free fish recipes

Stirfried crab with curry powder

2007-10-20T04:26:00.000-07:00

I love seafood very much. I think there are many people out there loving seafood the same as me. Our menu today is my favorite seafood dish at all time. Every member in my family loves this menu especially my grandmother. However, we don't cook this menu so often at home because crab is quite expensive back home.

Stir Fried Crab with Curry Powder is one of the most popular Thai food. You can find this menu in every restaurant in Thailand. It is so easy to cook. Usually, we cook this menu with whole crab chopped in pieces. However, somebody finds that it is difficult to eat crab with its hard shell. Alternatively, you can use crab meat or mixed seafood instead of whole crab. The taste is still great, I guarantee. Okay, let's get started now.

Ingredients

1 whole crab (5oo grams) , chopped for 3 or 4 pieces
6 tablespoon of cooking oil
5 cloves of garlic, finely chopped
1 egg
1 green onion (cut into short pieces/1 inch long each)
1 onion (cut into small pieces)
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1 tablespoon curry powder

Preparation

1. Beat an egg in a bowl
2. Put oyster sauce, light soy sauce, sugar, curry powder into the bowl that we already beat an egg. Stir or beat again until all ingredients getting along
3. Put cooking oil in a pan (medium heat)
4. Put garlic in a pan, stir fried for 2 minutes
5. Put crab in a pan, stir fried for 4 minutes or until it is cooked
6. Put sauce that we prepare in a bowl into a pan, then green onion and onion. Stir fried for another 2 minute.

Now you are done. Try it. You will love this menu like I do. If you don't like to eat crab with the hard shell. You can use crab meat or mixed seafood as well. It is easier to eat and to cook. Well, I have to go now. Enjoy your meal.

See you next time.

Joe Sitthiosoth is an average Joe who is passionate about Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience during his journey. You can read more from here http://EasyThaiCookingByJoe.blogspot.com

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Baked trout stuffed with mushrooms

2007-10-17T00:25:00.000-07:00

Ingredients

3 tbsp butter
3 tbsp olive oil
6 cups sliced mushrooms
1 1/2 cups finely chopped onion
1 large celery stalk, finely chopped
3 tbsp minced fresh parsley
3 tbsp minced fresh thyme
4 whole trout (about 12 ounces each), cleaned, boned
2 tbsp fresh lemon juice
1/4 cup butter, melted

Method

Melt 3 tbsp butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Season filling to taste with salt and pepper, set aside to cool. Preheat oven to 350¡F. Butter large baking sheet. Drizzle lemon juice inside fish, and sprinkle with salt and pepper. Fill cavity with mushroom mixture, dividing equally. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter. Bake until cooked through, about 30 minutes. Transfer to platter, garnish with lemon wedges

Cullen skink

2007-10-07T09:41:00.000-07:00

The famous Scottish fish soup made with smoked haddock is called Cullen Skink. Scotland produces delicious fish and this famous, very rich and tasty soup recipe originates from the fishing village of Cullen, in Morayshire, in the north-east of Scotland. At one time this fish would have been cheap and plentiful, and this dish would have been served regularly. But of course with the shortages of fish in the North Sea today, it is now more expensive to buy.

The word "Skink" (which means “essence” in Gaelic) is a soup which was originally made with shin of beef (it was a sort of soup-stew) , but the main ingredients for the Cullen Skink is smoked haddock and potatoes. The traditional way of cooking it was using “Finnan Haddock”, which needs to be skinned after cooking. This is a very fiddly way of making it, but the recipe below is a bit easier.

This Cullen Skink Recipe makes a filling and rich soup and although it can be a meal by itself, it makes a very unusual starter (providing your guests like fish of course). Serve it with thick slices of homemade crusty bread and unsalted butter.

Cullen Skink Recipe Ingredients

A large smoked haddock (weighing around 2lb)
1 large onion, finely chopped.
2 pints pints (1200ml) milk
1 large potato chopped finely
Salt and pepper
1 bay leaf
Chopped parsley

Method

Skin the haddock before cooking.
Place the smoked haddock with milk and bay leaf, in a large pan.
Poach gently for a few minutes.
Remove fish from pan.
Add onion and potato to pan and cook gently until soft.
When the vegetables are soft, remove the bay leaf.
Liquidise the milk, onion and potatoes until they are like a smooth cream. (If you don't have a liquidiser, try a food processor. If you don't have that, then use a potato masher although you won't get such a good smooth creamy texture).
Return to the pan, and add the flaked haddock.
Season with pepper. (You probably won't want extra salt, as the smoked fish usually provides enough salt).
Add chopped parsley.

