Fish Recipes Needed

[Soulsearching]

I really need some great fish recipes, with Easter coming up, this week was fish week at the grocers and I went a little crazy buying fish. Just to mention a few, shrimp, tilapia, flounder, salmon and catfish.

I'm on Weight Watchers and am doing great so far , but I would love some healthy fish recipes.

Got any???

 

[antmaril]

Here is what I do with tilapia:

Salt and pepper the fish. Coat the fish with Dijon mustard (I somtimes add a little spicy mustard, as well). Mix Panko bread crumbs with a little grated Parmesan cheese. Coat the fish with the bread crumb mixture and bake in a 400 degree oven for about 25 minutes (depending on the size of your fish filets).

For best results, I use a rack on top of my baking sheet and I spray the fish lightly with cooking spray (adds crispness).

This is both tasty and healthy for you.

 

[tinkmom2]

I have a favorite salmon recipe here:http://tinkmomfoodie-foodobsession.blogspot.com/search?q=salmon.

Tilapia I like because it has a mild flavor to it. It's a great substitution for cat fish and much less expensive than Cod. I usually bread it with a cajun coating or you can use bread crumbs (I use seasoned) and add a pinch of cayane. Dip the fish first in flour, then in egg, and in bread crumbs. Pan fry in about a inch of oil for about 3-5 minutes per side and drain on paper towels. Since you are doing the WW you can bread it and bake it. Use cooking spray on top and lay them on a baking sheet. Bake for 20-25 minutes. It saves on calories and still tastes great!

Last night we had Mahi mahi with pineapple salsa. The Mahi Mahi had a sweet flavor and went perfect with the pineapple salsa. http://tinkmomfoodie-foodobsession.blogspot.com/2012/02/mahi-mahi-with-pineapple-salsa.html

I also like to make fish tacos with the Tilapia. Just follow this link and it will take you to my fish recipes:http://tinkmomfoodie-foodobsession.blogspot.com/search?q=fish+

 

[maggiew]

I made a fish recipe similar to this one for Christmas Eve. It is from Jamie Oliver's The Naked Chef.

Courtesy of:
Naked Chef
Episode:
The Girlfriend
Host:
Jamie Oliver
Sea Bass Baked In A Bag

Yield: 4

Ingredients:
Sea Bass Baked In A Bag

* tin foil
* 2 lb. whole sea bass
* sea salt
* black pepper
* fennel, tops
* handful basil
* 1/2 red onion, thinly, sliced
* bay leaf
* olive oil
* 2/3 lemon, juiced
* 2 oz butter


Directions:
Sea Bass Baked In A Bag

1. Ask your fishmonger to gut and scale your fish.
2. Lay out a piece of tin foil and fold in half. Place the sea bass on top of the foil and score the flesh about 2 inches apart on both sides. Rub plenty of salt and pepper into the scores.
3. Lay out the fennel on the foil and place fish on top of the fennel and push to one side of the foil.
4. Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly.
5. Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the 3 sides to gently hug the fish.
6. Place on tray and bake in a preheated 375 degree oven for approximately 16 minutes (8 minutes per pound). Remove from the oven and allow to stand for 3 to 4 minutes without opening the bag.


I used sea bass but not whole. I used fillets.

Maggie

 

[maggiew]

The recipe I actually used for Christmas Eve is from this Episode of Jamie Oliver's Oliver Twist TV show. Here is the episode. I couldn't find the recipe printed out, I just followed what he did on the episode. I used sea bass fillets and not the John Dory fish he used.

http://www.youtube.com/watch?v=dQaMgbM92bI

Maggie

 

[momof3ds]

As far as the shrimp goes. I used shrimp to make Aarti's (from food network's) shrimp not so po' boy sandwiches. they were yummy.

http://www.foodnetwork.com/recipes/...nd-pineapple-not-so-po-boys-recipe/index.html

 

[branv]

I've tried a lot of great fish recipes, but the one I keep going back to is the one I can do in about 10 minutes on a night I don't feel like fussing with anything. And yet, DH consistently loves this one the best even over the complicated/more expensive ones

If you can find it, I use Johnny's Great Caesar Garlic Spread Seasoning. I found it at Costco, but I think in other regions of the country this is widely available in regular grocery stores. It's fat free, and relatively low in sodium (well, definitely lower than you'd expect!). I've used it on Tilapia, but it really shines on a Rainbow Trout filet. So I'll tell you how I cook the trout with it, but it's easily adjusted for Tilapia.

