what are some good fish meals that arent to difficult too make?

Question

could u give me the recipe if was if not too much of a hassle

Answer 1

grilled salmon

Answer 2

Pretty and Simple:

Steam some fish

Cook some rice

1/2 cup of red wine
1/2 teaspoon of red wine vinegar
1/4 cup of diced shallots (or red onions)
1 stick of butter

Cook the first 3 ingredients down to 2 tablespoons
Add the butter, 1 tablespoon at a time until frothy
Serve under fish and over rice

Answer 3

Swordfish messina.2tbspolive oil 1/2 cp chopped parsley 2tbsp basil 2cloves garlic minced 1 8oz.can tomato sauce 3/4 cpfresh sliced mushrooms 2tbsp lemon juice.1/8tsp black pepper 2-3 lbs. swordfish, salmon or halibut steaks.heat all ingredients except lemon juice&pepper in sauce pan saut'e 5 min.uncovered . place fish in 13x9 baking dish add lemon juice &sprinkle pepper let stand 5 min.preheat oven 400f cover fish with sauce bake 20min.or until flakey.call me to dinner

Answer 4

Select what ever kind of fish you like, take a pan (I line mine with foil), put some Olive Oil and garlic (fresh chopped , from a jar, or granulated), cover each side of fish with above(dust with flour or breadcrumbs if you like) and grill. Put a smidge of dill on top, serve and ooh yummy! If you don't have a broiler or grill, just pan fry!

Answer 5

My favoriet are fish tacos. They are easy to make. Just bread your white cod with in a egg, flour, and then breadcrumbs. Bake until done and crisy. I like using white corn tortillas heated up. For sauce I like sourcream, finely sliced cucumbers and your favorite salsa and mix those together-salt and pepper to taste. I also like to put on finely shredded cabbage-red and green and tomatoes. Oh so good!!!

Answer 6

It don't get easier than this...

Buy some shrimp...however many you want.
Either take the shells off or leave them on, it's your choice, BUT ... you don't eat the shells!

Cut up some onions/garlic

Put onions/garlic in frying pan with butter and olive oil

Add shrimp and when they turn orange, they're done!

Squeeze lemon juice over them, peel (if you didn't already)

Serve with rice and/or some cooked vegetable

Answer 7

Here are some simple, but delicious fish recipes:

Quick 'n Easy Salmon

INGREDIENTS

3 tablespoons honey
3 tablespoons Dijon mustard
1 teaspoon lemon juice
4 (6 ounce) salmon steaks
1/2 teaspoon pepper

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix honey, mustard, and lemon juice. Spread the mixture over the salmon steaks. Season with pepper. Arrange in a medium baking dish.
Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

Fish with Crisp Potatoes

4 med Yukon gold potatoes, scrubbed and cut into 1/4" slices
2 Tbsp extra virgin olive oil
4 skinless halibut or other fish fillets (4-6 oz each)
1 bunch (about 12 oz) slender asparagus, trimmed
6 plum tomatoes, chopped (about 1 c)
2 Tbsp chopped fresh basil or cilantro
1 Tbsp fresh lime juice
1/2 tsp minced garlic

1. Preheat oven to 400°F. Coat 13" X 9" baking dish with cooking spray. Add potatoes, drizzle with oil, and spread in even layer.

2. Roast potatoes until browned on bottom, 30 to 45 minutes. Remove from oven. Turn potatoes so browned side is up.

3. Increase oven temperature to 450°F. Place fish on potatoes. Place asparagus between fillets.

4. Return to oven and roast until fish is opaque in center, 8 to 10 minutes for thin fillets and 12 to 15 minutes for thicker fillets.

5. Let stand while making salsa: Combine tomatoes, basil, lime juice, and garlic.

6. Use wide spatula to serve potatoes with a portion of fish. Distribute asparagus evenly. Top with spoonful of salsa.

Makes 4 Servings


Steamed Fish with Snow Peas

4 skinless salmon or other fish fillets (4-6 oz), about 1 1/2" thick
1 tsp grated ginger
1 clove garlic, minced
1 Tbsp fresh lime juice
2 tsp reduced-sodium soy sauce
1 tsp toasted sesame oil
2 scallions, thinly sliced
1 lb snow peas

1. Rub fillets with ginger and garlic. Coat steamer basket with cooking spray and arrange fillets in basket.

2. In saucepan, bring 2" of water to a boil. Place steamer basket in saucepan and steam, covered, 8 minutes.

3. Meanwhile, make sauce: Combine lime juice, soy sauce, sesame oil, and scallions in small bowl. Set aside.

4. Top fish with snow peas and steam, covered, until fish is cooked through and snow peas are crisp-tender, about 4 minutes longer.

