Jump to content
IGNORED

Fish Recipes by Ken


Bowhunter444
 Share

Recommended Posts

STRIPED BASS WITH PICANTE SAUCE & RICE

 

Ingredients:

1 lb striped bass, diced

1/4 cup olive oil

1/4 cup flour

1/2 cup celery, chopped

1/2 cup bell peppers, chopped

4 cloves garlic, chopped

1 cup water

1 12oz can tomatoes

1 12oz can tomato sauce; 1/2 cup green onions, chopped

dry red pepper flakes and salt to taste

1/4 cup parsley, chopped

 

Directions:

 

Heat oil in a large saucepan over med-high heat, add the flour and stir constantly until brown. Add the celery, bell pepper, garlic, saute until tender. Stir in water, tomatoes and tomato sauce. Bring to a boil. Add the remaining ingredients and simmer for 1 hour. Serve over cooked rice.


GRILLED MAKO SHARK WITH GINGER GLAZE

 

Ingredients:

2 lbs mako shark steaks

2 tbsps oil

2 tbsps Russian dressing

 

Glaze Ingredients:

1/3 cup Russian dressing

1/2 cup frozen orange juice concentrate, thawed

1/4 cup brown sugar, packed

2 tsps ginger

1 1/2 tsp orange zest

1 tsp celery seed

 

Directions:

 

Combine 2 tbsps oil and 2 tbsps dressing, brush steaks with mixture. Place steaks on a very hot grill, turn once, fish is done when flaky. To prepare glaze combine all ingredients in a sauce pan. Cook over low heat stirring constantly for 5-7 minutes. Pour some sauce over steaks and garnish with fresh mint leaves


CARP IN SWEET & SOUR SAUCE

 

Ingredients:

3 lbs carp, cleaned and cubed

1/3 cup brown sugar

7 tbsps cornstarch

1/3 cup white wine vinegar

3/4 cup chicken stock

3 tsp soy sauce

5 tbsps sherry

1 1/2 tbsps fresh ginger, minced

1 clove garlic, minced

1/2 cup bamboo shoots, thinly sliced

oil; 1 green pepper, julienned

3 green onions cut into 2" pieces

 

Directions:

 

Make the sweet and sour sauce by combining the brown sugar, 1 1/2 tbsps cornstarch, vinegar, chicken stock; 2 tsps soy sauce, 2 tbsps sherry, ginger,garlic and bamboo shoots in a small sauce pan. Bring to a boil, stirring constantly. Reduce heat, cover and keep warm over low heat. Combine the remaining sherry and soy and brush over carp. Lightly coat the fish with remaining cornstarch. In a large frying pan or wok, heat 1/2 " oil to 360F. Cook the fish in oil for 2-3 minutes on each side. Add the green onions and peppers to the sweet and sour sauce and pour over fish on a serving platter. Serve with fried rice

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

LINGUINI WITH STRIPED BASS

 

Ingredients:

1 lb striped bass fillet

2 clove garlic, minced

8 tbsps olive oil

1 medium tomato, chopped

1 medium green pepper, chopped

1 lb linguine, cooked al dente

grated Romano cheese

 

Directions:

 

Saute garlic in olive oil till tender. Chop fillet into 1/4" pieces and add to garlic. Cook 2-3 minutes. Add the green peppers and cook 1 minute. Add the tomato and cook till heated through. Serve over bed of linguine, cover with grated cheese.


CRAB CAKES.

 

Ingredients:

1 lb cooked and cleaned crab meat

1/3 cup fresh bread crumbs

2 tbsps mayonnaise

2 tsp parsley, minced

1 tsp Worcestershire sauce

1/4 tsp salt

1/2 tsp dry mustard

1/4 tsp pepper

1 egg

3 tbsps butter

 

Directions:

 

In a large bowl gently mix all ingredients except butter. Refrigerate mixture for 1 hour to let flavors blend. Remove from fridge and form into patties, let the patties come up to room temp. In a 10 " skillet over medium heat, Melt butter. Fry the patties in the melted butter until golden brown on both sides. Serve with tartar sauce.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

CATFISH VERACRUZ

 

Ingredients:

1 lb catfish fillets

1 medium onion, sliced thin

1 clove garlic, minced

2 tbsps olive oil

1 16 oz can stewed tomatoes

1 bay leaf

1/4 tsp oregano

1/2 tsp salt

1/4 tsp pepper

1 tbsp capers

1 tbsp lemon juice

2 tbsps chopped green chilies

 

Directions:

 

In a skillet, saute the onions and garlic in the olive oil until tender. Add the tomatoes, herbs,salt, and pepper and simmer for 10 minutes uncovered. Add the remaining ingredients, cover and simmer gently until fish flakes around 15 minutes. serve with hot cooked rice.


