Fish Recipes

Parent Cafe
1

<p>Yes, I would like to start another recipe thread. I would love your tastiest, healthy, easy to moderate work fish recipes! I’d like to try something new. Also, if your recipe involves buying the whole fish vs. those that are already filleted, please explain anything one needs to do to clean up the fish. Thanks.</p>

<p>BTW, I prepared and saved soozievt’s Salmon with Shi-take Mushroom / Ginger Sauce recipe. It is an excellent soozievt! For those that would like it, here it is again:</p>

<p>I grill my salmon fillet on the barbeque on our porch even in winter (yes, it is cold here in Vermont) but you could broil the salmon. It takes 10-15 min. depending on the thickness. </p>

<p>Shi-take Mushroom / Ginger Sauce
(make this while the salmon is cooking)
8 T peanut oil
8 T light soy sauce
8 T matchstick size strips of scallions (I don’t measure and use one bunch)
1 cup shi-take mushrooms (I don’t measure and use one small container)
8 T peeled and minced fresh ginger</p>

<p>Heat oil in med. skillet over med. heat. Add ginger and then eventually add scallions and mushrooms long enough to release flavors. </p>

<p>Pour over cooked salmon. </p>

<p>Garnish with chopped fresh cilantro leaves.</p>

2

<p>Haven’t tried this, but a friend just called to rave about it. [Gwyneth</a> Paltrow’s Grilled Halibut with Mango-Avocado Salsa: Recipe : bonappetit.com](<a href=“http://www.bonappetit.com/recipes/2011/06/grilled-halibut-with-mango-avocado-salsa]Gwyneth”>Gwyneth Paltrow's Grilled Halibut with Mango-Avocado Salsa Recipe | Bon Appétit)</p>

3

<p>Here is a recipe I use for halibut:</p>

<p>[Macadamia</a> Nut Crusted Halibut](<a href=“http://www.fishalaskamagazine.com/recipes/2004/9_04.htm]Macadamia”>http://www.fishalaskamagazine.com/recipes/2004/9_04.htm)</p>

<p>I do not bother with making my own salsa and buy a jar at Costco.</p>

4

<p>Thanks, keep them coming!</p>

<p>BunsenBurner, unfortunately I was not able to open this link. I’d like the recipe if you could find a link that will open, or it is simple enough to type up.</p>

5

<p>BunsenBurner, I was now able to get that link to open, thanks!</p>

6

<p>If you ever need to learn how to filet a fish, search youtube! D1’s old BF brought home a huge flounder he caught. He sincerely thought that I knew most everything, including how to prepare a fish. Well, he had me on that one. I googled HOW TO FILET A FLOUNDER and got the best youtube video ever. We had flounder for dinner.</p>

<p>I love to grill salmon. Put it in a fish shaped grill thingy. This is the secret to grilling fish. Grill skin on, skin side second. Place on platter with skin side down and take a hamburger turner between the skin and the flesh and separate as you gently pull on the skin. It will just peel off easily. Put the platter on the table. Wait and cut into serving sizes as you plate the fish as this is the trickiest part as it flakes easily. Use a nice sharp knife. Google food.com for a mustard/yogurt/mayo sauce. I’ll look for a link later. ENJOY.</p>

7

<p>OK for the mustard/yogurt sauce:
[How</a> to Make Yogurt Mustard Sauce | eHow.com](<a href=“http://www.ehow.com/how_2279039_make-yogurt-mustard-sauce.html]How”>http://www.ehow.com/how_2279039_make-yogurt-mustard-sauce.html)
This is a basic place to start. Add dill, or grated cucumber. </p>

<p>You can substitute or mix in sour cream or mayo. I use less lemon juice. You can substitute vinegar for lemon juice. You can add a dash of Worcestershire. I make it different every time. Dijon is a great place to start, but I love using Nance’s sharp and creamy mustard as well. </p>

<p>I go through the fridge and just use what I have. </p>

<p>My kids LOVE THIS, ask for it by name, want me to serve it to their friends who come over. And even folks who are not that into fish will like salmon with this. You can serve it on the side or just pour it over and serve with.
.</p>

8

<p>Well since no one else is raising their hand…</p>

<p>If I am cooking fish indoors (mostly I grill fish AND you can do this on a grill also) I like to throw fish, veggies of all types (green pepper, onion, squash, zucchini, tomato cubes, even asparagus, carrot sticks, etc etc), a dollop of butter, and seasonings onto a foil rectangle, fold and seal, and cook. You can make one big foil with a large piece of fish or cut into serving sizes and wrap each in foil. This works for kids who are picky about veggies especially. Bake at 375 for 15-20 min (20 for whole pieces of fish and 15 for single servings). Or grill for 7 minutes. I close the grill. </p>

<p>i tend to use tilapia or cod when including kids. Nice and mild. You can use snapper, trout, anything. You can substitute shrimp or scallops but remember shrimp cook quickly–don’t overcook. </p>

<p>You can use any spices you like: salt, pepper, garlic salt or fresh, fish seasoning. SEAL the foil well. Use a big piece and seal and fold up edges. You can rub the fish with olive oil instead of using a dollop of butter. You can squeeze lemon in as well. You can skip the veggies and use a sliced lemon or orange. It is also great with lots of spinach. When I use spinach I skip the other veggies, use lemon slices and sometimes feta cheese.</p>

<p>THIS IS A NO SMELL cooking technique. You can cook it and the kids will not be moaning about having fish. They open this up, and it tastes so moist and tender and good that they ask for it again. </p>

