fish recipes?

Lemon fish... Just buy fresh fish and add lemon, salt and pepper wrap it on a aluminun foil and bake for twenty minutes...It taste great..

I saw this on Montel once. You can use either tilapia or salmon. Heat a pan with about a tablespoon of butter. Than when its hot throw your fish on there you should hear a sizzle. Leave on that side for 5 minutes or til golden brown. Then throw a little salt so little you cant see it. Then some pepper. Pepper is actually good for you so put as much as youd like then squeeze a lemon on the fish. Turn it over for 5 minutes. And Voila! Nice healthy, fast fish recipe. Dosent get any better than that.

Trout in Lemon Sauce

Serves 4

4 Trout Fillets

4 tbsp Water

4 Lemon Slices

Sauce

250ml (8 floz) Milk

90ml (3 floz) Fish or Vegetable Stock

40g (1½oz) Butter

25g (1oz) Plain Flour

1-2 tbsp Lemon Juice

Pre-heat oven to 180°C: 350°F: Gas 4.

Place the trout into an ovenproof dish, with a slice of lemon on top of each fish, add the water.

Bake for 10-15 minutes or until cooked.

Melt the butter in a saucepan over a low heat.

Stir in the flour and cook gently for 2-3 minutes.

Add the milk and stock, bring to the boil, stirring continuously, until thickened.

Simmer gently for 4-5 minutes.

Add the lemon juice.

Place the fish on a serving dish, discarding the lemon slices.

Coat with the sauce.

Serve with salad or seasonal vegetables.

swordfish or tuna or any steak style fish. Make a marinade of 1/2 cup light olive oil, 1/4 cup lemon juice, 1/4 cup dry oregano, 1 to 2 tablespoons minced garlic, 1 tablspoon black pepper. Put the fish and the marinade in a ziplock bag and put it in the fridge for at least 2 hours. Before cooking add some salt to both sides. Grill over medium heat. I like it cooked medium but you can cook it all the way if you prefer.

This is the best:

Saute a chopped onion in 2 TBSP butter. When it gets soft and fragrant, sprinkle salt and pepper on it to your taste. Set aside.

Arrange a piece of fish (Tilapia, Flounder or Halibut are best) on a piece of foil and cover with onions, a little more butter and 1/2 cup of white wine. Finally, sprinkle with Mrs. Dash or some other herb blend that you like.

Fold foil up and over the fish and seal tightly.

Place foil wrapped fish on a cookie sheet and bake at 350 for about 15 minutes or until fish is flaky and tasty.

Mexican-Style Baked Fish recipe

1/3 cup sour cream

1 tablespoon lemon juice

1/2 teaspoon chili powder

1 pound Fish

1 1/4 cups crushed corn chips

2 tablespoons butter or margarine, melted

Combine sour cream, lemon juice and chili powder. Dip Fish in this mixture and dredge in corn chips, coating well. Place Fish in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. If desired, serve with avocado and tomato slices.

Smoked salmon (no bones no breadcrumbs) Slices of smoked salmon wrapped around asparagus spears, served with pesto and mayonnaise on the side. Gorgeous did that for starter a yesterday.

Sea Bass - get the fishmonger to fillet it for you Wash place in tin foil. Salt and pepper, 1 bay leaf 2-3 slice lemon placed inside, drizzle with olive oil, then cover with lemon leaves. Place in oven 200C for 15-20 Min's. Yummy

Try frozen tilapia fillets. They are relatively inexpensive and have a mild flavor, so they go with everything.

After the fillets are thawed, sprinkle them with any seasoning you like, for example Cajun seasoning, lemon pepper or garlic salt, etc. Saute them in a heavy pan in 3 tbsp of butter or olive oil for about 3-4 minutes each side, or lay them in a greased shallow baking dish and cover with salsa. Cover the dish with foil and bake at 400 for 10-12 minutes. Fish is done when it's opaque white and flakes apart.

Best of luck

Kedgeree

INGREDIENTS:

350g smoked haddock

900ml milk

1 onion, chopped

1 clove garlic, chopped

5 tbsp olive oil, plus a little extra

1 tsp curry powder

½ tsp turmeric

225g basmati rice, washed

4 large eggs

4 tbsp double cream

1 pack flat-leaf parsley, leaves only, washed and chopped

pinch each of salt and freshly ground black pepper

1. Lay the haddock out on a roasting tray and cover three-quarters of the way up with milk. Poach in the oven at 160C/325F/gas mark 3 for 10-12 minutes. Meanwhile, in a pan, gently cook the onion and garlic for 10 minutes in half the oil.

2. Add the spices and fry for 5 minutes.

3. Stir in the rice. Add the milk from the poached fish, cover the pan, lower the heat and cook, stirring, until the liquid is absorbed.

4. Put the eggs in a pan with a lid and cover with cold water. Bring to the boil and simmer for 4 minutes. Rinse under cold water, peel, then halve.

5. Flake the haddock into good-sized pieces, removing skin and bones, then stir into the rice.

6. Remove the pan from the heat, stir in cream, add parsley and salt and pepper to taste, then serve with egg halves on top.

Cullen Skink, (smoked fish soup),

Fry an onion, until brown in a tablespoon of oil, add 1 1/2 pts of milk, while doing this boil 4 diced potatoes, when the milk is boilin add 2 smoked haddock fillets, boil for around 5mins season to taste. Drain water from the potatoes, add to soup, boil for another 5 mins, and then serve with oatcakes, or crusty bread.

It is a fantastic cheap filling meal, from my area.