Fish Recipes

[Amaye]

DH and I are trying be more healthy and have added a lot of fish to our meal plan. I am always trying to find yummy fish recipes so I thought it would be a good idea to start a fish recipe thread. Please add your favorite fish recipes!!!!


We love red snapper and here is an easy dish we make a lot:

FIESTA RED SNAPPER

1 tablespoon olive oil
1/2 cup chopped onion
1 4-ounce can diced mild green chilies
4 tablespoons chopped fresh cilantro
3 large garlic cloves, chopped
1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
1 1/4 pounds red snapper fillets
Lime wedges


-Heat oil in large skillet over medium-high heat.
-Add onion and sauté 3 minutes.
-Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes.
-Mix in tomatoes with juices, breaking up tomatoes with back of fork.
-Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer.
-Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
-Transfer fish to platter. Simmer sauce to thicken slightly, if desired.
-Season sauce with salt and pepper.
-Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro.
-Surround with lime wedges and serve.

[Twylla]

Ooh, that sounds yummy! I don't have any recipes, but thanks for starting this thread!

Any other fish recipes?

[JillyBean]

Here's a recipe I tried from allrecipes.com I couldn't find red snapper at the store, so I used talapia instead. It turned out great :)

Cajun Style Blackened Snapper

Ingredients:
2 tablespoons paprika
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (6 ounce) fillets red snapper
1 1/2 cups butter, melted

Directions:
- In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
- Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
- Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

[diedra1027]

I'm addicted to allrecipes.com. Whenever I need fresh ideas, I hop on the site and search for new and interesting recipes.

This is one of our favorite salmon recipes:Asian Salmon (http://seafood.allrecipes.com/az/sinSlmn.asp)

[looch]

i actually prepare fish quite often. i have a few favorites i do over and over...

1. oven baked salmon with cherry tomatoes
2. flounder with fine herbs and olive oil
3. flounder acqua pazza: literally fish in crazy water, which is chopped tomatoes, shallots and white wine simmered on the stove, drop the filets in and cook until white all the way through
4. scallops with lemon and white wine
5. pesto and breadcrumbs on any kind of fish
6. shrimp and calamari in tomato sauce, yummy on whole wheat pasta
7. seared sesame tuna steaks
8. citrus marinated swordfish
9. wine (or lemon juice) steamed haddock or sea bass
10. crabmeat stuffed filets of any kind

[1MegMeg]

Oh boy, I have tons of recipes. :) We eat fish all the time so I have collected quite the assortment of yummy fish recipes. Here are some of my favorites...

Braised Salmon with Leeks and Dill
Recipe By :Cooking Light 09/96
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes, Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
2 1/2 cups chopped leek
4 garlic cloves -- minced
1 1/2 cups tomato -- coarsely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry white wine
4 salmon fillets -- (6-ounce)
1 1/2 teaspoons fresh dill -- chopped

Heat oil in a large nonstick skillet over medium-high heat. Add leek; sauté 3 minutes. Add garlic; sauté 2 minutes. Add tomato, salt, and pepper;
sauté 2 minutes. Add wine and salmon; sprinkle with dill, and bring to a boil. Cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Serve with roasted potatoes.

Broiled Salmon with Herb Mustard Glaze
Recipe By :Giada De Laurentiis
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes, Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 garlic cloves
3/4 teaspoon fresh rosemary -- finely chopped
3/4 teaspoon fresh thyme -- finely chopped
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 salmon fillets -- (6 to 8-ounce)
Salt and freshly ground black pepper
6 lemon wedges

In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

Grilled Pastrami-Style Salmon
Recipe By :Cooking Light 07/04
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes, Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon coriander
1 teaspoon coarsely ground pepper
1/4 teaspoon allspice -- 1/4-1/2 tsp
1 salmon fillet -- 1 1/2 lb
1/2 teaspoon olive oil
cooking spray

Prepare grill. Combine brown sugar and spices. Place salmon fillet skin-side down on work surface. Brush with olive oil. Sprinkle spices evenly over fish, gently rub into fish. Cover lightly with plastic wrap and chill 15 mins. Place fish, skin side down, on a grill rack coated with cooking spray. Grill 10 mins or until fish flakes easily when tested with a fork.

Thyme & Sesame Crusted Halibut
Recipe By :Eating Well Fall 2003
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes, Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 clove garlic -- minced
freshly ground black pepper -- to taste
1 1/4 pounds halibut fillets -- cut into 4 portions
2 tablespoons sesame seeds
2 teaspoons dried thyme
1/4 teaspoon kosher salt

Preheat oven to 450. Line a baking sheet with foil.

Mix lemon juice, garlic, oil, and pepper in a shallow glass dish. Add fish and turn over to coat. Cover and marinate in the refrigerator for 15 minutes (I marinated 30 and it was fine. Longer than that and the lemon will begin to cook the fish).

Meanwhile, toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2-3 minutes (mine took about 5). Transfer to a small bowl to cool. Mix in thyme.

Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top. Transfer the fish to the prepared baking sheet and roast until just opaque in the center, 10-14 minutes. Serve with lemon wedges.

Garlic Studded Mahi Mahi with Sage Butter
Recipe By :Cooking Light (3/03)
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes, Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cloves garlic -- thinly sliced
2 fish fillets -- Mahi Mahi
Cooking Spray
5 teaspoons butter -- softened
1 1/2 tablespoons fresh sage -- finely chopped
1/2 teaspoon salt
1/4 freshly ground black pepper

Preheat oven to 475 degrees.

Place garlic in a small saucepan and cover with water. Bring to a boil; remove from heat. Drain and cool slightly.
Make several small slits in the outsideof the fillets; stuff with garlic. Place fillets on broiler pan coated with cooking spray.

Combine butter, sage, salt, and pepper; spread evenly over fillets. Bake at 475 for 13 minutes or until fish flakes easily when tested with a fork.

Red Snapper Parmigiana
Recipe By :Cooking Light 03/94
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes, Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Chablis or other dry white wine
1/2 teaspoon dried whole thyme
1/4 teaspoon crushed red pepper
3 cloves garlic -- crushed
4 red snapper -- 1-inch thick
1/4 cup all-purpose flour
1/4 cup Parmesan cheese -- grated
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
1 1/2 teaspoons olive oil
lemon wedge

Combine first 4 ingredients in a large zip-top heavy-duty plastic bag. Add fish; seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade. Set fish aside.
Combine flour and next 3 ingredients in a large zip-top plastic bag. Add fillets; seal bag, and shake to coat fillets with flour mixture.

Coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add fish, and cook 6 minutes on each side or until fish flakes easily when tested with a fork; or bake at 400 degrees for 15 minutes. Serve with lemon wedges.

[Amaye]

Wow! Loads of recipes to try!! Thanks for the allrecipe link. I usually go to epicurious or food network for recipes so this is a new site for me.

I actually made a yummy curry fish yesterday. It was very easy to make and came out really well.

Modifications l made - l did not use fillets. Just bought to 2 medium-sized snappers and had them cut it into 3 or 4 pieces. I also did not add water -reviewers said it made it a bit watery. Also, if you don't like spicy food - skip the scotch bonnet pepper - very spicy! Oh and if you are cleaning the pepper, wear gloves! My fingers are still on fire from cleaning it - a day later!


Curried Red Snapper Recipe

Cook Time: 30 minutes
Yield: 4 to 6 servings

2 pounds red snapper fillets
2 teaspoons salt
1 teaspoon black pepper
2 scallions, chopped
2 tablespoons curry powder
2 tablespoons butter
1/4 cup olive oil
1 to 2 Scotch bonnet peppers, seeded and chopped
1 clove garlic, crushed
2 cups coconut milk
1 cup water
2 tomatoes, roughly chopped
2 onions, sliced 1/4-inch thick
10 cilantro sprigs


1. Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.

2. Allow the fish to marinate in the refrigerator for at least 1 hour.

3. When you are ready to proceed, heat the butter and oil in a large saute pan.

4. Add the fish and saute until it is lightly browned on both sides.

5. Add the peppers, garlic, coconut milk, water, tomatoes, and onions.

6. Cover the fish and bring to a boil.

7. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary.

8. Also, add a touch more curry, if necessary, for your taste.

9. Finish with fresh cilantro leaves.

Serve this splendid dish with white rice and fried plantains.

