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
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
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
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
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
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
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
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
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
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
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
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
Bier Fisch (German Beer Fish) Recipe
Ingredients:
1 pc of carp (whole, 2-3 lbs including head)
1 pc of onion (medium); chopped coarsely
2 Tbsps of butter
4 pcs of lemon slices
1 stalk of celery; chopped coarsely
6 pcs of peppercorns
1/2 tsp of salt
1 pc of bay leaf
6 pcs of gingersnaps; crushed
3 pcs of cloves (whole)
1 btl of beer
1 Tbsp of sugar
Parsley (fresh) for garnishing
Instructions:
Take out carp’s head and set aside for later use. Arrange headless carp flatly. In skillet, heat butter, put cloves, peppercorns, salt, celery and onion then stir.
Put slices of lemon as well as bay leaf on the top of carp. Place carp on skillet then pour in beer. Let cover then let simmer (15-20 mins) or ’til carps flake using fork.
Set carp on platter then cover using foil, keeping warm. Then strain as well as reserve 1.5 c of liquid used in cooking. Combine gingersnaps with sugar in your skillet and pour in reserved cooking liquid.
Stir ’til mixture thickens. Garnish parsley. Serve sauce with carp. Serves 1.
>> Bier Fisch (German Beer Fish) Recipe
Bermuda Fish Chowder Recipe
Ingredients:
3 lbs of heads from non-oily fish; sliced into two cuts
2 stalks of celery (medium); chopped coarsely
1 pc of onion (small); sliced
1 tsp of salt
2 pcs of carrots (medium); chopped coarsely
1/2 tsp of peppercorns (whole black)
1.5 pcs of bay leaves
2 Tbsps of butter
5 & 1/3 c of water
9 ozs of tomatoes; skinned & seeded, chopped
1/2 pc of lemon; sliced
2 Tbsps of sherry (dry)
1 pc of onion (medium); sliced
2 tsps of lemon juice (fresh)
1 lb of snapper (red)
2 stalks of celery (medium); chopped coarsely
1 pc of carrot (medium); sliced
1 & 1/4 c of wine (white & dry)
1 & 1/3 tsp of tomato (paste)
1/2 tsp of paprika
1 Tbsp of rum (dark)
1/2 tsp of thyme (ground)
1/4 tsp of pepper (white); ground freshly
1/4 tsp of hot sauce (pepper)
1 pc of bay leaf
Pinch of cinnamon
Pinch of nutmeg; grated freshly
Instructions:
Mix together 3 lbs of heads from non-oily fish, 2 stalks of celery (medium), 2 pcs of carrots (medium), 1 pc of onion (small), 1/2 pc of lemon, 1 tsp of salt, 1/2 tsp of peppercorns (whole black) as well as 1.5 pcs of bay leaves in huge pot.
Next, add in water and boil. Skim the surface from time to time. Lower the flame to simmer for 20 mins. while skimming the surface from time to time.
Drop fish fillets then cook ’til opaque within five minutes. Take out fillets then flake them a bit. Set them aside.
Next, strain fish stock using sieve that is fine but don’t press the solids. Put back stock into the pot then simmer slowly ’til lessened to be five cups within five minutes.
Melt the butter on large heavy saucepan on moderate-high flame then add celery, carrot as well as onion then cook ’til they begin softening while stirring often for eight minutes.
Add the rest of the ingredients excluding rum and sherry. Pour the stock then boil. Lower flame to simmer for 20 mins.
Throw bay leaf out and mix rum and sherry. Add fish then serve ASAP.
Serves 6
>> Bermuda Fish Chowder Recipe
Basic Fish Mousse Recipe
Ingredients:
1/2 lb of lobster; cooked
1/2 lb of whitefish; fillets
3/4 c of cream (for whipping)
1/2 c of whites of egg
2 tbsps of onions; chopped finely
2 tbsps of brandy
1/2 tsp of salt
1 tbsp of tomato paste
Instructions:
Preheat the oven (350 degrees F). Blend tomato (paste), brandy, salt, onion, lobster and whitefish in processor ’til smooth. Then add eggwhites and mix thoroughly. Move mixture into bowl then chill 30 mins, covered.
Split mousse bet. ramekins greased with butter then place into water. Cover ramekins and bake about 20 mins. Then move contents on plate and spread some Hollandaise sauce on top of mousse then immediately serve.
Serves 6
>> Basic Fish Mousse Recipe