Fish Recipes

[skyEyz_7]

ITALIAN FISH STEW

1/4 cup Extra Virgin Olive Oil
1 large onion, chopped
2 large cloves garlic, finely chopped
2 cans (28 oz. ea.) whole peeled tomatoes, drained and chopped (reserve liquid)
1 bottle (8 oz.) clam juice
1/4 cup loosely packed fresh basil leaves, thinly sliced
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup dry white wine or clam juice
1 lb. firm fleshed fish fillets, cut into large pieces
1 lb. large shrimp, peeled and deveined (tails left on, if desired)
Pinch saffron (optional)
In 6-quart heavy-duty saucepot, heat Olive Oil over medium-high heat and cook onion and garlic, stirring occasionally, 3 minutes or until onion is softened. Stir in tomatoes, reserved liquid, clam juice, basil, salt and pepper. Reduce heat to low and simmer covered, stirring occasionally, 30 minutes. Add wine and fish. (If liquid has reduced, add 1/2 cup water). Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes. Stir in shrimp and simmer, stirring occasionally, until shrimp turn pink. Stir in saffron. Serve, if desired, with sliced bread for dunking.

[b-man]

Cornflake Baked Fish

Makes 4 servings

1 pound fish Fillets
1/4 cup lemon juice
1 teaspoon pepper
2 cup cornflakes, crushed into 1/3 cup of crumbs

Wash and dry fillets and cut into serving size pieces (3-4 ounces).
Pour lemon juice into shallow bowl. Add fish and let marinate in
juice for 15 minutes.

Drain fish. Coat with cornflake crumbs.
Arrange fish in one layer in a baking dish sprayed with nonstick spray.

Bake for 10 minutes in 475 F degree oven without turning.

B-man

[b-man]

Fish with Lime


Serves 4

1 pound fish fillets
3 fresh limes
1/2 cup white wine
2 teaspoon basil

Place juice of 2 limes, white wine, and basil in plastic zipper
bag. Add fish and coat with juice, wine and basil. Refrigerate for
30 minutes.

Cook in sprayed nonstick skillet for 5 minutes per side
(or until fish flakes easily when tested with a fork. ) Squeeze
juice of third lime over cooked fish. Serve.

B-man

[b-man]

Smoked Fish with Horseradish Sauce

If you have never dealt with a fresh horseradish root, be prepared for an experience. In the days before food processors, grating the root by hand was just like being exposed to teargas. Freshly ground horseradish with vinegar and a little salt completely outclasses the prepared varieties sold in stores, and mixed with low-fat sour cream, it becomes a wonderful condiment for fish, boiled or baked potatoes, and other cooked vegetables.

Ingredients:

1/2 cup low-fat sour cream
Smoked fish, such as salmon, trout, or whitefish, 2-4 ounces per person
2 tablespoons Horseradish sauce or more to taste
1 medium sweet onion, finely chopped

HORSERADISH SAUCE:

1 cup fresh horseradish root, peeled and cut into 1/2-inch cubes
1/4 cup white vinegar, or more if necessary
1/2 teaspoon salt

Mix the sour cream with the prepared horseradish. Serve individual portions of smoked fish, accompanied by the chopped onion and additional Horseradish Sauce.

Put the horseradish root cubes in a food processor and grind them to fine particles. This will take 3-4 minutes. Be careful not to inhale the very irritating fumes. Pour the white vinegar onto the ground horseradish until it is thoroughly moist. Season with salt and mix well.

Store the prepared horseradish in the refrigerator in a tightly covered container and use it as a condiment.

B-man

[b-man]

Catfish Parmesan


Makes 6 servings

Ingredients:

6 catfish fillets, 6 to 8 ounces each
2 cups dry breadcrumbs
3/4 cup grated parmesan cheese
1/4 cup parsley, chopped
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon basil
2 teaspoons salt or to taste
1/2 teaspoon pepper
3/4 cup butter, melted
lemon wedges


Combine bread crumbs, parmesan cheese, parsley, paprika, oregano, basil, salt and pepper. Dip Catfish in melted butter and roll in crumb mixture.

Arrange in well-greased 14x9x2 inch baking dish. Bake in preheated 375 degree oven for 15 minutes or until fish flakes easily. Cooking time will be less if using smaller fillets. Garnish with lemon wedges.

B-man

[b-man]

Baked Catfish with Amaretto Cream Sauce

Makes 6 servings

Ingredients:

Amaretto Cream Sauce:

1 cup heavy cream
3 tablespoon Amaretto liqueur
1 cup butter, cold, chipped into pieces

Catfish:

2 pounds catfish fillets, 5 to 7ounces each
sea salt to taste
cayenne pepper to taste
paprika for color
1/2 cup butter, melted
1/4 cup dry white wine
2 tablespoons fresh lemon juice

2 tablespoons butter
1/4 cup pecan halves

Preparation:

Amaretto Cream Sauce:

In medium saucepan, slowly reduce cream and Amaretto together until approximately 6 tablespoons remain. Slowly add butter, a few chips at a time, swirling pan constantly to incorporate butter into cream. Continue swirling until all the butter has been added. Do not boil. Keep warm and prepare as close to serving time as possible.

Catfish:

Preheat oven to 450 degrees F.

Season catfish with salt and cayenne, sprinkle with paprika and place in a baking dish. Add melted butter, wine and lemon juice. Bake uncovered oven 5 to 7 minutes (do not overcook).

While the fish is baking, sauté the pecans in butter until browned. Be careful not to burn. Place cooked catfish on a serving platter and top with Amaretto Cream Sauce and sautéed pecans.

[b-man]

Easy Fish Chowdah

Makes 4 servings

Ingredients:

1/2 stick butter
1 large onion, chopped
2 large russet potatoes, peeled and diced into 1/2-inch pieces
1 to 1 1/2 pounds boned cod
approximately 3 cups half and half
1/2 to 1 teaspoon salt
1/2 teaspoon thyme
pepper to taste

Melt the butter in a large saucepan. Add the chopped onions and cook till onions are golden but not browned. Put the diced potatoes atop the onion. Then lay fish (just as you bought it, not cut up, unless it's more than 1-inch thick, in which case it should be cut into pieces) atop potatoes and add water to just cover potatoes.

Cover pot and bring to a boil and then simmer just till potatoes are cooked through, 10 to 15 minutes. Fish will be cooked at this point, too. Take a fork and stir soup, breaking up fish.

Add half and half and stir to blend. Season to taste with salt, pepper and thyme. Heat just to a simmer, but don't actually let soup boil. Let it sit for 5 minutes or so to let flavors blend. Serve hot, with a pat of butter on top.

B-man

[b-man]

Seasoned Pan-Fried Catfish

Number of Servings: 4

Ingredients:

potato flakes, instant - 1/2 cup
salt, seasoned - 1/2 tsp
pepper, ground black - 1/8 tsp
catfish fillets - 1 lb
egg, beaten - 1
cooking spray, butter-flavored


Preparation Instructions

1. In a shallow dish, combine potato flakes, seasoned salt, and pepper. Dip catfish fillets in beaten egg, then coat well with seasoned potato mixture.

2. Place in a large nonstick skillet coated generously with cooking spray, and cook over medium heat until fillets are golden, about 10 minutes.

3. Spray remaining uncooked side of fillets with cooking spray, turn over, and continue cooking until golden and fish flakes easily with a fork (about 10 more minutes). Turn only once during cooking.

B-man

[b-man]

Creamy Fish Soup


Ingredients:

1 pound fresh fish fillets cut into 1 inch pieces
1 1/2 cups water
1 can 10 3/4 oz. condensed cream of chicken soup
1/4 cup sliced celery
1/4 cup sliced carrots
1/4 tsp. salt
1 jar 8 ounces pasteurized processed cheese spread
1 1/2 cups cooked diced potatoes
chopped parsley

In a medium saucepan, combine water and next 4 ingredients. bring to boil; cover and simmer 4-6 minutes or until vegetables are tender, stirring occasionally. To soup mixture, add cheese spread, fish and potatoes; simmer 8-10 minutes longer until fish flakes easily.
Garnish with chopped parsley

B-man

[b-man]

Fish Veronique

Here's a trick to treat the taste buds: Remove the fat from the chicken broth and add low-fat milk to get a healthy sauce that tastes rich and looks creamy.

Yield: 4 servings

Ingredients:

1 lb white fish (such as cod, sole, or turbot)
1/4 tsp salt
1/8 tsp black pepper
1/4 cup dry white wine
1/4 cup chicken stock or broth, skim fat from top
1 tbsp lemon juice
1 tbsp soft margarine
2 tbsp flour
3/4 cup low-fat or skim milk
1/2 cup seedless grapes
nonstick cooking spray, as needed

1. Spray 10- by 6-inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.

2. Mix wine, stock, and lemon juice in small bowl and pour over fish.

3. Cover and bake at 350 degrees F for 15 minutes.

4. Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring constantly, until thickened.

5. Remove fish from oven, and pour liquid from baking dish into "cream" sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.

6. Broil about 4 inches from heat for 5 minutes or until sauce starts to brown.

B-man

[b-man]

Mediterranean Baked Fish

Taste the Mediterranean in this dish's tomato, onion, and garlic sauce.

Yield: 4 servings

Ingredients:

1 lb fish fillets (sole, flounder, or sea perch)
2 tsp olive oil
1 large onion, sliced
1 can (16 oz) whole tomatoes, drained (reserve juice), coarsely chopped
1/2 cup tomato juice (reserved from canned tomatoes)
1 bay leaf
1 clove garlic, minced
1 cup dry white wine
1/4 cup lemon juice
1/4 cup orange juice
1 tbsp fresh orange peel, grated
1 tsp fennel seeds, crushed
1/2 tsp dried oregano, crushed
1/2 tsp dried thyme, crushed
1/2 tsp dried basil, crushed
black pepper, to taste

1. Heat oil in large nonstick skillet. Add onion and sauté over moderate heat for 5 minutes or until soft.

2. Add all remaining ingredients except fish. Stir well and simmer uncovered for 30 minutes.

3. Arrange fish in 10- by 6-inch baking dish. Cover with sauce. Bake uncovered at 375 degrees F for about 15 minutes or until fish flakes easily.


