Does anyone knows a good recipe for fresh fish? I appreciate it.?

Answer 1

Smoked Salmon with Lemon-Dill Aioli

Ingredients
10 to 12 alder or apple wood chunks
3/4 cup mayonnaise or salad dressing
2 Tbsp. snipped fresh dill weed
1-1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
1/4 tsp. lemon-pepper seasoning
1 3-1/2- to 4-lb. dressed salmon
8 sprigs fresh dill weed
Lemon wedges

Directions
1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

2. Meanwhile, for sauce, in a small bowl, combine mayonnaise, snipped dill weed, lemon peel, lemon juice, and lemon-pepper seasoning. Cover and chill until ready to serve.

3. Rinse salmon; pat dry with paper towels. Fill cavity of fish with fresh dill weed sprigs. Place salmon on an 18¿12-inch piece of greased heavy-duty foil.

4. In a smoker arrange, preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on foil on the grill rack over water pan. Cover; smoke for 2-1/2 to 3 hours or until fish flakes easily when tested with a fork. Add additional coals, wood chunks, and water as needed to maintain temperature and moisture.

5. To serve, remove skin from one side of salmon. Serve fish with sauce and lemon wedges. Makes 4 to 6 servings.

Nutrition facts per serving:
calories: 661
total fat: 46g
saturated fat: 8g
cholesterol: 95mg
sodium: 541mg
carbohydrate: 2g
fiber: 0g
protein: 57g
vitamin C: 4%
calcium: 3%
iron: 19%

Lemon-Marinated Swordfish with Greek Orzo Salad

Ingredients
1 15x7x1/2-inch cedar or maple grill plank
4 6- to 8-oz. fresh or frozen swordfish steaks, 1 inch thick
2 Tbsp. olive oil
1 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
1 Tbsp. snipped fresh oregano
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Greek Orzo Salad
Lemon wedges (optional)

Directions
1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.

2. Thaw swordfish, if frozen. Rinse swordfish; pat dry with paper towels.

3. For marinade, in a small bowl, stir together olive oil, lemon peel, lemon juice, oregano, garlic, salt, and pepper. Brush marinade over swordfish. Place swordfish on a plate. Cover and chill for 1 hour.

4. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place swordfish on plank. Cover; grill swordfish for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill swordfish as above.)

5. Serve swordfish with Greek Orzo Salad and, if desired, lemon wedges. Makes 4 servings.

Greek Orzo Salad: Cook 3/4 cup dry orzo according to package directions; drain. Rinse with cold water and drain again. In a medium bowl, combine orzo, 1/3 cup chopped seeded cucumber, 2 tablespoons thinly sliced green onion, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cover and chill for at least 30 minutes. Just before serving, stir in 1 cup shredded baby spinach leaves, 1/2 cup halved grape tomatoes, 1/4 cup crumbled feta cheese (1 ounce), and 2 tablespoons snipped fresh oregano. Season to taste with salt and pepper.

Nutrition facts per serving:
calories: 502
total fat: 25g
saturated fat: 5g
monounsaturated fat: 15g
polyunsaturated fat: 3g
cholesterol: 70mg
sodium: 679mg
carbohydrate: 27g
total sugar: 2g
fiber: 1g
protein: 39g
vitamin C: 22%
calcium: 8%
iron: 18%

Spiced Halibut on Tabbouleh Salad

Ingredients
1-1/4 cups bulgur
5 large plum tomatoes, finely diced
1 cup finely chopped fresh flat-leaf parsley
1 cup finely diced seedless cucumber
1/2 cup finely chopped scallion, green part only
3 tablespoons chopped fresh dill
3 tablespoons fresh lemon juice
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus additional for baking sheet
4 (6 oz. each) halibut fillets
1/4 teaspoon ground cumin
1/4 teaspoon sweet or hot paprika
1 large pinch cinnamon

Directions
1. For Tabbouleh Salad, place bulgur in a large heatproof bowl and pour in 3 cups boiling water; stir and cover. Let bulgur soak until tender, about 40 minutes. Drain in a fine-mesh sieve and transfer to a dry bowl. Stir in tomatoes, parsley, cucumber, scallion, dill, juice, and 2 tablespoons oil; salt and pepper to taste.

2. Preheat broiler. Lightly oil a baking sheet. Rinse halibut and pat dry. Arrange on prepared baking sheet and brush tops with remaining 1 teaspoon oil. Stir together cumin, paprika, cinnamon, and season with salt; sprinkle over halibut.

3. Broil about 4 inches from flame without turning until golden on top, about 4 minutes. Turn broiler off and turn oven on to 450 degree F; roast halibut until just cooked through, about 4 minutes more. Serve over Tabbouleh Salad. Makes 4 servings.

Nutrition facts per serving:
calories: 445
total fat: 14g
saturated fat: 2g
cholesterol: 54mg
sodium: 112mg
carbohydrate: 39g
fiber: 10g
protein: 42g

Answer 2

You did no longer say what variety of fish. First answerer is incredibly stable, yet you won't be able to examine her Avatar call. besides, you could pan fry it too in butter and garlic, incredibly whether this is a small fish like a bluegill or pumpkinseed. whether this is a bass or trout you likely opt to bake it. For a walleye you will pan fry after coating such as you will for deep frying. For a catfish you opt to fry. If this is a carp or sucker fish circulate to the shop and get some thing else and prepare dinner that and tell your son it rather is his fish.

Answer 3

Bake it with butter and Mrs. Dash or bake it will sauces you will find in the meat section of your grocery store--I like the Mesquite grill sauce.

Answer 4

bake it in foil, with lemon juice (fresh if possible), herbs and spices of your choice, you can also add 1whole black pepper, if you desire, bake it till it slightly browns on the top and once it is done you can add coriander in the top.

Answer 5

Make a beer batter and deep fry it