Fish Recipes

Parent Cafe
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<p>this my favorite, use dry cider.
I have also made it with wine & chicken
[Sparkling</a> Cider-Poached Fish | recipe](<a href=“http://projects.eveningedge.com/recipes/sparkling-cider-poached-fish/]Sparkling”>http://projects.eveningedge.com/recipes/sparkling-cider-poached-fish/)</p>

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<p>Thanks for all of these great cooking ideas! I needed this.</p>

<p>Wayoutwestmom, I love those ideas and will definitely change up my salmon with some dried tomatoes with basil/pesto this summer.</p>

<p>Fishymom, thanks for that link. I will definitely check it out. I had never heard of Wahoo either, but I have learned something new.</p>

<p>sunnyflorida, you don’t have oranges and lemons growing in your yard? I thought all FLA homeowners would have these :wink: (I am jealous of those that do). To make you feel better, we used to have a vegetable garden with a fence around it, but animals still got in. We decided to stop growing our garden for that reason.</p>

43

<p>Easy Cheesy Fish</p>

<p>White fish filets (can be sole, cod, scrod…any kind of white fish)
low fat sour cream
egg
grated parmesan cheese
pepper
dill weed</p>

<p>Scramble the egg. Dip the fish in the egg and then roll in the grated cheese to coat the fish. Put in a small glass oven proof pan. Smear the sour cream on the top of the fish to cover. Sprinkle with dill and ground black pepper.</p>

<p>Cover with foil and cook at 350 for 10-12 minutes. Remove foil and cook for 5 more minutes until fish is flaky.</p>

<p>Serve with brown rice…and grilled aspagarus.</p>

<p>Easy and delicious.</p>

44

<p>Northeastmom–we have citrus growing in the neighborhood for sure. The trees produce A LOT OF FRUIT, more than one family could possible use and give away. Having grown up in Florida, and having had to clean up the mess from too much fruit under the trees, we have no fruit trees on the property currently. But we gladly help the neighbors. And there are even citrus growing on the nearby golf course. When in a pinch, we know were to get some.</p>

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<p>sunnyflorida, now that’s “the life”. I am jealous! Whenever I visit FLA I must have my fix of fresh squeezed OJ and Grapefruit juice. I’m on auto pilot regarding that! I just can’t get to FLA often enough!</p>

<p>Thumper, I had noticed you posting lately. So glad to see your still reading cc!</p>

<p>Okay, now back to the fish recipe topic. Good thing that I am the OP for this thread.</p>

46

<p>thumper, your recipe made me think of my dad who is a great camp cook. I have wonderful memories of him cooking trout in a fry pan over a camp fire with nothing but a bit of margarine. He always said simple is best with fish. When we had fresh halibut on visits to the Northwest, he’d wrap the fillets in foil with just a smear of mayonnaise (Kraft!) on top, seal and bake a bit. How’s that for simple? Honestly, really good. I’ve been known to make it sometimes. If the halibut is particularly fresh and high quality then sometimes I think it’s best to put very little on it.</p>

<p>Will try the sour cream, scrambled egg white fish recipe.</p>

47

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<p>I love the CAFE…and I also still feel I have info for financial aid folks. The cafe is so much fun. Thank goodness for this diversion.</p>

<p>Re: my recipe for the fish…when I say scramble the eggs I do NOT mean to cook them. Just mix them up so you can dip the fish in them!!</p>

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<p>^^Glad that you understood my typo thumper! Yep, newbies are very lucky to still have you posting.</p>

49

<p>Does anybody have any good fish recipes that use orange juice? My BIL had a fish dish at a restaurant that had a slight orangey taste to it and loved it. I tried a marinade I found that had OJ concentrate in it, but it wasn’t very good.</p>

50

<p>My easiest firsh recipe…</p>

<p>**
Red snapper **</p>

<p>heat olive oil in a pan (with a little Canola oil to help with smoking temp…also a pat of real butter if desired)</p>

