fish meal recipe?

Question

fish meals seem to be a boring for me:) could you recommend a fresh recipe for fish? i.e. how to cook fish with vegetables or how to cook a roasted fish in a new way?

Answer 1

Lemon Baked Fish

450g (1lb) Haddock or Cod Fillets
4 tsp Lemon Juice
1 tbsp Butter or Margarine
1 tsp Lemon Rind
1/8 tsp Salt
1/8 tsp Rosemary
Salt & Black Pepper

Preheat oven to 180°C: 350°F: Gas 4.Divide fish into 4 portions.
Place on in a baking pan.Mix butter or margarine, lemon juice, grated lemon rind, rosemary, salt, and pepper.Pour over fish.
Bake for 25 minutes or until fish flakes easily when tested with a fork.

Answer 2

These are recipes from sri lanka.... really good

Malu Ambul Thial ( Sri Lankan style sour fish curry)

2 lbs Fish (Halibet, Salmon or Tuna)
10-15 pieces Goraka or 2 tablespoon tameric paste
1 1/2 tbs Salt
1 1/2 tbs ground black Pepper
1/4 tsp Turmeric powder
1 sprig Curry Leaves
2 pieces Cinnamon
2 cloves Garlic (crushed)
1/2 tsp roasted Curry powder
1 cup water




Wash and cut the fish into 15-20 pieces. Place the goraka or tameric pieces in a saucepan, add a little water to cover and simmer for about 5-10 minutes .

Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated). Drain the goraka pieces and crush into a coarse paste.

Mix the paste with the drained water and add to the fish, mix well. Arrange the fish in a shallow pan and pour the liquid over the pices. Wash the mixing bowl with 1 cup water and pour over the fish. Swirl the pan to coat the pieces with the liquid.

Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done. For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.

Fish Curry

1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
2 tablspns vinegar
to taste Salt
1 clove garlic

Wash fish and cut into cubes. Add vinegar and salt and knead into the fish.

Then mix in red pepper powder, curry powder, black pepper and garlic and cook for 20 minutes.


For more recipes visit http://cookbook.batcave.net

Answer 3

try taking fresh trout fillets, garlic cloves,butter,and onions.combine them in an aluminum foil bag.put on the grill.flip every 5 minutes(needs to cook for 10 minutes total).inside the foil bag the fish will stay moist and cook fast.for veggies i would steam some broccoli and serve over top of white rice.it is a very healhty and tastey meal

Answer 4

This is fantastic:

Fish salad (To be eaten on top of crackers)

1lb of whitefish, baked, cooled and flaked
1/2 cup mayonnaise
Juice of a lemon or a lime
1/4 cup dill pickles, chopped
1/4 cup onion, chopped
Fresh jalapeno or serrano chile, chopped, to taste
Salt

blend the mayonnaise and lime juice, and add salt to taste.

Lightly mix the veggies and fish together. Add the mayonnaise mixture. Adjust seasonings/mayonnaise if you want more. Cover.
Refrigerate at least 1 hour. Eat on crackers.

Answer 5

Try the following
Californian Grilled Fish

Ingredients
2 fish fillets (such as cod, hake, whiting, or 2 plaice or sole – anything you like – approximately 7 oz/200 g each)
2 tablespoons Coriander and Lime Tartare Sauce
2 tablespoons Coriander and Lime Tartare Sauce
2 tablespoons white or brown breadcrumbs
3 tablespoons grated Cheddar cheese
1 dessertspoon chopped fresh coriander
a pinch of cayenne pepper
grated zest of ½ lime
½ oz (10 g) butter
salt and freshly milled black pepper

Pre-heat the grill to its highest setting.
Begin by wiping the fish fillets with kitchen paper to get them as dry as possible, then place them in the foil-lined grill pan. Season with salt and pepper, then spread the Coriander and Lime Tartare Sauce all over the surface of the fish.

Now, in a bowl, mix the breadcrumbs, cheese, coriander, cayenne and lime zest together, then sprinkle this over the fish as evenly as possible. Dot with a little butter. Place the grill pan as far from the heat as possible and grill the fish for 10-15 minutes, depending on its thickness – it should be just cooked through and the top should be crispy and golden. Serve with tiny new potatoes, tossed in chives and lemon juice, and a plain lettuce salad.

Or Italian Baked Fish
4 thick pieces cod (or other white fish)
2 tablespoons olive oil
1 medium onion, finely chopped
1 fat clove garlic, crushed
1 lb (450 g) ripe tomatoes, peeled and chopped, or 1 x 14 oz (400 g) tin Italian tomatoes
4 oz (110 g) mushrooms, thinly sliced
1 level tablespoon fresh chopped basil
1 level tablespoon capers, chopped
juice ½ lemon
12 black olives
salt and freshly milled black pepper

Pre-heat the oven to gas mark 5, 375°F (190°C)

Start by making a good thick tomato sauce: heat the olive oil in a saucepan and fry the onion for about 5 minutes. Now add the garlic and tomatoes. Season with salt and pepper, then bring to simmering point and cook gently, uncovered, for 15 minutes, stirring occasionally. Next add the sliced mushrooms, making sure that they are well stirred in. Simmer for a further 10 minutes until it looks like a thick sauce. Lastly, stir in the fresh basil and chopped capers.

Now place the fish in a shallow baking dish or tin, season with salt and pepper and sprinkle a little lemon juice on each piece. Next spoon an equal quantity of the sauce on to each piece of fish and arrange a few olives on top. Cover the dish with foil and bake on a high shelf for about 25 minutes, depending on the thickness of the fish. Serve with new potatoes or brown rice and a tossed green salad.

Or Baked Fish Fillets with Mushroom Stuffing
4 large Dover sole fillets, skinned
8 oz (225 g) dark-gilled mushrooms, finely chopped
1 oz (25 g) butter
1 tablespoon oil
1 small onion, finely chopped
freshly grated nutmeg
1 level tablespoon finely chopped parsley
5 fl oz (150 ml) dry white wine or cider
2 level tablespoons plain flour
5 fl oz (150 ml) milk
lemon juice
1 tablespoon double cream
salt and freshly milled black pepper

To garnish:
few sprigs watercress
Pre-heat the oven to gas mark 4, 350ºF (180ºC).

First of all melt half the butter and all the oil together in a pan and fry the onion gently until soft and golden. Add the mushrooms and cook until all the juices have evaporated and the remaining mixture is a dryish, spreadable paste – this will probably take about 20 minutes. Remove from the heat, season with salt, pepper and nutmeg, then transfer all but 2 tablespoons of the mixture to a basin and mix with the parsley.

Next cut the fish fillets in half lengthways and spread an equal quantity of the mushroom mixture on the skinned side of each piece. Roll up the fillets from the head to the tail end and place closely together in a baking dish. Pour in the wine or cider, place a piece of buttered silicone paper (parchment) directly on top of the fish and bake in the oven for 20 minutes.

Meanwhile, melt the remaining butter in a saucepan, blend in the flour and cook for 2 minutes, stirring continuously.

When the fish is ready, transfer it to a warmed serving dish, using a draining spoon; cover and keep warm. Now add the cooking liquid to the butter and flour mixture, beating all the time to get a smooth sauce, and also blend in the milk. Then bring to boiling point, stirring all the time, add the remaining mushroom mixture, season with salt, pepper and a squeeze of lemon juice and stir in the cream. Pour over the fish and serve garnished with watercress.

Answer 6

Make your fish on the grill with all the veggies and stuff in a foil packet...it's kinda fun

Answer 7

this place has some good ideas http://www.bhg.com/home/Fish-Recipes.html