Fish Recipes Site

If you’ve grown up or spent any kind of time on the west coast of California, and you have a taste for Mexican food, then you know all about fish tacos.

Here is a delicious, nutritiously smart alternative that uses organic vegetables for a garnish to the classic, fresh white fish tacos. The fish is cooked in a light, healthy way, we swap out regular cheese with soy cheese and lastly use all organic vegetables like cabbage, avocados and cilantro to achieve the perfect taco creation. As much a work of art as a great, quick and healthy meal.

For a recipe yield of about 2 complete servings of Spicy Fish Tacos with organic garnish (two tacos each), follow these instructions.

Ingredients for Fish Tacos With Organic Garnish

2 pieces white flaky fish, such as Mahi Mahi or Tilapia
4 -8 corn tortillas
3-4 tablespoons chili bean sauce (Toban Djan)
2 green onions chopped
1/3 cup chopped fresh cilantro leaves

Directions for Fish Tacos With Organic Garnish

Preheat grill to medium-high heat. Oil the pan. Place fish in the pan and dress with chili bean sauce and fresh lime juice. Grill the fish for 4 minutes on the first side and then flip for about 2 minutes and remove. Time may vary based on the type of fish that you use.

Place the tortillas in the oven and heat on warm throughout the cooking process. Divide the fish equally among the tortillas and garnish with any or all of the following.

Garnish for Spicy Fish Tacos

Shredded organic red cabbage
Hot sauce
Shredded soy cheese (mozzarella flavored)
Thinly sliced organic red onion
Chopped organic green onion
Chopped organic cilantro leaves
Salsa
Fresh lime juice (from organic limes)

Top it off with sides of your favorite rice and organic black beans.

Matty Byloos writes and manages the Green Blog known as: Green Eggs and Planet. Brooklin Rogers is a fine cook and a regular Contributor to the blog.

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Lean protein is your diet is essential to weight loss and weight maintenance. Fish is an excellent source of lean protein as it is lower in fat that red meats.

Long term weight loss isn’t about hunger, misery and crash dieting. It’s a whole new way of learning to prepare nutritious food that your body needs and enjoys. “Fish in Orange Sauce” is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you’re much more likely to abandon your program altogether. Each main meal should be accompanied by an exciting range of colorful vegetables.

Fish in Orange Sauce (serves four)

Ingredients
Juice of 2 oranges
Juice of 1 lemon
1 teaspoon margarine
¼ teaspoon black pepper, coarsely ground
4 fillets fish
small quantity of plain flour

Directions
1. Place juices, margarine and pepper in pan.
2. Cook until slightly reduced.
3. Dust fish with flour.
4. Add to sauce and poach until just cooked, turning once.
5. Lift out onto serving plates. Spoon sauce over the fish.

Nutrition per serve
166 calories, carbohydrate 4g, protein 27g, fat 4g.

Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. Tons of recipes, articles, resources, free newsletter and more to help you lose weight and keep it off forever. Estimate your healthy body weight or receive a free weight loss consultation at http://www.weight-loss-health.com.au

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When you need dinner quick, this recipe for Parmesan Fish can be on the table in the time it takes to go through the drive thru at your favorite take out place. As a bonus this recipe is an easy clean up as well.

The secret to a successful home cooked family dinner on busy nights is planning ahead. A pre-planned menu that is quick and easy to prepare will take the stress out of the evening and be enjoyed by all - the cook included. Planning weekly menus and shopping for the week in advance eliminate the two biggest stress factors and time wasters from your evening. In addition to a weekly menu plan, keep a few emergency plans on hand for evenings when you are absolutely out of time and need dinner quick. A recipe for a 15 minute meal can be a healthy and money-saving option for your family.

This recipe is easily expandable to fit your family size. Simply purchase the required number of fish fillets for your family and scale up the remaining ingredients. Here is a Dinner Quick Recipe that is sure to be a success with your family. Parmesan Fish Fillets

6 Tablespoons grated Parmesan cheese

3 Tablespoons flour

1 to 1 1/2 lbs. fish fillets

3 tablespoons butter

2 tablespoons snipped parsley

2 tablespoons snipped chives

Lemon garnish

1. In shallow dish, combine cheese and flour.
2. Dip fish into flour mixture, coating it on all sides.
3. Heat the butter in a skillet and sauté the fish in the butter over medium heat until golden on all sides and fish flakes easily - approximately 4 to 6 minutes.
4. Place fish on a warm platter. Pour the butter in the pan over the fish. Sprinkle with parsley and chives. Garnish with lemon wedges or slices.