<p>dip the red snapper into a mix of flour and Emeril’s Essence Seasoning (just to get a light dusting…Some people might spray the fish with Canola or Olive Oil Pam first…but not necessary)</p>

<p>sprinkle the dusted fish with bit of garlic powder and black pepper (not the course type for this).</p>

<p>Cook in hot oil a couple minutes per side…depending on thickness of fish. Fish is done when it easily flakes with a fork. </p>

<p>I do this with Tilapia and some other fish as well.</p>

<p>this is a super fast way to cook fish. If you buy those “flash-frozen” individually wrapped fish from Costco or Sams, you don’t even have to defrost much first.</p>

51

<p>These are great. More, please!! I’m especially interested in finding fish recipes that are EASY and will convince a fish-phobic family that eating fish can be healthy AND delicious. The less “fishy” the better. I have to admit, I think I have cooked fish less than 10 times since I was married in 1987. </p>

<p>I can’t wait to try the foil packets!!</p>

52

<p>Listen to this one you guys…this is for real, I’m not making it up!..</p>

<p>My BIL made us the most delicious Salmon, how? By adding seasoning, wine, etc., and folding it very tightly in aluminum foil and then (ready)?</p>

<p>PLACING IT IN THE DISHWASHER CYCLE TO POACH!!! It was delicious. I’ll have to ask him if it was the regular cycle or what. Obviously you leave out the soap…</p>

<p>I’ll try to find out exactly how he made it…stay tuned! Yum :cool:
PS: I’m sure it could work with other types of fish too!</p>

53

<p>Lay it out on a large sheet of aluminum foil. Enough foil to wrap around it with a little airspace inside.</p>

<p>Season the Salmon with salt & pepper, a little white wine, some lemon flavored seasoning. Don’t be afraid to really season it to your taste.</p>

<p>Wrap the Salmon very carefully in the foil, making sure to seal the ends & the long seam carefully.</p>

<p>Place in the top rack of the dishwasher. Run the normal cycle, including the drying time. Remove the foil wrapped Salmon from the dishwasher and enjoy! :)</p>

54

<p>This thread seemed to “end” after I posted my recipe!
I found it to be very useful…can we continue? :)</p>

55

<p>chocchipcookie, I’d love it to continue. I don’t think it stopped because of your recipe! I think it slowed down after another poster suggested a great link with a lot of seafood recipes!!! In fact, lets expand this from fish, to all seafood recipes!!! I’m the OP, so I guess I get to sidetrack my own thread, lol!</p>

56

<p>The yummiest fish dish in the world - chirashizushi.

[chirashizushi</a> - Google Search](<a href=“http://images.google.com/images?sourceid=navclient&ie=UTF-8&rls=GGLD,GGLD:2005-13,GGLD:en&q=chirashizushi&sa=N&tab=wi]chirashizushi”>http://images.google.com/images?sourceid=navclient&ie=UTF-8&rls=GGLD,GGLD:2005-13,GGLD:en&q=chirashizushi&sa=N&tab=wi)</p>

<p>‘Chirashi’ means scattered and ‘zushi’ means sushi – it’s a phonetic thing. Basically, you take a cereal-sized bowl, load it up with sushi rice and place the fish and other stuff on top. That’s it. What could be simpler? (If you’ve got the money get lacquered bowls, if not, do what most folks in Japan do - use fake lacquered (= plastic) bowls – they’re cheap and traditional-looking)</p>

<p>It’s a great dish if you’re making sushi for the first time, or just don’t have the patience or confidence to try rolled or molded sushi or restaurant-type ‘nigirizushi’ – that’s the sushi oblongs topped with fish.</p>

<p>And for low carbers, it’s loaded with protein and can work by limiting the rice and using Splenda.</p>

<p>100 grams cooked short-grain rice: 29 carbs, 2 protein (good source of Folate and Manganese)
100 grams French bread:56 carbs, 2 fiber, 12 protein</p>

