Fish Recipes

SAUCY SOLUTIONS
Avocado salsa: In a medium mixing bowl combine 1 large tomato, seeded and chopped; 1 avocado, halved, seeded, peeled and chopped; ½ of a small onion, chopped; 1 clove garlic, minced; 1 tablespoon snipped fresh cilantro; 1 tablespoon lemon or lime juice; a few dashes bottled hot pepper sauce; and dash salt. Cover and chill 2 to 6 hours. Makes 2 ½ cups. Mango Salsa: In a medium mixing bowl combine 1 ½ cups peeled, chopped mangoes or peaches; 1 medium red sweet pepper, seeded and finely chopped; ¼ cup thinly sliced green onions; 1 jalapeño pepper, seeded and finely chopped; 3 tablespoons olive oil or cooking oil; ½ teaspoon finely shredded lime peel; 2 tablespoon vinegar; ¼ teaspoon salt; and ¼ teaspoon pepper. Makes 2 cups.
Pineapple Salsa: In a small mixing bowl stir together 1 cup chunky salsa; one 8-once can crushed pineapple (juice pack), drained; and ¼ teaspoon grated fresh ginger-root or dash ground ginger. Cover and chill till serving time; bring to room temperature to serve. Makes 1 ½ cups. Lemon Mayonnaise: In a small mixing bowl stir together ½ cup mayonnaise or salad dressing, 2 tablespoons snipped fresh chives, 1 teaspoon finely shredded lemon peel. 1-tablespoon lemon juice, 1 tablespoon snipped parsley, and ¼ teaspoon coarsely cracked pepper. Cover and chill till serving time. Makes about 2/3 cup.
Spicy Mango Salsa

  • ½ cup coarsely chopped mango
  • 2 tablespoons finely diced red onion
  • 1 teaspoon finely diced jalapeño
  • 2 tablespoons coarsely chopped cilantro
  • 3 tablespoon fresh lime juice
  • salt and freshly ground pepper

Combine the mango, onion, jalapeño, cilantro, and lime juice. Season to taste with salt and pepper. Cover and set aside. May be prepared up to 1 day in advance, covered, and refrigerated. Bring to room temperature before serving. Makes about 1½ cups.

Avocado-Tomato Salsa

  • 1 Has avocado, coarsely chopped
  • 1 medium tomato, coarsely chopped
  • 1 tablespoon finely diced red onion
  • 1 to 2 teaspoons finely diced jalapeño
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground white pepper

Taking care not to break up the avocado too much, combine it with the tomato, onion, jalapeño, and lime juice in a bowl. Season to taste with salt and pepper. Cover and reserve. May be prepared up to 6 hours ahead, covered, and refrigerate. Bring to room temperature before serving. Makes 1 cup.

Red Onion Marmalade

This unusual sweet-and-sour marmalade goes well with any grilled steak fish.

  • 3 tablespoons unsalted butter
  • 5 medium red onions, sliced thin crosswise
  • 1½ cups red wine vinegar
  • ½ cup crème de cassis
  • ½ cup grenadine
  • ½ cup red wine
  • ½ cup coarsely chopped cilantro
  • Salt and freshly ground white pepper

In a large saucepan over medium heat, melt the butter and sweat the onions for 3 minutes. Add the vinegar, cassis, grenadine, and wine and reduce until the liquid has almost entirely evaporated and the onions are glazed. Add the cilantro and season to taste with salt and pepper. May be prepared up to 1 day ahead of time, covered, and refrigerated. Bring to room temperature 1 hour before serving. Serve extra in a bowl in the center of the table. Makes 3 cups.

Cilantro Pesto

Top each tuna steak with about two tablespoons of refreshing pesto. This is good fare for people who want southern taste but don’t want a spicy dish.

  • 2 cups (firmly packed) cilantro leaves
  • 2 garlic cloves
  • 2 tablespoons pumpkin seeds
  • 2 tablespoon fresh lime juice
  • 2 teaspoon salt
  • 1 teaspoons freshly ground black pepper
  • 5 tablespoon olive oil

In a food processor, combine the cilantro, garlic, pumpkin seeds, lime juice, salt, and pepper. With the motor running, slowly add the olive oil until the sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving. Makes 1 cup.

Red Pepper-Crusted Tuna Steak – Fast / Low-Fat

Servings: 6 / Preparation: 15 minutes

  • 2 New Mexico reds
  • 1 tablespoon black peppercorns
  • 6 tuna steaks (6 ounces each)
  • ½ cup olive oil
  • Salt
  • 6 tablespoons Spicy Mango Salsa, or to taste.
  1. In a coffee grinder or spice grinder, coarsely grind the chilies and peppercorns together. Dredge the tuna steaks in the pepper mixture on one side only.
  2. In a large sauté pan over medium-high heat, heat the olive oil until it begins to smoke and cook the tuna, pepper side down, for 1 minute, or until a crust forms. Lower the heat to medium, turn the steaks, and cook for 3 minutes more. The fish should be rare. Season to taste with salt.
  3. For each serving, place 1 steak on a plate, pepper side up, with salsa to taste.
  4. Serve immediately.

