Fish And Onions("If You Catch It, We Eat It!")
A flavorful fish and onion dish with spinach, seasoned with lime, ginger, and spices, perfect for seafood lovers seeking a savory, crispy bite. Great for casual dinners.
Ingredients
- 4 fish fillets (1/2-inch thick) ⓘ
- 2 medium white onions, sliced ⓘ
- 2 fresh limes ⓘ
- 0.5-1 inch fresh ginger root, peeled and minced ⓘ
- 2 cloves fresh garlic, minced or crushed
- 0.25 cup flour
- 1 teaspoon pepper ⓘ
- 0.25 teaspoon ground cumin ⓘ
- 1 teaspoon salt ⓘ
- 2 tablespoons oil (vegetable or olive) ⓘ
- 2 cups spinach, cooked and drained ⓘ
- 2 tablespoons butter ⓘ
- salt and pepper to taste ⓘ
- 2 eggs ⓘ
- 1 cup bread crumbs ⓘ
- 2 tablespoons grated onion ⓘ
- 2 tablespoons grated Cheddar cheese ⓘ
- 0.125 teaspoon allspice ⓘ
- 0.25 cup water ⓘ
Instructions
- Save 1 egg and 1/4 cup water, then combine cooked and drained spinach with all other ingredients except oysters and bread crumbs.
- Let stand for 10 minutes.
- Shape the mixture into balls.
- If using oysters, place an oyster in bread crumbs and wrap it in a spinach mixture.
- Beat the saved egg and 1/4 cup water.
- Dip the spinach balls in the egg-water mixture, then roll once more in bread crumbs.
- Cook until golden and cooked through, about 15 minutes.
Tips & Substitutions
For a lighter option, you can substitute the flour with almond flour or a gluten-free blend. If you prefer a more pronounced flavor, add a pinch of cayenne pepper or paprika to the spinach mixture. Fresh herbs like dill or parsley can enhance the dish's freshness. Make sure to squeeze the limes right before serving to preserve their zest. Serve alongside a refreshing Caesar Mayonnaise Dressing for added flavor.
Serving Suggestions
Serve these delicious spinach balls as an appetizer or alongside a fresh salad for a light meal. They pair beautifully with a side of tartar sauce or a creamy dip. For a heartier option, consider serving them with a side of roasted vegetables or a warm grain salad. Browse more seafood recipes to complement your meal.
Storage & Reheating
Store leftover spinach balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. Alternatively, you can microwave them in short intervals, but this may make them less crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Fish And Onions("If You Catch It, We Eat It!") contains roughly 769 calories, with 10g protein, 58g carbohydrates, and 58g fat. It is an excellent source of iron (88% of the Daily Value), protein (20% of the Daily Value), and calcium (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 721mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the spinach balls?
Yes, you can freeze the spinach balls before cooking. Place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. When ready to eat, cook them directly from the freezer, adding a few extra minutes to the cooking time.
What type of fish works best for this recipe?
You can use any firm white fish fillets, such as cod, haddock, or tilapia. If you prefer a stronger flavor, salmon is also a great choice. Make sure the fish is fresh, as it will greatly enhance the overall taste of the dish.
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, make sure to thaw and drain it well to remove excess moisture before mixing it with the other ingredients. This will help maintain the texture and prevent the mixture from becoming too watery.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).