My husband went on an offshore fishing trip on our vacation last week and came back with 70 pounds of fish! I finally managed to shove it all into my freezer, but now don’t know what to do with it. Also, they didn’t label the fish, so I have no idea what any of it is. I have about 5 different kinds, some light, thin filets that are like tilapia (those might be snapper), some steaks like tuna (might be hammer jack?), some big pink colored large strips that resemble salmon, and some meaty darker filets. I think I’ll be able to determine which can be grilled, fried or broiled, but need ideas for marinades, sauces, batters, etc. What’s your favorite way to prepare fish? Thanks!!
L.,
I love fish. It is great served grilled with pineapple salsa. I will buy fresh pico de gallo from the produce section of the grocery store and mix it with a cored pineapple that I have chopped up if I want something really easy. It tastes fresh and home-made, but sooo easy.
I also like it baked with butter, garlic, fresh lime juice and fresh cilantro.
Good luck and enjoy!
Jen
Hi L...here is what I fix with Tilapia filets...
You can make it as spicy as you want....
6 fresh filets (sometimes I buy several packages so thaw them out early in the fridge.)
Louisiana Fish ____@____.com Cup
Slap Ya Mama..cajun seasoning...sprinkle on as desired.
Smart Balance Buttery Spread for cooking.
Wash fish and drain. Sprinkle with "S.Y.M." seasoning.
Cover with Fish Fry. Brown in skillet with
2-3T of Smart Balance.
Bon appetit!
D. P., Mom-owned biz
I like to cook my talapia in skillet with a lid and just add 1-cup water and 1/2 cup soy sauce and cook it slow on low heat, it does not take very long to cook completely. you could add alittle lemon pepper if you like but this is the way my entire family likes it!!!! & no need to turn fish over, it will cook all the way through and if you try to turn alot they will fall apart. If it becomes too dry just add alittle more water.
I like these two marinades:
Mom's Marinade:
2 parts Kraft Zesty Italian Dressing
1 part lemon juice
1 part low sodium soy sauce
Whisk ingredients together and marinade for 30 min-1 hour.
Asian Marinade:
1/2 cup sherry
2 Tbsp. soy sauce
2 Tbsp. honey
3 cloves garlic minced
2 Tbsp. minced fresh ginger
1 tsp lime juice (or more if you like)
teeny tiny splash of Asian Chile Sauce (it's really hot)
Whisk together and marinade fish for 30 min-1 hour.
If you like (which I do) I make up a extra batch of marinade and heat it over medium high heat to reduce it to a glaze and then I drizzle it over fish after it is cooked. SO GOOD!
Mexican Ceviche
Serves 6
You can use different types of fish in this recipe, just subsititute. We have used crab before as well as shrimp but you can pretty much any type of fish & its good!
Ingredients:
2 pounds of shrimp
½ pound of white fish – sea bass fillet for example (dice into ½ inch cube)
3 large limes
1 small lemon
1 medium diced fresh tomato
½ small white onion, finely chopped
½ small green sweet pepper, chopped in cubes
½ jalapeño pepper, chopped in cubes
½ buch of fresh chopped parsley or chopped cilantro
1 teaspoon of olive oil
salt and pepper to taste
lettuce leaves (to line serving bowls)
avocado cut in slices (optional)
corn chips (optional)
We used regular saltine crackers
I tried this recipe with flounder and the kids loved it, but i think you can try with any kind of fillet:
2 lbs of fillets
1/2 tablespoon of butter
1 tablespoon of lemon juice
1/2 cup of diced fresh tomatoes
2 tablespoons of dried basil
1 teaspoon of garlic powder
1 cup of bread crumbs (i tried italian bread crumbs)
salt and pepper to taste
1. Oven at 350 degrees.
2. Dot fillets w/ butter, season w/ salt and pepper, and sprinkle w/ lemon juice. Dip fillets in bread crumbs. Arrange flounder or fillets in medium baking dish. And finally, top with tomatoes, basil, and garlic powder.
3. Cover and bake for about 30 minutes or until fish is easily flaked with fork.
(I love this because the ingredients are basic and you already have them at hand)
Personally I am not that fond of seafood. However, as a responsible mom and wife, I try to offer it on my menu fairly often because my daughter and hubby like it.