Fresh Tuna Salad With Tomatoes – Fast / Low-Fat

Servings: 4 / Preperation: 15 minutes

  • 2 pieces tuna steak, each about 1 inch or more thick (about 1 ½ pounds total)
  • 3 whole cloves
  • 6 parsley springs
  • 2 tablespoons white vinegar
  • 4 cups water, approximately
  • Salt to taste if desired
  • 8 peppercorns
  • ¼ cup red wine vinegar
  • 6 tablespoons olive oil
  • 1 teaspoon finely minced garlic
  • Freshly ground pepper to taste
  • 2 ½ cups ripe tomatoes, cut into ½-inch cubes
  • 1 cup sweet red peppers cut into small pieces
  • 1 cup green bell peppers, cut into small pieces
  • 1 ½ cups finely chopped red onion
  • ½ cup finely shredded fresh basil
  1. Put the tuna pieces in a skillet and add cloves, parsley, white vinegar, and enough water to almost cover. Add salt and peppercorns and bring to boil. Let cook about 5 minutes.  Remove from heat and let stand 5 minutes. Remove from heat and let stand 5 minutes.
  2. Drain tuna and allow to cool briefly on a plate.
  3. Put red wine vinegar in a mixing bowl and gradually add oil, beating with a wire whisk. Add garlic, salt, and pepper. Add tomatoes, red and green peppers, and chopped onion.
  4. Cut tuna into 1-inch cubes and add it to the vegetables. Add basil and toss to blend.
  5. Serve.

Tuna Salad

Servings: 4 / Preperation Time: 10 minutes

  • 1 cup cooked, chilled, tuna flaked.
  • ¾ cup crumbled feta cheese.
  • 1/3 cup thinly sliced celery.
  • ½ cup diced apples.
  • ¼ cup chopped walnuts
  • 2 tbsp. Chopped fresh tarragon or 1 tbsp. dried tarragon.
  • Salt and pepper to taste.
  • 2 pita breads, halved/or toasted wheat bread.

Tuna-Noodle Casserole

Preperation Time: 20 minutes / Bake: 20 minutes / Oven: 375 F

  • 3 cups medium noodles (4 ounces) or 1 cup elbow macaroni (3 ½ ounces).
  • ¼ cup fine bread crumbs.
  • 1-tablespoon butter or margarine melted.
  • 1 cup chopped celery
  • ¼ cup chopped onion.
  • 3 tablespoons of butter or margarine.
  • ¼ cup al-purpose flavor.
  • ½ teaspoon dry mustard (optional)
  • 1 cup milk
  • 1 cup chicken broth
  • 1 ½ cups cook tuna, flaked
  • ¼ cup chopped pimiento.
  1. Cook noodles or macaroni according to package directions. Drain and set aside. Meanwhile, combine breadcrumbs and the 1-tablespoon melted butter or margarine; set aside.
  2. For sauce, in a medium saucepan cook celery and onion in the 3 tablespoons butter or margarine till tender. Stir in flour and, if desired, dry mustard. Add milk and chicken broth all at once; cook and stir till slightly thickened and bubbly. Combine sauce, tuna, pimiento, and cooked noodles. Transfer to a 1 1/2quat casserole. Sprinkle with crumb mixture. Bake uncovered, in a 375 oven 2 minutes or till bubbly. Serves 4.

Marinated Fish Steaks – Low-Fat

Preparation Time: 15 minutes / Marinate: 30 minutes or 2 hours / Broil: 8 minutes

For tender, juicy fish marinate the steaks no longer than directed. Marinating longer will cause the fish to become tough and chewy.

  • 1 Pound fresh or frozen tuna, swordfish, or halibut steaks, 1 inch thick.
  • ½ teaspoon finely shredded lemon peel or lime peel
  • ¼ cup lemon juice or lime juice
  • 1 tablespoon cooking oil
  • 1 tablespoon water
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried rosemary or thyme, crushed
  • 1 clove garlic, minced
  1. Thaw fish, it frozen. Rinse fish steaks; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. For marinade, in a shallow dish combine lemon or lime or lime peel, lemon or lime juice, oil, water, Worcestershire sauce, rosemary or thyme, and garlic. Add fish; turn to coat with marinade. Cover and marinate at room temperature for 30 minutes (or in the refrigerator for 2 hours), turning the steaks occasionally.
  2. Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn fish over. Brush with marinade. Broil for 3 to 7 minutes more or till fish flakes easily with a fork. Discard any remaining marinade. Make 4 servings.

Spicy Halibut – Fast / Low-Fat

Preparation: 15 minutes / Bake: 8 minutes / Oven: 450 F

You can use the spice rub on fillets, such as red snapper, orange roughly, or flounder. Allow 4 to 6 minutes baking time for each ½ inch thickness of fish.

