What's your favourite type of fish to prepare for a tasty meal?!
Answers:
Catfish with Cajun pasta!.Www@FoodAQ@Com
Stingray fish - cut into long slices, marinate with salt, tumeric powder and grounded pepper!. Wrap each slice with thin aluminium foil neatly and place them over open charcoal fire on wire mesh for roasting for 15 minutes!.
When it's done, unwrap the foil and add sliced onion rings, squeeze half a lemon and chopped parsley onto the sliced fish!. It's ready to eat!. Bon Apetit!Www@FoodAQ@Com
When it's done, unwrap the foil and add sliced onion rings, squeeze half a lemon and chopped parsley onto the sliced fish!. It's ready to eat!. Bon Apetit!Www@FoodAQ@Com
Salmon, frilled or fried
Pan-fried Salmon
Easy salmon fillets in less than 10 minutes!.
step 1 Prep pan
Preheat a non-stick pan, spray it with canola oil, and add the spices of your choice!. This layer of spice will adhere to the underside of your fish, avoiding the messy procedure of seasoning on the counter!.
I used fresh ground black pepper and some cajun seasoning!.
step 2 Prep and add fish
Rinse your salmon and pat it dry!.
Holding the fish over the sink, lightly rub it down with a thin layer of cornstarch!. Give your fish a gentle shake to remove any excess cornstarch; this is intended to be an extremely thin layer!. The cornstarch will help seal moisture into your fish, and help form a slightly crispy exterior!.
Drop it skin-side down in the pan and cook over medium-high heat!.
step 3 Spray and season
Spray the top surface of the fish with the canola oil!. This will ensure it has enough oil to prevent sticking when you flip it later, and will help spices stick to the surface!.
Add the same spices that you originally added to the pan!. I added black pepper and cajun seasoning, trying to get roughly the same ratio as I did in the pan!.
step 4 Flip
Keep an eye on the thick end of the fillet to see how far through it's cooked!. You want to flip the fish when it's slightly less than 1/3 of the way through the fish!.
After flipping, watch until it has cooked slightly less than 1/3 of the way from the other side!. The center will continue to cook after you remove the fish from the hot pan; if you wait until there's no pink left in the center the fish will overcook on the plate!. Fish are delicate!.
If you like, press the thick end up against the side of the pan to sear it before removing the fish!.
step 5 Serve
Let the fish sit off the heat for 2-5 minutes to finish cooking and redistribute juices, then plate and serve quickly!.
Serve with lemons and the side dishes of your choice!.
Cajun Seasoning
1 box salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T red pepper (ground) (cayenne)
2 T chili powder
Combine all ingredients; store in an airtight container!.
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container!.
Use with seafood, chicken, beef, or vegetables!.
Yield: 1/4 cup!.Www@FoodAQ@Com
Pan-fried Salmon
Easy salmon fillets in less than 10 minutes!.
step 1 Prep pan
Preheat a non-stick pan, spray it with canola oil, and add the spices of your choice!. This layer of spice will adhere to the underside of your fish, avoiding the messy procedure of seasoning on the counter!.
I used fresh ground black pepper and some cajun seasoning!.
step 2 Prep and add fish
Rinse your salmon and pat it dry!.
Holding the fish over the sink, lightly rub it down with a thin layer of cornstarch!. Give your fish a gentle shake to remove any excess cornstarch; this is intended to be an extremely thin layer!. The cornstarch will help seal moisture into your fish, and help form a slightly crispy exterior!.
Drop it skin-side down in the pan and cook over medium-high heat!.
step 3 Spray and season
Spray the top surface of the fish with the canola oil!. This will ensure it has enough oil to prevent sticking when you flip it later, and will help spices stick to the surface!.
Add the same spices that you originally added to the pan!. I added black pepper and cajun seasoning, trying to get roughly the same ratio as I did in the pan!.
step 4 Flip
Keep an eye on the thick end of the fillet to see how far through it's cooked!. You want to flip the fish when it's slightly less than 1/3 of the way through the fish!.
After flipping, watch until it has cooked slightly less than 1/3 of the way from the other side!. The center will continue to cook after you remove the fish from the hot pan; if you wait until there's no pink left in the center the fish will overcook on the plate!. Fish are delicate!.
