FISH

 

 BEER BATTER FISH

 Ingredients:
1 bottle beer
2 cups flour
1 teaspoon baking powder
1 large egg (lightly beaten)
1 pound cod fillets (or halibut, or haddock, etc., cut into serving sized pieces)
salt and pepper to taste
1/2 cup flour
oil for frying
Mix the beer, flour, baking powder, salt and egg into a batter in a bowl.
Season the fish with salt and pepper.
Dredge the fish in the flour and shake off any excess.Dip the fish into the batter. Fry the fish in preheated 375F oil until cooked, about 4-5 minutes.

FISH 'N CHIPS DINNER

is a quick and easy $10 meal that will feed four in the time it takes to bake the fish. The fresh coleslaw is a great contrast to the hot and crisp potatoes and fish.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Ingredients:
5 cups coleslaw mix
1/3 cup mayonnaise
1/3 cup buttermilk
1/2 teaspoon dried dill weed
4 cups frozen steak-cut potato fries
4 breaded frozen fish-stick portions
1 teaspoon chili powder
Preparation:
In large bowl, place coleslaw mix. In small bowl combine mayonnaise, buttermilk, and dill weed and blend well. Pour over cabbage mixture and stir to coat; cover and refrigerate. Preheat oven to 450°F. Place French fries on a cookie sheet and spread in an even layer. Arrange the fish fillets on the same pan and sprinkle with chili powder. Bake for 20-25 minutes or until the fish and potatoes are golden brown and crisp. Serve with the coleslaw.

AUSTRALIAN GRILLED FISH
4 Fish steaks
1/4 cup Lime juice
2 tablespoons Vegetable oil
1 teaspoon Dijon mustard
2 teaspoons Fresh ginger root -- grated
1/4 teaspoon Cayenne pepper
Black pepper
For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will depend on your grill and the heat of the coals. * To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.

BAKED FRIED FISH WITH BAKED HASH

FOR FISH:
2 fillets catfish
salt and pepper
BREADING:
3/4 cup yellow cornmeal
salt and pepper
1 tsp garlic powder
1 tsp chile powder (not chili powder)
EGG WASH:
1 egg -- lightly beaten
5 drops Tabasco Chipotle Sauce
FOR POTATOES:
1 15 oz can sliced white potatoes --drained well
salt and pepper
1 tsp Penzey's Northwoods Fire seasoning *
Combination of: coarse flake salt, paprika, chipotle pepper. black pepper, cayenne pepper, thyme, rosemary and garlic. Preheat oven to 400°F.Make assembly line for fish: For cornmeal mixture: Mix cornmeal, salt and pepper, garlic powder and chile powder together in pie pan. For eggs: Mix together egg, hot sauce together in another pie pan. Oven preparation: Spray a nonstick casserole (small one) with cooking spray. Place fish in casserole. Spray with cooking spray. Bake at 400°F for 25 minutes. Sprinkle fish with salt and pepper on both sides. The dunk the fish in the egg mixture and then in the cornmeal mixture. Place in prepared tin. Place in oven and bake for 25 minutes at 400°F. While fish is in the oven, prepare potatoes: Open can of potatoes and drain well. I place them on paper towels and dab at them until they are all dry. Sprinkle with salt, pepper, and Penzey's Northwoods Fire seasoning. Prepare another pie tin with cooking spray. Place potatoes in circles within. Smallest potato slice should be in the middle. Spray with cooking spray. Bake at 400° F for 20-25 minutes until browned on top. To serve: Place one fillet of catfish on the plate. Nex to it, fan out some of the potatoes. Serve with a green vegetable too.

BERRY SALSA TOPPED GRILLED FISH STEAKS

2 Roma tomatoes, diced
1 cup diced European cucumber (skin on)
1/2 cup thinly sliced green onion
1 cup diced strawberries
1 cup whole raspberries
1/2 cup blueberries (optional)
1 jalapeño pepper, seeded, minced
1/4 cup chopped fresh cilantro
1 tsp. salt
1/8 tsp. black pepper
2 tbsp. white balsamic vinegar
Combine all ingredients. Mix gently. Refrigerate, covered, 1 to 2 hrs. Amount: 4 cups. Grilled Fish Steaks: Choose sea bass, salmon, swordfish, tuna or halibut. Rinse fish; pat dry with paper towels. Brush fish with oil. To Grill: Prepare grill. Spray grill rack with no-stick cooking spray. Using direct heat cooking method, arrange fish on grill rack 4-5" over medium-hot coals. Grill, covered, until slightly opaque in center (about 10 min. per inch of thickness measured at its thickest part), turning once. To Serve: Top each fish serving evenly with salsa.

