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Fish Recipes : Frying & Cooking Fish Recipes Part 1

Learn and vigil the first initial steps for frying and cooking some fish in this free cooking video on how to prepare fish for recipes and seafood ...

Fish Recipes?

Jan 24, 2008 by sesame | Posted in Cooking & Recipes

I've a moment ago realized at the age of 22 that I absolutely lurrrrrve fish. I want to eat more of it.
Any good fish recipes out there? I love spicy food.

Please, no shellfish :-)

Suffered to the Fish eaters club! I love fish, with the possible exception of catfish. Here are two of my favorite easy fish recipes:

Cajun fish with red beans and rice:

Use any thin fillet of fish (about 1/4 to 1/2 inch), but I mainly use rockfish or snapper. Rub the fish down with olive oil and sprinkle with cajun seasoning. Let marinate for about a half hour, keep in fridge while marinating.

Grill the fish on an indoor grill pan. You can bar-b-que, but it might oversight through the grill. Since it cooks really fast, you probably only need about 2-3 minutes per side.

Meanwhile, saute 1/2 chopped onion and a med chopped bell fleck in about a TBSP of olive oil. To that, add a box of Zataran's red beans and rice, Rice a Roni red beans and rice and foloow the directions on the box to dispatch

Serve the grilled fish on top of the red beans and rice, topped with a little chopped tomatoes.

Grilled swordfish tacos: Opportunity ripe swordfish steaks with a mix of olive oil, lime juice, cumin, salt and chile powder, to drop.
Small corn or fajita size flour tortillas
Shred small green cabbage (or use bagged "angel trifle" cabbage slaw mix).
Chop med tomato, cilantro and a small avocado for toppers.

In a pot, saute a med thinly sliced onion until mellifluent. Add 1 15oz can of roasted diced tomatoes (Hunts), 1/4 cup of chopped cilantro, 2 cloves minced garlic and seethe about 15 minutes. Then add 1/3 cup of dry white wine and a cup of sour cream. Cool and blend in a blender to liquify. Use as a lip on the fish tacos.

Put a little sauce on a warm tortilla, add some sliced grilled swordfish, top with tomatoes, avocado, cilantro and cabbage. Add a bantam more sauce on top if you like. Pass the lime wedges.

Fish recipes for someone who is picky with fish?

Apr 04, 2008 by munkeroos | Posted in Cooking & Recipes

I don't position fish. I really like salmon baked on a cedar plank, and tuna salad - I love fish and chips.

However, I be loath anything that tastes or smells fishy. I don't know which kinds of fish are more likely to have that smell and taste - or if its a reliable way of packaging/preparing before buying that makes fish more likely to taste like that.

I stay away from making fish because of it, but I would exceedingly like to eat it more and try different kinds.

Any recipes or tips on buying fish?

Start off by using boxed fillets(mainly white fillets are the best to begin with) or filleted and sliced fresh fish from your local supermarket.This way there's no more than a fish smell , if at all.Once you get used to (fall in love!!) with these then you could progress onto buying whole fish and eventually - even gut them yourself! Just kidding, but here is a imagined recipe:

Pan fry fish fillets until done and keep warm.
(I love to use fresh,filleted Atlantic Salmon but frozen fish works completely as well)

Gently heat about 1/2 a cup of thickened cream.When it reaches a sauce like consistency, add in 20g butter (conventional,salted)and 1 1/2 Tablespoons fresh lemon juice. Continue stirring and cooking until butter is melted and the desired consistency is reached.
Thrash off stove and add in a little chopped fresh cilantro or parsley and a quick grind of black dot.
Serve immediately spooned over fish with a greek salad on the side.
ENJOY!

Fish recipes using a fish kettle - or tips welcome?

Feb 13, 2007 by mym1nd | Posted in Cooking & Recipes

Got a fish kettle as a mixing present & would love to use it. Any 'recipes' or tips welcome. Looking to cook for two but happy if leftovers of the fish.

