Go Fish! Birthday Party

 

 Recently we celebrated our great-nephew's 3rd birthday. His mom made some really cute things for his party.  This 'fish' birthday banner hung at the par pavilion where his party was held.

 She also made these party favors using crushed Oreos and gummy worms.  The fish thank you said, "Thanks for making my party reel fun"!

These fish-themed cupcakes were so cute! The colored Goldfish cheese crackers made perfect 'fish' which were caught with a pretzel reel and icing string.  

My mother-in-law made Levi's fishing-themed birthday cake.  What a great way to end the celebration by eating yummy cake and ice cream!

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Really Good Tilapia

So.....do you remember my daughters friend that made us crepes recently?  Well, it turns out he can cook tilapia, too!  He shared the recipe with me and I stole the pictures :).  He named the recipe and it sounded good to me!

I look forward to trying out this new, healthy dish, don't you?  Thanks, Caleb!

Caleb's directions:

With the tilapia....get a glass platter and line it with foil.  Get as many tilapia as you're cooking.

Put as many as can fill the bottom.

Pour lemon depending on how you like it (I usually drench it. I love the lemon.)

Then use a citrus powder and a Montreal Steak Grinder (Made by McCormick) onto it and that adds the ultimate taste mix.

Layer it as many as you want.  We do 5  - 3 on bottom 2 on top, repeating all ingredients.

(You want a lot of lemon if you're doing a lot of them.  It'll flavor it a lot.)

Put zucchini all around the fish and put Mrs. Dash on them around them and a small bit on the top of the tilapia.

Put some tomato or something into it... you'll get alot of the veggie flavor into them so if you like squash put it in there. 

Cook at 360 degrees for 20-ish minutes and it'll be epic!

You can also eat the veggies the veggies are really tasty too.

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Honey Lime Glazed Salmon

Posted by Lori:


This recipe was sent to me by my brother-in-law and sister-in-law, who are both excellent cooks!
Thanks, Ken & Michelle!


Honey Lime Glazed Salmon

1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks separated if necessary

Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes.
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Pan-Fried Flounder (Weight Watchers)

Posted by Lori:

I'm not much of a fish eater, but most likely many of you are.  I thought you might like this Weight Watcher's recipe.  It's only 4 points per serving....not too bad!

Pan-Fried Flounder - 4 servings

1 pound(s) flounder fillet(s)
1 Tbsp Dijon mustard
1 large egg white(s), whipped until stiff
1/4 cup(s) uncooked yellow cornmeal
2 Tbsp grated Parmesan cheese
1 Tbsp thyme, fresh, finely minced (or 1 tsp dried thyme)
1/2 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
2 spray(s) olive oil cooking spray
1 Tbsp olive oil
1/2 medium lemon(s), cut into 4 wedges

Wash fish; pat dry. Place fish on a plate and spread both sides of fish with mustard; dip into egg white and set aside.

In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; dust fish with cornmeal-mixture, making sure to cover both sides.

Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.*

Serve fish with lemon wedges. Yields about 3 ounces of fish per serving.

Notes
*Cooking times will vary depending on the size of your fillets. Small fillets will cook in about 4 minutes total, flipped once, when cooked on the stove. But if you use 1 large fillet, we recommend that you cook it for 3 minutes on the stove and then place it under the broiler for 3 minutes. This will cook the top side since the fish will be too difficult to flip.

Use this recipe on any flat fish such as flounder, fluke or sole (could affect POINTS values).

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Salmon Patties

Posted by Donna:

I love salmon patties; but, I don't get to fix them very often because my husband isn't too fond of them. Occasionally, he'll have to be gone over night; so, that's when I make them. I grew up eating them all the time. My mother always served mashed potatoes, English peas, and salad along with them. As you've probably figured out, that's what I serve with mine as well. I also have to have ketchup to pour over them.

1 can salmon, drained

2 T. white or yellow onion, finely chopped

1 egg

enough cracker crumbs to thicken

Mix the ingredients together. Form into patties and roll each patty in yellow cornmeal and fry until brown.

My sister-in-law puts chopped dill pickles in hers. That didn't sound very good to me, but to my surprise, I tried it and actually liked it. I don't always do that---just occasionally.

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