BLACKEN CATFISH

4 Catfish fillets
olive oil
1/3 lb cheap fatty bacon
2 teaspoons garlic powder
2 teaspoons thyme
2 teaspoons white pepper, black pepper, cayenne pepper, lemon pepper
2 teaspoons cumin or chili powder
2 teaspoons rosemary (crush in hand before adding)
2 teaspoons fennel seed (crush with back of spoon)
1 teaspoon allspice
1 teaspoon oregano
1/2 teaspoon salt
Lemon Butter:
1/4 cups melted butter,
1 tablespoon lemon juice,
1/2 teaspoon Tobasco
4 sliced green onions
Fry the bacon, then feed it to the dogs and hang onto the grease. Keep grease this side of smoking. Combine all dry ingredients, rub fillets with olive oil then coat liberally with spices. Drop in hot grease and cook until a you can easily put a fork through them (nothing more evil than over cooked catfish). Serve with lemon butter.

BLACKEN RED SNAPPER

4 6 ounce red snapper fillets
2 tablespoons melted butter or margarine
4 tablespoons barbecue or Cajun dry rub
Garnish:
Chopped fresh parsley
Sliced lemons
Brush the fish with the butter and rub in the dry rub so that the fish is evenly coated. Cover and allow to sit for an hour at room temperature to allow the seasonings to penetrate. Oil the barbecue grill so that the fish will not stick. When the fire is hot, place the fish skin side down and grill for 3 to 5 minutes or until the rub starts to blacken. Turn the fish and sprinkle a little lemon juice on the cooked side to keep it moistened. Again, cook for 3 to 5 minutes. Garnish with chopped parsley and serve with the sliced lemon.

CATFISH CREOLE

1 lb Catfish fillets
1/3 c Oil
1/4 c Flour
1/2 c Water
1 c Celery, sliced
1/2 c Shallots, chopped
1/2 c Bell pepper, chopped
2 Garlic clove, crushed
1 lb Tomatoes, cut small, can
8 oz Tomato sauce
1 1/2 t Salt
2 Bay leaves
1/2 t Thyme
1/4 t Pepper
1 T Brown sugar, lemon juice
1 T Lemon juice
1/4 c Parsley, chopped
1 t Worcestershire sauce
2 Tabasco, dashes
1 Rice, hot, cooked
Cut fillets into 1-in pieces. Heat oil in large pan. Add flour, stirring until brown. Remove from heat and add water slowly, stirring till blended. Add all ingredients except catfish and rice. Cover and simmer for 20 minutes or until vegetables are tender. Remove bay leaves, add catfish and simmer 8 - 10 min. more until fish flakes to the fork. Serve over rice in soup bowls. Possibly better to wilt all fresh vegetables before adding to pan. Also for: Catfish, Any Fish

CATFISH PECAN MEUNIERE

Here's my method for Catfish Meuniere. If you want it to be catfish pecan "whatever", take the fishy (which I recommend soaking in some milk or buttermilk; helps take away the "fishy" catfish smell, if there is one) and dredge in flour seasoned as you like it (usu. way to put in cayenne/grnd. chiles), dip in an egg wash, press into some fairly finely (hhmmm...; and I prefer to take half, or less, of the pecans I'm going to use and grind them up into a fine powder which I mix w/the pieces rather than add breadcrumbs or the like) broken up pecans, and then pan-fry the fishy in butter, oil, or a mixture of the two. If the pecans begin to burn, pop the pan in the oven to finish, assuming it's an oven-safe pan, mind you. If you don't want the catfish pecan encrusted, don't do the above and cook the fishy with whatever method you desire and then... Anywho, eat dat cat...

