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Tara · Dooney & Bourke

Any fish recipes?

kate · BCBG

i cook fish a lot in parchment paper--it's super easy and keeps the fish from being too dry. just put an individual portion of fish on a square of parchment, and put some toppings on it. i like to put soy, fresh grated ginger, sesame oil, garlic, a little mirin (japanese rice wine), some green onions, etc. you can also throw in whatever sliced veggies you want. just make sure there is some liquid to keep it all moist. i've also done a version that had rice and mushrooms. then just pop in the oven for 15 or so minutes and it should be done!

there's all kinds of fancy ways to fold the packets, but i usually just fold over and staple, sometimes will tie with cooking twine if i want it to look a little nicer.

you can just google "fish in packets" or "fish en papillote" and you should get a bunch of results...here's one that shows a nice way to fold them up: http://www.ehow.com/how_13372_make-fish-en.html

it's also great for company b/c you can stuff the packets early and then just pop them in the oven when people get there.

laken1 · Hermes

I do salmon pretty often - I have a Tom Thumb (randalls, safeway) that will put their salmon grill seasoning on it - then I spray it with butter(ish) spray, put on a little worcheshire, & lemon juice & bake for 30 minutes - YUM. I have done it right out of the bag - I don't know what i was thinking & didn't add seasoning at all - and it was good too.

I also do catfish a lot because it's cheap & tilapia because you can get the individually frozen & it's pretty good - again i put lemon juice, worcheshire, Tony's (LA thing, seasoning) slice onion circles on it & also put sliced mushrooms & bake - so good & so easy.

LA Gal · Kenneth Cole

not sure if you have a bbq (although this will probably work in the oven too, i just don't know temp or times), but we bbq salmon every once in a while - the night before, i put the salmon fillets in an x-large ziploc and add 1/4 cup of soy sauce and 3/4 cup maple syrup and let it marinade in the fridge overnight. we throw it on the bbq for a few minutes on each side - the marinade makes the salmon a little sweet and flavorful and extremely moist - and the maple syrup in the mix makes the outside of the salmon get a little crispy - it's soooo good!

e_doli · Dooney & Bourke

i cook salmon a lot with ginger. i chop up 2-3 shallots (cut in half and sliced to make strings), 3-4 cloves of garlic (minced), and about a 2 1/2 inch long, fat piece of ginger (minced). i saute the shallots first in olive oil, then add the garlic and ginger and saute it all until the garlic and shallots are pretty cooked. i then scrape the stuff over to the side of the pan and add a little more oil and add the salmon. then scoop the shallot mixture ontop of the salmon, add a little water to the pan (maybe 1/4 cup) and cover, and cook until the salmon is done. check it every once in a while to make sure there's enough water in the pan and add more if it gets low.(if you don't the garlic and ginger will burn). the mixture kind of caramelizes and makes a pesto-y sauce for the fish. (this makes enough for 2 people). it's also good with tilapia.

another way i do salmon is to put it in foil or parchment and throw a bunch of chopped garlic, shallots, cilantro, lime juice, salt and pepper over it, then seal it up and bake it (or grilll it).

this is a great, easy recipe that is really quick BUT i don't encourage you to use swordfish b/c it's overfished and a mercury accumulator. this recipe works well with salmon or halibut:

http://www.epicurious.com/recipes/recipe_views/views/13647

PAN-SEARED SWORDFISH STEAKS WITH SHALLOT, CAPER, AND BALSAMIC SAUCE
Can be prepared in 45 minutes or less.

two 1-inch-thick swordfish steaks, each about 6 ounces
1 tablespoon unsalted butter
1/2 tablespoon olive oil
3 shallots, sliced thin
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon drained capers, chopped
1 tablespoon water
1 tablespoon chopped fresh parsley leaves (wash and dry before
chopping)

Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.

Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.

Serves 2.
Gourmet
December 1996

calico · Kenneth Cole

I didn't eat fish for a long long time, and just recently I've found a few ways that I really like it.

