Fish, Fish every day is....

[grandma2]

.....Fish DWL

well mi nuh knoh if unno knoh but mi have to get very skilled with fish lately....yes

well here dis now mi a beg unno all de fish recipes yu have an mi willpost de one me mek up.....lets see if we can tantalize each adda [img]/forums/images/graemlins/laugh.gif[/img]

ok soon come wid mine dem

[vaj001]

Re: Fish, Fish every day is....

Apricot Salmon

1 jar of any Apricot Preserves
6 7-ounce. Salmon Steaks
3/4 teaspoons Garlic Salt
3 tablespoons Balsamic Vinegar

Sprinkle salmon steaks with garlic salt. Mix vinegar and preserves together and brush over the salmon steaks. Coat the grill rack with cooking spray. Place fish on rack or in tin foil and grill, covered, 3-4 minutes on each side or until fish flakes easily when tested with a fork. Serve with additional glaze. Makes 6 servings. Serve with white rice and asparagus

HALIBUT IN SPICED COURT BOUILLON

3/4 cup dry white wine
5 cups water
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 1/2 teaspoons ground coriander seeds
1 teaspoon black pepper
a pinch ground cloves
1 teaspoon salt
1 tablespoon olive oil (optional)
two 6-ounce pieces halibut fillet
2 teaspoons chopped fresh coriander leaves (wash and dry before chopping)
Garnish: lemon wedges

In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.

EASY FISH AND TOMATO STEW

1 pound frozen fish, either cod, sole, halibut, or Boston bluefish, thawed (chopped in 1 inch cubes)
1 tablespoons extra virgin olive oil
2 -3 garlic crushed gloves
1 large onion-sliced in 8'ths
2-3 tomatoes(sliced) 2-3 carrots diced
2-3 celery stalks diced
2-3 cups of tomato juice (add as much to make consistency that you prefer)
1/4 cup chopped parsley (optional)
Salt and pepper to taste

In a non stick pain heat oil over medium heat, cook onion and garlic until softened about 5 minutes. Add celery, carrots, tomatoes, and tomato juice. Bring to a boil. Reduce heat and simmer for five minutes. Add fish and cook until fish is opaque 20-30 minutes. Add parsley and season to taste with salt and pepper. Can be served with a salad or other vegetable.

CAJUN-STYLE BROILED SWORDFISH

1 t paprika
4 swordfish steaks, 3/4" to 1" thick
1/2 t dried thyme
1/4 t garlic powder
1/4 t black pepper
1/4 t oregano
1/8 t ground red pepper
1/4 c lemon juice

Thaw fish, if frozen. Rinse and pat dry with paper towels. For seasoning mixture, in shallow dish, stir together spices. Place lemon juice in bowl. Dip steaks in juice, then coat lightly with seasoning mixture. Preheat broiler. Spray unheated rack of pan with nonstick spray. Arrange seasoned fish on rack. Broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes per 1/2" thickness). Turn once during broiling time.

POACHED SALMON FILLETS

Add to water, the following: lemon slices sliced onion carrots cut in 2 inch pieces celery pepper Cook for about 15-20 minutes. Reduce heat to simmer, add salmon fillet for about 6 minutes or maybe longer if a big piece. Serve vegetables with salmon

STEAMED CHINESE STYLE FISH

1. Use fish chunks or whole fish.

2. Cut shallow slices into fish and insert garlic slices.

3. Place in top of steamer or on lettuce leaves in top of steamer. [a wok cn alsy be used: place wooden chopsticks across bottom of wok and a heat-proof dish on chopsticks. Water in wok underneath chopsticks, Fish on plate and cover.]

4. Place sliced green onions over fish and any other seasoning wanted. Cover.

5. When fish is tender/soft/flaking remove and quickly pour sauce over.

6. Sauce: While fish is steaming warm 1/2 c. oil and 1/2 c. soy sauce together, add chopped/sliced/mashed garlic.however you like it.

