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
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
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
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
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
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
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
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
Locus Fish With Jerusalem Artichokes Recipe
Ingredients:
4 pcs of locus fish fillets (or white firm-flesh fish)
1 lb of artichokes (Jerusalem); peeled and sliced thinly
2 Tbsps of olive oil
1 tsp of rosemary (fresh); chopped
1/4 c of wine (white)
Juice (from 1 pc of lemon)
1-1/2 c of cream (heavy)
Salt & Pepper
Instructions:
Place oil and butter on a skillet. Fry fillets for 3 mins per side then set on the side, keeping them warm. Using same skillet, add wine, juice, artichokes, rosemary, salt, pepper, and cream.
Cook for 60-90 mins or till the artichokes become soft and sauce has reduced into half. Transfer warm fillets on a serving platter. Pour artichoke sauce above the warm fillets; garnish fresh sprigs of rosemary. Serve at once.
Serves 4
>> Locus Fish With Jerusalem Artichokes Recipe
Fish In Garlic Sauce Recipe
Ingredients:
Mild-white fish fillets (skinless)
Flour
Garlic
Butter (clarified)
Lime Juice
1 lime; cut into wedges
Instructions:
Lightly dust fillets w/ flour. Have butter heated in fry pan ’til well-heated but should not be smoking. Next, saute fillets ’til light-brown.
Remove garlic from pan then add more butter as necessary. Saute your garlic ’til light-browned and crispy. Squeeze the juice of lime in.
Pour your hot garlic-butter mix over cooked fillets then serve. Garnish w/ lime wedges.
>> Fish In Garlic Sauce Recipe
Planked Fish Recipe
Ingredients:
Pecan/Cidar wood-shingles
Fish fillets
Pepper
Salt
Water
Oil
Instructions:
Soak shingles well in clean water for some tIme. Prepare your fillets and season pepper & salt. remove shingles directly from water then allow to dry. Lightly spread oil on 1 side in center part where fillet will be placed.
Place a fillet piece in center portion of every shingle. Place entire shingle on well-heated coal fire, positioned closely to heat ’til plank smokes.
Leave them exposed to source of heat ’til fillets cook or when they become flaky. Serve fillets on planks.
>> Planked Fish Recipe
Moroccan-Jewish Fish Fillets With Red Peppers Recipe
Ingredients:
1/4 c of vegetable oil (or olive oil)
2 pcs of bell pepper (red); seeded, stemmed, and diced
20 pcs cloves of garlic; chopped finely
6 Tbsps of cilantro (fresh); chopped finely
1-1/2 lbs of Sea bass (or Halibut fillets)
Salt & Pepper (to taste)
2 c of water
1 tsp of paprika
Instructions:
Heat oil on a large saucepan above moderate heat then add peppers; saute for two mins. Add cilantro then garlic; cook above gentle heat, at about a min, while stirring constantly. Add sea bass then sprinkle paprika, salt, and pepper.
Add in water then let it simmer, covered, basting frequently. Cook above very gentle heat till tender or about eight mins. Transfer the sea bass, with a (slotted) spoon, and place on a platter or deep dish.
Boil juices till reduced into half cup, stirring frequently. Adjust the seasonings and pour above the sea bass. Serve.
>> Moroccan-Jewish Fish Filets With Red Peppers Recipe