Recipe Tag: Other Fish

Fish Cakes

Toast bread until lightly browned. Let cool and process in a mini chopper or blender.

Coarsely chop the fish. This can be done in the food processor, but with care or the fish will quickly turn into paste.

Fold the fish together with the breadcrumbs.

Add Worcestershire sauce, mustard, egg, celery, lemon peel, mayonnaise, thyme, salt and pepper.

Fold together gently until well blended.

Form into 8 cakes and chill. This can be made up to 12 hours in advance.

Preheat the oven to 325° F.

Place the oil in a large non-stick skillet over high heat until the oil is almost smoking.

Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown.

Turn and cook for about 2 minutes.

Place in hot oven. Cook for another 9 to 10 minutes.

Chili Spiced Fish with Lime Cream

Mix together the chili powder, cayenne, paprika, marjoram and salt.

Pat the spice mixture on the fish until well coated.

Mix together the yogurt, lime zest, lime juice and honey until well blended. Place in the refrigerator to chill while cooking the fish.

Place the olive oil in a large skillet over high heat.

When the oil is hot, place the fish in the skillet and cook for about 6 minutes. Turn and cook for another 6 to 8 minutes.

Serve topped with the lime sauce.

Blackened Redfish

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

Combine the paprika, salt, onion powder, garlic powder, cayenne pepper, black pepper, thyme, and oregano in a medium sized bowl.

Mix together until well blended.

Place the filets in the bowl and turn gently to coat the fish well with the spice mixture.

When the pan is hot, add the olive oil and swirl to coat the pan.

Place the fish in the hot pan skin side up and return the pan to the oven.

Cook for about 5 minutes and turn.

Cook for another 4 to 5 minutes and serve.

Seared Grouper with Gazpacho Sauce

Place the tomato, onion, garlic and oregano in a blender or mini chopper. Process until coarse.

Combine the tomato with the cucumber, red pepper, green pepper, salt and pepper. Chill.

Place a large skillet on the range over medium-high heat. Add the olive oil. When the pan is hot, add the grouper and sprinkle the cumin over the fish. Cook for about 4 – 5 minutes on the first side. Turn the fish over and cook for another 4 – 5 minutes.

While the fish is cooking divide the sauce between two plates. Top the sauce with the cooked fish and serve.

Grouper with Silky Grapefruit Sauce

Place the grapefruit sections and lime sections in a small sauté pain over high heat. Cook for about 5 minutes, tossing frequently. As the grapefruit begins to caramelize remove from the heat.

Place the grapefruit in a blender or mini chopper.

Deglaze the pan with the white wine, using a whisk to scrape up the caramelized bits in the bottom of the pan.

Add the wine to the blender with the oregano and puree. Force the sauce through a fine mesh strainer back into the sauté pan. Discard the solids left behind in the strainer.

Add 1/8 teaspoon salt, the pepper and butter to the sauce. Set the burner to low heat. Whisk to melt the butter.

Place a large skillet over high heat and add the olive oil. When the oil is hot, sprinkle the fish with the other 1/8 teaspoon salt and add to the pan. Sear and cook on each side for about 4 – 5 minutes. Serve topped with the grapefruit sauce.

Whitefish with Sauce Polonaise

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

When the oven is hot, add 1 teaspoon of the olive oil to the pan, then the fish filets.

Cook on one side for about 6 minutes and turn. Cook for another 3 to 5 minutes.

While the fish is cooking, place 2 teaspoons of the olive oil in a small skillet over medium high heat.

Add the shallots and sauté for about 5 minutes. Adjust the heat to keep the shallots from turning brown.

Add the capers and cook for one more minute. Stir frequently.

Remove from the heat and add the parsley, breadcrumbs, and salt, folding together gently.

Add the diced egg and 1 teaspoon of olive oil and fold together gently. Do not overmix or it will become pasty.

Serve on top of the cooked fish.

Whitefish with Root Vegetables in Warm Vinaigrette

Place the water in a saucepan over high heat and bring to a boil.

Reduce the heat to simmer and add the parsnips, carrots and turnip. Simmer for 5 minutes, then remove to a bowl full of ice water.

Turn off the heat but leave the saucepan with the water on the stove.

