Best fish recipes - Recipes & Cooking Advice - Eat Your Books

Forum

Search the Forum
Welcome Guest! You can not login or register.

Notification

Icon
Error
Best fish recipes   Go to last post Go to last unread
Options
Previous Topic Next Topic
Rinshin
avatar
#1 Posted : Saturday, December 28, 2013 1:40:21 PM(UTC)

I eat fish often and always on lookout for great tasting fish recipes.  For my New Year to do list, I want to compile a folder full of wonderful fish recipes I can always turn to.  Any ideas or recipes will be appreciated.

Christine
avatar
#2 Posted : Saturday, December 28, 2013 2:54:11 PM(UTC)

One of my all time favorite fish recipes is Parchment-baked halibut with pesto, zucchini, and carrots from Health Magazine. I've mentioned it before in another recipe thread as it really is excellent. You can substitute any other white fish fillet you prefer and baking in parchment keeps the fish nice and moist so there is less worry about over-cooking. I usually go heavy-handed on the veggies and the pesto and it has come out delicious every time I've made it.

hillsboroks
avatar
#3 Posted : Sunday, December 29, 2013 4:23:27 PM(UTC)
Years ago I found the Broiled Fish with Light Lemon Parsley-Dill Marinade in the Savannah Seasons cookbook from Elizabeth on 37th restaurant in Savannah, GA. It is on p. 124. This recipe has been a staple in our house for 15 years. My husband loves to fish at the Oregon coast and we take the ingredients for this marinade along when we camp at the coast and put the freshly caught fish fillets in the marinade for 20 min before grilling them over the campfire. This marinade is so easy and flavorful but light enough it doesn't overpower the fish. It just enhances it.

Another longtime favorite at our house is the salmon spice rub on p. 120 from the Tom Douglas' Seattle Kitchen cookbook. I make a batch of the rub and store it in a small can so that I always have it on hand for salmon. Be sure to use smoked Spanish paprika rather than regular paprika. This rub takes ordinary grilled salmon to new heights especially with a squeeze of fresh lime juice on it. A jar of this rub also makes a nice gift to salmon loving friends.

Finally several years ago the Portland Oregonian published a recipe from a restaurant called Fife in Portland for a Herb and Hazelnut-Crusted Halibut with Smoked Bacon and Broccoli. We made the bacon and broccoli part once or twice but have made the fish part of the dish many times over. The herbs and ground hazelnuts are wonderful on halibut, cod, snapper or any other firm white fish but the best part of this recipe is the technique. It calls for pan searing the fish on one side in a very hot pan, removing it from the burner and flipping it over, adding the herb nut topping and then popping the pan with the fish into a hot oven for a few minutes to finish cooking. It is amazing how easy it is with this technique to consistently get perfectly cooked fish We have tried this with all kinds and thicknesses of fish. I have since noticed many chef fish recipes call for the same technique. It also has the bonus of being a very fast way to cook fish. I have tried it with other kinds of toppings as well. Now unless we are grilling my husband wants his fish cooked this way. No more broiler for him.
Rinshin
avatar
#4 Posted : Sunday, December 29, 2013 7:31:36 PM(UTC)

That's a great looking recipe Christine.  Looks very healthy too.  I saved it.  Thank you!

Rinshin
avatar
#5 Posted : Sunday, December 29, 2013 7:38:30 PM(UTC)



Thank you Hillsboroks.  I have Douglas' book and that recipe does look very nice.  I googled the second recipe you mentioned and came up with this.  Is this the one?