First one: I make a little marinade with some maple syrup (real!) and lime juice and a peppery spice blend (I have one that's a lime spice blend). Then you put the fish in tin foil (making kind of a bowl) and pour the marinade into the tin foil with the fish and fold it up, pocketing the fish in. Then just bake for 20 minutes or so (depending on the size of the piece) on 375. SO. GOOD. Plus, it's not super high calorie or anything since most of the marinade evaporates/cooks off and just the flavor is left in the fish.

Second one: Using olive oil in a pan, cook fish for about 4 minutes on each side. Then slice up some brie cheese (yum-O! as Rachael Ray would say) and cover the top of the fish with the brie. Then cover the pan in tin foil and bake for 15-20 minutes at 375. While that's baking, slice up a mango and put it in a pot on low-med heat. Add a 2 teaspoons of butter and cook until nice and soft and somewhat saucy. I love mango and I love brie... so this is AMAZING for me. Sure it's not super "healthy" but if you're eating healthy fish you can afford to splurge once in awhile right?

Good Luck!!

Drew · Gucci

I tried this once at a restaruant and loved it. I have made it on my own too -it's super easy; you could even pre-buy the mix.

Just use your favorite brushetta topping recipe or buy it from the store (fresh is best) and bake the fish until flakey with the brushetta on top. I have only tried this with mild, white fish and tuna. It's so tasty.

NCshopper · Hermes

kate wrote:

i cook fish a lot in parchment paper--it's super easy and keeps the fish from being too dry. just put an individual portion of fish on a square of parchment, and put some toppings on it. i like to put soy, fresh grated ginger, sesame oil, garlic, a little mirin (japanese rice wine), some green onions, etc. you can also throw in whatever sliced veggies you want. just make sure there is some liquid to keep it all moist. i've also done a version that had rice and mushrooms. then just pop in the oven for 15 or so minutes and it should be done! there's all kinds of fancy ways to fold the packets, but i usually just fold over and staple, sometimes will tie with cooking twine if i want it to look a little nicer. you can just google "fish in packets" or "fish en papillote" and you should get a bunch of results...here's one that shows a nice way to fold them up:

I do something really similar. You can use pretty much any kind of white fish. In my packet I put white wine, lemon slices, butter, salt, pepper, and capers. Soooo good!

Also, I don't know if you like scallops, but I just made an AMAZING scallop recipe the other day from Rachel Ray's 365 No Repeats cookbook. You just cook scallops and make a sauce using chopped onion, some lemon, capers, white wine, and golden raisins (which I didn't have and substituted dried apricots instead.) You just chop up the onion, cook them in a sauce pan on the stove until translucent, then add the other ingredients and serve it on top of the scallops. It ends up looking kind of like a salsa. It was fantastic!

If you're looking for more good recipes, I highly recommend both Jamie Oliver and Rachel Ray for cookbooks. Both are into a really easy, quick approach to cooking and they're great for just starting out.

Also, I have to HIGHLY recommend a teryiaki sauce called Soy Vey. It's amazing and it's excellent when you marinate salmon in it. It's also a great marinade for pork, steak, and chicken too.

e_doli · Dooney & Bourke

mmm, i second the soy vey recommendation. that stuff is soooo goood. they make an island teriyaki too that is really good -- same idea but it has pineapple juice in it (among other stuff) and is a little sweeter.

-- Edited by e_doli at 09:24, 2006-02-19

-- Edited by e_doli at 09:25, 2006-02-19

blubirde · Chanel

Miss Callie wrote:

First one: I make a little marinade with some maple syrup (real!) and lime juice and a peppery spice blend (I have one that's a lime spice blend). Then you put the fish in tin foil (making kind of a bowl) and pour the marinade into the tin foil with the fish and fold it up, pocketing the fish in. Then just bake for 20 minutes or so (depending on the size of the piece) on 375. SO. GOOD. Plus, it's not super high calorie or anything since most of the marinade evaporates/cooks off and just the flavor is left in the fish.

You're right! It is SO. GOOD. I made this last night with talapia. I didn't know how much lime juice or maple syrup (I used sugar free) to put in and I think I might have put a tad bit too much syrup but all in all, super yummy. I highly recommend it. And it took no time at all. I could definitely make this more often if the boy brings home some fillets after work. (Hey, if I have to cook, he should have to run the errands!)