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
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
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
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
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
Apricot-Glazed Fish Recipe
Ingredients:
2 oz of apricots (no-soak); chopped finely
2 tsps of coriander (fresh); chopped
1 oz of softened butter
4-6 oz of fish (thick haddock or coley fillets); skinned
Salt & Pepper
Juice from 1 pc of lemon
Grated zest from 1 pc of lemon
Potato & Pepper Salad (with French Dressing)
Sprigs of mint (fresh, for garnish)
Instructions:
Combine apricots, butter, and coriander inside a mixing bowl; set on the side. Season the fish; put each of them on an 8-inch square foil. Sprinkle juice and zest over the fillets.Close the foil and grill for 3-4 mins.
Unwrap the fish; spread over the mixture of apricot. Seal then grill again for 2-3 mins. Serve while hot along with the salad then garnish mint sprigs.
Serves 4
>> Apricot-Glazed Fish Recipe
Baked Fish With Sweet & Sour Onions With Couscous Recipe
Ingredients:
1/4 c of raisins
1/4 c of oil (olive)
2 lbs of onions; sliced
1/4 c of vinegar (red wine)
2 tsps of lemon zest; grated
1 Tbsp of orange zest; grated
Pepper and salt
4 pcs of salmon fillet (about 1.5 lbs)
2 Tbsps of butter
1 c of couscous (instant)
1/2 tsp of salt
1/4 c of nuts (pine); toasted
1/2 tsp of cinnamon (optional)
Instructions:
Soak raisins in water (warm 1/2 c) and leave to be plump. In huge pan fo frying on moderate fire, saute onions into oil ’til tender (20 mins).
Add drained raisins, vinegar as well as grated orange and lemon zests to the onions then cook for a minute. Season using salt (1 tsp) as well as pepper (1/2 tsp).
Preheat the oven (375 degrees F). Season fish fillet with some salt as well as pepper then top with onion mix. Bake for 7-10 mins. or ’til cooked. Serve topped with pinenuts.
Prepare couscous in 9″ dish for baking (square, 2″ deep). Boil water (1.5 c), cinnamon, salt as well as butter in saucepan on high fire. Empty saucepan contents into couscous then mix well.
Cover baking dish using foil then leave for 10 mins. Uncover then soften couscous using fork. Serves 4.
>> Baked Fish With Sweet & Sour Onions With Couscous Recipe