What is a simple and tasty fish dish?

Question

I am looking for a quick and easy mid-week recipe which isn't too heavy...

Answer 1

Mc Donald's Fillet-O-Fish pick em up at the drive thru...delicious

Answer 2

Super easy and Extremely Tasty Salmon

Use salmon steaks, preferably boneless. Sprinkle with light amounts of kosher salt, ground black pepper, and dill.

Put frying pan on stove and put 2-3 tablespoons of olive oil in it. On medium heat, cook fish with lid on, turning fish over every couple of minutes until meat starts to flake. Serve!

Tasty Salmon awaits.

or

Preheat oven to 425 degrees.
You could get any basic whitefish (orange roughy, cod, or tilapia are my favorites). Lay on top of foil that is substantially larger than your fish. Sprinkle the fish with a little salt and pepper. Add a clove of garlic, sliced, or sprinkle with garlic powder. A slice of lemon, some small amount of various vegetables (shallots, mushrooms, tomato, bell pepper, anything you could steam in short order - no potatoes or carrots, they take too long).
Fold foil around fish/veggies, with folds upwards, place on a cookie sheet or other shallow cooking dish (a pyrex or other casserole dish will work fine too).
Cook foil wrapped fish for 10-15 minutes, or until meat starts to flake. A little rice side dish, or potatoes au gratin, and you have a full meal.

Enjoy!

Answer 3

Lemon Thyme Halibut

INGREDIENTS:
4 (5-ounces each) halibut fillets
Juice of 1 lemon
Juice of 1/2 orange
Sprigs of thyme
1 garlic clove, minced

PREPARATION:
Place halibut fillets skin side down in a glass dish. Add juice, thyme and garlic. Cover with plastic wrap and refrigerate for 20 minutes. Preheat broiler. Broil marinated halibut 2-3 inches from heat for 8-10 minutes, depending on thickness of fillets.

Serves 4

Serve with some roasted asparagus spears. Yummy!

Ingredients:
1 Lb Fresh asparagus
2 Ts Olive oil
2 Tb Parmesan cheese, shredded
1 Lemon, cut into wedges

Preheat oven to 500 degrees.

Arrange in a single layer in a shallow baking pan.

With a pastry brush, paint the oil on the asparagus spears then sprinkle with kosher salt.

Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks.

Turn spears occasionally for even cooking and to avoid browning.

Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.

Answer 4

Fish in Foil

Take a piece of aluminum foil and rub some olive oil on it or spray with cooking spray.
Slice a potato into thin slices and lay them on the foil.
Put whatever kind of vegetable you like on top of the potato. Carrots, green beans, onions, broccoli all work well. Use fresh or frozen. Drizzle some olive oil on top and sprinkle with salt and pepper.
Put a salmon fillet on top of the vegetables, drizzle it with oil and sprinkle with salt and pepper.
Wrap it up tightly in the foil and bake in the oven on a cookie sheet at 350 for about half an hour.
You can use different kinds of fish and seasonings - whatever you like.
Using that non-stick aluminum foil would probably work well - I haven't tried that yet.

Answer 5

My grandmother taught me this. Put a filet of Flounder, Perch, Cod on a microwave dish a tlb of milk and season with lemon pepper, old bay or just salt and pepper, and microwave until tender, depending on the thickness about 3 minutes for thin up to 5 for thicker. When the fish flakes apart it is cooked. The key is to keep it sealed tight until it is cooked through. I eat it at least once a week.

Answer 6

Salmon-in-a-Snap
Total Time:20 min

4 1-inch thick salmon fillets (about 1 pound)
1/2 teaspoon lemon-pepper seasoning or freshly ground black pepper
1 - 2 teaspoons soy sauce
1 medium orange, halved and very thinly sliced
2 cups small broccoli florets
1 cup reduced-sodium chicken broth
3/4 cup water
1 teaspoon minced garlic
1 cup instant couscous

Lightly coat a shallow baking pan with cooking spray; set aside. Preheat oven to 450 degrees F.

Season salmon fillets with lemon-pepper seasoning. Arrange fillets in prepared pan. Drizzle with the soy sauce. Top with orange slices. Bake, covered, for 8 to 12 minutes or until fish just flakes easily when tested with a fork.

Meanwhile, in a 2-quart saucepan bring broccoli, chicken broth, water, and garlic just to boiling. Cook, covered, about 3 minutes or until broccoli is barely crisp-tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Serve fish over hot cooked couscous and broccoli. Makes 4 main-dish servings.

