Fish, Fish every day is....

[loops]

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

i'm no dietician either....and i defer to you...since you're doing so wonderful on this diet of yours...what do i know?

i always thought sour cream...was wayyyy laden with fat.

[grandma2]

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

loops its not really low fat yu knoh, it a balance of fat per day

30 per cent of my daily calories is from fat so i balance it out

[SassyRas]

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

Sea Bass Al Fresca
makes one serving
6 oz skinless sea bass (butterfish fillets also works)
½ tsp extra virgin olive oil
Cayenne pepper, to taste
Garlic, to taste
½ cup fresh mango salsa or other exotic salsa (room temperature for use)

1. Preheat broiler. Rub fish with oil, then season. Place fish in small metal broiler pan
2. Broil 6-10 mins, until fish done
3. Transfer to plate and spoon salsa on top

[SassyRas]

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

Originally posted by loops:
[qb] i'm no dietician either....and i defer to you...since you're doing so wonderful on this diet of yours...what do i know?

i always thought sour cream...was wayyyy laden with fat. [/qb]

it is loops. cultured/unclutred sour cream is very high in Saturated Fat.

[grandma2]

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

see like i say i am really not sure maybe i am doin a louse job at this weight lost thing DWL

this are just recipes i use because i cant take the bland fish any more.....

ok loops forget about de diet ting,cause really i cannot argue that point....lets just say mi like those recipes

i go edit it an take out the word diet....

now yu see why mi so fat [img]/forums/images/graemlins/laugh.gif[/img] [img]/forums/images/graemlins/laugh.gif[/img]

[loops]

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

ok...if we're not gonna argue about sour cream... yer no fun....

FISH CHOWDAH


1/4 lb salt pork, diced [img]/forums/images/graemlins/wink.gif[/img]
2 onions, sliced or diced
4 cups potatoes, in small pieces
1 or 2 cups water
2 lbs fish fillets (haddock, cod or cusk)
1 tsp salt
1/4 tsp pepper
2 or 3 cups whole milk
1 tall can evamporated milk

Fry diced salt pork slowly in bottom of heavy kettle until golden. Remove pork scraps and set aside. There should be about 3 tblsp fat in the kettle. Add onions and cook til yellowed. Add potatoes and enough water so it comes nearly to the top of potatoes. Place fish on top of potatoes, sprinkle with seasonings. Cover, bring to a boil, then cook on low heat until potatoes are tender and the fish "flakes". Pour in both kinds of milk and allow to heat thoroughly but not boil. Serves 6.

If you do any stirring at all, be gentle, because you want the fish in fairly large pieces..not all mashed up.

Good ol Maine custom dictates that reheated pork bits be scattered on top of chowdah...but you can serve them on the side if you wish.

[SandiF]

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

yu still a cook fish ma'am? LOL! 'Bout last Wednesday, I cooked "Baked Tilapia... very easy recipe.

4 slices Tilapia
1 tablespoon Dill
1 tablespoon garlic salt
1 tablespoon black pepper
1 tablespoon Paprika
1 tablespoon red pepper
(btw, Paprika and red pepper powder is the same?)
1 stick of margarine (I can't believe it's not butter)
5 tablespoon olive oil

Prep
----
Pre-heat oven to 350 deg.F.

Heat oil in sauce pan. Mix all the seasoning in the sauce pan and let it cook up for a minute. When seasoning is cooked, pour over Tilapia filet. Make sure you get the fish well coated.

Put the fish filets on foil paper and place open face in the oven. Let it cook for 25 mins, or until Tilapia flakes.

Serve preferably with par-boil vegetables (okra, zucchini, mushroom, etc.)

You're going to love it.

[Guest]

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

Here is one of my favorite. It's fast, easy and yummy.

Stuff Filet O Snapper [img]/forums/images/graemlins/laugh.gif[/img]

Stuffing

Callaloo
Grace fish tea
Onions
Peppers (red, yellow, scotch bonnet)
Black pepper
All purpose seasoning
Fresh garglic

Sautee above items long enough to soften the callaloo.

Washed (your best method) and place appropriate amount of snapper filets on individual foil paper with the skin towards the foil. You can add a dab of butter or margarine to fish then add an appropriate amount of stuffing. Wrap each piece securely and place on a baking sheet. Bake at 325 between 25 - 30 minutes depending on how well-done you like your snapper. Keep in mind that the stuffing will speed the cooking process.

[grandma2]

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

oh SandiF yu dun knoh girl, dam fish a go mek mi swim soon mi a tell yu DWL


Compry one of mi favorite girl thanks

[Peasie]

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

Wow, Compry. This sounds spiceeeee, even for a Jamaican like myself. So, you saute the Grace fish tea?

[Guest]

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

Originally posted by Gungo Peas:
[qb] Wow, Compry. This sounds spiceeeee, even for a Jamaican like myself. So, you saute the Grace fish tea? [/qb]

Hey Gungo Peas, you just add it in with the other ingredients.

[Gen]

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

so Compry...is whole fish yuh mean ? mi confuse..but mi cyant cook...so mi a ask..

how yuh stuff filet [img]/forums/images/graemlins/blush.gif[/img]

aldough mi a guh try it wid the whole one too...

[Guest]

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

Originally posted by geneva:
[qb] so Compry...is whole fish yuh mean ? mi confuse..but mi cyant cook...so mi a ask..

how yuh stuff filet [img]/forums/images/graemlins/blush.gif[/img]

aldough mi a guh try it wid the whole one too... [/qb]

No, you wrap the filet around the stuffing (better way of describing I guess). You then wrap it in the foil paper and that keeps it secure. After it's done, you can use toothpicks to keep it secure if you're not going to eat immediately.

The stuffing is great for your favourite whole fish as well. You can substitute the callaloo for okra when stuffing a whole fish. I like to BBQ stuffed Tilapia (sp) because the skin is very thick.

I like to put a couple slits (cuts), season and place a few slices on onions on it when baking or BBQ the whole stuffed fish.

[Jamerican Diva]

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

Bwoy... unno surely a mek mi hungry wid all dem recipe yah!!!!

[WitchyOoman]

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

Originally posted by SandiF:
[qb](btw, Paprika and red pepper powder is the same?)[/qb]

NO!!! Ana the same at all!!

They come from different red-colored spicy peppers entirely. Just as cayenne is different from either of these...

ALL of these are mixtures of various red-colored peppers, dried, ground, and some with other ingredients added.

Cayenne = various dried tropical chiles [chile 'peppers'] including red cayenne peppers

Chili = a blend of ground dried chiles, coriander, cumin, onion, garlic, oregano ... and various other herbs & spices which determine if the chili powder is mild, hot, very hot, killer hot, or hellfire-and-brimstone HOT

Paprika = various mixtures of different varieties of dried red peppers which have been ground into a powder (The best of paprikas come from Hungary, and there is a sweet Hungarian paprika and a hot Hungarian paprika - both very different from each other, despite both being 'paprika'.)


Lastly:
Dried Red Pepper Flakes = The dried & crushed or flaked pieces of red chili peppers ONLY - no other peppers or other ingredients added


Seen? [img]/forums/images/graemlins/cool.gif[/img]