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ISO: ISO your best fish recipes
- Thread starter evan
- Start date
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Here's one of mine: Baked trout with shiitake mushrooms, tomatoes, and ginger
Baked trout with shiitake mushrooms, tomatoes, and ginger
From Bon Appétit, September 2007
(Makes 2 servings)
Nonstick cooking spray
2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
2 green onions, chopped
2 large fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 cup chopped seeded tomatoes
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 teaspoons soy sauce
2 teaspoons Asian sesame oil
Fresh cilantro sprigs
Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.
Baked trout with shiitake mushrooms, tomatoes, and ginger
From Bon Appétit, September 2007
(Makes 2 servings)
Nonstick cooking spray
2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
2 green onions, chopped
2 large fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 cup chopped seeded tomatoes
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 teaspoons soy sauce
2 teaspoons Asian sesame oil
Fresh cilantro sprigs
Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.
REC: Braised Stuffed Rainbow Trout
Braised Stuffed Rainbow Trout
serves 2 generously
INGREDIENTS:
2 butterflied rainbow trout
2 tbs olive oil
3 cloves garlic minced
1 tsp grated lemon rind
1/4 pound mushrooms, minced
6 dried california apricot halves minced
2 tbs currants
2 slices of nice bread, crumbed in the food processor
white wine
PREPARATION:
Saute garlic in oil over medium-low heat for a couple of minutes.
add mushrooms and saute until limp (2-3 minutes).
add lemon rind, apricots and currants.
add bread crumbs, stir and add enough wine to saturate bread crumbs.
put half of the stuffing on each trout. fold in half and place in a pan. add white wine about halfway up the trout and bring to boil. lower to simmer, cover and cook for 5-6 minutes. carefully turn fish and cook for another 5-6 minutes.
remove to plates and serve.
VARIATIONS:
reduce braising liquid by 1/2 whilst making a white sauce with 1 tbs butter, 1 tbs flour and 1/4 cup cream. add to the reduced braising liquid and spoon over fish.
**********************
From: Claire In Kelsey (@205.162.105.139)
Recipe Report: RVB's Braised Stuffed Trout
I must admit, I made this on Friday night for myself with frozen trout and again on Sunday for brunch with absolutely fresh trout. I recommend the fresh version.
This recipe is a keeper! I added currants and toasted walnuts to the stuffing and went with apple cider instead of the wine (out of deference to my current pregnant state), served it up on a bed of saffron rice with a salad of butter lettuce, apples, walnuts raisins and gorgonzola with a light, sort of sweet dressing. And corn bread.
David insisted on smoking while fishing and caught nothing, while our friend Tony and myself who do not smoke, both limited on NICE german browns. Not one fish under 14 inches in the lot. We caught plenty of others, but released the biggest and smallest and kept the medium sized ones.
What a feast!
Braised Stuffed Rainbow Trout
serves 2 generously
INGREDIENTS:
2 butterflied rainbow trout
2 tbs olive oil
3 cloves garlic minced
1 tsp grated lemon rind
1/4 pound mushrooms, minced
6 dried california apricot halves minced
2 tbs currants
2 slices of nice bread, crumbed in the food processor
white wine
PREPARATION:
Saute garlic in oil over medium-low heat for a couple of minutes.
add mushrooms and saute until limp (2-3 minutes).
add lemon rind, apricots and currants.
add bread crumbs, stir and add enough wine to saturate bread crumbs.
put half of the stuffing on each trout. fold in half and place in a pan. add white wine about halfway up the trout and bring to boil. lower to simmer, cover and cook for 5-6 minutes. carefully turn fish and cook for another 5-6 minutes.
remove to plates and serve.
VARIATIONS:
reduce braising liquid by 1/2 whilst making a white sauce with 1 tbs butter, 1 tbs flour and 1/4 cup cream. add to the reduced braising liquid and spoon over fish.
**********************
From: Claire In Kelsey (@205.162.105.139)
Recipe Report: RVB's Braised Stuffed Trout
I must admit, I made this on Friday night for myself with frozen trout and again on Sunday for brunch with absolutely fresh trout. I recommend the fresh version.
This recipe is a keeper! I added currants and toasted walnuts to the stuffing and went with apple cider instead of the wine (out of deference to my current pregnant state), served it up on a bed of saffron rice with a salad of butter lettuce, apples, walnuts raisins and gorgonzola with a light, sort of sweet dressing. And corn bread.
