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RECIPES
SALTWATER
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How to Cut Fish Fillets
Scale the fish. With this method you need not gut or
de-head the fish. Simply lay the
fish on its side, get your electric knife
and starting at the tail, cut close to the back bone
and deep into the body. Turn the fish
over and repeat on that side. You now have two
perfect fillets. You can reserve and
freeze the leftovers for the fish stock.
If a recipe calls for cooked, flaked fish, almost any
cooking method will do.
Poaching or microwaving are the
easiest.
MERCURY EXPERTS SPEAK OUT
Pregnant Women Should Eat More Fish
Government-funded research published in
the prestigious medical journal The Lancet
has blown mercury-in-fish fears out of
the water. Deceptive environmental campaigns
have created the perception that eating
large amounts of fish during pregnancy will
expose a fetus's developing brain to
dangerous levels of mercury. But among the
thousands of pregnant women in this
study, those who consumed the least seafood
during pregnancy had children with the
lowest IQs. Mothers-to-be who ate the most
fish had the smartest children.
It's time for activists -- and the federal
government -- to stop scaring Americans
away from the fish counter.
For more
information regarding the latest Health Issues, go to
FishScam.com |
SALTWATER FISH VARIETIES
Have you looked in the front of this website for Fish Substitution?
BASIC POACHED FISH FILLETS OR STEAKS
8 - 4 oz. fish fillets (1/4 to 1/2" thick)
or 6 - 5 oz steaks (3/4" to 1" thick)
large recipe of Basic Poaching Liquid in this website
Add fillets or steaks to hot poaching liquid. Cover and microwave at
full power (H) for 3 - 4 minutes for fillets or 5 - 5 minutes for
steaks or until the center of the fish is beginning to flake when
tested with a fork. Give the dish a half turn once during cooking time.
Let stand, covered for 5 minutes. Remove the fish from liquid with a
slotted spoon.
Eat the fish as is or use as cooked fish in recipes. Strain the
poaching liquid through cheesecloth to use as stock.
MICROWAVED FISH FILLETS with MUSHROOMS
Serves 3 -4
Total Cooking Time: 5 minutes
1# fish fillets
2 T butter
1/2 t lemon juice
2 T dry white wine
2 green onions, thinly sliced
1/2 c mushrooms, sliced
1 tomato, peeled and cubed
1/2 t salt
Arrange fillets in 12 x 7 x 2" micro-proof baking dish with
the thick edges toward the outside of dish. Dot with butter.
Stir lemon juice into wine and sprinkle with remaining ingredients
over top. Cover with waxed paper, cook on HI for 5 minutes. Let
stand,
covered, 5 minutes.
ITALIANO
Serves 6
2# Amberjack fillets
1 c Italian salad dressing
2 t salt
1/2 t oregano
Cut into serving size pieces.
Place fish in a single layer shallow baking dish. Pour
Italian dressing over the fish and marinate in refrigerator
at least 30 minutes. Overnight is better. Remove fish from
dressing and sprinkle with salt. Sprinkle fish with oregano.
Place fish on well-greased grill over hot charcoal. Cook
until fish flakes easily when tested with a fork.
LEMON GARLIC
Serves 6
2# Amberjack fillets
1/4 c lemon juice
1 t salt
1 garlic clove, minced
1 1/2 c cornmeal
Combine lemon - garlic in
shallow dish. Add fillets, turning them in lemon juice.
Cover and place in refrigerator to marinate 30 minutes.
Remove fish and roll in cornmeal. Place fish in heavy fry
pan with melted oleo, hot but not smoking. Fry at a moderate
heat. When fish is brown on one side, turn carefully and
brown the other side. Cooking time is about 7-8 minutes
depending on thickness of fish. Drain on paper towels. Serve
immediately on a hot platter.
MARINATED
Serves 6
2# Amberjack steaks
1/4 c lime juice
1 t dried marjoram leaves, crushed
2 T melted oleo
1 t salt
1/8 t pepper
Combine lime juice and
marjoram in shallow dish. Add steaks, turning to moisten
both sides with juice. Cover and place in refrigerator.
