Tag: fish

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Fun With Fish Recipes | Seasonal Food and Country Style Recipes

Fun With Fish Recipes | Seasonal Food and Country Style Recipes

Parmesan-Baked Salmon

  • 1/4 cup mayonnaise
  • 2 tablespoons Parmesan cheese
  • Pepper, to taste
  • 4 (4-ounce) salmon fillets
  • 2 teaspoons lemon juice
  • 10 Ritz crackers, crushed

Preheat oven to 400 F. Mix together mayonnaise, cheese and lemon juice; add pepper until well-blended.

Place salmon on foil-lined shallow baking pan. Spread mayonnaise mixture to evenly cover salmon. Sprinkle with crumbs. Bake 12-15 minutes until salmon flakes easily with a fork.

Recipe by Barb Smith, Barto, Pennsylvania

Stuffed Fish

  • 2 fish fillets (of equal size)
  • Salt and pepper
  • Sprinkle fish with salt and pepper.
  • For stuffing:
  • 1/2 cup chopped onions
  • 1/4 cup melted butter
  • 2 cups breadcrumbs (you can use bread cubes)
  • 1 cup grated cheese
  • 2 tablespoons chopped parsley
  • 2 teaspoons mustard
  • 1/2 teaspoon salt

Mix ingredients together. Place between fish fillets. Brush top with butter.

This is very good. We always enjoy fish made this way and hardly ever make it another way.

Recipe by Janice Martin, East Earl, Pennsylvania

Golden Baked Whitefish

  • 2 pounds whitefish fillets
  • 1/8 teaspoon pepper
  • 1 egg white
  • 1/2 teaspoon salt, optional
  • 14 cup mayonnaise
  • 1/4 teaspoon dill weed
  • 1/2 teaspoon onion juice or 1 teaspoon grated onion
  • Fresh dill and lemon wedges, optional

Place fish in greased 13x9x2-inch baking dish. Sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion juice; spoon over fish. Bake, uncovered, at 425 F for 15-20 minutes or until topping is puffed and fish flakes.

Recipe by a reader in Shippensburg, Pennsylvania

Snowcapped Salmon

  • 1 tablespoon flour
  • 4 salmon fillets
  • 2 egg whites
  • 1 cup mayonnaise
  • 1 teaspoon ground mustard
  • 1/4 cup grated Parmesan cheese

Sprinkle flour over salmon fillets. Place in a greased 11x7x2-inch baking dish. In a small mixing bowl, beat egg whites until stiff peaks form. In another bowl, combine mayonnaise and mustard; fold in egg whites. Spoon over salmon. Sprinkle with cheese. Bake, uncovered, at 350 F for 25-30 minutes or until fish flakes easily with a fork.

Recipe by a reader in Shippensburg, Pennsylvania

Salmon Rice Puff

  • 2 eggs
  • 1/2 cup milk
  • 1 can salmon, drained, bones and skin removed
  • 1 cup cooked long-grain rice
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 4 teaspoons lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup shredded Cheddar cheese

In a bowl, whisk eggs and milk. Stir in salmon, rice, onions, celery, lemon juice and Worcestershire sauce. Transfer to a greased, shallow 1-1/2-quart baking dish. Bake uncovered at 375 F for 20 minutes. Sprinkle with cheese. Bake 10 minutes longer.

Recipe by a reader in Shippensburg, Pennsylvania

Southern Pecan Catfish

  • 1 cup finely chopped pecans, divided
  • 1/2 cup cornmeal
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 4 catfish fillets
  • 1/2 cup butter, divided
  • 1/2 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 to 2 tablespoons minced fresh parsley

In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. In a large skillet, melt 1/4 cup butter over medium high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.

In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add cream, lemon juice and remaining salt and pepper; cook and stir 1 minute. Stir in parsley. Serve with catfish.

Recipe by a reader in Shippensburg, Pennsylvania

Vegetable Trout Bake

  • 4 small red potatoes, cut in 1-inch pieces
  • 1 cup cut fresh green pieces (2-inch pieces)
  • 8 to 10 frozen pearl onions
  • 1/2 teaspoon salt, divided
  • 4 garlic cloves, minced and divided
  • 2 trout fillets
  • 1/4 cup pitted Greek or ripe olives, halved
  • 3 teaspoons minced parsley, divided
  • 1/4 teaspoon pepper
  • 2 plum tomatoes, chopped
  • 1/4 cup white wine or chicken broth

In a large saucepan, combine potatoes, beans and onions; cover with water. Add 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and cook for 10-15 minutes or until beans and onions are crisp tender; drain.

