Best recipies for fish plz?

Question

Particularly fresh water fish. Thanks.

Answer 1

Well, I'm preferable to salom grilled in tin foil *seasoned with Mrs Dash and fresh lemon juice*. Simple to make and oh so yummy
or Tilapida *fresh water??* steamed on the stove with fresh tomatoes, onions, garlic, mushrooms and white wine

Answer 2

I stay in Florida and eat an excellent variety of unpolluted fish. it really is one among my favorites and is quite easy and healthful. also really straightforward cleanup. Take a bag of frozen veggie medley ( carrots, broccoli, and cauliflower) layer in an aluminum foil bag upload your fish filet's, a pat of butter or margarine, some lemon juice, a tablespoon of Italian dressing and some Monterrey pepper jack cheese on authentic bake in a 350 degree oven for roughly a 1/2 hour or until eventually fish is flaky. you could also attempt this on the grill interior the summertime and under no circumstances warmth up your domicile with the oven.

Answer 3

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 4

STUFFED TROUT

4-5 lb. trout
1 lb. crab meat
1 lb. shrimp
1 med. onion
1 sm. bell pepper
2 cloves garlic
Parsley
1 bunch green onion
3 eggs
1/2 c. lemon juice
Bread crumbs, seasoned
1/2 c. milk
1/2 c. butter

Season fish (with Creole seasoning). Saute seasoning. Blend crab meat and shrimp. Saute with seasoning. Beat eggs and milk together. Mix all ingredients above together in large saucepan. Add bread crumbs to mixture not too much just enough to make the stuffing hold together. Butter bottom of baking dish.
Baste fish with butter and lemon juice. Layer dish with a layer of fish stuffing on top of bottom layer of fish. Place top layer of fish. Baste fish with butter and lemon juice (that's to moisten the fish before baking.) Bake for 25-30 minutes at 350 degrees. Keep fish moistened with lemon juice and butter.

or this one:

FISH TACOS

Wash and dry 12 cod fillets or white fish, 1 1/2 ounces each.

BEER BATTER:

1 c. flour
Garlic powder
1 (12 oz.) can beer

WHITE SAUCE:

1/2 c. mayonnaise
1/2 c. plain yogurt
1 garlic clove, minced
6 ripe tomatoes, diced
1/2 c. minced onion
2 tbsp. salsa sauce

1 head shredded green cabbage 4 lime wedges
Heat vegetable oil to 375 degrees. Fry a single layer of fish until golden brown. Heat tortilla shells until soft. Pile on fish, sauce, salsa, cabbage, and lime; fold and eat.

Answer 5

Well i know 2 good recipes but they are both salmon......1 is salmon with olive oil, garlic and loads of freshly squeezed lemons wrapped in foil and placed in the oven its baked so soft the salmon you can serve that on a bed of rice with vegetables. Or i do teriyake salmon marinated for at least over night for it to drain in all the juices pan fried on both sides served with noodles and vegetables also really nice..

Answer 6

Well, I'm preferable to salom grilled in tin foil *seasoned with Mrs Dash and fresh lemon juice*. Simple to make and oh so yummy
or Tilapida *fresh water??* steamed on the stove with fresh tomatoes, onions, garlic, mushrooms and white wine


Stariko-Tasu... 17 minutes ago You gave this answer a low
This is the 2004 louisiana best fish winner's( John Besh) recipe.

Pan Roast Louisiana Blackfish
with Corn, Crab and Caviar


Ingredients
4 oz portions blackfish filets(triple tail),
___skin on and scored
Powdered parmesan cheese
Flour
Extra virgin olive oil
Fresh squeezed lemon juice
Sea salt
Pan Roast Louisiana Blackfish
with Corn, Crab and Caviar


Portion/Unit
6 ea

1 cup
1 cup
2 T
1 t
Taste
Preparation
In a heavy gauge sauté pan, over a medium flame, heat two tablespoons of extra virgin olive oil. Mix together the parmesan cheese and flour in a small mixing bowl. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the parmesan/flour mixture and place skin side down in the pan. Allow the fish to cook about seventy percent through, before turning the fish to the flesh side and cooking for a remaining two minute or so. (The cooking time depends upon the desired level of doneness, I recommend four minutes on the skin side and nearly two minute on the flesh side) Once the fish is cooked, removed it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed.
Silver Queen Corn Pudding


Ingredients
Silver queen corn kernels
Heavy whipping cream
Whole eggs
Salt and cayenne pepper