Marinate one hour, turning once. Place fish in single layer
on a well-greased baking pan 15x10x1". Brush fish with oleo.
Sprinkle with salt and pepper. Broil about 4" from source of
heat for 10-15 minutes or until fish flakes easily when
tested with a fork. Fish need not
be turned during broiling.
CATFISH
SESAME CATFISH
(This recipe won second prize in a a national catfish cooking contest)
2# fresh or frozen catfish fillets
1 egg, beaten
2 T milk
½ c cracker crumbs
3 T sesame seeds
salt & pepper
Ό c all-purpose flour
vegetable oil
Lemon Parsley Sauce, Please check this website under Sauces. Combine egg and milk;
mix well and set aside. Combine crumbs and seeds; stir well and set aside.
Sprinkle fillets with salt and pepper; dredge in flour. Dip each fillet into egg mixture and roll in
crumb mixture. Fry in 1 deep hot oil (360) for 4 5 minutes each side; drain on paper towels
and serve with lemon parsley sauce.
COD/HADDOCK
BAKED COD
(can be made with sole, halibut)
Serves 2
1/2 c white wine that is low in acidity
1/4 c white wine vinegar
1/4 c water
1 t salt
1# fresh cod fillets
Fine, dry bread crumbs
1/2 c mayo
1/2 c dairy sour cream
2 T green onion, chopped
Paprika to taste
Combine wine-salt. Pour over fish and
marinate 2 hours. Drain fish on paper towels. Coat both sides of fillets
with crumbs, arrange in single layer in lightly buttered shallow baking
dish. Combine mayo - onion; spread evenly over fish. Cover with thin
layer of crumbs and dust with paprika.
Bake in preheated 415 degree oven for 10
minutes or until fish is done. Serve with lemon wedges.
BEER BATTERED
Serves 5 - 8
2# cod, haddock, halibut, orange roughy, pollock
2 c flour
2 t baking powder
3 t salt
2 T vegetable oil
2 c stale beer
1 2 t Tabasco sauce
1 c flour for sprinkling
peanut oil to fill your skillet or fryer
Stir dry ingredients into bowl. Make a well in the center and add oil, beer, and Tabasco.
Stir until smooth. Pat fish dry with paper towels. Heat oil in deep skillet or fryer. Lightly
sprinkle fish with flour and dip in batter.
Shake off excess and place in hot oil; turn fish when golden. Remove and drain on paper towels.
MICROWAVED COD
with
VEGGIES
Serves 2
1# cod fillets, cut into serving pieces
3 green onions, sliced
1 c fresh mushrooms, sliced
1 c tomato, chopped
1/8 t basil
Arrange fillets in 8 x 8 x 2" microwave
pan. Top with veggies.
Sprinkle seasonings and cover with wax paper. Pierce. Cook
for 4 1/2 minutes on H until flaky.
** This recipe is equally delicious with
halibut, cod, swordfish, red snapper
COD POCKET SANDWICH
with
YOGURT DRESSING
1# cod fillets
1/2 c dry white wine OR 1/2 c water with 1
T lemon juice
2 t green onions, sliced
1/2 bay leaf
6 pieces pita bread, cut in half
4 oz alfalfa sprouts
1/2 cucumber, thinly sliced
Yogurt Dressing
1 clove garlic
1/2 t salt
1 c plain yogurt
1 t fresh mint or parsley, chopped
dash white pepper
Defrost fish, if frozen, just until it is
easy to cut. Cut fillets into 1" pieces. Poach the cod and bay leaf in
wine. When it is cooked, mix the rest of the ingredients and make your
sandwich. Drizzle the yogurt dressing and enjoy!
POOR MAN'S LOBSTER
3 qts water
1/2 c salt
1/2 c sugar
4# cod, cut into 6 or 8 pcs.
butter
paprika or your favorite seasoning, opt.