B-man

[b-man]

Quick Fish Dish

Many North Americans keep their grills going all year-round, no matter what the weather. Grilling is healthier than many other kinds of cooking; you can skip the oil required to sauté in a pan, for instance. And as long as you choose foods that don't need a lot of grilling time, you can minimize your exposure to the cold. Fish fillets or steaks are quick to cook, as most cuts are done in less than 10 minutes.

Here are some tips for foolproof grilled fish, along with the fastest fish dish:

Look for thick (at least 1/2-inch) fillets or steaks with an abundance of natural oils when buying fish. Swordfish, tuna, salmon, mackerel, and bluefish, for instance, stay moist even over the grill's high heat.
If you opt for a less-oily fish, such as red snapper or sea bass, use a grilling basket, so the fish won't stick to the grill.
Wipe fish dry of water and marinade to prevent sticking.
Alternatively, wrap marinated or herb-rubbed fish in aluminum foil and then set the packet directly on the grill. Note that the foil will steam the fish, so the resulting dish will be flakier and less smoky-tasting.

Ten-Minute Fish Dish

Ingredients:
4 1/2 ounces fish fillet
3 cups zucchini
3/4 cup rough-chopped onion
2 tomatoes, cut into wedges
1 teaspoon olive oil
Salt and pepper, to taste
Lemon juice, to taste

Season fish with salt, black pepper, and fresh lemon juice, and grill for 5 minutes on each side (or however long it takes). Put the tomato, onion, and zucchini in a bowl, add the olive oil, salt, and pepper and microwave for 3 minutes. Place fish onto a plate with vegetables and juice on top.

B-man

[b-man]

For great fish and chips, copy the Brits

This recipe doesn't not make for a true tempura batter, but it's definitely more like tempura, than a breadcrumb recipe. As a suggestion, try this recipe and go from there. If you want more of a tempura-style batter, use beer instead of water and add 1 tablespoon of baking powder.


Fish and Chips

2 cups vegetable oil for deep frying
4 potatoes
Sea salt
1 1 / 2 cups flour
Dash Old Bay seasoning
1 teaspoon kosher salt
Cold water
1 1 / 2 pounds firm-fleshed white fish (cod, haddock, pollock, tilapia)
1 lemon, cut into wedges
Parsley sprigs for garnish
Sea salt
Paprika
Malt vinegar

Preheat the vegetable oil in a deep pan to 350 degrees or until a cube of bread browns in 15 seconds.

Peel the potatoes and cut into thick wedges. Deep fry the potatoes in batches for 6-8 minutes, or until they are golden. Do not overcrowd. Drain on paper towels, sprinkle with sea salt and keep warm.

In a bowl, whisk together the flour, Old Bay, kosher salt and enough cold water to form a batter. Cut the fish into 1-ounce slices and coat in the batter. Cook the fish in batches in the hot oil for 5 to 6 minutes, depending on the size of the fish. Remove and drain on paper towels.

Transfer the fish and chips to serving plates and garnish with lemon wedges and sprigs of parsley. Sprinkle with sea salt and paprika. Serve with malt vinegar on the side.


B-man

[b-man]

Cornmeal-breaded trout


Cornmeal makes a fantastic crisp crust for this tender fish. When baked, it makes a wonderful alternative to frying.

Serves 4
Preparation Time: 5 min
Cooking Time: 4 min

Ingredients:


4 large egg white(s)
1/4 cup fat-free skim milk
2 tsp Creole seasoning
3/4 cup blue cornmeal
1 pound raw rainbow trout, skinless, four 4 oz pieces
1/2 tsp hot pepper sauce, or to taste
1 lemon(s), quartered


Spray a large skillet with olive oil-flavored cooking spray; set aside.


In a large shallow dish, combine egg whites, milk, Creole seasoning and pepper sauce. Whisk until egg whites are frothy (about 1 minute). Whisk in cornmeal. Add trout fillets and turn to coat.


Set skillet over medium-high heat. When pan is hot, spray trout with cooking spray and cook sprayed-side down, 2 minutes. Spray side-facing up with cooking spray and flip fillets. Cook until fish pulls apart when tested with a fork, 1 to 2 more minutes. Serve with lemon wedges and extra hot sauce on the side.



B-man

[skyEyz_7]

Citrus Baked-Redfish Salad

2 large oranges
1/2 cup kosher salt plus more to taste
4 redfish fillets, each about 6 to 8 ounces
1 teaspoon dried hot red chili flakes
3/4 teaspoon minced fresh thyme
1/2 teaspoon minced garlic
3 tablespoons Champagne
3/4 lb. mixed baby greens
1/2 pineapple, peeled and diced
1 mango, peeled and julienned
2 tablespoons cane vinegar
Creole seasoning to taste
freshly ground black pepper to taste

1. Zest enough of the oranges to measure 1 tablespoon plus 1 teaspoon
2. Cut peel and any white pith remaining on oranges with a sharp paring knife, then cut segments free from membranes
3. Squeeze membranes over a bowl to collect 1/2 cup orange juice and set aside
4. In a coffee grinder combine 1/2 cup salt and 1 tablespoon orange zest and pulse until combined well
5. Preheat oven to 350° F
6. Arrange fish in a large baking pan and sprinkle with 1 1/2 teaspoons citrus salt (or less if you're concerned about salt), chili flakes, thyme, and garlic
7. Add Champagne to pan and bake 6 minutes, or until cooked through
8. In a large bowl toss together greens, orange segments, 1/2 cup orange juice, pineapple, mango, cane vinegar, remaining teaspoon orange zest, Creole seasoning, and salt and pepper
9. Arrange salad on plates and top with fish

[Aline]

Italian-Style Breaded Fish

Prep. Time: 10 min.
Cooking Time: 25-20 min.

