good recipes for fish.?

Question

trying to eat healthier - don't really know how to prepare fish.

Answer 1

Broil, bake, steam, boil, sautee, raw, fry. Take your pick.....but first pick good fish. Good fish may smell slightly salty but will not smell "fishy". Try a quality fish like halibut.

For halibut: Place a chunk of fish 1" thick on a strip of foil. Sprinkle with a pinch of salt, add a dab of butter. Wrap and bake at 400 degrees for 10 minutes.

For salmon: Buy the center cut ....looks like a big "U". For each cut mix a breading of 1 tbs. of flour, 1/4 tsp of salt, 1/4 tsp of pepper. Press the breading into each side of the salmon cut and fry in med-hot olive oil a couple minutes on each side until golden brown.

For pollock: Toss immediatly into a trash can and place on the curb.

For Tilipia: Buy a whole fish, cleaned. Prepare the same breading as for salmon. Rinse the tilipia and make 4 deep angled cuts on the sides of the fish. Press flour mixture into the fish...and inside the cuts. Deep fry for 4-6 minutes in medium-hot oil until golden brown. 1 fish serves 2 people.

Answer 2

if you're trying to eat healthy you should also try to avoid deep fried fish. If you have a whole fish to cook (e.g. John Dory) then you could place it in a large tin, with some herbs (parsley, sun dried tomatoes, garlic, salt and oil), cover it with some foil and cook it in the oven - the fish is ready when its eye has turned completely white - normally in about half an hour. If you have a steak or a chunk of fillet (e.g. tuna or swordfish), then the best way is simply pan fry it : just use a non stick pan, brush it with a bit of oil, then when it's hot simply add the fish, leave it to cook for a couple of minutes each side (it really depends on its thickness). Enjoy !

Answer 3

Only thing to add after reading all the others wrote, consider it a white meat, don't over cook. Like pork or chicken, resist the tempations to kill it with heat. A light poaching in a flavoured water. 12 minutes is usually enough, not hard boiling water either, a very low simmer. Simplest and cleanest way is a lemon, few peppercorns, bit of dill and 3 parts water to 1 part white wine. Make a simple bur blanc suace, check out foodtv.com.

A great salmon can be done split in half along the back bone, both sides with a knife, then take and pull out the little pin bones with a tweezer (or just buy some fillets) and cover with black pepper, salt, garlic, lemon, dill and fennel. It's the fennel that makes it unique. then poach or bake and serve. simple.

Answer 4

Baja Fish Tacos:

The cabbage slaw adds a nice crunch and peppery bite to the delicate fish tacos.

2 tablespoons taco seasoning
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces
1 tablespoon vegetable oil
2 cups presliced green cabbage
1/2 cup chopped green onions
1/2 cup reduced-fat sour cream
8 (6-inch) corn tortillas
8 lime wedges

Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.

Combine cabbage, onions, and sour cream in a medium bowl.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve with lime wedges.

Yield: 4 servings (serving size: 2 fish tacos and 2 lime wedges)

Answer 5

baked stuffed haddock with sea food stuffing go on to recipes .com you will find all kinds of ways to prepare different fish and what is fresh fish for the part of the country you live in I live in Maine so cod and haddock are fresh for us oh I live on the coast so we are big seafood eaters but the healthiest way is to bake it put some melted butter in an oven proof dish but fish on top a few bread crumbs on top cover cook on 350 for about 15 min good luck and enjoy

Answer 6

Not only are you going to know how to prepare fish of probably all kinds, but you might not ever have to buy any cookbooks, huh?!

"Baked Fish" - 6 servings

2 lbs. fish fillets or steaks
Salt and pepper
2 tablespoons lemon juice
1 teaspoon grated onion
1/4 cup butter or margarine; melted

Heat oven to 350*. If fillets are large, cut into serving pieces. Season with salt and pepper. Mix juice, onion and butter. Dip fish into butter mixture; place in greased square pan, 9x9x2". Pour remaining butter mixture over fish. Bake uncovered 25-30 minutes or until fish flakes easily with fork. If desired, sprinkle with paprika.


"Broiled Fish" - 6 servings

2 lbs. fish fillets or steaks; about 1" thick
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine; melted

Set oven control at broil and/or 550*. Grease broiler pan and place in oven to heat. If fillets are large, cut into serving pieces. Season both sides of fish with salt and pepper. If fish has not been skinned, place skin side up in broiler pan; brush with butter.
Broil 2-3" from heat 5-8 minutes or until light brown. Brush fish with butter; turn carefully and brush again with butter. Broil 5-8 minutes longer or until fish flakes easily with fork.

