Fish Dishes
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Baked Cod with Vegetables
Salmon Puttanesca
Salmon in Mustard Crust

Salmon in Foil
Roasted Salmon with
   Honey Mustard Sauce

Portugese Fisherman's Stew
Salt Cod Cakes
Cod with Capers

Baked Salmon
Fried Perch
Ceviche

Baked Salmon

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready in: 2 Hours

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) filets salmon

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Fried Perch


1 pound perch fillets (about 6)
3 tablespoons flour
salt, pepper
4 tablespoon canola oil
2 eggs, beaten

Mix flour, salt, pepper. Dredge perch in egg, then in flour. Sauté in oil, first on skin side, then over, till brown.

    

Portuguese Fisherman's Stew

1½ pound cod or halibut (or other white fish), boneless and skinless, cut into 1" pieces.
1 large onion, spanish or videlia, chopped. Alternate: 1 large leek, or 2 medium
6-8 plum tomatoes, chopped
2 russet potatoes, peeled and cut into 1" cubes
1 tablespoon paprika
½ teaspoon crushed red peppers — quite hot, use less for a milder stew.
4 cups water (hot). Use broth for a thicker stew.
salt and pepper to taste
(optional) 1 cup frozen corn

In a large pot, sauté the onion in the oil for about 10 minutes. Add the tomatoes and cook for 5 more minutes.

Add the potatoes, paprika, red peppers and water. Simmer for 25 minutes or until the potatoes are done. Add the remainder of the ingredients and simmer for 5 minutes or until the fish is done.

Ceviche

1 pound firm white fish
1 bunch green onions 2 cloves garlic
1.5 cup fresh lime juice (about 2.5 pounds)
1 15 oz can diced tomatoes, drained
2 tablespoons fresh cilantro
½ teaspoon Salt
2 teaspoon Sugar
pepper

In a glass or ceramic bowl, place the fish which has been cut into½ inch squares. Add salt and refrigerate for at least 12 hours.

Dice the green onions and finely chop the garlic. Chop the tomatoes. Add to the bowl, with the spices and sugar. Cover with more lime juice if needed. Make sure the lime juice covers the fish and the vegetables.

Serve with crackers or chips or on lettuce leaves.