If you like, press the thick end up against the side of the pan to sear it before removing the fish!.
step 5 Serve
Let the fish sit off the heat for 2-5 minutes to finish cooking and redistribute juices, then plate and serve quickly!.
Serve with lemons and the side dishes of your choice!.
Cajun Seasoning
1 box salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T red pepper (ground) (cayenne)
2 T chili powder
Combine all ingredients; store in an airtight container!.
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container!.
Use with seafood, chicken, beef, or vegetables!.
Yield: 1/4 cup!.Www@FoodAQ@Com
If I'm going for something fancy I like salmon, but just at home I love tilapia with like rice pilaf or something :DWww@FoodAQ@Com
Gar definatly if you dont care for that fishy taste really hard fish to clean but kinda sweet tasting and it is safe to eatWww@FoodAQ@Com
Halibut, mahi-mahi, shark steaks, ahi tunaWww@FoodAQ@Com
thick slab of sea caught salmon broiled, not overcooked!. a little lemon butter sauce with a dash of dill weed!.Www@FoodAQ@Com
Salmon or Albacore Tuna!.Www@FoodAQ@Com
Tilapia or bass!.
http://www!.globalgourmet!.com/food/specia!.!.!.
http://images!.search!.yahoo!.com/images/vi!.!.!.
http://images!.search!.yahoo!.com/images/vi!.!.!.
http://images!.search!.yahoo!.com/images/vi!.!.!.
Bass:
http://images!.search!.yahoo!.com/images/vi!.!.!.
http://images!.search!.yahoo!.com/images/vi!.!.!.
http://images!.search!.yahoo!.com/images/vi!.!.!.Www@FoodAQ@Com
http://www!.globalgourmet!.com/food/specia!.!.!.
http://images!.search!.yahoo!.com/images/vi!.!.!.
http://images!.search!.yahoo!.com/images/vi!.!.!.
http://images!.search!.yahoo!.com/images/vi!.!.!.
Bass:
http://images!.search!.yahoo!.com/images/vi!.!.!.
http://images!.search!.yahoo!.com/images/vi!.!.!.
http://images!.search!.yahoo!.com/images/vi!.!.!.Www@FoodAQ@Com
my favorite fish to prepare for a tasty meal is salmon which is fried with spices!.yum!.!.!.!.!.Www@FoodAQ@Com
Salmon! Very healthy and VERY tasty ;)
Baked Pesto Salmon Recipe
2 Salmon filets about 2 lbs
2 tablespoons butter or margarine
1 cup Pesto Sauce
1/4 cup Parmesan Cheese
Remove skin from the Salmon filets and wash with cold water!. Dry the filets with paper towels!. Coat the bottom of baking pan with the butter or magarine!. Place the filets skin side down in the baking dish!. Coat the filets with the Pesto sauce!. Bake at 375 for 15 minute or until the filets flake!. When finished sprinkle Parmesan Cheese on the filets!. Serves four!.
------
Pan Grilled Salmon with Yellow Pepper Saffron Sauce
2 salmon fillets, 6 ounces each with skin on
1 tablespoon olive oil
Sea salt and ancho chile pepper powder, to taste
1/4 yellow bell pepper, finely chopped
1/4 red bell pepper, finely chopped
For the sauce:
1 large yellow bell pepper, roasted
3 tablespoons rice wine vinegar
3 large cloves garlic, coarsely shopped
Pinch of saffron threads, pan toasted
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
Scant 2/3-cup extra virgin olive oil
Coarse salt and freshly ground black pepper to taste
To prepare:
Make the sauce, up to 6 hours ahead!. Coarsely chop the roasted pepper!.
In a small dry skillet over high heat, toast the saffron threads shaking the pan continuously, until they become aromatic, about 1 minute!. Immediately remove from the heat!.
In a blender or food processor, combine the roasted pepper, vinegar, garlic, saffron, honey, and mustard!. Blend for 30 seconds!. Through the feeding tube, slowly add the oil until the sauce emulsifies!. Transfer to a bowl; season to taste with salt and pepper!. Cover with plastic wrap and
set-aside until serving time!.
To pan-grill the salmon:
Place a grill pan over high heat and heat it until smoking!. Brush the salmon on both sides with olive oil and sprinkle with salt and ancho chile pepper!. Grill; skin side down until golden brown, about 3 minutes!. Turn over, lower the heat to medium and continue cooking for 3 to 4 minutes!.
