Post by montylfl on Apr 3, 2011 11:13:16 GMT -5
Easy to prepare fish recipes that will make your mouth water.
All types of fish can be used in these.
1. Pan Fried Fish
Ingredients
1 pound fresh or frozen fish fillets, 1/2 to 1 inch thick
1 beaten egg
2/3 cup cornmeal or fine dry bread crumbs
1/2 teaspoon salt
Dash black pepper
Shortening or cooking oil for frying
Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if
necessary. Measure thickness of fish. In a shallow dish combine egg and 2 tablespoons water. In
another shallow dish stir together cornmeal or crumbs, salt, and pepper. Dip fish into egg mixture;
coat fish with cornmeal mixture.
2. In a large skillet heat 1/4 inch melted shortening or oil. Add half of the fish in a single layer, frying
on 1 side until golden. (If fillets have skin, fry skin side last.) Turn carefully; fry until second side is
golden and fish flakes easily when tested with a fork. Allow 3 to 4 minutes per side for 1/2-inch-thick
fillets (5 to 6 minutes per side for 1-inch-thick fillets). Drain on paper towels. Keep warm in a 300
degree F oven while frying remaining fish. Makes 4 servings.
Spicy Hot Pan-Fried Fish: Prepare as above, except omit pepper. Reduce cornmeal to 1/4 cup and
combine with 1/4 cup all-purpose flour, 3/4 teaspoon ground red pepper, 1/2 teaspoon chili
powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
Potato Chip Pan-Fried Fish: Prepare as above, except substitute 1-1/3 cups finely crushed potato
chips (about 4 cups of chips) or saltine crackers for the cornmeal and omit salt.
Curried Pan-Fried Fish: Prepare as above, except add 1 tablespoon lime or lemon juice to egg
mixture and add 2 teaspoons curry powder to cornmeal. Serve with chutney.
2. Fish Sandwiches
Ingredients
4 4- to 5 ounce fresh or frozen fish fillets, 1/2- to 3/4-inch thick
1 tablespoon lemon or lime juice
1 teaspoon lemon-pepper seasoning, Jamaican jerk seasoning,
or Cajun seasoning
1/2 cup mayonnaise or salad dressing
4 teaspoons Dijon-style mustard
1 teaspoon honey
4 hamburger buns or kaiser rolls, split and toasted
Watercress or lettuce leaves (optional)
Roasted red sweet pepper strips or fresh tomato slices (optional)
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush fish with lemon-juice. Sprinkle
desired seasoning evenly over all sides of fish. For sandwich spread, in a small bowl stir together
mayonnaise, mustard, and honey. Cover and chill until ready to serve.
2. Place fish in a greased grill basket, tucking under any thin edges. For a charcoal grill, grill fish on
the rack of an uncovered grill directly over medium coals until fish flakes easily when tested with a
fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through
grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat.
Cover and grill as above.)
3. Remove fish from grill. To serve, spread bottom half of buns with mayonnaise mixture. Top with
watercress (if desired), fish, additional mayonnaise mixture, red pepper strips (if desired), and top
halves of buns. Makes 4 servings.
3. Fish Fillets with Baby Spinach, Red Pepper, and Onion Wedges
Ingredients
4 cups chopped baby spinach
1 teaspoon olive oil or cooking oil
1 medium onion, cut in thin wedges
4 tablespoons red jalapeno jelly
1 small red or yellow sweet pepper, cut into thin strips
1 pound mahimahi or cod fillets, 3/4 to 1 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil or cooking oil
1 tablespoon balsamic vinegar
Directions
1. Place baby spinach in a large bowl; set aside. In a large skillet cook onion in 1 teaspoon hot oil
over medium heat until tender and slightly golden, stirring occasionally. Stir in 1 tablespoon of the
jalapeno jelly. Add sweet pepper; cook and stir for 1 minute more. Remove from heat. Stir onion
mixture into spinach; cover and set aside. Wipe skillet clean.
