Fish Recipes

[swtness]

Sunday is a laid back day, time to do family stuff. Perfect day to go fishing. Whats the catch of the day? Trout, Bass? Lets see how you prepare it.

[swtness]

Baked Trout
2-3 trout
2 tablespoons chopped parsley
2 tablespoons lemon juice
1½ teaspoons seasoned salt
6 tablespoons olive oil
1 large onion-thinly sliced
2 cloves garlic
1 large tomato, thinly sliced
4 teaspoons white wine
Spray 13x9 inch pan with liquid shortening. Arrange fish in pan and sprinkle with parsley, lemon juice and salt. Heat oil in small skillet: fry onion and garlic till limp. Pour over fish. Place tomato on fish and pour wine over fish.

Bake 350 degrees 30-45 minutes.

[swtness]

Smoked Trout
1.5 gallons water
1.25 cups salt
5 lbs trout fillets
1 lb hickory chips
Dissolve salt in one gallon water. Place fish in salt water and marinate in refrigerator for one hour.

Remove trout, rinse and dry thoroughly. In two quarts water, soak hickory chips for several hours or overnight. Store in cool place while soaking.

Use a covered grill (charcoal, gas or electric); low heat. Cover heated coals with 1/3 of the hickory chips. Place fish, skin-side down, on well-greased grill about 4 to inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips as necessary.

Smoke trout at 105ºF to 175º F approximately 1 hour or at 200ºF 30 to 40 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.

[swtness]

Baked Bass

1 (5 lb.) bass or equivalent
1 lg Onion, chopped
1 Bell pepper, chopped
1/2 Stick margarine
2 cn Tomato sauce
1 cn Whole tomatoes juice of 1 lemon
1 c Cooking wine
1/2 c Green onions and parsley dash Tabasco sauce salt, pepper, garlic powder to taste

Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. Wilt onions, and bell pepper in margarine. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste along with dash of Tabasco. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish you have placed in a baking dish. Bake in 325 degree oven for 40 minutes. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon

[b-man]

Cooking Tip: Fast Fish

The easiest and most foolproof way to cook fish is to place it in a foil packet and heat it in the oven. Here's why: an air-tight packet allows the fillet to both steam and bake, so the fish stays moist, while the flavors intensify. You can also throw herbs, spices, lemon slices, and even vegetables into the packet to add extra flavor to your fish. And clean up is as easy as just throwing away the foil.

Experiment with the fish and flavorings of your choice, following this basic recipe:

Basic Foiled Fish

Ingredients
4 1/2 ounce fish fillet of your choice
Sprinkling of Parmesan cheese
Freshly ground pepper, to taste
Squirt of lemon juice
Chopped onion, to taste

Tear off a good-sized piece of foil. Spray the center lightly with vegetable spray. Put fish in the center of the foil. Top with onion, pepper, lemon juice, and cheese. Fold foil over fish, leaving space around the fish. Carefully turn and seal the ends and the middle so that juices don't leak out.

Bake in a 425°F oven for 18 minutes. When done, carefully open foil to prevent steam burns.

B-man

[b-man]

CATFISH CREOLE

Ingredients:

1 pound catfish fillets, cut into 1" cubes
1/4 cup oil
1/4 cup flour
1 cup hot water
1 lb. medium shrimp, shelled and deveined
1/2 cup chopped parsley
4 cloves garlic, chopped
1-1/2 tsp salt
1/2 tsp cayenne pepper, more or less to taste
1 can (8oz) tomato sauce
1/4 cup chopped green pepper
1/2 tsp thyme
2 bay leaves
2 lemon slices, seeded
3 cups cooked rice
Tabasco sauce

In a large skillet, heat the oil over medium heat. Blend in the flour, stirring constantly until brown. Do Not Scorch! Add the water and cook until thick and smooth. Add the rest of the ingredients, except the rice and stir together. Cover and simmer 10 - 15 minutes or until the fish starts to flake. Remove the bay leaves and lemon slices. Serve over the rice in individual bowls. Sprinkle on Tabasco sauce if desired.

After washing the fish , squeeze out most od water; salt and pepper to taste and dredge in a 50-50 mixture of cornmeal and flour , patting to coat good. Deep fry in hot oil until golden brown and drain on paper towels.

You can also bake in oven on a grill on a cookie sheet. you may also use any spices you prefer and serve with tarter sauce. Enjoy.

B-man

[b-man]

Cheesy Catfish

Ingredients:

6 pan-dressed catfish or 2 lbs. small fillets
3/4 c. Parmesan cheese
1/4 c. flour
1/2 t. salt
1/2 t. pepper
1 t. paprika
1 egg,beaten
1 T milk
1/4 c. margarine,melted

Combine cheese, flour,salt, pepper, and paprika in bowl. Mix egg & milk. Dip fish in egg mixture and then in cheese mixture to coat well. Place aluminum foil in 13x9x2 baking dish and place fish on foil. Pour margarine over fish & bake 350 until golden brown.


