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
Smoked Fish Recipe
Ingredients:
1.5 lbs of fish fillets (any)
1/3 c of tequila (gold or white)
1/2 c of triple sec
1 tsp of salt
3/4 c of juice (lime)
2.5 cloves of garlic; crushed
3 pcs of tomatoes (medium); sliced into dices
1 Tbsp of oil (vegetable)
1 pc of onion; chopped finely
1 Tbsp of jalapenos; finely minced
1 pc of pepper
2 Tbsps of cilantro (fresh); chopped coarsely
Pinch of sugar
Instructions:
Arrange fish on dish that is in sufficient size to fit it with one layer. Mix 2 teaspoon of oil, garlic, salt, juice, triple sec and tequila then rub it on the fish.
Cover then marinate: half an hour if at room’s normal temperature, three hours if placed in refrigerator. Turn from time to time.
Prior to serving, mix cilantro, chilies, onions and tomatoes as well as salt and sugar for taste. Next, heat grill ’til so hot. Lift fish off marinade then pat it dry while reserving the marinade.
Lightly brush using 1 teaspoon of ground pepper and oil on surface. Grease the grill and cook fish on it for four minutes each side ’til flesh becomes opaque.
Boil reserved marinade for two minutes, take out cloves then drizzle on fish. Serve fish alongside salsa (tomato).
>> Smoked Fish Recipe
Baked Stuffed Fish Ii Recipe
Ingredients:
4 pcs of trout (whole, 8 oz)
6 oz of crabmeat (King, packed frozen); defrosted
3 ozs of canned mushrooms; sliced
1 c of seasoned herb
3/4 c of green bell pepper; chopped finely
3/4 c of clam juice or chicken broth
2 tbsps of margarine or butter
1 pc of onion (medium); chopped finely
1 pc of broiled-in-butter; undrained
Instructions:
Grease non-metallic dish for baking and then set it aside, then heat the butter inside a microwaveable bowl for 30 secs or ’til melted. Put in the chopped peppers and onions, then microwave for 3 mins ’til peppers and onions are soft; uncovered. Add in the herbs, crabmeat and mushrooms
then mix. Also add the juice or broth and mix well.
Fill each trout with mixture and fasten the opening with toothpick or string. Lay fishes in baking dish, cover with cling wrap and heat for 10 mins ’til fish easily flakes. Let it stand for 2 mins at a normal temperature for room, covered. Good for 4 serving portions.
Serves 4
>> Baked Stuffed Fish Ii 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
Pan-Fried Catfish With Pepper & Lemon Recipe
Ingredients:
Cornmeal
Flour
Salt
1 Tbsp of grated lemon zest
2 Tbsps of butter
2/3 c of buttermilk
1 Tbsp of parsley; chopped finely
1/2 tsp of cayenne pepper
1 Tbsp of vegetable oil
4 pcs of catfish fillets
Lemon; cut to wedges
Instructions:
Combine flour, cornmeal, cayenne, salt, and lemon zest in a shallow bowl. Pour the buttermilk on another bowl.
Dip the fillet onto the buttermilk and roll onto the mixture of flour, letting it completely coated. Do the same to the other fillets and let it stand, at bout 15 mins .
Melt the butter in oil on a skillet above moderately high heat. Cook the fillets till golden, about four mins on each side. Place on a serving platter and sprinkle parsley. Place lemon on the side.
Serves 4
>> Pan-Fried Catfish With Pepper & Lemon 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