Serve with homemade bread and unsalted butter.

May Cropley lives in the Kingdom of Fife in Scotland, and is passionate not only about the place with its lovely fishing villages and beaches, but also the history and the ancient castles and palaces, the people, the food, (including recipes) the music and art, poetry, the culture and all things Scottish. All of this, and the Home of Golf at St Andrews are featured on her website.

For further recipes check out Authentic Scottish Food Recipes

Visitors to May's website can contribute Scottish Recipes and Scottish poems.

http://www.scotlands-enchanting-kingdom.com

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Poached sole in tomatoes and white wine

2007-10-05T07:52:00.000-07:00

INGREDIENTS: 1 1/2 pounds sole fillets (or talapia); 3/4 cup diced canned tomatoes, drained; 1 medium onion, chopped; 2 tablespoons chopped Italian parsley; 1/8 teaspoon freshly ground pepper; 1 clove of garlic, minced; 1/2 cup dry white wine; 1/4 cup half and half; 1 tablespoon soft butter; 1 tablespoon Wondra flour

Place fish in a non-stick skillet. In a bowl combine tomatoes, onions, parsley, seasonings, and white wine. Pour over fish. Put lid on skillet, leaving a crack for steam to escape. Poach fish for 5-10 minutes or until it flakes with a fork.

Take lid off skillet. Drizzle half and half around fish. Work the flour into the soft butter and add this roux to the fish sauce. Move the skillet in a circular motion over medium heat until sauce thickens. Serve with rice and butter lettuce salad. Makes 4 servings.

INGREDIENTS: 1 1/2 pounds sole fillets (or talapia); 3/4 cup diced canned tomatoes, drained; 1 medium onion, chopped; 2 tablespoons chopped Italian parsley; 1/8 teaspoon freshly ground pepper; 1 clove of garlic, minced; 1/2 cup dry white wine; 1/4 cup half and half; 1 tablespoon soft butter; 1 tablespoon Wondra flour

Place fish in a non-stick skillet. In a bowl combine tomatoes, onions, parsley, seasonings, and white wine. Pour over fish. Put lid on skillet, leaving a crack for steam to escape. Poach fish for 5-10 minutes or until it flakes with a fork.

Take lid off skillet. Drizzle half and half around fish. Work the flour into the soft butter and add this roux to the fish sauce. Move the skillet in a circular motion over medium heat until sauce thickens. Serve with rice and butter lettuce salad. Makes 4 servings.

Copyright 2005 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is avalable from http://www.amazon.com. A five-star review of the book is also posted on Amazon.

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Copyright 2005 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is avalable from http://www.amazon.com. A five-star review of the book is also posted on Amazon.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

Braised fish in soy sauce

2007-10-03T10:53:00.000-07:00

Braised fish in soy sauce is the basic craft of Chinese dish. The distinguishing characteristics are it looks red and glossy, rich in smell and thick in gravy. Both sides of the fish slice must be fried to become golden yellow, a thin crispy layer of skin should be left on the top before you take it out of the hot oil pot. This is the key step of forming the gloss, or you may have a dish that looks gloomy and gets torn to pieces during cooking process.

Ingredients:

a). For step 1:

4 ~ 5 slices grass carp (or other fish you prefer)
1 tablespoon cooking wine
1/2 cup soy sauce
b). For step 2:
5 slices of ginger
1 green onion (scallion). Chop into few pieces.
3 tablespoons oil
c). For step 3:

4 star anise
A piece of cinnamon
4 teaspoon sugar
1/2 cup soy sauce
2 cups of water
d). For step 4:

2 tablespoons cooking wine
dash of monosodium glutamate
Method:

Marinate fish in wine and soy sauce for over 2 hours for best result.
Heat oil to 80%. Add chopped green onion and ginger. Add fish and fry till golden. Take out fish.
Add c) to pot, boil it. Then simmer till thick. Pick out star anises. Add a big spoonful of ketchup and boil up.
Put fish back to gravy from step 3. Add wine. Simmer till it becomes thick.
Cooking time: 20 minutes

Nutritional information:
Yield: 4 servings
Each serving provides:
Calories: 277.5
Protein: 20.1 g Here is a photo:

http://www.news-blogs.com/_images/free_articles/braised_fish.jpg

Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept intact. Thank you.

