white fish | Not Just Sunday Dinner

Fish Cakes with Chipotle Dipping Sauce

Fish Cakes

When I was a kid, salmon patties were on the weekly menu at home. Even when my kids were small, I cooked them a lot. Now, it seems like they are more of a treat that I cook occasionally than regularly. We seem to love any sort of meat cake. Salmon, Crab, Shrimp, and

now fish!

Greg fished in the Gulf recently and brought home fish for the freezer. I always love having “fresh” fish in the freezer. On a lazy Sunday afternoon, I decided to experiment a bit in the kitchen. I pulled out my old faithful food processor, which I believe is older than my children, and went to work.

I first pulsed cut-up snapper and then started adding to my heart’s content. When I had it at the consistency to form into a pattie or cake, I knew that it was complete. Chopped fresh parsley or sliced green onions would be a great addition to these fish cakes.

Chipotle Dipping Sauce

Author Amye Melton

Ingredients

1/2 cup mayonnaise
2 chipotle peppers with adobo sauce seeds removed and chopped
1 lime juiced
pinch salt

Instructions

Which all ingredients together in a small bowl. Serve.

Fish Cakes

Servings 4

Author Amye Melton

Ingredients

3/4 pound white fish (I used snapper)
1/2 cup shredded mozzarella cheese (or Monterey Jack)
1/3 cup grated Parmesan cheese
2 large eggs
1/3 cup almond flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
pinch salt
1/4 cup chopped green onions optional
1/4 cup chopped fresh parsley optional
Chipotle Dipping Sauce optional, for serving

Instructions

Cut fish into chunks and place into food processor. Pulse a few times to chop fine.
Add remaining ingredients and pulse a few times to combine.
Using a large scoop, scoop out mixture and form into cakes, using your hands.
Place on a wax paper lined baking sheet and refrigerate at least 30 minutes.
While fish cakes are in the refrigerator, heat a skillet with about an inch of vegetable oil.
Cook fish cakes, in batches, in the hot oil, until done and browned, turned when necessary.
Drain on a paper-towel lined pan.
Serve plain for with Chipotle Dipping Sauce.

Blackened Fish Salad with Ginger-Lime Dressing

We have never been campers, but we bought a camper. Sometime last year I got a wild hair to buy a used camper to revamp. We started by taking out the sofas, the mattresses, and the dinette. We cleaned it and then it has sat, just like that, for a year.

Soon after we bought it, Wes and Ashley said they wanted to have their wedding here on the farm, and all of our focus went into getting things ready for a wedding.

Now we have the time to work on the camper, and the motivation is not there. Greg wants to put it in the yard with a for sale sign. Part of me still thinks it would be fun to remodel it. However, when all of this started, I imagined one of those HGTV remodel couples working on their travel trailer with this impressive reveal with a couple of beautifully decorated cupcakes on the counter and the camper decorated to the nines. Does that sound slightly familiar to anyone? Without Greg’s handyman skills, it’s just me with no “Chip” and no reveal. The appeal simply isn’t there for me.

Despite not being ready we are going to throw a mattress in the camper and take it for a weekend in October. How fun will that be? At least we can use that weekend to decide if we would enjoy camping.

Here is a spectacular recipe! The blackened fish with the mixed greens and the so yummy ginger-lime salad dressing is the perfect combination! Use any flaky white fish that you prefer and make the dressing several hours before serving and let stand in a covered jar on the counter.

I have been full keto for a few weeks now and will include the macros for this salad. However, if you are not counting your carbs, simple us sugar in place of the sweetener and use canola oil in place of avocado oil.