[Amaye]

More Fish recipes l liked from the "other" site and I want to keep handy:

Marinated Salmon

3 tbs soy sauce
2 tbs hoisin sauce
2 tbs olive oil
1 tbs fresh lemon juice
2 garlic cloves, minced
2 tbs finely chopped scallion
1 tbs finely grated peeled fresh ginger
1/4 tsp black pepper
4 (1/2 lb) pieces center-cut salmon fillet with skin (I used skinless)

- Put oven rack in the middle position and preheat to 375 F.

- Whisk together all the ingredients in a shallow bowl. Add salmon, turning to coat, and marinate, covered, at cool room temp. 30 minutes.

- Remove salmon from marinade, letting excess drip off, and discard marinade. Bake salmon on baking sheet until just cooked through, about 20 minutes. Discard skin. Serve.

Makes four servings.



Old Bay-Lime Tuna (Note that Olb Bay is kinda spicy. The heat is on par with medium salsa.)

Ingredients:
1lb of Tuna Steaks
1/4c of Extra Virgin Olive Oil
2Tbls of fresh lime juice
1Tbls of Old Bay Seafood Seasoning
2Tbls of freshly minced Cilantro

-Mix EVOO, Old Bay, lime juice, & cilantro in a shallow dish.
-Place tuna in the dish. Coat both sides & let marinade for 15-30mins.
-Place fish under the broiler (discard extra marinade). Broil each side for 3-4 minutes (6-8 minutes total).


Gingered Mahi Mahi (I imagine tuna or salmon would work well for this recipe, too. I haven't tried them though.)


Ingredients:
1lb of Mahi Mahi
3Tbls soy sauce
3Tbls honey
3Tbls balsamic vinegar
3Tbls EVOO
1tsp freshly grated ginger root
2 cloves of garlic, minced

-Mix soy sauce, honey, balsamic vinegar, EVOO, ginger, & garlic in a shallow dish.
-Place fish in the dish. Coat both sides & let marinade for 15-30mins.
-Place fish under the broiler. Broil each side for 3-4 minutes (6-8 minutes total).
-If you want, you can reduce the extra marinade to a glaze on the stovetop over medium-high. This step isn't nessecary, but would make for a gourmet appearance


Salmon with Cucumber-Mango Salsa

Salsa ingredients (4 servings):
1 mango, peeled and diced
1 large cucumber, diced
1 red bell pepper, diced
1 cup scallions, chopped
1 clove garlic, minced
2 Tbsp fresh lime juice
1 Tbsp fresh cilantro
1 Tbsp plus 1 tsp olive oil
1/8 tsp ground cumin
1/4 tsp cayenne pepper (or more for a little kick)
salt and pepper to taste

Mix all of above ingredients in a bowl and adjust s & p to taste. Don't make the salsa too far ahead of time or the mangoes will start to disintegrate! No more than an hour or hour and a half.

For the salmon, I usually just spritz them with olive oil and a bit of lime juice and s & p, then stick them under the broiler or on the grill for a few minutes.

Serve the salmon with the salsa on top. This dish is really good with rice. Actually this salsa is good on most grilled/broiled fish.

[Missy2U]

The most exalted husband loves this one.

Tilapia with Lime Butter Sauce

3 t vegetable oil, divided use
1/2 C all purpose flour
1/2 t salt
1/4 t black pepper
4 tilapia fillets (6 to 8 oz each) or similar white fish filets
1/2 small onion (for 3 T) finely minced
3/4 C dry white wine
1 lime (for 2 T juice)
4 T butter

Heat 2 t of the oil in an extra deep, 12 inch nonstick skillet over medium heat. Place the flour, salt and pepper in a gallon size zipper top bag. Add the fish fillets, seal the bag and shakek to lightly coat the fillets. Discard remaining flour.

Place the coated fillets in the hot oil. Raise the heat to medium high and saute until the fish has cooked through, 3 to 4 minutes on each side.

Remove the fish to a plate, cover with foil to keep warm. Add remaining oil to the skillet with the minced onion, saute until onion is translucent, about 2 minutes. Deglaze the pan using the wine, stirring to loosen any brown bits.

Add the lime juice and boil until liquid is reduced by half. Reduce heat to low, cut butter into four pieces and swirl into the wine mixture until sauce is thickened slightly and the butter is incorporated. Be careful the butter doesn't melt too quickly or the sauce will get oily.

Place fillets on serving plates and drizzle the sauce over each fillet.

[looch]

Try this website: justseafoodrecipes.com

wow!

[scarlett]

I came up with this recipe one day walking home from work and my DH loves it. And I don't mind making it because it is super simple.

Lemon Pepper Talapia

Olive Oil
Bread crumbs
1 Lemon
Freshly ground pepper
Talapia fillets

Zest lemon onto a shallow dish and pepper to taste. Add bread crumbs. Juice lemon into another shallow dish. Dip fillets into lemon juice, then into bread crumb mixture. Saute in oil over medium heat till done turning once (approx. 5-8 minutes).

[PeanutButter]

I made this on Sunday night and was really happy with the results. The phyllo dough was a little challenging to work with, and I think the results will be "prettier" next time. Good dish to serve for a dinner party...

Roasted Salmon and Leeks in Phyllo Packets
From Cooking Light


As leeks, carrots, and tarragon steam-roast with the fish, the phyllo locks in the flavors and crisps on the outside to form a delicate, crunchy coating. The dish is similar to those cooked en papillote (in parchment), but in this case, the wrapping is edible.

1/2 cup (2-inch) julienne-cut leek
1/2 cup (2-inch) julienne-cut carrot
2 teaspoons minced fresh tarragon
1/2 teaspoon salt, divided
4 (6-ounce) salmon fillets (about 1 inch thick)
1/8 teaspoon freshly ground black pepper
12 (18 x 14-inch) sheets frozen phyllo dough, thawed and divided
Cooking spray
2 teaspoons fresh lemon juice, divided
4 lemon wedges

Preheat oven to 400°.
Cook leek and carrot in boiling water 1 minute; drain. Combine leek mixture, tarragon, and 1/4 teaspoon salt in a small bowl, tossing gently. Sprinkle salmon evenly with remaining 1/4 teaspoon salt and pepper.

Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers twice, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Arrange 1/4 cup leek mixture along center of 1 short edge of phyllo, leaving a 4-inch border; top with 1 fillet. Drizzle with 1/2 teaspoon juice. Fold long edges of phyllo over fish.

Starting at short edge with 4-inch border, roll up jelly-roll fashion. Place wrapped fish, seam side down, on a baking sheet coated with cooking spray. Lightly coat wrapped fish with cooking spray. Repeat procedure with remaining phyllo, cooking spray, leek mixture, salmon, and juice. Bake at 400° for 15 minutes or until lightly browned, and let stand 5 minutes before serving. Serve with lemon wedges.

Yield: 4 servings (serving size: 1 packet)

NUTRITION PER SERVING
CALORIES 457(32% from fat); FAT 16.5g (sat 3.9g,mono 7.5g,poly 3.7g); PROTEIN 40.6g; CHOLESTEROL 87mg; CALCIUM 40mg; SODIUM 656mg; FIBER 1.8g; IRON 2.4mg; CARBOHYDRATE 33.4g

[ee_chick]

Here's my current favorite:

honey and soy glazed salmon (http://www.epicurious.com/recipes/recipe_views/views/14110)

HONEY AND SOY GLAZED SALMON
Can be prepared in 45 minutes or less.

2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 tablespoon water
2 teaspoons vegetable oil
two 6-ounce pieces salmon fillet

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

Serves 2.
Gourmet
February 1997


I bought Fish by Mark Bittman last week, and I'm looking forward to cooking my way through that. Yum!

[scarlett]

ee_chick - When I read your salmon recipe, I thought "Yummy". I printed it out and went to put it in my recipe binder where I keep my internet recipes only to find I already had it! I must have thought it sounded yummy some other time too. Anyway, I made it last night and it was indeed yummy. Thanks for the reminder :D

[Aug2002Bride]

Im definitely going to try out some of these salmon recipes. My DH loves Salmon! Im not that crazy over it but maybe with a few of these recipes Ill like it better.

What does Red Snapper taste like? That seems to be the next fave!

[Amaye]

ee_chick I made your salmon on wednesday and it was soooo good! Very very easy to make and the glaze was just yummy. It's already in my recipe folder!

Aug2002Bride I don't know how to describe the taste of red snapper but it's one of my favorite fish! It doesn't have a strong fishy taste, not as meaty as tuna. It's really versatile too!

