Creamy Mahi-Mahi Fish Dish With A Zing

This mahi-mahi recipe which is one Mexican way of cooking is called “Pescado en Salsa Verde”. This particular recipe goes perfectly with any type of fish that is generally firm, but mahi-mahi may be the best variety of fish for this specific recipe. Its availability is abundant in any fish market.

In one look, the general impression concludes the dish to be extremely hot, although in reality when using a cream sauce would neutralize its heat. Mexican creams can be purchased from Latin specialty stores and most grocery stores. When you can’t find one, sour cream is an alternative to this Mexican cream.

Always be mindful when using sour-cream since its tendencies include curdling and separating. Another alternative includes creme fraiche – this works fantastic although it may have the tendency of being too pricey.

Ingredients:

3 pcs bell peppers (green)
6 pcs fish steaks (Mahi-Mahi fish)
Juice of a lime
Pepper & salt for seasoning
4 pcs peppers (Jalapenos/Serranos, fresh)
1 c of Mexican crema
3 tbsps of cilantro leaves; chopped fine
1 tbsp of olive oil (extra virgin)

Directions:

Arrange mahi-mahi steaks inside a ceramic glass baking-dish. Season with pepper, salt & freshly squeezed lime juices. And then marinate it for approximately two hours.

Next, preheat your oven at 425 deg. Fahrenheit. Placing all your peppers inside the baking-dish then roasting them for approximately thirty to forty minutes till its skin appears dark. In this whole process, the smaller the chili the faster it cooks so you have to initially take them out. Once the whole thing cools off, remove seeds & stems then peel off its darkened skin.

Using your blender – blend in peppers, cilantro & cream, allow it to blend really smoothly for approximately two minutes, while adding in some salt & pepper. Using a large-sized skillet, allow the oil to heat up using high levels of heat.

Once heated, carefully arrange the mahi-mahi, allowing them to turn brown on each side. Turn them using your spatula; turn them for approximately three minutes in total. Carefully reduce levels of heat from high to low.

Once done add in cream sauce we made earlier. Drizzle the remaining sauce all over the mahi-mahi. Cover then simmer till it’s thoroughly cooked for approximately eighteen minutes. Immediately serve.

Do remember that fish easily cooks so don’t cook them for a long time because you might overcook your fish. This is a really great fish dish which showcases the Mahi-Mahi as the main star of this show. This is a very Mexican fish dish which you’re going to find really delicious and creamy.

Easy Steps To Cooking Your Salmon Just Right Whether In The Oven Or Grill

My all time favorite kind of fish is Salmon. Simply no other fish comes close compared to how a salmon tastes. I enjoy just how any salmon is being served in various ways like when it’s served as Sushi, Smoked or etc.

Salmon is absolutely tasty and always my mouth waters especially if I spot them inside any supermarket. The two common questions that I’ve encountered when cooking salmon would be – what is the appropriate length in time for cooking them and how to cook them.

Whenever I’m home cooking. I usually enjoy grilling salmon. The results are always delicious. I usually place the salmons on top of my grill using low level heat in approximately ten minutes in every one inch thickness of any salmon.

But usually what needs to be done is to always check your salmon every now and then to make sure that the grill doesn’t overcook your salmon.

I also enjoy cooking salmon using the indirect-heat method. I arrange the fillet of salmon within the grill’s middle area where the grill’s heat isn’t high like its outside flame or area.

When placing salmon fillets onto your grill, I make sure that its skin just touches the barbeque grill. I allow the salmon to sit for approximately five minutes before I flip to grill the other side and allow to cook for another 5 mins.

Once the five minutes is done, flip the salmon back where its skin side touches grill then check it always for doneness. I seldom prefer cooking salmon using my oven. But what I’d do is I preheat my oven at 375� degrees with 10 mins per every one inch thickness of the salmon.

Sometimes I’d even go as high as 400 degrees. Always take note that salmon may dry-out when not given any attention. So baste your salmon every now and then with some good liquid to prevent it drying out and to seal in its juiciness as well.

When cooking salmon using my oven, I’d place them inside a baking-pan. Or when using the barbeque grill. I prefer using the fish-rack since it’s more convenient during flipping and during transporting the salmon to any plate.

When seasoning it all depends on your taste. May it be traditional and simple like using olive oil, lemon, pepper and salt or using lots of other herbs or spices. Feel free to do a bit of experimentation when cooking and be sure to enjoy eating your salmon afterwards

Luscious Tilapia: A Great Fish Meal

One tasty, nutritious, unique and truly delectable seafood delicacy includes a great tasting tilapia fish. This fish is so versatile that it may be prepared in different ways from steaming, to grilling and even baking. When enjoying this particular seafood, feel free to explore various types of recipes ensuring that its flavor and taste will definitely be improved.

By checking out these delightful recipes, anyone can learn steps in cooking tilapia using the ultimately best possible way. The article includes some really simple and delicious recipes using tilapia as the major ingredient.

Garlicky Lemon Tilapia

Ingredients:

4 pcs tilapia steaks
1/8 c freshly squeezed lemon juices
1 tsp parsley-flakes
1 tsp garlic-powder
1 tsp margarine
1 tbsp of olive oil
1 tsp of salt & pepper both

Initially spray baking/casserole dish using vegetable oils. Carefully arrange fish inside your baking dish. Heat your skillet using medium level fire followed by putting some margarine onto your skillet. Allow margarine to melt. Don’t forget that fish should be seasoned with pepper and salt.

Using a small-sized bowl, mix in powdered garlic, parsley, olive oil, freshly squeezed lemon juices and margarine. Then pour mixture all over your fillets. Place dish inside a preheated oven of 400 deg. F. Bake for about thirteen to fifteen minutes. The immediately serve.

Grilled Tilapia With Lime & Butter

Ingredients:

1/4 lb Tilapia
1/2 c of butter
1/2 c of lime
1/4 tbsp salt
1/4 tbsp pepper

Melt butter inside your skillet using medium levels of heat. Using a small sized mixing bowl, carefully mix and add in butter & lime. Cover the tilapia using the said mixture. Then grill tilapia for approximately twenty mins. Ensure that every side is grilled for about ten minutes each. Garnish the tilapia with some sliced cucumber and carrots.

Soy & Honey Tilapia

2 Tilapia fish fillets
3 tbsps honey
3 tbsps soy
3 tbsps balsamic vinegar
1 tbsp garlic, minced

Mix in all ingredients excluding fish. Stir then marinate your tilapia for approximately 1 to 3 hours. Spray your baking-dish using oil and arrange fillets inside your dish. Place it inside your preheated oven of 350 deg. F. Bake for approximately twenty minutes.

Making Delicious Baked Salmon Patties

Fish is considered widely as a brain food plus just recently a lot of nutritionist labeled them as very rich in Omega 3. Definitely these are all for real and true. The fish actually is one good way of achieving Omega 3 oils, Vit. B6, magnesium, phosphorus, selenium, and protein. Eating them is truly beneficial may it be broiled or baked salmons.

When you eat them for at least 3 times in one week they would lower the following: dementia among seniors, grumpy syndrome among teenagers, ADHD among children, muscular degeneration, blood pressure, heart failures and heart risks plus other diseases and ailments.

One recent study in Purdue University discovered that almost thirty percent of Americans have immeasurable levels containing omega 3 fatty-acids within their very own body systems, putting them at higher risks on learning deficiencies and behavioral deficiencies, dementia, diabetes, stroke and heart diseases.

So carefully read on this article on how to encourage children and adults alike to consume fish at least once in a week.

When the taste of fish is anathema to you, begin by munching on some fish-sticks perhaps some fish-burgers to create a sense of acquaintance of their distinct taste, then slowly moving on consuming sandwiches with tuna filling, broiled and baked-salmon then some halibut, before you would even know it, you might become an avid fish lover.

The recipe calls for using canned salmons. This is definitely something really easy plus budget friendly without compromising its taste.

SALMON PATTIES

Ingredients:

1 (14.75 ozs) can of salmon; juice included
1/2 c of bread crumbs (Italian style)
1/2 c of milk
2 tbsps of onions; minced
2 tbsps of bell peppers (green); minced
A lemon; halved (juice the other half and keep the other half for garnishing)
2-3 dashes of Tabasco
1/4 tsp of black pepper; ground freshly
1 pc egg; lightly beaten

Instructions:

Preheat the oven at 350 deg. F. Then lightly grease with butter your four pieces of mini tart tins perhaps those muffin tins. After which combine the rest of given ingredients inside one bowl. With the use of your own hands, mix them up like how you mix the meatloaf. Press them inside the pans. Bake them for about twenty to twenty five minutes. Remove them off the tins, then serve them with some sauce.

This serves four.

BLACK-OLIVE TAPENADE SAUCE

Ingredients:

1 c of olives (black); pitted
2 tsps of lemon juices
2 tsps of mustard (whole grain)
1 pc clove of garlic (small-sized)
2 tsps of capers
1 tsp of rosemary (fresh) OR 1/4 tsp of dried ones
1/4 c of olive oil
Salt (sea)
Pepper; ground freshly
1 c of yogurt (plain)

Instructions:

Combine the rest of your ingredients excluding yogurt inside your food processor, while whirling them till texture reaches that smooth consistency then scrape them off the bowl ensuring that your ingredients are thoroughly combined. Taste them & adjust with some seasonings when deemed necessary. Then stir in about two tablespoons of olive oil together with some yogurt

Tilapia: A Delicious & Healthy Fish For Everyone

Various tilapia recipes are found anywhere, offering different tastes and textures. Its versatility is endless & there’s a lot of cooking preparations recommended and baking is considered one best method in cooking this fish.

When it’s baked it presents a really healthy dish and would entail being included in an excellent nutritionally balanced dietary plan. Tilapia also has a slight mild tasting flavor so it perfectly goes well with any sauce even the stronger ones. Eat tilapia at least two times in one week so you’d be getting a lot of nutritious benefits plus the fish is widely available anytime within the year.

It’s even healthier versus salmon since salmon possess 158 cals where as tilapia only possess 5 cal, Salmon also has 7.9 g fat where as tilapia only has 1 g.

Tilapia Recipes – Beneficial for your Health

When tilapia would be evaluated against salmon using two exact sizes of both kinds, a tilapia would possess just half of a salmon in terms of calories. Tilapia possess only 1 g fat versus 7.9 g fat found in salmons.

Tilapia also doesn’t contain fiber or carbohydrates. They also possess low sodium plus it’s a rich source of niacin and phosphorus. Tilapia also contains high sources of vit B12, protein & selenuim.

Some disadvantages though includes high cholesterol & lower values of omega 3 oils, certainly even with these disadvantages you may still eat fish rich in omega 3 oils like salmons or mackerels at least one or two times in one week.

The tilapia’s nutrients varies dependent on the way they are being cooked & prepared together with the sauces or fats that are being added. Tilapia can also be marinated but only for lesser span of time since when it�s marinated for longer periods, its proteins are easily broken down which will result to a fish that is mushy.

Grilling is one different alternative that could be utilized. Tilapia tends to be quite small and thin so it tears up easily, so be extra careful. Only grill for some minutes to avoid fish from drying out. They embody delicate flavors and would suit any types of seasonings.

Baking is one different way to prepare them. You’ll be needing oil and butter. Just simply brush your fish using some fat so it can retain its moisture since tilapia easily dries out.

Tilapia Recipes Utilizing Oil

When utilizing oil either saut� or opt to bake your fish in some oil or butter. You may also chose from any oil, sunflower-oil, peanut which are excellent choices, since they wont alter the fish’s flavor. Plus these oils are adding distinctive tastes. Canola or olive oils may be utilized but a certain oily flavor would be tasted together with the fish’s taste.

Really Delectable Southern Fried Fish Recipes

When preparing battered fish recipes, these are best combined together with textured and lean fish. Some varieties include Perch, Haddock, Flounder, Cod, and Cat-fish are among the very recognizable & most selected fish among consumers.

The batter would also depend on the variety of fish you’ll be using since some would compliment them providing a really great combination thereby possessing such great texture and flavor.

A lot of other fish types goes perfect with any battered fish recipes. These are found in any specialty stores, some varieties include trout, tilefish, sunfish, drum, buffalo-fish, black-bass these would compliment any excellent tasting batter.

The characteristics of a good batter include a semi-liquid mixture that contains either cornstarch or flour. This specific formula creates a coating that is protective among food & fat, helping develop the food’s texture, flavor & color. A lot of variations are available in creating batter:

- Eggs can either be utilized or not used in pre-coating prior to dredging them in flour.

- When batters tend to appear thicker then its coating would be thicker too.

- Utilize liquids including egg-wash, milk, water and beer.

- Leavening agents can be utilized in lightening your coating. (including egg-whites, baking-powder, carbonated drinks or sparkling-water or seltzer)

The following are basic battered fish recipes:

Beer Style of Batter

10 ozs of flour (cake)
2 big eggs; lightly beaten
1/2 tsp of salt
2 c of beer
2 tsps of baking powder
Flour (to dredge fish in)

Buttermilk-Infused Batter

10 ozs of flour (for cakes)
2 big eggs; lightly beaten
1/2 tsp of salt
2 c of buttermilk
2 tsps of baking powder
Flour (to dredge)

Instructions for both batters)

Using a medium sized bowl, combine eggs and milk, when creating the Beer Style of Batter simply replace beer instead of milk. Mix in spices, baking powder, salt and flour. Then add in dry recipe ingredients with your wet recipe ingredients. Its consistency would always appear creamy and thick.

Carefully dip and wet fillets using just a little bit of water prior to dredging and coating with flour. Then dip them into your batter ensuring that they’re evenly coated. Then deep fry them at about 350 deg. F. Once done drain excess oil and immediately serve.

The secret when deep-frying or pan-frying is never crowding or bunching them up altogether. Since the nearer the items are together the faster the pan’s oil temperature would drop. When pan-frying too always occasionally turn each sides to evenly achieve a brown finish of your fish.

Always utilize a superior quality of fat usually with an extremely high heating point then fry fish up to around 350 deg. F – 375 deg.F. When foods are cooked using a lower temperature inside your fryer, it would result to excessive greasiness in the fish.

The perfect kind of fried fish fillet is able to maintain a lot of juices, and holds a very attractive golden brownish tinge. Its surface should be flaky and crispy, without any excess grease coming out from your fish and they shouldn’t emit a disgusting odor like the ones that come from used oils.

When combining the recipes together with any of the aforementioned fish will definitely result to a scrumptious meal anyone in your family would truly enjoy!

3 Easy and Delicious Baking Salmon Recipes For You

When searching for quick & easy ways in feeding the family with some healthy and tasty meals, the perfect choice is serving some baked salmon. Definitely salmon is so full of taste, abundant in healthy Omega 3’s.

You don’t need to be a cooking expert to set up this dish. It doesn’t require so many ingredients and difficult cooking styles. This recipe is definitely easy to cook plus it’s a really tasty meal for everyone.

