Saltwater Fish Recipes
Basil Shrimp with Feta and Orzo
Ingredients:
1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup
chopped fresh basil
Directions:
Preheat oven to 450°
Coat inside of oven bag with cooking spray
Place the bag on a large shallow baking pan
Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain
Place the pasta in a large bowl
Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper)
Place the orzo mixture in prepared oven bag
Combine shrimp and basil
Arrange shrimp mixture on orzo mixture
Fold edge of bag over to seal
Bake at 450° for 25 minutes or until the shrimp are done
Cut open bag with a sharp knife, and peel back the foil
Drizzle with 1 teaspoon oil
Baked Shrimp
Ingredients:
1/2 cup Flaked Coconut
1/4 cup Dry Bread Crumbs
1/3 cup Peanut Oil
3 tbs Chopped Parsley
1 tbs Minced Garlic
3/4 tsp Salt
1/4 tsp Paprika
Dash Cayenne
2 lb Uncooked Shrimp
1/2 cup Sherry
Directions:
Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne, salt and minced garlic
Reserve 1/4 cup of mixture for topping
Toss shelled and deveined shrimp lightly in remaining mixture until shrimp is well coated
Turn into lightly oiled casserole pour sherry over shrimp and sprinkle with reserved mixture
Bake, uncovered, in moderate oven at 375F until shrimp is tender, about 40 minutes
Barbecued Shrimp (Cajun Style)
Ingredients:
2 Dozen large shrimp
2 tsp Cajun spice
2 tbsp Butter
1 tsp Fresh garlic
1 tbsp Green onion
1/2 cup Shrimp or chicken stock
1/4 cup Dark beer at room temperature
1 tsp Worcestershire sauce
Directions:
Rinse shrimp in cold water
Heat butter in skillet
Add shrimp and stir until they turn pink
Add Cajun spice, fresh garlic, green onion, beer, stock and Worcestershire sauce
Shake pan while cooking to help form the sauce
Serve in a bowl with rice, or with lots of French bread
Crab-Stuffed Shrimp
Ingredients:
2 tablespoons butter, plus 6 tablespoons melted butter
4 ounces fresh mushrooms, finely chopped
1 pound crab meat, flaked
½ cup dry sherry
1 hard-cooked egg, chopped
3 scallions, finely chopped
2 tablespoons minced fresh parsley
½ teaspoon dried oregano
Salt and freshly-ground black pepper, to taste
1 cup fresh breadcrumbs
1 ½ cups (approx.) whipping cream
20 large shrimp, peeled, deveined, butterflied
½ cup freshly grated Parmesan cheese
Directions:
Preheat oven to 350°F
Heat the 2 tablespoons butter in a large skillet over medium heat; add mushrooms and cook until all of the liquid evaporates
Stir in the crab meat, sherry, egg, scallions, parsley, oregano, salt, pepper, and breadcrumbs; cover and steam 2 minutes
Remove from heat and add just enough whipping cream to bind the mixture
Place shrimp on a large working surface; stuff each shrimp with a portion of the crab meat mixture
Arrange the shrimp stuffed side up in a baking dish
Drizzle with the 6 tablespoons of melted butter, then sprinkle with the grated Parmesan cheese
Bake for 15 minutes
Tuna Unusual Casserole
Ingredients:
1/3 cup dark corn syrup
2 (1 lb) cans stewed tomatoes
1/2 cup onion, chopped
1 1/4 cups elbow macaroni, uncooked
2 (7 ounce) cans tuna, drained
4 ounces American cheese, grated
Directions:
Combine the first three items, boil, stir occasionally
Stir in macaroni and remove from heat
Add tuna and 2/3 of the cheese
Pour into a two quart casserole and cover
Bake at 425 degrees for 20 minutes
Stir once then sprinkle with remaining cheese
Bake 5 minutes more
submitted by: Trisha W
Tuna Noodle Crispy
Ingredients:
1/2 lb Velveeta cheese
1 can cream of mushroom soup
1 can tuna
1 dash pepper
1/2 cup milk
1/2 cup saltine crackers
3 cups elbow macaroni, cooked
2 tablespoons melted margarine
Directions:
Heat cheese, soup and milk over low heat
Stir until smooth
Add tuna, noodles and pepper
Mix well
Pour into a 2 quart ovenproof dish
Top with cracker crumbs and margarine
Bake at 350 for 20 minutes
Tuna Patties
Ingredients:
12 oz Tuna
2 tsps dijon mustard
1/2 cup white breaf (torn into small pieces)
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp water (liquid from tuna can)
2 tbsp fresh parsley (chopped)
2 tbsp chopped fresh chives (green onions or shallots)
Salt
Black pepper
Hot sauce (couple squirts of crystal, tabasco)
1 egg (raw)
2 tbsp olive oil
1/2 tsp butter
Directions:
Drain the liquid from the tuna cans
If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step
In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce
Sprinkle on salt and freshly ground black pepper
Taste the mixture before adding the egg to see if it needs more seasoning to your taste
Mix in the egg
Divide the mixture into 4 parts
With each part, form into a ball and then flatten into a patty
Place onto a wax paper lined tray and chill for an hour
(You can skip the chilling if you want, chilling just helps the patties stay together when you cook them)
Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high
Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side
Serve with wedges of lemon
You can also serve with tartar sauce on slider buns for a tuna burger
Yellowfin Tuna Summer Salad
Ingredients:
1 (5 1/2 ounce) can yellowfin tuna fillets, drained and separated
1/2 cup celery, chopped
1/2 cup walnuts, chopped
1/3 cup red onion, chopped
1/2 cup apple, e.g. such as Red Delicious, chopped
1/3 cup red bell pepper, chopped (reserve 2 tablespoons for garnish)
1/3 cup reduced-calorie mayonnaise
3 cups lettuce leaves
3 cups baby spinach leaves
3 hard-boiled eggs, sliced
6 cherry tomatoes, sliced
fresh ground pepper
Optional:
extra virgin olive oil, and
balsamic vinegar, to taste
Directions:
Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed
Stir in mayonnaise until ingredients are completed coated
Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls
Place scoops of tuna mixture in center of lettuce/spinach leaves
Arrange sliced eggs and tomatoes around edge of tuna mixture
Garnish with reserved bell pepper
Season with fresh ground pepper, to taste
Serve with crackers or toasted bread rounds
Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar
submitted by: Olivia Paige
Griddled Garlic & Mint Studded Swordfish or Tuna
Ingredients:
4 swordfish steaks or tuna steaks, 3/4in thick
1 cup dry white wine
2 tablespoons white wine vinegar
black pepper
2 garlic cloves
