Fish recipes

[19Dawn76]

I am determined to include more fish in my family s diet. I have tried salmon marinated in lime, honey and garlic them grilled. last night I tried to bake some cod. I really need help so if you would give me some fish recipes and what you serve with them.

THANKS!!!!

 

[tinychicken]

We enjoy baked fish, too. I usually do it "red" or "white."

White would be some extra virgin olive oil, minced garlic, and parsley. Fresh lemon juice if I happen to have one in the fridge. Some white wine would be good in there if no lemon juice.

Red would be some crushed tomatoes, garlic, olive oil, and parsley. The last time I did this I used some ketchup (just a little) instead of crushed tomatoes, and it was a hit.

Being of Italian extraction, olive oil, garlic, and parsley find their way into many of our meals!

My husband just loves potato wedges. Olive oil (again) and seasoned salt or garlic powder. Sometimes I throw in some whole, peeled garlic cloves and let them roast along with the potatoes. This works well because your oven is already on for your fish. And of course there's the old standby, baked potatoes.

Any nice fresh green veggie and a salad would complete the meal for us.

 

[silkiechicken]

We just usually steam our fish after being sprinkled in garlic and ginger shreds, a few table spoons of soy sauce, some brown sugar and green onions. But these fish are those kind of disk shaped ones you see swimming in Asian market tanks. Not sure how it would come out with salmon or cod.

 

[peeplessinNC]

My preference for cooking fish is the simpler the better! One favorite way to bake fish is topped with a flavorful mayonnaise: for each portion of fish mix 1 TB mayonnaise with about 1/2 t dill dip mix like Cherchie's or Jodie's Dippidy Dill or any dill seasoning mix, add a squeeze of fresh lemon juice and let the mixture stand at room temp for 15 minutes to rehydrate the dried onion in the dip mix (you can also make this up ahead of time and store in the fridge). Spread this topping on each portion of fish, bake at 400 F for 10 minutes per 1-inch thickness of the fish. Thinner portions bake 10 minutes, fish is done when it flakes but is still moist. Don't over bake. You could also make up a chipotle mayo to spread on the fish for another flavor.

I like buttered new potatoes with parsley, but you could roast potato chunks at 400 F then you will have the oven already heated when it's time to bake the fish. A simple marinated cucumber salad is good with or without sour cream. I like the Knorr Salat seasoning packets mixed with a little water and oil; an English cucumber goes a long way when marinated like this. An easy salad in the winter when good tomatoes are hard to find. You can also use regular cucumbers.

 

[Kim_NC]

Here are 3 of our favorites, using types of fish easily found in grocery stores.

Almond & Mushroom Topped Perch - link has photo and printable version

2 lb. fresh or thawed ocean perch fillets, about 1/2 inch thick
1 c. milk
1 beaten egg
1 c. flour
1/2 tsp. salt
2 Tbsp. vegetable oil or olive oil
1 1/2 c. sliced fresh mushrooms
1 1/2 c. sliced fresh mushrooms
1/2 c. chopped smoky-flavored almonds (you can also use plain almonds)
2 Tbsp. chopped fresh parsley
1 Tbsp. lemon juice

Rinse fish; pat dry with paper towels. In a shallow dish, combine milk and egg. In another shallow dish, combine flour and salt. Dip fish into egg mixture, then coat with flour mixture.

In a large skillet heat 2 Tbsp. of the oil. Add half of the fish. Cook over med-high heat for 5 to 7 minutes or until golden brown and fish flakes with a fork, turning once. Drain on paper towels. Repeat with remaining 2 Tbsp. oil and remaining fish. Keep warm.

In a medium saucepan, cook mushrooms in butter or margarine until tender. Stir in almonds, parsley and lemon juice. Spoon over fish. Serves 6


Balsamic Glazed Grilled Salmon - link has photo and printable version

1/4 c. balsamic vinegar
2 Tbsp. lemon juice
2 Tbsp. light brown sugar
1 1/4 lb. salmon fillets

Preheat grill to med-high heat. Whisk together vinegar, lemon juice, and brown sugar in a small bowl; pour most of mixture over salmon.