Jacklyn Chen - Webmaster of news-blogs.com, satellite info, and emobile-news.com. She is a full time mom who works very hard to make living with multiple web sites. For more information and articles about fine living, visit fine-living.news-blogs.com.

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Salmon with watercress sauce

2007-10-01T10:45:00.000-07:00

Eating oily fish is a great way to add Omega-3 Essential Fatty Acids to our diets and salmon is one of the richest sources of this health boosting nutrient.

Cooked together with watercress, spring onions and low-fat soft cheese this dish is great to eat all year round.

To serve 4 people you will need;

1 bunch of watercress, chopped

1 bunch of spring onions, chopped

1 tablespoon of extra virgin olive oil

100ml of vegetable stock

100g (4oz) of low-fat soft cheese - if preferred look for a brand which contains a garlic and herb seasoning to add a taste twist

4 salmon fillets - look out for organic or "free range" fish and if in doubt ask your fishmonger or supermarket for advice

Many of the wet fish available in supermarkets and fish shops, have been reared in hatcheries and farms where they are fed soya meals or grains which contain little or none of the Omega-3 Essential Fatty Acids that plankton contains. As a result the quality of the fish oils are not as high as "free range" fish.

We know this recipe is going to be good for us so lets get cooking!

Sauté the chopped onions and watercress in the olive oil, stirring frequently until softened.

Add the vegetable stock and simmer for five minutes.

Liquidize the watercress mixture, add the soft cheese and liquidize again if necessary to form a sauce consistency.

Meanwhile, grill the salmon skin side up for 2 minutes. After 2 minutes turn the salmon over and continue to grill for 2-4 minutes depending on the thickness of the fish.

Serve the salmon with the watercress sauce and seasonal vegetables.

For further advice on Omega-3s, Fish Oils and Essential Fatty Acids, visit the Healthy Fish Oils website.

For advice on eating oily fish to improve your health visit the Fish Oil Diet web page.

Article Source: http://EzineArticles.com/?expert=Jack_Prime

Two sea scallop recipes

2007-09-28T11:47:00.000-07:00

Seared Sea Scallops in Mandarin Sauce

Ingredients:

½ lb U/10 Sea Scallops
1 tbsp Olive Oil
2 ½ oz Mandarin Oranges
1 tbsp Chopped Onions
2 tbsp Green Onions
1 oz Mandarin Juice
4 tbsp Sweet Vermouth
1 tbsp Cold Butter
Pinch Salt & Pepper
Pinch Parsley
Wedge Lemon

Heat up olive oil in medium sauté pan at a medium flame. Sear scallops on both sides until lightly browned. Add your chopped onions, garlic & mandarin oranges and stir while cooking for 1 ½ minutes. Then add sweet vermouth and reduce to a low flame. Add mandarin juice, green onions, and wedge of lemon and let stand for 1 minute. Add cold butter and stir for 2 minutes. Add a touch of Salt, Pepper and Parsley to taste. Serve and Enjoy!

Pineapple Seared Sea Scallops

Ingredients:

½ lb U/10 Sea Scallops
1 tbsp Olive Oil
2 ½ oz Diced Pineapple
1 tbsp Chopped Onions
2 tbsp Green Onions
1 oz Water
4 tbsp Sweet Vermouth
1 tbsp Cold Butter
Pinch Salt & Pepper
Pinch Parsley
Wedge Lemon

Heat up olive oil in medium sauté pan at medium flame. Sear scallops on both sides until lightly browned. Add your chopped onions, garlic, & diced pineapples and stir while cooking for 1 ½ minutes. Then add sweet vermouth and reduce to a low flame. Add water, green onions, and a wedge of lemon and let stand for 1 minute. Add cold butter and stir for 2 minutes. Add a touch of salt, pepper, and parsley to taste. Serve and Enjoy!

