What's an easy fish recipe for cold nights?

Answer 1

Takeawy Eel Pie and Mash

Answer 2

Try a nice fish pie, take a mixture of smoked and unsmoked fish and some raw king prawns for a special touch. Poach the fish in some milk with a bay leaf and some peppercorns. When cooked take the fish out and use the milk to make up a cheese sauce. Next saute the prawns until just pink. Flake the fish into a casserole dish and add prawns. Add vegetables (your choice) Sweetcorn and courgettes are nice, spinach too. Lemon zest and or juice can be added for a touch of zing. pour over the cheese sauce and top with a mixture of Potato and sweet pototo mash (use two parts sweet potato to one part normal potato. Sprinkle with cheese and bake in the oven at 180 deg C until golden and bubbling.

Answer 3

This is as easy as it gets:

Take desired type of fish and use paper towels to remove excess moisture from the meat. Take corn meal or (my favorite - nut meal) and place in square bowl. Take fish and place in bowl - one at at time and cover fish with meal.

last of all either bake the fish in the oven or fry the fish. If you bake the fish, I would spray the fish down good with some cooking spray and cover the fish with a piece of foil to keep it from drying out.

Nut meal is nothing more than a nut (such as pecan or walnut) that was ground up into a powder. I really like taking Talapia and coating it with pecan meal.

Hope this helps.

Answer 4

The cod & chips from my local "chipie", beats anything Sainsbury sell hands down. P.S. Are Sainsbury trying to take over the (food) world, in competition with Tesco and Asda. Is there nothing food superstores WONT do to grab ALL the market. SHAME ON YOU FOR PLUGING FREE ADS ON YAHOO.

Answer 5

Fish Chowder

INGREDIENTS
4 tablespoons margarine
1 onion, chopped
3 potatoes, peeled and cubed
4 cups water
2 (15 ounce) cans creamed corn
5 cups milk
2 pounds cod fillets, cubed
salt and pepper to taste

DIRECTIONS
Melt the butter or margarine in a large pot over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender. Add the potatoes and water and simmer for 20 more minutes, or until potatoes are tender.
Add the creamed corn and milk, stirring until smooth. Finally, add the fish, stir well and allow to heat through, about 10 to 15 minutes. Season with salt and pepper to taste.

Answer 6

Try the following

Flaky Fish Pie
For the pastry:
8 oz (225 g) plain flour
6 oz (175 g) butter
a pinch of salt
beaten egg, to glaze

For the filling:
12 oz (350 g) any white fish, such as haddock, cod or whiting
about 12-15 fl oz (330-425 ml) milk
1 oz (25 g) butter
2 level tablespoons plain flour
1 level tablespoon capers, drained and chopped
4 small gherkins, drained and chopped
2 level tablespoons chopped parsley
2 hard-boiled eggs, chopped
1 tablespoon lemon juice
salt and freshly milled black pepper

To make the pastry, first of all remove a pack of butter from the fridge, weigh out 6 oz (175 g) then wrap it in a piece of foil and return it to the freezer or freezing compartment of the fridge for 30-45 minutes. Then, when you are ready to make the pastry, sift the flour and salt into a large roomy bowl. Take the butter out of the freezer, fold back the foil and hold it in the foil, which will protect it from your warm hands. Then, using the coarse side of a grater placed in the bowl over the flour, grate the butter, dipping the edge of the butter into the flour several times to make it easier to grate. What you will end up with is a large pile of grated butter sitting in the middle of the flour.

Now take a palette knife and start to distribute the gratings into the flour – don't use your hands yet, just keep trying to coat all the pieces of fat with flour. Now sprinkle 2-3 tablespoons of cold water all over, continue to use the palette knife to bring the whole thing together, and finish off using your hands. If you need a bit more moisture, that's fine – just remember that the dough should come together in such a way that it leaves the bowl fairly clean, with no bits of loose butter or flour anywhere. Now pop it into a polythene bag and chill for 30 minutes before using.

To make the filling, place the fish in a medium-sized saucepan with just enough milk to cover, bring to the boil, cover and simmer gently for about 5-10 minutes. Now strain off the milk into a measuring jug, and when the fish is cool enough to handle, flake it into large pieces (discarding all the bones and skin), place in a bowl and set aside.

Next, melt the butter in the same saucepan and stir in the flour. Cook for about 2 minutes over a medium heat, then gradually add 10 fl oz (300 ml) of the milk the fish was cooked in, stirring all the time. Bring the sauce to the boil, simmer gently for 6 minutes, then take the pan off the heat and add the flaked fish, chopped capers, gherkins, parsley and eggs. Season with salt, pepper and lemon juice. Cover and leave until the mixture is quite cold.

