This may be the thread that many have been waiting for. This thread will be for any and all of our recipes that just say "Fish" and are not "Species Specific". Please feel free to add any that you may have and are willing to share with the rest of the Angling/Cooking community.
by FlyFishingMoose FISH TACOS INGREDIANTS: VEGGIE MIX: IN A LARGE BOWL MIX THE VEGGIES STIR UNTIL ALL THE SPICES ARE WELL MIXED 3 DICED TOMATOES 2 DICED ONIONS 1 DICED BELL PEPPER 1 CUP LEMON JUICE 3 LIMES JUICED SALT & PEPPER TO TASTE 2 TABLESPOONS MINCED GARLIC 1 TEASPOON CUMIN ˝ CUP DICED CELLANTRO 1 TEASPOON OREGANO 3 DICED BANNANA PEPPERS ( THESE PEPPERS ARE NOT HOT JUST TASTE GOOD) 1 DICED JALAPENO (REMOVE THE SEEDS OR IT WILL BE GOOD AND HOT) 2 CUPS CABBAGE 2 CUPS LETTUCE 2 TABLESPOONS VINEGAR FISH 1-2LBS OF FISH FILLETS PERCH ARE GREAT BUT ANY FISH WILL DO 2 TABLESPOONS MINCED GARLIC SALT & PEPPER TO TASTE COOK FISH FILLETS IN OIL, GARLIC, SALT & PEPPER UNTIL FISH FLAKES EASILY CORN TORTILLAS COOK CORN TORTILLAS IN A LARGE PAN USE JUST ENOUGH OIL TO FILL THE BOTTOM OF THE PAN PLACE CORN TORTILLAS INTO OIL FOR ABOUT 10-15 SECONDS PER SIDE AND REMOVE FROM PAN SET THESE ASIDE TO USE TO MAKE FISH TACOS FISH TACOS DUMP FISH & VEGGIES INTO COOKED CORN TORTILLA TOP WITH YOUR FAVORITE SALSA, SOUR CREAM & CHEESE ENJOY "Age is only a state of mind" FFM 2000 "I know my body isn't bullet proof anymore, but my mind doesn't" FFM 2003 Self appointed Salsa King of Utah until unseated! You always find it in the last place you look!
Paella Ingredients: 6 tbsp. olive oil 1 cup minced onions 1 small sweet red bell pepper, seeded, cut into 1/2" pieces 1 small sweet green bell pepper, seeded, cut into 1/2" pieces 1 cup canned chopped tomatoes, drained 1 tbsp. minced garlic 1 tbsp. minced fresh thyme 1 lb. sea scallops Sea salt and freshly ground black pepper 6 oz. andouille sausage, cut into 1/2" thick pieces 1/2 cup dry white wine 3 cups long-grain rice 1 tsp. saffron threads 3 cups chicken stock, hot 3 cups clam juice, hot 12 large or jumbo shrimp, cleaned and peeled, leaving tails intact 1 lb. fresh fish (grouper, scrod, haddock, halibut or swordfish), skinless, cut into 1" chunks 16 fresh mussels 1/2 lb. sugar snap peas 1 medium red pepper, cut into long 1/2" wide strips Chopped fresh parsley to garnish Preparation: The "Sofrito" 1. In a heavy 12" skillet, heat 3 tbsp. olive oil until hot. Add the onions and pepper, and cook, stirring for 5 minutes until they’re soft and transparent. 2. Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick. 3. Put the sofrito aside for later. Seafood and Sausage: 1. Season the fish, shrimp and scallops with salt and pepper. 2. In a skillet, heat 3 tbsp. of olive oil over moderately high heat until hot. 3. Add the fish, shrimp and scallops, as well as the mussels, and sauté for 3-5 minutes. 4. Add the sausage and cook until light brown. 5. Transfer to a plate and deglaze pan with 1/2 cup of dry white wine. Paella: 1. About 30 minutes before you plan to serve the paella, preheat an oven to 400 degrees F. 2. In a 14" paella pan or shallow casserole dish at least 14" in diameter, combine the sofrito, rice and saffron. 3. Pour in 3 cups of chicken stock and 2 cups of clam juice (save 1 cup for the end). Stirring constantly, bring to a boil over high heat. 4. Remove the pan from the heat immediately and season with salt and pepper. 5. Arrange the seafood on the top of the rice. 6. Set the pan on the lowest shelf in the oven and bake uncovered for 20 minutes. Do not stir the paella once it goes in the oven. 7. Sprinkle the sugar snap peas and the red pepper strips over the whole paella, and bake for 5-10 minutes more, or until all of the liquid has been absorbed by the rice and the grains are tender, but not too soft. If the rice needs to be softer, add the remaining cup of clam juice. 8. Remove from stove and let stand for five minutes before serving. Garnish with parsley.
