Fish is one of those things that everyone wants to eat more of but is reluctant to cook at home.
These are easy recipes that you and your guests will love. Since fish is so popular, we’ve decided to address those swimming sources of protein in a 3 part series.
PART 1 of 3
- Olive oil
- 4 sole fillets
- 1 c milk
- Salt & Pepper
- 6 Tbsp butter
- 3 sprigs of thyme
- 2 Tbsp fresh lemon juice
- 1/4 c fresh parsley finely chopped
- Preheat the oven to 200
- Soak the fillets in milk for 20 min
- Remove the fillets and pat them dry just so that they aren’t dripping
- Lightly salt and pepper each side
- Dredge each fillet in flour
- Sauté in hot oil 2 min each side. Make sure that the oil is hot first otherwise they sit in the oil and soak it up rather than turning crispy
- Remove the fish when it’s crisp on the outside and shake off excess oil
- Place the fillets on a baking sheet and keep them warm in the oven
- In the same pan add the butter
- Shake the pan around so the butter doesn’t scorch
- When it bubbles rapidly, add lemon and whisk.
- Keep shaking the pan
- Let it turn a little brown
- When it starts to turn, stir in the parsley and pour it over the fillets.
- Peanut oil
- 1 c flour
- 1 c fine stone ground cornmeal
- 1 tsp old bay
- 1/4 tsp fine ground black pepper
- 1 1/2 tsp Paul Prudhomme’s
- Fish magic spice. Available in most supermarkets in the spice section
- 6 catfish fillets
- 1 c milk
- Soak the fillets in milk in the refrigerator for 1 hour
- Mix the cornmeal, flour and spices in a bowl
- Remove the fillets from the milk and shake off excess
- Dredge the fillets in the flour mix
- Pour about 2 inches of peanut oil in a skillet and heat it.
- When it’s super-hot but not smoking add the fillets.
- If there isn’t enough room do 2 batches
- Fry 2-3 min per side.
- They should turn golden and crispy.
- 2 Tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 Tbsp capers
- 1 Tbsp caper juice
- 1c cherry tomatoes cut in half
- 1/3 c pitted olives sliced
- 1 jalapeño pepper seeded and sliced
- 2 tsp fresh oregano leaves chopped.
- 4 snapper fillets
- Salt & Pepper
- 1/2 tsp cayenne
- 2 limes juiced
- Heat oven to 425
- In a large skillet heat 2 Tbsp oil and sauté the onions until translucent about 7 min
- Add garlic for 1 min stirring
- Add capers and their juice
- Stir 2 min
- Add tomatoes, olives and jalapeño stir 3 min
- Remove from heat
- Use the remaining oil to grease a baking dish
- Salt and pepper the fillets
- Lay the fillets side by side
- Cover in 3/4 of the sauce
- Drizzle with the lime juice and cover in the rest of the sauce
- Bake for 15-20 min
- Serve with rice
Teriyaki swordfish with pineapple salsa
Enjoy your fish