Loaves Fishes Fish Salad Recipes

Steps:

• Soak cod fish in water for about 4 hours. Drain well and boil for 15 minutes. Discard skin and bones.
• Arrange cod fish in platter. Garnish with onions and tomatoes.
• Combine seasoning ingredients, pour over fish. Mix well. Serve cold.

Steps:

• In a saucepan place soup and cream cheese and stir gently over low heat until cheese is softened.
• Add Ortega sauce, cook another 10 minutes.
• Take Sheepherder's bread (round), cut off top, hollow out bread, and add mushrooms and crabmeat.
• Then add contents of saucepan.
• Stir gently, replace top and heat bread in 350 oven for 35 minutes.
• Serve with extra pieces of hot bread.

Steps:

• Place the tuna in a colander and drain well. Transfer the tuna to a medium-sized bowl and break it up with your fingers into flakes (please, use your fingers, not a knife, to finely shred the tuna. This gently flakes the tuna, instead of crushing it.) Stir in the celery.
• Mix all the ingredients for the dressing in a small bowl. Spoon the dressing on top of the tuna and celery mixture. Gently stir in the dressing until all of the salad ingredients are well coated. Use in sandwiches or serve as a salad on crisp lettuce leaves.
• Tightly cover and refrigerate any leftovers.

Steps:

• Roast the peanuts in the oven until golden. Chop finely.
• Fry fish in peanut oil until cooked. Break into large pieces and place in a bowl.
• Slice the shallots and the beans on the diagonal. Slice the chillies finely. Peel and slice the mango.
• Place the beans, shallots, chillies, peanuts, mango and one cup chopped coriander leaves in the bowl with the fish.
• Mix the lime juice, zest, brown sugar, 1 tablespoon grated ginger and fish sauce together and toss through the mixture in the bowl. Place in a serving dish and garnish with coriander.

Steps:

• Preheat oven to 400*F.
• Place the fish on a baking sheet. Rub both sides of fish with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes, until the fish is firm and fully cooked. Allow to cool at room temperature for about 30 minutes. Remove and discard the skin and bones.
• When the fish is cool, flake the flesh into a bowl in large pieces. Add the celery, red onion, fennel, dill, lemon juice, vinegar, capers, mayonnaise, 1 teaspoons salt, and 1/2 teaspoons pepper. Mix gently and refrigerate for at about 30 minutes. Taste for seasoning and serve at room temperature. Enjoy!