From: FishSniffer.com
Line a 13 x 9 inch baking dish with a large piece of foil
2 lbs. whole fish or chunk of fish
4 bay leaves
3 stalks coriander, roots and stems only or 3 sprigs lemon thyme
2 finger chilies, slit down one side (small, medium-hot chiles)
(opt.) 1 stalk lemon grass cut into short lengths cut on a bias into 5-6 pieces
2 Tbsp. soya sauce
1 Tbsp. olive oil or vegetable oil
1 Tbsp. minced ginger root
2 tsp. minced garlic
2 tsp. brown sugar or granulated sugar
4 tsp. lemon juice
¼ - ½ tsp. black pepper
(opt.) 1 tsp. very finely chopped lemon grass or thyme leaves
half lemon, thinly sliced
Make a few cuts into the flesh of each side of fish; put in prepared baking dish. Add bay leaves, coriander, chiles, lemon grass (if using), soya sauce, oil, ginger, garlic, sugar, lemon juice and pepper; turn fish to coat. Marinate at room temperature 20 to 30 minutes, turning occasionally. Preheat oven to 375 degrees.
Close foil over fish, sealing it well. Bake 40 minutes; remove from oven. Preheat broiler. Open foil; sprinkle fish with lemon grass or thyme, if using and cover with a layer of lemon slices. Baste with a little of the juice. Broil for 2-3 minutes. Transfer fish to warm serving platter. Strain juices; pour over fish. Serves 4.
Anita is the main writer at SteaksGuide.com
You can find all kinds of recipes for creating a delectable salmon loaf. There are basically the same ingredients that most people use when preparing this wonderful meal. You can always add or substitute the items to create your own unique dish.
The basic items used to create a tasty salmon loaf are 1 16 ounce can of salmon (drained and squeezed), bread crumbs or cracker crumbs, 2 beaten eggs, milk, chopped onion, chopped green peppers, salt and pepper. You just mix all of these ingredients together and bake until the loaf is firm usually somewhere between 30 minutes and an hour.
That is it, for a very simple fish loaf. Now, to make it more flavorful and create your own recipe you can add other great flavorings. You can add to the above basic recipe items such as Worcestershire sauce, soy sauce, bell peppers, parsley flakes, lemon juice, garlic salt or other ingredients. Just add some of your favorite ingredients and you will create a wonderful seafood dish that everyone will enjoy.
Hans is owner and one of the editors of: Steaks Guides, a Collection of Free Steak Recipes
Grilled albacore tuna steak recipes add flair to your dinner table. Asians have a way of spicing up any fish dish with their own wasabi powder. This is a Japanese horseradish and many chefs today use this spice to bring a very unique flavor to tuna steak.
Here is just once example of grilled albacore tuna steak recipes that use the spice above. You will need to have the following ingredients to prepare this delectable meal; tuna steaks, ½ cup of teriyaki marinade, 4 ounces of butter or margarine, 1 tablespoon of wasabi powder, 2 chopped green onions, 1 tablespoon of olive oil, peanut oil, or vegetable oil, salt and pepper. First you will need to marinate your tuna steaks in the teriyaki marinade. You should place the tuna steaks in the marinade and turn to coat the entire steak in the marinade. Marinate for at least one hour in a covered dish in the refrigerator. You can marinate overnight if you prefer. When you are ready to cook your meal, mix together the wasabi powder and green onions in a bowl and set aside. Get your grill ready; lightly brush your tuna with the oil and season with the salt and pepper. You can use the remaining marinade to baste your tuna steaks while they are grilling. Grill your tuna steaks to desired doneness and serve with the butter.
Instead of using the wasabi butter recipe for your grilled albacore tuna steak recipes you can make your own unique sauce to accompany your delicious meal. You may enjoy a spicier sauce, if so you should try this one. You will need 1/3 cup of your favorite steak sauce, ¼ cup of ketchup, 1 tablespoon of hot sauce or pepper sauce, ¼ cup butter of margarine melted, 1 tablespoon of vinegar, salt, and ½ teaspoon of curry powder. Mix all of these ingredients together and use as a marinade. Also baste your tuna steaks while grilling.
