any suggestions to try with fish?

Question

I started with salmon, found some marinade/spice kits, and those were good. Then I tried mahi mahi, mariade in italian dressing and lemon juice (a lot of lemon juice) sprinkle with Mrs. Dash (doctor's orders) and stick it in my convection oven. any other ideas?

Answer 1

Delicious and cheesy baked fish is easy to prepare and makes a great everyday meal.
INGREDIENTS:
1 1/2 to 2 pound fish fillets (orange roughy, catfish, haddock, etc.)
1 can cream of mushroom soup or cream of celery soup
1/4 cup milk
1/4 to 1/2 cup grated cheese
1 1/2 cups soft bread crumbs tossed with 3 tablespoons melted butter
PREPARATION:
Heat oven to 400°. Butter a shallow baking dish.
Arrange fish in prepared baking dish. Combine soup with milk in a saucepan over medium low heat and heat through. Pour soup mixture over fish. Sprinkle with grated cheese and buttered bread crumbs. Bake for 10 to 15 minutes, or until golden on top and fish is flaky and cooked through.



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Delicious pan-fried trout, with cornmeal.
INGREDIENTS:
several brook trout or rainbow trout
1 to 2 teaspoons salt
1/4 to 1/2 teaspoon ground black pepper
yellow cornmeal
butter or margarine
lemon wedges
parsley
PREPARATION:
Sprinkle cleaned trout (without heads) inside and out with salt and pepper. Roll trout in cornmeal and fry in hot butter for about 3 to 5 minutes on each side (depending on size) or until golden brown.


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Fish should flake easily with a fork. Serve with lemon wedges and garnish with parsley, if desired.
Serves 4.

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What you need:
4 salmon filets
1 cup Archer Farms(tm) Plain Yogurt
1 medium cucumber, thinly sliced
2 teaspoons lemon juice
1/2 teaspoon dried dill
1/4 teaspoon Market Pantry(tm) Minced Garlic
What you do:
Brush salmon filets with olive oil, and season with salt and pepper.
Grill filets starting skin-side down over medium heat, turning once. (About eight minutes total per inch of thickness to be fully cooked.)
Mix thin slices of cucumber with the yogurt, lemon juice, dill and garlic.
Place a dollop of dill sauce on each plate, place filets on top, and cover with remaining sauce. If you like, garnish with a sprig of fresh dill.


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1 medium onion, thinly sliced
1 1/2 pounds cod fillets, thawed if frozen
3 tablespoons lemon juice
salt
pepper
paprika
3 tomatoes, each cut into 4 wedges
3 tablespoons shredded Cheddar cheese
1 lemon, cut into wedges
PREPARATION:
Preheat oven to 400°. Place sliced onion over bottom of a shallow baking dish. Arrange fish over onion and brush with the lemon juice. Sprinkle with salt, pepper, and paprika. Bake fish for 15 minutes; remove from the oven.
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Arrange tomato wedges around fish and sprinkle with a little more salt and pepper. Sprinkle cheese evenly over fish. Return fish to oven and bake for 15 minutes longer, or until fish flakes easily with a fork and tomatoes are tender. Serve with lemon wedges, if desired.

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6 catfish
1/2 cup evaporated milk
1 tablespoon salt
dash pepper
1 cup flour
1/2 cup yellow cornmeal
2 teaspoons paprika
10 to 12 slices bacon
PREPARATION:
Clean, wash and dry fish. Combine milk, salt and pepper in a bowl. In a pie plate or shallow dish, combine flour, cornmeal and paprika. Dip fish in milk mixture then roll in flour and cornmeal mixture.

Fry bacon in a heavy skillet until crisp. Remove bacon, leaving bacon drippings in skillet. Drain bacon on paper towels. Fry fish in hot drippings for about 4 minutes. Turn carefully with a spatula and fry for 4 to 6 minutes longer, or until fish flakes easily with a fork and is browned. Drain on paper towels. Serve with bacon or save bacon for another use. Serve with hush puppies and coleslaw, if desired.
Serves 6.

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Stuffed fish recipe made with fish fillets and seasoned bread crumb stuffing.
INGREDIENTS:
1 1/2 to 2 pounds fish fillets
salt
3 tablespoons finely chopped onion
1/2 cup finely chopped celery
6 tablespoons melted butter
1 teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon dried leaf sage, crumbled
4 cups dry bread, cut or torn into 1/4-inch pieces
butter
chopped parsley
lemon wedges, optional
PREPARATION:
Cut fish into strips. Line well-greased muffin tins with fish strips; sprinkle with salt. In a small skillet, saute onion and celery in butter until just tender. Combine vegetable butter mixture with 1 teaspoon salt, pepper, sage, and bread cubes.