Presoak fish in milk to get rid of the fishy taste.
Meanwhile, bring water, salt and sugar to boil; remove
from heat and add the cod. Cover and let stand for 15 minutes.
Drain carefully; pat dry with paper towels. Place cod on foil
lined broiler pan or 15"x10"x1" pan. Butter generously; broil 3-4"
from heat until lightly browned. Serve immediately with melted butter.
Can be sprinkled with paprika or your favorite seasoning.
FISH STEAKS WITH HERBS
Yield: 4 6 servings
2# fish steaks (cod, haddock, salmon, or halibut)
6 T butter
1 large clove garlic, split
1/3 c chopped onion
Ό t tarragon
1 T chopped parsley
Ό t thyme
dash nutmeg
dash mace
1 t salt
2 T lemon juice
Ύ c fine fresh bread crumbs
Arrange steaks in a shallow, ovenproof baking dish. Melt butter in pan, add garlic and cook
until tender. Remove garlic and add onion and sautι a few minutes without browning. Stir in
remaining ingredients except the bread crumbs. Spoon about half the mixture over the fish
steaks. Add crumbs to remaining mixture and spread this on top of steaks. Bake in a
preheated oven at 400 for 20 25 minutes or until fish flakes easily when tested with a fork.
TANGY COD
Serves 4
*112 calories per serving
12 oz. fresh cod fillets or steaks
1/2 c red wine vinegar or fresh lemon juice
1/3 c dry white wine
1 1/2 t Worcestershire sauce
1/4 t marjoram leaves, crushed
1/2 c soft bread crumbs
paprika
Place fish in a snug-fitting shallow
baking pan in a
single layer. Combine vinegar - marjoram in a small
bowl and pour over the fish. Cover and set aside for
1 hour turning fish after 30 minutes.
Drain off marinade, reserving 2 t. Mix
bread crumbs in a small bowl with
reserved marinade; spoon on fish. Sprinkle with paprika.
Bake in preheated 350 oven until fish is almost cooked,
about 12 minutes. Heat broiler to hot and place the baking
pan under the broiler and broil until fish flakes easily when
tested with a fork and bread crumbs are browned, about 1 minute.
FLOUNDER
FLOUNDER
with CRAB MEAT STUFFING
Serves 6
6-3/4# each pan-dressed flounder
T water
BLUE Crab Meat Stuffing (See below)
3/4 c oleo, melted
1/3 c lemon juice
2 T water
2 t salt
paprika
Place light side down. With a
sharp knife cut length-wise down the center of the dark side of
fish, approximately 1" from the gills to 1" from the tail. Tilt
the knife sideways to cut horizontally along the back bone on
each side of the cut to form a pocket in which to place the
stuffing.
Stuff fish loosely with 2/3 c
stuffing. Place fish in two well-greased baking trays, 16 x 11 x
1" and combining oleo, lemon, water and salt. Pour sauce over
fish and sprinkle with paprika.
Bake 350 for 25-30 minutes until fish flakes easily when tested
with a fork.
BLUE CRAB STUFFING
1# blue crab meat
1/2 c onion, chopped
1/3 c celery, chopped
1/3 c green pepper, chopped
2 cloves garlic, minced
1/3 c melted oleo or oil
2 c soft bread crumbs
3 eggs beaten
1 T parsley, chopped
1 t salt
1/2 t pepper
Remove any pieces of shell or
cartilage from crabmeat. Cook onion - garlic until tender, but
not brown. Combine all ingredients and mix well. Makes enough
stuffing for 6 fish, 3/4# each.
*** This basic stuffing can be
used to make Crab Cakes or Deviled Crab.