2 tbsp grated Romano cheese
2 tbsp butter or margarine, softened
1/2 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/4 tsp garlic powder
1 (8 oz) pkg frozen breaded fish fillets
8 tomato slices
1 cup shredded mozzarella cheese
8 pitted ripe olives, sliced
fresh parsley for garnish if desired

For topping; combine Romano, butter, basil, oregano and garlic powder. Stir with a wooden spoon until ingredients are creamy.

Arrange fish fillets in single layer in shallow baking pan.
Using small metal spatula, spread the topping not quite to the edge of the fish to prevent it from running onto the pan.

Bake fish according to package directions. Remove from oven.

Top each fillet with one tomato slice. Sprinkle mozzarella over tomatoes. Return to oven. Bake until cheese melts.

To serve, top with olives. Garnish with fresh parsley.

[Aline]

Tuna Salad Sandwich

1 can flaked tuna, drained and sprinkled with 1 tbsp lemon juice
2 hard-cooked eggs, coarsely chopped
1/3 cup mayonnaise
1/4 cup thinly sliced dill pickles
2 tbsp snipped green onion
1/4 tsp salt
dash of pepper

Mix gently and chill. Split and toast two English muffins.
Spread each muffin half with 1 tsp mayonnaise; layer with lettuce and slices of tomato. Season lightly with salt. Pile tuna salad on top.

Makes 4 sandwiches.

[Aline]

Hot Tuna Appetizer

1 (250 g) pkg cream cheese, softened
1 (6.5 oz) can flaked white tuna, drained
2 tbsp milk
salt and pepper to taste
1/3 cup sliced almonds, toasted OR chopped peanuts/pecans


Combine all ingredients except nuts, mixing until well blended.

Spoon mixture into an oven-proof soup bowl or 9-inch pie plate; sprinkle with nuts.

Bake at 375 for 15 to 20 minutes or until hot, or microwave at HIGH for
2-1/2 minutes.

Serve with crackers.

[Aline]

Spinach Sole Coquilles

1 tbsp vegetable oil
4 thick slices tomato
1/2 cup breadcrumbs
1-1/2 cups cooked spinach, well drained and chopped
3 cooked sole fillets, in 1-1/2 inch pieces
1-1/2 cups hot curry sauce
4 tbsp grated coconut
salt and pepper

Heat oil in frying pan.

Meanwhile, dredge tomato slices in breadcrumbs. Fry in hot oil until browned on both sides. Remove and drain on paper towels.

Arrange layer of spinach in bottom of large scallop shells. Add slice of tomato.

Spoon fish over tomato slices and spinach; cover with curry sauce. Season well.

Sprinkle with coconut and broil several minutes in oven.

Serves 4.

Per serving:

303 calories
21g carbohydrate
24g protein
14g fat
1.0g fiber

[Aline]

Sole au Gratin

4 sole fillets
1/4 tsp fennel seed
3-4 fresh mint leaves
1/4 lb mushrooms, sliced thick
1/2 cup dry white wine
1 cup water
3 tbsp butter
3-1/2 tbsp flour
3/4 cup grated cheddar cheese
extra butter
juice of 1 lemon
salt and pepper

Lightly grease frying pan with a bit of butter.
Add fish, fennel seed, mint, mushrooms and lemon juice; season well.

Pour in wine and water; cover and bring to boil.

Turn fillets over, shut off heat and let stand 1 minute.

Remove fish and set aside.

Replace frying pan on stove and cook liquid 2 o 3 minutes over high heat; set aside.

Heat 3 tbsp butter in saucepan. Add flour and cook 1 minute, stirring constantly.

Add cooking liquid with mushrooms to saucepan; mix well and season. Cook 8 minutes over low heat.

Break fish into small pieces and place in scallop shells. Pour mushroom sauce over and top with cheese. Broil in oven until melted.

Per serving:

337 calories
9g carbohydrate
29g protein
18g fat
trace fiber

[Aline]

Red Snapper and Tomato

4 red snapper fillets
3 tbsp olive oil
1 garlic clove, smashed and chopped
1 small onion, chopped
3 tomatoes, peeled, seeded and diced
1/4 tsp ground cloves
1/4 tsp sugar
juice of 1 lemon
salt and pepper

Place fillets in platter, sprinkle with few drops of oil and half of lemon juice; set aside.

Heat 1-1/2 tbsp oil in large frying pan. Add garlic and onion; cook 2 to 3 minutes over medium heat.

Add tomatoes, cloves, sugar and remaining lemon juice. Season well and cook 7 to 8 minutes over medium heat.

Reduce heat to very low and let tomato mixture simmer.

