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Bonus points for the recipe!

2007-12-29 15:37:30 · 14 answers · asked by gofolite1 3 in Food & Drink Cooking & Recipes

14 answers

Broiled halibut. Broil on both sides until nicely browned but not burnt. Keep a sharp eye on it. Serve on plates that have been warmed in the oven. Squeeze some fresh lemon or lime juice over the fish. Salt and pepper to taste.
Simple and delicious.

Will also work with salmon, shark, swordfish.

2007-12-29 15:49:26 · answer #1 · answered by Richard B 7 · 0 0

Catfish Court Boullion

Recipe is top secret, but is served by Chef James Flood in Utica, NY. Formerly the head chef at the 257 steakhouse, I'm not sure where he's cooking now.

It's catfish, onions, peppers, a fish stock, served over a deep fried cake of grits. Absolutely delicious!!

My own recipe for ccrunchy fried catfish.
Dip fillets in milk, and roll in crushed Jays crazy cajun potato chips. Pan fry in a well seasoned iron skillet with just enough corn oil to cover the bottom, heated untill the oil ALMOST smokes. Turn them once, letting them get nice and dark brown on the first side, then watch the second side since it will brown much faster. Especially good with a side of collard greens.

2007-12-30 00:31:18 · answer #2 · answered by michaelsmaniacal 5 · 1 0

Baked sea bass recipe
1/2 cup evoo
2 large Idaho potatoes, peeled and cut into 1/8-inch-thick slices
2 garlic cloves finely chopped
1/2 teaspoon chopped fresh thyme
s&p
3 tomatoes, peeld, seed, and coarsely chopped
15 brine-cured black olives, pitted and coarsely chopped

Preheat oven to 450. Brush baking dish with oil. Overlap half the potatoes and sprinkle with half the garlic, thyme, s&p and evoo. Add remaining potatoes and sprinkle with the rest of the g, t, s&p, and evoo. Bake potatoes for 29 minutes. Season fish with evoo, s&p and place on potatoes. Add tomatoes & olives around the fish. I bake the whole fish about an additional 30 minutes.

I nearly always do this with a whole fish, but the recipe can easily be adapted for fillets. This same recipe is good with a large variety of fish; I've used blackfish, snapper, and striped bass all with excellent results.

2007-12-30 00:04:11 · answer #3 · answered by jenlinkin_park 2 · 0 0

Fisherman stew (for the foods with scales)
Brown 1/4 lb diced bacon.
Add one onion, diced. Saute until clear.
Add 4 white or yellow potatoes, cleaned, peeled, and cut into 1 inch chunks.
Pour in 1 pint whole milk or half milk and half cream.
Simmer until potatoes are soft.
Add about two pounds mixed white seagoing fish: halibut, sole, flounder, &c scaled and boned. Cook for 5 to 8 minutes or until fish meat flakes.
Serve with French bread and green salad!

Favorite shellfish dish: Steamers (steamed clams) or Scampi.

2007-12-30 02:33:47 · answer #4 · answered by soxrcat 6 · 0 0

Filet of Sole with Cream Sauce....
1 tablespoon fresh chopped parsley
3 green onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 cup dry white wine
1/2 cup water
2 1/2 pounds sole fillets
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup heavy cream
PREPARATION:
In a large skillet over medium heat, put parsley, green onions, salt, pepper, white wine and water; bring to a boil. Add fish and poach for 8 to 10 minutes. Remove fish to a lightly buttered shallow baking dish.

2007-12-29 23:55:33 · answer #5 · answered by hillbilly_cupcake 6 · 0 0

Dover sole amondine.

Bring saucepan to medium heat, one pat of butter. Dredge the sole in flour and saute 2 minutes and turn over for another minute. Add the almonds to the pan for 1/2 minute and serve with a wedge or slice of lemon and asparagus.

2007-12-29 23:48:41 · answer #6 · answered by MYRA C 7 · 0 0

any kind of salmon especially smoked salmon florentine


INGREDIENTS:

* 10 oz. can vegetable broth
* 1/4 cup water
* 6 oz. pkg. Florentine beans and bow tie pasta mix
* 4 cups coarsely chopped fresh spinach
* 3 oz. smoked salmon, cut into thin strips
* 1/4 cup grated Parmesan cheese

PREPARATION:
In medium heavy saucepan, bring broth and water to a boil. Stir in package contents (large pouch and herb packet). Return to a boil, reduce heat, cover and simmer for 10 minutes.

Stir in spinach and simmer 5 more minutes, stirring occasionally.

2007-12-29 23:43:49 · answer #7 · answered by blondebabe 1 · 1 0

I made a Stir-Fried dish with 1-inch chunks of salmon. It was great.

2007-12-30 00:15:55 · answer #8 · answered by The Oracle of Omigod 7 · 0 0

Sushi

2007-12-29 23:47:54 · answer #9 · answered by ken G 6 · 0 0

salmon en papiotte
like opening a birthday present everytime

2007-12-29 23:43:37 · answer #10 · answered by ole man 4 · 0 0

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