Place vegetables in a single layer in a shallow 2-quart baking dish coated with cooking spray. Top with half of garlic. Place trout skin side down over vegetables. Sprinkle with olives, 1-1/2 teaspoons parsley, pepper and remaining salt and garlic. Top with tomatoes and remaining parsley.

Pour wine over top. Cover and bake at 400 F for 35-40 minutes or until fish flakes easily with a fork. Toss to coat. Serve immediately.

Recipe by a reader in Shippensburg, Pennsylvania

Bluegill Parmesan

  • 1/4 cup butter, melted
  • 1/2 cup dry breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 pound bluegill, crappie or perch

Place butter in a shallow bowl. In another shallow bowl, combine breadcrumbs, cheese and seasonings. Dip fish in butter, then coat with crumb mixture.

Place in a greased 15x10x1-inch baking pan. Bake, uncovered, at 350 F for 20 minutes or until fish flakes easily with a fork.

Recipe by a reader in Shippensburg, Pennsylvania

Tomato-Basil Salmon Steaks

  • 4 salmon steaks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 6 large plum tomatoes, peeled, seeded and chopped
  • 1/4 cup water
  • 2 tablespoons minced fresh basil
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked linguine

In a large skillet over medium heat, cook salmon in oil for 2-3 minutes on each side or until golden brown. Remove and keep warm. In the same skillet, cook and stir onion until crisp-tender. Stir in garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt and pepper.

Bring to a boil. Reduce heat to low; carefully return salmon to pan. Cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Serve over hot linguine.

Recipe by a reader in Shippensburg, Pennsylvania

Salmon Patties

  • 1 (15-ounce) can salmon, bones and skin removed
  • 1-1/2 cups mashed potatoes
  • 1/4 cup minced onion
  • 1/4 cup celery, finely chopped
  • 1 egg, beaten
  • Salt and pepper, to taste

Mix all ingredients and form into 8 patties. Roll each in fine breadcrumbs and fry until golden brown on both sides.

This is how my mother, Florence Whisler, always made salmon.

Recipe by Jean Koser, Millerton, Pennsylvania

Sesame Salmon Spread

  • 1 (8-ounce) cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 (14-3/4-ounce) can salmon, drained, bones and skin removed
  • 1/4 cup sour cream
  • 1 garlic clove, minced
  • 2 tablespoons sesame seeds
  • 2 teaspoons Liquid Smoke, optional
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Assorted crackers

In a small mixing bowl, beat cream cheese and lemon juice until fluffy. Add salmon, sour cream, garlic, sesame seeds, Liquid Smoke if desired, cilantro, parsley, dill and salt. Stir until blended. Cover and refrigerate for at least 2 hours.

Recipe by a reader in Shippensburg, Pennsylvania

Spinach Catfish Skillet

  • 10 baby carrots
  • 2 teaspoons vegetable oil
  • 1/4 cup thinly sliced onion
  • 1 catfish fillet
  • 1 package fresh baby spinach
  • 2 tablespoons white wine vinegar or cider vinegar
  • 1/4 teaspoon sugar

In a skillet, stir fry carrots in oil 1-2 minutes or until crisp-tender. Add onion; cook and stir for 1 minute. Add catfish; cook for 2-3 minutes on each side. Add spinach. Sprinkle with vinegar and sugar. Cover and cook for 5 minutes or until fish flakes easily with a fork. Remove to a warm serving dish; spoon pan juices over fillet.

Recipe by a reader in Shippensburg, Pennsylvania

Citrus Baked Fish

  • 1/4 cup orange juice concentrate
  • 1 tablespoon vegetable oil
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
  • 4 red snapper or tilapia fillets
  • 2 orange slices, halved
  • Paprika

In a large resealable plastic bag, combine orange juice concentrate, oil and dill; add fish. Seal bag and turn to coat; refrigerate for at least 15 minutes.

Drain and discard marinade. Place fillets in a greased 15x10x1-inch baking pan. Cover and bake at 350 F for 15-20 minutes or until fish flakes easily with a fork. Dip cut edges of orange slices in paprika. Serve with fish.

Recipe by a reader in Shippensburg, Pennsylvania

Walleye Delight

1 pound walleye, pike, perch or trout fillets

2 teaspoons butter, softened

1 tablespoon lemon juice

1 tablespoon minced fresh basil, or 1/2 to 1 teaspoon dried basil

1 teaspoon lemon-pepper seasoning

1/2 teaspoon garlic salt

1-3/4 cups sliced fresh mushrooms

Coat an 18-inch-square piece of heavy-duty foil with cooking spray. Place fillets on foil. Spread with butter. Sprinkle with lemon juice, basil, lemon pepper and garlic salt. Top with mushrooms.