"Pan-Fried Fish" - 4 to 6 servings

2 lbs. fish fillets, steaks or pan-dressed fish
1 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon water
1 cup all-purpose flour, buttermilk baking mix, cornmeal or grated Parmesan cheese
Shortening (part butter)

If fillets are large, cut into serving pieces. Season both sides of fish with salt and pepper. Blend egg and water. Dip fish into egg, then coat with flour.
Heat shortening (1/8") in skillet. Turning fish carefully to brown both sides, cook in shortening over medium heat about 10 minutes.


"Oven-Fried Fillets" - 6 servings

2 lbs. fish fillets or steaks
1 tablespoon salt
1/2 cup milk
1 cup dry bread crumbs
1/4 cup butter or margarine; melted

Heat oven to 500*. If fillets are large, cut into serving pieces. Stir salt into milk. Dip fish into milk, then coat with bread crumbs. Place in well-greased baking pan, 13x9x2".
Pour melted butter over fish. Place pan on rack that is slightly above middle of oven; bake uncovered 10-12 minutes or until fish flakes easily with fork.


"Poached Fish" - 2 or 3 servings

1 medium onion; sliced
3 slices lemon
3 sprigs parsley
1 bay leaf
1 teaspoon salt
2 peppercorns
1 pound fish fillets

In large skillet, heat to boiling 1 1/2" water with onion, lemon slices, parsley, bay leaf, salt and peppercorns.
Arrange fish in single layer in skillet. Cover; simmer 4-6 minutes or until fish flakes easily with fork.

Answer 7

Please visit these sites :
http://www.syvum.com/recipes/infindex.html
http://www.e4eureka.co.uk/recipe/indian/fish
http://www.cooks.com/rec/search/0,1-0,indian+fish+curry,FF.html
http://asianonlinerecipes.com/online_recipes/.../indian-fried-fish.php
http://www.recipesindian.com/indian_recipes/indian_fish_recipes/Shahi-Fish.html
...You'll get a whole range of Indian recipes, which will be a real treat for even Europeans.

Answer 8

Bourtheto

INGREDIENTS

* 6 tablespoons olive oil
* 1 large onion, grated
* 1 pound tomatoes, grated
* 1 1/2 tablespoons tomato paste
* 1 teaspoon ground cayenne pepper
* 8 potatoes, peeled
* 1 teaspoon salt
* 4 (6 ounce) fillets cod
* 1 pint water

DIRECTIONS

1. Heat half of the olive oil in a wide shallow casserole and cook the onion and the tomatoes until softened and reduced to a thick paste, about 10 minutes. Stir in the tomato puree and the cayenne.
2. Cut the potatoes lengthwise into 4-6 wedges and arrange on top of the tomato mixture. Sprinkle with salt and set fish fillets on top. Pour in the cold water, making sure the potatoes are just covered. Bring to a boil then reduce to a simmer.
3. Cover and simmer for 20 minutes until the potatoes are tender--the fish will be cooked in that time.
4. If you want, remove the lid and bubble the mixture rapidly to reduce it. However, it's best to leave plenty of juice when making this dish to mash the potatoes in.


Teriyaki Tuna

INGREDIENTS

* 1/2 cup teriyaki sauce
* 1 1/2 pounds sashimi grade tuna steaks
* 2 tablespoons extra virgin olive oil
* 1 lemon
* 1 tablespoon sesame seeds
* 2 teaspoons sea salt
* 1 pinch ground black pepper to taste
* 1 carrot, grated

DIRECTIONS

1. Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
2. Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
3. Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.



Tomato-Rich Fish Stew

INGREDIENTS

* 3 1/2 ounces sun-dried tomatoes
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 1 green bell pepper, chopped
* 2 (8 ounce) bottles clam juice
* 2 (14 ounce) cans diced tomatoes (no salt added)
* 1 cup dry red wine (or substitute broth or tomato juice)
* 4 garlic cloves, crushed
* 4 tablespoons fresh herbs (such as thyme, rosemary or basil)
* 2 bay leaves
* 1/2 cup kalamata olives, sliced
* 1 (15 ounce) can navy beans, drained and rinsed
* 1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
* 2 teaspoons fennel seeds, lightly crushed
* 1 pinch Salt and pepper, to taste
* 1/2 cup grated Parmesan cheese

DIRECTIONS

1. In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
2. In a large pot, saute onion and green pepper in oil until softened.
3. In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.
4. Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.


Sea Bass Cuban Style

INGREDIENTS

* 2 tablespoons extra virgin olive oil
* 1 1/2 cups thinly sliced white onions
* 2 tablespoons minced garlic
* 4 cups seeded, chopped plum tomatoes
* 1 1/2 cups dry white wine
* 2/3 cup sliced stuffed green olives
* 1/4 cup drained capers
* 1/8 teaspoon red pepper flakes
* 4 (6 ounce) fillets sea bass
* 2 tablespoons butter
* 1/4 cup chopped fresh cilantro

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.