2. Meanwhile, cut fish into 4 serving-sized pieces. Sprinkle fish with the salt and pepper. In the
same large skillet heat remaining 2 tablespoons oil over medium-high heat. Add fish and cook 2
minutes on each side to sear. Reduce heat to medium; cook 5 minutes more or until fish just flakes
easily when tested with a fork. Transfer fish to serving platter; cover to keep warm.
3. Add remaining jalapeno jelly to skillet. Cook and stir until melted; spoon over fish.
4. Just before serving, toss spinach mixture with the vinegar. Serve spinach mixture with fish. Makes
4 servings.
4. Broccoli Stuffed Fish
Ingredients
4 4-ounce fresh or frozen skinless fish fillets, about 1/4 inch thick
1 cup frozen cut broccoli, thawed
1 beaten egg
1 8-ounce container soft-style cream cheese with chives and onion
1/4 cup grated Parmesan cheese
3/4 cup herb-seasoned stuffing mix
2 tablespoons milk
2 tablespoons dry white wine
Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli,
pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir
in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up,
securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake,
covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and
stuffing is hot.
2. Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until
heated through, stirring often. Serve sauce over fish. Makes 4 servings.
5. Full-Steam-Ahead Fish
Ingredients
2 6-ounce fish fillets
Small fresh basil leaves
1 clove garlic, minced
2 teaspoons shredded fresh ginger
1 cup thinly sliced sweet peppers
8 ounces asparagus spears, trimmed
Directions
1. Make bias cuts about 3/4-inch apart into the fish fillets. (Do not cut completely through fish.)
Tuck 1 or 2 whole basil leaves into each cut. Rub fillets with garlic and ginger.
2. Place peppers and asparagus in a steamer basket. Top with fish. Place basket into a large, deep
saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just
flakes easily when tested with a fork. Makes 2 servings.
6. Spinach Stuffed Fish with Hollandaise
Ingredients
4 fresh or frozen fish fillets (1 pound)
1 10-ounce package frozen chopped spinach
1 beaten egg
1 cup herb-seasoned stuffing croutons, slightly crushed
1/4 cup Parmesan cheese
1/4 cup dairy sour cream
2 tablespoons chopped water chestnuts
1/4 teaspoon onion powder
4 fresh or frozen shrimp in shells (optional)
Quick Hollandaise Sauce (see recipe below)
Fresh dill (optional)
Directions
1. Thaw fish, if frozen; rinse and pat dry with paper towels. Set aside. For stuffing, thaw spinach;
drain well, pressing out excess liquid. In a medium mixing bowl combine spinach, egg, croutons,
Parmesan, sour cream, water chestnuts, and onion powder.
2. Place 2 fillets lengthwise in a 13 x 9 x 2-inch baking dish. Spoon one-fourth of the stuffing over
each fillet in the dish. Fold fillets over stuffing. Repeat with remaining fillets and stuffing. Bake,
covered in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork.
3. Meanwhile, cook shrimp, if desired. In a 1-quart saucepan bring 1-1/2 cups lightly salted water to
boiling. Add shrimp; return to boiling. Reduce heat¿ simmer, uncovered, for 1 to 2 minutes or until
shrimp turn pink. Drain. Cool slightly, then peel, leaving tail intact. Keep warm.
4. Prepare Quick Hollandaise Sauce. Transfer fish to a serving platter. Spoon some sauce over
fish. Place 1 shrimp atop each fillet; garnish with dill, if desired. Pass remaining sauce. Makes 4
servings.
Quick Hollandaise Sauce: Place 3 egg yolks in a blender container. Cover and blend about 5
seconds or until mixed. In a small saucepan heat 1/2 cup butter or margarine, 1/2 teaspoon finely
shredded lemon peel, 4 teaspoons lemon juice, and a dash white pepper until butter is melted and
almost boiling. With blender running at high speed and lid ajar, slowly pour in butter mixture. Blend
about 30 seconds or until thick and fluffy. Serve immediately. (To reheat, place sauce in a small
saucepan over very low heat. Heat, stirring constantly, until warm. If sauce is too thick, stir in 1
teaspoon to 1 tablespoon water.) Makes 2/3 cup.
