What are some good recipes using fish?

According to my husband there are no good recipes that use fish, but I disagree. I like any of the recipes from Cooks Country.com Here is one for Halibut

Pan-Seared Halibut with Arugula-Basil Aioli

Serves 4

INGREDIENTS

3/4cup finely chopped arugula

1/2cup mayonnaise

1/4cup finely chopped fresh basil

1teaspoon grated zest plus 1 tablespoon juice from 1 lemon

1 garlic clove, minced

Salt and pepper

1/2cup all-purpose flour

4 skinless halibut fillets (about 6 ounces each), about 1 inch thick

2tablespoons vegetable oil

INSTRUCTIONS

1. Combine arugula, mayonnaise, basil, lemon zest, lemon juice, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.

2. Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper. Coat fish lightly with flour. heat oil in large nonstick skillet over medium-high heat until just smoking. Cook fish until golden and thickest part of fillets flake easily, 6 to 8 minutes. Serve, passing aioli at table.

The fish taco is one that is hard to beat. But it's best if you slice it on the bias and batter or flour them and fry them. Serve with lettuce, tomato, and from here I go all over the map. These not all meant to go together but some can., Kimchi, pickled ginger, wasabi , fish sauce and ketchup, chipotle mayo, corn salsa or regular salsa, dill and mayo, Leeks, fennel . I never put cheese on them but I guess some may like it. What ever you top them with make sure it does not overpower the fish.

Tilapia is good but sea bass and red snapper would be good.

One of the best fish meals I ever had was Red snapper fillet dipped in a light tempura batter with hollandaise sauce.

The fish is deep fried.

Here is a recipe for the sauce.

Ingredients

4 egg yolks

1 teaspoon of prepared mustard.

3 1/2 tablespoons lemon juice

1 pinch ground white pepper

1/8 teaspoon Worcestershire sauce

1 tablespoon water

1 cup butter, melted or substitute. Butter is best.

1/4 teaspoon salt

Directions

Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

If you don't have a double boiler bring the other items to a simmer and skim off some and gradually add it to the egg yolks (called tempering) when you have warmed the eggs you can add them to the mix. Failure to do one of these will result with sauce and scrambled eggs!!!!!

For the batter you can buy it ready mixed or do this.

Keep in mind the words thin and light.

1 egg

1 cup very very cold water

1⁄8; teaspoon baking soda

¾ cup tempura flour (3 oz) or tempura flour. Rice flour will work too.

a pinch of salt

black or white pepper is optional and to taste

Directions:

1

Break the egg into a bowl containing the iced water and whisk until frothy.

2

Add baking soda and flour.

3

Beat until the flour is just mixed in.

4

Do not over beat.

5

Batter should be so thin that the merest wisp clings to the vegetables dipped in it.

6

If it seems too thick, add a little more iced water, and keep the batter cold.

I make this w/ orange roughy and snapper all the time. I skip the expensive crab/crawfish topping, but just use the butter and spice mixes. Done on stove-top, very nice and quick.

Pappadeaux’s Grilled Snapper Orleans

Butter Sauce:

1/2 lb. unsalted Butter

2 Tbsp. Lemon Juice

1 Tbsp. Chicken Bouillon

1/4 tsp. White Pepper

3 Tbsp. Onion, chopped fine

1 Tbsp. Garlic, chopped fine

1 tsp. Oregano

3 Tbsp. White Wine

Salt to taste

Spices for fish:

1 tsp. Paprika

1/4 tsp. White Pepper

1 tsp. Salt

1/4 tsp. Black Pepper

1/2 tsp. Oregano

1/2 tsp. Thyme

1 1/2 tsp. Cayenne Pepper

1/4 tsp. Garlic Powder

4 (8 - 10 oz) Snapper filets

1 lb. Crawfish Tail Meat

1/2 lb. Lump Crab Meat

1/2 C. melted unsalted Butter

To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed.

To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker.

Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.

-- Houston Chronicle

make salmon in parchment paper

olive oil

4 pieces of salmon 7 oz fillets

1 onion sliced thin

2 carrots match stick

1 small zucchini cut in match sticks

1 leek sliced thin

1/2 cup dry white wine

1 lemon sliced thin

salt pepper

dill weed

fresh parsley

1/4 cup capers

preheat oven to 375 and have racks in center

add the the cut veggies in a bowl and set aside season with a little salt and pepper

cut up 4 pieces of parchment paper 14 inches wide and fold each in half lengthwise Cut out a wide curve from each piece of parchment, so when it is unfolded you have a heart shape about 12 inches wide

Brush each piece of parchment with oil Place a salmon fillet on the bottom half of each heart and season the fillet with salt and pepper to taste

put 3 slices of lemon on each piece of fish and top with a handful of the veggie mix

ad a few capers to each fish pouch along with some sprinkled chop dill and parsley to taste

drizzle 2 table spoons of wine over each fish and about 1 tablespoon of oil

Fold the top half of each heart down, and crimp the edges tightly to seal. (The packets may be made up to 3 hours ahead and refrigerated until ready to bake.)

Place the parchment hearts on 2 baking sheets. Bake until the parchment is lightly browned, about 12 minutes for medium-rare salmon.

serve the pouch on a dinner plate and poke open with a knife and enjoy

I have made an herb crusted halibut before that I found online from Anne Burrell. It came out so good I was impressed. Here is the recipe for you. http://recipes.myfreedeals.com/category/anne-burre... I am sure you will like it

Salmon in a poo sauce.

Tilapia is bad.

Halibut with fried shitnuggets.

This site has some great recipes allrecipes.com › Recipes › Seafood

fish is very sweet food one of other so we use good recipes and we can use good recipes