Curried Tuna? Imitation Crab? Which salad for lunch?

I love both of these so much it is hard to decide which to make!

Continue reading “Curried Tuna? Imitation Crab? Which salad for lunch?”

Murray’s Ahi Tuna Poke

                                                         Murray discovered Poke in Hawaii & never looked back! He has tried different recipes over the years but has settled on this one. I first posted this last year, but I have updated the recipe…

He likes to buy tuna for his Poke at our favourite fish store in Edmonton, Ocean Odyssey Inland. I will put a link to their website here if you want to find out about them. Occasionally they have fresh tuna but this time Murray used a piece of frozen tuna from the store

He used a recipe that he found on the internet…. 

 *** Murray goes up to Great Slave Lake to fish in the summer & makes this with the fish that he catches!

I am not going to give you food safety tips on eating raw fish…I am not an expert. You can find out information regarding this for your own knowledge. Proper food handling & refrigeration is very important. 

Here is the link to the website to the fish store in Edmonton

Here is Murray’s recipe

Murray’s Ahi Tuna Poke


1/2 lb fresh ahi tuna

2 green onions, finely chopped

2 tbsp soya sauce

1 tbsp sesame oil

3 pinches of coarse salt, or to taste

fresh pepper

1/4 tsp chili powder (or alternately you can use chili garlic sauce..that is what the recipe said house… 1 tbsp but this was too adjust to your taste)

1 tbsp sesame seeds

1 avocado…optional


I think you should try to work quickly to keep the fish cold while preparing it & then put into the fridge immediately until serving. Please look up the proper way to prepare & eat raw fish before you make this

  1. On a clean work service, cut the Tuna into bite size pieces
  2. Add the green onions, soy sauce, sesame oil, salt, pepper & chilis powder & sesame seeds 
  3. Mix well so that all of the tuna pieces are coated with the seasonings

You can add some cut up avocado if you would like…totally optionalsjxFpStqsh3hZQntPHgJMLH20USS9Kv15HmZkmoug9E0nDqTtSKa1mzQDIylVpwPbASBaGSRgO6EHdWORTD2wOesDBTPtTuCpFgJAHlZ6cw

Quick Salmon in a Thai Green Curry

What is the big difference between Green & Red Thai curry ? The difference is in the type of chilis that are used… red chilis or green chilis. The flavours differ in that the Red Thai Curry paste is a bit spicier & the Green Thai Curry is a bit on the sweeter side. I have never used Thai Green curry paste before…  for no particular reason, just the recipes I have made use Red Thai curry, so I was interested in finding out if we would like this recipe..we did! Very quick & simple to make…. this is a good recipe if you do not have too much time to cook… or even if you do…it is delish!

Continue reading “Quick Salmon in a Thai Green Curry”

Fish Tacos at Home

I love fish tacos!  They  are so easy & quick to make at home & any fish can be used which makes this dish so versatile! You can even use a frozen breaded fish fillet if you want to! I have been known to do that when I can’t find any fresh fish that I want to have!

This recipe makes 6 fish tacos  but it is very easy to adapt to any number of tacos that you want to make!

Here is the recipe!

Fish Tacos 


1 cup Flour

1/2 cup Cornflake crumbs

1 tbsp Chili powder

Salt & pepper to taste

6 fish fillets ***you can use any fish you like


1/4 of a head of lettuce, thinly sliced

1 tomato chopped

1 avocado , mashed


1 lime, cut into wedges

Fresh corn tortillas


1/4 cup chili sauce

1/2 cup mayo


1. Mix the flour, Cornflake crumbs & chili powder together in a flat bowl or pie plate  wide enough so you can coat the fish in it

2 Heat some oil in a frying pan, if non-stick you don’t need much oil, if it is  a stainless steel frying pan you will need more oil. You need enough so that the fish cooks nicely

3. Coat the fish with the flour/crumb mixture. Cook in the frying pan until one side is brown then gently turn the fish over. It will most likely fall apart, but this is ok since it is going to used in a taco.. continue cooking all the filets until completely cooked through. This does not take long since they are so thin.