David insisted on smoking while fishing and caught nothing, while our friend Tony and myself who do not smoke, both limited on NICE german browns. Not one fish under 14 inches in the lot. We caught plenty of others, but released the biggest and smallest and kept the medium sized ones.
What a feast!
REC: Pan-Fried Trout With Green Onions
PAN-FRIED TROUT WITH GREEN ONIONS
INGREDIENTS:
2 whole 11- to 12-ounce trout, boned
All purpose flour (optional)
1 tablespoon olive oil
3 green onions, chopped (I use 1 bunch)
1/2 cup dry white wine
1 tablespoon butter (I use about 1 1/3 Tbsp)
DIRECTIONS:
Open each trout flat like a book. Sprinkle generously with salt and pepper. Dust trout with flour and shake off excess.(I don't use the flour). Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat. Add 1 trout and sauté until coating is crisp and trout is just opaque in center about 2 minutes per side. Transfer trout to plate and tent with foil to keep warm. Repeat with remaining 1/2 tablespoon oil and trout.
Wipe out skillet with paper towels. Add green onions, wine and butter to same skillet. Simmer over medium heat until mixture is almost reduced to glaze, stirring occasionally, about 3 minutes. Spoon sauce over trout and serve.
Makes 2 servings; can be doubled.
*Note: I cook the sauce first and then I do the trout.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/5833
PAN-FRIED TROUT WITH GREEN ONIONS
INGREDIENTS:
2 whole 11- to 12-ounce trout, boned
All purpose flour (optional)
1 tablespoon olive oil
3 green onions, chopped (I use 1 bunch)
1/2 cup dry white wine
1 tablespoon butter (I use about 1 1/3 Tbsp)
DIRECTIONS:
Open each trout flat like a book. Sprinkle generously with salt and pepper. Dust trout with flour and shake off excess.(I don't use the flour). Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat. Add 1 trout and sauté until coating is crisp and trout is just opaque in center about 2 minutes per side. Transfer trout to plate and tent with foil to keep warm. Repeat with remaining 1/2 tablespoon oil and trout.
Wipe out skillet with paper towels. Add green onions, wine and butter to same skillet. Simmer over medium heat until mixture is almost reduced to glaze, stirring occasionally, about 3 minutes. Spoon sauce over trout and serve.
Makes 2 servings; can be doubled.
*Note: I cook the sauce first and then I do the trout.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/5833
REC: Sauteed Open Faced Trout
SAUTEED OPEN FACED TROUT
INGREDIENTS:
4 (8-ounce) brook trout, gutted, boned, seasoned with salt and pepper (I use two 8-12 oz trout, with 1 tsp butter and 1 tsp olive oil)
2 teaspoons butter
2 teaspoons olive oil
For the sauce:
2 tablespoons butter
1 shallot, peeled and minced
1 clove garlic, peeled and minced
1/2 fresh lemon, peeled, segmented, flesh minced (I just use the juice of 1/2 fresh lemon)
1/4 cup white wine
1 tablespoon chopped chervil (or 1 tsp dried)
2 teaspoons chopped chives
2 teaspoons chopped thyme (or 2/3 tsp dried)
DIRECTIONS:
For the fish:
In a large skillet at very high heat, melt butter and oil together. When the butter starts to brown, add the fish flesh side down, open face. Cook for 1 1/2 minutes on each side and then remove to a plate. Keep warm.
For the sauce:
In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, (I reduce the heat before adding shallots and garlic), then add lemon and wine.
Finally add herbs and season with salt and pepper. (First I remove from heat)
Pour sauce equally over the trout and serve.
Gourmet Magazine
SAUTEED OPEN FACED TROUT
INGREDIENTS:
4 (8-ounce) brook trout, gutted, boned, seasoned with salt and pepper (I use two 8-12 oz trout, with 1 tsp butter and 1 tsp olive oil)
2 teaspoons butter
2 teaspoons olive oil
For the sauce:
2 tablespoons butter
1 shallot, peeled and minced
1 clove garlic, peeled and minced
1/2 fresh lemon, peeled, segmented, flesh minced (I just use the juice of 1/2 fresh lemon)
1/4 cup white wine
1 tablespoon chopped chervil (or 1 tsp dried)
2 teaspoons chopped chives
2 teaspoons chopped thyme (or 2/3 tsp dried)
DIRECTIONS:
For the fish:
In a large skillet at very high heat, melt butter and oil together. When the butter starts to brown, add the fish flesh side down, open face. Cook for 1 1/2 minutes on each side and then remove to a plate. Keep warm.
