Preparing/Fixin'/Spicing up Fish

[Tex9401]

Here are couple more links for ceviche. If you do all day or overnight, then the favor will be really good.


http://allrecipes.com/recipe/ceviche/detail.aspx

http://allrecipes.com/recipe/halibut...he/detail.aspx

Originally Posted by ElisabethWhispers

Oh wow. THANK YOU for all of the recipes! I'm so excited!!!

And I LOVE LOVE LOVE ceviche!!! It's always been one of those things that I thought it would be completely difficult to make at home. I need to try that.

It's such a fresh, cold and summery type of dish!!!

Kisses,
Elisabeth

[mayday]

to spice up some catfish, try some gun barrel salsa along with coleslaw from TT. outstanding!

[Tex9401]

Fish with Red Onion and Red Pepper
It cooks up easily on the stovetop, uses simple ingredients, looks great and tastes wonderful! You can use any mild white fish: sole, flounder, haddock, cod, or whatever is available where you live.
If you have fresh parsley available, use 2 Tbsp/30 mL of fresh instead of the dried parsley.
These cooking times are only approximate. Cooking time will depend on the thickness of your fillets, their temperature, and the freshness of the fish. The fish is ready when it is opaque (solid white in color) and when it flakes easily with a fork.

Tbsp/15 mL olive oil
1 sweet red pepper, cut in thin strips
1 small red onion, cut in thin slices
2 cloves garlic
1/2 tsp/2 mL dried oregano
1 lb/500 g basa fillets
1 tsp/5 mL dried parsley
pepper

In a skillet over medium heat, warm the olive oil.
Add the red pepper. Sauté until the red pepper softens (aboaut 2 minutes).

Separate the red onion slices into rings.
Add the onion rings,garlic and oregano to the skillet.
Cook, stirring occasionally, until the onions are soft (about 3 minutes).
Push the vegetables to the edge of the pan (or remove them to a small skillet and keep them warm.)

Add the fish to the skillet.
Cook for about 5 minutes.
Turn the fish over.
Cook until the fish flakes easily with a fork (about 5 more minutes).

Remove the fish to the serving platter or plates.
Sprinkle with parsley and season with pepper to taste.
Spoon the red pepper mixture over the fish and serve immediately.

[Tex9401]

Baked Fish with Bananas

Baking time will depend on the temperature, thickness and freshness of the fish fillets.
You'll know it's cooked when it flakes easily with a fork.


2 Tbsp/30 mL butter
1 Tbsp/15 mL whole wheat flour
1 cup/250 mL milk
4 fish fillets, each about 5 oz/150 g
1/3 cup/75 mL white wine
2 Tbsp/30 mL lime juice
salt
pepper
2 bananas, peeled and sliced in half lengthwise
1/4 cup/60 mL grated Parmesan cheese

Preheat oven to 350F/175C.
In a small saucepan over medium heat, melt the butter.
Add the flour. Stir to mix.
Add the milk.
Turn the heat to medium-high and cook, stirring, until the sauce thickens. Remove it from the heat.

Arrange the fish fillets in a single layer in a baking dish.
Sprinkle the fish with the white wine, the lime juice, and the salt and pepper to taste.

Pour half of the butter sauce over the fish.
Lay the banana halves on top of the fish.
Pour the remaining sauce over the bananas.
Sprinkle the Parmesan cheese over all.

Bake until the fish flakes easily with a fork (25 minutes or more).

[Tex9401]

Sweet-and-Sour Fish
works nicely with any firm-fleshed, smaller white fish, such as catfish or tilapia. You can serve it warm, but it can be chilled and served as an ingredient on sandwiches.
4 main-dish or 8 appetizer servings
Active Time: 25 minutes
Total Time: 40 minutes

Ingredients

1/4 cup rye or whole-wheat flour
1/2 teaspoon salt, divided
1/4 teaspoon white pepper
1 pound firm-fleshed white fish, such as catfish or tilapia
4 teaspoons extra-virgin olive oil
1 medium sweet onion, halved lengthwise and thinly sliced
3/4 cup distilled white vinegar
1/4 cup water
2 tablespoons sugar
8 whole black peppercorns
3 whole allspice berries
1/2 bay leaf

Preparation

Combine flour, 1/4 teaspoon salt and pepper in a wide shallow bowl or pie pan. Dip fish in the mixture to coat, shaking off the excess.
Heat oil in a large nonstick skillet over medium heat; add the fish and cook, in batches if necessary, carefully turning once, until opaque in the center and golden on the outside, 3 to 5 minutes per side. Transfer to a shallow glass dish large enough to fit the fillets in a single layer. Top with onion slices.
Combine vinegar, water, sugar, peppercorns, allspice berries, bay leaf and the remaining 1/4 teaspoon salt in a small saucepan and bring to a boil, stirring to dissolve the sugar. Immediately pour over the fish. Remove the bay leaf. Let marinate for at least 15 minutes at room temperature or cover, refrigerate and marinate for up to 3 days.
Remove the fish and onions from the marinade. Serve warm or chilled.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.

