Recipe Tag: Other Fish

Simple Fish En Papillote

Gather all ingredients and equipment and preheat the oven to 350°F (180°C).

Divide fish into 6 4-ounce pieces. Season with salt and pepper.

Fold six pieces of foil or parchment paper in half so they are almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut into a half heart shape so when opened you have a heart shaped piece of foil or parchment.

To assemble the pouches, divide beans, bell peppers, and cherry tomatoes evenly between the foil or parchment, placing on one side of the heart. Top with one 4-ounce filet of fish.

Add 2 Tbsp of capers, wine wine, olive oil, green onion, and 1 tsp thyme evenly on top of the fish.

Fold the other side of the heart over the top of the fish pouch. Seal the pouch of the foil or parchment paper, starting at the point of heart and working around the base by folding and crimping the edges inward until all edges are tightly sealed.

Arrange the packaged fish on a baking tray and place in the oven. Cook until the fish is fully cooked through (flaky and reaches an internal temperature of 145F), about 12-15 minutes.

Remove pouches from pan and serve by carefully opening each parchment package and transferring contents to a plate.

Ginger Miso Fish en Papillote

Gather all ingredients and equipment.

Preheat the oven to 350°F (180°C).

In a small bowl, mix together the miso, the whites of the green onions, 1 tsp of sesame oil, ginger, honey, and 1 tsp soy sauce. Set aside.

Coat the fish filets on both sides with miso mixture and set aside.

Place the bok choy, edamame, and mushrooms in a medium bowl. Add 1 tsp of soy sauce, 1 tsp sesame oil, and half of the ginger and toss gently to coat.

Fold 2 pieces of parchment paper or foil until they are almost a 15 inch x 12 inch square.

Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart with the folding crease down the center.

To assemble the pouches, divide the bok choy, edamame and mushrooms mixture between the two hearts, placing the mixture on one half of each heart.

Top the vegetables with one 4-ounce filet of fish.

Top each filet with lime juice.

To close the pouches, fold the top of the heart over the fish and vegetables.

Then starting at the top curve of the heart, make a fold, overlapping your folds to create a sealed crimped outer edge. Continue working around the base of the heart until you get to the bottom point. Twist tightly and fold into a crimp to completely seal your packet.

Arrange the packaged fish on a baking tray and place in the oven.

Cook until the fish is fully cooked through (white and flaky) and has an internal temperature of 140F, about 12-15 minutes.

Place each pouch on a plate and let stand about 30 seconds to cool before opening to avoid burns.

There will be some hot steam that escapes when the parchment is cut (be careful!). Squeeze the limes over the fish and serve.

Baked Whitefish

Preheat the oven to 400F.

Place the fish on a sheet pan, skin side down. Drizzle with olive oil and season each side with salt and pepper.

Bake the fish for 8-12 minutes (depending on the thickness of the fish) or until the fish flakes easily and the internal temperature reaches 145°F. Serve hot.

Fish Tacos with Corn Relish

In a medium bowl, mix cumin, chili powder, oregano, paprika, pepper, and 1/4 tsp salt together.

Cut the fish into 4 ounce fillets. Evenly coat each piece of fish with the seasoning mixture.

Heat 1 tsp of olive oil in a medium sauté pan over medium-high heat. Add the white part of the green onion, red bell pepper, garlic and corn to the pan. Cook for 2-3 minutes, or until the corn begins to brown. Stir constantly.

In the same pan, add the tomatoes, vinegar and remaining salt to the pan. Cook until the relish starts to thicken.

Stir in the lime juice, honey, cilantro and green parts of the onions to the pan. Pour in a bowl and cover with foil to keep warm.

In a separate saute pan, heat 2 tsp of olive oil over medium-high heat. Add the fish and cook until golden brown. Flip the fish over using a spatula and cook until flaky or until it reaches an internal temperature of 145°F (63°C). Remove from heat and break the fish up with a spatula.

While the fish is cooking, toast the tortillas. Place tortillas over a low flame for 1 to 2 minutes. Constantly check to make sure they aren’t burning, but they should be slightly charred. Flip with tongs.

Assemble tacos by placing 2 tablespoons of corn relish, and 1/4 cup of fish into each of 8 toasted tortillas. Enjoy!

Baked White Fish with Roasted Potatoes

For the Roasted Potatoes

Preheat the oven to 400°F (200°C).

Place the olive oil, tomato paste, paprika, garlic, salt and pepper in a medium bowl.

Add the potatoes to the bowl and fold together to coat thoroughly with the tomato mixture.

Spread the potatoes on sheet pans and place in the oven.

Roast for 30 to 45 minutes or until the potatoes are tender and golden brown. Stir the potatoes gently about every 10 minutes.

Remove and add the in the lemon juice and parsley to the potatoes. Toss gently.

