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A rustic cod and shrimp stew. The earthy sweetness of coconut milk. The heat of cayenne pepper. The freshness of green onions and coriander shoots. Comfort food at its best !!
The sauce is easy prepare, the fish is easy cook and the toppings are easy to cut up... why not try these delicious fish tacos at home? Your guests will be so impressed!
#bakedfishtacos #fishtacos #fishtacorecipes #fishtacorecipe #fishtacosauce #mexicanfood #snappertacos #tacos #taco #redsnapper
Ich weiss, Fisch mögen nicht alle. Es gibt jedoch Fisch, der sehr sanft im Geschmack ist. Bereitet man ihn gut zu, schmeckt er ausgezeichnet. Ich Esse sehr oft "Merluza" (Seehecht). Man erhält ihn bereits filetiert und ohne Gräten.
Mein Sommer-Rezept für 2-3 Personen
Zutaten: ca. 300 gr Seehecht, ca. 1 Liter Wasser, 2 Fisch-Bouillon-Würfel, 1 Zwiebel, 5 Nelken, 3 Lorbeerblätter, 1 Lauch, 2-3 Karotten, 2 Kartoffeln, 7-8 ganze, schwarze Pfefferkörner, 1 Zitrone, Petersilie
Rezept: Das kalte Wasser in eine grosse Pfanne geben, die Fischbouillon-Würfel, die mit Nelken besteckte, ganze Zwiebel, die Lorbeerblätter und die Pfefferkörner dazu geben und aufkochen.
In der Zwischenzeit den Lauch, die Karotten und die Kartoffeln in Stücke schneiden und dazu geben. 5 Minuten kochen lassen.
Dann den Fisch in die Brühe legen. Bei ca. 80°C für 10 Minuten zugedeckt ziehen lassen. NICHT KOCHEN, sonst zerfällt er!
Die Zitrone mit Schale waschen, in Stücke schneiden und die sauberen Blätter der Petersilie vom Stiel streifen/zupfen.
Den Fisch sorgfältig aus der Pfanne heben und mit dem abgesiebten Gemüse anrichten. Am Schluss die Zitronenstücke verteilen und die Petersilien-Blättchen darüber streuen.
Dazu passt Mayonnaise, oder eine zarte Zwiebel-Mayonnaise (Mayonnaise, geraffelte Zwiebel, Salz & vermischen) und natürlich ein kaltes Schlückchen trockener Weisswein.
Nun wünsche ich allen einen Guten Appetit und ganz besonders denjenigen, die Fisch bis hierhin nicht mochten .. ;)))
I know fish don't everyone like. There is fish, however, which is very soft in taste. If you prepare it well, it tastes excellent. I very often eat "Merluza" (hake). It is obtained filleted and without fishbones.
My summer recipe for 2-3 people
Ingredients: approx. 300 gr hake, approx. 1 litre water, 2 fish bouillon cubes, 1 onion, 5 cloves, 3 bay leaves, 1 leek, 2-3 carrots, 2 potatoes, 7-8 whole black peppercorns, 1 lemon, parsley
Recipe: Pour the cold water into a large pan. Add the fish stock cubes, the whole onion with cloves, the bay leaves and the peppercorns and bring everything to the boil.
In the meantime, cut the leeks, carrots and potatoes into pieces and add to the mixture. Cook for 5 minutes.
Then place the fish in the broth. Cover and let simmer at 80°C for 10 minutes. DO NOT COOK, otherwise it will fall apart!
Wash the lemon with peel, cut into pieces and strip/pluck the clean leaves of the parsley from the stalk.
Carefully lift the fish out of the pan and serve with the sieved vegetables. Finally, spread the lemon pieces and sprinkle with the parsley leaves.
It goes well with mayonnaise, or a tender onion mayonnaise (mayonnaise, grated onion, salt & mix it) and of course a cold sip of dry white wine.
Now I wish everyone a good appetite and especially those who didn't like fish up to here .. ;)))
Sé que a los peces no les gustan a todos. Hay pescado, sin embargo, que tiene un sabor muy suave. Si lo preparas bien, sabe excelente. Como muy a menudo Merluza. Se obtiene fileteado y sin espinas.
