SPICY FISH WITH AVOCADO-CHIPOTLE SAUCE AND SKILLET POTATO CAKE
Make and share this Spicy Fish With Avocado-Chipotle Sauce and Skillet Potato Cake recipe from Food.com.
Provided by Publix Aprons Simpl
Categories Potato
Time 25m
Yield 8
Number Of Ingredients 19
Steps:
- Spicy Fish With Avocado-Chipotle Sauce:.
- Preheat large sauté pan on medium 2-3 minutes. Season fish on both sides with seafood seasoning (wash hands).
- Place oil in pan, then add fish; cook 3-4 minutes on each side or until145°F (or opaque and separates easily).
- Chop dill; combine with remaining ingredients until blended. Serve sauce over fish.
- Skillet Potato Cake:.
- Prepare potatoes (with the water) following package instructions.
- Slice green onions; place in medium bowl. Stir in potatoes, 1/2 cup cheese, 1/4 cup bread crumbs, eggs, salt, and pepper.
- Preheat large non-stick sauté pan on medium 2-3 minutes. Place oil in pan, then sprinkle remaining 1/2 cup bread crumbs over bottom of pan; spread potato mixture evenly in pan.
- Top with remaining 1/2 cup cheese; cook 12-15 minutes or until center is set and cake begins to pull away from sides of pan. Invert potato cake onto serving plate; let stand 4-5 minutes to cool before slicing. Serve.
Nutrition Facts : Calories 234.7, Fat 13.9, SaturatedFat 5.3, Cholesterol 98.7, Sodium 524.8, Carbohydrate 11.5, Fiber 0.9, Sugar 2.1, Protein 15.5
SPICY FISH & POTATO CAKES
If you like crab cakes I think that you will like these fish and potato cakes. They can be made with just about any good firm fish fillets, and they are combined with some spicy mashed potatoes to produce a wonderful flavor. We will be frying these up in a skillet; however, if you would like to try baking them, do one thing......
Provided by Andy Anderson !
Categories Seafood
Time 1h20m
Number Of Ingredients 22
Steps:
- 1. MAKING THE POTATOES
- 2. Chef's Note: Maris Piper (Solanum tuberosum "Maris Piper") is an Irish potato bred by Northern Ireland grower John Clarke. It is the most popular potato in the United Kingdom, but is seldom sold in the U.S. And that's sad because it's a great potato for this dish, plus they make excellent chips.
- 3. Add the potatoes to a pot of salted water, and boil with the skins on until tender.
- 4. Chef's Tip: To check for doneness, insert a paring knife, or fork into the potato; it should go in with little resistance.
- 5. Remove from the water, and allow the potatoes to cool, and remove the skins (they should just slide off). Place the skinned potatoes into a large bowl and mash.
- 6. Heat 2 tablespoons of the oil in a pan over medium heat. Add the onion, chili (if using), and ginger, and then cook for 3 minutes. Add the dijon mustard, and stir for an additional 2 minutes. The onions should be nice and softened by this time.
- 7. Add the onion mixture to the mashed potatoes, and then add the Old Bay, dill, lemon zest, salt and pepper, to taste, and mix together. Finally add in the egg, and thoroughly combine.
- 8. THE FISH
- 9. Place the fish in a large frying pan, and add the peppercorns and bay leaves.
- 10. Cover with the milk, and add additional water to cover the fish.
- 11. Bring up to a slow simmer, and allow the fish to simmer, covered for 3 or 4 minutes.
- 12. Take off the heat, and allow the pan to sit an additional 10 minutes, covered, to finish cooking the fish.
- 13. Remove out of the milk, and allow the fish to cool slightly. Then use your hands to break them into medium-sized flakes.
- 14. Add 2 or 3 tablespoons of the poaching liquid to the potato mixture, and combine.
- 15. Add the flaked fish to the potato mixture, and gently combine.
- 16. Chef's Note: It's okay, if the fish breaks up... I've actually mixed all the ingredients together using my food processor fitted with an S-blade.
- 17. Shape the mixture into patties about 3.5 inches wide by 1 inch tall.
- 18. Dust each of the fish cakes with flour, dip into the egg, and finally coat with the breadcrumbs.
- 19. Chef's Tip: The easiest way to make fresh bread crumbs is to take the bread, cut off the crusts, and give them a couple of pulses in a food processor, fitted with an S-blade.
- 20. Prep Tip: When I'm making these for a catering event, or for a gathering of friends and family, I usually make these in the morning, and let them sit in my prep fridge all day. That way, I'm ready to go at dinnertime.
- 21. COOKING THE FISH CAKES
- 22. Add the remaining oil to a frying pan, set over medium heat. Cook the fishcakes in batches until they are nice and brown, about 6 to 8 minutes per side.
- 23. Chef's Tip: If you are doing these in batches, set your oven to a low setting, and put the cooked ones in the oven on a paper towel lined sheet, to keep them warm while the others are cooking. And the paper towels will have the added effect of helping to drain off any additional oil from frying.
- 24. Serving Tip: Traditionally, fishcakes are served with mustard pickles, but in keeping with the spicy nature of these, may I suggest a mild horseradish like this one: https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=50 And perhaps some sautéed greens on the side.
- 25. Keep the faith, and keep cooking.
SPICY COD CAKES WITH CHIPOTLE SAUCE
While this recipe calls for cod, you could use any mild, flaky white fish fillets as long as you adjust the cooking time to reflect the variable thickness. Another thing you might want to adjust is how much of the chipotle in adobo you use. I ate sitting next to a fire extinguisher, this being my first time making the dish. (YOWZA!) Anyway, I had about a pound (16 oz) of fish and when all was said and done, ended up with 4 patties each about 3-3.5" in diameter. We had them as part of a moderate meal with baguette slices and a simple salad. If you make many smaller versions, you could serve them as appetizers.
