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RecipeSource: Alaska Octopus Gumbo Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet

Aussie Beer Batter Fish Aussie Beer Batter Fish 4 fish fillets cornflour 2 cups plain flour salt and pepper 310ml (10½ fl oz) beer oil for deep-frying Dust fish fillets with cornflour. Mix flour, salt and pepper, add beer gradually, stirring well until smooth. Dip the fish fillets into batter. Cook in hot oil until golden brown. Drain on absorbent paper. Serve with lemon wedges, tartare sauce and hot chips

Australian Grilled Fish AUSTRALIAN GRILLED FISH For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks. 1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4

Baked Fish Fillets 1 Baked Fish Fillets 1 From: Jan Taylor, Levittown, Pennsylvania, USA Servings: 5 or 6 Ingredients Preparation 1 pound 454 g fish fillets 1/2 teaspoon 2. 5 mL salt Dash of pepper 2 tablespoons 30 mL margarine or butter, melted 1 tablespoon 15 mL lemon juice 1 teaspoon 5 mL grated onion Paprika optional Cut large fish fillets, into 5 or 6 serving pieces. Sprinkle both sides of fish fillets with salt and pepper. Mix together melted margarine or butter, lemon juice and grated onion

Fish Recipes This site has many different kinds of recipes for food. One of the best recipe sites on the internet.

Baked Fresh Sardines Baked Fresh Sardines From: Edena, Orleans, Ontario, Canada Comments: Serve with a rose wine from Provence, such as Cotes-de-Provence or better, Bellet or Bandol

Baked Monkfish and Spices Baked Monkfish and Spices Comments: Preparation time: 30 minutes Cooking time: 90 minutes Servings: 6 Ingredients Preparation 10 1/2 ounces 300 g celery hearts 5 1/4 ounces 150 g butter Water, if needed 1 tablespoon 15 mL caraway Pinch of saffron 1 nice 3-pound 1. 5-kg monkfish tail 8 shallots 3 lemons 2 cups 4 dL dry white wine 1 1/2 cups 375 mL heavy cream Salt and pepper Arrange celery hearts

Barbecued Fish Barbecued Fish From: Gisele, Aylmer, Quebec, Canada Comments: For a perfectly cooked fish: we all have a tendency to overcook fish. Count 5 to 7 minutes per 1/4 inch 1 cm, 10 to 12 minutes per inch 2. 5 cm for fresh fish and 20 to 25 minutes per inch 10 to 12 minutes per cm for frozen fish. Hint: a fish is done when its flesh can easily be broken-up with a fork. Serve along with lemon slices and fresh vegetables

Barbecued Wrapped Fish barbecue Barbecued Wrapped Fish barbecue From: Caro, Montreal, Quebec, Canada Comments: As opposed to meat, salt and pepper fish before cooking; never scale fish before barbecueing. Servings: 4 Ingredients Preparation 4 small mullets or other, washed and cleaned 1/4 cup 60 mL butter 1 onion, finely chopped 4 fennel sprigs 8 lemon quarters to decorate 1 tablespoon 15 mL freshly chopped parsley to decorate 4 sheets al foil Cut 3 slits into 1 side of each fish; set aside

Fish Recipes This site has many different kinds of recipes for food. One of the best recipe sites on the internet.

Delicious bluefish recipes Delicious bluefish recipes

Seafood Recipes: Broiled Mullett Casserole Broiled Mullet Casserole 2 pounds mullet fillets, approximately ½ inch thick 2 tablespoons Florida orange juice 2 tablespoons soy sauce 1 tablespoon grated onion 2 teaspoons ground oregano 1 teaspoon black pepper 1 3-ounce can tomato paste 2 10-ounce packages frozen broccoli, thawed and drained 1 cup grated cheese Place fillets in glass casserole dish. Combine orange juice, soy sauce, onion, oregano and pepper and pour over fillets. Broil for five minutes; remove from oven

Broth-Poach Fish microwave Broth-Poach Fish microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 7 minutes Cooking time: 15 minutes Waiting time: 15 minutes Ingredients Preparation 6 cups 1. 5 L water 1 tablespoon 15 mL coarse salt 1/2 cup 125 mL cider vinegar, lemon juice or 1 unpeeled sliced lemon 1 large carrot, sliced Few sprigs parsley, fresh or dried 1 bay leaf 1/4 tablespoon 3. 75 mL thyme 1/2 tablespoon 7

DEWEY'S RECIPES: Cajun Mahi Mahi with Fruit Salsa (1/9/01) RECIPE Cajun Mahi Mahi with Fruit Salsa Fariba Shirak Amadeus INGREDIENTS: 4 eight oz. pieces of Mahi Mahi 1 tbsp. Cajun seasoning 1/8 tsp. cayenne pepper salt Fruit Salsa: 1 cup chopped fruits (cantaloupe, grape, kiwi) 1 tbsp. balsamic vinegar 1 tbsp. brown sugar COOKING INSTRUCTIONS: 1. Mix the seasoning . Sprinkle the seasoning on fish. 2. Heat oil in pan and sear the fish on both sides. 3. Put in preheated oven (350) for 4-5 minutes. Fish should be firm to the touch. 4

