Preparing/Fixin'/Spicing up Fish

[Tex9401]

Lenie's Herbal Fish
Ingredients

3 tablespoons olive oil
3 onions, thinly sliced
1 red bell pepper, thinly sliced
1/2 green bell pepper, sliced
3 shallots, thinly sliced
1/2 zucchini, thinly sliced
1/2 yellow squash, thinly sliced
1 large tomato, cubed
1/2 (6 ounce) can black olives, halved
2 tablespoons balsamic vinegar
salt and pepper to taste
2 pounds cod fillets
1/3 cup chopped fresh chives
1/3 cup chopped fresh basil leaves
1/3 cup chopped fresh cilantro

Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large frying pan. Stir in onions, red and green bell peppers and shallots. Cook 3 minutes. Sir in zucchini, squash, tomato, olives, and balsamic vinegar. Saute until vegetables are just tender. Season with salt and pepper to taste.
Spread 1/2 of the vegetables into an oiled 9x11 inch baking pan. Cover the vegetables with 1/2 cup of the herbs.
Arrange the filets on top of the vegetables and herbs. Spread the second 1/2 of the vegetables over the fish and sprinkle the rest of the herbs onto the vegetables. Cover the dish with foil and bake for 25 minutes.

[Tex9401]

Coconut Curry Fish
Ingredients

2 cups water
1 cup uncooked brown rice
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
1 pound cod fillets, cut into chunks
1 1/2 tablespoons curry powder
2 teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
salt and pepper to taste
1 (14 ounce) can coconut milk
1 (16 ounce) package frozen stir-fry vegetables
1 tablespoon cornstarch

Directions

Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

[Tex9401]

Steamed Fish with Ginger
Ingredients

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
1/4 cup lightly packed fresh cilantro sprigs

Directions

Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over - be careful. Garnish with cilantro sprigs and serve immediately.

[cptjohnstone]

Tex, do you like fish?

[Tex9401]

some days....I am very good at finding recipes since I have 150 cookbooks.

Originally Posted by cptjohnstone

Tex, do you like fish?

[ElisabethWhispers]

Gotta adore a man who enjoys cooking! Again, thank you so much (everyone!) for helping me discover some different ways to prepare fish dishes!

I sincerely appreciate it!

Elisabeth

[Tex9401]

If you ever need certain recipes, let know and I will spend some time to research them.

Originally Posted by ElisabethWhispers

Gotta adore a man who enjoys cooking! Again, thank you so much (everyone!) for helping me discover some different ways to prepare fish dishes!

I sincerely appreciate it!

Elisabeth

[OldGrump]

For a light fish (tilapia, etc.) try pan frying it. Salt & pepper the fish & lightly bread with flour. Heat a skillet & add some oil. When the oil is hot, add butter. Then the fish (jiggle the pan a bit so the fish doesn't stick). Cook about 3-4 min per side & remove fish and set aside. Add to the drippings in the skillet about 1 TBSP butter, juice of a lemon, & capers and cook about a minute. Pour over fish & serve.

[Poppa_Viagra]

Any light fish or shrimp, soak it in melted Blue Bell Homemade Vanilla ice cream, roll it in bread crumbs (the big flakey ones from the Chinese food section) and fry in the lightest oil you have, make up a pile of Mango/habanero/pineapple salsa to go on top.
Sweet and hot and crunchy and flaky all at the same time with the added benefits of mangoes and pineapples.

[oeb11]

Thanks Tex for interesting recipes and ideas.

Simple Salmon-
Fresh salmon filet(s)- drizzle and rub with EVOO after placing on foil
Salt, Lemon pepper, and any herbs/seasonings/vegetables you wish
Seal foil and marinate in fridge for 2-3 hours.
let rest and warm- then in oven at 350 deg or I prefer on grill at medium for 5-7 minutes. be sure fish is done and flakes with a fork
Serve-
Very simple and applicable to many types of fish - time of cooking may vary.

[JohnBoyjrh]

This may raise a few eyebrows but poaching fish in the microwave really works good and takes only a few minutes. My favorite is salmon fillets with with a little evoo , salt and pepper just a little white wine to poach in . Put in a micro safe cass. dish , cover with plastic wrap , micro on high for 3-4 mins. , eat. You can also put it under the broiler after the micro. for a few seconds if you want it seared on top. Anything with a high water content works good in a microwave , hence fish and poaching. You can cook with one and not just reheat leftovers.

[ogre39]

JBjr beat me to the punch - Poaching has been one of the most common styles of cooking fish in the commercial kitchens for a number of years. I like to take a Salmon fillet, rub in EVOO, add fresh cracked black pepper to taste. Top with thin slices of Lemon (an alternative Spanish style uses Blood Oranges)

Construct a pouch with double-bottom foil(trust me, it makes things easier to handle later). Place your flavoring medium on the bottom of the pouch (Rosemary stems, Onions, Sliced peppers, etc...) Place fish on flavoring medium, and add enough wine to wet the bottom of the medium and then seal the pouch (the choice of wine will effect the flavor of the fish, but usually a dry white works well, and a sweet Riesling for foods with hot peppers to provide a balance.)

Poach until done. You can also do a number of pouches ahead of time, and each person can get a slightly different fish to taste and swap. Makes for a great party!

[JohnBoyjrh]

Originally Posted by ogre39

JBjr beat me to the punch - Poaching has been one of the most common styles of cooking fish in the commercial kitchens for a number of years. I like to take a Salmon fillet, rub in EVOO, add fresh cracked black pepper to taste. Top with thin slices of Lemon (an alternative Spanish style uses Blood Oranges)

Construct a pouch with double-bottom foil(trust me, it makes things easier to handle later). Place your flavoring medium on the bottom of the pouch (Rosemary stems, Onions, Sliced peppers, etc...) Place fish on flavoring medium, and add enough wine to wet the bottom of the medium and then seal the pouch (the choice of wine will effect the flavor of the fish, but usually a dry white works well, and a sweet Riesling for foods with hot peppers to provide a balance.)

Poach until done. You can also do a number of pouches ahead of time, and each person can get a slightly different fish to taste and swap. Makes for a great party!

Great idea to use several different types of fish and or spices in individual pouches. I'll do that next time for guests. A+

[JohnBoyjrh]

The only "cookbook" I own is by Escoffier , " Le Guide Culinaire". It's really a reference book rather than a cookbook .

[sweet.treat69]

whenever i make fish (my favorites are salmon, tilapia, mahi mahi, and flounder) i usually use fish fry, or coat it with cajun seasoning and some flour.... usually anything i can find to make it tasty... sometimes i use a trick my mom taught me.. wrap the fish along with some cut up potatoes and whatever vegetables u may like and would want to flavor the fish with, in some foil and let it bake for about 20-30 minutes, or until it flakes when u cut into it. ill pair it with some veggies, rice, or a salad and eat up