Helen Porter, cooks it up exclusively for helensrecipes.com
Fish is, as they say, good for you. It contains a wealth of 'good' fats and protein, not to mention vitamins. Most people, however, seem a little restricted in their choice of fish, sticking with trout and salmon mostly. So why not experiment a little with some of the other wonderful fish out there? like sea-bass, or example! Sea-bass is a light white fish with a very mild flavor, and this easy-to-make dish is perfect for a dinner party since the vegetables can be pre-prepared and then heated at the last moment. The ingredients you need are:
2 Fillet Sea-bass
2 Peppers - Yellow & Red work for colour
Spring Onions x 4 cut into 2 pieces
Asparagus x8 tips
1 Large Courgette
Olive Oil
Balsamic Oil
Garlive clove - crushed
Butter 75g
Whole Lemon cut into quarters
Salt & Pepper
First you need to prepare your Pepper Butter with which you will fry the fish later.
Char-grill one half of a pepper (rub in a little oil oil). Once soft and cooked leave to cool. Mix in with the lightly salted butter, grind in a little pepper and squeeze one quarter of the lemon over it. Put the mixture into a large piece of clingfilm in the middle in a long sausauge shape. Roll the cling-film so you have the butter in the middle in a sausage shape but covered over (this is a style preferred by www.HelensRecipes.com staff, by the way!). Put in the freezer - this will give you nice 'circle' shapes for cooking and presentation
Now slice the peppers into 4 pieces and the half pepper into 2 pieces. Cut your large courgette in half and then chop each half into 4 slices length ways so you get long slices rather than little round chunks. Rub all over with a little olive oil and chargrill. These should take around 25 minutes - take off the heat once cooked.
Meanwhile take an oven dish, add the asparagus and spring onions. Cover with 6 tablespoons of oil, a few dashes of balsamic oil and the crushed garlic clove (add 3 if you really like garlic!) This will need to cook in the oven at 170 degrees for approx. 15-18mins until tender.
The sea-bass will take around 8-12 minutes to cook so halfway through cooking the above put the fish into a hot pan then turn down the heat to medium. Take the butter from the freezer and put two 1 cm circles on each fillet.
Build the dish!
Put 4 asparagus tips on the bottom with a drizzle of the olive, balsamic and
garlic oils. Now build up the layers of vegetables as follows:-
spring onions
red peppers
courgettes
On top of this veggie stack, place the seabass and add 1cm of the butter for presentation. The fish should still be warm and the butter should be melting
This dish can be served with any of the following:
Basil mash potato - see Helens Recipe for rustic mash and simply add butter and chopped basil with a little cream.
Pak/Bok Choy with soy sauce works well. Serve with a chilled white wine - a Sancerre works well with this!
The lobster bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.
2 lb boiled lobsters, medium sized
2 1/2 c fish or chicken stock
1 onion, sliced
4 celery stalks, with leaves
2 cloves, whole
1 bay leaf
1/4 c soft butter
1/4 c flour
3 c milk; heated
1/4 teaspoon nutmeg
1 c cream; hot but not boiling
2 tablespoons sherry
1/8 teaspoon parsley; minced
1/8 teaspoon paprika
Remove the meat from boiled lobsters. Dice and reserve the body meat and mince the tail and claw meat. Crush the shells and add them to the stock along with the onion, celery, cloves and bay leaf. Simmer these ingredients for about 30 minutes and strain the stock.
Combine the flour and soft butter in a small saucepan and cook for about 5 minutes, but do not let flour begin to color. Gradually pour the heated milk into this mixture. Whisk to combine thoroughly then add nutmeg. If there is coral roe, force it through a fine sieve into the mixture. Stir in the strained stock.
When the soup is smooth and boiling, add the lobster and simmer the bisque, adding the sherry and cover for 5 min. turning off the heat after that. Stir in the cream and season to taste. Serve at once with minced parsley and paprika, if desired.
Ray Torres is an IT consultant by day and a gourmet aficionado by nigth, and founder of Great Free Online Recipes.com and it's associated blog. "A celebration of cooking and great food!"