B-man

[b-man]

Grilled Catfish with Scallion-Anchovy Vinaigrette


Ingredients:

5 anchovy fillets, drained, patted dry, & finely chopped
2 scallions, minced
2 t. lemon juice
2 t. red wine vinegar
1 t. Dijon mustard
3 T extra virgin olive oil
1/4 t. ground black pepper
4 catfish fillets (6 oz each)
1/4 t. salt

In small bowl, combine anchovies, scallions, lemon juice, vinegar, mustard, 2 T oil & 1/8 t. pepper. Brush remaining 1 T oil over fish, & season w/ salt and pepper.

Generously coat grill rack with spray oil. Preheat grill. Place catfish round side down, on rack & cook until golden, 5-6 min. Turn, & cook until flesh is opaque 2-4 min. longer. Serve topped with scallion-anchovy
vinaigrette.

Makes: 4 servings

B-man

[b-man]

Grilled Catfish with Scallion-Anchovy Vinaigrette II

Ingredients:

1 lb catfish fillets
2 t. light soy sauce
1/4 t. red pepper flakes
3 T dry white wine

Make marinade by mixing soy sauce, pepper flakes & wine together. Marinate fish 30 min. in frig.

Grill over hot coals or broil in oven 5-7 min.
Baste often w/ marinade.

Makes: 4 servings

[b-man]

Espetada de Espadarte (Portuguese Swordfish Kabobs)


Swordfish is one of only three fish firm enough to keep its shape on a skewer; the others are tuna and monkfish, the poor man's lobster, either of which can be substituted in this recipe.

Serves 4

Ingredients:

1 pound swordfish steaks, cut into cubes

For the marinade
2 tablespoon olive oil
3 or 4 garlic cloves, skinned and crushed
1 oregano sprig, crumbled
1 dried piri-piri pepper, crushed, or 1 malagueta pepper, seeded and finely chopped
Coarse salt

1. Thread the fish onto skewers and arrange them on a flat dish.

2. Combine the marinade ingredients, pour them over the kabobs and leave them for an hour or two to take the flavors.

3. Remove from the marinade and drain thoroughly.

4. Heat a small barbecue or broiler to maximum heat and grill the fish kabobs fiercely. Serve with white rice or soft cornmeal porridge (polenta).


B-man

[b-man]

Del Taco® Crispy Fish Taco

Thanks to the availability of breaded frozen fish sticks in just about every market, this clone is a cinch. And if you can't find crispy halibut sticks, the more common breaded pollock works fine. If you're not into the breaded stuff, you can also use frozen fish portions that are grilled, not breaded. The real recipe requires two thin corn tortillas, but if your tortillas are on the thick side, the clone also works well with just one tortilla per taco.

Secret Sauce
1/4 cup mayonnaise
1 tablespoon whole milk
1/2 teaspoon fresh lime juice

Salsa
2 medium tomatoes, diced (about 1 1/2 cups)
1/2 medium Spanish onion, diced (about 3/4 cup)
2 tablespoons chopped cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper

8 frozen fish sticks
2 cups shredded cabbage
16 small corn tortillas

Garnish
8 lime wedges

1. Make the secret sauce by combining mayonnaise, milk and lime juice in a small bowl. Whisk until smooth, then cover and chill until needed.

2. Make salsa by combining ingredients in a medium bowl. Cover and chill this as well until your fish is baked and you're ready to build the tacos.

3. Bake the frozen fish sticks as directed on the box.

4. Warm tortillas in the microwave in a tortilla warmer, or wrapped them in moist paper towels before nuking.

5. Build each taco using two tortillas per taco. Drop a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Serve with a lime wedge.

Makes 8 tacos.

B-man

[b-man]

COPY - CAT LONG JOHN SILVER FISH BATTER

Ingredients:

1 c. flour
1 tbsp. salt
Pinch of pepper
3/4 c. cold water
1/4 tsp. baking powder

Combine flour, salt, pepper, and water. Mix until smooth. Cover and let stand 20-30 minutes. Pat fish dry with paper towels. Stir baking powder into mixture. Dip fish into batter allowing excess batter to drip off.

Fry fish 5 to 6 minutes in deep fryer at 375 degrees.

B-man

[b-man]

Wasabi-Glazed Whitefish

Wasabi -- the head-clearing green condiment traditionally served with sushi -- adds a subtle fire to this fish dish.

Ingredients:

2 Tablespoons light soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon wasabi powder or
1 Tablespoon prepared horseradish
4 4-ounce fresh skinless whitefish, sea bass, or orange roughy fillets, 1-inch thick
1 medium zucchini, coarsely
shredded (about 1-1/3 cups)
1 cup sliced radishes
1 cup fresh pea pods
2 Tablespoons snipped fresh chives
3 Tablespoons rice vinegar

Combine soy sauce, 1/2 teaspoon of the
seasme oil, 1/4 teaspoon of the sugar,
and the wasabi powder. Rinse fish; pat
dry with paper towels. Brush both sides
of fish with soy mixture.
Grease and preheat grill.

Place fish in the grill. Cover and grill for
3 to 5 minutes or until fish just flakes easily
when tested with a fork.