Mi receta de verano para 2-3 personas
Ingredientes: aprox. 300 gr de merluza, aprox. 1 litro de agua, 2 cubitos de caldo de pescado, 1 cebolla, 5 clavos, 3 hojas de laurel, 1 puerro, 2-3 zanahorias, 2 patatas, 7-8 granos enteros de pimienta negra, 1 limón y perejil.
Receta: Vierta el agua fría en una sartén grande. Añadir los cubos de caldo de pescado, la cebolla entera con clavo, las hojas de laurel y los granos de pimienta y llevar a ebullición.
Mientras tanto, cortar los puerros, las zanahorias y las patatas en trozos y añadirlos a la mezcla. Cocine por 5 minutos.
A continuación, coloque el pescado en el caldo. Tapar y dejar cocer a fuego lento a 80°C durante 10 minutos. NO COCINAR, de lo contrario se desintegrará!
Lavar el limón con la cáscara, cortarlo en trozos y quitar las hojas limpias del perejil del tallo.
Sacar con cuidado el pescado de la sartén y servirlo con las verduras tamizadas. Por último, extender los trozos de limón y espolvorear con las hojas de perejil.
Va bien con mayonesa, o una mayonesa de cebolla tierna (mayonesa, cebolla rallada, sal y mezcla) y por supuesto un sorbo frío de vino blanco seco.
Ahora les deseo a todos un buen apetito y especialmente a los que no les gustaba el pescado hasta aquí .. ;)))
Bitte respektiere mein Copyright. Keine Verwendung des Fotos ohne meine ausdrückliche Genehmigung.
Please respect my copyright. No use of the photo without my expressly permission.
Por favor, respete mis derechos de autor. Ningún uso de la foto sin mi permiso explícito.
more original recipes and food photography at my blog, WRIGHTFOOD: www.mattikaarts.com/blog
pan seared halibut, flageolet beans, kale, sofrito and garlic confit
RECIPE:
Sofrito (adapted from Bouchon Cookbook):
3 large onions - finely diced
3 large tomatoes
1/2 cup olive oil
salt
Put the oil and onions in a medium sized saute pan. Bring up to a low simmer, and add a pinch of salt. Put the pan over a very low heat - just enough for the oil to very gently fizz around the onions, perhaps even less. Let this cook for a couple of hours. Stir every 20 minutes or so, just to make sure no pieces on onion are sticking to the sides of the pan.
Slice the tomatoes in half, and push out all the seeds. Grate these on the large holes of a box grater - cut side to the grater. This will grate in the tomato pulp, but leave the skins in your hand.
After the onions have cooked for a couple of hours in the oil they should be deeply colored. Add in the tomato to the pan, and another pinch of salt. Let this cook for a further 2 hours. Remove from the heat and allow to cool. Store the sofrito, covered in the oil in a fridge.
Garlic Confit:
10 cloves of garlic (or more)
olive oil
Put the garlic cloves in a small saucepan. Pour in enough oil to completely cover the cloves. Cook over a gentle heat for 40 minutes. If the cloves start to brown, the oil is too hot. Allow to cool, then store the garlic in the fridge, covered with its oil.
Flageolet beans:
1 cup flageolet beans
1 onion (cut in half)
5 sprigs of thyme
green ends of 1 leek
1 bay leaf
1 carrot
5 sprigs of parsley
4 tablespoons of sofrito, and some of the sofrito oil
4 cloves garlic confit, crushed
1 anchovy fillet
water
1 handful of kale leaves
3/4lb halibut fillet - cut into two portions
The night before making the dish, soak the flageolet beans in a bowl of water. In a rush? you can use the quick soak method: Put the beans in a saucepan of water. Bring to the boil, then remove from the heat. Let them sit for 1 hour before using.
Preheat oven to 400F
Tie the leek, thyme and parsley together with some kitchen twine. In a large saucepan put the onion, beans, tied up leek/thyme/parsley, bay leaf and carrot. Cover completely with water - make sure the water is a couple of inches about all the beans and veg. Bring to a simmer, and cook for about 40 minutes, until the beans are tender. Skim off any scum that might rise to the surface. Beans can be cooked the day before, and stored in the fridge for use the next day.
Setup a steamer. Personally I like the traditional bamboo steamer - they are large, steam fast, and, er, look rather nice. Steam the kale leaves until just tender. Cool in an ice bath, drain, dry and roughly chop. In a large saute pan add in the sofrito, garlic confit, and a couple of tablespoons of the sofrito oil. Heat gently over a medium flame until hot. Add in the anchovy fillet, and mix until amalgamated with the sofrito. Add in the beans. Cover the pan, and let this cook for about 15 minutes, until the beans are hot, and have taken on the flavor from the sofrito mixture.
