Fish recipes - baked, broiled, stewed fish and more.

Fish Recipes, Page #3          Page #1     Page #2    Page #4

Cedar-Planked BBQ Salmon 
  • 8 salmon fillets 
  • 2 cedar planks, soaked in water for 4 to 6 hours
  • 1 tbsp. BBQ seasoning
  • sea salt
  • 1 lg. lemon
 Crust Mixture:
  • 1 cup fresh dill, chopped
  • 1/2 cup shallots, chopped
  • 2 cloves garlic, chopped
  • 2 green onions, chopped
  • 3 tbsp. black pepper, cracked
  • 2 tbsp. olive oil
  • juice of one lemon
Preheat the grill to high.  Sprinkle BBQ seasoning on salmon.  Combine together all ingredients for the crust mixture and spread generously over the flesh side (not skin side) of each fillet.  Season soaked planks with sea salt and place on grill, close lid and heat for 3 to 5 minutes until they start to crackle and smoke.  Carefully lift lid and place salmon fillets on hot planks, skin side down.  Close lid and plank-bake salmon for 12 to 15 minutes for medium doneness.  Check periodically to make sure the planks are not on fire.  Use spray bottle to extinguish any flames.  Squeeze lemon over fillets.  Carefully remove planks from frill and transfer salmon to serving platter. nl 7/24

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Perch In Coconut-Ginger Beer Batter 
  • 4 perch fillets 
  • 10 tbsp. all-purpose flour
  • 4 tbsp. cornmeal
  • 1 tsp. ground ginger
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 cup flaked coconut
  • 3/4 cup beer
  • 1/2 cup vegetable oil
 Ginger Mayonnaise Sauce:
  • 1 cup mayonnaise
  • 2 tbsp. lemon juice
  • 1/2 tsp. ground ginger
  • 1/8 tsp cayenne pepper
 
Combine the flour, cornmeal, ginger, cayenne, salt, baking powder, and coconut in a small mixing bowl.  Pour the beer into the dry ingredients and mix until smooth. 

Heat the oil in a skillet over medium-high heat.  Dip both sides of the perch fillets in the batter and slide into the oil.  Fry the fish for about 5 minutes or until golden on one side.  Turn them over and fry the other side until golden.  Whisk all the sauce ingredients together and serve as a dip with the perch.  Serves 4.

You can stuff and wrap the fish up to 12 hours a head of time:  refrigerate them until you are ready to bake.  Add and additional 8 minutes to the baking time if the fish are chilled.  Serves 4.

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Trout in Parchment with Lemon & Julienned Vegetables 
  • 4 whole Trout (heads removed)
  • 1/2 cup julienned carrots
  • 1.4 cup julienned celery
  • 1/4 cup julienned zucchini
  • 1/4 cup julienned red bell pepper
  • 1/4 cup julienned red onion
  • 1 clove garlic, crushed
  • 1 tsp. thyme
  • 1/2 tsp. marjoram
  • 2 tbsp. minced fresh dill
  • 4 sheets of parchment paper cut into large heart shapes big enough to enclose the fish
  • 4 tbsp. dry sherry
  • salt and pepper to taste
  • 1 fresh lemon, sliced in thin rounds.
Preheat oven to 435 f.  Combine the vegetables, garlic, and herbs in a mixing bowl.  Lay each fish on one side of a heart-shaped parchment.  Stuff the vegetable mixture into the fish cavities, dividing it evenly among the 4 fish.  Sprinkle 1 tbsp. of sherry over each vegetable stuffing mound; salt and pepper stuffing to taste.  Press down on the fish to re-flatten them.  Lay lemon slices across the exterior of each fish.  Fold the parchments in half over the fish, crimping the edges to completely enclose the fish.

Place the 4 wrapped fish on a baking sheet.  Bake for 20-25 minutes, depending on the thickness of the fish.

Arrange the fish on dinner plates.  Slit the paper open down the center just as the fish are served.

You can stuff and wrap the fish up to 12 hours a head of time:  refrigerate them until you are ready to bake.  Add and additional 8 minutes to the baking time if the fish are chilled.  Serves 4.