Seal the foil tightly. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until fish flakes easily with a fork. Carefully remove foil to allow steam to escape.

Recipe by a reader in Shippensburg, Pennsylvania

Grilled Salmon With Black Bean Salsa

  • 1/4 cup white wine or reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 1-1/2 teaspoons brown sugar
  • 1 garlic clove, minced
  • 6 salmon fillets

For salsa:

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 sweet red pepper, diced
  • 1/2 cup seedless red grapes, chopped
  • 1/4 cup fat-free Italian salad dressing
  • 1 tablespoon canned chopped green chilies
  • 1 teaspoon brown sugar

In a small bowl, combine wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate salmon for 30 minutes, turning occasionally.

In a small bowl, combine salsa ingredients. Cover and chill until serving.

Drain and discard marinade.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with the reserved wine mixture. Serve with salsa.

Recipe by a reader in Shippensburg, Pennsylvania

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The New Star Foodservice Fish Spatula Is a Game Changer

The New Star Foodservice Fish Spatula Is a Game Changer

There is a exclusive circle in hell in which folks are compelled to prepare dinner delicious food… but are specified instruments that really do not make perception for the job. Inside that circle, there is a big, lovely variety in which men and women are striving to check out pancakes with thick, plastic spatulas where by it is unachievable to see what’s happening underneath they’re attempting to flip quesadillas with wooden spoons that are only not large adequate, so getting rid of valuable filling out of each individual facet. They are tossing roasted veggies with metal tongs, squashing most of the carrots and zucchini in the approach. Somebody’s tearing an omelet because they only have two forks to flip it. I’m kidding, of course—this scene doesn’t exist in hell. I’m essentially chatting about what is going on in your kitchen!

Numerous of us are so occupied in our each day life that by the time we’re cooking supper (or a hungover weekend brunch), we’re half zombie, achieving for whatever instruments are closest to us. By circumstance (or just what we materialize to have on hand), what we get does not in shape the invoice at all. Tossing salad with just a massive spoon? Been there, carried out that. Breaking down a roast rooster with my Japanese chef’s knife? Very well, let’s just say somebody else in my house did that not too long ago, and now it is time for a take a look at to the sharpener. 

There are quite a few lazy cooking substitutions that just go unchecked in kitchens all around the environment. It can be unhinged. That reported, when it arrives to flipping or examining roasted, baked, or fried objects, I’ve acquired just the ideal remedy.

New Star Foodservice

Fish Spatula

$12.95$9.97 at Amazon

In my encounter, there is a person solitary, magical device that is perfect for managing virtually everything scorching (and not too significant). It’s a fish spatula, and I use it for a lot of, a lot of points. This stainless metal, business grade spatula has slats that run extensive-ways so you can see via it, and so steam can keep on escaping though you’re utilizing it. It’s super light-weight, and its wood tackle means it never ever receives much too incredibly hot to cope with. This is basically a best kitchen area tool, and it proficiently expenses $10. If practically nothing else, my hope is that that sells this piece of uncomplicated kitchen gear all on its possess.

Do I use it for fish? Guaranteed, I could—but I’m below to clarify why it does so substantially far more. I lately built remarkable latkes with it on a tremendous hot griddle. I use it to verify and flip roasted veggies, and it is brilliant with the additional fragile stuff, like zucchini and tomatoes. It slays pancakes (read through: flips them carefully and permits me to see the bottom with no lifting it 2 ft over my head). I made use of it lately when frying pickles (indeed, this happened). Oh, and—like it suggests on the metaphorical tin—it’s incredible for fish, which is, in a natural way, its meant reason. I have not attempted using it to cleanse my cat’s litter box, but, barring the broad slats, it would possibly be fantastic at that, too.

The fish spatula is just an very versatile software. For $10, why not up grade your full cooking condition? Moreover, using a instrument like this on some eggs or fish at residence will make you glimpse like Gordon Ramsay to your attendees. Now all that’s left to do is toss the fish at them simply because it was uncooked and make beef Wellington as a substitute. 

The New Star Foodservice Fish Spatula is readily available on Amazon.

The Rec Room workers independently chosen all of the things highlighted in this story. Want much more reviews, tips, and red-hot deals? Signal up for our newsletter.