Meanwhile, for slaw, in a medium bowl combine the zucchini, radishes, pea pods, and chives. Stir together vinegar, remaining sesame oil, and the remaining sugar. Drizzle over the zucchini mixture; toss to coat.
Serve the fish with slaw.

Makes 4 servings.


B-man

[b-man]

Cooking Fish: Four Basic Techniques


Cooking fish can be a real challenge without a grill. Here are four simple techniques that will help you add more fish to your diet.

Sautéed fish fillets:
Works with any type of skinless fish fillet. First season the fish as desired and add 1-2 tablespoons of olive oil to a skillet. Cook the fish over medium-high heat for 2-3 minutes per side per 3/4 inch of thickness. The thicker the fish, the longer the cooking time.

Braised fish fillets:
This style of fish is cooked in a broth of white wine, clam juice, or water. First heat some olive oil in a skillet over medium-high heat, then add the liquid and seasonings and bring to a simmer. Add the fish fillets, cover, and cook for 3 minutes on both sides. Again, a fish thicker than 3/4 inches will require a longer cooking time.

Baked fish fillets:
Grease a baking sheet and arrange with seasoned fish fillets. Bake about 7-10 minutes per 1 inch of thickness. It's not necessary to flip the fish.

Broiled fish steaks:
Works with any type of fish steak. Season steaks and brush with olive oil. Place them in a broiler pan and broil 4-6 minutes on each side or until golden. Allow more cooking time for steaks thicker than 1 inch.

How do you know if your fish is done? To test for doneness, poke with a fork at its thickest point. Perfectly cooked fish should be opaque and moist, not dry and flaky. Undercooked fish looks raw. Salmon and tuna are the exception, as both can be served rare on the inside as long as they are very fresh. Note: To maintain freshness and avoid overcooking, make sure to thaw frozen fish in the refrigerator — not at room temperature, under warm water, or in the microwave.

B-man

[b-man]

FISH STEW (FISCHGULYAS)


Ingredients:

1 ½ lbs. cod or any other salt water fish
1 Tbs. lemon juice
2 to 3 oz. bacon or salt pork
2 Tbs. oil
4 small onions, chopped
1 tsp. paprika
1 Tbs. vinegar, or more
1 Tbs. flour
½ cup water
½ tsp. salt1 to
2 Tbs. tomato puree
2 lbs. potatoes, quartered

Clean fish; cut into pieces. Sprinkle with lemon juice. Dice bacon or salt pork and fry in oil. Add onions and fry until yellow. Blend in paprika, vinegar, and flour; cook, stirring constantly. Pour in water and add salt; bring to a boil. Add tomato puree and potatoes.

Cook 20 minutes. Add fish. Simmer, covered, 15 minutes more.

Serves 5.

B-man

[skyEyz_7]

Baked Snapper with Squash
4 snapper fillets

1 zucchini, cubed

1 yellow squash, cubed

1 orange bell peppers, cubed

12 oz. lime marinade

Salt and pepper as needed

2 lbs. asparagus

2 Tbsp. butter

Season snapper fillets with salt and pepper and place in a bowl. Coat with the marinade. Allow the fish to marinate for 20 minutes. In a separate bowl toss the cubed vegetables with the remaining marinade. Place fillets onto a sheet pan and bake at 350 degrees for 5 minutes. Remove from oven and turn fillets. Place the cubed vegetables on top of each fillet. Return to the oven and bake for 8 minutes. Blanch and shock the asparagus. Heat the butter in a sauté pan and add in asparagus, cook until warmed through. Season to taste with salt and pepper. Place asparagus in a fan pattern on the plate and top with the fillet. Serves 4.

I like to serve this with steamed Aspargus or broccoli and some rice

[b-man]

Crawfish, Shrimp and CRAB BOIL Seasoning

Or, as it is also called "Zatarain's" (pronounced ZAT-uh-rans). It's a packet of spices that you just throw into the water in which you boil your seafood, and makes it spicy-yummy-wonderful. Just make sure you don't get it near your face and inhale, or you'll be sneezing uncontrollably for several minutes!

It's now widely available in the United States, but not elsewhere in the world. If you live in an area where it's not available, make your own, and have Louisiana-style boiled shrimp, crabs or crawfish anytime. Works well with any kind of shellfish. Here's the recipe:

Ingredients:

4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
Salt and cayenne pepper (or liquid hot sauce) to taste

Combine all dry ingredients thoroughly. Place in a square of muslin or cheesecloth and tie securely with string, like a large sachet d'épices. Add salt and cayenne or hot sauce to the water to taste, then bring to a boil.

When water for seafood is boiling, add the bag and boil for several minutes, until the boiling liquid is tinted and seasoned, then add vegetables and/or shellfish and cook until done, depending on what you're using.

Yield: Enough crab boil seasoning for 5 pounds of seafood.

B-man

[skyEyz_7]

I am not sure if i have posted this before so i will repost it just in case , sorry if it a repost
Citrus Crusted Mahi-Mahi

Four 6 oz. mahi-mahi fillets, skinned
2 Ttbsp. seafood seasoning spice
1 Tbsp. orange zest
1 Tbsp. lemon zest
1 Tbsp. lime zest
1 cup plain breadcrumbs
4 Tbsp. butter, melted
2 Tbsp. garlic, minced
1 Tbsp. shallots, minced
2 tsp. brown sugar
Salt and pepper to taste


Preheat oven to 375°.