[Aug2002Bride]

Im going to try out the mustard glazed salmon recipe tonight! Ill let ya'll know how it turns out! :)

[springprincess]

Ok, so I love fish, and I want to eat more of it because it's so healthy. (4 months until the wedding, it's crunch time!) I love doing it on a grill, but that's not really an option for us until we move to a place with a yard in June. The one time I made fish inside (in a cast iron skillet-BAD idea) the entire apartment smelled like fish for about 3 days. Is there a good way to bake fish or make it indoors (I have a George Foreman grill, too) that's yummy but won't make the apartment smell like a fish restaurant? :)

[Kate&Joey]

Salmon Baked in Foil Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Birthday Party

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

[Kate&Joey]

Oven Roasted Cherry Tomatoes with Basil and Whitefish Recipe courtesy Kathleen Daelemans
Show: Cooking Thin
Episode: Occupational Hazards

2 pints cherry tomatoes
1 tablespoon extra-virgin olive oil
12 to 15 garlic cloves, peeled
Coarse salt
Cracked black pepper
1/2 cup loosely packed basil leaves, torn into halves and thirds
1 to 1 1/4 pounds white fleshed fish

Preheat oven to 425 degrees F.
In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.

Yield: 4 servings


[Morph]: Instead of topping the tomatoes with fish, roast them until they burst, about 20 minutes. Toss with your favorite pasta shape.

[swampy]

Broil it!

Put a little pat of butter on, and put it under the broiler for about 4-5 minutes on each side (or until it looks done/flakes easily/etc) depending on the thickness. Delicious.

(Of course if you're talking about firm fish, like Tuna, searing is probably the way to go...)

[looch]

I don't follow recipes for this kind of stuff, but it should give you a couple ideas:

In a baking dish, place ingredients over fish and cover with foil. Bake at 350 for 10 minutes or so.

squeeze of lemon, 2 T. butter, splash of white wine OR
1/2 cup orange juice, 1/2 of a small sliced red onion OR
1/2 cup sliced green olives, drizzle of olive oil OR
2 T pesto, 2 T bread crumbs, drizzle of olive oil...I am making this tonight with tilapia!

[springprincess]

Thank you guys! That helps a lot. I usually get lighter fish, like tilapia, trout, and sea bass at restaurants, but I definitely want to try the salmon recipe because salmon is so healthy. And I LOVE that roasted tomato and fish dish! It looks so yummy! :)

[Asha]

this is an easy recipe.

-marinade salmon between 30 mins to an hour with a prepared fish terriyaki
-put in baking dish (if you don't want a mess you could line dish with foil.)
-coat top of salmon with sesame seeds
-cook for about 20min on 425 F

[Janey]

Easiest fish recipe ever:

1) Take 1 frozen salmon filet from Costco (individually wrapped, too!) per person, and put them on a broiler pan (I spray Pam on the broiler pan because mine's not nonstick).

2) Dump some Dill Weed, McCormick's Herb Chicken Seasoning, & Black Pepper on them.

3) Put them in the oven at 450 degrees (yep - frozen!) and take them out when they look done... about 20-30 minutes. They'll be browned around the edges and moist inside. Fantastico!

Serve with a veggies and a salad. Tada!

[JNN]

This is really easy and very yummy!!! :)

Honey-Orange Glazed Salmon

4 5-ounce salmon fillets
1 orange (1/4 cup juice, 1 tsp finely grated orange peel)
1 tablespoon honey
1/2 tsp ground cumin

Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
Season both sides of salmon with salt and black pepper. In a shallow dish, whisk together orange juice, orange peel, honey and cumin. Add salmon and turn to coat. Transfer salmon to prepared baking sheet and brush on any remaining marinade.

Bake 10-12 minutes, until fork tender.

[KrissyCat7]

I always use an electric fry pan and it doesnt leave the fish smell in the house. I have one like this...
http://images.amazon.com/images/P/B0002AYZXG.16._SCLZZZZZZZ_SS260_.jpg

I like to mix a little sourcream, lemon juice and garlic together then spread on the fish. Its always really easy and yummy.

[Moocher87]

Here's one I love to use with Cod. Especailly since a lot of times I get home and have no idea what I'm making, and this recipe doesn't require you to defrost the fish.

Torsk

* 6 (6 ounce) fillets cod
* 6 cups water
* 1 cup white sugar
* 2 tablespoons salt
* 1 1/2 cups butter, melted
* 1 dash paprika

DIRECTIONS:

1. Preheat broiler. Lightly grease a cookie sheet.
2. Place the fish in a large saucepan. Mix together the water, sugar, and salt. Pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn't add more water. Bring the water to a boil over a medium-high heat. Boil for 3 to 5 minutes.
3. Remove fillets from water, and blot on paper towels to remove excess water. Brush with 6 tablespoons melted butter, and sprinkle with paprika.
4. Broil for 8 to 10 minutes per inch of thickness, or until the fillets are golden brown. Serve with the remaining melted butter.

For more recipes like this go to www.allrecipes.com

I LOVE that website! It rocks!

[Missy2U]

Here are two that my family loves. The second one is not a baked fish, however, it doesn't smell anything up. :)

TILAPIA IN PARMESAN HERB CRUST

4 tilapia fillets (About 6 oz each)
½ C fresh bread crumbs
2 T freshly grated Parmesan cheese
1 T chopped fresh parsley
½ t herbs de Provence
1 garlic clove, finely chopped
Pinch of freshly ground pepper
1 T extra virgin olive oil, divided.

Position a rack in the top third of the oven and heat to 400 degrees. Lightly oil a 9x13” baking dish.

Arrange the filets in the dish, folding the thin ends of each fillet under to meet in the center, to make triple-thick packets.

Mix the bread crumbs Parmesan, parsley, herbs de Provence, garlic and pepper in a small bowl. Stir in 2 t of the oil to moisten. Spread evenly on the tops of the fillets. Drizzle the crumbs with remaining t oil.

Bake until the topping is golden brown and the fish looks opaque when flaked in the center with the top of a sharp knife, about 15 minutes. Serve hot.

Serves 4

TILAPIA WITH LIME BUTTER SAUCE

3 t vegetable oil, divided use
1/2 C all purpose flour
1/2 t salt
1/4 t black pepper
4 tilapia fillets, 6 - 8 oz each
1/2 small onion (3 T finely minced)
3/4 C dry white wine
1/2 lime for 2 T juice (I use about 1/2 more because I love the flavor)
4 T butter, cut into pieces

Heat 2 t of the oil in an extra deep 12 inch nonstick skillet over medium heat. Place the flour, salt and pepper in a zip top bag, add the fillets and shake to coat. Please coated fish in the skillet, raise the heat to medium high and saute until the fish is cooked througn, 3 to 4 minutes each side.

Remove fish to a plate, cover to keep warm. Add the remaining oil to the skillet and saute the onion till translucent - maybe 2 minutes. Add the wine to deglaze the pan, add lime juice and boil until reduced by half. Reduce the heat to low, add pieces of butter and stir until sauce is thicknened slightly and butter is incorporated. Be careful the butter doesn't melt to quickly or the sauce will be oily. Put fillets on serving plate, and drizzle sauce over each evenly. Serve immediately.

Serves 4

[PalmBch2002]

Looking for something that I can whip up in 30 minutes preferably with a white fish. Thanks!

[BethIrish]

My husband usually dips in dijon mustard, dredges in bread crumbs and bakes in the oven. It's yummy!

(Sorry, I don't have more specific instructions - he's the cook!)

[PalmBch2002]

What are good sides with fish? Rice? What veggie? Sooo new to this whole fish thing if you can't tell!

[Myra]

I make this with tilapia pretty frequently, but you can probably substitute:

2 (4 ounce) fillets tilapia (bream)
2 tablespoons olive oil
2 tablespoons raspberry vinegar
2 tablespoons honey
1/2 teaspoon yellow mustard
1/4 teaspoon dried dill weed

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7 inch baking dish.
In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.
Arrange the tilapia filets in a single layer in the prepared baking dish. Pour mixture over the fish filets, coating the filets evenly.
Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.

I usually serve with brown rice.

[endymion411]

the quickest fish i make...

i make a paste out of ranch dressing mix and oil. cover the fish with the paste, dredge in italian seasoned bread crumbs and cook in a pan on the stove, turning once.

for sides, i do a rice mix (like uncle ben's or rice-a-roni garlic and herb) and roast/saute/steam a vegetable or do a salad (i get the pre-packaged bags and add walnuts, craisins, mandarin orange, croutons, etc)

i'm fairly new to fish, too (started eating it last august), and it's a lot easier and tastier than i thought it would be! :)

[mrstim]

I put it in a dish, pour italian dressing over it, and bake at 400 until flaky. We generally have steamed veggies and a baked potato with it - it's YUMMY!

btw - Dh always buys whiting fish, which is what I use for this recipe.

