I’m getting cravings for fish. Does anyone have some recipes they’d like to share? Or maybe recommend me some species that’s nice?
A simple favorite of mine: mackerel / fennel salad:
For 3 to 4 people as a side dish.
1 smoked mackerel
1 or 2 fennels
1 (red) onion
1 or 2 oranges or grapefruit or apple
black olives
olive oil
Remove the skin and bones from the fish and pull the meat apart using your hands or a fork.
Finely chop the fennel and onion.
Peel and chop the fruit.
Combine everything.
Also good as a light main/lunch dish with bread and hummus.
When cooking alone I usually cut the whole mackerel in half width-wise and stick it in a freezer bag. A half mackerel will keep for at least 4 days in the fridge.
As for a warm dish with a fish you may want to try:
just get 1 fish per person in whatever size you prefer. Get them cleaned (skin removed) or do it yourself. No fillets; whole fish - the bones are big and usually easy to remove after cooking.
Pat the fish with a fair amount of pepper and some salt. Heat up some butter in a skillet. Fry for a few minutes per side until done. Should be firm and slightly flaky with a yellow/brown crust.
A light, creamy/buttery sauce works well with it. Go easy on the lemon.
I like the recipe where you just buy a crapload of o-toro grade tuna sushi and you just lie in bed slowly eating bits of it, with it melting away in your mouth like butter.
One of our favorites is grilled grouper. You take some nice grouper fillets, splash them generously with Worchestershire sauce, put them on the grill, sprinkle the up side with Italian dressing mix (the powder), and when you turn them over, sprinkle the other side.
My own favourite is black or gilthead bream, really cheap but probably the nicest (an easiest ) to eat of the bone.
The recipe in our house is to get a couple, just cleaned and scaled (heads still on)
score them on the side and dry inside and out with kitchen roll. then heat a frying pan with an inch of oil in, nice and hot (just under smoking) and pop them in.
3 minutes each side…no more (for a 1lb fish), remove and drain then drizzle over sweet plum or chilli sauce. Serve with Thai steamed rice, or veg or whatever.
Wonderful crispy skin, the kids love it.
We all just tuck in on a central plate and try our best to reduce it to a cartoon-style fish skeleton that top-cat would be proud of.
This is a recipe that one of the ladies at Publix was making as a demo when I was in there a few months ago. She handed me the recipe on a little card, but I grabbed it from their website. I’ve made it for friends and family, and it’s always a hit:
Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper (wash hands).
Place 1 tablespoon of the butter into pan; swirl to coat. Add fish (wash hands); cook 3–4 minutes on each side or until internal temperature reaches 145°F (or flesh is opaque and separates easily with a fork). Cook time may vary depending on the thickness of the fish.
Meanwhile, cut remaining 4 tablespoons of the butter into small pieces; place in small bowl to soften. Peel several strips of lime peel, without any white pith, with zester (or vegetable peeler). Chop finely for zest (1 tablespoon); add to butter. Remove ends and peel from shallot; chop shallot finely and add to butter.
Stir remaining 1/4 teaspoon each of the salt and pepper into softened butter mixture until well blended; chill until ready to serve.
Squeeze juice of lime (1 tablespoon) over fish; remove fish from pan. Top fish with lime butter mixture and serve.
CALORIES (per 1/4 recipe) 300kcal; FAT 18g; CHOL 110mg; SODIUM 280mg; CARB 2g; FIBER 0g; PROTEIN 34g; VIT A 10%; VIT C 10%; CALC 2%; IRON 6%