For the sauce:
In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, (I reduce the heat before adding shallots and garlic), then add lemon and wine.
Finally add herbs and season with salt and pepper. (First I remove from heat)
Pour sauce equally over the trout and serve.
Gourmet Magazine
Salmon In Ginger Butter Sauce
SALMON IN GINGER BUTTER SAUCE
2 salmon steaks (or fillets) -- 1/2 pound each
3 Tablespoons dry sherry (I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil -- oriental type
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters
(My note: If doing salmon steaks, rub one side with half the marinade, broil for 5 minutes, turn over and brush the other side with the rest of marinade, then broil another 5 minutes or so, or until cooked through).
Advance Prep: Combine sherry, soy and oil. Rub fillets with this marinade. Rub ginger across top of fillets, dot with butter, then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste. (From the poster: " This can be done several hours in advance-I have also done it while the oven was heating when I was short on time)."
Preheat oven to 550 degrees, then turn oven to Broil. (My note: I just use the broiler). Place salmon (fillets) about 4 inches below heat and cook without turning until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork, about 5 minutes (on each side). Alternately, steam in rack in a steamer over boiling water for 10 minutes. Serve with lemon wedges.
Recipe By : Pacific Flavors by Hugh Carpenter
SALMON IN GINGER BUTTER SAUCE
2 salmon steaks (or fillets) -- 1/2 pound each
3 Tablespoons dry sherry (I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil -- oriental type
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters
(My note: If doing salmon steaks, rub one side with half the marinade, broil for 5 minutes, turn over and brush the other side with the rest of marinade, then broil another 5 minutes or so, or until cooked through).
Advance Prep: Combine sherry, soy and oil. Rub fillets with this marinade. Rub ginger across top of fillets, dot with butter, then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste. (From the poster: " This can be done several hours in advance-I have also done it while the oven was heating when I was short on time)."
Preheat oven to 550 degrees, then turn oven to Broil. (My note: I just use the broiler). Place salmon (fillets) about 4 inches below heat and cook without turning until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork, about 5 minutes (on each side). Alternately, steam in rack in a steamer over boiling water for 10 minutes. Serve with lemon wedges.
Recipe By : Pacific Flavors by Hugh Carpenter
Spicy Grilled Salmon Steaks With Black Butter
SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER
INGREDIENTS:
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon minced garlic
1 tablespoon minced onion
1/2 teaspoon crumbled dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
2 salmon steaks (1 pound), each about 1 inch thick
1 tablespoon unsalted butter, (optional)(I omit it)
DIRECTIONS:
In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak.
Heat an oiled ridged grill pan *(see note below) over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through.
Optional: While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it. (I omit this).
Makes 2 servings.
*Note: This can also be cooked on the grill.
(This spice rub can also be used on chicken).
Source of Recipe: Gourmet 1990
http://www.epicurious.com/recipes/food/views/12840
SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER
INGREDIENTS:
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon minced garlic
1 tablespoon minced onion
1/2 teaspoon crumbled dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
2 salmon steaks (1 pound), each about 1 inch thick
1 tablespoon unsalted butter, (optional)(I omit it)
DIRECTIONS:
In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak.
Heat an oiled ridged grill pan *(see note below) over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through.
Optional: While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it. (I omit this).
Makes 2 servings.
*Note: This can also be cooked on the grill.
(This spice rub can also be used on chicken).
Source of Recipe: Gourmet 1990
http://www.epicurious.com/recipes/food/views/12840
Broiled Salmon With Sweet Red Pepper Sauce
BROILED SALMON WITH SWEET RED PEPPER SAUCE
INGREDIENTS:
2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 lb salmon fillets or salmon steaks
DIRECTIONS:
1. Preheat broiler.*
2. Broil peppers on both sides until black and blistered.
3. Place in metal bowl and cover with plastic wrap. Let cool about 15 minutes.
4. Meanwhile, lower oven heat to 400 degrees F.
5. Wrap garlic in foil; roast in oven about 10-15 minutes or until soft. Peel and set aside.
6. Peel peppers over a bowl to catch any juice; discard stems and seeds.
7. In a blender or food processor, puree peppers and their juice with the garlic, vinegar, and oil. Set aside.
8. Reset the broiler. Broil salmon about 4-5 minutes on each side, (for steaks), or to desired doneness.
9. To serve: Drizzle red pepper sauce over salmon.
*Note: Can also cook the salmon over the grill.
