|Fish recipesPage 1 of 2 (1, 2)|
|Hey Miss Bunky! |
Here is a really really easy one for you. Tilapia fish filets. Lay them on tin foil, slice some lemon slices with rosemary and cracked black pepper. Package it up and bake in the oven for about 15 minutes. Yummy and very good for you. I usually have a nice side salad with it. Dinner ready in a snap!
Posted: 3/10/2010 8:27:32 PM
|Justbunky: If you're looking for fish recipes, search under Seafood.|
Don't let the unassuming name fool you, this stuff is GOOD! This started life as one of my father's favorite recipes. As much as I loved his version, I just had to change/add a few things. The most significant being that he used eels (which are GREAT) but I prefer catfish. If you've ever tried to clean eels you know why... For those who don't like catfish or eel, most firm white fish (cod, haddock, halibut, etc) will work.
This is definitely a "by taste" recipe, so don't worry about exact measurements. Though southern in origin this will definitely keep you warm on a cold day!
3 pounds catfish fillets
1/2 pound in-shell shrimp (optional)
Cornmeal (prefer stoneground white but yellow will do if you must)
1/2 cup milk
Vegetable or peanut oil for frying
1 medium green pepper, chopped
1 medium onion, diced
2 cloves garlic, crushed
2 large potatoes, diced
1/4 pound sliced mushrooms
1 32-oz can crushed tomatoes
1 can tomato paste
2 tsp. black pepper
1 tsp red pepper
1 tsp seasoned salt
1/2 tsp garlic powder
1 tsp chili powder
1 tsp Tobasco sauce
1 tsp Worcestshire sauce
Rice for serving
Preheat oven to 325 degrees.
Make sure that fish fillets are as cold as you can get them without freezing. In a large skillet (cast iron preferred) fill until 1 inch deep with oil over medium-high heat until almost smoking. Put cornmeal in a large paper or plastic bag. Beat egg and milk together in a wide bowl. Dip fillets in egg wash and put, one at a time, in bag with cornmeal. Shake to coat and remove. Add fillets to pan, don't crowd...probably more than one batch needed. Fry 3 minutes on one side, flip and two on the second side or until light brown. Remove fillets and drain on paper towels.
Empty all but a thin layer oil from pan, reserving about a cup. Allow to re-heat, then add potatoes. Fry long enough for a crust to build up (they'll pick up cornmeal from the oil), about 5-10 minutes, then remove from pan and drain. Add enough of the reserved oil to cover the bottom of the skillet, lower heat to medium, add pepper, onion and garlic. Heat through to soften, then remove from skillet.
Add remaining ingredients (except shrimp if using) to skillet, medium heat. Stir every couple of minutes until combined and heated through, remembering to scrape the bottom to get all of the left behind tasty bits.
Layer a large glass casserole dish with the fillets. Mix the potatoes with the green pepper/onion mixture and spread evenly on top of the fillets. Add shrimp if using. Cover with the tomato mixture and place in the oven for 1/2 hour. Serve over rice
Posted: 3/11/2010 10:05:13 PM
|Big difference between most fresh water fish and Salt water fish. Both in texture and flavor. I find that the fuller flavor and firmer texture of Saltwater fish makes it much more flexible when you are cooking. Freshwater fish is both lighter in flavor and texture. The oiliest and best flavored fish in my area is lake trout. Walleye is best caught cleaned and cooked. I find it pretty tasteless unless it goes from the water to the fry pay. Otherwise it is just protein that can hold other flavors. White fish and tulibee are both good but again delicate.|
Posted: 3/13/2010 12:15:37 AM
|Cantonese-style steamed fish for the health concsious|
1 - 1.5 lbs fish, cleaned. Cantonese restaurants use whole fish like sea bass but any kind of white fish fillets like tilapia work fine
green onions, julienned, 2-3 inch
ginger, thin sliced
couple sprigs of fresh parsley or cilantril
3 T soy sauce
1 t sugar
2 or 3 T vegetable oil
1 T sesame oil
- Place fish in a dish/plate preferably with raised sides
- Put about an inch of water into a wok or large pan with a lid. Place some chopsticks or something on the bottom of the wok to support the dish. Heat the water to boiling.
- After the water boils, place the fish in the wok and cover. Steam for about 5-8 minutes depending on the thickness of the fish. Do not overcook!
While the fish is steaming
- in a sauce pan, heat the soy sauce and sugar til boiling. Set aside.
- in a sauce pan, mix and heat the vegetable & sesame oils until it smokes
When the fish is done
- Remove the plate from the wok and drain the liquids. Plate will be hot so be careful and use pot holders.
- Pour soy sauce mix over the fish.
- Sprinkle the green onions, ginger, and parsley on top of the fish.
- Pour the hot oil over the fish and serve immediately
Serve with steamed rice and stir-fried greens (watercress, snow pea shoots, spinach, etc)
Posted: 4/5/2010 9:45:15 AM
|If you are concerned about sustainability, Monterey Bay Aquariam has a printable list by reqion that you can print out and fit in your wallet.|
Posted: 4/8/2010 8:48:43 PM
|Baked Flounder with Crab Stuffing|
3-4 Larger flounder or cod filets
1/4 cup butter
1 cup crab
1/2 tsp pepper
1 tsp salt
1 tbsp parsley
1/2 tsp thyme
3/4 bread crumbs
2 tbsp chopped bell pepper
1 med onion, chopped fine
1 green onion, chopped
2 cloves garlic, minced
Mix stuffing in cassarole pan, then lay fish on top and dot with butter. Bake covered for 20 min at 375', then uncovered for 10 min.
Posted: 9/21/2010 11:46:15 AM
|Great recipes, does anyone have scallop recipes, love them scallops and clam strips.|
Posted: 10/9/2010 8:36:06 AM
|Basically, the only good part about living near Lake Erie...|
For Walleye or Lake Perch...
1 c. pancake flour
3/4 c. milk
1 tsp. paprika
2-3 tbsp. sugar
fry it up, can't touch it with either of those two fish. Might really suck with other fish as it is pretty neutral and you can really taste the fish itself.