To round out this dinner quick recipe, serve with a fresh salad and a loaf of garlic bread. You’ll be sitting down to dinner within 20 minutes!

Do you need more healthy quick dinner recipe ideas complete with menu suggestions and shopping lists? Join our newsletter list for more dinner - quick recipe ideas like this one at http://www.easysoutherncooking.com/dinner-quick-recipe.html Dinner - Quick Recipe Ideas From Easy Southern Cooking.

Diane Watkins is a busy cook and mother. She writes about cooking and offers cooking lessons, menus, and recipes at http://easysoutherncooking.com

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Fish is nutritious and easy to cook. Chinese, especially, must have a fish dish during special occasion meals, such as reunion dinner during the Chinese New Year. Fish, in Chinese is pronounced as “Yu”, which means “abundance”. Well, eventhough preparing a fish dish is simple, you have to know the methods of preparing the freshest dish possible.

First of all, knowing how to choose a fresh fish is important. It is easy. Basically, there are 2 easy ways. First, look at its eyes. Choose the fish with crystal clear eyes instead of blurry ones. Next, open the fish gill and see if it is bright red. Dark red or greyish indicates the fish is not fresh. Lastly, just gently press on the fish body. You would want to choose the fish with a firm body. Next, you want to make sure the fish is properly cleaned. These days, you don’t really need to clean the fish yourself as you can request the fish to be cleaned for you. If you are quite turn off by the fishy smell fishy smell after you have done cleaning the fish. Just remember to clean your hands with lime juice. Very effective method.

I prefer to prepare the fish steamed simply because it brings out the freshness of the fish and healthier. White pomfret, for example, is best eaten steamed. However, sometimes the fishy smell can put one off. To get rid of the fishy smell, just squeeze some lime juice and rub it all over the fish. Then, scour the fish with boiling water. Quicky drain the fish and place it on a plate. Put some seasoning and ginger over the fish and steam it. There are some bigger fish variety which is great for steaming as well, such as threadfin (ma yau) or snapper. These fish is usually sold in cut slices. Since the fish is cut, how do you know if the slice is freshly cut? Easy. Look at the flesh of the fish, it should be firm to the touch and has a glazed surface.

If you prefer to fry a fish, why not try shallow fry instead of deep fry which consumes more oil? With shallow fry, the fish is as tasty and cripsy. Just fry with less oil in a non stick pan. Pour oil just to cover the surface of pan. Make sure the oil is hot, so that it will not stick on the pan when turn over to fry the other side of fish. Fry both sides till golden brown.

These are just some basic tips on preparing and cooking a fish recipe. For more simple but delicious way to cook a fish dish, please visit http://www.simplecookingideas.com

Mary Ly is a grandmother who has been cooking for her family for over 40 years. Mary is passionate on her cooking and always tries out ways to prepare delicious but simple and easy recipes. She has started a blog on Simple Cooking Ideas which is especially useful for busy mothers to prepare a wholesome family meal the easy way. No Fuss. No Fluff. Just simple cooking ideas. Please visit her blog at http://www.simplecookingideas.com

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These recipes are wonderful and they are old family recpies. Armenian Baked Fish

3 lbs. whitefish-in the white fleshed bland fish may be substituted
3 fresh tomatoes or one small canned tomatoes
1 cloves garlic mashed
1 tbsp. flour
1 c. water
4 tbsp. minced parsley
1/2 cup olive oil
juice of 1 lemon
1 teaspoon salt
1/2 teaspoon pepper

fillet and rinse fish. Spread the fillets skin side down in a buttered baking pan. Cover fish with tomatoes garlic and the flour mixed with water. Spread with parsley. Seasoned with salt and pepper. Pour oil and lemon juice all around fish. Bake at 325 after 420 to 40 minutes depending on the thickness of the fish. Spoon pan juices over the fish several times while baking. May be served hot or cold. Garnish with sliced lemon. Serves six.

