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Fish aspic
Yield: 8

2 lb White fish trimmings and bon 4 Tarragon
-s 4 Parsley
1 c Dry white wine 1 Bay leaf
2 tb Lemon juice 6 Unflavored gelatin
2 Onions, sliced 3 lg Egg whites and shells

In a kettle, combine the fish trimmings and bones, wine, lemon juice,
onions, and herbs. Bring mixture to a boil, stirring frequently to prevent
scorching, and boil it until liquid is reduced by half. Add 8 cups water
and salt and pepper to taste. Bring to a boil, and skim it. Simmer for 20
minutes, strain it into a large saucepan, and let it cool. Skim again.
Sprinkle gelatin over the stock and add the egg whites, beaten to stiff
peaks, and the shells, crushed. (Do not stir in.) Bring stock slowly to a
boil over moderate heat, whisking constantly. Remove pan from heat and let
stand for 30 minutes. Strain the aspic through a fine sieve lined with a
dampened kitchen towel. Let it cool. To apply to a dish, cool only until
just thickened and paint or spoon onto the fish or other dish. To solidify,
chill in refrigerator. Makes about 8 cups.



167

ADOBONG ISDA (FISH IN TANGY SAUCE)
Yield: 4 Servings

2 lb Hito (catfish) dressed
-(or pickerel or trout)
4 Cloves garlic, crushed
1/3 c Vinegar
1/4 c Water
1 tb Salt
1/4 ts Pepper
1 sm Bay leaf
3 tb Cooking oil

1. Put fish in porcelain or teflon skillet. Combine the rest of
ingredients except cooking oil, and pour over the fish.

2. Over medium heat, bring to a boil. Cover, lower heat and simmer f
about 10 minutes turning fish once.

3. Transfer fish to a dish. Let sauce in skillet simmer until reduce
Transfer to a small bowl and set aside.

4. Heat oil in skillet. Fry fish until brown on all sides. Place on
serving dish. Pour sauce over it.

Preparation and cooking time: 30 minutes Serves 4-5

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man
Rothstein (1/24/94)



722

AFRICAN FISH CURRY POWDER
Yield: 4 Servings

1/2 lb Dry red chiles
1/2 lb Coriander seeds
2 oz Cumin
1 oz Turmeric
1 oz Mustard seeds

Curry powders are an important part of African cooking due to the
heavy influence of Arabic and Indian cuisine in Africa. Curry powders
are made from different proportions of spices, dried and ground.
Spices can be dried in the sun for two to three days, in a low
temperature oven, or on top of the stove in a dry skillet. If using a
skillet be sure to shake the spices constantly so they don't burn.
Grinding is usually done with a mortar and pestle. Curry powders are
not necessarily hot, they are made that way by the addition of chili
peppers.

Dry spices, grind to a powder and seal in an airtight container. Use 2
teaspoons of curry powder to every
400 g or 1 lb of fish.




757

AFRICAN MALAYAN CURRY POWDER (FOR MEAT & FISH
Yield: 4 Servings

3/4 lb Cumin
1/2 lb Fennel
1/4 lb Dry red chiles
1 sm Piece cinnamon
8 Cloves
1 tb Peppercorns

Curry powders are an important part of African cooking due to the
heavy influence of Arabic and Indian cuisine in Africa. Curry powders
are made from different proportions of spices, dried and ground.
Spices can be dried in the sun for two to three days, in a low
temperature oven, or on top of the stove in a dry skillet. If using a
skillet be sure to shake the spices constantly so they don't burn.
Grinding is usually done with a mortar and pestle. Curry powders are
not necessarily hot, they are made that way by the addition of chili
peppers.

Dry spices, grind to a powder and seal in an airtight container. Use 2
teaspoons of curry powder to every 400 g or 1 lb of fish.



761

ALASKAN FISH BAKE
Yield: 4 Servings

1/2 c Carrot,shredded
1/2 c Celery,finely chopped
1/2 c Onion,finely chopped
1 Bouillon cube,chicken
2 1/2 c Water
3/4 c Rice,long-grain
1 tb Margarine,unsalted
1/3 c Flour,all-purpose
1/2 ts Garlic salt
1/4 ts Dill weed
1/4 ts Onion powder
4 Salmon steaks,1/2" thick
1/2 c Mayonnaise

1. Gently boil carrot, celery, onion and bouillon in water in pot,
covered, 10 minutes. Stir in rice and margarine. Simmer, covered, 20
minutes (not all liquid will be absorbed). 2. Combine flour, garlic
salt, dill and onion powder on waxed paper. Spread salmon on both
sides with mayonnaise. Dip in flour mixture. Lightly brown steaks on
both sides in ungresed skillet over medium heat. 3. Pour UNDRAINED
rice mixture into shallow baking dish, about 11x7". Place steaks on
top of rice mixture. 4. Bake, uncovered, in preheated hot oven
(400'F) for 20-25 minutes or until fish is cooked through. Let stand
5 minutes before serving. (Eve Engle, Palmer AR)



867

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