Showing posts with label Fish and Seafood

Lemon, Dill & Parmesan Crusted Salmon

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 21, 2022

I always start the week with a healthy recipe, and this is an exceptionally good one.   I'm not typically a salmon lover, but I do love lemon and dill, add those ingredients,  combine it with crunch, infuse it with butter and lemon juice and it's a game changer for me.  It really is yummy.  And... it's also good with cod, not telling you to substitute cod, just giving you options in case you struggle with salmon πŸ˜‰


2 salmon filets
2 tablespoons butter or margarine
2 tablespoons lemon juice
1/2 teaspoon salt
1 tsp. lemon pepper
3/4 cup seasoned bread crumbs, or you can use Panko crumbs
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green
2 teaspoons lemon zest
2 tablespoons dried dill
1/4 teaspoon dried thyme leaves


Heat oven to 375°F. Spray shallow baking pan with cooking spray. 

Melt butter and whisk in lemon juice.

Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter lemon mixture. Sprinkle with salt.

Mix crumbs, cheese, onions, lemon zest, dill and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.

Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.  

Optional:  Finish with a drizzle of fresh lemon juice and serve over a bed of wilted spinach
#salmon #lemon #dillsauce #yummy #yummyfood #healthyfood #healthy #foodie #jancooksrealfood #jancancook #janspicx #delicious #sushi #seafood #fishing #instafood 

Lemon Infused Baked Cod Where Have You Been All My Life?

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 09, 2022


Lemony, buttery cod, it's fast, its simple and it's utterly delicious and a great midweek dinner with tons of flavor.  The secret to intense lemon flavor is layering on lemon seasoning, lemon pepper and fresh lemon juice.  This really takes this fish to a new level.  Take a walk on the wild side and then sprinkle on some dill weed for a change, it's wonderful, but I love anything dill.


Brush cod filets liberally with melted butter, then season with lemon seasoning and lemon pepper.  

Preheat your oven to 400 degrees.  Line a pan with parchment paper, bake fish on the parchment for 20-22 minutes until it flakes easily. 

Squeeze fresh lemon juice on top to serve.   Now wasn't that easy?  And healthy, too.  

I also make a Chile Lime version with Trader Joes amazing Chile Lime Seasoning, I'll link it as well.  It's the same procedure, just change the seasonings using lime pepper and Chile Lime Seasoning.  Then squeeze fresh lime juice when you serve.  This is so good with cilantro rice, at least thats what my family thinks, I'm not a fan of cilantro but everybody raves about it.

I linked several spices below for you.  These are some of my favorites, except for the first True Lemon and True Lime, I wasn't aware that these were available but I ordered it this morning.

If you don't always have fresh lemons or limes, Amazon sells this double pack of shelf stable crystallized True Lemon and True Lime and the price is right

2 Pack of Seasoning

If you don't have access to a Trader Joes, you can buy this great Chile Lime Seasoning on Amazon.  It's so good on so many things, I find myself grabbing it a lot when I'm cooking

                                      Trader Joes Chile Lime Seasoning

I haven't had any luck buying lime pepper at my local grocery store, once again, Amazon to the rescue.

Lime Pepper from Amazon

                                        McCormick's Perfect Pinch Lemon Pepper

I'm lucky enough to have a Trader Joes close by, so I'm always browsing their
spices.  This Citrusy Garlic Blend is one I use a lot, it would be really good on
this fish if you want a bit of kick.

Citrusy Garlic Seasoning Blend


#lemon  #cod #fish #yummy #yummyfood #jancooksrealfood #garlicbutter #lent #bakedcod #marinatedfish

Paula Deen's Famous Dill Tuna Salad...with a twist

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 23, 2022


I was watching Paula Deen live one day on Facebook and she had Michael in the kitchen making her dill tuna salad.  Talk about a duck out of water πŸ˜‚  It looked so good, so I found the recipe and it was a must try for me.  It didn't disappoint, the infusion of dill was wonderful.

I did add a few ingredients to intensify the flavors, as I love dill in tuna, so here's the recipe, with my tweaks.

2 cans (6-ounces each) solid white tuna, packed in water, drained
2 hard-boiled eggs, peeled and finely chopped
⅓ cup mayonnaise
juice of ½ a lemon
lemon zest
1 tsp. dried dill weed
3 tablespoons thinly sliced chives (I substitute scallions when I don't have chives in the garden)
1 stalk celery, finely chopped
1 tablespoon dill pickle relish
1 tablespoon finely chopped red onion
Kosher salt
freshly ground black pepper
mixed salad greens, optional
toasted sourdough or whole-wheat bread (optional)


In a mixing bowl, combine the tuna, eggs, mayonnaise, lemon juice, chives, celery, relish, and onion. Season the salad with a big pinch of salt and pepper and stir to combine. Serve on a bed of salad greens or on toasted bread, if you like. 

Healthy Options:

Low fat mayo is obvious choice but I''m a big fan of 20 calorie Miracle Whip Light - don't judge 😁 
Yogurt works,  but it's too sour for me.  Or you could just take a walk on the wild side and just mix it with yellow mustard.