DEVILED HALIBUT

Marinade for Fish:
1/4 cup Vegetable Oil Or Olive Oil
1 tablespoon Finely Chopped Garlic
The Sauce
1 16 Ounce Can Tomato Puree
1 Tablespoon Curry Powder -- Mild to hot
4 tablespoons Fresh Lemon Juice
2 tablespoons Soy Sauce
1 cup Chicken Stock
1 teaspoon garlic -- chopped fine
The Crumbs and Cheese
1 cup Bread Crumbs
1/2 pound Sharp Cheddar Cheese Grated -- (About 1 Cup)
2 pounds Halibut fillet -- in 1 inch pieces
In a large glass or stainless steel bowl beat the oil, the garlic and a few grindings of pepper together with a whisk until the ingredients are thoroughly mixed. Add the fish and turn until coated and marinate at least 2 hours up to 24 hours. In a small sauce pan make the sauce by combining the tomato puree, garlic, the curry powder, lemon juice, soy sauce and chicken stock. Heat to boiling, stir thoroughly and hold at a simmer. Preheat oven to 450 degrees. Combine the bread crumbs and cheese in a plastic bag and add the fish to coat a few pieces at a time. Place coated fish pieces a non-fat cooking sprayed flat dish. Arrange the fish side by side with one layer only. bake the fish undisturbed in the oven for about 10 minutes. Meanwhile, set the pan of sauce over high heat and bring to a boil. Remove the pan from the heat and after the fish has baked for about 10 minutes, spoon about half the sauce evenly over the fish. Bake the fish for about 5 minutes longer. Serve at once directly from the dish and present the remaining sauce in a dish

FISH DISH

1 lb cod or any firm fish, fillets
1 tomato peeled and diced
2 cloves garlic also diced
1 onion, diced(peeled)
half teaspoon cumin
half tspoon salt (or more to taste)
2 jalapenos(or 1 hab) chopped, seeded! or not!
olive oil
lemon juice
Put fish(check for bones first, into dish)chop up the tomato after taking skin off with hot water(should not have to explain that) add onion, garlic, chiles,cumin, salt, place in pan with a little olive oil and cook for about five minutes, until reducd somewhat, add fish pieces on top of sauce and sprinkle with Calvins or Savina or whatever that is HOT and cook until fish is cooked but still firm, remove fish, reduce sauce, put fish back, and serve....really neat dish, in a fairly short length of time, some mex cookbook, mostly Doug...Cheers, Doug in BC.

FISH DISH #2

Take about two lbs of fresh cod, or a like firm fleshed fish, sprinkle with flour, salt and cayenne pepper, both sides and let rest in fridge..Make sauce...3 fresh tomatoes, peeled and chopped, 2-3 Jalapenos, seeded and chopped, 1 medium onion, chopped, 3 tablespoons of shredded fresh ginger at least, 2 finely chopped garlic cloves....little chicken stock...simmer until thick and vegs cooked..add flour if too thin. Meanwhile, take fish, and fry in a little olive or peanut oil, until browned both sides, put in a warm oven while the sauce cooks....serve with rice, and with a broccolli and cauliflower stir fry. LIKE WoW, even Hendrix would be impressed! Cheers, from the Old Man Of B.C. Doug Oh, salt and black freshly ground pepper to taste.

FISH TACOS

1 lb fresh, mild white fish (snapper, halibut, mahi, etc)
1 dozen small corn tortillas, pref. homemade
cabbage, shredded (green, purple or combo)
radishes, sliced
cilantro, chopped
limes, preferably Key or Mexican
your favorite bottled hot sauce
Prepare a medium-hot grill (coals, electric or gas grill, not a "flat grill" or griddle). Cut fish into chunks that will be easy to handle with spatula. Marinade fish briefly in lime juice and a little sea salt.Pam or otherwise lightly oil the grill. Grill fish, turning once; do not overcook. When done, set fish aside in warm oven while you flip-flop tortillas on grill until hot. Make tacos by breaking up fish and placing in hot tortilla, garnished with the fresh veggies, lime squeeze, sea salt and hot sauce to taste.

FISH TACOS #2

1 pound fresh meaty fish, like tuna or swordfish
12 small flour tortillas -- (12 to 20)
2 limes, sliced -- (2 to 4)
1 bunch cilantro, chopped
Chopped jalapenos or serranos to taste
Salsa (optional)
Prepare a medium-hot grill. Cook the fish, turning once, (basting with salsa if so desired) until it flakes apart when tested with a fork. Try not to cook the fish too long, or you'll dry it out. When the fish is done, move to sides of grill to keep warm. In the center of grill, warm flour tortillas until slightly crispy. Remove tortillas (watch out they're hot!), placing down the center of the tortilla about 1/4 cup of the fish, flaked apart. Now comes the good part. Squeeze as much lime as you like over the fish, covering liberally with chopped cilantro (a handful in my case). Finally, add the chopped chiles. Enjoy. The proportions of the toppings are to taste, so after you've had the first one, adjust to your preferences. I know of no way better to enjoy fresh fish and chiles.

