Different Ways Of Fish Cooking
There are plenty of different ways of cooking fish and it is fun to try different methods. Depending on whether you are using a whole fish, steaks of fillets, you might like to try braising, deep or shallow frying, steaming or even cooking the fish on a wood fish board. Stuffed fish tastes delicious and adds texture. Round fish are the best for stuffing because the body cavity is larger. Most stuffing is made from breadcrumbs, which expand when they cook, so do not use too much. If you are using sea bass, a parsley and walnut pesto makes a great stuffing. If you have fillets, you can sandwich them with stuffing or roll them, then oven-bake them.
Steaming is a good, easy way to cook fillets, whole fish, and steaks. You need to put the fish in the steamer over boiling water and have a tight-fitting lid on it. For more detail go to: www.delicious-sandwich-recipes.com.Poaching is another healthy way of cooking it, in which you add seasoning, cream or another thickener and herbs. This gives you a sauce to serve with the fish.
Oven baking and roasting are suitable for whole fish or fillets. You place the fish in an ovenproof dish and add herbs, seasoning, oil or butter and white wine. If you want very tender flesh, you can cook your fish "en papillae", which means you put the fish in sealed paper or foil, so it will cook in its own steam. You might like to add lemon or limejuice, fresh herbs and white wine to the fish before sealing the parcel and cooking it. If you would like to braise your fish, you need to put it on top of sautéed vegetables in an ovenproof dish, add some white wine and bouillon, and cook for about 20 minutes, with a tight-fitting lid in place.
If you are using fillets or small, whole fish, grilling is another cooking method. If your fish are whole, make a few slashes through the skin on each side of the fish and brush it with olive oil or melted mutter. Turn the fish halfway through cooking and baste it if you want. You can also wrap the fish in foil with herbs, lemon juice, and olive oil before placing it on the grill.
You do not always need to heat fish in order to cook it. For more detail go to:www.july4-recipes.com.Crevice is when you soak white fish, usually snapper, in chili, herbs, and lime juice. You can also use flounder, sole, or scallops. The acidic citrus juice cooks the fish.
You can use pretty much any wood to cook fish, as long as it is pest-free and untreated. You need to soak the board for at least an hour before cooking, to ensure it is waterlogged. This means the wood will generate enough steam to cook the fish
Cedar is a common wood for fish boards but you can also use alder, maple, cherry, apple, or oak. A wood fish board is for one use only and you can get one from a specialty food store or online.
To stop the fish sticking to the board, brush the fish with oil first on one side. You will not need to flip the fish during cooking because it cooks indirectly. Season the fish and place it on the fish board, which you then put on the grill. Make sure you are using a low fire so as not to ignite the board and baste the fish during cooking with anything non-flammable.
Using a wood fish board to cook the fish results in a wonderful flavor. The wood will smolder, making the fish deliciously smoky. In addition, since you only use the board once, it really cuts down on washing up!
IG SERVE
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I have fish fillets and I would like to know different ways to cook them, at what temp and for how long. Thanks.
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place on baking pan, sprinkle with salt, pepper, garlic and paprika……………put a small piece of butter on top, squeeze fresh lemon juice on top and finish with parsley flakes……….bake on 350 for 20 – 30 minutes depending on thickness!!
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Dilled Fish & Garden Vegetables
4 sheets (12×18” each) Non-Stick Foil (or Spray well with pam)
1 lemon, thinly sliced
4 pollock, cod, sole or flounder fillets (4 to 6 oz. each), thawed
Salt and pepper
1/2 small zucchini, cut in thin strips
1/2 small yellow squash, cut in thin strips
1 medium carrot, cut in thin strips
1 medium onion, cut in thin wedges
1 tsp dried dill weed
PREHEAT oven to 450°F or grill to medium-high.
CENTER several lemon slices on each sheet of Non-Stick Foil with non-stick (dull) side toward food. Place fish on lemon slices. Sprinkle with salt and pepper. Top with zucchini, yellow squash, carrot and onion. Sprinkle dill weed over fish and vegetables.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 15 to 18 minutes on a cookie sheet in oven OR GRILL 8 to 10 minutes in covered grill.
Servings: 4
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Grilled ———
Garlic & Lemon Tilapia
4 tilapia fillets (4 oz. each)
1 cup shredded carrots
1 cup sliced mushrooms
2 stalks celery, cut into 1/2 inch thick slices
1/2 cup A1 Steakhouse Marinade for Seafood Roasted Garlic with Lemon
PLACE all ingredients in resealable plastic bag. Seal bag;
turn over several times to evenly coat fish and vegetables with
the marinade. Refrigerate 30 minutes to marinate.
PREHEAT grill to medium-high heat. Spoon fish and
vegetables evenly onto centers of four 18 x 12 inch sheets of
heavy duty foil. Bring up foil sides. Double fold top and ends
to seal each packet, leaving room for heat circulation inside.
