Fish Chowder

3 lbs fresh or frozen white fish fillets (I used Alaskan Pollock)
2 lbs cauliflower, chopped into bite sized pieces
3 cups chopped onion
3/4 cup celery
1/3 cup butter, cut up
3 bay leaves
3 tsp. salt
3/4 tsp. dried dill
3/4 tsp. freshly ground black pepper
3 3/4 cups water
3 cups heavy cream (I used 18%)
1/3 cup snipped fresh parsley

Thaw fish if using from frozen. Rinse and keep cool until ready to use.

In a 5-6 quart slow cooker**, combine cauliflower, onion, celery, butter, bay leaves, salt, dill, and pepper. Stir in the water.

Cover and cook on high heat for about 3 to 3 1/2 hours.

Cut fish in the 2 inch pieces and lay on top of vegetable mixture. Cover and cook on high for 30 to 45 minutes or until fish flakes easily. Remove and discard bay leaves. Stir in heavy cream and parsley.

**I made mine on the stove in a large stock pot. It worked well too.

Pecan Crusted Trout

We were gifted with some trout fillets from a friend. Truthfully, I've only ever had trout in a restaurant. It was good. I liked it, but I'm a little intimidated by these two large fish fillets laying in freezer. So today I finally got brave enough to do something with one of them and they were delicious!!

2 tablespoons all-purpose flour
1/4 cup nonfat buttermilk
1/3 cup pecan halves, ground
1/3 cup panko 4 (6-ounce) trout fillets, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, divided
1 tablespoon olive oil, divided 1 tablespoon chopped fresh parsley
4 lemon wedges

Place flour in a shallow dish. Place buttermilk in a dish. Combine pecans and panko in a dish. Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.

 Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add dredged fillets, crust-side down; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining flour, buttermilk, panko mixture, fillets, butter, and oil. Top with parsley. Serve with lemon.

Credit goes to: Phoebe Wu, Cooking Light
April 2012
From the website My Recipes 

Salmon with Chickpea Mash

Salmon
4 skinless centre-cut salmon fillets
Pinch each salt and pepper
2 Tbsp grainy mustard
2 tsp maple syrup

Chickpea Mash
1 cup dried chickpeas
1 bay leaf
1 whole clove
2 Tbsp lemon juice
1 clove garlic, grated or pressed
1/2 tsp salt
pinch cayenne pepper

Rinse chickpeas; soak overnight in 3 times their volume of water. (Or, for quick-soak method, bring chickpeas and water to boil  in medium saucepan; boil over medium-high heat for 2 minutes. Remove from heat; cover and let stand for one hour.) Drain.

In saucepan, cover chickpeas with six cups water. Add bay leaf  and clove; bring to a boil. Reduce heat, cover and simmer until chickpeas are tender, 25-45 minutes. Drain reserving 1/2 cup of the cooking liquid. Discard bay leaf and clove.

In a large bowl, mash together reserved liquid, lemon juice, garlic, salt and cayenne pepper to preferred consistency.

Salmon

Preheat oven to 350 F. Place salmon in oven safe baking dish. Season with salt and pepper. In a small bowl combine grainy mustard and maple syrup. Spread over individual salmon pieces and bake until salmon is tender and flaky, about 30 minutes.

Serve over bed of chick pea mash with steamed spinach or other in season vegetable. (We used Swiss chard).

The salmon was delicious and the kids agreed that if I mash the chickpeas more and add a little more seasoning, I can make them again too :o).