An Effortless Way of Baking Salmon

Ingredients:

1.5 lbs of fish fillets (Salmon); skins on
4 tbsps of butter; sliced
Juice of a lemon
1/4 c of butter; melted
4 tsps of Mrs. Dash

Instructions:

Preheat oven approximately at about 375 deg. F. Then line your 9×13 glass baking-dish using two layers worth of aluminum foil, spray aluminum foil using non-stick pan spray. Arrange salmon onto the aluminum foil with its skin sides facing down. Carefully pour lemon juice over it together with butter on your fillets. Sprinkle the Mrs. Dash seasoning on your fillets together with some butter slices.

Loosely close up your aluminum foil just enough to allow some spaces between your aluminum foil & fish. Once done bake them in your oven for approximately thirty to forty five minutes, till salmon gets flaky.

Cream Cheese & Red Pepper Baked Salmon

Ingredients:

4 pcs of fish fillets (Salmon)
1 pc red pepper
1/4 c of cream cheese
2 tbsps of cheese (Parmesan)
2 pcs of garlic cloves
1 tbsp of mayo

Instructions:

Cut up red-pepper in small sized pieces. Then crush garlic utilizing a clean garlic-press. Then combine together parmesan, cream cheese, mayo, red peppers & garlic.

Arrange salmon pieces onto your baking/cookie sheet covering them with sauce. After which sprinkle more parmesan all over its top. Once done place inside an oven then bake them at 350 – 375 deg. in approximately fifteen to twenty minutes.

Baked Italian Style Salmon

Ingredients:

1 big fillet (Salmon)
1 tsp of Italian seasoning
2 pcs of garlic cloves; minced
1 tsp of oregano (dried)
Pepper
1/2 of an onion; sliced thin
1 pc of tomato; sliced thin
1/4 c of bread crumbs (dry)
2 tbsps of parsley; chopped
1 tbsp of oil (vegetable)

Instructions:

Ensure oven is preheated at 450 deg. F. Using your shallow baking dish made of glass, spray with some non-stick spray. Another alternative includes lining pan using foil. Arrange salmon pieces inside the dish. Thoroughly combine garlic, pepper, oregano, Italian style seasoning altogether while sprinkling it all over your salmon.

Place tomatoes and onion slices atop your fish fillet then sprinkle the parsley atop too. Mix your veggie oil & bread crumbs then layer this atop your fish too. Then bake inside an oven for about 450 deg. F for approximately ten minutes, till the crumbs are browned up and salmon starts to flake up when tested with your fork.

These baked recipes for salmons are truly delicious. Simply add some of your very own favorite seasonings and herbs. Place your fillets inside an oven within the next couple of minutes; definitely you would achieve one healthy and tasty meal.

Your Guide To An Ultimate Fish BBQ Dish

If you’re celebrating a fish barbeque party, people have a tendency to fear having their fish end on their grill’s bottom part versus the great looking fish found in recipe books. Plus the pressures to make sure that fish stays whole during the BBQ process and not finish up in bits.

How is this achieved? What needs to be done to avoid this tragedy from happening to fish wherein they are sticking on grills and they fall apart?

Ultimately they stick because the barbeque grill isn’t sufficiently hot when they are placed there. Always ensure your barbeque grill is sufficiently hot and that they’re providing those sizzling sounds plus delectable aromas while continuing the entirety of grilling process.

Ensure grills are clean. Since food particles tends to stick on your grills’ surface so chances are any fish would stick on them too. Keeps your griller clean so you could prevent any sticking from happening.

Since fish takes a shorter period of time in cooking be extra careful in setting the barbeque heat level. Since most fish usually are cooked too much causing them to get dried up and lose that juicy flavor. In order to achieve that juicy flavor never overcook fish. Ensure your fish isn’t frozen and is at room temp. before grilling them up.

Never use fish that has been frozen because when a fish is frozen it loses their texture aside from its mild taste. Also when you keep fish at room temp. you could end up spoiling it. The very best thing to do would be to buy them fresh then grill them the same day.

Flip fish at least once. Over flipping them would end up destroying it. We flip them ensuring that they are cooked, so once they are lifted it means that side is already cooked. In order to avoid this from happening, invest on a kitchen timer. Another trick includes placing the fish’s skin initially facing down. Not only does it retain and keep the fish’ skin intact but it also provides that crispy finish to your fish.

Cooking time for fish actually depends with how thick they are, the gas stove temperature plus the technique in cooking, Although it’s cooked using a shorter span of time. If you’re cooking a fish whole, then slice it across its middle part diagonally. Slices should be around 2 cms apart. Heat will evenly spread throughout your entire fish which will cook it pretty nicely.

Another measure you could do is wrap fish by using foil so they won’t be sticking into your griller. You definitely can add flavors like butter and also some lemon juices into your foil-wrapped fish. This would ensure keeping any fish really moist. It’s also hard to maintain any fish from drying when placing them direct on your barbeque grill. Although always be mindful that certain smoky flavors might not penetrate it.

One great invention that’s been created is this very nifty fish basket. Fish is just placed inside the basket then positioned on your griller. Its advantages include – you’re able to turn fish over with no fear of breaking it and fish wouldn’t fall down to your griller’s bottom part.

Barbecued Snapper With Parsley and Chutney

Serves 2

Needed Ingredients:

3/4 kgs whole Snapper
1 c of parsley (fresh); chopped
2 tsps of date & apricot chutneys
Juice of half a lemon
4 tsps of oil (macadamia)
Pepper & salt for seasoning
Foil (to wrap fish in)

Request for the snapper or any fish to be cleaned and scaled and ask him to just keep fish whole instead of cutting it in fillets. Make it a point that they are wiped really dry with kitchen towels (paper towels). Diagonally slice them in their middle part but without cutting their bones. Season fish with salt and pepper.

Using a separate bowl, blend lemon juices, chutney, apricot, macadamia oils & parsley. Season with some salt and pepper too. Spoon this blend onto the fish’s stomach then rub fish with any remainder of your sauce. Wrap fish with foil, allowing them to rest for thirty minutes inside any cool dry place. If your barbeque grill is already ready, put fish onto your stove’s center.

Allow fish to be cooked well on each side approximately for five minutes, only turning it once. Take note the thicker fish is, the more time should be extended in grilling. Once done, unwrap foil then transfer your snapper to a serving platter while still hot. Transfer fish juices onto the platter too.

Delicious Recipes For Cod

These recipes would make a really easy, delicious plus healthy dinner. This fish can be cooked in different ways. Either baking them or frying them. Dressing them up together with some vegetables or perhaps serve them as is.

They are absolutely perfect because you can incorporate anything to your liking making them really delicious and a unique meal. Definitely you’d never go wrong in making any codfish recipe.

Before cooking always take note of things you’ll need. When craving for something really healthy, shun from frying them, since frying isn’t a really healthy way in preparing this fish. When wanting something really flavorful, add in some sauces and vegetables.

When desiring for something really simple, then stick to the bare & bones recipe where it focuses in preparing them without using any ingredients and garnishes.

Also take note of the time you’re willing to render in making the meal. When you’re rushing, avoid preparing sauces for them to be soaked in or coating them. Determine the time duration that you’re able to splurge in making these recipes so allowing you to choose the best kind in preparing any meal. Then also determine whether you opt for frozen cod or the fresh ones.

This sort of style is only but one way of cooking them not just for you alone but as well as for the others. This is really easy and very inexpensive too. Making this dish is such a gourmet treat. This is very simple since it will just need some cheese and tomatoes, or when preferred at all.

Ingredients:

1.5 lbs cod fish fillets (frozen)
1 tsp butter
Pepper & salt
4 pcs tomatoes; sliced
Cheese (Swiss)
1/2 c half and half

Remove all skin & bones. Then dry them off on paper towels. Preheat oven up to 375 deg. F. Melt butter. Top fish off with those tomatoes that’s been sliced. Sprinkle cheese, according to your liking then add butter into your baking pan. Then you’re good to start baking this fish. Bake them for about twenty five minutes till they appear flaky.

Feel free to change the cheese from your choice of preference from Swiss to cheddar, when disliking tomatoes opt for green-peppers instead.

Also feel free to experiment with other ingredients to make your cod fish taste even better. Just be sure that you don’t overpower the taste of your cod fish and don’t overcook it also. Fish cooks easily so better always keep your eye on them.

Yummy Baked Fish Recipes For Diabetics

These recipes would address the fish lover within you; this article includes healthy, tasty and really quick ways in making this fish dish truly special. This solves any fish cooking dilemma since it concentrates on quick and easy preparations.

Select from Lemon-Baked Fillets, to Salmon Steaks with some Creamy Dill-Sauce and Baked-Halibut. While the last one would take longer preparation time since it needs to be marinated for about one to two hours. But its actual time in baking should not be more than thirty minutes.

LEMONY BAKED SOLE FILLETS

4 pcs of fish fillets (SOLE)
2 tbsps of flour
2 tsps of parsley (fresh); chopped
1/8 tsp of pepper
2 tsps of lemon juices
1/8 tsp of paprika
2 tsps of melted butter

Preheat the oven at about 375 deg. F.

Rinse fish fillets really well using cold running water then pat them dry using paper towels. Just set them aside for the meantime. Using a small-sized bowl, mix in lemon juices and butter. Using a bowl blend in pepper, parsley & flour altogether. Dip fish fillets into your butter & lemon mixture and once done dredge them in your flour mix.

Arrange fish fillets using onto non-stick baking dish then drizzle the remaining butter & lemon mixture. Next, sprinkle paprika on fish fillets. After which bake them inside an oven using 375 deg. F for approximately fifteen to twenty minutes till they turn golden and brown. It’s done when salmon already starts to flake off.

SALMON STEAKS WITH SOME CREAMY DILL-SAUCE

1/2 c of spring onions; chopped
1 tbsp of butter
2 tbsps of wine (white)
1 (10 3/4 ozs) can of soup (Cream of chicken)
1/2 c of half-and-half
2 tbsps of dill (fresh); chopped
4 pcs (1-inch) of Salmon fish steaks

Using a large-sized skillet, heat butter then saute your onions. Then add in dill, wine, cream and soup. Arrange fish placing them on the top part. Then cover & simmer in approximately fifteen minutes till salmon is flaking. Drizzle remaining sauce on the steaks before serving.

BAKED CHEESY HALIBUT

8 pcs (4 ozs) of Halibut steaks
1/4 c of lemon juices
1/2 tsp of oregano (dried)
1/4 tsp of pepper
1 tbsp of vinegar
1 tbsp of mustard (Dijon)
1/2 c of water
2 pcs of onions (spring); chopped
1/2 tsp of bouillon granules (chicken flavored)
2 tbsps of cheese (Parmesan); grated

Rinse fish fillets really well using cold running water then pat them dry using paper towels, then place them inside a baking dish. Evenly brush fish steaks with some mustard (Dijon). Using a small-sized bowl, blend in pepper, oregano, vinegar & lemon juices. Marinate fish using the lemon mixture inside your fridge for approximately one to two hours.

Using a small-sized saucepan, mix water together with bouillon then cook using medium level heat, while constantly stirring till the granules dissolve. Take the steaks out of the fridge, pouring bouillon mix all over your halibut. Top it off with some green onions then parmesan. Then bake them up to about 375 deg. F for approximately twenty five minutes till flakes come off easily using your fork.

Have fun with your salmon recipes.

Exploring New & Easy Techniques in Preparing Cod Fish

This fish is usually ignored. Since most connoisseurs opts the exotic, and tasty kind of fish like the salmon and the salty anchovy. Do take note that cod has an exceptionally high supply of proteins plus it has low fat contents with the addition of vitamins and minerals that makes any body really feel good.

Cod also possess a very mild & dense taste that its white fish flesh creates, making it really versatile when it’s being cooked. There are a lot of different methods for cooking cod. This includes deep-frying, saut�ing, grilling, poaching, baking and frying.

Before getting into any recipe, these are things that need to be taken note of when you’re cooking cod. They are definitely quick as well as easy to cook since it’s a very lean fish so it doesn’t contain high amounts of fat hence it cooks really fast.

Be extra careful to never over cook them. Approximately eight to ten minutes in cooking per inch of their thickness should do. Preheat oven up to 350 deg. F or around 160 deg. C, perhaps using gas-mark level 3. Or cook just ’til cod begins flaking.

An easy method of preparing them is baking your cod. Prepare the fillets then season using butter, salt, lemon & pepper. Wrap them inside an aluminum foil placing them inside the preheated oven. Once done serve together with salad greens, rice and lemon.

The second easy and quick way in cooking them would be dredging them with flour together with bits of salt & pepper seasoning. Cook inside your frying pan using olive oil. You’ll be able to determine once it’s done since they won’t appear translucent. Serve together with bits of lemon & parsley.

The last recipe demands more intricacy but truly worth your time. You’ll need 2 large eggs, about one cup of flour, one tablespoon of baking-powder, ten ounces beer, four pieces of cod fillets and salt. Using a medium-sized bowl, mix the rest of your ingredients excluding fillets. Add in thyme, oregano, black pepper, cayenne, powdered garlic, salt & paprika mixing and blending them really well.

Dip fish inside the mixture then allow the rest to drip. Fry them using your deep fryer or a Dutch oven. When each of its sides turns golden and becomes crisp, put them on paper towels so the excess oil will be absorbed. Lastly, season fried fish using salt

Spicy & Hot Fish Cutlet Recipe – Indian Style

This recipe is so simple to create. This is served either as snack, appetizer or even as yummy side dishes. Fish contains Omega 3 rich in fatty oils so consuming fish should be included within our weekly diet at the very least three times per week.

Select from any of those oily fishes or those white and fleshy ones when making this fishy recipe. Allow each fish cutlet to be as heated up as you’d like them to be. The main objective is combining and evening out all flavors.

Ingredients:

500 grams of steaks of fish (either white flesh fish or an oily one)
300 grams potatoes
2 medium sized onions
3 to 4 green chilis
1 cup of fresh and finely chopped coriander
2 tablespoon of ginger and garlic paste
Some salt for tasting
1/2 teaspoon of red-chili powder
2 teaspoons of coriander power
1/2 teaspoon of roasted cumin-powder
1/2 teaspoon Garam masala (which is optional)
3 to 4 cloves of garlic , an inch of ginger, 7 to 8 peppercorns 1 teaspoon fennel- seeds
Water
1 egg (beaten lightly together with a dash of salt)
Crumbs of bread
Oil used in frying

When boiling the steaks of fish, arrange them inside a saucepan then cover it entirely with some water. After which, pound cloves of garlic and some gingers and adding them into water together with your fennel seeds and peppercorns. Bring the whole mixture to boiling point, covering it then allowing them to simmer within the next five minutes till they’re done. Allow to cool.

Simultaneously boil your potatoes feel free to use any kind of pressure cookers. Grate them or either mash them. Place your beaten up egg inside one bowl while the crumbs of bread are onto a plate.

Removing fish steaks off from water, remove bones & place all meat inside one bowl. Then add in potatoes, onions, juices of lime, salt, ginger and garlic paste, coriander, chili & the other dry ingredients. Manually mix and mash them really completely. Taste for necessary adjustments when needed.

Create your desired shapes. Shape them into smaller ball sizes, by placing them between the palms & pressing gently allowing them to be flattened just a bit.