Haddock Au Gratin

INGREDIENTS

* 2 pounds haddock fillets
* 1 teaspoon salt
* 1/8 teaspoon ground black pepper
* 3 tablespoons butter
* 1/4 cup minced onion
* 3 tablespoons all-purpose flour
* 1 teaspoon ground dry mustard
* 1/2 teaspoon salt
* 2/3 cup heavy cream
* 2/3 cup half-and-half cream
* 1/2 cup shredded sharp Cheddar cheese
* 1/2 cup shredded Monterey Jack cheese
* 1/4 teaspoon paprika

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
2. Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
3. In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
4. Bake in preheated oven for 30 minutes, until brown and bubbly.


BON APPETIT!!!!

Answer 9

Swimmingly good recipes for fish

By Elaine Magee, MPH, RD
WebMD Weight Loss Clinic - Expert Column

You're a smart consumer. You know how important seafood is to your diet: It's low in saturated fat, rich in protein, and full of the beneficial omega-3 fatty acids that protect your body. You also know the top safe seafood choices -- canned tuna, shrimp, pollock, salmon, cod, catfish, clams, flatfish, crabs, and scallops -- and that the FDA says to eat only two 7-ounce servings of these each week.

So you're all set to try out these delicious recipes. Enjoy!

Light Salmon Fritters

Journal as 1 serving of fatty fish without added fat.

1 egg yolk
2 tablespoons egg substitute (Egg Beaters)
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper
1/2 teaspoon parsley flakes (or 1 teaspoon chopped fresh parsley)
1 3/4 to 2 cups boneless, skinless, and poached or grilled salmon, preferably wild, broken into very small pieces (The Lemon-Broth Poached Salmon recipe below makes exactly this amount of salmon.)
2 egg whites
Canola cooking spray

Beat egg yolk with egg substitute in medium bowl until thick. Add flour, salt, dill, pepper, and parsley, and stir to blend. Stir salmon pieces into flour mixture.
Beat egg whites until stiff. Fold them into salmon mixture.
Coat a nonstick frying pan generously with canola cooking spray. Start heating the pan over medium heat. Use a 1/4-cup measure to scoop out 1/4 cup of the fritter batter and add to pan. Repeat with remaining batter until pan is full. Continue to cook until bottom side is nicely browned (about 3 to 5 minutes). Turn to other side and cook until browned (3 minutes more)
Remove fritters from pan and repeat step 3 to finish the fritter batter.
Makes 3 servings (about 3 fritters each).

PER SERVING: 227 calories, 29 g protein, 4.5 g carbohydrate, 9 g fat, 1.7 g saturated fat, 3.2 g monounsaturated fat, 3.4 g polyunsaturated fat, 137 mg cholesterol, 0.2 g fiber, 288 mg sodium. Calories from fat: 39%.

Salmon Steaks Poached in Lemon Broth

Journal as 1 serving of fatty fish without added fat.

Juice from 1 large or 2 small lemons
1/3 cup low-sodium chicken broth
2 salmon steaks or fillets (about 12 ounces), preferably wild salmon

Place lemon juice and chicken broth in medium saucepan with cover. Add raw salmon steaks.
Bring liquid to slow boil over medium-low heat. Reduce heat slightly, cover, and simmer 5 minutes.
Flip salmon over, cover, and continue to simmer 5 more minutes or until salmon is cooked throughout.
NOTE: You can serve the salmon over steamed brown rice and top with a tablespoon of the lemon broth.

Makes 2 servings

PER SERVING (if 2 servings per recipe including broth): 250 calories, 34.5 g protein, 1.4 g carbohydrate, 11 g fat, 1.8 g saturated fat, 3.6 g monounsaturated fat, 4.4 g polyunsaturated fat, 94 mg cholesterol, 0.2 g fiber, 93 mg sodium. Calories from fat: 41%.

Seafood Salad

Journal as 1 serving of lean fish or seafood with 1 teaspoon fat.

2 tablespoons light mayonnaise
1/3 cup fat-free or light sour cream
Juice from 1/2 lemon
1 cup shredded cooked crabmeat or imitation crabmeat (about 1/3 pound)
1 cup bay shrimp, cooked (about 1/3 pound)
1/2 cup chopped celery
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper (add more to taste)
2 tablespoons sliced black olives
1 green onion, chopped
6 cups chopped Romaine or green leaf lettuce or spinach

Combine light mayonnaise with sour cream and lemon juice in medium bowl.
Stir in crab, shrimp, celery, salt, pepper, olives, and green onions. Chill at least 1 hour.
Serve each serving of seafood salad on a bed of 2 cups of lettuce greens.
Makes 3 servings.