Heat remaining oil in second frying pan. Cook fish 4 minutes on each side, depending on size, over medium heat. Season well when turning filets over and serve with tomatoes.

Per servings:

246 calories
9g carbohydrate
27g protein
12g fat
0.7g fiber

[Aline]

Baked Halibut in Parchment Paper

1 tbsp olive oil
Juice of ½ lemon
Pinch basil
Pinch oregano
1 halibut steak (or other)
salt and pepper
2 thin lemon slices
4 capers

Combine oil, lemon juice, basil and oregano; spoon over both sides of fish.
Season with salt and pepper.

Place fish on piece of parchment paper. Lay lemon slices and capers on top of fish. Seal paper and tie. Put in a baking dish.

Bake at 325 for 30 minutes.

Serve hot sealed in parchment.
Serves 1.

[Aline]

Fried Codfish in Garlic Sauce

4 frozen codfish fillets, thawed
flour, seasoned with salt and pepper
flour and water to make a thick paste (about 1-1/4 cups water to 1 cup flour)
oil for frying
Garlic and Potato Sauce (see below)
lemon wedge

Pat fillets dry. Coat with seasoned flour. Dip in flour and water mixture.
Pour oil into a deep skillet and heat to smoking.
Put fillets in oil. Fry until golden brown, turning once.
Serve with Garlic and Potato Sauce and lemon wedges.
Serves 2 to 4.


Garlic and Potato Sauce

1 lb potatoes, pared and cut in small pieces
4 garlic cloves, crushed in a garlic press
1 cup olive oil
¼ cup vinegar
salt and freshly ground pepper

Boil potatoes until they can be pierced easily with fork. Drain.

Mash potatoes in a potato ricer. Add garlic and then olive oil, a tbsp at a time, beating well after each spoonful.

Beat in vinegar. Season with salt and pepper to taste. If sauce is too thick, beat in a little warm water or more olive oil.

Serve with fried or broiled seafood, on crackers or toasted bread, or as a dip for fresh vegetables.

Yield: 1 quart sauce

[Aline]

Fish Fritters

1 lb small fish
3 eggs, separated
3 tbsp flour
1/2 tsp salt
1/8 tsp pepper
1/8 tsp minced garlic
1 tbsp mined parsley


Cook fish, remove skin and bones and mash.

Beat egg yolks until light and thick, then add flour, salt, pepper, garlic, parsley and fish.

Fold in whites of eggs which have been beaten until stiff.

Drop by tablespoons into hot deep fat (360 to 370 degrees) and fry until brown. Serves 4.

Add 1/2 cup diced drained pineapple.
Serve with tomato ketchup or tartar sauce.

[Aline]

Golden Fish Puffs

1 pkg (16 oz) frozen pike fillets, thawed (or other)
salt and pepper
1 egg white
1/8 tsp salt
1/4 cup mayonnaise
1/4 tsp dill seed
1/4 tsp onion juice

Heat oven to 425.

Place fillets in greased baking dish; season with salt and pepper.

Beat egg white and 1/8 tsp salt until stiff but not dry.

Fold in remaining ingredients; spoon onto fish.

Bake uncovered 12 to 15 minutes or until fish flakes easily with fork and topping is puffed and brown.

4 servings.

[Aline]

Crunchy Tuna Melt

Chopped celery and green pepper give these robust, open-faced funa "burgers" plenty of flavor and crunch. Serve them with sliced pickles.

2 cans (6-1/2oz) water-packed tuna, drained and flaked
1 cup finely chopped celery
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 tbsp lemon juice
dash black pepper
6 slices bread, toasted
6 slices cheddar or Monterey Jack cheese

Combine first 7 ingredients. Using ice cream scoop or large spoon, mound tuna mixture onto each toast slice.

Top each with 1 slice cheese.

Place sandwiches on baking sheet and broil 2 to 3 minutes, until cheese is bubbly. Makes 6 servings.

[Aline]

Clam Soup, Italian Style

36 small hard-shelled clams
1/4 cup olive oil
1 large clove garlic, minced
3 lbs firm, fresh, ripe tomatoes, coarsely chopped
1/2 cup dry white wine
1 cup boiling water
4 slices Italian bread, toasted
1/4 cup chopped fresh parsley

Scrub clams under cold running water. Set aside.

Place oil and garlic in 2-quart bowl and cook in microwave on high (600-700 watts) 45 seconds. Stir in tomatoes and wine and continue to cook 10 minutes. Set aside, covered.

Place clams and boiling water in shallow baking dish. Cook on high (600-700 watts), removing clams with tongs or slotted spoon as soon as they open; cooking past this point makes them tough. Continue to cook until all clams open; discard any that do not.

Strain clam juice into tomato sauce thorugh fine sieve lined with dampened cheesecloth. Cook 2 to 3 minutes, until broth is boiling. Stir in clams.

Place 1 slice of bread in each wide-brimmed soup plate. Ladle clam soup over bread and sprinkle with parsley. Serve at once.

Serves 4.

