A good white fish recipe?

I would like to make some kind of white fish and some shrimp and pasta tomorrow night for company, but honestly I have only made tilapia before.

I would like to know of something easy, that I can just go to the grocery store and pick up and preferrably fish that I can oven bake instead of panfry because I noticed with the talipia it doesn’t stay whole when i panfry it. But besides that I am unsure what pasta to use, maybe shrimp alfredo? Any suggestions on a good meal?

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5 Responses to A good white fish recipe?

  1. iliketorideigohago on May 28, 2010 at 5:59 am

    Not sure which country you are in, so can’t recommend a fish for you, but you should speak to the fishmonger and ask them for a firm fleshed fish that won’t break apart – they are more than happy to recommend.

    Now,
    put the fish fillets in to a bowl (that they can lie flat in)
    pour some light olive oil over and half a lemon (juice), some salf and pepper, and leave to marinate for around 20 minutes.
    Chop up some garlic cloves (depending on your taste, but around 1 per fillet) and set aside.

    Heat a frying pan until its on a medium heat, and add the fish with the oil/lemon/salt/pepper mixture and cook through. You will find that turning the fish only once during cooking will help with it not breaking up, and gently digging your spatula underneath during cooking will help it not stick. Add the garlic once its mostly cooked through to prevent garlic from browning.

    Once fish cooked through, brown on one side (leave it a little longer in the pan, maybe turn the heat up).

    Once fish is on serving plates etc, add some chopped basil on top.

    DELICIOUS! Just like in the mediteranean.

  2. depp_lover on May 28, 2010 at 6:32 am

    This sounds great, I hope it’s what you need

    SAVORY BAKED WHITEFISH

    2 lbs. whitefish fillets, skinless
    2 sm. onions, sliced
    1 tbsp. butter
    3 tbsp. white wine
    Dash salt
    Dash black pepper
    1 clove garlic, minced or pressed
    1/3 c. dry white wine or 1 1/2 tbsp. lemon juice
    3/4 c. whipping cream
    1/2 tsp. dried oregano leaves or 1 to 2 tsp. fresh oregano, chopped
    1/3 c. grated Cheddar cheese
    1/3 c. grated Parmesan cheese
    2 tbsp. white bread crumbs
    1/2 lb. cooked shrimp

    Saute onion in butter in heavy pan over medium heat. Do not brown. Spread onion over bottom of a shallow baking dish.
    Arrange fish fillets over onion in pan, overlapping thin edges. Sprinkle with salt and pepper. Add garlic.

    Pour wine or lemon juice over fish.

    Add whipping cream and oregano. Cover with foil.

    Bake at 425 degrees for about 10 minutes. Uncover.

    Add Cheddar cheese, Parmesan cheese and bread crumbs. Distribute shrimp evenly over top.

    Bake, uncovered, for another 10 minutes or until top is golden, cheese is melted and fish flakes easily.

  3. Beancake on May 28, 2010 at 6:39 am

    Erdine’s Fish Pie

    * 1 cup cooked haddock, pollock, etc. — flaked
    * 2 tablespoons butter or margarine
    * 2 tablespoons flour
    * 1 cup milk, or milk and fish water
    * 1 teaspoon salt
    * 1 cup cooked peas
    * 1 tablespoon onion — grated
    * 1 tablespoon green pepper — chopped
    * 2 cups mashed potatoes — seasoned

    Steam or cook the fish in water until it flakes. Prepare a white sauce with butter, flour, milk and 1/2 teaspoon salt. (Part of the white sauce liquid may be water from the cooked fish) To the white sauce add peas, grated onion, green pepper, and 1/2 teaspoon salt. Place the cooked fish in a buttered casserole; pour the sauce over it. Top with well-seasoned mashed potato. (To freshly cooked and mashed potato, add 1 tablespoon butter, 1/2 cup milk, and salt and pepper to taste.)
    Bake in a hot oven 400^ for 12 minutes or until hot and bubbly.

