Fish Croquettes

I had another blissful day today. 82 degrees, and perfect blue sky. I enjoyed walking into starbucks in my sundress again. Doing my errands was a lot of fun because I got to feel the warm sun on my skin. But once I got back to my kitchen the cooking frenzy began. I got some gorgeous Wild Caught Tilapia and I wanted to do something different with them. To me Tilapia can be next to perfect just with a little lemon, garlic and butter. But I was thinking more along the lines of a crab cake type concoction. These gluten free fish qroquettes are so good and go perfectly with the Green Tartar Sauce. Everyone gobbled them up quick. No leftovers. Enjoy!
Fish Croquettes

(adapted from a thought for food)

4 cups water

1/2 cup white wine

3 TBSP Old Bay seasoning, divided

1 TBSP plus 1 tsp kosher salt divided

1 lb.Tilapia Filets

1/2 cup Kinnikinnick gluten free bread crumbs 

1/2 cup parmesan cheese

3 tbsp. unsalted butter, melted

4 scallions, finely chopped

1 small yellow onion, finely chopped

2 eggs, beaten

Juice of 1 lemon

Canola oil for frying

Combine water, wine, 2 tbsp. Old Bay, and 1 TBSP  salt in a 10″ skillet. Bring to a boil over high heat. Add fish, turn off the heat, cover, and let fish cook gently in the hot liquid for 10 minutes. 

Using a metal spatula, transfer fish to a dish and let cool. (The fish should still be rare in the middle.)

Break fish into small pieces and places pieces in a large bowl. Add the remaining Old Bay and salt along with the gluten free bread crumbs, butter, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.

Spoon some of the fish mixture into a 2 inch ring mold and gently pack it with your hands. 

Unmold transfer patty to a parchment paper–lined baking sheet. 

Repeat until all the fish mixture is used. Refrigerate patties for at least 1 hour or overnight.

Add oil to a 12″ cast-iron skillet until it reaches a depth of 1/2″. Heat over medium-high heat until oil registers 350° on a deep-fry thermometer. 
Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer croquettes to a paper towel–lined plate and repeat with remaining patties.

I serve these with Green Tartar Sauce. 

SERVES 6

Green Tartar Sauce

We were blessed with 82 degrees of sunshine today. Since it is January, I have to admit, I thought about putting my cooking tools down and just spending the day at the pool. But I got some really great fresh wild caught fish that I want to use tonight. With fish comes the need for tartar sauce. I like to make my own. I adapted this recipe from Rick Moonen. 

Green Tartar Sauce 

1/4 cup chopped baby dills 

1 tablespoon chopped capers

1 medium shallot coarsely chopped

2 cups mayo

1/2 tsp dijion mustard

2 TB chopped fresh dill

2 TB chopped fresh chives

2 TB chopped fresh parsley

1 tsp fresh lemon juice

1/2 tsp white pepper

1/4 cup olive oil

Put everything in the blender with the exception of the baby dills. Blend until creamy, scraping down the sides of the blender to make sure it all gets in there good. Stir in dills. Put in glass jar and store in the fridge until ready to use. 

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Homemade Ranch Dressing

Any of you get sick of going to buy dressing and the label has added gluten and preservatives? It is honestly just safer to make it all yourself. It is pretty easy as long as you have a blender. Here is how I make mine. 

Homemade Ranch Dressing 

1 tsp parsley

1 tsp basil

1 tsp dill

1 tsp chives

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

1 cup mayonnaise

1/2 cup sour cream or Greek yogurt

Optional: 1 jalapeno chopped

Add all ingredients to a blender and blend until mixed well. For a spicy jalapeno ranch, add the chopped jalapeno and blend. 

Store in a glass jar in the fridge until ready to use. 

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Now I have some exciting news! You can now pre-order my cookbook via kickstarter! 

Here is an information video that explains in detail the book. 

You can pre-order through kickstarter HERE!

Gluten Free Meatloaf

Gluten Free Meatloaf

My husband and I went out to dinner with some friends tonight. It is no secret I am not a big meat fan. The boy LOVES meat. He has been asking for meatloaf for some time. Since I was not going to have to be home to eat it, I figured it was the perfect time to make it. I got it all prepped and in the oven just in time to head out for dinner. I have to thank Taylor for the pictures of the finished product. Doesn't she do a great job? 

You know what is funny? There were only 3 kids in our house tonight. With Randy and I leaving, I figured there would be leftovers to clean up. THEY ATE THE WHOLE THING! 3 kids! I guess they liked it. They said it was amazing. So here you go. This is how I made mine. Feel free to adapt it to your tastes. I won't be changing a thing since they think it was so great. Enjoy!

1/2 cup Parmesan cheese

1/4cup gluten free bread crumbs or corn tortilla chip crumbs

1 tsp Italian seasoning

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon chili powder 

1/2 onion, finely chopped 

3 whole cloves garlic 

2 lbs ground sirloin 

1 1/2 teaspoon kosher salt 

1 egg 

For the glaze: 

1/2 cup ketchup 

1 teaspoon ground cumin 

Dash Worcestershire sauce 

Dash hot pepper sauce 

1 tablespoon honey 

Heat oven to 325 degrees F. 

In a food processor bowl, combine Parmesan cheese, bread crumbs, black pepper, cayenne pepper, chili powder, and Italian seasoning. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, and garlic in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the onion and garlic mixture, and ground sirloin with the bread crumb mixture. Season the meat mixture with the salt and egg.

Combine thoroughly. 

Pack this mixture into a 10-inch loaf pan then put the mold into a bigger pan.

Place in preheated oven. Bake for 10 minutes. Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey to make the glaze. Top meatloaf with glaze. 

Place back in the oven for another 45 minutes.

Slice and serve.

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