DEWEY'S RECIPES: Calamari (6/20/00) RECIPE Calamari Ricci's UPDATE ADDRESS; UPDATE PHONE --> INGREDIENTS: 1 cup orcchiette pasta, cooked 4 oz calamari 1 tsp minced garlic pinch of crushed red pepper flakes 1 tbs chopped parsley 2 tbs butter 1 tsp minced anchovies 1 cup clam juice 1 chopped tomato 4 tbs extravirgin olive oil salt and pepper to taste COOKING INSTRUCTIONS: 1. In a saute pan, saute the calamari in the olive oil on medium high heat for about one minute or until the sides of the calamari begin to curl. 2

Seafood Recipes: Captain's Choice Tilapia Captain's Choice Tilapia 1 cup sour cream 1 teaspoon paprika 1 teaspoon ground thyme 1 garlic powder 1 teaspoon salt ½ teaspoon cayenne pepper 1½ pounds Tilapia fillets, cut in serving sized portions ¾ cup dry bread crumbs ¼ cup finely chopped pecans Combine first 6 ingredients and mix well. In another dish combine bread crumbs and nuts. Dip fish pieces in sour cream mixture, then coat evenly with the bread crumb and nut mixture

Captain's Shells Captain's Shells From: Micheline, Chateauguay, Quebec, Canada Comments: For a change, add some shrimps, crabmeat. . .

Cheesy Island Fish Cheesy Island Fish 2 pounds fillets, cut into serving-size pieces 1 teaspoon salt 1 cup Thousand Island salad dressing 1 1/2 cups crushed snack cheese crackers 2 tablespoons oil Paprika Step 1: Sprinkle fillets with salt. Dip fillets in salad dressing and roll in cracker crumbs. Place on a well-oiled baking sheet. Step 2: Drizzle fillets with oil and sprinkle lightly with paprika

Coated Fried Fish Fillets Coated Fried Fish Fillets From: Christyne, Sherbrooke, Quebec, Canada Comments: Serve, along with mashed or baked potatoes. Ingredients Preparation 1 cup 250 mL flour 1/2 teaspoon 2. 5 mL salt 1 cup 250 mL milk 2 tablespoons 30 mL melted butter 2 eggs Juices from fish Frying oil Fish fillets Mix together all ingredients except for fish fillets and oil. Coat fish fillets with dough. In a heavy frying-pan, fry coated fish fillets in hot oil, until done

Cold Boiled Perch with Mayonnaise Sauce Louisiana USA Cold Boiled Perch with Mayonnaise Sauce Louisiana USA Servings: 6 to 8 Ingredients Preparation 1 6-pound / 3

Creole Fish Casserole microwave Creole Fish Casserole microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 12 minutes Cooking time: 17 minutes Waiting time: none Use, for this excellent meal-dish, any leftover fish, fresh fish, frozen fish or poached fish

Crunchy Fish microwave Crunchy Fish microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 2 to 3 hours Cooking time: 4 minutes per pound 454 g Waiting time: none Microwaved this way, fish will be crunchy on the outside, poached in the inside. Servings: Ingredients Preparation 2 cups 500 mL milk 1/2 teaspoon 2. 5 mL salt 1/2 teaspoon 2. 5 mL dry mustard 1 bay leaf 1/2 teaspoon 2

Deep-Fried Fish Deep-Fried Fish From: Danielle, Lourdes, Quebec, Canada Comments: Just like eating at the restaurant. Serve with French fries. Servings: 6 Ingredients Preparation Oil for deep-frying 2 cups 500 mL sifted all-purpose flour 3 teaspoons 15 mL salt 2 teaspoons 10 mL baking powder 2 pounds 1 kg fish fillets 2 eggs 1 cup 250 mL milk 2 tablespoons 30 mL oil Into a deep-fryer, preheat frying oil to 375°F 190°C. Into a bowl, mix together flour, salt and baking powder

Deep-Fried Smelts Deep-Fried Smelts From: Jean, Trois-Rivieres, Quebec, Canada Comments: Preparation time: 5 minutes Frying time: 5 à 7 minutes Fresh smelts should be stored refrigerated at 32°F to 40°F 0°C to 4°C, excess liquid drained, packed into airtight containers and eaten within 3 to 4 days or 1 to 2 days when fried. Smelts should be frozen at 0°F -18°C, into airtight food containers, immediately after buying; bought frozen, smelts should be eaten within 4 to 6 months for maximum freshness

Dough for 'Fish and Chips' Dough for 'Fish and Chips' From: France, Montreal, Quebec, Canada Servings: 6 Enough for 2 pounds 1 kg fish Ingredients Preparation 1 cup 250 mL flour 1/2 teaspoon 2. 5 mL salt 1/8 teaspoon 0. 5 mL pepper 2 eggs 2/3 cup 160 mL milk Mix together flour, salt and pepper. Into a clean bowl, beat eggs; beat in milk. Slowly beat in flour, until smooth. Cut fish into individual servings before dipping each serving into mixture and frying

