GRILLED OYSTERS

 Seems very simple.  Put them cup side down on the grill and cook them until they crack open.  Remove with tongs.  Many sauces possible, but I want to try trarragon butter.

BLUEGILL MARINADE

 In a mixing bowl, combine the following to make your marinade:

1/2 cup olive oil
1 tsp garlic powder
2 tsp lemon pepper
2 tsp cilantro
¼ cup lemon (or lime) juice
Salt to taste   USE BENSON'S
A few dashes of cayenne pepper (optional)

Prepping the filets:
Lightly brush each side of your bluegill (any panfish or white flesh fish will work) with your marinade.
Save excess marinade. Place in refrigerator for at least thirty minutes.

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GRILLED BLUEGILLS
4 to 6 lbs. bluegills (or any sm. panfish) Flour seasoned with salt & pepper Lemon slices Gut and scale bluegills. Wipe dry on paper toweling and dust with flour seasoned with salt and pepper. Stick thin slice of lemon in cavity of each fish. Place fish in well-oiled basket grill, close and hold grill over hot coals, either hardwood or charcoal. Cook about 5 minutes per side. Serves 4 to 6.

SALMON FISH CAKES

 Left over salmon

chopped onion

dill weed

black pepper

some sliced up cooked small potatoes

one egg.

I mixed this together and loaded it in one of those silicone cooking rings.  I fried it in a bit of peanut oil until it firmed up and then turned it with a wide spatula.

Tasted great.

Next time I'll sauté the onions until they are tender, and I'll use more egg.  For this quantity an egg and a half would have been good.  Perhaps two would have been too much.  More potato next time.

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June 12, 2021

This time I sautéed the chopped onion.

I used TWO eggs for two large and one small cake.

Spices included a lot of dill, a quarter cup of parmesan, turmeric, black pepper, thyme and my Benson's salt.

I added chopped cooked potatoes.

I filled the two large silicone rings and one small ring.

At the table I put a dollop of blue cheese dressing on top.

I had frozen corn in butter and two slices of sour dough bread from Panera's.

Great meal!

HOMEMADE VEGETA FOR FISH BATTER

 MSG-Free Homemade Vegeta Seasoning Recipe (thespruceeats.com)

Above is the easy version.  This one seems like it be more authentic

.....NINA'S RECIPES.....: HOW TO MAKE YOUR OWN NO SODIUM VEGETA SEASONING (ninasrecipes4u.blogspot.com)

LOW SALT VEGGIE BURGER RECIPE

 SODIUM IS A BIT LESS THAN FIVE PER CENT OF DAILY

Ingredients

• 2 cups mushrooms chopped
• 1 15oz can low sodium black beans drained & rinsed
• 1 cup broccoli minced
• 1/2 cup red onion minced
• 3 eggs beaten
• 2 slices stale white or wheat bread (or, 2/3 cup panko breadcrumbs)
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1/4 cup Parmesan cheese shredded
• 2 tablespoons olive oil

Instructions

• In a food processor, process bread until crumbs are created. Making your own breadcrumbs usually is the best way to keep them low sodium. Panko breadcrumbs are usually the lowest sodium commercial option.
• In a large bowl, add 3/4 of the black beans and mash them using a fork. Add remaining whole beans, breadcrumbs, mushrooms, broccoli, onion, egg, garlic powder, black pepper, Worcestershire sauce and Parmesan cheese. Shape mixture into 8 3-inch patties.
• In a medium non-stick skillet, heat oil over medium heat. Place patties onto heated skillet and cook 3-5 minutes per side until golden brown and crust has formed on each side. Enjoy!

Notes

Nutrition Facts (per 1 patty): 155 calories, 7g fat, 2g saturated fat, 72mg cholesterol, 16g carbohydrate, 5g fiber, 0g added sugar, 8g protein, 114mg sodium, 95mg calcium, 277mg potassium, 139mg phosphorus, 24mg oxalate

cooked with onions

 encebollado

MEDITERRANIAN FISH

 ngredients

• 2 lbs orange roughy, tilapia, or red snapper fillets (any white fish will work here; thin fillets are best)
• Salt and black pepper
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon (or more, to taste) crushed red pepper
• 1/2 cup chopped curly parsley
• 4 garlic cloves, sliced thin (or more to taste)
• 4 large Roma tomatoes, diced (or substitute 2 cups of cherry tomatoes, halved)
• 1 cup Kalamata olives, chopped

Directions

1. Rinse fish, pat dry, and season with salt and black pepper.
2. Heat oil in a nonstick skillet over medium-high heat. Working in batches, sauté fish fillets about 3 minutes per side or until just opaque. Repeat with remaining fillets.
3. Transfer fish to a plate and keep warm.
4. Add chopped parsley and crushed red pepper to the pan and sauté for 1 minute.
5. Add sliced garlic, tomatoes, and olives and sauté about 2 minutes until the tomatoes soften.
6. Adjust seasoning and serve fish with tomato-olive-parsley sauce spooned over the top.