Fish Recipes

[tylerdurden]

got any?

To start off with i make mackeral cakes...

bake for 10-12 minutes with lemon slices on top and a little dill and butter
mix cooked fish with vigo bread crumbs, and whatever spices you want, im putting in some green onions next, season with old bay, also put an egg in the mix

fry until golden brown, and crispy, dip in ketchup if you want

[montylfl]

Spinach Stuffed Fish with Hollandaise

Ingredients
4 fresh fish fillets (1 pound) Mackeral, snapper or grouper work well
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. rinse fish 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.

[montylfl]

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.