Order seafood and prepare delicious recipes given above.

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Three rainbow trout recipes

2007-09-26T13:09:00.000-07:00

Below you will find three wonderful recipes for rainbow trout. Trout are delicious, when cooked properly. These recipes turn out very well, and Rainbows cooked using any of them are delicious. Enjoy.

Baked Rainbow Trout

2-3 trout
2 tablespoons chopped parsley
2 tablespoons lemon juice
1½ teaspoons seasoned salt
6 tablespoons olive oil
1 large onion-thinly sliced
2 cloves garlic
1 large tomato, thinly sliced
4 teaspoons white wine

Spray 13x9 inch pan with liquid shortening. Arrange fish in pan and sprinkle with parsley, lemon juice and salt. Heat oil in small skillet: fry onion and garlic till limp. Pour over fish. Place tomato on fish and pour wine over fish. Bake 350 degrees 30-45 minutes. Serves 2-3.

Grilled Trout

6 small trout
Salt or seasoning for fish

Prepare trout: rub with oil and sprinkle with salt or seasoning. Place in fish basket if available or place on preheated grill rack and cook for about 15 minutes, turning as needed. Option: Rinse trout under cold water and stuff with lemon wedges and onions. Wrap in foil and cook on hot charcoal or gas grill for 6 minutes on each side. Do not overcook. Open foil and, with back of fish facing you, remove skin. There is a line down the middle dividing the back meat and the belly meat. With fork, Pull the back meat toward you and belly meat away from you and remove bone. Squeeze on fresh lemon. Salt and pepper as needed.

Rainbow Trout with Artichoke Heart

6 Rainbow Trout fillets
1/2 cup butter
4 tbsp. green onion, chopped
2 tbsp. parsley, chopped
3 cloves garlic, minced
1 tbsp. lemon juice
8 oz. can of sliced mushrooms, drained
14 oz can artichoke hearts, sliced, and drained
1 tsp. salt
1/2 tsp. cayenne pepper

Pat rainbow trout fillets with a paper towel and place in flat baking dish. Melt butter in sauce pan and sauté the green onions, parsley and garlic until tender. Add lemon juice, mushrooms, artichoke hearts, salt and pepper. Cook for a few minutes until heated thoroughly. Pour sauce over the filets and bake in 325 degree F oven for about 18 minutes or until fish flakes with a fork. Serves 4.

Trevor Kugler is co-founder of http://www.JRWfishing.com and an avid angler. He has more than 20 years experience fishing for all types of fish, and 15 years of business and internet experience. He currently raises his three year old daughter in the heart of trout fishing country…..Montana!

Gang Hooks Tied & Ready To Fish!!!: http://www.jrwfishing.com/starterkit.asp

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Seafood stews

2007-09-24T11:21:00.001-07:00

I love the seafood stews that come from almost every region that borders on an ocean! They’re wonderful served over whole grains instead of white rice or pasta. Here are some of my favorites to get you started.

High concentrations of mercury and other toxins have raised concerns about the safety of some seafoods, but this appears to be a turf battle between various fishing interests more than an actual health threat. I believe that the benefits of seafood far outweigh the potential health concerns. If you are pregnant or nursing, check with your doctor for the latest guidance.

Cioppino (from Italy)
2 large onions, chopped
4 cloves garlic, minced
2 green peppers, or 1 green and 1 red, chopped
2-3 jalapeno peppers, seeded and chopped, to taste
3 stalks celery, chopped
2 cups bouillon or dry red wine, or some of each
1 28-ounce can Italian plum tomatoes, undrained, broken up
1 6-ounce can tomato paste
1 tablespoon Italian spice blend or oregano
3 small zucchini, halved lengthwise, then cut in 1/4" slices
3 pounds (total) seafood -- your choice: shrimp, squid, any firm white fish cut in 1" chunks, clams, mussels, scallops, etc.
1/2 cup chopped flat parsley
freshly ground black pepper, to taste
cooked whole grains of your choice (optional)

Combine the onions, garlic, peppers, celery and bouillon or wine in a large pot. Bring to a boil, reduce the heat and simmer, covered, 10-15 minutes. Stir in the tomatoes, tomato paste and spice blend and cook 10 minutes more. Add the zucchini. Return the liquid to a boil and add the seafood. Cover the pot, reduce the heat and cook, stirring once or twice, until the seafood is done (5-10 minutes.) Add the parsley and black pepper; serve over whole grains if desired.