16 mint leaves
salt and pepper
2 tablespoons extra-virgin olive oil, plus extra for serving
1 teaspoon oregano or parsley, chopped, to serve
2 lemons, quartered
Directions:
Wash the fish steaks and pat dry with kitchen towels
Rub with pepper on both sides, but do not salt as it would draw out the juices
Marinate for an hour in the wine and vinegar
Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter
Cut each half in four, so you end up with 16 slivers
Heat a heavy ridged griddle pan on the hob
Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife
Wrap a mint leaf round a garlic sliver and insert one into each of the incisions
Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over
Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two
When the fish is cooked it should be moist inside, with white flesh that flakes easily
Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over
submitted by: English_Rose
Tuna Noodle Crispy
Ingredients:
1/2 lb Velveeta cheese
1 can cream of mushroom soup
1 can tuna
1 dash pepper
1/2 cup milk
1/2 cup saltine crackers
3 cups elbow macaroni, cooked
2 tablespoons melted margarine
Directions:
Heat cheese, soup and milk over low heat
Stir until smooth
Add tuna, noodles and pepper
Mix well
Pour into a 2 quart ovenproof dish
Top with cracker crumbs and margarine
Bake at 350 for 20 minutes
Cedar Plank-Grilled Salmon w/Mango Kiwi Salsa
Ingredients:
1 large cedar plank
1 cup finely diced peeled ripe mango
1/2 cup diced peeled kiwi fruit
2 tbs chopped fresh cilantro
1 tsp extra-virgin olive oil
1 tsp fresh lime juice
1 serrano chile, finely chopped
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
4 (6-ounce) sustainable skinless salmon fillets (such as wild Alaskan)
Directions:
Soak plank in water for 25 minutes
Preheat grill to medium-high heat
Combine mango and next 5 ingredients (through chile)
Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside
Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper
Place plank on grill rack; grill 3 minutes or until lightly charred
Turn plank over; place fish on charred side
Cover; grill 8 minutes or until desired degree of doneness
Place each fillet on a plate; top each with 1/3 cup mango salsa
Blackened Salmon w/Brocolli
Ingredients:
4 (6 ounce) salmon fillets
1 tablespoon cajun seasoning (I used creole seasoning)
1 bunch broccoli
1/2 cup water
1 tablespoon olive oil
2 shallots, sliced
1/4 teaspoon kosher salt
1/4 cup golden raisin
1 lemon, cut into wedges (garnish)
Directions:
Over medium heat heat a skillet
Coat both sides of salmon with seasoning and then place in skillet and cook for 3-5 minutes on each side or until done and blackened
In another skillet cook broccoli (see note in description) and water in a skillet, bring to a boil and simmer until tender (5 minutes for rabe or 10 minutes for regular broccoli); drain
Wipe out skillet (used to cook broccoli) and heat oil over medium heat. Stir in shallots and salt and cook for 3-5 minutes or until softened
Stir in broccoli and raisins
Serve broccoli with salmon and lemon wedges
Maple Thyme Mustard Salmon
Ingredients:
1/3 cup pure maple syrup
1 tablespoon Dijon mustard
2 teaspoons fresh thyme, chopped
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
4 boneless atlantic salmon fillet, about 1 1/4 lbs
6 cups baby spinach
1 teaspoon extra virgin olive oil
salt and pepper, to taste (optional)
Directions:
In a shallow glass dish, whisk maple syrup, mustard, thyme, garlic and pepper together
Place salmon fillets in dish and turn to coat
Cover and refrigerate for at least 30 minutes or up to 8 hours
Place salmon on parchment paper lined baking sheet and spoon some of remaining marinade over top
Roast in 425F oven for about 15 minutes or until fish flakes when tested with fork
In large bowl, toss spinach with oil, salt & pepper (if using), and divide among 4 plates
Top with salmon and serve
recipe: Dreamer in Ontario
Salt-Baked Red Snapper
Ingredients:
3 pounds coarse sea salt, plus more for serving
3 tablespoons cold water
4 bay leaves
6 fresh rosemary sprigs
10 fresh thyme sprigs
1 whole (approximately 2 1/2 pounds) red snapper, gutted but not scaled
2 tablespoons extra-virgin olive oil, preferably Spanish, if desired
Directions:
To make the salt-baked red snapper, preheat the oven to 375°F (190°C)
Adjust the oven rack to the middle position
In a large bowl, toss the salt with the water, stirring until the salt is slightly damp
Coarsely chop 2 bay leaves, 3 rosemary sprigs, and 5 thyme sprigs
Add the aromatics to the salt and mix well
Spread half of the mixture on a rimmed baking sheet
Place the snapper on the salt
Tuck the remaining herbs in the cavity of the fish and then cover the fish completely with the remaining salt mixture, packing it firmly around the fish
Bake the snapper for 30 minutes
(If your fish is larger than 2 1/2 pounds, increase the oven time approximately 5 minutes or so per each extra pound)
Let the snapper rest for 5 minutes
To fillet the fish, using a fork and spoon, crack open the salt crust along the side
The upper half of the salt, now a hard shell, should lift off easily
(Although truth be told, it may crumble into pieces)
With the help of a fork, gently peel away the snapper’s skin and discard
Using a knife, cut just below the head of the snapper through to the bone
Then turn the knife at an angle and slice lengthwise along the spine
Carefully lift the fish fillet off the bone in a single piece, if you can, and transfer it to a platter
Turn the fish over and repeat on the other side
Or you could instead simply transfer the entire baking sheet to the table and allow everyone to have at the fish with their forks
Take a nibble of the snapper and, if you’re so inclined, season it with salt and olive oil prior to serving
Juicy Braised Red Snapper
Ingredients:
2 big whole red snappers (about 1 1/2 lbs in total)
3 sprigs roughly chopped fresh basil
1 crushed garlic clove
4 tablespoons olive oil
2 lbs chopped tomatoes
1 sprig roughly chopped fresh oregano
1 finely chopped red jalapeno chili
1 diced onion
1/4 cup drained small capers
12 oz fresh baby spinach leaves
1 diced red bell pepper
1/4 cup pitted kalamata olives
1 1/4 cups dry white wine
Directions:
