Fish recipes?

Question

My boyfriend and I are cutting out most red meat and attempting to incorporate fish into our diets. The only problem is that I don't really care for fish (yet) and neither of us grew up eating it--so we don't have any great standby recipes to use. Anyone want to share some good fish recipes (mostly white fish like sole or bass)? Please--nothing deep-fried or breaded, as neither of us care for it. Thanks so very much!

Answer 1

You didn't mention if you meant all seafood, or just fish.
One seafood standby in our house is Old Bay shrimp because it's so easy, quick and tasty.
Just boil a pot of water with enough shakes of canned Old Bay seasoning till the surface is pretty well covered... drop in shrimp (in shells, preferably already with "vein" removed)... let them simmer gently for just a few minutes till good and pink then lift out with a strainer of some kind. I like to use a "chili sauce" for dipping mine... the DH likes his tartar sauce with a bit of ketchup.
Another great shrimp recipe is shrimp scampi... it has garlic and butter (or other), and can even be made quickly in the microwave, or in a skillet.

Another standby for us is like the previous recipe for "Mexican Bass" fish above, but I use only the tomatoes and onions (which I cook in the microwave first in a baking dish to soften them). Then bury the mild fish fillets (any kind, not just bass) in the now-liquidy sauce as much as possible and put in a 400 degree oven, lightly covered, for about 10 min, or until they flake). Easy and tasty.

There are lots of good fish recipes cooked in a pouch too ("en papillote"), that are simple but tasty.

Another "recipe" I just posted in another thread would be good too... it's a mild fish like sole, etc., "stuffed" with a combination of blended mozarella cheese, cottage cheese, onions, breadcrumbs, and bay shrimp. That hardly tasted like fish at all, and was yummy. (I actually bought it pre-made in the fish dept. at Safeway, then just baked for 18 min. in the oven tented with foil.... "Stuffed Sole Monterey").

Salmon is great cooked almost any way... grilled, marinated, rubbed, poached, etc.... sometimes I pour a bit of maple syrup over it during the last part of skillet grilling, which is a quick way to add other flavor. You can also find a number of pre-marinated salmon fillets at the grocery store... I like the mesquite ones especially.

Don't forget things like canned tuna... tuna casserole has various incarnations but most people like it.
Canned salmon is good too (the red is better than the pink and is wild)... made into patties/croquettes perhaps with a bit of white sauce, or in other ways.


Good luck!


Diane B.

Answer 2

Fish In A Vegetable Patch

INGREDIENTS
1 cup tomato sauce
1 cup diced celery
1/2 cup chopped green bell pepper
1/2 cup diced onion
1/3 cup diced carrots
2 tablespoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 tablespoon salt
1 pound halibut fillets
4 slices lemon, for garnish

DIRECTIONS
In a small sauce pan, combine the tomato sauce, celery, green pepper, onion, carrots, lemon juice, Worcestershire sauce and salt. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes.
Spoon vegetable mixture into a shallow 1 1/2 quart baking dish. Place fish filets over vegetables and spoon some of the sauce over the fish.
Bake, uncovered, at 400 degrees F (205 degrees C) for about 15 minutes or until fish flakes with a fork. Garnish with lemon twists and chopped celery.

Answer 3

Baked Whole Flounder or Whole Sole.

Buy one for each of you about 200 gms. Rub with oil, season with salt and pepper and bake in a hot oven for 10-15 minutes.

Serve with vinegar, lemon or lime juice, Tartare sauce, 1000 Island Dressing or what ever else you like with fish

Fish Pie is also a great easy meal to make.

Answer 4

This recipe will make your salmon (or any fish) taste great with out taking away any nutrional value either. Also make sure that your salmon fillet is very fresh and it won't taste "fishy".

Grind 10 cloves of garlic in food processor.

Place in a bowl and add

2 tbsps of dijon mustard
3 tbsps of soy sauce
6 tbsps of olive oil (extra virgin)

Mix ingredients and cover the salmon with it (this should be enough for 2-4 lbs) Marinade the salmon in it for 1 hour (or more if you desire) Then grill it outside or sautee in a skillet or bake at 350 degrees in oven until fully cooked through.

