Recipe: Fish Recipes (43) - 01-07-98 Recipe Swap (updated)
Recipe Collections43 FISH RECIPES
Recipe Swap - January 7, 1998
RECIPES IN THIS FILE:
Baked Fish with Orange
Baked Fish with Almond Stuffing
Fish Marinade
Pecan Honey-Coated Trout
Pecan-Crusted Flounder with Crab-Pecan Relish
Fish la Grecque
Glazed Grilled Salmon
Swordfish Marinated in Lemon, Rosemary and Garlic
Sicilian Swordfish
Baked Haddock
Baked Fish with Vegetables
Cheesy Broiled Flounder
Fillet of Fish a L'Orange
Saffron Poached Fish in Wine
Greek Style Sea Bass
Sea Bass in Cilantro
Seared Sea Bass With Garlic Sauce
Salmon-Corn Casserole
Quickie Salmon-Potato Casserole
Salmon Mushroom Bisque Smetana
Salmon Loaf
Vegetable Salmon Patties with Lemon Cream Sauce
Salmon Patties
Tuna Burgers with Cilantro Pesto
Tuna-Casserole Supreme
Salmon Pasta Salad
Broiled Catfish Steaks
Fish Stew
Grilled White Fish with Garlic Sauce
Broiled Swordfish Steaks (America)
Dante's Cod
Ahi Margarita
Dijon Fillets
Guide to Timing Seafood
Fish and Veggies in Foil
Halibut with Tomato-Cilantro Linguine
Pat's Hawaiian Sunset
Cheese Halibut
Poor Man's Halibut Thermidor
Creole Halibut Bits
Baked Salmon Filet (Two Ways)
Flounder, Sole and/or Fluke: Gentle Handling Required
Chef Paul Prudhomme's Bronzed Catfish
BAKED FISH WITH ORANGE
2 ounces butter
6 ounces fresh bread crumbs
Juice and grated rind of 1 large orange
1 garlic clove, crushed
4 cod fillets
Salt and pepper
Melt the butter in frying pan, add the crumbs, garlic and grated orange rind. Stir until crumbs have absorbed all the butter.
Place fish portions in a buttered oven proof dish, sprinkle with the bread crumbs, then pour on the orange juice.
Bake, uncovered, in preheated 350 degree F oven for 20-30 minutes or until done.
BAKED FISH WITH ALMOND STUFFING
Source: Sherri Eastman
Makes 6 servings
1/4 cup chopped onion
10 Tablespoons butter, divided use
3 cups soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped toasted almonds
3 eggs, lightly beaten
2 Tablespoons chopped fresh parsley
1 teaspoon dried tarragon
8 Tablespoons butter
1 (5 to 6 lb) whole bass or red snapper, cleaned and washed
Salt and freshly ground pepper, to taste
Preheat oven to 400 degrees F.
Saute onion in 2 Tablespoons butter until soft. Add bread crumbs, celery, green pepper, almonds, eggs, parsley and tarragon and mix well. Stuff cavity of fish with mixture and sew shut.
Melt the remaining 8 tablespoons butter, line a large shallow baking dish with foil, and pour a little melted butter over the bottom. Place fish on the foil and sprinkle with salt and pepper.
Bake for 1 hour and 15 minutes, basting frequently with remaining melted butter, or until fish flakes easily with a fork. Do not overcook.
FISH MARINADE
Source: Sandy Vavrinek Seehusen
"Here's a recipe for fish marinade I use frequently. The recipe calls for both olive oil and sesame oil, but you can cut them down or eliminate them if you wish. I've found I can cut them drastically without changing the flavor of the marinate too much, but if I eliminate them completely, it's not quite the same. A matter of taste I expect."
1 cup lemon juice
1/4 cup olive oil
2 tbsp. lime juice
2 tsp. sesame oil
1 tbsp. Mirin (rice wine)
1 tsp. ground ginger
1/4 cup tamari or soy sauce
2 tbsp. crushed red pepper flakes
This will marinate quite a bit of fish. It can be halved easily. It will also store in the fridge for a bit. The pepper flakes give the fish a nice spicy flavor.
TO USE:
"Marinate your fish for 1-3 hours. If you don't want such a strong flavor, you can use this to baste while cooking instead. But marinating tastes better.
This works very well with swordfish, shark, mahi-mahi, monk fish, and I think we've tried a couple others. Just as long as the fish is grillable not too strong flavored. My guess is that salmon wouldn't taste quite as good with this."
PECAN HONEY-COATED TROUT
6 trout, butterflied
FOR THE MARINADE:
1/4 cup Dijon mustard
1 tbsp honey
1 tbsp light molasses
2 garlic cloves, minced
FOR THE COATING:
3/4 cup chopped toasted pecans
1/4 cup fresh bread crumbs
1 tsp chili powder
2 tbsp olive oil (for cooking)
Open the trout and lay them flat in a non aluminum container; remove any tiny bones.
Combine the marinade ingredients. Spread the marinade evenly over the fleshy side of the fish. Let sit at room temperature for about 30 minutes.
In a food processor or blender, blend the pecans, bread crumbs and chili powder until finely ground. Transfer to a plate or shallow dish.
Light a fire in a charcoal grill or heat the olive oil in a heavy skillet over medium-high heat. Coat the fleshy side of the fish with the topping mixture. Grill or saute, skin side down, for about 4 minutes. Turn and cook until the coated side of the fish is browned, about 2 minutes. Serve immediately.
Source: Southwest: The Beautiful Cookbook by Barbara P. Fenzl
RECIPE NOTES:
"On Great Chefs of New Orleans there was a recipe a bit like this one. It is a takeoff on trout almandine. Catfish fillets are dredged in flour, then sprinkled with Cajun spice. They are then coated with pecans that have been mixed with bread crumbs, 3 to 1 ratio. I just can't remember what else was added to help bind this mixture. Experiment, it looked terrific!" - E. Stevens
PECAN-CRUSTED FLOUNDER WITH CRAB-PECAN RELISH
Source: Cooking Light magazine, September 1994
From: Denise
FOR THE CRABMEAT MIXTURE:
1/2 pound lump crabmeat, drained
1/4 cup chopped toasted pecans
1/4 cup chopped green onions
1 tablespoon minced red bell pepper
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
FOR THE FISH:
2 tablespoons plus 2 teaspoons Emeril's Creole seasoning (or commercial Creole seasoning)
1 pound flounder fillet (4 portions)
1/2 cup all-purpose flour, divided use
1/4 cup 1% milk
1 egg, lightly beaten
3 tablespoons ground pecans
1 tablespoon olive oil
8 lemon wedges (for serving)
Combine the ingredients for the crabmeat mixture in a small bowl; stir well, and set aside.
Rub 2 teaspoons of Emeril's Creole Seasoning over both sides of the fish fillets, and set the fish aside.
Combine 1/4 cup flour and 1 tablespoon Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining 1/4 cup flour, remaining Emeril's Creole Seasoning, and ground pecans in a shallow dish.
Dredge each piece of fish in flour mixture, dip into milk mixture, and dredge in ground pecan mixture.
Heat oil in a large nonstick skillet over high heat until hot. Add fish; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork.
Serve immediately with crabmeat mixture and lemon wedges.
FISH LA GRECQUE
From: junie
2 Pounds fish fillets
1 medium red onion, thinly sliced in rounds
1 tablespoon fresh dill (1 teaspoon dried)
Ground black pepper, to taste
1 tablespoon chopped fresh parsley
1/4 cup fresh lemon juice
1 tomato, chopped
1/2 cup grated feta cheese (2 1/2 ounces)
Place the fish in an oiled casserole dish. Top the fillets, with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice, chopped tomato, and feta, cheese.
Bake at 350 degrees F about 30 minutes, until the fish flakes, with a fork.
Serve under an imaginary grape arbor with real rice or, Greek Potatoes, creamy Tzatziki, and a bottle of Retsina.
GLAZED GRILLED SALMON
From: junie
3 tablespoons (packed) dark brown sugar
4 teaspoons prepared Chinese-style hot mustard or Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 (7 to 8 ounces each) salmon steaks (about 3/4-inch thick)
Prepare barbecue (medium-high heat).
Combine brown sugar, mustard and soy, sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small, bowl;, mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously, with, half of glaze in medium bowl.
Place salmon steaks, glazed side down, onto, barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top, side of, salmon steaks with remaining glaze in medium bowl. Turn salmon over and, grill, until second side is slightly charred and salmon is just opaque in center,, about 5, minutes longer.
Transfer salmon to plates. Drizzle reserved glaze in small, bowl over, salmon and serve.
SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC
From: junie
Makes 4 servings
4 strips (1/2 by 3-inches) lemon zest
2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary, or 1 teaspoon dried leaves
1 garlic clove, crushed through a press
4 swordfish steaks, 3/4-inch thick (about 1/2 pound each)
Salt and freshly ground pepper to taste
1 tablespoon capers, rinsed and drained (for garnish)
Lemon wedges (for garnish)
Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or tray large enough to hold the swordfish steaks in a single layer. Add the swordfish; sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinade in the refrigerator for 1 to 2 hours.
Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler.
Transfer the swordfish to grill or broiler pan. Reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3-inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula carefully turn each steak. Spoon reserved marinade and pieces of lemon zest and rosemary on the top of the steaks. Broil until lightly browned and the center of the, fish is opaque when tested with the tip of a knife, about 5 to 8 minutes.
Serve garnished with capers, and lemon wedges.
SICILIAN SWORDFISH
From: bilbo
1 1/2 lbs. swordfish
3 tablespoons olive oil, divided use
1/3 cup dry white wine
1 bay leaf, crumbled
1 onion, thinly sliced
Kosher salt and freshly ground pepper
8 cloves garlic, finely chopped, divided use
1 tsp. basil
1 canned sardine
2 tsp. dried oregano
1 tsp. ground cayenne pepper
Juice of 1/2 lemon
1 tablespoon chopped fresh parsley
Lemon wedges (for serving)
Place fish in glass dish. Combine 1 tablespoon of the oil, the wine, bay leaf, onion, salt and pepper, 4 tablespoons, of garlic, and basil and pour over the fish. Marinate for, at least 2 hours.
In the meantime, heat 1 tablespoon of, the oil in a small skillet. Add the additional garlic, sardine, oregano, cayenne and salt to taste. With the, back of a wooden spoon mix and mash the mixture to a, paste. Cook briefly until the mixture is fragrant. Remove, sauce from the heat and set it aside.
Grill or broil the, fish brushing it with the marinade turning once, until it, is just cooked through and is still moist.