Teriyaki Glazed Fresh Fish Tangy Citrus & Ginger Teriyaki Sauce 1/2 cup thick teriyaki glaze (Kikkoman) 1/3 cup orange juice 2 tablespoons honey 2 teaspoons vegetable oil 1 teaspoon lemon juice 1/4 teaspoon fresh minced ginger Cool Pineapple-Mango Salsa 1/2 cup diced canned pineapple 1/2 cup diced fresh mango 1/4 cup diced tomato 1 tablespoon chopped green onion 1 teaspoon diced canned jalapeno 1 teaspoon minced fresh cilantro 4 servings of the fish of your choice: salmon, tilapia, rainbow trout, halibut, snapper, or swordfish
1. Prepare teriyaki sauce by combining all the ingredients in a blender until ginger is completely pureed. Chill until needed. 2. Prepare pineapple-mango salsa by combining the ingredients in a medium bowl. Cover and chill until needed. 3. Prepare fish by preheating your grill on high heat. Lightly salt and pepper the fish and grill it until done. Brush the fish with a coating of the teriyaki sauce just before it is removed from the heat. Carefully place each fish serving on the center of the plates. Spoon a garnish of the pineapple-mango salsa on top of each serving. Serve extra garnish and teriyaki on the side, if desired
Pan-Broiled Fish Alexander 4 (8-to 10-ounce) red snapper, black drum or other firm, white-fleshed fillets 3 ounces lemon juice 1 stick (4 ounces) unsalted butter 2 cups all-purpose flour 1 tablespoon paprika 1 teaspoon, cayenne pepper and salt 1 1/2 teaspoons white pepper 6 tablespoons unsalted butter, divided 1/2 cup chopped yellow onion 1 1/2 tablespoon flour 1/2 cup clam juice 2 cups whipping cream Pinch of cayenne pepper 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 pound medium shrimp, peeled and deveined 1/2 pound scallops 5 ounces white lump crab meat Combine flour, paprika, cayenne, salt and white pepper in a small bowl. Brush each fillet with lemon juice and coat evenly with seasoned flour. Melt butter in large saute pan over medium heat. Add fish. Cook until golden brown, about 2 to 3 minutes on each side. Remove fillets from heat when done and drain on paper towels, if desired. To serve, place fillets on plates and cover with hot Alexander Sauce. Makes 4 servings. Heat 3 tablespoons butter in large saute pan; add onion and cook until translucent over medium heat. Stir in flour and cook 2 minutes, stirring often. Blend in clam juice. Add cream, cayenne, salt and white pepper. Cook 2 to 3 minutes. Remove from heat and set aside. Melt remaining 3 tablespoons butter in another large saute pan over medium heat. Add shrimp and scallops and saute until they are about three-fourths done, about 2 minutes. Add crab and saute 30 seconds. Drain butter. Add reserved cream sauce mixture and stir. Serve hot over cooked fillets.
Fish in Moroccan Charmoula Sauce Yield: 8 servings 3 lb firm fish fillets 4 potatoes, roasted and sliced 2 green peppers, sliced and sauteed 2 tomatoes, sliced salt and fresh ground black pepper, to taste 1 lemon 1/2 cup chopped cilantro 1/2 cup chopped parsley 5 cloves garlic, finely chopped 5 Tbsp lemon juice 1 1/2 tsp salt 1 tsp paprika 1/3 tsp ground cumin cayenne pepper, to taste 1/2 cup olive oil, or more Preheat oven to 425 degrees F. Prepare Charmoula Sauce. In a 9- by 13-inch baking pan, lay roasted potatoes slices, sauteed green peppers, and sliced tomatoes. Arrange fish fillets on top of the vegetables. Season with salt and pepper and top with Charmoula Sauce. Add a squeeze of lemon. Bake until fish is done (10 to 15 minutes, depending on size of fish). Charmoula Sauce: Combine cilantro, parsley, garlic, lemon juice, salt, paprika, cumin, and cayenne. Add enough olive oil to make a thick sauce.