[Asha]

i usually make a green salad with fish as a side.

[vwinkel]

I usually bread it by dipping it in egg then italian breadcrumbs. I then fry it in a pan with olive oil or butter.

I usually serve it with salad and italian bread.

[Katy]

I'm still new at cooking fish from scratch (I've not liked anything I made, but the hubby liked it just fine - instead I buy my fish ready to cook at Trader Joes), but some of these ideas sound pretty good. That said, I usually make a simple rice (basmati, butter & herb, pilaf, etc.) or a simple noodle/pasta in a butter sauce. My favorite veggie to make when I'm going for light flavors, is sugar snap peas (salt & boil water, drop in the beans until they turn BRIGHT green, fish out and at a pat of butter - YUM!)

You should also check out this Baked Fish thread (http://www.constantchatter.com/showthread.php?t=11736&highlight=fish) for some ideas.

[scarlett]

I make talapia by dipping it in lemon juice then a breadcrumb mixture of plain breadcrumbs, lemon zest and freshly gound pepper. I pan fry it with olive oil. I usually serve it with green beans. But sometimes I cook spaghetti pasta and dress it with lemon juice, pepper and olive oil.

[lisainpink]

I am the worst cook in America! I make this meal anytime we have friends over- and it always goes over great!!

Talapia with Williams Sonoma spices (takes 6 minutes to cook.)
Steamed Broccoli with Lemon (Takes about 7 minutes to cook.)
Rice (I do the 10 minute kind.)

Here's the skinny:
Start the instant rice first- it takes a whole 10 minutes to cook- by far the longest;) .

Boil enough water to cover the broccoli you are cooking- once it is boiling- toss the veggies in- let them boil/steam for 6-7 minutes- put lemon butter sauce on them the second veggies come out of the water (I buy my lemon veggie sauce pre-made. You could spritz fresh lemon only if you wanna be healthy.)

Take the talapia and rub this spice mix from williams sonoma on both sides of the fish:
http://a1412.g.akamai.net/7/1412/243/0080/image2.styleinamerica.com/wsecimgs/images/products/200615/0008/img64l.jpg
Coat the bottom of a fry pan in EVOO- and get it to a medium heat.
Cook the Talapia on each side for 3 minutes.

I usually serve some bread and olive oil with spices while this is cooking- save some bread to dip in the sauce left by the fish.
I serve with a crisp white wine.

You CAN NOT mess this up! (If I can't- nobody can!:D )

[maplekitty]

I usually make a marinade of olive oil, lemon juice, lots of dill, fresh chopped garlic and maybe a bit of dijon mustard.

I make a "packet" with tinfoil, add some butter and water into the packet (as well as the leftover marinade) and bake in the oven at 375 for about 15-20 mins.

[Rose]

I like to bake tilapia, cover with salsa, sprinkle with cheese and then with crushed up fritos. Bake at 350 for 20 minutes. Serve with sliced avacado and sour cream. It's very good and easy.

[PalmBch2002]

Ok so I made grouper tonite with a pecan and dijon mustard glaze and oh.my.gosh. It was so mushy and yucky! I cooked it for about 15 minutes on 425. It was disgusting. I don't know if I cooked it too long or if it was bad fish or what. (I'm going with the bad fish excuse :) I think I'll try fish again next week. Thanks for all the suggestions!

[KarenS]

Here's a rough guide for cooking fish - it's one DH learned taking a cooking class and it works really well. It's a simple set of numbers: 6/10/400. That's 6 oz of fish for 10 minutes at 400 degrees. So if you make sure that each fillet or section of fish you cook is cut into about 6 oz portions, then you can pretty much guarantee that they'll be done quite nicely in 10 minutes. (Tuna and salmon excepted, of course, because you cook them rare or medium.)

Karen

[Rose]

That might have been too high of a tempature. I don't cook fish higher than 400F unless it was a whole fish that I was roasting.

[Bloomwood]

I smear a salmon fillet with this orange zinfandel mustard we have and bake it in the oven til it's done. I just use a fork to test it - maybe 15 mins on 400?

The other REALLY easy thing I do:
3/4-1lb of halibut filet, salt and peppered
1 can, maybe less, chicken stock (also, if I have it open, a splash of white wine)
a handful of cherry tomatoes halved
handful of cilantro, chopped
squeeze of lemon
sliced onion or green onion

Put everything but the fish in a deep sided pan and bring to a boil. Add the fish, cover, reduce the heat to low and let cook for about 10 minutes (again, I just use a fork to test). Just make sure you keep the lid on for as long as you can.

When you put the fish in, start the side - heat a little bit of sesame oil in a skillet (I use nonstick) with garlic. Add some snow peas and a shake of sesame seeds and heat til warm. You don't want to cook them too long because they're better cruncy, IMO.

I also serve it with coconut lime rice. Make the rice according to the package (NOT the boil in bag kind!), but in place of about 3/4 of the water, use lite coconut milk and grate lime zest in it.

[luvnbeng]

Here's my favorite Garlic Shrimp recipe:

Garlic Shrimp (serves 4)

4 Tbs. olive oil
5 garlic cloves, finely minced
1 tsp. red pepper flakes
1tsp. sweet paprika
2 lbs. large shrimp, peeled and deveined
1 Tbs. fresh lemon juice
2 Tbs. dry sherry
salt & freshly ground pepper

Toss together all the ingredients and immediately pour the mixture into a large sauté pan. Cook, turning once, until shrimp pink and opaque throughout, about 4 – 5 minutes. Serve immediately with a fresh baguette or other crusty warm bread.

[luvalwaysMandy]

We have tons of fish! My DH just went out this weekend and came home with 39 catfish. He always catches fish in the summer and we freeze it and eat it all year. But we usually fry it. He says he's bored with fried fish.

So my question is what else can I do with it? How else to cook it?

We also plan on cooking it on the grill this coming weekend. We tried this once and it didn't turn out at all. Not done. It was just plan gross. How do you cook fish on the grill?

Thanks so much for any ideas and suggestions ladies!

[Katy]

Luvalwaysmandy, I merged three other fish threads here for you, so hopefully you can find some good ideas.

[luvalwaysMandy]

Luvalwaysmandy, I merged three other fish threads here for you, so hopefully you can find some good ideas.

Thank you! I'll look around and see what I can find!

[luvalwaysMandy]

I don't know much about cooking fish or well actually cooking in general, so can I use any of these recipies with any kind of fish?

All we have is catfish that DH caught.

[Janey]

Mandy - With catfish, I usually rub some cajun spices on it, heat a bit of oil in a pan, and sear it on both sides for about 3 minutes each. Then I put it on a broiler pan, and into a 450-degree oven for about 10 minutes to finish it off.

(I also do this with Halibut, FWIW, and it works great with either fish)

I would think you could try any white fish recipe with Catfish.

[luvalwaysMandy]

Thanks for the help and info MrsHill

[Missy2U]

Mandy,, the last time I made catfish, I put it in packets of tin foil with lemon slices, onion slices, a sprinkle of garlic powder, some lemon juice, butter, salt and pepper and then baked it in the oven at 350 for maybe 15 minutes. It steams itself and is very good!

PS - if you're trying to get rid of catfish you can send it to me! :D

[Rosebud]

Mohonk Mountain House Sole Marie

1 (4 oz) fresh, skinless sole fillet
salt and fresh ground white pepper to taste
1/4 fresh pear, sliced, seeded, and fanned out
1/4 cup Swiss pear-flavored mineral water or unsweetened pear juice
1-1/2 tablespoons dry white whine, or dry vermouth
1/4 cup evaporated skim milk
fresh dill

Preheat oven to 375 degrees. Lightly season skin side of fillet with salt and pepper, fold ends under with skin-side down, place in an oven-safe sauté pan that has been sprayed with vegetable oil. Place fanned pear on top, add mineral water and wine. Cover with foil and cook until tender, 10 to 12 minutes. Remove fish to a warmed plate with a slotted spatula, allowing juices to drip back into the pan. Add evaporated skim milk to juices, reduce to desired consistency over medium heat, stirring occasionally. When reduced, pour over fish, or serve on the side. Garnish with sprig of fresh dill.