Answer 7

1) put some oil in the pan , add thinly sliced onions till golden brown , add tomato and garlic paste (no ginger) , whole dry red chillies, ajwain,methray , haldi and salt . once masala is ready add the fish , let it cook from one side turn the pcs and cook other side. this sholud not take more than 15 min , just the cooking.
p.s cooking fish for too long makes it hard, once tender and cooked remove from pan .

or simply mix a little maida and cornflour , salt and garlic . coat fish and put in a plate of sesma seeds so that it gets coated, fry . eat with mayo, really yummy!

Answer 8

Orange-honey Fish

1 lb. fresh or frozen orange roughy, grouper, cod or other fish
fillets
2 Tbs. finely chopped green onion
2 Tbs. orange juice
1/2 tsp. paprika
1 tsp. finely shredded orange peel
2 Tbs. honey

Thaw fish and pat dry - cut into 4 portions and set aside.
For glaze combine onion, orange peel, orange juice, honey, paprika with 1/4 tsp. salt and 1/8 tsp. of pepper.
Place fish on unheated rack in broiler pan. Brush some of the glaze over the fish. Broil 4" from the heat (allow 4 to 6 mins. per 1/2" thickness) till fish flakes with fork, brushing occasionally with rest of glaze.
I've also tried this recipe by marinating and wrapping fish in parchment paper instead of the basting and broiling, baked in oven @ 350 maybe 10 mins.- check to see if fish flakes with fork- and it turned out really tasty. Easy to make and appeals to my family who don't like fish. PS - I've recently used Tilapia fish with this and loved it. Hope this helps.

Answer 9

Depending on the kind of fish, 2 very easy ways.
#1 if fresh whole fish
put few stalks spring onions under fish and strips of ginger inside stomach and on top, steam for 8-10mins, depending on size. Pour away juice (will taste fishy) then add soy sauce & shreds of spring oinions on top. Heat oil separately, when hot, pour over fish, sizzling the spring onions a little. Serve.

#2 if frozen
Heat oil, add ginger and fry till brown. Add fish and fry until crispy golden brown, sprinkle a little sugar and soy sauce over, flip fish over and serve immediately. Optional, add shredded spring onions on top.

Answer 10

Try the following
Californian Grilled Fish

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 Fried Plaice Fillets with a Herb and Polenta Crust
2 plaice fillets, skinned, weighing approximately 6 oz (175 g) each
1 teaspoon finely chopped fresh rosemary or 1 dessertspoon finely snipped chives
1teaspoon finely chopped fresh thyme
2 oz (50 g) polenta
2 cloves garlic, very finely chopped
finely grated zest and juice 2 lemons
1 large egg
2 tablespoons olive oil
salt and freshly milled black pepper

This couldn't be simpler. Just combine the herbs, garlic and polenta on a flat plate. Then add the lemon zest along with a good seasoning of salt and pepper. Mix it all evenly, then wipe the plaice fillets with kitchen paper.

Beat the egg in a shallow dish, dip the fillets in the egg and coat them with the polenta mixture, pressing it on well.

Now take a very large frying pan and heat the oil in it over a high heat. When it is good and hot add the fish, then turn the heat down to medium and cook the fish for about 2-3 minutes on each side, depending on the thickness. Drain on absorbent kitchen paper and serve on hot plates with the lemon juice squeezed over.

or Lemon fried fish
2 lemons
4 x 300g/10oz small fish or 4 x 150g/5oz fish fillets
1 tbsp vegetable oil
3 tbsp soy sauce
1 sugar cube or 1 tsp sugar

Method
1. Thinly slice one of the lemons. Season the fish then place the lemon slices down the length of each. Tie in place with string.
2. Heat the oil in a large frying pan and cook the fish, lemon-side down, for 3-4 minutes until well browned. Turn and cook the other side for 3 minutes.
3. Add the soy sauce, 4 tbsp water and the sugar cube to the pan. Squeeze in the juice of the remaining lemon and simmer for 2-3 minutes until the fish is cooked through. Serve on a bed of rice or noodles, spooning over the pan juices.

or Spicy fish risotto
670g/1½lb smoked cod or haddock fillet, fresh or defrosted, skinned and cubed
1 tbsp olive oil
1 tsp chilli powder
2 cloves garlic, crushed
1 small onion, chopped
115g/4oz button mushrooms, sliced
1 red pepper, deseeded and chopped
310g/11oz risotto rice
750ml/1½pt fish or chicken stock
salt and pepper
fresh thyme, chopped, to garnish

Method
1. Heat the oil in a pan. Stir in the chilli powder, garlic, onion, mushrooms and pepper. Reduce the heat, cover and cook for 3-4 minutes.
2. Add the rice, stock and seasoning. Bring to the boil, cover and simmer for 15-20 minutes.
3. Stir in the fish, cover and simmer for a further 5 minutes, adding extra stock if necessary.
4. Sprinkle with chopped thyme and serve immediately.