Whilst the beans are cooking here, heat up a non-stick pan over a high heat, and add a tablespoon of olive oil. Put the halibut in flesh side down, and sear until nicely golden brown - about 6 minutes. Transfer to a roasting pan, and finish cooking in the oven - another 5 minutes or so. The fish is done when it is flaky, and just opaque all the way the through.
To finish the dish add the kale into the bean mixture. Gently mix to heat through the kale. Spoon this mixture onto two plates. Drissle with any of the oil left in the pan, or a teaspoon or so of the sofrito oil. Top with the pan roasted halibut.
Serve immediately.
INGREDIENTS:
1/3 cup honey
1/4 cup vegetable oil
1/4 cup finely chopped green onions (4 medium)
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme leaves
2 teaspoons grated fresh lemon or lime peel
1 tablespoon fresh lemon or lime juice
1/2 teaspoon salt
24 uncooked medium shrimp (about 1 lb), peeled, deveined
Lemon or lime slices, halved, if desired
8 bamboo skewers (5 or 6 inch)
DIRECTIONS:
1. In 1-gallon resealable food-storage plastic bag, mix all ingredients except shrimp and skewers. Add shrimp to bag. Seal bag; turn to coat shrimp. Place bag in large bowl. Refrigerate at least 1 hour to marinate but no longer than 8 hours.
2. Soak skewers in water 30 minutes to prevent burning. Meanwhile, heat gas or charcoal grill.
3. Drain shrimp; discard marinade. Thread 3 shrimp and 3 lemon slices on each skewer, leaving 1/4-inch space between each shrimp.
4. Place shrimp on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until shrimp are pink. Serve warm.
Lots of people like fish, its flavor and taste. And the one, who doesn’t… Well, they don’t understand what they lose. Especially, when you have the recipe of this amazing, low-fat, tasty cod, with mixed herbs butter. I am sure, that after you read this, you will run to the kitchen to if you have all the ingredients.
So if you want something delicious yet simple to prepare, thanks to Alex Leo who gave us this recipe – just open this page.
Sometimes, in order to create something awesome, you don’t need to complicate things.
So, lets try it!
See the recipe blog.foodnchef.com/cod-fillet-with-mixed-herbs-butter.html
INGREDIENTS:
2 tablespoons butter
2 tablespoons olive oil
1 1/2 lb uncooked medium shrimp, thawed if frozen, peeled, deveined (tail shells removed)
6 cloves garlic, finely chopped
3 medium green onions, finely chopped (3 tablespoons)
1/4 cup beer or nonalcoholic beer
2 tablespoons lime juice
1 to 2 tablespoons Worcestershire sauce
Red pepper sauce, if desired
Salt and pepper
2 teaspoons finely chopped fresh cilantro
DIRECTIONS:
1. In 10-inch skillet, heat butter and oil over medium heat until butter is melted. Add shrimp; cook and stir 1 minute. Add garlic; cook and stir 1 minute.
2. Add onions, beer, lime juice and Worcestershire sauce. Cook 1 to 2 minutes longer, stirring frequently, until shrimp are pink (do not overcook). Season to taste with red pepper sauce, salt and pepper. Sprinkle with cilantro. Serve immediately.
We’ll talk about professionals today. The best of the best. Michelin best chefs.
Today we have the most exclusive and incredible. I was looking for them and gathered in different parts of the world, and represent the best that could be found.
On the agenda are the 7 best recipes from Michelin c...
foodnchef.com/seven-awesome-seafood-recipes-by-michelin-s...
INGREDIENTS:
1 1/2 cups Progresso® panko crispy bread crumbs
1 cup mayonnaise or salad dressing
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped chives
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground pepper
2 drops red pepper sauce
2 egg yolks
3 cans (6 to 6 1/2 oz each) lump crabmeat, well drained
1 cup Progresso® panko crispy bread crumbs
2 tablespoons butter, melted
1 1/2 teaspoons seafood seasoning (from 6-oz container)
DIRECTIONS:
1. Heat oven to 425°F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
2. Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
3. In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
4. Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.
