Fish Recipes You’ll Love – Part II

Ingredients

• 8 cod or halibut fillets 6 oz each. Cut in half
• 5 scallions sliced into thin strips
• 2 inch piece of fresh ginger sliced
• 2-3 Tbsp soy sauce
• 3 Tbsp sesame oil
• 3 cloves garlic minced
• 1 jalapeño pepper seeded and sliced
• 1 tsp sugar
• Some people like to add thin slices of red bell pepper as garnish at the end

Preparation

1. Lightly oil a Pyrex pie plate and place 4 of the fillets in the dish
2. Cover with 1/2 of the scallions and ginger slices
3. Place the other 4 fillets on top and drizzle with 1 Tbsp soy sauce
4. In a wok boil 2-3 c water
5. Place a bamboo steamer in the wok. Make sure that the water isn’t high enough to come through the bottom of the steamer
6. Place the pie plate in the steamer and cover for 20 min
7. Remove the steamer and set it aside
8. Drain the water
9. Stir fry the remaining ingredients in the wok except the soy sauce about 2 min
10. Add soy sauce
11. Stir and pour over plated fish

Marinated Shiitakes

Ingredients

• 1/2 lb shiitakes stems removed
• 1 1/2 c water
• 1/3 c soy
• 1/3 c rice wine
• 1/3 c honey
• 2Tbsp minced fresh ginger
• 5 scallions chopped

Marinated Shiitakes

Preparation

1. Boil the mushrooms for 6 min
2. Combine the ingredients in a sauce pan leave behind 1/3 of the scallions as a decoration at the end
3. Simmer the marinade
4. Add the shiitakes for 30 min
5. Either serve on the side or over the fish

Taste it first. Then decide. This is one of our favorite meals

Ingredients

Lime cream

• 1/2 c sour cream
• 1/2 c mayonnaise
• 1/4 c fresh cilantro chopped
• 2 limes 1 juiced 1 quartered save the quarters as garnish

1 lb cod, halibut or mahi mahi cut into thick strips about 2 fingers thick

Decide on crispy fried or simply sautéed (see below)

• 12 tortillas warmed in a low oven as you cook the fish
• 2 c cabbage shredded
• Hot sauce

Salsa Recipe

• 2 tomatoes chopped
• 1 small red onion finely chopped
• 1 clove garlic minced
• 1/2 c chopped cilantro ( if you use it here , you can leave it out of the creamy dressing)

(Combine the ingredients in a bowl. You can make this ahead of time. Just refrigerate it and stir before serving)

You can either fry the fish strips or sauté them plain

Fried Ingredients

• 1/2 c milk
• 1/2 c flour
• 1/2 tsp chili powder
• 1/4- 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp smoked paprika
• 1/4 c peanut oil

Sautéed Ingredients

• 2 Tbsp olive oil
• Squeeze of lemon juice
• Salt and pepper

Preparation

Lime Cream

Combine the sour cream, mayo, cilantro and lime juice in a bowl and set aside

You can either fry the fish strips or sauté them plain

Fried

1. Soak the filets in milk for 5 min
2. Combine the chili powder, salt, pepper and smoked paprika in a bowl
3. Shake off the excess milk as you remove the strips of fish
4. Dredge in the flour mixture
5. Heat the oil and sauté the fish strips about 3 min per side

Sautéed

1. Heat the oil and sauté the fish strips about 3 min per side adding lemon juice, salt and pepper as they cook
2. When the fish is finished place strips in a tortilla   About 3 pieces per tortilla
3. Add a pinch of cabbage
4. Drizzle with lime cream sauce
5. Add salsa or hot sauce

Ingredients

Teriyaki Sauce

• 1/4 c soy sauce
• 1 c water
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 5 Tbsp brown sugar packed  down
• 1-2 Tbsp honey
• 2 Tbsp corn starch
• 1/4 c cold water

Swordfish

• 4-5 swordfish steaks

Pineapple salsa

• 2 c diced fresh pineapple
• 2 medium chopped tomatoes
• 3/4 c chopped onion
• 1/4 c fresh chopped cilantro

Preparation

Teriyaki Sauce

1. Combine everything but the corn starch and 1/4 c cold water and bring it to a boil stirring constantly
2. Dissolve the corn starch in the cold water then add it to the boiling ingredients
3. Stir until thick
4. Remove from heat and let it cool

Swordfish Steaks

1. Marinate them in the teriyaki sauce for 1-2 hrs
2. Then bake at 425 for 20 min or grill until cooked through about 3 min per side

Make the pineapple salsa while they cook

1. Mix the ingredients in a bowl and refrigerate until ready to serve
2. Serve the swordfish with the salsa on the side

Fresh and tasty. You’ll love it!