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.

[Heart Ace]

Hi! This recipe is from the Philippines, perfect for barbeque parties, gatherings, just about any occasion.

Stuffed Milkfish ( Rellenong Bangus ) Recipe

1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying

* Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.

* Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.

* Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.

* If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

* Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

* Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.

* Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.

* Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

[Kitchen Witch]

BROILED FISH -1

The best way in which to cook small fish, thin strips of fish, or even good-sized fish that are comparatively thin when
they are split open is to broil them. Since in this method of cooking the flavor is entirely retained, it is especially
desirable for any fish of delicate flavor.
To broil fish, sear them quickly over a very hot fire and then cook them more slowly until they are done, turning
frequently to prevent burning. As most fish, and particularly the small ones used for broiling, contain almost no fat, it
is necessary to supply fat for successful broiling and improvement of flavor. It is difficult to add fat to the fish while
it is broiling, so, as a rule, the fat is spread over the surface of the fish after it has been removed from the broiler. The
fat may consist of broiled strips of bacon or salt pork, or it may be merely melted butter or other fat.

[Kitchen Witch]

BROILED FRESH MACKEREL.
Probably no fish lends itself better to broiling than fresh mackerel, as the flesh of this fish is tender and contains
sufficient fat to have a good flavor. To improve the flavor, however, strips of bacon are usually placed over the fish
and allowed to broil with it.
Clean and skin a fresh mackerel. Place the fish thus prepared in a broiler, and broil first on one side and then on the
other. When seared all over, place strips of bacon over the fish and continue to broil until it is done. Remove from the
broiler, season with salt and pepper, and serve.

[Kitchen Witch]

BAKED FISH.
Good-sized fish, that is, fish weighing 4 or 5 pounds, are usually baked. When prepared by this method, fish are very
satisfactory if they are spread out on a pan, flesh side up, and baked in a very hot oven with sufficient fat to flavor
them well. A fish of large size, however, is especially delicious if its cavity is filled with a stuffing before it is baked.
When a fish is to be stuffed, any desired stuffing is prepared and then filled into the fish. With the cavity well filled,
the edges of the fish are drawn together over the stuffing
and sewed with a coarse needle and thread.
Whether the fish is stuffed or not, the same principles apply in its baking as apply in the roasting of meat; that is, the
heat of a quick, hot oven sears the flesh, keeps in the juices, and prevents the loss of flavor, while that of a slow oven
causes the loss of much of the flavor and moisture and produces a less tender dish. Often, in the baking of fish, it is
necessary to add fat. This may be done by putting fat of some kind into the pan with the fish.

[Kitchen Witch]

BAKED HALIBUT.
Because of its size, halibut is cut into slices and sold in the form of steaks. Halibut slices are often sauted, but they
make a delicious dish when baked with tomatoes and flavored with onion, lemon, and bay leaf.
2 c. tomatoes
Few slices onion
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
2 thin slices bacon
1 Tb. flour
2 lb. halibut steak
Heat the tomatoes, onion, and bay leaf in water. Add the salt and pepper and cook for a few minutes. Cut the bacon
into small squares, try it out in a pan, and into this fat stir the flour. Pour this into the hot mixture, remove the bay
leaf, and cook until the mixture thickens. Put the steaks into a baking dish, pour the sauce over them, and bake in a
slow oven for about 45 minutes. Remove with the sauce to a hot platter and serve.

[Kitchen Witch]

BAKED BLUEFISH
Take 2 lb Bluefish fillets, 1/2 c. Milk, 1 c. Bread crumbs, 1/4 lb Butter, 2 tb Lemon juice, 1/2 c Seafood seasoning,
Salt and pepper to taste. Preheat the oven to 450°. Dip fish in milk; sprinkle lightly with salt and pepper. Coat fish
with the bread crumbs. Place 1/2 table-spoon butter on each fillet; sprinkle with lemon juice and fish seasoning. Place
fish in well buttered baking pan. Bake for ten to fifteen minutes.

[Kitchen Witch]

CREAMED CODFISH.
Since codfish is a rather dry fish, containing little fat, it is usually combined with some other food to make it more
appetizing. In the case of creamed codfish, the cream sauce supplies the food substances in which the fish is lacking
and at the same time provides a very palatable dish. When codfish is prepared in this way, boiled potatoes are usually
served with it.
To make creamed codfish, freshen the required amount of codfish by pouring lukewarm water over it. Shred the fish
by breaking it into small pieces with the fingers. Pour off the water, add fresh warm water, and allow the fish to stand
until it is not too salty. When it is sufficiently freshened, drain off all the water. Melt a little butter in a frying pan,
add the fish, and saute until slightly browned. Make a medium white sauce and pour it over the codfish. Serve hot
with boiled potatoes.

[Kitchen Witch]

CREAMED TUNA FISH.
Combining canned tuna fish with a cream sauce and serving it over toast makes a dish that is both delicate and
palatable one that will prove very satisfactory when something to take the place of meat in a light meal is desired.

3 Tb. butter
3 Tb. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1-1/2 c. hot milk
1-1/2 c. tuna fish
1 egg

Melt the butter in a saucepan and add the flour, salt, pepper, and paprika. Stir well, pour in the milk, and when this
has thickened add the tuna fish. Allow this to heat thoroughly in the sauce. Just before serving, add the slightly
beaten egg and cook until this has thickened.
Pour over toast and serve. Sufficient to Serve Six.

[Kitchen Witch]

DROPPED FISH BALLS.

One pint bowlful of raw fish, two heaping bowlfuls of pared potatoes, (let the potatoes be under medium size), two
eggs, butter, the size of an egg, and a little pepper. Pick the fish very fine, and measure it lightly in the bowl. Put the
potatoes into the boiler, and the fish on top of them; then cover with boiling water, and boil half an hour. Drain off
all the water, and mash fish and potatoes together until fine and light. Then add the butter and pepper, and the egg,
well beaten. Have a deep kettle of boiling fat. Dip a table-spoon in it, and then take up a spoonful of the mixture,
having care to get it into as good shape as possible. Drop into the boiling fat, and cook until brown, which should be
in two minutes. Be careful not to crowd
the balls, and, also, that the fat is hot enough. The spoon should be dipped in the fat every time you take a spoonful of
the mixture. These balls are delicious.

[Kitchen Witch]

FISH SALAD -1

Cold Boiled Fish
1 Lettuce
1 Egg
Salad Dressing

flake up the fish free from skin and bone. Wash and dry the lettuce and shred it up, mix the fish with salad dressing.
Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing. Do this alternatively, leaving plenty of
lettuce for the top; garnish with hard boiled eggs cut into slices.

[Kitchen Witch]

FISH CHOWDER -2

1/2 pound salt fish or
2 pounds fresh fish
1 quart potatoes cut in pieces
2 tablespoonfuls bacon drippings or other fat
1 onion, chopped
2 tablespoonfuls corn-meal
1 pint milk
Crackers

If salt fish is used, hold it under running water for a few minutes, then shred it. If fresh fish is used, Wash it, remove
bones if possible, and cut it into six or eight pieces. Brown the onion in the fat. Into a kettle put layers of fish and
potatoes and add a little browned onion and corn-meal to each layer. Cover with hot water and boil gently until the
potatoes are tender. Add the milk and continue heating until the mixture is hot. Just before serving, add a few
crackers broken into pieces.
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