canned fish recipe

This Baked Seafood Macaroni and Cheese with Sardines is loaded with high-quality sardines, along with creamy Jarlsberg and Parmesan cheeses, and is an easy and flavorful side dish.

Seafood Macaroni and Cheese

dry elbow macaroni OR pipe rigate

butter

flour

heavy whipping cream

milk (not skim)

Jarlsberg OR Swiss cheese,

Parmesan cheese, freshly shredded

Old Bay seasoning

sea salt

sardines

basil

Preheat Oven to 350ºF.&nbsp; Bring a large pot of water to a boil.

Begin cooking pasta in water according to package directions.

In a small heavy bottomed pot, melt butter over medium heat.&nbsp; Once butter has melted, but before it begins to brown, whisk flour into the butter until the flour has absorbed the butter.&nbsp; Add cream, and continue to whisk until the mixture thickens and is smooth.&nbsp; Add the milk, and continue to whisk.&nbsp;&nbsp;

Add the Jarlsberg (or Swiss) and Parmesan to the pot, and continue whisking until all the cheese has melted into a smooth, creamy sauce.  Add the Old Bay and salt.

Drain pasta, and scoop pasta into a small casserole dish, such as an 8"x8" dish.&nbsp;&nbsp;

Remove sardines from the can, discarding packing liquid.&nbsp; Flake sardines apart with a fork, and scatter over the pasta.&nbsp; Pour cheese sauce over the pasta, and stir to incorporate the sardines and cheese.

Bake 20-25 minutes, or until cheese is bubbly and the top has begun to brown.&nbsp; Alternatively, for an extra creamy pasta, skip the baking, and broil the pasta for 2-3 minutes until the top is golden.

Garnish with basil if desired, and serve immediately.

These mini Sardine Fish Cakes are served with a Spicy Yogurt Sauce, and are perfect to serve as Tapas or Hors D’Oeuvres.

A Canned Sardine Recipe: Mini Fish Cakes

sardines oil

plain yogurt (whole milk)

breadcrumbs

thyme

Dijon mustard

capers

capers brine (from capers jar)

Worcestershire sauce

cayenne powder,

salt,

Remove sardines from tin, reserving oil, and place fish in a mixing bowl.  Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl.Gently mix all the ingredients together with a fork.  Mix until incorporated, and then stop.  (Do not use a blender or food processor for this step, because you don&#039;t want to purée the fish.)

Use a 1 TB measuring spoon (or another small scoop) and scoop the fish cake mix into small balls.  One by one, roll the balls in your hands, and then flatten into small patties 2&quot; across, and about 1/2&quot; thick.  You should end up with 15 - 18 patties, depending on the size of your scoop.Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish.  (Note: We&#039;ve added oil to an oily fish.  While cooking, oil from the fish will drain out of the fish, and the fish will fry in the oil under the broiler.  Avoid using a rimless baking sheet, because the oil will drip all over your oven.)Refrigerate patties for about 30 minutes.  

While fish cakes chill, mix together all the ingredients for the yogurt sauce.  Make sure to taste as you add the cayenne and salt-- use more or less as desired.  Put sauce in the refrigerator until it&#039;s time to serve.Move oven rack to the top 3rd of the oven (or about 6&quot; from the broiler).  Broil 5 minutes, flip, and broil 3-5 minutes more, until fish cakes are dark and golden.Remove cakes from pan (and residual oil) immediately.  Serve while still hot with the yogurt sauce.Leftovers:Store leftover patties in the fridge, and use within 1-2 days. Use the sauce within a week.Make Ahead + Freeze: Let sardine cakes cool, and then wrap individually and tightly with wax paper, plastic wrap, or foil.  Store in an air-tight container in the freezer, and use within three months.  To reheat, simply unwrap and cook again.  Cook until golden.  Patties may take 2-3 minutes longer to cook from frozen.Sauce should not be frozen.

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Sardine Fish Cakes

Sardines on toast makes for an easy and tasty snack or light lunch! There&#039;s garlicky bread, flavourful sardines, fresh chili pepper, onion and lemon for one tasty bite! Plus, this canned sardine recipe comes together in minutes! What&#039;s not to love?

Sardines on Toast

bread (use your favourite variety)

olive oil (approximately)

garlic

chili pepper (or to taste)

green onion

lemon juice

lemon zest

Preheat your oven to 375 degrees Fahrenheit.

Brush bread with olive oil, place onto a sheet pan and bake in the oven for about 10 minutes or until toasted.

Scrub toasted bread with garlic clove.

Remove the sardines from the oil (don&#39;t discard all the oil just yet). Top bread with sardines, chili pepper and green onion.Note: If you want to warm your sardines, you can do that by warming in a pan first. Also, if you want to mash your sardines before putting on toast, you can do that!

Drizzle with a little lemon juice, some oil from your canned sardines and sprinkle with lemon zest. Serve and enjoy!

Ssambap is a rustic Korean lettuce wrap with rice and it is a healthy home-style meal. Rice is wrapped with variety of lettuce and leaves, then topped with fish topping sauce. A canned mackerel pike is handy for this recipe

Korean Lettuce Wraps (Ssambap) with Fish Topping Sauce

leafy leaves

multi-grain rice or brown rice

mackerel pike or tuna (drained but reserving 3 Tbsp liquid)

onion

zucchini (chopped)

canola oil

water

green chili (chopped, optional)

green onion (chopped, optional)

Korean soybean paste (doenjang) (doenjang)

Korean chili paste (gochujang) (gochujang)

Korean chili flakes (gochugaru) (gochugaroo)

soy sauce

tsp sugar

sweet rice wine (mirim) (optional)

pepper

Combine all the seasoning ingredients in a small mixing bowl, set aside.

In a small sauce pan, saute onion and garlic in oil over medium heat until soft. Add the fish, reserved juice, and the water and bring to boil.

Add the sauce to the pan and stir. Add the zucchini and bring to boil again. Reduce the heat to med-low and simmer for 7-8 minutes or until the mixture thickens a little.

Add the chili and green onion, if using, and let it cook for another 1-2 minutes.

Remove from heat and let it cool. It will thicken more as it cools.

To serve the dish, place 1 tablespoonful of rice in the middle of lettuce, top with the fish topping sauce, about 1/2 Tbsp, and gently bunch the lettuce together and eat in ONE bite!

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Top 4 canned fish recipe recipes from across the web

The most viewed canned fish recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seafood Macaroni and Cheese

A Canned Sardine Recipe: Mini Fish ...

Sardines on Toast

Korean Lettuce Wraps (Ssambap) with...

The most viewed canned fish recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine