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Does anyone have any good fish recipes?
LizzieRoze
Posts: 47 Member
I really enjoy eating fish/seafood but I never know what to do with it.
I always feel like i go back to the same recipe but I would like to try something different.
I enjoy cooking Haddock and prawns and use them all the time.
If you don't have a full recipe, an idea would be cool ^_^
(pictures would appreciated but not necessary)
I always feel like i go back to the same recipe but I would like to try something different.
I enjoy cooking Haddock and prawns and use them all the time.
If you don't have a full recipe, an idea would be cool ^_^
(pictures would appreciated but not necessary)
0
Replies
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I like to cook the fishier tasting fish with bacon and onions...others just plain butter and garlic2
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My mother's chinese contact fried fish is my favourite dinner party treatment for fish. My mom would use whole carp. I've done this with everything from whole salmon trouts to tilapia fillets.
Finely chop up four or five spring onions and finely dice a piece of ginger around a cubic inch. If doing the chopping in advance put the ginger in a deep bowl and throw the spring onions on top so the ginger doesn't discolor if it sits around a few hours.
When it's time to eat, poach the fish in acidulated water or microwave until barely done. Put the cooked fish in a dish with a rim. Pile on the ginger and spring onions. Flavour with something acidic (lemon or vinegar), something alcoholic (sake or sherry), a big pinch of sugar, a few large glugs of soy sauce. Bring to the table. In the meantime heat a third cup of vegetable oil as high as you can (use your nose, it will just start to smoke). Carefully pour it over the fish.
There will be a lot of dramatic sizzing sounds. The contact frying blends together all the flavours. Most of the oil stays in the serving platter. One of the things I love about the recipe is it doesn't even show if you accidentally break the fish.5 -
That sounds amazing! I will have to try it ^_^
Thank you so much!0 -
Fish a la meuniere is another easy classic option.
Dredge the fish in flour, pan fry until done and remove to serving plate. Then add a few tablespoons of butter to the hot pan, when it bubbles add lemon juice, capers, chopped parsley. Serve the flavoured butter as a sauce over the fish. Sole is classic for this treatment, but I've done this with any white fish or fillets.
https://www.gousto.co.uk/cookbook/fish-recipes/fish-a-la-meuniere2 -
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For fish that is whole and large-ish a simple recipe is to oil a baking dish (large enough to hold the fish obviously) and then cover the bottom with slices of onion and slices of tomato. Place the fish on top, drizzle with olive oil and tomato juice (you want also a bit of liquid in the pan, but just a little bit), add salt (and any herbs you might like) and bake at medium heat. Depending on the size of the fish, it might take anywhere from 30 to 60 minutes. Check every 15 mins or so, you want the fish to be tender but not overcooked.1
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My favourite is plaice dusted with flour and fried with a small knob of butter. When it’s cooked I squeeze the juice of half a lemon into the pan then eat it with green vegetables and brown rice (Tilda microwave)1
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Nope, but I am a Bad Fish!
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I like smoked mackerel, lightly grilled for 5-10 minutes, with a side of brown bread and butter, some asparagus and a grilled tomato.1
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Take a filet of a mild white fish, like tilapia, cover with a thin coat of whole grain mustard, then wrap with a piece of prosciutto. Cook in pan with just enough cooking spray or oil to keep from sticking, until the fish is done (opaque and flakes, but you should know that already if you cook a lot of it). Simple and oh so good. In fact, I'm kicking myself for not picking some prochiutto up from the store when I was there an hour ago.2
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susanhtaylor94 wrote: »
That looks amazing and soooo yummy. I would give that a go ^_^0 -
alvakathyy wrote: »
I've never had Quinoa but I'm always down to try new things and that looks sooo good.
I will give it a go some time, thank you ^_^1 -
i broil mine with mccormick garlic and herb seasoning and a bit of butter. . . sometimes lemon as well. also you can never go wrong with old bay seasoning.
eta: Bump. . oops1 -
i don't eat fish but i have a couple bobby flay cookbooks and the fish recipes he's got look really good. you could probably find some online
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A couple of super easy ideas I learned from a girlfriend.
Microwave smoked fish such as haddock or mackerel to warm it up and serve with lemon, pepper.
Fry up tinned sardines in the oil from the tin and serve with lemon.0 -
Great ideas!0
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