Add a little hot water if stuffing seems too dry. Dot the top of each stuffing center with a little butter then sprinkle with chopped parsley. Bake at 350° for 30 minutes, or until fish flakes easily with a fork. Serve with lemon wedges, if desired.
Serves 6.

Answer 2

Most fish are egg layers. But, if you do get a livebearer get at least 2 females for each male. If there are babies, if you don't seperate them they will more than likely turn into fish food and you won't have to worry too much about them. If you want the fry, check with some aquarium shops. Some will take them from you. I would go for the 10 gal tank as they are much easier to maintain. Sounds crazy, but it is much easier to cycle. As for what type of fish, thats up to you. There is quite a variety out there. Just find a store that specializes in aquariums and look for community fish. Most all in that category go well together. In a 10 gal tank don't get anymore than 8 one inch fish. General rule of thumb is 1 inch of fish per gallon of water. Goldfish are very different and if you get one I would say no more than 2 small ones in a 10 gal tank. Do some internet research on cycling an aquarium or ask for some advise at the aquarium shop. Good Luck

Answer 3

Chop up onion, garlic celery, carrots, mushrooms, parsley, peppers (red or green) and saute for a few minutes. Wash and dry 4 or more fish filets (Tilapia or flounder or the like). Mix up a small amount of real mayo, an equal amount of Parmesan cheese and a little Dijon mustard. Spoon the stuffing into a sprayed baking dish, add the fish filet, spread the mustard mix on top, sprinkle with lemon juice, and bake at 400 until done. This is an adapted recipe and our family loves it. I use what I have, and sometimes vary the amounts, and make more or less stuffing to suit the situation. So far, it seems to please. We are on low-sodium diet and this is a great dish.

Answer 4

For salmon, I bake it first for about five minutes, at around 350 degrees, with just a little corn oil over it, as well as sea salt and fresh ground black pepper (a little). Then for the last 10 minutes (if it's thick, otherwise, just five minutes), I add to the top of it the following drill dressing. For a pound of salmon, I crush two cloves of garlic, chop finely one shallot, and also chop finely a small bunch of fresh dill. I fry the garlic and shallot in a little olive oil on low heat until soft, I then add the dill until it wilts. That's the dressing I then add to the salmon for the last five or ten minutes of baking. For white mediterranean fish, I have another recipe. Again, I first bake the fish five or ten minutes depending on how thick it is, with a little olive oil, salt and pepper. Yes, I chose corn for the salmon and olive oil here. It should be almost done before you add the dressing. Almost done means it is beginning to give (break off easy) when you put a fork in it. The dressing is a wilted onion fried in olive oil in a pan, plus one chopped fresh tomato, and a half a bunch of fresh italian parsley. Both the latter cooked only a few additional minutes in the pan after you wilted the onion. Cook the fish with the dressing on it for an additional 5 minutes. You can sprinkle lemon juice on both the fish when ready to eat. I think Mrs Dash has MSG. O Horror!

Answer 5

Try this delicious and easy recipe:

1) In a dinner plate, pour one cup of pancake mix. Sprinkle lemon pepper all over the entire fish fillet and then batter it in the pancake mix.

2) Put your stove-top heat to about medium- high or 3/4 of the temperature. Add 1/3 cup of cooking oil to a medium frying pan and wait for it to get hot, then add your battered fillet and cover the pan with a lid. Continue flipping every 3-5 minutes until desired texture is achieved.

Answer 6

Fresh cod is always delicious, but sometimes hard to find. You can cook fish, as long as it's a thick cut, on a George Foreman grill and it comes out wonderfully. I just spray it with a little bit of butter before I put it on and it comes out so delicious.

Answer 7

mix a thin tempura and add a dash of tobasco to the mix and quick fry the filets and then use sticky rice with a side of blanched veggies like broccoli with a little ginger shaved and steamed in them and then soy or tabasco the whole thing as to taste

Answer 8

I poach mine in foil on the grill. I put a dab of butter on top (I suppose you could use olive oil) then I squirt on lemon juice,sprinkle on a bit of dried dill, pepper and a pinch of paprika for color. I close of the foil, throw it on the grill til flaky. I used the juices from cooking on top of my steamed vegetables. A side of rice pilaf and I'm all set to go! I think I just decided on dinner. Thanks!!

Answer 9

we do this alot when we go camping...

any type of fish (fillet or whole)
make a foil pouch...season with ...a freshly squeezed orange...sliced onion..or other veggies for taste and seal and grill

change the flavor by using lemons...limes...italian dressing...and different marinades with different veggies...

trust me...same recipe ..but taste different each time you make it

Answer 10

Stir-fried veggies are always good with fish

Answer 11

swordfish, grillied outside, mixed pineapple bits and its juice, garlic, and Old Bay seasoning, brushed it all over the fish while grilling (both sides) and served with yellow rice mixed with corn and black olive slices.+