Here are some of our favorite fish recipes.....
Slow Roasted Fish with Tomato and Olive Vinaigrette
Preparing fish in a low oven produces succulent and moist flesh. Choose striped bass, snapper, salmon or cod filets. The vinaigrette adds a snappy, bright note to the fish.
1 tablespoon extra-virgin olive oil
1 1/2 pounds thick fish filets, large filet or 4 6oz portions, skin on
4-6 fresh thyme sprigs
3 tablespoons dry white wine
Preheat oven to 275ºF. Brush a baking dish with half of the olive oil. Place half of the thyme sprigs in the dish and arrange fish on top. Rub the remaining olive oil onto the filets and sprinkle with salt. Drizzle with wine and top with the rest of thyme sprigs.
Roast for 15-35 minutes (depending on thickness) checking often. Fish is done when a fork inserted into the flesh meets no resistance or an instant-read thermometer registers 120ºF. Serve with vinaigrette on the side.
Tomato and Olive Vinaigrette
Makes about 2 cups
1/2 cup fresh lemon juice
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
1 cup cherry tomatoes, quartered
2/3 cup Kalamata or other brine-cured black olives, pitted and halved
2 tablespoons drained capers, rinsed (optional)
Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper to taste.
Grilled Fish and Pepper Kabobs
1 1/2 cup cilantro, finely chopped
4 cloves garlic, finely chopped
3/4 cup fresh lemon juice
1 tablespoon red pepper flakes
1/4 cup olive oil
Salt and pepper to taste
2 sweet red peppers, cut into 2-inch squares
2 yellow peppers, cut into 2-inch squares
1 1/2 pounds firm fish such as tuna, salmon, halibut or Maui Maui
12 stainless steel double skewers
Placed chopped cilantro and garlic in a large mixing bowl. Mix in the lemon juice, red pepper flakes, olive oil and salt and pepper to taste. Place bell pepper squares into the bowl.
Remove any skin or bones from fish and cut into 2-inch cubes. Place fish in the bowl and seasonings and mix until fish and peppers are well coated with the oil and seasonings. Thread fish cubes onto the skewers alternately with the bell pepper squares.
Optional: Let fish marinate at room temperature for no more than 20 minutes either in the bowl or on the skewers
Heat a gas or charcoal grill to medium heat. Grill kabobs without turning for 6-8 min. or until fish is opaque and nice grill marks form. Turn and grill for an additional 5-7 minutes, or until fish is cooked throughout and peppers are soft and charred in spots.
Serve with Mustard Dill Sauce
Honey Lime Salmon and Veggie Kabobs
1 lb salmon fillets
1/2 cup vegetable oil
Juice of 1 large lime
2 teaspoons grated lime zest
2 tablespoons honey
2 tablespoons fresh chopped cilantro
1 tablespoon fresh grated ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 red bell pepper, cut in 1 1/2" pieces
1 green bell pepper, cut in 1 1/2" pieces
12 large mushrooms
1 medium onion, cut in 1 1/2" pieces
1 zucchini, cut in 1/2" slices
Cut salmon into 1-1/2 inch squares. Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper. Divide marinade, reserving 1/4 cup for basting. Marinate salmon cubes in remaining mixture for 1 hour, turning occasionally.
Skewer salmon and vegetables alternately on heat-proof skewers. Grill on an oiled, heated grill, about 5 minutes per side, basting with reserved marinade. Do not overcook. Serve over basmati rice.
Steven Raichlen's Grilled Prosciutto Wrapped Trout
4 whole trout (each 12 to 16 ounces)
Coarse salt (kosher or sea) and freshly ground black pepper
1 bunch fresh dill, left in sprigs
2 lemons, cut in half lengthwise, then thinly sliced crosswise (remove seeds)
8 thin slices prosciutto
Olive oil or vegetable oil
8 pieces cotton butcher’s string, each about 12 to 14 inches long
Rinse the trout, inside and out, under cold running water, then blot dry, inside and out, with paper towels. For each trout, place two pieces of butcher’s string about 3 inches apart on a work surface and lay down a piece of prosciutto.
Stuff the trout with dill sprigs and lemon slices and season with salt and pepper. Lay a slice of prosciutto on top of the trout, bring up the ends of the strings, and tie the trout crosswise in two places to secure the prosciutto and keep the stuffing inside. Brush oil on the outsides of the trout.
Set up the grill for direct grilling and preheat to medium-high (about 350 degrees).
When ready to cook, place the trout directly on the grill grate. Grill the trout until nicely browned on the outside and cooked through, 6 to 10 minutes per side. To test for doneness, insert a slender metal skewer into a trout for 20 seconds: It should come out very hot to the touch.