Combine the zests, breadcrumbs, butter, garlic, shallots, salt, pepper and sugar. Mix well. Season the fish on both sides with seafood seasoning spice. Place the fillets on a baking sheet and divide the crumb mixture evenly on top of the fish to make a crust. Bake in oven for approximately 10 – 15 minutes. Remove from oven and top with sauce.

I like to have mongolian beef sauce with it.

MONGOLIAN BEEF SAUCE

2 tsp. sugar
2 tsp. light soy sauce
1 Tbsp. oyster sauce
1 Tbsp. cooking sherry
1/4 cup chicken stock

2 Tbsp. hoisin sauce
1 tsp. salt

1 tsp. pepper
2 Tbsp. cornstarch mixed with 2 tbsp. water

Mix together all ingredients until the salt and pepper. The salt, pepper and cornstarch will be added to the beef later. Blend cornstarch and water to make a paste

[b-man]

Red Lobster Fried Catfish & Hushpuppies

Ingredients:

4 catfish fillets, 8 oz. each
1 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 cup cornmeal
vegetable oil

Hush Puppies:

1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon white pepper
1/3 cup minced onion
1 egg, beaten
1/4 cup milk

Rinse and pat catfish dry.

In a shallow dish, mix together milk, salt, pepper, and paprika. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable oil to 350F. Deep fry fish, turning once, until golden brown. Drain on paper towels and keep warm. Use the same oil for Hushpuppies.

Hushpuppies:

Mix cornmeal with baking powder, salt, pepper, and onion. Mix
egg with milk and whisk into cornmeal. Spoon hush puppies into
hot oil and fry until golden brown.

Serve immediately.

B-man

[skyEyz_7]

Stuffed Catfish Rolls

1/2 lb. lump crabmeat
1/2 cup bread crumbs
1 cup cooked spinach, chopped
2 scallions, minced
3 Tbsp. chopped parsley
1/2 cup pine nuts, toasted
3 Tbsp. minced garlic
3 Tbsp. Creole mustard
6 (6 oz.) boneless catfish fillets, skinned and
lightly pounded out
1 1/2 cups flour
1 1/2 cups buttermilk
2 cups seasoned fish fry mix
Peanut oil
Lemon juice
Salt and pepper to taste

Pre-heat oven to 350°.

Mix together the first 8 ingredients. Season with salt and pepper. Season the fish with salt and pepper. Divide and spread the mixture evenly on top of each fillet. Roll each fillet tightly. Refrigerate for at least 15 minutes.

Dredge in flour, then into buttermilk and finally into the fish fry mix. Shake off the excess and sauté in hot oil until light brown. Remove from oil with slotted spoon and place on a baking sheet. Bake for approx. 20 minutes. Squeeze fresh lemon juice onto the prepared fish and top with Creole Remoulade before serving.

Creole Remoulade

1 cup mayonnaise
3 tbsp. ketchup
2 tbsp. sweet pickle relish
1 tbsp. chili powder
1 tbsp. Creole mustard
1 tbsp. lemon juice
2 tbsp. garlic, minced
1 tbsp. cayenne pepper (optional)

Combine all ingredients in a bowl and mix well. Refrigerate until ready to use

[b-man]

Oven-Baked Catfish


Ingredients:

1 cup Pepperidge Farm corn bread stuffing, crushed
1/2 teaspoon paprika
1 lb. fresh or thawed frozen catfish fillets
1 egg, beaten
2 tablespoons butter or margarine, melted (optional)
cream ranch or chunky blue cheese salad dressing

Mix stuffing and paprika on plate. Dip fish into egg. Coat with
stuffing mixture. Place fish on baking sheet. Drizzle with
butter/margarine. Bake at 400ºF for 20 minutes or until done. Serve
with salad dressing.

Serves 4.

B-man

[skyEyz_7]

Smoked Salmon English Muffin Quiche with Fresh Herb Hollandaise

One 8 oz. package cream cheese, softened
2 eggs, beaten
1 cup Monterey Jack Cheese
2 Tbsp. blue cheese, crumbled
4 oz. smoked salmon, chopped
1/4 cup red bell pepper, sliced
1 Tbsp. fresh dill, chopped
6 English muffins
18 slices bacon, uncooked
Salt and pepper to taste
Toothpicks

Preheat oven to 375°

Beat together the cream cheese and eggs until blended. Stir in cheese, salmon, asparagus, bell pepper, dill, salt, and pepper.

Arrange muffin halves in a single layer on a foil-lined baking sheet. Spoon about 1/4 cup quich mixture onto each. Wrap each muffin half perimeter with 1 1/2 slices of bacon, securing ends with toothpicks.

Bake 25-30 minutes, or until top is lightly browned. remove from oven and let stand 5 minutes. Remove toothpicks and serve with Fresh Herb Hollandise and garnish with fresh dill.