8-10 servings

Kejenou (from Africa)
1 large onion, chopped
2 green peppers, chopped
1 cup bouillon + 1 extra teaspoon bouillon granules
8 parsnips, sliced
1 28 oz. can Italian style (plum) tomatoes
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 pound fresh green beans, sliced, or 1 cup frozen green beans
1 pound firm white fish fillet of your choice, cut in chunks
Cooked whole grains (optional)

Cook the onion and green peppers in the bouillon for 5 minutes to softern. Add the parsnips, tomatoes and spices and cook 10-15 minutes or until the parsnips are just tender. Add the green beans and simmer 5 minutes; add the fish chunks and simmer 5 minutes more, or until the fish is firm and no longer translucent, and the green beans are crisp-tender. Serve over whole grains.

4-6 servings

Paella (from Spain)
1 large onion, chopped
3 stalks celery, chopped
3 garlic cloves, minced
1/2 cup bouillon
2 teaspoons oregano
pinch cayenne, to taste
4 cups cooked barley, brown rice or other whole grains of your choice
1 28-ounce can Italian plum tomatoes, undrained, broken up
1 red bell pepper, cut in 1/2" chunks
1 pound asparagus, cut in 1-2" pieces (reserve the tips)
1 6-ounce jar artichoke hearts, drained
2-3 pounds cleaned mixed seafood of your choice (peeled shrimp, scallops, lobster tails, mussels, clams, 1" chunks of any fish)

Cook the onion, celery and garlic in the bouillon to soften, 5-10 minutes. Add the remaining ingredients except the asparagus tips; bring to a boil, reduce the heat and simmer, covered, 10-15 minutes or until the asparagus are tender. Stir in the asparagus tips, artichokes and seafood, cover and cook about 5 minutes more, or until the seafood is opaque and any shells are opened.

6-8 servings

Louisiana Oysters and Shrimp
4 cups water
2 bay leaves
1 pound shrimp
1 onion, chopped
5 cloves garlic, minced
1 green pepper, chopped
2 stalks celery, chopped
1 28-ounce can plum tomatoes, chopped
1/2 cup chopped Italian parsley
1 teaspoon hot pepper sauce, or to taste
2 teaspoon fresh thyme, or 1/2 teaspoon dried
1 teaspoon fennel seeds
3 cups okra or green beans, cut in bite-size pieces (fresh or frozen)
1 pint shucked oysters and their liquid
Freshly ground black pepper
Cooked brown rice or barley

Bring the water and bay leaf to a boil in a pot, add half of the shrimp and cook just until they turn pink, about 2 minutes. Remove them with a slotted spoon and put them in a colander. Bring the liquid back to a boil and cook the other half of the shrimp the same way. Run cold water over the shrimp, drain and set them aside. Strain the cooking liquid and return 1 cup of it to the pot. Bring the liquid to a boil, add the chopped onion, garlic, green pepper and celery, and simmer 5-10 minutes or until they are tender. Add the tomatoes, parsley, hot sauce, thyme and fennel to the pot and simmer for 20 minutes, stirring occasionally. Add the okra or beans and simmer 5 minutes.

Meanwhile, peel the shrimp. Add shrimp and the oysters (with their liquid) and cook just until the oyster edges are curled, about 5 minutes. Serve over brown rice, with ground pepper and additional hot sauce to taste.

6-8 servings

Read my Good Food Book FREE, with 100 healthful recipes.

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com

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Armenian baked fish

2007-09-23T06:37:00.000-07:00

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.

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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Caribbean-style tilapia with fresh lime

2007-09-22T03:51:00.000-07:00

Escape from the ordinary, boring fish recipes that call for just butter and a little lemon. This zesty, mouth-watering recipe will make your taste buds come to life as the flavors of the Caribbean combine to create a spicy, healthy meal. Enjoy this easy-to-prepare entree with plantains, black beans and grilled corn on the cob. Yummy!