Dip the cutlet into egg, while rolling them on some crumbs. Arrange them in one tray once they’re done, then cover them up using some plastic wrap before placing them in your fridge for about one hour. Helping the crumbs of bread in really setting into your cutlets.

Next, heat up deep-frying pan with some oil, then dip your cutlets and fry them up for approximately three to four minutes using low levels of heat. Once the sides are evenly turning to brown, get a spoon then remove them off from oil and draining excess oil using a paper towel.

Serve using any sauce or dip that you like.

TIPS:

When checking if temperature is actually good, try frying one steak of fish first. So that only a steak of fish would be sacrificed if it doesn’t turn out ok.

4 Ways To Grill Juicy Grilled Salmons Right

Grilled seafoods are an ultimate crowd favorite. Ranging from prawns, squids and fish, these are dishes that are being selected among food lovers and diners alike. While salmon is a fish that is slowly becoming very popular with everybody especially today that a lot recipes are readily available in the internet. Some tips in grilling salmon are found in the internet too.

So when wanting to perfect your delicious tasting salmon fish steaks, read on and savor each tip carefully.

Imagine salmon cuts that are being glazed with honey, pecan, mustard and garlic. These delicious recipes surely will make your mouth water and anyone would love to grab just a bite of these scrumptious recipes. Perhaps you’ve envisioned dilled fish steaks made of salmon or maybe even grilled salmon flavored with teriyaki.

Most probably you can’t keep your hands off of these delectable dishes. Truly these foods are absolutely enticing so allow yourself to learn some few tips and some basic techniques on how you can grill salmon effortlessly

FIRST TIP:

When grilling, it all beings in selecting each item really carefully. Always pick fish fillets or fish steaks that are really fresh. Ensure that they possess a firm texture & they have that salmony pink color to their flesh. Always take note that gaps in every cut of fish would indicate its quality and texture.

When none of these fresh kinds of salmons are available then opt for fillets that are packed as one alternative. Although make sure these fillets are really kept inside air tight packages. A special tip would be that when these fish steaks aren’t properly sealed, most likely they’ll turn mushy during grilling.

SECOND TIP:

Season them prior to cooking them. It’s most preferred to utilize sea-salt and those freshly cracked peppers. Together with a bit of olive oil or even perhaps some butter will make perfectly delicious seasoned salmon. Feel free to throw in some dill, rosemary, & thyme too.

THIRD TIP:

An ideal cooking temperature for salmon would be medium level heat; this should be the preferred cooking temperature especially when grilling them. If you’re wanting moist and very juicy salmons then slow cook them.

FOURTH TIP:

A lot of tips suggests that when grilling it should only be 2 minutes on every side. While some also suggest turning the salmon once their colors turn opaque. While the rest believes that an ideal and perfect kind would be those that are juicy, moist & flaky, that is why some prefer to add some more minutes versus the suggested time in grilling

Mom’s Fish Marinade Recipe

Ingredients:

14 pcs of garlic cloves; peeled
Fresh ginger (volume ratio 1:1/2 = garlic : ginger)
A handful of cloves (whole)
Juice from 2 pcs of lemons

Cayenne Pepper
Salt
Black Pepper
Fish Fillets
Olive oil

Instructions:

Combine garlic, ginger, cloves, and lemon juice; blend thoroughly till smooth. Refrigerate till needed.

Spread cayenne, salt, and pepper on the fillets then brush with the marinade. Cook with little oil on a skillet above moderately high heat till done on both sides. Serve at once.

>> Mom’s Fish Marinade Recipe

Maine Fish Chowder Recipe

Ingredients:

1/4 lb of diced pork (salt)
4 c of potatoes; peeled and diced
3 pcs of onions (medium); chopped
2 tsps of salt
2 c of milk (scalded)
3 lbs of haddock (or white fleshed fish); skinned and cut to chunks
1 tsp of butter (or margarine)
1/4 tsp of pepper (to taste)

Instructions:

Cook the pork till browned; drain excess liquid. Add the onions, potatoes, and salt then cover (hot) water. Cook, covered, for 15 mins above moderate heat. Don’t overcook.

Boil salted water with the haddock chucks. Gently cook, covered, till fish becomes tender or about fifteen mins. Take out from the heat and strain, save the liquid. Discard the bones on the fish.

Add the fish onto the potato mixture along with the saved liquid. Add milk; cook for 5 mins or till heated thoroughly. Add pepper and butter; mix thoroughly. Serve immediately.

Serves 6

>> Maine Fish Chowder Recipe

Plantation-Style Catfish Fillets Recipe

Ingredients:

8 catfish fillets (4 to 5 ounces each)
Paprika
4 c of spinach
1/8 tsp of freshly squeezed juice of lemon
1/2 c of all-purpose flour
1/3 c of vegetable shortening
2 packs of frozen spinach (10 oz)
1/4 tsp of salt
2 cloves garlic; chopped
1 pack of dairy sourcream (8 oz)
A can of tomatoes (whole, 28 oz)
Pepper
A pinch of powdered pepper (black)
3 Tbsps of grated cheese (Parmesan)
Salt

Instructions:

Follow package instructions in thawing frozen peas. Mix pepper, paprika, flour & salt. Dust fillets w/ flour-seasoning mix.

In thick skillet, heat shortening then saute the fillets ’til golden and crisp. Remove once done. Saute the garlic for a minute then add in tomatoes. Cook ’til well-heated for 2 mins.

Lift tomatoes out of skillet then leaves juice behind. Continue heating sauce then add in spinach. Cook them ’til tender.

You arrange cooked spinach at the center part of your dish then place the fillets above. Blend a tablespoonful cheese w/ rest of your ingredients then spread over the fillets.

Sprinkle dish w/ extra cheese then cook in broiled ’til brown. Serve immediately.

>> Plantation-Style Catfish Fillets Recipe

Grilled Fish In Foil Recipe

Ingredients:

1 lb of fish fillets (fresh or frozen)
2 Tbsps of margarine (or butter)
1/4 c of juice (lemon)
1 Tbsp of parsley; chopped
1 tsp of dill
1 tsp of salt
1 pc of onion (medium); sliced thinly
1/4 tsp of pepper (black)
Paprika

Instructions:

Prepare 4 pieces of large greased or buttered foil then place the fillets equally onto the foil. Melt the margarine inside a saucepan then add juice, dill, parsley, pepper, and salt.

Pour equally onto the fishes; sprinkle paprika and place slices of onions on top. Close up the foil, wrapping the fish securely, but not tightly. Grill for 5-7 mins per side.

Serves 4

>> Grilled Fish In Foil Recipe

Catfish With Oregon Hazelnuts Recipe

Ingredients:

1/2 c of cornmeal
4 pcs of catfish fillets (about 6 oz each)
1/4 c of flour (all purpose)
1/4 c of roasted hazelnuts ; ground finely
1 tsp of salt
1/4 tsp of cumin (ground)
1/2 tsp of cayenne
1/4 c of oil (olive oil)
2 Tbsps of hazelnuts; chopped coarse

Instructions:

Combine flour, cornmeal, ground roasted hazelnuts, cumin, salt, and cayenne on a large shallow plate. Dredge the catfish fillets on the cornmeal mixture. Lay them on parchment paper. Set on the side while heating the oil.

Heat the oil on a large skillet above moderate heat. Once heated thoroughly, add the fillets; cook for 4 mins per side till golden. Transfer on a serving platter. Garnish chopped roasted hazelnuts (or with orange twists).

>> Catfish With Oregon Hazelnuts Recipe

Catfish Florentine With New Orleans Style Recipe

Ingredients:

1 lb of catfish fillets
1/2 c of cornmeal (white or yellow)
1 c of buttermilk
1/2 c of flour
2 Tbsps of juice (freshly squeezed lemon)
1 Tbsp of hot sauce (Tabasco)
1 tsp of seasoning (commercially blended)
1/4 c of vegetable oil
1/16 tsp of Worcestershire
1 pc of onion (medium); diced finely
1/4 c of olive oil
1/4 c of wine (white)
1 c of spinach; chopped
1/16 tsp of pepper (black, freshly ground)
1 tsp of garlic; minced

Instructions:

Marinate the fillets with hot sauce and buttermilk. Place inside the refrigerator for one hour. Combine flour, cornmeal, and seasoning; dredge the marinated fillets on this mixture. Let them rest for 5 mins.

Heat the oil on a skillet; cook the fillets 2-3 mins on each side. Place on the side; keep them warm while making its sauce.

Heat (olive) oil and saute the onion till tender. Add (lemon) juice, spinach, garlic, wine, Worcestershire, and pepper; cover then simmer for 2-3 mins. Pour above the fillets. Serve at once.

>> Catfish Florentine With New Orleans Style Recipe

Butter With Lemongrass Recipe

Ingredients:

1 lb of butterfish
1.5 tbsps of vinegar
1/2 c of water
1 tbsp of oil (vegetable)
1 tbsp of lemongrass (fresh); sliced thinly
1 pc of jalapeno (fresh); chopped coarsely
A pinch of sugar

Instructions:

Heat the oil on a pan over a medium flame. Put fish in the pan and add all other ingredients. Cook for 10 minutes uncovered, scooping the juices onto the fish frequently. Good for four serving portions.

>> Butter With Lemongrass Recipe

Fish In Vinegar Sauce Recipe

Ingredients:

2 lbs of fish slices (salmon, rainbow trout, milkfish)
1 pc of hot pepper (chili)
1/2 c of vinegar
2 tsps of ginger; sliced
4 pcs of garlic cloves; minced fine
1/4 c of water
Salt & Pepper (to taste)

Instructions:

Combine fish, vinegar, garlic, ginger, chili, water, salt, and pepper inside a pan (glass or stainless steel). Let it boil above moderate heat. Once boiling, reduce the heat into medium-low and cover. Let it simmer, about 10-15 mins.

Serve while warm. Makes 4 portions.

>> Fish In Vinegar Sauce Recipe

Catfish Barrios Recipe

Ingredients:

6 pcs of mushrooms (fresh); sliced thinly
1 pc of onion (small); sliced thinly
1/2 c of butter
4 pcs of celery stalks; sliced thinly
2 lbs of catfish; seasoned
Salt
1 Tbsp of flour
Parsley flakes
Black pepper
1 c of white wine for cooking

Instructions:

Melt the butter on a saucepan. Add onions, celery, and mushrooms; cook above gentle heat till softened. Add wine and flour, making a gravy. Season with salt & pepper.

Once bubbling, add the catfish. Cook till firm then serve along with warm baguette and (ice cold) beer.

Serves 1

>> Catfish Barrios Recipe

Fish En Escabeche Recipe

Ingredients:

1 lb of white fish fillets (firm); cubed into 1/2 inch
1/3 c of juice (lemon)
1/3 c of juice (lime)
1/4 c of olive oil (or vegetable oil)
1 Tbsp of cilantro (fresh or 1 tsp of dried); snipped
1 tsp of oregano (fresh or 1/4 tsp of dried); snipped
12 pcs of pimiento-stuffed olives (green)
1/4 tsp of pepper
1/4 c of onion (small); chopped finely
1 pc of garlic clove; chopped finely
1 c of tomato (fresh); seeded and chopped
2 pcs of chiles (jalapeno); seeded and chopped
3/4 tsp of salt
1 pc of avocado (ripe); peeled and chopped

Instructions:

Boil 3/4-inched water on a 10-inched skillet; gently place the fish inside. Let it boil again then reduce the heat. Let it simmer for half a minute, uncovered; drain gently.

Combine juices, oil, cilantro, oregano, salt, pepper, olives, jalapeno, onion, and garlic inside a dish; mix thoroughly. add the fish and stir gently. Cover the place inside the refrigerator for 2 days, gently stirring from time to time.

When serving, add avocado and tomato; stir gently then drain. Serves 12.

>> Fish En Escabeche Recipe

Blue Rolls Recipe

Ingredients:

2 lbs of bluefish (12″long); fillet
3 c of cooked noodles
1 c of wine (white)
1/2 c of parsely; chopped
1/2 c of crushed almonds
1/4 c of parsley; chopped fine
1/4 c of cheese (Romano)
1 tbsp of oil (olive)
1 tsp of oregano
3/4 tsp of salt
12 pcs of cherry tomatoes
1/2 tsp of pepper (lemon)
Pinch of pepper (lemon)

Instructions:

Preheat the oven (400 degrees F). Refrigerate fish fillets soaked into wine around 5 to 10 mins. Then mix almonds and parsley in a bowl and dip fillets into the mixture and roll fillets into tomatoes.

Put rolls into an oiled dish for baking and bake 10 to 14 mins. Meanwhile, prepare the noodles. Remove liquid then add pepper, oil, cheese and parsley. Put rolled fish on the noodles. Serves 1

>> Blue Rolls Recipe

New Orleans Catfish Recipe

Ingredients:

2 lbs of catfish fillets
1/8 tsp of pepper (black)
2 Tbsps of grated onion
Parsley (fresh); chopped
6 pcs of sliced lemon pieces (thin); seeded
1/2 tsp of salt
1/2 tsp of curry powder
2 c of rice (cooked)
1/4 c of butter (or margarine)

Instructions:

Thaw the fillets as stated in the package instructions. Cut them to serving-size pieces. Place on a greased 12×9x2 inch (baking) dish; sprinkle salt & pepper.

Combine onion, curry, and rice; mix thoroughly and spread above the fillets. Arrange the slices of lemon on top then dot butter. Place inside preheated oven, 350 degrees F, covered. Bake for 25-35 mins.

Uncover the pan when its almost done to let it brown. Sprinkle parsley. Serve at once. Serves 6.

>> New Orleans Catfish Recipe

Alaskan Fish Bake Recipe

Ingredients:

1/2 c of shredded carrots
1/2 c of minced celery
1/2 c of minced onion
1 pc of bouillon chicken cube
3/4 c of rice (long-grain)
2-1/2 c of water
1 Tbsp of margarine (unsalted)
1/3 c of flour (all-purpose)
1/2 tsp of garlic salt
4 pcs of salmon steak cuts (1/2 thick)
1/4 tsp of powdered onion
1/4 tsp of dill weed
1/2 c of mayonnaise

Instructions:

Boil the bouillon, carrots, onion, and celery gently inside a pot for 10 mins, covered. Add margarine and rice; stir and cover. Let it simmer for 20 mins.

Combine garlic, flour, salt, powdered onion, and dill on a parchment paper; mix thoroughly. Spread all sides of the salmon with the mayonnaise the dip on the mixture of flour. Cook on ungreased skillet above moderate heat.

Pour the undrained mixture of vegetable and rice on a (baking) dish. Place the steaks above the rice. Bake inside preheated oven, 400 degrees F for 20 to 25 mins or till fish has cooked thoroughly. Let it stand for 5 min then serve

Serves 4

>> Alaskan Fish Bake Recipe

Catfish Frangelica- Lafitte’s Landing Recipe

Ingredients:

2 lbs of catfish fillets (5-7 oz each)
Cayenne pepper (to taste)
1/2 c of melted butter (or margarine)
2 Tbsps of juice (lemon)
2 Tbsps of butter
Salt (to taste)
Paprika (for color)
1/4 c of wine (white, dry)
1/4 c of pecans; halved

For the Frangelica Butter Sauce:
1 c of butter (cold); chipped
1 c of cream (heavy)
3 Tbsps of liqueur (Frangelica)

Instructions:

Thaw, if using frozen fish, as stated in the package instructions. Prepare the sauce; set on the side. Season the fillets with cayenne and salt; sprinkle paprika then place onto a (baking) dish. Drizzle over juice, butter, and wine.

