Fish recipes

[D-Lats]

Hey I've never posted in this section but I know there's some folks here that can help. I'm training and dieting for a show in June and my trainer has me eating fish 2 times a day. Talapia, cod, sole any white fish. I'm looking for creative ways to prepare it as its gross plain! I'd appreciate any every possibility thanks in advance!

 

[sendit08]

Hey I've never posted in this section but I know there's some folks here that can help. I'm training and dieting for a show in June and my trainer has me eating fish 2 times a day. Talapia, cod, sole any white fish. I'm looking for creative ways to prepare it as its gross plain! I'd appreciate any every possibility thanks in advance!

been a chef at a hosptal where we had to prepare fish without adding unneccessary sodium, fat, or sugar.
I use to chop peppers, tomatoes, and onions and wrap them with the fish in foil them bake.

 

[qwerty_lifter]

Hey I've never posted in this section but I know there's some folks here that can help. I'm training and dieting for a show in June and my trainer has me eating fish 2 times a day. Talapia, cod, sole any white fish. I'm looking for creative ways to prepare it as its gross plain! I'd appreciate any every possibility thanks in advance!

Man, just stick with the talapia... unless you're a pretty good cook or you actually like to cook (i'm neither). Cod is easy to overcook and will taste rubbery. With talapia, you can overcook the shit out of it and it always tastes fine. I've tried a variety of fish and find talapia the easiest and least "stinky".

I'll grill, bake, broil, or steam the talapia, its always decent. I'll wrap it in foil and bake (or broil) it will various veggies. And I probably overcook it as much as I get it just right. It always tastes fine.

My basic recipe is squeezed lemon, lemon pepper and bit of sea-salt...

 

[D-Lats]

Nice. I thought it was just me when the cod went rubbery. Thanks guys I'm in the kitchen now, well always it seems lol!!

 

[dieseljimmy]

Fish veracuz
i like this recipe and I use a blender instead of a food processor(I hate cleaning that thing)
Total Time:
50 min
Prep
30 min
Cook
20 min
Yield:
4 servings
Level:
Easy


Ingredients
12 tomatoes, chopped
6 jalapeno peppers, chopped
1/2 tablespoon dried oregano
1/2 tablespoon garlic salt
1/2 Spanish onion, chopped
1/2 bunch cilantro leaves, chopped
Vegetable oil, for frying
4 individual fish fillets of your choice
Salt and pepper
Directions
In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid. Remove from heat and let cool slightly. *Transfer to a blender and puree until smooth. Return sauce to pan, add chopped onion and cilantro, and stir well. Heat through and keep warm until ready to serve.
Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side). Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle. Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side. Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce. Serve immediately.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


Read more at: Fish Vera Cruz Recipe : : Recipes : Food Network

 

[dieseljimmy]

My favorite... Strongly recommend copperhead salmon here. Fatty salmon and the honey doesn't pair as well.


Honey Soy Grilled Salmon with Edamame Recipe


Total Time:
28 min
Prep
20 min
Cook
8 min
Yield:
4 servings
Level:
Easy
Notes
The natural richness of salmon and it's high amount of Omega-3's makes it a great choice for a healthy meal that doesn't need much added fat. By stuffing a mixture of fresh herbs into the fillets, through a pocket, the fish is infused with bright flavors. A light glaze during the cooking process is the final touch.
Ingredients
1/4 cup packed cilantro leaves
2 scallions
2 teaspoons vegetable oil
1 teaspoon grated ginger
Kosher salt and freshly ground pepper
4 center cut skin-on wild salmon fillets, about 6 ounces each
2 teaspoons fresh lime juice
2 teaspoons low-sodium soy sauce
2 teaspoons honey
1/4 teaspoon black sesame seeds
1 1/3 cups cooked edamame
Lime wedges, optional garnish
Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving (analysis not including optional lime wedges)
Calories 345; Total Fat 15g (Sat Fat 1.8g, Mono Fat 4.1g, Poly Fat 5.8g) ; Protein 39g; Carb 10g; Fiber 3g; Cholesterol 93.5mg; Sodium 306mg


Read more at: Honey Soy Grilled Salmon with Edamame Recipe : Food Network Kitchens : Recipes : Food Network

 

[D-Lats]

Holy shit my mouth is watering for that second recipe!!!

 

[dieseljimmy]

I used to make this every Sunday and I would put it on fish and rice for the lunches for the first few days of the week. Makes cold tilapia good. Really easy and De- blahs fish for a week.
I made the recipe as prescribed I just didnt use lettuce and I would use rice and tilipia( sometimes orange roughy or grouper or swordfish if the price was right. Tupperware to go meal.
Again I use a blender.

Southwestern Salad with Cilantro Jalapeno Vinaigrette
Yield: 4 large servingsPrep Time: 15 minutesCook Time: 5-10 minutes (for the corn)Total Time: 20-25 minutes
A simple salad with the Southwestern flair everyone loves!


ingredients:
For the Dressing:
1 cup cilantro
1/4 cup olive oil
1 lime, juiced
1 jalapeno, seeded and diced
1 clove garlic, grated
1/2 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon cracked black pepper


For the Salad:
2 bags Mixed Greens
15.25 ounce can of black beans, drained and rinsed
1-2 ears of corn, grilled or oven roasted and cut off the cob
1 mango, peeled pitted and diced
1 cup cherry tomatoes, halved
2 scallions, diced
1/2 cup cilantro, chopped


directions:
For the Dressing:
Add all ingredients to a blender or food processor and pulse until combined. Set aside until ready to use.


For the Salad:
Add all ingredients to a large bowl and gently toss with salad dressing and serve. Great with grilled fish or even barbecue chicken on top. Additional mix in ideas: Avocado, goat cheese, etc...

 

[dieseljimmy]

Spicy grilled sword fish
i grill In the winter. I don't care
Used this on grouper several times and it was also good. This narinade on grilled grouper on a brioche roll and tartar sauce is real good.

Ingredients




2 tablespoons olive oil


1/4 cup lemon juice


2 teaspoons Dijon mustard


2 teaspoons finely chopped onion


1/2 teaspoon ground black pepper


1 teaspoon Cajun seasoning


1 teaspoon chopped fresh cilantro


1 pinch cayenne pepper, or to taste


4 (8 ounce) swordfish steaks

Directions


Combine olive oil, lemon juice, Dijon mustard, onion, black pepper, Cajun seasoning, cilantro, and cayenne pepper in a shallow glass baking dish. Add swordfish steaks, turning to coat with marinade. Cover and refrigerate for at least 30 minutes, turning occasionally.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Grill swordfish steaks for 5 to 6 minutes on each side until the fish flakes easily with a fork.
Nutrition


Amount Per Serving (4 total)


Calories340 cal
17%
Fat15.8 g
24%
Carbs2.5 g
< 1%

 

[Powermaster]

Have you tried blackened? Throw some butter in a pan, sprinkle blackened seasoning on. Flip after 5 minutes and sprinkle seasoning on the other side & done in another 5 minutes depending on thickness of the fish.
Trick is to not overcook fish. 10 minutes per inch of thickness is enough for fresh or thawed fish.