Just before, serving, warm the sauce then stir in the remaining, tablespoon of oil and the lemon juice. Spoon the sauce, over the fish and sprinkle with the parsley. Serve, immediately. Voila!!
BAKED HADDOCK
From: Denise/PA
Makes 6 servings
2 lbs. haddock fillets
2 cups sour cream or yogurt
1/2 cup mayonnaise
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. thyme
1/2 tsp. paprika
1 tsp. dill weed (fresh or dried)
Lemon wedges (for garnish)
Parsley sprigs (for garnish)
Preheat oven to 350 degrees F.
Place fish in buttered baking dish.
Combine sour cream, mayonnaise, and herbs, salt and pepper. Pour over fish and cover with dill.
Bake for 20-30 minutes, maybe less.
Garnish with lemon and parsley.
BAKED FISH WITH VEGETABLES
Source: Jo Anne Merrill
Makes 4 servings
1 pound flounder fillets, cut into serving-sized pieces*
1 tablespoon vegetable oil
3 cups sliced zucchini
1 cup sliced onion
1 cup sliced green bell peppers
3/4 cup chopped tomatoes
3 tablespoons dry sherry (optional)
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 dash hot pepper sauce
1/4 cup grated Parmesan cheese
Hot cooked rice (for serving)
Place fillets in a layer in greased 9-inch baking dish; set aside.
Saute zucchini, onion and green pepper in oil until crisp-tender.
Spoon the vegetable mixture over the fillets. Top with tomatoes; set aside.
Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets.
Bake, uncovered, in preheated 350 degree F oven for 25-30 minutes.
Remove vegetables and fish to heated platter. Sprinkle with Parmesan, cheese. Serve over rice. Pour pan juices over fish and vegetables if, desired.
*Use any firm-fleshed fish, such as cod or flounder.
CHEESY BROILED FLOUNDER
Adapted from source: Rebecca Radnor
Makes 4 servings
2 pounds flounder or white fish
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
3 green onions, chopped
1/4 teaspoon salt
1 dash hot sauce
Lemon twists (optional, for garnish)
Fresh parsley (optional, for garnish)
Place fillets in a single layer on a greased, shallow oven-to-table type, broiler pan; brush with lemon juice.
Combine next 6 ingredients in a, small bowl and set aside.
Broil fillets 4 to 6 minutes or until fish, flakes easily when tested with a fork. Remove from oven; spread with, cheese mixture.
Broil an additional 30 seconds or until cheese is lightly, browned and bubbly.
Garnish with lemon twists and parsley if desired.
FILLET OF FISH A L'ORANGE
Source: Rebecca Radnor
Makes 2 servings
6 small green onions, chopped
1/2 pound fresh mushrooms, sliced
1 pound flounder fillets
1/4 teaspoon salt and pepper
1/2 teaspoon dried whole Italian seasoning mix
2 tablespoons olive oil
1/4 teaspoon soy sauce
1/2 cup white wine
1/4 cup orange juice
3 tablespoons Curacao (orange) liqueur (or orange juice concentrate)
Paprika (for garnish)
2 tablespoons minced fresh parsley (for garnish)
Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italian seasoning. Add remaining onions and mushrooms.
Combine olive oil and next 4 ingredients, pour over vegetables and fish.
Cover and bake at 350 degrees F for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley.
SAFFRON POACHED FISH IN WINE
Source: Jo Anne Merrill
Makes 4 servings
1 cup white wine
1 cup water
2 bay leaves
1 onion quartered
1/2 teaspoon thyme
1/2 teaspoon white peppercorns
8 parsley sprigs
1/4 teaspoon red pepper flakes
8 ounces tomato puree
1/4 teaspoon saffron
1 lemon juice thinly sliced
4 flounder fillets
Hot cooked rice or noodles
Place white wine, 1 cup water, bay leaves and onion into large heavy, skillet. Tie thyme, peppercorns and parsley in a layer of cheesecloth; drop into wine mixture.
Bring mixture to a simmer over medium heat. Add the fish fillets; cover skillet and continue to simmer 8-10 minutes or until fish is firm and, flakes easily with a fork. Do not overcook.
Remove fish to a serving platter, using a slotted spoon. Remove, cheesecloth bag, bay leaves and onion and discard.
Add tomato puree and red pepper flakes to liquid in skillet. Bring, to a boil, stirring to mix well; boil until liquid is reduced by half. Add, the saffron and 3 thin slices of lemon; boil 1 minute longer.
Spoon sauce over fish fillets and garnish with more thin lemon, slices. Serve immediately with steamed rice or noodles.
SEA BASS GREEK STYLE
Papadakis Taverna - San Pedro, California
Source: Southern California Beach Recipe: Recipes from Favorite Coastal Restaurants-Malibu to Laguna Beach by Joan Stromquist and Carl Stromquist
Makes 8 servings
8 (8 oz each) sea bass fillets
1/2 cup flour (or as needed)
2 tbsp light olive oil
1 lemon, juiced
3 tbsp vegetable oil
2 large yellow onions, chopped fine
6 garlic cloves, crushed
1 bunch parsley, chopped
1 pinch ground black pepper
3 1/2 cups canned tomatoes
1 tomato, chopped
3 bay leaves
1/2 tsp rosemary
1/2 cup dry white wine
1 lemon, cut into 8 wedges
Dust the sea bass fillets with the flour.
In a large skillet place the 2 tablespoons of olive oil and heat it on medium high until it is hot. Quickly sear the fillets on both sides so that they are sealed.
Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside.
In a medium skillet place the 3 tablespoons of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the pepper and stir it in.
In a medium large saucepan place the sauteed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes.
Preheat the oven to 350 degrees F.
Pour the sauce over the fish and bake it for 20 minutes, or until it is just done.
Garnish the dish with the lemon wedges.
SEA BASS IN CILANTRO
Source: Mike Keri
Makes 8 servings
2 lb sea bass or red snapper filets, cut into 8 serving pieces
1 cup milk
1 tsp ground cumin
1 cup 1 large onion, chopped
1/4 cup vegetable oil
1 cup canned green chiles, drained and finely chopped
1/4 to 1/2 cup snipped fresh cilantro
3/4 tsp salt
1/4 tsp ground black pepper
1 lemon or lime wedges
Place fish fillets in a shallow glass or plastic dish. Mix milk with cumin and pour over the fish. Cover and refrigerate at least 1 hour.
Cook and stir onion in oil in a 2-quart saucepan until tender. Stir in the remaining ingredients except the fish and fruit wedges. Heat to boiling and then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes.
Heat the oven to 350 degrees F.
Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some of the onion mixture onto the fish. Fold foil over the fish and seal security. Place foil packets on an ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Bake until fish flakes easily with fork, 25 to 30 minutes.
Serve with lemon or lime wedges.
SEARED SEA BASS WITH GARLIC SAUCE
Source: Cooking Light magazine, April 1995
Makes 4 servings (serving size: 3 ounces fish)
1 (1pound) sea bass fillet, 2-inches thick
2 teaspoons vegetable oil
1/4 cup water
1/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 garlic cloves, minced
2 tablespoons chopped fresh parsley (for garnish)
Lemon wedges (optional, for serving)
Cut fish crosswise into 4 equal pieces.
Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the 1/4 cup water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet; set aside, and keep warm.
Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley. Serve with lemon, if desired.
SALMON-CORN CASSEROLE
Source: Sam Waring, 1996
Makes 6 servings
1 (16 oz) can salmon, drained
1 (16 oz) can cream-style corn
1 cup dry herb-seasoned stuffing mix
2 hard boiled eggs, chopped
1 onion, chopped
1/4 cup diced pimento
1/4 cup mayonnaise
Combine all ingredients.
Pour into 6 individual ovenproof dishes or a 1 1/2 quart casserole.
Bake at 350 degrees F for 25 minutes for small dishes (or 45 minutes for the casserole).
QUICKIE SALMON-POTATO CASSEROLE
Source: Sam Waring
Makes 4 servings
1 (16 oz) can salmon, canned
1 (10 3/4 oz) can condensed cream of potato soup
1/2 cup evaporated milk
1/4 tsp celery salt
1/8 tsp ground black pepper
1 1/2 shredded wheat biscuits (not mini)
1 tbsp butter
Drain salmon; remove dark skin and bones. Break salmon into 1-inch pieces.
Heat (undiluted) potato soup with evaporated milk, celery, salt and pepper. Add salmon. Pour mixture into a well-greased casserole. Cover with shredded wheat; dot with butter.
Place under broiler a few minutes to brown.
SALMON MUSHROOM BISQUE SMETANA
2 cans (1 lb. each) red salmon
Water
1 cup sliced green onions, with tops
1/4 cup butter
1/4 cup all-purpose flour
2 cups light cream or milk
1/4 tsp. dried marjoram
1/2 tsp. paprika
Salt and pepper, to taste
1 lb fresh whole mushrooms, cut in half
2 cups sour cream, room temperature
2 tbsp. chopped fresh dill or parsley
Drain and flake the salmon, reserving the liquid and discarding the bones. Put the salmon liquid in a large measuring cup and add enough water to make 2 cups. Set aside.
Saute the green onions in the butter in a large soup pot over low heat until tender. Mix in the flour and cook, stirring, long enough to remove the raw flour taste. Gradually add the salmon liquid, and cook slowly, stirring, until thickened and smooth. Gradually add the light cream or milk and continue to cook slowly. Add the marjoram, paprika, salt, and pepper and cook until the sauce is thickened and smooth. Add the mushrooms and salmon and cook slowly, covered, for 10 minutes.
Stir in the sour cream and dill or parsley. Leave on the stove just long enough to heat through.
SALMON LOAF
Adapted from source: the Pillsbury Cookbook
Makes 1 loaf or 8 patties
1 (15 oz) can salmon (2 cups), skin and bones removed, flaked (do not drain)
2 eggs
2 cups soft bread cubes (or 1/2 cup dry bread crumbs)
2 tbsp finely chopped fresh parsley
1/4 tsp salt
1/8 tsp ground black pepper
1 small onion, chopped
2 tbsp lemon juice
Beat the eggs into the salmon. Add the remaining ingredients; mix well.
Put in a well-greased 8x4-inch loaf pan or ring mold or shape into a loaf in a baking pan. (Can be made ahead to this point, refrigerated, and baked when needed.)
Bake at 350 degrees F for 50-60 minutes or until golden and knife comes out clean. Loosen edges to loosen and lift out of pan.
VARIATION:
SALMON PATTIES:
Form mixture into 8 patties. Dip each into dry bread crumbs. Fry in oil until golden (about 10 minutes).
