Recipes for fish?

Try one of these?

Trout with Bacon and Onion

Serves 2

4 beef bacon slices

5 tablespoons butter

2 8- to 10-ounce trout, boned

flour for coating *

1 cup peeled and thinly sliced green onions

Or

Vidalia Sweet onion (optional)

2 tablespoons fresh lemon juice

2 teaspoons chopped fresh dill or parsley

or herb of choice

Cook bacon in large skillet over medium heat

until crisp, about 8 minutes.

Transfer to paper towels to drain.

Crumble bacon.

Pour off all but 3 tablespoons drippings from skillet.

Add 1 tablespoon butter and stir to melt.

Sprinkle fish with salt and pepper.

Coat fish with flour*; shake off excess.

Add fish, flesh side down, to skillet.

Cook 2 minutes.

Turn fish over.

Cook until golden browned.

Place fish on 2 warm plates.

Meanwhile, melt 4 tablespoons butter in a skillet over

medium heat.

Add all but 2 tablespoons onions; sauté 3 minutes.

Stir in lemon juice, and dill.

Season with salt.

Pour sauce over fish.

Sprinkle fish with 2 tablespoons green onions

and crumbled bacon.

* add ground almonds or pecans to the flour for a treat

Teriyaki Salmon with Mirin Cucumber Salad

Serves 4

Vinaigrette

1 ½ teaspoons wasabi powder

1 tablespoon mirin (Japanese sweet sake)

1 tablespoon rice wine vinegar

½ cup Grapeseed oil

Salt and Freshly ground black pepper

Marinade

1 cup soy sauce

Juice and zest of 2 oranges

2 tablespoons brown sugar

4 garlic cloves, peeled and left whole

1 tablespoon finely chopped fresh ginger

4 skinless salmon fillets (about 6 ounces each),

preferably center cut

2 large English cucumbers julienned*

To make the vinaigrette, combine the wasabi powder and

mirin in a medium bowl and mix to make a paste. Whisk

in the vinegar and sugar. Whisk in the oil and season

with the salt and pepper. Taste and correct the

seasonings, if necessary.

To make the salmon, combine the soy sauce, orange

juice and zest, brown sugar, garlic and ginger in a

medium saucepan. Bring to a boil over high heat and

simmer slowly until reduced by half or syrupy, about

15 minutes. Remove from the heat, stir in the sesame

seeds and cool. Transfer to a baking dish, at the

salmon, turn to coat and marinate for 1 hour.

Prepare an outdoor grill or preheat the broiler. If

cooking outdoors, spray the grill with nonstick

cooking spray. Grill the salmon over high heat, or

broil, turning once until the flesh is slightly

charred, about 4 minutes per side. Brush the fish

with the remaining marinade as it cooks. The fish

will be medium-rare to medium.

About 10 minutes before serving, toss the cucumbers

with enough of the vinaigrette to coat them

completely. Correct the seasonings and set aside.

Divide the salmon amount 4 plates. Place a salmon

fillet on top of each portion and serve.

Blackened Fish

Servings: 6

Ingredients:

1 tablespoon paprika

2 teaspoons dry mustard

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon black pepper

1 teaspoon white pepper

1 teaspoon dried thyme

1 teaspoon salt

3/4 cup unsalted butter, melted

6 (4 ounce) fillets trout

1/4 cup unsalted butter, melted

Directions:

1. In a small bowl, mix together paprika, dry mustard,

cayenne pepper, cumin, black pepper, white pepper, thyme

and salt; set aside.

Heat a heavy cast iron pan on high heat until extremely

hot, about 10 minutes.

2. Pour 3/4 cup melted butter into a shallow dish.

Dip each fillet into butter, turning once to coat both

sides.

Sprinkle both sides of fillets with spice mixture, and

gently pat mixture onto fish.

3. Place fillets into hot pan without crowding.

Carefully pour about 1 teaspoon melted butter over each

fillet.

Cook until fish has a charred appearance, about 2

minutes.

Turn fillets, spoon 1 teaspoon melted butter

over each, and cook until charred.

Repeat with remaining fish.

Halibut on a Bed Of Mixed Vegetables

If you can't find halibut, use monkfish or turbot in

this recipe.

Ingredients

1 - celery stalk, tough strings removed, very thinly

sliced

1 - leek, cut in half lengthwise, thoroughly washed

and thinly sliced into half moons

2 tablespoons mirin (Japanese seasoning wine)

1 teaspoon chopped fresh thyme

- - Sea salt to taste

- - Freshly cracked black pepper to taste

4 5 ounces each

1/2 - lemon

1 - vine-ripened medium tomato, seeded and cut into

small dice

- - No-stick cooking spray

1 - yellow or red bell pepper, cut into small

Preparation - Estimated cooking time: Under 30 minutes

-

1 Preheat the oven to 450 degrees F (225 degrees C).

Spray a baking dish with cooking spray.

2 Combine bell peppers, tomatoes, celery and leeks in

the baking dish. Season with mirin, thyme, salt and

pepper. Spray one side of a piece of aluminum foil

with cooking spray. Tightly cover the baking dish with

the foil. Bake for 10 minutes.