GRILL 10 min. or until fish flakes easily with fork. Cut slits in
foil with sharp knife to release steam before opening each
packet. Remove fish and vegetables from packet to serving
plate; drizzle evenly with the reserved liquid from bottom of
packet.
Makes: 4 servings
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Sauteed….
Fish Fillets Italiano
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1/2 cup black olives, pitted and sliced
1 tablespoon chopped fresh parsley
1/2 cup dry white wine
1 pound cod fillets
In a large frying pan, heat oil over medium heat. Sauté onions
and garlic in olive oil until softened.
Stir in tomatoes, olives, parsley, and wine. Simmer for 5
minutes.
Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.
Yields: 4 servings
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Pan fried….
Pan Fried Catfish with Hush Puppies
4 6- to 8-ounce catfish fillets
1 cup fine yellow cornmeal
1 teaspoon each salt and pepper
1/4 cup bacon fat
3/4 cup vegetable oil
1 medium onion, chopped fine
1 cup all purpose flour
1 tablespoon baking powder
1 1/2 cups milk
Garnish
Lemon slices
Rinse the fillets and shake dry. Combine the cornmeal, salt and pepper on a platter.
Combine the bacon fat and the oil in a large skillet and heat until almost smoking.
Quickly dredge the fish in the cornmeal mixture and carefully
lay in the pan, being careful not to crowd.
While the fish browns, transfer the remaining cornmeal
mixture to a small bowl and add the onion, flour, baking
powder, and milk. Stir until just mixed and somewhat thicker
than a batter, but thinner than a dough.
Turn the fish and add the hush-puppy mixture, a tablespoon at
a time, to the pan, one for each fillet. Turn the hush puppies as
they brown, lowering the heat slightly to allow the hush
puppies and fish to cook through.
When the fish and hush puppies are done, transfer them to a
hot platter, and garnish with lemon slices.
Serve with sliced tomatoes and onions on a bed of field
greens and Hot Potato Salad.
Makes 4 servings
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Poached…….
Basic Poached Fish
Use this simple court-bouillon to poach any fish — whole, fillets or steaks.
Ingredients:
1 cup white wine vinegar
1.5 Tbsp salt (optional)
1 onion stuck with 2 cloves
1 rib celery or several leafy tops
1/2 carrot, sliced
6 peppercorns
1 bay leaf
2-3 sprigs parsley
6 cups water
Fish steaks or fillets
Directions:
In a pot (large enough to hold the fish you will cook in the
court-bouillon), combine all ingredients except fish, and bring
to a boil over high heat. Cook at a fast boil for 5 minutes or
until the liquid is slightly reduced and the flavors concentrated.
Lower the heat to a simmer before adding the fish. Measure
the fish at its thickest point to determine the cooking time.
Wrap the fish in cheesecloth or place on a double thickness of
aluminum foil, and lower it into the simmering court bouillon.
Simmer for 10 minutes per inch of thickness. Remove the fish
and place on a heated platter.
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Steamed………….
Lemon-Steamed Cod Fillet
5 oz cod fillet, skinless
salt and pepper, to taste
1/2 cup dry white wine, sauvignon blanc
1/4 cup water
2 tablespoons lemon juice, fresh
1 teaspoon lemon zest, thinly sliced
1 teaspoon rosemary, freshly chopped
Season both sides of the cod fillets with salt and pepper.
Heat the wine, water, lemon juice, lemon zest, and fresh
rosemary in a large nonstick saut=E9 pan over medium-high
heat. When the liquid begins to simmer, place the fillets,
evenly spaced, in the pan.
Cover the fish with a piece of parchment paper cut to fit the inside of the pan. Steam the fillets for 3 1/2 minutes before
turning.
Steam for an additional 3 1/2 to 4 minutes, until cooked
through.
Use a slotted spatula to transfer the fillets to a baking sheet
lined with paper towels to drain for a few seconds. Place a
cod fillet on each salad. Serve immediately.
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Deeo fried.. Fry each fillet until a deep golden brown, about 5 minutes. Remove and drain on paper towels.
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tarter-sauce—–
pickle
scallion
red-pepper
mustard
mayo (miracle-whip,,,,,my-choice )
lime-juice
some-paprika/or/jalapeno fine-dice
blend till smooth unless you prefer chunkey
goes great with a rustic-pilaf or potatoe salad
lite green romaine,spinach salad w/ wine vinagrette
hope-you-like
i’m making it right now you made me hungry !!!!!!!!!!
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INGREDIENTS:
4 (6 ounce) fish fillets
1/4 cup mayonnaise
3 tablespoons yellow mustard
1 tablespoon lemon juice
1 tablespoon horseradish
PREPARATION:
Preheat broiler. Oil a broiler pan and arrange fish on it. In small bowl, combine remaining ingredients. Broil fish 4-6" from heat source for 2 minutes, then carefully turn fish and spoon mayonnaise mixture evenly on top. Broil for 2-5 minutes longer until fish flakes when tested with fork and mayonnaise mixture is browned and glazed.
****ENJOY!!!
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