Favorite fish recipes (571 views)
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Post by wallycat on Sept 11, 2016 16:44:15 GMT -5
Aggie94 (Eva) posted a recipe from the NYtimes cookbook eons ago. I usually eat my tuna raw  but when I cook it, this is my go-to recipe. I typically use a cast iron pan on the stove and never noticed the broiler suggestions. Silly me! Grilled Tuna with Herbs The New York Times Cookbook 4 (1-inch-thick) tuna steaks salt and freshly ground pepper to taste 1/4 cup olive oil 1 tbsp minced fresh garlic 1 tsp chopped fresh thyme, or 1/2 tsp dried 1 tsp finely grated lemon rind 1/4 tsp crushed red pepper flakes 2 tbsp butter 2 tbsp freshly squeezed lemon juice Preheat an outdoor grill or preheat the oven broiler to high. Sprinkle the tuna pieces on all sides with salt and pepper. Combine the oil, garlic, thyme, lemon rind, and red pepper flakes. Blend well and brush the fish all over with the mixture. Scrape the remaining oil mixture into a small saucepan and add the butter and lemon juice. If the fish is to be cooked on an outdoor grill, place the pieces directly on the grill. Cook, turning often, 5-6 minutes. If it is to be cooked under the broiler, place it in a dish about 2 inches from the heat source. Leave the broiler door partly open. Let cook 3 minutes and turn. Cook the other side 2-3 minutes. While the fish is cooking, heat the oil and butter mixture over low heat and keep warm. Put the steaks on individual plates or on a platter. Pour oil & butter mixture over the fish. |
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Post by karenw on Sept 11, 2016 19:21:27 GMT -5
Never been a big fan of fresh tuna, myself (like the can stuff, though) but am fond of many other fish. Some of my favorites involve salmon or mild white fish.
Giadas Salmon baked in Foil
Barefoot Contessa Fish Provencale
CL Salmon with Tomatoes and Tarragon
Robert Irvine's Fresh Salmon Lasagna-I make homemade pasta for this one and it is devine!!
Giada's Halibut in Tomato Artichoke Broth
Salmon in Tomato Garlic Broth-??Giada maybe
Halibut with White Beans and Tomato Gremolata-??Blog
Parmesan Crusted Tilapia in Tomato Sauce
And so many more....
(Not a meat eater, but I do like fish!)
Karen
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Post by erin elizabeth on Sept 13, 2016 7:25:43 GMT -5
Karen, where can I look for the Parmesan Crusted Tilapia in Tomato Sauce? I haven't had any fish lately. I just don't think of it since I am not a regular grocery shopper. In general, I use whatever fish is on sale or looks good or is on the Monterey Bay Aquarium Best/Good lists and not what is specified in the recipe. This Halibut with Summer Vegetable Sauce is perfect for right now--corn, zucchini, basil, tomatoes. And this Tilapia with Scallions and Black Bean Sauce uses those Asian condiments that are always hanging out on the fridge door. I turn to this CL recipe when I have leftover cilantro hanging around. applecrisp1 this makes me think of you for some reason! Do you eat fish? Asian Marinated Fish ( Cooking Light March 2004) 2 tbsp chopped cilantro 1 tbsp sugar 3 tbsp soy sauce (can use half low-sodium or fish sauce) 2 cloves garlic, minced 4 6oz fish fillets Combine all in a zip bag or dish and marinate for 20 minutes. Saute fish by your preferred method. Pour in marinade and boil until fish is glazed. |
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Post by applecrisp1 on Sept 13, 2016 15:56:19 GMT -5
Karen, where can I look for the Parmesan Crusted Tilapia in Tomato Sauce? I haven't had any fish lately. I just don't think of it since I am not a regular grocery shopper. In general, I use whatever fish is on sale or looks good or is on the Monterey Bay Aquarium Best/Good lists and not what is specified in the recipe. This Halibut with Summer Vegetable Sauce is perfect for right now--corn, zucchini, basil, tomatoes. And this Tilapia with Scallions and Black Bean Sauce uses those Asian condiments that are always hanging out on the fridge door. I turn to this CL recipe when I have leftover cilantro hanging around. applecrisp1 this makes me think of you for some reason! Do you eat fish? Asian Marinated Fish ( Cooking Light March 2004) 2 tbsp chopped cilantro 1 tbsp sugar 3 tbsp soy sauce (can use half low-sodium or fish sauce) 2 cloves garlic, minced 4 6oz fish fillets Combine all in a zip bag or dish and marinate for 20 minutes. Saute fish by your preferred method. Pour in marinade and boil until fish is glazed. Erin, You are so right. you have me pegged. I would say some of my all time fav ingredients are lemon, lime, cilantro, garlic, feta, and the chickpea. Oh, apples and chocolate if we are talking dessert. : ) That recipe looks great, I just copied. I don't cook much fish at home, but I would like to have it more. Thx! |