Good Luck and Enjoy! ;-)

Answer 5

Blue, try a milder tasting fish like orange roughy or tilapia ( my favorite). Many people do not like fish because they eat fish that is too bold or " fishy" tasting... like salmon. Sea bass is very good, though. Here is a very simple recipe I've used for family and friends.

Butter flavor Pam
Fish filets
mayonnaise
Bread crumbs
Parmesan Cheese
Fresh lemon

Preheat oven to 400. Lake a baking sheet with foil, and Pam" the foil. On each filet spread a thin layer of mayo ( so the fish won't dry out), then a thin layer of Progresso Italian bread crumbs, and a thin layer of Parmesan. Bake for about 14 minutes... depending on the size of the filet.... but do not overcook !!! Then squirt each filet with lemon juice ... and enjoy a healthy meal.

Answer 6

Sole is best served grilled without sauce, just a sprinkling of salt pepper and fresh parsely with a slice of lemon. However, see this:With buerre blanc sauce you can just add some fish stock if you want.

For the buerre blanc
½ shallot, finely diced
1 tbsp white wine
1 orange, juice only
3 tbsp double cream
To make the sauce, place the shallot, white wine and orange juice into a small pan and heat for 5-6 minutes, to reduce.
Add the cream and heat for a further 1-2 minutes.
For the lemon sole, mix the flour with the seasoning. Dip the sole fillets into the flour to coat.
Heat a little oil in a non-stick frying pan and pan-fry the lemon sole for two minutes on each side.
To serve, transfer the sole fillets to a serving plate and spoon the mash alongside. Pour the sauce over to serve.

Answer 7

Poached fish is great. I prefer snapper or salmon for this dish.
Clean fish from bones and skin if you want but you might want to buy cleaned from store. Take herbs like tarragon, rosemary if you can, if not oregano will do. Season fish with salt pepper and herbs place on big sheet of aluminum foil. Place veggies like onion, carrots, bell peppers, lemon slices on top of fish. Drizzle some extra virgin olive oil over fish and veggies. Now you need to close the foil. You want to make a pouch that is air tight, this will cook the fish and veggies with their own steam and infuse your fish with all those flavors. Now with that pouch make place in center of oven. Cooking @ 350F on a preheated oven for about 20-25 min is all you need. Be careful when opening pouch as steam could burn you. I like to serve it with spanish rice. Experiment with different veggies for a wider range of flavors.Bon Appetite.

Answer 8

Baked fillet of sole
Ingredients:
3/4 pound fillet of sole (lemon or gray sole)
pinch of rosemary
3 tablespoons white wine
1 tablespoon lemon juice
2 scallions, sliced and sauteed lightly
1/4 pound mushrooms, stems removed, sliced and sauteed lightly
1 tablespoon parsley, chopped fine
salt and freshly ground pepper


Directions:

Place fillets in a greased baking dish. Combine rosemary, wine, lemon juice and pour over the fish. Top with scallions and mushrooms. Cover with aluminum foil. Bake in preheated 350-degree oven for about 15 minutes or until flaky. Sprinkle with parsley and season with salt and pepper.

bistro fillets of sole
Ingredients:
8 (3 ounce size) sole or orange roughy fillets
1/2 cup dry vermouth
1 teaspoon capers
1 bottle (8-ounce size) clam juice
1 large egg yolk or substitute
2 tablespoons light mayonnaise or substitute
1 tablespoon 1% low-fat milk
1/8 teaspoon ground red pepper
1/2 cup minced fresh parsley
8 slices (1/4 inch thick) diagonally cut French bread baguette, toasted


Directions:

Arrange fish in a single layer in bottom of a 10-inch skillet; add vermouth, capers, and clam juice. Bring to a simmer; cover and simmer over medium-low heat 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm; reserve cooking liquid.

Bring cooking liquid to a boil; cook until reduced by half (about 9 minutes).

Gradually add hot liquid to egg yolk in a bowl, stirring constantly with a whisk. Return egg mixture to pan. Add mayonnaise, milk, and red pepper; cook over medium heat 1 minute, stirring constantly. Stir in parsley.

Spoon 3 tablespoons sauce onto each individual plate; top each portion with 2 fillets and 2 toast slices.