  • 1 pound fresh or frozen halibut steaks, 1 inch thick.
  • 1 tablespoon of lime juice
  • 1 teaspoon of paprika
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon pepper
  • Lime wedges and/or lime peel strips (optional)
  1. Thaw fish, it frozen. Rinse; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Brush with a mixture of lime juice and 1 tablespoon of water. In a bowl combine paprika, salt, ginger, allspice, and pepper; rub onto fish.
  2. Arrange fish in a shallow baking pan. Bake, uncovered, in a 4500 oven for 8 to 12 minutes or till fish flakes easily with a fork. Brush fish with pan juices. If desired, garnish with lime wedges and/or lime peel strips. Make 4 servings.

I Have Been Following Your Ongoing Recipe Forum And Wanted To Provide One That I Have Used For Years With Excellent Results. It’s Also Very Simple:

Add The Following Per Gallon Of Water (double For Two Gallons, Etc.)

  • 1.5 (one And One Half) Cups Non-iodized Saltfishpopup
  • 1 (one) Cup Dark Brown Sugar
  • Juice From 4 Lemons (use Only Fresh Whole Lemons)
  • 0.25 (one Quarter) Cup Tabasco Sauce (4 Tbsp.)
  1. This Recipe Uses Half The Salt Usually Recommended Because I Think Most Smoked Fish Is Too Salty. Also Be Sure The Salt And Sugar Are Completely Mixed. I Brine Large Pieces (e.g., 1 Lb) In The Fridge For 12 Hours. Only Use The Brine Twice Before Discarding And Making Fresh.
  2. I Have Never Had An Unhappy Smoked Fish Customer With This Brine Recipe.
  3. Find Apple Wood Chips, Soak Them In A White Fruit Wine And Water (30% Water 70% Wine), The Cheaper The Better. Marinade The Fish In A Olive Oil, Soy Sauce Or Worchester Sauce. Drink Beer For About An Hour, Put Fish On Smoker Low Heat Until Done.
  4. It Works Well With Hidden Valley Parmesan Italian Dressing Too.
  5. Take Care Enjoy The Beer.
  6. Marinate Fillets In Your Choice Of Beer Overnight Season With Any Cajun Spice From Your Local Supermarket/Henry’s, Trader Joes Etc. Sprinkle With Salt And Pepper To Taste.  Place In Smoker For 1 1/2 Hours, Do Not Lift Lid Until Its Time.
  7. Try Some Mesquite Wood Chips On The Coals.
  8. Enjoy

Albacore Marinade

  • 1 1/2 Tablespoons Soy Saucebakedsalmoncucumber
  • 1 Tablespoon Hoi sin Sauce (or More To Taste)
  • 1/2 Teaspoon Salt
  • 1 1/2 Tablespoons Vegetable Oil
  • 1 1/2 Teaspoons Sugar

Marinade Albacore Steaks For 1/2 To 1 Hour And Put On The Barbie For The Best Tasting Barbequed Fish Steaks You Have Ever Eaten!!

  • 1 Cup Soy Sauce Or Teriyaki
  • 1 Cup Brown Sugar
  • 1 Can Of Beer (well Drink Some While Your Marinating!)
  • 2 Table Spoons Ground Ginger
  • 2-3 Garlic Cloves Cut Up
  • Marinate For One Or Two Days Then Smoke To Liking

I Took Some Albacore Steaks And Made Jerky Using The Following:

  • 1 Cup Soy
  • About 3/4 Cup Brown Sugar
  • Pinch Of Salt
  • Fresh Black Pepper
  1. Combine In Saucepan And Bring To Boil
  2. Reduce To Simmer And Reduce By 50%
  3. Remove From Heat And Add Juice Of 1 Orange. (Lemons And / Or Limes Would Work Too )
  4. Let Cool And Brush On Fish Steaks Over Low Heat ( Oven Or Bbq )
  5. Marinade Your Fish In Your Favorite Marinade (I Use Just Plan Sugar And Salt).
  6. Before You Put The Fish In The Smoker, Throw The Fillets In The Microwave And Cook Them Completely.
  7. Smoke The Fish Dry (no Water In Smoker) For A Couple Hours Using Your Favorite Chips.

Cooking The Fish Prior To Smoking Seems To Seal The Fish And They Come Out Moist. Bonita And Skipjack Even Come Out Good And Barracuda Is Excellent. Another Note Is To Take Time To Cut Out All The Dark Red Meat From The Fillets Prior To Marinade For A Better Quality Product.
Whats Good On The Fish Too Is, Thai Peanut Dressing And Korean Barbecue Sauce, Just Marinade The Steaks For A Hour Or So And Slap On The Barbe!

Crispy Wasabi-potatoe Crusted Tuna:

  1. Make Some Potato Long Strings Using A Peeler Or Use Those Circular Peelers.celebrationfishpie
  2. Brush The Green Wasabi Mixture (powdered Mix Or Paste Version) On A Tuna Fillet.
  3. Salt And Pepper The Tuna As You Like After Putting The Wasabi Mix On The Tuna.
  4. Wrap The Seasoned Tuna With The Potato Strings, Around And Around.
  5. Place The Whole Thing In Hot Oil.
  6. Brown The Potato On Both Sides Until Your Liking.