Abs Favorite Recipes

Archive for the ‘Fish/Seafood’ Category

Tuna Casserole was one of the first recipes I added to my blog when I started it last year. I found the recipe to be a pain because some times it came out great and other times it came out mushy or dry. So I started trying some other recipes. This is a mixture of a few of them and I am happy with the results!

Source: Abs Kitchen

Prep Time: 15 mn Cook Time: 30 mn

• 2 cans tuna
• 2 can cream of mushroom soup
• 6 sandwich single slices of american cheese
• 3/4-1 cup peas
• 2 cups milk
• 4 cups of macaroni, parboiled
• 1-1/2 cup crushed chips(corn or potato)

Combine the tuna, milk and the cream of mushroom soup. Stir together, then add salt and pepper to taste. Mix this with the parboiled noodles and peas(I cook the peas with the noodles to save a step). Put half the tuna mixture in a greased 13×9 pan. Put the cheese slices on top and put the remaining tuna mixture on top. Sprinkle the crushed chips on top. Bake at 350 degrees Fahrenheit for about 30 minutes.

Yields: 6-8 servings

I am happy with my new tuna noodle casserole recipe. I think its got better flavor and the noodles don’t seem to get as mushy as the old recipe. Putting the layer of cheese in the middle works well and you could use some different cheeses to change it up you could also try using canned salmon in this recipe as well.

I posted a fish recipe a week or so ago and noted I was looking for some recipes to try. A friend of mine on facebook sent me this recipe and told me how much her family liked this so I had to give it a try.

Source: A Friend(Thanks Marissa!)

Prep/Cook time: 30 minutes

• 1 lb catfish fillets, cut into small pcs (I’ll take a full size fillet and cut into about 6 pieces or so)
• 1/4-1/2 cup ranch dressing(Marissa said french dressing works well too)
• 1/4 c cornmeal
• 1/4 c dry breadcrumbs
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic salt
• 1/4 tsp pepper

Heat oven to 450. I take foil and cover my broiler pan, then cut holes through the slots to make clean up easy, spray foil covered pan (or just the pan);mix dry ingredients. Lightly brush dressing on fish, coat in dry mixture. Place fish on pan, bake uncovered for 15-18 min or until flakes easily.

Yield: 4 servings

I sat in amazement(and excitement!) as my son ate quite a bit of this! Its easy and had great flavor. My husband and I where not fond of the catfish but I am going to try it with cod or salmon next time. I think this coating would work great with a lot of different kinds of fish.

I really had not eaten a lot of salmon till a few months back when I tried a recipe and well I am hooked. I love this fish and keep looking for new recipes to try.

Source: Taste of Home’s Quick Cooking 2006 Cookbook

Prep/Total Time: 30 min.

• 1/3 cup chopped green pepper
• 3 tbsp chopped onion
• 2 tbsp vegetable oil
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1-1/2 cups milk
• 1 can (10-3/4 oz) condensed cream of celery soup, undiluted
• 2 pouches (3 oz each) boneless skinless pink salmon
• 1 cup frozen peas
• 2 tsp lemon juice
• 1 tube (8 oz) refrigerated crescent rolls

In a large skillet, saute green pepper and onion in oil for 3-4 minutes or until crisp-tender. In a small bowl combine flour, salt,milk and soup until blended. Add to the skillet. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until smooth. Stir in the salmon, peas and lemon juice. Pour into an ungreased 11-in x 7-in x 2-in. baking dish. Do not unroll crescent dough; cut into eight equal slices. Arrange over salmon mixture. Bake uncovered at 375 for 10-12 minutes or until golden brown.

Yield: 4 servings

I loved this recipe. It was so creamy and had a great flavor. I did have some issues with baking it because I used the wrong sized dish so I ended up having to finish it in the microwave and it still turned out great.

I’m trying to add more fish to our menu but at the same time want my kids to eat it so I thought this could be a winner. I love that its a fast recipe.

Source: Taste of Home Quick Cooking 2006 Cookbook

Prep/Total Time: 20 min

• 1 package (18.7 oz) frozen breaded fish fillets
• 3 tbsp olive oil
• 1 jar (26 oz) spaghetti sauce
• 3 tbsp prepared horseradish
• 1 cup (4 oz) shredded mozzarella cheese

In a large skillet, cook fish in oil for 4 minutes on each side or until crisp and golden brown. Meanwhile , in a large saucepan, combine the spaghetti sauce and horseradish; cook until heated through. Spoon over fish; sprinkle with cheese. Cover and remove from the heat. Let stand for 5 minutes or until cheese is melted.

Yield: 4-5 servings

The verdict?  I liked it a lot. I did some things different though. I used Dijon mustard instead of horseradish because no one in my family likes it. I also cooked the fish on my counter-top convection oven(love that thing(thanks mom)!). My kids ate a little but not as much as I had hoped but my kids are very picky so I think most kids would really like this.  Again its fast and tasty. I would also add you would probably want to double the fish amount for a bigger family or you could also use fish sticks and dip them in the sauce.

I have to admit I have never made salmon before but wanted to give it a try. So when I came across this recipe I thought it sounded easy and tasty.Its now a favorite. I have made it twice so far. The first time I made it the sauce did not turn out the best but the 2nd time it was much better.

Source: Taste of Home Quick Cooking 2008 Annual Recipes Cookbook.

Prep/Total Time: 25 min

• 1 tsp lemon-pepper seasoning divided
• 4 salmon fillets (4-6 oz each)
• 3 tbsp butter divided
  
• 1-1/2 tsp all-purpose flour
• 1/8 tsp salt
• Dash pepper
• Dash cayenne pepper
• 1/4 cup milk
• 1/4 cup heavy whipping cream
• 1/4 cup shredded Swiss cheese

Rub 1/2 tsp lemon-pepper seasoning over both sides of salmon. In a large skillet, cook salmon in 2 tbsp butter for 5-6 minutes on each side or until fish flakes easily with a fork.

Meanwhile in a small saucepan, melt remaining butter. Stir in the flour, salt,pepper,cayenne pepper and remaining lemon-pepper seasoning until blended. Gradually add milk and heavy whipping cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Serve with salmon. Yield: 4 servings

Take your time with the sauce. I recommend cooking it in a small sauce pan on the smaller burner.