Scale and gut the fish or get your fishmonger to do it for you
Heat 3 tablespoons of the olive oil in a skillet over a moderate heat, then sauté the garlic and onions in it for 8 minutes or until soft
Add the oregano, chili, basil and bell pepper and cook for 5 minutes or until the peppers are just tender
Use the white wine to deglaze the skillet and simmer the liquid for 10 minutes or until it is reduced by half
Add the tomatoes and let them simmer gently until they are juicy and soft
This should take about 40 minutes
Top the sauce up with some water during the cooking time if you need to
Take the sauce off the heat and stir in the capers and olives
Add salt and pepper to season it
Take care not to add too much salt though because the capers are already quite salty
Score 4 slits on each side of each fish, and then put the whole fish into the sauce
Cover the skillet with aluminum foil or a tight-fitting lid and return it to a moderate heat
Cook until the fish comes away from the bone easily
This should take about half an hour
Heat the rest of the oil in a pan over a moderate to high heat and add the spinach
Add salt and pepper to season and sauté it for 2 minutes or until it wilts
Transfer the spinach to a serving platter and ladle the fish next to it
Spoon the sauce around and over the fish and serve hot
(Serves 2)
Red Snapper Mediterranean Recipe
Ingredients:
2 red snapper fillets, (about 6 oz each)
1 Tbsp butter
1 Tbsp olive oil
1 Tbsp chopped onion
1 garlic clove, crushed and chopped
1 Tbsp pickled capers
1/4 cup sliced olives
3/4 cup chicken base
1 tsp chopped parsley
the juice of 1/4 lemon
1 oz dry white wine
10 cherry tomatoes cut to half
Little all-purpose flour
Directions:
Heat the olive oil and butter in a large skillet and saute the onion, garlic, capers and olives for 2-3 minutes
Dredge the red snapper fillets in the flour and add them to the skillet
Sear the fish on both sides, approximately 1 minute per side, and deglaze with the white wine
Add the chicken base and lemon juice, and place the skillet with the red snapper fillets in a preheated oven at 400 F for about 8 minutes
(Make sure the handle is oven-proof)
Take the skillet out of the oven and put it on the stove
Turn on the heat and add the cream and fresh parsley
Reduce the sauce for 1-2 minutes and add the halved cherry tomatoes
Heat them through and serve the Mediterranean red snapper with potatoes and vegetables
recipe from: Finest Chef
Moroccan Red Snapper With Cumin Seeds
Ingredients:
3 tablespoons toasted cumin seeds
12 peeled crushed garlic cloves
1 bunch chopped fresh parsley
3 teaspoons salt
3 lemons, juice of
2 (3 lb) cleaned scaled red snapper
3 sliced peeled carrots
12 sliced new potatoes
4 sliced tomatoes
1 sliced sliced seeded stemmed green bell pepper
1 sliced lemon
5 whole mild green chilies (such as anaheims)
1/2 cup water
1/2 cup extra-virgin olive oil
Directions:
Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle
Transfer to a small bowl and mix in the lemon juice
Place red snappers in a large, shallow baking pan and rub spice mixture all over fish
Cover with plastic wrap and marinate in refrigerator for at least 30 minutes
Preheat oven to 500°
Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish
Pour water and extra-virgin olive oil over fish and vegetables
Bake, basting often, until fish is cooked through, about 30 minutes
submitted by: Chef Kate
Fried Wahoo
Ingredients:
1 Teaspoon garlic powder
1 Teaspoon salt
2 Heineken
1 Teaspoon paprika
2 Teaspoon black pepper
2 Tablespoon cayenne pepper
1 Fillet of Wahoo (chunked clean)
2 Teaspoon fresh parsley
1/2 Cup parm cheese
1 Cup flour (sifted)
Directions:
Mix everything together with a fork except Wahoo
Add more beer if too thick
Add flour if too thin
Should be thick pancake batter consistancy
Preheat oil to 375 degrees in deep fryer 3 inches deep
Dip wahoo in batter and fry until golden
submitted by: Brit Rodgers
Roasted Halibut with Balsamic-Garlic Glaze
Ingredients:
Marinade
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, minced
salt
fresh ground black pepper
Fish
2 lbs bone-in halibut steaks or sea bass steaks
Directions:
Preheat oven to 425°
Whisk all the marinade ingredients together in a small bowl; taste and adjust the seasonings
Place fish in a large heavy-duty zip-lock plastic bag and pour in the marinade
Turn the fish in the bag to coat it evenly
Seal bag and refrigerate at least 30 minutes or up to 2 hours
Put the fish in a roasting pan; roast for ~10 minutes per inch of thickness, or until the fish is flaky but still moist
Cut into serving pieces and serve immediately
submitted by: ratherbeswimmin'
Peppery Halibut
Ingredients:
2 tbls flour
1/2 tsp lemon pepper seasoning
1/2 tsp droed parsley flakes
1/8 tsp garlic powder
1/2 lb Halibut steak, 3/4" thk
2 tsp olive oil
2 tbls lemon juice
1/8 tsp white pepper
1/8 tsp hot pepper sauce
Directions:
In pie pan or shallow dish, combine flour, lemon pepper seasoning, parsley and garlic powder, mix well
Rinse Halibut and pat dry
Cut steak in half
Coat both sides of each steak half with flour mixture, shaking off excess
Heat oil in small nonstick skillet over medium high heat until hot
Brown steak halves 1-2 minutes on each side
Reduce heat to medium, cook 5-7 minutes, turning once or until halibut is firm and flakes easily with fork
Meanwhile, in a small bowl combine lemon juice, pepper and hot pepper sauce, mix well
To serve, drizzle lemon juice mixture over Halibut
submitted by: Meal-Master
Halibut and Bean Stew
Ingredients:
4 bacon, slices chopped
1 cup shallot, chopped
3 tbls olive oil
6 garlic cloves, chopped
1 - 14.5 oz can tomatoes, diced
1 - 8 oz bottle clam juice
1/2 cup white wine
1/2 tsp saffron thread
2 - 15 oz cans white beans, drained
1 1/2 lbs halibut fillets, cut into chunks
Directions:
In a large pot over medium high heat saute the bacon and shallots until bacon is crisp (5-10 minutes)
Stir in olive oil and garlic and cook stirring another minute or so
Stir in tomatoes, wine and saffron and bring to a boil
Reduce heat and simmer for 5 minutes
Stir in beans and fish and bring stew to a simmer
Cover; and simmer until fish is done (5 minutes)
Season with salt and pepper
Grill Halibut w/Tamarind Stir Fried Veg