Bake inside preheated oven, uncovered, for 5-7 mins, don’t overcook. Serve on a (serving) platter; topped with sauce. Garnish sauteed pecans (in 2 tablespoons) butter.

(Frangelica Butter Sauce)

Combine liqueur and cream on a saucepan; reduced into six tablespoons. Gradually add in butter, while swirling the pan continuously, no stirring please. Continue to swirl till all of the butter melts.

>> Catfish Frangelica- Lafitte’s Landing Recipe

Cajun Cat Remoulade Recipe

Ingredients:

8 fillets of catfish
1 qrt of water
1 c of mayonnaise (nonfat)
1/3 c of horseradish (fresh)
1/3 c of mustard
1 tbsp of juice of a lemon
1/2 tsp of pepper (Cayenne)1 head of butter lettuce; torn bite sizes
1 tbsp of Worcestershire
1 tbsp of onion; grated2 tsps of seasoning (Old Bay)
4 drops of tabasco
2 pcs of beefsteak tomatoes; sliced in wedges
2 pcs of bay leaves
1 pc of parsley

Instructions:

Combine mayonnaise, mustard, horseradish, lemon juice, worcestershire sauce, tabasco and onion and put into jar then refrigerate the whole night while covered.

Slice fillets to bite-size pieces. Simmer pepper, bay leaves, seasoning and water, then add the fillets. Then cook for 10 mins ’til fish is done. Take out from flame then let cool, covered.

In serving, drain fillets then lay onto a platter lined with lettuce. Pour the sauce into small bowl then position it in middle of platter. Garnish using parsley and tomato cut in wedges.

Serves 8

>> Cajun Cat Remoulade Recipe

Baked Fish With Vegetables Recipe

Ingredients:

1 pc of red snapper (whole, 2 lb) or sea bass (whole); fillet
1/2 c of margarine or butter
1/2 c of wine (white)
2.5 pcs of lemons; in halves
2 pcs of potatoes (medium); peeled & sliced thin
3 tbsp of pernod
2 pcs of tomatoes; skinned & quartered
1 pc of onion; sliced thinly
1 pc of parsley; coarsely chopped
Bunch of fennel leaves (fresh) or 2 tsp of fennel seeds
Pepper & salt

Instructions:

Season using half-lemon juice, pepper as well as salt all the interior and exterior portions of the fish. Put fennel seeds or leaves over fish. Heat butter on pan and fry fish all sides.

Move juices and fish into a 9″ pan for baking and file the potatoes and onions around; bake for 30 mins at 375 degrees F. Drop in the tomatoes then pour the wine, then dash using pernod.

Then bake for 10 mins more or ’til potatoes are cooked and fish easily flakes. Serve on a platter alongside onions and tomatoes, then pour the juices, parsley and rest of lemons.

Serves 6

>> Baked Fish With Vegetables Recipe

Smoked Fish Recipe

Ingredients:

1.5 lbs of fish fillets (any)
1/3 c of tequila (gold or white)
1/2 c of triple sec
1 tsp of salt
3/4 c of juice (lime)
2.5 cloves of garlic; crushed
3 pcs of tomatoes (medium); sliced into dices
1 Tbsp of oil (vegetable)
1 pc of onion; chopped finely
1 Tbsp of jalapenos; finely minced
1 pc of pepper
2 Tbsps of cilantro (fresh); chopped coarsely
Pinch of sugar

Instructions:

Arrange fish on dish that is in sufficient size to fit it with one layer. Mix 2 teaspoon of oil, garlic, salt, juice, triple sec and tequila then rub it on the fish.

Cover then marinate: half an hour if at room’s normal temperature, three hours if placed in refrigerator. Turn from time to time.

Prior to serving, mix cilantro, chilies, onions and tomatoes as well as salt and sugar for taste. Next, heat grill ’til so hot. Lift fish off marinade then pat it dry while reserving the marinade.

Lightly brush using 1 teaspoon of ground pepper and oil on surface. Grease the grill and cook fish on it for four minutes each side ’til flesh becomes opaque.

Boil reserved marinade for two minutes, take out cloves then drizzle on fish. Serve fish alongside salsa (tomato).

>> Smoked Fish Recipe

Broiled Fish With Deviled Cheese Recipe

Ingredients:

2 tbsps of chili sauce
2 lbs of fish fillets
Melted butter
1.5 tsps of prepared horseradish
1 c of cheese (Cheddar, medium); shredded
1 tbsp of prepared mustard

Instructions:

Lay fillets unto buttered pan for broiling. Rub fillets using butter then grill for 8 – 10 mins ’til fish easily flakes when tested.

Mix cheese, chili sauce, mustard and horseradish, blend well. Scoop mixture onto fillets then broil for 2 – 4 mins more ’til cheddar starts melting and lightly browned.

>> Broiled Fish With Deviled Cheese Recipe

Poached Fish In Creamy Sauce Recipe

Ingredients:

3 Tbsps of water
1 carrot (medium); sliced into 1/2-inch pieces
1 onion (medium); sliced & separated to rings
3 pcs peppercorns
2 Tbsps of fresh parsley; chopped
16 ounces of thawed fillets
Paprika
Dry seasoned breadcrumbs
1/8 tsp of salt
Bayleaf
1/2 sliced lemon
1 stalk celery; sliced into 1-inch pieces
2 Tbsps of dry white-wine
3 Tbsps of butter
1/4 tsp of salt
1 c of half-and-half
3/4 c shredded Swiss cheese
1/2 c of stock
1/8 tsp of white pepper
3 Tbsps of all-purpose flour

Instructions

Combine water, wine, carrot, celery, onion, lemon, pepper corns, balyeaf, parsley and salt in 12×8x2 bake dish. Mix thoroughly. Make sure everything is well combined.

Cover w/ clear wrap then microwave its at high-heat for 4-6 mins or ’til veggies are tender and crisp. Arrange the fillers w/ thick edges facing outside dish. Have it covered & microwave it at high-temp for 3-5 mins or ’til flaky.

Remove the fillets but keep heated. Strain the stock then discard veggies. Add water into stock, summing up to 1/2 c. Use this to make your sauce.

Return the fillets into bake dish then spoon the sauce all over the fillets. You sprinkle w/ paprika and breadcrumbs. Cover & put back in microwave, set at mid-heat for 2-3 mins ’til bubbly.

Creamy-Swiss Sauce: You place the butter inside a 1-qt glass dish. You microwave it at high-temp for half a minute or ’til melted. Add flour, pepper and salt. Add the half-and-half gradually, stir very well.

Again, set microwave buttons to high then cook for at least 2 & 1/2 mins. Stir thoroughly ’til bubbly and thick. Add in cheese, stir ’til melted.

>> Poached Fish In Creamy Sauce Recipe

Catfish With Spicy Orange Sauce Recipe

Ingredients:

1/2 c of juice (orange)
2 Tbsps of soy sauce
1 Tbsp of Hoisin
1 tsp of ginger (fresh); grated
2 pcs of onions (green); chopped
1/4 c of sherry
454 g of catfish fillets

Instructions:

Combine Hoisin, juice, soy sauce, ginger, and sherry; mix thoroughly then add onions. Coat a nonstick skillet by spraying a vegetable cooking spray.

Place above medium-high heat. Add fillets; cook about a minute per side. Pour the sauce mixture then let it boil at about 1 min. Turn the catfish fillets then let it boil for another 2 mins.

Place the catfish fillets on serving plate and continue to boil the sauce for another 1 min till thick and reduced. Pour onto the catfish fillets the serve at once.

Serves 4

>> Catfish With Spicy Orange Sauce Recipe

Blackened Red Recipe

Ingredients:

6 pcs of fillets (red, pompano or tile, 8-10 ozs, 1/2″ thick)
3/4 lb of butter (unsalted); creamed

For the Seasoning Mix:
1 Tbsp of paprika (sweet)
2.5 tsps of salt
3/4 tsp of pepper (white, ground)
1 tsp of onion (powdered)
1 tsp of garlic (powdered)
1 tsp of pepper (Cayenne, ground)
3/4 tsp of pepper (black, ground)
1/2 tsp of thyme leaves (dried)
1/2 tsp of oregano leaves (dried)

Instructions:

Heat cast-iron large skillet on high flame around ten minutes ’til beyond smoking when you can see whitish ash on bottom.

Pour two tablespoons butter (melted) into six little remekins then set them aside, keeping warm. Then reserve remaining butter into skillet. Have serving dishes heated in 250 degree F oven.

Combine ingredients for seasoning into bowl. Submerge fillet one by one into reserved liquid butter ’til well-coated. Dust seasoning liberally and equally on fillets and pat using hands.

Put on skillet then drop liquid butter unto fillet a teaspoon each. Then cook on high flame for two minutes while uncovered ’til underside seems charred.

Turn fish over then drop another tsp butter above and cook ’til done like before. Do same with the rest of fillet. It’s recommended that fillet is served while still hot (piping). Serve a fillet as well as butter ramekin on the heated dish.

Serves 6

>> Blackened Red Recipe

Oriental Fish Fillets Recipe

Ingredients:

1 lb of fish fillets; sliced to 2×1/2 inch strips
2 Tbsps of khup
3 Tbsps of soy sauce
1 Tbsp of oil
2 Tbsps of wine vinegar (red)
1 Tbsp of sugar (brown)
1 tsp of ginger root (grated)
1/4 tsp of lemon zest; grind

Instructions:

Thread the fillets (on wooden skewers) and place them on shallow (baking) pan, in one layer. Combine khup, soy sauce, sugar, vinegar, ginger root, oil, and zest; pour onto the fillets. Marinate them for half an hour, turning frequently.

Broil the skewers for 3 mins per side, 3 inches away from heat. Boil the rest of marinade till reduced or thickened, to use as the sauce. Serve the skewed fillets with warm rice and sauce on the side.

>> Oriental Fish Fillets Recipe

Catfish Chowder Recipe

Ingredients:

1 lb catfish fillets; cubed or cut to chunks
1 c of onion; chopped coarsely
2 pcs of bacon strips; chopped coarsely
A can of sliced potatoes; drained well
A can of tomatoes (cooking); chopped coarsely
2 c of water (at room temperature)
A can of corn; well-drained
1/4 tsp of tarragon (dried)
2 tsps of parsley flakes
1/4 tsp of salt
1/2 tsp of celery salt
1/2 tsp of oregano (dried)
Pepper (to taste)
2 tsps of thyme
1 tsp of seasoning

Instructions:

Cook the bacon on a pot till crisp then add the onion; cook till softened. Add water, potatoes, and tomatoes; cover then simmer till softened.

Add seasonings and corn; cook gently then adjust the seasonings when preferred. Add the catfish on the last 5-10 mins of cooking; simmer.

>> Catfish Chowder Recipe

Boiled Craw Recipe

Ingredients:

50 lbs crawfish (live)
4 boxes of salt (size not mentioned)
6 pouches of crab; boiled
9 pcs lemons
5 lbs white onions (small)
8 oz pepper (cayenne)
1 pc garlic
1 pc sausage (smoked)
1 pc corn

Instructions:

Boil seasonings for about 10 mins, then add the sausage and corn then boil 10 mins more. Put in the crawfish and boil again. Douse the flame and soak 20 – 30 mins. Remove water, peel it and its now ready to eat.

Serves 10

>> Boiled Craw Recipe

Charbroiled Swordfish With Citrus Salsa Recipe

Ingredients:

4-5 oz of swordfish steaks
1 pc of grapefruit (Ruby Red); peeled
1 oz of tequila
2 pcs of limes (fresh); peeled and sectioned
1 c of bell peppers (red, yellow, green)
1 pc of onion (red, medium); diced finely
1 Tbsp of cilantro (fresh); chopped
A pinch of black pepper
1 Tbsp of mint (fresh); chopped
Lemons (fresh); peeled and sectioned
A pinch of salt
2 pcs of oranges (fresh); peeled and sectioned
1 Tbsp of corn oil

Instructions;

Combine grapefruit, oranges, limes, lemons, bell peppers, onion, cilantro, mint leaves, and tequila; mix thoroughly then let it marinate, about an hour or two. Season swordfish with pepper. Gently brush the fish with oil then grill.

Scoop the salsa (or mixture of grapefruit) onto charbroiled steaks and garnish fresh sprig of mint. Serve along with (saffron) rice and vegetables (baby carrots and fresh asparagus). Serves 4.

>> Charbroiled Swordfish With Citrus Salsa Recipe

Ka Diam Dua (Pineapple Fish Chowder) Recipe

Ingredients:

1-1/2 lbs of fish (carp fish, sea bass); skinned then cut to bite-size pieces
1/4 c of oil
1/2 c of onion; minced
2 pcs of garlic cloves; minced
8 c of water (at room temperature)
1 tsp of orange zest; grated
1 pc of bay leaf (whole)
1/2 tsp of chili peppers (ground, dried)
1/4 tsp of saffron
1/4 tsp of anise
3 Tbsps of sherry (dry)
1 lb of shrimp (raw); shells taken off, deveined then halved
2 Tbsps of cornstarch
2 Tbsps of soy sauce
Crushed pineapples (canned); drain

Instructions:

Heat oil on saucepan then add onion and garlic; saute for 10 mins. Add water, bay leaf, zest, dried peppers, saffron, sherry, and anise; stir and let it boil.

Add fish; cook above moderate heat, about 10 mins. Add shrimp; cook above gentle heat, about 10 mins.

Combine cornstarch and soy (sauce) then add small amount of water, forming a (smooth) paste; add onto the cooking soup till thickened, while stirring continuously.

Add pineapples; cook for another 5 mins. Adjust the seasonings and get bay leaf then discard. Serve immediately with warm rice. Makes 8 portions.

>> Ka Diam Dua (Pineapple Fish Chowder) Recipe

Pernod Fish Recipe

Ingredients:

1/2 c of oil
3 c of chopped onions
1 & 1/2 tsp of pepper
1 & 1/2 tsp of salt
4 pounds of firm fleshed white fillet
1 & 1/2 c of milk
1/2 c of Pernod

Instructions:

Have the oil heated in large-sized skillet. Have fillet cooked on each side. Transfer into a large-sized bake dish.

Have your onions sauteed in skillet placed over low-heat ’til golden. Stir milk in then season w/ pepper and salt. Blend thoroughly. Allow to boil then add your pernod. Mix and simmer mixture for about 5 more mins.

Pour over sauce into bake dish w/ fillet. Bake it for about 10 mins at three hundred fifty degrees Fahrenheit.