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Blackened Fish Salad with Ginger-Lime Dressing

Course Salad

Author Amye Melton

Ingredients

4 4-oz. flaky white fish fillets
6 Tbsp. olive oil divided
2 Tbsp. creole seasoning
2 5-oz. bags mixed spring mix washed and dried
1/2 c. Ginger-Lime Salad Dressing recipe follows
8 rings sliced red onion
1/2 c. cherry tomatoes halved
2 mini sweet peppers sliced

Instructions

Preheat oven to 250 degrees.
Toss fish with 2 tablespoons olive oil and creole seasoning. Set aside.
In a large cast iron skillet, heat remaining 4 tablespoons olive oil over medium-high heat until it sizzles. Gently place the fish fillets in the skillet. Cook on one side for 3-4 minutes. Carefully turn fish fillets and continue cooking until the fish is cooked through. If you can easily insert a toothpick into the fish, it is done. Remove to an ovenproof platter. Place in oven to keep warm while cooking remaining fillets.
While fish is cooking combine salad greens with dressing. Toss thoroughly. Divide greens among four dinner plates.
On top of salads, sprinkle red onions, cherry tomato halves and pepper slices.
Top each salad with a fish fillet and serve immediately.

Notes

Macros: (Using 4-oz. Wild Caught Alaskan Halibut and 1/8 of the Ginger-Lime Dressing)

Net Carbs: 5 g.

Fat: 35 g.

Protein: 7 g.

Calories: 355

Ginger-Lime Salad Dressing

Course Salad

Servings 8

Author Amye Melton

Ingredients

2 Tbsp. finely minced fresh gingerroot
1/4 c. extra-virgin olive oil
1/4 c. avocado oil
1/4 c. freshly squeezed lemon juice
1/4 c. freshly squeezed lime juice
1 1/2 pkt. Pyure Organic Stevia
1 tsp. freshly ground black pepper
1/2 tsp. salt

Instructions

Place all ingredients in a glass jar and shake well until dressing is combined.
If you are using the dressing in a few hours, allow to stand, covered, on the counter until time to serve. Store in the refrigerator.

Notes

Macros: (This is for the dressing only)

Net Carbs: 2 g.

Fat: 14 g.

Protein: 0 g.

Calories: 128

Lemon-Ginger Fish

I often become so focused on new recipes that I forget about wonderful older recipes. Lately, I have enjoyed the time spent looking through old recipes. As I revamp recipes to make them keto-friendly, my family gets to savor these old favorites again!

This Lemon-Ginger Fish is terrific! Fresh ginger and lemon are fabulous on this mild codfish. If you thaw your fish in the refrigerator beforehand, this meal comes together in a flash!

For additional healthy fat in your diet try the Orange-Pepper Salmon version of this recipe. Served on the fresh spinach, this could be a complete meal but it is great with riced cauliflower on the side as well.

Lemon-Ginger Fish

Author:

Amye Melton

Serves: 4

Ingredients

1 lb. fresh or frozen cod, or other firm white fish
2 small lemons
1 tbsp. grated fresh ginger
1 packet Stevia
¼ c. butter
2 5-oz. pkg. fresh baby spinach
2 tbsp. water
¼ tsp. salt
¼ tsp. freshly ground black pepper

Instructions

Thaw fish, if frozen. Rinse and pat dry; cut into four portions. Thinly slice one of the lemons. Remove zest and squeeze juice from the remaining lemon. In a small bowl combine lemon zest and juice, ginger, and sugar.
In a large skillet melt butter over medium heat. Add fish; cook 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture to the pan. Cook covered, 2 to 3 minutes or until fish flakes easily. Using a slotted spatula, remove fish; cover and keep warm.
For sauce, add lemon slices to juice mixture in skillet; cook 2 minutes or until slightly thickened.
Meanwhile, place spinach in a very large bowl; sprinkle with the water. Microwave 2 minutes or just until wilted, tossing after 1 minute.
To serve, divide spinach among shallow bowls, top with fish, lemon slices and sauce. Sprinkle with salt and pepper.

Notes

Orange-Pepper Salmon:
Prepare as directed, except substitute salmon for the cod and 2 small oranges for the lemons. Omit ginger; add ¼ tsp. crushed red pepper to the juice mixture.

Nutritional Information:
Lemon-Ginger Fish: 3g Net Carbs; 2g Fat; 20g Protein; 200 Calories
Orange-Pepper Salmon: 6g Net Carbs; 26g Fat; 28g Protein; 375 Calories