Wonderful for fish and seafood, this is good in a stir-fry or basted on grilled shrimp or fish. Use it to make buffalo chicken wings. You can even drizzled it on steamed white rice. There is nothing fancy or complicated here. Anyone can do this and it’s not necessary to stick with these actual brand names, only the general sauce type.
I start by mixing equal amounts (about 2 Tablespoons each) of soy sauce, Korean gochujang sauce and Thai sweet chili sauce. At this point, you should taste and see how you like it. Sometimes I add more sweet chili sauce. That’s it. Easy peasy!
This is one of Nadia’s favorites: Sun-Drenched Cod. It was submitted it to the Red Hat Society Cookbook a few years ago, and they published it along with photos of the group, the Merry Mad Hatters (now defunct). The recipe lives on:
4 cod fillets
1 Tablespoon minced fresh kale leaf
1/8 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 cup chopped onion
1 garlic clove, minced
2 Tablespoons butter
1/3 cup orange juice
1 Tablespoon lemon juice (about 1/2 lemon)
1 teaspoon grated orange (or lemon) zest
Orange or lemon slices and kale leaves for garnish
Preheat oven to 375 degrees. Place fish in a 2×10-inch round baking dish (or a 11×7-inch oblong) coated with cooking spray. Sprinkle with pepper and salt.
In a small skillet, saute onion and garlic in butter along with chopped kale leaf until tender; spoon over fish. Combine juices and orange zest; drizzle over fish. Bake, uncovered, for 20-25 minutes, or until fish is opaque and flakes easily with a fork. Makes 4 servings, about 155 calories per serving.
1 can (14.75 oz.) canned pink salmon
1 egg, lightly beaten
1/2 c. finely chopped onion
2 T. chopped parsley
1/2 c. fine, dry bread crumbs
1 T. lemon juice
1 T. grated lemon peel
1/2 tsp. Rosemary, crushed
salt and pepper to taste
Optional addition: 1/3 cup Swiss cheese, finely diced
Drain salmon and flake with a fork. Bones and skin are completely edible, but you may choose to pick out the large pieces. Mix together all ingredients, shape into 5 patties, and pan fry in olive oil until lightly browned on both sides. Serve on toasted hamburger buns or simply as patties with a vegetable side. I wish I could remember for certain, but I believe I first saw a recipe like this on the back of a can of salmon, or even tuna? I wish I could be sure.