Fish Recipes

[patm099]

FISH FOR PEOPLE WHO HATE FISH

If someone in your family hates fish, they'll love this! It has a mild taste, with little or no fish taste.

6 to 8 fish fillets (just about any kind of fish!)
Garlic salt
Pepper
About 1 to 2 cups shredded cheese (cheddar, Monterey Jack, etc., or a combination)
1 cup (8 ounces) sour cream
1 (10 3/4-ounce) can condensed cream of mushroom soup

Season fish with garlic salt and pepper to taste
Place in lightly greased 13 x 9 x 2-inch baking pan and top fillets with cheese(s).
Combine sour cream and cream of mushroom soup, blending well and pour over the cheese-covered fillets.
Bake, uncovered, at 350 degrees for 45 minutes.

[Kitchen Witch]

CHILEAN CEVICHE'
South American favorite!

1 pound halibut or Chilean sea bass fillet
1/2 cup freshly squeezed lime juice
6 tablespoons freshly squeezed grapefruit juice
1 whole grapefruit
1/2 teaspoon very finely minced garlic
2 tablespoons very finely minced red chiles
1 tablespoon very finely minced green chiles
1 packed tablespoon chiffonade of fresh mint
2 packed tablespoons chiffonade of cilantro
Garnish: Hot sauce, extra virgin olive oil

With a very sharp knife, cut the fish into thin broad slices. Place in a bowl, and toss with the lime juice and grapefruit juice. Let sit at room temperature for 15 minutes

Meanwhile, cut the grapefruit in half, at the equator, and using a grapefruit knife, remove sections of grapefruit. Slice each section in half, the long way

When ready to serve ceviche', drain the liquid completely from the halibut, and discard liquid. Add grapefruit pieces to the fish, along with garlic, red chiles, green chiles and mint. Toss gently. Divide among 6 plates, laying out the strips of halibut flatly on each plate. Season with coarse salt, sprinkle with hot sauce, and drizzle with extra-virgin olive oil. Serve immediately.

[Kitchen Witch]

CIOPPINO


SanFrancisco style seafood soup!

Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.


?4 garlic cloves, minced
?1/4 cup olive oil
?1 medium onion, chopped fine
?1/2 teaspoon dried hot red pepper flakes
?1 green bell pepper, chopped
?1 tablespoon red-wine vinegar
?1 teaspoon dried oregano, crumbled
?1 bay leaf
?a 28-to 32-ounce can whole tomatoes including juice, puréed coarse
?1 tablespoon tomato paste
?2 pounds live hard-shelled crabs
?12 small hard-shelled clams, scrubbed well
?1/2 pound medium shrimp, shelled, leaving tails and first joint intact
?1/2 pound sea scallops
?1 pound scrod or other white fish fillet, cut into 1-inch pieces
?2 tablespoons minced fresh parsley leaves

?In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.

?Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).

?Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.

?Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in gently crabs, their liquid, and clams and sprinkle with parsley. Serves 6.

[Kitchen Witch]

CRUNCHY FRIED FISH

2 lbs. fish fillets
1 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 egg yolk
1 c. lukewarm water
1 tbsp. vegetable oil
1 egg white, stiffly beaten
Vegetable oil for frying

Thoroughly wash and dry fillets; sprinkle with salt and pepper to taste. Combine flour, baking powder and salt in bowl; drop egg yolk in center. Add water and oil; stir well. Fold egg white into batter. Dip fillets in batter; fry in 1/4 inch oil heated to 370 degrees until golden brown on both sides. Drain on paper towels.