What To Do With Leftover Fish

In the 70's, Hamburger Helper and Tuna Helper became popular mom-friendly dinners. And decade after decade, the semi-pre-made-dinner-trend didn't die. As a kid of the 90's I remember making plenty of these things.

They were a line of boxed meals from Betty Crocker made mostly of pastas, sauces, and spice mixes. All you had to do was add meat, margarine, and milk, then heat it up on the stove.

Fast forward to now and if you're conscientious about crap additives, gluten, margarine, and conventional cow milk, the label on the back of the box and its directions to add junk ingredients will freak you out. 
But there's still something delicious about a meaty mixture in a creamy sauce. And if you bake a salmon or any other kind of fish and end up with leftovers, this is what you can do with those leftovers. 
NOTE: If you don't have any leftover fish, pop open a can of water packed "light" tuna. Light means that it's generally made of skipjack tuna which is lowest in mercury.
Let's deconstruct a Helper and make it a thousand times better.
Simple Ingredients:
  • Fish (1-2 servings)
  • 1/2 can organic unsweetened coconut milk
  • Green leafy veggies, sautéed 
  • 1/2-1 cup rice, cooked
  • Garlic and onion (optional)
  • Salt and pepper
1. Sauté a few giant handfuls of spinach or any leafy green of your choice. Kale is fine; it takes longer to cook down. Add a couple dashes of salt as you're cooking it.
2. Break up your leftover fish or open a can of tuna, and add it to the pan of greens. 
3. Add the rice and the coconut milk. You can use more or less coconut milk depending on how thick you want it. Let it simmer.
4. Add several liberal dashes of sea salt or salt substitute to taste. Add pepper to taste. If you'd like to season it further add onion powder or garlic powder. Or sauté the fresh stuff in a separate pan and add that. 
Oven-baked carrots make an excellent side for this.
And if you're a Pinterest-lover, this makes a cool pin: