Could anyone tell me the recipe to prepare Fish ?

Question

For ex- Sardine fish, Mackerel.

Answer 1

Grilled Sardines

6 medium sized fresh sardines
1/2 handful coarse sea salt
2 baking potatoes, like russets
2 red bell peppers
1/4 cup Portuguese olive oil, plus 1/4 cup
1/8 cup white wine vinegar
1/2 onion, thinly sliced
2 garlic cloves, thinly sliced
Salt and white pepper

Scale and gut the sardines (you can have your fishmonger do this). Wash the sardines under cold, running water and pat dry with paper towels. Lightly salt the sardines with coarse sea salt and refrigerate. Meanwhile, boil 2 potatoes until a knife is easily inserted. Drain and cool.

Roast 2 red bell peppers over an open flame until charred. Place in a bowl and cover it with plastic to allow it to steam for approximately 20 minutes. Remove the plastic and peel and seed the peppers.

Cut peppers into 3-inch wide strips and combine in bowl with 1/4 cup of olive oil, 1/8 cup white wine vinegar, onion, and garlic. Season with salt and pepper, to taste.

Preheat a grill.

Place the sardines on a hot grill. Cut potatoes in half lengthwise and place on the grill. When the sardines are done on first side, flip them over, and give the potatoes a quarter turn to create the grill marks.

Place 3 sardines on each plate with 2 potato halves and some red pepper salad. For decoration and extra flavor, sprinkle with some thinly sliced onions and garlic over the sardines and drizzle with remaining olive oil.

The ideal accompaniment for this dish is some Portuguese rolls and a nicely chilled Vinho Verde Portuguese wine.


Grilled Mackerel with Salsa Verde: Squombro con Salsa

4 young eggplants, long and thin (preferably Japanese)
3 tablespoons plus 3 tablespoons plus 1 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon hot red pepper
1 tablespoon dried oregano, toasted
4 mackerel fillets, about 4 pounds, bones removed
1 1/2 cups fresh parsley leaves
1/2 cup mint leaves
1 anchovy, salted variety, rinsed and filleted
1 hard-boiled egg, finely chopped
2 tablespoons salt packed capers, soaked 1 hour, drained
1 lemon, zest diced and juiced
Sea salt

Preheat barbecue or grill.

Cut eggplants in 1/2 lengthwise, score and place in a mixing bowl. Add 3 tablespoons olive oil, vinegar, red pepper and oregano and toss to coat. Using kitchen tongs, remove eggplants from the bowl and place on the grill or toast in a dry pan. Cook 5 to 6 minutes on each side, until dark golden brown and lightly charred. Remove from grill or pan and place back in the bowl with the marinade.

Using 3 tablespoons of olive oil, brush mackerel skin with oil and place skin side down onto grill. Cook 5 to 6 minutes on the skin side. Turn carefully, and cook 1 minute on the flesh side. Gently remove mackerel pieces from the grill and place in the center of a large platter.

Place parsley leaves, mint leaves, anchovy and remaining 1 cup olive oil in a blender and chop until smooth. Remove to a serving bowl and add chopped egg, capers, lemon juice, and lemon zest. Season, to taste, with salt. Mix well.

Arrange eggplant pieces around mackerel pieces and drizzle both with sauce. Serve immediately.

Answer 2

My favorite way to prepare fish is to get my favorite fry pan, shake out a layer of seasoned salt in the bottom of the pan, lay the filet skin side down on in the middle of the pan on top of the seasoned salt. No butter or oil is necessary.

Put frozen vegetables on one side of the fish, and a shallow layer of uncooked brown rice on the other side. (if your stove has a low side like mine does, put the rice on the downhill side of the fish).

Now cover the pan and turn on the heat as low as you can get it.

The frozen vegies give up their moisture, and it's just enough to cook the rice perfectly and it keeps the fish moist while it's heating.

The trick is to catch it before anything starts to burn. Because it cooks slowly, it takes about an hour.

When done right, it's absolutely delicious because everything imparts flavor to everything else!

Answer 3

.It's better you marinate fish first

Marinate sauce :
1 tbsp white wine/rice wine
1 tsp chopped spring onion
1 tsp chopped ginger
mixed the seasoning sauce with any fish for 20-30 min


then you can

pan fry it
grill it
deep fry it........