Provided by Sandi From CA
Categories Weeknight
Time 35m
Yield 4 appetizer portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Lightly coat a baking pan with nonstick cooking spray. Rinse and pat cod dry, then season with salt and pepper to taste. Place in pan and bake 12-15 minutes or until fish flakes easily with a fork. Remove from oven and let cool completely.
- Using a fork, break fillets into small flakes and place in a large bowl. Add egg, 2 tablespoons of the mayonnaise plus panko and green onions. Season with salt and pepper to taste, then gently mix to combine. Form into 4 patties.
- In a large nonstick skillet, heat oil over medium-high heat. Add patties; cook 5 minutes per side or until golden brown and cooked through (145°F).
- For the chipotle sauce: In a small bowl, combine sour cream, cilantro, chipotle and remaining (2T) mayonnaise. Season with salt and pepper to taste. Top each cod cake with a spoonful of sauce or serve it on the side.
Nutrition Facts : Calories 304.6, Fat 19.1, SaturatedFat 3.8, Cholesterol 93.6, Sodium 294.7, Carbohydrate 12.9, Fiber 0.9, Sugar 1.8, Protein 19.4
FISH AMOK
Make and share this Fish Amok recipe from Food.com.
Provided by Food.com
Categories Cambodian
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the kreung paste:.
- Pound together the lime leaves, red chiles, galangal, garlic, kacheay, shallots, lemongrass and turmeric, a few ingredients at a time, using a mortar and pestle until a fine paste forms.
- For the fish amok:.
- Mix together the kreung paste with the coconut milk, chili paste, fish sauce, sugar, shrimp paste, salt and egg in a large bowl. Add the fish and combine well with the kreung paste marinade. Set aside and allow the marinade to infuse the fish, about 15 minutes.
- Set up a steamer. Make the banana leaf (konthoang) bowls by placing 2 banana leaves on top of each other and folding into little rectangular bowls with the tapered sides folded up and held together with bamboo toothpicks. Make 4 konthoangs total. Make a bed of spinach leaves in the bottom of each konthoang. Divide the marinated fish between the bowls, and place on top of the spinach beds. Spoon 2 tablespoons of coconut milk over each serving of fish and top off with a fresh red chile. Place the filled konthoangs (amoks) in the steamer and steam until the fish is cooked through, about 20 minutes. Enjoy with steamed white jasmine rice!
- Cook's Note: Amok can also be made with boneless, skinless slices of chicken or peeled and deveined large shrimp.
Nutrition Facts : Calories 135.2, Fat 7.6, SaturatedFat 5.8, Cholesterol 46.5, Sodium 682.6, Carbohydrate 14.8, Fiber 1.4, Sugar 7.6, Protein 4.7
KARTOSHNIK - (POTATO CAKE)
The Kartoshnik looks like a cake but is eaten like a potato. Serve with your main meal. This recipe was given to me by my grandmother over 50 years ago. Since then, I have modified the recipe and it is even better than the original.
Provided by William Uncle Bill
Categories Potato
Time 1h
Yield 9 three inch squares, 9 serving(s)
Number Of Ingredients 11
Steps:
- In a medium size saucepan, add potatoes, cover with water and bring to boil.
- Reduce heat and cook until done about 15 minutes.
- When done, drain and discard water.
- Mash potatoes and set aside.
- Preheat oven to 450 F degrees.
- In a mixing bowl, beat eggs, add whipping cream and salt and whisk until well blended.
- Add mashed potatoes and whisk until blended.
- Add both grated cheeses and finely chopped onion and mix well.
- Add baking powder and stir to incorporate.
- Prepare a 9 inch square oven-proof casserole dish by spraying with a vegetable oil or rubbing inside with butter.
- Pour potato mixture into prepared dish and level.
- Bake in preheated 450 F oven for 35 minutes or until the top has a nice light golden color.
- Remove from oven and let cool for 5 minutes before cutting.
- In a small saucepan, melt 1/2 cup butter.
- Cut Kartoshnik into 3 inch squares.
- When serving, sprinkle with melted butter, add a dollop of sour cream or yogurt and a sprinkling of chopped green onions.
- This recipe doubles very well. However, use only 6 eggs and 4 teaspoons of baking powder. Baking time is still the same, 35 minutes at 450 F.
STUFFED SHRIMP WITH SCAMPI SAUCE AND TOFFEE-APPLE DIP
Make and share this Stuffed Shrimp With Scampi Sauce and Toffee-Apple Dip recipe from Food.com.
Provided by Publix Aprons Simpl
Categories Apple
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Stuffed Shrimp with Scampi Sauce:.
- Preheat oven to 400°F.
- Crush fried onions. Chop parsley.
- Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands).
- Bake 10-12 minutes or just until shrimp are pink and opaque and stuffing is 165°F Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve.
- Toffee-Apple Dip:.
- Cut apples into small pieces; set aside 1/2 cup apples and 1/2 cup toffee bits for later use. Combine remaining ingredients (except pita chips) until blended. Transfer dip to serving bowl and chill until ready to serve.
- Top dip with reserved apples and toffee bits. Arrange chips around dip and serve.
Nutrition Facts : Calories 443.2, Fat 20.7, SaturatedFat 11.1, Cholesterol 100.8, Sodium 360.1, Carbohydrate 55.3, Fiber 1, Sugar 53, Protein 9.4
FISH AND POTATO CAKES
Make and share this Fish and Potato Cakes recipe from Food.com.
Provided by KylieLexis Mommy
Categories Lunch/Snacks
Time 40m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together except for the breadcrumbs.
- Shape the mixture into 6 patties.
- Press each side of the patty into the breadcrumbs.
- Bake at 350 for 20 minutes.
- Enjoy!
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