MICRO-EASY FLUKE FLORENTINE

 

Ingredients:

1 1/2 lbs fluke fillets

1 cup cooked spinach (place in dish towel and ring out all water)

1/4 cup wheat germ

1/4 tsp grated nutmeg

1 egg, slightly beaten

1/4 tsp salt

1/4 tsp pepper

2 tbsps Parmesan cheese

1/3 cup cooking oil

dash paprika

4-6 tomato slices

 

Directions:

 

Combine the spinach, wheat germ; nutmeg, egg, salt, pepper, and cheese. Spread the mixture evenly over the fillets and roll up jelly- roll style. Secure rolls with toothpicks. Place seam-side down in a 7x12 buttered baking dish. Brush rolls with oil, sprinkle with paprika and top with tomato slices. Cover and microwave on high for 5-7 minutes or until center of fish begins to flake when tested with fork. Let stand covered for 5 minutes. Serve with wild rice.


GRILLED FLUKE

 

Ingredients:

1 1/2 lbs fluke fillet

5 strips of bacon, cooked and crumbled

2 green onions, chopped

3 tbsps butter

1 stalk of celery, chopped

1/2 lemon, sliced

 

Directions:

 

Place fluke fillet in aluminum foil. Add the bacon, green onions, butter, celery and lemon slices to top of fillet. Wrap tightly and place on heated grill. Cook for 2 minutes on each side then open foil and let fish simmer on the grill till fish flakes when tested with fork.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

GRILLED MARINATED YELLOWFIN WITH PINEAPPLE BUTTER

 

Ingredients:

6-8 yellowfin steaks

 

Marinade:

1/2 cup oil

1/3 cup soy sauce

1/4 cup fresh lemon juice

1 clove garlic, minced

 

Pineapple Butter:

1/2 cup butter, softened

1/2 cup crushed pineapple, drained

1 tsp fresh mint, finely chopped

1 tsp lemon zest

 

Directions:

 

Place tuna steaks into a shallow baking dish. Combine the marinade ingredients and pour over steaks. Cover and refrigerate for 2 hours turning a couple times. Remove steaks from fridge and drain. Place steaks onto a preheated grill and cook until done, around 3 minutes per side.Combine the pineapple butter ingredients in a small bowl. To serve place steak onto plate and top with butter mixture.


TILEFISH WITH ORANGE CURRY SAUCE

 

Ingredients:

1 1/2 lbs tilefish fillets

1/2 cup orange yogurt

1 can mandarin oranges, drain and reserve juice

1/2 tsp curry powder

2 tbsps oil

2 tbsps lime juice

1/4 cup toasted almonds

 

Directions:

 

 

Blend the yogurt, 2 tsp juice from oranges and curry powder; chill for 20 minutes. Combine the lime juice and oil to baste fish. Grill fish on a lightly oiled grill for 8-10 minutes, turning once and baste often. To serve place fish on platter and spoon curry sauce over fish. Garnish with mandarin orange slices and almonds

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

PIMIENTO GLAZED STRIPED BASS

 

Ingredients:

1 1/2 lb striper fillet

1/2 tsp salt

2 tbsps lemon juice

1/2 tsp thyme

1/4 tsp dijon mustard

1/2 cup sour cream

2 tbsps pimiento peppers, chopped

1 tbsp green onion, minced

 

Directions:

 

Season the fillet with salt, lemon juice, and thyme. Place the fillet into a lightly buttered baking dish. cover tightly with aluminum foil and bake at 400f for 8-10 minutes. Uncover and glaze with a mixture of dijon mustard, sour cream, pimiento and green onion. Return to oven uncovered for 2-3 minutes more.


WEAKFISH DELMONICO.

 

Ingredients:

1 lb weakfish fillets

1 cup chicken broth

2 cups carrots, julienned

1 cup leeks (white part only), julienned

1 cup fennel bulb, chopped

1 onion, chopped

1/2 tsp salt

1/8 tsp white pepper

2 tbsps butter

1/2 cup half & half

2 tbsps oil

 

Directions:

 

In a medium sauce pan, heat the chicken broth over med-high heat. Add the carrots and leeks. Cook covered for 5-7 minutes or until tender. Remove vegetables with a slotted spoon, place on serving platter and cover tightly with aluminum foil. Add the fennel, onion, salt, and white pepper to broth, cook covered for 5 minutes. Strain and reserve broth, discard fennel and onion. Return broth to pan and bring to a boil. Cook stirring constantly until broth reduces to 1/4 cup. Over low heat, add small pieces of butter at a time, whisking vigorously until melted. Stir in half and half, cook for about 5 minutes over medium heat. When done the mixture should coat the back of a spoon. In a skillet heat the oil and cook the fillets over med-high heat for 3-4 minutes on each side. To serve place fish over vegetables on platter and cover with sauce.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

STRIPED BASS MELT.