[Aline]

Seafood Curry Chowder

1 fillet of flounder (about 11 oz)
1 fillet of halibut, scrod, or cod (about 8 oz)
1/2 lb medium-size shrimp (10-12), shelled and deveined
2 tbsp lemon juice
4 tbsp unsalted butter
1/4 cup flour
1 tsp curry powder, approximately
2 cups fish stock or clam juice
2 cups chicken stock
2 tsp salt
1 tsp freshly ground pepper
1/2 cup frozen tiny peas, thawed
1/2 cup heavy cream
1 tbsp finely chopped dill

Wipe fish fillets with damp paper towels. With chef's knife, cut halibut into 1/2-inch pieces. Cut flounder into 3/4-inch pieces. Cut shrimps in half lengthwise. Transfer fish and shrimps to medium-size bowl, sprinkle with lemon juice, and toss to combine. Set aside.

In large, heavy-gauge saucepan, melt butter over medium-low heat. Add flour and curry powder to taste, and whisk until thoroughly blended. Cook, stirring with whisk, 3 minutes.

Whisking constantly, slowly add fish stock and chicken stock. Add salt and pepper and, stirring occasionally, bring to a boil over medium-high heat. Reduce heat, cover and simmer 10 minutes.

Add fish pieces, shrimps, peas, and cream, and stir to combine. Simmer 1 minute.

Remove pan from heat and whisk in dill.

Ladle chowder into individual soup bowls set on dinner plates.

[Aline]

Pan-Fried Smelts

1/2 cup flour
1 tsp salt
1/4 tsp pepper
2 eggs
2 tbsp water
1/2 cup dried breadcrumbs
2 pounds smelts, pan-dressed
1/2 cup salad oil
2 tbsp butter or margarine
lime or lemon wedges for garnish

On waxed paper, combine flour, salt and pepper. In pie plate with fork, beat eggs with water. Onto second sheet of waxed paper, pour breadcrumbs.

Using tongs, coat fish one by one. Dip each first in flour mixture.

Then dip each fish in egg mixture, then coat well in breadcrumbs.

Place coated fish on a rack over another sheet of waxed paper. Let dry 30 minutres.

In 12-inch skillet over medium heat, heat oil and butter. Fry the fish a few at a time, turning them after they have fried for 2 minutes.

Still over medium heat, fry smelts 2 minutes longer on other side or just until flesh flakes easily when tested with fork.

Remove cooked smelts onto warm platter and keep hot until all fish are cooked. Garnish with lime or lemon wedges.

[Aline]

Sweet-Sour Sauce for Batter-coated Fish

In 1-quart saucepan, stir:

2 tbsp sugar
1 tbsp cornstarch
1/2 tsp chili powder

until well mixed; stir in

2/3 cup water
3 tbsp ketchup
1 tbsp cider vinegar

until smooth.

Over medium-high heat, cook until mixture is thickened and boils, stirring constantly; cook 1 minute longer, stirring constantly.

Remove from heat; stir in 1/4 cup chopped sweet pickle or pickle relish.

Serve with your favorite batter-coated fish fillets.

[Aline]

Baked Sole with Lemon Sauce

2 (16 oz) pkg frozen sole, ocean perch, or other, thawed
1 tsp salt
1/4 tsp pepper
3 tbsp butter or margarine
2 egg yolks
1 tbsp water
1 tbsp flour
3/4 cup chicken broth
2 tbsp lemon juice

Preheat oven to 350. Grease large, shallow baking dish; arrange fillets in dish. Sprinkle fillets with salt and pepper; dot with 2 tbsp butter. Bake 10 minutes or until fish flakes easily when tested with fork.

Meanwhile, prepare sauce: In cup, mix egg yolks with water; set aside. In heavy 1-quart saucepan over medium heat, into 1 tbsp hot butter, stir flour until well blended. Gradually stir in chicken broth and lemon juice and cook, stirring, until mixture is thickened; remove saucepan from heat.

Into egg yolks, stir small amount of hot sauce; slowly pour egg mixture back into the sauce, stirring rapidly to prevent lumping. Cook, stirring, until thickened (do not boil). Spoon off any liquid from fish. Pour sauce over fish and garnish with olives.

8 servings.

[Aline]

Sauces for Fish

Serve with your favorite fish or with fish fritters.


Mustard Sauce

1/2 cup mayonnaise
3 tbsp milk
1/4 tsp salt
1 tbsp prepared mustard

In small bowl, mix well mayonnaise, milk, salt and prepared mustard. Cover and refrigerate until serving time. Make 2/3 cup.


Tartar Sauce

1 cup mayonnaise
2 tbsp minced parsley
1 to 2 tbsp minced dill pickle
1 to 2 tbsp minced onion
1 tbsp bottled capers
1 tbsp minced pimento-stuffed olives (optional)

In small bowl with fork, stir together all ingredients until well mixed.
Make 1-1/4 cups.


Green Mayonnaise Dressing

2 cups mayonnaise
1/3 cup chopped parsley
4 tsp tarragon vinegar
1/2 tsp tarragon
2 green onions, cut up

In covered blender container at medium speed, blend all ingredients until smooth, occasionally stopping blender and scraping sides. Refrigerate. Makes 2 cups.


