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
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
Cajun Catfish With Spicy Strawberry Sauce Recipe
Ingredients:
2 lbs of catfish fillets; rinsed and dried
Salt
Pepper (black)
1-1/2 c of strawberry jam (or preserves)
1/4 c of cocktail sauce
1/2 c of wine vinegar (red)
1 Tbsp of soy sauce
3/4 c of flour
1 pc of minced garlic clove
2 tsps of horseradish
4 Tbsps of hot sauce (pepper)
3/4 c of cornmeal
1/2 c of safflower oil
Strawberries (fresh)
Sprigs of parsley (fresh)
Instructions:
Place the fillets inside a large (shallow) dish and season hot sauce, salt, and pepper. Cover then place inside the refrigerator for one hour.
Combine vinegar, preserves, garlic, horseradish, soy (sauce) and cocktail (sauce) inside a saucepan; simmer above gentle heat while stirring frequently.
Combine flour and cornmeal on a bowl; dredge the fillets into the mixture. Heat the oil on a skillet above moderately high heat. Fry the fish till browned. Place them on a paper towel to drain excess oil.
Pour the sauce a platter then place the fillets on top. Garnish parsley and fresh strawberry slices on top.
>> Cajun Catfish With Spicy Strawberry Sauce Recipe
Steamed Fish With Ginger And Onions Recipe
Ingredients:
1 & 1/2 pounds of cleaned whole snapper (red)
6 sliced onions (green)
2 Tbsps of ginger; silvered
1/4 c of sherry
2 Tbsps of soysauce
1 Tbsp of oil (vegetable)
1 tsp of oil (sesame)
Instructions:
Rinse snappers then pierce it several places using your sharp-edged knife or skewer. Transfer into shallow dish that’s microwaveable, at least 1-inch apart w/ thic sides facing the outer edge of the dish.
Put one-half of onions and ginger inside then pour the sherry evenly over dish. Cover w/ plastic-wrap w/ vent. Microwave it at high-temp for 6-8 mins or ’til tender and flaky. Turn as necessary to make sure both sides are cooked.
Combine soysauce, sesame and vegetable oil in small-sized dish that is also microwaveable. Pour sauce into cooked dish.
>> Steamed Fish With Ginger And Onions Recipe
Catfish In Beer Recipe
Ingredients:
3 Tbsps of butter (or margarine)
5 pcs of garlic cloves; chopped
1/3 c of flour
3 oz of beer (light)
3 pcs of onions (green); chopped
1/2 pc of lemon
2 pcs of catfish fillets (large)
4 pcs of mushrooms (large); sliced
Worcestershire
Rice (white)
Instructions:
Melt the butter and cook the garlic till browned. Lightly coat flour on the catfish fillets; add onto the pan along with the mushrooms.
Add beer then squeeze the lemon onto the fillets. Add Worcestershire sauce, about 2 drops or more if preferred. Saute above moderate heat, stirring constantly till fillets have browned on all sides.
Place on a warm plate along with warm rice. Then, use the juice in the pan as the gravy. Serve at once. Serves 1.
>> Catfish In Beer Recipe
Poached Fish With Tomatoes & Purple Basil Recipe
Ingredients:
2 fillets of halibut (6 oz each)
1 c of seeded tomatoes; skinned and chopped up
1 c of purple basil; chopped
Pepper
Salt
1 c of stock
5 ounces of unsalted butter
Instructions:
Remove fillet skins. In fry pan, you melt an ounce butter then you add fillets. Pour in stock then add pepper & salt. Spread butter of parchment-paper then cover into dish w/ buttered-side-down.
Allow mixture to boil & simmer for 2 mins. Turn fillets then cook for 2 more mins. Remove pan carefully from fire. Have the paper removed then set aside for 1 min.
Remove fillets from pan then drain well. Pour stock over strainer into another pan then boil stock over high-heat ’til the volume is reduce to one-third.
You add in basil and tomatoes, continue heating through. Add 4 oz butter, pepper, & salt then whisk together.
Place fillets on serving platter then spread sauce all over fish then garnish w/ basil-leaves.
>> Poached Fish With Tomatoes & Purple Basil Recipe
Catfish Creole Recipe
Ingredients:
1 lb of catfish fillets; cut to 1-inch pieces
1/4 c of flour
1/3 c of oil
1/2 c of water
1/2 c of chopped shallots
1 c of sliced celery (fresh)
1/2 c of chopped bell pepper
2 pcs of garlic cloves; crushed or minced
1 lb of tomatoes (canned); cut to small pieces
1 c of tomato sauce (canned)
1-1/2 tsps of salt
1 Tbsp of sugar (brown)
2 pcs of bay leaves
1/4 tsp of pepper
1/2 tsp of thyme
1 Tbsp of juice (lemon)
1/4 c of chopped parsley (fresh)
1 tsp of Worcestershire
1/8 tsp of hot sauce (Tabasco)
Cooked rice (hot)
Instructions:
Heat the oil on a (large) saucepan then add the flour, stir constantly till browned. Turn off the heat then gradually add the water, while stirring continuously till blended well.
Next, add celery, shallots, bell pepper, garlic, tomatoes, tomato sauce, sat, bay leaves, thyme, pepper, brown sugar, lemon juice, parsley, Worcestershire, and hot sauce.
Cover then let it simmer, about 20 mins or till tender. Discard the bay leaves then add catfish; let it simmer, about 8-10 mins more. Serve above rice on bowls.
Serves 1
>> Catfish Creole Recipe
Steamed Fish And Spinach Recipe
Ingredients:
16 ounces pack of frozen fillets; thaw out & drain
1 garlic clove; minced
1/4 c of dry white-wine
1/8 tsp of salt
10 ounces pack of frozen spinach; chopped
1 green pepper; sliced into strips
1/8 tsp of pepper
1/4 tsp of basil
1 Tbsp of olive oil
1/2 of onion; chopped
Instructions:
Cut fillets crosswise to 4 equal slices. Cook garlic & onion in well heated oil in skillet ’til tender. You remove the skillet form fire then add in basil, wine, pepper and salt.
Put skillet back into heat then gently boil for 2 mins or ’til some of the fluid has already evaporated. Again, remove the skillet then set it aside.
Put 1/8 spinach evenly on 4 thick foil, each 12×8-inch in size. Place a fillet portion on every spinach portion. Spoon the onion mix over fillets.
Top w/ extra spinach & strips of pepper. Roll up foil, leave a portion to allow expansion of steam. Have it tightly sealed w/ a second fold. Fold shorter end and seal.
You grill these packets of sealed foil w/ seam-side-up directly above mid-coals for 20 mins or ’til flaky. Turn the packets to ensure both sides are cooked.
>> Steamed Fish And Spinach Recipe