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Post by karenw on Sept 13, 2016 18:03:12 GMT -5
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Post by PattiA on Sept 13, 2016 20:22:24 GMT -5
This is a favorite, though I dislike tilapia and make it with salmon or shrimp and roast the salmon or shrimp instead of broiling. www.myrecipes.com/recipe/broiled-tilapia-with-thai-coconut-curry-sauceBroiled Tilapia with Thai Coconut-Curry Sauce Tilapia's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which will absorb the brothy sauce. Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge) 1 teaspoon dark sesame oil, divided 2 teaspoons minced peeled fresh ginger 2 garlic cloves, minced 1 cup finely chopped red bell pepper 1 cup chopped green onions 1 teaspoon curry powder 2 teaspoons red curry paste 1/2 teaspoon ground cumin 4 teaspoons low-sodium soy sauce 1 tablespoon brown sugar 1/2 teaspoon salt, divided 1 (14-ounce) can light coconut milk 2 tablespoons chopped fresh cilantro 4 (6-ounce) tilapia fillets Cooking spray 3 cups hot cooked basmati rice 4 lime wedges Preheat broiler. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges. |
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Post by mrswaz on Sept 14, 2016 8:49:24 GMT -5
We've discovered that salmon is my DS's favorite food. Though, any fish really. A few weeks ago I fried up some perch that had been given to us, and as DS was diving in, he looked at me and said "I can't believe I thought I didn't like fish. It's the best thing ever." As it happens, my favorite salmon recipe is an older CL recipe. Maple Glazed Salmon prepared on the grill is delicious every time. Maple Glazed Salmon1 teaspoon paprika 1 teaspoon ancho chile powder 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon brown sugar 1 teaspoon sea salt 4 salmon fillets 2 tablespoons real maple syrup Directions: Combine the paprika through the salt in a small bowl and mix well. Sprinkle all of it all over the salmon pieces. For grilling: Rub your grill grates with a bit of oil before putting the fish on over medium flame. Cook the salmon about 4 minutes per side, adjusting for thicker or thinner pieces of fish. Just before taking the salmon off the grill, drizzle with the maple syrup and let cook for an extra 30 seconds, then take off the heat. For broiling: Use a broiler pan that has been oiled or sprayed with cooking spray. Rub the spices into the salmon and broil for 5-6 minutes. Drizzle the salmon with the maple syrup and broil for one more minute, keeping an eye on it to make sure it doesn’t burn. |
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Post by Deleted on Sept 14, 2016 9:00:27 GMT -5
One of my faves - Veracruz-style Snapper
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Post by wallycat on Sept 14, 2016 11:41:55 GMT -5
My favorite CL salmon recipe was this one:
Grilled Pastrami-Style Salmon
The classic seasonings associated with beef pastrami taste fantastic on this grilled salmon. Allspice is a fairly strong spice, so if you're sensitive to its "burn," use the lesser amount. Purchase a whole center-cut salmon fillet so that it will cook more evenly than a cut that contains the thinner tail end.
Yield: 4 servings (serving size: about 4 1/2 ounces)
Ingredients
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon ground allspice
1 (1 1/2-pound) center-cut salmon fillet
1/2 teaspoon olive oil
Cooking spray
Preparation
Prepare grill.
Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.
Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.
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but when I cook it, this is my go-to recipe. I typically use a cast iron pan on the stove and never noticed the broiler suggestions. Silly me!
