Your best fish recipe!

[BigKev77]

It's spring time and the fish are biting. What is your favorite fish recipe.

I love crappie and almost always fry it. Yes I am a southerner, but I would be open new recipes as well.

50/50 corn meal/ white flour seasoned with Zateran's creole seasoning.
I will use an egg wash or mustard although sometimes I will just shake the fillets in the meal without a wash.

 

[Mick]

You can try baking or broiling for a change up. Use bread crumbs or your flour cornmeal without the egg (dry coating, not batter).

I like to steam fish and have a red Thai curry sauce with coconut milk over it and rice. Seems just about any fish is perfect with Thai curry

 

[Luc]

Fish cerviche served in tacos!

 

[Haggises]

This recipe from Delia Smith is my go to dish for impressing guests with my mad cooking skillz.

http://www.deliaonline.com/recipes/type-of-dish/party-food/salmon-coulibiac.html

 

[Haggises]

Oh, and kippers.

Just kippers. The bacon of the fish world.

 

[Lomez]

Salmon glazed with peanut sauce, sautéed in Mongolian fire oil, found in ethnic section.

 

[Indigo3]

Cooking en papillote (in a paper parcel or foil) is fairly fool proof and brings out the delicate flavour of the fish - add aromatics & wine and allow to steam.

 

[Haggises]

Cooking en papillote (in a paper parcel or foil) is fairly fool proof and brings out the delicate flavour of the fish - add aromatics & wine and allow to steam.

Often do this or more likely in foil (en foile??) on the grill - add butter and herbs to a nice piece of skin-on salmon and wrap it up. Crispy skin and moist as the sea it came from.

 

[The Count of Merkur Cristo]

Cooking en papillote (in a paper parcel or foil) is fairly fool proof and brings out the delicate flavour of the fish - add aromatics & wine and allow to steam.

Indigo:

...Baked Salmon with Vegetables in Parchment Paper is my favorite!

Cuisine can be broken down into five elements or catergories from Haute Cuisine, National, Regional, Family and Impromptu (pot-luck basis), and Chef Fernand Point said it best by stating that, "Every morning one must start from scratch, with nothing on the stoves. That is cuisine".

Having said that, “What's my favorite fish”?

Why a very simple and 'light' dish of Baked Salmon with Vegetables in Parchment Paper (or in kitchen French: Papillotes de Saumon aux Légumes). This is great for dinner parties too…making one envelope for each diner. You can also make them up a head of time and bake all at once (with the heart as my favorite shape). If you don’t have parchment or baking paper…in a pinch you can also use tin foil or wax paper.

However, the greatest advantages of this dish is that it is low cost vs. great value, not labor intensive, great showmanship and a great opportunity to utilize many kinds of vegetables for example, shallots, portobello mushrooms, tomatoes, or red and green peppers, leeks, green onions (scallions), asparagus, broccoli, fresh spinach, zucchini. A simple but happy 'marriage' of the best proteins & produce…and one of my favorite ways of preparing fish.

Baked Salmon with Vegetables in Parchment Paper

Ingredients:

4 8oz (cleaned, deboned skinned and trimmed), fresh Salmon Steaks or Fillets (or Tuna, Trout or Halibut or any other 'fatty' fish).

3 cups julienned carrots, shallots, portobello mushrooms and red & green peppers (or any other vegetable mixture…the choice is yours).

1 clove minced garlic

2 sticks of (equal to 1 cup), unsalted butter (cut into medium thick slices)

8 good sized fresh Tarragon or Dill leaves

4 tbsp Chablis or white wine

4 tbsp Fish stock (made fresh or you can use one fish bouillon cube [follow the directions as per water to cube ratio]).

1 tsp each of Sea Salt and freshly ground Pepper Corn Medley (a blend of white, black and green peppercorns – use a grinder mill for the salt and pepper [or you can use Creole or Cajun seasonings to add a Louisiana twist]).

Fresh dill (optional for garnish)

Method:

1. Lightly sauté the vegetables and garlic (over medium heat), in butter for around five minutes until translucent ('sweated'). Add the mushrooms and cook about three minutes more stirring constantly (with a wooden spoon if handy), to prevent burning and allow to cool.

2. Take a large sheet of parchment paper and fold it in half. With scissors, cut out a heart shape and unfold.

3. Brush on some butter. On one half of the paper, place the ('sweated') julienned vegetables on it.

4. Season the Salmon on both sides with the sea salt and pepper corn medley.

5. Place the Salmon on the vegetables, top with slices of butter.

6. Combine the wine and stock and spoon over (2 tbsp per each fillet or steak), and top with two tarragon of dill leaves per fillet or steak.

7. Starting at one side, close the Papillote by folding the empty half of your heart shape over and then begin to 'fold (i.e., 'pinch or crimp'), the edges together and tightly making small pleats (about three to four ‘pleated’ folds), thus ensuring that the Papillote is ‘sealed’ (to seal the juices in while cooking).

8. When you reach the bottom of the heart, fold the point under to hold it in place. Now…the Papillotes are ready for cooking.