7. Add fresh sliced green onions to serve.

TUNISIAN SPICED FISH

1/2 t cumin seeds
1/2 t coriander seeds
1/2 top dried hot pepper flakes
1/2 t caraway seeds
1 1/2 lbs. cod fillets (snapper or bluefish will do)
3 cloves garlic, thinly sliced
1 medium onion, thinly sliced
parsley for garnish
1 cup fish stock or bottled clam juice

Heat a skillet over medium heat. Add seeds and flakes. Roast for 2-3 minutes until fragrant. Grind spices in a spice grinder [I used a mortar and pestle and it worked ok). Spread spices on fish. Let stand 10 minutes. Spray a ovenproof dish large enough to fit all the fish in one layer. Add 1/2 garlic, onions and tomato. Add fish. Add remaining garlic, and onions. Pour over fish stock/clam juice over fish. Bake in a preheated 400 degree for 20-30 minutes, depending on the thickness of the fillets.

GINGERED FISH

4-8 small firm white fish fillets
1/2 cup chopped shallots
2 tsp. chopped fresh ginger
Coriander leaves, to taste
Cracked black pepper, to taste
2 Tbsp. lemon juice

For each person, make a foil parcel containing 1-2 fish fillets. Top fillets with remaining ingredients. Wrap securely. Fan Grill at 160 cup for 10-15 minutes or until the fish flakes when tested with a fork.

[grandma2]

Re: Fish, Fish every day is....

wow VJay girl mi should just come to yu DWL thanks fi all those girl

which is your favorite

[Green_Biscuit]

Re: Fish, Fish every day is....

A restaurant near me has a cranberry haddock and a haddock praline...they are both to die for. In fact, yesterday I had seared scallops picatta - yyuummmmmy! I know, G, you are going to tell me they are bottom feeders, too, right?

[grandma2]

Re: Fish, Fish every day is....

well yu knoh GB...why say any more yu dun knoh DWL

girl would love those recipes, you think they would part with them

[vaj001]

Re: Fish, Fish every day is....

Originally posted by grandma2:
[qb] which is your favorite [/qb]

It's too hard to pick a favorite, I guess I would go with the poached salmon. Of course, crispy fried fish is always a favorite.

[Pepper]

Re: Fish, Fish every day is....

Originally posted by VJay:
[qb]

POACHED SALMON FILLETS

Add to water, the following: lemon slices sliced onion carrots cut in 2 inch pieces celery pepper Cook for about 15-20 minutes. Reduce heat to simmer, add salmon fillet for about 6 minutes or maybe longer if a big piece. Serve vegetables with salmon
[/qb]

Is something missing off this one? No salt, pepper, etc? Or am I being too Jamaican?

[grandma2]

Re: Fish, Fish every day is....

see Pepper mi is wid yu to, could not eat dat no sah

well mi better post a recipe huh DWL

[grandma2]

Re: Fish, Fish every day is....

no this recipe been around forever, but apart from my family i never hear anyone order it in a resturant, and Ja mek de best...

use to go to a Chinese resturant on Duke Street on the second floor of a building, dont remember,but it use to have a varanda off the main dining room, an they use to make the best.

it is my kids favorite,ask me to make it all the time, yes more so than escovich or fried

Sweet & Sour Fish

1 lb whole fish (snapper,grouper or cod)
3/4 teaspoon salt (mi like sea salt if fish)
1 teaspoon pepper
1 teaspoon garlic powder
1/4 cup flour
1 cup cooking oil

season fish with salt,pepper,garlic powder. dip in flour, heat oil, fry fish untilits cooked.set aside

Sauce

1/2 cup pineapple, cut small
1/4 cup vinegar
1/4 cup water
1/4 cup sugar
1/4 cup ketchup
salt and pepper to taste
1 teaspoon soya sauce
1 teaspoon corn starch
2 tablespoon water

in a pot combine pineapple,vinegar,water, sugar,ketchup salt and pepper and soya sauce,stip bring to a gentle boil blend corn starch with water,stir into sauce.

pour over fish, serve with rice,nice with rice and peas too

[Green_Biscuit]

Re: Fish, Fish every day is....

G! Found this on their website!!!! Thank you for inspiring me to look!!!!!!!