Ingredients:
1 tbls peanut oil
2 halibut fillets
Marinade:
50ml soy sauce
2 tbls rice wine vinegar
2 garlic cloves, crushed
Vegetables:
1 tbls peanut oil
2 tsp grated fresh ginger
2 garlic cloves, crushed
2 red chilies, chopped finely
1 red pepper, sliced thinly
1/2 cup water
1/2 tsp instant chicken bouillon granules
2 tbls oyster sauce
2 tbls brown sugar
1 tbls tamarind paste
500g baby bok choy, chopped coarsely
200g bean sprouts
4 green onions, sliced thinly
1/2 cup loosely packed coriander leaves
Directions:
Combine marinade ingredients in a bowl
Place fillets in marinade
Ensuring they are completely covered
Refrigerate 2 hours
Vegetables:
Heat 1 tablespoon oil in a wok or pan
add garlic, ginger and chili stir-fry until fragrant
Add capsicum, stir-fry until capsicum is tender
Add water, stock, sauces, sugar and tamarind, bring to the boil
Boil 1 minute
Add bok choy, bean sprouts and onion
Stir-fry until greens just wilt
Remove from heat and stir in coriander
Fish:
Remove fish from marinade and discard marinade
Cook fish on a heated oiled grill plate or grill or BBQ
About 4 Min's a side or until cooked as desired
Cooking times will vary depending on thickness of fillets
To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired
submitted by: The Flying Chef
Halibut w/Garlic Mayonnaise-Parmesan Topping
Topping:
2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 garlic clove, very finely minced
1/2 teaspoon Dijon mustard or 1/2 teaspoon country-style dijon mustard
1 tablespoon grated parmesan cheese
1 thin green onion, finely sliced
1/8-1/4 teaspoon Tabasco sauce
Halibut:
2/3 lb halibut fillet
2 teaspoons lemon juice
1/8 teaspoon salt
fresh ground black pepper
Directions:
To prepare the topping: Combine mayonnaise, lemon juice, garlic, mustard, Parmesan, green onion and Tabasco
To prepare the halibut: Place fish on a broiling pan
Sprinkle with lemon juice, salt and pepper
Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until fish tests done
Remove fish from oven and place a rack close to the broiling element
Turn the oven to broil
Spread the top of the fish with garlic topping
Broil about 1 minute, or until golden
Poached Halibut in Tomato Pepper Sauce
Ingredients:
3/4 cup olive oil
1 tablespoon sweet paprika
1/2 tablespoon hot paprika
1/2 tablespoon smoked paprika
fresh lemon juice
salt
48 ounces halibut steaks
1 bunch cilantro, chopped including stems
3 red bell peppers, minced
2 onions, sliced thin
3 large tomatoes, sliced thin
5 garlic cloves, sliced thin
2 tablespoons ground turmeric
1 teaspoon white pepper or black pepper
1 tablespoon salt
1 tablespoon sugar
1 lime, cut into wedges
1/2 cup cilantro leaf, for garnish
Directions:
A day in advance, combine olive oil with the paprikas
Prepare a brine of 1 cup lemon juice and 1/2 cup salt
Brine steaks for 20 minutes, then rinse in cold water and set aside
In a large skillet, spread cilantro, bell peppers, and onions
Arrange tomatoes over all and place garlic around
Place fish on top of tomatoes
Season with tumeric, pepper, salt, and sugar
Barely cover with cold water, cover pan, and bring to a boil over high heat
Reduce heat and simmer until fish just becomes opaque, 20 to 30 minutes
Uncover pan and spoon in the paprika infused oil, avoiding the actual paprika that will have settled to the bottom of bowl
Simmer 5 minutes, then adjust for salt
Plate fish with sauce and stewed vegetables on individual plates, garnished with fresh cilantro and lime wedge
submitted by: Ice Cool Kitty
Grilled Halibut Steaks
Ingredients:
4 Halibut Steaks (or any firm fish, shark, tuna etc.)
1 clove garlic minced
Zest of 1 lemon
1 tablespoon of parsely
1/4 cup olive oil
Salt
Black and red pepper
Directions:
In small bowl combine garlic, lemon zest, and parsely
Cover with oil
Chill while grill heats to med temp
Salt and pepper fish to taste
Brush fish on both sides generously with oil mixture and grill turning once till fish flakes with fork
Serve with pasta, salad, crusty bread, and dry white wine
submitted by: Karey Engel
Pollock Florentine
Ingredients:
1 1/2 lb Pollock
1/4 lb pancetta, diced
2 garlic cloves, minced
1 small onion, minced
1 tsp fresh thyme
1 cup fish stock
5 ounces spinach
1 small tomato, diced
1 ounce feta
2 ounces grated parmesan cheese
Salt and pepper
Directions:
Heat oven to 350
In a flat bottom, oven safe pan big enough to hold the fish in one layer, render the pancetta
Add onion and garlic, and saute until translucent
Remove solids and set aside
Deglaze pan with fish stock and reduce by half
Add spinach to wilt and remove to a separate bowl
Mix spinach, tomato, pancetta, onion, garlic, and 1/3 tsp thyme together
Add 2/3 tsp thyme to stock
Taste for salt and pepper and season as desired
Coat fish in remaining stock and layer in the pan
Sprinkle feta on the fish
Layer the spinach mixture over fish
Sprinkle parmesan over the top
Bake for 10-12 minutes
Optionally broil for 1 minute
Remove from oven and let rest for 2 minutes
submitted by: beach_lover_58
Broiled Spicy Shark
Ingredients:
1 lb shark fillets (3/4" thk)
1/4 c chopped parsley
1 tsp dried basil
2 tbls seafood sauce or chili sauce
1/3 c lemon juice
1 tbls chopped fresh basil or clove garlic minced
1 tbls light soy sauce
Directions:
Place fish fillets in plastic bag
Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce
Close top of bag and refrigerate for at least one hour, but not longer than 8 hours
Remove fish from bag and save marinade
Place fish on rack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes
Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste
Boil rest of marinade until its reduced by half and pour over fillets when serving
Cajun Shark
Ingredients:
1 1/2 pound shark, cut into bite sized pieces
2 tablespoons olive oil
1 clove garlic, crushed
2 tablespoons soy sauce
1 tablespoon lemon juice
1/8 teaspoon crushed red hot pepper
Directions:
Saute garlic in olive oil until golden; discard garlic
Pat shark dry on paper towels
Cook shark in oil over medium heat until it flakes easily when tested with a fork, about 4 to 5 minutes
Remove to a warm plate.
Add soy sauce and lemon juice to pan
Let cook for 1 minute, stirring occasionally
Add shark to pan, sprinkle with the crushed red pepper.