When you're ready to cook the pie, pre-heat the oven to gas mark 7, 425ºF (220ºC). Roll out the pastry to a 12 inch (30 cm) square, trimming if necessary. Lift the square on to the greased baking sheet, then place the cold fish mixture in the centre. Glaze around the edge of the pastry with beaten egg, then pull the opposite corners of the pastry to the centre and pinch all the edges together firmly, so you have a square with pinched edges in the shape of a cross. Glaze all over with beaten egg and decorate with any pastry trimmings. Glaze these too and then bake the pie for about 30 minutes or until the pastry is well risen and golden.

or Steamed fish with ginger and soy
1 piece of white fish (cod, haddock, plaice, etc), per person
2 tsp sesame oil
2 tbsp light soy sauce
1 tbsp white wine
1 clove garlic, crushed
2 pieces fresh ginger, sliced thinly
2 medium onions, finely chopped
800g spinach, roughly chopped

Method
1. Line a steamer with baking paper then place the fish in a single layer into the steamer. Mix the oil, soy, wine and garlic in a bowl and pour the liquid over the fish. Finally, scatter onion and ginger on top.
2. Place the steamer over a pan of simmering water. Steam for about five minutes, or until the fish is cooked through.
3. Meanwhile, stir fry the spinach in a lightly oiled preheated wok until wilted. Serve by placing the fish on top of the spinach. Spoon any excess liquid over the fish to finish.

or Fish curry
1 tbsp olive oil
1 garlic clove, crushed
¼ red onion, sliced
2 new potatoes, sliced
2 tomatoes, diced
55g/2oz frozen peas
1 tsp turmeric
1 tsp chilli powder
1 tsp medium curry powder
1 vegetable stock cube
120ml/4fl oz water
salt and freshly ground black pepper, to taste
1 sea bass fillet, cubed
3 tbsp fresh coriander, chopped, to garnish
natural yoghurt, to serve

Method
1. Heat the oil in a large saucepan, over a moderate heat.
2. Add the sliced onion and garlic, and fry for one minute.
3. Add the sliced potato, and cook for a further two minutes.
4. Next add the tomatoes, peas, turmeric, chilli powder and curry powder. Stir well, and cook for another minute, before crumbling in the stock cube and pouring in the water. Stir well.
5. Raise the heat, and cook for 10-12 minutes.
6. Season to taste, then add the cubed sea bass fillet. Cook for four more minutes.
7. Serve with the chopped coriander and natural yoghurt, to taste

Answer 7

Try Kedgeree. Bring fish to the boil in milk or water with a bay leaf, leave fish in liquid for 5mins and then take out and flake. Boil rice and boil an egg. Fry onion & mushroom (both optional), add flaked fish, rice and chopped up egg. Stir in a spoonful of Creme Fraiche (optional). Very quick, easy and tasty.

Answer 8

fish chowder is a good idea. or mix it up and do a gumbo inspired recipe with some spice.

my favorite way to cook fish is to wrap it in tin foil with a splash of white wine, a bit of olive oil, some aeromatics (onion, your favorite herbs, lemon) and a few veggies like green beans, carrots, etc. bake in a hot oven for 15-20 min until cooked through. it's really hard to overcook this fish because it's enclosed with all that liquid so it stays moist even if you cook it for extra time. Roast some potatoes with olive oil and toss with the same herbs you used for the fish. yum :)

Answer 9

Shake the frozen fish sticks from the box onto a 9 X 12 cookie sheet. Place in oven at the specified temperature, cook until done.

Answer 10

Micro-wave I have been told in a sealed bag for 5 minutes, depending on how many watts your microwave (but then there are concerns about the sealed plastic bag realeasing stuff) or cook in dishwasher courtesy O the "naked-chef" on tv ( I would recommend no soap,LOL) He cooked wrapped in foil, the Eskmos,ate everything they hunted raw, if you have sushi quality fish you could eat it raw, I have had sushi, once ,in Las Vegas, that is the best way to eat anything because cooking kills the helpful enzymes in food, low heat cooking is something new,season like you want it Lemon juice, the acid cooks the meat as well I have been told, I like it with some vineger and salt as well a lemon juice. I don't eat fried stuff but my neighbor told me when I was pre-teen he liked cooking his fish in butter