It's getting to be that time in Lent where I am running out of new fish recipes...?

Question

Anybody have any really good ones? Any favorites? For salmon? Halibut? Sole? Mahi-mahi? I can bake, grill (George Foreman or outdoors) or microwave (my broiler is busted)...

Answer 1

Hey Padre!

How about a little extra MMPH for your Friday sacrifice?

Have a VEGAN meal! It's easy. It's yummy. And no critter had to suffer or die.

Your Eastern Brethren (and Sistren) go vegan for Lent.

You'll need a tub of Medium tofu
(estimate 2 to 4 ounces of Fu per person)
The veggie of your choice
Turmeric
and if you like, Nutritional yeast

That's the basics.

How about Florentine for this Friday?
Onion, Spinach, Sundried Tomatoes and Pine Nuts! Yum Yum. I'm quite find of the marinated sundried tomatoes. But if you get the dried kind then just pour a little boiling water over them until they turn soft.

Guesstimate how much you'll need depending on the number of people you're cooking for.

In a skillet on medium heat warm some extra virgin olive oil. Add about a teaspoon of turmeric. It's an excellent anti-carcinogen AND aleviates joint pain. So if you or a loved one is getting arthritic - add more! (it turns everything yellow so watch your clothing)

Slice the onion thin. I like to keep it in the rings. It's just pretty that way.

Cook the turmeric for just a bit. This releases all the flavor and nutrients.

Toss in the onion. I like to use the purple ones during Lent. Saute until translucent.

Then add your fu and sundried tomato. It's already cooked so all you're doing is warming it and making sure it soaks up turmeric and tomato flavor. The turmeric will turn it all yellow.

Toss in the spinach and pine nuts last. Don't over cook the spinach. It shrivels all up to nothing. You don't want to kill all that good fiber. You're really just warming it too.

If you've got the Nutritional Yeast - which is all loaded with B vitamins and will make you feel quite peppy - Toss that in JUST before you take it off the heat. Save a little extra to top it off with rather than parmesan cheese. Just be sure you don't buy brewers yeast which is taupe in color and very bitter. It will ruin your mean. Nutritional Yeast is yellow and smells and tastes like a very mild cheddar.

This goes great with toasted whole wheat pita. If you have leftovers it's good cold in toasted whole wheat pita!

For next Friday? Try Dinosaur Kale! It takes longer to cook than spinach.

Answer 2

Father K.
This is one I saw on Rachel Ray and I'm looking forward to making it sometime. It just sounded so good. Hope it works for you.

FOUR SERVINGS
Prep Time: 30 min
Cook Time: 8 min

Ingredients

1 pound halibut or other meaty white fish fillets
Juice of 2 limes
One 11-ounce can whole tomatillos, drained
4 small zucchini - peeled, seeded and cut into small cubes
1/4 cup chopped cilantro leaves and stems
2 1/2 teaspoons coarse salt, plus more to taste

Eight 6-inch corn tortillas
2 tablespoons chili powder
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon extra-virgin olive oil
1 Hass avocado, peeled and thinly sliced

1. Preheat the oven to 225°. Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
2. Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
3. Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
4. In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.

Answer 3

Macadamia Crusted Halibut

4 halibut steaks
2 c chopped macadamia nuts
1 pinch cayenne pepper
salt and pepper to taste
2 lg eggs (whites only)
4 T canola oil

Season each halibut steak with salt, pepper and cayenne. Using a brush, spread a thin layer of egg whites on top and sprinkle with nuts. Press nuts into fish. Preheat oven to 400 degrees. Heat a large saute pan with oil to med heat. Place fish nut side down and saute for 3 minutes or until golden. Flip fish and cook another 3 min. Place fish in a baking dish and bake for 8-10 minutes.

Serve with fruit salsa:
1/3 c each: pineapple, mango and peaches(or papaya). These can be frozen or can if fresh is not in season.
1 T finely chopped jalapeno
1/4 c green onion
salt and pepper to taste


Lemon Soy Swordfish Steaks

1/3 c soy sauce
1 t grated lemon peel
1/4 c fresh lemon juice
1 clove crushed garlic
2 t dijon mustard
1/2 c canola oil
4 swordfish steaks 1' thick
lemon wedges

Combine 1st 6 ingredients in a mixing bowl and whisk well. Place swordfish in a shallow baking dish and add marinade, pricking fish with a fork. Refrigerate for 2 or 3 hrs, turning fish once.
Grill over charcoal 5 min per side. Brush with marinade to prevent fish from drying out.

Serve with Avocado butter:
1/2 c softened butter
1/2 c ripe mashed avocado
5 T lemon juice
2 T chopped parsley
2 cloves minced garlic
salt and pepper to taste



Crab legs. shrimp, scallops and clam chowder are great for Lent.