Place salmon on a grill rack coated with nonstick cooking spray. Grill, covered with grill lid, over med-high heat for 4 to 6 minutes on each side or until fish flakes with a fork, basting occasionally with remaining mixture. Serves 4

Flounder Al Forno - link has photo and printable version

2 Tbsp. butter, softened
2 shallots, minced
4 mushrooms, sliced
1 Tbsp. lemon juice
6 (4 oz) flounder fillets, skinned and folded into uniform size
1/2 c. dry white wine or sherry

Preheat oven to 450 degrees. Spread butter on the bottom of a baking dish large enough to hold the fish bundles. Sprinkle shallots over butter.

Combine mushrooms and lemon juice in a small bowl and set aside.

Place fish bundles, seam side down, in a baking dish. Season with salt and pepper to taste.

Scatter mushrooms over fish, add wine and cover with aluminum foil. Bake 10 minutes or until fish flakes with a fork. Serve fillets with mushrooms and juices.
Serves 6

I also have many more fish and seafood recipes posted in this section of our website:
http://www.millriverfarm.com/recipes.cfm?catname=Seafood

 

[19Dawn76]

Thanks! I tried to make a mayo/avocado sauce for the cod but it turned out kinda funny. I was the only one that ate it.

 

[Dragonfly Ranch]

19Dawn76 Here is a recipe that I got off the bag of frozen Tilapia that I get from Costco. Like having them in the freezer since I can pull out individually wrapped filet and defrost in some cold water and they are ready to cook in about 20 minutes.

Enjoy - Sandee

Captain’s Favorite Recipe
Tilapia

4 Tilapia Loins
1 large or 2 medium Vidalia onions sliced ¼” thick (if unavailable, use yellow onions)
2 Medium tomatoes, sliced ¼” thick
4 Tbsp Fresh chopped basil
8 Cloves chopped garlic
4 Tbsp olive oil
12 Calamata olives, chopped

• Defrost tilapia loins, Preheat oven to 375°F
• Peel & slice onions ¼” thick. Saute in olive oil in saucepan over medium heat, 2-3 minutes each side or until onions are translucent
• Place loins over onion slices. Sprinkle olives, garlic and basil over fish. Place tomato slices on top. Salt & Pepper to taste.
• Place pan with fish in center of oven, uncovered, for 12-15 minutes, or until fish is opaque

Serve tilapia with rice pilaf and spinach salad

 

[KatyTheChickenLady]

heres how I do it:

We serve seafood for dinner in our house once a week.
I rotate like this;

1 week white flesh fish (halibut, cod, tilapia, mahi mahi, bass)
1 week pink flesh fish (Tuna, trout, salmon, swordfish)
1 week shell fish (shrimp, clams, mussels, lobster, crawfish)

I don't like catfish or redsnapper but those are other popular types of fish. I also don't buy fish that has been farm raised in other countries.

We also serve tuna sandwiches once a week for lunch - so effectively my family gets the benefits of seafood twice a week, I feel very good about that!

If this helps and you want recipes please let me know.

 

[PaulaJoAnne]

We often make smoked lox, the Nourishing Traditions way.
Its highly favored in our circles, and I actually had a chef at a well known local resort, tell me that it was better then all the samples everyone brought to a sampling party.

Follow the picture instructions at this link, http://www.keeperofthehome.org/2009/06/how-to-make-your-own-lox.html and then smoke it on your grill briefly.
Ingredients are as follows...
The ingredients:
2-3 lbs of fresh salmon filet (2 filets)
1/4 cup sea salt
1/4 cup Rapadura or Sucanat (unrefined, raw sugar)
2 Tbsp green peppercorns, crushed (I just use fresh cracked black pepper)
1/4 cup whey
2 large bunches fresh dill, snipped

FYI!
Never let the white fat come out of the salmon, as that means its over done

 

[KatyTheChickenLady]

wow! that recipe just went into my file, thank you for sharing!!!!