Horseradish Sauce

1/3 cup mayonnaise
1/4 cup minced dill pickles
2 tbsp horseradish
1 tbsp milk
1/8 tsp pepper

In small bowl with spoon, combine mayo, dill pickles and horseradish.
Stir in milk and pepper and blend well. Makes 3/4 cup.


Shrimp Sauce

6 tbsp butter
1/2 (16 oz) pkg frozen shelled and deveined shrimp
6 tbsp flour
1/8 tsp paprika
1/8 tsp pepper
1/4 tsp salt
1 cup half-and-half cream
1/2 cup sauterne

In 1-quart saucepan over medium-high heat, in hot butter, cook shrimp until tender, about 5 minutes. Blend in flour, paprika, pepper and salt.

Gradually stir in half-and-half and sauterne and cook, stirring constantly, until thickened.


Dill-Butter Sauce

1 cup butter
1 tsp dill weed
1/4 tsp salt

In 1-quart saucepan over low heat, melt butter. Stir dill weed and salt into melted butter. Serve hot. Makes 1 cup.


Watercress Sauce

1 medium onion
1/3 cup butter or margarine
1 small garlic clove
1 bunch watercress, chopped
1/4 cup white wine

Slice onion thinly.

In 1-quart saucepan over medium-high heat, in hot butter, cook onion and garlic until onion is tender, about 5 minutes.

Discard garlic, Stir in chopped watercress and white wine. Cook until watercress is tender, about 3 minutes. Make 3/4 cup.


Herb Mayonnaise

1-1/2 cup mayonnaise
1/2 cup chopped parsley
1/4 cup chopped watercress
1/4 cup chopped chives
2 tsp chervil
1 tsp tarragon
1/2 tsp salt
1/4 tsp pepper
parsley sprig for garnish

In covered blender container at high speed, blend all ingredients except parsley sprig until well mixed and mayonnaise is green.

Spoon into small bowl; cover and refrigerate until serving time. To serve, garnish with parsley sprig. Makes 1-1/2 cups.


Shrimp-Olive Sauce

1 (8 oz) can tomato sauce
1/2 lb shelled and deveined small shrimp, cooked
1/2 cup sliced pimento-stuffed olives
1/3 cup dry white wine

In 1-quart saucepan over medium heat, heat all ingredients, stirring.
Makes 2 cups.


Orange Sauce

3/4 cup orange juice
1 tbsp lemon juice
1/8 tsp salt
1/8 tsp ground nutmeg
2 tbsp butter or margarine
2 tbsp flour

Combine orange juice, lemon juice, salt and nutmeg; set aside.

In 1-quart saucepan over medium heat, melt butter.

Add flour and cook, stirring constantly, until mixture is well blended.

Add juice mixture; cook, stirring constantly, until sauce is thickened.

Makes 3/4 cup.


Cucumber-Dill Sauce

1 (8 oz) container sour cream
1 medium cucumber, peeled and chopped
1 tsp dill weed
1 tsp sugar
3/4 tsp salt
1/8 tsp pepper

In small bowl with spoon, mix well all ingredients. Makes 2 cups.

[Aline]

Stuffings for Fish

2 cups fine soft bread crumbs/cubes
1 tsp grated onion
1/2 cup chopped celery
1 tbsp lemon juice
1/2 tsp salt
3 tbsp melted butter
2 tbsp water

Combine ingredients lightly but thoroughly. Stuffing for 3 to 4 pound fish.


Mushroom Stuffing

Omit lemon juice. Cook 1/2 to 1 cup sliced mushrooms in butter before combining with remaining ingredients.


Savory Stuffing

Omit lemon juice. Add 2 tbsp minced parsley, 1/4 tsp savory seasoning and 1/4 tsp celery seed.


Spicy Stuffing

Omit celery. Add 2 tbsp chopped green pepper and 1/4 tsp mace.


Sweet Pickle Stuffing (good with Pike)

Omit lemon juice. Add 1/4 cup chopped sweet pickle. Especially good with pike and other white-fleshed fish.


Vegetable Stuffing

Omit lemon juice and water. Increase salt to 1 tsp and use 1/2 cup ground onion instead of 1 tsp. Add 3/4 cup ground uncooked carrots.


Dill Stuffing

3 cups soft bread crumbs/cubes
1/2 tsp salt
1/8 tsp pepper
3 tbsp minced onion
1/3 cup melted butter
1/4 cup chopped dill pickle
2 tbsp chopped parsley

Mix bread crumbs/cubes with seasonings and onion; add butter slowly and toss stuffing with a fork until mixed. Add dill pickle and parsley. Stuffing for 4-pound fish.


Shrimp Stuffing (especially good for Trout)

2 tbsp butter
1/2 tbsp water
1 tsp anchovy paste
1 cup soft bread crumbs/cubes
2 tsp chopped olives
1/4 cup minced boiled shrimp
1/4 tsp grated onion
1 tbsp lemon juice

Heat butter, water and anchovy paste together until butter is melted. Add to bread crumbs/cubes with remaining ingredients. Especially good stuffing for trout. Stuffing for 3 to 4 pound fish.


Oyster or Clam Stuffing

1/2 cup chopped oysters or clams
2 cups fine cracker crumbs
2 tbsp butter, melted
1 tsp salt
2 tsp chopped pickle
2 tbsp lemon juice
1/2 cup water

Mix ingredients in order given, adding more water if stuffing seems dry. Oyster or clam liquor may be substituted for part of the water. stuffing for 3 to 4 pound fish.