FLOUNDER ROLLS
Serves 6
2# flounder fillets
3 T fresh lemon juice
1 t garlic salt
1 t dried coliander
1/2 t liquid hot pepper sauce
3 T oleo, melted
Remove skin from the fish. In a
separate bowl, combine lemon juice, garlic salt, coriander and the
hot pepper sauce. Place fish in a shallow glass or enamel pan. Cover
with marinade. Refrigerate for one hour or overnight. Lift the fish
out of the marinade and roll the fillet securing it with a wooden
pick. Place in well-greased 12 x 8 x 2" baking dish. Pour remaining
marinade over fish. Drizzle melted oleo over the fish and bake at
425 degrees for 15-20 minutes until fish flakes easily when tested
with a fork.
FLOUNDER
TOMATO ALFREDO
Serves 4
1# flounder (haddock or halibut), cut
into 2" pieces
1 T butter
1 medium onion, chopped
1 can roasted garlic cream mushroom soup
1/2 c milk
1 c canned diced tomatoes
4 c hot cooked linguine
Heat butter in skillet. Add onion and
cook until tender. Add
soup, milk and tomatoes. Heat to a boil. Add fish and cook
over low heat for 10 minutes or until done.
FROG LEGS
4 servings
8 pair frog legs
cord milk
1 t salt
1/2 t pepper
flour
1/3 c olive oil
1 clove garlic
1 medium onion
2 tomatoes
1/3 c dry white wine
1 T minced parsley
1 T minced chives
1/2 t dill weed
11 oz can condensed bisque of tomato soup
Long grain white rice, cooked
Place legs in bowl and add enough
milk to cover
them. Add seasonings to mil and soak legs for 2
hours. Drain; pat dry.
Dip the legs in flour and coat
evenly. Heat in
large skillet, using medium heat, about 350.
Mince and brown in oil until golden color. Add
frogs' legs along with tomatoes. Simmer until legs
are tender, about 30 - 40 minutes.
Arrange on large, warm serving
platter with legs.
Pour sauce over all.
GROUPER
CRAB-CRUSTED GROUPER
Serves 4
4 grouper fillets (or other
mild white fish)
2 T Parmesan cheese, flavored bread crumbs
2 T red bell pepper, chopped
2 T yellow bell pepper, chopped
2 green onions, chopped
1 small shallot, minced
1/4 jalapeno pepper, seeded and minced
4 T butter, melted
6 oz can crabmeat, drained and flaked
4 T mozzarella cheese, shredded
Preheat oven to 375. Stir
together bread crumbs - mozzarella. Arrange fillets in a
single layer in a 9x13" baking dish. Spread the crumb
topping evenly over the fish. Bake for 30 minutes in the
preheated oven or until fish is easily flaked with a fork.
If you have thin fillets, you
may broil for 10 minutes instead of baking.
GROUPER with OLIVE SAUCE
Serves 4
1 jalapeno pepper, finely
chopped
4-6 oz. grouper fillets
1/2 c rice flour
2 T olive oil
2 T unsalted butter
Season fillets with salt and
pepper and dredge in flour. Heat oil and butter in a large
saute pan over medium heat. When butter foams, add fillets
and cook 4 minutes per side oruntil opaque in center.
Transfer fillets to a platter and keep warm. Spoon the sauce
over the fillets and serve.
Check for the Olive
Sauce under Sauces in this website
GROUPER PARMESAN
Serves 6
2# grouper fillets
1 c sour cream
1/4 c Parmesan, grated
1 T lemon juice
1 T onion, grated
1/2 t salt
1/8 t liquid hot pepper sauce
Paprika
Skin fillets and cut into serving-size portions. Place in a
well-greased baking dish 12 x 8".
Combine
sour cream -
hot pepper sauce and spread sour cream mixture over the fish.
Sprinkle with paprika. Bake 350 for 30 minutes or until fish flakes
easily when tested
with a fork. Garnish with parsley.
SUPER GROUPER
Serves 6
2# skinless grouper fillets
1/4 c onion, chopped
1 package brown gravy mix
T olive oil
1 t lemon juice
1 t salt
ash pepper
1/4 c almonds, sliced
1/4 c green pepper, chopped
Cut fish into serving-size portions. Sprinkle onion in well-greased
baking dish 13 x 9". Then place fish in a layer of onion. Make gravy
mix
according to directions. Then add to gravy mix the oil, lemon juice,
salt and pepper. Pour gravy mixture over fish. Bake at 350 - 25
minutes
or until fish flakes easily when tested with a fork. Garnish with
almonds and green pepper.