Ingredients

4 tilapia fillets

2 tablespoon margarine; low-fat

1/4 cup green pepper; chopped

4 tablespoon chopped onion

1/4 cup toasted almonds; chopped

1/2 cup fresh bread crumbs

1/4 teaspoon oregano

4 tablespoon fresh lime juice

1 tablespoon chopped coriander; (or parsley)

1/2 teaspoon salt

2 cup water

2 cloves garlic; crushed

1 bay leaf

1 teaspoon red pepper flakes

1 lime peel

Melt the margarine in hot skillet over medium heat. Do not let the butter turn brown. Add the green pepper and 2 tablespoons of onion. Then sauté the pepper and onion until onion is transparent. Next add the almonds, the bread crumbs, oregano, one tablespoon of lime juice, coriander and salt. Mix well. Spoon the filling down the center of each tilapia fillet. Then roll up each fillet and secure with toothpicks. In a shallow baking pan, combine the remaining 2 tablespoons of onion, water, garlic, bay leaf, red pepper and the remaining 3 tablespoons of lime juice. Place the tilapia fillets in the pan and bake in a 400 degree F. oven for 30 to 35 minutes, basting occasionally until the tilapia flakes easily. Remove the tilapia to a serving platter and garnish with thin strips of lime peel.

Serves 4.

Chadd Bryant is a senior contributing author for ActiveAngler.com and has published dozens of helpful articles on the Web's leading fishing sites. Visit ActiveAngler.com for immediate access to more free articles including how to skin a fish and how to bone a fish. You'll also find hundreds of free, healthy seafood recipes including more tilapia recipes.

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Tuna patties with lemon dill sauce

2007-09-21T04:32:00.000-07:00

Ingredients:

1 (12 ounce) (350g) can white tuna packed in water, drained and finely flaked
3/4 cup seasoned bread crumbs
1/4 cup minced green onion
1 egg
1/2 cup skim milk
1/2 teaspoon grated lemon peel

Lemon Dill Sauce:

1/4 cup nonfat chicken broth
1 tablespoon lemon juice
1/4 teaspoon dried dill

Directions:

In large bowl, combine tuna, breadcrumbs, green onion, egg, milk, and lemon peel.

With lightly floured hands, form mixture into patties.

Spray a large nonstick skillet with cooking spray and heat over medium heat.

Cook patties, until golden brown on both sides, about 3 minutes per side.

Sauce: combine all ingredients in a small saucepan and heat over medium heat until warm.

Add a small amount of flour and mix with a whisk to thicken sauce.

Spoon sauce over tuna patties and serve.

Makes 4-6 Servings

Approximate Nutrients per serving:

Calories: 190
Total fat: 1
Saturated fat: 0 grams
Cholesterol: 72 mg
Sodium: 34 mg
Carbohydrate: 18 grams
Protein: 29 grams
Dietary fiber: less than 1 gram

Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. This world renowned, medically approved program will give you results you'll love and all the support you need! Estimate your healthy body weight, tons of recipes, articles, free newsletter and more at http://weight-loss-health.com.au

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Sea bass with fennel

2007-09-20T03:37:00.000-07:00

Loup de Mer au Fenouil
(Sea Bass baked with Fennel)

This is certainly one of the great classic dishes of Provence: a whole sea bass baked in the oven with fennel and garlic and then (if you like the idea) flamed in pastis just before serving.

You could, of course, use fillets of sea bass for ease of cooking and serving – but the whole fish is the more authentic version.

Ingredients (for 2 servings):

1 x 450g to 600g prepared sea bass;
1 tablespoon olive oil;
1 large bulb fresh fennel;
1 large onion;
1 clove garlic;
30ml pastis;
salt and freshly ground black pepper;
lemon wedges (optional).

Method:

Preheat the oven to 220C/ 425F/ Gas Mark 7.

Make sure your fish has been gutted and de-scaled. Leave the head on, unless you really can’t face it.

Rub the fish inside and out with olive oil, salt and freshly ground black pepper.

Peel and finely slice the onion. Peel and crush the garlic. Remove any hard or discoloured leaves from the fennel and cut into fine slices.