For the Baked White Fish

While potatoes are roasting, place the fish on a sheet pan, skin side down.

Drizzle with olive oil and season each side with salt and pepper.

When the potatoes are almost done (they should be tender but not mushy) place the sheet pan in the oven and cook for 8 to 12 minutes (depending on the thickness of the fish) or until the fish flakes easily.

Remove the fish and potatoes from the oven and serve the fish on top of the potatoes.

Rustic Fish Stew

Heat the olive oil in a medium-large pot over medium heat.

Add the onion and sauté until translucent, about 3 to 4 minutes.

Add the garlic, cayenne, red pepper flakes, and bay leaf and continue to sauté for another minute, stirring often.

Add the diced tomatoes, wine, and stock.

Increase heat and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 20 minutes.

Add the fish and beans and cover with a lid.

Reduce heat to low and cook for about 5 minutes, or until fish is tender and reaches an internal temperature of 145°F.

Add the spinach, basil, oregano, salt, and pepper and stir.

Turn off the heat and allow to sit for 2 minutes, uncovered.

Serve.

Whitefish with Savory Tomato Sauce

Place the bacon in a small sauce pan over medium-high heat. Let the bacon cook slowly, adjusting the heat so that the bacon doesn’t become crispy. After it is cooked through, remove to a paper towel.

Add 1 teaspoon of the olive oil to the pan and then the shallots. Cook, stirring continuously, until the shallots are translucent.

Slice the bacon into a small dice. Add the bacon to the pan with the tomatoes, water, salt, pepper and rosemary. Reduce the heat and simmer, stirring occasionally, for about an hour. Remove from the heat and cool. Using a stick blender or a blender, puree until smooth. Return to the pan to keep warm.

Place the remaining 2 teaspoons of olive oil in a large skillet over medium-high heat. When the oil is hot, place the fish filets in the pan. Cook for about 6 – 7 minutes and turn. Cook for another 5 – 7 minutes and serve with the sauce.

Spicy Pumpkin Seed Fish

Preheat the oven to 325°F.

Place the pumpkin seeds, paprika, salt and pepper on a small plate. Stir well with a fork.

Place the fish filets on the plate pressing down so that the pumpkin seeds stick to the fish. Turn the filets and coat well with the seasoning and pumpkin seeds.

Place a medium sized skillet over medium high heat. Add the olive oil to the pan.

When the oil is hot add the fish to the pan. Press down on the fish with a spatula firmly.

Cook for about one minute and then transfer the pan to the oven.

Roast for about 6 minutes on one side and then turn the fish. Roast for another 4 to 7 minutes.

Remove the pan from the oven and transfer the fish to plates.

Place the pan over medium heat and add the white wine and butter. Cook, stirring with a whisk, for about 3 minutes until the sauce has reduced by about half.

Serve the fish topped with the sauce.

Quickie Flounder Meunière

Rinse the fillets and pat dry.

Sprinkle the filets with salt and dredge with flour, shaking off any excess.

Heat 1 tablespoon of butter and the olive oil over medium-high heat until it foams.

Add the filets and cook for approximately 4 minutes on each side or until golden brown, keeping a close eye on the heat.

Remove to a plate and keep warm.

Reduce the heat slightly and add the remaining 1 tablespoon of butter, the parsley, and lemon slices.

Cook 2 – 3 more minutes until well blended.

Spoon over the filets and serve.

Rockfish with Lemon Caper Butter

Preheat the oven to 375°F. Place a large non-stick pan in the oven.

While the oven is preheating cut the red potatoes into slices about 1/4 inch thick. Lightly spray the preheated pan with olive oil and lay the potatoes in the pan so they are barely touching. Let the potatoes roast about 15 minutes and then turn them over. Return the pan to the oven.

While the potatoes are cooking slice the shallot and garlic.

When the potatoes have cooked for 15 minutes and been turned add the olive oil to a medium non-stick pan and place over medium heat. Add the shallots, garlic and sugar. Cook slowly, stirring frequently. If they are not browning lightly, increase the heat to medium-high. Continue to cook until the vegetables are caramelized.

Check the potatoes. If they are soft in the middle and beginning to crisp, turn the oven off.

After the onions and shallots are cooked push them to one side in the pan and add rockfish filets to the skillet. Cook on the first side about 5 to 7 minutes and turn. Cook for about 3 minutes on the other side and remove to a warm plate.

Add the lemon juice, capers, salt, pepper, white wine and thyme. Increase the heat to medium-high and reduce the liquid by about a third stirring constantly. Add the butter and just as it melts place the fish back in the pan and reduce the heat to medium.

Divide the cooked potatoes between two plates. Top the potatoes on each plate with a rockfish filet and then spoon the sauce over the top. Serve.