Serves One


Baked Salmon and Caper Dill Sauce

2 four-ounce salmon fillets
1 large lemon

Caper Dill Sauce:
1 medium carrot
1 stalk celery
1/2 medium onion
2 ounces salmon trimmings from tail area
1/4 cup chicken stock
1 teaspoon capers, with juice
1 large lemon
4 sprigs fresh dill, minced
1 tablespoon cornstarch
4 ounces evaporated skim milk

Cover and bring to a boil chopped carrots, celery, onions, fish trimmings, chicken stock and enough water to cover the vegetables in a stock pan. Turn down heat and let simmer. Strain off the liquid into another pot. Discard vegetable mixture. On medium heat, put liquid back on the stove, adding capers, the juice and zest of lemon, and dill.

In a small bowl, mix cornstarch with evaporated milk. Add milk mixture to liquid when it comes to a boil. Stir until thick and creamy. Place salmon on a sprayed baking pan. Slice a lemon into circles and and place on top of the salmon. Bake in a preheated oven at 450 degrees for 13 minutes. Serve sauce over salmon.

[Rosebud]

Fish tacos are very popular here. Traditionally they are fried, but I like to serve them with grilled fish to make them healthier. Serve with salsa, tomatillo sauce or guacamole.


Fish Taco Baja-Style

1 large lime
4 white fish fillets, cut in strips about 1-inch wide
2 eggs
1 cup all-purpose flour
Salt
Vegetable oil for frying
8 corn tortillas

Cut the lime in half and squeeze the juice over fish. Allow the fish to marinate while preparing the batter.To make the batter, break the eggs in a bowl and whisk. While mixing with a fork, gradually add only enough flour to form a thin batter. Season with the salt. Pour the oil to depth of 1 to 2-inches, depending on the thickness of the fish, in a heavy skillet or wok. Heat the oil over medium-high heat to a temperature of 365 degrees.

Dip the fish in the batter and let the excess drip off. Carefully slide the fish in the oil and fry until the fish is done, about 3 minutes and the batter is golden brown, turning once. Remove and drain on paper towels. Wrap the tortillas in a towel and microwave on high for 30 seconds.

Place the fish in the tortillas and serve. Allow guests to create their own combinations of the following toppings. Yield: 4 servings

Avocado Salsa

2 medium avocados, pitted and peeled
3 serrano chiles, stems and seeds removed, chopped
1/4 cup chopped onion
2 tablespoons lime juice, fresh preferred
Salt to taste
Chopped fresh cilanto

Put all the ingredients, except the cilantro, into a blender or food processor and puree until smooth. Pour the mixture into a bowl, garnish with the cilantro and serve. Yield: 2 cups


If you prefer your fish grilled, as I do:

Grilled Fish Tacos

1 lb. Fish (any firm but flaky fish will do; mahi mahi and grouper work well), skinless and boneless
½ Red Onion, chopped
12 corn tortillas
Red cabbage
Pico de gallo

Place fish fillet on a hot grill. Turn fish over and grill both sides until fish is cooked. Remove fish from grill and slice against the grain, into thin strips.

Fill two warm corn tortillas with fish, then top with red cabbage, red onion and pico de gallo. Makes six tacos.

Pico De Gallo

4 plum tomatoes, seeded and chopped
1/2 cup finely chopped onion
2 fresh chile peppers, mild or hot, seeded and finely chopped
2 tablespoons chopped red or yellow bell pepper
1 1/2 teaspoons finely chopped fresh cilantro
1 teaspoon lime juice
salt and pepper, to taste

Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving. Makes about 2 cups.

[endymion411]

dh brought haddock home from the grocery store and i don't know what to do with it :p

i am fairly new to eating fish and even newer to cooking it. i am having trouble finding a recipe for haddock and do not know what kind of fish it would be "equivalent" to (so i could find a recipe for a similar type of fish and use it on the haddock)

any suggestions would be greatly appreciated!

[Janey]

Endymion - I'm pretty sure Haddock is classified as a white fish, so you could probably use any whitefish or catfish recipe for it and have it come out okay. :)

[endymion411]

thanks mrshill!

[Janey]

No problem. I hope you'll post whatever you did with it, and whether or not you & your family liked it! :)

[ee_chick]

We made this on Sunday with a few modifications (I was out of garlic :eek: :mad: ) and it was very good. I'll definitely make it again.


Grilled Halibut (http://www.thatsmyhome.com/fishermans/grilled_halibut.htm)
1 cup Drained bottled roasted -red peppers
6 tablespoons Low-fat mayonnaise
2 tablespoons Dijon mustard
2 Garlic cloves -- minced
1/2 teaspoon Fresh lemon juice
1 cup Packed fresh basil leaves
4 Skinless halibut pieces - 6 oz each

Pat drained peppers dry. Wash basil well, spin dry and chop.

In a blender puree red peppers, mayonnaise, mustard, garlic, lemon juice, and salt and pepper to taste. Transfer 2 tablespoons mayonnaise mixture to a bowl and reserve.

In another bowl stir together remaining mayonnaise mixture and basil. Prepare grill. Pat halibut dry and spread reserved mayo mixture on one side of each piece.

Grill fish, starting mayo side down, on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled, mayonnaise side down, in a hot well-seasoned ridged grill pan over moderately high heat 4 minutes on one side. Turn fish over and cover pan.

Grill fish 3 to 4 minutes more, or until just cooked through.)

Serve halibut with red pepper basil mayo.

[JamBray]

Here's a good salad for those hot nights. I made it last week and it was delicious!

Tuna and Green Bean Salad Recipe courtesy Giada De Laurentiis

1 1/2 pounds slender green beans, trimmed, halved crosswise
3 teaspoons salt, plus more to taste
2 large red potatoes, diced
1/3 cup freshly squeezed lemon juice
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano
3/4 teaspoon freshly ground black pepper
8 ounces cherry tomatoes, halved
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
9 ounces canned tuna packed in oil, drained (I used fresh tuna that I just seasoned with salt & pepper, grilled on a grill pan, and cut into small chunks)


Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.

In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

[Liz]

I'm looking for a tilapia recipe that doesn't require lemon/lime or breadcrumbs. Any suggestions?

[wine_o_girlie]

Liz,

Do you have a Harry and David's or Trader Joe's nearby? We buy an artichoke/tomato relish from Harry and David's that is great. You just spoon some onto whatever fish you are cooking and bake it. It's really good. Trader Joe's has a lot of similar sauce type things that would work well - I've seen a roasted eggplant and tomato dip that would be great on fish.

[Liz]

I think there is a Trader Joe's downtown. When I'm in the area I will check it out. Thanks for the suggestion.:)

[Rosebud]

Haven't tried this yet, but it sounds good!

Grilled Grouper with Tomato Basil Salsa
Serves 4

2 lbs. fresh grouper fillet
5 Tbsp. exta virgin olive oil
1/2 lb. Italian squash, ends trimmed & quartered lengthwise
Sea salt & freshly cracked black pepper

Brush grouper fillet and Italian squash spears with olive oil and sprinkle with salt and pepper. Grill grouper on preheated grill for 2-3 minutes per side or until cooked through. Grill the squash until tender, about 3 minutes.

Tomato Basil Salsa

2 vine-ripened tomatoes, diced
1/2 red onion, thinly sliced
1/2 habanero pepper, seeded & chopped
1/2 Tbsp. balsamic vinegar
1/2 bunch fresh basil, chopped
1/2 tsp. extra virgin olive oil
sea salt & freshly cracked pepper

Combine all ingredients in a medium bowl and let sit refrigerated for 1/2 hour to let all the flavors develop. Place the grilled grouper and squash on four plates and top with salsa.

[amew]

We just made some really yummy fish tacos. Not super healthy since the fish is fried, but worth it. Here's the recipe:

Tilapia Tacos with Chipotle-Ranch

Fish:
1 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1 cup dark beer, room temperature (I used Shiner)
8 small tilapia filets
vegetable oil (enough to fry in)

Toppings:
shredded red cabbage
chopped tomato
chopped avocado
lime wedges

Chipotle-ranch sauce :
2.5 tsp. ranch seasoning (you can use the stuff from the Hidden Valley Ranch packets)
1/4 buttermilk
1/4 mayo (light is fine)
chipotle chiles in adobo sauce to taste (I used one large one)

Mix the flour, salt, and pepper, then whisk in the beer until smooth. Put the batter in the fridge for 15 minutes. Blend all the ingredients for the chipotle-ranch sauce until smooth and put in the fridge. Heat the tortillas in a skillet (wet them with water to keep them from sticking), then stack them up and wrap them in foil and put them in the oven at 200 degrees to keep them warm. Heat about 1/4-1/2 inch of vegetable oil in a skillet over high heat. Cut the fish into strips about an inch wide, sprinkle with salt and pepper, squirt with lime, and dredge in the beer batter. Drop it in the oil and cook until golden brown, turning once. Drain on paper towels. Set up a make-your-own taco buffet with the tortillas, fish strips, veggies, and sauce.

