered that lima beans aren’t bad in a soup (recipe here), I tried eating them whole in a succotash. I was surprised at how much I liked this simple combination of lima beans and corn. This healthy side would be great for a picnic or a barbecue. I paired it with tilapia. My recipe was inspired by the Snapper with Succotash recipe from the Everyday Food magazine subscription that a good friend of mine gave me. This is a simple, one pot meal. One pot meals are perfect for weeknight dinners and this dish cooks in just a few minutes. It was a bit too healthy for me, though, so I added a creamy lemon and dill sauce (recipe here). I wish I could have taken a picture of the sauce poured over the fish, because it looked very pretty, but I accidentally dropped my camera into the sauce and broke it. 😦
The texture of tilapia makes it very easy to handle and the thin fillet allows it to cook very quickly so it’s perfect for a quick and easy weeknight dinner. Since it’s such a mild fish, I like to pair it with more flavourful dipping sauces like honey mustard, tartar sauce, or ketchup. I buy tilapia fillets in bulk and freeze them separately. They defrost in no time since they’re so thin, which is another reason I use them for my lazy meals.
I caught 4 fish ice fishing at the 2010 Winterlude Festival in Ottawa, Ontario, Canada. They were all brook trout weighing between 1/2 to 1 lb each. I steamed the largest fish whole (link to recipe here), pan fried the smallest one until the skin was crispy, and baked the last two small fish in parchment. Baking fish en papillote steams the fish in its own juices along with vegetables in a parchment paper envelope. This is also called fish al cartoccio. The best part about this cooking method is the easy clean up. It’s quick, easy, and very healthy. The fish comes out very moist and sometimes I use this method just to cook my vegetables alone. This is great for entertaining too.