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Category Archives: fish and seafood

Fish Chowder

Posted on January 14, 2012 by chronicinthekitchen

1 onion chopped

2 T. oil

4 small carrots, diced

1 large potato, diced

1 fish filet (I used sole)

1 can salmon, drained and bones picked out

1 c. frozen corn

2 c. milk

1 T. dried dill and 2 T. Old Bay Seasoning

salt and pepper

Place potatoes and carrots in microwave-safe dish and microwave in a bit of water until a bit tender.  Brown onion in skillet until soft, then add fish filet and cook for a few minutes more.   Drain potatoes and carrots.  Combine potatoes, carrots, onion, fish fillet and salmon in a medium pot with milk and spices and simmer for about 10 minutes, stirring so that the milk doesn’t burn.   Stir in frozen corn and heat through.  The chowder may be thickened at this point with 1/4 c. flour dissolved in water and stirred in.   Makes 4 – 6 servings. Great with crusty bread or buns.

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Old Bay Seasoned Halibut

Posted on July 28, 2011 by chronicinthekitchen

Fish is pretty quick for a chronic chick.

2 medium sized halibut fillets (I used the individually wrapped, flash frozen, wild Alaskan halibut fillets from Costco), thawed

2 T. Old Bay Seasoning

Rub the Old Bay Seasoning into the halibut fillets with your hand, coating both sides. Drizzle about 1 – 2 T. oil in a cast iron (or other) skillet and heat on medium.  Add fillets and cook approximately 8 minutes per side.  Serves 2.  I served this with rice cooked in the rice cooker and some sauteed fresh peppers.

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Maple Glazed Salmon

Posted on January 30, 2011 by chronicinthekitchen

1/4 c. maple syrup

1 tablespoon lemon juice
2 tablespoons light soy sauce
1 teaspoon Dijon or stone-ground mustard
1/2 teaspoon finely chopped gingerroot, if desired
1 1/4-pound salmon fillet
2 tablespoons thinly sliced green onions

Mix all ingredients except salmon and green onions.

Cut salmon fillet into 4 serving pieces. Place fish in shallow glass or plastic dish. Drizzle marinade over fish reserving about 1/4-cup marinade to serve over cooked fish.

Refrigerate about 30 minutes.

Cooking – Oven Method: Heat oven to 400°. Remove fish from marinade; set aside marinade. Place fish in baking dish. Bake 15 to 20 minutes, basting occasionally with marinade, until fish flakes easily with fork.

Variation – BBQ Method

Grilled Maple-Glazed Salmon: Instead of baking, place on grill rack, cover and grill fish 5 to 6 inches from medium coals 4 minutes. Turn fish; brush with marinade; cover and grill about 4 minutes longer or until fish is opaque and flakes easily with fork.

To serve, drizzle reserved 1/4-cup marinade over fish; top with green onions.

Adapted from Green Mountain Spa

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A Word About Chicken and Salmon

Posted on January 24, 2011 by chronicinthekitchen

Chicken breasts and salmon filets or salmon burgers are my go-to items when I am not up to cooking. Each of these items take about 20-25 minutes to cook.

Frozen boneless skinless breasts take approximately 25 minutes to fry from frozen. Add a bit of oil to a frying pan, place breasts in a single layer, cover and cook over medium heat for 15 minutes. Then turn over and cook an additional 10 minutes or until juices run clear. Serve with buns and frozen vegetables that have been cooked in the microwave, or raw baby carrots.

Alternatively, purchase a box of frozen pre-cooked, breaded chicken breasts. These re-heat in about 20 minutes in the oven at 425 F. Turn over after 10 minutes.

A favorite easy meal for us is salmon burgers and fries. Use low-fat fries. Preheat oven to 400. Place salmon burgers and fries on a cookie sheet. Cook in oven 10 minutes, then turn fries and burgers over, return to oven and cook another 10 minutes. Remove salmon burgers and keep warm. Return fries to oven and cook another 10 minutes or until crisp. Serve with buns, raw vegetables and dip or cooked frozen vegetables. *Salmon Burgers are good with plum sauce!

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Shrimp Chowder

Posted on December 13, 2010 by chronicinthekitchen

Some days you just want soup.  Some days you can’t worry about how to cook it healthy, you just want something to throw together for you and your family.  Pain levels may be on the rise, you may be pressed for time, you may be exhausted.  Opening cans is about all you can manage.

1 clove garlic minced, or 1 tsp. garlic powder

1 T. butter or margarine

1/4 c. green onions, chopped

1/8 tsp. cayenne pepper

If you can find low sodium, low fat options for the following:

2 cans cream of potato soup

1 can niblets corn, with liquid

3 oz. cream cheese

2 c. small cleaned shrimp

1 1/2 soup cans milk

Combine in a large pot, bring to a boil, stirring often.  Rich and filling, requiring only buns or http://chronicinthekitchen.wordpress.com/2010/10/30/too-tired-to-prep-veggies-and-dip/ to complete.  This would also be good for a potluck.

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Crabmeat Cheese Surprise

Posted on November 12, 2010 by chronicinthekitchen

 

Fast to make, fancy enough for company!

 

2 c. canned crabmeat

2 T. Sauterne

1 tsp. salt

½ c. shredded Gruyere cheese

enough low-fat mayonnaise to moisten and hold together

 

5 English muffins, split and toasted

 

Preheat oven to 450. Mix all together and place on toasted English muffins and put into oven until hot.  Serve immediately.  Makes enough for 10 English muffin halves.

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BBQ Salmon With Sauce

Posted on November 4, 2010 by chronicinthekitchen

 

Sprinkle a good-sized salmon fillet with brown sugar, salt and pepper.  Mix together the following in a small bowl:

 

½ c. low-fat mayonnaise

2 T. vinegar

4 T. ketchup

dash Worcestershire sauce

 

Spread over salmon.  BBQ until fish flakes easily.  This can also be baked in a casserole dish at 400° for about 20 minutes.

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