Egg-Shaped Pike Egg-Shaped Pike From: Manon, Cookshire, Quebec, Canada Comments: Serve with a spinach salad and white wine. Ingredients Preparation 1 2-pound / 1-kg pike 1 cup 250 mL white wine 1 cup 250 mL water Salt and pepper, to taste 1 onion, chopped 1 bay leaf Sauce 6 tablespoons 90 mL butter 1/4 cup 60 mL flour, mixed into 1/2 cup 125 mL water 1 cup 250 mL milk 2 egg yolks 1/2 teaspoon 2. 5 mL salt 1/4 teaspoon 1 mL pepper 1/4 teaspoon 1 mL nutmeg Clean pike

English-Style Fish'N Chips Beer Batter English-Style Fish'N Chips Beer Batter From: Brenda, New York, USA Comments: The carbonation in beer helps create a light, crisp crust. Peanut oil will help prevent the oil from smoking. Choose dense white fish cod, haddock. . . , that will not fall apart when fried. Cut fish into uniform pieces so it that it cooks evenly; be sure to pat dry fish with paper toweling to absorb extra moisture before dipping it into batter. Serve along with French fries or potato chips

Finnan Haddie recipes delicious Finnan Haddie recipes

Fish and Chips © be a member, submit your recipes, Fish and Chips This is England's most famous dish. Cod or pollack are the traditional fish, but you can use sole, flounder, or whitefish fillets. It is imperative, however, that you purchase a tabloid newspaper to serve your finished product. INGREDIENTS 1/2 cup flour 1/2 cup cornmeal 4 - 6 ounces ale 1/4 teaspoon salt 4 cups vegetable oil for frying 4 large russet potatoes 2 pounds fish fillets, cut in half, crosswise METHOD Preheat oven to 250° F

Fish Cakes 2 Fish Cakes 2 From: Diane, Levis, Quebec, Canada Ingredients Preparation 1 onion, finely chopped 4 cups 1 L crushed boiled potatoes 2 cups 500 mL cooked fish to taste 1/2 cup 125 mL chopped celery Salt and pepper, to taste 2 eggs, beaten Breadcrumbs Shortening Fry onion into hot shortening. Stir in crushed potatoes, cooked fish, chopped celery, salt and pepper. Thoroughly mix. Mix in beaten eggs. Shape into cakes; roll each cake into breadcrumbs

Fish Cakes 1 Fish Cakes 1 From: Julie, Quebec, Canada Servings: 4 Ingredients Preparation 3/4 pound 340 g cooked fish fillets 1 cup 250 mL mashed potatoes 1 tablespoon 15 mL lemon juice 1 teaspoon 5 mL chopped parsley 1/4 teaspoon 1 mL thyme 1/2 teaspoon 2. 5 mL onion powder 1/4 cup 60 mL breadcrumbs Mix together all ingredients, except breadcrumbs. Shape into cakes. Coat with breadcrumbs. Arrange onto a greased cookie sheet. Bake into a preheated 350°F 180°C oven, for 20 minutes

Fish Creole-Style simplified version Fish Creole-Style simplified version From: Spider, Goulais River, Ontario, Canada Servings: 2 Ingredients Preparation 2 pounds 1 kg white fish fillets 1/2 teaspoon 2

Fish Dish in a Jiffy Fish Dish in a Jiffy From: Nycole, St-Marc, Quebec, Canada Comments: This delicious recipe is easy to make. For in-a-hurry people, it is just super. . . Ingredients Preparation Frozen fish pieces Salt and pepper Heavy cream Grated Gruyere cheese Arrange frozen fish pieces into an oven-safe dish. Salt and pepper, to taste. Completely cover fish with cream. Sprinkle all over with grated Gruyere cheese. Bake into a preheated 350°F 180°C oven for 20 minutes. Serve immediately

Fish Fillets Chineese-Style microwave Fish Fillets Chineese-Style microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 7 minutes Cooking time: 5 to 6 minutes Waiting time: 5 minutes Hint, to remove any odour from a microwave-oven: in a small glass bowl, mix together juice and rind of 1 lemon and a little water. Microwave for 5 minutes at 'HIGH', then wipe the inside of the oven with a damp cloth

Fish Fillets Creole-Style 1 Fish Fillets Creole-Style 1 From: Paulette, Saint-Leonard, Quebec, Canada Comments: A tomato sauce fish dish, seasoned with oregano

Fish Fillets English-Style microwave Fish Fillets English-Style microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 5 minutes Cooking time: 4 to 6 minutes Waiting time: 5 minutes This is a really easy, enven though delicious recipe. Either use fresh, frozen or thawed fish fillets. Servings: 2 or 3 Ingredients Preparation 1 pound 454 g fish fillets, to taste Juice and rind of 1 lemon 3 tablespoons 45 mL melted butter or margarine 1/2 teaspoon 2

Fish Fillets Meuniere microwave Fish Fillets Meuniere microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 8 minutes Cooking time: 13 minutes Waiting time: 6 minutes It is possible to get a really golden fish fillet in a microwave-oven. It is important to know that fish, which is 60 to 80% water and approximately 18% albuminoid, must, just as eggs, cook quickly, to retain the natural, delicately flavored juices in fish