9. Lightly butter a baking sheet and place the Papillotes on the sheet (and not touching each other), and bake in a preheated 400° oven for 10 to 15 minutes.

NOTE: Your Papillotes will expand a bit owing to the steam effect inside, but the Salmon and vegetable will always come out moist and flavorful.

Service /Plating:

There is one of two ways to serve your Salmon;

1. You can serve each diner a Papillote and part of the ‘awe’ and enjoyment is allowing each diner to open it themselves, but please be careful and warn your diners of the escaping succulent aromas and steam when their Papillote is cut open.

2. Or you can cut open each Papillote yourself, 'tenderly' placing the Salmonon to a plate, followed by the vegetables (impregnated with the buttery Salmon juice), next to the Salmon and then pour any remaining juice over the Salmon and garnish with fresh Dill.

Yield: 4 Servings

"Good food is the foundation of genuine happiness." Chef Auguste Escoffier

 

[Alacrity59]

Well done Christopher!

 

[BigKev77]

Now I can follow those pictures!! I might try the parchment paper/foil idea. I am not the most domesticated guy in the word so I like simple. I think I can pull that off. Would be nice to have a healthy fish meal as opposed to giving it a grease bath. Boy is it good though. Assuming of course you can do this with any fish not just salmon? I catch a lot of crappie and catfish, not many salmon swimming here in Arkansas and not many good fish markets, at least that I am aware of. The wine I am assuming would be for steam. What would be a good substitute for that. I am not a wine drinker so I would be wasting a bottle.

My cooking skill doesn't go very far beyond the deep fryer and grill so it will be nice to add a new trick. Thanks and keep the ideas flowing.

 

[The Count of Merkur Cristo]

Assuming of course you can do this with any fish not just salmon? I catch a lot of crappie and catfish, not many salmon swimming here in Arkansas and not many good fish markets, at least that I am aware of. The wine I am assuming would be for steam. What would be a good substitute for that. I am not a wine drinker so I would be wasting a bottle.

BigKev:
You can use other fish (crappie and catfish are lean fish), but you wold have reduce the cooking time. Also, you could just increase the amount of stock instead of the wine.

Or, if you want to experiment, you could use a good, fragant beer.

"A smiling Face is half the Meal". Culinary Proverb

 

[alaskazimm]

This one sounds pretty weird but it's really good and is a favorite at our house - Coconut Salmon.

It's really simple:
Fillet of salmon - we get red, king or silver but red is our favored salmon
Tempura batter
Shredded coconut

Cut salmon fillet into cubes - usually we do 1 to 1.5" wide
dip in tempura batter
roll in coconut
fry until coconut is golden and fish is done
enjoy!

 

[JoshuaNY]

Often do this or more likely in foil (en foile??) on the grill - add butter and herbs to a nice piece of skin-on salmon and wrap it up. Crispy skin and moist as the sea it came from.

I like to do that too. One of my favorite fish to do this way is fluke/flounder.

Lay some shallot, lemon and orange slices, a bit of garlic and thyme. Put the fillet on top. Salt/pepper pat of butter and pour in a splash of bear. Roll it up and throw it on the grill for ten minutes. Delicious.

 

[cody6766]

Simple and easy:
6-8oz Escolar, divided into 2 filets
Whole Lemon
2'ish Tbs Butter
Salt, Pepper and Garlic Powder

Heat a pain to med-high heat with a little olive oil in it. Don't let it smoke, just get it good and hot
Dry escolar with paper towel, season with salt
Sear fish until cooked about 3/4 done. (aim is to cook it Medium when complete)
flip and season with pepper and garlic salt.
add butter to pan and spoon over fish until it's finished.
Remove from pan, season other side with pepper and garlic and add a spritz of lemon
Eat...but not too much

Escolar should only be eaten in 4oz or less portions. It has natural oils that the body can't break down and they WILL find a way out. It will be on the oil's time, not yours. Think Olestra chips back in the day. Season lightly as the fish has a beautiful flavor that is rather delicate.

It's more of a side dish than a main course. I usually served it alongside steak or lamb

The same recipe works for Sea Bass as well, and it won't make you leak. It won't be as good as Escolar, but it'll do if you can't find it.

 

[Oglethorpe]

One really easy way to prepare fish is whole. Gut, scale, and de-fin the fish. Preheat the oven to 415. Rub the fish with a little olive oil and salt and pepper liberally, outside and inside the cavity. On a baking sheet with a lip, lay the fish and stuff the cavity with lemon slices, sliced garlic cloves, and 1-2 rosemary sprigs.

Takes about 15 minutes to cook two one to 1.5 pound fish. This recipe works great for bronzino, red snapper, black drum, etc.

 

[rxonmymind]

Salmon with glazed whiskey. Yummy!

 

[micioarch]

Hand made pasta with saumon, cream sauce with scallions, sesame seeds.



Onother of my favorite is the sea ​​bass or any fish wrapped in italian (if possible) bacon but for this one I don't have any picture.