Open-Faced Sardine and Onion Sandwich

I don’t know what it is, but when I am home alone and my wife and kids are out running errands, I decide to make something a bit naughty. I mean naughty in the sense where I don’t need a comment from any of the family members such as ‘gross’ or ‘what the heck is that?’. This was one of those times. A can of sardines and I have been having a stare down for some time now. You know that can I’m talking about. That can you quickly go past when shopping at the store. Not me. Those cans are something I take a look at carefully, and actually loved those darn little smoked oysters years ago, especially when served on a cracker. Sardines are no exception to that.

You can buy an array of sardines in a can, whether they are boneless and skinless and packed in oil, or mustard, or tomato sauce. For me, I like mine packed in olive oil, and I could not care less whether they are boneless or skinless.

So as I sat alone, and hungry on a Saturday morning, I decided to win that stare down and come up with a pretty darn good open-faced sardine and onion sandwich. If you are scared of sardines, don’t be.

Open-Faced Sardine and Onion Sandwich
Open-Faced Sardine and Onion Sandwich

Let’s get started.

Ingredients:

  • 3 whole sardines, boneless and skinless
  • 1 slice of Texas toast, toasted, or standard sandwich slice
  • 2 tbsp Dijon mustard
  • 1/4 cup thinly sliced red onion
  • 1/4 lemon, lightly squeezed

Preheat your oven to 350 degrees. Upon the preheat, add the sardines to a oven safe plate, and place in the oven during the preheat to warm through.

Place your bread in the toaster.

How to make a sardine and onion sandwich
How to make a sardine and onion sandwich

When the bread has toasted, remove it from the toaster and slather on the Dijon mustard, from edge to edge.

Place on half of the sliced onions on the mustard. Remove the sardines from the oven and arrange them on the toast.

Place the remaining onion onto the sardines, and squeeze a bit of lemon over the top.

Open-faced Sardine and Onion Sandwich
Open-faced Sardine and Onion Sandwich

Was this sandwich good? Are you kidding me? It was so satisfying. The sardines themselves lend the flavor and texture of what you might expect from tuna, but possibly better in this case. The slight bite of onion along with the tangy lemon and mustard made every bite memorable, especially with the crunch of the toast.

Did I mention how good sardines, in moderation, are good for you?

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Beer Battered Fish

Fish fries are a big deal for us in Wisconsin. Literally, every Friday people are pretty much in search of a good fish fry. I’ve posted in the past regarding the matter, and as much as we love a good fish fry, we pretty much make our own at home. I’m always tinkering with the batter, whether it is adding different seasonings, or different ratios, or even different types of flour, but recently I have been using my go to beer batter.

This beer batter is a huge hit with my wife and kids, and it has that perfect texture that pretty much goes well with any type of fish.

Beer Battered Fish Recipe

This batter has that great beer flavor, and it has the perfect crunch that allows for the awesome flakiness of the fish.

Let’s get started.

Ingredients:

  • Tilapia fillets, or your favorite fish
  • 2 cups of all-purpose flour
  • 1 tbsp Old Bay seasoning
  • 1 tsp Lawry’s Seasoned salt
  • 1/2 tsp cracked black pepper
  • 1 tsp baking soda
  • 12 oz your favorite Pilsner, very cold
  • 4 cups canola oil

Heat your oil in a pot on medium-high heat until it registers 350 degrees.

Add the dry ingredients to a mixing bowl and stir to combine everything. Once everything is combined, mix in the cold beer, and lightly whisk until you have a smooth batter.

Let the batter rest for about 5 minutes.

How to make beer battered fish

 

Once the oil is heated, submerge your fish fillet into the batter to lightly coat, and raise it out to let any excess batter drip back into the bowl.

Carefully place this fish fillet into the oil, and cook until you have a nice golden brown, roughly 4-6 minutes. Remove with your kitchen spider, or large slotted spoon, and place on a paper lined plate to remove any excess oil.

Season with a pinch of salt, and repeat.

The end result is a crisp batter that is just a perfect pairing with your fish. Feel free to use on cod or halibut as well.

There you have it Milwaukee, that’s my batter that I have been using now for a few years, and it’s one that I’m sticking with.

Beer Battered Fish
Author: 
Recipe type: Fish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Tilapia fillets, or your favorite fish
  • 2 cups of all-purpose flour
  • 1 tbsp Old Bay seasoning
  • 1 tsp Lawry’s Seasoned salt
  • ½ tsp cracked black pepper
  • 1 tsp baking soda
  • 12 oz your favorite Pilsner, very cold
  • 4 cups canola oil
Instructions
  1. Heat your oil in a pot on medium-high heat until it registers 350 degrees.
  2. Add the dry ingredients to a mixing bowl and stir to combine everything. Once everything is combined, mix in the cold beer, and lightly whisk until you have a smooth batter.
  3. Let the batter rest for about 5 minutes.
  4. Once the oil is heated, submerge your fish fillet into the batter to lightly coat, and raise it out to let any excess batter drip back into the bowl.
  5. Carefully place this fish fillet into the oil, and cook until you have a nice golden brown, roughly 4-6 minutes. Remove with your kitchen spider, or large slotted spoon, and place on a paper lined plate to remove any excess oil.
  6. Season with a pinch of salt, and repeat.
  7. The end result is a crisp batter that is just a perfect pairing with your fish. Feel free to use on cod or halibut as well.