GRILLED FISH WITH EGGPLANT-PEPPER – CHILE SAUCE

Take an eggplant and wash it (or not...really doesn't matter at this stage). Bake it in the oven (abt. 400+ degrees F), under foil/lid/etc., until soft, but not mush/moosh(?). Do *not* burn.
Take the eggplant out of the oven. Peel (probably want to let it cool unless you've asbestos hands like I...). Save the guts/meat.
Roast a couple of red bell peppers while the eggplant is baking. Peel them (bells) and cut into nice strips (no particular size).
Roast a couple of your favorite chiles. Peel those puppies as well. OR...you can add chile powder(s), dried, whatever, in the next step. Saute' the eggplant guts, the roasted red bells, and the chiles in a little olive oil. Stir about to "mix" it. Really need to only heat it through. Season as desired with salt, pepper; can add oregano and/or thyme. Cumin would probably work well. S & P is usu. good enough by themselves. Grill a nice piece of flounder, maybe mahimahi/dolphin, to desired doneness. OR you can sear the fish in a saute' pan (olive oil) and then roast it in the oven until done. Season it with salt and pepper before cooking. 'Sokay...take some balsamic vinegar and reduce it by half. How much you need to reduce depends upon how many servings you are making (of this recipe), but basically, you need about 2 teaspoons + per order (of the reduced vin.), and thus need to reduce about double that PER serving. To be simple, reduce a cup of balsamic. To reduce: bring the vinegar to a boil in a stockpot; reduce heat to a simmer. When reduced by 1/2 it's volume, take it off the heat and cool. It will thicken upon cooling. Looks sorta like super black molasses. It's very sweet. It'll keep in the fridge until the next century...I think.So...you've the eggplant/pepper/chile saute', the fish cooked, and the balsamic reduction. Groovy. Place a small mount of the saute' in the center of a plate (it should be hot, btw...). Place the cooked (and hot..) fish on top of that. Drizzle a small amount (2 tsp.) over the fish/saute'. If you wanna get fancy, do the little plate decorating thing where your guests will have to mop the plate with their fish and such. Charge 'em 20 bucks and send 'em home. If you're really into fancy "food", deep fry a sprig of fresh oregano for each serving and lay that bad boy on top. Whoooo-eee...special, neh? Btw...that basamic reduction works nicely in many things. Rice, soups, etc. Gives things a sweetness as well as a little "wang".... Of course (I believe JBenz mentioned this as well...) the best way to eat eggplant is to bread it in a nice chilehead kinda breading and deep fry them babies. Then again, you can pretty much bread and deepfry anything and it'll taste good. 'Tis all in the seasoning....

GRILL- SMOKED SALMON WITH CHIPOTLE MAYONNAISE

2 sides of a 6 to 9 pound salmon, skin on
1/2 cup Chipotle paste, or to taste
Salt, to taste
2 tablespoons olive oil, or as needed -- (2 to 4)
1 cup Mayonesa de Chipotle, recipe follows
Jicama Escabechada, recipe follows
CHIPOTLE PASTE:
1 can (8 ounces) Chiles Chipotles en Abode
4 garlic cloves, minced (about 2 -- (4 to 5) tablespoons)
1 tablespoon dried Mexican oregano
2 tablespoons vegetable oil or olive oil
JICAMA ESCABECHADA:
1 small carrot, peeled and finely diced
1 small zucchini, scrubbed and finely diced
1 medium Jicama, peeled and finely diced
1 medium onion, finely chopped, (about 1 cup)
4 garlic cloves, minced
1 tablespoon Chipotle paste
1 bay leaf
6 black peppercorns
1 teaspoon salt, or to taste
1/2 teaspoon dried Mexican oregano, crumbled
2 tablespoons chopped fresh cilantro leaves
1/2 cup distilled white vinegar
1/2 cup water
1/3 cup extra virgin olive oil
SALMON:
Run your fingers over salmon to find any pin bones and pull them out with tweezers. Brush the paste over salmon on both sides. Use full amount for spiciest effect, less for milder flavor. Sprinkle over salmon on both sides. Season with salt to taste. Brush with olive oil and let rest at room temperature at least 15 minutes before grilling. Add some mesquite chips of a small piece of wood to the coals; when it starts smoking, place the salmon on the grill, skin side down. Cover with a baking tray or disposable roasting pan to trap smoke. Cook for approximately 6 to 7 minutes on each side. The outside should be nice and brown, the center just barely cooked (very slightly translucent). Serve at room temperature with Mayonesa de Chipotle and Jicama Escabechada. Yield: 8 to 10 servings
CHIPOTLE PASTE:
Place the chipotle chiles and their sauce in a blender or food processor fitted with the steel blade. Process until pureed, about 1 minute. Add the garlic, oregano, oil, and process on pulse until combined but still slightly chunky. Yield:1 cup
CHIPOTLE MAYONAISE:
Combine mayonnaise and chipotle paste. Taste for seasoning and add salt if desired. Refrigerate unless using at once. Yield: 1 cup
JICAMA ESCABECHADA:
Blanch the diced carrot in boiling water for 2 to 3 minutes. Drain thoroughly. Place all the ingredients in an earthenware or glass bowl and toss to combine. Let marinate, refrigerated, at least 4 hours or preferably overnight. Serve at room temperature.
Yield: 4 servings (6 cups)