Place a small skillet over medium high heat.

Add 1 teaspoon of the olive oil to the pan, swirl, and then add the shallot and thyme.

Cook for about 10 minutes, stirring occasionally, until the shallot is translucent.

While the shallots are cooking, place 2 teaspoons olive oil with the lemon juice, 1/8 teaspoon salt, pepper, and mustard and whisk together.

Cut the green tops off of the green onion and thinly slice crosswise.

Cut the white part of the green onion lengthwise in half and then slice lengthwise in half again. Thinly slice the white part crosswise.

Add the green and white part of the green onion to the dish with the vinaigrette.

When the shallots are done, add them to the dish with the vinaigrette and toss gently until blended.

Turn the heat back on high for the water in the saucepan.

Place a medium skillet over high heat with 1 teaspoon olive oil and 2 teaspoons butter.

When the butter is hot, add the fish and sauté for about 5 to 6 minutes.

Turn and cook for another 4 to 5 minutes.

While the fish is cooking, add the chilled vegetables to hot water and reheat for about 3 minutes.

Drain and add the vegetables to the vinaigrette and toss until well blended.

Divide the vegetables between two plates and top with the cooked fish. Top with 2 tablespoons of the Onion Confit and serve.

Whitefish with Roasted Root Vegetable Salad

Preheat the oven to 325°F.

Scrub the beets and turnip.

Wrap each individually in foil.

Place the wrapped vegetables in the oven.

Place the cauliflower in a large skillet and drizzle with 1 teaspoon olive oil.

Place the pan in the oven.

Roast the cauliflower for 30 to 40 minutes. Shake the pan occasionally. Remove and let cool.

Turn the beets and turnips occasionally.

After 40-50 minutes, remove the beets and turnips and let cool.

The beet and turnip skins will slip off easily. Peel and cut into 1/2 inch cubes.

Chill the beets, turnips, cauliflower, and diced carrots (the carrots are not cooked).

While the vegetables are chilling, place the olives and capers with about 2 teaspoons caper liquid in a mini chopper or blender.

Puree until smooth and set aside. (This can also be made by mincing finely to a paste.)

Place 1 tablespoon olive oil in a large bowl with the vinegar, mustard and pepper.

Whisk until smooth.

When ready to serve, place a large skillet over medium high heat.

Add the remaining 2 teaspoons olive oil to the pan and then the fish filets.

Sear on one side for about 5 minutes, then turn over.

Spread the olive mixture over the top of the fish and cook for another 5 to 7 minutes.

While the fish is cooking, add the carrots, beets, turnip, and cauliflower to the vinaigrette and toss well.

Divide the vegetables evenly between the two plates and top with the cooked fish.

Serve.

Whitefish with Cumin Butter

Cream together the shallot, butter, cumin, paprika, mint, salt and pepper. This is best done at least an hour in advance but overnight is better.

Preheat oven to 325°F.

Place the oil in a medium skillet and then put the filets in the pan. Top with 1/2 of the butter. Place the pan in the oven.

Bake for about 6 minutes and turn. Top with the other half of the butter and bake for about 4 – 6 minutes. Serve.

Whitefish with Braised Red Cabbage

Place a large skillet over medium heat. Spray lightly with oil. Add the shredded cabbage. Cook for about one minute and reduce the heat to low.

Place a small skillet over medium heat. Add the olive oil and shallots. Cook gently for about 3 minutes. Add the carrot and cook for about one minute.

Add the white wine, chicken stock, maple syrup, tarragon, 1/8 teaspoon salt and pepper. Reduce the heat to medium-low. Simmer very slowly until almost all the liquid is reduced.

While the sauce is cooking stir the cabbage occasionally. Add the sugar and 1/8 tsp. salt.

Place a large skillet in the oven and preheat to 400°F. When hot spray lightly with olive oil and add the fish. Return the pan to the oven.

While the fish is cooking crumble the goat cheese into the cabbage. Stir together to help the goat cheese melt slightly.

Add the butter to the carrots and stir to melt.

Turn the fish after about 4 minutes. After another 4 – 6 minutes remove. Place the cabbage on two plates. Top with the fish and then the carrot glaze. Serve.