This is for a filet that still has skin on one side. Shake seasoning heavily onto skinned/fleshy side of filet. Be generous, so that it sticks, but don't worry about overdoing it as excess will fall away when you pick it up. Also, I wouldn't add add more salt. I love salt, but I've found this can make it far too salty.

Heat nonstick pan over medium-high heat with decent drizzle of olive oil. I will admit a little butter makes it taste better, so sometimes I sub half the olive oil with a pat of butter. When pan is nice and hot, put fish into pan, skinned/flesh side down. Squeeze fresh lemon juice over it. After about 2-3 minutes (depending on size of filet), flip over so that skinned side is up. Squeeze more lemon juice over fillets, and cook another 2-4 minutes until fish flakes but is still moist.

Tastes amazing with a side of oven-roasted rosemary carrots and new potatoes

I had to edit to add this salmon recipe DH loves. I'm not a salmon fan, but I found this pretty tasty. It's from Cooking Light. The only change I made is to actually brush the maple syrup onto the fish while it is grilling to give it a caramelized flavor. It requires using more maple, but not enough to make it bad for you. You can also adapt this to cook using your broiler instead of a grill. If you do use a grill, I suggest cooking the fish on some oiled foil to prevent sticking.

Maple Glazed Salmon

Ingredients

2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar

1 teaspoon sea or kosher salt
4 (6-ounce) salmon fillets
Cooking spray

1 teaspoon maple syrup

Preparation
Prepare grill, heating to medium.
Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.
Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.

 

[bookgirl]

My step dad likes Talapia. Neither my mom or I eat fish. So I don't know how this tastes but it's one of my stepdads favorites.

I start the filet with salt and pepper in a pan with just a bit of spray oil or just enough EVOO to coat pan. Cook on the first side just enough to be able to turn it, when I turn it I put salsa over the fish then cover and cook till just done.


The other thing I do is start a pan with a little EVOO and butter (not enough to cover the fish but enough to have be more than just coating the pan). When it heats up (on medium) I put in the fish and cover pretty heavy with Cajun seasoning. When it's mostly done I turn it to finish and serve.

I did figure out that if I cooked it till I thought it was done it was over done. Both of these preps do better if you watch them and stop your heat just as they move from opaque to white.

 

[Sagginit]

i broil tilapia w/ a coating of EVOO and salt and pepper to taste. i then make a fruit salsa to go with (very similar to that of bonefish grill). i finally dice red onion and red pepper. i cook with a touch of EVOO. when they are cooked i turn the heat off. i put in diced fresh mango and toss, letting it warm up a bit. lastly i throw in some chopped cilantro. you can add a splash of lime juice or butter. i also have cooked tilapia in a pan with some orange slices to add a touch more flavor.

for shrimp i make quick stir frys. i quickly cook the shrimp in evoo, garlic and red pepper flakes. i then add some soy sauce towards the end. you can tweak the taste by using teryaki sauce instead or less pepper etc. i then put over rice and veggies. when lazy i will just saute in the EVOO and garlic as that's all it needs for me.

 

[LJSquishy]

My go-to super quick tilapia fillet recipe is to just sprinkle Old Bay Seasoning on one side, and bake at 425 for 20-25 minutes. That's it! It is the most simple dish I've ever made and we have it a couple of times per month usually on nights I'm pressed for time or don't feel like cooking.

 

[CTdiznymom]

For tilapia I simply cook it in butter and evoo. S&P to season. Remove fish from skillit and a little more butter and some lemon juice and white wine (or chicken broth) add some capers and reduce toa sauce. Pour over fish.

I also make Giada's Creamy Orzo recipe which you can find on the Food Network site. I sometimes add asparagus instead of the peas. I also add some raw shrimp which cooks right in the pot. My family loves this recipe.

Giada's Creamy Orzo

1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas, thawed
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Directions


Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. **don't forget to do this, you'll need the water later.



Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas.(this is where I add the shrimp) Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

 

[Soulsearching]

The poster here.

These are great recipes. Thanks for posting them and keep them coming!