Recipe Tag: Other Fish

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.

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.

Preheat the oven to 325°F.

Place the water in a large stock pot over high heat.

Add the potatoes and reduce the heat to a simmer. Cook for about 10 minutes. The potatoes should be slightly soft.

Remove from heat and drain water.

While the potatoes are cooking and when the oven is hot, place the shallots in a small oven proof sauce pan with 1 teaspoon olive oil.

Place the pan in the oven and roast for 20 minutes. Remove the shallots and let cool.

When the shallots are cool chop coarsely.

When ready to cook place a large skillet in the oven and preheat to 400°F.

Place a medium skillet over medium high heat.

Add 2 teaspoons olive oil and when hot add the zucchini, eggplant, and red bell pepper.

Cook, tossing frequently, for about 10 minutes.

Add the shallots, tomato paste, white wine, oregano, salt, pepper and potatoes.

Toss well and cook for about 3 minutes.

Add two more teaspoons olive oil, toss well, and remove from the heat.

Remove the large skillet from the oven and add 1 Tablespoon olive oil.

Swirl and add the fish and tomatoes.

Roast for about 10 minutes and turn the fish. Toss the tomatoes gently.

Roast for another 5 minutes.

Place the ratatouille on plates and top with the fish.

Top the fish with the roasted tomatoes.

Serve.

Press the garlic through a garlic press into a small dish. Add the olive oil, mayonnaise and salt.

Using a fork whisk together until smooth. Refrigerate (an hour or more is better but this can be made immediately before use).

Place a large skillet in the oven and preheat oven to 425°F.

When the oven is hot spray the pan lightly with oil. Add the fish filets and spread them lightly with the garlic mayonnaise. Return the pan to the oven and cook for 8 to 12 minutes. Serve.

Place a large skillet in the oven and preheat to 375°F.

Place 1 teaspoon of the olive oil in a large skillet.

Heat over medium and add the garlic.

Cook gently, stirring frequently, for about one minute. Do not allow the garlic to brown.

Add the onion and cook for another 4 minutes. Stir frequently.

Add the arborio rice and stir. Cook for about 2 minutes. Stir frequently.

Add the water, salt and pepper.

Simmer on medium for about 15 minutes. Stir frequently.

Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

After 5 minutes place 2 teaspoons of olive oil in the skillet, add the tomatoes and capers and place the skillet in the oven.

Roast for about 5 minutes, toss well, and add the fish filets to the skillet. Roast for about 5 minutes and turn the fish over.

After about 12 to 15 minutes of cooking the rice check for doneness. The rice should be firm but not grainy but not so cooked as to be mushy. Add more water two tablespoons at a time if needed.

When the rice is done add the goat cheese and parmesan cheese to the rice and fod together gently until the cheese is melted.

Divide the rice between two bowls and top with the diced mozzarella, the roasted fish, capers and tomatoes.

Top with the basil and serve.

Whisk together the egg, 1 teaspoon of the olive oil, Dijon mustard, salt, paprika, sage and black pepper until smooth. Put the mixture in the refrigerator.

Place a large skillet in the oven and preheat to 400°F.

While the oven is preheating rinse the fish filets and pat dry with a paper towel.

When the oven is hot add the remaining 2 teaspoons of olive oil to the pan. Dredge both sides of the fish in the mustard coating and place them in the hot pan.

Return the pan to the oven and cook for about 4 minutes on the first side. Turn the fish over. Change the setting of the oven to broil and cook for about another 3 – 4 minutes. Serve.

Mix together the mustard, water, tarragon, salt and pepper in small bowl.

Place the cornmeal on a plate.

Dredge the flesh side of each piece of fish in the mustard mixture and then in the cornmeal. Do not coat the skin side of the fish. Place the fish on a plate skin side down.

Pat any remaining cornmeal onto the fish.

Place the oil in a large skillet over medium high heat. When the oil is hot place the fish in the pan, cornmeal side down.

Let the fish cook for about 8 minutes, until the cornmeal coating is crispy, and then turn the fish over. Cook for another 4 to 6 minutes and serve.

Place oil in medium sauté pan over medium-high heat. Add pumpkin seeds and cook, stirring frequently, for about 1 minute, or until pumpkin seeds begin to brown. Add the corn and cook for another 4-5 minutes or until the corn begins to brown. Add the onion and cook for another 2-3 minutes, stirring frequently.

Add the rice and stir for one minute, then add the water.

Add the cayenne, paprika, oregano, 1/2 tsp cumin, salt and pepper, then cook for another 10 minutes, stirring occasionally.

Add the green and red pepper and continue cooking until the rice soaks up all the water. (If needed, add 1/4 cup water at a time until the rice is done).

When risotto is nearly done (about 15 minutes), dust the fish filets with 1/4 tsp cumin and fresh ground black pepper (to taste) on just one side.

Place 1 tsp olive oil in large skillet over medium-high heat. When oil is hot, place filets in pan, spice side down. Cook for about 4 minutes and turn over, then cook an additional 4 minutes.

Remove the risotto from heat and add the shredded Monterey Jack cheese. Stir until the cheese melts.

When ready to serve, squeeze the lime over the fish while it’s still in the pan.

Divide the risotto between two dishes and top with the fish. Serve.