Lovely fish dishes by Categories
Shrimp - include New Orleans delicious shrimp recipe, Szechauan shrimp, with Garlic sauce and much more
Salmon dishes & recipes - Find loads of delicious and to make smoked salmon recipes, risotto and Egg noodles with salmon fish, Cedar Planked Salmon...
Recipes with Haddock - Fish and Fillet, Smoked haddock and potatoes
Sea bream - Sea bream with chermoula tc.
For cooking lobster - bouillon and recipes, with Toasted sesame, chilli and coriander, Traditional Boiled & Broiled.
SeaFood Blogger Recipes - Special Recipes by Bloggers, Food ideas, tips and tricks.
Seafood Tips - What You Really Need to Know about Seafood, if a fish is fresh or on the verge of spoiling,
Filleted fish and buying and After buying tips.
Restaurants - Some of the world's best fish restaurants around the world
Sustainably caught fresh seafood is not easy to find in markets. Santa Barbara's community supported local fishery, sells seafood straight from fishermen to customers, eliminating the multiple steps.
Frozen SeaFood - fresh or previously frozen, fillets and storing at home
How to Fillet a fish - Preparation and filleting
Camping cookware & Gear - Exploring the newest stoves, great Dutch Ovens, gear and equipment for outdoor recreational activity.
How to Clean Seafood properly - Fish, Shrimp, Clams, Squid and Crab
Pompano - how to catch the best eating fish, where to find, casts and baits
Take 3 seconds to check that Amazon is REALLY cheapest spot for Fish & Seafood Cooking Books & DVDs. Get free and fast shipping Guarantee and low prices in Amazing choices.
Fish & Seafood recipes
Easy and Quick Fish and Seafood Recipes include Salmon, Tuna, Sea bass , lobster and much more...,Cooking Tips for Seafood and techniques
Dress and rub fish with salt and pepper. Place in greased pan and put dressing in fish, fast-ening together with picks. Put thin slices of bacon and onion on fish. Bake in 350 degree oven until tender and brown.
STUFFING: 2 cups bread crumbs, 1 egg, 1 tablespoon minced onion, celery salt or minced celery, hot water to mix, salt and pepper. 1 cup oysters or sauted mushrooms may be added.
Red-flavoured clam and fish Soup
Orange juice is the unexpected secret ingredient that adds a burst of freshness. You can enjoy this gourmet offering taken from soscuisine.com for under three dollars per serving, any night of the week.
- Serves 3
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1/2 dried chili pepper, minced
- 1 2/3 cups canned tomatoes, chopped
- 1 can baby clams (142 g)
- 1 1/2 cups orange juice
- 1 tilapia fillet or turbot
- 1 clove garlic, to rub the bread
- 3-4 slices bread
How to meake:
At first heat the oil in a pot over medium heat. Saute theonion and garlic about 5-6 minutes until they are translucent, and then add the red hot chili pepper. Cook one or two minutes while stirring.
Then drain the clams and reserve the liquid. Add the clams to the pot, cook for 2 minutes, stirring. Pour in the clam liquid,and then add the orange juice and diced tomatoes orange juice, you may replace some of the orange juice with water for a more subtle orange flavour.
Bring the mixture to a simmer. Cut the fish into large chunks, add them to the pot. Poach them until they are opaque throughout, about ten minutes. Season the soup with salt and pepper to taste.
While the fish is cooking, toast the bread slices then rub them on one side with a garlic clove. Ladle the soup into hot bowls and serve with the toasted Brown bread.
BAKED BLUE FISH
- 1 fish, about 2 pounds
- 1/2 cup melted butter
- 4 tablespoons lemon juice
- 1/2 teaspoon onion juice
- 1 teaspoon A-l sauce
- 1/4 teaspoon salt
Split fish and remove bone. Place skin side down opened up, in a buttered pan. Combine butter. A-1 sauce, onion juice, salt & pepper. Bake at 400 degrees about 1/2 hour, basting often.
To make barquettes, a little pastry boats to be stuffed with a
variety of fillings you must have barquette tins, which are available
at gourmet shops and hardware
stores carrying fine kitchen equipment. Should you be unable to find them, use individual pastry shells or Barquettes or use croustades.