PER SERVING: 180 calories, 22 g protein, 9.3 g carbohydrate, 5.8 g fat (0.9 g saturated fat, 1.7 g monounsaturated fat, 2.7 g polyunsaturated fat), 139 mg cholesterol, 2 g fiber, 343 mg sodium. Calories from fat: 29%.

Answer 10

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Bourtheto

INGREDIENTS

* 6 tablespoons olive oil
* 1 large onion, grated
* 1 pound tomatoes, grated
* 1 1/2 tablespoons tomato paste
* 1 teaspoon ground cayenne pepper
* 8 potatoes, peeled
* 1 teaspoon salt
* 4 (6 ounce) fillets cod
* 1 pint water

DIRECTIONS

1. Heat half of the olive oil in a wide shallow casserole and cook the onion and the tomatoes until softened and reduced to a thick paste, about 10 minutes. Stir in the tomato puree and the cayenne.
2. Cut the potatoes lengthwise into 4-6 wedges and arrange on top of the tomato mixture. Sprinkle with salt and set fish fillets on top. Pour in the cold water, making sure the potatoes are just covered. Bring to a boil then reduce to a simmer.
3. Cover and simmer for 20 minutes until the potatoes are tender--the fish will be cooked in that time.
4. If you want, remove the lid and bubble the mixture rapidly to reduce it. However, it's best to leave plenty of juice when making this dish to mash the potatoes in.


Teriyaki Tuna

INGREDIENTS

* 1/2 cup teriyaki sauce
* 1 1/2 pounds sashimi grade tuna steaks
* 2 tablespoons extra virgin olive oil
* 1 lemon
* 1 tablespoon sesame seeds
* 2 teaspoons sea salt
* 1 pinch ground black pepper to taste
* 1 carrot, grated

DIRECTIONS

1. Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
2. Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
3. Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.



Tomato-Rich Fish Stew

INGREDIENTS

* 3 1/2 ounces sun-dried tomatoes
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 1 green bell pepper, chopped
* 2 (8 ounce) bottles clam juice
* 2 (14 ounce) cans diced tomatoes (no salt added)
* 1 cup dry red wine (or substitute broth or tomato juice)
* 4 garlic cloves, crushed
* 4 tablespoons fresh herbs (such as thyme, rosemary or basil)
* 2 bay leaves
* 1/2 cup kalamata olives, sliced
* 1 (15 ounce) can navy beans, drained and rinsed
* 1 pound firm fish (grouper, tilapia or tuna), cut in 2- to 3-inch chunks
* 2 teaspoons fennel seeds, lightly crushed
* 1 pinch Salt and pepper, to taste
* 1/2 cup grated Parmesan cheese

DIRECTIONS

1. In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water.
2. In a large pot, saute onion and green pepper in oil until softened.
3. In a food processor or blender, combine sun-dried tomatoes and 1 bottle clam juice until smooth; add to pot. Stir in remaining clam juice, diced tomatoes, wine, garlic, herbs, bay leaves and olives. Simmer 20 minutes.
4. Add beans, fish, fennel seeds, salt and pepper. Simmer until fish is done, about 10 minutes. Remove bay leaves. Ladle into bowls; sprinkle with cheese.


Sea Bass Cuban Style

INGREDIENTS

* 2 tablespoons extra virgin olive oil
* 1 1/2 cups thinly sliced white onions
* 2 tablespoons minced garlic
* 4 cups seeded, chopped plum tomatoes
* 1 1/2 cups dry white wine
* 2/3 cup sliced stuffed green olives
* 1/4 cup drained capers
* 1/8 teaspoon red pepper flakes
* 4 (6 ounce) fillets sea bass
* 2 tablespoons butter
* 1/4 cup chopped fresh cilantro

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.


Haddock Au Gratin

INGREDIENTS

* 2 pounds haddock fillets
* 1 teaspoon salt
* 1/8 teaspoon ground black pepper
* 3 tablespoons butter
* 1/4 cup minced onion
* 3 tablespoons all-purpose flour
* 1 teaspoon ground dry mustard
* 1/2 teaspoon salt
* 2/3 cup heavy cream
* 2/3 cup half-and-half cream
* 1/2 cup shredded sharp Cheddar cheese
* 1/2 cup shredded Monterey Jack cheese
* 1/4 teaspoon paprika

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
2. Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
3. In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
4. Bake in preheated oven for 30 minutes, until brown and bubbly.


BON APPETIT!!!!

Source(s):

Christine L.
Irakaway
Jean Carper
Kiki Hahn
Cathy Bianco