Heat stirring for 1 minute
Note: For a spicier flavor, tabasco sauce, green onions and more red pepper may be added
Cod, Poor Man's Lobster
Ingredients:
2 lbs cod fish fillets
Water, to cover
1 tsp salt
1 bay leaf
1 small onion, peeled and sliced
2-3 slices lemons
1/2 cup vermouth
4-6 tablespoons butter, melted
fresh parsley, chopped fine for garnish
Directions:
Place fish in a wok
Cover with water and add the next 5 ingredients
Bring to a boil at 225 degrees
Reduce heat to simmer for 8 to 10 minutes or until fish is opaque
Carefully remove fish from wok with slotted spatula
Serve hot with melted butter and chopped parsley
Submitted by: SueVM
Baked King Fish/Cod in Tomato Sauce
Ingredients:
900 Grams King Fish or Cod Steaks
Salt
1/2 tsp Chili powder (cayenne)
1/4 tsp turmeric powder
2 tbls vegetable oil
1 tsp fennel seed
1 tsp mustard seed
3 onions, chopped
6 cloves garlic, chopped
1/2 inch gingerroot, chopped (optional)
2 1/2 tsp cumin powder, divided
6 tomatoes, chopped
1/4 tsp garam masala
2 green chilies, chopped (optional)
Directions:
Wash and dry the fish slices
Marinate the fish with the salt, turmeric and chilli powder for 1/2 an hour
Heat 2 tbslp oil over medium heat and when hot put in the fennel and mustard seeds
As soon as the mustard seeds pop add the onions and garlic and ginger root Saute until the onions are light brown
Then add the 2 tsps of cumin and the green chilli
Stir and then add the tomatoes (and their liquid- for canned tomatoes), the rest of the cumin and the garam masala
Boil and then simmer covered for 15 mins on low
Pre heat oven to 180C Heat a little more oil in a non stick and when hot put in the fish slices and just brown all the steaks on both sides
Put the fish in a baking dish
Now just pour the sauce over and bake uncovered for 15 mins or until the fish is cooked
recipe from: Girl From India
Roast Cod w/Potatoes and Tomatoes
Ingredients:
4 cod fish fillets or halibut fillets, skin left on
Salt
1 lb new potato
1/2 lb tomato
Extra-virgin olive oil
Chermoula marinade and sauce
2/3 cup chopped cilantro
4 garlic cloves, minced
1 tsp ground cummin
1 tsp ground paprika
1/4 tsp cayenne pepper
4 tbls extra virgin olive oil
1 lemon juice of
Directions:
Slash the skin of the fish in a few places across the thickest part
This ensures that the fish does not curl, and cooks evenly
Sprinkle with salt
Mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes
Slice the potatoes about 1/4 inch thick, and the tomatoes about 1/3 inch thick
Drizzle a bit of olive oil into a baking dish, put in the potatoes and tomatoes, and drizzle a bit more oil on top
Sprinkle with salt, then turn the vegetables so they are well seasoned and lightly coated with oil
Put the dish in a preheated 475ËšF oven for 50 minutes, or until the potatoes are tender
Turn the vegetables over once during cooking
Remove the vegetables from the oven and place the cod fillets (skin up) on top; place the dish back in the oven and bake for 10 to 12 minutes more, or until
Just before serving, pour the remaining half of the chermoula over the fish, letting it dribble onto the vegetables
submitted by: blucoat
Cod Bake
Ingredients:
2 tb Olive oil
1 Spanish onion; chopped
1 Green pepper; seeded and chopped
1 c Sliced mushrooms
1 Clove garlic; minced
1 Bay leaf
1 pt Stewed tomatoes
1 1/2 lb Cod fillets
Directions:
Sauté onion, green pepper, garlic, and mushrooms in oil until soft
Add bay leaf and tomatoes;
simmer 30 minutes
Preheat oven to 350°
Arrange cod in greased baking dish
Remove bay leaf from sauce; pour over fish
Bake 40 minutes; or until fish flakes easily when tested with a fork
Lemon-Baked Cod
Ingredients:
1 lb Cod fish fillet
1/4 c butter or 1/4 c margarine, melted
2 tbsp lemon jiuce
1/4 c all purpose flour
1/2 tsp salt
1/8 tsp white pepper
paprika
Directions:
If fish fillets are large, cut into serving pieces
Mix butter and lemon juice
In another bowl, mix flour, salt and white pepper
Dip fish into butter mixture; coat fish with flour mixture
Place fish in ungreased square baking dish, 8x8x2 inches
Pour remaining butter mixture over fish; sprinkle with paprika
Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes
Garnish with parsley sprigs and lemon slices if desired
Spanish Poached Cod
Ingredients:
1 tablespoon olive oil
1 bell pepper, thinly sliced
1 medium yellow onion, thinly sliced vertically
2 tablespoons smoked spanish paprika
2 medium tomatoes, diced (or 1/2 cup salsa or tinned tomatoes)
1 head cauliflower, broken into florets
1 cup dry wine (red or white, doesn't matter)
salt
1 lb cod fish fillet, cut into 4 pieces
Directions:
Heat olive oil in large (10-12") skillet (with lid, you'll need that later) over medium heat
When hot, add peppers and onions and saute, stirring frequently, till softened, about 7 minutes
2 Sprinkle onions and peppers with paprika and saute another minute, then add tomatoes and cauliflower florets
Cook, stirring frequently, for a few minutes, till tomatoes mush up
Add wine and stir till well combined
Taste and season with salt to taste
3 Bring mixture to a healthy simmer, then nestle cod fillets into sauce (push cauliflower out of the way as needed, sauce should come about halfway up sides of the fillets)
Cover and cook till fish flakes easily with a fork (15-20 minutes is a good estimate, but really it depends on how thick your fillets are)
4 When fish is cooked, remove fillets from pan carefully (so they don't break) and set aside--keep warm
5 Turn heat up to medium high and reduce sauce and vegetables to a thick salsa-ish consistency
6 Plate fish and spoon sauce over the top
Excellent served with brown saffron rice
Baked Haddock
Ingredients:
3/4 cup milk
2 teaspoons salt
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1/4 teaspoon ground dried thyme
4 haddock fillets
1/4 cup butter, melted
Directions:
Preheat oven to 500 degrees F
In a small bowl, combine the milk and salt
In a seperate bowl, mix together the bread crumbs, parmesan cheese and thyme
Dip the haddock fillets in the milk
Then press into the crumb mixture to coat
Place haddock fillets in a glass baking dish
Drizzle with melted butter
Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes
Baked Haddock
Ingredients:
3/4 cup milk
2 teaspoons salt
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1/4 teaspoon ground dried thyme
4 haddock fillets
1/4 cup butter, melted
Directions:
Preheat oven to 500 degrees F
In a small bowl, combine the milk and salt
In a seperate bowl, mix together the bread crumbs, parmesan cheese and thyme
Dip the haddock fillets in the milk
Then press into the crumb mixture to coat
Place haddock fillets in a glass baking dish
Drizzle with melted butter
Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes
Baked Swordfish Steaks
Ingredients:
4 ounces sliced mushrooms
1 cup sliced onion
2 tablespoons chopped green bell pepper
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper
1/4 teaspoon dried dillweed
4 swordfish steak portions, about 1 1/2 pounds total
2 small bay leaves, cut in half
2 tomatoes
Directions:
In a bowl, combine mushrooms, sliced onions, green bell pepper, lemon juice, olive oil, salt, pepper, and dillweed
Line a shallow baking pan with foil
Spread half of the mushroom and onion mixture over the bottom then arrange swordfish steaks on top
Sprinkle swordfish steaks with salt and pepper, place a piece of bay leaf on each
Cut tops and stem ends off tomatoes and slice each tomato into 4 thick slices; place 2 slices on each swordfish steak
Sprinkle remaining mushroom and onion mixture over the fish
Cover pan with foil and bake at 400° for 45 to 55 minutes, or until fish flakes easily with a fork
Baked swordfish steaks recipe serves 4
Blackened Swordfish
Prepare 6- to 8-ounce fish steaks or fillets, preferably more than 1/2 inch thick, skin removed.