Pine smoked trout

Use a wire holder to get a smoky flavor when cooking trout. The idea is to be able to turn the meat over like the type made to hold hot dogs or hamburgers.

Cut server pine boughs and place them on your campfire. Lay the holder with your trout directly on top. Light the pine boughs, then the fire will sear, cook, and smoke your trout in about a minute before burning out. Just turn the holder over to sear the other side – repeat the process. A couple of boughs and less than a minute for each side is perfect for a half-pound trout.

Pickled Bluegills

Use only a stainless steel pan for good taste.

Cut fish into small pieces – you will need about 5 cups of fish. Soak in a quart of water and one cup of salt for 2 days. Rinse fish in cold water and drain. Then pour two cups of white vinegar over the fish and put it in the fridge for another 2 days. Pour it off.

Next, cook the following mix for five minutes and let cool

2 cups white vinegar
1 ½ cups sugar
1 tsp. mustard seed
1 tsp. whole black pepper
1 tsp. whole allspice
1 tsp. whole cloves
4 bay leaves

After it cools pour it over the fish, and place slices of lemon and onions on top. Refrigerate for 5 days, then remove the spices and pack into jars. It makes three pints.

Sunfish

Once you have skinned and filleted the Sunfish, try this recipe.

You’ll need:

1 lb. sunfish fillets
2 scallionis sliced thin
1 green pepper sliced thin
1 small jar of spaghetti sauce
1 chopped tomato
½ cup water
½ cup white wine
Pinch salt

Combine scallions, pepper and sauce. Cover and simmer for r10 minutes. Add fish, salt, tomato nad wine. Simmer, covered, for six minutes. Ladle over rice and rim with parsley.

When you are all done skimming and filleting your sunfish, plant the carcasses deep in your tomato patch or rose bed. They make excellent fertilizer.

Fish Loaf

After you fillet your fish, don’t throw away the bones. There is still meat attached to them, and you can make a tasty dish with the leftovers. Begin by either baking the backbone scrapings in a 350 degree Fahrenheit oven or steaming them over boiling water until they are cooked. While the fish is cooking, gather the following ingredients:

1 cup toasted break cubes
1 small onion, diced
2 stalks celery, diced
1 tsp. salt
1 egg, beaten
½ cup tomato sauce
¾ cup grated cheddar cheese
Paprika
1 ¼ cups cooked, flaked fish (from the scrapings)

Mix all ingredients except paprika and one-quarter cup of the grated cheese in a large bowl. Work in the flaked fish until a uniform texture is attained. Spoon the mixture into a 9X5-inch bread pan and shape it into a loaf. Spread the remaining grated cheese over the loaf and sprinkle paprika on top. Bake the loaf at 350 degrees Fahrenheit for one hour. Let it cool five to 10 minutes before cutting.

Add chili peppers or hot pepper sauce as desired.

Baked Ciscoes

10 ciscoes, filleted
1 ½ tbsps. Lemon juice
2 cups heavy cream
1 cup light cream
1 ½ tsps. Flour
1 tbsp. butter
Salt and pepper
Buttered toast

Quarter the fiillets. Place fish pieces in a buttered flat baking dish. Sprinkle with the lemon juice. Heat butter and flour in saucepan. Add the two cups heavy cream and the cup of light cream slowly. Bring to boiling point, stirring constantly. Pour sauce over fish and sp rinkle with salt and pepper. Bake at 325 degrees Fahrenheit for about one hour. Serve fish and sauce on (or with) buttered toast.

Copyright 2005 EveningSecretFishing.com Fishing

Frank Faldo is a Long-Time Fisherman and friend of EveningSecretFishing.com (http://www.eveningsecretfishing.com/specialsecret/Fish_Recipes.php)

Feel free to use this article on your website or anywhere else - but all links and bio information must remain in tact.

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Bouillabaisse is more a less a fish stew. It originated from the port city of Marseille, in France. There are many different ways to prepare it and you can pretty much use any type of fish you like when preparing it. I have made it with different types of fish, and mussels. However; I prefer to cook it with shrimp, scallops, and mussels. This is a great, classical French Dish. Enjoy!