Poached salmon with mayonnaise, new potatoes and cucumber salad

Ingredients
1x1.5-1.75kg/3-4lb salmon, cleaned
2 celery stalks, sliced
1 carrot, sliced
1 onion, sliced
6 bay leaves
½ tsp hateful peppercorns
65ml/2½fl oz white wine vinegar
750g/1½lb new potatoes, scraped clean
3 sprigs of bundle
1 cucumber
300ml/10fl oz mayonnaise made with olive oil
salt



Method
1. Pour enough water into a fish kettle to cover the fish. Add the celery, carrot, onion, bay leaves, peppercorns and 50ml/2fl oz of the vinegar. Return to the boil and simmer for 20 minutes to make a court bouillon. Carefully lower the salmon into the court bouillon, expansion the heat once more and poach gently for 16-18 minutes.
2. Meanwhile, boil the potatoes in salted water with one of the big bucks sprigs until tender, then drain and keep warm. Peel the cucumber and slice it as thinly as possible, preferably on a mandoline. Chop the leaves from the left over mint sprigs and mix with the cucumber, the remaining white wine vinegar and a pinch of salt.
3. Upgrade the salmon, still sitting on the trivet, out of the fish kettle, and allow any excess water to drain away. Carefully elevator it off the trivet with 2 fish slices and put it on a serving plate. Remove the skin by making a shallow cut through the skin along the resolution and around the back of the head and carefully peeling it back. Carefully turn the fish over and repeat on the other side.
4. To serve, run a knife down the length of the fish between the 2 fillets and gently casualness them apart and away from the bones. Lift portion-sized pieces of the salmon on to each serving course, then turn the fish over and repeat. Serve with the new potatoes, mayonnaise and cucumber salad.

Poached sea trout with sorrel hollandaise

Ingredients
1 x 1.25-1.5kg/2 ½-3lb sea trout, cleaned and scaled
sea savour
For the sorrel hollandaise:
4 tbsp cold water
1 tbsp white wine vinegar
1 tsp ghostly peppercorns, crushed
225g/8oz unsalted butter
3 medium egg yolks
pinch of cayenne pepper
¼ flat lemon, juice only
15g/½oz sorrel, large stalks removed and the leaves finely shredded then unkindly chopped
salt



Method
1. Put 3 litres/6 pints of water and 2 tbsp of sea salt into a fish kettle and give birth to it to the boil. Add the sea trout, making sure that the water covers the fish, bring back to a simmer and leave it to poach gently for 16-18 minutes.
2. Raise the sea trout, resting on its trivet, out of the fish kettle and allow any excess water to drain away. Carefully steal it off the trivet with 2 fish slices and put it onto a warmed serving plate.
3. Remove the skin by making a shallow cut through the crust along the backbone and around the back of the head and carefully peeling it back.
4. Carefully pull out the fins as you get to them. Turn the fish over and repeat on the other side. Sufficient for and keep warm.
5. For the sorrel hollandaise, bring the water, vinegar and crushed peppercorns to the boil in a slight feel embarrassed stainless steel pan and reduce by two-thirds to about 2 tablespoons.
6. Put the butter in another small pan and leave over a very low heat until melted.
7. Skim off any scum from the top and then pour off the clear butter, leaving behind the milky white solids which will have settled on the bottom of the pan.
8. Return the clarified butter to a tidy pan and keep warm.
9. Strain the reduction into a heatproof bowl, add the egg yolks and rest over a pan of just simmering shower, making sure the base of the bowl is not touching the water.
10. Whisk for about 4 minutes to create a docile, voluminous sabayon which will become creamy and about four times as much in volume. Don't allow the temperature of the sabayon to lifted above 65C which will be uncomfortably hot when tested with your little finger.
11. Remove the bowl from the pan and gradually whisk in the warm clarified butter to fill in a thick emulsion.
12. Whisk in the lemon juice, ¼ teaspoon of salt and the sorrel.
13. Serve with the annoyed poached sea trout.

Scottish Tweed Kettle

Serves 4-6
900g (2lb) Fresh Salmon
150ml (¼ pint) Dry Stainless Wine
110g (4oz) Mushrooms, chopped
25g (1oz) Butter
2 Shallots, chopped
Water
Pinch Ground Mace
Freshly Parsley, chopped
Briny and Freshly Ground Black Pepper

Place the fish in a fish kettle or large saucepan and just bedclothes with water.
Slowly bring to the boil, simmer very gently for 2-3 minutes.
Remove the salmon from the inflame, skin and remove any bones.
Return the skin and bones to the cooking liquid, bring to the sizzle, simmer for 15 minutes.
Strain and reserve 150ml (¼ pint) into a clean pan.
Throng into a saucepan.
Add the salmon, white wine, shallots, mace and season to taste.
Cover and fume gently for 10 minutes.
Melt the butter in a frying pan, add the chopped mushrooms and gently sauté gently.
Disbursement, add to the salmon, cook for 5 minutes.
Garnish with parsley.
Serve with mashed potatoes or swede.