 


Herb-and-Hazelnut-Crusted Halibut With Smoked Bacon and Broccoli


Makes 2 servings

Fish: 2 tablespoons chopped fresh thyme (leaves only)
2 tablespoons chopped hazelnuts
Sea salt and freshly ground pepper, to taste
10 to 12 ounces fresh halibut, skin removed and cut into 2 portions
2 tablespoons vegetable oil

Vegetables: 1/4 pound smoked bacon, cut on the bias into 1/2-inch-wide strips
1 medium yellow onion, julienned
1/4 pound broccolini, broccoli rabe or broccoli, chopped into bite-size pieces (about 2 inches long)
1 medium carrot, shaved to the core with a peeler
Sea salt and freshly ground pepper, to taste

To make fish: Mix thyme and hazelnuts together in a small bowl. Preheat oven to 375 degrees. Salt and pepper both sides of fish. In an oven-safe pan, heat oil on high until barely smoking, then sear fish until golden-brown on one side. Flip fish over, remove pan from stove, and sprinkle thyme and nuts on browned side of fish. Place pan in oven, 5 to 6 minutes, until fish is cooked through (flesh should be opaque white all the way through).

To make vegetables: Meanwhile, place bacon in a large skillet and cook on medium-high heat. When bacon begins to crisp, drain fat and place pan back on heat. Add onions and saute until they begin to caramelize and color. Add broccoli and shaved carrots, turn heat to high, and saute another 2 to 4 minutes, stirring frequently and seasoning to taste, until carrots are just caramelized and broccoli is just tender.

Divide vegetables between 2 plates and place fish, crusted side up, on top of them.




Breadcrumbs
avatar
#6 Posted : Sunday, December 29, 2013 8:01:25 PM(UTC)

My absolute favourite fish cookbook is Fish Without A Doubt by Rick Moonen.  According to EYB, 3 of the recipes from this book are available online.  


 


http://www.eatyourbooks....&online-recipes=true


 


This book was a Cookbook of the Month on Chowhound (twice!!) so you can read reviews of many recipes from this book here:


 


http://chowhound.chow.com/topics/856535

Rinshin
avatar
#7 Posted : Monday, December 30, 2013 1:50:10 AM(UTC)

Thank you Breadcrumbs - I read through the Chow discussions on Moonen's recipes. I was interested in poaching and grilling discussion. Tuna poached in olive oil - much like fish confit.  I recently saw a Japanese program where salmon was cooked in olive oil, but not like most of the recipes I have been reading which suggest 20 minutes or so of slow cooking in oil.  This one was more like place the salmon in cold olive oil.  Heat the olive oil slowly while spooning the olive oil over the fish and when oil starts to bubble slightly, turn it off.  No more cooking.  Continue to spoon the oil on fish.  The inside of salmon still should be more or less raw.  It was served on top of mixed mushrooms  It looked so good.  I like to try cooking salmon using this methold.


I really like what is called blue or shiny type of fish in Japan a lot.  These are fish like mackerel, saury, anchovy, herring, etc.  Unfortunately, these types of fish are not that widely available in the US other than Japanese markets or Korean markets. 

Rinshin
avatar
#8 Posted : Monday, December 30, 2013 2:31:33 AM(UTC)

Here is one of the recipes from food that I really like.  It is very quick to make too.  Photo is mine.



Grilled spicy Mackerel


 






    • 1/2 lb mackerel fillet, cut into two pieces

    • 1 tablespoon white wine

    • 1/2 teaspoon salt

    • 1/2 teaspoon fresh ground black pepper

    • 1 teaspoon soy sauce

    • 2 teaspoons curry powder

    • 1/4 cup breadcrumbs

    • 1 garlic clove, minced

    • 1/2 tablespoon dried parsley

    • 2 tablespoons extra virgin olive oil





  1. Preheat the oven at 400°F.

  2. Sprinkle white wine over the mackerel and leave it 5 minutes.

  3. Sprinkle salt, pepper, soy sauce and curry power over the mackerel, and massage to season well. Leave it 15 minutes more.

  4. Mix bread crumbs, garlic and dried parsley.

  5. Spread 1 tablespoon of extra virgin olive oil in a bake pan and put half of mixed breadcrumbs in it.

  6. Place the fish, skin-side down, on the mixed breadcrumbs and cover with the rest of the mixed breadcrumbs.

  7. Sprinkle another table spoon of extra virgin olive oil over it.


      8.  Broil in oven for 15-20 minutes.
hillsboroks
avatar
#9 Posted : Monday, December 30, 2013 9:50:17 AM(UTC)
That is the recipe for Herb and Hazelnut Halibut I was referring to.
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.