7. Cuban Broiled Fish with Parsley
Ingredients
1 pound fresh or frozen skinless fish fillets, 1/2- to 3/4-inch thick
Salt and pepper
2 tablespoons butter, melted
3/4 cup soft bread crumbs (1 slice)
2 tablespoons snipped fresh flat-leaf parsley
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
1 clove garlic, minced
1/4 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
Orange wedges (optional)
Directions
1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry. Cut fish into 4 serving-size portions.
Place fish on the greased unheated rack of a broiler pan. Tuck under any thin edges. Sprinkle
lightly with salt and pepper. Brush 2 teaspoons of the butter over the fish. Measure thickness of the
fish.
2. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes
easily when tested with a fork.
3. Meanwhile, combine remaining butter, bread crumbs, parsley, orange peel, orange juice, garlic,
oregano, the 1/4 teaspoon pepper, and 1/8 teaspoon salt. Spoon mixture over broiled fish; broil 1
to 2 minutes more or until topping is lightly golden. Transfer fish to a serving platter. If desired,
serve with orange wedges. Makes 4 servings.
8. Pecan Crusted Fish with Peppers and Squash
Ingredients
1 pound fresh or frozen skinless fish fillets about 1/2 inch thick
Nonstick cooking spray
1/2 cup yellow cornmeal
1/3 cup finely chopped pecans
1/2 teaspoon salt
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
1 tablespoon water
2 small red and/or orange sweet peppers, seeded and cut into 1-inch-wide strips
1 medium zucchini, bias-sliced 1/2 inch thick
1 medium yellow summer squash, bias-sliced 1/2 inch thick
2 teaspoons cooking oil
1/4 teaspoon seasoned salt
Lemon wedges (optional)
Directions
1. Preheat oven to 425 degree F. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish
into 3- to 4-inch pieces; set aside. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking
spray; set aside.
2. In a shallow dish, stir together cornmeal, pecans, and salt. In another dish, stir together flour and
cayenne. In a small bowl, stir together flour and cayenne. In a small bowl, whisk egg and water.
3. Dip each piece of fish into flour mixture, shaking off any excess. Dip fish into egg mixture, then
into pecan mixture to coat. Place in the prepared pan.
4. In a large bowl, combine sweet peppers, zucchini, and squash. Add oil and seasoned salt; toss to
coat. Arrange vegetables next to fish, overlapping as needed to fit.
5. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork and
vegetables are crisp-tender. If desired, serve with lemon wedges. Makes 4 servings.
9. Fish Cakes
Ingredients
1 pound skinless fish fillets
1 small onion, cut up
1 beaten egg
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
2 tablespoons cooking oil
Lemon or orange slices (optional)
Fresh herbs (optional)
Directions
1. Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish
and the onion.
2. In medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If
you like, cover and store in the refrigerator several hours or overnight, or use immediately.
3. In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to
drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.
4. Cook fish cakes 5 to 6 minutes or until golden, turning once. Reduce temperature as necessary
to prevent over-browning. Remove; drain on paper towels. If you like, garnish with citrus slices and
herb sprigs. Makes 4 servings.
10. Fish with Roasted Asparagus
Ingredients
1 pound fresh or frozen skinless fish fillets, about 1/2 inch thick
1/2 cup chopped onion (1 medium)
1/2 cup chopped carrot (1 medium)
1/4 cup reduced-sodium chicken broth
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon smoked paprika or paprika
1/4 teaspoon black pepper
12 ounces fresh asparagus spears, trimmed and bias-sliced into 1-inch pieces (1-1/2 cups)
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 4 serving-size portions; set aside. In a
2-quart rectangular baking dish stir together onion, carrot, broth, and garlic. Top with fish fillets,
tucking under any thin edges. Sprinkle with salt, paprika, and pepper. Top with asparagus.
2. Bake, covered, in a 450 degree F oven for 15 to 20 minutes or until fish flakes easily when
tested with a fork. Serve fish with vegetables. Makes 4 servings.