>> Pernod Fish Recipe

Caribbean Fish Chowder Recipe

Ingredients:

1/4 lb of shrimp (small)
1/2 lb of fish fillets
1/4 lb of clams; scrubbed well
1 c of juice (clam)
1/2 c of wine (burgundy)
1 pc of onion (large); chopped
3 pcs of garlic cloves; crushed or minced
1 pc of potato (large); peeled and cut into dices
1 pc of bell pepper (green); cut into dices
1/2 tsp of basil
1 Tbsp of oil (corn oil)
1/2 tsp of oregano
3 c of stock
2 pcs of bay leaves
1/3 c of stewed tomatoes; chopped
1/2 tsp of celery seeds
1 tsp of paprika
3 pcs of celery stalks; cut into cubes
1/2 tsp of mustard (dry)
1/2 tsp of cilantro (dried
Salt (to taste)
Black pepper (to taste)

Instructions:

Heat oil on a (soup) pot. Add garlic and onion; saute till onion becomes translucent.

Add clam juice, stock, wine, celery, potato, tomatoes, bell pepper, basil, oregano, bay leaves, paprika, celery seed, mustard, cilantro, salt, and pepper. Simmer it for an hour till vegetables become tender or almost cooked.

Add shrimp, fish fillets, and clams. Continue cooking for 7-10 mins above gentle heat.

Makes 8-10 portions

>> Caribbean Fish Chowder Recipe

Larry King’s Swordfish With Salsa Recipe

Ingredients:

3 pcs of carrots (fresh); grated
12 Tbsps of kernel corn (whole)
1/2 lb of chopped string beans (fresh)
1/3 lb of tomatoes (plum); seeded and cut to dices
1/2 pc of onion (small); cut to dices
4 tsps of cilantro (fresh); chopped
Juice from 1 pc of lime (fresh)
1 tsp of wine vinegar (red)
1 pc clove of garlic; crushed or minced
Pepper (freshly ground)
3 tsps of oil (olive oil)
4-6 oz of swordfish fillets/steaks

Instructions:

Preheat the broiler.

For Salsa:
Combine corn, carrots, string beans, onion, and tomatoes inside a mixing bowl. Add juice from lime, cilantro, vinegar, pepper, and garlic. Mix thoroughly.

For Fish:
Brush oil on the steaks (both sides). Broil for 5 mins on each side. When done, place the steaks on a serving platter. Place salsa on the side. Serve at once.

>> Larry King’s Swordfish With Salsa Recipe

Monkfish Kebabs Recipe

Ingredients:

1-1/2 lbs of monkfish; cubed to 1-inch
1 pc of bell pepper (red or green);rinsed, seeded and cut to 1 inch squares

For the Marinade:
1 pc of garlic clove
4 Tbsps of olive oil
Juice from 1 pc of lemon
1 tsp of rosemary sprigs (freeze-dried or fresh)
Salt & pepper

Instructions:

Combine oil, juice, rosemary, and garlic inside a porcelain bowl; mix thoroughly. Add in salt & pepper then place the fishes inside, turning frequently. Refrigerate for 1.5-2 hours (6 hours maximum).

Place the fish on skewers with bell pepper in between, must start and finish with the pepper. Grill for 5-6 mins per side, don’t place them near the flame or heat.

Serve together with bread (or rice pilau) and place lemon wedges on its side. Serves 4.

>> Monkfish Kebabs Recipe

Brittany Mixed Fish Soup Recipe

Ingredients:

3 lbs mixed fishes (Flounder, Mackerel, Cod or Haddock); cleaned & sliced into chunks of equal sizes
2 pcs of onions (large); peeled and sliced thinly
3 Tbsps of margarine or butter
1 clove of garlic (large); crushed
2 pcs of bay leaves (medium)
10 c of water
1 tsp of thyme (dried)
1/2 tsp of marjoram (dried)
2 tsps of salt
4 sprigs of parsley
1/2 tsp of pepper

Instructions:

Heat margarine or butter. Saute garlic and onions ’til tender. Put pepper, salt, parsley, marjoram, thyme, bay leaves and water then bring them to boiling.

Add the fish then reduce flame into moderate then cook 25 mins while covered. Cook for 25 mins ’til fish become tender. Throw out bay leaves.

Arrange sliced breads on plates for soup. Pour broth on bread. This recipe creates 6-8 serving portions.

>> Brittany Mixed Fish Soup Recipe

Mom’s New England Fish Chowder Recipe

Ingredients

1 lb of haddock fish (or firm white fish); cut to small pieces
8 pcs of potatoes (medium); cut to dices
1 pc of onion (large); diced
2-1/8 c of milk (condensed)
Butter
Salt (to taste)
Pepper (to taste)

Instructions:

Cook onion and potatoes with water (to cover) till slightly done then add the fishes. Continue cooking till potatoes are cooked, careful not to overcook those fishes. Add milk; continue simmering till heated through.

Add the butter then season with salt & pepper. Serve warm along with freshly baked plain muffins.

>> Mom’s New England Fish Chowder Recipe

Oven-Fried Catfish Recipe

Ingredients:

2 lbs of catfish fillets; cut to serving size
1/4 c of melted butter (or margarine)
1 Tbsp of salt
1/2 c of milk
1 c of breadcrumbs (dry)

Instructions:

Heat the oven (500 degrees F). Combine milk and salt. Dip the fish onto the milk and roll on breadcrumbs. Place on a greased pan for baking. Drizzle the butter above the fishes.

Bake for 10-12 mins, uncovered. Serves 4.

>> Oven-Fried Catfish Recipe

Newfoundland Fish & Brewis Recipe

Ingredients:

454 g of Codfish (salt)
4 pcs of hard bread ( hardtack)
113 g of pork (salt); diced
1/2 tsp of pepper
1 pc of medium-sized onion

Instructions:

Soak the codfish with (cold) water overnight; drain the water. Add new cool water; cook and simmer, about 15 mins. Drain the water then discard the bones and skin. Soak the bread till it could be cut into dices.

Fry the pork till crisp; remove and set aside. Fry the onions using the same pan in pork oil; drain. Combine codfish, diced bread, onions, and pork in the pot; mix them well. Serve at once.

>> Newfoundland Fish & Brewis Recipe

Mock Craw Salad Recipe

Ingredients:

3 lbs of fish fillets (red snapper)
4 pcs of lemon slices
1 pc of onion (small); sliced
3/4 c of chili sauce
1 c of celery; minced
1 pc of carrot (large), grated
8 c of water (at room temperature)
1 pc of onion (small); chopped finely
1/4 tsp of pepper
2 tsps of salt
1 c of mayonnaise

Instructions:

Boil the water on a kettle then add fish fillets, onion slices, salt, pepper, and lemon. Continue boiling for another 20 mins. Drain then let it cool. Flake the fish.

Add finely chopped onion. carrot, celery. mayonnaise, and (chili) sauce; toss them well. Season salt & pepper if needed. Refrigerate for over a night before using.

Serves 8

>> Mock Craw Salad Recipe

Banquet Baked Fish Recipe

Ingredients:

1 pc of fish (whole or a large section)
1/4 lb of cheese (mild); grated
1/2 c of water
33 tbsps of flour
3 tbsps of butter
1/2 tsp of salt
3 c of cubed bread (small)
1/4 tsp of sage
1 tsp of savory leaf (dried)
1 pc of diced onion
A dash of pepper

Instructions:

Flour Seasoned with 1/2 tsp of savory, 1/4 tsp of sage, 1/4 tsp of salt and a dash of pepper

Lightly fry onions into butter and mix to half of cheese, water as well as bread w/ seasoning. Add water if it looks very dry. Stuff mixture into fish and roll fish over flour. Then bake for 50 mins. at 350 degrees F over 3/4 c of boiling water ’til tender and browned, frequently basting.

Meanwhile, blend 1.5 cups of water, 3 tablespoons of sugar, 3 tablespoons of bottled juice or one-lemon juice, 1/4 c of flour and 4 tablespoons of butter. Heat over a low flame and stir ’til thickened. Mix with the gravy and the rest of your cheese in a pan and baste it again using gravy. Good for 1 serving.

>> Banquet Baked Fish Recipe

Mediterranean Fish & Orzo Soup (Bon App) Recipe

Ingredients:

3/4 lb of halibut; cubed into 1 inch
1-1/2 Tbsps of juice (freshly squeezed lemon)
2 tsps of olive oil
2 Tbsps of oil
1 pc of onion (large); halved then sliced thinly
14 oz of tomatoes (plum, Italian, canned); drained
16 oz clam juices (bottled)
3/4 c of wine (white, dry)
1 pc of orange peel(1×4-inch strip)
1 pc of bay leaf
1/8 tsp of crushed fennel seeds
1/8 tsp of pepper flakes (red, dried)
Salt
Black pepper (ground)
1/2 c of orzo (rice-shaped)
500 g of clams; scrubbed well
Parsley (fresh); minced

Instructions:

Combine halibut, 2 teaspoons of olive oil, and (lemon) juice inside a bowl; mix them well. Let it stand till soup is ready. Heat oil inside a saucepan above moderate heat then add the onion. Cook till translucent or for 10 mins, stirring frequently.

Squeeze the tomatoes onto the saucepan then add (clam) juice, bay leaf, wine, orange strip, red (pepper) flakes, and fennel seeds. Simmer for 10 mins and season salt & pepper; stir them well. Add the orzo; continue to cook for 5 mins.

Add the clams onto the soup and cover. Cook for 5 mins then add the fish. Continue to cook, covered, till clams have opened and fish becomes opaque, or for 4 more mins. Discard orange strip and bay leaf.

Ladle onto bowls and garnish parsley. Serve immediately. Makes 2 portions.

>> Mediterranean Fish & Orzo Soup (Bon App) Recipe

Baked Cat A’la Meuniere Recipe

Ingredients:

4 pcs of catfish fillets (at 5 oz each)
1/2 c of cracker meal
1 Tbsp of water
1/4 c of cheese (Parmesan)
1 Tbsp of seasoning (lemon and herb)
1 pc of egg (large)
Meuniere sauce

Instructions:

Thaw the frozen fillets as stated in the package instructions. Combine water and egg; beat thoroughly. Combine cheese, seasoning, and cracker meal; mix thoroughly. Dip the fillets into the mixture of egg; roll on the mixture of crumbs.

Pour the sauce on a (baking) dish then lay the fillets inside, turn once (or twice) letting it coat on all sides. Bake inside preheated oven, 350 degrees F for 40 mins.

Serves 6

>> Baked Cat A’la Meuniere Recipe

Hamburger Fischsalat (Hamburg-Style Fish Salad) Recipe

Ingredients:

1 Tbsp of butter
1/2 c of water (hot)
1 lb of white fish fillets
4 pcs of eggs (large, hard-boiled); sliced
2 pcs of pickles (dill); sliced
1 Tbsp of capers

For the Sauce:
2 Tbsps of mayonnaise
1/2 tsp of salt
2 Tbsps of sour cream (dairy)
2 tsps of juice (lemon)
1 tsp of mustard (Dijon)
1/4 tsp of pepper (white)

For the Garnish:
1 pc of egg (large, hard-boiled); sliced or cut to wedges
4 pcs of beets slices (canned); chopped

Instructions:

Melt the butter on a skillet. Place the fish on the skillet then pour (hot) water. Let it boil, covered then reduce the heat; simmer for ten mins. Drain the fillets and let them cool; cut to cubes.

Combine mayonnaise, juice, sour cream, salt, pepper, and mustard; blend thoroughly. Combine cubed fillets, capers, sliced pickles, and sliced eggs; mix thoroughly. Place the mixture of fish on a platter; spoon the sauce above them.

Place inside the refrigerator for half an hour. Serve chilled. Garnish sliced eggs with chopped beets. Serves 4.

>> Hamburger Fischsalat (Hamburg-Style Fish Salad) Recipe

Malaysian Fish With Pears Recipe

Ingredients:

1 lb of trout (pan-sized or any white-fleshed fish)
2 pcs of pears (Bartlett); peel off, seeded, quartered
2 Tbsps of wine (white, dry)
2 Tbsps of soy sauce (light)
1/2 tsp of sesame oil
1/2 tsp of sugar (granulated)
1 tsp of chili-garlic paste
3 pcs of onions (green); smashed then slivered
1 Tbsp of vinegar (rice)
3 pcs of ginger (quarter-size pieces); cut to matchstick pieces
4 pcs of garlic cloves; peeled then chopped finely
1 Tbsp of lemon grass; chopped finely
1/2 pc of lime; cut to wedges
1/2 c of chopped cilantro (leaves)
6 c of water

Instructions:

Place pears and trout inside a (glass) pie dish. Combine wine, soy sauce, sesame oil, paste, vinegar, sugar, green onions, ginger, garlic, and lemon grass; stir thoroughly and pour above the trout.

Steam inside the steamer for 20 mins, covered. Serve hot with rice. Place its sauce on the side and garnish lime (wedges) and cilantro on the fish. Serves 2.

>> Malaysian Fish With Pears Recipe

Adobong Isda (Fish In Tangy Sauce) Recipe

Ingredients:

2 lbs of dressed hito (cat or trout or pickerel)
4 pcs of garlic cloves; crushed
1/4 c of water
1/3 c of vinegar
1 Tbsp of salt
3 Tbsps of cooking oil
1/4 tsp of pepper (black)
1 pc of bay leaf (small)

Instructions:

Place the fish on a skillet (Teflon or porcelain). Combine garlic, water, vinegar, salt, pepper, and bay leaf; mix thoroughly and add onto the skillet. Let it boil above moderate heat. Once boiling, cover and reduce the heat.

Let it simmer for 10 mins, turning the fish once. When done, transfer the fish onto a plate. Let the sauce simmer on the skillet till reduced and thickened. Pour onto a bowl; set on the side.

Heat the oil on a skillet then fry the fish till browned on both sides. Put on a serving platter; pour the sauce above the fish. Serve while hot.

Serves 4

>> Adobong Isda (Fish In Tangy Sauce) Recipe

Bermuda Fish Chowder (The Reefs Southamton) Recipe

Bermuda Fish Chowder (The Reefs Southamton Recipe

Ingredients:

1.5 lbs of wahoo, grouper or other types
2 pcs of potatoes (large & firm)
1 pc of celery
2 pcs of tomatoes (large)
1 pc of carrot
1 pc of onion
2 pcs of leek; chopped coarsely
1 pc of onion (large)
1 pc of bay leaf
Thyme
Peppercorns
2 stalks of celery
4 ozs of flour
1 pc of carrot (large)
4 ozs of butter
3 ozs of tomato paste
1 pc of green bell pepper (large)
2 ozs of liquid peppers (sherry) or chili peppers
2 ozs of rum
Salt & pepper (to taste)

Instructions:

Pour stock pot with four quarts of water. Then add fish with vegetables as well as herbs to create stock. Allow to boil while skimming scum off the surface. Allow to simmer 20-25 minutes.

Slice vegetables into dices. Strain. Set fish and stock aside. When fish becomes cooled, take off skin then discard. Set fish meat aside.

On the stockpot (cleaned), melt butter then drop the vegetables that were diced. Then saute on moderate flame for five minutes. The add in flour, stirring about two minutes over low flame.

Gradually put stock into mixture, whisking and blending vegetables mix into consistency that is smooth. Let boil then drop tomato (paste).

Lower flame then simmer 45-50 minutes. Prior to being cooked 45 mins, drop fish, rum and liquid pepper. Season into desired taste.