Fresh Herb Hollandaise Sauce

4 egg yolks
2 tsp. fresh lemon juice
1 Tbsp. water
1 Tbsp. Creole mustard
Salt and cayenne pepper to taste
1/2 lb. butter, melted
1/4 cup fresh herbs (tarragon, basil, dill, parsley, etc.) finely chopped

In a stainless steel bowl, set over a pot of simmering water, whisk the egg yolks with the lemon juice, water, and mustard. Season with salt an cayenne pepper. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water.

Remove the bowl from the pot, whisking vigorously, add the butter 1 tsp. at a time until all is incorporated. Fold in the fresh herbs.

Drizzle over Smoked Salmon English Muffin Quiche and serve.

[b-man]

Aegean Fish Stew

A simple stew of fish and vegetables, enriched with the most famous sauce of Greek cuisine: avgolémono (egg and lemon sauce). Substitute vegetable broth or fish stock for the chicken stock, if you like.

Makes: 4 servings

Ingredients:

1/4 cup all-purpose white flour
1/2 tsp. salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
1 lb. monkfish, halibut or sea bass fillet, trimmed of any skin and membrane and cut into 1 1/2-inch chunks
3 tsp. olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
3/4 cup dry white wine
3 cups defatted reduced-sodium chicken stock or 1 cup bottled clam juice diluted with 2 cups water
3/4 lb. yellow-fleshed potatoes (3-4), peeled and cut into quarters or eighths lengthwise, depending on size 3/4 lb. carrots (about 4), peeled, cut into 2-inch-long sticks
1 large egg
3-4 Tbsp. fresh lemon juice
1/4 cup chopped fresh dill or fennel fronds

Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper in a shallow dish. Dredge fish in flour. Heat 2 tsp. of the oil in a Dutch oven or large sauté pan. Swirl the pan to coat the bottom evenly with oil, then add fish. Cook, turning, just until lightly browned, 2 to 3 minutes. Transfer the fish to a plate and set aside.

Add the remaining 1 tsp. oil to the pan and reduce heat to medium. Add onions and garlic and cook until softened, about 2 minutes. Slowly pour in wine and bring to a boil. Add stock or clam juice and water; bring to a boil. Add potatoes and carrots and return to a boil once again. Cover and cook over medium heat until the vegetables are just tender, about 20 minutes.

Return the fish to the pan, reduce heat to low and cook, covered, until the fish is opaque in the center, 5 to 10 minutes longer. With a slotted spoon, transfer the fish and vegetables to a plate and keep warm.

Increase the heat to high and boil the cooking liquid for 5 minutes to intensify the flavors. In a medium-sized bowl, whisk together egg, 3 Tbsp. lemon juice and dill or fennel. Gradually whisk a little of the hot cooking liquid into the egg mixture, then pour the egg mixture into the remaining cooking liquid in the pan. Cook over medium heat, stirring constantly, until slightly thickened (do not boil), 1 to 2 minutes. Return the fish and vegetables to the pan and warm through. Taste and adjust seasonings, adding more lemon juice, if desired.


B-man

[b-man]

ROCKPORT FISH CHOWDER

Low fat milk and clam juice are the secrets to the lower fat and saturated fat content of this satisfying supper soup.

Ingredients:

2 Tbsp vegetable oil
3/4 C coarsely chopped onion
1/2 C coarsely chopped celery
1 C sliced carrots
2 C potatoes, raw, peeled and cubed
1/4 tsp thyme
1/2 tsp paprika
2 Cups bottled clam juice
8 whole peppercorns
1 bay leaf
1 lb fresh or frozen (thawed) cod or haddock fillets, cut into 3/4-inch cubes
1/4 C flour
3 C low-fat (1%) milk
1 Tbsp fresh parsley, chopped




Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.

Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.

Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.

Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.

Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.

Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

Yield: 8 one cup servings

B-man

[b-man]

Oriental Style Fish with Cilantro and Ginger

Serve with steamed white rice.

Makes 4 servings

Ingredients:

2 tablespoons sesame oil
4 each 6 ounce fish filets, your favorite, but a white fleshed fish is best
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon gingerroot, peeled and minced
1/4 cup finely sliced scallions
1 1/2 tablespoons fresh cilantro, finely chopped


Preheat your oven to 425 degrees.

Brush a shallow glass oven dish with 1 tablespoon of the sesame oil. Place the fish into the dish in a single layer. No over-lapping.

In a small bowl mix the remaining oil, with the vinegar, soy sauce and ginger. Pour it over the fish and bake for 10 to 12 minutes until the fish is done and firm to the touch. Remove from the oven and serve right from the dish. Garnish with the scallions and cilantro.

B-man

[b-man]

Tartar Sauce for Fresh Fish


Ingredients:

1 quart mayonnaise
1/2 pint sweet relish
1 teaspoon dry mustard
1/2 point cold water
1/2 cup ground onions
1/2 cup ground celery

Mix all ingredients together in a bowl. Serve with fried seafood or salad. Makes 1-1/2 quarts. Keep refrigerated.

B-man

[b-man]

Simply Swordfish


Dill and lemon serve to emphasize all the natural glory of grilled swordfish steaks.

