Welcome to “How to Cook Fish.” Cooking fish and seafood is both a science and an art…and the reward is heavenly! This site is dedicated to the chef-genius known as “Olive Green.” We call her Madam Olive Green because she was truly the Martha Stewart of her day – with less fan fare. This site is also dedicated to fish lovers everywhere. There are many. So, take a look around. Try out some of the recipes. It should be noted that instead of cornmeal, you may use seasoned flour if you desire. Also, replace references to “pork fat” or “fat” with the cooking oil of your choice. These are recipes from the early 1900s. They are still excellent, though. It should also be noted that if you desire shellfish recipes, we will include those as well shortly. Madam Green did not write out her shellfish recipes, however in the spirit of her simplicity, we’ll add those recipes that we think you’ll enjoy
From Wikipedia, the free encyclopedia
Myrtle Reed (September 27, 1874–August 17, 1911) was an American author, poet, journalist, and philanthropist, the daughter of author Elizabeth Armstrong Reed and the preacher Hiram von Reed. She wrote a number of bestsellers and published a series of cookbooks under the pseudonym Olive Green.
Pompano is a very mackerel like fish. It’s a very oily and “fishy-tasting” fish. HOWEVER, it tastes very, very good when prepared as fried or grilled. FIND POMPANO RECIPES HERE…
Halibut is in the family of the flounder fish; it’s flat like flounders and can be found deep in the Atlantic and Pacific oceans. Halibut can weigh up to 700 pounds! It’s a popular dish with a succulent flavor. It’s in the flounder family.
* 3 medium baking potatoes peeled and coarsely chopped
* 1 teaspoon salt
* 4 tablespoons butter, at room temperature
* 1/4 cup sour cream, at room temperature
* 1 teaspoon finely minced garlic
* 1 tablespoon (or more) whole milk, at room temperature or warmed
* Salt and freshly ground black pepper
Directions
In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.
Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.
* 1 pound(s) green beans, trimmed
* 1/4 cup(s) water
* 2 teaspoon(s) extra-virgin olive oil
* 1/4 teaspoon(s) salt
* 1/4 teaspoon(s) freshly ground pepper
* 1/3 cup(s) crumbled blue cheese
* 1/3 cup(s) toasted chopped walnuts (see Tips & Techniques)
Directions
1. Bring green beans and water to a boil in a large skillet. Reduce heat to a simmer, cover, and cook until the beans are just tender, 3 minutes. Uncover and continue cooking, stirring occasionally, until the water has evaporated, 3 to 4 minutes more.
2. Add oil, salt, and pepper to the pan and cook, stirring, 1 minute more. Transfer the beans to a large bowl and toss with blue cheese until well coated. Sprinkle each serving with walnuts.
On a lighter note, or depending how you look at it, there’s been a HUGE discovery: a giant crayfish found in Tennessee…
“This isn’t a crayfish that someone would have picked up and just said, ‘Oh, it’s another crayfish,’ and put it back,” said University of Illinois aquatic biologist Chris Taylor, one of the researchers.
“You would have recognized it as something really, really different and you would have saved it,” Taylor added in a statement.
In case you’re wondering, yes, crayfish (crawfish) are edible. But this species? Read more on the the GIANT CRAYFISH here.
To celebrate, here’s a recipe for “Crayfish Chile” from Utah Diving.com.
Crayfish Chili (16)
Ingredients
2 lb Lean ground beef
2 lb Crayfish tails
1 tsp Garlic, chopped fine
2 tsp Salt
1 tb Soy sauce
1 tsp Cayenne pepper
1 tsp Dried mint
1 tb Dried parsley
3 tb Chili powder
1 cn (8 oz) tomato sauce
1 c Dry white wine
1 x Water
1 tsp Lemon or lime juice
1 c Chopped onions
1 x Bacon drippings
Instructions
Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.
Makes about 24 small crab cakes, enough for 8 appetizer servings
These succulent two-bite crab cakes are excellent as an appetizer with the pepper sauce passed on the side or, for cocktail parties, give each one a small dollop of the sauce just before serving. You can fry them up to 2 days ahead and refrigerate between layers of waxed paper; reheat in a 200°F oven on baking sheets.
Ingredients
1 pound lump crab meat
4 green onions, thinly sliced
2/3 cup whole wheat bread crumbs
1 1/2 teaspoons Old Bay seafood seasoning
1/4 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 egg
6 tablespoons mayonnaise, divided
1/4 cup chopped jarred roasted red bell pepper
2 teaspoons hot sauce
1 1/2 teaspoons grated lemon zest
1 tablespoon expeller-pressed canola oil, more if needed
Method
Place crab meat in a large bowl and use your fingers to gently feel for and remove any pieces of shell or cartilage. Add green onions, bread crumbs, seafood seasoning and pepper and toss to combine. In a small bowl, whisk together mustard, egg and 2 tablespoons of the mayonnaise and pour over the crab mixture. Toss until combined, cover and refrigerate 30 minutes.
Meanwhile, make the sauce. In a blender, combine bell pepper, hot sauce, zest and remaining 4 tablespoons mayonnaise; blend until smooth. Cover and refrigerate until ready to serve.
Form the crab mixture into 24 small cakes, each about 1 1/2 inches in diameter. Heat oil in a large nonstick skillet over medium heat. Working in batches, fry cakes until nicely browned and cooked through, about 3 minutes per side. Drain briefly on a paper-towel lined plate and serve warm with the pepper sauce.
Nutrition
Per serving (about 3 cakes/99g): 150 calories (100 from fat), 11g total fat, 1.5g saturated fat, 45mg cholesterol, 340mg sodium, 6g total carbohydrate (1g dietary fiber, 1g sugar), 5g protein