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Salmon With Ginger 
  • 4 salmon fillets
  • 1 cup carrots
  • 4 cups Chinese cabbage
  • 1 cup snow peas
  • 4 cups salad greens
 Marinade
  • 1 tbsp. fresh ginger, chopped
  • 2 tbsp. raspberry vinegar
  • 1 tbsp. rice vinegar
  • 1 tbsp. mirin (mild sake)
  • 1 tbsp. honey
  • 1 tbsp. soy sauce
  • 2 tsp. fresh basil, chopped
  • 1 tbsp. Thai curry paste
  • 1/4 cup sesame oil
  • 1/4 cup peanut oil
Blend together all ingredients for marinade except sesame oil and peanut oil.  Marinate salmon in the mixture for 1 hour.  Remove salmon from the marinade and blend the left over marinade with sesame oil and peanut oil to make vinaigrette.  Pan fry salmon, presentation side first, to rich golden brown.  Deglaze the pan with a touch of vinaigrette and sauté finely sliced vegetables.  Arrange salmon and sautéed vegetables on plate and garnish with salad greens.  Drizzle with warm vinaigrette. Nl 1129

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Salmon En Tartare 
Salmon Mixture
  • 2 salmon fillets, chopped
  • 2 tbsp. sashimi dressing or lemon juice
  • 3 tbsp. chives, chopped
  • salt and pepper

Avocado Mixture

  • 1 ripe avocado, pitted, peeled and diced
  • 2 tbsp. lemon juice
  • salt and pepper
 Mango Mixture
  • 1 ripe mango, peeled, pitted and diced
  • 1 tbsp. fresh coriander, chopped
  • salt and pepper
Tomato Mixture
  • 2 plum tomatoes, seeded and chopped
  • 1 tbsp. fresh coriander, chopped
  • salt and pepper
Using a 3" round cookie cutter, build a tower on the center of a dinner plate by packing first a quarter of the avocado mixture into the ring, followed by a quarter each of the mango, tomato and salmon mixtures.  Pack gently and remove the ring.  Garnish with salad greens.  Towers can be made a few hours in advance.  Keep them refrigerated, loosely covered.

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Salmon Nicoise 
  • 2 salmon fillets
  • 4 tbsp. olive oil
  • 4 tsp. white wine
  • Salt and pepper to taste

Vinaigrette (mix well with the following, makes 1/4 cup):

  • 2 tbsp. vinegar
  • 6 tbsp. olive oil
  • Salt and pepper
  • 1 tsp. parsley, chopped
  • 1 tsp. tarragon, chopped
  • 1 tsp. chives, chopped
 Salad (toss together with the vinaigrette):
  • 1 head Boston lettuce, torn
  • 4 medium potatoes, cooked and sliced
  • 1/2 lb. green beans, blanched and halved
  • 1 yellow pepper, sliced
  • 2 tomatoes, cut in wedges
  • 1 small red onion, thinly sliced
  • 1/4 cup pitted black olives
  • 1 can anchovy fillets, chopped
  • 4 hard-boiled eggs, quartered
  • juice of lemon
Place each salmon fillet on a piece of plastic wrap.  Sprinkle with salt and pepper and drizzle with olive oil and white wine.  Wrap fillet seam side up to keep in liquid.  Carefully drop wrapped fillets seam side up into a pot of simmering water.  Cover and simmer 8 to 9 minutes.  Let cool in the wrap to infuse the flavor.  Flake fillets to bite size pieces and place on top of Nicoise salad.  Serves 4.

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Sea Bass in Cashew Crust 
Crust:
  • 1/2 cup unsalted, roasted cashew nuts
  • 3 tbsp. all-purpose flour
  • 1 tsp. paprika
  • Salt and pepper to taste

Fish

 Sauce:
  • 1/2 cup unsweetened all-fruit apricot jam
  • 1/2 cup rice wine or white wine
  • 2 tbsp. grated fresh ginger
  • 1 tbsp. teriyaki sauce
  • 1 tbsp. Dijon mustard
Combine the crust ingredients in a blender or food processor.  Chop in pulses until the cashews are coarsely ground.  Pour the mixture onto a plate.  Lay the bass fillets in the beaten egg, coating both sides.  Dredge the egg-dipped fish in the crust mixture, pressing the breading into the flesh of the fish.