11. Fish with Salsa and Olives
Ingredients
1 pound fresh or frozen fillets, cut 1/2 inch thick
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 tablespoon olive oil
1 cup salsa
1/4 cup finely chopped pitted green olives
1/4 cup finely chopped pitted kalamata or ripe olives
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces, if
necessary. Combine flour and salt. Coat both sides of fish with flour mixture.
2. In a large skillet cook fish in hot oil over medium heat for 6 to 8 minutes or until fish flakes easily
with a fork, turning once. (Reduce heat if necessary to prevent burning.) Combine salsa, green
olives, and kalamata olives; pour over fish in skillet. Cook about 1 minute more or until heated
through. Makes 4 servings.
Campfire Trout
INGREDIENTS
4 trout, cleaned and head removed
salt and pepper to taste
4 tablespoons butter, divided
1 medium green bell pepper, sliced
1 clove garlic, minced (optional)
DIRECTIONS
Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the
cavity with 1 tablespoon of butter, green pepper and garlic if using.
Roll the trout tightly in the foil, forming packets. Use some additional foil to secure each packet of
fish to a metal toasting rod for use as a handle when removing fish from the coals.
Cover the fish packets in the red hot, smoldering coals of your campfire and cook until the fish is
done, 7 to 10 minutes, depending on the heat of the fire.
Lemon Trout
INGREDIENTS
4 cups all-purpose flour
2 tablespoons lemon pepper
1 1/2 tablespoons salt
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1/4 cup grated lemon zest, divided
4 (6 ounce) fillets rainbow trout
1 lemon
1/2 cup lemon juice
1/2 cup extra-virgin olive oil
DIRECTIONS
In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon
zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for
about 1 minute.
Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides
are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each
side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with
a wedge of lemon.
Pan Fried Whole Trout
INGREDIENTS
4 whole (12 ounce) trout, cleaned with tails and heads on
1/2 cup all-purpose flour
1/2 cup cornmeal
1/8 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2 lemons - cut into wedges, for garnish
DIRECTIONS
Remove gills from fish and discard. Rinse fish under cold water.
In a large skillet heat oil over medium heat.
In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in
flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork.
Serve garnished with lemon wedges.
All types of fish can be used in these.
1. Pan Fried Fish
Ingredients
1 pound fresh or frozen fish fillets, 1/2 to 1 inch thick
1 beaten egg
2/3 cup cornmeal or fine dry bread crumbs
1/2 teaspoon salt
Dash black pepper
Shortening or cooking oil for frying
Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if
necessary. Measure thickness of fish. In a shallow dish combine egg and 2 tablespoons water. In
another shallow dish stir together cornmeal or crumbs, salt, and pepper. Dip fish into egg mixture;
coat fish with cornmeal mixture.
2. In a large skillet heat 1/4 inch melted shortening or oil. Add half of the fish in a single layer, frying
on 1 side until golden. (If fillets have skin, fry skin side last.) Turn carefully; fry until second side is
golden and fish flakes easily when tested with a fork. Allow 3 to 4 minutes per side for 1/2-inch-thick
fillets (5 to 6 minutes per side for 1-inch-thick fillets). Drain on paper towels. Keep warm in a 300
degree F oven while frying remaining fish. Makes 4 servings.
Spicy Hot Pan-Fried Fish: Prepare as above, except omit pepper. Reduce cornmeal to 1/4 cup and
combine with 1/4 cup all-purpose flour, 3/4 teaspoon ground red pepper, 1/2 teaspoon chili
powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
Potato Chip Pan-Fried Fish: Prepare as above, except substitute 1-1/3 cups finely crushed potato
chips (about 4 cups of chips) or saltine crackers for the cornmeal and omit salt.
Curried Pan-Fried Fish: Prepare as above, except add 1 tablespoon lime or lemon juice to egg
mixture and add 2 teaspoons curry powder to cornmeal. Serve with chutney.