[Tex9401]

Steamed Tilapia with Pesto

Serves: 4 Prep: 12min Cook: 13min Total: 25min

Ingredients
6 cups baby spinach
1 red bell pepper, thinly sliced
4 tilapia fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons pesto
Directions

Preheat the oven to 450°F. Coat one side of four 12" x 20" sheets of foil with cooking spray.
Top half of each foil sheet with 1 1/2 cups of the spinach, one-quarter of the bell pepper, and 1 tilapia fillet. Sprinkle with the salt and black pepper. Fold the other half of each foil sheet over the filling and crimp the edges to make a tight seal.
Arrange the packets on a large baking sheet. Bake for 10 to 12 minutes, or until the packets are puffed. Transfer each packet to a serving plate. Carefully slit the top of each to allow the steam to escape. After a minute, peel back the foil to reveal the fish. Check to make sure the fish flakes easily when tested with a fork.
Top each portion with 1 tablespoon of pesto before serving.

[Tex9401]

Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese
Serves: Prep: 5min Cook: 8min Total: 13min

Ingredients

1 tbsp butter
8 stalks asparagus, woody bottoms removed, chopped into 1" pieces
salt and black pepper to taste
8 eggs
2 tbsp fat-free milk
1/4 cup crumbled fresh goat cheese
4 oz smoked salmon, chopped

Directions

Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat-- they continue to cook even after you cut the heat) and fold in the smoked salmon.

[Tex9401]

Cajun Catfish
Serves: 4 Prep: 3min Cook: 7min Total: 10min

Ingredients

1/4 cup dry bread crumbs
1 teaspoon minced garlic
1/2 teaspoon crushed red-pepper flakes
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
4 catfish fillets (6 ounces each)

Directions

In a small bowl, combine the bread crumbs, garlic, red-pepper flakes, chili powder, and cumin. Mix well.
Preheat the broiler. Coat the broiler pan with no-stick spray. Place the catfish on the pan. Sprinkle with half of the breadcrumb mixture. Broil 4" from the heat for 5 minutes, or until golden brown. Turn carefully and sprinkle with the remaining bread-crumb mixture. Broil for 2 minutes, or until the fish is opaque in the center. Check by inserting the tip of a sharp knife into the center of 1 fillet.

[Tex9401]

Blackened Snapper With Mango Salsa
Serves: 2 Prep: 10min Cook: 6min Total: 16min


Ingredients
2 snapper, catfish, or tilapia fillets, 4-5 oz each
1 mango (skin and seed removed), cut into cubes
1 ripe avocado (skin and pit removed), cut into cubes
juice of one lime
1 tbsp blackening spices (we like zatarain's)
1/4 C minced onion
1/2 C chopped cilantro
salt
black pepper
vegetable oil

Directions

Combine the mango, avocado, lime juice, onion, and cilantro in a mixing bowl. Season with salt and pepper.
Preheat a large saute or grill pan over high heat and add enough oil to coat it.
Rub the fillets with enough of the blackening spice to thoroughly cover each side. When the oil is hot (almost smoking), carefully add the fillets to the pan and cook for 2 to 3 minutes per side, until a nice, dark crust has developed. The fish is done when it flakes easily with light pressure from your finger.
Top each fillet with the mango salsa.
Note: You can added chopped one jalapeno to mango salsa.

[Tex9401]

Light and Spicy Fish
Ingredients

2 (6 ounce) fillets red snapper or perch or grouper
1/4 teaspoon garlic powder
salt and ground black pepper to taste
1/4 cup picante sauce
1/2 lime, juiced

Directions

Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

[Tex9401]

Fish in Foil
Ingredients

2 rainbow trout fillets
1 tablespoon olive oil
2 teaspoons garlic salt
1 teaspoon ground black pepper
1 fresh jalapeno pepper, sliced
1 lemon, sliced

Directions

Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

[Tex9401]

Freeda's Fabulous Fish
Ingredients

1 pound cod fillets
1/2 cup butter, melted
1/4 cup soy-based steak marinade
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 lemon, quartered
2 small tomatoes, thinly sliced

Directions

Preheat oven to 375 degrees F (190 degrees C).
Place fish in a 13x9 inch baking dish or pan.
Pour butter, marinade, salt and pepper onto and around the fish. Squeeze the lemons onto the fish. Lay tomato slices over the top of the fish.
Bake for 30 minutes or until the fish is flaky.

[Tex9401]

Firecracker Salmon Steaks
Ingredients

1/4 cup balsamic vinegar
1/4 cup chili sauce
1/4 cup packed brown sugar
3 garlic cloves, minced
2 teaspoons minced fresh parsley
1 teaspoon minced fresh gingerroot
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes (optional)
4 (6 ounce) salmon steaks

Directions

Coat grill rack with nonstick cooking spray before starting the grill. In a small bowl, combine the vinegar, chili sauce, sugar, garlic, parsley and seasonings. Grill salmon, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, brushing occasionally with sauce.

[Tex9401]

Fiery Fish Tacos with Crunchy Corn Salsa
Ingredients

1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed

Directions

Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

[Tex9401]

Lime Fish Tacos
Ingredients

1 pound red snapper or orange roughy fillets
1 garlic clove, minced
7 teaspoons lime juice, divided
1/4 teaspoon white pepper
2 tablespoons reduced fat sour cream
2 tablespoons fat-free mayonnaise
1 dash hot pepper sauce
7 (8 inch) flour tortillas, warmed
2 tablespoons butter
1 cup shredded lettuce
1 cup chopped fresh tomato

Directions

Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork.
Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place as spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.