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Celebrity chef Josh Niland shares BEST cooking tips for fish

Celebrity chef Josh Niland shares BEST cooking tips for fish

Celebrity chef shares the best way to prepare and cook fish – and why you should NEVER flip it to sear both sides

  • Australian celebrity chef Josh Niland shared his best cooking tips with FEMAIL
  • He discouraged cooks from washing fish and urged many to use fish weights
  • The top chef revealed that Talisker whiskey was his favourite seafood pairing
  • Niland is also hosting a pop-up restaurant in Sydney on October 21 and 22  

By Shania Obrien For Daily Mail Australia

Published: | Updated:

A top Australian chef has revealed his best seafood cooking tips to turn even the simplest of dishes into fantastic feasts.

Josh Niland, from Sydney, is the owner and head chef at the Saint Peter restaurant in Paddington.

He shared several of his go-to cooking tips and tricks with FEMAIL, including a special hack he uses ‘every time’ he’s in the kitchen.

Celebrity chef Josh Niland shares BEST cooking tips for fish

A top Australian chef [pictured] has revealed his best seafood cooking tips to turn even the simplest of dishes into fantastic feasts

Josh Niland, from Sydney, is the owner and head chef at the Saint Peter restaurant in Paddington

Josh Niland, from Sydney, is the owner and head chef at the Saint Peter restaurant in Paddington

1. The best way to prepare fish 

‘The biggest secret to preparing fish at home is to not wash your fish!’ Niland revealed.

‘If you’ve bought a fish that’s been washed, then place the fillet onto a cake rack and place it into your refrigerator uncovered for at least 4-5 hours to allow the skin to dry out slightly so that when you pan fry the skin it gets nice and crisp.’

'The biggest secret to preparing fish at home is to not wash your fish!' Niland revealed

‘The biggest secret to preparing fish at home is to not wash your fish!’ Niland revealed

2. An unusual but delicious pairing for seafood

The celebrity chef swears by whiskey – specifically Talisker – when preparing seafood.

‘Using fish like Mackerel with a robust seasoning like salt and vinegar really helps draw out the minerality of the fish and the quality of the salty notes of a whisky like Talisker that naturally has a sea-salt taste.’

He added: ‘Chilli was a surprisingly good combination that came in the form of our tuna Nduja and finally the smokiness of the king George Whiting coming off the charcoal grill combined with the butter sauce was one of my favourites.’ 

Niland also said that Talisker whiskey was a particularly delicious pairing while trying to draw out the meaty qualities of fish.

The celebrity chef swears by whiskey - specifically Talisker - when preparing seafood

The celebrity chef swears by whiskey – specifically Talisker – when preparing seafood

3. The best inventive cooking method

The top chef told FEMAIL about the behind-the-scenes process of discovering Saint Peter’s special Fish Eye Ice Cream. 

‘Making ice cream with fish eyes has been an amazing discovery that we are having a lot of fun with,’ Niland said. 

‘By removing the vitreous humour from the eye of the fish we have worked out that it carries a very similar composition to that of a chicken egg resulting in a product that has no taste of fish but the same viscosity as a chicken egg based custard.’

The top chef told FEMAIL about the behind-the-scenes process of discovering Saint Peter's special Fish Eye Ice Cream

The top chef told FEMAIL about the behind-the-scenes process of discovering Saint Peter’s special Fish Eye Ice Cream

4. Josh’s ultimate fish cooking hack

‘There are many species and variables of fish, so my best advice when it comes to a skin on fillet of fish is to cook it only on the skin side,’ he said.

Niland elaborated: ‘It’s best to work with a fish weight on the flesh side to allow heat to rise to the weight which gently cooks the flesh as the skin gets crispy and golden underneath.’ 

The chef revealed that cooking the flesh of a fish often leads to the flesh getting dry and powdery, so using the skin as protection really brings out its source of flavour.

The chef revealed that cooking the flesh of a fish often leads to the flesh getting dry and powdery, so using the skin as protection really brings out its source of flavour

The chef revealed that cooking the flesh of a fish often leads to the flesh getting dry and powdery, so using the skin as protection really brings out its source of flavour

The celebrity chef will be heading a pop-up restaurant located at Q Station in Manly’s North Head for an exclusive dining experience that spans two nights only.

The three-course paired menu is available to book exclusively for a one-night only session from 5.30pm on October 21. 

But for those looking for a more relaxed bar experience, the second night’s guided whisky experience might be more their style. 

‘I wanted to capture the wild spirit of the sea paired with key aromas of Talisker – smoke, spice and a sense of sea salt spray in the morning after a storm,’ said Niland. 

‘Years of maturation made by the sea has lent a full flavour to this bold dram and this menu celebrates Talisker’s rich flavours while honouring the sea in a sustainable and ethical way.’

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