Portion/Unit
1 lb
1 qt
10 ea
Taste

Preparation
In a 4 quart sauce pot, bring the cream and corn to a boil. Reduce heat and simmer for five minutes. Pour the corn and cream into a blender and puree, season to taste with salt and cayenne pepper. With a china cap strain the mixture into a bowl. In another mixing bowl beat the eggs and temper the puree into the eggs. After tempering, pour the custard mix into non-stick individual 3 inch, diameter, baking moulds or cups. Place the filled moulds into a shallow water bath and bake for twenty minutes at 275 degrees F. Remove the custards from the oven and reserve for later use.
Silver Queen Foam


Ingredients
Fish fumet
Raw silver queen corn kernels
Stalks lemongrass, pounded
___and bound in a sachet
Unsalted butter
Sea salt



Portion/Unit
1/2 qt
1 cup
2 ea

1 T
Taste
Preparation
Combine all ingredients, besides the butter and salt, in a small pot. Gently bring to a boil, simmer fifteen minutes, and let steep fifteen minutes. Remove sachet, puree in bar blender, and force through chinois. When ready to use bring the broth to a boil, season to taste with salt, mount with a table spoon of butter and froth with a hand held immersion blender.
Saute of Crab and Baby Corn Garnish


Ingredients
Picked jumbo lump crab meat
Fresh baby corn, blanched
___and sliced into rounds
Unsalted butter
Lemon juice
Tabasco
Sea salt



Portion/Unit
1 1/2 lbs
6 ears

2 T
1 t
1 dash
Taste

Preparation
In a small sauté pan over medium high heat, sauté the corn rounds with the crab and butter until hot. Season the contents of the pan with the lemon juice, Tabasco and salt to taste. Remove from the heat and reserve for a moment.

To Garnish and Serve


Ingredients
Minced chives
Chive blossoms
Fresh picked dill
Fresh picked chervil
Louisiana caviar



Portion/Unit
1 t
1 t
6 small sprigs
6 small sprigs
6 t

Preparation
Remove the custard from a mould and place into an 11-13 inch, shallow bowl. Over the warm custard place a portion of fish. Over the fish and cascading off spoon a couple of spoonfuls of the crab meat and corn mix. Carefully ladle 2-3 oz of the foam around the fish. With two “demi-tasse” spoons form the caviar into ‘quenelle” shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and fresh picked chervil

Answer 7

1. Italian Style Fish and Vegetables

2 tb Olive oil
1 md Sliced onion
2 1/2 oz Jar sliced mushrooms, drain
1/2 ts Basil
1/2 ts Fennel
2 c Frozen mixed vegetables
2 lb Fresh or frozen sole (thawed)
1/4 ts Salt
1/4 ts Pepper
2 md Tomatoes, sliced
1/3 c Grated parmesan cheese

In a large skillet over medium heat, heat the oil. Add the onion. Add mushrooms, basil and fennel.
Saute for 4 minutes or until onion is tender. Stir in frozen vegetables.
Place fish fillets over vegetables, sprinkle with salt and pepper. Arrange tomato slices over fish.
Reduce heat to low, cover and cook 12-16 minutes or until fish flakes with a fork. Remove from heat,
sprinkle with parmesan cheese, cover and let stand until cheese melts (about 3 min).
(Makes 4 servings)
2.
BAKED SHRIMP CREOLE

2 ea Eggs,slightly beaten
2 c Shrimp,shelled/deveined
1 x Oil
1 x Pepper to taste
1/4 c Water
2 c Cornflake crumbs
1 x Salt to taste
--------------------------------SHRIMP SAUCE--------------------------------
1 c Chili sauce
1/4 c Pickle relish
1/2 t Mustard,prepared
1 T Lemon juice
1 c Mayonnaise
1 ea Egg,hard-cooked,chopped
1/2 t Onion,grated


1. Beat eggs slightly with water.
2. Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again.
3. Place shrimp in well-oiled shallow baking pan so they do not touch; sprinkle with salt and pepper.
4. Turn once with a broad spatula so that both sides are oiled.
5. Bake in preheated 450'F. oven 6 to 8 minutes. Serve with Shrimp
Sauce or your favorite sauce.