Bouillabaisse Recipe:1 tablespoon vegetable oil

1/2 cup chopped carrots

1/2 cup chopped onion

3 cloves garlic, minced

2 medium leeks, thinly sliced

1 (15-ounce) can chopped tomatoes, drained

4 cups water

1 tablespoon crushed dried parsley

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon saffron

1/4 teaspoon crushed dried thyme

1/4 teaspoon ground black pepper

2 pounds seafood shrimp, mussels, and scallops uncooked, cut into 1-inch pieces

1. Heat oil in a large saucepan over medium heat. Add carrots, onion, garlic, and leeks until they are translucent. You will cook them for about 5-7 minutuesover a medium to med. high heat. You will be stirring frequently, so you will not burn them. Add small amounts of water if necessary to keep vegetables from sticking.
2. Stir in tomatoes, water, parsley, bay leaf, salt, saffron, thyme and pepper. Bring to a gentle boil and then you will reduce the heat to medium-low, and you will cover the pot with a lid, and simmer or low bubble for about 30 minutes. Add all of your seafood and continue to cook for about 5-10 minutes and check the seafood to make sure it is getting to desired texture, or done-ness, or until seafood is thoroughly cooked. Be very careful not to overcook your seafood, it does not take very long until it is done, or cooked through.
3. Get out your serving dishes or bowls, and Bouillabaisse is served.
4. Remove and discard bay leaf before serving.

ChefShelleyPogue.com

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com.

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Fish are one of the best food stuffs you can eat. They contain great natural oils that are not only good for the brain but also for your skin. The fatty acids contained in Omega 3 can contribute to the health of the brain and retina. Eating fish twice a week can reduce the risk of Heart disease, Dementia, cholesterol, High blood pressure and children who eat fish regular have less of a tendency to become obese.

Here are five quick and easy fish recipes that can be prepared in minutes in you microwave oven. Why use your microwave? Because if you get right it really is the best way to cook fish.If cooked with the right covering the fish will steam naturally in its own juices.

1; Garlic Cod or Monkfish. Time seven minutes

Take a piece of monkfish or cod of about eight ounces and place it in a microwave safe dish and cover with a microwave safe covering. Cook on full power for about two and a half minutes. Remove the fish from the microwave and leave to stand for two minutes. Crush a couple of cloves of garlic and scatter over the fish add a knob of butter and cook on full power for another minute and a half and remove from the microwave. Squeeze some lime juice over the fish and black pepper leave to stand for another minute. Serve with a rocket salad. Stunningly tasty quick and easy to prepare and best of all extremely healthy.

2; Chili and Lime Tuna;

Take an eight ounce piece of Tuna and place it in a microwave dish and cover it with a microwave safe cover. Cook for two minutes and remove from the microwave. Leave to stand for a couple of minutes and drizzle with some chili oil. Cook for a further minute and leave to stand for another couple of minutes.

Check the fish to make sure that it is cooked. It is important though not to over cook tuna as it will be really dry and taste awful. Squeeze some lime over the Tuna and serve.

3;Red Snapper.

Take a Red Snapper fillet and put it in your microwave dish. Drizzle with a little olive oil and sprinkle a little Cajun seasoning. Cook for four minutes on full power. Season with salt and pepper and leave to stand for a couple of minutes. This is then ready to be served. One of the quickest and easiest ways to serve this great tasting fish.

4; Shrimp.

Take the heads off some shrimp and place you your microwave dish. Do not peel the shrimp. Cover and cook for two minutes. Leave to stand for a couple of minutes and serve with some lemon and cracked black pepper butter. The works best with bigger shrimp, But which ever ones you use the flavours are always amazing.

5; Italian style Cod;

Chop some tomatoes and basil into a bowl, add a couple of spoons of olive oil and toss the ingredients together. Take an eight ounce cod fillet and place it in a microwave dish. spoon the tomato and basil mixture over the fish. Cook on full power for four to five minutes. Remove the dish from the microwave and leave to stand for a couple of minutes. The fish will be infused with the basil and blends wonderfully with the tomato. Just serve with rice or pasta and enjoy another beautiful fish dish

Bought to you by Rossgo of http://www.everythingmicrowaves.com

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