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Baked Stuffed Fish 2
Lightly grease a shallow, heat-resistant, non-metallic baking dish and set aside.
In a medium-sized heat-resistant, non-metallic bowl heat butter in Microwave Oven 30 seconds or until melted.
Add chopped onion and green pepper.
Heat, uncovered, in Microwave Oven 3 minutes or until onion and pepper are tender.
Add mushrooms, seasoned dressing and crabmeat.
Toss to gently combine.
Add chicken broth or clam juice and stir to combine.
Stuff each fish with some of the mixture.
Secure openings with string,toothpicks or small metal skewers.
place stuffed fish in prepared baking dish.
Heat, covered with clear plastic wrap, 10 minutes or until fish flakes easily with a fork.
Let fish stand, covered, at room temperature 2 minutes to finish cooking.
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Category:
Fish and seafood
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Banana Fish
Mix together flour, curry powder, and soy sauce; coat bananas and fish with this; set aside.
Heat oil in skillet.
Stir-fry celery until crisp; set aside.
Add butter to oil; saute bananas until golden, about 1 minute on each side.
Sprinkle bananas with half of lemon juice; remove to serving dish.
Saute fish in oil/butter mix until fish comes easily away on a fork, about 3 minutes on each side.
Sprinkle with remaining lemon juice.
Place on serving dish with bananas.
Spoon celery over fish.
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Category:
Fish and seafood
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Barbecued Fish
COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup.
Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup.
Place fish steaks or fillets in a baking dish and spoon some syrup over.
Marinate in the refrigerator for 1 hour.
Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.
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Category:
Fish and seafood
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Basic Fish Chowder
Salmon, halibut, rockfish or cod may be used for the fish.
Fry bacon until crisp; add onion and cook until tender.
Add water and potatoes and simmer 10 minutes or until the potatoes are partially tender.
Cut fish into 1 inch cubes and add and simmer again until fish and potatoes are tender.
Add milk and seasonings; heat thoroughly and serve immediately.
Serves six.
VARIATION: 2 cups grated cheddar cheese may be added before the milk is added.
Stir until melted and proceed.
2 tbsp of flour may be added for thickness.
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Category:
Fish and seafood
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Basic Fish Mousse
PREHEAT OVEN TO 350F.
Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth.
Add the egg whites and blend until incorporated.
Transfer the mixture to a bowl, cover and chill for 30 minutes.
Stir in the cream until incorporated.
Divide the mousse between buttered ramekins.
Place the ramekins in a water bath, cover and place in oven for 20 minutes.
To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.
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Category:
Fish and seafood
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Basic Fish Stock
BRING THE WATER AND WINE to a boil over high heat.
Wash all the fish trimmings.
Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot.
When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours.
Strain the stock, extracting as much liquid as possible from the solids.
Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing.
Makes 3 qts.
The stock can be refrigerated up to four days, or frozen for up to six months.
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Category:
Fish and seafood
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Blackened Redfish
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick.
Redfish and pompano are ideal for this method of cooking.
If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness.
If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted.
In any case, the fillets or steaks must not be more than 3/4 inch thick.
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
(FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm.
Reserve the remaining butter in its skillet.
Heat the serving plates in a 250F oven.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up).
Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet).
Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more.
Repeat with remaining fillets.
Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heated serving plate.
I had this in K Pauls Restaurant in New Orleans.
It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this.
Even people who don't like fish love this dish.
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Category:
Fish and seafood
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Boiled Crawfish
Bring seasonings to boil for 10 minutes.
Add potatoes, corn, and smoked sausage.
Boil for another 10 minutes.
Add crawfish.
Bring back to boil.
Cut fire off immediately.
Let soak for 20 to 30 minutes.
Drain.
Peel and eat.
While water is coming to a boil, cull and clean crawfish.
Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.
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Category:
Fish and seafood
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Boiled Crawfish Justin Wilson
Bring seasonings to boil for 10 minutes.
Add potatoes, corn, and smoked sausage.
Boil for another 10 minutes.
Add crawfish.
Bring back to boil.
Cut fire off immediately.
Let soak for 20 to 30 minutes.
Drain.
Peel and eat.