 

Ingredients:

1 1/2 cups striped bass, cooked

1/4 cup cucumber, finely chopped

1 tbsp radish, chopped

1 tbsp mayonnaise

1 tbsp sour cream

1/2 tsp salt

1/8 tsp pepper

1/2 tsp onion powder

4 tomatoes, thinly sliced

4 slices white bread, toasted

4 slices American cheese

 

Directions:

 

In a small bowl, mix fish, cucumber, radish, mayonnaise, sour cream, salt, pepper, and onion powder. Place on each piece of bread the tomato slices then the fish mixture. Spread the fish mixture over the tomatoes and out to the edges of the bread. Top with slice of cheese. Place on baking sheet and place under the broiler 2-3 inches from the heat. Broil for 2-3 minutes or until cheese melts.


STRIPED BASS IN MORNAY SAUCE

 

Ingredients;

4lbs striper fillets

1/2 tsp salt

1/4 tsp pepper

water

2 tbsps butter

2 tbsps flour

1 1/2 cups milk

3/4 cup Swiss cheese

1/4 cup sherry

1/4 cup grated parmesan cheese

 

Directions:

 

Place fillets in a large skillet, season with salt and pepper. Barely cover the fillets with water, simmer until fish flakes when tested with fork. In another skillet melt butter, add the flour and cook until flour browns, stirring constantly. Gradually add the cold milk, stirring until well blended. Simmer until thickened. Add the Swiss cheese and cook until cheese is melted. Add the sherry, then remove from heat. Place the cooked fish into a baking dish and cover with sauce. Sprinkle the top with the parmesan and place under the broiler until sauce browns on top. Serve with small boiled potatoes

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

TUSCAN-STYLE GRILLED YELLOWFIN

 

Ingredients:

4 yellowfin steaks

the zest of 1 lemon

2 tbsps fresh rosemary leaves

a handful fresh flat leaf parsley

3 cloves garlic, crushed

Montreal steak seasoning

olive oil

 

Directions:

 

Rinse and pat tuna steaks dry. Zest the lemon with a fine grater over a cutting board. Pile the rosemary and parsley leaves over the lemon zest. Put the garlic and steak seasoning in the herb pile and run a knife through it until finely chopped. Drizzle some olive oil over both sides of the steaks and rub the herb mixture over the steaks. Let stand for 10 minutes. Grill the steaks for 2-3 minutes on each side on a med-high heat grill.


OIL & VINEGAR STRIPERS IN A POUCH

 

Ingredients:

4, 6 oz striper fillets

1 fennel bulb, cored and thinly sliced

1 red onion, thinly sliced

2 lemons, quartered

16 cherry tomatoes

2 tbsps fresh basil, roughly chopped

7 tbsps olive oil

5 tsps balsamic vinegar

salt and pepper

 

Directions:

 

Preheat oven to 375F. Lay out four 12" pieces of aluminum foil on counter. Place the fennel, onion, lemons, tomatoes, and chopped basil in a mixing bowl. Season with salt and pepper and drizzle 1 tbsp olive oil and 1 tsp balsamic vinegar on vegetables. Pile a mound of vegetable onto each piece of foil. Season the fish on both sides with salt and pepper and place on top of the vegetables. Drizzle the fish with remaining olive oil and balsamic vinegar. Seal foil to form packets, use another piece of foil if needed. Put foil packet on a baking sheet and place in oven. Cook for 6 minutes then flip and cook another 6 minutes.


PRAWN ROLLED FLUKE

 

Ingredients:

6 large fluke fillets

12 medium prawns, cleaned, cooked, and chopped

1/2 cup butter

2 oz cream cheese

2 oz blue cheese

1 1/2 tbsps onion, minced

1 1/2 tsp parsley, minced

10 drops Tabasco

salt & pepper to taste

1 tbsp lemon juice

 

Directions:

 

Combine all the ingredients except fish, Chill in fridge for at least 20 minutes to let flavors blend. Spread the mixture over the fillets and roll jellyroll style. Pin rolls with toothpicks. Put the rolls into a buttered casserole dish. Ladle a little melted butter over the rolls and bake 15-20 minutes at 375F.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

SPICY CRAPPIE BAKE

 

Ingredients:

1 lb crappie fillets

1/2 lb fresh mushrooms, sliced

1/2 stick butter

1/4 tsp garlic powder

1/2 cup medium pic ante sauce

 

Directions:

 

Combine all the ingredients in a casserole dish and cover tightly with aluminum foil. Bake in a 325F oven for 20-25 minutes. Serve over hot cooked rice.


