Fish Recipes

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These are recipes for all fish, if you have any favorite recipes .. please share with me


FLOUNDER FILLETS WITH CRAB STUFFING

1 med. flounder (2 lbs.)
1/2 c. butter, melted
1 tsp. salt
1/2 tsp. pepper

STUFFING INGREDIENTS:

2 c. dry bread crumbs
1/2 c. chopped celery
1/2 c. chopped onion
1 c. crab meat
3 eggs
1 tsp. salt
Dash cayenne
1 tsp. chopped parsley
1/2 c. melted butter
1/2 tsp. lemon juice

Dress flounder and fillet. Brush fillets with butter. Sprinkle with salt and pepper. Place bottom section in well-greased baking pan. Set aside top section of fillet.
To make stuffing, remove any shell or cartilage from crab meat. Saute onion and celery in butter until tender and add to remaining stuffing ingredients. Mix thoroughly. Spoon stuffing on bottom fillet and place top section of fillet over stuffing. Bake at 350 degrees for 25-30 minutes, or until fish flakes easily when tested with fork and stuffing is lightly brown.

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FRESH BAKED MAHI-MAHI

6 pieces mahi-mahi about 1/2 pound each
1/2 c. Raspberry Vinegar
1/4 c. balsamic vinegar
3/4 c. cream
Salt and pepper to taste
1 tbsp. butter

Rub the butter on bottom of the baking dish and arrange the fish in the dish. Pour the vinegars and cream over the fish and sprinkle with salt and pepper. Cover with parchment paper and bake in oven at 450 degrees for 12 minutes.


You can use either store bought raspberry vinegrette or you can make this one but make sure you prepair it ahead of time
Fresh raspberries
White vinegar

Wash and drain berries. Loosely fill 1 quart mason jar with berries to within 2 inches of top. Heat white vinegar until the first bubbles appear, then fill jar with raspberries in it. Cover jar with plastic wrap - screw on top.
Store in dark cool place for 6 weeks. Strain vinegar through a tea strainer lined with coffee-filter paper. Pour into fresh bottle and cork (use to make Raspberry Fruit Dressing)

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MACADAMIA MAHI MAHI WITH PINEAPPLE
PINK PEPPERCORN CHUTNEY

5 1/2 pound MAHI MAHI fillets
8 oz. macadamia nuts
2 tsp. olive oil
Cornstarch Mix (50% cornstarch 50% water mix until smooth)
1 fresh pineapple
1 c. pineapple juice
3 tbsp. pink peppercorns (whole)

Chop nuts in food processor or blender.
Lightly salt each side of fillets and coat both sides with nuts. Place olive oil in cold saute pan, add fillets. Turn flame on medium and cook fillets until nuts are lightly brown. Turn fillets over and cook until lightly brown. Remove from pan and place in 375 degree oven. Remove when fish is firm to touch.

Chutney: Clean and finely dice 1/2 of the pineapple. Crush the peppercorns. Add the pineapple juice and pineapple to a sauce pot and bring to a boil. Reduce to a simmer, add the peppercorns and whisk in the cornstarch mix to thicken. Pour over fillets and serve

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Mahi mahi

1 1/2 lb. mahi mahi
2 tbsp. butter, divided
1 clove garlic
1 tbsp. teriyaki sauce
2 tbsp. lemon juice
1 tsp. honey
1 tbsp. sesame seeds

In skillet set at 250 degrees or medium heat, melt 1 tablespoon butter; add garlic and saute until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish and marinate 30 minutes.
Heat 1 tablespoon butter in skillet. Set at medium heat. Add fish and saute 4-5 minutes on each side, basting with marinade. Garnish with parsley. Makes 4 servings

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GRILLED SWORDFISH WITH GARLIC BUTTER

4 tbsp. sweet butter
1/3 c. extra virgin olive oil
2 tbsp. Balsamic vinegar
1 tsp. oregano
2 lg. swordfish steaks, about 1-inch thick (1 1/2 lbs. to 2 lbs.)
2 cloves garlic, crushed
1 tsp. dried parsley
Pepper to taste

One day in advance, soften the butter with a wooden spoon and mix in the crushed garlic. Using a piece of waxed paper, roll into a log and return to the refrigerator until firm.
In a small bowl mix the olive oil, Balsamic vinegar, parsley, oregano, and vinegar. Liberally brush the olive oil mixture on one side of the swordfish and place brushed side down on preheated medium grill. Brush olive oil on the other side and cook for about 5-10 minutes.