Egg whites instead of whole eggs, or one egg yolk and two egg whites.  It's little things, but those darn calories add up really quickly πŸ˜–

I've had one of these handy tuna strainers for years.  I see so many people open a can of tuna, and drain it with the lid partially on, not a good idea, who knows what's on that lid.  With this, you just take the lid completely off and push to strain.  So easy.

Tuna Strainer

I've also had a vegetable chopper similar to this one, and it's one of my most used kitchen gadgets.  I use it multiple times weekly and I use it for my tuna salad because I never seem to have dill pickle relish.  I just substitute dill pickles using the smallest dice with this gadget and it works great.  I'm sure many of you have this, it's been around for years, just posting in case you don't.   I really like this one, it has more blades than mine, and then there's the color.  Love the color! 

Vegetable Chopper


#tuna #tunasalad #pauladeen #saladlover #whatsforlunch #jancooksrealfood #yummy #healthyfood #tunasandwich #pauladeen #pauladeensfamilykitchen #pioneerwoman

Classic Fried Catfish

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, July 10, 2010

Southern Living Recipe Classic Fried Catfish

For an extra-crispy crust, use stone-ground yellow cornmeal, if available. Serve with lemon slices and your favorite tartar sauce. The secret to this recipe is maintaining an oil temperature of 360° to ensure a crispy, golden crust.

Yield: Makes 6 to 8 servings
1 1/2  cups  buttermilk
1/4  teaspoon  hot sauce
6  (4- to 6-oz.) catfish fillets
1/3  cup  plain yellow cornmeal
1/3  cup  masa harina (corn flour)*
1/3  cup  all-purpose flour
2  teaspoons  salt
1  teaspoon  ground black pepper
1  teaspoon  ground red pepper
1/4  teaspoon  garlic powder
Peanut oil
1. Whisk together buttermilk and hot sauce.

2. Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.

3. Combine cornmeal and next 6 ingredients in a shallow dish.

4. Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.

5. Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°.

6. Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225° oven until ready to serve.

*All-purpose flour or plain yellow cornmeal may be substituted.

Southern Living, JULY 2010

Parmesan-Pecan Fried Catfish with Pickled Okra Salsa

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, April 16, 2010

Parmesan-Pecan Fried Catfish with Pickled Okra Salsa
  • 2 pounds catfish fillets, cut into 1-inch wide strips
  • 1  cup  buttermilk
  • 1  cup  ground pecans
  • 2/3  cup  plain yellow cornmeal
  • 2/3  cup  grated Parmesan cheese
  • 1  tablespoon  Cajun seasoning
  • 1  tablespoon  paprika
  • 2  large eggs, beaten
  • Vegetable oil
  • Pickled Okra Salsa

1. Place catfish and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove catfish from buttermilk, discarding buttermilk.

2. Combine pecans and next 4 ingredients in a shallow bowl. Dip fish in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry fish, in batches, 2 to 3 minutes or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.

Note: We tested with Zatarain's Creole Seasoning.

Source:  Southern Living Best of 2010

Copycat Red Lobster Crab Cakes

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 11, 2010

1 lb lump crab meat (make sure you check for shells before preparing)

½ teaspoon minced garlic

1 tablespoon minced onions

1 tablespoon diced celery

2 tablespoons mayonnaise

1 egg

1 teaspoon Dijon mustard

1 teaspoon Old Bay Seasoning

¼ cup bread crumbs

Salt and Pepper to taste

Olive Oil for sautΓ©ing

To start, in a bowl combine all ingredients except for the crab and
the bread crumbs. Mix the ingredients together and then carefully mix in
the crab meat. Spread out the bread crumbs on the counter. Role crab
mixture into a ball about 2 inches or so in diameter. Put the ball in
the bread crumbs flattening it out into a patty about 1 inch thick by 3
inches in diameter. Refrigerate the crab cakes until you are ready to
cook them.

To cook, in a skillet, heat about 2 tbsp of olive oil, brown the crab
cake on each side for about 2-3 minutes, then reduce heat to low and
cook for an additional 8 minutes.

Tuna Cornbread Cakes

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, June 21, 2009

Tuna Cornbread Cakes from Southern Living


Makes 4 servings


  • 1  (6-oz.) package buttermilk cornbread mix
  • 2/3  cup  milk
  • 2  tablespoons  mayonnaise
  • 3  green onions, thinly sliced
  • 3  large eggs, lightly beaten
  • 2  tablespoons  chopped fresh parsley
  • 1  teaspoon  Old Bay seasoning
  • 1  teaspoon  Worcestershire sauce
  • 2  (5-oz.) aluminum foil pouches herb-and-garlic-flavored light tuna chunks
  • 3  tablespoons  butter
  • 3  tablespoons  vegetable oil
  • Lemon AΓ―oli


1. Preheat oven to 425°. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.

2. Bake at 425° for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.

3. Stir together mayonnaise and next 5 ingredients in a large bowl.

4. Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 (3- to 3 1/2-inch) patties.

5. Melt 3 Tbsp. butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook, in batches, 2 to 3 minutes on each side or until golden brown; drain on paper towels. Serve cakes with Lemon AΓ―oli.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and StarKist Tuna Creations Herb & Garlic Chunk Light Tuna.

Sherry Little, Sherwood, Arkansas, Southern Living, JANUARY 2008