Transfer the salmon to a warm dinner plate; drizzle with the sauce on the fish and plate!. Garnish with finely chopped red and yellow peppers!.
Serve at once!.
Poached Salmon in Orange, Honey and Wine
Serves 4
Ingredients:
grated rind of 1 orange
1/2 cup honey
1/4 cup dry white wine
4 salmon steaks, 8 oz!. each
Preparation:
Combine rind, juice, honey and wine in large frying pan over medium heat and bring to boil, stirring constantly!. Add fish and cook over low heat until fish is tender and beginning to flake when tested, about 10 to 15 minutes!. Remove fish with slotted spoon, drain on paper towels, keep warm!.
Bring poaching liquid to boil over high heat and cook until slightly reduced and thickened!. Spoon a small amount over fish and serve!.
Herb Crusted Salmon Filet w/ lime-cilantro butter
Preheat oven to 425 degrees F
Herb Crust:
1/2 cup chopped basil
1/2 cup chopped cilantro
1/2 cup chopped nuts (i prefer pinenuts but walnuts work good too)
1T fine chopped garlic
3-4 tbl olive oil
Combine all ingredients, salt and pepper to taste!.
Lime-cilantro butter:
4 T unsalted butter (room temp)
1 T lime juice
1T fine chopped cilantro
1 tsp!. lime zest
Combine all ingredients, salt and pepper to taste
Take filets, skin side down and apply Crust ingredients evenly on flesh side, I usally make crust about 1/8 of an inch thick!. On stovetop in a oven friendly sautee pan brown the filets herb side down over med-high heat using butter or better yet clarified butter!. Carefully flip filets over, skin side down!. Pop in oven and bake for approx!. 7 minutes for med results!. Longer or shorter for desired temp!. Plate filets and serve with dollop of Lime butter on top!.
This dish is good with wild rice or saffron rice!. Enjoy!!
Sesame-Crusted Grilled Salmon
This is an easy way to let the salmon shine without covering up its flavor!. If it's not grilling season, this also works just fine by putting the salmon under the broiler - just watch it closely so it doesn't burn!.
Makes 4 servings as an entrée
Ingredients:
4 (8 ounce) salmon fillets, pin bones removed
2 tablespoons canola oil
salt and freshly ground black pepper, to taste
1/2 cup Soy-Curry Glaze (recipe follows)
1/4 cup sesame seeds, toasted
1/2 lime, cut into thin slices
Preparation:
Prepare a hot fire in grill!.
Lightly coat the salmon with oil, and season with salt and pepper!. When the grill is hot (you cannot keep your hand 5 inches above the grates for more than 1 to 2 seconds), add the salmon fillets!. Grill until you can see that it has cooked 1/3 of the way up the side of the fish, 3 to 5 minutes!. Turn the fillets, brush generously with the glaze, and grill for 3 to 5 minutes more, until soft pink!.
Sprinkle on the sesame seeds until coated, garnish with lime, and serve!.
Handle with Care:
We've all done it!. The fish goes on the grill, and within mere seconds, we feel the uncontrollable urge to move it!. We know what's going to happen, the fish is going to stick, and we do it anyway!. Be strong, It's time to resist!. When grilling fish, make sure the grates are clean and well-oiled, and once you put it on the grill, leave it there until it has a nice golden-brown sear on the bottom, 1 to 3 minutes depending on grill temperature!. Then, and only then, use tongs or 2 spatulas to carefully flip it!. If you've followed our orders, it shouldn't break!.
--------------------------------------!.!.!.
Soy-Curry Glaze
Makes about 1 cup
Ingredients:
2 tablespoons sesame oil
2 tablespoons peeled and minced garlic
1/4 cup hoisin
1/4 cup honey
1/4 cup soy sauce
1/4 cup sherry
2 tablespoons curry powder
1 tablespoon chili-garlic paste
juice and zest of 1 large orange
1/4 cup fermented black beans, rinsed with hot water and chopped
Preparation:
In a small (1 quart) saucepan, combine the oil and garlic!. Place the pan over medium-high heat and cook, stirring frequently, until the garlic is light brown and fragrant!.
Add the remaining ingredients and bring to a boil!. Adjust the heat to a simmer and cook, stirring occasionally, until thickened, 6 to 8 minutes!. Remove from heat!. The glaze will keep for up to 2 weeks refrigerated in an airtight container!.