Serves 6

>> Bermuda Fish Chowder (The Reefs Southamton Recipe

Baked Fish Recipe

Ingredients:

4 Tbsps of seasoning (coating mix blend for fish)
500 g of fillets (serving size pieces)
Water

Instructions:

Butter a 10 inch (baking) dish. Place the seasoning mix on a plastic bag or Ziploc. Moisten the fillets and shake the excess liquid. Place inside the Ziploc or plastic bag till coated evenly. Arrange them on the buttered dish and heat inside the microwave for 7 mins, uncovered.

Serve 3

>> Baked Fish Recipe

Microwave Fish With Choice Of Seasonings Recipe

Ingredients:

4 pcs of fish fillets (1/2-inch thick and 6-8 oz each)

For the Southwestern Seasoning:
1 c of cilantro leaves; chopped finely
2 pcs of onion (green, small); chopped finely
2 pcs of pepper (jalapeno, small); chopped finely
8 Tbsps of juice (freshly squeezed lime)
1 tsp of salt (kosher)
1/2 tsp of cumin (ground)

For the Italian Seasoning:
3 Tbsps of tomato paste
4 Tbsps of olive oil
1 tsp of basil; crushed
2 Tbsps of wine vinegar (red)
1/2 tsp of salt (kosher)
4 pcs of garlic cloves (small); minced

For the Greek Seasoning:
5 Tbsps of juice (freshly squeezed lemon)
4 Tbsps of olive oil
1/2 tsp of salt (kosher)
1 tsp of oregano; crushed
1/2 tsp of pepper (black)

Instructions:

For the Southwestern, combine cilantro, green onion, jalapeno pepper, lime juice, salt, and cumin inside the processor; process till smooth.

For the Italian, combine olive oil, tomato paste, red wine vinegar, basil, salt, and cloves inside the processor; process till smooth.

For the Greek, combine lemon juice, olive oil , oregano, salt, and black pepper inside the processor; process till smooth.

Spread preferred mixture of seasonings on all sides of fillets. Place them on a microwave-safe pan, cover tightly using a microwave-safe plastic wrapper. Cook for 7 to 8 mins at high settings.

Poke the plastic, letting the steam go out. Check if done and microwave again for 15 to 30 mins if necessary.

>> Microwave Fish With Choice Of Seasonings Recipe

Cheese-Broiled Catfish Recipe

Ingredients:

1/4 c of breadcrumbs (soft)
1/4 c of grated cheese (Parmesan)
1/4 tsp of curry powder
4 Tbsps of melted butter
1/2 tsp of paprika
1/2 tsp of salt
1/16 tsp of pepper (black)
1 lb of catfish fillets

Instructions:

Preheat the broiler pan in the broiler. Combine crumbs, seasonings, and cheese; spread evenly onto each of the fillets. Grease the heated pan; arrange the fillets in it. Sprinkle (2 tablespoons) butter above the fillets.

Place the pan three inches away from the heat; broil them for three mins. Baste using the rest of butter; broil again for another three mins. Place the cooked fillets onto warm serving plates.

>> Cheese-Broiled Catfish Recipe

Patout’s Boiled Craw Recipe

Ingredients:

For the Boil:
40 lbs of live crawfish; rinsed
1 c of salt
5 lbs of onions (white, small)
1/2 c of pepper (white, ground)
1/2 c of pepper (red, ground)
1/2 c of pepper (black, ground)
12 pcs of ears of corn (shucked)
5 lbs of new potatoes (small)

For the Sprinkle:
1/2 c of pepper (white, ground)
1/2 c of pepper (red, ground)
1/2 c of pepper (black, ground)
2 c of salt

Instructions:

Fill 3/4 of (40 quart) stockpot with water then add pepper and salt; let it boil. Place onions, new potatoes and corn ears inside a cheesecloth bag; place inside the mixture; let it boil again for eight mins above moderate heat, covered.

Add crawfish and increase the heat into high then cover. Cook, at about 7 mins more. Turn off the heat then let it stand, about 4 mins; don’t remove lid. Take out the cheesecloth bag.

Drain and place cooked crawfish onto a platter. Sprinkle peppers then salt; mix well. Let it stand, about 7 mins. Serve at once along with boiled onions, potatoes, corn ears.

>> Patout’s Boiled Craw Recipe

Monkfish Chili Recipe

Ingredients:

1/4 tsp of cumin (ground)
1/4 tsp of basil (dried); crumbled or crushed
1/4 tsp of marjoram (dried); crumbled
1 pc of onion (large); chopped coarsely
1/4 tsp of pepper flakes (dried, red)
1-3/4 lbs of tomatoes (large); peeled and diced
1/3 c of tomato paste
2 lbs of monkfish; diced to 1/4-inch
1 Tbsp of Seafood magic
1/4 c of powdered chili
3 pcs of bay leaves (large, Turkish)
1 tsp of salt
2 c of cooked beans (kidney, red)
1/4 tsp of thyme (dried); crumbled or crushed
1/4 tsp of oregano (dried); crumbled or crushed
2 Tbsps of vegetable oil
1/4 tsp of pepper (cayenne)
2 pcs of bell pepper (green); sliced
2-1/2 c of stock (rich)

Instructions:

Combine bay leaves, cumin, basil, marjoram, onion, pepper flakes, and monkfish inside a bowl. Saute onion on a saucepan above moderate heat; stirring occasionally for 8 mins.

Add bell pepper; continue cooking for 3 more mins. Add the herbs and mixture of spices; stir then cook at about another 5 mins.

Add the paste; stir then cook at about two more mins. Add tomatoes and stock then increase the heat, letting it boil.

Add the beans; let it boil again. Once boiling, reduce the heat; let it simmer and add chili, continue cooking for 2 more mind. Add the seafood magic then stir well. Serve.

>> Monkfish Chili Recipe

Bacalaitos (Salt Cod Fritters) Recipe

Ingredients:

1/2 lb of cod (salt)
2 c of flour (all purpose); sifted
2 tsps of baking powder (Calumet)
1 pcs of garlic clove (large); crushed or minced
1 c of water (at room temperature)
Vegetable oil (for deep frying)
1 Tbsp of annatto oil

Instructions:

Soak cod on (cold) water, about two hrs or more; drain, wash, then place inside a saucepan. Cover with (boiling) water; let it stand for 5 mins then drain. Take out the skin then the bones then shred to pieces.

Combine Calumet and flour inside a mixing bowl; mix thoroughly. Add water, annatto, and garlic; mix thoroughly till smoothened. Add shredded fish then mix them thoroughly.

Heat the oil (for deep frying) inside a saucepan, 370 degrees F. Drop a teaspoonful of batter, cook till golden. Drain excess oil on a paper towel. Serve while warm.

Makes 60 pcs. of fritters

>> Bacalaitos (Salt Cod Fritters) Recipe

Portuguese Fisherman’s Stew Recipe

Ingredients:

3 medium sliced onions
2 Tbsps of margarine
2 qts of water
16 ounces of chicken broth
1 & 1/2 tsp of thyme
1/4 c of lemon-flavored juice
2 bayleaves
1/2 tsp of minced garlic
16 ounces of drained white
16 ounces of tomatoes (stewed)
1 pound of white fillet
1/2 c of water

Instructions:

In large deep pot, you cook the garlic and onions in 2 Tbsps margarine for 5 mins ’til onions turn transparent. Pour in water and stock then add bayleaves, thyme and tomatoes.

Let it boil then reduce the heat. Simmer mixture for about 30 mins. Add in fillets and cook ‘for 5-10 mins ’til flaky. Separately simmer juice & 1/2 c water in skillet.

Drain your water-lemon mix then add into stew. Heat very well before you serve.

>> Portuguese Fisherman’s Stew Recipe

Long John Silver’s Batter-Dipped Fish Recipe

Ingredients:

3 c of soybean oil (or canola oil)
2 lbs of Codfish fillets (fresh); cut to wedges
1-1/3 c of flour (self rising)
1 c of water
2 tsps of salt
1 pc of egg (large)
2 tsps of sugar (granulated)

Instructions:

Heat the soybean oil inside a (deep) pan, 375 degrees F. Combine flour, sugar, egg, salt, and water; blend thoroughly until smooth. Dip the fillets individually onto the prepared batter, coat them well and drop onto the heated oil.

Fry the fillets till it becomes dark golden-brown, or for 5 mins. When done, place onto paper towel to absorb excess oil. Serve while warm. Serves 4.

>> Long John Silver’s Batter-Dipped Fish Recipe

Catfish Pecan Meuniere Recipe

Ingredients:

1 cup of flour (plain)
4 teaspoons of Rustic Rub
1/2 cup of milk
2 pieces of eggs; beaten
4 pieces of catfish fillets (or trout fish fillets, each at 6 to 6-1/2 oz)
1/2 cup of oil (vegetable oil)
1/2 cup of butter
1/4 teaspoon of cayenne pepper
1 cup of pecans
4 Tablespoons of parsley; chopped
2 Tablespoons of garlic; minced
2 Tablespoons of juice (freshly squeezed lemon)
1/4 cup of Worcestershire
1/4 cup of cream (heavy)
1 teaspoon of salt

Instructions;

Combine flour and (2 teaspoons) rub on a bowl. Combine milk and eggs on another bowl; mix thoroughly. Season fillets with remaining rub then heat oil on a non-stick skillet above moderately high heat.

Coat the seasoned fillets thoroughly with mixture of flour and dip on the mixture of egg then dredge them again on the mixture of flour. Fry fillets on heated oil 3-4 mins per side. Drain excess oil on a paper towel.

Transfer cooked fillets on warm plate; discard the used oil from used skillet then wipe off the bottom of skillet with clean paper towel. Return skillet above moderately high heat then add (2 tablespoons) butter till melted.

Next, add pecans; stir continuously and cook for 1-1/2 mins till toasted slightly. Add garlic, parsley, juice, cream and Worcestershire; whisk thoroughly for 15 secs then turn off heat.

Then, stir in cayenne, salt and the rest of butter; stir thoroughly till butter has melted completely and mixture is smooth. Spoon onto the warm fillets; serve at once.

Serves 4

>> Catfish Pecan Meuniere Recipe

Lemon Baked Fish Recipe

Ingredients:

1 lb of flounder fish fillets
(fresh/frozen, or Haddock fillets); thawed if frozen
1/8 tsp of salt
4 tsps of juice (lemon)
1 Tbsp of butter (or margarine)
1 tsp of grated lemon zest
1/8 tsp of pepper (black)
1/8 tsp of rosemary

Instructions:

Preheat the oven at 350 degrees F. Divide the fillets into six servings. Arrange them in on layer on a (baking) pan. Combine butter, zest, juice, rosemary, salt, and pepper; mix thoroughly and pour onto the fillets. Bake inside preheated oven for twenty-five mins till done.

Serve 6

>> Lemon Baked Fish Recipe

Cod Fish Recipe

Ingredients:

1/2 c of butter
1/2 c of grated cheese (Monterey Jack)
3 c of onions; diced
1/4 c of carrots; grated finely
1/2 c of flour
2 tsps of garlic; minced
12 c of stock (concentrated)
4 lbs of chowder fish fillets (2 lbs Codfish, 1 lb Monkfish & 1 lb Cusk fish)
2 c of cream (light)
Salt
Pepper (black, freshly ground)

Instructions:

Heat butter on a saucepan till softened; add garlic, onions, and carrot then saute for 5 mins while stirring occasionally. Turn off heat then gradually add flour; stir constantly. Cook again for 4 mins, while stirring continuously.

Heat stock on a pot then add in mixture of flour; stir thoroughly then let it boil. Reduce heat then simmer it, for ten mins.

Then, add fish; simmer again for another 10 mins. Add cheese then cream; simmer till cheese has melted or for 5-8 mins. Serves 3.

>> Cod Fish Recipe

Cajun Fish Fillets Recipe

Ingredients:

3 Tbsps of butter
1/4 c of vermouth (or white wine)
1 lb of fish fillets
1 Tbsp of blackened seasoning (Cajun’s choice)
1 Tbsp of garlic; minced
4 pcs of lemon wedges

Instructions:

Place butter on a skillet above medium-high heat. When melted, add garlic then blackened seasoning; cook them for two mins, while stirring constantly.

Add vermouth then stir continuously. Continue cooking for one min. Add the fillets; cook till fishes flake apart. Serve with lemon wedges.

Serves 4

>> Cajun Fish Fillets Recipe

Fish Fillets Recipe

Ingredients:

1/2 lb of fish fillets
1/8 c of unsalted butter
1/2 tsp of boullion (chicken)
2 Tbsps of juice (lemon)
Curry powder
Cayenne
Garlic
Sal-free seasoning (Mrs. Dash)
2 Tbsps of water

Instructions:

Place the fillets on a microwave-safe dish. Drizzle juice, boullion, and assorted seasonings. Spread or dot the butter onto the fillets.

Add small amount of water then cover tightly with a microwave-safe plastic wrapper; punch holes on it. Microwave for 3 to 5 mins on a high settings or till cooked through.

>> Fish Fillets Recipe

Low-Cal Spanish Baked Fish Recipe

Ingredients:

1-1/2 lbs of fish fillets; cut to serving size
1/2 tsp of salt
1 pc of green pepper; sliced into rings
1/4 tsp of paprika
2 Tbsps of juice (lemon)
1 pc of tomatoes (large); sliced
1/4 tsp of black pepper (freshly ground)
2 Tbsps of olive oil
1 pc of garlic clove; minced
1 pc of onion (small); sliced
2 pcs of lemons; cut to wedges

Instructions:

Place the fish fillets on an ovenproof (baking) dish then sprinkle salt, pepper, and paprika. Top rings of pepper, onion, and tomato. Combine juice, garlic, and oil; mix them well and pour above fillets.

Bake at 375 degrees F, covered, for 15 mins. Remove the cover then continue to bake for another 10 to 13 mins. Serve immediately with the lemons on the side. Serves 6.

>> Low-Cal Spanish Baked Fish Recipe

Old-Fashioned Fish Chowder Recipe

Ingredients:

2 Tbsps of oil (vegetable oil)
2 pcs of onions (medium); minced
1/2 tsp of thyme (dried)
2 pcs of baking potatoes (large); cubed
1 lb codfish fillet (or haddock fillet)
1/2 c of turkey stock (fish/vegetable stock)
4 c of milk (whole)
1/2 tsp of salt
Pepper (freshly ground)
Paprika (for garnish)

Instructions:

Heat oil inside a saucepan above gentle heat then add onions; saute till golden or about 10 mins. Add cubed potatoes, stock, and thyme; cover. Simmer till potatoes become tender or about 10 mins.

Add fillet and cover; gently simmer, about 10 mins. Add salt, pepper, and milk; cover. Simmer, at about 5 mins till thoroughly heated.

Flake fillets, using a clean fork, to bite-size pieces. Ladle onto bowls and sprinkle paprika. Serve at once.