Heat the olive oil in a large shallow ovenproof baking dish over a moderate heat and sweat the onion, garlic and fennel for about 2-3 minutes. Turn off the heat. Remove half of the vegetables.

Place the sea bass on top of the onion, garlic and fennel remaining in the pan. Cover the fish with the rest of the vegetables. Pour over the pastis.

Cover with lightly oiled foil and place in the preheated oven.

Bake for 15 minutes.

Take the pan from the oven, remove the foil.

Put back in the oven for a further 10 minutes.

Before serving, check that the flesh of the sea bass is opaque and flakes easily from the bone.

Serve the sea bass on a large platter with the vegetables and juices poured over and around the fish. Decorate with lemon wedges, if you like, although personally I find that the taste of lemon detracts from the full natural flavour of the fish itself. But, then again, perhaps that’s just me!

You could flamber the sea bass in extra pastis just before you bring it to the table – or, if you wanted to be really flash, at the table itself!

For more information on the food, wine, restaurants and recipes of Provence - and more free recipes! - check out the author's web site at: http://www.cafe-de-provence.com

Article Source: http://EzineArticles.com/?expert=Peter_Carnes

Halibut domenica

2007-09-19T04:26:00.000-07:00

Recipe:

Halibut Domenica

INGREDIENTS:

• 1 and ½ pounds Alaska halibut fillets (1/2” thick)
• ½ cup dry white wine (or chicken broth)
• 1 tablespoon lemon juice
• ½ pound mushrooms---thinly sliced
• ½ medium onion---chopped
• 4 tablespoons butter
• 4 tablespoons flour
• ½ teaspoon salt
• 1 cup fish liquid
• 1 cup milk
• ¼ teaspoon thyme
• 1 cup Monterey Jack cheese—shredded paprika or dill weed

Arrange halibut in a shallow baking dish. Pour ½ cup dry white wine (or chicken broth), and 1 tablespoon lemon juice over fish. Cover and bake in a 400 degree Fahrenheit oven for approximately 10 minutes. Let cool slightly. Drain fish liquid into a measuring cup. Add additional wine or water to make one cup of fish liquid.

Sauce: Sautee mushrooms, onions and thyme in 2 tablespoons butter. Set aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until thickened. Remove from heat, add mushroom mixture. Let cool. Spoon sauce over halibut, covering completely. Scatter 1 cup shredded Monterey Jack cheese over halibut. Bake, uncovered, in a 400 degree Fahrenheit oven for 10 to 12 minutes or until sauce is bubbling around edges and cheese has melted. Dust lightly with paprika or dill weed. Garnish with chopped chives if desired.

Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at http://home.stopsign.com. He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: http://recipefor.com

Article Source: http://EzineArticles.com/?expert=Jason_Dick

Swordfish

2007-09-17T04:19:00.000-07:00

Swordfish are true delicatessen and this easy to make swordfish recipe is no acceptation to this rule. It combines the Swordfish’s fantastically flavoured meat with the freshness of rosemary to create a feast for your taste buds. The recipe can be done by someone who knows nothing about cocking and is suitable for every occasion. It will be a hit if served to your boss at an important dinner but is still easy enough to make a good dinner any day of the week. Another benefit of this swordfish recipe is that it is very low on fat and a good diet if you are trying to lose weight or just watching what you eat.

You will need the following to make this dish.

4 ounce swordfish steaks

2 teaspoons rosemary

2 tablespoons lemon juice

1 tablespoon olive oil (preferable Extra virgin oil)

1/4 teaspoon ground black pepper

5 cloves garlic, minced

1/4 teaspoon salt

1/2 cup white wine

I also recommend that you get some lemons to use for garnish and to give the finished swordfish a little extra flavour.

Start by taking a bowl and pouring the wine into it. Add the garlic and half the rosemary in the wine and stir. Pour the mixture into a baking dish. You then take the swordfish and sprinkle it with salt and pepper before you put them into the baking dish with the wine mixture in it. Let the mixture rest for at least an hour in the refrigerator. You can prepare this the night before or in the morning if you plan to serve this dish on a work day.

Preheat the oven for medium heat and take a new bowl and mix the lemon juice, the other half of the rosemary and the olive oil in it.