Fish Fillets Stuffed with Lemon Fish Fillets Stuffed with Lemon From: Paulette, Saint-Leonard, Quebec, Canada Comments: These fish fillets, served with an acidulous sauce that enhances their flavor; as they are sprinkled paprika, these fillets will be of a pinkish colour. Servings: 6 Ingredients Preparation 2 tablespoons 30 mL butter 1/4 cup 60 mL chopped onion 1/2 cup 125 mL chopped celery 2 cups 500 mL stale bread dices 1 tablespoon 15 mL freshly chopped parsley 1/2 teaspoon 2

Fish Fillets Stuffed with Spinach Pesto Fish Fillets Stuffed with Spinach Pesto From: Gisele, Aylmer, Quebec, Canada Comments: Spinach pesto is just as good with fish as it is with pasta

Fish Fillets Veronica's-Style Fish Fillets Veronica's- Style From: Paule, Georgia, USA Comments: Try using cod, haddock, plaice or yellow pike instead of turbot. Preparation time: 20 minutes Cooking time: 25 minutes Servings: 4 Ingredients Preparation 1 pound 454 g frozen turbot fillets 1/4 cup 60 mL minced green onion 2 tablespoons 30 mL finely chopped parsley 1/4 teaspoon 1 mL tarragon 1/2 teaspoon 2. 5 mL chervil 1/2 teaspoon 2

Fish Fillets with Braised Celery microwave Fish Fillets with Braised Celery microwave From: Jean Claude B. , Montreal, Quebec, Canada Comments: Ovwen: 700 watts Preparation time: 15 minutes Cooking time: 13 minutes Waiting time: 65 minutes It also is a good way to cook red snapper. Dill and celery seeds, as the braised celery, make this dish attractive and full of flavors. Serve with parlseyed rice or noodles. Servings: 4 Ingredients Preparation 1/2 teaspoon 2

Fish Fillets with Cream of Tomato Soup Fish Fillets with Cream of Tomato Soup From: Martine, Chicoutimi-Nord, Quebec, Canada Servings: 4 Ingredients Preparation 3 tablespoons 45 mL butter 1 cup 250 mL chopped onion 1 tablespoon 15 mL flour 2 pounds 1 kg white fish fillets 1 10-ounce / 284-mL can cream of tomato soup 1 cup 250 mL water Salt and pepper, to taste Brown onion in melted butter. Mix in flour. Transfer onion into an-oven safe dish; arrange fish fillets over onion

Fish Fillets with Vegetables Fish Fillets with Vegetables From: Margot, Loretteville, Quebec, Canada Comments: Fish fillets steamed over slightly crunchy vegetables; here is a delicious dish. . . and only a few calories. Servings: 4 Ingredients Preparation 3/4 cup 190 mL water 1/3 cup 80 mL apple juice or white wine 1 pack dry onion mix 1 tablespoon 15 mL lemon juice 1/4 teaspoon 1 mL oregano 1/8 teaspoon 0

Fish Recipes This site has many different kinds of recipes for food. One of the best recipe sites on the internet.

Fish Japanese-Style microwave Fish Japanese-Style microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 12 minutes Cooking time: 12 to 14 minutes Waiting time: none Roasted sesame seeds and fresh ginger give a delicate, interesting flavor to any fish fillet or oriental-style poached smelts

Fish Poached in Milk microwave Fish Poached in Milk microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 8 minutes Cooking time: 6 to 15 minutes Waiting time: none Servings: 2 Ingredients Preparation Fish, to taste Cold water 1 tablespoon 15 mL coarse salt 2 cups 500 mL milk 2 tablespoons 30 mL butter 2 tablespoons 30 mL flour Cut fish into individual servings. Cover fish with cold water, sprinkle with coarse salt and soak fish for 5 minutes; drain

Fish Recipes This site has many different kinds of recipes for food. One of the best recipe sites on the internet.

Fish Steaks or Thick Fillets with Mustard barbecue Fish Steaks or Thick Fillets with Mustard barbecue From: Paulette, Saint-Leonard, Quebec, Canada Comments: A marinated, barbecued fish; a delight that just melts in your mouth. Halibut, seafood-tasting fish, salmon, swordfish and angler are equally good for this delicious dish. Excellent served with new potatoes

Thawing and Serving Fish Sticks + Six 6 Different Sauces microwave Thawing and Serving Fish Sticks + Six 6 Different Sauces microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Check the owner's manual of a microwave-oven with a 'DEFROST-COOK' option. Fish, as opposed to meat, tastes better and is less dry when sprinkled at least once while cooking. Here is my favorite way of thawing in a microwave-oven and serving fish sticks, along with a choice of six 6 different sauces

Fish Stock Fish Stock From: Paulette, Saint-Leonard, Quebec, Canada Servings: 10 cups 2. 5 L Ingredients Preparation 3 pounds 1. 4 kg any fish scraps heads, bones, tails, except salmon 12 cups 3 L water 1 onion, chopped 2 celery sticks, chopped 2 bay leaves 1 teaspoon 5 mL peppercorns In a large casserole, mix together all ingredients. Simmer, uncovered, for 20 to 30 minutes. Strain stock through a fine sieve

