Any good fish recipes?

Question

It does'nt matter what kind of fish it is. I'm trying to incoroprate more fish in my diet and I'm tired of fried and plain old baked fish so I need good fish recipes.

Thanks people!

Answer 1

Broiled Dill Salmon

Ingredients:

½ cup melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 tbsp. fresh dill chopped
1/8 tsp. red pepper
4 salmon steaks, cut 1 inch thick (about 2 pounds)

Preparation:

1. Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.
2. Preheat broiler.
3. Place salmon steaks on lightly greased pan and brush with half of seasoned butter.
4. Broil, 5 inches from source of heat, 5 to 10 minutes.
5. Turn heat to 400°F, close oven and bake an additional 5 - 8 minutes.
6. Brush with remaining butter blend. Serve.

Beverage suggestions:

Light lager beer, Chenin Blanc

http://www.redlobster.com/seafood/recipe...

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http://keylimejuice.com/recipes.htm...

Sautéed Tilapia with Lime

1-1 1/3 pound tilapia fillet, about ½ inch thick
3 tablespoons all-purpose flour
1 garlic clove, minced or pressed
Salt and pepper
½ cup dry white wine
1 tablespoon Nellie & Joe’s Key West Lime Juice
½ tablespoon butter
1 tablespoon olive oil
3 green onions, chopped
Rinse fish and pat dry. Put the flour on a plate and season with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine garlic, wine, Nellie & Joe’s Key West Lime Juice and butter then set aside. Heat the oil in a 10 to 12-inch frying pan over medium-high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1-2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200º degree oven). Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2-3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.

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Key Lime Baked Fish

1 large white fish fillet (dolphin, snapper)
Salt and pepper to taste
1 medium sweet pepper
1 large garlic clove
1 medium onion, sliced into rings
1¼ cup Nellie & Joe’s Key West Lime Juice
4 tablespoons olive oil
1 tablespoon cider vinegar
1 bay leaf
1 teaspoon oregano
Paprika
Clean and score fish. Place fish in large baking pan and sprinkle with salt and pepper. Place onion rings on top of fish. Mix together oil, vinegar and Nellie & Joe’s Key West Lime Juice and pour over all. Place bay leaf in center of fish. Lightly sprinkle oregano and paprika over surface of fish. Bake at 350º degrees.


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Answer 2

Trout Almondine


Ingredients:
6-8 Trout Fillets
1 stick butter
1/4 cup lemon juice
2 Tbls. white worcestershire sauce
1/2 cup slivered almonds
flour
seasoned salt
pepper

Directions:
Sprinkle the lemon juice over the fillets, then lightly coat the fillets with flour. Season with salt and pepper. Saute the fish in the butter until lightly browned. Place the fillets in a baking dish. Put the almonds, lemon juice, and worcestershire sauce in a skillet, stir and lightly brown the almonds. Drizzle the sauce over the fillets.
Bake at 375 degrees F. for 15 minutes.

Answer 3

Yesterday I made Fish Mole yeah.....It was a Scrumptious dish...Its good to have with Nan or bread ...Here goes the recipe.....Guys.!believe me you too will njoy...


All you need is:-

½ kg seer fish (skinned and sliced)
2 bay leaves
4 cardamoms
4 cloves
1 inch piece cinnamon
1 tsp mustard seeds (whole)
1 tsp garam masala powder
¼ tsp turmeric powder
1 big onion (sliced)
1 green chili (split lengthwise)
2 tsp. ginger-garlic paste
½ tomato (sliced horizontally)
1 cup thick coconut milk
1 sprig curry leaf
4 tbsp. Noor oil

How to Cook:-

Heat the Noor oil on medium in a wok. Add the whole mustard seeds and once they start crackling add the bay leaf, cardamom, cinnamon and cloves.
Add onions and sauté until it become soft. Then add the ginger garlic paste and the slit green chili.
Keep stirring the Ingredients for 1 minute so that it doesn’t stick to the wok.
Add the garam masala and turmeric powder while continuously stirring the masala.
Add tomatoes and sauté till it becomes soft and mixes well with the masala.
Add the fish pieces gently and then add the coconut milk and 1 cup water.
When the gravy starts boiling, reduce the heat to low and simmer for 10 minutes of till the fish is properly cooked.
Garnish with curry leaves

***Get ready for the Appreciation***

Answer 4

Baja Fried-Fish Tacos:

Prep and Cook Time: about 45 minutes

1 cup dark beer
1 cup all-purpose flour
1 teaspoon salt
1 1/2 pounds boned, skinned firm, white-fleshed fish such as Pacific cod or tilapia
Vegetable oil
12 to 16 corn tortillas, warmed
Cabbage and Cilantro Slaw
Chipotle Tartar Sauce
Lime wedges

1. In a bowl, whisk beer, flour, and salt until well blended.

2. Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.

3. Pour about 1 inch of oil into a 10- to 12-inch nonstick frying pan (with at least 2-in.-tall sides) over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.

