does any one know any fish recipes?

Answer 1

i don't like fish, but i love this recipe!

Parmesan Fish Fillets

2/3 cup pamesan cheese
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 tsp paprika (optional)
1/4 cup milk
1 egg; beaten
1/4 cup butter; melted
1/3 cup sliced or slivered almonds
2 lbs fish fillets; 1/4 inch thick
(catfish, cod, tilapia... i recommend tilapia)

Preheat oven to 350 degrees.

Combine parmesan cheese, flour, salt, pepper, and paprika in a shallow dish (like a pie tin/pan). mix milk and eggs together in a seperate dish. Melt butter.

Soak fish in eggs and milk. Dip and dust the fillets and the flour mixture.
Place fish in a glass baking pan. Pour melted butter over fish. Top with almonds.

Bake for 20 minutes, or until fish is done

Answer 2

This is GREAT and simple. But some people are put off a bit by fish cooked rare.

Get some Ahi tuna (i.e., yellowfin) steaks - about four inches across, maybe an inch and a half thick.

Pour out some olive oil into a flat bowl and marinate a couple of minutes on each side. Season with salt, pepper and garlic (and anything else that catches your imagination - paprika can be nice on this). Sprinkle a teaspoon of cracker crumbs (oyster crackers are best, saltines are OK, or whatever)

More olive oil to cover the bottom of a frying pan. Heat until the oil is very hot, but not smoking.

Put the steaks into the pan for ONE MINUTE, flip them over and do ONE more minute only.

The steaks will be pink and no more than warm on the inside and slightly crisp on the outside. The taste is off the charts.

Answer 3

My husband loves salmon and other kinds of fish. The easiest, and tastiest, in my opinion, is a fried salmon cake. It's great with some lemon pasta and crusty bread, as an appetizer, with a salad, you name it. And it tastes even better the next day, so keep leftovers! Here's what you need:

2 cans of salmon
about 1 1/2 cups mayo or light mayo (your best bet is to eyeball this- you don't want it too runny)
green onion, diced
seasoned bread crumbs
2 eggs, beaten

Drain the salmon, and flake with a fork. Mix in the mayo, green onion, and the 2 eggs. Mix well. Meanwhile, heat some veggie oil on the stove. You'll want about 1/2 inch to cover the bottom of the pan. While it heats, shape the salmon mix into patties, then dip into bread crumbs. When ready, fry for a minute or two for each side of the patty. When golden, or done to your liking, remove from oil, and place on a plate with a couple paper towels to absorb extra oil. If, while frying, the oil gets low, just add more as needed. Keep frying until all of the cakes are done, of course. For a pretty garnish, serve with half of a little lemon slice on top of each cake. Lemon is especially good with seafood. With that said, try some lemon pepper on all kinds of fish. Rub the fish with lemon pepper, and prepare as desired.

Answer 4

Bouillabaisse

"This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille."

INGREDIENTS

* 3/4 cup olive oil
* 2 onions, thinly sliced
* 2 leeks, sliced
* 3 tomatoes - peeled, seeded and chopped
* 4 cloves garlic, minced
* 1 sprig fennel leaf
* 1 sprig fresh thyme
* 1 bay leaf
* 1 teaspoon orange zest
* 3/4 pound mussels, cleaned and debearded
* 9 cups boiling water
* salt and pepper to taste
* 5 pounds sea bass
* 1 pinch saffron threads
* 3/4 pound fresh shrimp, peeled and deveined

DIRECTIONS

1. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
2. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
3. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Answer 5

Take a nice fresh piece of fish.One that you can grill outside.Marinate that fish in less salt teriyaki by kikkoman.Do this for no more than 20 minutes.

For sauce cut up fresh ripe tomato,diced red onion,a little tiny bit of jalapeno pepper or more if you like heat.Lime juice and salt and pepper.The salt will draw juices out of vegs and thus make the sauce.You need to do this at least 30 minutes before you grill the fish.A few minutes before fish is finished chop up some cilantro and add to sauce and stir.Cook fish till done.Bring fish in and plate.Take some of the sauce and place on top of the fish.YUM.I use swordfish but only fresh,sweet swordfish.Sometimes I squeeze lemon juice on fish before putting sauce on it.

Answer 6

Keep it simple. Buy very fresh fish (not from the supermarket) dont overcook it and combine it with a contrast of a couple of different flavours ie butternut squash puree and a caper dressing. Remember that if a dish works with sweet things (butternut squash) it will work with things at the other end of the scale (asparagus) etc. Try to use things in season as these will taste better, then let your imagination run wild. Happy cooking.

Answer 7

Indoor or outdoor cooking.

But easy

Cod, salmon. Cat fish you name it


prepare it salt little and pepper as well. Then add just a little lemmon. Either squeeze a lemmon or little juice from the bottle. Lett than a table spoon.

Leave the skin on the fish

Broil in the house or outside over the coals

House 350 maybe 15-18 minutes. Outdoors. Just watch the flame.

You will love this ...............

Good eathing.

Answer 8

Go to www.glangler.com Skip the intro, then go to "Cookin' the catch" They have fantastic recipes for Salmon.