Fish wrapped in fig leaves with red wine sauce Fish Wrapped in Fig Leaves with Red Wine Sauce June 24, 1999 2 cups red wine ½ cup finely diced yellow onions 3 T finely diced celery 3 T finely diced carrots 1 T Crème de Cassis 8 T cold sweet butter, cut into ½” chunks Salt Freshly ground black pepper 4 fig leaves, about 6 inches long 1 lb. Sea bass, salmon or halibut fillet Salt Freshly ground pepper For the wine sauce: Combine the red wine, vegetables, and Cassis in a saucepan

Ginger-Honey Amberjack Ginger-Honey Amberjack . . 1½ pounds Florida Amberjack fillets 1 red Florida bell pepper, seeded and cut (2 inch strips) 1 cup Florida honey 1 yellow Florida bell pepper, seeded and cut (2 inch strips) 2 teaspoons ground ginger Cut fillets into serving size pieces; set aside. Combine honey and ginger; use half of honey to coat fish evenly. Place on oiled grill over medium-hot coals basting frequently with honey mixture; and turn once

Green Pepper Turbot Green Pepper Turbot From: Steff, Saint-Leonard, Quebec, Canada Comments: Green pepper is sold into jars or cans, at your supermaket, along with imported products. If desired, add delicate sweet tasting pink pepper, instead of green pepper

Grilled Fish Fillets, Pickled Fennel Strips Grilled Fish Fillets, Pickled Fennel Strips From: David, Seattle, USA Servings: 6 Ingredients Preparation Juice of 3 blood-oranges 1 clove garlic 1/2 cup 125 mL olive oil Salt and pepper, to taste 2 fennel bulbs 6 frozen grilled fish fillets seasoned with Italian herbs 1 seeded sweet red pepper, finely diced 2 green onions, chopped Preheat oven to 425°F 220°C. Into a blender, combine blood-oranges and garlic. While machine is running at low speed, slowly pour in olive oil, until combined

Grouper Barbecue barbecue Grouper Barbecue barbecue From: Martha, Nova Scotia, Canada Comments: Preparation + cooking time: 30 minutes. Grouper is also called rockfish, or rock cod. There are many species of grouper marketed in the United States, but the most common ones are the red grouper and the black grouper. All species have mild, firm flesh and are very highly regarded. Grouper is known to be a master of the art of camouflage

RecipeSource: Have It Your Way Seafood Casserole Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet

Hockey Night Seafood microwave Hockey Night Seafood microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 12 minutes Cooking time: 24 minutes Waiting time: none An other excellent seafood dish that, even though it is not a soup, should be served in a soup bowl, along with large, hot buttered biscuits

Home Preservation of Fish, HYG-5351-97 Fish bruise easily, so handle them carefully. Pack them in ice or refrigerate as soon as possible to prevent deterioration. To prevent dehydration a

How to Poach Thin Fish Fillets microwave How to Poach Thin Fish Fillets microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 2 minutes Cooking time: 3 minutes Waiting time: 5 minutes The way to poach thin fillets, such as sole fillets. Serve with your favorite sauce. Ingredients Preparation Fish fillets Butter 1/4 cup 60 mL cream, milk, water or white wine Pepper Nutmeg Salt Arrange fish fillets side-by-side onto a buttered, glass dish

Smoking Fish by Smoke Sticks Smoke Stick's How To Smoke Fish Fish, if properly preserved, can be a welcome addition to family meals over a period of several weeks or months. Smoking is an excellent way to preserve fish that you don't plan to eat right away. Fish is smoked as it dries over smoldering wood. Wood smoke adds flavor and color; the actual brining process before smoking helps to preserve the fish

Kipper Patties, Dill Sauce microwave Kipper Patties, Dill Sauce microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Waiting time: 1 to 2 minutes Thawing and reheating time: 10 minutes Servings: 4 Ingredients Preparation 6 ounces 170 g kipper 1 cup 250 mL boiling water 3/8 cup 94 mL long grain rice Salt and pepper, to taste 3 ounces 85 g Cheshire or mild cheese, grated l/2 teaspoon 2

Lemony Sea Bream Lemony Sea Bream From: Kat, Quebec, Canada Comments: This recipe has made it possible for someone who does not like fish to change his mind. Servings: 2 Ingredients Preparation 1 large sea bream pinkish if possible Salt and pepper Flour 1 lemon, sliced Oil Salt, pepper and flour sea bream. Line the bottom of an oven-safe dish with lemon slices. Arrange sea bream on top of lemon slices. Top fish with remaining lemon slices. Sprinkle with a little oil enough for fish not to stick to the dish

Louisiana Plaice Fillets microwave Louisiana Plaice Fillets microwave From: Jean Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 9 minutes Cooking time: 9 minutes Waiting time: none If desired, use sole instead of plaice fillets and canned salmon instead of crabmeat. Small fresh trouts can also be cooked this way

Marinated Fried Fish Marinated Fried Fish From: Paulette, Saint-Leonard, Quebec, Canada Servings: 4 Ingredients Preparation 12 to 16 small fish fillets 4 tablespoons 60 mL flour 3 tablespoons 45 mL oil Marinade 1 sweet red pepper, diced 1 teaspoon 5 mL crushed chiles 1/2 garlic clove, minced 1/4 teaspoon 1 mL sea salt 1/2 teaspoon 2. 5 mL oregano 1 cup 250 mL olive oil Flour fish fillets. Heat oil over high heat; brown fish fillets on both sides, for approximately 1 minute on each side

