A bad day of fishing is better than a good day of work.

Oh how I love fishing. The first time I ever went fishing, I was probably around 5 or 6 and I went with my dad. I remember catching the tiniest little fish and dancing around, excited as I could be screaming "I got a fish! I got a fish!" Since I met my husband, I've learned a lot more about the different types of fishing and I have fallen in love with it even more. I always throw my fish back but my husband will keep one every now and then if it's a good size and type for eating. Last weekend, he and a couple of friends traveled up to Kingston, NY to go fishing on the Hudson River. They had a blast and caught a couple of pretty big Stripers. Here's my precious husband with his catch.

When he brought home some filets of Striper I knew I had to come up with a good recipe and quick while it was still good and fresh. I chose Striper Cakes with a low fat zesty remoulade sauce. I whipped up some of that yummy coleslaw I told y'all about a while ago and it was all DEE-licious!! Here are the recipes I used!!





Striper Cakes

2 pounds of fresh striper (remove all red meat)
2 tablespoons of light mayo
1 tablespoon of dijon mustard
2 eggs
1 1/2 cups of italian bread crumbs
1 can of sweet corn with red and green peppers
2 teaspoons of Old Bay seasoning
a couple dashes of ground red pepper
a dash of red pepper flakes

To poach fish:

4 1/2 cups of water
3 tablespoons of lemon juice
1 teaspoon of salt
1/8 teaspoon of black pepper


1. Preheat oven to 350 degrees.
2. Cut fish into 1-2 inch pieces. Add to a saucepan and add the poaching ingredients. Heat on medium high heat until water begins to simmer. Simmer (not boil) fish for about 10 minutes or until fish looks flaky.
3. Saute corn in a pan with a tablespoon of canola oil.
4. In a mixing bowl, combine mayo, mustard, eggs, sauteed corn, Old Bay, ground red pepper and flakes.
5. After fish is done, drain it of all excess moisture and mix it into the above mixture until the pieces of fish are small enough to make good cakes with.

6. Add bread crumbs and mix.
7. Make into 6 patties and place them about 1-2" apart on an aluminum foil covered cookie sheet.

8. Bake for 40 minutes then broil them on high for 5 minutes on each side.





Low Fat Zesty Remoulade Sauce

1/2 cup of Fat Free Thousand Island Dressing
2 tablespoons of sweet pickle relish
Cajun seasoning to taste

Mix all ingredients together and refrigerate until ready to use.

Mmmm...tasty!!! I'm pretty sure any flaky fish would work just fine for this recipe! Try it out sometime! You'll love it!!

So what are some of y'alls favorite seafood recipes??