*** SHRIMP SAUCE ***
1. Combine all ingredients; chill.
2. Serve with baked or broiled shrimp.
NOTE: You may prefer broiled shrimp. Follow the same recipe, but cook only 2 minutes on each side under the broiler
3 SMOKED FISH SPREAD

1 1/2 lb Smoked fish
2 ts Minced onion
2 ts Finely chopped celery
1 Clove garlic, crushed
2 tb Finely chopped sweet pickle
1 1/4 c Mayonnaise
1 tb Prepared mustard
1 ds Of Worcestershire sauce
2 tb Chopped fresh parsley

Remove skins and bones from fish. Flake fish well. Combine with remaining ingredients and chill.
Serve with assorted crackers or party breads. Yield: 3-1/2 cups. (Makes 6 servings.)


.

Answer 8

This is the 2004 louisiana best fish winner's( John Besh) recipe.

Pan Roast Louisiana Blackfish
with Corn, Crab and Caviar


Ingredients
4 oz portions blackfish filets(triple tail),
___skin on and scored
Powdered parmesan cheese
Flour
Extra virgin olive oil
Fresh squeezed lemon juice
Sea salt
Pan Roast Louisiana Blackfish
with Corn, Crab and Caviar


Portion/Unit
6 ea

1 cup
1 cup
2 T
1 t
Taste
Preparation
In a heavy gauge sauté pan, over a medium flame, heat two tablespoons of extra virgin olive oil. Mix together the parmesan cheese and flour in a small mixing bowl. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the parmesan/flour mixture and place skin side down in the pan. Allow the fish to cook about seventy percent through, before turning the fish to the flesh side and cooking for a remaining two minute or so. (The cooking time depends upon the desired level of doneness, I recommend four minutes on the skin side and nearly two minute on the flesh side) Once the fish is cooked, removed it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed.
Silver Queen Corn Pudding


Ingredients
Silver queen corn kernels
Heavy whipping cream
Whole eggs
Salt and cayenne pepper



Portion/Unit
1 lb
1 qt
10 ea
Taste

Preparation
In a 4 quart sauce pot, bring the cream and corn to a boil. Reduce heat and simmer for five minutes. Pour the corn and cream into a blender and puree, season to taste with salt and cayenne pepper. With a china cap strain the mixture into a bowl. In another mixing bowl beat the eggs and temper the puree into the eggs. After tempering, pour the custard mix into non-stick individual 3 inch, diameter, baking moulds or cups. Place the filled moulds into a shallow water bath and bake for twenty minutes at 275 degrees F. Remove the custards from the oven and reserve for later use.
Silver Queen Foam


Ingredients
Fish fumet
Raw silver queen corn kernels
Stalks lemongrass, pounded
___and bound in a sachet
Unsalted butter
Sea salt



Portion/Unit
1/2 qt
1 cup
2 ea

1 T
Taste
Preparation
Combine all ingredients, besides the butter and salt, in a small pot. Gently bring to a boil, simmer fifteen minutes, and let steep fifteen minutes. Remove sachet, puree in bar blender, and force through chinois. When ready to use bring the broth to a boil, season to taste with salt, mount with a table spoon of butter and froth with a hand held immersion blender.
Saute of Crab and Baby Corn Garnish


Ingredients
Picked jumbo lump crab meat
Fresh baby corn, blanched
___and sliced into rounds
Unsalted butter
Lemon juice
Tabasco
Sea salt



Portion/Unit
1 1/2 lbs
6 ears

2 T
1 t
1 dash
Taste

Preparation
In a small sauté pan over medium high heat, sauté the corn rounds with the crab and butter until hot. Season the contents of the pan with the lemon juice, Tabasco and salt to taste. Remove from the heat and reserve for a moment.

To Garnish and Serve


Ingredients
Minced chives
Chive blossoms
Fresh picked dill
Fresh picked chervil
Louisiana caviar



Portion/Unit
1 t
1 t
6 small sprigs
6 small sprigs
6 t

Preparation
Remove the custard from a mould and place into an 11-13 inch, shallow bowl. Over the warm custard place a portion of fish. Over the fish and cascading off spoon a couple of spoonfuls of the crab meat and corn mix. Carefully ladle 2-3 oz of the foam around the fish. With two “demi-tasse” spoons form the caviar into ‘quenelle” shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and fresh picked chervil.

Answer 9

Easy, healthy salmon marinade is soy sauce & honey, a little lime or lemon juice to taste. Marinade in zip lock bag for at least 2 hrs.

Answer 10

Salmon with asparagus spears and sea salt grilled. Cod with zucchini or squash spears, onions and butter. Catfish with fresh green beans, onions and potato spears in foil on the grill.