Fish Recipes You’ll Love – Part I

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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

Sole Meunière

This is one that we picked up at one of our favorite restaurants in Manhattan. The movers and shakers from both Wall Street and Washington regard the 4 Seasons eatery as the place to go. Bonus: They serve cotton candy for dessert.


  • 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


  1. Preheat the oven to 200
  2. Soak the fillets in milk for 20 min
  3. Remove the fillets and pat them dry just so that they aren’t dripping
  4. Lightly salt and pepper each side
  5. Dredge each fillet in flour
  6. 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
  7. Remove the fish when it’s crisp on the outside and shake off excess oil
  8. Place the fillets on a baking sheet and keep them warm in the oven
  9. In the same pan add the butter
  10. Shake the pan around so the butter doesn’t scorch
  11. When it bubbles rapidly, add lemon and whisk.
  12. Keep shaking the pan
  13. Let it turn a little brown
  14. When it starts to turn, stir in the parsley and pour it over the fillets.


Southern Catfish

This one is so tasty. Initially we snubbed bottom feeders but a southern gal pal changed our mind!


  • 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


  1. Soak the fillets in milk in the refrigerator for 1 hour
  2. Mix the cornmeal, flour and spices in a bowl
  3. Remove the fillets from the milk and shake off excess
  4. Dredge the fillets in the flour mix
  5. Pour about 2 inches of peanut oil in a skillet and heat it.
  6. When it’s super-hot but not smoking add the fillets.
  7. If there isn’t enough room do 2 batches
  8. Fry 2-3 min per side.
  9. They should turn golden and crispy.

So good

Snapper Vera Cruz

We tried this one in a Mexican beach resort. Olives don’t work for us but our companions loved it. They request it regularly.


  • 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


  1. Heat oven to 425
  2. In a large skillet heat 2 Tbsp oil and sauté the onions until translucent about 7 min
  3. Add garlic for 1 min stirring
  4. Add capers and their juice
  5. Stir 2 min
  6. Add tomatoes, olives and jalapeño stir 3 min
  7. Remove from heat
  8. Use the remaining oil to grease a baking dish
  9. Salt and pepper the fillets
  10. Lay the fillets side by side
  11. Cover in 3/4 of the sauce
  12. Drizzle with the lime juice and cover in the rest of the sauce
  13. Bake for 15-20 min
  14. Serve with rice

Next time…

Fish tacos

Asian fish

Teriyaki swordfish with pineapple salsa

Enjoy your fish

About the author

The Scamper

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