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DHUNTER67's Photo DHUNTER67 SparkPoints: (14,279)
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4/11/14 9:14 A

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Just found this one and added it to the site. Fast and easy, the trick is to season it to your tastes.

Canned Mackerel Soup

You're suppose to add a cracked egg over the top before serving, but I didn't and don't like the idea, some people do.


"my beauty is a knowledge and understanding of who I am." - Pete Townshend

“You must be shapeless, formless, like water. When you pour water in a cup, it becomes the cup. When you pour water in a bottle, it becomes the bottle. When you pour water in a teapot, it becomes the teapot. Water can drip and it can crash. Become like water my friend.” - Bruce Lee

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7/23/13 6:29 P

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thank you. I'm going to try the poach tilapia tonight

RONDARC's Photo RONDARC SparkPoints: (151,000)
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6/22/13 6:20 P

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I have a couple of different ways I like to cook fish and my DH enjoys the changes but he likes fried fish the best. Neither are Mediterranean but there are good.

I don't have any real recipes, I just add ingredients to my taste. The first one is to poach the fish. I've poached trout, salmon & tilapia.

In a large skillet, sauté some onion, carrot & celery in a little bit of EVOO. (I use about 2 Tbsp chopped carrot, 2 Tbsp chopped celery & 2 Tbsp chopped onion) Add about 1 1/2 cup water (be sure to use enough water to ALMOST cover the fish fillet), salt & pepper to taste and a couple Tbsp of dry while wine (optional, but brings out a nice flavor of the fish). Bring to a simmer and let simmer about 5 minutes, add the fish filet's and let simmer about 10-15 minutes (depends on the thickness of the fillet). Once the fish is firm, flip and simmer the other side for about 5-10 minutes.

My other way of cooking fish is to Blacken it. I've blackened tilapia, salmon & catfish. In a heavy skillet (I use a cast iron skillet), heat some EVOO, again, I don't have exact amounts, but I'd say about 1 TBSP (usually enough to coat the bottom of the skillet) and sprinkle the pan with some Cajun spice (use to your taste and a low sodium works well). Once the skillet is hot, lay the fillet's on the spice and cook until the fish looks firm. Flip and when the fish is done, pour about 1/2 cup dry white and let the wine cook down. I actually got this recipe from Sparkrecipes but made some of my own changes. Here's the link.

I hope this gives you some ideas!! emoticon

~~ Ronda~~

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6/20/13 6:41 P

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looking to incorporate more fish. My husband only likes breaded and deep fried, so trying to get him to try something new.

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