LEMON-GARLIC CREAM SAUCE
From: Dawn,NYS, 01-07-98
2 tbsp butter
2 tbsp flour
1 cup milk
1 tsp lemon juice
Garlic salt (to taste)
Dash yellow food coloring (optional)
Melt butter over low heat. Add flour and stir to blend for 5 minutes. Slowly stir in milk.
After sauce thickens, add lemon juice and garlic salt to taste. You may add a dash of yellow food coloring for color.
SALMON PATTIES
From: Velma TN
The one I like best, I use:
1 (14.75 ounce) can Salmon
1 egg
1 handful (about 1/3 to 1/2 cup) oatmeal (makes for a crispy nutty flavor)
Shape into patties.
I do fry them in as little oil as I can get by with.
Of course, there are those who make a white sauce and, put onion and green pepper in it, and deep fry them in oil.
TUNA BURGERS WITH CILANTRO PESTO
Source: Eating Well magazine, May/June 1995
From: Nancy/CA
Makes 4 servings
1 pound fresh tuna or swordfish steaks, skin and dark edges trimmed
2 tablespoons Dijon mustard
1 tablespoon finely chopped fresh ginger
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons canola oil
3 tablespoons Pickapeppa sauce
4 hamburger buns, split and toasted
Cilantro Pesto (for serving, recipe follows)
Prepare a grill or preheat a broiler.
With a large knife, finely chop fish until it has the consistency of ground meat. (Do not use a food processor; it will make the fish too pasty.)
Transfer to a bowl and add mustard, Worcestershire sauce, ginger, jalapeno, garlic, salt and pepper; mix well. Form into four 3/4-inch thick patties. Brush both sides of the patties with oil.
Grill on an oiled grill rack or broiler, basting with Pickapeppa sauce. until the patties are just cooked through, 3 to 4 minutes.
Serve on toasted buns and garnish with Cilantro Pesto and grilled red onions.
CILANTRO PESTO
The pesto can be stored, covered, in the refrigerator for up to 2 days.
2 tablespoons slivered almonds
2 cloves garlic, crushed
2 cups lightly packed cilantro leaves
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil
2 tablespoons nonfat plain yogurt
1 tablespoon fresh lime juice
Toast almonds in a small, dry skillet over medium heat, stirring or shaking the pan almost constantly until golden, 2 to 3 minutes. Remove almonds from the pan and let cool slightly.
With the motor running, drop garlic into a food processor or blender. Add the toasted almonds and process until ground.
Add cilantro, salt and pepper. Process until finely chopped.
With the motor running, gradually add oil, yogurt and lime juice; process until the mixture forms a paste. Taste and adjust seasonings.
Velma TN: This recipe isn't easy to read, but it is the way it was printed on the can of Libby's Salmon.
SALMON PASTA SALAD
Source: Libby's Salmon can
Drain 1 (14.75 ounce) can Libby's salmon; remove skin, bones, if desired. Break into large pieces in a medium bowl.
Combine salmon and 5 cups of cooked, chilled pasta. Add 1/2 cup thinly sliced carrots, 1/2 cup thinly sliced celery, 1/3 cup thinly sliced ripe olives, 1/4 cup chopped green onions, 1/4 cup thinly sliced red or green pepper, and 2 tablespoons grated Parmesan cheese.
Combine 1/2 cup red wine vinegar, 1/4 cup vegetable oil, 2 tablespoons olive oil, 1 teaspoon sugar, 1 teaspoon dried crushed oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; mix well.
Pour over salmon mixture. Toss carefully to coat. Cover and chill or serve immediately.
BROILED CATFISH STEAKS
Source: Safeway's Nutritional Awareness Program
From: Dawn
Makes 4 servings
1 lb. catfish steaks
1/4 cup no-salt added tomato sauce
1/4 cup vinegar
1 1/2 tsp. sugar
3/4 tsp. minced fresh dill
1/2 tsp. vegetable oil
1/2 tsp. Worcestershire sauce
1/4 tsp. ground black pepper
GARNISHES (optional):
Lemon slices
1/8 tsp paprika
Dill sprigs
Rinse catfish under cold, running water; pat dry and set aside.
Combine the remaining ingredients, except the garnishes, in a small bowl; stir well. Brush half of mixture over 1 side of steaks.
Coat rack of a broiler pan with cooking spray. Place steaks on rack; broil 4 to 5-inches from heat. Carefully turn fish over; brush with remaining tomato mixture. Broil an additional 6 minutes, or until fish flakes easily when tested with a fork.
Garnish with lemon, paprika and dill, if desired.
FISH STEW
From: Nancy's Kitchen, Nancy/CA
Makes 4 servings
1 tablespoon olive oil
4 tomatillos, husked and chopped
1 fresh jalapeno chile, thinly sliced
1 small onion, finely chopped
1 cup fresh or frozen corn kernels
3 cups defatted chicken broth
1/2 cup Gewurztraminer or Chenin Blanc (or any slightly sweet white wine)
1 (16 oz) can peeled, seeded and diced tomatoes (use 1/2 cup and save 8 ounces for another use)
1 pound halibut fillets or steaks, cut into 1-inch pieces
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 cup chopped fresh parsley
Heat oil in a 4 to 5-quart pan over medium-high heat. Add tomatillos, chile, onion, and corn; cook, stirring occasionally, until mixture begins to brown (about 10 minutes).
Add broth, wine and 1/2 cup canned tomatoes; cover and bring to a boil. Stir in fish and turn off heat. Keep on burner for 2 minutes.
Remove from burner and let stand until fish is just cooked. Stir in fresh lime juice, honey, and parsley just before serving.
GRILLED WHITE FISH WITH GARLIC SAUCE
From: Tom, Fla
1 stick (1/2 cup) real butter
2 tbsp chopped fresh garlic
1/4 tsp salt
Ground black pepper to taste
2 (1 lb) white fish fillets, skin removed
Melt butter. Add garlic, salt and pepper.
Heat grill pan and grill fish, basting with the garlic butter sauce.
VARIATION:
If desired, add 1/4 cup white wine to the garlic butter and reduce by 1/4.
BROILED SWORDFISH STEAKS
From: Margaret, MA
1 1/2 lbs. swordfish steaks, 1-inch thick
3/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. paprika
1/4 cup butter, melted, divided use
Lemon juice (for serving)
Sprinkle fish with salt, pepper and paprika; rub the seasonings in
lightly.
Place the fish on a preheated, greased rack in broiler pan about 2-inches from the heat source. Brush the top of the fish with 2 tablespoons melted butter and broil 3 minutes.
Turn, brush the second side with the remaining butter and broil lightly until browned, about 4 to 5 minutes.
Serve with lemon juice.
DANTE'S COD
From: Michele, Nh
Brush the bottom of a baking dish with olive oil. Melt a few tablespoons of butter or margarine. Place cod in the baking dish and brush with the melted butter. Sprinkle with a little fresh black pepper and a small amount of crushed garlic.
Juice 1/2 a lemon and pour over fish pieces. Sprinkle with Chef Paul's Magic Seasoning Blend (seafood magic).
Bake at 325 degrees F until fish turns white, turn over, just before the second side is done sprinkle with grated Romano cheese.
Serve garnished with chopped fresh parsley and/or sliced almonds.
AHI MARGARITA
Source: Special Sunset Issue - Quick, Light & Healthy, 1996
From: Nancy/CA
Makes 2 servings
This is nice served with a brown and wild rice mix and a steamed green vegetable.
4 tablespoons tequila
3 tablespoons fresh lime juice
1 teaspoon olive oil
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon grated orange peel
2 ahi tuna steaks 1 3/4-inches thick (total weight about 3/4 pounds)
2 tablespoons nonfat sour cream, stirred
Salt, to taste
In a wide bowl, mix tequila, lime juice, olive oil, onion powder, paprika, and orange peel.
Rinse fish, pat dry, and turn pieces over in tequila mixture. Let stand 5 to 10 minutes.
Lift fish from marinade, reserving liquid. Lay fish on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill. (You can also use a pan called a health grill on your kitchen stove.) Grill until the fish is done to your liking. Remove from grill or pan and keep warm.
Quickly pour remainder of marinade into 10-12-inch skillet and boil on high heat until reduced to about 1/3 cup, 1 to 2 minutes. Remove from heat, whisk in sour cream. Add salt to taste; spoon over fish.
VARIATION (for garnishing):
I like to finely dice a firm but ripe Roma tomato (drain on a paper towel to absorb excess juices) and cut a few very thin slices from a green onion right between the white part and the green part. The slices will be white with just a touch of the green color around each slice. Mix the tomato and thinly sliced onion together and sprinkle lightly over the sauced fish as a garnish. Enjoy!
DIJON FILLETS
Source: Quick & Healthy II by Brenda J Ponichtera
From: Michele, Nh
1 lb sole or cod fillets
2 tbsp light mayonnaise
1 tbsp Dijon mustard
1 tsp lemon juice
1/2 tsp paprika
Preheat oven to 450 degrees F. Coat a 9x13-inch baking pan with non-stick spray.
Arrange the fish in the prepared pan.
Mix mayonnaise, mustard and lemon juice, spread on fillet. Sprinkle with paprika.
Bake 4-5 minutes per half-inch of thickness.
GUIDE TO TIMING SEAFOOD
Source: U.S. Dept. of Commerce Nat'l Fish & Seafood Council
From: Pat, CT
Many are afraid to try cooking seafood at home. It's very easy. Your primary requirements are: (1) very fresh or high quality frozen fish; and (2) proper timing.
*RAW SHRIMP turn pink and firm. Depending on size it takes about 3 mins. To boil, steam or saute 1 pound of medium sized shrimp in-shell.
*FIN FISH cooks quickly, 6 to 12 minutes per inch thickness, regardless of cooking method. Monitor time carefully. Measure fish at its thickest point before cooking. Check several minutes before end of estimated cooking time (insert tines of a fork and twist gently, examine exposed flesh). It should be firm but still juicy and has turned from translucent to opaque. Don't cook fish "until it flakes" by this time it has toughened and dried out.
*FROZEN FIN FISH - can be cooked from the frozen state if you double cooking time. It's not a good idea to thaw seafood in the microwave as it may start to cook. NEVER REFREEZE THAWED SEAFOOD.
*SHUCKED SHELLFISH, such as oysters, become plump and opaque. Edges of oysters start to curl. Overcooking causes shrinkage and toughening.
*CLAMS, MUSSELS AND OYSTERS in the shell will open when steamed or roasted. Remove them when all are open and the meat is plump.
*SCALLOPS turn opaque and firm when cooked. Depending on the size, they take from 1 to 5 minutes.