Canned trout fillets
Cut trout fillets to fit barquettes, then pat dry wih paper towels. Sprinkle partially-jelled Tarragon Aspic over trout fillets to fill barquette and chill until aspic is thoroughly set. Arrange thin border of black caviar around aspic; center with tiny dollop sour cream.
Canned tomato madrilene with gelatin may be substituted for Tarragon Aspic.
Follow above instructions but substitute flaked, cooked fresh salmon or thin strips of smoked salmon for trout; substitute red caviar for black.
Preheat oven to 420 F. Make Flaky Pastry: Mix together 2 cups all-purpose
flour and 1 teaspoon salt. Cut in 2/3 cup shortening and measure
in 5-6 tablespoons ice water and mix well and divide dough into
2 sections. Roll out to 1/8" on lightly-floured board; cut
to fit barquette tins; press into tins and trim; fill with rice
to prevent breakage. Bake 9-10 minutes or until golden brown. Unmold
gently when cool.
Yield: About 30 Barquette Shells.
Hilsa FISH WITH MUSTARD SAUCE
It's favourite fish dish
HILSA FISH................500 GRM
MUSTARD SEEDS...........500 GRM
GREEN CHILLY.............2 NO
MUSTARD OIL.............90 Ml
TURMERIC POWDER.....1/2 TEA TSP
PAS PUR AN (INDIAN SPICE ) ONE PINCE
1-Combinemustard seeds,green chilly,ginger. In a blenoer or food processor ,blend until smooth, 2-pour mixture over fish ,ado salt in turmeric powder ,refrigerate at least 2 hour.
3 Heat the pan or karai ,heat the mustard oil add green chilly ,pash puran ,now u add marinated fish ,stir over low heat ,simmer until fish are tender .served with steamed rice.
Hilsa .. the tastiest Fish.. tough to resist - A boneless preparation would be much easier to eat .However am not sure if Hilsa can be filleted being such a bony fish.
- An Ode to our FISH TENGA
SOUR,LEMONY, FISH CURRY OR FISH
From Fish recipes in Rhyme. Some more Recipes in Rhyme are in the pipeline...however for them to see the light of day it will take some time.
From time immemorial Food habits of a land. Have been influenced by climate And raw materials at hand. In Assam the summers Are hot, humid and wet.
They sap you of energy and leave you to sweat. During these months Which are so sultry, The body craves for Something light and paltry. In Assam you will find Plenty of rivers around, And it Is no surprise - That a variety of fish abound. Hence the sour, lemony curry Is the dish which every household prepares with fish.
Am jotting down a recipe for four but if you want You can make it for more.
Smear with turmeric and salt Four pieces of Rohu fish Half fry
in mustard oil and keep aside in a dish. Reduce the oil And add
fenugreek seeds. For this is the aroma
that the light curry needs.
Add five diced tomatoes, salt and turmeric to the oil, in the meantime put three cups water to boil.
When tomatoes are mushy you can add, - Some cauliflower florets thoy are not bad.
Now the boiling water you need to pour , just stand back and watch yout curry soar.
Two minutes later 4 Slide the fried fish In add two tblspons lomon juice and turn gas to sim. It will take five more minutes for the curry to turn out nice this dish is only eaten with some steamed rice.
Is ready now Garnish with fresh coriander and take a bow!
Conch shell fish with kallaloo
How to Prepare and Cook Conch
Prepare greens: pick leaves from stem, wash thoroughly, and drain. Prepare conch and cut up in small pieces.
Prepare fresh crabs: scrub thoroughly, section, and cook in boiling water till shell
changes color. Drain.
Prepare fish: steam and bone fresh fish or pick leftover fish. Put meats and cut-up conch to cook in water to cover, over medium heat until tender. Grind or chop herbs and okra and add to meats with greens, including mashed tania leaves, continuing to cook. Add fish and lastly the crab sections.
When the herbs and greens turn a darker color the dish is ready to serve, the entire
cooking time being about 2 hours. The hot pepper may be added to the kallaloo as
it cooks or cut in slivers and served on the edge of the plate. To serve, place a portion of fungi in soup plates and pour kallaloo (see below) over it.
