Does anyone know of a good side to make with fish?

Question

Thanks for the input.

Answer 1

grits or shrimp or cole slaw

Answer 2

Why not try a little stir fry vegetable. Julienne some carrot, green pepper(red or yellow), onion, maybe broccolli, and fry them in some olive oil with garlic and ginger in it. Should take about 5 minutes right at the end when the fish is almost done. Maybe add a touch of sesame oil. Salt and pepper to taste

Answer 3

I did tomato bake yesterday. It is verrrry yummy with fish.

1 1/2 cups shredded cheddar
12 oz. bacon
3 slices of heavy bread cubed (I always use an "Italian Style" bread)
1/2 cup onion chopped
1/4 cup green bell pepper chopped
6 tomatoes peeled and cubed (an excellent substitute is 2 small cans of stewed tomatoes...less work and more flavorful.)
1 tbsp. sugar
2 tbsp flour
1 tsp. salt and pepper

Chop bacon and fry up till crisp. Reserve. Saute bread, onion, and peppers in bacon fat. Remove from heat and add tomatoes, sugar, flour, salt, and pepper. Put into 1 1/2 qt. casserole. Top with shredded cheddar and bacon.

350 for 20-25 min.

Everyone knows that fish and stewed tomatoes is a no-brainer combo. This kicks it up a notch.

Answer 4

Brown Rice

Answer 5

I like wild rice, and lately Lundbergs Wild Rice, sold in those little tubish packets for a dollar or so. Simple to make - just bring water to a boil, dump in packet, reduce heat to about 2 (low) and cook about 20 mins or until water is almost gone.

While the rice is cooking you can start on the fish.

Simple and goes great.

Nothing like a nice caesar salad to round it out.

Answer 6

It depends on the kind of fish you're making. With my experience, you can't go wrong with rice and vegetables. I've also seen fish served with a mashed potato and spinach mixture. I didn't have a chance to try it yet, but it looked delicious.

Answer 7

Cous-cous. It's super fast and you can put anything you want into it. I like to take the instant cous-cous, put a can of chicken stock and garlic and let it cook in that instead of just water and simply add some good olive oil and torn cilantro at the end to finish. Goes pretty well with nearly everything.

Answer 8

Along with a nice steamed veggie:

Mushroom Rissoto
4 Tbsp butter
2 cups chanterelle or oyster mushrooms (or other flavorful mushroom), cleaned*, trimmed, and cut into half inch to inch pieces
2/3 cup cognac
3/4 cup heavy cream
7 cups vegetable or chicken stock
1 Tbsp extra-virgin olive oil
4 medium shallots, peeled and minced OR 6 Tbsp of yellow onion, finely chopped
1 3/4 cups arborio rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley

*Note on the cleaning of mushrooms. If you are using any type of choice mushroom, do NOT rinse them! Brush off any remaining dirt lightly. Many mushrooms (including chanterelles) absorb water like sponges and washing them will make it much more difficult to cook properly.

1. Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using Chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
2. Bring stock to a simmer in a saucepan.
3. In a a deep, heavy, medium sized saucepan, heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
4. Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.

Answer 9

Green beans with diced bell peppers.

Wild rice with chopped tomatoes and diced green peppers.

A colorful salad.

Couscous.

My favorite is Orzo (rice shaped pasta) cooked in chicken broth and topped with the fish.

Answer 10

Wild rice or rice pilaf goes excellent w/fish. That and a green veg like broccoli or asparagus.

Answer 11

If it is something yummy like fresh cod or fresh halibut, try using marinated grilled roma tomatoes, with sprigs of fresh dill and extra virgin olive oil. Served with onion and garlic mashed potatoes or a nice savory rice.