*LIVE LOBSTERS AND CRABS turn bright red shortly after immersion in boiling water but this doesn't mean they're cooked yet.
TIMING: LIVE CRAB - 5-8 minutes; LIVE LOBSTER - 12 mins. first pound, 6 for each add'l pound.
FISH AND VEGGIES IN FOIL
From: Pat, CT
1 1/2 lbs. fresh or frozen fish fillets
4 carrots, peeled, diagonally sliced
8 scallions, diagonally sliced
4 small zucchini, thinly slice diagonally
1 large red bell pepper cut in strips
4 tbsp teriyaki sauce
Rinse fish under cold water, pat dry and divide into four serving portions (if needed).
Tear off 4 slices of foil large enough to completely wrap around fish and veggies. Place a fillet in center of each foil. Divide veggies on top of each piece of fish. Top each with 1 tablespoon teriyaki sauce. Bring edges of foil together, fold and crimp edges. Place on baking sheet.
Bake at 425 degrees F for 11-17 minutes per inch thickness of fish.
OTHER GOOD VEGGIES TO SUBSTITUTE: cherry tomatoes, whole mushrooms, snow peas.
HALIBUT WITH TOMATO-CILANTRO LINGUINE
Source: Special Sunset Issue - Quick, Light & Healthy, 1996
From: Nancy/CA
Makes 4 servings
2 tablespoons olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon drained capers
4 Roma tomatoes, seeded and chopped (about 1/2 pounds)
2 cloves garlic, minced or pressed
1/4 teaspoon ground cayenne pepper
1/3 cup fresh cilantro leaves or parsley
1 1/2 pounds halibut steak (about 3/4-inch thick)*
Salt and pepper
Olive oil or cooking spray
1 (10 oz) package fresh linguine pasta
In a large bowl, stir together oil, lime juice, capers, tomatoes, garlic, cayenne, and cilantro. Set sauce aside.
Remove and discard any skin from fish, then rinse fish, pat dry, and cut into 4 equal portions. Sprinkle fish lightly with salt and pepper.
Lightly coat a 10 to 12-inch nonstick frying pan with cooking spray. Set pan over medium-high heat. Add fish and cook, turning once, until lightly browned and just opaque, but still moist-looking in thickest part (cut to test) 6 to 8 minutes.
Meanwhile, in a 5 to 6 quart pan, cook fresh linguine in 3 quarts boiling water just until tender to bite, 1 to 2 minutes. Drain pasta well.
Set 2 tablespoons of the tomato sauce aside; lightly mix remaining sauce with the hot pasta.
Spoon pasta equally into 4 wide bowls and top each serving with a piece of fish. Garnish fish with reserved tomato sauce.
*Steaks from other white-flesh fish, such as sea bass, are suitable alternatives to halibut.
PAT'S HAWAIIAN SUNSET
From: Pat, CT
This is my own recipe - my local newspaper, the New London Day, published it last summer (1997) in a grilling recipe contest. Hope you like it!
1 to 1 1/2 pounds mahi mahi or tuna (ahi) steaks
1/2 cup Angostura reduced sodium teriyaki sauce
1 ripe, fresh pineapple
2 tbsp honey
1/2 cup orange, peach, orange/pineapple, or other fruit juice
Trim skin from fish if desired, rinse and pat dry. Cut into four serving pieces (if necessary).
Pour teriyaki sauce in large ziploc bag suitable for marinating steaks, add fish. Marinate 1 hour in fridge, turning after 30 minutes.
Meanwhile, slice pineapple lengthwise into four sections. Remove core and outer rind, leave tops on for garnish and ease of turning on grill. Whisk honey into juice and brush on pineapple, turning and brushing once or twice.
Grill fish to your liking, turning once (do not exceed 10 minutes). Grill pineapple, brushing with honey-juice marinade, just until marks appear and fruit is warmed.
Nice with quick flavored couscous and a simple salad of cucumbers and cherry tomatoes.
CHEESE HALIBUT
From: SueA, CA
1 1/2 lb. halibut steaks
1 1/4 tsp lemon juice
Salt and pepper to taste
1 1/4 cup toasted macadamia nuts, finely chopped
1 2/3 cup sharp Cheddar cheese, shredded
1/4 cup milk
1/2 cup toasted wheat germ
2 Tbsp. margarine
Place fish on a greased sheet of heavy aluminum foil. Sprinkle with lemon juice, salt, and pepper.
Mix nuts, cheese, and milk; spread on halibut. Dust with wheat germ and dot with margarine. Wrap tightly in foil.
Bake in preheated oven at 400 degrees F for 30 minutes.
POOR MAN'S HALIBUT THERMIDOR
Source: Mary, Sitka, Alaska in the Alaska Seafood Cookbook by Carol Ann Shipman
From: SueA, CA
2 tablespoons chopped onions
1/2 cup sliced mushrooms
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
1/2 cup milk
1/2 cup chicken bouillon
1/2 teaspoon Worcestershire sauce
1 egg yolk
1 tablespoon sherry
3 cups cooked halibut
Parmesan cheese
Bread crumbs
Paprika
Chopped fresh parsley (for garnish)
Saute onions and mushrooms in butter. Add flour, pepper and paprika and blend. Remove from heat, add milk, broth and Worcestershire sauce. Boil for 1 minute. Add egg yolk slowly, then sherry. Mix in the halibut.
Pour into 6 individual dishes and sprinkle with Parmesan cheese, bread crumbs, and a dash of paprika.
Bake at 450 degrees F for 5-10 minutes, or till heated through.
Garnish with fresh parsley.
CREOLE HALIBUT BITS
Source: Nancy, Juneau, Alaska in the Alaska Seafood Cookbook by Carol Ann Shipman
From: SueA, CA
Makes 4-6 servings
1 1/2 to 2 lbs. halibut, cut into 1-inch squares
FOR THE CREOLE SAUCE:
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons cooking oil
1/2 cup chopped green bell pepper
1 bay leaf
1 (16 oz.) can whole tomatoes, cut into bite-size pieces
1 teaspoon salt
1/8 teaspoon ground black pepper
Margarine
Tabasco sauce, to taste (optional)
Lightly grease a 8 or 9-inch baking dish with margarine. Place cubed halibut in baking dish.
Cover and bake in a 350 degree F oven for 20 minutes, or until fish flakes easily with a fork.
While fish is baking, prepare the Creole sauce:
Cook onion and garlic in oil until golden.
Add green pepper, bay leaf, tomatoes, salt and pepper. Simmer uncovered for 20 minutes. May add Tabasco, as desired.
When fish is done, drain off excess liquid. Pour Creole sauce over halibut and serve hot.
BAKED SALMON FILET (TWO WAYS)
From: Pat, CT
NO-FUSS WAY:
1 nice salmon filet, in a size that will fit your roasting pan*
1/2 cup white wine or chicken broth
1 clove garlic, minced
Dill or tarragon (or another green herb you like)
Freshly ground black pepper
Fresh lemon
GOURMET WAY (additional ingredients):
1 red or yellow bell pepper, seeded, cut in quarters lengthwise and further diagonally sliced into 1/4-inch strips
1 small fennel bulb, tops removed, sliced thinly (if you do not have access to fresh fennel bulb, substitute 1 large or 2 small leeks, tough tops removed, 1/4-inch slice and rinsed very well)
BOTH WAYS:
Get a roasting pan that will fit your filet. Spray it with Pam or melt a bit of butter and olive oil in it. Add wine or chicken broth. Place filet, skin side down in pan. Press minced garlic into top. Give it a good squirt of fresh lemon. Sprinkle with dill weed OR tarragon OR green herb of your choice. Grind some fresh black pepper over the top.
IF USING THE BELL PEPPER/FENNEL OR LEEK MIX:
Before placing filet in oven, saute these veggies in a bit of olive oil until softened. Add a pinch of dried basil while tossing. Spread over top of filet and proceed.
Put roasting pan in preheated 350 degree F oven for 9 minutes per inch (measuring from the thickest portion of filet)
*In my area we have recently been introduced to "steelhead trout" which is redder than salmon, cooks the same, delicious! Great substitute.
Pat, CT
FLOUNDER, SOLE and/or FLUKE: GENTLE HANDLING REQUIRED
People who don't like fish like flounder, a very mild, delicate finfish.
(see notes at bottom if desired)
PAN-FRIED (don't shy away cholesterol-conscious):
Best prepared by dipping in a light eggwash (add a squirt of lemon and dash of paprika) and a dip in bread crumbs. In a non-stick pan, heat olive oil (1/4 cup at least) over med-high heat. Place breaded filets in heated pan. Turn after 3 minutes or when edges begin to brown a bit. Use a nice big spatula, don't overcook.
STUFFED: I couldn't find a formal recipe, I have to give you my freestyle one. Prepare a simple stuffing w/Italian bread crumbs, adding flaked crab OR cooked chopped shrimp OR just chopped mushrooms and green onions (or whatever!). Spread stuffing over rinsed filets, roll up starting from thin point. Place seam-side down in baking pan which has been lightly oiled. Dot with a little butter, liberally sprinkle roll-ups with paprika and parsley. Bake in 350 oven for 15 minutes and check for doneness. Mandatory accompaniment: rice pilaf.
NOTES: Flounder is a flatfish (both eyes on top of its head, it skims the sea floor). "Sole" is a euphemism for flounder and is often marketed as such. "Fluke" is a term used interchangeably among fishermen on either coast - whether to describe these strange fish who are adapted to skimming the ocean floors with both eyes on top of their heads, or in some areas, the eyes are on "the other" side of their head (hence fluke). Whatever they're called, they're delightful eating and I hope you have luck with my suggestions.
CHEF PAUL PRUDHOMME'S BRONZED CATFISH
Source: Fork in the Road by Chef Paul Prudhomme
From: Pat, CT
4 (5 to 6 ounces each) catfish fillets, about 3/4-inch thick
SEASONING MIX:
1 tsp. salt
3/4 tsp. dried basil
1/2 tsp. dried mustard
1/4 tsp. ground black pepper
1/4 tsp. ground white pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/8 tsp. ground cayenne pepper
Combine seasonings and sprinkle entire mix over all sides of catfish fillets.
Preheat a heavy 10-inch skillet, preferably non-stick, over high heat (350 degrees F).
Place two fillets, curved side down, in skillet and cook one minute. Turn and cook one minute, then turn and cook one minute more. Turn one final time and cook until fish is cooked throughout, about one minute more. Wipe the skillet clean and repeat entire process for remaining fillets.
