Courier Cookbook: Fishy Fridays

Nothing screams "fish" like Fridays. Fish sticks are a thing of the past with these delicious options. And no one can think "fish" without thinking about salmon and tuna (grilled, baked, burgers or salad). But special mention goes to tuna salad, a crowd favorite and much debated topic any time of year.

Next week, the Courier Cookbook will offer Sizzling Saturdays focused on steak recipes (any kind of meat or meat products are welcome). Send your recipes to editorial@lhvc.com.

TUNA SALAD

Despite Matthew McConaughey's viral tuna salad recipe, we all come back to the simple, yet delicious tuna salad we grew up with and perhaps embellished a bit.

Ingredients:

1 (5 oz.) can of tuna packed in water (albacore, chunk light, solid white, whatever you prefer)

1 Tbsp. mayonnaise (or Miracle Whip for those born in the 60s and 70s)

½ tsp. Dijon mustard

1 stalk finely chopped celery

1 tsp. finely chopped onion (or a sprinkle of onion powder)

1 tsp. lemon juice

Pepper to taste

Sweet pickle relish to taste (optional)

Chopped parsley (optional)

Directions:

Drain tuna well. Combine ingredients well. Serve on salad or on toast with tomatoes and lettuce.

OVEN POACHED KING SALMON

Submitted by Karen Sherlock

Ingredients:

1 large King Salmon fillet (entire side cut of fish)

1/4 cup melted, salted butter or ⅛ cup melted butter + ⅛ cup extra virgin olive oil

1/2 lemon, juiced

Fresh dill enough to cover entire fillet

Directions:

Pre-heat oven to 425 degrees. Cover entire jelly roll pan with aluminum foil.

Dab fresh fillet dry with a paper towel. Do not rinse first.

Place fish skin side down on the foil in the jelly roll pan.

Add lemon juice to melted butter and whisk.

Use a food brush to brush lemon butter lavishly over the entire fillet.

Sprinkle freshly cut dill over the entire fillet.

Bring long edges of foil up to create a tent and seal.

Close short edges of foil to seal while maintaining as much air space above fish as possible.

Bake 30-45mins depending on the thickness of the fish.

HALIBUT IN WINE

Submitted by Stephanie Rickenbach

A delicately seasoned dish and a family favorite.

Ingredients:

16 oz. halibut steak (tuna or swordfish are also good)

⅓ cup dry white win

½ sliced onion

½ cup sliced or chopped celery

4 Tbsp. butter

1 Tbsp. snipped parsley

1 tsp. Worcestershire sauce

¼ tsp. crushed dried basil

1 cup halved cherry tomatoes

Salt and pepper to taste

Directions:

Sprinkle fish with salt and pepper. Place fish in a shallow dish. Add wine. Let stand for 30 minutes turning once at the 15 minute mark.

In a medium skillet, cook onion and celery with the butter until tender but not brown.

Stir in Worcestershire sauce, parsley and basil. Add fish with the wine.

Cover and cook on medium heat until the fish is almost done. About 10 minutes.

Add the cherry tomatoes and cook for another 3 to 4 minutes until the fish flakes easily with a fork.

BLACKENED SALMON

Submitted by Kim Sanders

Adapted from recipe by Naz Deravian

Ingredients:

4 (6- to 8-oz.) center-cut salmon filets, skin removed

2 Tbsp. melted unsalted butter

Lemon wedges for serving

Spice mix:

1 ½ Tbsp. smoked or sweet paprika

1 ½ tsp. onion powder

1 ½ tsp. garlic powder

1 ½ tsp. kosher salt

½ to 1 tsp. cayenne pepper

½ tsp. pepper

½ tsp thyme

½ tsp. dried oregano

Directions:

In a small bowl combine all the spice mix ingredients.

Heat a large cast-iron pan or heavy skillet over medium-high heat for about 5 minutes.

While that is heating, pat the salmon dry with paper towels.

Set aside 2 tsp. of the melted butter for serving.

Brush the salmon with the remaining butter.

Pat half the spice mixture on one side of the salmon. Flip the salmon and pat the training spice mix on the other side. Press spices in a bit.

Turn the heat to medium. Place the salmon in the pan and cook each side for 4 to 6 minutes or until cooked through and spices have darkened.

Remove from heat. Drizzle with remaining melted butter and serve with lemon wedges.

Editor's note: You can always marinate your salmon in teriyaki sauce, wrap it up and bake it. Alternatively, try wrapping any white fish in foil after sprinkling Hidden Valley Ranch powder on it with lemon, parsley and wine and bake. Easy and delicious.