  4. justbetweenus_us on May 28, 2010 at 7:19 am

    Fettuccini with Lemon Garlic Shrimp Serves 4

    1 pkg. (9 oz.) Refrigerated Fettuccine
    3 tablespoons butter or margarine
    1/4 cup chopped onion
    4 cloves garlic, chopped
    1 can (14.5 oz.) chicken broth
    2 tablespoons cornstarch
    1 lb. medium shrimp, peeled , deveined
    1/4 cup chopped fresh parsley
    3 tablespoons fresh lemon juice
    2 tablespoons Shredded Parmesan Cheese

    MELT butter in large skillet. Add onion, and garlic; cook until onion is tender. Add chicken broth and cornstarch; mix until smooth. cook until sauce is thickened and translucent. Add shrimp, parsley and lemon juice; cook until shrimp turns pink. PREPARE pasta according to package directions. TOSS pasta with shrimp mixture. Garnish with Parmesan cheese.

    Shrimp and Pasta in Lemon Cream Sauce Serves 4

    1 package (9 ounces) Four Cheese Ravioli, prepared according to package directions
    12 ounces cooked medium shrimp
    1 container (10 ounces) Alfredo Sauce
    1 tablespoon lemon juice
    1 teaspoon grated lemon peel
    Chopped fresh parsley (optional)

    COMBINE shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil). SERVE over pasta. Sprinkle with parsley.

    Shrimp with Garlic Cream Sauce over Linguine Serves 4

    1 cup hot water
    1 cup Powdered Coffee Creamer
    8 large cloves garlic, unpeeled
    16 large shrimp, peeled and deveined
    2 tablespoons olive oil
    1 teaspoon cornstarch
    3 tablespoons finely chopped parsley
    3/4 cup grated Parmesan cheese
    1 pkg. (9 oz.) Refrigerated Linguine, prepared at the last minute

    WHISK together water and creamer until smooth. BRING 6 cups water to a boil in medium saucepan. Add garlic; cook for 2 minutes. Add shrimp; cook for 2 minutes or until they turn pink. Drain. Peel and chop garlic. HEAT oil in large skillet over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. WHISK in creamer mixture and cornstarch; whisk until cornstarch is dissolved. Cook, whisking occasionally, for 3 to 4 minutes or until sauce begins to thicken. Stir in parsley, cheese and shrimp. Season with salt and ground black pepper. Pour sauce over pasta; toss to coat.

    Baked Cod Casserole Serves 4

    2 tablespoons extra-virgin olive oil, divided
    2 medium onions, very thinly sliced
    1 cup dry white wine
    4 (5 ounce) Pacific cod fillets
    2 teaspoons chopped fresh thyme
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1 1/2 cups finely chopped whole-wheat country bread
    1/2 teaspoon paprika
    1/2 teaspoon garlic powder
    1 cup finely shredded Gruyere or Swiss cheese
    Preheat oven to 400 F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes. Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes. Toss the bread with the remaining 1 tablespoon oil, paprika and garlic powder in a small bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.The combination of wine, Gruyere cheese and toasty bread in this fish casserole evokes the flavors of fondue…a perfect winter food. Choose Pacific cod, it’s an ocean-friendly choice. Make It a Meal: Serve with steamed broccoli and a glass of Sauvignon Blanc.

    Fennel-Crusted Salmon on White Beans Serves 6

    5 teaspoons extra virgin olive oil, divided
    1 bulb fennel, halved, cored and thinly sliced
    1 tablespoon chopped fennel fronds
    2 (15 ounce) cans white beans, rinsed
    2 medium tomatoes, diced
    1/3 cup white wine
    1 tablespoon Dijon mustard
    1/2 teaspoon ground pepper, divided
    1 tablespoon fennel seeds
    2 (8 ounce) salmon fillet, skinned (see notes)

    Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 teaspoon pepper. Cover to keep warm. Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon. Wipe out the pan. Add the remaining 3 teaspoons oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture.
    Delicious warm white beans and fennel are topped with succulent fennel-seed-crusted salmon for a double hit of flavor. For an extra-fresh look, set aside some additional chopped fennel fronds to use as a garnish.

    Notes:
    To skin a salmon fillet: Place it on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either.

  5. Beauty R on May 28, 2010 at 7:32 am

    You can go visit http://recipe-collections.info
    That site lists almost all Recipes.
    Not only the recipe you are looking for but also other popular recipes.

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