Answer 4

Pepper-Crusted Salmon Fillets in a Chanterelle-Plum Sauce

2 lbs salmon filets
pinch of salt
1 tablespoon mixed peppercorns coarsley ground
3 Plums
1 Red Onion
1 Cup fresh chanterelle mushrooms
2 Tablespoons olive oil
1/2 cup sherry
1 teaspoon minced garlic
2 tablespoons brown shugar

1. Preheat the oven to 450 deg F
2. Season the salmon fillets lightly with salt and generously ground pepper. Refridgerate.
3. Halve the plums, remove the pits, and cut into even wedges. Peel, halve, and cut the onion into thin half-moon slices. Scrub the chanterelles with a dry brush to remove any dirt. Cut the larger ones in half.
4. In a heavy, nonreactive saute pan, heat the olive oil untill smoking. Carefully sear the seasoned side of the salmon fillets untill golden brown. Remove to a baking sheet, seared side up, and place in the preheated oven for 5 to 7 minutes.
5. Meanwhile reduce the heat to medium and add the mushrooms and onion. Stir the mushroom mix untill the oil is absorbed.
6. Deglaze the pan with the sherry and stir for 2 minutes. Add the brown shugar, garlic, and plums and stir well until all the ingredients are incorporated and the plums are just soft.
7. Spoon the sauce over the salmon fillets and serve immediately.

Answer 5

If you can get somw wahoo or kingfish, I know a great one.

You need 6 ingredients: The fish, milk, eggs, flour, corn flakes, and cooking oil.

First, put the milk, flour, eggs (scrambled), and corn flakes (crushed with rolling pin) into 4 separate containers.
Take the pieces of fish and dip them into the milk, flour, egg, and cornflakes (in that order). Make sure they get a good layer of each ingredient. Once you've done this, fry each piece in the oil. This recipe is delicious hot or cold, fresh or leftover.

PS: You only can't eat regular meat on Fridays:) Unless that's what you gave up...

Answer 6

Quick and easy for me is to dry rub a fillet (catfish or tilapia, but I'll be it'll work for Halibut and sole) with canjun spices. Add to that some "dirty rice" (Zatarains) and veggies and you have dinner.

My mom has a recipe for what we call salmon patties. Scramble up a couple eggs and add a little milk... more than a splash, but less than a 1/4 cup. Season with salt & pepper to taste. Add in some chopped onion, celary, and "chunked" salmon. Ladle into a frying pan and treat it like an omelette. They're a bit messy, but quite tasty.

Answer 7

Does it have to be fish? (Tilapia would be my next choice. I like churchmusicgirl's suggestion.)

My grandmother used to make flat, stacked enchiladas on Friday's during Lent. Of course, you have to serve it New Mexican style, with an egg, over-medium on top! Throw in a side of rice and beans, some chips and guac and you've got a simple yet tasty meal.
Just take your plain old enchilada sauce (if you buy from a can, doctor it up with cumin and red chili powder) and dip your corn tortillas in it. Layer with cheese and voila! Don't forget the egg! YUUUUMMMM! Muy sabroso!

Enjoy,
Mon :-)

Answer 8

The suggestion about Oriental cooking gets my second, 'specially stir-frying with a wok! Oriental cooking is also big on veggies, which would get completely away from fish.
Not only is stir-frying fast, it's healthy, too, as it uses a minimum of oil and/or fats!
I get a lot of veggie mixes out of the freezer at the grocery, and their really cheap, too!

Answer 9

I catfish with a cornmeal breading. Like they serve at Texas ROad House.

FYI Father here in Michigan there is special dispensation by the BIshops to eat Muskrat during the fridays of lent because it ia a french trapper tradition that Muskrat is a water creature. (-:

Also at our house we eat a lot of Mexican food during lent with just the bean and cheese for the protien part. Nachos, Burritos Even enchiladas. And another lenten favorite is French Onion soup served with homemade french bread.

Answer 10

Salmon and potato pie

1 pk (11oz) Pastry mix
2 lb Potatoes [peeled, sliced]
4 lg Carrots [peeled, sliced]
3 md Onions [sliced]
2 tb Butter
1/4 c Butter
1/3 c Flour
1/8 ts Paprika
1 1/2 ts Salt
1/4 ts Pepper
2 c Milk
1 lb Cooked or canned salmon
2 tb Butter
1 Egg yolk
1 tb Water
Prepare pastry mix using package directions.

Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2«"
circles from remaining pastry and set aside.

Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain.

Saut‚ the onion in 2 tb butter in a skillet for 5 min. until golden brown.

Melt c butter in small saucepan and stir in the flour, paprika, salt and pepper.

Blend in the milk and simmer over med. heat until thickened and smooth, stirring constantly.

Layer the potatoes/carrots, salmon, and white sauce (« at a time) in a greased baking
dish.

Dot the top with 2 tb butter and top with the pastry sealing the edges and brush with a mix of the egg yolk and water.

Cut the pastry circles in half and arrange on top of pie.

Bake in a 350ø oven for 30 to 40 min. until crust is brown and serve as a main dish.


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