2. Fish Sandwiches
Ingredients
4 4- to 5 ounce fresh or frozen fish fillets, 1/2- to 3/4-inch thick
1 tablespoon lemon or lime juice
1 teaspoon lemon-pepper seasoning, Jamaican jerk seasoning,
or Cajun seasoning
1/2 cup mayonnaise or salad dressing
4 teaspoons Dijon-style mustard
1 teaspoon honey
4 hamburger buns or kaiser rolls, split and toasted
Watercress or lettuce leaves (optional)
Roasted red sweet pepper strips or fresh tomato slices (optional)
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush fish with lemon-juice. Sprinkle
desired seasoning evenly over all sides of fish. For sandwich spread, in a small bowl stir together
mayonnaise, mustard, and honey. Cover and chill until ready to serve.
2. Place fish in a greased grill basket, tucking under any thin edges. For a charcoal grill, grill fish on
the rack of an uncovered grill directly over medium coals until fish flakes easily when tested with a
fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through
grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat.
Cover and grill as above.)
3. Remove fish from grill. To serve, spread bottom half of buns with mayonnaise mixture. Top with
watercress (if desired), fish, additional mayonnaise mixture, red pepper strips (if desired), and top
halves of buns. Makes 4 servings.
3. Fish Fillets with Baby Spinach, Red Pepper, and Onion Wedges
Ingredients
4 cups chopped baby spinach
1 teaspoon olive oil or cooking oil
1 medium onion, cut in thin wedges
4 tablespoons red jalapeno jelly
1 small red or yellow sweet pepper, cut into thin strips
1 pound mahimahi or cod fillets, 3/4 to 1 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil or cooking oil
1 tablespoon balsamic vinegar
Directions
1. Place baby spinach in a large bowl; set aside. In a large skillet cook onion in 1 teaspoon hot oil
over medium heat until tender and slightly golden, stirring occasionally. Stir in 1 tablespoon of the
jalapeno jelly. Add sweet pepper; cook and stir for 1 minute more. Remove from heat. Stir onion
mixture into spinach; cover and set aside. Wipe skillet clean.
2. Meanwhile, cut fish into 4 serving-sized pieces. Sprinkle fish with the salt and pepper. In the
same large skillet heat remaining 2 tablespoons oil over medium-high heat. Add fish and cook 2
minutes on each side to sear. Reduce heat to medium; cook 5 minutes more or until fish just flakes
easily when tested with a fork. Transfer fish to serving platter; cover to keep warm.
3. Add remaining jalapeno jelly to skillet. Cook and stir until melted; spoon over fish.
4. Just before serving, toss spinach mixture with the vinegar. Serve spinach mixture with fish. Makes
4 servings.
4. Broccoli Stuffed Fish
Ingredients
4 4-ounce fresh or frozen skinless fish fillets, about 1/4 inch thick
1 cup frozen cut broccoli, thawed
1 beaten egg
1 8-ounce container soft-style cream cheese with chives and onion
1/4 cup grated Parmesan cheese
3/4 cup herb-seasoned stuffing mix
2 tablespoons milk
2 tablespoons dry white wine
Directions
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli,
pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir
in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up,
securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake,
covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and
stuffing is hot.
2. Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until
heated through, stirring often. Serve sauce over fish. Makes 4 servings.
5. Full-Steam-Ahead Fish
Ingredients
2 6-ounce fish fillets
Small fresh basil leaves
1 clove garlic, minced
2 teaspoons shredded fresh ginger
1 cup thinly sliced sweet peppers
8 ounces asparagus spears, trimmed
Directions
1. Make bias cuts about 3/4-inch apart into the fish fillets. (Do not cut completely through fish.)
Tuck 1 or 2 whole basil leaves into each cut. Rub fillets with garlic and ginger.
2. Place peppers and asparagus in a steamer basket. Top with fish. Place basket into a large, deep
saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just
flakes easily when tested with a fork. Makes 2 servings.