Marinated Herring Fillets Marinated Herring Fillets From: Spider, Goulais River, Ontario, Canada Comments: Always throw away a bay leaf after cooking. Servings: 6 Ingredients Preparation Herring fillets Marinade 2 medium-size onions, sliced into rings 1 carrot, sliced 1 bay leaf 6 peppercorns 1 garlic clove 1 parsley sprig 1/2 cup 125 mL wine vinegar 1/2 cup 125 mL white wine 1/2 cup 125 mL water 1/2 teaspoon 2. 5 mL salt Boil together all marinade ingredients for 10 minutes

Marinated Smoked Herring Fillets Marinated Smoked Herring Fillets From: Spider, Goulais River, Ontario, Canada Comments: Serve along with cucumber slices, radishes, olives and pickled tiny onions

Milk-Poached Fish microwave Milk-Poached Fish microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 8 minutes Cooking time: 6 to 15 minutes Waiting time: none Ingredients Preparation 1 3-pound / 1. 4-kg fish Cold water 1 tablespoon 15 mL coarse salt 2 cups 500 mL milk Cut fish into individual servings. Cover fish with cold water; sprinkle with coarse salt. Soak fish for 5 minutes; drain. Pour milk into a 6-cup 1. 5 L dish. Cover; microwave for 2 minutes on 'MAXIMUM'

Monkfish Fillets with Nuts Monkfish Fillets with Nuts From: Charlotte, Cape Cod, Massachusetts, USA Servings: 4 Ingredients Preparation 1 1/2 pounds 680 kg whole monkfish Ground pepper and salt, to taste 3 tablespoons 45 mL melted butter 3 tablespoons 45 mL finely chopped walnuts 1 tablespoon 15 mL freshly chopped parsley 2 tablespoons 30 mL fresh breadcrumbs 1 French shallot, minced Juice of 1/2 a lemon Tamarind-Flavored Vinaigrette 1 cup 250 mL lean fish stock 1 1/2 teaspoons 7

Monkfish Kebabs barbecue Monkfish Kebabs barbecue From: Francis, New Brunswick, Canada Comments: Preparation + cooking time: 15 minutes. Also called anglerfish, goosefish, devilfish. During the Middle Ages, European fishermen sometimes encountered a bizarre-looking fish in their nets. More head than anything else, with tiny eyes and a mouthful of teeth, it was routinely discarded. But what the fishermen did not want, a group of poor, hungry monks came to enjoy. It eventually became known as the monkfish

Ocean Perch and Pine Nuts barbecue Ocean Perch and Pine Nuts barbecue From: Ray, California, USA Comments: Preparation + cooking time: 30 minutes. Ocean perch is also called rockfish, rosefish. Ocean perch may be separated into two categories: the Pacific ocean perch and the Atlantic ocean perch. There are more than 65 species of Pacific ocean perch, which inhabit the waters from Alaska to Mexico. They are distinguished by their short bodies, large, broad heads and spined fins

Octopus Cooked In Wine Octopus Cooked In Wine Octopus Cooked In Wine From: Dennis Eaton Date: Thu, 21 Oct 1993 16:48:16 -0400 1 3/4 lb. octopus (thawed) 4 tbs. olive oil 2 large onions sliced salt and pepper 1 bay leaf 1/4 cup dry white wine Directions: Remove head section from octopus. Clean. Wash arms. Slice the octopus into bite-sized chunks. Cook in olive oil over medium flame about 10 minutes, turning regularly. Add onions, seasoning and wine. Cover and simmer gently until the octopus is tender, about 15 minutes

COLLECTION: Octopus recipes COLLECTION: Octopus recipes COLLECTION: Octopus recipes From: pry@norasia. com (Peter Ryall) Date: Thu, 4 Nov 93 09:46:14 +0100 A Taste Of The Greek Islands by Pamela Westland. OCTOPUS IN RED WINE (Htapothi krasato) -------------------------------------- this one's REALLY good . . . INGREDIENTS ------------------------------------------------------------ 1kg (2. 25lb) young octopus 8tbsp olive oil 350g (12oz) small onions or shallots 150ml (0

Oriental-Style Fish Brochettes barbecue Oriental-Style Fish Brochettes barbecue From: Paule, Georgia, USA Comments: Preparation time: 15 minutes Cooking time: 8 to 10 minutes If desired, replace haddock with cod, turbot, pollock or halibut; replace salmon fillets with char or trout. If desired, broil these brochettes into the oven, but it will take a little longer and they should be broiled a little further from heat source

Oven Baked Fish Fillets 2 Oven Baked Fish Fillets 2 From: Christyne, Sherbrooke, Quebec, Canada Servings: 4 Ingredients Preparation 1 pound 454 g white fish fillets cod, plaice or haddock 1/2 cup 125 mL garlic mayonnaise 1/2 cup 125 mL grated Parmesan cheese 1/4 cup 60 mL chopped green onion Arrange fish fillets side-by-side into an oven-proof dish. Preheat oven to 350°F 180°C. In a small bowl, mix together garlic mayonnaise, grated Parmesan cheese and chopped green onion. Coat fish fillets with mixture