Recipe Swap - January 7, 1998
RECIPES IN THIS FILE:
Baked Fish with Orange
Baked Fish with Almond Stuffing
Fish Marinade
Pecan Honey-Coated Trout
Pecan-Crusted Flounder with Crab-Pecan Relish
Fish la Grecque
Glazed Grilled Salmon
Swordfish Marinated in Lemon, Rosemary and Garlic
Sicilian Swordfish
Baked Haddock
Baked Fish with Vegetables
Cheesy Broiled Flounder
Fillet of Fish a L'Orange
Saffron Poached Fish in Wine
Greek Style Sea Bass
Sea Bass in Cilantro
Seared Sea Bass With Garlic Sauce
Salmon-Corn Casserole
Quickie Salmon-Potato Casserole
Salmon Mushroom Bisque Smetana
Salmon Loaf
Vegetable Salmon Patties with Lemon Cream Sauce
Salmon Patties
Tuna Burgers with Cilantro Pesto
Tuna-Casserole Supreme
Salmon Pasta Salad
Broiled Catfish Steaks
Fish Stew
Grilled White Fish with Garlic Sauce
Broiled Swordfish Steaks (America)
Dante's Cod
Ahi Margarita
Dijon Fillets
Guide to Timing Seafood
Fish and Veggies in Foil
Halibut with Tomato-Cilantro Linguine
Pat's Hawaiian Sunset
Cheese Halibut
Poor Man's Halibut Thermidor
Creole Halibut Bits
Baked Salmon Filet (Two Ways)
Flounder, Sole and/or Fluke: Gentle Handling Required
Chef Paul Prudhomme's Bronzed Catfish
BAKED FISH WITH ORANGE
2 ounces butter
6 ounces fresh bread crumbs
Juice and grated rind of 1 large orange
1 garlic clove, crushed
4 cod fillets
Salt and pepper
Melt the butter in frying pan, add the crumbs, garlic and grated orange rind. Stir until crumbs have absorbed all the butter.
Place fish portions in a buttered oven proof dish, sprinkle with the bread crumbs, then pour on the orange juice.
Bake, uncovered, in preheated 350 degree F oven for 20-30 minutes or until done.
BAKED FISH WITH ALMOND STUFFING
Source: Sherri Eastman
Makes 6 servings
1/4 cup chopped onion
10 Tablespoons butter, divided use
3 cups soft bread crumbs
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped toasted almonds
3 eggs, lightly beaten
2 Tablespoons chopped fresh parsley
1 teaspoon dried tarragon
8 Tablespoons butter
1 (5 to 6 lb) whole bass or red snapper, cleaned and washed
Salt and freshly ground pepper, to taste
Preheat oven to 400 degrees F.
Saute onion in 2 Tablespoons butter until soft. Add bread crumbs, celery, green pepper, almonds, eggs, parsley and tarragon and mix well. Stuff cavity of fish with mixture and sew shut.
Melt the remaining 8 tablespoons butter, line a large shallow baking dish with foil, and pour a little melted butter over the bottom. Place fish on the foil and sprinkle with salt and pepper.
Bake for 1 hour and 15 minutes, basting frequently with remaining melted butter, or until fish flakes easily with a fork. Do not overcook.
FISH MARINADE
Source: Sandy Vavrinek Seehusen
"Here's a recipe for fish marinade I use frequently. The recipe calls for both olive oil and sesame oil, but you can cut them down or eliminate them if you wish. I've found I can cut them drastically without changing the flavor of the marinate too much, but if I eliminate them completely, it's not quite the same. A matter of taste I expect."
1 cup lemon juice
1/4 cup olive oil
2 tbsp. lime juice
2 tsp. sesame oil
1 tbsp. Mirin (rice wine)
1 tsp. ground ginger
1/4 cup tamari or soy sauce
2 tbsp. crushed red pepper flakes
This will marinate quite a bit of fish. It can be halved easily. It will also store in the fridge for a bit. The pepper flakes give the fish a nice spicy flavor.
TO USE:
"Marinate your fish for 1-3 hours. If you don't want such a strong flavor, you can use this to baste while cooking instead. But marinating tastes better.
This works very well with swordfish, shark, mahi-mahi, monk fish, and I think we've tried a couple others. Just as long as the fish is grillable not too strong flavored. My guess is that salmon wouldn't taste quite as good with this."
PECAN HONEY-COATED TROUT
6 trout, butterflied
FOR THE MARINADE:
1/4 cup Dijon mustard
1 tbsp honey
1 tbsp light molasses
2 garlic cloves, minced
FOR THE COATING:
3/4 cup chopped toasted pecans
1/4 cup fresh bread crumbs
1 tsp chili powder
2 tbsp olive oil (for cooking)
Open the trout and lay them flat in a non aluminum container; remove any tiny bones.
Combine the marinade ingredients. Spread the marinade evenly over the fleshy side of the fish. Let sit at room temperature for about 30 minutes.
In a food processor or blender, blend the pecans, bread crumbs and chili powder until finely ground. Transfer to a plate or shallow dish.
Light a fire in a charcoal grill or heat the olive oil in a heavy skillet over medium-high heat. Coat the fleshy side of the fish with the topping mixture. Grill or saute, skin side down, for about 4 minutes. Turn and cook until the coated side of the fish is browned, about 2 minutes. Serve immediately.
Source: Southwest: The Beautiful Cookbook by Barbara P. Fenzl
RECIPE NOTES:
"On Great Chefs of New Orleans there was a recipe a bit like this one. It is a takeoff on trout almandine. Catfish fillets are dredged in flour, then sprinkled with Cajun spice. They are then coated with pecans that have been mixed with bread crumbs, 3 to 1 ratio. I just can't remember what else was added to help bind this mixture. Experiment, it looked terrific!" - E. Stevens
PECAN-CRUSTED FLOUNDER WITH CRAB-PECAN RELISH
Source: Cooking Light magazine, September 1994
From: Denise
FOR THE CRABMEAT MIXTURE:
1/2 pound lump crabmeat, drained
1/4 cup chopped toasted pecans
1/4 cup chopped green onions
1 tablespoon minced red bell pepper
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
FOR THE FISH:
2 tablespoons plus 2 teaspoons Emeril's Creole seasoning (or commercial Creole seasoning)
1 pound flounder fillet (4 portions)
1/2 cup all-purpose flour, divided use
1/4 cup 1% milk
1 egg, lightly beaten
3 tablespoons ground pecans
1 tablespoon olive oil
8 lemon wedges (for serving)
Combine the ingredients for the crabmeat mixture in a small bowl; stir well, and set aside.
Rub 2 teaspoons of Emeril's Creole Seasoning over both sides of the fish fillets, and set the fish aside.
Combine 1/4 cup flour and 1 tablespoon Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining 1/4 cup flour, remaining Emeril's Creole Seasoning, and ground pecans in a shallow dish.
Dredge each piece of fish in flour mixture, dip into milk mixture, and dredge in ground pecan mixture.
Heat oil in a large nonstick skillet over high heat until hot. Add fish; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork.
Serve immediately with crabmeat mixture and lemon wedges.
FISH LA GRECQUE
From: junie
2 Pounds fish fillets
1 medium red onion, thinly sliced in rounds
1 tablespoon fresh dill (1 teaspoon dried)
Ground black pepper, to taste
1 tablespoon chopped fresh parsley
1/4 cup fresh lemon juice
1 tomato, chopped
1/2 cup grated feta cheese (2 1/2 ounces)
Place the fish in an oiled casserole dish. Top the fillets, with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice, chopped tomato, and feta, cheese.
Bake at 350 degrees F about 30 minutes, until the fish flakes, with a fork.
Serve under an imaginary grape arbor with real rice or, Greek Potatoes, creamy Tzatziki, and a bottle of Retsina.
GLAZED GRILLED SALMON
From: junie
3 tablespoons (packed) dark brown sugar
4 teaspoons prepared Chinese-style hot mustard or Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 (7 to 8 ounces each) salmon steaks (about 3/4-inch thick)
Prepare barbecue (medium-high heat).
Combine brown sugar, mustard and soy, sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small, bowl;, mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously, with, half of glaze in medium bowl.
Place salmon steaks, glazed side down, onto, barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top, side of, salmon steaks with remaining glaze in medium bowl. Turn salmon over and, grill, until second side is slightly charred and salmon is just opaque in center,, about 5, minutes longer.
Transfer salmon to plates. Drizzle reserved glaze in small, bowl over, salmon and serve.
SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC
From: junie
Makes 4 servings
4 strips (1/2 by 3-inches) lemon zest
2 tablespoons extra-virgin olive oil
1 tablespoon snipped fresh rosemary, or 1 teaspoon dried leaves
1 garlic clove, crushed through a press
4 swordfish steaks, 3/4-inch thick (about 1/2 pound each)
Salt and freshly ground pepper to taste
1 tablespoon capers, rinsed and drained (for garnish)
Lemon wedges (for garnish)
Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or tray large enough to hold the swordfish steaks in a single layer. Add the swordfish; sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinade in the refrigerator for 1 to 2 hours.
Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler.
Transfer the swordfish to grill or broiler pan. Reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3-inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula carefully turn each steak. Spoon reserved marinade and pieces of lemon zest and rosemary on the top of the steaks. Broil until lightly browned and the center of the, fish is opaque when tested with the tip of a knife, about 5 to 8 minutes.
Serve garnished with capers, and lemon wedges.
SICILIAN SWORDFISH
From: bilbo
1 1/2 lbs. swordfish
3 tablespoons olive oil, divided use
1/3 cup dry white wine
1 bay leaf, crumbled
1 onion, thinly sliced
Kosher salt and freshly ground pepper
8 cloves garlic, finely chopped, divided use
1 tsp. basil
1 canned sardine
2 tsp. dried oregano
1 tsp. ground cayenne pepper
Juice of 1/2 lemon
1 tablespoon chopped fresh parsley
Lemon wedges (for serving)
Place fish in glass dish. Combine 1 tablespoon of the oil, the wine, bay leaf, onion, salt and pepper, 4 tablespoons, of garlic, and basil and pour over the fish. Marinate for, at least 2 hours.
In the meantime, heat 1 tablespoon of, the oil in a small skillet. Add the additional garlic, sardine, oregano, cayenne and salt to taste. With the, back of a wooden spoon mix and mash the mixture to a, paste. Cook briefly until the mixture is fragrant. Remove, sauce from the heat and set it aside.
Grill or broil the, fish brushing it with the marinade turning once, until it, is just cooked through and is still moist.
