Welcome, Travelers, to the Fishing Lane on the Black Information Highway and The Mid-South Tribune ONLINE...Welcome, Travelers, to the 21st Century Underground Railroad...

 

Search for:

 

 

Entertainment BIH LanesMain Lane States Lane   Adobe Reader Sports Lane

Health

Sports

Sports news

Editorials

Findings

Food

Lanes

Blogs

Politics

Africa

China

Fishing Lane

Music Store

Holidays

States

Education Quilt

 

Fishing News and Features

Black Information Highway Blog

BIHMST Channel on YouTube

Congressional Black Caucus

Refrigerator Cooking

Catch of the Day

Food Videos

Black History

Civil Rights Store

Jokes

  

 

 

 

 

 

FISH RECIPES

Three Recipes on this Lane

1. Uno Lobster Roll with Tarragon Mayonnaise and Bacon and Lobster Salad

2. Catfish Almondine

3. Baked Mediterranean Catfish

 
Chicago Takes on Maine Lobster

Travelers, scroll down for more sea food recipes!

UNO Lobster Roll with Tarragon Mayonnaise and Bacon

(NewsUSA) - Lobster history in America dates back to the pre-colonial era when Native Americans found the crustacean in abundance all across beaches of the area that came to be known as New England. The state of Maine took hold of the market in the 19th century, and today, lobster is considered a top seafood delicacy.

While Maine is generally known as the land of the lobster, chefs all across the country have taken this claw-snapping creature and added a variety of flair and pizzazz to make it even more mouth-watering. The culinary experts at UNO have taken the traditional lobster roll and added the taste of fresh tarragon and crispy bacon to create a dish that is truly special.

With summer coming, this is a great lobster dish that's quick and easy to make, and will be a big hit at your next party or family dinner.

UNO Lobster Roll with Tarragon Mayonnaise and Bacon

Serves Four

4 New England-style hot dog buns (top split)

4 tablespoons unsalted butter, softened

Lobster salad (recipe follows)

1/2 cup tarragon mayonnaise

(recipe follows)

8 strips fully-cooked bacon, cut into 1/2 inch pieces

4 green leaf lettuce leaves, washed, dried, and shredded

4 dill pickle spears

French fries or potato chips

1. Heat a 10-inch skillet over medium heat. Spread each of the hot dog buns with 1 tablespoon butter (1/2 on each side). Place the buttered buns into the hot, dry frying pan and toast without moving until golden brown on one side, about 30 seconds. Turn and cook the other side, about 30 seconds more. Remove from heat.

2. Evenly distribute the shredded lettuce inside each bun.

3. Evenly distribute the bacon pieces on top of the lettuce.

4. Spoon the lobster salad evenly between the buns. Serve with pickles and French fries or potato chips on the side.

Tarragon Mayonnaise

1/2 cup mayonnaise

1 tablespoon fresh tarragon

Kosher salt, to taste

Fresh ground pepper, to taste

Place all ingredients into a stainless steel mixing bowl and mix. Set aside.

Lobster Salad

1 1/4 pounds fully cooked lobster meat

1/2 cup tarragon mayonnaise

Combine the lobster and tarragon mayonnaise in a stainless steel mixing bowl, and lightly mix. If not using immediately, cover with plastic wrap, and place in the refrigerator.

 

 
U.S. Farm-Raised Catfish Cooks up Healthy Weeknights

Travelers, keep scrolling for more recipes!

Catfish Almondine

(NewsUSA) - Chances are, you've heard words and phrases like "omega-3s," "lean protein" and "heart health" associated with fish. And yet, when you come home from work, cooking fish just sounds like too much effort. But U.S. Farm-Raised Catfish can change that thought.

Catfish is actually one of the quickest meals you can prepare. The following recipe, for example, only involves nine minutes of active cooking time. For the same amount of time it takes to mix up a box of mac 'n'cheese, you can eat a nutritious dinner that looks and tastes like it took great skill to prepare.

U.S. Farm-Raised Catfish, which are sustainably raised, are low in saturated fat, high in protein and a moderate source of omega-3 fatty acids. Combining the fish with almonds makes for an especially beneficial meal, as almonds contain healthy fats, antioxidants, and vitamins and minerals, including vitamin E, magnesium and potassium. And the almonds in Catfish Almondine offer loads of additional protein.

Catfish Almondine

Serves 2

Ingredients:

2 U.S. Farm-Raised Catfish Fillets

2 tablespoons butter, divided

1/4 cup slivered almonds

1 lemon, zested and juiced

Directions:

1) Melt one tablespoon of butter in a large skillet over medium heat. Once the butter has melted, place the catfish fillets serving side down, and cook them for four minutes, or until they appear nicely browned.

2) Flip the fillets. Cook them for an additional four minutes or until they're browned and flaky. Remove the fillets from the skillet and set them aside.

3) Add the remaining butter to the skillet. Add the almonds, zest and lemon juice. Cook the almonds for one minute or until they begin to brown.

4) Place the catfish on a plate and serve them with the almondine sauce.

For more recipes, visit www.UScatfish.com.

 
For Healthy Summer Fare,Try U.S. Farm-Raised Catfish

Baked Mediterranean Catfish

(NewsUSA)- For a savory, healthy meal this summer, prepare light and flavorful catfish with a Mediterranean twist.

U.S. Farm-Raised Catfish are raised on a special diet to ensure a uniformly mild flavor, making them one of the most versatile fish available. Embrace the spirit of heart-healthy Mediterranean cuisine by looking for this sustainable fish raised closer to home.

Baked Mediterranean Catfish

Serves 4

Ingredients:

4 U.S. Farm-Raised Catfish Fillets

1 tablespoon olive oil

1 cup zucchini

1/2 cup red onion

2 garlic cloves, minced

1/2 cup mixed Mediterranean olives, halved

1/2 cup grape tomatoes, halved

2 tablespoons fresh basil, chopped

1 tablespoon capers

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup crumbled feta cheese, optional garnish

Directions.

1. Preheat the oven to 450 degrees Fahrenheit.

2. Heat the oil in a sauté pan over medium heat. When the oil is hot, add the zucchini, onion and garlic. Cook for five minutes or until the onions become translucent. Remove the pan from the heat. Stir in the olives, tomatoes, basil and capers.

3. Lightly brush the catfish fillets with olive oil, then season them with salt and pepper. Place the fillets into a lightly oiled baking dish. Spoon equal amounts of the vegetable mixture on each fillet. Bake for 15 minutes or until the fish flakes easily. Garnish with crumbled feta cheese and serve.

For more recipes, visit www.UScatfish.com.

End of recipes on Lane

        Findings

Refrigerator Cooking

 

Findings

Refrigerator Cooking