[Rosebud]

Tried this recipe from Gourmet this week and thought it was delicious.

Sauteed Halibut with Pecan Shallot Topping

4 (1 1/4-inch-thick) pieces halibut fillet (6 oz each), skinned
3 tablespoons olive oil
1 cup chopped shallot (6 oz)
1/2 cup pecans (2 oz), chopped
1/2 tablespoon unsalted butter
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons finely chopped fresh flat-leaf parsley
Accompaniment: lemon wedges

Pat halibut dry and season with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden and just cooked through, 4 to 6 minutes total. Transfer to plates and keep warm, loosely covered with foil.

Add remaining tablespoon oil to skillet and cook shallot over moderate heat, stirring occasionally, until pale golden, 3 to 4 minutes. Add pecans and sauté over moderately high heat, stirring, until fragrant and a shade darker, about 3 minutes. Add butter and stir until melted.

Remove skillet from heat and stir in zest, parsley, and salt and pepper to taste. Sprinkle pecan shallot topping over fish.

Makes 4 servings

[bethnjim]

I make this all the time and my mom and husband LOVE it:

I take a large jelly roll or cookie sheet, cover with aluminum foil and spray with pam, then lay the pieces of halibut on it!!

4-5 pieces of halibut (I get the frozen pieces from Sam's club)
sprinkle halibut with garlic powder
Take large onion and cut up into bite size pieces (I normally quarter it and then pull those pieces apart because I really like onion)
Sprinkle pieces of onion over and around fish
---Now the original recipe calls for a stick of butter cut into chunks and placed around the fish and onions, but we are sticking to a healthier lifestyle so I just spray I can't believe its not butter on top of everything---
Then get a can of Rotel and mix with a dash or two of lemon and pour/spoon Rotel over fish and onions.
Put another piece of aluminum foil over fish and pinch edges. Put into oven at 400 for approximately 30-40 minutes. Pull aluminum foil off top and sprinkle with pepper jack cheese--slide back into oven until cheese is melted.

I normally serve this with mash potatoes!!

[Foley42]

I could have sworn there was a Salmon thread, but I couldn't find it. I haven't tried this recipe, but it looks yummy :)

Slow-Baked Salmon with Tomato, Orange, and Basil Sauce

* Prep Time: 10 minutes
* Cook Time: 30 minutes
* Makes 4 servings

Salmon
1 pound salmon fillet with skin
1 teaspoon olive oil
salt and ground black pepper to taste

Sauce
1-1⁄2 pounds vine-ripened tomatoes (about 6 medium)
2 teaspoons extra-virgin olive oil
1 teaspoon minced garlic
1 medium orange
1⁄2 teaspoon cornstarch
2 tablespoons finely sliced fresh basil leaves

To make salmon:

1. Preheat oven to 300°F. Place salmon skin-side-down on ungreased baking sheet. Brush top with olive oil and season with salt and pepper. Bake for 20 to 30 minutes or until flesh in thickest part appears just set (salmon will continue to cook while standing — separate flesh with tip of paring knife to check).

To make sauce:

1. While salmon bakes, cut tomatoes in half crosswise. Squeeze out seeds and discard.
2. Set box grater in medium bowl. Holding hand flat, rub cut side of each tomato half over coarse side of grater until only skin remains; discard skins.
3. In large skillet over medium heat, heat oil; add garlic and stir until fragrant and just beginning to color, about 30 seconds. Add tomatoes and simmer until most of watery portion has evaporated, about 10 minutes, stirring occasionally.
4. Grate 1 teaspoon zest and squeeze 3 tablespoons juice from orange.
5. Combine zest and juice with cornstarch, stirring until cornstarch is dissolved.
6. Add mixture to tomato sauce along with basil; stir briefly until sauce has returned to simmer.
7. Use metal spatula to remove portions of salmon, leaving skin behind.
8. Serve with sauce spooned on top.


Nutritional Information

* 281 calories per serving
* 16 grams fat (2.6 grams saturated fat)
* 24 grams protein
* 10 grams carbohydrate
* 2 grams fiber
* 67 milligrams cholesterol
* 83 milligrams sodium

Side note: Cooking salmon at a low temperature in the oven makes it easy to prepare and keeps it super-moist. Both salmon and tomatoes contain high levels of vitamin B6. Serve with a brown rice pilaf for even more of this healthy vitamin.

[Rosebud]

I tried this recipe from AllRecipes.com for a dinner party tonight and it was SO, SO yummy. I think it's my favorite salmon recipe ever, actually. Definitely make this one if you like salmon:

Alaska Salmon Bake with Pecan Crunch Coating

3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges

Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.

Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Serves 6

[neenbean]

Easiest fish recipe that DH's family introduced me to:

1-2lbs white fish- usually scrod or cod or haddock (1/2lb per person, I think)
Italian seasoning
lemon
chopped garlic (from the jar)
Pam spray

Spray micowave safe dish with oil spray.

Place fish in dish, shake on italian seasoning, garlic and a couple drops of lemon juice.

Cook on HIGH for 7 minutes. If not flakey yet, continue in one minute intervals until fish is white and flaked.

So easy, so yummy.

We usually serve it with artichokes, but rice and asparagus cook faster.

[phoenics]

I think this would be sooooo good... Just make this sichuan sauce, take some lightly fried catfish nuggets (lightly coat with a bit of egg then flour and fry), and then stir fry with this sichuan sauce. Add steamed broccoli and carrots for a recipe like PF Chang's Hot fish.

Forgot the Sichuan Sauce recipe:

SICHUAN SAUCE
Makes: about 1/2 cup

1 tablespoon hoisin sauce
1 tablespoon bean sauce
2 teaspoons plum sauce
1 tablespoon dry sherry wine
1 tablespoon chinese red vinegar
1 teaspoon chili paste
1 tablespoon soy sauce
1 tablespoon peanut oil
1 teaspoon minced garlic
2 chopped scallions
2 teaspoon minced ginger
1 teaspoon sesame oil


Combine all the ingredients in a bowl except the peanut oil, garlic, scallions, ginger and sesame oil.
Refrigerate in a closed container. When ready to use the sauce, heat the peanut oil in a wok.
Stir fry the garlic, scallions and ginger for a minute. Add the sesame oil at the last minute. Combine all ingredients.
This sauce is enough to season one pound of meat, fish or poultry.

[TracieB]

Alright, ladies, I need some help. I have been vegetarian (no meat, poultry (except eggs), or seafood) for about five years. I have come to the decision that my body needs some kind of animal protein and have decided that seafood is the way to go. The extent of my seafood knowledge is fish sticks (I know, I know... I was forcefed them as a kid.. ick!). Can anyone recommend a fish that's a) not slimy, b) doesn't taste "fishy", and c) is healthy?

Texture is really my biggest fear, along with the fishy taste. I'm not lovin' it, but have realized that fish is pretty dang good for you and I need it. Opinions are greatly appreciated!

[lil_geek]

Do you like seafood - shrimp, crab? Otherwise I would try some white fishes... they are generally very mild. Personally my fav is salmon but it can get fishy... the best way to cook it I find is pan fried in a little EVOO and it's not as fishy as steamed (and I would RUN from slimy cooked fish! My fish always ends up more on the dry/flakey side)

[Oakley]

This is very similar to what Kate&Joey posted on page 2, but SO good. My husband asks me to make it a lot and he's so picky! It's very easy to make and really taste great.

Foil-wrapped Salmon (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34659,00.html?rsrc=search)

TracieB- I'd try mahi mahi, it's very light and doesn't taste fishy to me. I've never had it, but I've heard that orange roughy also is very light tasting.