Turn swordfish over, brush more olive oil, and cook an additional 5-10 minutes or until fish flakes easily and is cooked to desired doneness. DO NOT overcook.

Remove fish from the grill and place a piece of garlic butter on top of each piece of fish. Makes 4 servings.

Note: Tuna or Mahi Mahi can be substituted for the swordfish. If using a broiler rather than a grill, use a lower rack setting and brush the olive oil on both sides of the fish before putting under the broiler.

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GRILLED BLACKENED TUNA STEAKS

1/4 c. olive oil
2 tbsp. lime juice
6 tuna steaks, about 6 oz. each
1 tbsp. dry mustard
2 tbsp. dried cilantro
1 tbsp. chili powder
1 tsp. freshly ground black pepper
1 tsp. black mustard seeds

Combine olive oil and lime juice, brush each steak with mixture. Mix remaining ingredients; sprinkle over steaks. Wrap and refrigerate for several hours. Grill over hot charcoal for 4 minutes per side, or until steaks just begin to flake. Do not dry out. Top with Lime and Soy Sauce. Serves 6.

LIME AND SOY SAUCE:

2 tbsp. lime juice
1 tbsp. champagne vinegar
1 tsp. soy sauce
1/4 c. olive oil
Lime juice to taste

Whisk together ingredients and spoon mixture over tuna steaks.

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GRILLED TUNA WITH ORANGE BUTTER

6 tbsp. (3/4 stick) unsalted butter, room temperature
Zest and juice of 1 orange
1 tbsp. parsley or savory, chopped (fresh, if available)
1 1/2 lbs. fresh tuna, cut into 3/4 inch thick steaks

In a small bowl, beat the softened butter with the orange zest. Beating constantly, slowly add the orange juice. Stir in the parsley or savory and set aside. Place the tuna on a grill over hot coals. Spray grill with vegetable oil to prevent sticking. Grill 5 minutes on each side or to desired degree of doneness, brushing with some of the orange butter while grilling. Remove the steaks from the grill and season to taste. Serve hot with remaining orange butter and the wedges. Serves 4.

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FRESH TUNA SALAD WITH A MEDITERRANEAN TWIST

1 1/4 c. minced red onion
3 tbsp. red wine vinegar
6 tbsp. olive oil
1/4 c. walnut oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper

SALAD:

5 oz. fresh green beans, trimmed
5 oz. fresh yellow wax beans, trimmed
1 lg. fennel bulb, trimmed, cored, and cut into 2 inch julienne
3 lg. bunches watercress, stems trimmed
1 sm. head Radicchio, torn into bite-size pieces
20 Kalamata olives, halved lengthwise, pitted
2 (3/4 inch thick) tuna steaks (about 8 oz. each)
Salt and freshly ground pepper
2 tbsp. chopped fresh chives

For Dressing: Place onion and vinegar in small bowl. Gradually whisk in both oils in thin steady stream. Add salt and pepper.
For Salad: Cook all beans in large pot of boiling, salted water until crisp- tender, about 4 minutes. Drain. Refresh with cold water, drain, and pat dry.

Prepare barbecue (high heat) or preheat broiler. Combine beans, fennel, watercress, Radicchio, and olives in large bowl. Brush 2 tablespoons dressing over one side of tuna steaks. Season with salt and pepper. Grill seasoned side down 2 minutes. Brush fish with 2 more tablespoons dressing; season with salt and pepper. Turn steaks and cook to desired doneness, 2 minutes for medium rare. Cut into fourths.

Add remaining dressing to salad and toss. Adjust seasoning. Divide among 4 large plates. Top each with 2 tuna pieces. Garnish with chives and serve.

[Double D]

You have the makings of a world class cookbook here. Pretty work, can't wait to try some of these

[sea scape]

You have the makings of a world class cookbook here. Pretty work, can't wait to try some of these

I have more... But these I had already typed out onto a disk.. so I thought I would share Mama always said for me to play nice