Oven Baked Fish Fillets 2 Oven Baked Fish Fillets 2 From: Julie, Quebec, Canada Servings: 4 Ingredients Preparation 1 pound 454 g frozen fish fillets 1 10-ounce / 284-mL can cream of mushroom soup, undiluted 2 cups 500 mL grated carrots 1/4 teaspoon 1 mL oregano 1/4 cup 60 mL milk Arrange fish fillets into a shallow greased pan. Mix together all remaining ingredients; pour all over fish. Bake into a preheated 450°F 230°C oven, for 20 minutes

Paella Paella From: Josee Comments: Discard any unopened mussel shell after cooking. Ingredients Preparation 3/4 cup 190 mL white wine 12 mussel shells, cleaned 1/4 cup 60 mL oil 6 chicken legs 1 pork fillet, cut into 1-inch 2

Parmesan Fish Parmesan Fish From: Sonia, Quebec, Canada Servings: 4 Ingredients Preparation 2 tablespoons 30 mL freshly chopped parsely 1 slice bread 1/4 cup 60 mL grated Parmesan cheese 8 ounces 227 g frozen fish fillets 2 tablespoons 30 mL plain yogurt 2 tablespoons 30 mL mayonnaise 2 tablespoons 30 mL Dijon mustard Mince together parsley, bread and Parmesan cheese into a food processor; set aside. Into a clean bowl, mix together yogurt, mayonnaise and Dijon mustard

Pastis Flavored Royal Sea Bream Pastis Flavored Royal Sea Bream From: Dominique, Paris, France Comments: A procession of spicy, singing flavors follow this excellent fish. Dill pastis flavour marvellously season this fine, flaky royal fish flesh, easy to prepare. If possible, choose royal sea bream that can be identified by its slivery blue sides, by the black spot on each of each 'cheeks' and the black band on its forehead. Or, choose 2 smaller one sea breams or a large pink sea bream

Perch Sesame Perch Sesame From: Vanessa, Ontario, Canada Comments: Preparation + cooking time: 25 minutes. About thirty years ago, a British biologist introduced a member of the snook fish family into Lake Victoria to boost the fishing industry. Now known as Lake Victoria Perch, these fish have litterally taken over Lake Victoria. Quite an accomplishment for such a mild flavored fish. Lake Victoria perch can grow to 300 pounds 136 kg

Pike Fillets from Lake St-Louis Pike Fillets from Lake St-Louis From: Gisele, Aylmer, Quebec, Canada Comments: Serve with baked potatoes, string beans and cherry tomatoes. Servings: 4 Ingredients Preparation 2 pike fillets approximately 2 pounds / 1 kg 3/4 cup 190 mL breadcrumbs 1/2 cup 125 mL milk 2 celery sticks, finely chopped 1 small onion, minced 1/2 cup 125 mL grated white Cheddar cheese Thyme Salt and pepper Cut fillets into 4 parts. Seasoon breadcrumbs with thyme, salt and pepper, to taste

Pike in Broth Pike in Broth From: Hunting and Fishing Club, Fermont, Quebec, Canada Ingredients Preparation 16 to 20 cups 4 to 5 L fish stock 1 4-pound / 1. 8-kg pike Buttery Sauce 1 tablespoon 15 mL butter 2 tablespoons 30 mL minced green onions 4 ounces 125 mL dry white wine 8 ounces 227 g unsalted butter Salt and pepper Presentation Parsley Lemon Prepare and heat fish stock. Scale, clean and remove gills from pike; cut off fins

Plaice with White Wine microwave Plaice with White Wine microwave From: Jean Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 10 minutes Cooking time: 9 minutes Waiting time: none Thyme and white wine are always perfect with white fish

A Pocket Guide to Care and Handling of FISH from Stream to Table Proper handling of fish from the time you catch them until you get them to the table: care on the water, care in cleaning and storage, care in preparation and preservation.

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Raspberry Tilapia Tilapia baked in a sweet raspberry vinaigrette with honey, dill weed and mustard.

Red Hake and Whiting Information and Recipies Red Hake/Whiting Aigo Sau Pan-Fried Whiting with Dill and Scallions If a bout of nostalgia for old cod and haddock should strike you, take heart. Here come two of their close relatives to lift your spirits and your palate. Of the same Gadidae family as cod and haddock, they not only compare well but, in the matter of taste, go one better on them. Their meat is flaky, but not as flaky as their old cousins'--and more flavorful and leaner

Virginia Apples - Recipes - Rockfish Braised in Apple Juice Recipes from Richmond Chef, Dale Reitzer Rockfish Braised in Apple Juice on Wilted Baby Spinach With Pinenuts and Golden Raisins Return to the main page Rockfish Braised in Apple Juice on Wilted Baby Spinach With Pinenuts and Golden Raisins Serves 4 4 6 oz. Portions Rockfish (fillets, skin off) 1/4 c. All purpose flour (dusting the fish) 3/8 c. Canola Oil 3/4 c. Apple Juice 2 Tbsp. Butter (unsalted) Salt and Pepper Season rockfish fillets, dredge in flour and shake off excess flour

Salmon and Lake Trout Fishing Charters Recipes from Lake Huron, Port Austin, Michigan Salmon and Lake Trout fishing charters recipes from Lake Huron, Port Austin, Michigan.

