9-9-99 Recipes Using Fish Fillets

Esther/IA (09:13:55) : Pickled Fish

Day 1: Fill a 1 gallon glass jar 2/3 full of fish pieces. Mix a brine of salt and water that is strong enough to float an egg. Pour mixture over fish and let set for 48 hours in refrigerator.

Day 2: Drain and wash fish. Recover fish with clean water. Add 1 1/2 cup white vinegar and let stand 24 hours.

Day 3: Drain and discard liquid. Fill jar with layers of onion slices and fish to fill jar. Cook the following to dissolve sugar:
4 cups white vinegar,
2 cups sugar
Cool, then add:
1 cup sweet white wine
1/4 cup pickling spices in a bag

Pour this mixture over the fish and onions and let set 1 week in refrigerator before eating.Fran,.ME (08:17:31) : Baked Fish Fillets
(can do this recipe with scallops too!)

Put fish of your choice on greased foil in shallow pan an cover both sides with mayonnaise. Sprinkle generously with buttered Ritz Cracker crumbs.
Bake in preheated 400 degree oven for about 15 -18 minutes and serve with fresh lemon wedges.
(this is the best fish trick I've picked up in a very long while...easy, flavorful and moist)Fran,.ME (08:12:56) : Lemon-Haddock Bake

2 (16 oz.) packages frozen haddock fillets (or use fresh if you can purchase)
Cut fish into 8 portions and place in greased baking dish.
Sprinkle with salt and pepper.
Top with 1 cup sliced fresh mushrooms, 1/2 cup sliced onion, 1/4 cup chopped green pepper, and 8 thin slices of fresh lemon. Pour 1/4 cup dry sauterne over all and sprinkle with paprika. Cover and bake at 350 for 30 minutes till fish flakes. Makes 8 servings.Val,.NJ (08:12:05) : Fast Easy Low Fat Baked Fish

1 1/2 to 2 lbs fish fillets (I use salmon or flounder)
Juice of 1 fresh lemon
1/2 cup white cooking wine
1 shallot, chopped
2 TB chopped fresh basil and parsley

Wash fillets and arrange flat, in a single layer, in a baking dish. Pour in the wine and lemon juice. Top with shallot and herbs. Bake uncovered at 350 until fish is cooked through (15 to 30 minutes depending on thickness of fillets). Once or twice, while baking, spoon the pan juices over the fish.

This makes a rather dry fish. If you like a moister fish, add some water before baking. Fran,.ME (08:04:43) : Italian-Sauced Fish
(Quick and easy!)

2 16 oz. packages frozen fish fillets, thawed
1-2 cups spaghetti sauce (a jar works as well as leftover fresh)
1/2 onion, chopped
1 small can mushrooms
1 c. shredded mozzarella cheese

Arrange fillets in single layer in well-greased baking dish.
Sprinkle with salt.
Mix onions, mushrooms and sauce and pour over the fillets.
Bake, uncovered, at 350 till fish flakes easily with a fork, about 25-30 minutes.
Then sprinkle fish with cheese, returning to oven till cheese melts (about 3 minutes or so)
Serves 6-8 (recipe can be halved)Kelly,WA (07:20:48) : CRISPY PECAN FISH FILLET

1-1/2 lb Fillets (catfish, snapper, flounder, etc)
1 cup Milk
2 cup Yellow cornmeal
1 tsp Tabasco
1/2 tsp Salt
1/4 lb (1 stick) unsalted butter
1/4 cup Vegetable oil
1 cup Chopped pecans
1 cup Chopped parsley
1/2 cup Freshly squeezed lemon juice

WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and dredge them in the cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while the nuts brown. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately.Marsha/MS (05:40:28) : Blackened Fish Seasoning Mix

2 Tbsp paprika
1 tsp onion powder
1 1/2 tsp cayenne pepper
1 tsp ground thyme
2 1/2 tsp salt
1 1/2 tsp garlic powder
2 tsp lemon pepper
1 1/2 tsp basil

Omit or limit the salt if you are watching your salt intake.Kelly,WA (01:04:27) : BAKED COD WITH ITALIAN BREADCRUMBS

4 cod fillets, -- boneless and skinless
4 tablespoons butter
2 cups fresh breadcrumbs
1/4 cup finely chopped fresh mixed herbs,
3 tablespoons grated or finely chopped Parmesan
4 tablespoons melted butter
Salt and pepper

Preheat oven to 425 degrees. Remove any bones from fillets with needle-nose pliers. Melt butter in a baking dish in oven.