[TracieB]

Do you like seafood - shrimp, crab? Otherwise I would try some white fishes... they are generally very mild. Personally my fav is salmon but it can get fishy... the best way to cook it I find is pan fried in a little EVOO and it's not as fishy as steamed (and I would RUN from slimy cooked fish! My fish always ends up more on the dry/flakey side)

No, not into shrimp or crab. I live in Guam, so there are a lot of options here, I just don't know what to order. Hmm... I may try salmon down the road. My hubby ordered it a couple weeks ago and it smelled pretty fishy to me! I was too chicken to try it.

Oakley- Thanks for the suggestions! Mahi mahi sounds like it might work.

[endymion411]

Alaska Salmon Bake with Pecan Crunch Coating

made this for dinner last night--it was really good!!!

[Missy2U]

Tilapia - it's my favorite. It's very mild. Wrap it in some foil with some butter, garlic, onion slices, bell pepper slices, salt, pepper, and some lemon and bake it - 350 for 15 minutes or so. Yum. :)

[Rosebud]

Here's a really easy one that I like. It's from the New Legal Sea Foods Cookbook (http://www.amazon.com/New-Legal-Sea-Foods-Cookbook/dp/0767906918/ref=sr_1_1/102-1163057-7493741?ie=UTF8&s=books&qid=1172965574&sr=8-1) (excellent source for fish recipes).

Baked Cod Parmesan

Try this with jasmine rice and steamed broccoli. You can substitute any white-fleshed fish, such as wolffish, halibut, haddock or cusk for the cod.

2 pounds cod fillets
1 cup fresh tomato or Marinara sauce
2 Tbsp. chopped fresh basil
3 Tbsp. freshly grated Parmigiano-Reggiano cheese
1 tsp. olive oil

Preheat the oven to 450 degrees F.

Place the fillets in a greased baking dish. Mix the tomato sauce with the basil and cover the fish with the sauce. Bake for about 8 minutes or until barley cooked through. Remove the pan from the oven and sprinkle with the cheese and then dot each fillet with a few drops of olive oil. Return to the oven and bake 4 to 5 minutes longer, or until the cheese melts. Serve immediately.

Variation: Mix 1 cup cooked mushrooms and 1/2 cup chopped red or green bell peppers into the tomato mix. Proceed as above.

Serves 4

[Bloomwood]

Will this work?

I've never cooked with petrale sole before but for some reason I let the fish guy talk me into it.

I am thinking of doing the following:
dredge fish in flour, s&p
pan fry in a little bit of evoo
remove from pan and cover with foil
put a can of diced tomatoes (too lazy to cut them), shredded basil, red onion, garlic and chopped nicoise olives in the pan and heat. Maybe a little pat of butter to add richness.
Serve over fish

Will that be okay or is sole too light of a fish to have that sauce? Should I do a lemon, butter and white wine sauce instead? I am serving roasted potatoes and garlic sauteed brocollini with it.

[irish74]

Hey there! You might already be cooking dinner, but I cook petrale just like that but serve it with just a squeeze of lemon. I think the tomato sauce might be a little more than it needs, but I don't think it would be at all bad either. Love petrale sole, it's so quick during the week.

[Bloomwood]

Hey! Thanks for the reply. Yes, I was already cooking. DH and our (male) guest both really liked the fish. I thought it was okay but definitely felt the lightness of the fish needed a lighter sauce. Plus I left out the olives. Ooops.

[Rosebud]

From the new issue of Fine Cooking:

Sear-Roasted Halibut with Roasted Red Pepper Puree

2 1/2 oz. roasted red pepper (about 1/2 larger jarred roasted pepper)
2 Tbsp sherry vinegar
1/2 tsp. honey
1 medium clove garlic, peeled
1/4 cup plus 2 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 6-to-7 ounce, center cut skin-on halibut fillets
1 Tbsp. thinkly sliced fresh chives or chopped marjoram

Position a rack in the center of the oven and heat the oven to 375 degrees.

In a blender, combine the red pepper, vinegar and honey. Turn the blender on and let it run for a few seconds, and then drop the garlic through the feed hole. With the blender still running, slowly pour in the 1/4 cup oil and process until the mixture is smooth, about 1 minute, stopping to scrape down the lid and sides of the blender jar as necessary. Season with salt and pepper to taste.

Set the fish skin side down on a plate and season with salt and pepper. Heat the remaining 2 Tbsp. oil in a large ovenproof skillet (preferably cast iron) over medium high heat until shimmering. Put the fish skin side up in the skillet and cook until well browned, 3 to 5 minutes. Flip the fish, turning off the heat and transfer the pan to the oven. Roast until the fish is flaky, moist and cooked through, 5 to 7 minutes.

Transfer the fish to dinner plates, spoon about 1 Tbsp puree onto or around each piece, sprinkle with the chives or marjoram and serve immediately with the remaining puree on the side.

[Marilyn]

This recipe is really good. I used Tilapia instead of Halibut and it was fine.

Thai-Style Halibut with Coconut-Curry Broth

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
Steamed spinach**
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes


In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.


Nutrition Information
Nutritional Analysis per Serving Calories 418
Total fat 8.7 grams Saturated fat 3 grams
Protein 43 grams Carbohydrates 41 grams
Fiber 2 grams Sodium 600 milligrams

The recipe is from the Food Network site. They have reviews of it on the sight if you want to check it out.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35669,00.html?rsrc=search

[KiewiStyles]

Baked Cod with Tomatoes and Onions
Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live
Episode: Hilda's Holiday Classic




1 (2 to 5-pound) line caught cod fillet with the skin-on
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon kosher salt
11/2 teaspoons ground black pepper
5 large Roma plum tomatoes, stem ends removed, sliced lengthwise
1 1/2 cups sliced yellow onions
2 tablespoons minced garlic
Olive Spread, recipe follows
Cilantro sprigs, for garnish
Preheat the oven to 400 degrees F.
Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.

In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.

Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.

Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.

Olive Spread:
1 tablespoon minced shallots
2 cups pitted brine-cured black olives
1 tablespoon minced garlic
1 tablespoon capers, drained
4 anchovy fillets
1 tablespoon chopped parsley
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped parsley
In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

[Rosebud]

This is very similar to what Kate&Joey posted on page 2, but SO good. My husband asks me to make it a lot and he's so picky! It's very easy to make and really taste great.

Foil-wrapped Salmon (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34659,00.html?rsrc=search)

I made this foil-wrapped salmon for dinner tonight and it was SO GOOD!! Not to mention incredibly easy. From coming home with the groceries to having dinner on the plate was less than 30 minutes. And the salmon looks really lovely in presentation with the lemons and onions on top. I'll serve this one for company sometime, definitely. Thanks! :)

[1MegMeg]

I made a tastey and *easy* fish dish adapted from an article I read in Self magazine (recipe is approximate since I changed it up a lot from the article). Like I said, this was ridiculously easy to put together and very very good...I enjoy the combo of the soy fish with avocado. I think it would be easy to create variations with other veggies too. :)

Asian Fish Bowl
2 servings/fillets of semi-firm fish, cubed (I used mahi, but tuna or salmon would be good too).
2t sesame oil, divided
2t low sodium soy sauce
1/2 avocado, diced
1.5 cups brown rice, cooked
sesame seeds for garnish

Heat 1t sesame oil over medium-high heat and cook fish cubes for 6-8 minutes, or until desired degree of doneness. Remove from heat and stir in 2t low-sodium soy sauce and remaining 1t of sesame oil. Divide cooked brown rice into 2 bowls; top with 1/2 of cooked fish and 1/2 of diced avocado. Sprinkle with sesame seeds for garnish.

[TOMama]

I've been on an Allrecipe.com kick lately and have found some pretty good recipes, but this is the best by far. Even DH who is meh about fish raved about it and went back for 2nds & 3rds. Also, it's so quick and easy-- 10 min max!

Broiled Tilapia Parmesan (http://allrecipes.com/Recipe/Broiled-Tilapia-Parmesan/Detail.aspx)

INGREDIENTS
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets **I used 1.2 lb very thinly sliced tilapia from TJ's
DIRECTIONS
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.


ETA: I served it with this rice (http://allrecipes.com/Recipe/Spinach-and-Rice-Spanakorizo/Detail.aspx). By itself, just "okay", but the dill flavor worked with the fish.