4. To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.

Yield: Makes 6 to 8 tacos (serving size: 1 taco)

Answer 5

Ok, get yourself some walleye fillets and roll, first in flour, then egg, then a mixture of bread crumbs salt, garlic, Parmesan, and parsley. Fry in oil for one minute on each side. Place on foil sprayed with non stick cooking spray and 3 tablespoons butter. Sprinkle lemon pepper seasoning on it. (the more you sprinkle the more flavor you get) Squeeze 1/2 lemon on it, and sprinkle with more Parmesan. Bake in the oven for 15 minutes or until the bottom browns to a golden. Serve with butter, yummy! I own a restaurant, this is my favorite!!

Answer 6

First take the fist you like(tilipia good start)then soak it in milk for at least 30 min. (good for all fish recipies) the pat dry with paper towel. Melt 3tbs of butter with 1tbs minced garilc, cap full lemon. place in bake dish pour mix over fish sprinkle with parm. and black pepper and bake for 20min. Always good and very easy.

Answer 7

Try BBQ in g it. Use Yellow tail , or albacore, wahoo,
Take a zip lock bag put in some light mayo and terriyaki sauce,
coat the fish remove and grill.

Answer 8

here are some recipes from malaysia


***hot and sour fish

Ingredients

1 fish

3 slices onion (shredded)

2 slices carrot (shredded)

2 dried black mushrooms (soaked and shredded)

I tsp salt

1 tbsp sherry

1 cup flour

Seasoning:

1 tsp salt

3 tbsp sugar

3 tbsp tomato ketchup

3 tbsp white vinegar

1 tsp cornstarch

6 cups oil

2 sprigs parsley

Method

Rub fish inside and outside with salt. Cut back lengthwise and remove bones. Score criss-cross from inside of fish. Marinate with 1 tsp salt and 1 tbsp sherry and dip it in flour.

Soak dried black mushrooms in water to soften and shred.

Combine seasonings of salt, sugar, tomato ketchup, white vinegar and cornstarch in a bowl. Stir well.

Heat 6 cups of oil in wok and deep-fry fish until golden brown. Remove and arrange on a serving plate.

Heat 3 tbsp oil and stir-fry shredded onion, carrot and mushroom. Add seasoning and bring to the boil. Pour over fish and serve. Garnish with parsley.

***Fish and Vegetable Porridge

Ingredients

1/2 cup rice, washed and soaked for 30 minutes

2½ cups water

75g fish fillet, diced

40g shredded potato

40g broccoli, coarsely chopped

40g carrot, shredded

Method

Put rice in a saucepan, add in water and simmer until rice grains are soft and mixture is fairly dry.

Steam fish, potato, carrot and broccoli until cooked and soft.

Pour steamed ingredients into the soft cooked porridge. Remove porridge out and puree according to your desired consistency then serve.

***Steamed fish gravy
Ingredients

1 tsp chopped garlic

1 tsp chopped ginger

1 tbsp fermented beans (taucu), coarsely chopped

2 tbsp oil

Seasoning

1 tbsp light soya sauce

1/2 tsp sesame oil

1/4 tsp pepper

1 tbsp sugar

3–4 tbsp water

Garnishing

1 red chilli, seeded and chopped

1 tbsp chopped spring onion

Method

Heat oil in a wok, sauté ginger, garlic and fermented beans until fragrant. Add in seasoning and bring to a boil. Remove and pour over fish. Steam the fish for 10–15 minutes. Remove and add garnishing.

Answer 9

might wanna try cooking the whole "large" fish in 2 ways :
e'one might get sick of one whole fish in 1 style cooking..
first of, let's take care of the head :
1) mix fish head w/lil salt & pepper, deep fry in hot oil until golden brown & crispy looking, dish, drain, set aside.
2) leave some oil on the pan, saute some chopped garlic, dried chillies/slice red bell peppers, chopped celery, shreds of leftover chk meat, shreds of preserved green mustard(oriental markets in little baggie- adds v/good flavor to the fish head), add in the fish head, mix in salt, light soy sauce, oyster sauce, sugar, dash of chk. bouilon & cornstarch solution, stir fry at high heat until sauce kinda thickens yet keeping the fish head crispy. dish up, squeeze lil' lemon juice over.

ok..let's work the body :
1) mix some soy, oyster sauce, sliced ginger, sesame oil, salt, sugar, bit water.
2) bring 1) to boil, lower heat, dish up. sliced some scallions, set aside.
3) heat up oil for deep frying/pan for steaming, put in body
turn fire to medium (to keep the flesh tender), con't deep frying/ steaming for bout 8-10min (for 2lb+ fish), increment of +min for larger fish.
for deep frying : pour sauce over fish, sprinkle some fresh sliced scallions & drizzle some "hot" prefried onion/shallot/garlic oil. very flavorful to the fish. also takes away those overfishy taste.
if steaming : u can pour the sauce mixture over it, and drizzle the "hot" oil & sliced scallions over the fish 5 min. b4 the end of steaming time.
the above cooking style is usually good for rock cods, flounders & bass.
also, if u got yaself a fish tt have tiny bones like flounders, always deep fry the whole thing, & serve w/thai sweet chili sauce, u can enjoy tt w/the sauce & eat the bones too..ahha

enjoy ur fish from the heads, flesh down to the bones !

Answer 10

fish stew made the same as beef stew without the beef