4. Have all of the toppings, the lettuce, tomatoe, avacado, salsa,  in serving dishes so that when you are ready to put your tacos together everything is right there

5. In a small bowl, mix the chilli sauce & the mayo togehter

6. Wipe out the frying pan or using a clean one, warm the tortillas up according to the instructions on the pkg. The ones I used just called for them to be warmed on each side for a few seconds in a dry pan until soft

Now put it all together!

Lay the tortilla on a plate. This is the order that I layered the ingredients


*spread some avacado on it

* lettuce



* fish


*more sauce

*put some fresh lime juice on top

Have some serviettes ready!!! This is drippy!!





Blackened Fish Sandwich – Tasting Table

This recipe is from Tasting Table. The fish   sandwich was nice & spicy, drippy & delicious. I only have one picture since I made it before I started this blog. The recipe has a home-made spice rub you use on the fish  (this spice rub would be great on chicken as well ) & then directions to make the sandwich. I am going to put the link to the recipe on the Tasting Table website for you to see it if you want but  I will put the recipe here as well. I did not change a thing except I did not use the rolls they recommended. & I used a frozen white fish burger that I bought at Costco. 

Here is the link to the recipe

Blackened Fish Sandwich  Tasting Table


Spice Rub

2 1/4 tsp paprika

2 1/4 tsp garlic powder

2 1/4 tsp onion powder

2 1/4 tsp crushed dried thyme

3/4 tsp black pepper

3/4 tsp cayenne pepper

Sauce for the Sandwich

1/2 mayonnaise

2 tbsp orange marmalade

1/2 tsp fresh lime juice  *** you need a total of 2 1/2 tsp fresh lime juice

Ingredients for the Sandwich

2 avocados

2 tsp lime juice

1 tsp olive oil

1/2 tsp kosher salt or more to taste

2 tbsp butter, divided

4 buns

4 fish burgers *** you could use any pre-made frozen fish burger, white fish or salmon  or use 4 pieces of firm white fish…4 oz each

2 tsp canola oil

1 large tomato, sliced 4 slices



  1. Mix all of the ingredients for the spice rub together in bowl & set aside
  2. Mix the sauce ingredients together & set aside *** I put my sauce in the fridge since it had mayo in it if you aren’t going to use it soon 
  3. Slice the avocados in half, remove the pit & mash the flesh in a bowl. Add the 2 teaspoons of lime juice, the 1 tsp olive oil & salt. Taste & adjust the salt as needed. set aside
  4. Using a cast iron pan or any skillet that you have,, one large enough to hold all four fish burgers….. heat 1 tbsp of butter in the skillet, When the butter melts, make sure there is butter all over the bottom of the skillet, toast the cut side of the buns until golden brown. .. *** I also lightly buttered my buns & then toasted them…Continue using the rest of the butter & the buns so that all 8 halves of buns are toasted… Set aside
  5. Take the sauce out of the fridge when you start to make the fish so it isn’t really cold but still cool
  6. Now you will make the fish….
  7. Season the fish with salt & the spice rub. I didn’t know how much rub to put on but I used enough that it looked well seasoned…
  8. Heat the oil in the same skillet that you used for the buns. Use a medium-high don’t want it too hot as the fish will burn and won’t cook inside… When the oil is hot, put the fish into the pan & cook. You want the fish to get a nice sear on it so the recipe says to press down on the fish with the back of a spatula …when the sides start to look opaque flip the fish over..If you are using frozen fish burgers, check the pkg. for the proper cooking times & instructions… you want your fish to be cooked complexly.
  9. When the fish is cooked you can start to assemble your burgers!
  10. Put the bottom of one bun on a plate. Place a cooked piece of fish on the bun .,,,top the fish with a generous spoonful of the avocado, then a tomato slice, next some lettuce . Put some of the sauce on top of the lettuce & then the top of the bun! Squish  it down a bit so that you can bite it & everything kind of gets combined!