general fish recipes?

Question

i like fish and want to cook more of it but i'm not sure what to do with it. i do not want it fried. where i live that is all you get. i would like some baked, broiled, saute'd ideas. i would like your ideas not links to websites. have looked at them already and was confused.

great ideas!!!! thanks a billion times! more please!

Answer 1

broiled with lemon juice

Answer 2

A really good & simple fish recipe is "Orange poached Salmon."
Just put salmon fillets in a frying pan and pour orange juice over them about half way up the fillet. Spread a tsp. of orange marmelade on each fillet. Cover and bring to a boil then turn down the heat and simmer gently 10 min. (baste every 3min. or so with the OJ in the pan)

Answer 3

Fish cakes 350g (12oz) Mashed Potatoes 275g (10oz) Haddock or Salmon 600ml (a million pint) Milk 15g (½ ounces) Butter a million Onion a million Egg a million tbsp Capers a million tbsp clean Parsley 50g (2oz) Flour Wholemeal Breadcrumbs Salt & Black Pepper Poach the fish interior the milk for 5-7 minutes till mushy.do away with the floor and any bones from the fish, then flake.Fry the finely chopped onion in butter till sparkling.combine the fish, mashed potato, onion, chopped parsley and capers, with the intention that the fish continues to be in flakes, season nicely.shape into cakes and dip in overwhelmed egg, then into nicely season flour, in spite of this into the egg and coat with breadcrumbs.Grill gently for 5 minutes on the two sides till browned. Salmon Croquette factors for Balls: a million can salmon, drained, without bones or pores and skin a million egg 2/3 cup saltine cracker crumbs, finely floor a million/2 teaspoon baking powder 2 teaspoons lemon juice a million/4 teaspoon salt a million Tablespoon parsley flakes factors for Coating: 2 eggs a million/2 cup milk a million cup (or extra) finely floor saltine cracker crumbs combination first seven factors thoroughly and shape into balls. Roll each and each ball in a mix of eggs and milk. Roll in floor crackers till thoroughly lined. Drop in warm oil and prepare dinner till gently brown. do away with and drain. Serve heat or chilly.

Answer 4

"Savory Hidden Valley Broiled Fish" - 4 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
1/3 cup lemon juice
3 tbsp. olive oil
3 tbsp. dry white wine or water
1 1/2 to 2 lbs. mild white fish fillets, such as red snapper or sole
Original Ranch Tartar Sauce (below) - optional

Combine all ingredients (except fish) in shallow dish; mix well. Add fish and coat all sides with mixture. Cover and refrigerate 15-30 minutes. Remove fish from marinade and place on broiler pan. Broil 9-12 minutes or until fish begins to flake.
ORIGINAL RANCH TARTAR SAUCE:
1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
1/3 cup mayonnaise
1/3 cup sour cream
2 tbsp. sweet pickle relish

Remove 1 tbsp. dressing mix from packet; blend with mayonnaise, sour cream and relish. Chill 1 hour. Makes 1 cup.


"Lemon-Buttered Flounder" - 4 servings

1/4 cup butter or margarine; melted
2 tbsp. lemon juice
1/4 tsp. salt
Dash white pepper
1 lb. flounder fillets
Paprika
Lemon wedges
Parsley sprigs

1) In small bowl with fork, mix butter, lemon juice, salt and pepper. Place fillets on rack in broiler pan; brush with butter mixture.
2) Broil 4" from heat 6-8 minutes until fish flakes easily when tested with a fork, occasionally basting with butter mixture.
3) To serve: With pancake turner, lift fillets onto warm plate; sprinkle with paprika. Garnish with lemon wedges and parsley.


"Grilled Swordfish Steaks" - 6 servings

1 1/2 lbs. swordfish or other fish steaks, cut 1" thick
1/4 cup salad oil
2 tbsp. lime or lemon juice
2 tbsp. chopped parsley
1 tsp. dill weed; crushed
1/4 tsp. salt
1/4 tsp. pepper

1) Cut fish steaks into 6 serving portions. Place in single layer in 10x6" baking dish.
2) In small bowl, combine remaining ingredients; pour over fish. Cover and refrigerate 30 minutes, turning fish once.
3) Prepare grill for barbecuing.
4) About 15 minutes before serving: Drain fish, reserving marinade. Place fish on grill over medium coals. Cook about 15 minutes until fish flakes easily when tested with fork, turning once and basting often with marinade.