GRILLED TROUT WITH RANCHERO SAUCE

Salt and pepper, to taste
4 red trout fillets, boned
Cooking spray, if desired
Ranchero Sauce:
1/2 large red onion, diced small
1 roasted pablano chile, peeled
1 red bell pepper, diced small
3 pounds, canned diced fire roasted tomatoes (or canned, diced tomatoes)
1 tablespoon ground cumin
1 teaspoon cayenne
Salt and pepper, to taste
Salt and pepper the meat side of the fish, spray with cooking spray if desired. Place skin side down on a hot grill. Cook about 30 seconds and flip over. The skin should separate from the meat. Cook 1 to 2 minutes, and turn over, to finish cooking the other side of the fillet. When cooked through, around 1 minute more, depending on the temperature of your grill, remove from heat. Serve hot with ranchero sauce.Saute onion, red pepper and poblano chile until soft and translucent. Add the tomatoes, bring to a boil. Add seasonings. Simmer for 15 to 20 minutes. Serve hot.Yield: 8 servings

MANGO – HABANERO MOJO WITH GRILLED GROUPER

4 black grouper fillets about 8 oz. ea. (You can substitute any mild, white fish. Grouper is a local fish here in Florida.)
2 rupe mangoes, peeled, pitted and coarsely chopped ( subsitute jarred if necessary)
1/2 cup Chardonnay wine
2 tbs. fresh orange juice
1/2 habanero or scotch bonnet pepper, finely minced
In a blender, puree the mangoes, wine and orange juice until smooth. Strain through a medium stainer and stir in the habaneros, which should make about 2 cups.Grill or broil the grouper fillets. Warm the mojo through and place about 1/2 cup on each plate and place the fish on top. Enjoy!

ORANGE AND CHIPOTLE – MARINATED FISH FILLETS

Grated zest of 1 orange
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
1 chipotle chili in adobo sauce, minced
1 large clove garlic, peeled and minced
1 1/2 pounds snapper, flounder or other lean, white fish fillet, cut into 4 serving pieces
1/8 teaspoon salt
Combine the orange peel, orange juice, lime juice, chili and garlic in glass pan. Add fish, cover and refrigerate 1 hour. Preheat oven to 450 degrees. Discard marinade and arrange fish on baking sheet. Sprinkle lightly with salt and bake 10 minutes per inch of thickness, until just cooked through. Makes 4 servings.

SALMON STEAKS WITH MANGO CHILE SAUCE

4 eight-ounce salmon steaks, 1 inch thick
1 cup Barbecue Dry Rub
1 1/2 cups Mango-Chile Sauce
Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear crosshatched grill marks into each side by turning steaks 90 degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center. Top finished steaks with Mango-Chile Sauce, and serve.
Dry Rub
1/4 cup ground paprika
1/4 cup coriander seed, toasted and crushed
1/4 cup cumin seed, toasted and crushed
1/4 cup light-brown sugar
Salt and pepper to taste
Combine the ingredients in a small mixing bowl. Generously coat fish fillets, chicken, or meat with the dry rub before cooking.Yields: 1 cup
 Mango-Chile Sauce:
1 cup puréed mango (about 2 mangoes)
1/4 cup freshly squeezed lime juice
2 teaspoons minced jalapeño pepper
1/4 cup chopped fresh cilantro
Combine all ingredients in a small bowl, and mix well.
Yields: 1 1/2 cup