Kallaloo is really the national dish of the Virgin Islands and
is quite different from
dishes of the same name made in neighboring islands. It is a thick soup or stew
made with meats, seafoods, vegetables, and herbs and is very nutritious. Although
it is not attractive in appearance, it is delicious, and one should try it before refusing
to eat it. A cornmeal dish called fungi is always served with kallaloo, and together they make a hearty and satisfying meal.
Locally found greens and herbs with fascinating names are used in kallaloo.
The most popular being papalulu. Cruzans gather this plant.and freeze or dry the leaves and store them in plastic containers for future use. When dried the plant is called crengcreng.
As in other Cruzan dishes, salted meats are used; the seafood is conch, crab, and fish such as bluefish. grouper, or grunt. Leftover fish or sardines packed in brine may be substituted for fresh fish. The Queen crab may be substituted for land crab.
The recipe follows:
- 1 pound cooking ham
- 2 large black tania leaves
- 3 cups papalulu leaves
- 2 cups bata-bata leaves
- 2 cups whitie Mary leaves
- 2 cups man bower leaves
- 2 cups pusley leaves
- 2 cups fresh okra
- 1 medium-sized hot pepper
- 1 conch
- 2 crabs
- 1 cup fish
Soak meats overnight, discarding water the next day. Boil two large tania leaves: discard water, draining thoroughly, and mash leaves well.
Note: Tania leaves add to the flavor of kallaloo but must be carefully prepared as described or they will cause scratchiness of the throat.
- 12 chicken wings
- 2 eggs
- 4 tablespoons flour
- 2 teaspoons sweet paprika
- 1 teaspoon dried thyme
- olive oil
Clean the fish, removing the bone, with the help of tweezers, following the completion of these operations, rinse the meat under running water and dry them on two sheets of absorbent paper.
In a bowl, lightly beat the eggs with a pinch of salt in another bowl, combine the flour, paprika, a generous pinch of salt, thyme and parsley, finely chopped and mix together. Proceed with the double breading: pass each fish fillet first in the flavored breadcrumbs, making sure the meat is well covered, then pass it into the egg, leaving it surrounded by a couple of minutes and then pass it in the breading. Fry in plenty of hot olive oil for at least 4 minutes turning 3-4 times.
Drain the fish fillets on absorbent paper, trying not to overlap, otherwise the condensation will lose the gold fragrance and serve warm with lemon, fries and mayonnaise.
Tonnato Sauce with veal
- 4 cloves garlic, minced
- 1 2-ounce can anchovy fillets,drained
- 2 tablespoons chopped fresh basil
- 1 3 1/2-pound loin of v beal,oned and tied
- 6 tablespoons olive oil
- 3 medium onions, sliced
- 3 carrots, peeled and cut into
- 1-inch rounds
- 1 large leek, white part only, chopped
- 1/2 cup minced fresh parsley
- 1 3/4 cups dry white wine
- 1 cup strong chicken broth
- black pepper to taste
- salt and freshly ground
for Homemade Mayonnaise:
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon dry mustard, or to taste
- dash of cayenne pepper
- 1/8 teaspoon ground white pepper to taste
- 2 egg yolks
- 1 1/2 tablespoons vinegar
- 2 cups vegetable oil
- 2 tablespoons fresh lemon juice
for Tonnato Sauce:
- 1 7-ounce can tuna in oil
- 6 flat anchovy fillets
- 2 cloves garlic
- 3 tablespoons capers
- juice of 1 lemon
- 3/4 cup olive oil
- jellied veal broth as needed
- 1 1/2 cups Homemade Mayonnaise
- lemon slices
- sprigs of fresh parsley
In small bowl, mix together garlic, anchovies and basil to form a paste. Make 8-10 1/2-inch incisions on all sides of veal. Stuff each pocket with garlic mixture. In large, heavy kettle, heat oil until hot. Add veal and brown on all sides, turning frequently. Add onions, carrots, leek and parsley. Cook for 5-8 minutes or until vegetables are lightly colored. Add wine, broth, salt and pepper and heat to boiling. Cover and transfer to preheated 300 degree oven.