HADDOCK PRALINE

8 oz. fresh haddock
1/2 cup flour, all-purpose, to dredge
1 egg
1 cup milk
2 cups bread crumbs
1/4 cup chopped pecans
1 oz. oil
1 tsp. chopped shallots
2 oz. Frangelico
2 oz. heavy cream
1 tbsp butter
1 tsp chopped parsley

1. Dredge haddock filet in flour. Mix the egg and milk together.
Place haddock in mixture.
2. Place breadcrumbs and pecans in food processor and process for 10 seconds.
Season with salt and pepper.
3. Take haddock from egg mixture and coat with breadcrumb.
4. Place in 350 degree oven for 12 - 15 minutes.
Depending on the thickness of the haddock.
5. While haddock is in the oven, take sauté pan and add the oil and shallots.
Sauté 1 - 2 minutes. Add Frangelico and flame out.
Add heavy cream and reduce by 1/2.
6. Remove from heat and swirl in the fresh butter.
Season with salt, pepper and fresh chopped parsley.
7. Paint plate with sauce and place haddock on top.

Enjoy!

[grandma2]

Re: Fish, Fish every day is....

yu knoh i am goin to try this GB thanks

[Green_Biscuit]

Re: Fish, Fish every day is....

Here is one of that I haven't had yet, but I am guessing it may have some fans here at JA.com!

Lime Infused Red Snapper with Tropical Fruit Salsa

4 - 8 oz. Snapper filets
3 Limes
1 Papaya, diced small
1 Mango, diced small
1/4 cup Red grapes, halved
1/4 Golden Pineapple, diced small
1/4 bunch cilantro, chopped
1/2 bunch scallions, chopped
1 tbsp. Honey
2 shakes Tabasco

1. Squeeze the juice of two limes over the
snapper and let marinate for two hours.
2. For the salsa, in a bowl, combine the diced
papaya, mango, pineapple, grapes, cilantro,
and scallions. Mix in the juice of 1 lime, honey and
Tabasco. Mix together.
3. Broil the snapper at 350 degrees for 8 minutes.
Serve over Cous Cous and top with fruit salsa.

Enjoy!

[Green_Biscuit]

Re: Fish, Fish every day is....

SALMON PESTO GRATIN

Salmon Pesto Gratin

6 oz. Salmon
1 oz. Pesto
4 oz. White Wine
1 oz. Parmesan Cheese
1 Large Red Bliss Potato


Heat oven to 350 degrees.
1. In a casserole dish, bake salmon 3/4 of the way.
2. In a pan, combine pesto and wine and reduce by 1/2,
pour over the salmon.
3. Sprinkle with cheese.
4. Thinly slice the potato, sprinkle with oil,
salt and pepper and shingle over the salmon.
5. Bake until potatoes are tender.

Enjoy!

[Green_Biscuit]

Re: Fish, Fish every day is....

SALMON CORN CHOWDER~

1 onion, diced small
1 red pepper, diced small
3 stalks celery, diced small
3 ears of corn, remove corn from cob
8 oz. salmon, diced 1/2" x 1/2"
1 quart of vegetable stock or seafood stock
1 cup heavy cream
1 tbsp thyme
1 tbsp dill
1 tbsp basil
salt and pepper to taste


1. Saute the onions, celery, and peppers until the onions
are translucent.

2. Add basil, thyme and dill and stir to coat the vegetables.

3. Add the stock, corn and salmon. Bring to aboil and then reduce
to a simmer for about 20 minutes.
Add salt and pepper to desired taste.


ENJOY!

[vaj001]

Re: Fish, Fish every day is....

Originally posted by Pepper:
[qb]

Originally posted by VJay:
[qb]

POACHED SALMON FILLETS

Add to water, the following: lemon slices sliced onion carrots cut in 2 inch pieces celery pepper Cook for about 15-20 minutes. Reduce heat to simmer, add salmon fillet for about 6 minutes or maybe longer if a big piece. Serve vegetables with salmon
[/qb]

Is something missing off this one? No salt, pepper, etc? Or am I being too Jamaican? [/qb]

I originally received this recipe from a frien. d, I do add more seasoning for my family and I. I always think a recipe is a place to start and you can always substitute or add ingredients at your own discretion.