Take out the fish from the refrigerator and remove it from the wine mixture. Let the fish drip of before you grill it. The grill time is usually around 10 minutes.

Take the fish out of the oven and take the lemon juice mixture. Pour the mixture onto the grilled swordfish and serve!

This recipe results in 4 servings.

Enjoy!

This is just one of the many tasty fish recipes out there. Other recommended recipes include Pecan Crusted Tilapia and Crunchy Oven Fried Tilapia

Article Source: http://EzineArticles.com/?expert=William_Berg

Sole poached in white wine

2007-09-16T07:57:00.000-07:00

INGREDIENTS: 1 1/2 pounds sole, 1 tablespoon olive oil, 1 medium onion (chopped), 1 teaspoon salt, 1/8 teaspoon lemon pepper, 1 garlic clove (peeled), 3/4 cup chopped canned tomatoes (drained), 1 tablespoon chopped fresh parsley, 1/4 cup dry white wine, 1/4 cup fat free half and half, 1 tablespoon soft butter, 1 tablespoon Wondra flour

METHOD: Pour olive oil into skillet. Saute onions in oil until soft. Add salt, lemon pepper, and garlic clove. Lay fish on top of onions. Scatter chopped tomatoes and parsley over fish. Pour wine around fish. Cover loosely with foil and cook over medium heat 5-10 minutes, or until fish flakes with a fork. Remove foil and garlic clove. Drizzle half and half into sauce. Work flour into butter and stir into sauce. Cook over medium heat, shaking the pan a bit, until sauce has thickened. Makes 4 servings.

Copyright 2006 by Harriet Hodgson.

http://www.healthwriter.blogspot.com

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her home town of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is also posted on Amazon.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

Parmesan fish fillets

2007-09-15T06:05:00.000-07:00

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

In shallow dish, combine cheese and flour.
Dip fish into flour mixture, coating it on all sides.
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.
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

Article Source: http://EzineArticles.com/?expert=Diane_Watkins

Baked salmon

2007-09-14T06:57:00.000-07:00

Fish is one of the healthiest meats that you can eat, but most people have no idea how to cook these healthy fish recipes. I am not talking about the frozen fish fillets that can be full of sodium or have other non-healthy breading on them; I am talking about fish such as salmon, tune, or mackerel.

Because of the great amount of omega-3 fatty acids these fish contain the American Heath Association recommends that you eat this sort of fish twice a week. These fish can be cooked in an array of ways that will bring a healthy but tasty fish dish to your table.

One great healthy fish recipe is Baked Salmon. This dish is easy to prepare and is sure to please even the meticulous of people at your dinner table.

For this recipe you will need:

1 ounce can of salmon,
8 ounces of tomato sauce,
½ teaspoon of hot sauce,
3 tablespoons of Miracle Whip,
1 sliced tomato,
1 ounce of grated low fat cheddar cheese,
3 tablespoons of cream or milnot,
1 teaspoon of garlic powder,
salt and pepper to taste.

Pre-heat your oven to 350 degrees Fahrenheit.

Flake the salmon and place it into a medium sized oven pan. In a bowl, mix the tomato sauce, cream, salt, and garlic powder. Pour over the salmon. Place the tomato slices on top in a decorative manner and then scatter the cheese on top. Bake until cheese is melted.

You can try this recipe with either tuna or mackerel as well. Either type of fish will bring a delightful taste to your palate that is sure to become a family favorite. Along with your healthy fish recipe, you can prepare other green vegetables such as fresh green beans, broccoli, or Brussel sprouts. However, if want something quick, just fix a green salad.

No matter which type of fish you choose, your healthy fish recipe will be enjoyed time and time again. You may wish to try adding other vegetables such as onion, green pepper, or even zucchini for a unique and tasty treat.

You are free to publish the above article in your ezine or website provided you do not alter or change the article and give credit to the author in the form of an (HTML clickable) hyperlink.

Anita loves to cook and is one of the authors of http://www.steaks-guide.com/ and and its seafood section with tons of especially written free recipes and tips.

Article Source: http://EzineArticles.com/?expert=Linda_Jenkinson

Free fish recipes

2007-09-14T06:48:00.000-07:00

Welcome to free fish recipes with amazing fish dishes from around the world!