i'm thinking of cooking a fish dish tomorrow night. any suggestions?

Question

want something nice and tasty, and relatively easy to prepare. i was thinking along the lines of cod, but any ideas welcome. no other seafood tho, got a nasty allergy...

fish are ok but i can't eat shrimps, prawns, shellfish, squid, octopus and the like...

Answer 1

Here is one super easy recipe and one a bit harder-both yummy!

SUPER EASY SALMON PACKETS

1 potato, sliced thinly
1 zuchini, sliced thinly
asparagus, trimmed
onion, sliced thinly (I use green onions)
salmon filets
lemon slices
salt, pepper, fresh or dried herbs of your choice-my fav is tarragon

lightly butter or oil a foil sheet (I use the reynolds wrappers pop up sheets. Place the potato layer first, then onion, then zuchini, then fish filet, then lemon slice, then asparagus. Squeeze extra lemon juice on top of all, then season. Fold the foil to make packets that completely envelope the food. Bake @ 350 for about 15-20 minutes-use caution when opening packets, due to steam. I serve the whole packet on a plate with a salad. super easy clean up too!

COD FISH PIE

your favorite mashed potato recipe (leftovers are perfect)
cod fish
milk
salt pepper
corn starch

Place fish and seasoning in saucepan, add enough milk to cover (I use rice milk) Poach the fish about 6 minutes or until it just starts to flake. Remove the fish to an appropriately sized baking dish. Thicken the milk in the pan with a little cornstarch (disolve it first in a bit of cold milk to make a paste. Bring to slow boil over med heat, stir in cornstarch, stir constantly about 1 minute until thick. Pour over fish. Top fish with mashed potato, dot with butter and bake 400 until potato topping is golden brown, about 15 mins. ENJOY!

Answer 2

This is a tasty and simple way to prepare any flaky fillet of fish. I personally use Petrale Sole, but it can be a bit pricey. All you have to do is beat an egg with about 2 tablespoons of water and put some flour mixed with salt and pepper and about 3 tablespoons of Italian seasoned breadcrumbs on a large plate. Cover the fish in the egg mix and then roll it in the flour, back in the egg and then again in the flour. Place it in a skillet with some melted butter and fry on both sides until golden brown. Just be careful flipping it, as it is very flaky and can fall apart easily. Serve with a simple rice and veggie like asparagus. If you also want you can add some more butter to the skillet to make a buttery sauce to top with. This is simple and really yummy.

Answer 3

Want something really easy to prepare??

Get salmon or a good yellowfin tuna steak. (you'll have to go to one of your town's nicer markets for these) You'll want to get them fresh and not flash frozen. Fresh just tastes better. Make sure they double bag the fish also! This means they'll put your selection in a bag, then they'll put this in another bag containing some ice! Keeps it fresh longer!

Rub your filet's down with the seasoning of your choice (rosemary, oregano, dill, whatever) and let them sit for maybe an hour at most in the refrigerator.

Turn on the broiler for your oven.

Put the fish on a baking sheet and pour on a little extra virgin olive oil (EVOO). Put it in the oven near the broiler (the top). You want to follow the following rule: 5 minutes for every inch. So if your tuna or salmon steak is about an inch thick, you'll put it under the broiler for 5 minutes, then turn and cook the other side for 5 minutes. A thicker filet will obviously need to be cooked longer.

If you don't like EVOO, melt some salted butter (not margarine or the fake stuff) and put some garlic powder in it (strength is up to you). Pour this over the filet after it's broiled or use it as a dip.

The sides are up to you, but this is a very light tasting dish so you don't want mac-n-cheese or anything heavy. Maybe just a fresh salad with a raspberry vinaigrette dressing.

And be warned. This method of cooking will turn the fish out medium rare. I find that cooking both of these selections longer makes them have that "fishy" flavor most people don't like. This will give it more of a meaty flavor and be very tender!

Also, there's not a lot to clean up with this method. Just put some aluminum foil down on the sheet when broiling and all you'll have to do is throw that out.

Answer 4

allergy to what?

I have made this with a variety of different white fish:
YUCATECAN MARINADED HALIBUT

Mix:
135mL (3 tbsp) each of lime juice and orange juice (fresh)
7mL (1 1/2 tsp) each of orange zest and lime zest
4 cloves of crushed garlic
2-4 chopped jalapenos (depending on taste)
5mL (1 tsp) cayenne (less if you don't like heat)
25mL (2 tbsp) paprika
10mL (2 tsp) cumin
50mL (1/4 cup) oil.
Pour over 1 kg of halibut steaks and let marinade for 3-4 hours
(do not go longer because the citrus cooks the fish).
Salt and pepper the fish before you grill.
Grill (or broil).
The length of time to cook with depend on thickness of the steaks
and how much the marinade cooked the fish.
On average about 8 min is good but make sure they are cooked through
and only flip once!
Serve with orange and lime slices.

Answer 5

I did this recipe with Talapia Fillets & it was super. Cod would work too as it is firm like Halibut. Only change I made was... I don't do Cilantro I used Parsley instead.

Asian-Style Halibut
Serves: 4

4 (6 oz.) halibut fillets
3 tbsp. ginger, minced
1 garlic clove, minced
1 bunch organic scallions, finely chopped
2 tbsp. cilantro, chopped
1/4 c. tamari or soy sauce
3 tbsp. Chinese rice wine or dry sherry
1 tbsp. toasted sesame oil

Rinse fillets, pat dry and place in a glass dish or resealable plastic bag. Place remaining ingredients in blender, reserving half the scallions and cilantro for garnish. Pulse until pureed. Pour marinade over fish. Refrigerate for 2 hours. Heat grill pan over high heat. Add one-teaspoon Canola oil(or Olive Oil). Grill for 5 minutes, per side. Garnish with reserved scallions and cilantro.

Answer 6

How about an easy shrimp creole. Mix two 14oz cans pepper/garlic stewed tomatoes, a clove of minced garlic and about half a bottle of salsa (use mild salsa and don't get it too hot for your guests) in a food processor until still chunky but with large tomatoes cut up. In a heavy pan, saute a medium diced onion, a medium bell pepper and two ribs of finely chopped celery. Add the tomato mixture to the sauteed veggies and simmer for half an hour. Cook a cup of dry rice while the sauce is coming together. Add about a pound of cleaned, peeled shrimp to the sauce. If raw, cook until the shrimp turn pink. I precooked, simmer until warmed through. Serve the creole shrimp over rice, with oven-warmed french bread and butter. If you want something green, start with a simple salad (Iceberg lettuce wedges with cherry tomatoes and blue cheese dressing goes well).

Answer 7

Super easy and amazingly good.
Poached Cod
for 6 or more
Butter roasting pan
lay portioned cod fillets with room between pieces
Sprinkle with salt, pepper and lemon juice
Place pan on preheated stovetop burners on high temp (or BBQ)
When butter sizzles pour good white wine over fillets. Liberally covering pan. Not necessary to completely cover fish
Cover with foil turn heat to medium
cook for 7 minutes or until fish just barely starts to flake.
Sprinkle with chopped basil and remove from heat.

To make smaller amount use frying pan

Answer 8

Tilapia is a nice mild fish, easy to prepare. Lots of recipes on the internet. Mahi mahi is a tasty fish as well.

Answer 9

Pace cod fillet in foil, add broccoli, onion, peppers or whatever vegs you like, add 1 TBSP ranch dressing, seal foil tightly place on a baking sheet and bake for 30 min. Easy - good.

Answer 10

I love to make salmon fillets sprinkled with a little "five spice powder" and broil it...then a squeeze of lime before serving