Answer 5

I saute any delicate white meat fish like sole, tilapia, cod or trout by first salt and pepper each side. Or you can season with Old Bay or paprika.
Make sure the skin and bones have been removed (not for trout). Fillets should be 1/2" - 1" thick.
Then dip fillets in flour (or mixture with corn meal) and cook on medium heat in fry pan with 1 tablespoon olive oil and 1 tablespoon butter. Cook 3 minutes per side.
Remove fish from pan and place on plate covered with another plate or with foil to keep warm. Then serve with sliced lemon or soy sauce.
You can also saute sliced onion and bell peppers in same pan with additional butter and olive oil until just starting to brown. Place the cooked onions and peppers over the fish and cover again.
Make a quick pan sauce with a large splash of white wine, 1 tablespoon fresh squeezed citrus (lemon, lime, or orange) and 2 tablespoons butter. Serve over the fish.

Baked fish I prefer whole fish of salmon with sauteed onions, dill and italian dressing. Wrap fish in foil and bake at 325 degrees for 30-40 minutes. Serve with lemon wedges.

Salmon and halibut steaks are great seasoned with salt and pepper or Old Bay. Pour Italian dressing over the steaks. Then pan sear on med-hi heat in oil and butter in an oven-proof pan like cast iron or heavy stainless steel for 3 minutes. Do not flip over. Place in oven on broil and cook top side for 3 more minutes.
Top each steak with a large spoonful of sour cream and sprinkle with parmesan cheese. Turn off broil/oven and allow the fish to cook in the carry over heat of the oven and additional 5-7 more minutes.
I like to marinade halibut steaks with balsamic vinegar in a large Ziploc bag for an hour before cooking in fry pan and oven above.

Halibut or cod cut into 1" chunks are great in a clam chowder soup base, cream of mushroom or cream of asperagus soups.

You can also broil a large filleted fish with a slathering of mayonnaise, garlic, lemon juice and green onion mixture.

It's always better to undercook fish as it dries out when over cooked.
A sure method of not over cooking and drying out the fish is to steam in a bamboo steamer or double boiler lined with lettuce leaves. Place fish on top and steam for 5-7 minutes depending on thickness. Or try poaching in liquid like white wine or chicken stock in a covered pot for thick portions of fish. 7 minutes per inch of thickness.

Answer 6

One of my favorites is several cups of orange juice along with any seasoning you want in a pan. Bake on 400 until flaky. the flavor is incredible.

Answer 7

Broil your fish in a tangy orange sauce, then it will be so tender.


MMMMMM!

Answer 8

Here are two for you to try.
Herbed Fish & Veggies

(can be baked or grilled)
2 (4-6 ounce) haddock fillets, thawed or pollock fillets or orange roughy fillets, thawed
2 tablespoons green onions, sliced
1 (16 ounce) package frozen broccoli, carrots and cauliflower or 2 cups leftover cooked vegetables
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, cut in pieces
lemon juice or fresh lemon wedges, to taste
Cut two sheets of heavy-duty foil paper 12" x 18".
Preheat oven to 450 degrees Fahrenheit or preheat barbecue grill to medium-high.
Spray each piece of foil paper with nonstick spray or lightly oil.
Center one fish fillet on each sheet of foil paper.
Divide green onions and top each fillet.
Divide frozen veggies, or precooked leftover veggies, and place around fillet. Add one ice cube to each packet if using leftover cooked veggies to prevent drying.
Sprinkle both packets of fillets and veggies with seasonings to taste.
Top each packet with bits of butter.
Bring up the foil paper sides. Double fold the top and ends to seal the packets, leaving room for heat circulation inside.
Bake packets for 18 to 20 minutes on a cookie sheet in the preheated oven. Or, grill 10 to 12 minutes in a covered grill.
Drizzle with lemon juice or serve lemon wedges on the side.


