PUT MORE FISH IN YOUR DISH
We know; we should all eat more fish and seafood (and veggies). To inspire us to do so, we’ve put together some quick recipes using a dozen or fewer ingredients you likely already have in your fridge, freezer or panty.
Grilled Fish-wiches with Dairy-free Tartar Sauce
- 4 fresh fish filets or thawed frozen fillets (such as cod or halibut}
- 1 Tbsp olive oil
- 2 tsp fresh lemon juice
- Dash salt and pepper
- Hamburger buns
- Tartar Sauce: ¼ cup green relish mixed with ¼ cup TOFUTTI BETTER THAN CREAM CHEESE®
Brush fish with olive oil and lemon juice. Sprinkle with salt and pepper. Heat 1 Tbsp of olive oil in a large non-stick frying pan. Add fish and cook for about 5 to 8 minutes per side or until fish is opaque and flakes easily when tested with a fork.
To prepare tartar sauce, with a fork mix the green relish and TOFUTTI BETTER THAN CREAM CHEESE®
Heat the buns in the oven for 5 minutes. Remove and place one fish filet on each bun, top with tartar sauce and serve. You can also add a slice of tomato and lettuce to garnish.
Smoked Salmon and “Cream Cheese” Roll Ups
- 1 package of smoked salmon
- 1 tsp capers
- 1 red onion finely sliced
- 4 whole wheat tortillas
- ½ cup Garlic & Herb TOFUTTI BETTER THAN CREAM CHEESE®
Lay tortillas on a cutting board and spread with cream cheese. Top with smoked salmon, thin slices of red onion and a few capers. Roll tightly. Secure with a toothpick and serve.
Pan-Seared Rainbow Trout
Rainbow trout has to be one of the most delicious foods on the planet! If you have never tried it, we encourage you to do so. It’s also very quick and easy to prepare.
- 4 fresh rainbow trout filets
- Juice of one lemon
- 2 Tbsp flour
- ½ tsp salt
- 1 Tbsp olive oil
Cut lemon in half and squeeze to remove juice, set aside.
Place flour and salt in an open bowl. Dredge fish filets in flour and place on a plate. Heat oil in a large frying pan and cook filets in batches (don’t overcrowd) about 3 to 4 minutes per side or until fish flakes easily with a fork. Sprinkle fresh lemon juice over each filet while cooking and again just before serving. Remove from pan to serve with tartar sauce (see recipe above).