Category Archives: Fish

Recipes of Fish

Grilled Whole Fish

Grilled Whole Fish

Being Cantonese, you would think I’d have a post about steamed whole fish already! We practically eat steamed fish at every Chinese dinner. But alas, I have a grilled fish post first because it’s barbecue season! I absolutely love grilled fish. I love the smell of the charred fins and smoky taste of the fish when you grill it.

This Memorable Dish was inspired by the sea bream I saw at our local Chinese supermarket. The sign says, “Sea Bream, European”. I don’t usually see sea bream on sale so I snatched one up right away. The sea bream brought back memories of visiting Greece on my honeymoon. Being a seafood lover, Greece was a fresh seafood paradise. Every restaurant I went to, I ordered grilled whole fish. Every time I asked what type of fish it was the waiter would say, “It’s sea bream.” Before visiting Greece, I’d never heard of sea bream before. But apparently it’s a very popular fish to eat in Europe. So when I saw it at the supermarket in Canada, I was super ecstatic and bought it to grill. I wanted to test grill it first before my post because I didn’t want to screw it up 😀 .

The sea bream I grilled turned out great so I proceeded to grill a whole tilapia for this post. If your fish is a bit thicker in certain parts, cut some slits so it’ll cook more evenly. I also had some fresh garlic stalks from my in-laws’ garden that I stuffed the fish with. When I brought the cooked fish into the house, the kids all cheered. (Maybe they were happy that I didn’t burn down the house when they saw smoke coming out of the barbeque 😛 .) Fish is always a favourite in our household. I think the kids enjoy the grilled fish as much as I do since it’s a nice change from our usual steamed fish.Grilled Whole Fish

Grilled Whole Fish

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

  • 1 Whole Fish (Sea Bream or Tilapia approximately 1 1/2 pounds)
  • 6 Lemon slices
  • 1-2 stalks of fresh Garlic, cut the thick parts to thinner pieces
  • Salt & Pepper
  • Olive Oil

Preparation

  1. Preheat grill on high.
  2. Cut the thick parts of the fish with 2-3 diagonal slits.
  3. Coat the fish on both sides with olive oil.
  4. Sprinkle fish with salt and pepper.
  5. Stuff the cavity with fresh garlic stalks and put some into the slitted parts of the fish.
  6. Place 3 lemon slices on the large fish grilling basket. Then place the fish on top. Then place the other 3 slices on top. Close the grilling basket.
  7. Grill fish on high heat until the fins are a bit charred (approximately 5-10 minutes).
  8. Then flip and grill for another 5-10 minutes.

Notes

Note #1: If you don’t have fresh garlic stalks, you could use chives or any other aromatics that you like.

Note #2: The amount of time to cook the fish depends on how big or thick your fish is and also your barbecue. Please check the thickest part of the fish for doneness. Also, the fish will continue to cook once you take it off the grill. So take it off as soon as it’s done and let it sit for 5 minutes before serving.

http://www.memorabledishes.com/grilled-whole-fish/

Tuna Casserole

Tuna Casserole

You’d be surprised that I run out of food at my house. Yes, I do cook a lot but I try to buy fresh food as much as possible. I have nothing against the freezer. I do buy meat in bulk and freeze it. I make baby food and freeze it. And I buy frozen veggies and other frozen instant products when I’m in a food jam. But on one cold winter’s day, I actually had no meat in the freezer. I didn’t want to venture out to the grocery store in deep-freeze weather. What to do?…What can I make?…Tuna casserole!

Since I didn’t grow up with a North American mother, tuna casserole was not a childhood dish of mine. I don’t quite remember when I was first introduced to it. I might’ve eaten it at a friend’s house or I might’ve made it by myself since it’s such an easy dish to whip up. I didn’t discover tuna casserole until I was much older.

This seems like a dish of yesteryear when everyone today is eating designer foods. But there’s a comfort and simplicity to this dish. A can of cream of mushroom soup, cans of tuna and egg noodles (I use whole wheat rotini pasta). I also use grated cheese as a topping instead of the usual bread crumb topping I’ve seen in other recipes.

Whether you’ve had tuna casserole while growing up or never had it, give it a try! You can stock the items in your pantry and freezer and cook it in a pinch. Or like me, when you run out of meat in the house!

The first time I served this dish for the kids, they exclaimed, “We used to have this at daycare!” That was heartwarming to hear that they recollect eating this Memorable Dish at daycare where the ladies who cared for them were like family.

Tuna Casserole

Tuna Casserole

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

  • 1 box whole wheat Rotini Pasta (375 g)
  • 1 can Cream of Mushroom Soup
  • 1 cup Milk
  • 2 cans Tuna (7 oz can)
  • 2 cups frozen mixed Vegetables
  • 2 tsp Olive Oil
  • 1 cup grated Cheddar Cheese
  • 1/2 cup grated Parmesan Cheese

Preparation

  1. Preheat oven to 400°F.
  2. Boil the pasta based on the instructions found on the package.
  3. Drain the pasta into a colander and mix with olive oil to prevent from sticking.
  4. In a large bowl, mix the mushroom soup, milk, tuna (drain the liquid) and vegetables together.
  5. Put the pasta into the mixture and mix until everything is combined.
  6. Pour tuna mixture and pasta into a baking dish and top with cheeses.
  7. Bake for 20 minutes or until pasta is bubbling.
http://www.memorabledishes.com/tuna-casserole/

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