Bleu Cheese and Tomato Stuffed Fish

there is just one more friday left in lent and i have saved one of the best fish recipes for you. i am posting to now so you have time to get the ingredients for good friday. it's a no fuss, easy, weeknight dinner recipe. if you like fish and bleu cheese, you will love this recipe.

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i know fish and cheese don't often go together, but this recipe just works. (for the record, so does this parmesan and horseradish crusted fish recipe.) the richness of the bleu cheese pairs so well with the sun-dried tomato pesto. you can use either store bought sun-dried tomato pesto or you can use this recipe - i used the first 5 ingredients and 1/4 cup parmesan and it was delicious!

this dish came together quickly and only took 20 minutes in the oven - just enough time to saute up some garlic green beans. i used fluke, but flounder would be great as would any other thin, mild white fish.

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Bleu Cheese and Tomato Stuffed Fish
serves 2

2 fluke, flounder or other thin fish filets
1 tbs extra virgin olive oil
1 medium shallot, minced
1 garlic clove, minced
2 tbs sun-dried tomato pesto
1 tbs panko breadcrumbs
1/4 cup crumbled bleu cheese (i used buttermilk bleu)
salt and pepper
juice of 1/2 lemon
1/4 cup white wine

preheat oven to 350 degrees F.

heat oil in medium skillet over medium heat. add shallot and garlic and saute 2-3 minutes, until tender. remove from heat and stir in pesto, panko, and bleu cheese. spoon half mixture onto each fish filet and wrap fish around stuffing, securing with a toothpick.

place each filet on a foil-lined and greased baking sheet and squeeze lemon juice over each piece and season with salt and pepper. pour wine into bottom of dish and bake 15-20 minutes until fish is cooked through. serve immediately.

Salmon Cakes

this is a perfect friday dish for those observing lent with meatless fridays. not only does it fit the meatless requirement, but it also falls under the super quick, crazy easy, and cheap category.

2 months ago, i threw a wild salmon filet into the freezer when i realized i wouldn't be able to cook it before it passed its freshness peak (my rule of thumb is the day after i bought it fresh). usually this crushes me because there are few things as wonderful as a fresh, pink, wild piece of salmon. something happens to it once it's frozen. it loses it's raw, just out of the ocean smell and taste. for some reason, i just don't like previously salmon as much as fresh.

however, these salmon cakes are the perfect solution to previously frozen salmon, but i have also made them with canned, boneless, skinless, wild salmon with great results. the recipe is really versatile too. since i am on a bit of a balsamic kick, i drizzled thick, rich reduced balsamic vinegar over the salmon cakes, but i have also topped them with lemon yogurt sauce, wasabi aioli, and lemon dill beurre blanc.

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i served these with a simple salad but serving these over a bed of baby spinach with sweet potatoes fries would be perfection!

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Salmon Cakes
makes 4 small cakes - 2 servings

1 (6oz) salmon filet
1 tbs plain greek yogurt
1/4 cup panko (or whole wheat) breadcrumbs
1 egg
2 scallions, chopped
garlic salt and pepper, to taste
1-2 tbs olive oil

chop salmon into small 1/2" dice or pulse in a food processor until desired consistency. in a large mixing bowl, whisk egg, and add yogurt, bread crumbs, scallions, salt and pepper. whisk together. add salmon and combine using your hands.

in a large skillet, heat oil over medium heat. form salmon mixture into 4 equal sized cakes making sure they aren't too thick. once oil is heated, add cakes to pan and sear approximately 2 minutes per side until cooked to your liking.

serve immediately drizzled with glaze or wasabi aioli.

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Balsamic Glaze

1/2 cup balsamic vinegar
1/2 tsp unsalted butter

in a small saucepan, bring balsamic vinegar to a boil over medium heat. reduce to medium-low and let simmer until thickened and reduced by half. turn off heat and whisk in butter until smooth. drizzle over salmon cakes just before serving.

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Wasabi Aioli

1/4 cup mayonnaise
1 tsp wasabi powder
1/2 tsp garlic powder
1 tsp fresh lime juice
pinch salt

whisk all ingredients together. store in air tight container in fridge.

Hawaiian Halibut with Lemon Beurre Blanc

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i am always on the look out for fish recipes. i try to eat seafood at least once a week and get bored with the same old recipes. so, when i came across this recipe for hawaiian halibut i added it to my list of things to make.

i changed a couple of things and the result was delicious! the lemon butter sauce was divine and really made the dish. i sauteed some bok choy in the same pan i cooked the fish in with a little garlic and it was amazing!

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Hawaiian Halibut with Lemon Beurre Blanc
serves 2

2 tbs olive oil
2 halibut filets
1/4 cup shredded coconut
1/4 cup slivered almonds
1/4 cup panko
1/4 cup flour
1 egg, well beaten

2 tbs unsalted
2 tbs flour
1 tsp parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup white wine
1/4 cup freshly squeezed lemon juice
1 cup whole milk

combine coconut and almonds in a food processor and pulse until ground. add panko and mix together on a plate. place beaten egg in a shallow bowl and flour on a separate plate. dredge halibut in flour, dip into egg and then dredge into panko mixture.

heat oil in skillet over medium-high heat. add breaded halibut and reduce heat slightly. cook halibut approximately 4 minutes per side depending on thickness (you want to make sure the fish is cooked all the way through but not over cooked).

meanwhile, while fish is cooking, prepare beurre blanc sauce. melt butter in small saucepan over medium heat. whisk in flour, parsley, garlic powder, onion powder, salt, and pepper and cook for 1 minute. slowly add white wine and milk and whisk until thick. add lemon juice and stir for one more minute. add more milk if too thick and spoon over cooked halibut before serving.