3 Remove the foil and nestle the halibut steaks in the

vegetables. Squeeze the lemon juice over the top.

Cover the dish once again and bake for 10 minutes,

until the fish is no longer translucent. To check for

doneness, use a thin-bladed knife to peek into the

center of one of the steaks.

Fish in a parcel - you can use lots of different fish types but it works best with a 'meaty' fish. Make a tinfoil parcel and cook the fish inside - you can add anything - certain types of veg, any herbs, semi cooked potatoes, cooked and then cooled rice etc and cook for about 20 minutes in a moderate oven. Another good one is cod loin with thin slices of lemon, and bay leaves lined up on it bake the same way as above. Very tasty and keeps the fish moist.

Fish Chowder:

55 min 30 min prep

4 servings

1 lb cod fish fillets

2 tablespoons margarine or cooking oil

1 medium onion, sliced

1/2 cup celery, diced

2 cups raw potatoes, diced

1/2 cup carrots, sliced

2 cups boiling water

1 teaspoon salt

1/2 teaspoon pepper

1 cup milk

1. Cut cod fillets into bite sized pieces.

2. Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.

3. Cover and simmer 10 to 15 minutes until vegetables are tender.

4. Add fish and cook 10 minutes longer.

5. Add milk.

6. Reheat, but do not boil.

7. Serves 4.

8. Serve hot, with freshly baked home made bread or rolls and butter.

try whole trout descaled and gutted if thay will do it if you can take the bones out (take the head of when you open the fish out you will see the larger bones with a knife gently easy these away down one side then turn and repeat then take the spine bone and with a knife take this away to you should have a whole boned fish) lay on a peace of tin foil to make a parcel inside the fish you can put a knob of butter and fennel some times almonds fold the fish over lay more fennel and or almonds wrap the fish up and place on a backing sheet put in a med oven for about 30 Minn's but check at 20 this is great in the summer and can be barbecued

This is a really simple indian recipe for fish:

Wash the fish with cold water and then marinate it with the following ingredients(for 1 pound fish):

2tsp coriander powder

1tsp cumin powder

1tsp red chilli powder or according to your taste

2 tbsp crushed garlic

3 tbsp chopped coriander leaves

salt to taste

After half an hour heat oil in a pan and shallow fry the fish. You can find all the above ingredients in any indian store . And this recipe works for almost all types of fish. Worth trying once.

hiya a lovely dish and very simple i swear by this dish plus it take 15 mins and its a twist on the usual favourites and it imaganitive tuna steak with noodles the ingrediants are

tuna steaks

teryaki marinade a lime

fresh egg noodle/beansprouts

red peppers mushrooms chillis spring onions

soy sauce and chilli p[owder

put the tuna steak s in pan and pour the teryaki marinate on the fish slice sum chillis throw them in and a squeeze of lime juice marinade 4 atleast 2 hours then cook fish in griddle pan with a bit of corriander then add peppers and mushrooms 2 wok or ppan add noodles and beansprouts then add a splash of soy sauce and some chilli powder if u like it spicy wait 4 uingrediants 2 cook then add spring onions at end (a little tip cut all vegtables in stripsit looks alot better presentation wise) put noodle on plate and tuna steak on top it really is delicious and takes about 15 mins 2 cook honestly give it a go and it will be easy 4 u to do enjoy

For one serving

Buy a sweet red pepper, cut in half clean out the pips.

add teaspoon of virgin olive oil to each, add small amount of sweet chilli sauce. add small amount sun dried tomato pesto or similar (1/2 tsp of each).

Place under grille for 5 minutes.

Buy a small white cod fillet to suit the size of the red pepper you can either remove or cook skin depending on taste but I remove the skin.

Cut into strips the size of the pepper,

Place in dish add tablespoon of olive oil virgin olive oil squeeze half a lemon over fish & oil.

Place under the grille for around 5-6 minutes.

Place the fish on top of sweet red peppers put back under grille for 2-3 minutes.

Place on plate

Add the lemon/oil juice from the fish & sprinkle with black pepper & some chopped chives.

You can serve this with Asparagus or green beans or carrots possibly 2 small new potatoes.

It is delicious but the fish is very filling & extremely tasty & good for you.

I am sorry I just dribbled over my keyboard as my mouth is watering

Buy quality fish, wrap in foil and steam it. Maybe add some fresh herbs and lemon wedges to the parcel. Either that or buy a good chunky white fish and make a curry with it. Yummy yummy.

Check out the web site detailed below and I am sure you will find some exciting and tasty fish recipes. I would not be without this site and my cooking has improved because of it!

http://fooddownunder.com/

Adding to what Caroline1 said, I make the pouch with mahi (dolphin), add some broccoli, slices of tomato and onion, and some parboiled potatoes. I add a little white wine, butter, fresh black pepper, a smashed clove of garlic and lemon juice...

Large baking dish.

Layer......chopped onions, then slices tomato, then fish on top, then another layer sliced tomatoes and cover with grated cheese.

Bake for about 30 mins No.6 covered with foil.

Yummy and easy to do.