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 Posted: Wed Aug 02, 2006 8:34 am
This a a place for everyone to post and comment on all recpies involving fish. Together we can build a huge and amazing cookbook all of our own.
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Posted: Wed Aug 02, 2006 8:35 am
PANFRIED TROUT WITH PECAN BUTTER SAUCE
1 stick (1/2 cup) unsalted butter
2 (1/2- to 3/4-lb) whole brook, rainbow, or brown trout, cleaned, keeping head and tail intact
1 teaspoon salt
3/4 cup all-purpose flour
3 tablespoons vegetable oil
1/4 cup pecans, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: lemon wedges
Preheat oven to 200°F.
Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.
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Posted: Wed Aug 02, 2006 8:38 am
Baked Bluefish
1 pound bluefish or other medium-fat fish fillets
1/4 cup dry red wine
2 tablespoons chopped ripe olives
1 tablespoon capers
4 anchovies fillets, drained and finely chopped
2 cloves garlic, crushed
1 (28-ounce) can Italian plum tomatoes, drained and chopped
Heat oven to 350°. Cut fish fillets into 4 serving pieces. Place in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients; pour over fish. Bake uncovered about 40 minutes or until fish flakes easily with fork.
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Posted: Wed Aug 02, 2006 8:39 am
Fried Catfish
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground red pepper
1/4 teaspoon garlic powder
4 catfish fillets (about 1 1/2 pounds)
1/4 teaspoon salt
Vegetable oil
Combine first 5 ingredients in a large shallow dish.
Sprinkle catfish fillets with salt, and dredge in cornmeal mixture, coating evenly.
Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat to 350°. Fry fillets 5 to 6 minutes or until golden; drain on paper towels.
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Posted: Wed Aug 02, 2006 8:42 am
Swordfish with Tomatoes and Capers
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 tablespoons good dry white wine
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves
For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.
Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.
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Posted: Fri Dec 29, 2006 5:15 pm
A busy-person's Salmon Patties~
1 (14 3/4 ounce) can pink salmon
2 eggs
10 saltine crackers, crushed
1/2 teaspoon salt
Put all ingredients in a bowl and mix well. Form into patties and fry in oil until brown. Makes 4 servings.
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Posted: Mon Aug 13, 2007 10:29 am
Super-simple and Delicious Grilled Salmon
2 salmon portions (filets or steaks)
Extra Virgin Olive Oil
Coarse sea salt
Fresh Ground pepper
-Heat a grill pan to med-high heat.
-Brush Salmon with oil on one side, then sprinkle liberally with salt and pepper
-Place fish in grill pan, oiled side down, wait three minutes, then rotate half-turn clockwise for great grillmarks. Leave another three minutes.
-Brush oil on top side, sprinkle liberally with salt and pepper.
-Flip fish, wait three minutes, then rotate and wait another three minutes.
Fish should be done all the way through, and have a nice crispy outer crust.
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Posted: Mon Oct 01, 2007 8:59 pm
Simple ideas to quickly flavor fish:
Salmon: Basil, salt, olive oil, black pepper; Dill, salt, olive oil, black pepper; Teriyaki-honey mixture and butter melted on top of glaze. Hints.. cover for the first 1/2 of cooking then uncover so to gain more color but retain moisture.
Fried fish: Best batter is double dipped, I usually make two batters one is the first coating of egg and milk then dip it in flour; then dip it in the egg-milk again and then roll it in a combination of cajun seasoning and cornmeal as final coating.
Talipia and other fish: Blackened- sprinkle with cajun seasoning and top off with a tsp of butter letting it melt as it bakes. Italian baked- top with italian seasonings and olive oil. Lemon-pepper fish- top with lemon pepper seasoning, then lemon juice and last a pat of butter to melt all over.
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