More Recipes
There are a lot of fish in the sea. Many are great food fish choices if you know how to cook it. Following are a few more recipes I hope you will enjoy. Cooking fish is fast and easy and it is sometimes fun to experiment with different methods of preparation. As I experiment myself, I will share my successful attempts and recipes.
Smelts are wonderful fried but here's another way to use these great little fish.
Barbequed Smelts
Ingredients
1 lb. dressed smelts
1 cup barbecue sauce of choice
1/4 cup chopped green onion
1/4 cup chopped green pepper
1 clove minced garlic
2 tbsp. butter
salt and pepper to taste
Directions
Cook onions, pepper and garlic in butter until tender. Pour in barbecue sauce and simmer and stir for about five minutes. Let cool. Marinate smelts in cooled barbecue sauce for about 45 minutes, turning once. Using a spatula, place fish in sprayed baking pan. Bake at 350 degrees for about 5 minutes. Turn, add more sauce, and bake for another 5 minutes. Fish is ready when it flakes easily when tested with a fork.
Smelts are wonderful fried but here's another way to use these great little fish.
Barbequed Smelts
Ingredients
1 lb. dressed smelts
1 cup barbecue sauce of choice
1/4 cup chopped green onion
1/4 cup chopped green pepper
1 clove minced garlic
2 tbsp. butter
salt and pepper to taste
Directions
Cook onions, pepper and garlic in butter until tender. Pour in barbecue sauce and simmer and stir for about five minutes. Let cool. Marinate smelts in cooled barbecue sauce for about 45 minutes, turning once. Using a spatula, place fish in sprayed baking pan. Bake at 350 degrees for about 5 minutes. Turn, add more sauce, and bake for another 5 minutes. Fish is ready when it flakes easily when tested with a fork.
Mahi Mahi works well on the grill because it is meaty and delicious.
Lemon-Grilled Mahi Mahi
Ingredients
2 mahi mahi fillets
oil for grill grates
1 tbsp. lemon zest
3 tbsp. fresh lemon juice
1/4 cup olive oil
1 tsp. Dijon mustard
1 tbsp. chopped capers
1 tbsp. chopped fresh dill
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
Directions
In a bowl, whisk together all ingredients except mahi mahi and the oil for the grill. Place fillets into a plastic container with a snap-on lid. Pour the marinade over the fish, put the lid on and marinate in the refrigerator for about 2 hours. Spray grill grates with cooking oil or brush on oil. Heat the grill to high. Lay fish on grill, skin side down (if there is skin). Lower grill heat to medium high. Cook for about 5-6 minutes then carefully turn over and grill for another 5 minutes. Fish is ready when it feels firm to the touch (not hard) and flakes easily when tested with a fork.
Grouper is a popular fish because of its light flavor and versatility.
Grouper Parmesan
Ingredients
4 grouper fillets (or 2 large)
2 cups diced tomatoes
1/2 cup dry white wine
1/2 cup finely chopped onion
1 clove minced garlic
1 tbsp. chopped black olive
1/4 cup chopped fresh basil
salt and pepper to taste
1 tbsp. olive oil
1/4 cup Italian-style bread crumbs
1/4 cup grated Parmesan cheese
1 tbsp. toasted pine nuts
1 tsp. olive oil
cooking spray
Directions
Preheat oven to 350 degrees. Coat glass baking dish with cooking spray. Rinse fish and place in baking pan. Pour wine over fish. In a bowl, mix together tomatoes, onion, garlic, black olive, basil and salt and pepper to taste. Spoon mixture over fish. Bake for about 30 minutes or until fish flakes easily when tested with a fork. Remove fish from the oven and preheat broiler. Combine breadcrumbs, pine nuts, Parmesan cheese and 1 tsp. olive oil. Drizzle breadcrumb mixture over fish and tomatos. Broil for about 2 minutes until breadcrumb mixture turns golden brown.
Perch is affordable and easy to handle and prepare.
Orange Mustard Perch Fillets
Ingredients
1 lb. perch fillets
cooking spray
1/3 cup orange juice
3 tbsp. grainy dark mustard
1 1/2 tsp. brown sugar
Directions
Bring orange juice, mustard and brown sugar to a boil over medium heat. Boil for about 1 minute, stirring constantly. Preheat broiler. Coat a broiler pan with cooking spray. Place perch fillets skin side down on broiler pan. Brush with orange-mustard mixture. Broil about 4 inches from heat source for about 5-6 minutes or until fish flakes easily when tested with a fork.
Monkfish is sometimes referred to as the poor man's lobster. Ugly to look at but great to eat.
Monkfish Stew
Ingredients
2 lbs. monkfish cut into cubes
2 cups vegetable stock or clam juice
1 tbsp. olive oil
1 onion, chopped
1 yellow or red bell pepper, seeded and chopped
1 clove minced garlic
2 cans diced tomatoes (I like Italian-style)
1 cup dry white wine
2 tbsp. chopped fresh parsley
1 tbsp. butter
salt and pepper to taste (I usually go heavy on the black pepper)
cayenne pepper to taste
1 tsp. sugar
Directions
Heat olive oil in a skillet. Add onions and peppers and saute until just soft. Add garlic and cook for a few more minutes. Blend in the tomatoes and parsley. Cook for another few minutes. Add the stock or clam juice, wine, butter and sugar. Season with salt, black pepper and cayenne to taste. Bring to a boil stirring all the time. Stir in the monkfish, blending well. Cook for about 10 more minutes or until fish is done. Great served topped with Parmesan cheese or over rice.