Serves 2
Prep time: 10 minutes
Cook time: 12 minutes

Ingredients

2 (6 ounce) swordfish steaks
2 tablespoons lemon juice
1 tablespoon lemon pepper
1 tablespoon dried dill weed


1. Preheat an outdoor grill for high heat, and lightly oil grate.

2. Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.

3. Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.


B-man

[b-man]

GRILLED CATFISH


Marinade
1/4 c. lemon juice
2 tbsp. soy sauce
1/4 tsp. powder
1/4 tsp. pepper
1/4 tsp. hot sauce
1/4 tsp. olive oil
6 to 8 catfish filets

In a blender, first 5 ingredients for 10 seconds. Gradually add
olive oil. Marinate fish in refrigerator for 1 HOUR ONLY.

Grill 1/4 inch to 1/2 inch thick fish 3 to 4 minutes on each side. Skin side
grilled last.

B-man

[b-man]

Potato-Rosemary-Crusted Fish Fillets

This simple fish dish is quite elegant with its subtle flavor of rosemary. Don't worry about a few shreds of potato that remain in the skillet. Serve them over the fish. Pair this entrée with steamed asparagus and a large green salad with tomatoes.

Makes 2 servings

12 ounces thick fish fillet, such as cod or halibut, cut in half
1 small potato, about 5 ounces
Salt and black pepper to taste
1/4 teaspoon dried rosemary leaves, crushed
1 tablespoon extra-virgin olive oil

Rinse the fish under cold running water and pat dry. Sprinkle with salt and pepper to taste.

Peel the potato and grate on the large holes of a grater. Squeeze excess water out of potato by pressing between sheets of paper towel. Season the potato with salt, pepper and rosemary and press it around the fish.

Heat a nonstick frying pan over medium-high heat and add olive oil. Gently slide the fish into the pan. Cook for 3 to 5 minutes. Turn fish over, using two spatulas, and cook for 3 to 5 minutes more or until potatoes are golden and fish is done.

B-man

[skyEyz_7]

Tuna Burgers with Wasabi Mayonnaise
2 lbs. tuna filets, finely chopped
3 Tbsp. scallions, chopped
2 Tbsp. ginger root, grated
1 Tbsp. garlic, minced
2 tsp. Dijon-style mustard
1 Tbsp. soy sauce
1 lemon, juiced
Cayenne pepper to taste
Salt and pepper to taste
Peanut Oil
1 cucumber, thinly sliced

Sesame oil for brushing on buns

4 hamburger buns

In a large bowl, combine the chopped tuna, scallions, ginger, mustard soy sauce, lemon juice, cayenne, salt and pepper. Form the mixture into six 1 inch patties and chill for 30 minutes.



Brush the buns with sesame oil and lightly toast. Heat peanut oil in a large skillet over moderately-high heat. Cook the tuna patties for 5 to 6 minutes per side, until they are cooked through.

Transfer the tuna patties to the buns and top with the Wasabi Mayonnaise and cucumber slices.

Wasabi Mayonnaise

1/2 cup mayonnaise
1 Tbsp. wasabi powder mixed with water to make a paste
1 Tbsp.lime juice

Salt and pepper to taste

In a small bowl whisk together the mayonnaise, wasabi paste and lime juice. Season with salt and pepper. Cover and chill.

[b-man]

Swordfish or Salmon Kebabs


Any firm-fleshed fish like swordfish or salmon is ideal for kebabs, and the alternating vegetables in this recipe add gorgeous color. Serve the kebabs over a bed of brown or white rice

Yield: 4 one skewer servings.

Ingredients:

swordfish, salmon, or other firm-fleshed fish cut into 1-inch cubes --- 1 lb
chopped onion - 1/2 cup
lemon juice, fresh - 3 Tbsp
Teriyaki sauce - 1 Tbsp
fresh ground black pepper - 1/8 tsp
onions, cut into wedges - 1 ea
cherry tomatoes - 4 ea
green bell pepper, cut into 1-inch cubes - 1/2 ea
zucchini, cut into 1-inch pieces - 1 ea
whole mushrooms - 4 ea


1 Combine the fish, chopped onion, lemon juice, teriyaki sauce (if desired) and pepper in a glass bowl. Mix well, cover and marinate for 2 to 6 hours in the refrigerator.

2 If using bamboo skewers, soak them in water for 15 minutes. Preheat the broiler and prepare the broiler pan with nonstick pan spray, or prepare a charcoal grill.

3 On 4 skewers, alternate fish cubes and vegetables. Brush the marinade over the skewered food.

4 Barbecue or broil about 8 minutes, turning once and basting with marinade, until the fish is opaque and flakes easily. Discard any remaining marinade.

B-man

[b-man]

Curried Fish Fillets


Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 14 mins

Ingredients:

17 oz of fish fillets ( your coice of fillets)
2 large onions, sliced
2 garlic cloves, crushed
1 Tbsp curry powder
1 tsp ground cumin seeds
1 Tbsp oat bran
1 bacon stock cube
1 cup water
1 tsp tomato juice
1/2 green pepper, sliced
1/2 red pepper, sliced

Directions:

Place peppers, onions, garlic and tomato juice in fry pan. Cover and gently simmer for 5 minutes.