Makes 2-3 servings.
Adapted from my files.
BROILED SALMON WITH SWEET RED PEPPER SAUCE
INGREDIENTS:
2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 lb salmon fillets or salmon steaks
DIRECTIONS:
1. Preheat broiler.*
2. Broil peppers on both sides until black and blistered.
3. Place in metal bowl and cover with plastic wrap. Let cool about 15 minutes.
4. Meanwhile, lower oven heat to 400 degrees F.
5. Wrap garlic in foil; roast in oven about 10-15 minutes or until soft. Peel and set aside.
6. Peel peppers over a bowl to catch any juice; discard stems and seeds.
7. In a blender or food processor, puree peppers and their juice with the garlic, vinegar, and oil. Set aside.
8. Reset the broiler. Broil salmon about 4-5 minutes on each side, (for steaks), or to desired doneness.
9. To serve: Drizzle red pepper sauce over salmon.
*Note: Can also cook the salmon over the grill.
Makes 2-3 servings.
Adapted from my files.
Broiled Salmon With Lime Cilantro
BROILED SALMON WITH LIME CILANTRO
INGREDIENTS:
1/2 cup cilantro leaves, finely chopped
1 clove garlic, large,finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick *(see note below)
DIRECTIONS:
Combine cilantro, garlic, lime juice, oil and salt in bowl.
Reserve 2 tablespoons.
Pour remainder over fish on plate.
Let stand, covered, 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat for 3-4 minutes.
Turn steaks over.
Brush with remaining tablespoon marinade.
Broil 3 more minutes or until cooked through.
*Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones the recipe calls for, and I have used the same amount of marinade. However, since thicker steaks will take longer to cook, the marinade can burn. To compensate for this, I add a little bit of marinade at a time.
4 servings.
http://www.recipezaar.com/15911
BROILED SALMON WITH LIME CILANTRO
INGREDIENTS:
1/2 cup cilantro leaves, finely chopped
1 clove garlic, large,finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick *(see note below)
DIRECTIONS:
Combine cilantro, garlic, lime juice, oil and salt in bowl.
Reserve 2 tablespoons.
Pour remainder over fish on plate.
Let stand, covered, 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat for 3-4 minutes.
Turn steaks over.
Brush with remaining tablespoon marinade.
Broil 3 more minutes or until cooked through.
*Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones the recipe calls for, and I have used the same amount of marinade. However, since thicker steaks will take longer to cook, the marinade can burn. To compensate for this, I add a little bit of marinade at a time.
4 servings.
http://www.recipezaar.com/15911
shaun-in-to
Well-known member
Roasted Cod with Fennel-Tomato Ragout
This is a real winner, and low-stress for entertaining.
I use Alaskan black cod (aka sablefish) and roast the cod instead of pan-frying it, which is what the original calls for -- less mess and less cooking smell. Salt and pepper the fish, put it in a roasting pan, scatter diced bacon around it, roast at 450 for 12 to 15 minutes. (Black cod is one of the few fish that actually benefits from overcooking.) Stir some of the bacon into the ragout if you want, or scatter it over the plated dish.
I also reduce the amount of liquid called for by about half -- so about a cup of chicken broth and 2 tablespoons cream. Otherwise I find it too soupy. The ragout can be done ahead and gently reheated.
http://www.epicurious.com/recipes/food/views/108883
This is a real winner, and low-stress for entertaining.
I use Alaskan black cod (aka sablefish) and roast the cod instead of pan-frying it, which is what the original calls for -- less mess and less cooking smell. Salt and pepper the fish, put it in a roasting pan, scatter diced bacon around it, roast at 450 for 12 to 15 minutes. (Black cod is one of the few fish that actually benefits from overcooking.) Stir some of the bacon into the ragout if you want, or scatter it over the plated dish.
I also reduce the amount of liquid called for by about half -- so about a cup of chicken broth and 2 tablespoons cream. Otherwise I find it too soupy. The ragout can be done ahead and gently reheated.
http://www.epicurious.com/recipes/food/views/108883
shaun-in-to
Well-known member
Indian Fish with Tomato Chutney
Indian Fish with Tomato Chutney
Serves 2
For chutney:
2 tsp vegetable oil
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds
1/4 tsp mustard seeds
2 cloves garlic, minced
3/4 lb tomatoes, finely chopped, juices reserved
1/2 tsp ground coriander
1/4 tsp turmeric
1/8 tsp cayenne
For fish:
Enough firm boneless white fish for 2
1 Tbsp vegetable oil
1/4 tsp turmeric
1/8 tsp cayenne
Heat 2 tsp oil in a smallish skillet or medium saucepan over medium heat. Add the seeds; cover and cook until they sizzle and pop.