HALIBUT
STUFFIN'
TOPPED
Serves 4
4 frozen halibut steaks, 3/4"
thick
2 c soft bread crumbs
1/2 c oleo, softened
1/2 c celery, chopped
1/4 c onion, chopped
1/4 t sage
1/4 t salt
Combine ingredients and mix well.
Place fish in a rectangular
baking dish; top with the crumb mixture. Bake at 350 for
30-35 minutes or until crumb mixture is golden brown and fish
flakes easily with fork.
MACKEREL
BROILED SPANISH MACKEREL
Serves 4
8 Spanish mackerel fillets
1/2 c lemon juice
1 T white wine
2 T butter
3 drops Tabasco sauce
dash garlic powder
salt and pepper
Lightly oil an electric grill. Salt and pepper fillets. Place
fillets on
hot grill skin side up. Cook about 3 minutes, carefully turn and
baste
frequently with mixture of lemon, wine, Tabasco, garlic and butter
that
has been heated together.
DIJON
BROILED
Serves 4
1 1/2# Spanish mackerel fillets
2 T melted oleo
1/2 t salt
1/4 t coarse ground pepper
3/4 c plain yogurt
1 T Dijon mustard
4 t sliced green onion
1/4 t salt
green onion curls for garnish
Skin fillets and place on a
well-greased broiling pan. Brush with melted oleo and sprinkle
with salt and pepper. Broil 4" from source of heat for 8-10
minutes. In a small bowl, combine remaining ingredients, except
garnish. Spoon mixture over fish and broil 2 minutes longer or
until fish flakes easily when tested with a fork. Garnish with
the curls.
MACKERELETTES
1 can Jack
Mackerel
1 egg
1 onion, chopped
salt and pepper to taste
Add enough equal amounts of flour and meal to make thick enough
to form
patties. If
using plain flour or meal, add 1 t baking powder. Take
small patties and fry in small amount
of hot oil until browned.
TANGY
GLAZED
Serves 4
1 1/2# Spanish mackerel fillets
1/3 c melted oleo
1/3 c catsup
1/3 c frozen lemonade concentrate, thawed
1 T prepared mustard
1/2 t salt
1/2 t garlic salt
1 large bay leaf, crumbled
lemon twists for garnish
Cut fish into serving-size
portions. Place in a single layer in a 12x8x2" baking dish.
Combine remaining ingredients except the garnish and mix well.
Pour over the fillets; turn fish to coat evenly and cover.
Marinate in refrigerator at least 30 minutes. Drain, reserving
sauce. Arrange fish skin side up on a well-greased 15x10x1"
broiler pan. Brush with sauce. Broil about 4" from source of
heat for 4-5 minutes. Turn carefully and brush with sauce. Broil
4-5 minutes longer or until fish flakes easily when tested with
a fork.
TEXAS
GRILLED SPANISH MACKEREL
Serves 6
3# dressed Spanish mackerel (whole
fish, cleaned and ready to prepare)
1/2 c lemon juice
1/4 c olive oil
1 t salt
1 t dried oregano leaves, crushed
3/4 t garlic salt
1/2 t pepper
1/2 t monosodium glutamate
Combine lemon juice - glutamate.
Make 4 to 5 slits on each side of each fish. Brush fish inside
and outside with sauce. Place fish in well-greased, hinged, wire
grill. Cook about 4" from moderately hot coals for 5-8 minutes.
Baste with sauce. Turn. Cook for 5-8 minutes longer or until
fish flakes easily when tested with a fork.
