- 1½ pounds Baccala`, soaked for 48 hours in cold water which should be changes several times.
- 7 ounces boiled mashed potatoes
- 1 cup bread crumbs
- 2 slices of bread soaked in water or milk
- 1 tablespoon capers, chopped
- 2 eggs, beaten
- ½ cup flour for breading
- 1 teaspoon salt
- pinch of pepper
- 2 cloves garlic, finely chopped
- 2 tablespoons parsley, finely chopped
- Sauce for Dipping:
- sauce, olives, garlic, oregano and red pepper flakes.
- Boil the Baccala` for 15-20 mins. in unsalted water. Let it cool and remove all bones.
- Mash the Baccala and mix with the boiled potatoes to create a soft, chuncky mix.
- Mash the bread slices with your hands and ad to the mix.
- Add 1 egg, garlic, capers, salt and pepper and mix well.
- Create balls with the mix, roll them in the flour, wet them in the egg wash and then roll them in the bread crumbs until they are completely coated.
- Fry all the balls in hot oil all until they are golden brown.
- Serve with a Tomato dipping sauce.
Simple Garlic Shrimp
- 1½ tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- salt to taste
- 6 cloves garlic, finely minced
- ¼ teaspoon red pepper flakes
- 3 tablespoons lemon juice
- 1 tablespoon caper brine
- 1½ teaspoons cold butter
- ⅓ cup chopped Italian flat leaf parsley, divided
- 1½ tablespoons cold butter
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1½ teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1½ tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Seasoned Swai Fish Fillet
- cooking spray
- 4 (4 ounce) fillets swai fish
- 2 tablespoons margarine
- ¼ cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh cilantro (optional)
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray.
- Place fish fillets into the prepared pan.
- Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.