FISH IN GUINNESS 4 (6 oz. each) white fish fillets such as grouper unsalted butter 1/4 cup chopped scallions 3 tbs minced fresh parsley 3 tbs minced scallions 3/4 tsp. salt 1/4 tsp. white pepper 3/4 cup Guinness Pat dry fish fillets and rub each fillet with butter. Butter a glass or ceramic baking dish well. The dish should be just large enough to hold the fish in one layer. Sprinkle dish with 1/4 cup chopped scallions. Arrange fish in the dish and sprinkle it with minced fresh parsley and minced scallions, and salt and pepper to taste. Dot with butter. Pour in enough Guinness to reach halfway up the sides of the fish. Bake in a preheated 350 F oven for 20 to 25 minutes, or until fish flakes when tested. Transfer the fish with a slotted spatula to a heated serving platter. Spoon the cooking liquid over it and serve the dish with fresh soda bread (or French). Serves 4.
CRISPY FISH INGREDIENTS:
Scottish Cooking, Fish Pie10 oz white fish, e.g. haddock, cod or a mixture of white and smoked fish 6 oz prawns 11/2 lb potatoes 1/2 oz butter or margarine 2 fl oz hot milk Salt and pepper A little beaten egg Sauce: 1 oz butter or margarine 1 oz flour 1/2 pint milk 1 level tbsp chopped parsley Salt and pepper 1 Skin and bone fish and cut into fairly large chunks. 2 Wash fish and prawns, and dry on absorbent kitchen paper. 3 Peel potatoes and cook in boiling salted water until tender, drain and mash, beat in butter, hot milk and seasoning. 4 Make white sauce and when thick, add parsley and season to taste. 5 Place fish and prawns in suitable ovenproof dish and cover with sauce. 6 Top with even layer of potato and fork top surface. 7 Bake brushing top of potato with beaten egg after first 30 minutes. Serves 4-6 Oven 375 F 50-60 mins 190°C 50-60 mins
Mediterranean Baked Fish [/url] Take five minutes to assemble this dish, put some rice on to steam, then go put your feet up and relax until the timer calls you to the table. INGREDIENTS 1 1/2 pounds of fish fillets 1 can (14 1/2 oz.) Italian-style stewed tomatoes 1 Tbsp. drained capers and/or 12 to 16 pitted black olives or pimiento-stuffed green olives, sliced 1 to 2 Tbsp. grated Parmesan cheese INSTRUCTIONS Preheat the oven to 375°F. Rinse the cod in cold water and pat dry with paper towels. Arrange the fillets in a 2- to 3-quart baking pan or casserole, folding thin tail ends under to give the fillets even thickness. Pour the tomatoes and their juice over the fish. Sprinkle with capers and/or olives, followed by the Parmesan cheese. Bake the fish uncovered in the heated oven until just opaque in center, 20 to 25 minutes for fillets about 1 inch thick.(The pan juices are tasty poured over rice.)
Fish Fillets with Shrimp Sauce [/url] A year-round treat: fish fillets plus a few ounces of sweet cooked and peeled shrimp for the sauce. Talk about convenience food! INGREDIENTS 2 white fish fillets (about 6 oz. each Salt and pepper 1/4 cup dry white wine 2 tsp. butter or margarine, cut into pieces 2 oz. ( 1/4 cup) tiny cooked shrimp 1 tsp. minced flat-leaf parsley INSTRUCTIONS Preheat the oven to 400°F. Season the fillets with salt and pepper and arrange them on a baking pan. Pour the wine over and dot with the butter.Bake, uncovered, until the fish is just opaque through the thickest part,6 to 10 minutes, depending on thickness of the fish. Transfer the fillets to warm plates and cover with foil. Pour the pan juices into a saucepan and boil, stirring occasionally, until the liquid is reduced to about 2tablespoons. Add the shrimp and parsley to the sauce and simmer until hot, about 1 minute longer. Taste the sauce for seasoning and spoon it over the fish.