Take any fresh water fish, deep fry till golden brown, keep aside. Chop 2 tomatoes & 1 green chilly very finely. Prepare 1 tbsp ginger paste and 1/2 tsp jeera (cummins seed) paste. In a non-stick pan heat 1 tbsp oil, preferably the oil that was used to fry the fish (I use less oil but if you like more oil add extra 1 tbsp). Heat the oil till it's smoking, then add the jeera paste and stir fry for 30 seconds. Add the ginger paste and stir fry till it turns golden. Add the chopped tomatoes, chopped chilly, 1-1/2 tsp salt, 1 tsp turmeric powder & keep frying in reduced heat. When the tomatoes start melting add 1-1/2 cup water and add the fish. Keep boiling till the gravy becomes thick. Taste for salt & remove from flame. Garnish with chopped coriander leaves. Serve with boiled rice (I use the aromatic Assamese Joha Rice)
Take a Dive into these Yummy and Saucy Dips: #Recipes READ MORE....http://goo.gl/TEVoBX
For More Updates - latest news in Gujarat
This was the main dish in the September 4th 2015 College Recipe Cafe weekly update where we covered how to add a healthy twist to common convenience foods. In this case we wrapped shredded cabbage and carrots, from a bag of store-bought coleslaw, with tempura battered fish fries in a flour tortilla. Then we sauced it with coleslaw dressing spiked with fresh lime juice and sodium-reduced taco seasoning. The result is this quick and easy “convenience food” meal, with a touch of goodness! It’s a keeper. Click here to subscribe. It’s free!
A lovely healthy fish dish ... great in the summer with salad or in the winter with veg and potatoes
Ingredients
1 2 to 2 pounds fresh or thawed haddock fillets
4 to 5 strips bacon, divided
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 cups soft bread crumbs
salt and pepper
Method
Cut haddock fillets into serving size pieces. Dice 2 strips of bacon; cook until crisp. Remove bacon; cook onion in remaining bacon drippings until soft. Combine cooked bacon with onion, bacon drippings, parsley and bread crumbs. Season with salt and pepper. Spread bread crumb mixture on half of the haddock pieces. Top with remaining haddock pieces. Arrange haddock in a greased shallow baking dish. Halve remaining two or 3 bacon strips and place on fish. Bake at 325F for 40 to 45 minutes.
See the recipe and instructions on our site www.rexipe.com/recipes/11-baked_stuffed_haddock_fillets
Nethili Karuvadu thokku / Dry Anchovies thokku
Recipe here:
www.ranjaniskitchen.com/2015/03/nethili-karuvadu-thokku-f...
This is when I made a quick recipe using cooking bananas, also known as green fig or green bananas with salmon.The full recipe with more pics can be found at caribbeanpot.com/a-tasty-caribbean-recipe-using-green-ban...
This is when I made a quick recipe using cooking bananas, also known as green fig or green bananas with salmon.The full recipe with more pics can be found at caribbeanpot.com/a-tasty-caribbean-recipe-using-green-ban...
A sea trout is simply a wild brown trout that has migrated to live most of its life in the salty waters of the sea rather than the freshwater of rivers and lochs/lakes. This delicious sea trout salad recipe was prepared from a freshly caught trout and some farmed quails eggs purchased from the Loch Fyne Oyster Bar.
Martha Sherpa's Cooking School in Hong Kong, offers hands on authentic Chinese Cookery, Thai Cookery, Dim Sum Cooking classes, 365 days a year.
A classic dish from the past that's still enjoyed today throughout the islands and wherever we migrate to! I wonder if KFC will start serving this soon?
The full recipe can be found at: caribbeanpot.com/memories-of-fry-dry-sardines-had-me-crav...
Step by step instructions on how to cook fish fillets in a skillet. Find the instructions here: www.cookapalooza.org/2014/06/how-to-pan-fry-fish-fillets....
www.kraftrecipes.com/recipes/fish-cakes-63737.aspx?cm_mmc...
what you need
Take 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup water and 1/3 cup KRAFT Real Mayo Mayonnaise and mix & match your recipe from these options...
fish options add-in choices vegetable possibilities
2 cans (6 oz. each) crabmeat, drained, flaked 3 Tbsp. KRAFT Tartar Sauce finely chopped celery
2 cans (5 oz. each) salmon, drained, skin and bones discarded 1 Tbsp. lemon juice, 1 cup KRAFT Shredded Mozzarella Cheese chopped green onions
2 cans (5 oz. each) tuna, drained, flaked 2 Tbsp. CLAUSSEN Sweet Pickle Relish, 1 cup KRAFT Shredded Cheddar Cheese shredded carrots
3 cans (4 oz. each) tiny cooked shrimp, drained 1/4 cup KRAFT Barbecue Sauce finely chopped green peppers
Then follow our 3 simple steps:
MIX stuffing mix, water, mayo, fish, add-ins and 1/2 cup vegetables. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty; cover. Refrigerate 1 hour.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Add patties to skillet in batches.