Just before, serving, warm the sauce then stir in the remaining, tablespoon of oil and the lemon juice. Spoon the sauce, over the fish and sprinkle with the parsley. Serve, immediately. Voila!!
BAKED HADDOCK
From: Denise/PA
Makes 6 servings
2 lbs. haddock fillets
2 cups sour cream or yogurt
1/2 cup mayonnaise
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. thyme
1/2 tsp. paprika
1 tsp. dill weed (fresh or dried)
Lemon wedges (for garnish)
Parsley sprigs (for garnish)
Preheat oven to 350 degrees F.
Place fish in buttered baking dish.
Combine sour cream, mayonnaise, and herbs, salt and pepper. Pour over fish and cover with dill.
Bake for 20-30 minutes, maybe less.
Garnish with lemon and parsley.
BAKED FISH WITH VEGETABLES
Source: Jo Anne Merrill
Makes 4 servings
1 pound flounder fillets, cut into serving-sized pieces*
1 tablespoon vegetable oil
3 cups sliced zucchini
1 cup sliced onion
1 cup sliced green bell peppers
3/4 cup chopped tomatoes
3 tablespoons dry sherry (optional)
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 dash hot pepper sauce
1/4 cup grated Parmesan cheese
Hot cooked rice (for serving)
Place fillets in a layer in greased 9-inch baking dish; set aside.
Saute zucchini, onion and green pepper in oil until crisp-tender.
Spoon the vegetable mixture over the fillets. Top with tomatoes; set aside.
Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets.
Bake, uncovered, in preheated 350 degree F oven for 25-30 minutes.
Remove vegetables and fish to heated platter. Sprinkle with Parmesan, cheese. Serve over rice. Pour pan juices over fish and vegetables if, desired.
*Use any firm-fleshed fish, such as cod or flounder.
CHEESY BROILED FLOUNDER
Adapted from source: Rebecca Radnor
Makes 4 servings
2 pounds flounder or white fish
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
3 green onions, chopped
1/4 teaspoon salt
1 dash hot sauce
Lemon twists (optional, for garnish)
Fresh parsley (optional, for garnish)
Place fillets in a single layer on a greased, shallow oven-to-table type, broiler pan; brush with lemon juice.
Combine next 6 ingredients in a, small bowl and set aside.
Broil fillets 4 to 6 minutes or until fish, flakes easily when tested with a fork. Remove from oven; spread with, cheese mixture.
Broil an additional 30 seconds or until cheese is lightly, browned and bubbly.
Garnish with lemon twists and parsley if desired.
FILLET OF FISH A L'ORANGE
Source: Rebecca Radnor
Makes 2 servings
6 small green onions, chopped
1/2 pound fresh mushrooms, sliced
1 pound flounder fillets
1/4 teaspoon salt and pepper
1/2 teaspoon dried whole Italian seasoning mix
2 tablespoons olive oil
1/4 teaspoon soy sauce
1/2 cup white wine
1/4 cup orange juice
3 tablespoons Curacao (orange) liqueur (or orange juice concentrate)
Paprika (for garnish)
2 tablespoons minced fresh parsley (for garnish)
Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italian seasoning. Add remaining onions and mushrooms.
Combine olive oil and next 4 ingredients, pour over vegetables and fish.
Cover and bake at 350 degrees F for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley.
SAFFRON POACHED FISH IN WINE
Source: Jo Anne Merrill
Makes 4 servings
1 cup white wine
1 cup water
2 bay leaves
1 onion quartered
1/2 teaspoon thyme
1/2 teaspoon white peppercorns
8 parsley sprigs
1/4 teaspoon red pepper flakes
8 ounces tomato puree
1/4 teaspoon saffron
1 lemon juice thinly sliced
4 flounder fillets
Hot cooked rice or noodles
Place white wine, 1 cup water, bay leaves and onion into large heavy, skillet. Tie thyme, peppercorns and parsley in a layer of cheesecloth; drop into wine mixture.
Bring mixture to a simmer over medium heat. Add the fish fillets; cover skillet and continue to simmer 8-10 minutes or until fish is firm and, flakes easily with a fork. Do not overcook.
Remove fish to a serving platter, using a slotted spoon. Remove, cheesecloth bag, bay leaves and onion and discard.
Add tomato puree and red pepper flakes to liquid in skillet. Bring, to a boil, stirring to mix well; boil until liquid is reduced by half. Add, the saffron and 3 thin slices of lemon; boil 1 minute longer.
Spoon sauce over fish fillets and garnish with more thin lemon, slices. Serve immediately with steamed rice or noodles.
SEA BASS GREEK STYLE
Papadakis Taverna - San Pedro, California
Source: Southern California Beach Recipe: Recipes from Favorite Coastal Restaurants-Malibu to Laguna Beach by Joan Stromquist and Carl Stromquist
Makes 8 servings
8 (8 oz each) sea bass fillets
1/2 cup flour (or as needed)
2 tbsp light olive oil
1 lemon, juiced
3 tbsp vegetable oil
2 large yellow onions, chopped fine
6 garlic cloves, crushed
1 bunch parsley, chopped
1 pinch ground black pepper
3 1/2 cups canned tomatoes
1 tomato, chopped
3 bay leaves
1/2 tsp rosemary
1/2 cup dry white wine
1 lemon, cut into 8 wedges
Dust the sea bass fillets with the flour.
In a large skillet place the 2 tablespoons of olive oil and heat it on medium high until it is hot. Quickly sear the fillets on both sides so that they are sealed.
Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside.
In a medium skillet place the 3 tablespoons of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the pepper and stir it in.
In a medium large saucepan place the sauteed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes.
Preheat the oven to 350 degrees F.
Pour the sauce over the fish and bake it for 20 minutes, or until it is just done.
Garnish the dish with the lemon wedges.
SEA BASS IN CILANTRO
Source: Mike Keri
Makes 8 servings
2 lb sea bass or red snapper filets, cut into 8 serving pieces
1 cup milk
1 tsp ground cumin
1 cup 1 large onion, chopped
1/4 cup vegetable oil
1 cup canned green chiles, drained and finely chopped
1/4 to 1/2 cup snipped fresh cilantro
3/4 tsp salt
1/4 tsp ground black pepper
1 lemon or lime wedges
Place fish fillets in a shallow glass or plastic dish. Mix milk with cumin and pour over the fish. Cover and refrigerate at least 1 hour.
Cook and stir onion in oil in a 2-quart saucepan until tender. Stir in the remaining ingredients except the fish and fruit wedges. Heat to boiling and then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes.
Heat the oven to 350 degrees F.
Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some of the onion mixture onto the fish. Fold foil over the fish and seal security. Place foil packets on an ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Bake until fish flakes easily with fork, 25 to 30 minutes.
Serve with lemon or lime wedges.
SEARED SEA BASS WITH GARLIC SAUCE
Source: Cooking Light magazine, April 1995
Makes 4 servings (serving size: 3 ounces fish)
1 (1pound) sea bass fillet, 2-inches thick
2 teaspoons vegetable oil
1/4 cup water
1/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 garlic cloves, minced
2 tablespoons chopped fresh parsley (for garnish)
Lemon wedges (optional, for serving)
Cut fish crosswise into 4 equal pieces.
Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the 1/4 cup water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet; set aside, and keep warm.
Cook the vermouth mixture over high heat 1 minute or until slightly thickened. Pour over fish; sprinkle with parsley. Serve with lemon, if desired.
SALMON-CORN CASSEROLE
Source: Sam Waring, 1996
Makes 6 servings
1 (16 oz) can salmon, drained
1 (16 oz) can cream-style corn
1 cup dry herb-seasoned stuffing mix
2 hard boiled eggs, chopped
1 onion, chopped
1/4 cup diced pimento
1/4 cup mayonnaise
Combine all ingredients.
Pour into 6 individual ovenproof dishes or a 1 1/2 quart casserole.
Bake at 350 degrees F for 25 minutes for small dishes (or 45 minutes for the casserole).
QUICKIE SALMON-POTATO CASSEROLE
Source: Sam Waring
Makes 4 servings
1 (16 oz) can salmon, canned
1 (10 3/4 oz) can condensed cream of potato soup
1/2 cup evaporated milk
1/4 tsp celery salt
1/8 tsp ground black pepper
1 1/2 shredded wheat biscuits (not mini)
1 tbsp butter
Drain salmon; remove dark skin and bones. Break salmon into 1-inch pieces.
Heat (undiluted) potato soup with evaporated milk, celery, salt and pepper. Add salmon. Pour mixture into a well-greased casserole. Cover with shredded wheat; dot with butter.
Place under broiler a few minutes to brown.
SALMON MUSHROOM BISQUE SMETANA
2 cans (1 lb. each) red salmon
Water
1 cup sliced green onions, with tops
1/4 cup butter
1/4 cup all-purpose flour
2 cups light cream or milk
1/4 tsp. dried marjoram
1/2 tsp. paprika
Salt and pepper, to taste
1 lb fresh whole mushrooms, cut in half
2 cups sour cream, room temperature
2 tbsp. chopped fresh dill or parsley
Drain and flake the salmon, reserving the liquid and discarding the bones. Put the salmon liquid in a large measuring cup and add enough water to make 2 cups. Set aside.
Saute the green onions in the butter in a large soup pot over low heat until tender. Mix in the flour and cook, stirring, long enough to remove the raw flour taste. Gradually add the salmon liquid, and cook slowly, stirring, until thickened and smooth. Gradually add the light cream or milk and continue to cook slowly. Add the marjoram, paprika, salt, and pepper and cook until the sauce is thickened and smooth. Add the mushrooms and salmon and cook slowly, covered, for 10 minutes.
Stir in the sour cream and dill or parsley. Leave on the stove just long enough to heat through.
SALMON LOAF
Adapted from source: the Pillsbury Cookbook
Makes 1 loaf or 8 patties
1 (15 oz) can salmon (2 cups), skin and bones removed, flaked (do not drain)
2 eggs
2 cups soft bread cubes (or 1/2 cup dry bread crumbs)
2 tbsp finely chopped fresh parsley
1/4 tsp salt
1/8 tsp ground black pepper
1 small onion, chopped
2 tbsp lemon juice
Beat the eggs into the salmon. Add the remaining ingredients; mix well.
Put in a well-greased 8x4-inch loaf pan or ring mold or shape into a loaf in a baking pan. (Can be made ahead to this point, refrigerated, and baked when needed.)
Bake at 350 degrees F for 50-60 minutes or until golden and knife comes out clean. Loosen edges to loosen and lift out of pan.
VARIATION:
SALMON PATTIES:
Form mixture into 8 patties. Dip each into dry bread crumbs. Fry in oil until golden (about 10 minutes).
