Recipe Tag: Other Fish

You will need four sheets of foil about 15 inches x 12 inches. Fold each sheet in half. Starting at one end of the folded edge cut a half of a heart shape in such a way that when the foil is opened it is in the shape of a heart.

Place the olive oil, capers, caper liquid, maple syrup, salt, oregano, pepper and fennel seed in a bowl and whisk until blended.

Place 1/4 of the beans in each pouch, in the center of one half of the foil. Center them on one side of the cut heart so that the other side will fold over the top of the filets easily. (Do this for all four pouches.)

Add 1/4 of the diced zucchini in each pouch.

Rinse the fish filets in cold water and pat dry. Put the filets, one in each pouch, on top of the beans.

Scatter 1/4 of the tomatoes and olives evenly over the fish in each pouch.

Pour 1/4 of the olive oil mixture over the fish in each pouch.

Add 1 tablespoon white wine to each of the pouches by pouring it over the beans.

Close the foil by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The foil pouch with the fish inside will be in the shape of a large half circle.

Preheat the oven to 325°F.

Place the pouches on a cookie sheet and then into the oven. Cook for about 12 to 15 minutes.

To serve, remove each pouch to a plate and let stand 30 seconds before cutting the pouch open and eating directly from the open pouch. There will be some hot steam that escapes when the foil is cut, so be careful.

Place the water in a small sauce pan over high heat.

When the water boils add the quinoa. Reduce the heat to a high simmer. Cover the pan partially. Cook until the water is almost evaporated. Stir occasionally. When the quinoa is done turn off the heat and cover.

Place the olive oil in a large skillet over medium heat. When the oil is hot add the shallots and the mushrooms. Cover and reduce the heat to low. Cook for about 10 minutes, stirring occasionally.

Add the asparagus, tomatoes, olives, capers, vinegar and wine. Increase the heat to medium low and cover. Cook for about 3 minutes minutes.

Cut the fish into cubes and add to the pan. Cover and cook for about 5 minutes, stirring occasionally.

Add the quinoa, feta cheese, salt, pepper, and oregano. Stir and let cook for about two minutes and serve.

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

Place a second skillet over medium high heat. Add the olive oil and then the garlic and shallot. Cook, stirring, for about 2 minutes until slightly soft. Do not allow the shallot to brown.

Add the diced yellow squash and cook for about 5 minutes tossing frequently. Add the white wine and lemon juice. Toss and cook for about one minute.

Add the tomato, pine nuts, salt, pepper and thyme leaves and stir. Reduce the heat to low. Toss occasionally.

Spray the skillet in the oven lightly with olive oil and add the redfish skin side down. Cook for about 5 – 8 minutes. Serve topped with the cooked vegetables.

Heat the grill to hot or place a large grill pan in the oven at 375°F.

While the grill (or oven) is heating rinse the snapper filets and pat dry. Place on a cutting board skin side up and score the skin about 1/2 inch apart. Do not cut more than just through the skin.

Lightly sprinkle the salt and pepper over the scored fish.

When the grill (or oven) is hot spray the grill (or grill pan) lightly with oil. Place the fish on the grill skin side down and cook for about 5 minutes. Turn and cook for another 2 – 3.

Serve over your chosen sides and top with 1 tablespoon of tartar sauce per serving.

Pebre (Chilean salsa):

Place the tomato, shallot, olive oil and the chili powder in a bowl.

Add a pinch (about 1/16th of a teaspoon) of salt and fold together.

Chill.

Fish:

Place the panko, cilantro, lime zest, bell pepper, the remainder of the salt and pepper in a blender or mini-chopper.

Process in pulses until well blended.

Add the egg yolk and process for a very short time until just blended.

Pat the panko mixture on top of the fish.

Place a large skillet in the oven and preheat to 375°F (or preheat the grill to high with the lid down).

Spray the pan liberally with oil (or spray the grill).

Add the fish to the pan with the panko side up.

Bake or grill for 10 to 12 minutes. If grilling, place on the grill and close the lid. (Do not turn the fish or the crust will come off.)

Serve topped with the salsa.

Place 3 teaspoons of the sesame oil in a small skillet over medium heat. Add the garlic and cook for about 3 minutes. If the garlic is cooking too fast, reduce the heat. Do not let the garlic brown.

Add the shallots and peanuts. Cook for another 3 minutes, stirring occasionally.

Add the ginger and cook for another 3 – 5 minutes. Add the lime juice, sugar, soy sauce, pepper and chicken stock.

Reduce the heat until the sauce is simmering. Cook for about ten minutes reducing by about 1/2.

When the sauce is done reduce the heat to low to keep warm.

Place a large non-stick skillet over medium-high heat. Add the remaining teaspoon sesame oil to the pan. When the pan is hot add the fish. Cook for about 4 – 5 minutes on each side.

Serve the fish topped with sauce.

Place the sesame oil, ground ginger, papaya juice, salt and pepper in a small mixing bowl and whisk until well blended.

Place a large non-stick skillet on the range over medium-high heat. When the pan is hot spray lightly with olive oil. Add the fish filets. Cook for about 4 minutes on one side and then turn.

After cooking the fish for about 3 minutes mix the cornstarch with the 4 tablespoons of water in a small dish until well blended. Add the cornstarch mixture to the papaya sauce and whisk well.

Add the papaya sauce to the pan with the fish. Turn the fish once and remove the fish to serving plates. Whisk the sauce well and divide evenly over the fish filets.

Sprinkle with cilantro leaves and serve.

Place a large skillet over medium heat and add the olive oil.

Add the diced onion and pepper. Cook, stirring frequently, until the onions begin to soften. Add the chili powder, cayenne pepper and salt.

Cut the fish into 1 inch strips.

Add the water and fish to the pan. Cook for about 7 – 10 minutes over medium heat until the fish is cooked through. Remove from the heat, let cool slightly.

When ready to assemble divide the fish between the 6 taco shells. Top with the cheese and then the lettuce and tomatoes.

Each serving (3 tacos) should be served with 1/3 cup Asparagus Salsa divided between the three tacos.