Add curry powder and oat bran, stirring until smooth.

Crumble stock cube in water and add to pan. Simmer until sauce thickens slightly.

Place fish fillets on sauce in pan, cover and cook gently for 5 minutes or until fish is cooked. (Fish is cooked when it 'flakes' when touched with a fork.)

Sprinkle lightly with freshly ground pepper and serve with steamed vegetables.

B-man

[skyEyz_7]

Corn Chip-Crusted Halibut with Creamy Salsa and Cilantro

2 halibut fillets (8 ounces each)
Kosher salt
1/2 teaspoon ground cumin
2 tablespoons unsalted butter, melted
1 tablespoon fresh lime juice
2 handfuls corn chips
3/4 cup medium salsa (see note)
3 tablespoons sour cream
2 tablespoons fresh cilantro
Heat oven to 400 degrees. Line a baking sheet with aluminum foil.

Place halibut on the foil. Season both sides of the fish with kosher salt to taste and cumin. Combine butter and lime juice in a small bowl and drizzle over the fillets.

Put corn chips in a sealable plastic bag and crush into small pieces using the palm of your hand (you should have about 1/4 cup). Top each fillet with a thick layer of crumbs. Cover loosely with aluminum foil to prevent excess browning. Bake until the fish is opaque in the center, about 20 minutes, removing the foil after about 10 minutes.

Whisk together the salsa and sour cream in a small saucepan over low heat. Heat until just warmed through, 2 to 3 minutes.

Place each halibut fillet on a plate, top with creamy salsa and garnish with cilantro leaves.
Note . bottled salsa is preferred as it usually thicker then fresh salsa but that is up to you !

[b-man]

MOUTH-WATERING OVEN-FRIED FISH

For variety, try this heart-healthy fish recipe with any kind of fish.

Ingredients:

2 lbs fish fillets
1 Tbsp lemon juice, fresh
1/4 cup skim milk or 1% buttermilk
2 drops hot pepper sauce
1 tsp garlic, fresh, minced
1/4 tsp white pepper, ground
1/4 tsp salt
1/4 tsp onion powder
1/2 cup cornflakes, crumbled or regular bread crumbs
1 Tbsp vegetable oil (for greasing baking dish)
1 lemon fresh, cut in wedges

Preheat oven to 475° F.

Wipe fillets with lemon juice and pat dry.
Combine milk, hot pepper sauce, and garlic.
Combine pepper, salt, and onion powder with cornflake crumbs and place on a plate.

Let fillets sit in milk briefly. Remove and coat fillets on both sides with
seasoned crumbs. Let stand briefly until coating sticks to each side of fish.

Arrange on lightly oiled shallow baking dish. Bake 20 minutes on middle rack without turning.

Serve with fresh lemon.

B-man

[skyEyz_7]

Blue Crab and Brie Stuffed Flounder with Armagnac Cream Sauce

1/2 lb. Brie cheese, rind removed and cubed
1/2 lb. jumbo lump crabmeat, picked over
1 bunch green onions, chopped (green part only)
3 tablespoons butter, cut into pieces
kosher salt and white pepper to taste
4 whole flounders (about 14 ounces each), boned, split and tail left on
16 grape tomatoes (or 8 cherry tomatoes)
1/4 cup armagnac
1/4 cup heavy cream
2 shallots, minced
2 garlic cloves, minced
1/2 lb. fresh spinach, washed and dried, stems removed and large leaves torn
1/4 cup Chardonnay
freshly ground black pepper to taste

Preheat oven to 350 degrees F.
In a medium bowl combine Brie, crabmeat, green onions, and 2 tablespoons butter and season with salt and white pepper.

Open the flounders and season the insides with salt and white pepper. Fill the flounders' cavities with Brie stuffing and fold the fish over the stuffing. Place stuffed flounders in two oiled large ovenproof skillets, two fish in each skillet. Cook fish in oven for 8 minutes. Divide tomatoes between skillets and continue to cook in oven for 7 more minutes, or until fish is cooked through. Transfer fish to plates and keep warm.

Scrape any remaining bits and juices from one skillet that held fish to other skillet so that all the pan juices are in one skillet. Place the skillet with pan juices over high heat and heat until hot. Deglaze with armagnac, being careful of a possible flareup. Using a wooden spoon, scrape off any bits that may be on the bottom of the skillet. Add cream and cook, stirring, 1 minute. Season sauce with salt and pepper.

Heat another large skillet over moderately high heat until hot. Add the remaining tablespoon butter, shallots, and garlic and cook for about 1 minute. Add spinach and Chardonnay and cook, stirring, until spinach is tender, about 1 minute. Season with salt and black pepper.

Serve flounder and tomatoes over spinach. Drizzle sauce around fish. Makes 4 servings.