Grilled Chile-Bathed Fish 4 ancho chiles (these are normally found dried and packaged, very mild peppers) aluminum foil, heavy duty Vinegar ˝ cup water 1 tablespoon cumin seeds 2 teaspoons dried oregano, crumbled 2 teaspoons dried thyme, crumbled 1 tablespoon salt 4 cloves garlic ˝ cup mild white vinegar 1 ˝ pounds boneless skinless fish fillets salt for serving: Olive oil 1 small onion, finely chopped ˝ bunch cilantro leaves only, finely chopped 2 large limes quartered Corn tortillas 1 avocado, peeled and mashed 1 cucumber, peeled, seeded, and diced 2 serrano chiles, stemmed, seeded and thinly sliced (chopped tomatoes) This recipe originally called for cooking the fish in corn husks, lots of work, and just not worth it to me. I have deleted the references to the corn husks and used aluminum foil instead. Take the ancho peppers and remove the stems and all of the seeds, anchos are very mild but watch touching your fingers to your eyes. With tongs, hold the peppers over a gas burner or near the heating element of your stove just long enough to lightly singe them. Place the peppers in a bowl and just cover with warm water and a splash of vinegar. Soak about 20 minutes (peppers should be soft and pliable), then pour the mixture in a blender. Add the cumin seeds, oregano, thyme, salt, garlic, and vinegar. Blend to a smooth paste. Cut the fish into chucks about 3x1 inches, about the size to fit into a corn torilla. Place them in a ceramic or glass bowl and add 6 tablespoons of the chile paste (don’t use all of the paste, you will need more later). Mix together to coat thoroughly, cover and refrigerate for 1 or 2 hours. Divide the now marinated fish into six equal portions. Take 6 pieces of aluminum foil (large enough to wrap each fish portion to seal tightly). Please a teaspoon or so of the chile paste in each foil wrapper and place the fish portion on top. Sprinkle a little salt on top of the fish and another teaspoon of chile paste. Tightly seal the foil over the fish so that it will not leak when heated. Grill the packages of fish until done. Test one by opening the package and placing a fork in the middle of the fish. If the fish easily breaks into flakes, it is done. (Baking in the oven works fine too, use your own judgment about time and temperature) While the fish is cooking, warm the tortillas. I like to place several of them on a dinner plate, sprinkle them with water and take another plate and flip it over and fit it on top. Then microwave for a short time. This should steam them and make them warm and pliable. Each serving gets a package of fish. The sauce made in the cooked package is very good. I like to place the baked fish in a tortilla and pour some of the sauce over it then add the toppings, (dab of olive oil, onion, cucumber, avocado, pieces of pepper, cilantro, squeeze of lime, tomato pieces)
Sweet Pepper Salsa Fish Ingredients 1 pound fresh or frozen skinless fish fillets (3/4 inch thick) 2 tablespoons cooking oil 1-1/2 cups fresh mushrooms, quartered 1 cup coarsely chopped green and/or yellow sweet pepper 1 small onion, halved and sliced 1 cup salsa Fresh oregano (optional) Directions Thaw fish, if frozen. Cut fish fillets into 4 serving-size portions, if necessary. Rinse fish; pat dry with paper towels; set aside. In a large skillet heat 1 tablespoon of the cooking oil. Cook mushrooms, green or yellow sweet pepper, and onion in the hot oil for 5 minutes or just until tender. Remove vegetables with a slotted spoon; set aside. Add the remaining cooking oil to skillet. Add fish fillets. Cook over medium heat for 8 to 10 minutes or until fish flakes easily with a fork, turning once. Spoon the cooked vegetables over fish fillets. Top with salsa. Cover and cook over low heat about 2 minutes or until heated through. Garnish with fresh oregano, if desired. Makes 4 servings.
Can be used with any fish
whole or filet take heavy duty aluminum foil, crimp all 4 sides up to make a pan. (this is done per serving) Lemon fresh squeezed 1/8" juice in bottom of pan. Stick filets in for 10 minutes turning every 5 minutes (optional-real lemon concentrate) liberal season bread crumbs completely covering filets or whole fish - 4 c bread crumbs turn fish over and repeat take pats of unsalted butter cover entire fish, in each piece of butter, put a slice of garlic sprinkle with oregano and parsley. Fold up all 4 sides causing an air pocket. Preheat oven to 350 degrees. Place foil packs on a flat cookie sheet for 20-25 minutes depending on size of fish. serve with veggies and potatoes.
Bermuda onion-whole fresh radishes with tops 6 cloves of fresh garlic 1 1/2 sticks of butter Fresh white mushrooms or portabella Hungarian paprika Filets - skinned
in a sauce pan sauté Veggies and butter until ala dente. Take a 9 x 14 2" deep baking pan. Homemade tomato gravy (sauce) 1/2" gravy in bottom of pan, put filets in pan on top of gravy. After Veggies are done spoon veggies over filets. cover filets and veggies with tomato gravy. Put a good Pecorino Romano cheese sprinkle liberally.
optional - shredded mozzarella cheese bake in pre heated oven at 350 degrees 15-20 minutes serve over linguine
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