<p>The ingredients for chirashizushi can all be made ahead of time – many the previous day - so you can serve it to guests or make it when you get home from work (I like to be practical), since all you need to do is the assembly, which takes a few seconds - a couple of minutes if you’re inclined to be artistic…</p>

<p>The ‘traditional’ ingredients are raw tuna, raw salmon, shrimp, egg threads and simmered shiitakes, but there are other popular things to throw in, depending on what your like. It’s really more like a Japanese chef salad.</p>

<p>The mushrooms
4 – 6 shiitake mushrooms (you can use reconstituted dried shrooms too)
½ cup dashi (bonito-based) soup – you can do beef or chicken
3 Tablespoons mirin
3 Tablespoons soy sauce
1 ½ Tablespoons sake (you can omit this)
sugar – some folks add 2 teaspoons of sugar</p>

<ol>
<li> Put dashi soup, mirin, soy sauce and sake in a small saucepan and heat till simmering.</li>
<li> Put the shiitake mushrooms in the pan and simmer gently until the liquid is gone – about 15 minutes. </li>
<li> Cool the mushrooms and let them rest for two hours if possible.</li>
<li> Slice them into halves (or slice them thinly). </li>
</ol>

<p>The Japanese omelet
3 eggs
3 teaspoons sugar, according to taste (Japanese cooking uses lots of sugar – you can cut it back – I use Splenda)
¼ - ½ teaspoon salt (Japanese cooking uses lots of salt)
some vegetable oil for frying

  1. Beat eggs with the sugar and salt.
  2. Grease an omelet pan lightly.
  3. Heat the pan over a low heat.
  4. Pour one–third of the egg mixture into the pan and spread it around.
  5. When the egg mixture is almost dry on top – about a minute - loosen the edges with a spatula and flip it over.
  6. Let the bottom side cook about thirty seconds till lightly browned.
  7. Let the three omelets cool separately, make a stack and slice them thinly to create threads.</p>

<p>The fish
You can use whatever fish you like, raw or simmered in a sweet soy sauce stock. </p>

<p>Traditional fish:
Raw tuna, salmon, yellowish cut against the grain into ¼-inch slices
Raw baby shrimp or steamed shrimp
Thinly sliced nori – you can buy this or make your own using kitchen scissors</p>

<p>Optional ingredients
Salmon, fresh baby squid, real or fake crab, raw or simmered scallops.
Avocado slices.
½ Japanese or European cucumber, cut into strips.
Simmered kanpyo (dried gourd)
Simmered renkon (lotus root)</p>

<p>**Assembly
**1. Place sushi rice in a bowl (or on a large plate).
2. Arrange the shiitakes, cucumber, and omelette strips over the rice.
3. Place the raw tuna slices and shrimp on top.
4. Top with thinly sliced nori.</p>

57

<p>Hi Northeastmom:</p>

<p>Thanks for letting me know! Thought it was something I said! :confused:</p>

<p>It’s fun to go on-line & look up recipes, but I actually prefer getting them from people who have made the dishes before!</p>

<p>I will definitely try some of these recipes. Our boys do eat fish, so it’s good to try new ways to make it. We usually make Tilapia or Turbot or Salmon, but I’m definitely going to try the Halibut and Trout recipes!</p>

<p>My S1 will be going to college in the Fall, and since he is the only one who does not eat shrimp, I’ll be making more shrimp dishes once he leaves! :smiley: YUM!</p>

58

<p>SunnyFlorida, making your children’s fav recipe today !
Thanks for this link
"OK for the mustard/yogurt sauce:
How to Make Yogurt Mustard Sauce | eHow.com
This is a basic place to start. Add dill, or grated cucumber. "</p>

59

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</p>

<p>I agree with you!</p>

60

<p>SunnyFlorida- thank you so much for posting that recipe! Fabulous! A keeper for sure. I marinated chicken breasts, doubled the recipe, so we had plenty of dipping sauce. Really great, refreshing change from all the soy based marinades we usually use. ! TY!</p>