Add garlic; cook for 1 minute. Add remaining chutney ingredients. Boil until juices evaporate and chutney thickens, about 12 minutes. Season with salt and pepper.
Combine fish spices and rub into fish. Sprinkle with salt. Heat oil in a nonstick skillet over medium-high heat. Cook fish 3 minutes per side or until done.
Indian Fish with Tomato Chutney
Serves 2
For chutney:
2 tsp vegetable oil
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds
1/4 tsp mustard seeds
2 cloves garlic, minced
3/4 lb tomatoes, finely chopped, juices reserved
1/2 tsp ground coriander
1/4 tsp turmeric
1/8 tsp cayenne
For fish:
Enough firm boneless white fish for 2
1 Tbsp vegetable oil
1/4 tsp turmeric
1/8 tsp cayenne
Heat 2 tsp oil in a smallish skillet or medium saucepan over medium heat. Add the seeds; cover and cook until they sizzle and pop.
Add garlic; cook for 1 minute. Add remaining chutney ingredients. Boil until juices evaporate and chutney thickens, about 12 minutes. Season with salt and pepper.
Combine fish spices and rub into fish. Sprinkle with salt. Heat oil in a nonstick skillet over medium-high heat. Cook fish 3 minutes per side or until done.
shaun-in-to
Well-known member
Grilled Snapper with Papaya Coriander Salsa
Grilled Snapper with Papaya Coriander Salsa
Serves 4
Vegetable oil
Sprigs of fresh thyme, chopped
4 red snapper fillets
Combine oil and thyme in a small saucepan over medium heat until oil begins to sizzle. Remove from heat and cool to room temp. Put fillets in a snug baking dish skin side down and brush with thyme oil. Cover and chill overnight.
Remove snapper from oil, sprinkle with salt and pepper, and grill (on a grill, in a grill pan, or under the broiler) skin side down for 3 minutes, then turn and cook another minute or so until fish flakes. Serve with papaya salsa.
Papaya Coriander Salsa
1 papaya, seeded and coarsely chopped
3 Tbsp minced shallot
2-to-3-inch piece jalapeno, finely chopped
2 Tbsp minced fresh coriander
1/2 tsp salt
3 Tbsp fresh lime juice
Combine all the ingredients except 1 Tbsp of the lime juice. Stir well and chill for at least 1 hour and up to 3 hours. Just before serving, stir in the reserved lime juice.
Grilled Snapper with Papaya Coriander Salsa
Serves 4
Vegetable oil
Sprigs of fresh thyme, chopped
4 red snapper fillets
Combine oil and thyme in a small saucepan over medium heat until oil begins to sizzle. Remove from heat and cool to room temp. Put fillets in a snug baking dish skin side down and brush with thyme oil. Cover and chill overnight.
Remove snapper from oil, sprinkle with salt and pepper, and grill (on a grill, in a grill pan, or under the broiler) skin side down for 3 minutes, then turn and cook another minute or so until fish flakes. Serve with papaya salsa.
Papaya Coriander Salsa
1 papaya, seeded and coarsely chopped
3 Tbsp minced shallot
2-to-3-inch piece jalapeno, finely chopped
2 Tbsp minced fresh coriander
1/2 tsp salt
3 Tbsp fresh lime juice
Combine all the ingredients except 1 Tbsp of the lime juice. Stir well and chill for at least 1 hour and up to 3 hours. Just before serving, stir in the reserved lime juice.
Osso Bucco Halibut with Herb Whipped Potatoes-Yummy
This is a great recipe. I've made it several times and always get rave reviews. Enjoy
http://www.epicurious.com/recipes/food/views/104938
This is a great recipe. I've made it several times and always get rave reviews. Enjoy
http://www.epicurious.com/recipes/food/views/104938
stephanie-oh
Well-known member
Salmon recipe from Allrecipes
It's easy and delicious and fast.
1 tablespoon olive oil
1 small yellow onion, chopped
1/2 teaspoon dried minced
garlic(I use fresh)
salt and pepper to taste
1/2 cup herb seasoned bread crumbs
2 tablespoons mayonnaise, or
as needed
1 teaspoon mustard powder
2 salmon fillets (about 1 inch
thick)
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
2. Heat oil in a skillet over medium-high heat. Saute onion with dried garlic, salt and pepper until tender. Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. If necessary, add more mayonnaise to achieve a paste like consistency.
