After I learned how to make my best fish recipes, I found them to be among some of my family’s favorites. A trick I use to remove some of the “fishy taste” is to soak it over night in salt water; half of teaspoon per quart of water normally does the trick.
Fresh fish can be identified by its bright bulging eyes, bright red gills, firm elastic flesh which holds no imprint when pressed and its characteristic fresh fishy odor. The scales should adhere closely to the skin and should be free from slime.
When I was learning how to make my best fish recipes, I found that all fresh fish are more or less adaptable to the same methods of cooking; broiling, frying, baking, poaching and steaming. Although lean fish are considered better suited for poaching, steaming and frying and the fat fish for broiling and baking, there are too many exceptions to make this a rule. For instance Salmon is a fat fish and is excellent for poaching; swordfish, a lean fish is usually broiled.
When I learned how to make my best fish recipes, depending on what other ingredients I used, the ones cooked in the oven typically have fewer calories than the fried fish.
Place onion slices and bay leaf in a greased baking dish. Season fish with salt, pepper and thyme. Place fish on top of the onion slices. In a small skillet brown almond slivers lightly in oil. Add grated onion. lemon rind, parsley, and wine. Dissolve bouillon cube in the 1/4 cup of boiling water and add to sauce. Blend and pour over fish. Bake in a preheated oven at 350 degrees for 30 minutes.
Canned fish like salmon and tuna are used in make some of the best recipes as in the following two.
Mix together and bake at 350 degrees for 1 hour.
Preheat oven to 350 degrees. Grease 1 1/2 quart casserole dish. Blend together mushroom soup, mushrooms with liquid, sour cream, paprika, lemon juice, and pepper. Stir in tuna in oil, onions, and noodles. Dump into casserole dish. Mix crumbs with butter. Sprinkle on top of casserole. Bake 30 to 40 minutes or until bubbly.
All of us who love great seafood recipes love a delicious fried cod filets at times. Although it has more calories, generally speaking, sometime we just have to sacrifice.
Rinse and dry fish. Mix cornmeal with the flour, salt and pepper. Beat egg into milk. Dip fish into the egg/milk wash. Then dip into the cornmeal/flour mixture. Heat oil and butter in a frying pan until sizzling. Place fish in fat and fry until fillet is tender. Drain and serve.
Preheat oven to 350 F degrees.
Sprinkle fish with salt, pepper and paprika.
Place fish in baking dish; place tomatoes slices on top of fish.
Sprinkle top with onion, parsley, basil and cheese.
Drizzle Italian dressing over the top; bake about 25 minutes.
Some of the best fish recipes are marinated in white wine.
Combine wine, lemon juice, soy sauce and olive oil; blend well.
Place fish filets in a shallow baking dish.
Pour marinade over the fish; refrigerate for 2 hours.
Combine flour, parsley, garlic salt and black pepper; blend.
Drain fish filets, dredge in seasoned flour.
Melt butter in skillet; sauté fish until golden brown.
Learn how to make the best fish recipe served with Bourbon apple sauce.
Skin trout from back of tail to the head leaving filets connected at the dorsal fin.
Remove the heat and tail and slice off the dorsal fin; cut trout in half.
In a bowl mix crabmeat, apple, ham, walnuts and eggs; mix and season with pepper.
Stuff trout and wrap with bacon; place on medium hot grill until bacon is brown and crisp.
Line plates with bourbon apple sauce; top with fish.
Garnish with sautéed watercress.
Bourbon Apple Sauce
Sauté onions and apples in skillet over medium heat for 5 minutes until soft.
Add bourbon and CAREFULLY light with long match (Away from fire on stove).
Add broth to skillet, bring to a simmer and cook for 5 minutes.
Add cream; cook until sauce reduces and begins to thicken.
Stir in the pine nut butter; strain.Painless Cooking › Fish and Seafood › Favorite Fish Recipes
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