Cooking ideas for fish


Bacon Roast Trout with Warm Spinach and Butter Bean Salad
Serves/Makes: 4    |   Difficulty Level: 3    |   Ready In: < 30 minutes

Ingredients:
***Butter Beans and Greens***
2 tablespoons olive oil
1/2 medium onion
1 small carrot
1 stalk celery
1 clove garlic
8 leaves basil
OR
1 1/2 teaspoon dried basil
1 can (15 oz size) butter beans, rinsed and drained
1 glass dry white wine
1 can chicken stock
Salt and pepper
***Trout***
4 large trout fillets, bones removes
1 lemon
1 handful parsley
4 thick cut strips bacon
4 ounces baby spinach
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Salt and pepper

Directions:
Butter Beans: Heat olive oil over medium heat in a large saute pan. Meanwhile mince onion, and cut peeled carrot and celery into a small dice. Add onion, carrot, and celery to the pan and saute for about 5 minutes until softened. Mince garlic and add to onion mixture and saute for another two minutes. Add herbs, beans, and wine. Bring to a simmer and cook until wine has reduced to about 1/4 cup. Add all chicken stock along with some salt and pepper. Simmer for about 10 minutes to combine flavors and reduce liquid. Set aside

Trout: Heat oven to 425 degrees F. Spray a large baking sheet with non stick spray.

Thinly slice lemon and layer on baking sheet as a base for the fish. Layer parsley sprigs on top of lemon. Season flesh side if fish with salt and pepper and skin side with just pepper. Place fish flesh side down on lemon and parsley spread. Lay one piece of bacon on each fish fillet. Place fish in the oven for 10-12 minutes until bacon is crispy and fish is cooked.

Meanwhile divide spinach greens between individual dinner plates. Whisk together balsamic and olive oil with a bit of salt and pepper. Heat vinaigrette briefly until warm in the microwave or stove. When fish is cooked, remove bacon and crumble as a garnish.

To assemble, ladle beans over spinach and top each plate with a trout fillet. Sprinkle plates with crumbled bacon and drizzle with a couple of teaspoons of the warm balsamic vinaigrette.  

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Baked Trout with Fresh Garden Herbs
Serves/Makes: 2    |   Difficulty Level: 3    |   Ready In: 30-60 minutes

Ingredients:
2 dressed trout (about 1 3/4 pounds)
salt and pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons minced green onions
2 teaspoons minced fresh sage
2 teaspoons chopped fresh chives
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 clove garlic, minced
1/4 cup unsalted butter
lemon wedges

Directions:
Sprinkle trout with salt and pepper to taste. Combine parsley and next 6 ingredients in a small bowl; stir well. Stuff half of herb mixture in each fish cavity. Place fish in buttered 13x9x2 baking dish, dot fish with butter. Bake at 350 for 20 to 25 minutes or until fish flakes easily. Garnish with lemon wedges.
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Broiled Salmon
Serves/Makes: 4    |   Difficulty Level: 2    |   Ready In: < 30 minutes

Ingredients:
1 pound Salmon Fillet
2 tablespoons Mayonnaise
1 teaspoon Lemon Pepper Seasoning
1/4 teaspoon Dry Mustard

Directions:
Spray broiler pan with nonstick cooking spray. Place salmon, skin side up, on spray-coated pan. Broil 4 to 6 inches from heat for 7 minutes.

Turn salmon; broil an additional 7 to 9 minutes or until fish flakes easily with fork.

Combine all sauce ingredients in small bowl. Spread salmon with sauce.

Broil an additional 1 to 2 minutes or until sauce is lightly browned and bubbly.

