What is your favorite fish recipe?

[pas2]

I am in a rut and need some new ideas for fish. Anyone have some to share?

I did just have the most delicious stuffed flounder the other day, stuffing was crabmeat, portobello mushrooms, tomatoes and spinach sauteed in garlic and white wine. Fish was lightly broiled and topped with lemon butter. *sigh* wish I could cook like this.

 

[FantasticDisFamily]

We like a variety of fish but tend to eat a lot of talapi, orange roughy, etc.

These lighter, whiter meat fish are great prepared in a very simple manner.

Place in baking dish, brush LIGHTLY with olive oil and sprinkle with your favorite Mrs. Dash seasoning. We tend to alternate between garlic herb and lemon pepper but there are bunches of flavors.

Bake at about 350 degrees until fish flakes (length is dependent on thickness of fillets) but average about 10 -12 minutes.

The olive oil doesn't add much fat and it is one of the "good" fats and the seasoning doesn't have any added sodium to cancel out the benefits of eating the fish.

Deb

 

[pas2]

I have never broiled fish (or anything else for that matter, old ovens broiler never worked) so I will have to give it a try. I have tried baking tilapia and orange roughy but they got mushy, any idea what I did wrong?

Anyone else with a fish recipe?

 

[piratesmate]

Years ago, when fish was more reasonably priced, we ate a lot of flounder. When I didn't broil it, I melted butter in a pan, added Lea & Perrins green label Worcestershire for chicken and fish & cooked until done. I wasn't able to get it for a while & now the label reads: Lea & Perrins Worcestershire for Chicken. (Tastes the same, though.) It's very light - not at all like regular Worcestershire.

Recently I've gotten catfish a couple times. I baked it after spraying with olive oil (using my Misto) & sprinkled with Cajun Seasoning . . . 1 - 3 Tbl/fillet depending on your taste. (We use fresh spices which have much more flavor than stuff from the grocery store.)

The other way I did the catfish was based on a recipe I got for the fish from the Garden Grill at Epcot.

PLANTAIN FRIED CATFISH
From Garden Grill, EPCOT

1/16 lb Plantain chips - ground
1/16 lb Corn flakes - ground

Mix ingredients together.
Coat fish and deep fry.
Serves: 4 = 2 ounces

What they sent didn't really taste quite the same as eating it there. I ended up dipping the fillets in beaten agg to get the coating to stick & then added cajun seasoning to the mix. We really liked it that way. Oh - I didn't deep fry - I did it in about 2-3 Tbl of oil in a pan on the stovetop.

 

[FantasticDisFamily]

pas2,

The most likely cause of mushy fish was that it wasn't baked quite long enough. You want to get it to the point where it flakes but isn't dried out. There is a fine line between done and overdone. Have to admit that DH is the fish master in our house. He will not broil fish - says it is too easy to overdo it and turn a perfectly good piece of fish to cardboard.

I do know that a few weeks ago he tried to "quick thaw" some fillets by placing them in a bag in cold water - they were mushier than usual.

Deb

 

[Baboo]

I like this recipe for stuffed fish.

Lemon-Stuffed Fish Fillets

2lb. fish fillets 1 Tbsp. lemon juice
2 Tbsp. butter 1/2tsp. salt
1/4 cup chopped onion pinch freshly ground pepper
1/2 cup chopped celery 1Tbsp.chopped fresh parsley
2 cups dry bread cubes 1Tbsp. melted butter
1/2tsp. grated lemon rind paprika
If fish is frozen, thaw just enough to separate fillets. In skillet, melt butter, add onion and celery and cook until soft. Add bread cubes, lemon rind, juice, salt, pepper and parsley; toss lightly. Arrange half of fish fillets in single layer in greased baking dish. Spread stuffing on top. Cover with remaining fish. Brush with melted butter and sprinkle with paprika. Measure thickness of stuffed fillets at thickest part, allowing 10-12 minutes cooking time per inch thickness. Cover and bake in 450º oven, removing cover during last 5 minutes. Serve with lemon Chive Sauce. Makes 6 servings.

Lemon-Chive Sauce
Combine 1/3 cup melted butter, 2 Tbsp. finely chopped chives or green onions, 1 Tbsp. lemon juice, 1 tsp. grated lemon rind and salt and pepper to taste. Serve hot.

 

[LuvN~Travel]

I do one similar to FantasticDisfam. I brush my orange roughy with olive oil, salt and pepper it, put lemon pepper on it, then lightly sprinkle it with paprika. Then my DH grills it outside. It's SO delicious! My son now loves it as well.
I also have a great shrimp marinade. I use Lawry's Tequila Lime marinade mixed with pineapple juice. Marinate the shrimp for several hours, then grill them too. SO good.
Have fun with new recipes.
Kim

 

[pas2]

Ooohhhh.
I just did shrimp & steak marinaded in Laury's Teriayki on the grill. I have to try the orange roughy. I usually grill the small lobster tails when they are on sale (a treat) and they turn out great.

I will have to try the broiled fish and let everyone know if I burned it up or not seeing as I have never ever used my broiler!

Thanks for the recipes.

 

[Krissalee]

I always cook fish on the grill - year round! We live near the shore, and DH fishes alot. Plus, I grew up around fishermen at a marina, so we had lots of (free) fresh fish.

Most fish is good on the grill with garlic and lemon.

I also make stripped bass (stripper) on the grill. If you don't have access to this fish, as it is not usually commercially sold, you could use any thick white fish. I use one of those Reynolds foil bags, slice onions, peppers, tomatoes (or use salsa) and garlic, tuck it into the bag with the fish and throw it on the grill for about 15 minutes - remember to flip it over. Then you have a very flavorful meal.

Tuna is great rubbed with rosemary, thyme, garlic, parsley, lemon zest and olive oil, then grilled. We try to get ahi quality tuna, so we can enjoy it rare- to medium-rare.

I have great salmon recipes, one with a citrus tarragon marinade, one with a brown sugar and mustard glaze. If you are interested, I will post the recipes.

One baked fluke or flounder recipe I have is very easy:
1.5 lbs. of flounder
1 chopped onion
6 T. butter (I use less)
1/2 tsp. salt
2T. lemon juice
3 T. chopped parsley
pinch of thyme
Heat oven to 350. Melt butter in a saucepan over low heat, stir in lemon juice, salt, onion, parsley and thyma. Cover bottom of the baking dish with a thin layer of this sauce, place fillets in the dish, and top with the remaining sauce. Bake about 15 minutes, or until done when tested with a fork.

Good luck!

 

[pas2]

Thanks for the recipes everyone, hubby will be thrilled with a new selection of dishes.