Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans

April 22, 2021 at 7:00 PM | Posted in fish, Potato Pancakes, Sea Salt, Sea to Table, seafood | Leave a comment
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Today’s Menu: Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 44 degrees, cloudy and windy outside. Had a rain shower move through late in the day. I went to Meijer for Mom. She needed some Bananas, Vanilla Pudding and Vanilla Wafers. She’s going to a Lunch tomorrow and they have to bring a Food Dish and she’s making Banana Pudding for the Dessert Dish. Back home went and filled Mom’s car with gas and stopped by the ATM. Did a few light chores around the house. For Dinner its Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans.

 

 

I love the website Sea to Table (https://www.sea2table.com/)! They have Seafood items that I can’t find around here. Tonight I’m having the Gulf of Maine Redfish. Gulf of Maine Redfish is  the deep water New England classic, also known as the Snapper of the Northeast. It has bright red skin and flaky meat that is slightly sweet.

 

 

The Redfish came frozen, 4 – 3 oz. Fillets. I let them thaw overnight in the fridge. To prepare my Redfish I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs, and Extra Light Olive Oil. I first seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.

 

The Redfish fried up perfectly, with a nice crust. The Fish is as described; flaky with and light sweet taste to it. It fried up like Ocean Perch, it curled as you cooked it. The Fish is a real meaty fish, which I love. Excellent Fish!

 

 

So for a side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). The whole family loves these Potato Pancakes! I served them with a side of Daisy Light Sour Cream. They turn out so good and easy to reheat the leftovers, perfect for Breakfast.

 

 

Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

Sea to Table – Gulf of Maine Redfish
Hand filleted, boneless, flash frozen

Why We Love It: Restaurants and home cooks all over New England embrace Gulf of Maine Redfish for its mild, slightly sweet taste and flaky meat. This fish makes a great alternative to other white-meat fish like Snapper, and is perfect for a long list of recipes. Each fillet is hand-cut and boneless, and retains its tender, bright red skin that helps lock in moisture no matter how you cook it.

Cooking Tip: Cut the fillets into bite-sized pieces and combine with veggies, tomatoes and broth for a delicious bouillabaisse.
Where It’s From: Redfish made a triumphant return from being overfished in the Atlantic Ocean, and now thrive in the deep waters off the coasts of Maine, Massachusetts, and New Hampshire.

Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.

(4 x 3 oz servings)
https://www.sea2table.com/product/gulf-maine-r

Fried Gulf of Maine Redfish w/ Potato Pancakes and Sugar Snap Peas

March 14, 2021 at 7:00 PM | Posted in Potato Pancakes, Sea to Table | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Fried Gulf of Maine Redfish w/ Potato Pancakes and Sugar Snap Peas

 

For Breakfast this morning I had my morning cup of Bigelow Decaf Green Tea. Afterward I went to Kroger for a couple of items and back home. Mom didn’t go to Church today, she’s not been feeling up to par the last few days so she stayed home this morning. Made Mom some Chicken Noodle Soup for Lunch, she’s feeling a lot better! Did a few chores here in the house. Tonight for Dinner it’s Fried Gulf of Maine Redfish w/ Potato Pancakes and Sugar Snap Peas.

 

 

Being a Fish and Seafood Lover like I am, I’m sure glad I came across the Sea to Table website a while back. They have some fantastic selections of Fish and Seafood, be sure to check them out (https://www.sea2table.com/) Tonight I’m having the Gulf of Maine Redfish. Gulf of Maine Redfish is – This deep water New England classic — also known as the Snapper of the Northeast — has bright red skin and flaky meat that is slightly sweet. I haven’t had this in a while and they had it on sale so I purchased some along with some Dover Sole.

 

 

The Redfish comes frozen, 4 – 3 oz. Fillets. I let them thaw overnight in the fridge. To prepare my Redfish I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs, and Extra Light Olive Oil. I first seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.

 

 

The Redfish fried up perfect, with a nice crust. The Fish was as described; flaky with and light sweet taste to it. It fried up like Ocean Perch, it curled as you cooked it. The Fish is a real meaty fish, which I love. Excellent Fish, look forward to having the Dover Sole soon!