Note:
Black beans are sold in cans or plastic bags in good Asian markets, and they last for up to a year in the refrigerator!. Make sure you rinse them before using, or their rich, dark flavor won't be a mysterious addition as much as an overpowering presence!.
Hoisin is also found in Asian markets and good general-interest supermarkets, it's a wonderful glaze for roasted meat, such as the classic Peking duck, as well as a stand-alone dipping sauce or condiment in wrapped-up dishes like mu shu
-----
3 tablespoons butter, melted
1 onion, sliced
1 1/2 lbs salmon fillets
1/2 cup mayonnaise
1/4 cup freshly grated parmesan cheese
1 teaspoon worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons lemon juice
oregano
parsley
Pour butter in a 9"x13" pan!.
Arrange onion evenly in bottom of dish!.
Place salmon in a single layer on top of onions!.
Combine mayo, cheese, worc!.
sauce, paprika and salt!.
Spread over top of salmon!.
Sprinkle with oregano and parsley!.
Bake at 350 degrees for app!.
35 minute depending on thickness of salmon
-------Www@FoodAQ@Com
Baked Pesto Salmon Recipe
2 Salmon filets about 2 lbs
2 tablespoons butter or margarine
1 cup Pesto Sauce
1/4 cup Parmesan Cheese
Remove skin from the Salmon filets and wash with cold water!. Dry the filets with paper towels!. Coat the bottom of baking pan with the butter or magarine!. Place the filets skin side down in the baking dish!. Coat the filets with the Pesto sauce!. Bake at 375 for 15 minute or until the filets flake!. When finished sprinkle Parmesan Cheese on the filets!. Serves four!.
------
Pan Grilled Salmon with Yellow Pepper Saffron Sauce
2 salmon fillets, 6 ounces each with skin on
1 tablespoon olive oil
Sea salt and ancho chile pepper powder, to taste
1/4 yellow bell pepper, finely chopped
1/4 red bell pepper, finely chopped
For the sauce:
1 large yellow bell pepper, roasted
3 tablespoons rice wine vinegar
3 large cloves garlic, coarsely shopped
Pinch of saffron threads, pan toasted
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
Scant 2/3-cup extra virgin olive oil
Coarse salt and freshly ground black pepper to taste
To prepare:
Make the sauce, up to 6 hours ahead!. Coarsely chop the roasted pepper!.
In a small dry skillet over high heat, toast the saffron threads shaking the pan continuously, until they become aromatic, about 1 minute!. Immediately remove from the heat!.
In a blender or food processor, combine the roasted pepper, vinegar, garlic, saffron, honey, and mustard!. Blend for 30 seconds!. Through the feeding tube, slowly add the oil until the sauce emulsifies!. Transfer to a bowl; season to taste with salt and pepper!. Cover with plastic wrap and
set-aside until serving time!.
To pan-grill the salmon:
Place a grill pan over high heat and heat it until smoking!. Brush the salmon on both sides with olive oil and sprinkle with salt and ancho chile pepper!. Grill; skin side down until golden brown, about 3 minutes!. Turn over, lower the heat to medium and continue cooking for 3 to 4 minutes!.
Transfer the salmon to a warm dinner plate; drizzle with the sauce on the fish and plate!. Garnish with finely chopped red and yellow peppers!.
Serve at once!.
Poached Salmon in Orange, Honey and Wine
Serves 4
Ingredients:
grated rind of 1 orange
1/2 cup honey
1/4 cup dry white wine
4 salmon steaks, 8 oz!. each
Preparation:
Combine rind, juice, honey and wine in large frying pan over medium heat and bring to boil, stirring constantly!. Add fish and cook over low heat until fish is tender and beginning to flake when tested, about 10 to 15 minutes!. Remove fish with slotted spoon, drain on paper towels, keep warm!.
Bring poaching liquid to boil over high heat and cook until slightly reduced and thickened!. Spoon a small amount over fish and serve!.
Herb Crusted Salmon Filet w/ lime-cilantro butter
Preheat oven to 425 degrees F
Herb Crust:
1/2 cup chopped basil
1/2 cup chopped cilantro
1/2 cup chopped nuts (i prefer pinenuts but walnuts work good too)
1T fine chopped garlic
3-4 tbl olive oil
Combine all ingredients, salt and pepper to taste!.