TILAPIA Recipes--Sautéed Tilapia Fillets with Lime Recipes from Simply Seafood Online and Seafood Store

Seafare Saute Seafare Saute . . 1 pound Florida fish fillets, cut into 1" 2 large Florida tomatoes, peeled and cut cubes into wedges 1 cup sliced Florida onions 1 teaspoon salt 1 cup julienned Florida carrots 1 teaspoon basil or dill 1 large Florida green pepper, cut into1/4" ¼ teaspoon pepper strips 2 tablespoons vegetable oil Sauté onions, carrots and green pepper in oil over medium heat for 5 minutes. Add fish and remaining ingredients; stir well

Seafood Recipes : Fish : Crustaceans : Squid : Shrimp : Molluscs The tastiest, easiest Seafood Recipes, contains fish, crustaceans, squid, shrimp and molluscs recipes

RecipeSource: Seafood Tetrazzini Welcome to RecipeSource. RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet

Shad Moroccan-Style Shad Moroccan-Style From: Kamal Comments: It is only possible to buy shad during a short period of time every year. Serve along with any desired vegetables

All You Need to Know About Smoked Fish Prepare perfect smoked fish with ease. Curing, drying, & hot smoked vs. cold smoked methods are described in detail. Build your own smoker and enjoy the smoked salmon and other smoked fish recipes.

DEWEY RECIPES: Snapper Veracruz De La Hacienda (9/8/98) RECIPE Snapper Veracruz De La Hacienda Hacienda Del Rio 702 Sutter Street Folsom, California INGREDIENTS: 1 Red Onion diced small 3 Cloves fresh garlic-chopped fine 1/4 Bunch cilantro-chopped 1/2 Red Bell Pepper-diced 1/2 Cup black olives-sliced 1/2 Cup green olives-sliced 2 Jalapenos-chopped fine 3 Cups tomatoes-chopped 2 Cups orange juice 1 Lime-juiced --> COOKING INSTRUCTIONS: 1. In a saucepan with a little oil saute the onions until they start to get soft (about 4 minutes). 2

Steamed Fish Oriental-Style microwave Steamed Fish Oriental-Style microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 3 minutes Cooking time: 3 minutes or more Waiting time: 10 minutes All kinds of fish can be steamed; they are then equally good served hot or cold. Steaming is recommended for low-fat diets

Stuffed Hakes, Poached in White Wine oven or barbecue Stuffed Hakes, Poached in White Wine oven or barbecue From: Vieux Routier, Gatineau, Quebec, Canada Comments: To barbecue this fish, use al foil instead of a pan; barbecue for 30 minutes, over medium-high coals

DEWEY RECIPES: Thai Fish Cakes (6/22/99) RECIPE Thai Fish Cakes Thai Garden Restaurant 4400 San Juan, #8 Fair Oaks, CA 95628 (916) 966-0660 INGREDIENTS: 1 pound ground, boneless white meat fish 1 teaspoon red curry 1 teaspoon minced kaffir lime leaves 1 cup minced ling beans 1 teaspoon salt cooking oil --> COOKING INSTRUCTIONS: 1. Mix all ingredients together in a large bowl. Place cooking oil in a pan or wok and heat to a medium-low heat temperature. 2

Swordfish Recipe - Living Cookbook Software Free swordfish recipe from Living Cookbook Software

Sunday Supper Thousand Layers of Fish A Thousand Layers of Fish ( Mille Feuilles de Poisson or Feuillete de Poisson ) Serves 6 This is our recreation of a dish that we had for lunch at a beach restaurant called "Club 55" in St. Tropez. It's a brightly flavored combination of thin slices of fish, thinly sliced lemons and tomatoes napped with olive oil

Turbot Feta Cheese Shells Turbot Feta Cheese Shells From: Chantal, Longueuil, Quebec, Canada Servings: 4 Ingredients Preparation 1 tablespoon 15 mL butter 2 turbot fillets, into 1-inch 2. 5-cm pieces 2 shallots, minced 1/2 pound 227 g freshly minced mushrooms 1 tablespoon 15 mL freshly chopped tarragon or 1 teaspoon 5 mL dried 1/2 cup 125 mL dry white wine 1 3/4 cups 440 mL warm spicy tomato sauce 3 tablespoons 45 mL grated feta cheese Salt and pepper, to taste Melt butter into a large frypan

Water-Poached Fish microwave Water-Poached Fish microwave From: Jean-Claude B. , Montreal, Quebec, Canada Comments: Oven: 700 watts Preparation time: 1 minute Coking time: 13 to 19 minutes Waiting time: 5 minutes Here is the method to be used to microwave whole small fish or sliced large fish. Ingredients Preparation Sliced fish Lemon juice Pepper 2 cups 500 mL lukewarm or cold water Sprinkle each slice of fish with a few drops lemon juice and a pinch of pepper

Sunday Supper Winter Fish Wrap Winter Fish Wrap Serves 2 -3 By mid-March, I've about exhausted my creativity on what to do with winter vegetables. But, two perfectly shaped heads of cabbage from San Francisco's Ferry Plaza Farmers' Market, one red and one green, provided enough inspiration for an end-of-winter Sunday Supper

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