Joined: Feb 2009 Gender: Female Posts: 25,781 Location: Mexico
Fish! « Thread Started on Mar 14, 2009, 11:17pm »
I like fish any way I can get it, including very plain. It seems to me there was a fish recipe thread around here somewhere, but I can't find it. So, here to inaugurate the fish recipe thread is something that must inelegantly be called "hash" in English. That's unfortunate, as this stuff is sublime. I'm thinking this would be one use for soaked bacalao.
Fish Hash (Minilla)SERVES: 4 TO 6
2 quarts water 4 unpeeled garlic cloves 1 small unpeeled white onion, left whole, plus 1 large white onion, finely chopped 6 bay leaves Salt 2 pounds firm-fleshed white fish fillets, such as tilefish, red snapper or grouper, cut into 4-inch chunks 2 tablespoons pure olive oil 2 tablespoons vegetable oil 2 medium tomatoes, finely chopped 1/2 cup coarsely chopped flat-leaf parsley 1/2 cup coarsely chopped mint 1 teaspoon thyme leaves 1/2 cup finely chopped green olives 1/3 cup chopped pickled jalapeño chiles 2 teaspoons Garlic Seasoning directions 1. In a large saucepan, combine the water with the garlic cloves, whole small white onion, 2 of the bay leaves and 1 teaspoon of salt and bring to a boil; simmer for 10 minutes. Add the fish in a single layer and simmer over moderate heat until just cooked through, about 5 minutes. Transfer the fish to a platter to cool. Break the fish into large pieces, discarding any bones and skin. 2. In a large skillet, heat the olive oil and vegetable oil until shimmering. Add the chopped white onion and cook over high heat, stirring, until just beginning to brown, about 3 minutes. Add the tomatoes, parsley, mint, thyme and the remaining 4 bay leaves and cook over moderately high heat, stirring occasionally, until a thick sauce forms, about 8 minutes. Stir in the olives, pickled jalapeños and Garlic Seasoning. Add the fish and cook until warmed through and all of the liquid has been absorbed, about 5 minutes. Discard the bay leaves and season the hash with salt. Transfer to a bowl and serve. MAKE AHEAD The hash can be refrigerated overnight and reheated gently. ----------------------------------------------------------------------------------------------- Garlic Seasoning (Ajo Preparado) MAKES ABOUT 1/2 CUP 1/2 cup peeled garlic cloves (about 2 heads) 1/2 cup cold water 2 tablespoons unsalted butter
In a food processor or blender, puree the garlic cloves with the water. In a small saucepan, melt the butter over moderate heat. Add the garlic puree and cook until the water has evaporated and small holes form on the surface of the puree. The garlic puree can be stored in the refrigerator for up to 2 weeks.
Joined: Feb 2009 Gender: Female Posts: 363 Location: Queensland, Australia
Re: Fish! « Reply #3 on Mar 15, 2009, 3:51am »
That would go wonderfully if you have bacalao.
Drooling..
I wish I was landing in Sydney on Thursday so I could go to the Spanish deli and get some (oh and some jambon serano and 3 yr old Manchengo as well, maybe some Tio Pepe... woah!). Not sure I can find any in my home town unless new shops have opened.
Joined: Feb 2009 Gender: Female Posts: 437 Location: Chile
Re: Fish! « Reply #4 on Mar 16, 2009, 7:11pm »
I have some good fish recipies from my dad. My parents live on the coast and he goes out fishing almost every morning. I don't have them in electronic format, however, so I will type them in when I have some spare time.
Joined: Feb 2009 Gender: Female Posts: 437 Location: Chile
Re: Fish! « Reply #5 on Mar 17, 2009, 2:53pm »
Pesto Flounder: 2 flounder filets (skinned) olive oil fresh basil pesto 1/4 onion 1 plum tomato 1 stalk celery several fresh basil leaves fresh juice from 1/4 lemon salt & pepper to taste parmesean cheese
Place aluminum foil on broiler pan, coat with a thin layer of olive oil and place flounder filets on foil. Spread pesto on each filet. In blender or food processor blend tomato, celery, onion, basil and lemon juice and spread over the flounder. Add salt or pepper as desired. Sprinkle a little parmesean cheese on top and bake at 375 degrees until flounder is flaky and still moist.
Joined: Feb 2009 Gender: Female Posts: 437 Location: Chile
Re: Fish! « Reply #6 on Mar 17, 2009, 3:49pm »
and another compliments of my dad
Feta trout:
1 4 oz containter smooth feta cheese 2 cloves of garlic, put through garlic press 6 slices of sun-dried tomatoes, soaked and chopped 2 T olive oil 4-5 oz fresh baby spinach leaves 1 T butter 4 trout filets (skinned) salt and pepper
With a fork, blend the feta, garlic, sun-dried tomatoes, salt, pepper and enough olive oil to make a smooth paste. Sautée spinach briefly until it is just wilting. Add feta to spinach and mix. Place the trout on a lightly oiled sheet of aluminum foil. Spread the spinach/feta mixture evenly over the filets. Place in a hot oven (375-400 farenheit) for no more than 15 minutes, until the trout just starts to flake.