I LOVE the Food Network on TV. I sae a recipe just yesterday that I intend to try. It was for Lemon Sole with capers, bread crumb topping. I forget the hostess on the show but you can search recipes on food network and locate it. Also, I use a lot of Giada DeLaurentis recipes from everyday Italian.
I do have a salmon recipe that everyone (even I) will eat.
Lightly coat a large piece of foil with olive oil
place a piece of salmon (I use about 3/4 #) on the foil
rub a little olive oil on the salmon & salt/pepper to taste
set aside.
In a medium mixing bowl....mix together
1 can (drained) diced tomatoes
2 chopped shallots
2 cloves of garlic minced (I use more garlic)
Italian seasonings to taste
about a teaspoon of lemon juice
about a teaspoon of olice oil
Mix well. Cover the salmon with this mixture. Fold and seal the foil so the salmon is inside the "packet" with some air space for steaming. I use WAY too much foil.
At this point, you can hold the recipe until needed in the fridge up to 6 hours.
When ready to cook. Preheat oven to 400. Place foil packet on a cookie sheet. Bake until salmon is done, about 25 minutes or so.
I serve this with rice or noodles and fresh broccoli.
Hope you like!
Broiled Tilapia Parmesan
http://allrecipes.com/Recipe/Broiled-Tilapia-Parmesan/Det...
I sprinkle the sauce with seasoned breadcrumbs before returning the fish to the broiler. I lightly blacken one side of the fish for an extra kick.
Crispy Oven Fish
2 1/2 C finely crushed potato chips – I use Cape Cod: Sea Salt & Cracked Pepper Potato Chips
1/2 C shredded Parmesan – I use Frigo
2 t dried parsley flakes or 2 T chopped fresh parsley
1/2 C mayo
1/4 C lemon juice – I use bottled
1 pound fish fillet
Combine chips, Parmesan, and parsley. In another bowl, combine mayo and 2 T lemon juice. Dip fish in remaining 2 T lemon, then mayo mixture, then chip mixture. Bake 5 – 10 minutes, or until fish flakes with a fork, in greased baking dish at 400°.
I LOVE Fish Tacos
Season and grill or pan fry your fish
warm corn tortillas
mix 1 bag preshredded coleslaw mix, 1 bunch cilantro leaves chopped, 1/2 red onion diced, 1 small jalepeno chopped, 1/2 tsp ground cumin, garlic, salt and pepper to taste with 1/2 cup sour cream and 1/2 cup light mayo.
Sliced avocado
Salsa
Place a piece of fish in each corn tortilla (or double up the tortillas), top with the slaw mix, sliced avocado and salsa if desired.
This is a good one for the "lighter" fillets like Tilapia:
http://www.recipezaar.com/MaMas-Supper-Club-Tilapia-Parme...
I've used this for salmon and my family really liked it:
Balsamic Orange Salmon
Makes 2 Servings
Remove skin from 1 large or 2 small salmon fillets (total 12-16 ounces). If needed, cut large fillet in half. In a small bowl prepare glaze:
1 teaspoon orange zest
1 teaspoon honey
1 teaspoon balsamic vinegar
1/4 teaspoon salt
Spoon glaze on top of salmon, spreading it evenly. Tuck any thin parts of fillet underneath for even cooking. Put glazed salmon in Ziploc Brand Zip 'n Steam™ bag, placing thicker portions toward outer edge of bag. Seal bag and place in microwave.
Cook on full power for 3 1/2 minutes or until salmon is cooked through and flakes easily. If needed, continue microwaving at 30-second intervals until salmon is done. Allow bag to stand 1 minute before handling. Carefully open bag. Use spatula to remove cooked salmon from bag. Serve with dipping sauce and garnish with sliced green onions and orange slices, if desired.
Recipe for Dipping Sauce:
3 Tablespoons orange juice
1 Tablespoon balsamic vinegar
1/2 teaspoon honey
Pinch of salt (about 1/16 teaspoon)
Blessings,
N.
Take the salmon and sprinkle plain ole mrs. dash on it and bake it at 300 till its flaky. Ohhh soooo good. This'd prob. be good on any fish really. I jsut prefer salmon.
