whats a good recipe for some fish i caught the other day?

Answer 1

Perhaps you'll like these:

Italian Baked Fish
Ingredients
4 thick pieces cod (or other white fish)
2 tablespoons olive oil
1 medium onion, finely chopped
1 fat clove garlic, crushed
1 lb (450 g) ripe tomatoes, peeled and chopped, or 1 x 14 oz (400 g) tin Italian tomatoes
4 oz (110 g) mushrooms, thinly sliced
1 level tablespoon fresh chopped basil
1 level tablespoon capers, chopped
juice ½ lemon
12 black olives
salt and freshly milled black pepper

Pre-heat the oven to gas mark 5, 375°F (190°C).

Start by making a good thick tomato sauce: heat the olive oil in a saucepan and fry the onion for about 5 minutes. Now add the garlic and tomatoes. Season with salt and pepper, then bring to simmering point and cook gently, uncovered, for 15 minutes, stirring occasionally. Next add the sliced mushrooms, making sure that they are well stirred in. Simmer for a further 10 minutes until it looks like a thick sauce. Lastly, stir in the fresh basil and chopped capers.

Now place the fish in a shallow baking dish or tin, season with salt and pepper and sprinkle a little lemon juice on each piece. Next spoon an equal quantity of the sauce on to each piece of fish and arrange a few olives on top. Cover the dish with foil and bake on a high shelf for about 25 minutes, depending on the thickness of the fish. Serve with new potatoes or brown rice and a tossed green salad.

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Baked Fish Fillets with Mushroom Filling
Ingredients
4 large Dover sole fillets, skinned
8 oz (225 g) dark-gilled mushrooms, finely chopped
1 oz (25 g) butter
1 tablespoon oil
1 small onion, finely chopped
freshly grated nutmeg
1 level tablespoon finely chopped parsley
5 fl oz (150 ml) dry white wine or cider
2 level tablespoons plain flour
5 fl oz (150 ml) milk
lemon juice
1 tablespoon double cream
salt and freshly milled black pepper

To garnish:
few sprigs watercress

Pre-heat the oven to gas mark 4, 350ºF (180ºC).

First of all melt half the butter and all the oil together in a pan and fry the onion gently until soft and golden. Add the mushrooms and cook until all the juices have evaporated and the remaining mixture is a dryish, spreadable paste – this will probably take about 20 minutes. Remove from the heat, season with salt, pepper and nutmeg, then transfer all but 2 tablespoons of the mixture to a basin and mix with the parsley.

Next cut the fish fillets in half lengthways and spread an equal quantity of the mushroom mixture on the skinned side of each piece. Roll up the fillets from the head to the tail end and place closely together in a baking dish. Pour in the wine or cider, place a piece of buttered silicone paper (parchment) directly on top of the fish and bake in the oven for 20 minutes.

Meanwhile, melt the remaining butter in a saucepan, blend in the flour and cook for 2 minutes, stirring continuously.

When the fish is ready, transfer it to a warmed serving dish, using a draining spoon; cover and keep warm. Now add the cooking liquid to the butter and flour mixture, beating all the time to get a smooth sauce, and also blend in the milk. Then bring to boiling point, stirring all the time, add the remaining mushroom mixture, season with salt, pepper and a squeeze of lemon juice and stir in the cream. Pour over the fish and serve garnished with watercress.

Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping
Ingredients
2 x 5-6 oz (150-175 g) salmon fillets, about ¾ inch (2 cm) thick, skinned
1 rounded tablespoon finely grated Pecorino cheese
2 level tablespoons fresh pesto sauce
juice ½ lemon
2 level tablespoons fresh breadcrumbs
salt and freshly milled black pepper

Pre-heat the oven to gas mark 8, 450°F (230°C).

You will also need a baking tray measuring 10 x 14 inches (25.5 x 35 cm), covered in foil and lightly oiled.


Begin by trimming the fillets if needed, and run your hand over the surface of the fish to check that there aren't any stray bones lurking. Now place the fish on the prepared baking tray and give each one a good squeeze of lemon juice and a seasoning of salt and pepper.

Next, give the pesto a good stir and measure 2 tablespoons into a small bowl, mix one-third of the breadcrumbs with it to form a paste and spread this over both fish fillets. Then, mix half the cheese with the remaining breadcrumbs and scatter this over the pesto, then finish off with the remaining cheese.

Now place the baking tray on the middle shelf of the oven and cook for 10 minutes, by which time the top should be golden brown and crispy and the salmon just cooked and moist. Serve with steamed new potatoes.

This recipe is taken from How to Cook Book Two and The Delia Collection: Fish.

There are tons more recipes on the URL below - just type fish in the search box!

Answer 2

Um, well I need to know what kind of fish...

Here is a recipe that I use

1 lbs. cleaned sablefish (aka. black cod)
8-12 nice thin slices of proscuitto
juice of 1 lemon
8 ripe tomatoes
1 small piece of fresh ginger
1 white onion
2 cloves garlic
2 cups balsamic vinegar
sea salt
pepper

Balsamic Reduction:
Simply reduce balsamic slowly by at least half. Taste it lots near the end and remove from heat before it gets bitter.
cool and place in squeeze bottle.

To prepare sablefish:
Remove skin and cut into 4 equal portions. Season with sea salt, pepper and lemon juice. Wrap 2 or 3 (depending on the size) slices of proscuitto around fish. (There should be almost no exposed fish).

Smoked Tomato Coulis:
Half tomatoes and set in an elctric smoker with your favorite wood chips. Smoke at high heat for 1/2 an hour then put in a non reactive pot with diced onion, chopped ginger and chopped garlic. Bring to a simmer (you may need to add a little water to thin it) and cook for 1/2 hour. Remove from heat and puree in a blender until smooth the strain and cool.

Assembly: Sear fish on both sides till proscuitto starts to crisp then place in a 350 oven for about 6 mins.
Place your favorite starch in the centre of a dinner plate. Spread a nice puddle of tomato coulis in front of the starch and drizzle a pattern of cold balsamic reducion over the coulis. Run a toothpick through the coulis reduction to get a nice design. Place sable atop starch and serve. (Looks nice with a green veg.)

Answer 3

If it is cat fish make sure you cut out all the dark meat to fishy tasteing. Cut in pieces and lay in beaten egg and salt and pepper
Then put it in a bowl with 1 cup flour and 1 cup cornmeal and coat it real good. Drop in a pan of hot crisco oil
Taste like long John silvers best. Don't cook to long 10 on each side should be enough. Crispy and golden brown

Answer 4

You need a cookbook. How you prepare fish depends entirely on what kind of fish it is. Some need to be fried (with or without deep fat), some need to be baked (especially oily fish like bluefish, which is very good for you), and some should be covered up in a casserole or fisherman's stew. Most fresh water fish should be fried, but PLEASE don't forget to clean and gut out the fish.

Answer 5

Feed them to the cats. What you are really asking is. Like most people, I hate the taste of fish, how can I cover it up?

Answer 6

http://www.freshfish4u.net/recipes/

hope this site works, I haven't tried any of its recipes, yet.
Enjoy!!

Answer 7

If you didn't imediatly put it in the freezer then it is too stale to eat.