Fish Ala Cindy

One of Cindy’s clients regularly goes fishing in Alaska and often gives her some fish from his freezer – usually halibut but also some other white fish and salmon.  She likes to take her turn at cooking here at home and for this meal it was to be “fish her way.”

We stayed out of the kitchen while she prepared the fish and her sides of cous-cous and spinach with pearl onions.  "Her way" for the fish was to cut the halibut fillets into bite sized pieces, dredge them in Zatarains Fish Fry, and cook them in a skillet with an inch of oil.

She had also picked up some stuffed mushrooms at the market for an appetizer and everything was delicious – this is my plate which included some homemade remouladesauce.

I enjoyed the Zatarain's breading and the fish bites provided for more of it - I’m sure looking forward to her next time in the kitchen.

And what can be done with the leftover fish - why a three egg omelet of course.  Cut the fish into smaller pieces and saute it in a little oil to reheat then remove from the pan.  

Add the eggs and cook by raising the edges and allowing the raw egg to run underneath until it's almost is gone.  

Add the fish to one half, cheddar cheese to the other (be sure the handle line runs between them), top with a lid, and cook until eggs are set and cheese is melted.

Slide onto a plate and fold the omelet over with the edge of the skillet (this is why the handle line is important).

I considered a dollop of remoulade on top but opted for the lower cal version - it was still very good.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/10 & 3/12/20 meal dates