 

 

So for a side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beaters (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). The whole family loves these Potato Pancakes! I served them with a side of Daisy Light Sour Cream. They turn out so good and easy to reheat the leftovers, perfect for Breakfast.

 

 

Then I also prepared a bag of Mann’s Stringless Sugar Snap Peas. To prepare them I used a medium size skillet. I added a tablespoon of Extra Light Olive Oil and heated it on medium heat. As the skillet was heating I emptied the bag of Snap Peas into the skillet. Stirred a few times and cooked them for 5 minutes. Ready to serve. Very good Snap Peas, nice and full! For Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 


Sea to Table – Gulf of Maine Redfish
Hand filleted, boneless, flash frozen

Why We Love It: Restaurants and home cooks all over New England embrace Gulf of Maine Redfish for its mild, slightly sweet taste and flaky meat. This fish makes a great alternative to other white-meat fish like Snapper, and is perfect for a long list of recipes. Each fillet is hand-cut and boneless, and retains its tender, bright red skin that helps lock in moisture no matter how you cook it.

Cooking Tip: Cut the fillets into bite-sized pieces and combine with veggies, tomatoes and broth for a delicious bouillabaisse.
Where It’s From: Redfish made a triumphant return from being overfished in the Atlantic Ocean, and now thrive in the deep waters off the coasts of Maine, Massachusetts, and New Hampshire.

Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
(4 x 3 oz servings)
https://www.sea2table.com/product/gulf-maine-redfish/

Buffalo Strips w/ Mushrooms, Potato Pancakes and Sugar Snap Peas

October 25, 2020 at 7:15 PM | Posted in Potato Pancakes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Strips w/ Mushrooms, Potato Pancakes and Sugar Snap Peas

 

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Only 49 degrees and cloudy out today, a good day to stay in. And I did after I picked up a grocery order from Kroger. With the increase of the China Flu I thought I would start to pick my groceries up. I just order online and schedule a time to pick them up. Did a load of laundry and a few chores around the house. For Dinner tonight Cast Iron Skillet Buffalo Strips w/ Sauteed Mushrooms, Potato Pancakes and Sugar Snap Peas.

 

To prepare them; I first Rinsed the Wild Idea Bison Steak Strips and pat them dry. I then added a light amount of Extra Light Olive Oil to them, making sure the Strips were completely covered on all sides. Then I seasoned them with Wild Idea Buffalo Omnivore Salt. The Omnivore Salt is a blend of Natural Sea Salt and Organic Spices. Then I left the Strips rest. Next I got a Cast Iron Skillet and added 1 tablespoon of the Extra Light Olive Oil, heated the Skillet on Medium High Heat.

 

Over Medium High heat, I cooked the Bison Strips for about 4 minutes, tossing to turn occasionally. I removed the Strips from the skillet into a bowl. I turned the Heat to Medium and then using the same Skillet I Sauteed some Mushrooms. I seasoned those with Ground Roast Cumin, Dried Parsley, Sea Salt, and Ground Black Pepper. Turning and tossing the Mushrooms often and for about 4 minutes. I removed them from the Skillet into a bowl. I used the same Skillet and Sauteed the Mushrooms.

 

For one side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). The whole family love’s these Potato Pancakes! They turn out so good and easy to reheat the leftovers.

 

For a side I prepared a bag of Mann’s Stringless Sugar Snap Peas. To prepare them I used a medium size skillet. I added a tablespoon of Extra Light Olive Oil and heated it on medium heat. As the skillet was heating I emptied the bag of Snap Peas into the skillet. Stirred a few times and cooked them for 5 minutes. Ready to serve. Very good Snap Peas, nice and full! For Dessert/Snack later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

 

 


Wild Idea Buffalo – PREMIUM STEAK STRIPS
Pre-cut strips from the Tenderloin, New York Strip, Ribeye and Sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying or on the grill. Available in a 12 oz. package.
https://wildideabuffalo.com/products/1-lb-premium-steak

 

 

 

 

 

 

Manischewitz Potato Pancake Mix

Directions Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)
http://www.manischewitz.com/sidesandmixesproducts.htm

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