2. Use prepared or store bought Blackening Seasoning or combine the following ingredients:
Ingredients:
1 tbsp fine chopped fresh or 1 1/2 tsp dried thyme leaves
1 tbsp finely chopped fresh or 1 1/2 tsp dried marjoram or dried oregano
1 1/2 tsp cayenne pepper
2 tsp salt
1 tsp freshly ground white pepper
Set aside 1/4 cup pure olive oil
Directions:
Thoroughly combine the chopped herbs, cayenne, salt, and pepper in a medium mixing bowl
Heat an iron skillet over high heat until the metal takes on a dull, matte appearance, which indicates it is almost red-hot
Depending on your stove, this will take 5 to 10 minutes
Coat the fillets on both sides with half the olive oil and then pat only one side with the herb mixture
With the heat still on high, place the fillets in the pan, herb side down (they'll smoke like crazy ) for about 2 minutes
Turn the fillets over into a second saute pan - preferably non-stick- containing the rest of the olive oil, set over medium heat Cook the fillets for 2 to 6 minutes more, depending on thickness
recipe from: Fish4Fun
Swordfish and Citrus Salsa
Ingredients:
1 lb fresh swordfish steak
1/4 cup orange juice
2 tbls lemon juice
1 tbls cooking oil
1/2 tsp ground ginger
1 garlic clove
1 orange, peeled and chopped
1/3 cup fresh pineapple, chopped
2 tbls chopped onions
2 tbls sweet red peppers, chopped
2 tbls fresh parsley, chopped
2 tbls lime juice
1-2 fresh jalapeno, seeded and finely chopped
Directions:
Thaw the fish if frozen
Rinse and pat dry with a paper towel
Place the fish in a shallow glass bowl
For the Marinate:
Combine orange juice, lemon juice, lime juice,cooking oil and ground ginger
Cover at room temperature for 30 minutes or put in fridge if you want to marinate for a longer period
Turn in bowl at least twice
For Salsa:
Stir together the orange, pineapple, onion, sweet pepper, parsley, 2 tbls lime juice and jalapeno pepper
Cover and Chill
Drain the fish and throw away the marinate
Place fish on a grill using medium heat for 8-10 minutes or until fish flakes
Serve with salsa on the fish
submitted by: Timothy Higgins
Nadine's Delicious Tilapia
Ingredients:
1 egg
1/4 cup soy sauce
1 1/2 pounds tilapia fillets, cut into 2-inch pieces
1/4 cup all-purpose flour
1 cup seasoned bread crumbs
2 tablespoons vegetable oil
Directions:
Beat the egg and soy sauce together in a bowl
Gently press the tilapia pieces into the flour to coat; shake off the excess flour
Dip each flour-coated piece into the beaten egg mixture and then press into bread crumbs
Gently toss between your hands so any bread crumbs that haven't stuck can fall away
Place the breaded tilapia onto a plate while breading the rest; do not stack
Heat the vegetable oil in a skillet over medium-high heat
Cook the breaded tilapia in the vegetable oil until golden brown, about 5 minutes per side
Baked Tilapia
Ingredients:
3/4 cup extra virgin olive oil
4 tablespoons tomato paste
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 (4 ounce) fillets tilapia
1 large onion, sliced
1 green bell pepper, thinly sliced
4 tablespoons butter
Directions:
Preheat oven to 350 degrees F (175 degrees C)
Coat bottom of a medium baking dish with about 1/4 cup olive oil
In a small bowl, blend remaining olive oil, tomato paste, garlic powder, oregano, salt and pepper
Arrange tilapia fillets in the prepared baking dish, skin side up
With a spatula, spread the olive oil and tomato paste mixture over the tilapia, heaping the majority in the centers of the fillets
Arrange onion and green pepper slices on and around the fillets
Bake in the preheated oven 15 minutes, until fish is easily flaked with a fork
Remove from heat, top each fillet with 1 tablespoon butter, and set oven to broil
Broil 5 to 7 minutes, until butter is melted and lightly brown
Cheesy Mushroom Baked Flounder
Ingredients:
2 lbs flounder fillets
3/4 teaspoon thyme
4 green onions, finely chopped
1 cup sliced mushrooms (sometimes I use more)
1 cup shredded cheddar cheese (or monterey jack cheese)
4 tablespoons butter, melted
3/4 cup breadcrumbs
1 teaspoon parsley
1/4 teaspoon paprika
Directions:
Preheat oven to 350. Lightly spray or grease a 13" x 9" baking pan
Place flounder filets in prepared pan
Sprinkle filets with thyme and chopped green onion
Scatter sliced mushrooms over top
Evenly sprinkle shredded cheese over top
In a small bowl, mix together melted butter, breadcrumbs, parsley and paprika
Sprinkle over top of cheese layer
Cover and bake for about 30 minutes
Uncover and broil for about 2-3 minutes to lightly brown the top
Crab Stuffed Flounder
Ingredients:
1 1/2 pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
1/4 teaspoon ground dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
1/4 cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley
Directions:
Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
Bake the fillets at 400 degrees for 15 minutes.
