Newfoundland Cod Fish Cakes

Ingredients

1 lb. salt cod freshened, cooked and flaked;
2 tbs. margarine;
1 medium finely chopped onion,
6 raw potatoes
1 tsp. salt, 1/2 tsp. Pepper, 1 tbs. savoury.



Directions

Freshen salt cod by soaking it overnight by covering in cold water. Drain, and place in a stew pot, and cover with fresh water. Bring to simmer with low heat. Drain, if the fish is still too salt, add fresh cold water, and bring to simmer again, and drain.
Boil potatoes until tender and mash.
Heat margarine in a frying pan until hot.
Add chopped onions and cook until translucent.
Blend cooked onion into mashed potatoes, together with cooked flaked cod, savoury, salt, pepper.
Shape into cakes, and dust lightly with flour.
Fry in a small amount of heated margarine 3 to 5 minutes until golden brown.

Serve hot, with freshly baked homemade bread or rolls and butter, and a garden salad. (Serves 6)

Note: I have substituted crab, salmon, Arctic Char, tilapia and other fish in this recipe. If it isn't salted fish skip the freshen part and cook only once.

Grilled Salmon Two Ways

We kept this pair of recipes simple. For option 1 you can add your favorite sauce to enhance the grilled salmon or garnish with just a wedge of lemon. Serve with roasted new potatoes and a simple salad.

Option 1

1 whole salmon fillet, about 1 kg (2 lb)
Salt and freshly ground pepper, to taste
Heat barbecue to medium. Oil grill to prevent sticking.

Directions Place fillet, skin side down, on barbecue. Close lid and let salmon cook through, 10 to 15 minutes. Place on a platter and serve.
Makes 4 servings.

Option 2

60 ml (4 tbsp) mayonnaise (full fat is best)
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) salt
15 ml (1 tbsp) freshly ground pepper
1 whole salmon fillet, about 1 kg (2 lb) Heat barbecue to medium. Oil grill to prevent sticking.

Directions

In a small bowl, mix mayonnaise, lemon juice, salt and pepper. Place fillet, skin side down, on a sheet of foil and evenly spread mayonnaise mixture over top. Tent some foil over salmon and place on barbecue. Grill for 10 to 15 minutes until fish is cooked through. Place on a platter and serve.
Makes 4 servings.

Source Link Vancouver Sun

Bob's Cedar Planked Grilled Fish

Dry rub seasoning
Makes ¼ cup
2 teaspoons freshly grated pepper
1 teaspoon dried, grated lemon peel
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon paprika
1 Tablespoon Sea salt crystals
2 teaspoons light brown sugar

Place dry rub ingredients in a food processor or spice grinder and process until well blended. Transfer to a small bowl or cup, wrap tightly and store at room temperature until ready to use.



Main Prep and Grill Method
1 cedar BBQ grilling plank
2 six-ounce fillet pieces of Arctic Char, Trout or Salmon fillet, fresh or thawed, about 2 inches thick, skin removed
1 lemon, cut into 4 wedges

Directions
1. Soak the cedar plank for at least 5 hours.
2. Place the fish fillets on wax paper. Sprinkle both sides of the fish evenly with the dry rub (1 ½ teaspoon per serving). Press the seasoning into the flesh.
3. Refrigerate the fish pieces, uncovered, for at least 2 hours and up to 12 hours.
4. Place the fish pieces in the center of the cedar plank. Squeeze a lemon wedge over the salmon. Place the plank on a grill. If using a gas grill, preheat on high then turn down to medium before placing the planks on the grill. If using a charcoal grill, wait until coals are covered with gray ash. Cover with a lid.
5. There will be some crackling and heavy smoke. Keep a water bottle handy in case the planks begin to flame. If they do, spray lightly and cover again. Fish should take 8 to 10 minutes to cook, depending on the thickness and the heat of the grill. Remove when the fish reaches an internal temperature of 120F to 125F. Garnish with lemon wedges and serve.

Use Arctic Char Rainbow Trout or Salmon depending on your desire, the season and fish availability.

Once you discover the taste of salmon cooked on cedar planks you will never want to settle for any other type of salmon. Original written By Robert Freeman for northernaquafarms.com

Lobster Corn Chowder

Ingredients :
1 lobster (approx 1 -1.5 lbs)
2 med potatoes
1 med onion
4 ears of fresh corn
1 quart half & half cream
4 tbsp butter
1/8 tsp cayenne pepper
¼ tsp salt
¼ tsp ground black pepper
4 quarts water

Directions:
Bring 4 qt water to boil in a 6-8 quart soup pot. Add lobster, cover and boil about 10 minutes. Remove lobster and drain. Remove meat and reserve shells and carcass for stock. Cut lobster into large chunks. Peel and cut potatoes into ½ inch dice. Mince onion (1 cup) remove corn kernels from cobs. Put reserved shells and carcass in large saucepan with half and half bring to a boil, lower heart and simmer for 4 minutes. Remove from heat and set aside. Melt butter in a pot, add potatoes, onion, and corn kernels and sauté over medium-low heat until onion is translucent; about 5 minutes. Strain the lobster cream over vegetables; bring to a simmer, then simmer slowly until potatoes are tender, 6-8 minutes. Stir in lobster meat, cayenne pepper, ¼ tsp salt/ and ¼ tsp pepper. Simmer just until lobster meat is hot; about 5 minutes. Ladle into bowls and serve hot.