>> Old-Fashioned Fish Chowder Recipe

Lemon-Basil Swordfish Recipe

Ingredients:

2 pcs of swordfish steaks (4 oz each with 3/4-inch thickness)
1 pc of garlic clove; chopped finely
1 Tbsp of juice (lemon); divided
1/4 tsp of basil
1/2 tsp of oil (vegetable oil)
1 pc of carrot (small); cut into julienne strips
1/4 c of snow peas
3/4 c of radishes; sliced
A pinch of black pepper

Instructions:

Place the steaks on a rack (coated w/ cooking spray). Place the rack on shallow (roasting) pan. Mix garlic, oil, and (1-1/2 tablespoons) juice; brush half the mixture onto the steaks and sprinkle (1/8 teaspoon) basil.

Cook inside the broiler, six inches away from the heat, for 4 minutes. Turn and brush the remaining mixture of juice and sprinkle remaining basil. Continue to broil for another 3 minutes. Place on the side and keep them warm.

Blanch (by batch) the carrots, then radishes, and lastly snow peas. Bathe in iced water; drain and place inside a mixing bowl. Sprinkle pepper and remaining juice; toss them well.

Place the steaks on a serving platter and place the vegetables on the side. Serve at once.

>> Lemon-Basil Swordfish Recipe

Crawfish Or Shrimp Etouffee Recipe

Ingredients:

For the Seasoning Mix:
2 tsps of salt
1 tsp of pepper (white)
2 tsps of cayenne
1 tsp of pepper (black)
1 tsp of basil leaves (dried)
1/2 tsp of thyme leaves (dried)

Others:
1/4 c of onions; chopped
1/4 c of celery; chopped
1/4 c of peppers (green); chopped
7 Tbsps of vegetable oil
1 c of butter
3/4 c of flour (all purpose)
3 c of stock
2 lbs of crawfish or shrimp
1 c of onion (green); chopped finely
4 c of rice (cooked)

Instructions:

Combine salt, cayenne, peppers, basil, and thyme inside a bowl; mix thoroughly and place on the side. Combine onions, green peppers, and celery inside a bowl.

Heat oil on a skillet above medium-high heat till it starts forming smokes, about four mins. Slowly add flour, stir constantly till smoothened. Continue to cook, while whisking continuously, till roux becomes brown, or about 3 to 5 mins.

Take out from the heat then quickly add vegetables and a tablespoon of mixture of seasoning. Continue to stir till cooled or about five mins.

Heat (2 cups) stock inside a saucepan above high or medium-high heat; let it boil. Slowly add roux then whisk constantly till dissolved completely.

Reduce the heat into gentle then cook till flour-taste disappears, or about two mins, whisking occasionally. Take out from the heat then set on the side.

Melt half the butter on a saucepan above moderate heat. Add (green) onions and shrimp; saute for one min, while stirring occasionally.

Then, add remaining butter, rest of stock and mixture of stock/roux; cook till butter has melted and mixed well with sauce, or for 4-6 mins, shaking pan occasionally. Add remaining mixture of seasoning and stir thoroughly.

Take out from the heat. If sauce separates, add 2 tablespoons of water or butter till combined well. Serve at once. Serves 4.

>> Crawfish Or Shrimp Etouffee Recipe

Fish Aspic Recipe

Ingredients:

2 lbs of fish (white trimmings & bones)
1 c of wine (white, dry)
2 Tbsps of juice (lemon)
2 pcs of onions; thinly sliced
6 pcs of gelatin (unflavored)
4 pcs of tarragon leaves
4 pcs of parsley sprigs
1 pc of bay leaf
3 pcs of egg whites (large); beaten till stiff
3 pcs of eggshells (large); crushed

Instructions:

Combine fish, juice, herbs, onion, and wine inside large kettle; allow to boil while stirring occasionally to avoid scorching.

Continue to boil till liquid has reduced into half then add 2 quarts of water. Season salt & pepper then boil again; skim. Allow to simmer, about 20 mins then strain onto a saucepan; let cool then skim.

Sprinkle the gelatine onto stock then add beaten whites of egg and crushed shells, don’t stir. Allow to boil above medium heat while whisking continuously.

Next, take out from the heat; let it stand about half an hour. Strain aspic onto fine mesh strainer (lined with moist kitchen towels); let cool.

Allow to slightly thicken then spoon into the fish or any dish. Can be refrigerated also so it can solidify. Serve 8.

>> Fish Aspic Recipe

Catfish Orleans With Creole Sauce Recipe

Ingredients:

24 pcs of catfish fillets (frozen)
1 c of melted butter (or margarine)
1/4 c of liquid smoke
12 c of cooked rice (hot)
1 tsp of garlic powder
1-1/3 c of soy sauce
2 tsps of salt

For the Creole Sauce:
1/2 c of oil (salad oil)
1 c of sliced celery
7 c of tomatoes; chopped
1 pc of bay leaf
1 c of bell pepper (green); chopped coarsely
1/4 tsp of thyme
1/2 tsp of hot sauce (pepper)
1 c of onions (large); chopped coarsely
1/4 tsp of pepper (black)
2 c of tomato puree
1/2 tsp of minced garlic
1/4 tsp of Worcestershire
1/4 c of juice (lemon)

Instructions:

Thaw the fish as stated in the package instructions. Prepare the sauce then place the fillets on a shallow (baking) pan. Combine butter, powdered garlic, (liquid) smoke, salt, and soy sauce; brush onto the catfish fillets.

Cover aluminum foil and bake inside the preheated oven, 400 degrees F for half an hour. Place the fillet above half cup of rice then top a quarter of cup (or a thirds) of the sauce.

(Creole Sauce)

Heat the oil on a large (Dutch) oven then add garlic, onions, and celery; saute for 15 mins. Add pureed tomato, tomatoes, pepper, bay leaf, Worcestershire, and thyme; cover then simmer gently for 1-1/2 hours.

Blanch the green peppers for 5 mins; drain and soak in iced water. Discard the bay leaf then add juice, blanched peppers, and hot sauce; simmer for another 15 mins.

Serves 24

>> Catfish Orleans With Creole Sauce Recipe

Lemon Sauce For Fish Recipe

Ingredients:

Juice from 1 pc of large lemon
1/4 c of butter
1/2 tsp of salt
2 pcs of egg yolks (beaten)
1/2 tsp of pepper (black)

Instructions:

Strain the juice onto a saucepan. Add butter, salt, and pepper; beat thoroughly above moderate heat, don’t boil the mixture. When heated thoroughly, turn off the heat and add the yolks; mix thoroughly. Serve immediately.

>> Lemon Sauce For Fish Recipe

Broiled Rock Recipe

Ingredients:

6 lbs of rock fish
1 c of tomatoes; peeled & chopped coarsely
1 c of cream sauce
2 pcs of egg yolks
1/2 c of mushrooms; coarsely chopped
2 c of wine (white & dry)
1 tbsp of butter
1 tsp of chives; chop coarsely
1 tsp of parsley; chop coarsely
1/2 c of shallots; chop coarsely
1 pc of lemon

Instructions:

Skin and fillet bass then cook in an oven 15 mins with wine, lemon juice and butter. Separate fish and boil liquid ’til reduced in amount, then drop in tomatoesthen cook ’til done.

Add egg yolks, chives, parsley and cream sauce then cook. Stir continuously ’til creamy and thick then pour onto fillets. Serves 6.

>> Broiled Rock Recipe

Grilled Fish Recipe

Orleans Grilled Fish Recipe

Ingredients:

4 pcs of fish fillets (or steaks)
1/3 c of salad dressing (Italian)
2 Tbsp of juice (lemon)
2 Tbsps of cajun spice

Instructions:

Place the fish on shallow (baking) dish. Mix salad dressing, juice, and cajun; pour above the fish. Turn once or twice, letting the fish be coated well. Remove the fish and save the marinade.

Place the fish on slightly oiled grill. Cook above hot coals for 4-5 mins, baste with the saved marinade and turn. Do the same on the other side till done. Serve at once.

>> Orleans Grilled Fish Recipe

Catfish Curry With Tomato & Cilantro Recipe

Ingredients:

1 pc of catfish (3 lbs); cleaned, discard the head and fins
1/2 tsp of turmeric
1/4 c of vegetable oil
3 pcs of garlic cloves; minced
1 pc of onion (yellow); chopped
1 c of tomato (fresh or canned); drained if canned, chopped
1/2 tsp of salt
8 pcs of fresh cilantro sprigs

Instructions:

Cut the catfish into 1-inch steaks; rub salt and turmeric. Let them stand for half an hour. Heat the oil on a deep pan above moderate heat. Add paprika, tomato, garlic, and onion; saute for 5 mins.

Add in water; simmer for 20 mins, covered. Lay the steaks on the deep pan and spoon juices above the steaks. Cover then simmer for 10 mins. Turn off the heat then sprinkle cilantro; let it stand, covered, about 15 mins.

Serves 4

>> Catfish Curry With Tomato & Cilantro Recipe

Catfish & Crawfish Mold Recipe

Ingredients:

1 lb of crawfish meat (cooked)
1 c of parsley (fresh); chopped
1 c of cream cheese
1 Tbsp of juice (lemon)
1/2 c of wine (white, dry)
Salt (to taste)
1 lb of catfish meat (cooked)
1 tsp of hot sauce (Louisiana)
1 Tbsp of Worcestershire (Lea & Perrins)

Instructions;

Combine crawfish meat and the catfish meat inside the processor; process till chopped. Add parsley, wine, salt, and juice; mix thoroughly. Add Worcestershire and Louisiana sauce; blend thoroughly.

Add the cream cheese and mix thoroughly. Pour onto any shaped mold and place inside the refrigerator overnight. Serve along with lettuce or crackers.

Substitute shrimp if crawfish is unavailable. Serves 8.

>> Catfish & Crawfish Mold Recipe

Broiled Sword Mirabeau Recipe

Ingredients:

4 steaks of swordfish (1 & 1/4″ each)
1/2 c of olive oil
2 tbsps of butter
4 fillets of anchovies
1 tbsp of anchovy paste
1 pc of lemon
Pepper (freshly ground)

Instructions:

Reel steaks into oil then broil for 7 mins per side. Dash with pepper and salt to taste. Blend anchovy (paste) and butter then rub onto steaks taken out from broiler.

Then serve alongside lemon slice, olive on a toothpick as well as anchovy fillets. Serves 1.

>> Broiled Sword Mirabeau Recipe

Baked Stuffed Fish Ii Recipe

Ingredients:

4 pcs of trout (whole, 8 oz)
6 oz of crabmeat (King, packed frozen); defrosted
3 ozs of canned mushrooms; sliced
1 c of seasoned herb
3/4 c of green bell pepper; chopped finely
3/4 c of clam juice or chicken broth
2 tbsps of margarine or butter
1 pc of onion (medium); chopped finely
1 pc of broiled-in-butter; undrained

Instructions:

Grease non-metallic dish for baking and then set it aside, then heat the butter inside a microwaveable bowl for 30 secs or ’til melted. Put in the chopped peppers and onions, then microwave for 3 mins ’til peppers and onions are soft; uncovered. Add in the herbs, crabmeat and mushrooms
then mix. Also add the juice or broth and mix well.

Fill each trout with mixture and fasten the opening with toothpick or string. Lay fishes in baking dish, cover with cling wrap and heat for 10 mins ’til fish easily flakes. Let it stand for 2 mins at a normal temperature for room, covered. Good for 4 serving portions.

Serves 4

>> Baked Stuffed Fish Ii Recipe

Broiled Cat Steaks Recipe

Ingredients:

16 ozs of catfish; in steaks
1.5 tsps of sugar
1/4 c of vinegar
1/4 c of tomato sauce (no-salt added)
1/2 tsp of Worcestershire
3/4 tsp of dill (fresh); minced
1/2 tsp of oil (vegetable)
1/4 tsp of pepper
1/8 tsp of paprika
1 pc of lemon; sliced
1 sprig of dill (fresh)
Vegetable cooking spray

Instructions:

Wash the steaks with flowing water, dry then set them aside. In bowl, mix well tomato (sauce), vinegar, sugar, minced dill, paprika, pepper, worcestershire sauce as well as vegetable oil. Rub the sides of the steaks with half amount of the mixture.

Apply cooking spray on broiler pan’s rack then put the steaks above it. Broil for about 4″ to 5″ away from flame. Turn the steaks carefully and rub with rest of tomato mix then broil for 6 mins more ’til fish easily flakes. When prefered, garnish using dill and lemon.

Serves 4

>> Broiled Cat Steaks Recipe

Fried Fish Recipe

Bahama Fried Fish Recipe

Ingredients:

3 lbs of fish fillets (fresh); cut to bite-size pieces
Garlic salt
Lemon pepper seasoning
1 c of pancake mix (instant)
1 c of breadcrumbs (Italian)
1/4 c of water (at room temperature)
1 pc of egg (large); beaten
Oil (for deep frying, preferably peanut oil)

Instructions:

Preheat the skillet (350 degrees F). Season the fish with the seasonings (garlic salt and lemon pepper). Combine instant (pancake) mix with breadcrumbs inside a plastic bag or a big Ziploc. Dip the fishes on water then onto the beaten egg.

Place the dipped fishes inside the bag; shake thoroughly to even out the coating. Deep fry for seven mins, turning them once, or cook till golden. Serve at once.

Serves 4

>> Bahama Fried Fish Recipe

Baked Fish With Tomato-Orange Confit Recipe

Ingredients:

1/2 c of onion; minced
1/2 tsp of seeds (fennel); crushed
4 pcs of tomatoes (sun-dried, not in oil)
2 Tbsps of peel (orange); grated
1 Tbsp of oil (olive)
2 pcs of tomatoes (large); seeded, peeled & chopped
1 pc of garlic clove; peeled & minced
1/2 tsp of tarragon (dried); crushed
2 Tbsps of OJ
2 Tbsps of juice (lime)
2 pcs of orange; peeled & secioned
1 Tbsp of butter (unsalted)
Black pepper; ground to taste
Pinch of pepper (cayenne)
1 & 2/3 lbs of fish fillets; sliced in cubes
1 tsp of oil (olive)

Instructions:

Soak tomatoes in water (boiling) for 20 mins ’til softened. Drain then chop.

On medium fire, put oil (olive 1 Tbsp) in pan (medium). Saute garlic and onion (10 mins) then add tomatoes (dried and fresh), peel, lime and orange juices, fennel, cayenne as well as tarragon. Cook for 10 mins. Add pepper, butter and oranges. Keep mixture warm.

Arrange fillets in baking (on rack) or pan for broiling. Graze with oil (olive, 1 tsp) then bake inside preheated oven (450 degrees F) for 12 mins. Put confit atop. Makes 6 serving portions.

>> Baked Fish With Tomato-Orange Confit Recipe

Oven Fried OceanOven Fried Ocean White Parmesan Recipe White Parmesan Recipe

Oven Fried Ocean White Parmesan Recipe

Ingredients:

1 lb of Ocean-White fish fillets (codfish, rockfish, sole fish, flounder fish…)
2 Tbsps of cornmeal
2 Tbsps of flour (plain)
1/4 tsp of paprika (or cajun)
Salt & Pepper (to taste)
1 Tbsp of cheese (Parmesan); grated
2 tsps of vegetable oil

Instructions:

Combine flour, cornmeal, cheese, salt, pepper, and paprika. Dredge the fish on the flour mixture. Grease a nonstick (baking) pan. Arrange the fish on the pan then drizzle oil.