In a bowl combine breadcrumbs, herbs, Parmesan, enough melted butter to make the breadcrumbs stick together. Season to taste with salt and pepper.

Mound each fillet with 1/4 of the breadcrumb mixture and pat down firmly on fillet. Place fillets in baking dish with melted butter. Bake for 20 minutes until the fish is milky white and flaky. Serve immediately.

Yield: 4 servingsDawn.nys (11:29:01) : Baked Grouper

1 egg white, lightly beaten
3 t frozen unsweetened grapefruit juice concentrate,
thawed
1/4 t hot sauce
10 soda crackers with unsalted tops
2 T grated Parmesan cheese
2 T sesame seeds, lightly roasted
4 grouper fillets (1 pound)
1 T unsalted margarine, melted

Combine egg white, grapefruit juice concentrate, and hot sauce in a small bowl, stirring well. Set aside.
Crush crackers to make 1/3 cup crumbs. Combine crumbs, cheese, and sesame seeds in a small bowl, stirring well. Dip fillets in egg white mixture then dredge in crumb mixture.

Arrange fillets in an 8-inch square baking dish that has been coated with cooking spray. Drizzle margarine evenly over fillets. Bake at 400o for 20 to 30 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.Dawn(NY) (11:05:34) : Fish Steamed with Lemon serves 4-6

1 lb. any kind of fish
2 TBSP or less of light soy sauce
thin slices of lemon
fresh ground pepper

Place fish in a steaming bowl (any steaming device will do). Place the steaming device in a pan with an inch of water. ( You could even add a bit of wine to the water.) Add soy sauce and pepper. Top with several very thin slices of lemon. Steam about 20 mins. or lessDawn(NY) (10:59:19) : This recipe comes from RECIPES FROM ARIZONA
by Ferol Smith Golden and Lisa Golden and sounds interesting to me. See how you like it.

1 lb. fresh swordfish, red snapper or scallops
Lime or lemon juice (about 1 cup)
1 large ripe tomato, chopped (a/b 1 1/4 cups)
1/4 cup chopped red onion
1 can (4oz.) diced green chiles or 3 serrano chiles in vinegar, drained and chopped
1/4 cup olive oil
2 Tbls. wine vinegar
1 1/2 Tbls. chopped fresh cilantro leaves crushed
Salt to taste
1 ripe, large avocado, peeled, and cubed
Lettuce leaves

Cut fish or scallops into small cubes. In a large glass or porcelain bowl, place fish and cover with lime juice. Cover and refrigerate at least 4 hours or overnight, stirring several times, to be sure fish is completely "cooked" by the citrus juice. Drain fish. Stir in remaining ingredients, except avocado. Serve chilled in lettuce lined cups or shells, garnished with avocado. Serves 4-6.Terrytx (10:25:19) :

Spicy Crusted Swordfish with Citrus-Walnut Sauce
Source: Cooking Light-Recipes for Healthy Living
Serving Size : 4

2 tablespoons Italian-seasoned breadcrumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 teaspoons olive oil, divided
4 (6 oz) swordfish steaks -- (about 1" thick)
1 cup water
2/3 cup uncooked couscous
1 tablespoon chopped fresh mint
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup currents or raisins
1 teaspoon grated orange rind
1/2 cup fresh orange juice -- (about 1 large orange)
2 tablespoons coarsely chopped toasted walnuts
1 tablespoon honey
cherry tomato -- optional

Combine the first 6 ingredients in a bowl. Stir in 1 tsp. oil. Rub spice mixture over both sides of fish. Cover and chill 30 minutes.