While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes
Lobster Empanadas
Ingredients:
Pastry:
1/4 pound unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups unbleached flour
1/2 teaspoon baking powder
1 teaspoon ground cumin
1/4 teaspoon cider vinegar
6 to 8 tablespoons very cold water
1 tablespoon vegetable oil
Filling:
6 ounces fresh lobster or langostino meat, cooked, shelled and roughly chopped (or saltwater or fresh water crayfish)
1/2 cup alioli or homemade mayonnaise
1 tablespoon tomato purée
1 tablespoon cognac
1 teaspoon Dijon mustard
1/3 cup finely chopped scallions, including green part
1 teaspoon coarse kosher or sea salt
1/4 teaspoon white pepper
2 to 3 hard-boiled eggs, cut lengthwise into 8 pieces
16 to 20 pimiento-stuffed green olives
1 large egg, beaten
2 tablespoons water
Preparation:
Pastry Directions:
Using a fork, combine the butter and cream cheese
Sift the flour over the mixture
Add baking powder, cumin, vinegar, and water and combine with a fork
Flour hands generously and work the dough until it becomes a smooth, elastic ball, 3 to 4 minutes
Flour both the work surface and rolling pin
Roll out the dough to about 1/8 inch thick and cut it into 6-inch circles for main course-sized empanadas
For appetizer-sized empanaditas, cut the dough into 3-inch circles
Cover the pastries with a lightly floured towel until you are ready to fill them
Filling Directions:
Combine the lobster, mayonnaise, tomato purée, cognac, mustard, scallions, salt, and pepper and mix thoroughly
Set the filling aside and keep it cool until you are ready to fill the empanadas
Assembly Directions:
Preheat the oven to 400°F
Oil a large cookie sheet or line it with Silpat
Spoon the filling in the center of the pastry circles — about 2 tablespoons of filling for each main course empanada or 1 heaping teaspoon for empanaditas
Stuff an egg slice and 1 or 2 olives in the filling and fold the dough over the filling forming a half-moon
Beat the egg with the water to make a glaze
Moisten the open edges with the glaze and crimp the edges with a fork or your fingers to seal
Place the empanadas on the cookie sheet and brush the top of each with the glaze
Bake them for 20 minutes, turn the heat down to 350°F and continue baking for about 5 minutes more or until the empanadas are golden
When the empanadas are done, remove them from the oven and cool them on racks for several minutes
Serve warm or at room temperature
To freeze and reheat, place frozen cooked empanadas in a preheated 350°F oven for approximately 20 minutes
Roasted Lobster Tails with Ginger Dipping Sauce
Ingredients:
Sauce:
3/4 teaspoon dry mustard
1/2 teaspoon water
3 tablespoons low-sodium soy sauce
1 tablespoon plum sauce
1 tablespoon dry sherry
3/4 teaspoon minced peeled fresh ginger
Lobster:
2 (8-ounce) frozen lobster tails, thawed
Cooking spray
1 teaspoon vegetable oil
1/4 teaspoon dark sesame oil
1/4 teaspoon black pepper
Sliced green onions (optional)
Directions:
Preheat oven to 425°
To prepare sauce, combine mustard and water in a small bowl; stir well with a whisk
Stir in soy sauce, plum sauce, sherry, and ginger; set aside
To prepare lobster, make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open
Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray
Combine the oils and pepper, and spoon over the lobster meat
Bake at 425° for 13 minutes or until the lobster meat turns opaque
Serve lobster with sauce, and garnish with onions, if desired
Shrimp
Tuna
Salmon
Red Snapper
Wahoo
Halibut
Pollock
Shark
Cod
Haddock
Swordfish
Tilapia
Flounder
Lobster
Beer Batter Bluefish Fillets
Ingredients:
Bluefish Fillets Fish fillets (about 1/2 inch thick)
2 c flour
1 tbsp lemon pepper
1 tsp salt
1 tsp black pepper
2 eggs
1 (12 oz) can warm beer
Directions:
Mix dry ingredients in a bowl
In another bowl, beat eggs, stir in beer
Pour beer-egg into flour mixture, beat until smooth and consistency of pancake batter
Check fillets to make sure all bones have been removed
Rinse in cold water, drain, pat dry with paper towels
Dip fillets in batter and deep fry at 370 to 375 degrees (do not overload cooker)
Cook (turning frequently) until fillets are floating and golden brown (3 or 4 minutes)
Remove to rack to drain, then place in single layers on paper towels
Serve hot
Baked Bluefish
Ingredients:
2 lb Bluefish fillets
1/2 C Milk
Salt and pepper to taste
1 C Bread crumbs
1/4 lb Butter
2 TB Lemon juice
1/2 C Seafood seasoning or to taste
Directions:
Preheat oven to 500°
Dip fish in milk
Sprinkle lightly with salt and pepper
Coat fish with the bread crumbs
Place 1/2 tsp butter on each fillet
Sprinkle with lemon juice and seafood seasoning
Place fish in well buttered baking pan
Bake for 10-12 minutes, or until fish flakes easily with fork when tested
Remove fish from oven
Serve directly from pan
Curried Bluefish with a Cucumber Mint Sauce
Ingredients:
4 bluefish fillets, about 6 ounces each
1/3 – 1/2 cup fine white cornmeal
1 Tbsp curry powder
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
Juice of 1 lime
2 medium cucumbers, peeled, seeded and chopped
3 Tbsp fresh mint leaves, minced
1/2 tsp jalapeno chili pepper, minced
1 1/3 cup plain yogurt
Directions:
Create the sauce by combining the cucumbers, mint, jalepeno and yogurt in a bowl
Taste and season with salt and pepper if desired
Set aside
Combine cornmeal, curry powder, salt and pepper in a low dish
Coat each piece of fish on both sides with this mixture
Heat oil in a heavy skillet over medium high heat
Saute the fish until lightly brown for about 3 minutes, skin side down
Turn the fish over and saute for another 2 minutes or until the fish flakes with a fork
Put the fish on a platter and sprinkle it with the lime juice
You can either spoon the sauce over the fish or serve it on the side
Orange Oven Fried Mahi-Mahi Fillets
Ingredients:
2 (6 ounce) mahi mahi fillets, about 6 oz & 1/4-inch thick (or any other firm white-fleshed fish)
1/4 cup frozen orange juice concentrate, thawed
1/4 cup panko or 1/4 cup your choice of any other breadcrumbs
1 tablespoon butter, melted
salt, to taste
lemon pepper, to taste
parsley (to garnish)
lemon slice (to garnish)
Directions:
Preheat oven to 500 degrees F
Combine orange juice concentrate with salt and lemon pepper
Dip the mahi-mahi fillets in it and then roll in the Panko, coating well
Place the fillets in a single layer in a greased baking dish
Drizzle with the melted butter
Bake 10 minutes
Reduce heat to 350 degrees F and continue baking 5 minutes or until the fish flakes when pierced with a fork
Serve the fillets on a heated platter, garnished with parsley and lemon slices
Poached Mahi Mahi w/Mushrooms and Apricots
Ingredients:
3/4 ounce dried shiitake mushroom, quartered
1/4 cup dried apricot, chopped
1 1/2 cups boiling water
2 shallots, finely chopped
1 teaspoon coriander
1/2 lime, juice of
1/2 lime, zest of