Answer 4

Anchovies (or Sardines or Mackerel), Fried Genovese Style

Ingredients :

3 qt Virgin olive oil
1 1/2 lb Fresh anchovies
(or sardines or mackerel)
3 x Eggs
3 x Garlic cloves very finely chopped
1/4 cup Finely-chopped Italian parsley
4 cup Fresh bread crumbs very finely chopped
Salt to taste
Freshly-ground black pepper to taste
2 x Lemons in wedges


Method :
Heat oil to 375 degrees and maintain heat. Scale and gut anchovies, leaving heads and tails intact (or have your fish monger do this for you).
In a large mixing bowl, mix eggs, garlic and parsley until well blended. Dip fish 3 or 4 at a time into egg mixture and then into bread crumbs. Shake well to remove excess egg-crumb coating and fry fish 3 to 4 at a time until crisp and golden brown, about 1 to 2 minutes. Remove and drain on a paper towel.
Serve immediately with salt, pepper and lemon wedges.
This recipe yields 4 servings as antipasto.

Keys : Appetizers Fish Ocean Seafood Italian Italy European Mediterranean


INDIAN FISH RECIPES

1> AMRITSARI FISH RECIPE

Ingredients:

8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste


How to indian fried fish :

Clean, wash and cut fish into one and a half inch size cubes.
Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.
Make a batter of gram flour, curd, egg, ajwain, salt and water.
Keep marinated fish pieces dipped in this batter for 15 minutes.
Heat oil in a kadai and deep fry the fish till golden brown and crisp.
Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.


2>TANDOORI FISH RECIPE

Ingredients:

2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

How to make barbecued fish :

Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
Pre-heat the oven on maximum heat at broil.
Cover the oven tray with foil to avoid mess.
Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
Turn over and broil for about 8 minutes again.
Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
Serve the tandoori fish hot with your favorite chutney.


3>BATTER FRIED FISH RECIPE

Ingredients:

900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
Salt To Taste
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)


How to make deep fried fish:

Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
Rinse the fish under running water.
Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
Heat the oil in a kadhai or wok .
Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
Serve batter fried fish hot garnished with lemon & tomato slices.


4>INDIAN FISH CURRY RECIPE

Ingredients:

250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.

Preparation:

Marinate the fish in salt and turmeric powder for 15 minutes.
Shallow fry the fish pieces, drain and keep aside.
Grind the coriander leaves, garlic and green chillies.
Heat oil, add masala paste and fry till the oil separates out.
Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
Add about 1 cup water. Bring the gravy to a boil.
Add the fish slices and cook for 10 minutes.



5>RECIPE FOR DEEP FRIED FISH

Ingredients:

700 gms steaks with bone fish
Salt To Taste
1 tbsp lemon juice
1 1/4 cup fresh green coriander
6 green chillies
4 - 6 cloves garlic peeled
3/ 4 cup plain yogurt
oil for deep frying


How to make deep fried fish :

Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
Fry all the pieces of fish this way.
Serve the fried fish hot with green chutney.



6>YOGURT FISH RECIPE


Ingredients:

500 gms fish
2 cups curd blended smooth
4 tbsp mustard oil
a little flour
1 bay leaf
1 cinnamon
1 cardomom
2 ginger grounded to paste
1 onion grounded to paste
2 tsp red chilly powder
1 tsp turmeric powder
1 tsp cummin powder
1 tsp sugar
Salt To Taste


How to make masala fish curry:

Cut fish onto cubes, or as traditional cross-section.
Roll pieces separately in flour.
Heat 2 Tbl.sp oil.
Fry fish till pale golden.
Drain and keep aside.
Add remaining oil and fry bay leaf, cardamom and cinnamon.
Add ginger, onion, chilli powder turmeric and cummin.
A little water may be added if it becomes too dry.
Fry for a while.
Add blended curd.
Simmer on slow fire till oil comes up on top.
Add fish with a little water,salt and sugar.
Simmer till gravy is thick golden.
Serve yogurt fish with plain rice.



7>KERALA FISH CURRY


Ingredients:

400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste


How to make kerala fish curry:

Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.