Cook slowly for 1-2 hours or until meat is fork-tender. Then remove to platter and cool to lukewarm. Cover and refrigerate overnight. Strain pan juices into bowl, discarding vegetables. Chill overnight. Skim fat from top of jellied stock, reserve stock for future use.
Slice veal very thinly. On large platter, pour small amount of Tonnato Sauce to cover bottom. Arrange veal slices in slightly overlapping pattern on top of sauce. Cover veal with remaining sauce. Cover and refrigerate overnight. To serve, garnish with lemon slices, parsley and capers.
In blender or food processor, combine sugar, salt, mustard, cayenne
pepper, white pepper and egg yolks. Add vinegar slowly, blending
constantly. With machine
running, slowly add oil. Continue blending until mixture thickens. Blend in lemon juice. Cover and refrigerate.
This dish is best when veal is cooked on day one, sliced and marinated in Tonnato Sauce on day ot two.
Black Pudding Salad with egg and Anchovy Dressing
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- salt and pepper to taste black pudding
- 1 tablespoon olive oil
- 240g black pudding, sliced
- 4 eggs
- 2 tablespoons white vinegar
- 700ml water
- 200g rocket and mixed
- salad leaves
To prepare dressing:
Combine all the dressing ingredients in a jam jar. Cover and give it a good shake; set aside. To prepare black pudding: Heat a frying pan over medium heat. Add oil and cook black pudding for 2 to 3 minutes on each side. Keep warm and set aside.
To prepare Anchovy dressing:
Puree the garlic, shallots, shallots, mustard, lemon juice,vinegar and anchovies in a blender until smooth and then transfer all to a mixer with the paddle attachment and beat in the egg-yolk.
To prepare poached eggs:
Bring water to boil and add vinegar; reduce heat to a simmer. Break an egg into a ramekin. Swirl the water with a spoon to create a vortex and slide the egg in. Cook for 3 minutes. Remove the egg with a slotted spoon and set aside. Repeat with remaining eggs.
Toss the salad leaves with the dressing and divide among four plates. Top with black pudding slices and poached egg and the anchovies lend a unique salty flavor to the salad.
Risotto with seafood
Risotto with seafood very excellent new version, fecit B. Peel plus devein shrimp, put peelings in little pot, just cover with water, start boiling to get stock.
Prepare bed of grated lemon peel. Squeeze lemon but leave aside. Bunch of parsley, wash+break up leaves, leave aside. In the risotto pot, saute shrimp in butter and olive oil, pick them out, dump on bed of lemon peel. Drain bay scallop juice into stock, then saute them.
Then add to shrimp. Pour lemon juice over, then olive oil to coat. Toss. Now put in the parsley, mix. Bunch of shallots, chop, make soffritto in the saute remains, adding butter/oil as nec. Add crushed garlic. Later, anchovies. When gold, add risotto, 1/2 cup/person. Sear. White wine. Stock.
More or less at end, instead of mantecare, add the whole lemon peels, seafood, parsley and marinade thing. A light grating of grana.
Peels should be fairly fine; da is their uncookedness, and of the parsley. Quality bay scallops standout Spring and summer dish. Fresh, essential flavors, light balance, brightness from lemon and parsleytart but buttery, neither soupy nor dry a bit wetter than the pumpkin risotto.
Baked Fish with Bread
a basic Bread recipe
This is a basic BREAD recipe which every liveaboard should have. I will give recipes periodically that use this as a base so a good place to start.
- 4 cups plain bread flour
- 2 tsp salt
- 1 Tbsp sugar
- 1 Tbsp powder milk
- 1-1/2 cups very warm water
- 2 Tbsp oil or melted marg
- 1 pkg ready yeast or 2 tsp dried yeast
Dissolve sugar in warm water and add oil. Set aside. Combine all ingredients and mix well. Add liquid and mix well. Knead 8 to 10 mins. If dough is sticky, add little more flour. Set aside in covered bowl in draft free area (You can use the oven or a locker will do). When dough is doubled in size, about an hour punch it down. Knead for 5 mins. Place in greased loaf tin (I make an oval and bake on a cookie sheet). Optional: sprinkle with poppy or sesame seed. Leave to rise again till double in size. Bake 250 degrees for 30-40 mins.
Serve the fish sprinkled with the bread , with the green beans
and lemon wedges on the side.