Tag: main course
Baked Walleye with Lemon Garlic Sauce
Baked Walleye with Lemon Garlic Sauce
Being from the land of 10,000 lakes, everyone here loves walleye. But mostly, you’ll only find people battering and frying the fish. Here is a great alternative way to prepare walleye without having to deep fry that only takes 12 minutes total cooking time. If you can’t find walleye, you can substitute other fish such as tilapia, cod, halibut, Chilean sea bass, or grouper.
Servings: 2
Ingredients
- 2 walleye fillets about 12 oz each
- 1 tbsp olive oil
- salt and pepper to taste
Lemon Garlic Sauce
- 2 tbsp butter
- 3 garlic cloves minced
- 1/2 lemon juiced
- 2 tbsp parsley chopped
Instructions
- Preheat the oven to 400°. Line a baking sheet with parchment paper. Brush the walleye with olive oil and season with salt and pepper.
- Bake for 10 minutes.
- While the walleye is baking, melt the butter in a small skillet over medium low heat. Add in the garlic and cook for 1 minute. Squeeze in the lemon juice and mix in the parsley. Turn off the heat.
- Brush the lemon garlic sauce over the walleye. Bake for 2 more minutes.
Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp …
Chili Clams
Chili Clams
Clams are very popular in Malaysian cuisine and are harvested along the beaches. Cooking them in a spicy chili/bean sauce is a great way to prepare them; taking very little time and preparation. The clams get sautéed in the sauce and are removed once opened. Any clams that don’t open are usually dead and should be discarded. Serve the chili clams with steamed rice.
Equipment
- food processor or mortar and pestle
Ingredients
- 20 littleneck clams washed
- 2 tbsp vegetable oil
- 2 tbsp water
- 1 tbsp sugar
- 3 green onions chopped
Spice Paste
- 1/2” ginger
- 3 garlic cloves
- 1 tbsp soybean paste
- 5 dried chilies
Instructions
- Add the spice paste ingredients into a food processor and pulse until its relatively smooth.
- Heat up the cooking oil in a wok over medium heat. Sauté the spice paste for 1 minute.
- Toss the clams into the spice paste and coat. Cook for 1 minute.
- Add in the water, sugar, and green onions. Cook for 4-5 minutes. As the clams start to open, remove each one. They will all cook at different amounts of time.
Catfish Cakes
Catfish Cakes
Catfish cakes are a great alternative to crab cakes; costing a fraction of the price. These fish cakes can be eaten as an appetizer or as a main course; served with either tartar sauce or remoulade, and lemon wedges. Not a fan of catfish? You can substitute tilapia, cod, haddock, or any other firm fleshed whitefish.
Ingredients
- 1 lb catfish nuggets
- 1/4 cup white onion finely chopped
- 4 garlic cloves minced
- 1 cup saltine or ritz crackers crushed
- 1 large egg beaten
- 1/4 cup mayonnaise
- 2 tbsp hot sauce
- 1 tbsp creole mustard
- 2 tsp creole seasoning
- vegetable oil for frying
Instructions
- Bring a pot of water to a boil. Simmer the catfish nuggets until they are cooked through. Drain and let cool.
- Mash the catfish with a fork. Mix all of the ingredients together in a bowl.
- Form into 1/3 cup fish cakes. Refrigerate for 30 minutes before frying.
- Heat up 1/4” deep of vegetable oil in a frying pan over medium heat. Place the fish cakes in the pan.
- Fry the fish cakes for 5 minutes a side until golden brown and crispy. Drain grease on paper towels.