While water is coming to a boil, cull and clean crawfish.
Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.
Justin Wilson writes, \"Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out.
During crawfish season, my finger stays yellow from one end to the other.
Ingredients
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Category:
Fish and seafood
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Botvinia
Boil 3 quarts of water in a large pan.
When boiling briskly add the spinach and the sorrel.
Cook uncovered at a brisk boil for 6-8 minutes.
drain water off, wash vegetables in cold water, then puree in blender.
cool to room temperature.
Combine the other ingredients in bowl, except for the beer and vodka.
When mixed well slowly add the beer and the vodka stirring constantly.
Chill for a minimum of 2 hours before serving.
Ingredients
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Category:
Fish and seafood
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Braised Fish England 15th Century
"Brasele" Grill the fish until brown, then simmer in a chafing dish with the verjuice and the other ingredients until the fish flakes easily and is cooked.
Put the fish on a warm serving dish, reduce the cooking liquid by half on a sharp flame and pour over the fish.
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Category:
Fish and seafood
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Braised Whole Fish With Shrimp Sauce
Soak mushrooms in warm water until caps are tender, 15 to 30 minutes; drain.
Gently squeeze water from mushrooms then cut off and discard stems; thinly slice caps.
Set aside.
In a small bowl, combine 1 tablespoon soy sauce, wine and cornstarch.
Add shrimp and stir to coat.
Set aside.
Sprinkle fish lightly with salt and pepper; dredge in cornstarch and shake off excess or lightly sprinkle with cornstarch (fish does not need to be completely coated).
Place a wide frying pan (preferably with a non-stick surface) over medium-high heat.
Add 1 tablespoon of the oil; swirl to coat surface.
Add fish (skin side up if using fillets); cover and cook until golden brown on bottom, about 3 minutes.
carefully turn fish over and repeat to brown other side.
Remove fish and set aside.
Add the remaining tablespoon of oil to the pan.
Add ginger and cook, stirring, until fragrant, about 10 seconds.
Add shrimp and stir until shrimp are opaque and separated, about 1 minute.
Add mushrooms, broth and soy sauce and cook for 30 seconds.
Add cornstarch solution and stir until sauce boils and thickens.
Return fish to pan and spoon sauce over fish.
Cover and simmer until center of fish at thickest is just opaque, about 3 to 5 minutes.
Transfer fish to platter; pour sauce over fish.
Garnish with green onions.
Serves 4.
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Category:
Fish and seafood
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Brittany Mixed Fish Soup
Slices of crusty French bread * Flounder, mackerel, cod, or haddock ** Sliced thin
Cut fish into chunks of equal size.
Saute onions and garlic in heated butter or margarine in a large kettle until tender.
Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper.
Bring to a boil.
Add prepared fish and lower heat to moderate.
Cook, covered, about 25 minutes, until fish and potatoes are tender.
Remove and discard bay leaves.
Put slices of bread in wide soup plates.
Ladle broth over bread.
Serve fish and potatoes separately on a platter.
Serves 6 to 8.
Ingredients
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Category:
Fish and seafood
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Broiled Fish Fillets
For easy, different flavors when broiling fish, brush with Herb or.
Set oven control to broil.
Sprinkle both sides of fish fillets with salt and pepper.
Brush with the margarine.
Broil fish with tops about 4 inches from heat for 5 to 6 minutes or until fish flakes easily with fork (do not turn).
4 SERVINGS; 340 CALORIES PER SERVING.
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Category:
Fish and seafood
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Broiled Fish Steaks
Set oven control to broil.
Sprinkle both sides of fish steaks with salt and pepper.
Brush with half of the margarine.
Broil fish with tops about 4 inches from heat for about 5 minutes.
Brush fish with margarine.
Turn fish carefully and brush with margarine.
Broil 4 to 6 minutes or until fish flakes easily with fork.
4 SERVINGS; 340 CALORIES PER SERVING.
To Grill: Grease wire grill.
Place fish on grill.
Cover and grill fish steaks about 4 inches from medium coals 20 to 25 minutes, turning fish once and brushing with margarine, until fish flakes easily with fork.
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Category:
Fish and seafood
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