MAHI - MAHI
GRILLED SPICY MAHI
MAHI TACOS
2 Servings
1 c red cabbage, finely shredded
12 oz. mahi mahi
2 limes
1/2 medium red onion, diced
4 corn tortillas
canola oil
1 mango, peeled, pitted, cubed
1 avocado, peeled, pitted, cubed
1 handful cilantro, chopped
salt and pepper
1/2 T blackening spice
Clean and oil grill pan thoroughly. Preheat to
medium-high. Make the mango salsa by combining the mango, avocado, red
onion, cilantro and the juice of one lime. Season to taste.
Drizzle a light coating of oil over the fish
and rub on the blackening spice. Place the fish on the grill and cook,
undisturbed for 4 minutes. Carefully flip with a spatula and cook another 4
minutes. Remove. Before turning off the grill, warm the tortillas directly
on the surface for 1 -2 minutes.
Divide the fish evenly among the warm
tortillas, add a bit ofcabbage and spoon the salsa on top. Serve each taco
with a wedge of lime and 1/2 cup of black beans spiked with cumin.
ORANGE ROUGHY
GRILLED ON LEMON with MEDITERRANEAN SKILLET SAUCE
Yield: 4 servings
4 skinless Orange Roughy Fillets (about 8 10 oz. ea)
2 T olive oil
Ύ t ground cumin
salt and pepper to taste
16 lemon slices, thinly sliced (1/4 thick about 3 lemons)
Mediterranean Skillet Sauce, please check for this recipe under Sauces
Prepare your gas grill or charcoal grill at medium-hot. Rinse the
fillets under cold running water and gently pat them dry with apaper towel.
Cut each fillet in half crosswise to make 4 pieces of fish. In a small bowl, combine
olive oil and the seasonings. Brush both sides of the fillets with the mixture; cover and
refrigerate 30 minutes to 1 hour.
When ready to grill, lay the lemon slices on the oiled grill, using slices to make a square
large enough to hold a piece of fish. Repeat with a piece of fish on top of each lemon square.
Cover and grill, without turning, for a total of 6 8 minutes or until the fillets are opaque
and moist in the center. Final cooking time will depend on the actual thickness of the fillets.
Remove the fish and the lemon slices at one time.
Gently pull the lemon out from under the fish, inverting them on the platter grilled
side up. (They will have a bronzed, slightly caramelized look.) Spoon
equal amounts of the Mediterranean Skillet Sauce over each fillet.
MICROWAVED IN LEMON BUTTER
Serves 4
4 8 oz. orange roughy fillets or other fish fillets
Ό c melted butter
freshly ground black pepper
2 cloves crushed garlic
Ό c fresh lemon juice
Garnish with lemon wedges and fresh parsley sprigs
Place thawed fillets in microwave dish with thickest parts to the
outside edges of dish. Mix together the butter - lemon juice. Brush or
pour over fillets. Cover with clear wrap. Cook on H allowing about
3 minutes for each 8 oz. fillet. DO NOT OVERCOOK.
FOR YOUR
INFORMATION
Avoid the barb at the base of
the tail. Dress it for cooking by cutting the wings from the
body and soaking them in cold water or brine solution for an
hour in the refrigerator. This helps remove excess blood and
uric acid. If the wings are large, cut the skin from them
with a sharp knife. If the wings are smaller, parboil them
in boiling water for 10 minutes so the skin peels off
easily. Cut the wings into 1-2" strips, trimming the meat
away from the cartilage.
*** Did you
know that skate or sting ray are often substituted for
scallops in restaurants? If your scallops look like they
were punched the same size, chances are you have the cheaper
ray but are paying the scallop price.
POACHED
SKATE with ORANGE and MINT
Serves 4
1# skate wings,skinned and cut into four
portions
3/4 pt fish or vegetable stock
1 T sunflower oil
1 small onion, sliced
1 - 2 t fresh mint, chopped
rind and juice of 1 orange
1 - 2 t corn flour, if available
Place skate wings in large pan, pour the
stock over, cover and poach for 10 minutes. Remove the fish from
the stock, keep warm. Reserve 6 T of the fish stock.