Coat a non-stick skillet with cooking spray and heat to medium-high on the stovetop.  Lay the fillets in the pan.  Spay the tops of the fillets with cooking spray, too.  Brown the fillets for 7 minutes on one side.  Turn them over and cover the skillet.  Brown for another 7-10 minutes, depending on the thickness of the fish.  Pull the center of the fish flesh apart to ensure that the fillet is opaque all the way though.  While the fillets are browning, combine all the sauce ingredients in a small saucepan over medium heat, stirring until blended and hot.  Serve the sauce over the fillets.  Serves 2. nl125

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Stuffed Trout with green chili and corn 
Sauce:
  • 1 clove garlic, crushed
  • 1 cup white wine
  • Juice of 1 fresh lime
  • 2 tsp. cornstarch
  • 1/4 tsp. cayenne pepper
  • Salt and pepper to taste
  • 1 tbsp. granulated sugar

Fish

  • 4 whole trout, about 10-12 inches long, cleaned and scaled
  • 1 lime
 Stuffing:
  • 1, 7 ounce can green chilies, diced
  • 1 cup frozen sweet corn or fresh-cut corn from the cob
  • 1/4 cup minced fresh cilantro leaves
  • 3 scallions, diced, including tops
  • 1/2 tsp. cumin
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 oregano
  • 1/4 cup bread crumbs

 

Combine all the sauce ingredients in a small saucepan.  Whisk over medium heat until smooth and thickened, about 5-8 minutes.  Keep warm on low for later use.  Preheat oven to 375f.

Combine the stuffing ingredients in a mixing bowl and stir well.  Divide the stuffing between the 4 fish, pressing it firmly into the fish cavities until it forms a smooth mound on the outside.  Wrap the fish individually in foil or place them on a baking sheet and cover with foil.  Bake for 20 minutes.  Uncover the fish, squeeze lime juice over them, and bake for an additional 8 minutes to brown.

Spoon sauce into 4 dinner plates and lay a stuffed fish in the middle of each.  Serves 4.

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Flounder with Kiwano* Salsa 

  • 1 medium Kiwano

  • 1 tbs. red onion, diced

  • 1/4 cup cucumber, diced

  • 1 large tomato, seeded and diced

  • 1/2 avocado, stone removed, diced

  • Juice of 1 small lime

  • 3-4 drops chili sauce 

  • 1 tbs. chopped cilantro or parsley

  • 4 fillets of Flounder
Halve Kiwano lengthwise and scoop out pulp from one-half with spoon, into small bowl.  Slice remaining Kiwano and reserve for garnish.  Mix pulp and remaining ingredients together gently and set aside while preparing fish.  

Rinse fillets and pat dry.  Lightly oil grill rack or large pan.  Preheat grill or pan over medium heat.  Cook fish 3-4 minutes each side, or until cooked through.  Serve fish with salsa as a topping, and garnish with reserved Kiwano slices.

* fruits have a bland citrus or banana-like flavor. The flesh of the ripe interior is lime green and jelly-like, with large seeds.  Available at specialty stores.  Kiwi fruit can be substituted if Kiwano is not available.

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Stuffed Grouper 

  • 1, 4-5 pound grouper, dressed

  • Salt & pepper

  • 1 tbsp. lemon juice

  • Oil for basting

  • Skipjack oyster dressing

Skipjack Oyster Dressing

  • 2 large stalks of celery

  • 1 medium onion

  • 1/2 cup (1 stick) margarine or butter

  • 1 tsp. salt

  • 1/2 tsp. lemon and pepper seasoning

  • 1/8 tsp. mace

  • 1/8 tsp. poultry seasoning

  • 1/2 tsp. lemon juice

  • 1 pint shucked oysters

  • 8 slices day-old bread
Wash and dry fish thoroughly.  Sprinkle inside cavity with salt, pepper and lemon juice.  Put in shallow, foil-lined baking pan.  Stuff cavity of fish loosely with dressing and secure edges.  Baste liberally with oil.  Bake at 350 f., basting frequently, until fish flakes easily when tested with a fork, 45 to 60 minutes.  Serves 6.

Skipjack oyster dressing:

Finely chop celery and onions.  Sauté in margarine or butter until tender.  Mix in seasonings.  Add oysters with liquor and simmer until edges of oysters begin to curl.  Remove from heat and gently mix bread cubes.  Adjust moisture with water, if desired.  Makes 4 cups.

