Can u give me some easy fish recipes for inexpensive fish and other seafood?

Question

i want to add fish to my diet but i have no idea how to prepare it or what to eat it with. do u kno any delicious recipes?

how can i tell when fish is done

Answer 1

Here are a few to get you going:

One inexpensive way to cook mild white fish (not oily fish like salmon) is to bake (or microwave) it with chopped onions and tomatoes on top and around it. (I pre-nuke my tomatoes/onions, then pour over fish fillets in an oven safe dish, cover, then bake at 400 F for about 12-15 min.)
... You can do the same thing with salsas of all types... I like fresh pico de gallo, but anything should work.

Many fish can also be cooked "en papillote" (in an aluminum foil or parchment "pouch") in the oven, or microwave, or on coals. There are loads of flavorings and veggies, etc., you can toss onto the fish before closing the pouch too:
http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLC,GGLC:1969-53,GGLC:en&q=fish+%22en+papillote%22+recipes

easy….any fish… ( skillet)
…melt a little butter (or oil) in the skillet
....sprinkle about 1-1/2 tsp cajun spice into butter (or use any other "spice mix")
…place the fish into seasoned butter/oil….cook about 3 mins on each side till golden brown.
…then add about 3/4 c. water…cover and steam fish till flakes

Onion, celery, bread crumbs Stuffed Fish (6)
(or use Stouffers various stuffings ….or Italian bread crumbs?)
… Cut fish into strips. Line well-greased muffin tins with fish strips; sprinkle with salt.
… In a small skillet, saute onion and celery in butter until just tender.
….Combine vegetable butter mixture with 1 teaspoon salt, pepper, sage, and bread cubes.
…Add a little hot water if stuffing seems too dry.
Dot the top of each stuffing center with a little butter then sprinkle with chopped parsley.
Bake at 350° for 30 minutes, or until fish flakes easily with a fork.

(if you like that general result, check out other recipes for making "roulades" with fish --though this one wasn't *exactly* a roulade:
http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLC,GGLC:1969-53,GGLC:en&q=recipe+fish+roulade+


Maple & Wine Salmon, stovetop ---YUM (Linda Gassenheimer)
3/4 lb salmon fillet
1/4 c dry white wine
1 T (real) maple syrup
olive oil spray
salt, fresh gr. pepper
(op.) 2 T parsley, chopped
…heat skillet over med. heat… wipe with olive oil
…cook salmon (covered) 6 min if steaks, or 4 min if 3/4” fillet (skin up)
…turn… salt & pepper cooked side
…cover again and cook 2-3 min
…mix 2 T maple syrup with 1/2 c white wine (could substitute apple juice)
…pour (half?) over fish (very thin!.. is this right?) (if half, can heat other half mix in separate pot till thickened)
…cover again and cook 1 min till just shy of done in thickest area
…remove (cover with alum. foil tent) and let sit few minutes

You can also buy *whole* fish cheaply (Rainbow Trout is one that tastes good and is often found whole in grocery stores).
...Just wash off the outer skin and the vertical opening, and stuff in whatever flavorings you want... I often put in a sprig of fresh rosemary and slices from a lemon (both from my yard), but all kinds of things are possible... or just leave it the inside plain
(some people also "slash" the fish a bit on both sides, 4 times or so, to allow the thicker areas to cook more quickly, or to put something else into the slashes --pieces of fresh ginger for example)
...Pop in the oven for about 15 min.
(...the bones will come up as one piece if you cut off the head, remove the skin from one side... when you pull up the tail slowly, the bones will separate from the bottom side)
... delicious plain, or serve with tartar sauce or something else

A dead simple way to cook shrimp, btw, is just to drop raw shrimp (medium-size, in their shells) into boiling water for a few mintes till they turn from gray to pink... I dump a bit of Old Bay seasoning in the water first, but other spice mixes woudl work too. (I eat with Chile Sauce dip, the DH likes tartar sauce as a dip)

P.S. The only way to know if fish is cooked (well, if you're not a chef and can tell by just pressing on it) is to stick a knife into it --with the grain-- and twist a bit. If it "flakes," it's done... if it doesn't separate, or is still translucent, it isn't done (though it can be good to take it off the heat anyway if it's mostly done and let it finish cooking off-heat a few minutes, covered loosely).
The general "rule" for cooking fish, fillets anyway, is 10 minutes per inch of thickness, at 400 F. That works pretty well as a ballpark figure (even for cooking on the stove), but remember if you've covered the dish or put other stuff inside a whole fish, it could take longer.
Some types of fish don't "flake" as well normally even when they're done, so you'll have to just go by opaqueness there (like catfish). And some fish has been RE-frozen (that's frozen more than once) and will be kinda mushy no matter what you do to it.

Have fun!... fish is actually quite good once you figure out ways to cook it...


Diane B.

Answer 2

Poor mans lobster

3 fish fillets
salt & pepper
onion sliced
6 whole allspice
2 whole cloves
3 bay leaves
place all except fish in about 3 cups water and bring to a boil in a small roaster or some sort of pan.
Then add fish and boil about 5 to 6 min - you can tell when the fish is done as it will look frakie
When done remove from water and place on plate (either drizzle a little melted butter over it or put a little melted butter in a saucer to dip the fish in.............. enjoy

Answer 3

First of all you will not poison yourself!! Shrimp is super simple... Start with a good source for seafood. Local market or large chain store depending on where you live. Shrimp will most of the time have been frozen or are still frozen. This is great, that way you know they are not old. Buy them cleaned or have the fish monger they for you. You can either boil the in highly salted water just until they start to turn pink 3-5 minutes depending on the size of the shrimp or saute them for about they same amount of time in an oil skillet with garlic and butter. That is it . The very most important part of the whole thing is to not over cook them. As soon as you do they will turn into rubber, erasers!! As for fish the same basic rules apply...Buy fresh, local, and do not over cook!!

Answer 4

a staple fish for me is salmon. it is relatively inexpensive and is realy healthy for you. for salmon you can get a cedar plank and just barely coat it with olive oil ad then put a little taragon on the salmon filet that still has the skin on and cook on the grill at medium-low temp until the fish is flakey adn the meat is firm but not hard. you can also go to foodnetwork.com and do a recipe search for what ever knd of fish you are in the mood for and you can find a lot of good recipes. another good fish is mahi mahi

Answer 5

i normally can't stand seafood, but my aunt made this for me, and i loved it. then again anything with alot of butter is good. a hint to ease the taste or 'fishiness' is to soak the fish (in the fridge) in the milk and egg for a few hours before cooking.

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 6

tillapia is our favorite inexpensive fish-
place the fish in a pan and add a spoonfull of butter for each fillet and about 1/4 cup lime or lemon juice fo each one. add a 1/2 teaspoon of crushed garlic. bake or saute untill the flesh is white and flaky~ enjoy!

Answer 7

Here is a link for some good recipes
www.Starware.com/SeafoodRecipes
Hope they work for you!