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Fish Recipes

 

Following are recipes for Cod/Fluke Cakes, Salt & Vinegar Potato Chip Fluke, Tarter Sauce and Key Lime Fish

  

Cod/Fluke Cakes

1 lb peeled potatoes cut in one inch pieces

1 lb cod or fluke cut in one inch pieces

2 tablespoons of butter

1 beaten egg

Salt & pepper to taste

Peanut oil

Saltine crackers (about 1 sleeve)

 

Boil fish and potatoes in water about ½ hour or until tender, drain in colander when done.

 Crush saltine crackers in blender

 Place potatoes, fish, egg, and butter in mixing bowl and beat until well mashed. Season with salt & pepper

Shape fish mixture into cakes about 2 inches in width and ½ inch thick.  Coat fish mixture with crushed crackers.

In frying pan with peanut oil, place coated fish cakes and cook about 2 mins on each side on med-high heat. 

Serve with tartar sauce or lemon or spaghetti sauce.  Makes about 8-10 cakes.

 

Salt & Vinegar Potato Chip Fluke

2 lbs fluke

1 cup mayo

Zest and juice of 1 lime

2 green onions finely chopped

A few fresh basil leaves finely chopped

Kosher salt and freshly ground pepper

Stone ground mustard

2 cups salt & vinegar potato chips finely crushed

 

Lay the fish in a baking pan. Mix the mayo, mustard, lime juice & zest, green onions, basil and salt & pepper.

Add the reserved herbs to the crushed chips

Spread the mayo mixture on each piece of fish and coat with crushed potato chips

Roast the fish in a 425 degree oven for 15 minutes.

 

Tartar Sauce

Clauseen Deli Pickles (not the centers) diced 1/8 inch for ¼ cup

6 Pepperocini   diced (no seeds)

2 tbs Capers cut up

1 red cherry pepper diced

¼ cup yellow onion diced

Juice of ½ lemon

White pepper & salt

1 cup Helmans mayo

  

Key Lime Fish

Fillets of fluke

Scallions, Cilantro, clove of garlic, ground pepper, lime juice, sliced lime, butter, olive oil or spray, flour or seasoned bread crumbs and one medium size tomato 

Finely mince scallions, cilantro, tomato and garlic.

Place in one quart pot and add one cup of lime juice, a dash of ground pepper and butter. 

Heat and stir until all ingredients are blended together.

Lightly coat baking dish with olive oil or cooking spray.

Dredge fillets with light coating of flour of bread crumbs and place fish in baking dish.

Arrange slices of lime over fillets and gently pour contents of pot over fillets.

Bake at 350 degrees until fish flakes easily.

Serve over rice.

Seven B'S V

R. Benn  D/B/A Seven B's V

Dock RR - Port of Galilee, Narragansett, RI 02882

 

401-789-9250            1-800-371-FISH (3474)  

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