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Seabass Veronese 

  • 2 lbs. Chilean Seabass fillets

  • 1/4 cup olive oil

  • 1/2 cup chopped onion

  • 1/2 cup chopped green olives

  • 1/2 cup chopped green pepper

  • 1 tbsp. fennel seed, if desired

  • 2 cups chopped ripe peeled tomatoes (about 5 medium tomatoes)

  • 1 cup white wine

  • 1/2 cup tomato paste (one 6 ounce can)

  • Salt & pepper to taste
Put olive oil in saucepan and sauté onions, olives, green pepper and fennel seed.  Mix in tomatoes.  Cook about 5 minutes longer.  Add white wine and tomato paste and simmer until mixture of sauce is thick, approx. 20 minutes.  Wash and dry fish.  Put fish in a shallow baking pan and spoon sauce over fish.  Bake at 450 f. for ten minutes per inch of thickness of fish or until fish flaked easily when tested with a fork.  Serves 4 to 6 (4 cups of Veronese sauce). nl 6/20

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Cod Portobello 

  • 4 Cod fillets

  • 1 tbsp anchovy paste

  • 1.5 cups seeded and diced fresh tomatoes (or 1, 14.5 oz. can, drained)

  • 1 can (2.5) oz. black olives, drained

  • 1/3 cup finely chopped onion

  • 2 tbsp. capers, drained

  • 1 tsp. minced garlic

  • 2 Portobello mushrooms

  • 4 sheets (12" x 18") aluminum foil
Preheat oven to 450 f. or gill to medium high.  Center one cod fillet on each sheet of aluminum foil.  Spread anchovy paste over top of cod.  Combine tomatoes, olives, onion, capers and garlic;  set aside.  Cut four thin slices off one mushroom; set slices aside.  Chop remaining mushrooms and combine with vegetables.  Spoon one-fourth of vegetables over cod.  Top each with one mushroom slice.

Bring up foil sides.  Double fold top and ends to seal packet, leaving room for heat circulation inside.  Repeat to make four packets.  Bake 20 to 24 minutes on a cookie sheet in oven or grill 9 to 11 minutes in covered grill.  Serves 4.  nl 2/3

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Cod & Rice Noodle Salad 

  • 6 Cod fillets

  • 2 oz. Kasu lees*

  • 1/5 lb. Rice stick noodles**

  • 1/4 cup red pickled ginger, julienned

  • 1 oz. toasted sesame seeds

  • 1/2 oz. chives, chopped

  • 2 oz. balsamic vinegar

  • 1 oz. vegetable oil

  • Chopped chives to garnish (as needed)

*Tofu lees: may need to be thinned with water to achieve a mayonnaise-like consistency.  Alternative to Kasu lees for marinade:  light mayonnaise and lemon pepper.

** Available at Asian markets

Coat each fillet with Kasu lees and allow to marinate for 24 hours.  Broil or cook fish until cooked.

To prepare Rice Noodle Salad:  soak noodles in hot water until softened (about 30 minutes);  drain well.  Toss noodles with ginger, sesame seeds, chives, vinegar and oil.  Cover and set aside until ready to serve.

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Trout Crepes 

Crepe Batter

  • 2/3 cup flour

  • 2 small eggs, beaten

  • 1/2 cup skim milk

  • 1 tbsp. oil

  • Pinch salt

  • 1 1/2 tsp. oil for frying

Filling

  • 4 Trout fillets

  • 1/2 cup parsley, chopped

  • 1 cup fresh mushrooms, sliced

  • 1/4 cup black olives, sliced

  • 1/2 tbsp. margarine

  • 2 tbsp. white wine

  • 3 tbsp. low calorie mayonnaise

  • 1/8 tsp. pepper

  • 1/2 tsp. salt

  • 1/4 tsp. beau monde

Sauce

  • 1 can cream of mushroom soup

  • 1/2 can water

  • 1/4 cup fresh mushrooms

  • Pinch white pepper

  • Paprika for sprinkling

Preheat oven to 350.  Combine batter ingredients in a small bowl, mix well and set aside.  In a shallow casserole dish, combine fillets, parsley, mushrooms, olive, margarine and wine.  Cover and bake for 10-15 minutes.  In a bowl, combine mayonnaise mixture, stirring gently.  Place in warm oven until ready to use.  Brush a 6" skillet with oil.  Pour 1 1/2 tbsp. of batter in skillet, swirl around until it covers the skillet and fry until golden, turning once.  Place crepe between paper towels in a warm oven.  Prepare sauce by combining ingredients in a saucepan and heat until boiling.  Spoon about 2 tbsp. filling on crepe shell, roll up, and pour sauce over each.  Sprinkle with paprika.  Serves 5. nl 2/12

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