SAUCE:
Heat oil in a pan, cook the onion until soft and
transparent. Add the mint, orange juice and rind. Blend the
flour with a little water, add to pan and cook for 2 - 3 minutes
until the sauce has thickened. Stir in the reserved fish stock.
Pour the orange and mint over the wings.
SOLE - WHITEFISH
CORN CRISPED
Yield: 4 6 servings
1 1/12# sole OR flounder, drained, or any fillet
1 c corn flake crumbs
salt & pepper
½ c evaporated milk
Cut fish into serving pieces and dip into milk and then into
seasoned crumbs. Place in a single layer shallow baking pan lined with foil. Dont
crowd.
Bake 375 - 20 minutes or fish flakes. Serve with lemon slices.
BAKED FILLETS of
SOLE in WINE
1-1/2# sole fillets or other fish
1 c dry white wine
2 T dry sherry
Lemon wedges
Sauteed mushroom caps
Place fillets in a greased
ovenproof dish. If the fillets are
large they may be cut in half. Pour the wine and sherry over
them. Bake until just done. Serve covered with the liquid
from the dish, which you may reduce slightly. Garnish with
the wedges and caps.
GREEK
WHITEFISH or SOLE FILLETS PLA-KEY
3 4 fillets
3 medium onions
garlic
olive oil
16 oz tomatoes, squeezed
½ c parsley
1 t oregano
½ c red wine
lemon slices
Saute onions and garlic in olive oil. Place fillets in Pyrex layer
pan and simmer
onions,
squeezed tomatoes, parsley, oregano for 10 minutes. Cover
fish with lemon slices and add
the wine to the tomatoes and then
pour the tomato mixture over the fillets.
Bake 375 45 minutes.
A
FLAVORFUL FISH FRY
Serves 4
1 1/2# whitefish fillets (or any
freshwater or saltwater)
3 garlic cloves, crushed
1 t lemon juice
1 t ground cumin
1 t ground anise seeds
1/2 t chili powder
1/2 t ground coriander
salt
oil for deep-frying
Remove any skin and bones from
fish, rinse and pat dry with paper towels. Combine cumin - salt
blending to a smooth paste. Spread over fish, cover and
refrigerate 1 hour.
Half fill a deep pan or deep fryer
with oil and heat to 350 or until a 1" bread cube browns in 50
seconds. Cook fish, a few pieces at a time, 2-3 minutes, until
golden brown. Drain on paper towels. Serve hot.
MEXICAN
BAKED FISH
Serves 4
1 1/2# any whitefish
1 c salsa (mild or hot)
1 c sharp Cheddar cheese, shredded
1/2 c corn chips, coarsely crushed
1 avocado, peeled, pitted and sliced
1/4 c sour cream
Preheat oven to 400. Lightly
grease one 8 x 12" baking dish.
Rinse fish fillets under cold water and pat dry with paper
towels. Lay fillets side by side in the prepared baking dish.
Pour the salsa over the top and sprinkle evenly with the
shredded cheese. Top with crushed chips. Bake, uncovered in
the oven for 15 minutes or until fish is opaque and flakes
with a fork.
Serve topped with sliced avocado
and sour cream.
SQUID
To
clean squid:
pull on head and insides
come out easily.
Then pull the
plastic-like bone out, then
squeeze the squid
like toothpaste and the liquid insides come out.
SQUID with GARLIC DIP
Now rinse and slice the squid in rings and flour.
Deep fry squid in pan 375 for a minute and dip in garlic dip.
GARLIC DIP
1 whole head garlic
10 slices cubed bread (no crust)
1 c olive oil
½ c white vinegar
2 T water
Beat in mixer
DILLED SQUID
Great over toast points
3 4# whole squid, fresh or frozen
boiling salted water
1 T butter
1 t flour
½ c dairy sour cream
½ c water
1 T lemon juice, fresh
1 T dill weed
salt and pepper
dash sugar
Thaw squid and clean. Cook mantles (body) in boiling salted water
until tender and drain.
