Fishy Volcanoes

Course : Seafoods
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This recipe looks like a gorgeous gourmet dish and is so EASY to make! I'm really proud of this original dish, got rave reviews at home with it.


6 fillets whiting fish (or slice another type of white fish down to strips approx 1 x 5)
15 ounces salmon Canned
1/4 piece celery chopped
1/4 Cup zucchini grated
1 tablespoons onion powder (more taste and less carbs than fresh onions)
2 ounces Pork rinds crushed
1 tablespoons mayonnaise
1 tablespoons mustard prepared
1/3 cup heavy cream
1 tablespoons soy protein isolate
1 cup Parmesan cheese
1/2 teaspoon cayenne pepper
1 dash Paprika

Preparation / Directions:

Preheat oven to 325 degrees.. Saute celery until tender and put aside. Spray a muffin tin with non-stick spray or use butter for greasing. Line 6 of the muffin cups with a fish fillet. In a bowl mix the salmon, celery, zucchini, onion powder, pork rinds. Add the mayo, mustard and heavy cream and mix. Now add soy protein and mix well. Divide the mixture into the fish-lined cups, it should "pile up" like a muffin or volcano. On top of each sprinkle the cayenne pepper and parmesan. Then top each with paprika. Bake for 1/2 hour. Makes 6 volcanoes. Goes very well with steamed asparagus or some snow peas.

Substitutions: Instead of salmon, you can use tuna or crab equally as well.

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