BAKED SALMON DIJON

 

Ingredients:

4 lbs salmon fillets

2 tbsps butter, melted

1/2 cup mayonnaise

2 tbsps dijon mustard

3 tbsps grated Parmesan cheese

ground black pepper to taste

 

Directions:

 

Cover a cookie sheet pan with aluminum foil. Place fillets on pan and brush with half the melted butter. Broil for 4 minutes and turn. Brush with remaining butter and place under broiler for another 4 minutes. While the fish broils combine the other ingredients. After the 4 minutes are up brush the mayo mixture over fillets and return to broiler for 3-4 minutes, or until fish flakes and topping is golden brown.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

BROILED SALMON STEAKS

 

Ingredients:

4 12oz salmon steaks

1/2 cup olive oil

1 tbsp fresh dill, minced

1/4 cup lemon juice

1 tbsp ground cloves

1/8 cup dry white wine

1/4 cup soy sauce

1 tsp pepper

 

Directions:

 

Combine the oil, dill, lemon juice, cloves, wine and soy in a sauce pan, mix well. Place steaks in pan, turn to marinate both sides. Place steaks on a baking sheet and brush with marinade. Place under broiler and cook for 5-7 minutes, turning once. Serve with rice pilaf and vegetable of choice.


SALMON DIP

 

Ingredients:

1 lb salmon

8 oz cream cheese

1 scallion, chopped

1 tsp lemon juice

1/2 tsp salt

1/8 tsp pepper

1/8 tsp dill

2 tbsps capers

 

Directions:

 

Place all the ingredients except capers in a blender or food processor and blend until smooth. Pour the mixture into a bowl, stir in capers. Cover the bowl with plastic wrap and refrigerate for 2-3 hours. Serve on crackers or as a dip for chips.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

MICRO-EASY ORANGE BUTTER SEA BASS

 

Ingredients:

2 lbs sea bass fillets

2 tbsps orange zest

2 tbsps lemon zest

2 tbsps scallion, minced

1 1/2 tbsps fresh parsley, chopped

6 tbsps butter

1/2 cup orange juice

salt and pepper to taste.

 

Directions:

 

Butter a shallow baking dish that will hold all the fillets in a single layer. Season fillets with salt and pepper and arrange in baking dish. Combine the orange and lemon zest, scallions and parsley and sprinkle over fillets. Dot with butter and pour orange juice alongside the fish. Cover tightly with plastic wrap and microwave on high for 5-8 minutes or until fish flakes easily. Baste the fish twice while cooking and let stand covered for 5 minutes. Remove to platter and serve with pan juices.


SEA BASS WITH DIJON AND PEPPERCORN SAUCE

 

Ingredients:

1 lb sea bass fillets

4 oz butter; 2 oz white wine

1/2 oz peppercorns

2 cups heavy cream

2 oz Dijon mustard

 

Directions.

 

Place the fillets in a shallow baking dish. season with salt and pepper. Add 4oz of melted butter, and 1 oz of the white wine. Cover with aluminum foil and bake at 350F for 15-20 minutes. Add the rest of the wine the heavy cream, peppercorns and Dijon mustard to a sauce pan and cook until slightly thickened. Remove the fillets to a serving platter and cover with sauce.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

MANHATTAN CLAM CHOWDER

 

Ingredients:

5 slices bacon, diced

2 1/2 cups onions, diced

1 1/2 cups carrots diced

1 cup celery, diced

2 tbsps parsley, chopped fine

5 cups water

2 cups potatoes, diced

1 28oz can diced tomatoes

3 dozen hard shell clams, shucked with liquid

1 bay leaf

1 1/2 tsps salt

1 tsp thyme leaves

1/4 tsp pepper

 

Direction:

 

In a large soup pot over medium heat fry bacon, till almost crisp. Add the onions and cook till tender, around ten minutes. Add the carrots and celery and cook for five minutes stirring occasionally. Next add the water, potatoes, clam liquid, and spices, heat till boiling, reduce heat to low; cover and simmer for 20 minutes, stirring often. Chop the clams; add to soup mixture; simmer for 5-8 minutes longer or until clams are cooked through. Serve with favorite bread and butter. This is an easy meal anyone can do, the hardest part is shucking the clams

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

New England Clam Chowder

 

Ingredients:

 

1/4lb salt pork or bacon, diced

2 medium onions, sliced

3 dozen hard shelled clams, sucked, liquid reserved

2 cups water

2 tbsp flour

3 large potatoes, diced

2 tsp salt

1/4 tsp celery salt

1/4 tsp pepper

3 cups milk

1 tbsp butter

 

Directions:

 

In a 3 quart saucepan cook bacon/saltpork until slightly browned over medium heat. Add the onions and cook until tender. Add the flour and cook for 1 minute stirring constantly. Gradually stir in the clam juice and water and cook until mixture is slightly thickened, stirring occationally. Add the potatoes, salt, celery salt, and pepper. Bring to a boil, cover and reduce heat to simmer, cook till potatoes are tender about 20 minutes. Dice up the clams. Add the clams, milk and butter to pot cook till clams are done about 10 minutes, stirring often

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...