3. Place salmon fillets onto the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.
4. Bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.
It's easy and delicious and fast.
1 tablespoon olive oil
1 small yellow onion, chopped
1/2 teaspoon dried minced
garlic(I use fresh)
salt and pepper to taste
1/2 cup herb seasoned bread crumbs
2 tablespoons mayonnaise, or
as needed
1 teaspoon mustard powder
2 salmon fillets (about 1 inch
thick)
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
2. Heat oil in a skillet over medium-high heat. Saute onion with dried garlic, salt and pepper until tender. Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. If necessary, add more mayonnaise to achieve a paste like consistency.
3. Place salmon fillets onto the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.
4. Bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.
sandi-in-hawaii
Well-known member
Here's the clickable link for this - sounds good!!
http://www.epicurious.com/recipes/food/views/104938
http://www.epicurious.com/recipes/food/views/104938
steve2-in-la
Well-known member
Miso-Glazed Sea Bass
Miso-Glazed Sea Bass
(From Aqua Restaurant)
1/3 cup SAKE
1/3 cup MIRIN
1/3 cup LIGHT YELLOW MISO
3 Tbsp (packed) BROWN SUGAR
2 Tbsp SOY SAUCE
4 6-ounce SEA BASS FILLETS (about ¾ “ thick)
2 Tbsp chopped GREEN ONIONS
2 Tbsp chopped FRESH BASIL
Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6-inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions, basil and serve. Serves 4
Miso-Glazed Sea Bass
(From Aqua Restaurant)
1/3 cup SAKE
1/3 cup MIRIN
1/3 cup LIGHT YELLOW MISO
3 Tbsp (packed) BROWN SUGAR
2 Tbsp SOY SAUCE
4 6-ounce SEA BASS FILLETS (about ¾ “ thick)
2 Tbsp chopped GREEN ONIONS
2 Tbsp chopped FRESH BASIL
Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6-inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions, basil and serve. Serves 4
steve2-in-la
Well-known member
Roasted Halibut with Potatoes and Olives
Roasted Halibut with Potatoes and Olives
3 BAKING POTATOES, peeled and sliced about ¼ inch thick
4-6 ounce pieces HALIBUT, SEA BASS, SNAPPER or other WHITE FISH
SALT and FRESHLY GROUND BLACK PEPPER
¼ cup OLIVE OIL
2 tsp chopped GARLIC
3 BAY LEAVES
12 KALAMATA OLIVES, pitted
¼ cup WHITE WINE
¼ cup WATER
1-16 ounce can ARTICHOKES, quartered
Preheat oven to 450° F.
Boil potatoes until crisp-tender, about 5 minutes. Drain and place in bowl. Toss with olive oil, garlic, bay leaves, black olives, artichokes, wine and water. Season fish with salt and pepper.
Place potatoes in a baking dish along with marinade. Top with fish. Bake 25 - 30 minutes or until potatoes are crusty and fish is cooked. Serves 2.
Roasted Halibut with Potatoes and Olives
3 BAKING POTATOES, peeled and sliced about ¼ inch thick
4-6 ounce pieces HALIBUT, SEA BASS, SNAPPER or other WHITE FISH
SALT and FRESHLY GROUND BLACK PEPPER
¼ cup OLIVE OIL
2 tsp chopped GARLIC
3 BAY LEAVES
12 KALAMATA OLIVES, pitted
¼ cup WHITE WINE
¼ cup WATER
1-16 ounce can ARTICHOKES, quartered
Preheat oven to 450° F.
Boil potatoes until crisp-tender, about 5 minutes. Drain and place in bowl. Toss with olive oil, garlic, bay leaves, black olives, artichokes, wine and water. Season fish with salt and pepper.
Place potatoes in a baking dish along with marinade. Top with fish. Bake 25 - 30 minutes or until potatoes are crusty and fish is cooked. Serves 2.
Cedar-Planked Salmon with Maple Glaze & Mustard Mashed Potatoes
http://www.epicurious.com/recipes/food/views/14473
http://www.epicurious.com/recipes/food/views/14473
Randi's salmon with pinot gris caper sauce
http://www.finerkitchens.com/swap/forum11/22_Salmon_with_Pinot_Gris_Caper_Sauce
http://www.finerkitchens.com/swap/forum11/22_Salmon_with_Pinot_Gris_Caper_Sauce