Serve with Mustard-Dill Sauce
Makes about 1-1/2 cups
3/4 cup mayonnaise (Hellmann’s preferred)
1/3 cup sour cream
1/4 cup Dijon-style or honey-style mustard
1/4 cup chopped fresh dill from sprigs reserved above
1 tablespoon lemon juice, or more to taste
1/2 teaspoon finely grated lemon zest
1/2 teaspoon coarse salt (kosher or sea) or more to taste
1/2 teaspoon black pepper, or more to taste
Combine all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as needed. Serve in a bowl or individual ramekins. Optional: Garnish with dill sprigs.
Grilled Trout With Olive Butter
4 boned and butterflied trout
1 teaspoon ground sea salt
1/2 teaspoon freshly ground pepper; plus 1/8 Teaspoon freshly ground pepper
2 tablespoons Pernod
2 tablespoons extra-virgin olive oil
1 small shallot; coarsely chopped
1/4 cup coarsely chopped black olives
4 tablespoons unsalted butter, room temperature
1 teaspoon chopped chives. Use green onion in a pinch
1 tablespoon chopped flat-leaf parsley
Sprinkle the fish on both sides with the salt, 1/2 tsp. of the pepper and the Pernod or wine. Cover and let stand at room temperature for 30 minutes.
Brush each fish on both sides with the olive oil and let stand covered for 30 minutes longer.
In a food processor, place the shallot and olives and process until finely chopped, about 30 seconds. Add the butter, chives, parsley and remaining 1/8 tsp. pepper and process until well blended, about 30 seconds.
Transfer to a bowl, cover and refrigerate. (The olive butter can be prepared to this point up to 2 days ahead. Remove from the refrigerator 30 minutes before serving.)
Light a charcoal grill and oil the grill rack. Cook the fish until done, about 10-15 minutes. Slather with olive butter while still hot and serve remaining butter at the table.
Crispy Pecan Fish Recipe
Here is an easy pecan fish recipe. Use catfish, trout or red snapper
1-1/2 pound catfish
1 cup whole milk
2 cups yellow cornmeal
1 teaspoon hot sauce
1/2 teaspoon salt
1 stick butter, divided
1/4 cup vegetable oil
1 cup chopped pecans
1/2 cup chopped parsley
1/2 cup freshly squeezed lemon juice
Wash the fish fillets under cold running water, and place them in a bowl with the milk, hot sauce and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and pat dry with paper towels. Dredge fillets in the cornmeal.
Heat ½ stick of the butter and the vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula and drain on paper towels. Repeat until all fish is fried. Keep warm.
Discard any remaining oil from the skillet, and add the remaining butter, over medium heat until melted. Add the nuts. Stir constantly while the nuts are lightly browned. Remove from heat. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately.
Sesame and Ginger Whole Salmon Recipe
Not as scary as you may think. Get the fishmonger to split a whole fish (without the head) into 2 sides and remove the tiny bones. Can serve as many as 20 guests. It is best to use a roasting pan that is at least 15-17" long.
Don't be tempted to use aluminum pans, they will react with the sherry and soy sauce. You can also use a baking sheet in a pinch, line with foil to catch the juices. You will be broiling the fish one side at a time, tent the first cooked side with foil while you cook the other side.
1 cup dry sherry
1/2 cup soy sauce
1/3 cup sesame oil
1/4 cup fresh ginger, minced
1 cup green onions, sliced thinly
1 tablespoon fresh garlic, minced or put through a garlic press
2 sides of salmon, leave skin on, about 3 pounds each
Lemon wedges and parsley sprigs for garnish
Combined the sherry, soy, sesame oil, ginger, green onions and garlic. Rinse the salmon and pat dry completely.
Place the fish skin side down and pour half of the sherry sauce over each piece of fish. Let marinade at room temperature for 1 hour.
Place the salmon skin side down under the broiler and cook for about 10-12 minutes. Do not turn. Keep an eye on it and make sure it is moist and does not overcook. Repeat with the other side. For extra thick salmon, after 10 minutes under the broiler, finish in the oven for about 5 minutes at 400 degrees. Serve with lemon wedges and parsley
Dijon and Herb Roasted Salmon Recipe
Serves 4, double recipe as needed
4 salmon fillets
1 1/4 cups panko (Japanese bread crumbs)
3-4 tablespoons Dijon mustard
3-4 tablespoons assorted herbs, such as chives, parsley, thyme and rosemary or Italian Herb Blend
1/4 cup parmesan cheese
Zest of 1 lemon
2 cloves garlic, minced or pressed
Preheat oven to 350ºF. Spray a baking dish large enough to hold fillets in a single layer with cooking spray.
Arrange fish in dish. Spread fillets with Dijon mustard. In a small bowl mix panko, assorted herbs, lemon zest, garlic and cheese. Press onto fish, spray again.
Bake 15 minutes or until fish is just opaque and easily flakes in the center. Delicious with garlic mayonnaise