Tag: fish (Page 1 of 3)
Tuna and Mozzarella SaladOctober 8th, 2016 in Salads by Julia Volhina
Tuna and Mozzarella salad is my goto light salad with a bit of protein. It works great for training days, because I don’t feel hungry after it but I also don’t feel like I eat whole bunch of unhealthy stuff.
A lot in this salad depends on the taste of tuna, so use the kind of tuna you like. If you plan to use tuna canned in oil, you may reduce amount of oil in the salad dressing to balance calories consumed.
Fresh corn they sell here in US is usually soft, sweet and juicy, so I use it for this salad myself, however canned corn works just as well.
Baked Cod in Mustard and Lemon MarinadeMarch 26th, 2016 in Fish, Main Dishes by Julia Volhina
Cod fish may taste a bit plain and somewhat boring, but not if prepared with mustard and lemon marinade like in this recipe.
Onions cooked along with fish in the same marinate taste just great (I think I might like onions the same as fish if not more). So don’t be shy on amount of onions to use.
Marinating requires at least an hour, but can be extended to few, as long as you keep the fish is in the fridge. And will allow to do all preparations in advance in needed and then cook fish right before the serving.
Fish PieJuly 26th, 2014 in Fish, Main Dishes by Julia Volhina
This is not hard recipe to do, but pretty nice one. My mom used to cook it all the time when we were kids: it can be served right away while it is still warm, or later warmed up or cold.
You can use any fish for this recipe (excluding the one with tons of bones), but red and fatty kind will work the best here. I used salmon.
Recipe for portion of unsweetened yeast dough I used can be found here.
Bay leaves here are optional, I like to use them, but they need to be removed before eating, so if you don’t want to do that, just skip them altogether.
Fish with VegetablesMay 25th, 2013 in Fish, Main Dishes by Julia Volhina
This is my mom’s recipe, she used to cook pretty much any fish we had like this. Original recipe calls for parsley roots, but they are hard to come around here, so I used parsnips instead and it worked good.
Important moment: the fish should be with bones (so pieces won’t fall apart). Actually this recipe is very good for bony fish: if you let fish simmer with vegetables for longer – smaller bones will dissolve while cooking.
Salmon and Potato Chowder with CreamOctober 13th, 2012 in Hot Soups, Soups by Julia Volhina
There is no better food for crispy fall weather than a cup of thick freshly cooked hot chowder.
This chowder is prepared using salmon and potato as main ingredients and cream and potato starch for thickening. Lemon is optional and can be omitted.
You can regulate thickness to your taste by adding more or less of the starch.
Minced Fish Cutlets with RiceSeptember 8th, 2012 in Fish, Main Dishes by Julia Volhina
Tender fish cutlets can be prepared of many kinds of fish to your choice (I used tilapia fillets for example).
If fish you are planning on using has bones, they will need to removed before mincing, skin can be kept intact (presuming scales and fins removed as well).
Fish cutlets can be served warm or cooled down, boiled whole potatoes or mash potatoes are good side dish for these, a dash of mayo is a nice addition.
Tuna Salad SandwichJuly 14th, 2012 in Fish, Main Dishes by Julia Volhina
Tuna salad sandwich is a great choice of food for a lunch or to take with you when you are on the go.
This tuna salad with eggs, bell pepper and a bit of onions is easy to do, and can be stored in a fridge for couple of days if needed.
I use tuna chunks in water, but tuna in oil will work as well, if you like it more – use it.
Listed amount ingredients is enough for 11-12 sandwiches.