Place inside the oven and bake for 8 to 10 mins, 450 degrees F.

>> Oven Fried Ocean White Parmesan Recipe

Acrats De Morue (Cat Fritters) Recipe

Ingredients:

1-1/2 c of flour (all-purpose); sifted
1/2 tsp of salt
3 Tbsps of melted butter (unsalted); cooled
2 pcs of eggs (medium)
1 c of whole milk
1/2 lb of cod (salt)
1 pc of hot pepper; seeded
1 Tbsp of parsley (fresh); chopped
2 pcs of scallions; minced
1 pc of garlic clove; crushed or minced
1/2 tsp of thyme (dried)
Allspice (berry); ground
Black pepper (to taste)
Vegetable oil

Instructions:

Combine salt and flour on a bowl. Combine eggs and butter; beat thoroughly then add onto the flour. Gradually add the milk, while stirring continuously till smooth. Cover then let it stand for 3 hrs.

Soak cod in (cold) water then drain and remove the skin and bones. Pound the fish along with (hot) pepper then add the scallions, parsley, garlic, allspice, (black) pepper, and thyme. Add onto the batter then let it stand for half an hour.

Heat the oil for deep frying, 375 degrees F. Spoon a spoonful of the batter; fry till golden. Drain excess oil on a paper towel. Serve warm.

Serves 8

>> Acrats De Morue (Cat Fritters) Recipe

Baked Fish With Orange-Chili Marinade Recipe

Ingredients:

1/2 c of fresh OJ
1/2 c of cilantro leaves (fresh); chopped
2 pcs of garlic (cloves); peeled & minced up
1 Tbsp of oil (olive)
1 pc of pepper (Chipotle); chopped coarsely
1 & 1/3 lbs of fish fillets (thick)
Pepper (black and ground, to taste)

Instructions:

Mix together Chipotle, garlic, olive, cilantro and juice. Put fish in dish (glass) then submerge in marinade. Put in refrigerator for an hour.

Take out fish off marinade then put into rack placed on baking/broiling pan. Then bake inside preheated oven (450 degrees F) for about 12 mins for every inch fish’s thickness.

Makes 4

>> Baked Fish With Orange-Chili Marinade Recipe

Blackened Fish Recipe

Ingredients:

4 pcs of fish fillets or steaks (about 8 ozs per pc)
1 c of butter (unsalted)
1 Tbsp of paprika
1/2 tsp of pepper (white); ground
1 tsp of garlic (powder)
1 tsp of cayenne (powder)
1 tsp of pepper (black); ground finely
1 tsp of thyme (dried)
1 tsp of salt

Instructions:

Melt butter then put into 4 cups custard (filled halfway) then set them aside. Graze each fillet or steak in all sides with the rest of butter. Combine the paprika, garlic, cayenne, white and black peppers, salt as well as thyme. Coat all of fish’s sides or steak using thyme mixture.

Heat butter (1 Tbsp) in a pan for frying (large) then put the fillet or steak, skinned portion down. Cook each fillet or steak in a tablespoon butter. Turn fillet when deep brown. Put in additional butter if needed. Take out from pan when fillet color becomes dark-brown. Keep warm and continue cooking all the available fillets. Serve hot with butter cups serivng as dips. Makes 4 servings.

>> Blackened Fish Recipe

Baked Fish Chowder Recipe

Ingredients:

3 pcs potatoes (medium); peeled and sliced thinly
2 pcs onions; peeled and sliced thinly
Pepper & salt
Butter
Fillet of fish (or substitute flaked canned salmon)

Instructions:

Butter deep dish for baking. Put 1/2 amounts of potatoes as well as onions as layer for dish’s bottom. Sprinkle pepper as well as salt then dot liberally using butter. Follow layers with fish.

Season once more then apply butter liberally. Layer once again with the rest of potatoes as well as onions then season once more. Put sufficient amount of milk in order to submerge layers. Dust paprika on top then bake for an hour (350 degrees F).

>> Baked Fish Chowder Recipe

Barbecued Fish Recipe

Ingredients:

1 pc of onion (small); chopped
1/4 c of vinegar (cider)
2 Tbsps of catsup
1 Tbsp of sugar (brown)
2 Tbsps of mustard (dry)
1 tsp of Worcestershire
1/4 tsp of cloves (ground)
1 tsp of powdered chili
1/4 tsp of pepper (cayenne)
1.5 lbs of white fish fillets (firm) – Halibut or Red Snapper

Instructions:

In pot on medium fire, combine as well as boil onion, sugar, vinegar, catsup, mustard, Worcestershire sauce, ground cloves, chili powder, and cayenne pepper ’til mixture becomes syrup with thin consistency. Strain syrup then chill.

Arrange fillets on baking pan and pour syrup unto fillets. Place in refrigerator to marinate for an hour. Then cook on hot grill, brushing with syrup (barbecue) per side. Serves 6.

>> Barbecued Fish Recipe

Marinade For Fish Steaks – Chicken Breast Recipe

Ingredients:

1-1/2 lbs fish steaks (swordfish, halibut, or for skinless chicken breast)
2 Tbsps of khup
1 Tbsp of juice (freshly squeezed lemon)
1 pc of garlic clove; chopped finely
1 tsp of oregano
1/2 tsp of salt
1 Tbsp of olive oil
1/4 c of juice (orange)
1/4 c of vermouth (dry)
1/4 c of parsley (fresh); chopped

Instructions:

Place the meat on a shallow casserole. Combine juices, khup, garlic, salt, oregano, oil, salt, parsley, and vermouth; mix them well and pour above the meat. Place inside the refrigerator to marinate for overnight.

Preheat the broiler; grease a (broiler) pan. Broil the fish for 5 to 15 mins or 25 to 30 mins if using chicken. Heat the marinade then spoon onto the meat. Serve while hot.

>> Marinade For Fish Steaks – Chicken Breast Recipe

Pecan Catfish & Sweet Potato Chips Recipe

Ingredients:

1-1/2 lbs of catfish fillets; cut to 1/2×2 inches pieces
2/3 c of pecans
2 Tbsps of mustard (brown)
2 tsps of honey (pure)
1/3 c of breadcrumbs (seasoned)
3/4 lb of sweet potatoes; sliced thinly
Peanut oil
Orange; cut to wedges

Instructions:

Brush the fish with honey and mustard then dredge on crumbs/pecans mixture. Set on the side. Saute the potatoes on (peanut) oil till browned and crisp. Place on a paper towel to drain excess oil.

Fry the fish for 4 to 5 mins on each side till golden. Serve along with sweet potato chips. Garnish orange slices. Serves 4.

>> Pecan Catfish & Sweet Potato Chips Recipe

Baked Cat & Pecans Recipe

Ingredients:

2 lbs of catfish fillets
1/4 tsp of pepper (red)
1 tsp of salt
1/2 c of butter
1 c of flour (all purpose)
1 tsp of grated lemon zest
1 Tbsp of juice (lemon)
1/4 c of chopped pecans
1 Tbsp of Worcestershire

Instructions:

Combine half of butter, pecans, Worcestershire, and juice; blend thoroughly. Combine salt, zest, flour, and pepper; roll the fillets on this mixture and coat well.

Place the remaining half of butter on a skillet. Cook the fillets above moderate heat till all sides are browned, turning once. Place them on a greased 12×8x2 (baking) dish and sprinkle over pecan mixture.

Bake (350 degrees F), uncovered, for twelve mins. Serve while hot. Serves 1.

>> Baked Cat & Pecans Recipe

Baked Fish Cake Recipe

Ingredients:

1.5 lbs potatoes; peeled and sliced into chunks
1 lb of fillet (white fish)
Salt (for taste)
Pepper (black or white); ground fresh
2 Tbsps butter
2 Tbsps of oil
4 Tbsps milk
Peel of half a lemon; grated
2 tbsps of parsley; chopped fresh
1 tsp of anchovy extract (optional)
3 Tbsps of flour (all-purpose)

Instructions:

Submerge potatoes in saucepan containing water. Add salt when preferred. Heat ’til near boiling. Put fish above plate then cover fish with another plate.

When water boils, cover saucepan with plate containing fish then lower flame to avoid froth from running over. Continue cooking ’til potatoes are tender 10 to 15 minute. Then set aside uncovered.

Next, drain then mash potatoes and beat well ’til smooth. Add anchovy, parsley, peel, milk and butter. Preheat the oven (400 degrees F). Butter/oil baking dish/pan.

Pour available cooked fish juices into potato. Flake flesh off skin and discard bones. Add to potatoes, mixing well and adding some seasoning for taste.

Place fish mix dish/pan forming mound. Flatten top a bit and sprinkle little flour. Utilize spatula to shape little circle, 7″ diameter. Evenly coat surface with flour.

Trickle oil on cake then bake half a minute ’til well-browned. Cut in wedges and serve.

>> Baked Fish Cake Recipe

Baked Citrus Sword Recipe

Ingredients:

Citrus sauce (barbecue)
6 pcs of sword fish steaks

Instructions:

Prepare the citrus sauce; set on the side. Heat the oven (450 degrees F). Place the steaks on a 13×9x2 inch oven-proof dish. Pour a cupful of sauce above the steaks. Bake for 20-25 mins, uncovered. Serve while hot with the rest of citrus sauce.

Serves 6

>> Baked Citrus Sword Recipe

Blue In Parchment Recipe

Ingredients:

1 Tbsp plus 1 tsp of margarine (tubstyle, reduced calorie)
1/2 c of scallions; chop coarsely
1 c of mushrooms; sliced thinly
1/4 tsp of savory (dried)
1 c of pepper (bell, red); sliced thinly
1/4 tsp of marjoram (dried)
4 pcs of parchment paper (12 squares) or foil (aluminum)
1.5 c of cooked barley
1.5 c of peas (snow peas)
1/2 c of cooked rice (wild rice variety)
4 fillets of salmon or blue fish (3-4 ozs each)
1/4 tsp of salt

Instructions:

Using medium-sized non-stick skillet, have margarine melted. Drop the scallions then cook for two minutes while stirred often.

Drop the marjoram, savory, pepper and mushrooms then stir-fry for four minutes ’til a bit tender and soft. Set it aside.

Preheat the oven into 400 degrees F. Form hearts out of parchment paper squares then put on working counter. Combine peas, rice and barley.

Put rice mixture on 1/2 portion of each parchment heart. Put blue above barley. Sprinkle salt. Have the filling enclosed by loosely folding parchment then seal by overlapping edges with each other.

Arrange on cookie sheets. Bake for 12 mins ’til puffed. Serve on plates, slitted open with top part of parchment folded back.

>> Blue In Parchment Recipe

Basic Fish Chowder Recipe

Ingredients:

1 lb of fillets (Salmon, Halibut, Rock or Cod)
2 slices of bacon; coarsely chopped
2 c of water or stock
1/2 c of onion; coarsely chopped
1 c of potato (raw); sliced
1 tsp of salt
2 c of milk
Dash of pepper

Instructions:

Fry the bacon ’til crispy, put onion then saute ’til tender. Pour water then potatoes let simmer (10 mins) or ’til potatoes a little tender.

Slice fillets into cubes (1″) then combine with potato mixture and let simmer ’til potatoes and fillets are soft. Pour in milk then season. Serve while hot.

Serves 1

Variation: Add grated cheese (cheddar, 2 c) before putting in milk. Stir ’til cheese melts.

>> Basic Fish Chowder Recipe

Moroccan Fish Recipe

Ingredients:

5 pcs of large cloves of garlic; chopped coarsely
2 Tbsps of cumin (ground)
2 Tbsps of oil (olive oil)
1 Tbsp of dried pepper flakes
2 Tbsps of chopped cilantro
1 lb of fish fillets (red snapper)
Juice from 1/2 pc of lemon

Instructions:

Preheat the oven (350 degrees F).

Combine garlic, oil, cumin, dried (pepper) flakes, juice, and cilantro; mix thoroughly to form into paste.Place fillets on a (baking) dish; spread the paste on them and tightly cover with aluminum foil. Place inside preheated oven and bake for 5-10 mins or till done. Serve 4

>> Moroccan Fish Recipe

Pad Phed Pladuk (Hot & Spicy Catfish) Recipe

Ingredients:

10-1/2 oz of unsweetened coconut; grated
2-1/4 lbs of catfish fillets; cubed into 2 inches
1 Tbsp of galanga; thinly sliced
1 Tbsp of kaffir lime zest; sliced
3 Tbsps of lemon grass; sliced finely
2 Tbsps of cilantro roots
20 pcs of Thai chilli (very hot, fresh)
2 Tbsps of krachai; sliced finely
20 pcs of peppercorns
4 pcs of kaffir lime leaves
1/2 tsp of salt
8 pcs of garlic cloves
4 pcs of onions (medium size)
9 pcs of dry chilli (red); seeded
1/2 tsp of coriander seeds
3 pcs of mace spice
1/2 tsp of cumin (ground)
2 tsps of cardamom spice
1/2 tsp of nutmeg (ground)

Instructions:

Make 1 and 1/4 cups milk or cream from (grated) coconut, add 1/2-cup of warm water then squeeze the milk out. If preferred, may be substituted with canned unsweetened (coconut) milk.

Soak dry chillies in cool water at about 30 mins and drain. Save half of your coconut cream. Heat the pan then add half the cream. Fry fish on the cream till cooked. Place on the side.

Combine salt, cumin, peppercorns, coriander seed, mace, nutmeg, and cardamom inside a mortar; ground till mixed onto a (fine) pulp.

Then, add drained chillies; continue to pound until mixed thoroughly. Add lemon grass, galanga, cilantro roots, fresh chilli, zest, and krachai; continue to pound until mixed thoroughly. (You can substitute it with Thai Red Curry Paste)

Combine paste and other half of (coconut) cream; fry above (high) heat until boiling. Reduce heat down onto medium; continue to fry and stir until oil begins to float. Add in cooked fishes and cook above gentle heat; continue to cook until heated thoroughly.

Adjust the seasonings then add in kaffir leaves; cook for several mins. Ladle onto serving bowls. Garnish fresh chillies and serve hot with warm rice. Serves 6

>> Pad Phed Pladuk (Hot & Spicy Catfish) Recipe

Broiled Sword Steaks Recipe

Ingredients:

6 steaks of swordfish
4 tbsps of butter (unsalted); melted
1 tbsp of pepper (Cayenne)
1 tbsp of salt
1.5 tsps of garlic (powder)
1.5 tsps of powdered onion
1 & 1/4 tsps of fennel seed (ground)
1 tsp of anise seed (ground)
1 tsp of cinnamon (ground)
1 tsp of cloves (ground)
1 tsp of ginger (ground)
3/4 tsp of pepper (black or white)
Seasoning mix

Instructions:

Blend seasoning mixture in bowl. Preheat broiler and position rack at the center. Plunge steaks in butter to coat each sides.

Dash 1 side w/ 3/4 tsps of seasoning and put steaks onto the pan with the unseasoned side up. Cook for 3 mins ’til surface is browned and immediately serve. Serves 6.

>> Broiled Sword Steaks Recipe

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