6. Spinach Stuffed Fish with Hollandaise
Ingredients
4 fresh or frozen fish fillets (1 pound)
1 10-ounce package frozen chopped spinach
1 beaten egg
1 cup herb-seasoned stuffing croutons, slightly crushed
1/4 cup Parmesan cheese
1/4 cup dairy sour cream
2 tablespoons chopped water chestnuts
1/4 teaspoon onion powder
4 fresh or frozen shrimp in shells (optional)
Quick Hollandaise Sauce (see recipe below)
Fresh dill (optional)
Directions
1. Thaw fish, if frozen; rinse and pat dry with paper towels. Set aside. For stuffing, thaw spinach;
drain well, pressing out excess liquid. In a medium mixing bowl combine spinach, egg, croutons,
Parmesan, sour cream, water chestnuts, and onion powder.
2. Place 2 fillets lengthwise in a 13 x 9 x 2-inch baking dish. Spoon one-fourth of the stuffing over
each fillet in the dish. Fold fillets over stuffing. Repeat with remaining fillets and stuffing. Bake,
covered in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork.
3. Meanwhile, cook shrimp, if desired. In a 1-quart saucepan bring 1-1/2 cups lightly salted water to
boiling. Add shrimp; return to boiling. Reduce heat¿ simmer, uncovered, for 1 to 2 minutes or until
shrimp turn pink. Drain. Cool slightly, then peel, leaving tail intact. Keep warm.
4. Prepare Quick Hollandaise Sauce. Transfer fish to a serving platter. Spoon some sauce over
fish. Place 1 shrimp atop each fillet; garnish with dill, if desired. Pass remaining sauce. Makes 4
servings.
Quick Hollandaise Sauce: Place 3 egg yolks in a blender container. Cover and blend about 5
seconds or until mixed. In a small saucepan heat 1/2 cup butter or margarine, 1/2 teaspoon finely
shredded lemon peel, 4 teaspoons lemon juice, and a dash white pepper until butter is melted and
almost boiling. With blender running at high speed and lid ajar, slowly pour in butter mixture. Blend
about 30 seconds or until thick and fluffy. Serve immediately. (To reheat, place sauce in a small
saucepan over very low heat. Heat, stirring constantly, until warm. If sauce is too thick, stir in 1
teaspoon to 1 tablespoon water.) Makes 2/3 cup.
7. Cuban Broiled Fish with Parsley
Ingredients
1 pound fresh or frozen skinless fish fillets, 1/2- to 3/4-inch thick
Salt and pepper
2 tablespoons butter, melted
3/4 cup soft bread crumbs (1 slice)
2 tablespoons snipped fresh flat-leaf parsley
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
1 clove garlic, minced
1/4 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
Orange wedges (optional)
Directions
1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry. Cut fish into 4 serving-size portions.
Place fish on the greased unheated rack of a broiler pan. Tuck under any thin edges. Sprinkle
lightly with salt and pepper. Brush 2 teaspoons of the butter over the fish. Measure thickness of the
fish.
2. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes
easily when tested with a fork.
3. Meanwhile, combine remaining butter, bread crumbs, parsley, orange peel, orange juice, garlic,
oregano, the 1/4 teaspoon pepper, and 1/8 teaspoon salt. Spoon mixture over broiled fish; broil 1
to 2 minutes more or until topping is lightly golden. Transfer fish to a serving platter. If desired,
serve with orange wedges. Makes 4 servings.
8. Pecan Crusted Fish with Peppers and Squash
Ingredients
1 pound fresh or frozen skinless fish fillets about 1/2 inch thick
Nonstick cooking spray
1/2 cup yellow cornmeal
1/3 cup finely chopped pecans
1/2 teaspoon salt
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
1 tablespoon water
2 small red and/or orange sweet peppers, seeded and cut into 1-inch-wide strips
1 medium zucchini, bias-sliced 1/2 inch thick
1 medium yellow summer squash, bias-sliced 1/2 inch thick
2 teaspoons cooking oil
1/4 teaspoon seasoned salt
Lemon wedges (optional)
Directions
1. Preheat oven to 425 degree F. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish
into 3- to 4-inch pieces; set aside. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking
spray; set aside.
2. In a shallow dish, stir together cornmeal, pecans, and salt. In another dish, stir together flour and
cayenne. In a small bowl, stir together flour and cayenne. In a small bowl, whisk egg and water.
