Best Loaves Fishes Fish Salad Recipes
LOAVES & FISHES FISH SALAD
Passed down from generation to generation, this salad is based on one made by Jon Snow, who owned a fish store in Sagaponack called Loaves & Fishes. Ina Garten's friend bought the shop in the mid 1970's and turned it into a specialty food store and then sold it to a friend. But they all kept making Jon Snow's delicious fish salad. So here it is for you to enjoy too!
Provided by Sharon123
Categories Salad Dressings
Time 45m
Yield 4-5
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F.
- Place the fish on a baking sheet. Rub both sides of fish with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes, until the fish is firm and fully cooked. Allow to cool at room temperature for about 30 minutes. Remove and discard the skin and bones.
- When the fish is cool, flake the flesh into a bowl in large pieces. Add the celery, red onion, fennel, dill, lemon juice, vinegar, capers, mayonnaise, 1 teaspoons salt, and 1/2 teaspoons pepper. Mix gently and refrigerate for at about 30 minutes. Taste for seasoning and serve at room temperature. Enjoy!
TUNA FISH SALAD
Found this recipe somewhere on internet. It makes a very moist, succulent tasting salad which can be served on a bed of lettuce or as a sandwich. Great for a warm summer afternoon lunch.
Provided by Preacher_in_Kitchen
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the ingredients.
- Salt and pepper to taste.
- Mix ingredients well and sprinkle with paprika to give it some color.
Nutrition Facts : Calories 115.5, Fat 6.2, SaturatedFat 1.1, Cholesterol 22.4, Sodium 278.6, Carbohydrate 4.1, Fiber 0.5, Sugar 1.4, Protein 10.4
SALT COD FISH SALAD
Another of Gma's recipes...Gpa's favorite salad. Goes well with boiled sweet potatoes and/or Yucca.
Provided by l0ve2c00k
Categories Puerto Rican
Time 4h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak cod fish in water for about 4 hours. Drain well and boil for 15 minutes. Discard skin and bones.
- Arrange cod fish in platter. Garnish with onions and tomatoes.
- Combine seasoning ingredients, pour over fish. Mix well. Serve cold.
Nutrition Facts : Calories 880, Fat 57, SaturatedFat 8.1, Cholesterol 172.4, Sodium 8270, Carbohydrate 16, Fiber 3, Sugar 7.9, Protein 73.3
SALT COD FISH SALAD
This is a wonderful salad for the summer. It is a meal all on its own. I some times like to change it around a bit, so instead of potatoes, I will at times substitute the potatoes for chickpeas or black eye beans. This is why I love this salad you can change it around to your own liking, as long as you use the main ingredient, cod, onion, olive oil, and the vinegar, the rest you can add anything. This is one of my favourite ways. In the olden days this would be a poor mans dish, people had to make do with very little, with what ever they had on hand. They had to grow everthing, and only bought what was a necessity, like fish, for here in Portugal back then fish was for the poor. Times have changed and no longer is this a poor mans dish, but rather a dish that can be savored by anyone in general, rich, or poor! I do hope you will give it a try, salted cod may not have a great smell, (LOL) But the taste is wroth it! P.S. In this recipe do NOT cook the cod. of making it
Provided by Mia 3
Categories One Dish Meal
Time P1DT50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- First soak your cod 24 hours, changing the water 3-4 times.
- Next day remove cod from water and remove the skin and remove all the bones; set aside. You then shred it ( unravel ) with your hand (fingers) and set aside in a bowl.
- Meanwhile cook the potatoes with the skin in salted boiling water.
- Also boil your eggs.
- When all is cooked and cooled you then remove skin from the potatoes and peel the eggs, cut potatoes into bite size pieces, and quarter eggs.
- Now peel the onion and garlic cloves, slice the onion in thin circles and chop the garlic finely.
- Place everything in a glass salad bowl, for the exception of the eggs, and tomatoes that are also sliced into quarters.
- Season to your own taste with the olive oil and vinegar, salt and pepper to your own taste.
- Decorate with the eggs and tomatoes, and olives, sprinkle the chopped parsley over the top. Enjoy. (Serve cold).
Nutrition Facts : Calories 584.9, Fat 24.1, SaturatedFat 4.1, Cholesterol 233.1, Sodium 239.4, Carbohydrate 50.2, Fiber 6.8, Sugar 4.7, Protein 41.5
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