Lime-cilantro butter:
4 T unsalted butter (room temp)
1 T lime juice
1T fine chopped cilantro
1 tsp!. lime zest
Combine all ingredients, salt and pepper to taste
Take filets, skin side down and apply Crust ingredients evenly on flesh side, I usally make crust about 1/8 of an inch thick!. On stovetop in a oven friendly sautee pan brown the filets herb side down over med-high heat using butter or better yet clarified butter!. Carefully flip filets over, skin side down!. Pop in oven and bake for approx!. 7 minutes for med results!. Longer or shorter for desired temp!. Plate filets and serve with dollop of Lime butter on top!.
This dish is good with wild rice or saffron rice!. Enjoy!!
Sesame-Crusted Grilled Salmon
This is an easy way to let the salmon shine without covering up its flavor!. If it's not grilling season, this also works just fine by putting the salmon under the broiler - just watch it closely so it doesn't burn!.
Makes 4 servings as an entrée
Ingredients:
4 (8 ounce) salmon fillets, pin bones removed
2 tablespoons canola oil
salt and freshly ground black pepper, to taste
1/2 cup Soy-Curry Glaze (recipe follows)
1/4 cup sesame seeds, toasted
1/2 lime, cut into thin slices
Preparation:
Prepare a hot fire in grill!.
Lightly coat the salmon with oil, and season with salt and pepper!. When the grill is hot (you cannot keep your hand 5 inches above the grates for more than 1 to 2 seconds), add the salmon fillets!. Grill until you can see that it has cooked 1/3 of the way up the side of the fish, 3 to 5 minutes!. Turn the fillets, brush generously with the glaze, and grill for 3 to 5 minutes more, until soft pink!.
Sprinkle on the sesame seeds until coated, garnish with lime, and serve!.
Handle with Care:
We've all done it!. The fish goes on the grill, and within mere seconds, we feel the uncontrollable urge to move it!. We know what's going to happen, the fish is going to stick, and we do it anyway!. Be strong, It's time to resist!. When grilling fish, make sure the grates are clean and well-oiled, and once you put it on the grill, leave it there until it has a nice golden-brown sear on the bottom, 1 to 3 minutes depending on grill temperature!. Then, and only then, use tongs or 2 spatulas to carefully flip it!. If you've followed our orders, it shouldn't break!.
--------------------------------------!.!.!.
Soy-Curry Glaze
Makes about 1 cup
Ingredients:
2 tablespoons sesame oil
2 tablespoons peeled and minced garlic
1/4 cup hoisin
1/4 cup honey
1/4 cup soy sauce
1/4 cup sherry
2 tablespoons curry powder
1 tablespoon chili-garlic paste
juice and zest of 1 large orange
1/4 cup fermented black beans, rinsed with hot water and chopped
Preparation:
In a small (1 quart) saucepan, combine the oil and garlic!. Place the pan over medium-high heat and cook, stirring frequently, until the garlic is light brown and fragrant!.
Add the remaining ingredients and bring to a boil!. Adjust the heat to a simmer and cook, stirring occasionally, until thickened, 6 to 8 minutes!. Remove from heat!. The glaze will keep for up to 2 weeks refrigerated in an airtight container!.
Note:
Black beans are sold in cans or plastic bags in good Asian markets, and they last for up to a year in the refrigerator!. Make sure you rinse them before using, or their rich, dark flavor won't be a mysterious addition as much as an overpowering presence!.
Hoisin is also found in Asian markets and good general-interest supermarkets, it's a wonderful glaze for roasted meat, such as the classic Peking duck, as well as a stand-alone dipping sauce or condiment in wrapped-up dishes like mu shu
-----
3 tablespoons butter, melted
1 onion, sliced
1 1/2 lbs salmon fillets
1/2 cup mayonnaise
1/4 cup freshly grated parmesan cheese
1 teaspoon worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons lemon juice
oregano
parsley
Pour butter in a 9"x13" pan!.
Arrange onion evenly in bottom of dish!.
Place salmon in a single layer on top of onions!.
Combine mayo, cheese, worc!.
sauce, paprika and salt!.
Spread over top of salmon!.
Sprinkle with oregano and parsley!.
Bake at 350 degrees for app!.
35 minute depending on thickness of salmon
-------Www@FoodAQ@Com