[Aline]

Baked Stuffed Fish

Fish weighing 3 to 5 pounds may be stuffed and baked with head and tail removed or not as desired.

Clean fish, dry and rub inside and out with salt.

Stuff and sew or skewer opening.

Place on piece of heavy paper on baking sheet or platter and bake in very hot oven (550 degrees) for 10 to 15 minutes or until browned.

Reduce temperature to hot (425) and bake 30 to 45 minutes longer.

Allow 10 minutes to the pound for first 4 pounds and 5 minutes for each additional pound.

Baste lean fish every 10 minutes or cover with thin slices of fat salt pork or bacon; do not baste fat fish.

To serve, lift fish with paper and slide fish onto platter. Serve baked fish with your choice of sauce.

Some of the fish suitable for baking are:

bass
bluefish
carp
cod
haddock
halibut
herring
mackerel
mullet
perch
pickerel
pike
pompano
salmon
shad
smelt
swordfish
tuna
weakfish
whitefish


Baked Stuffed Fillets

Place stuffing between 2 fish fillets. Season, brush with oil and bake as above.


Rolled Stuffed Fillets

Spread stuffing over fillets, roll fillets and proceed as for Baked Stuffed Fillets.

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Baked Pickerel

Fill fish with any desired stuffing, place strips of salt pork over fish and bake as for Baked Stuffed Fish (prior post). Garnish with cucumber. Serve with your choice of sauce (prior post) if desired.

[Aline]

Baked Trout for Campers

Reserve the large fish for this overnight cooking.

At night, clean fish and remove heads. Season inside and out with salt and pepper, roll separately in waxed paper, folding ends in, and wrap in thick wet newspaper.

Dig a trench for each fish just deep enough to allow 1 inch of earth on top.

Bury bundles, build the campfire over the trenches and leave until breakfast time.

[LONDONROSE]

Stuffed orange roughy

4 nice size orange roughy
1/2 cup shrimp (cut into small pieces apx 4. or use salad shrimp)
4 asparagus stalks
1/4 c. dry white wine
2 cloves garlic thinly slice or diced
juice of one lemon
salt & pepper

Place orange roughy in a bag and pound with tenerizing mallet to make thinner

place apx. 1 tsp of shrimp onto fish along with one to two asparagus stalks that have been trimmed to the width of the filet you can put one or two depending on the size of the stalk
carefully roll filet and use a toothpick to hold closed
place in a ovenproof dish

put all other ingredients in a bowl and pour over fish
cook at 350 for apx 25 minutes

serve you I like to serve hollandaise sauce with mine or bernaise see my easy hollandaise recipe

[LONDONROSE]

Easy Hollandaise/bernaise sauce


Seperate 4 eggs
juice of 1 lemon or 1/4-1/2 cup juice I like mine more lemony
3 Tbl good butter salted butter tastes better
salt to taste

melt butter in microwave until melted
pour egg yokes in a blender blend on high or whip
while this is whipping slowly add butter continueing whipping
slowly add juice
add salt to taste

for bernaise
follow above recipe when finished
on slow just enough to mix add apx 1 tsp of tarragon

You can serve this with fish

[b-man]

Grilled Trout with Apricot Salsa

Repost!

Ingredients:

4 (6-ounce) rainbow trout fillets
1 cup fresh apricots, diced
1 small avocado, diced (1/2 cup)
3/4 cup fresh pineapple, diced
1/4 cup red pepper, diced
1 cup lime juice
1 teaspoon cilantro, finely chopped
coarsely ground pepper to taste

In a medium bowl, gently combine apricots, pineapple, avocado and
red pepper. Fold in the lime juice and cilantro and chill. Prepare a
medium barbecue fire and season the trout lightly with salt and
pepper. Grill on a lightly oiled grate for 2 minutes. Turn fish and
grill for 2 more minutes, or until trout turns opaque. Top with
apricot salsa and serve immediately.

B-man

[Aline]

Fish Fondue

12 frozen fish sticks
1 lb mussels (shelled and cooked)
1/2 lb shrimp (cleaned and cooked)
1/2 lb lobster meat (cleaned and cooked)
1 quart vegetable (or peanut) oil

Dip
6 eggs, beaten
1/2 cup milk

Batter
1 cup flour
1/2 tsp salt

Dill mustard sauce
1/4 cup beef broth
3 tbsp dry mustard
2 tbsp mayonnaise
1 tsp dill

Tartar Sauce
1/4 cup mayonnaise
1/2 tsp dry mustard
2 tbsp pickle relish

Chili Sauce
1/4 cup ketchup
2 tbsp chili sauce

OR ANY OTHER OF YOUR FAVORITE FISH SAUCE


Directions:

Heat oil in fondue pot to 375 degrees.

Spear bite-sized fish and dip fish first into egg-milk mixture, then roll in flour batter.

Dip fish carefully into hot oil and cook until golden brown, about 30 seconds to 1 minute.

Remove from fondue fork, dip in sauce and enjoy. 6 servings.