Ingredients for Bass (sea) With Cream And Butter Recipe
4 filets of sea bass
4 tablespoons butter
½ cup cream
Seasonings to taste
Instructions
Cook the filets of sea bass in the butter in a frying pan for about 4 minutes.
Do not brown them.
Remove filets of sea bass from frying pan and place them on a platter.
Pour the cream into the frying pan and add the seasonings.
Let boil for 1 minute.
Strain through a fine strainer.
Pour the sauce over the sea bass.
Then serve.

Ingredients for Bass (sea) With Shrimp And Cream
8 filets of sea bass
½ cup shrimps, off the shell, cut in pieces
½ cup cream, boiled
4 tablespoons butter
Seasonings to taste
Instructions
Put all ingredients in a small baking pan.
Bake in moderate oven for about 20 minutes.
Then serve.

stuffed sea bass
Instructions
After cleaning and wiping the fish, lay it in a marinade of salad oil and vinegar.
Fill the fish with minced salt pork and fresh mushrooms, if you can get them; if not, use chopped champignons.
Bake the fish as directed in the last recipe, placing thin slices of pork underneath and on top of the fish.
After it has baked about forty minutes, cover with thin slices of tomatoes and half of a minced sweet green pepper.
Put some bits of butter upon the tomatoes and bake for twenty minutes more.
Take the fish from the pan and set to one side.
Strain the gravy, rubbing the pepper and tomatoes through a colander, stir in a tablespoon of butter, rolled in flour, add a teaspoon of sugar, and 2 of onion juice; turn in a little hot water if it is too thick.
Boil one minute, then pour part over the fish and the rest into the gravy-boat.
Both bluefish and muskalonge are good treated in the same way.

Ingredients for Bass (striped) With Baked Tomatoes
1 striped bass
8 tomatoes, whole
3 tablespoons butter
½ cup water
Seasonings to taste-season highly


Striped Bass, Cape Cod Style
Ingredients

• striped bass fillets
• 1 stick butter butter
• 1 lemon
• 1 cup sliced onions
• pepper to taste

Place bass fillets on aluminum foil and brush both sides w/ butter. Squeeze lemon over the bass fillets to taste. Sprinkle w/ pepper, load with sliced onions, and throw onto BBQ for 10-15 minutes. NO MESS !!!

Mexican Bass Fillet Recipe
Ingredients

• 2 pounds of bass fillets
• 1 small tomato, chopped
• 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1/4 cup butter
• 1/4 cup green chili salsa
• 2 T. lemon juice
• 3 T. black olives
• 1 T. parsley, minced
• 1 garlic clove, minced
• salt
• hot pepper sauce
• 1/4 cup dry white wine

Combine tomato, onion, green pepper, butter, salsa, lemon juice, olives, parsley, garlic, salt and hot pepper sauce in a 13X9X2-inch baking dish. Bake for about 10 minutes. Stir and add wine. Place the bass fillets on top of sauce and spoon some sauce over each bass fillet. Cover and bake for about 20 minutes, depending on thickness of the bass fillets.


Instructions
Put all ingredients in a baking pan.
Bake in moderate oven for about 40 minutes.
Do not bake too quickly, or the tomatoes will crack.
Then serve.

Southern-Grilled Bass Recipe
Ingredients

• 1 1/2 lbs. bass fillets
• 1 qt. mayonnaise or salad dressing
• 6 oz. soy sauce

Fillet bass leaving skin and scales on, but bone completely. Mix mayonnaise and soy sauce until the color of the mixture matches a new copper penny. Cover entire surface of each bass fillet with mixture. Place on charcoal grill, skin-side towards heated coals. Do not turn. When edges turn up and scales flake, remove and serve.

Baked Bass With Mushrooms Recipe
Ingredients:
1 cup parsley
1/2 cup half and half
1 onion, sliced
1 cup slice mushrooms
1 clove garlic, minced
1/4 cup margarine
1/2 cup dry white wine
2 teaspoons flour
8 striped or black bass fillets


Directions:

Saute' onions and garlic in margarine until soft. Add parsley and mushrooms slices and saute' about 2 to 3 minutes. Place half the fillets in greased baking pan. Sprinkle with salt and pepper. Thicken half and half with a little flour and add to saute mix. Spread the sauteed mixture on the fish and top with remaining fillets. Pour wine over fish. Bake for 15 minutes or until done at 350 degrees F.

These are a few different recipes to get you started...Happy Cooking!