COOK 6 min. or until golden brown on both sides, turning carefully after 3 min.
Published October 2011
£20, hardback
A collection of brilliant ideas and recipes for healthy meals that are quick and easy to prepare as well as tasting incredible – flash food is not just a way of cooking but a way of life. Easily prepared ingredients and fast flavourings literally flash in the pan but this is fast food cleverly designed to keep you trim and fit. Laura’s easily prepared flavour bombs, pastes, glazes and dressings are made from health-giving herbs and spices and draw on different world cuisines to ensure that the taste buds keep tingling. This is the everyday cooking of the future, making the ordinary extraordinary by allowing readers to transform familiar basic everyday ingredients, like fish fillets and steaks, chicken breasts and thighs, into a wide range of exciting and nutritious meals. From Salmon Fillets Glazed with Mustard and Maple Syrup and Lemon Pesto Scallops to Pork Cutlets with Sage and Anchovy and Cauliflower Steaks with Sweet Chilli Soy, there are dishes for all types of meals and occasions, even energising breakfasts and all-day snacks. Fast, healthy, simple and flavourpacked, this innovative book will become the essential guide for everyone looking for fabulous fast food for a fit life.
For more information please contact publicity@quadrille.co.uk
A Nyonya or Asian influenced fish stew. Aromatics and spices are used to give this dish a big hit on flavour.
Read more here - jeroxie.com/addiction/assam-lemongrass-fish-stew
You may use this photograph for educational, non-commercial purposes. Credit "Michigan Sea Grant"
The Mi Fresh Fish Expo took place on the Michigan Capitol lawn in Lansing, June 13, 2023.
A five-star recipe that is very dear to Chef Stephane Raimbault, Roasted John Dory with Vegetables and Herbs is one of the keystone healthy dinner dishes in the menu of his restaurant L’Oasis, a gourmet paradise with a quiet atmosphere in the Mandelieu la Napoule located on the French Riviera. catalinalinkava.wordpress.com/2014/01/22/healthy-fish-rec...
www.kraftrecipes.com/recipes/grilled-fish-packets-90939.a...
What You Need
1/2 cup packed cilantro leaves
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. lime juice
1 Tbsp. GREY POUPON Dijon Mustard
4 banana leaves
4 grouper fillets (4 oz. each)
1 lb. cooked yuca (cassava), cut into 1-inch chunks
2 medium tomatoes, chopped
Make It
PREHEAT greased grill to medium-high heat. Place cilantro, dressing, lime juice and mustard in blender container; cover. Blend on medium speed until smooth.
CUT one 12-inch square from each banana leaf. Cut reserved trimmings into thin strips; set aside for later use. Place one fillet in center of each banana leaf square. Spread 2 Tbsp. of the cilantro mixture over each fillet; top with one quarter each of the yuca and tomatoes. Fold in sides of each banana leaf to form packet; tie with banana leaf strips to secure.
PLACE packets on grate of grill; cover grill with lid. Grill 15 to 20 min. or until fish flakes easily with fork. Place packets on individual serving plates to serve.
Pita-crusted halibut
Ingredients:
Halibut fillet (one per person)
In Snax multigrain pita crumbs (you will need about 1 Tbs per fish fillet)
Lemon zest (about 1 tsp per fish fillet)
Parsley, chopped
Salt and pepper to taste
Olive oil
2 bags of In Cuisin risotto tomato & basil
Method:
Pre-heat your oven to 350 degrees
Pat dry your halibut fillets with some paper towels and season with salt and pepper on both sides
Place them in an oven-proof pan and drizzle some olive oil and lemon zest on top. Place one tablespoon of the In Snax crumbs on the fish and pat it down.
Place your fish in the oven from 15 to 25 minutes (depending on the thickness of the fillets)
Serve with In Cuisin risotto tomato & basil