Hey all I’m a little surprised but maybe I just missed it that there is not already a fish recipe thread out there. If there is, feel free to delete this one.
If not post up your favorite fish recipes here. We tend to have two or three that we like, but I sure would love to have some new options.
Butter, lemon, parsley, on a charcoal grill.
If you can’t taste the fish why are you eating it?
Here is one of our favorites. Kind of a Mediterranean dish that blows my mind everytime we make it.
Relatively simple, it has a bed of white rice drizzeld generously with a 50/50 combo of white wine and kalamata olive juice (good idea to add salt at this step).
Over that is a thin layer of fresh spinach, then a single layer of itallian seasoned fish filets, and topped with a generous amount of the mediteranean topping - roughly equal parts of crumbled feta cheese, sliced kalamata olives, sliced cherry tomatoes, diced red onion, and sliced fresh basil leaves. Bake all of this together at 350 for about 45 min (start checking fish at 30 min mark for doneness). When it is done, sprinkle with green onions and serve in squares the same way you would serve a sheet cake or lasagna.
It is ridiculously delicious.
Here’s one I haven’t made in a while but is shockingly good.
Ingredients
Instructions
Prepare the fish. Pat the fish strips completely dry with paper towels to ensure the coating sticks properly.
Make the breading station. Set up three shallow dishes in an assembly line.
Coat the fish. Dredge each fish strip by first coating it completely in the flour mixture, shaking off any excess. Dip it in the beaten egg, letting the excess drip off. Finally, press it firmly into the Cheez-It crumbs, ensuring it’s evenly coated.
Chill the fish. For the crispiest coating, place the breaded fish fingers on a wire rack and refrigerate for 30 minutes. This helps the coating set and prevents it from falling off during frying.
Heat the oil. Add about 2 inches of oil to a large, deep-sided pan or Dutch oven. Heat the oil over medium-high heat until it reaches 350–375°F.
Fry the fish. Carefully place a few fish fingers into the hot oil, being careful not to overcrowd the pan. Fry for 2–3 minutes per side, or until the coating is golden brown and crispy and the fish is cooked through.
Drain and season. Use tongs to transfer the fried fish fingers to a wire rack lined with paper towels to drain excess oil. Season with a little extra salt immediately.
A riff on the classic “dry-wet-dry” that makes the best fried fish, imo. Mom used to use crushed corn flakes for the final. I have used all manner of dry, unsugared cereal. Hard to beat panko…
When I have time I’ll post some more but wifey put this together the other night and it was a hit!
We do a lot of “bowls” because it’s easy and the kids love it.
Blackened redfish
Yellow rice
Black beans
Roasted corn
Cabbage slaw
Avocado
Cilantro lime crema (sour cream, mayo, lime, cilantro or cilantro paste)
Cilantro and scallions to garnish
Sorry for the poor presentation!
Needs to be a sticky thread
Wow, this one will definitely get a try. Ever tried fish other than salmon with it?
Btw, if you like fried fish - and specifically beer battered fried fish, this is an EXCELLENT read (and a fantastic recipe as well). The author basically collected all of the millions of variations of beer battered fish and then ran experiments on each difference to determine what made a difference and what did not. Lots of interesting surprises, like the kind of beer had virtually no influence on flavor, but adding a small amount of sugar made a big difference.
Enjoy!
Will take a pic next time we do it; however, we like to cook redfish fillets “Fajita” style with onions, bell peppers and jalepenos in a cast iron skillet or the blackstone. Serve with some guacamole and other fixings
Fish (normally Yellowtail snapper for us) Matacumbe Style
There are recipes available, but I do it my own way.
Chopped onion
Chopped Garlic
Capers
chopped Tomato
Olive oil
White wine
Lemon juice
Parsley
Combine let sit an hour or so, pour over fish, bake at 350
Probably should have called this the ‘Fillet-N-Release’ Forum… LOL
I just put olive oil and salt on mine. Cook them in a cast iron skillet that is hot AF. Maybe a dash of pepper and squeeze of lemon once they come off the skillet.
Here’s some hints that I’ve found.
Bleed your fish.
Get your filets out of the water they sit in. Take them out of the bag and store in a container with a rack to separate the liquid or layer paper towels on a plate at least a couple hours before.
Better yet cook the whole fish. Whole sheepshead, trout, reds, snapper, HOGFISH, etc are great and you get more yield. There is so much meat left on a carcass that it’s a shame just to fillet.
I’ve tried the Air fryer for grouper cheeks and it’s amazing. Season, flour, egg, panko and spray with olive oil and into the air fryer. Outstanding and you don’t have to clean up oil splatter from everywhere.
Find a good fish market. I love Lockhart’s in Tarpon Springs
Thread topic is pinned.
My small contribution comes directly from the pages of the Florida Sportsman in the early seventies - and it’s still a great recipe- and works quite well with that lowly jack crevalle…. Fresh fish salad - actually better than tuna fish salad, if you can believe it….
filet that fresh caught jack, then skin the filets and remove the “blood line” (that dark meat along the center of each filet. You can use any sized jack - but we generally stick to one that’s 3 to five pounds. Prepare a poaching liquid of water with what ever seasonings you choose (I like Old Bay). You want just enough water to cover the filets then simmer them for ten minutes per pound of fish, remove from water, pat dry and place filets on plate - discard poaching liquid… Before placing plate with filets in refrigerator, add small amount of olive oil to each filet (about the size of a nickel) and rub into each filet. One day later remove filets from refrigerator, flake - then make it into whatever tuna fish salad recipe you prefer. You’ll be impressed with the results. You can also use the flaked fish as the basis for fish cakes…
Starting in 1971, when I first came to Miami, fresh out of the service (and back from a bad place on the other side of the world….) - Florida Sportsman was my bible - and always had great fish and game recipes in the back of each issue. I saved them for years - but lost them at some point. A reprint of them by some enterprising soul would make a best seller in my opinion.. They were that good.
Done!
For a second there I thought it was going to be “remove from the water, discard the fish and the poaching liquid……” lol There, I said it.