3. Dip each piece of fish into flour mixture, shaking off any excess. Dip fish into egg mixture, then
into pecan mixture to coat. Place in the prepared pan.
4. In a large bowl, combine sweet peppers, zucchini, and squash. Add oil and seasoned salt; toss to
coat. Arrange vegetables next to fish, overlapping as needed to fit.
5. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily when tested with a fork and
vegetables are crisp-tender. If desired, serve with lemon wedges. Makes 4 servings.
9. Fish Cakes
Ingredients
1 pound skinless fish fillets
1 small onion, cut up
1 beaten egg
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
2 tablespoons cooking oil
Lemon or orange slices (optional)
Fresh herbs (optional)
Directions
1. Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish
and the onion.
2. In medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If
you like, cover and store in the refrigerator several hours or overnight, or use immediately.
3. In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to
drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.
4. Cook fish cakes 5 to 6 minutes or until golden, turning once. Reduce temperature as necessary
to prevent over-browning. Remove; drain on paper towels. If you like, garnish with citrus slices and
herb sprigs. Makes 4 servings.
10. Fish with Roasted Asparagus
Ingredients
1 pound fresh or frozen skinless fish fillets, about 1/2 inch thick
1/2 cup chopped onion (1 medium)
1/2 cup chopped carrot (1 medium)
1/4 cup reduced-sodium chicken broth
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon smoked paprika or paprika
1/4 teaspoon black pepper
12 ounces fresh asparagus spears, trimmed and bias-sliced into 1-inch pieces (1-1/2 cups)
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 4 serving-size portions; set aside. In a
2-quart rectangular baking dish stir together onion, carrot, broth, and garlic. Top with fish fillets,
tucking under any thin edges. Sprinkle with salt, paprika, and pepper. Top with asparagus.
2. Bake, covered, in a 450 degree F oven for 15 to 20 minutes or until fish flakes easily when
tested with a fork. Serve fish with vegetables. Makes 4 servings.
11. Fish with Salsa and Olives
Ingredients
1 pound fresh or frozen fillets, cut 1/2 inch thick
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 tablespoon olive oil
1 cup salsa
1/4 cup finely chopped pitted green olives
1/4 cup finely chopped pitted kalamata or ripe olives
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces, if
necessary. Combine flour and salt. Coat both sides of fish with flour mixture.
2. In a large skillet cook fish in hot oil over medium heat for 6 to 8 minutes or until fish flakes easily
with a fork, turning once. (Reduce heat if necessary to prevent burning.) Combine salsa, green
olives, and kalamata olives; pour over fish in skillet. Cook about 1 minute more or until heated
through. Makes 4 servings.
Campfire Trout
INGREDIENTS
4 trout, cleaned and head removed
salt and pepper to taste
4 tablespoons butter, divided
1 medium green bell pepper, sliced
1 clove garlic, minced (optional)
DIRECTIONS
Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the
cavity with 1 tablespoon of butter, green pepper and garlic if using.
Roll the trout tightly in the foil, forming packets. Use some additional foil to secure each packet of
fish to a metal toasting rod for use as a handle when removing fish from the coals.
Cover the fish packets in the red hot, smoldering coals of your campfire and cook until the fish is
done, 7 to 10 minutes, depending on the heat of the fire.
Lemon Trout
INGREDIENTS
4 cups all-purpose flour
2 tablespoons lemon pepper
1 1/2 tablespoons salt
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1/4 cup grated lemon zest, divided
4 (6 ounce) fillets rainbow trout
1 lemon
1/2 cup lemon juice
1/2 cup extra-virgin olive oil
DIRECTIONS
In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon
zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for
about 1 minute.
Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides
are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each
side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with
a wedge of lemon.
Pan Fried Whole Trout
INGREDIENTS
4 whole (12 ounce) trout, cleaned with tails and heads on
1/2 cup all-purpose flour
1/2 cup cornmeal
1/8 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2 lemons - cut into wedges, for garnish
DIRECTIONS
Remove gills from fish and discard. Rinse fish under cold water.
In a large skillet heat oil over medium heat.
In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in
flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork.
Serve garnished with lemon wedges.