[skyEyz_7]

Cajun Catfish Tenders With Spicy Tarter Sauce

For The Tartar Sauce:
1 cup mayonnaise
1/4 cup sweet pickle relish
3 tablespoons capers, rinsed, drained, and chopped
1 tablespoon fresh lemon juice
Grated zest of half a lemon
2 teaspoons prepared horseradish
1 tablespoon hot sauce
2 teaspoons Cajun seasoning

For Fish:
1 large egg
2 tablespoons milk
1 tablespoons hot sauce
1 1/4 pound catfish fillets, cut diagonally into 1/2-inch-wide strips
2 quarts vegetable oil for frying, plus more if needed
1/2 cup all-purpose flour
1/2 cup yellow cornmeal, not coarse
3 teaspoons Cajun seasoning
Coarse salt and freshly ground black pepper
Lemon wedges, optional

To Prepare Tartar Sauce:
1. Combine all sauce ingredients in a small bowl
2. Cover and chill until needed
3. Tartar sauce can be made 2 days in advance, kept covered and refrigerated

To Prepare The Catfish:
1. Whisk together egg, milk and hot sauce in a large shallow dish
2. Add fish strips and let stand at room temperature for 15 minutes
3. Pour enough oil into a 4-quart heavy bottomed pot to measure 2 inches
4. Heat over medium high heat until thermometer registers 350°F
5. Combine flour, cornmeal, Cajun seasoning and salt and pepper in another large shallow dish
6. Remove one quarter of the fish allowing excess egg to drip off
7. Dredge fish in flour mixture, shaking off excess, transfer to oil and fry, stirring occasionally, until golden and just cooked through, about 2 minutes
8. Using a slotted spoon, transfer to paper towels to drain
9. Allow oil temperature to return to 350°F
10.Repeat procedure with remaining fish in 3 batches
11.Serve tenders hot with tartar sauce and lemon wedges

[b-man]

Fish Burgers With a Herb Sauce


Ingredients:

For the sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup basil leaves
1/4 cup fresh parsley leaves
1/4 cup green onions, roughly chopped
1 clove crushed garlic
salt

For the burgers
1 lb catfish, chopped in chunks
1 egg
1/2 cup breadcrumbs
1 lime, zest of
1 finely chopped chili pepper (optional)
3 teaspoons ground coriander
1 teaspoon fresh grated ginger
salt
2 tablespoons chopped green onions or chives
2 tablespoons chopped parsley
1 cup grated carrots
vegetable oil (for frying)

Makes 4 servings

For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley

Process using the on and off technique until it becomes almost like a paste, but do not over- process Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)

Shape into 4 burgers or into smaller portions

If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and cooked through.
or
In a frying pan heat some oil first and then fry on each side for a few minutes until browned and cooked through.

For the sauce: place all ingredients in a blender and mix all ingredients thoroughly.

Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad

B-man

[b-man]

Pink Peppercorn Sauce for Grilled or Broiled Fish


Ingredients:

2 tablespoons unsalted butter
2 shallots, minced
1/2 cup of dry Chardonnay
3 tablespoons dark rum
2 1/2 teaspoons of pink peppercorns
1/2 cup heavy whipping cream
1 tablespoon tomato paste
sea salt to taste

Heat the butter in a saucepan. Sauté the shallots until they are just soft, do not brown. Add the Chardonnay and let reduce the sauce by half. VERY carefully add the rum, and ignite the sauce with a match.

When the flame dies, add your peppercorns, the cream and tomato paste. Allow the mixture to reduce until it coats the back of a spoon. Season with sea salt to your liking.

B-man

[b-man]

Baked Milk Fish

Cod filets baked in milk infused with lemon pepper, lemon juice and onion.

Serves 4 servings
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

1.5 pounds cod fillets
1.5 cups 1% milk
1 onion, chopped
1 teaspoon lemon pepper
1 teaspoon dried parsley
salt to taste
1 tablespoon lemon juice

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray.

2. Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice.

3. Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork.

B-man

[b-man]

Tangy Baked Fish with Veggies



Ingredients:

3 ounces mild white fish, such as cod
1/4 cup low-fat cottage cheese
1 cup chopped leeks
3/4 cup yellow onion, cut into rings
2 cups diced mushrooms
2 sliced zucchinis
1 teaspoon olive oil
2 teaspoons mustard
1 lemon cut into thin slices
1/4 cup burgundy cooking wine
1/4 cup white cooking wine
Chives, to taste
Tarragon, to taste
Rosemary, to taste
Salt and pepper, to taste


In a food processor, blend cottage cheese, mustard, and olive oil until smooth. Add some salt, fresh ground pepper, and chives to taste. Set aside.

In a small casserole dish, place lemon slices and half the onion rings. Place the fish on top of the lemon and onion slices. Season with salt, pepper, fresh herbs, and place the remaining onion rings on top.

Cover loosely with foil and bake in a 400°F oven for 25 minutes until fish flakes.

Remove foil, spread cottage cheese mixture on top of the fish, and return to the oven until heated. While fish is baking, place leeks, mushrooms, and zucchini into a large, deep nonstick pan.

Cook (covered) in white and burgundy cooking wines and some water. Season with salt and pepper.

When the veggies are tender and the liquid is reduced, put the veggies on a plate and top with fish.


B-man