1/4 cup powdered instant milk (reconstituted with water to make 1 cup)
Salt and pepper
Vegetable oil cooking spray
3/4 lb mahi mahi, fillet,skin on
1 tablespoon cornstarch
2 tablespoons cold water
Directions:
Quarter dried mushrooms and chop apricots
Place quartered mushrooms and apricots in a bowl and pour 1 1/2 cups boiling water over; let stand for 15 minutes; strain, reserving liquid
To the strained liquid add coriander, lime zest and juice, salt and pepper to taste
Reconstitute enough instant powdered milk to add to the strained liquid to make 2 cups, (about 1 cup); stir and set aside
Cut the Mahi Mahi fillet down the middle to make two steaks
In a nonstick, deep frypan, sprayed with veggie spray, over medium high heat, saute quartered mushrooms, chopped apricots and shallots for 4 minutes
Add Mahi Mahi fillets, skin side up, cook for 1 minute
Add reserved liquid mixture, bring to simmer and simmer for 8 minutes or until fish flakes
Remove fish and place on platter skin side down and keep warm
Make a slurry of the cornstarch and cold water, add to frypan, stir and bring to boil, cook for 2 minutes or until liquid thickens
Pour thickened mushroom/apricot sauce over Mahi Mahi fillets and serve
Rosemary Grilled Scallops
Ingredients:
1 pound sea scallops, tough tendon removed
2 tbsp. fresh rosemary, finely chopped
4 ounces prosciutto paper thin slices
3 tbsp. extra virgin olive oil
3 tbsp. lime juice
Sea salt, coarse grind
Flat skewers
Directions:
Cut prosciutto into strips large enough to wrap around each scallop – about 1" x 3"
Wrap each scallop with a single piece of prosciutto and thread onto a skewer
Leave space between each scallop on the skewer
Arrange the skewers on an appropriately sized shallow tray for the marinating step
Drizzle olive oil and lime juice on them. Sprinkle the scallops with the fresh rosemary. Marinate for 15 minutes
Oil the grates of the BBQ grill
Grill over direct coals, high heat, for about 2 minutes a side, until they are just cooked
Serve immediately
Adapted from The New York Times Seafood Cookbook recipe by Steven Raichlen
Herbed Baked Tautog
Ingredients:
4 tautog filets (about 2 pounds), or any white flaky fish
1/4 cup sliced scallions (green onions) with tops (about 1)
1 teaspoon Old Bay seasoning
Fresh cracked pepper, to taste
For the Herb Butter:
1 stick butter (1/2 cup)
1 teaspoon fresh chopped dill
1 teaspoon fresh chopped cilantro
1 tablespoon fresh chopped basil
2 teaspoons fresh chopped parsley
1 teaspoon minced garlic
1 tablespoon lemon juice
Directions:
Preheat oven to 400 degrees F
Over medium heat in a small saucepan, melt butter
Add remaining ingredients for herb butter and stir to combine
Place filets in a baking dish sprayed with cooking spray
Pour herb butter mixture over fish filets
Sprinkle with Old Bay & fresh cracked pepper
Top with sliced scallions
Bake (uncovered) for 10-15 minutes, or until fish are cooked & flaky
Trout Amandine
Ingredients:
4 fish fillets of speckled trout (spotted seatrout), about 6 to 8 ounces each
½ cup flour
1/3 cup cooking oil
½ cup butter
½ cup slivered almonds salt and pepper to taste
1 lemon, thinly sliced
1 tsp. Parsley
Directions:
Season cleaned fish with salt and pepper
Coat lightly with flour, and saute in hot oil until fish is golden on both sides
Drain oil from pan
Add butter and brown almonds slightly
Pour over fish
Garnish with parsley and lemon
Fried Sea Bream (porgy) w/Warm Tomato Vinaigrette
Ingredients:
4 Sea Bream, each around 6oz or 7oz (175g to 200g), cleaned and scaled
Juice squeezed from half a lemon
Olive oil
Salt and pepper
A warm tomato vinaigrette
Directions:
First, make a couple of diagonal cuts across the flanks of the fish on each side
Then season inside and out with the salt, pepper and lemon juice and set the fish aside for about 30 minutes or so
Now pour olive oil into a large, heavy frying pan to a depth of about three quarters of an inch (20mm), and bring to a high heat
Dry the fish and slide them gently into the hot oil
Fry for about 4 or 5 minutes until they've browned and cooked through on the underside, then turn them over and do the other side
Remove when done, and drain them on kitchen paper
Serve immediately with a splash or two of the vinaigrette dressing
Spicy Fish Recipe
Ingredients:
2 fillets white fish (frozen mahi mahi used here)
1/2 cup chopped chili peppers
1 sweet yellow onion, sliced
1 tomato, sliced
1/4 cup chopped cilantro
2 tbsp oil (olive oil used here)
1/4 cup soy sauce
1/4 cup shaved ginger
Directions:
Marinate / thaw fish by soaking in ginger, soy sauce, and add water to cover fish
Saute onions, garlic in oil
Add hot peppers to pan, cook until soft
Add fish (include some ginger if you like), cilantro, cook until fish is opaque
Add tomato and serve
Parmesan Fish Crackers
Ingredients:
1 1/2 cups all purpose flour (plus more for dusting)
8 tblsp (1 stick) unsalted butter cut into 5 pieces
1/2 tsp table salt
1/2 cup freshly grated parmesan cheese
5 tblsp plus 1 tsp cold water
1 large egg yolk
Directions:
Preheat oven to 425 degrees
Line 2 baking sheets with parchment paper
In food processor, combine flour, butter, salt, and cheese
Pulse until mixture resembles coarse meal
Add the 5 tablespoons cold water; pulse until the dough just comes together
Shape dough into a disk
In a small bowl, whisk together egg yolk and remaining 1 teaspoon cold water; set aside
On a lightly floured surface, roll dough 1/4 inch thick
Cut out shapes using fish-shape cookie cutter; transfer to prepared baking sheets
Bring scraps together, reroll the dough, and cut out more shapes
Brush each fish with the reserved egg wash
Bake until golden, about 10 minutes
Transfer to a wire rack, and let cool
Crackers may be kept at room temperature in an airtight container up to 2 days
Salt Baked Fish Stuffed w/Herbs and Lemon
Ingredients:
2 whole fish small, about 3/4 pounds each, or one whole fish, about 1 1/2 pounds)
10 sprigs thyme you can also use rosemary, fennel fronds, tarragon, or chervil)
3 slices lemon (halved)
Olive oil (a drizzle of)
3 cups sea salt or kosher salt (preferably a mix of 2 cups coarse and 1 cup fine)
1 egg white
Water
Directions:
Preheat the oven to 400°F
Pat the fish dry inside and out with paper towels
Stuff each fish cavity with half the thyme and lemon
Very lightly grease the whole outside of the fish with olive oil
In a bowl, mix together the salts and the egg white with your hand
Add water a bit at a time until the mixture reaches the consistency of wet sand that you might use to build a sand castle
On a rimmed baking sheet, create a layer of the salt mixture approximately the size of the two fish, about 1/4 inch thick
Place the fish flat on this bed, and mound the salt around each fish, about 1/4 inch thick, creating a tight seal
Leave the head and tail exposed
Bake for 30 minutes, then allow to rest for 10
Carefully break off the salt crush, and fillet the fish inside
Serve right away