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
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
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
Oven Broiled Fish Recipe
Ingredients:
4 lbs of whole sea bass
1 Tbsp of salt
6 strips of bacon
1/4 c of butter
1 Tsp of pepper (black)
1 pc of onion; chopped
1 c of apple; diced
1 pc of bell pepper (green); chopped
1 tsp of powdered garlic
3/4 c of Worcestershire
1 tsp of celery salt
2 Tbsps of soy sauce
2 pcs of lemon; sliced thinly
Instructions:
Clean the sea bass, but don’t remove the skin. Remove the head then empty the cavity. Lay 3 bacon slices on the base of a baking pan. Combine onion, bell pepper, apple, and lemon; pour 1/3 above the bacon.
Sprinkle salt & pepper on the fish and lay them on the mixture of vegetables. place a third of the mixture inside the cavity of the fish and the final thirds on the top the fish. Lay 3 bacon slices on the top.
Melt the butter on a saucepan then add soy sauce and Worcestershire. Add garlic powder and celery salt; let it boil. Regularly baste the fish without turning.
Bake for an hour at (375 degrees F). Serve at once.
>> Oven Broiled Fish Recipe
Chili-Orange Fish Fillets With Banana Recipe
Ingredients:
4 pcs of fish fillets (red snapper fish, turbo fish, codfish or any fillets)
2 pcs of bananas (firm, ripe)-halved lengthwise and halved crosswise
2 Tbsps of orange rind; grated
4 Tbsps of juice (freshly squeezed orange)
2 Tbsps of onion (red); minced
2 tsps of chilies (fresh); seeded and minced
4 pcs of lime wedges (fresh)
1/8 tsp of salt
1/8 tsp of pepper
Instructions:
Preheat broiler then arrange bananas and fillets onto a slightly greased (broiler) pan. Combine grated rinds, half of juice, chilies, onion, pepper, and salt; spread over evenly onto the bananas and fillets.
Broil four inches away from heat, w/o turning, till bananas and fillets are browned thoroughly or about ten mins. Transfer them onto a warm serving plate. Drizzle over the rest of juice and garnish wedges of lime. Serve at once.
Serves 4
>> Chili-Orange Fish Fillets With Banana Recipe
Peppered Hawaiian Fish With Asian Slaw Recipe
Ingredients:
1-1/2 lbs of Hawaiian fish; cut equally to 12 portions
2 Tbsps of peanut oil
Pepper (coarsely ground)
8 pcs of won ton skins; cut to 1/4-inch strips
2 pcs of tomatoes (firm-ripe, medium)
For the Asian Slaw & Vinaigrette:
1 c of pea (edible-pod); slivered
1 c of carrots (fresh); shredded
1/2 c of ginger (fresh); slivered finely
2 c of cabbage; shredded finely
1-1/2 Tbsps of sesame oil
1-1/2 Tbsps of Mirin
1/4 c of soy sauce (reduced-sodium)
1-1/2 Tbsps of vinegar (rice)
1-1/2 Tbsps of sugar
1-1/2 Tbsps of juice (lime)
1 pc of garlic clove (small); minced
Instructions:
Rub the fish with (1 tablespoon) oil then sprinkle pepper. Heat the rest of oil on a pan above moderately high heat. Fry strips of won tons till crisp and golden, about 4 to 5 mins. Drain excess oil on paper towels.
Mix half of vinaigrette and the slaw. Place tomatoes and slaw equally on four plates. Saute the fish pieces and set them on the plates. Drizzle the rest of vinaigrette above the fish and the tomatoes. Place the slaw on top the fried won tons.
Slaw:
Combine peas, cabbage, and carrots; mix them well.
Vinaigrette:
Mix (sesame) oil and ginger on a pan above moderately high heat. Stir till golden or for 2 to 3 mins. Take out from the heat then add vinegar, soy sauce, mirin, juice, garlic, and sugar. Stir thoroughly till smooth.
Serves 4
>> Peppered Hawaiian Fish With Asian Slaw Recipe
Legendary Lemon-Thyme Fish Steaks Recipe
Ingredients:
4 pcs of fish steaks (about 1-inch thick each)
1/4 c of soy sauce (Kikkoman)
1/4 c of wine (white, dry)
4 Tbsps of minced scallions (divided)
1 Tbsp of vegetable oil
1/4 tsp of thyme (dried); crumbled
1 tsp of lemon zest; grated
Instructions:
Arrange the steaks on a microwave-safe dish. Mix Kikkoman, wine, (3 tablespoons) scallions, oil, thyme, and zest; pour onto the steaks and coat them well. Marinate for half an hour, turning hem once or twice.
Gently discard the marinade and cover plastic wrapper or parchment paper. Microwave for 2-1/2 mins at medium-high setting or 70%PRCTG% of power.
Turn once then sprinkle the remaining scallions. Cover then microwave again for 2-1/2 mins. Serve at once. Serves 4.
>> Legendary Lemon-Thyme Fish Steaks Recipe