<p>You can do this camping as well. When on a grill DO NOT PUNCTURE the packets. You want the juices to stay put. Serving with rice is great, the juices are so flavorful. (see the asian variation below)</p>

<p>You can take on a regional flavor and do asian and add soy, mirin, ginger, and sesame oil. You can also use wine. You can marinate the fish first with ginger, etc. </p>

<p>Best part is that cleanup is EASY.</p>

9

<p>We prepare fish much the way you do, sunnyflorida. Just looking for new/different recipes. We love salmon. I like it moist, but DH like a nice crust on his. We also cook it with the scales on the one side and I peel it off (lol, DH cannot handle looking at the scales). The scales are what help to keep the fish together while cooking.</p>

<p>Last night I made flounder on the grill (tiny bit of butter, and I mean tiny, lemon/pepper seasoning, and fresh lemon juice). I folded in foil and put it on the grill. While that was cooking I put some chopped veggies into a “grill wok” which is a pan with holes and raised sides. Just tossed peppers, zucchini, onions and seasoned with garlic powder, pepper, small amount of olive oil. I really like grilled veggies with minimal seasoning and I can easily eat them without adding anything, but DH likes seasoning. Yes, sunnyflorida, this makes clean up simple!</p>

10

<p>By the way, I have also cooked salmon on a wooden plank (presoak this) and put it on the grill. It is also very good.</p>

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<p>I usually add a bit of nuts in the crust when I cook white fish like almond with dover sole type of recipe. This makes the outside of the fish crunchy and delicious. For salmon, I just pan fry the fish with salt and pepper. Sometimes, I add some capers for variation.</p>

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<p>not the healthiest (SEVERE BUTTER ALERT) but absolutely the tastiest…</p>

<p>[Trout</a> with Haricots Verts and Almonds Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Trout-with-Haricots-Verts-and-Almonds-231344]Trout”>http://www.epicurious.com/recipes/food/views/Trout-with-Haricots-Verts-and-Almonds-231344)</p>

<p>my new mantra in the kitchen:" What would Thomas Keller do?"</p>

13

<p>musicamusica, I skimmed the recipe. Do you buy the trout whole and go about cleaning the fish as described? Not sure that I want to get into that, and I would have to definitely prepare this without my husband seeing the process. If he saw a fish head,etc., he would not eat his dinner!</p>

14

<p>My Whole Foods carries fully dressed and boned trout. I’m pretty lazy(though I prefer having the fish head ON)</p>

15

<p>^^Good to know. I have a Whole Foods nearby, but I rarely shop there. I don’t think that I have swung past their seafood dept. in a year. Perhaps I will have to pay them a visit. Thanks.</p>

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<p>In point of fact, the boned trout is the only thing I do buy at Whole Foods!</p>

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<p>Lately, WF in New England has had amazing sea scallops. Very pricey, but perfect. Fortunately, a few make a meal. I just use lemon pepper and maybe, as you said, the teeniest bit of butter. (Have a great no-stick Calphalon pan.)</p>

<p>How do you make fish not stick on the grill?</p>

18

<p>My husband makes great salmon on the grill. I think he still uses his grill topper (perforated metal grill accessory, similar to this - [Brinkmann</a> Stainless Steel Grill Topper - 812-9003-S at The Home Depot](<a href=“http://www.homedepot.com/Outdoors-Grills-Grill-Accessories-Accessories-Cooking-Accessories-Cooking-Tools-Utensils/h_d1/N-5yc1vZbx9p/R-202040927/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053]Brinkmann”>http://www.homedepot.com/Outdoors-Grills-Grill-Accessories-Accessories-Cooking-Accessories-Cooking-Tools-Utensils/h_d1/N-5yc1vZbx9p/R-202040927/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053)) </p>

<p>I’ve had good luck cooking salmon and other fish in the oven with salsa (red or green) poured on top. Pico di gaio (available in or market near the salads) also works. Cook approx 15 min or til done at 350 degrees,</p>

19

<p>lookingforward, when I cook on a wooden plank meant for cooking fish (presoaked) the fish does not touch the grill directly, and when cooking fish in foil, I find that the foil does not stick. Turning fish over in the foil does get tricky, but with a metal spatula and tongs I manage.</p>

<p>The grill wok looks very similar to the grill topper that colorado mom posted (just more of a square shape with higher sides).</p>

20

<p>Don’t know where you live, but if you’re in a part of the country where you get bluefish, then this is the easiest way to make it. My H loves to fish and the waters off the New England coast are full of bluefish. We eat them all summer. One way to prepare them is to smoke them and make pate, but that’s a big job. This recipe is easy and simple and really good. I’ve served this to people who have said they don’t like bluefish and they loved it. Caution: make sure you have the freshest bluefish you can get.</p>

<p>Nantucket Baked Bluefish (Serves 6)
3 pounds bluefish fillets, 1t salt, 1t. ground pepper, 1c sour cream, 1/2 c mayonnaise (Hellmans is best) 3T chopped fresh chives, 3T lemon juice (fresh)</p>

<p>Preheat oven to 400 degrees. Wash and pat dry the fillets. Butter a baking dish and place fillets in it. Rub them with salt and pepper. In bowl–combine sour cream, mayo, chives and lemon juice. Cover fish with this mixture. Bake for 20 minutes or until fish is firm and opaque all through. Put under a broiler for 5 minutes to brown. Serve immediately</p>