Fish recipes

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Pburgh
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Fish recipes

#1 Postby Pburgh » Fri Feb 27, 2009 10:23 am

I thought with the lenten season here, we might want to open this and share some good recipes.

I love this crab cake recipe.


Crab cakes
Saute 2 diced shallots in 2 TBS of butter - drain on paper towel and let cool
Combine
2 eggs slightly beaten
3 TBS of mayonnaise
1 TBS of mustard
2 TBS of lemon juice
1/2 tsp salt
1/2 tsp pepper
2 tsp Old Bay Seasoning
1/2 tsp ground red pepper
1/2 tsp hot sauce
Add diced shallots
Combine this mixture with the crabmeat. Be gentle and don't break up the crabmeat
Use 1 lb of jumbo lump crabmeat or one large can from the fresh fish section in your grocery

2 sleeves of saltines
put them in a zip bag and crush them
Put half of this mixture in the crabmeat mixture and combine gently

Form into crab patties (If more cracker crumbs are need to form patties add gently)
Dip patties in remaining cracker crumbs to coat.
Put 4 TBS of butter and 4 TBS of oil in frying pan

Put patties in heated oil and fry till golden brown on both sides
Serve with lemon wedge and/ or tartar sauce
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Miss Mary

Re: Fish recipes

#2 Postby Miss Mary » Fri Feb 27, 2009 11:50 pm

Sounds great Karan! I'll have to try that recipe. Here's one I've posted before on a topic that's pretty far down the list. But since it's for fish, it fits here and very good, so it's worth repeating.

Preheat oven to 500.

Fish Provencal

- 4 sheets of foil, approx. 12" by 16" size
- 4 pieces of firm white fish (we prefer Halibut)
- 3 thinly sliced carrots (pre-cooked for 5 min. in boiling water, drained)
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 cup grape tomatoes, halved
- 1 onion, sliced into strips (can be white, spanish or red)
- 1 clove garlic, minced
- 3/4 cup crimini or white mushrooms, sliced
- fresh thyme or 1 tsp. dried
- kosher salt and pepper, to taste
- juice of 1 orange
- white wine
- fennel seeds, generous pinch
- olive oil, 1 to 2 tablespoons

- Thaw fish, mix veggies in bowl with 1 to 2 Tablespoons of olive oil, add fresh thyme to taste or dried thyme, salt and pepper. Place 1 cup of veggie mixture onto foil, but off center. Drizzle 1 tablespoon each over veggies - orange juice and wine. Place one piece of fish over veggies, fold over foil, seal edges tightly but not too tight over the veggies. Allow enough room for expansion.

- Bake in oven, on cookie sheet (500 degrees) for 12 minutes.

- Place packets on dinner plates, serve with rice on the side. Open carefully.
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CajunMama
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#3 Postby CajunMama » Sat Feb 28, 2009 12:52 am

Crab cakes. A favorite of mine!

I prepare my fish quite simply.

On the grill....

Tilapia filets
butter
Worcestershire sauce
Tony's cajun seasoning

Combine butter, worcestershire sauce & seasoning (i just dump and don't measure!) in a saucepan and heat, melting the butter.
Lay fillets on a cookie sheet and sprinkle with more seasoning. Brush butter mixture on fillets.
Grill, flip, brush on more butter seasoning.


Broiled Speckled Trout or Tilapia

Lay fillets on a cookie sheet. Top with a dab of butter and sprinkle with dillweed and Tony's seasoning. Broil until done.
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#4 Postby Pburgh » Mon Mar 02, 2009 12:38 pm

Mary, do you think I could squeeze in a few asparagus?

Mama, I LOVE Talipia any way it's cooked.
I haven't put Cajun seasoning on it but that sounds great.
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Miss Mary

#5 Postby Miss Mary » Mon Mar 02, 2009 1:09 pm

Karan - yes, I'm sure you could. Just don't blanch them first since it doesn't take long to cook asparagus. You could also add zuchinni and/or yellow squash.
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#6 Postby JenBayles » Fri Mar 06, 2009 12:00 pm

My husband is the fish-chef of this house. I can't even come close to duplicating his efforts, so I've ceded responsibility to him on that issue. Baked, fried, grilled, blackened - it doesn't matter. The key is to go simple. It's really easy to overdo the seasonings with a mild-flavored fish so that you can't taste the fish itself. Although that may be appealing to children. :D

My favorite is blackened fish of any kind. We do it outside on the camp stove to keep the smell out of the house, and half the neighborhood ends up coming over wondering what smells so good. Gotta have a well-seasoned cast iron skillet for blackened fish, and it cooks faster than you might imagine. Top it off with a quick lemon/wine/caper sauce and I'm in heaven.
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Re: Fish recipes

#7 Postby arkess7 » Thu Mar 12, 2009 10:35 pm

I just baked some fresh talipia in the oven at 375 for about 7 minutes with a squeeze of lemon on it YUMMO!!!! :D 8-) :cheesy:
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