ISO recipe ideas for leftover salmon & swordfish...

[Michelle]

...I have some of each leftover from Friday night's dinner. I also have shrimp and scallops in the freezer.

Looking for something easy that I can make to use up the leftovers.

TIA

[Lady_V]

seafood/fish chowder
Fish cakes
salmon/sword patties
fishballs (like meatballs) over buttered pasta
gumbo

I can get you the recipes if any of these interest you

[Michelle]

seafood/fish chowder
Fish cakes
salmon/sword patties
fishballs (like meatballs) over buttered pasta
gumbo

I can get you the recipes if any of these interest you

I would love the recipes for the fish cakes, patties, and gumbo.

Thanks!

[Lady_V]

OKRA THICKENING:
4 tbsp. oil
1 can (8 oz.) tomato sauce
1 lb. fresh okra, washed, stemmed & sliced tissue thin
ROUX:
3 tbsp. oil
5 tbsp. all-purpose flour (don't use instant or self-rising)
GUMBO:
2 med. onions, finely chopped
1 lg. green pepper, finely chopped
3 lg. celery stalks, minced
1/8 tsp. garlic powder
2 1/2 qts. water
2 tsp. salt
Dash of cayenne pepper
1 1/2 to 2 lbs. raw med. size shrimp
4 qts. boiling water
1/4 c. thinly sliced green onions with tops
3 tbsp. minced parsley
1. Begin the okra thickening first. It must cook a while before it's ready. Heat lard over moderate heat; add okra. Saute 10 to 12 minutes until golden, but not brown. Lower heat and continue sauteing okra, uncovered, very slowly for 1/2 hour. Add tomato sauce and cook, uncovered, for about 2 hours, stirring often.2. Cook Roux: Melt oil and stir in flour. Cook on low heat, stirring often, until flour turns a butterscotch color. Be very careful not to burn flour.
3. Mix onions, green pepper, celery and garlic into roux; cook a few minutes.
4. Blend 1 quart cold water into roux. Stir until thick. Add remaining 1 1/2 quarts water. Boil gently for 35 minutes until roux is reduced to half.
5. Mix in reserved okra thickening, the salt, cayenne, and black pepper.
6. Add the shrimp and cook, uncovered, for 10 to 15 minutes.
7. Add green onions and parsley. Simmer a few minutes more.
8. To serve, spoon hot cooked rice into soup bowls, then ladle gumbo on top.

[Lady_V]

1 lb of fish
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Canola oil (for frying)


Method

1 Boil and mash the potatoes, set them aside.
2 Boil the codfish until it flakes easly. Drain and flake the fish with a fork. Be sure to remove all bones. (Skip if using leftovers)
3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.
4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil.
Makes 12 fish cakes. Serves 4-6.

[Lady_V]

1 lb fish cooked (leftovers)
2 eggs
12 saltine crackers, crushed
1 med. chopped onion
Dash of Tabasco, if desired


Mash fish. Add other ingredients. Refrigerate 1 to 2 hours. Measure 1/3 cup for each patty. Put on cooking sheet sprayed with vegetable cooking spray. Bake 25 to 30 minutes at 350 degrees until brown. Yield: 7 patties.

[mrsfoamy]

Warm the fish in a frying pan with Adobo spice and serve over black beans and rice
(flavored cuban style with garlic, cumin and onions.)

[Contrary Housewife]

Paella or jambalaya. Find any recipe on the internet and just cook up the seasoned rice part. Add your already cooked seafood right at the end to just warm it up. Serve with a garden salad and some warm crusty bread.