[MES in Chicago]

Too funny, great minds think alike TOMama

x-post from WW recipes
I got this from WW but is similiar to the allrecipes.com one

Broiled Tilapia Parmesan
4 servings - 4pts each

1 lb. boneless tilapia filets
¼ c. shredded parmesan
2 Tbsp. light butter or margarine, soft
1-1/2 Tbsp. light mayo
1 Tbsp. fresh lemon juice
1/8 tsp. dried basil
1/8 tsp. pepper
1/8 tsp. onion powder

Preheat your oven’s broiler. Line baking sheet with foil and spray with cooking spray. Arrange filets in a single layer on pan. Combine all remaining ingredients to form a smooth paste and set aside. Broil fish for 3 minutes, flip, and broil 3 minutes more. Remove fish from oven and spread cheese mixture evenly across tops of all filets. Broil 2-3 minutes more or until topping is lightly browned and fish flakes easily with fork.

***I made this in the toaster oven to keep it easy and since it was so low in points we had 2 servings each. I served it with lemon rice and asparagus.****

[TOMama]

MES - That's TOO funny! Thanks for sharing, I'm going to try your version next time.

[Rosebud]

YUM!

Mango-licious Tilapia

4 tilapia fillets
2 tablespoons olive oil
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste

Salsa:
1 mango - peeled, seeded and diced
1 small red onion, finely chopped
1 avocado - peeled, pitted and diced
3 roma tomatoes - peeled, seeded and chopped
1 lime, zested and juiced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh ginger root
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt

Preheat the oven to 400 degrees F (200 degrees C.)

In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.

While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

[Rosebud]

Here's my current favorite:

honey and soy glazed salmon (http://www.epicurious.com/recipes/recipe_views/views/14110)

HONEY AND SOY GLAZED SALMON
Can be prepared in 45 minutes or less.

2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 tablespoon water
2 teaspoons vegetable oil
two 6-ounce pieces salmon fillet

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

Serves 2.
Gourmet
February 1997


Just wanted to give this recipe a big thumbs up. I made it last night and it was super quick/easy and absolutely delicious. It's going in my "favorites" file!

[ruby]

Just printed that Salmon one.....sounds yummy!

[dziner]

Tried the salmon on Friday and it was very good and easy!! Thanks, guys!

[Rosebud]

Another good and easy salmon recipe:

Baked Salmon Mediterranean

1 1/2 lb. piece of salmon fillet
1/2 cup mayonnaise
1/3 cup pimiento-filled green olives, sliced
1/4 cup fresh Italian parsley, chopped
1 Tbsp. capers
1 Tbsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
Dash of pepper

Wash the salmon and lay skin side down in a large baking dish. In a medium bowl, combine mayonnaise, olives, parsley, capers, lemon juice Worcestershire sauce and pepper. Spread mixture evenly over the top of the salmon. Bake at 375 degrees for 20-25 minutes or until opaque. Do not overcook. Salmon will continue cooking for a few minutes once removed from the oven. Serves 4.

[Amaye]

Any ideas of how to cook stripped bass?

Thanks!

[malala]

I like to eat fish, but don't know how to cook it.
I bought some grouper today, do you think that the honey and soy sauce posted here would work well with it? Also, how should I cook the fish itself? TIA

[meatpie]

Halibut Enchiladas

This is incredible. It's a variation of a recipe my dad got from a lady who runs a charter fishing/B&B in Alaska. Really...nothing better than this.
Ingredients:
***Filling***
1 medium Sweet Onion, chopped
1 can Green Chilies
2 cups Sour Cream
3 cups Baked Halibut
Flour Tortillas
***Sauce***
1 can (10-ounce size) Mild Enchilada Sauce
1 can (10-ounce size) Hot Enchilada Sauce
1 can Tomato Soup
Shredded Cheese

Directions:

Mix first onion, chilies, sour cream and halibut. Fill flour tortillas and place seam side down in baking dish. Mix the cans of enchilada sauce and tomato soup, pour over tortillas, sprinkle with shredded cheese.

Bake at 350 F for 30 to 45 minutes. Serve with greens sauce. Garnish with whole chili peppers if desired.

Emerald Pines Lodge Homer, Alaska

[malala]

I wanted to come back and say that I ended up making the grouper with the "Broiled Tilapia Parmesan" sauce and it was awesome!
I put lemon juice, salt and pepper on the filets and baked them at 350 for 15 min, then added the paste and broiled for 2 min.
It was really good and super easy to make.

[Mindy3094]

I just read through this thread and copied a lot of recipes to try. I am psyched. :)

I wanted to post a really easy and really yummy recipe:

NUT CRUSTED FLOUNDER
4 Flounder fillets
1 TBSP Dijon mustard
1 TBSP lite mayo
1/3 cup chopped Planters heart healthy mix

Put aluminum foil on a baking sheet then spray it. Mix together the mustard and mayo and spread evenly over fish fillets. Then sprinkle on top with nut mix. Cook at 400 for about 12 minutes or until fish flakes with a fork.

The recipe calls for flounder but I used tilapia and it's delicious that way as well.

[Mindy3094]

I made the cajun blackened red snapper that JillyBean posted the other day and it was delicious! I will definitely make it again. One thing though is that I did not realize how much it was going to smoke! :) My whole downstairs was smoky and we were all coughing. Hubby ran and got a fan and we whipped some windows open and got it cleared out. My little 2 yr old ran to the window in our living room when we got it opened. I am thinking next time I make it maybe I could put the cast iron skillet on the grill and cook it outside.

I did find scarlet snapper which I used. It was delicious and not fishy at all. Very very good. It was $11.99 per pound though so I may just go with a tilapia next time for cost.

[Rosebud]

bump for Meatpie

[Rosebud]

Made this one tonight and it was delicious. Healthy and easy.

Fast Basil Salmon

Garden-ripe tomatoes, pinches of basil and melt-in-your-mouth salmon are a match made in harvest heaven. This is easy enough for a fast weeknight dinner yet impressive enough for a quick gourmet meal.

3 garlic cloves
1 tbsp butter
4 skinless salmon fillets, about 6 to 8 oz each
2 large tomatoes
Pinch of granulated sugar
3/4 tsp salt
1/2 tsp dried basil or oregano leaves
1/3 cup sherry or red wine
1/3 cup chopped fresh basil or parsley (optional)

1. Finely chop garlic. Melt butter in a large frying pan, preferably non-stick, over medium heat. Add garlic. Stir often until fragrant, 30 seconds. Add salmon, skin-side up, and cook until underside is light golden, 3 to 4 minutes.

2. Meanwhile, coarsely chop tomatoes. Sprinkle with sugar. Turn fish over. Scatter tomatoes in pan around fish. Sprinkle with salt and dried basil. Pour in sherry. Simmer over medium heat, gently stirring tomatoes carefully as pan will be full, until tomatoes soften and a knife tip inserted into center of fish comes out warm, 7 to 8 minutes. Taste tomatoes and add more salt or dried basil, if needed. Place fish and tomatoes on plates. Sprinkle with fresh basil.

[Bloomwood]

Rosebud - yum!

I finally made halibut last night that cooked perfectly. I am the world's worst fish cook-er, so this is a huge coup for me!!

I had .75 lb of a filet cut into two pieces - about 2/3 and 1/3. I heated 2 T of olive oil and 2T butter in a stainless steel skillet and put S&P on the halibut. When the pan was hot I placed the larger piece in first for a minute or two and then the second piece, both skin side up. I let them get a nice crust on the non-skin side and flipped them, let them cook another couple of minutes and then placed the pan in a 400 d. oven for about 10 more minutes (they were pretty thick). I checked them a couple of times for doneness just to be safe.

I topped it with corn cut from 3 cob, two heirloom tomatoes chopped and torn basil that I quickly sauteed in a little bit of butter. (a variation of a dish I saw on The Today Show a few weeks back) It was pretty tasty for a change; DH even complimented me :D.

[anemone]

This is my current pick - and DH's too. It's really quick to cook, but could be restaurant quality.

2 Salmon fillets (or any oily fish will do)
1/4 cabbage thinly sliced
1 baby fennel bulb, or 1/2 larger fennel thinly sliced
3 rashes bacon, fat removed and cut into matchstick sized pieces
1 tsp whole cumin seeds
1 tbsp honey
3 tbsp soy sauce

brown salmon on both sides in a fry pan, remove to oven proof dish and pour 1.5 tbsp soy sauce over and put into a 350 degree oven for 10 minutes.

In the fry pan, fry the bacon and fennel for 3 minutes, add the cabbage and cumin seeds and fry for another 3 minutes, stirring all the time. When softened, add the honey and rest of the soy sauce and stir through thoroughly.

Put mixture onto a plate and top with the salmon.

It sounds like a strange combination, but it tastes amazing.