5. To serve, make bed of snow peas, top with fish, and drizzle all with sauce.

Makes 4 Servings

Answer 8

take cod, perch, or any freshwater fish (it's the only kind I have tried) and spread butter on it, sprinkle with lemon pepper, and bake at 350 for 15-20 minuets, you can tell when it's done because it will fall apart easily.

Answer 9

Here is a great site for finding recipes for fish

http://www.landbigfish.com/recipes/default.cfm

Answer 10

Here's a couple really yummy ideas :) Hope you like them sweety

Easy Salmon Supper

2 cups thinly sliced carrots (about 5 medium)
1/2 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
4 salmon fillets (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
2 cups MINUTE Brown Rice, prepared as directed on package

PREHEAT oven to 375°F. Toss carrots with 1/4 cup of the dressing in 13x9-inch baking dish. Spread in single layer.
BAKE 15 min. Stir carrots; top with salmon.
COMBINE tomatoes and remaining 1/4 cup dressing; spoon over salmon. Bake an additional 15 min. or until salmon flakes easily with fork. Serve over rice.

One Dish Italian Fish

2 cups MINUTE White Rice, uncooked
1/2 cup water
1 lb. white fish fillets, such as halibut, cod or tilapia
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

MIX rice and water in shallow microwaveable dish. Arrange fish fillets over rice. Pour tomatoes with their liquid and dressing over fish. Cover loosely with plastic wrap.
MICROWAVE on HIGH 8 min. Remove plastic wrap; sprinkle with cheese.
COVER loosely with plastic wrap. Microwave an additional 4 min., or until fish flakes easily with fork and rice is tender.

Saucy Dijon Fish

1/4 cup KRAFT Mayo Real Mayonnaise
4 tsp. GREY POUPON Dijon Mustard
4 tsp. KRAFT 100% Grated Parmesan Cheese
2-1/2 tsp. lemon juice
1-1/2 tsp. KRAFT Horseradish Sauce
4 firm whitefish fillets, such as tilapia or sole (4 oz. each)

PREHEAT oven to 350°F. Mix mayonnaise, mustard, cheese, lemon juice and horseradish sauce until well blended.
PLACE fish in greased 13x9-inch baking pan; spread evenly with the mayo mixture.
BAKE 15 to 20 min. or until fish flakes easily with fork.

Fish Rolls

1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
3/4 cup KRAFT Zesty Italian Dressing
1/4 cup chopped fresh parsley
1/2 tsp. garlic powder
1/4 tsp. paprika
10 fresh whitefish filets (4 oz. each)

PREHEAT oven to 425°F. Prepare stuffing as directed on package; set aside. Mix Italian dressing, parsley, garlic powder and paprika until well blended.
BRUSH fish with half of the dressing mixture. Spoon stuffing evenly over one end of each of the filets; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Pour remaining dressing mixture over fish rolls.
BAKE 20 to 25 min. or until fish flakes easily with fork.

Fish in Roasted Red Pepper Sauce

1 lb. cod fillets (4 fillets)
1/4 cup flour
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup sliced onions
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup roasted red peppers
1/4 cup chicken broth
1 clove garlic, peeled
2 Tbsp. chopped cilantro

COAT both sides of fish with flour; set aside. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir until crisp-tender. Add fish; cook 5 to 7 min. on each side or until fish flakes easily with fork.
MEANWHILE, place cream cheese, red peppers, broth and garlic in blender container; cover. Blend until smooth. Spoon into medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 min., stirring occasionally.
PLACE fish on serving platter; top with the cream cheese mixture. Sprinkle with cilantro.

Ranch Style Fish Tostada

8 corn tortillas (6 in.)
1 lb. white fish fillets
1/2 cup KRAFT Cucumber Ranch Dressing or KRAFT Peppercorn Ranch Dressing, divided
2-1/2 cups bagged coleslaw blend
1 medium green pepper, chopped
1 medium red onion, chopped

PREHEAT oven to 350°F. Spray both sides of tortillas with cooking spray; place in single layer on baking sheet. Bake 10 min. or until crisp and lightly browned.
MEANWHILE, heat large nonstick skillet on medium heat. Spray with cooking spray. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from heat. Use a fork to break up the fish into smaller pieces. Stir in half of the dressing.
ADD remaining dressing to coleslaw blend; toss lightly. Spoon evenly onto tortillas; top with fish mixture, peppers and onion