Bring water to a boil in medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in mint, lemon rind, lemon juice, and 1/4 tsp. salt. Set aside and keep warm.

Combine 1 tsp. oil, currents, orange rind, orange juice, walnuts and honey in a small saucepan. Bring to a simmer. Set aside and keep warm.

Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add swordfish; sauté 5 min on each side or until fish flakes easily with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired. Serving size: 5 oz fish, 1/2 cup couscous, 1/4 cup sauce.Terrytx (10:24:35) : Patsy's Baked Redfish or Snapper

4 5 lbs redfish or snapper -- skinned and filleted
1/2 cup oil
1/2 cup flour
2 medium onion -- chopped
1 clove garlic -- minced
1/2 cup celery -- chopped
1/2 cup green pepper -- chopped
1 (8oz) can tomato sauce
1 can tomatoes
1/4 cup parsley -- chopped
1 bay leaf
1/2 teaspoon allspice
pinch basil
2 sprigs saffron
1 cup water
1 cup red wine (Burgundy)
salt and pepper

Make a medium-dark roux with oil and flour. Add onion, green pepper, celery, and garlic. Sauté until tender. Add tomato sauce, tomatoes, parsley and other seasoning. Salt and pepper to taste. Simmer slowly for 0-35 min. (At this point you may freeze for later use.) Add 1 cup water slowly and cook down to thick gravy. Add wine and more water (if needed) to make sauce med. thick. Rub fish with lemon, salt and pepper lightly. Place fish in large baking dish. Pour sauce over fish and bake 40-50 min. in preheated 350 degree oven or until flaky.

Serving Ideas : Serve with hot cooked rice.
NOTES : To heat frozen sauce-add 1 cup water and proceed as before.Terrytx (10:20:12) :

Grilled Lemongrass Catfish with Hoisin-Ginger Sauce
Recipe By : Lemon Grass Restaurant, Sacramento, CA
Serving Size : 4

For Marinade:
4 farm-raised catfish fillets
2 tbsp vegetable oil -- or lemongrass oil
1 tbsp fresh lemongrass -- minced*

Hoisin-Ginger Sauce:
1 tbsp vegetable oil
2 tbsp yellow onion -- finely minced
1 clove garlic -- finely minced
1 cup hoisin sauce
1/2 cup water
1/3 cup rice wine vinegar**
1/4 tsp ground chili paste
For Garnish:
green onions -- sliced
peanuts -- roasted

Place catfish in a shallow pan and sprinkle with oil and lemongrass or lemon zest. Set aside.

To make the sauce: heat oil in a small saucepan over medium heat. Add onion and garlic and sauté for 1 minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat and simmer for about 10 minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.

Prepare a grill or preheat the broiler.

Place fillets on an oiled grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat source for 2-3 minutes on each side, or until fish flakes easily when tested with a fork***. Place fillets on serving plates and spoon a little of the sauce on top. Sprinkle with green onions and peanuts and serve.

NOTES :
* if you don't have lemongrass and can't get your hands on any, use lemon zest.
** if you can't get rice wine vinegar, use white vinegar.
*** I found after cooking it for the amount called for that it needed a couple of extra minutes in the pan. I had to microwave it for 1:30 afterwards for it to flake. Depending on how hot your stove gets, that is how fast it will cook.

Nationally recognized Vietnamese restaurateur and chef Mai Pham opened her first Lemon Grass Restaurant in Sacramento in 1988. Since then, her award-winning restaurant has expanded to include three additional locations. According to The Sacramento Bee "Her fish dishes exude extraordinary flavor and freshness" and the Grilled Lemongrass Catfish with Hoisin-Ginger Sauce is no exception. This is according to the booklet "CATFISH - An All American Recipe and Restaurant Guide" that I got from The Catfish Institute.

I served this with white basmati rice that I cooked in the microwave (15 min on HI) and some sautéed spinach with garlic and ginger. - RisaG