Potato Crusted Fish
1-2 tablespoon Dijon mustard
4 cloves garlic, almost pureed
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon creole seasoning (optional)
3/4 cup buttermilk
6 white fish fillets (of choice -- about 6 oz. each)
1 cup instant potato flakes
2 tablespoons butter or margarine

Add seasonings, garlic and mustard to buttermilk.
Dip filets in the seasoned buttermilk.
Roll in potato flakes until thoroughly coated.
Sauté them in butter until flaky, crunchy and crispy,
Keep the heat moderate sa not to scortch the butter. You can also use oil it you won't have to worry about the butter burning

Answer 9

Fish is always good with leamon i think

Answer 10

Grilled Tilapia, Broccoli Couscous & Ginger Cucumber Salad
Serving Size : 4

Grilled Tilapia
1/4 cup lemon butter dill sauce
1/2 cup Italian bread crumbs
1 1/2 pounds tilapia fillets
butter-flavored vegetable cooking spray

1. Preheat grill.
2. Place lemon sauce in mixing bowl. Place bread crumbs on plate.
3. Wash fish and check for bones. Dip fish in lemon sauce, then coat both sides in bread crumbs.
4. Spray top and bottom of grill with cooking spray. Using tongs, place fish on grill; close lid and grill for 3-4 minutes. (If using regular grill, double cooking time, turning once.) Serve.

Broccoli Couscous
1 cup broccoli florets
1 1/4 cups low-sodium chicken broth
1 tablespoon butter
one 5 3/8-ounce box broccoli and cheese couscous
1 teaspoon Dijon mustard

1. Chop broccoli into bite-size pieces. Place in microwave-safe bowl, cover and microwave on high for 3-4 minutes.
2. Place broth, butter and couscous seasoning packet in saucepan; cover and bring to boil.
3. Place couscous and mustard in serving dish.
4. When broth comes to full boil, add broccoli and return to boil. When boiling, remove from heat and pour over couscous. Stir once, cover and let sit for 5 minutes.

Ginger Cucumber Salad
2 tablespoons green onions
2 tablespoons pickled ginger
1/4 cup Oriental salad dressing
1/4 cup rice wine vinegar
1/2 teaspoon cracked black pepper
2 large cucumbers

1. Wash and dice onion into 1/4-inch pieces, including up to 1/2 of green section. Place onions in mixing bowl.
2. Add pickled ginger, salad dressing, vinegar and black pepper to mixing bowl; stir together.
3. Cut ends from cucumber, peel skin and discard. Place cucumber on flat surface. Using vegetable peeler, shave cucumber into ribbons from all sides of cucumber lengthwise, stopping at seeds. Shave enough to make 11/2 cups.
4. Add cucumber ribbons to dressing mixture, stir together and chill for 15-30 minutes. Serve.
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Broccoli-Fish Roll-ups

1 can (10-3/4 ounces) cream of broccoli soup,
undiluted
1/2 cup fat-free (skim) milk
2 cups uncooked seasoned stuffing crumbs
4 flounder fillets (about 3 ounces each)
1 box (10 ounces) frozen broccoli spears, thawed
Paprika

Preheat oven to 375°F. Spray 9×9-inch baking pan with nonstick cooking spray. Combine soup and milk in medium bowl. Reserve 1/2 cup soup mixture.

Combine stuffing crumbs and remaining soup mixture in medium bowl; pat into prepared pan.

Place fish on clean work surface. Arrange 1 broccoli spear crosswise across narrow end of 1 fillet. Starting at narrow end, gently roll up fish. Place over stuffing mixture, seam side down. Repeat with remaining fish and broccoli.

Arrange any remaining broccoli spears over stuffing mixture. Spoon reserved 1/2 cup soup mixture over broccoli-fish roll-ups. Sprinkle with paprika. Bake 20 minutes or until fish flakes easily when tested with fork.

Variation Asparagus spears and cream of asparagus soup can be substituted for broccoli spears and cream of broccoli soup.