Cut the mantles
into squares and set aside. Melt butter is skillet and stir in flour. Combine
sour cream
and water; gradually add to flour mixture, stirring constantly until smooth and
thickened. Add squid sugar and heat to serve piping hot.
ITALIAN
STYLE
Yield: 8 10
servings
1/3 c olive oil
6 cloves garlic, peeled and minced or more
2# squid, cleaned and cut into 2 strips
2 T oregano
1 c dry white wine
1 lemon, halved
8 oz. tomato sauce
Tabasco sauce, few drops to taste
1# pasta, cooked
Heat olive oil in skillet; add garlic and cook until golden. Add
squid and cook one minute.
Add oregano and
wine and cook ½ minute longer. Squeeze juice from lemon over mixture and add tomato
sauce and Tabasco; simmer one minute longer. Serve over hot cooked pasta.
SWORDFISH
BLACKENED SWORDFISH
6-8 oz fish steaks or fillets, preferable more
than 1/2" thick, skin removed
Blackening Seasoning
1 T fresh thyme finely chopped or 1 1/2 t dried thyme leaves
1 T fresh oregano, finely chopped 1 1/2 t dried marjoram or dried oregano
1 1/2 t cayenne pepper
2 t salt
1 t pepper
1/4 c pure olive oil
* Pull out any small bones if you are using
fillets
* You will be using 2 frying pans for this recipe, read on
Thoroughly combine the chopped herbs, cayenne,
salt and pepper
in a mixing bowl. Heat an iron skillet over high heat until
the metal takes on a dull, matte appearance, which indicates
it is almost re-hot. Depending on your stove, this will take
5-10 minutes. Meanwhile heat your 2nd saute pan on medium heat.
Coat the fillets on both sides with half the
olive oil and
then pat only one side with the herb mixture. With the heat
still on high, place the fillets in the pan, herb side down
(they'll smoke like crazy) for about 2 minutes. Turn the
fillets over into a second saute pan-preferably non-stick-containing the
rest of the olive oil set over medium heat. Cook the fillets for 2-6 minutes
more, depending on
thickness.
SWORDFISH SKEWERS
with FRESH OREGANO
and
BLACK PEPPER YOGURT
Yield: 8 servings
2# swordfish, cut into 1 ½ pieces
8 oz plain low-fat yogurt, drained
1 ½ T fresh lemon juice
½ t plus 1 T finely grated lemon zest
2 t coarsely ground black pepper or to taste
salt
1 c olive oil
6 cloves garlic, finely chopped
3 T chopped fresh oregano
16 24 [ 6] skewers, soaked in water for 2 hours
Combine yogurt salt to taste in a bowl. Cover and refrigerate at least 30
minutes.
Heat
grill to high or preheat broiler. Whisk together olive oil oregano in a
baking dish. Add fish
cubes and turn to coat. Cover and marinate in fridge for 20
minutes. Remove
swordfish from
marinade, thread 3 chunks of fish onto 2 skewers each so fish
will lay
flat on grill.
Season kabobs with salt and pepper to taste. Grill or broil until
charred slightly
and golden
on the outside and just cooked through, about 3 4 minutes per side,
depending
on
thickness of fish. Serve with yogurt sauce on the side.
TURBOT
Medium Fat (11 23 g fat per pound)
Most all cooking methods
Very Delicate Flavor
Seasonings: parsley, lemon pepper, salt, peppercorns, bay leaf, tarragon, dill weed,
white or black pepper, chives, basil
TURBOT ITALIANO
1# turbot
butter
Italian breadcrumbs
white Cheddar cheese, shredded
Butter spray a Pyrex baking dish. After
putting the fish
in the dish, butter it or butter spray it. Sprinkle the
breadcrumbs over and bake it in a 350 oven. When the fish
is half done, sprinkle it with the white cheese. When the
fish flakes and the cheese is melted it's time to eat.
The baking goes quickly so check it soon.
This recipe is given to me
from my one and only sister, Mary Odders,
from Spruce Creek CC in Florida. Thanks, Mar!
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