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