LEMON-GARLIC CREAM SAUCE
From: Dawn,NYS, 01-07-98
2 tbsp butter
2 tbsp flour
1 cup milk
1 tsp lemon juice
Garlic salt (to taste)
Dash yellow food coloring (optional)
Melt butter over low heat. Add flour and stir to blend for 5 minutes. Slowly stir in milk.
After sauce thickens, add lemon juice and garlic salt to taste. You may add a dash of yellow food coloring for color.
SALMON PATTIES
From: Velma TN
The one I like best, I use:
1 (14.75 ounce) can Salmon
1 egg
1 handful (about 1/3 to 1/2 cup) oatmeal (makes for a crispy nutty flavor)
Shape into patties.
I do fry them in as little oil as I can get by with.
Of course, there are those who make a white sauce and, put onion and green pepper in it, and deep fry them in oil.
TUNA BURGERS WITH CILANTRO PESTO
Source: Eating Well magazine, May/June 1995
From: Nancy/CA
Makes 4 servings
1 pound fresh tuna or swordfish steaks, skin and dark edges trimmed
2 tablespoons Dijon mustard
1 tablespoon finely chopped fresh ginger
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons canola oil
3 tablespoons Pickapeppa sauce
4 hamburger buns, split and toasted
Cilantro Pesto (for serving, recipe follows)
Prepare a grill or preheat a broiler.
With a large knife, finely chop fish until it has the consistency of ground meat. (Do not use a food processor; it will make the fish too pasty.)
Transfer to a bowl and add mustard, Worcestershire sauce, ginger, jalapeno, garlic, salt and pepper; mix well. Form into four 3/4-inch thick patties. Brush both sides of the patties with oil.
Grill on an oiled grill rack or broiler, basting with Pickapeppa sauce. until the patties are just cooked through, 3 to 4 minutes.
Serve on toasted buns and garnish with Cilantro Pesto and grilled red onions.
CILANTRO PESTO
The pesto can be stored, covered, in the refrigerator for up to 2 days.
2 tablespoons slivered almonds
2 cloves garlic, crushed
2 cups lightly packed cilantro leaves
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil
2 tablespoons nonfat plain yogurt
1 tablespoon fresh lime juice
Toast almonds in a small, dry skillet over medium heat, stirring or shaking the pan almost constantly until golden, 2 to 3 minutes. Remove almonds from the pan and let cool slightly.
With the motor running, drop garlic into a food processor or blender. Add the toasted almonds and process until ground.
Add cilantro, salt and pepper. Process until finely chopped.
With the motor running, gradually add oil, yogurt and lime juice; process until the mixture forms a paste. Taste and adjust seasonings.
Velma TN: This recipe isn't easy to read, but it is the way it was printed on the can of Libby's Salmon.
SALMON PASTA SALAD
Source: Libby's Salmon can
Drain 1 (14.75 ounce) can Libby's salmon; remove skin, bones, if desired. Break into large pieces in a medium bowl.
Combine salmon and 5 cups of cooked, chilled pasta. Add 1/2 cup thinly sliced carrots, 1/2 cup thinly sliced celery, 1/3 cup thinly sliced ripe olives, 1/4 cup chopped green onions, 1/4 cup thinly sliced red or green pepper, and 2 tablespoons grated Parmesan cheese.
Combine 1/2 cup red wine vinegar, 1/4 cup vegetable oil, 2 tablespoons olive oil, 1 teaspoon sugar, 1 teaspoon dried crushed oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; mix well.
Pour over salmon mixture. Toss carefully to coat. Cover and chill or serve immediately.
BROILED CATFISH STEAKS
Source: Safeway's Nutritional Awareness Program
From: Dawn
Makes 4 servings
1 lb. catfish steaks
1/4 cup no-salt added tomato sauce
1/4 cup vinegar
1 1/2 tsp. sugar
3/4 tsp. minced fresh dill
1/2 tsp. vegetable oil
1/2 tsp. Worcestershire sauce
1/4 tsp. ground black pepper
GARNISHES (optional):
Lemon slices
1/8 tsp paprika
Dill sprigs
Rinse catfish under cold, running water; pat dry and set aside.
Combine the remaining ingredients, except the garnishes, in a small bowl; stir well. Brush half of mixture over 1 side of steaks.
Coat rack of a broiler pan with cooking spray. Place steaks on rack; broil 4 to 5-inches from heat. Carefully turn fish over; brush with remaining tomato mixture. Broil an additional 6 minutes, or until fish flakes easily when tested with a fork.
Garnish with lemon, paprika and dill, if desired.
FISH STEW
From: Nancy's Kitchen, Nancy/CA
Makes 4 servings
1 tablespoon olive oil
4 tomatillos, husked and chopped
1 fresh jalapeno chile, thinly sliced
1 small onion, finely chopped
1 cup fresh or frozen corn kernels
3 cups defatted chicken broth
1/2 cup Gewurztraminer or Chenin Blanc (or any slightly sweet white wine)
1 (16 oz) can peeled, seeded and diced tomatoes (use 1/2 cup and save 8 ounces for another use)
1 pound halibut fillets or steaks, cut into 1-inch pieces
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 cup chopped fresh parsley
Heat oil in a 4 to 5-quart pan over medium-high heat. Add tomatillos, chile, onion, and corn; cook, stirring occasionally, until mixture begins to brown (about 10 minutes).
Add broth, wine and 1/2 cup canned tomatoes; cover and bring to a boil. Stir in fish and turn off heat. Keep on burner for 2 minutes.
Remove from burner and let stand until fish is just cooked. Stir in fresh lime juice, honey, and parsley just before serving.
GRILLED WHITE FISH WITH GARLIC SAUCE
From: Tom, Fla
1 stick (1/2 cup) real butter
2 tbsp chopped fresh garlic
1/4 tsp salt
Ground black pepper to taste
2 (1 lb) white fish fillets, skin removed
Melt butter. Add garlic, salt and pepper.
Heat grill pan and grill fish, basting with the garlic butter sauce.
VARIATION:
If desired, add 1/4 cup white wine to the garlic butter and reduce by 1/4.
BROILED SWORDFISH STEAKS
From: Margaret, MA
1 1/2 lbs. swordfish steaks, 1-inch thick
3/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. paprika
1/4 cup butter, melted, divided use
Lemon juice (for serving)
Sprinkle fish with salt, pepper and paprika; rub the seasonings in
lightly.
Place the fish on a preheated, greased rack in broiler pan about 2-inches from the heat source. Brush the top of the fish with 2 tablespoons melted butter and broil 3 minutes.
Turn, brush the second side with the remaining butter and broil lightly until browned, about 4 to 5 minutes.
Serve with lemon juice.
DANTE'S COD
From: Michele, Nh
Brush the bottom of a baking dish with olive oil. Melt a few tablespoons of butter or margarine. Place cod in the baking dish and brush with the melted butter. Sprinkle with a little fresh black pepper and a small amount of crushed garlic.
Juice 1/2 a lemon and pour over fish pieces. Sprinkle with Chef Paul's Magic Seasoning Blend (seafood magic).
Bake at 325 degrees F until fish turns white, turn over, just before the second side is done sprinkle with grated Romano cheese.
Serve garnished with chopped fresh parsley and/or sliced almonds.
AHI MARGARITA
Source: Special Sunset Issue - Quick, Light & Healthy, 1996
From: Nancy/CA
Makes 2 servings
This is nice served with a brown and wild rice mix and a steamed green vegetable.
4 tablespoons tequila
3 tablespoons fresh lime juice
1 teaspoon olive oil
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon grated orange peel
2 ahi tuna steaks 1 3/4-inches thick (total weight about 3/4 pounds)
2 tablespoons nonfat sour cream, stirred
Salt, to taste
In a wide bowl, mix tequila, lime juice, olive oil, onion powder, paprika, and orange peel.
Rinse fish, pat dry, and turn pieces over in tequila mixture. Let stand 5 to 10 minutes.
Lift fish from marinade, reserving liquid. Lay fish on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill. (You can also use a pan called a health grill on your kitchen stove.) Grill until the fish is done to your liking. Remove from grill or pan and keep warm.
Quickly pour remainder of marinade into 10-12-inch skillet and boil on high heat until reduced to about 1/3 cup, 1 to 2 minutes. Remove from heat, whisk in sour cream. Add salt to taste; spoon over fish.
VARIATION (for garnishing):
I like to finely dice a firm but ripe Roma tomato (drain on a paper towel to absorb excess juices) and cut a few very thin slices from a green onion right between the white part and the green part. The slices will be white with just a touch of the green color around each slice. Mix the tomato and thinly sliced onion together and sprinkle lightly over the sauced fish as a garnish. Enjoy!
DIJON FILLETS
Source: Quick & Healthy II by Brenda J Ponichtera
From: Michele, Nh
1 lb sole or cod fillets
2 tbsp light mayonnaise
1 tbsp Dijon mustard
1 tsp lemon juice
1/2 tsp paprika
Preheat oven to 450 degrees F. Coat a 9x13-inch baking pan with non-stick spray.
Arrange the fish in the prepared pan.
Mix mayonnaise, mustard and lemon juice, spread on fillet. Sprinkle with paprika.
Bake 4-5 minutes per half-inch of thickness.
GUIDE TO TIMING SEAFOOD
Source: U.S. Dept. of Commerce Nat'l Fish & Seafood Council
From: Pat, CT
Many are afraid to try cooking seafood at home. It's very easy. Your primary requirements are: (1) very fresh or high quality frozen fish; and (2) proper timing.
*RAW SHRIMP turn pink and firm. Depending on size it takes about 3 mins. To boil, steam or saute 1 pound of medium sized shrimp in-shell.
*FIN FISH cooks quickly, 6 to 12 minutes per inch thickness, regardless of cooking method. Monitor time carefully. Measure fish at its thickest point before cooking. Check several minutes before end of estimated cooking time (insert tines of a fork and twist gently, examine exposed flesh). It should be firm but still juicy and has turned from translucent to opaque. Don't cook fish "until it flakes" by this time it has toughened and dried out.
*FROZEN FIN FISH - can be cooked from the frozen state if you double cooking time. It's not a good idea to thaw seafood in the microwave as it may start to cook. NEVER REFREEZE THAWED SEAFOOD.
*SHUCKED SHELLFISH, such as oysters, become plump and opaque. Edges of oysters start to curl. Overcooking causes shrinkage and toughening.
*CLAMS, MUSSELS AND OYSTERS in the shell will open when steamed or roasted. Remove them when all are open and the meat is plump.