 

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Mustard Glazed Salmon

I’ve been trying to serve more fish to my family. The only problem with this is fish is so freaking expensive right now. Actually, what is not expensive any more? I do all of the grocery shopping, and I look at prices all of the time. Everything is going up! I often joke with my wife that we need to sell our house, and take whatever profit and buy some land, and raise our own animals, and grow our own produce, among other things. Wishful thinking I suppose. Regardless, some nice salmon was on sale the other day, and I decided to pick up a fillet. As I was not certain what I was going to do with it, and as I was leaning towards smoking it, I decided to go another route, and coat this bad boy with a nice mustard glaze.

Mustard Glazed Salmon Recipe

 

I don’t know what I loved more about this mustard glazed salmon, the glaze, or the crispy skin. Trust me, this was a huge hit with my wife and kids, well two of the kids.

Ingredients:

  • 2 tbsp yellow mustard
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 1/4 lb salmon fillet
  • generous pinch of salt
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter

Start by adding the mustard, honey, and garlic to a small mixing bowl. Mix really well and set it to the side.

Next, heat a large skillet on medium heat. Let it heat until it begins to lightly smoke.

Add in the oil, give it a swirl, and then add in the salmon fillet, skin side down. Season with salt.

Let this cook for about 4 minutes, then with a large spatula, carefully flip it over. The skin should be nice and crisp.

How to make mustard glazed salmonNext, start brushing the mustard and honey mixture on top of the salmon. Continue to brush for the next few minutes. Add in the pad of butter, and swirl it in the skillet. Cook until the salmon is fully cooked, about 10 minutes total.

Remove it from the skillet, and pour over any additional sauce.

My family devoured this one. As my wife is not a fan of mustard (I did not tell her that was part of the glaze), she loved it. We ate this for dinner, and lunch the following day. I took the honor of eating the crispy salmon skin. I love that stuff. So if you are you looking for a great salmon recipe, give this one a shot. Hope you enjoy!

Mustard Glazed Salmon
Author: 
Recipe type: Fish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tbsp yellow mustard
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1¼ lb salmon fillet
  • generous pinch of salt
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
Instructions
  1. Start by adding the mustard, honey, and garlic to a small mixing bowl. Mix really well and set it to the side.
  2. Next, heat a large skillet on medium heat. Let it heat until it begins to lightly smoke.
  3. Add in the oil, give it a swirl, and then add in the salmon fillet, skin side down. Season with salt.
  4. Let this cook for about 4 minutes, then with a large spatula, carefully flip it over. The skin should be nice and crisp.
  5. Next, start brushing the mustard and honey mixture on top of the salmon. Continue to brush for the next few minutes. Add in the pad of butter, and swirl it in the skillet. Cook until the salmon is fully cooked, about 10 minutes total.
  6. Remove it from the skillet, and pour over any additional sauce.

 

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Seared Tuna Steak

Every Friday I make an attempt to make either a classic Wisconsin fish fry, or at least some type of fish or seafood. It’s probably how I was raised, as many of us in Wisconsin, where the default meal on Friday was typically a fish fry. Those who do not live in Wisconsin probably do not understand, and that’s perfectly fine. There are times however where I do not feel like frying a bunch of fish to feed five, and typically my default it pan searing seasoned tilapia filets, but this past week I decided to make a pan seared tuna steak, and I am very glad I did.

I love tuna, I really do, and it is something I normally do not cook with, but when I do, I like to buy a nice, fresh steak, and let the tuna shine. I think that searing tuna is the best way to cook it, and this recipe is not only quick, but it is pretty delicious.
Seared Tuna Steak

There are a variety of ways you can marinate your tuna, even different ways of cooking, but I find that a nice coating of a spicy dry rub, and pan searing it really makes the tuna shine.

Let’s get started.

Ingredients:

  • 1 tuna steak
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp tarragon
  • 2 tbsp chili oil
  • 2 tbsp olive oil

Start by rinsing your tuna steak, and patting it dry.

Mix the garlic powder, paprika, onion powder, salt, and tarragon in a small mixing bowl.

Once dry, drizzle the chili oil all over the tuna steak, gently massaging it with your hands.

Sprinkle the seasoning all over the fish, trying to get all sides. Set aside on a plate, and place in the refrigerator for at least 30 minutes.

How to make pan seared tuna steak

When you are ready to cook the tuna, heat a large skillet on medium-high heat. Add in the olive oil, and heat for a minute or so.

Carefully add in the tuna, and cook on both sides, uncovered for about 5 minutes per side. Now you can go longer if you want, but I go for a nice pink in the middle as that is how I prefer it, but you cook it to your liking.

The tuna steak is pretty awesome. The seasonings and the chili oil really make this one shine. Any leftovers can be used for a tuna salad as well, should you want to go that route and make a sandwich. Hope you enjoy!

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