Fish recipes

I need and want to add more fish to my diet. I'm bored of steamed salmon, it's pretty much the only fish I can cook somewhat successfully at the moment.

Does anyone have any quick, easy and tasty fish recipes? And also what to eat with it, so it makes a complete meal.
Fat does not make you fat. It's actually pretty important.
Baked Seabass with Homemade Garlic Butter and Herb Bread Crumb Topping
Ingredients
  • 5-ounce sourdough bread or other leftover bread
  • 1 tablespoon butter, plus 1/2 stick unsalted butter
  • 4 (6-ounce) sea bass fillets
  • Salt and freshly ground black pepper
  • 1 lemon, zested and juiced
  • Few sprigs thyme, leaves removed
  • 3 cloves garlic, smashed
  • 1 cup fresh parsley leaves
Directions

Preheat oven to 350 degrees F.
Pulse the bread in a food processor to get slightly coarse bread crumbs.

Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.

Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.

Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.

Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
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Last edited by Phoenix; 02-22-2010 at 03:34 PM.
Salmon Papillotes With Fennel, Potatoes, and Olives
Recipe from Gourmet Magazine
55 min | 30 min prep
SERVES 4
  1. Special equipment: a mandoline or other manual slicer, 4 pieces parchment paper, kitchen string Preheat oven to 400 degrees F.
  2. Halve fennel bulb lengthwise.
  3. Remove most of core, leaving enough intact to keep layers together when sliced.
  4. Using manual slicer, cut fennel bulb (lengthwise), carrots (diagonally), and potatoes into 1/8-inch-thick slices, keeping vegetables separate.
  5. Blanch vegetables, separately, in salted boiling water: fennel 2 minutes, carrots 1 minute, potatoes 2 minutes.
  6. Transfer fennel and carrots with a slotted spoon to a bowl of ice water then drain well.
  7. Drain potatoes.
  8. Toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil, and salt and pepper, to taste.
  9. Toss potatoes with remaining oil and garlic and salt and pepper, to taste.
  10. Fold the parchment paper in half along the longest side.
  11. Divide potato mixture among centers of parchment squares.
  12. Season salmon with salt and pepper and place on top of potatoes, then top salmon the fennel mixture.
  13. Add a pat of butter to the package and a squeeze of lemon juice.
  14. Fold the parchment paper up over fennel mixture and crimp the edges.
  15. Place packages directly on hot baking sheet in oven and cook 20 minutes.
  16. Serve immediately.
No MAS.

I am the new Black.

"Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.

http://www.youtube.com/user/Kimshi4242

http://www.tumblr.com/blog/kimshi4242
Most of the big supermarkets sell roasting bags, and I've found them great to cook any sort of fish in along with some veggies.

I usually go to the fishmonger and ask him what's good, stick it in one of those bags with some peppers, courgettes or whatever is about, clove of garlic, whatever I feel like, and stick in the oven for 25 mins. The fish is always succulent and the veggies slightly crunchy. With new potatoes it's a quick and easy meal.
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They all sound yummy!

Thanks, I know need to buy some fish. And a crockpot.
Fat does not make you fat. It's actually pretty important.
I love fish, and if I need some quickly, I usually just toss some filets under the broiler--I use either cod or tilapia, put some bread crumbs and whatever seasonings I'm feeling that night (you can leave the bread crumbs off), then a drizzle of olive oil or a pat of butter each. Then just stick it under the broiler for about 10 minutes or until the fish is white and flaky...but you NEED to keep an eye on it or it will burn! If you don't want to use the broiler, you can make it the same way, just bake it at 350--it will just take a little longer. Then I serve it with veggies and rice. (oh, and crusty bread...looooove bread!!)
3b
co-wash: suave naturals coconut conditioner, DB pumpkin seed conditioner
rinse out: garnier triple nutrition
leave in: garnier triple nutrition, kckt
stylers: HETT, AOMM, BRHG, AG Re:Coil, Jessicurl Rockin Ringlets, CJ Curl Fuel, HairVeda CoCasta Shikakai Oil, DB Natural Coils Curling Jelly, DB Coconut & Aloe Moisture Pudding, KCCC.....CHS Curl Keeper (doesn't seem to like the Iowa winter though LOL)
want to try: EVERYTHING!! (you guys are turning me into a big-time PJ!)
Is a broiler the grill section of the oven? Sorry if I sound thick.
Fat does not make you fat. It's actually pretty important.
Is a broiler the grill section of the oven? Sorry if I sound thick.
Originally Posted by curlylaura
On some ovens the broiler is in a separate part of the oven, usually the bottom of the oven in a type of "drawer" (probably the grill section you are talking about on your oven). On my oven, the broiler and the oven are the same--you just turn the temp up to "broil", and it only heats the top part of the oven. Does that make sense?
3b
co-wash: suave naturals coconut conditioner, DB pumpkin seed conditioner
rinse out: garnier triple nutrition
leave in: garnier triple nutrition, kckt
stylers: HETT, AOMM, BRHG, AG Re:Coil, Jessicurl Rockin Ringlets, CJ Curl Fuel, HairVeda CoCasta Shikakai Oil, DB Natural Coils Curling Jelly, DB Coconut & Aloe Moisture Pudding, KCCC.....CHS Curl Keeper (doesn't seem to like the Iowa winter though LOL)
want to try: EVERYTHING!! (you guys are turning me into a big-time PJ!)
I don't have a broiler section then. I just have an oven with a grill in the top.

What does a broiler do that makes it different to the oven part?
Fat does not make you fat. It's actually pretty important.
Your grill section is the broiler. Broiling is basically top heat, grilling is bottom heat. A broiler applies really strong direct heat from above.
Oh, cool. Thanks Saria.
Fat does not make you fat. It's actually pretty important.

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