Baked Trout with Fresh Garden Herbs
Serves/Makes: 2    |   Difficulty Level: 3    |   Ready In: 30-60 minutes

Ingredients:
2 dressed trout (about 1 3/4 pounds)
salt and pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons minced green onions
2 teaspoons minced fresh sage
2 teaspoons chopped fresh chives
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 clove garlic, minced
1/4 cup unsalted butter
lemon wedges

Directions:
Sprinkle trout with salt and pepper to taste. Combine parsley and next 6 ingredients in a small bowl; stir well. Stuff half of herb mixture in each fish cavity. Place fish in buttered 13x9x2 baking dish, dot fish with butter. Bake at 350 for 20 to 25 minutes or until fish flakes easily. Garnish with lemon wedges.
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Baked Trout with Fresh Garden Herbs
Serves/Makes: 2    |   Difficulty Level: 3    |   Ready In: 30-60 minutes

Ingredients:
2 dressed trout (about 1 3/4 pounds)
salt and pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons minced green onions
2 teaspoons minced fresh sage
2 teaspoons chopped fresh chives
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 clove garlic, minced
1/4 cup unsalted butter
lemon wedges

Directions:
Sprinkle trout with salt and pepper to taste. Combine parsley and next 6 ingredients in a small bowl; stir well. Stuff half of herb mixture in each fish cavity. Place fish in buttered 13x9x2 baking dish, dot fish with butter. Bake at 350 for 20 to 25 minutes or until fish flakes easily. Garnish with lemon wedges.
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Sea Bass Parmesan
Serves/Makes: 4    |   Difficulty Level: 3    |   Ready In: < 30 minutes

Ingredients:
2 pounds Sea Bass Fillets, rinsed in cold water, dry and cut into bite-size pieces
4 Cloves Garlic, chopped
2 Lemons, cut into wedges
1 1/2 cup Italian Tomatoes, chopped
1/2 cup All-purpose Flour
1/2 cup Mixed Black and Green Olives, chopped
6 tablespoons Parmesan Cheese, grated
3 tablespoons Fresh Parsley, chopped
2 tablespoons Olive Oil
1 1/2 tablespoon Lemon Juice - fresh squeezed
2 teaspoons Black Pepper - freshly ground
Salt - to taste

Directions:
Mix flour together with salt and black pepper, then dredge Sea Bass pieces in flour mix to coat evenly. In a large saucepan, saute garlic in olive oil over medium-high heat (about 1 minute), then add fish and saute (8-10 minutes), or until browned on all sides; stir in tomatoes, olives, parsley and lemon juice; cover and cook (1-2 minutes). Serve hot topped with freshly grated Parmesan cheese, to taste - and wedges of lemon to the side.

Baked Trout with Fresh Garden Herbs
Serves/Makes: 2    |   Difficulty Level: 3    |   Ready In: 30-60 minutes

Ingredients:
2 dressed trout (about 1 3/4 pounds)
salt and pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons minced green onions
2 teaspoons minced fresh sage
2 teaspoons chopped fresh chives
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 clove garlic, minced
1/4 cup unsalted butter
lemon wedges

Directions:
Sprinkle trout with salt and pepper to taste. Combine parsley and next 6 ingredients in a small bowl; stir well. Stuff half of herb mixture in each fish cavity. Place fish in buttered 13x9x2 baking dish, dot fish with butter. Bake at 350 for 20 to 25 minutes or until fish flakes easily. Garnish with lemon wedges.
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Fish And Chips
Serves/Makes: 4    |   Difficulty Level: 3    |   Ready In: 1-2 hrs

Ingredients:
4 large red potatoes -- thinly sliced
1 fennel bulb -- trimmed and sliced
1 clove garlic -- minced
2 tablespoons olive oil
3/4 teaspoon salt -- plus
1/8 teaspoon salt
1/2 teaspoon coarsely ground black pepper -- divided
1 1/4 pound cod -- cut into 4 pieces
1 medium tomato -- seeded and diced
feathery fennel tops -- for garnish

Directions:
Preheat oven to 425F degrees. In shallow 2 1/2-quart casserole, toss potatoes, fennel, garlic, olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bake, uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once. Sprinkle fish with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt.

Arrange fish on top of potato mixture; bake 10-15 minutes longer or until fish flakes easily when tested with a fork. Sprinkle with diced tomato; garnish with fennel tops.


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