Joined: Aug 2010 Gender: Male Posts: 1,801 Location: Herts, UK
Re: Fish! « Reply #7 on Apr 4, 2012, 1:02pm »
As Mrs Cactus does not eat fish, I cook it very rarely but my fish obsessed eldest grandson stayed last night so i took a couple of trout fillets out of the freezer, thawed them, diped them in flour and simply fried them in a mix of vegetable and olive oil. He said they were great although one was a little dry but it seemd kind of dull to me so I had a look round to see what there was and lo and behold recipe from 2 years ago above turned up!
Good for your grandson Mick.....he knows a thing or two about fish being 'brain food'
I love fish but it must not taste fishy! Maybe a strange thing to say but some fish definitely have a fishier taste. I think its the darker meatier flesh fish. I will be on the lookout for fresh Seabass at the fishmongers in Borough Market. After saying I don't like fishy fish I also HAVE to get some kippers!
Good for your grandson Mick.....he knows a thing or two about fish being 'brain food'
I love fish but it must not taste fishy! Maybe a strange thing to say but some fish definitely have a fishier taste. I think its the darker meatier flesh fish. I will be on the lookout for fresh Seabass at the fishmongers in Borough Market. After saying I don't like fishy fish I also HAVE to get some kippers!
He had Seabass on Saturday when we took him out for birthday lunch.
Joined: Feb 2009 Gender: Male Posts: 35,175 Location: Paris, France
Re: Fish! « Reply #13 on Apr 12, 2012, 7:15am »
I think that baked fish with boiled potatoes is one of the finest food combinations that exists -- and since those are just the raw materials, there are hundreds of ways to season and spice both of them.
Joined: Feb 2009 Gender: Female Posts: 3,595 Location: Montréal
Re: Fish! « Reply #14 on Apr 12, 2012, 1:27pm »
I love smelt, but is there a way do do it nicely without frying? I fried some smelt the other day - the batter I used was besam / gram / chickpea flour and water (needs no egg or anything, just flavouring) but obviously don't want to eat fried food too often. A good baked smelt recipe?
My name really isn't Don, but I used to be anónimo.
Joined: Feb 2009 Gender: Male Posts: 2,977 Location: Michoacán, México
Re: Fish! « Reply #16 on Apr 29, 2012, 8:19am »
The last fish dish I had was at Fonda La Veracruzana, in Colonia Roma Norte, México, D.F. It was just last Sunday!
Although I'd ordered Filete de Mero a La Talla, I was brought a whole mojarra a la talla. I made the best of it, and it was delicious. Dealing with the large bones was not a big problem.
Pescado a la talla is usually a whole fish, split and butterflied, with a medium spicy seasoned "adobo" paste on the cut surfaces, then broiled.
Sra. Cuevas ordered Lomo de Pámpano a La Veracruzana. Pampano is not a fish we have seen before in México. It was very nicely prepared and not excessively spicy.
Fonda La Veracruzana has become one of our favorite seafood restaurants.
Joined: Feb 2009 Gender: Female Posts: 3,595 Location: Montréal
Re: Fish! « Reply #17 on Apr 29, 2012, 3:50pm »
I'll definitely try the oven-roasted recipe. Not sure I'd like parmesan with smelt, and there is a third of a cup of butter poured over the smelt, which is certainly as much fat as my fried smelt contained!
Though of course these recipes can be tweaked. I also looked at the other recipes in that article "Maine's Food Hero" as of course we border on Maine and have much the same foods, though the seafood does come quite a way, from the Gulf of St. Lawrence.
Joined: Feb 2009 Gender: Female Posts: 3,595 Location: Montréal
Re: Fish! « Reply #18 on Dec 6, 2012, 11:57pm »
This Cod, Leek and Potato Gratin looks basic and good - I love leeks, and of course cod and potatoes are a lovely couple. Personally I'd add some fresh herbs (which I grow on my balconies in the warm weather, and what I can save by windows, in the winter). Some oregano, rosemary, sage...
I actually enjoy slicing potatoes very thin. But wonder whether a mandoline is worth the bother and expense - some are very cheap but I wonder whether they are just crap. And would I use a more expensive one enough to justify the cost and storage space?
People who are lactose intolerant or who really have to avoid cholesterol can use the fake soya cream (don't cringe - it comes from Belgium, and is much better than it sounds). We now have a lactose-free cream available
I have a mandoline and use it often. Mine is fairly cheap black plastic thing but does the job quite well and just has a rinse under the tap to clean off. It doesn't have a stand but just sits on top of a bowl.
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