*SCALLOPS turn opaque and firm when cooked. Depending on the size, they take from 1 to 5 minutes.
*LIVE LOBSTERS AND CRABS turn bright red shortly after immersion in boiling water but this doesn't mean they're cooked yet.
TIMING: LIVE CRAB - 5-8 minutes; LIVE LOBSTER - 12 mins. first pound, 6 for each add'l pound.
FISH AND VEGGIES IN FOIL
From: Pat, CT
1 1/2 lbs. fresh or frozen fish fillets
4 carrots, peeled, diagonally sliced
8 scallions, diagonally sliced
4 small zucchini, thinly slice diagonally
1 large red bell pepper cut in strips
4 tbsp teriyaki sauce
Rinse fish under cold water, pat dry and divide into four serving portions (if needed).
Tear off 4 slices of foil large enough to completely wrap around fish and veggies. Place a fillet in center of each foil. Divide veggies on top of each piece of fish. Top each with 1 tablespoon teriyaki sauce. Bring edges of foil together, fold and crimp edges. Place on baking sheet.
Bake at 425 degrees F for 11-17 minutes per inch thickness of fish.
OTHER GOOD VEGGIES TO SUBSTITUTE: cherry tomatoes, whole mushrooms, snow peas.
HALIBUT WITH TOMATO-CILANTRO LINGUINE
Source: Special Sunset Issue - Quick, Light & Healthy, 1996
From: Nancy/CA
Makes 4 servings
2 tablespoons olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon drained capers
4 Roma tomatoes, seeded and chopped (about 1/2 pounds)
2 cloves garlic, minced or pressed
1/4 teaspoon ground cayenne pepper
1/3 cup fresh cilantro leaves or parsley
1 1/2 pounds halibut steak (about 3/4-inch thick)*
Salt and pepper
Olive oil or cooking spray
1 (10 oz) package fresh linguine pasta
In a large bowl, stir together oil, lime juice, capers, tomatoes, garlic, cayenne, and cilantro. Set sauce aside.
Remove and discard any skin from fish, then rinse fish, pat dry, and cut into 4 equal portions. Sprinkle fish lightly with salt and pepper.
Lightly coat a 10 to 12-inch nonstick frying pan with cooking spray. Set pan over medium-high heat. Add fish and cook, turning once, until lightly browned and just opaque, but still moist-looking in thickest part (cut to test) 6 to 8 minutes.
Meanwhile, in a 5 to 6 quart pan, cook fresh linguine in 3 quarts boiling water just until tender to bite, 1 to 2 minutes. Drain pasta well.
Set 2 tablespoons of the tomato sauce aside; lightly mix remaining sauce with the hot pasta.
Spoon pasta equally into 4 wide bowls and top each serving with a piece of fish. Garnish fish with reserved tomato sauce.
*Steaks from other white-flesh fish, such as sea bass, are suitable alternatives to halibut.
PAT'S HAWAIIAN SUNSET
From: Pat, CT
This is my own recipe - my local newspaper, the New London Day, published it last summer (1997) in a grilling recipe contest. Hope you like it!
1 to 1 1/2 pounds mahi mahi or tuna (ahi) steaks
1/2 cup Angostura reduced sodium teriyaki sauce
1 ripe, fresh pineapple
2 tbsp honey
1/2 cup orange, peach, orange/pineapple, or other fruit juice
Trim skin from fish if desired, rinse and pat dry. Cut into four serving pieces (if necessary).
Pour teriyaki sauce in large ziploc bag suitable for marinating steaks, add fish. Marinate 1 hour in fridge, turning after 30 minutes.
Meanwhile, slice pineapple lengthwise into four sections. Remove core and outer rind, leave tops on for garnish and ease of turning on grill. Whisk honey into juice and brush on pineapple, turning and brushing once or twice.
Grill fish to your liking, turning once (do not exceed 10 minutes). Grill pineapple, brushing with honey-juice marinade, just until marks appear and fruit is warmed.
Nice with quick flavored couscous and a simple salad of cucumbers and cherry tomatoes.
CHEESE HALIBUT
From: SueA, CA
1 1/2 lb. halibut steaks
1 1/4 tsp lemon juice
Salt and pepper to taste
1 1/4 cup toasted macadamia nuts, finely chopped
1 2/3 cup sharp Cheddar cheese, shredded
1/4 cup milk
1/2 cup toasted wheat germ
2 Tbsp. margarine
Place fish on a greased sheet of heavy aluminum foil. Sprinkle with lemon juice, salt, and pepper.
Mix nuts, cheese, and milk; spread on halibut. Dust with wheat germ and dot with margarine. Wrap tightly in foil.
Bake in preheated oven at 400 degrees F for 30 minutes.
POOR MAN'S HALIBUT THERMIDOR
Source: Mary, Sitka, Alaska in the Alaska Seafood Cookbook by Carol Ann Shipman
From: SueA, CA
2 tablespoons chopped onions
1/2 cup sliced mushrooms
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
1/2 cup milk
1/2 cup chicken bouillon
1/2 teaspoon Worcestershire sauce
1 egg yolk
1 tablespoon sherry
3 cups cooked halibut
Parmesan cheese
Bread crumbs
Paprika
Chopped fresh parsley (for garnish)
Saute onions and mushrooms in butter. Add flour, pepper and paprika and blend. Remove from heat, add milk, broth and Worcestershire sauce. Boil for 1 minute. Add egg yolk slowly, then sherry. Mix in the halibut.
Pour into 6 individual dishes and sprinkle with Parmesan cheese, bread crumbs, and a dash of paprika.
Bake at 450 degrees F for 5-10 minutes, or till heated through.
Garnish with fresh parsley.
CREOLE HALIBUT BITS
Source: Nancy, Juneau, Alaska in the Alaska Seafood Cookbook by Carol Ann Shipman
From: SueA, CA
Makes 4-6 servings
1 1/2 to 2 lbs. halibut, cut into 1-inch squares
FOR THE CREOLE SAUCE:
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons cooking oil
1/2 cup chopped green bell pepper
1 bay leaf
1 (16 oz.) can whole tomatoes, cut into bite-size pieces
1 teaspoon salt
1/8 teaspoon ground black pepper
Margarine
Tabasco sauce, to taste (optional)
Lightly grease a 8 or 9-inch baking dish with margarine. Place cubed halibut in baking dish.
Cover and bake in a 350 degree F oven for 20 minutes, or until fish flakes easily with a fork.
While fish is baking, prepare the Creole sauce:
Cook onion and garlic in oil until golden.
Add green pepper, bay leaf, tomatoes, salt and pepper. Simmer uncovered for 20 minutes. May add Tabasco, as desired.
When fish is done, drain off excess liquid. Pour Creole sauce over halibut and serve hot.
BAKED SALMON FILET (TWO WAYS)
From: Pat, CT
NO-FUSS WAY:
1 nice salmon filet, in a size that will fit your roasting pan*
1/2 cup white wine or chicken broth
1 clove garlic, minced
Dill or tarragon (or another green herb you like)
Freshly ground black pepper
Fresh lemon
GOURMET WAY (additional ingredients):
1 red or yellow bell pepper, seeded, cut in quarters lengthwise and further diagonally sliced into 1/4-inch strips
1 small fennel bulb, tops removed, sliced thinly (if you do not have access to fresh fennel bulb, substitute 1 large or 2 small leeks, tough tops removed, 1/4-inch slice and rinsed very well)
BOTH WAYS:
Get a roasting pan that will fit your filet. Spray it with Pam or melt a bit of butter and olive oil in it. Add wine or chicken broth. Place filet, skin side down in pan. Press minced garlic into top. Give it a good squirt of fresh lemon. Sprinkle with dill weed OR tarragon OR green herb of your choice. Grind some fresh black pepper over the top.
IF USING THE BELL PEPPER/FENNEL OR LEEK MIX:
Before placing filet in oven, saute these veggies in a bit of olive oil until softened. Add a pinch of dried basil while tossing. Spread over top of filet and proceed.
Put roasting pan in preheated 350 degree F oven for 9 minutes per inch (measuring from the thickest portion of filet)
*In my area we have recently been introduced to "steelhead trout" which is redder than salmon, cooks the same, delicious! Great substitute.
Pat, CT
FLOUNDER, SOLE and/or FLUKE: GENTLE HANDLING REQUIRED
People who don't like fish like flounder, a very mild, delicate finfish.
(see notes at bottom if desired)
PAN-FRIED (don't shy away cholesterol-conscious):
Best prepared by dipping in a light eggwash (add a squirt of lemon and dash of paprika) and a dip in bread crumbs. In a non-stick pan, heat olive oil (1/4 cup at least) over med-high heat. Place breaded filets in heated pan. Turn after 3 minutes or when edges begin to brown a bit. Use a nice big spatula, don't overcook.
STUFFED: I couldn't find a formal recipe, I have to give you my freestyle one. Prepare a simple stuffing w/Italian bread crumbs, adding flaked crab OR cooked chopped shrimp OR just chopped mushrooms and green onions (or whatever!). Spread stuffing over rinsed filets, roll up starting from thin point. Place seam-side down in baking pan which has been lightly oiled. Dot with a little butter, liberally sprinkle roll-ups with paprika and parsley. Bake in 350 oven for 15 minutes and check for doneness. Mandatory accompaniment: rice pilaf.
NOTES: Flounder is a flatfish (both eyes on top of its head, it skims the sea floor). "Sole" is a euphemism for flounder and is often marketed as such. "Fluke" is a term used interchangeably among fishermen on either coast - whether to describe these strange fish who are adapted to skimming the ocean floors with both eyes on top of their heads, or in some areas, the eyes are on "the other" side of their head (hence fluke). Whatever they're called, they're delightful eating and I hope you have luck with my suggestions.
CHEF PAUL PRUDHOMME'S BRONZED CATFISH
Source: Fork in the Road by Chef Paul Prudhomme
From: Pat, CT
4 (5 to 6 ounces each) catfish fillets, about 3/4-inch thick
SEASONING MIX:
1 tsp. salt
3/4 tsp. dried basil
1/2 tsp. dried mustard
1/4 tsp. ground black pepper
1/4 tsp. ground white pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/8 tsp. ground cayenne pepper
Combine seasonings and sprinkle entire mix over all sides of catfish fillets.
Preheat a heavy 10-inch skillet, preferably non-stick, over high heat (350 degrees F).
Place two fillets, curved side down, in skillet and cook one minute. Turn and cook one minute, then turn and cook one minute more. Turn one final time and cook until fish is cooked throughout, about one minute more. Wipe the skillet clean and repeat entire process for remaining fillets.
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Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute