Interesting fish recipes

[bijoux22]

Does anyone have any new recipes for fish? Preferably not grilled.

[Ralph]

How's this? I got it from Emeril's page at foodtv.com.

CARAMELIZED SALMON OVER A WARM POTATO SALAD
Recipe Courtesy of Emeril Lagasse

2 tablespoons olive oil
1/2 pound ground andouille sausage
2 cups julienne onions
Salt
Freshly ground black pepper
1 tablespoon chopped garlic
2 pounds white potatoes, peeled, small diced and cooked until tender
1/4 cup Creole Mustard
1/4 cup chopped green onions, green part only
8 (4-ounce) salmon fillets
Essence
2 cups granulated sugar
2 tablespoons finely chopped fresh parsley leaves

In a large saute pan, over medium heat, add a tablespoon of the oil. When the oil is hot, add the sausage. Brown the sausage for 2 minutes. Add the onions. Season with salt and pepper. Saute the onions for 4 minutes or until tender. Stir in the garlic and potatoes. Season with salt and pepper. Continue to saute for 4 minutes. Stir in the mustard and green onions. Remove from the heat and set aside. Season both sides of the salmon with Essence. Dredge the salmon in the sugar, coating completely. Heat the remaining oil in two large saute pans. Add the salmon and cook for about 3 minutes on each side or until the salmon is caramelized. Mound the warm potato salad in the center of each plate. Lay the salmon on top of the salad. Garnish with parsley.
Yield: 2 servings

[lindrusso]

Hi bijoux22.

Here's a recipe that I got from www.epicurious.com. (http://www.epicurious.com.) It's very tasty though I didn't care for the tarragon - just a personal preference thing - any herb would be fine with this I bet. I also think this recipe is a contender for longest name....

HALIBUT WITH OLIVE TARRAGON BREAD CRUMBS ON ROASTED TOMATO AND GARLIC COULIS

Bread Crumbs:
1/2 cup fresh bread crumbs (from about 1 slice)
1 tablespoon fresh tarragon leaves, finely chopped
2 tablespoons Kalamata olives or other brine-cured black olives, chopped and pitted
1 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
2 6-ounce (1-inch thick) halibut fillets
Coulis:
1 tablespoon extra-virgin olive oil
, plus more for brushing pan
3/4 pound (about 6) plum tomatoes, cut 1/4-inch thick
4 large garlic cloves, unpeeled
1/2 teaspoon balsamic vinegar, or to taste
1/4 cup water, for thinning coulis

1. Preheat oven to 450°F.

2. In a small bowl, combine bread crumb ingredients. Bread crumbs may be made 1 day ahead and chilled, covered.

3. In a small bowl stir together mayonnaise and mustard. Arrange fish in a lightly oiled shallow baking pan and season with salt and pepper. Spread mayonnaise mixture evenly on top of fillets and pat bread crumbs evenly on top. Roast fillets in middle of oven until just cooked through, 7 to 10 minutes.

4. Serve fillets on top of coulis.

5. To make coulis: Lightly brush a shallow baking pan with additional oil and in it arrange tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and season with salt and pepper. Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are lightly browned and garlic is tender when pierced with a knife. Peel garlic and in a blender purée with tomatoes and vinegar until smooth, adding some water if coulis is too thick. Season coulis with salt and pepper. Coulis may be made 1 day ahead and chilled, covered.

[bijoux22]

Hello lindrusso,
Thanks for the recipe, I have tarragon growing in a pot on my deck, that will now find a new home!

Originally posted by lindrusso:
Hi bijoux22.

Here's a recipe that I got from www.epicurious.com. (http://www.epicurious.com.) It's very tasty though I didn't care for the tarragon - just a personal preference thing - any herb would be fine with this I bet. I also think this recipe is a contender for longest name....

HALIBUT WITH OLIVE TARRAGON BREAD CRUMBS ON ROASTED TOMATO AND GARLIC COULIS

Bread Crumbs:
1/2 cup fresh bread crumbs (from about 1 slice)
1 tablespoon fresh tarragon leaves, finely chopped
2 tablespoons Kalamata olives or other brine-cured black olives, chopped and pitted
1 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
2 6-ounce (1-inch thick) halibut fillets
Coulis:
1 tablespoon extra-virgin olive oil
, plus more for brushing pan
3/4 pound (about 6) plum tomatoes, cut 1/4-inch thick
4 large garlic cloves, unpeeled
1/2 teaspoon balsamic vinegar, or to taste
1/4 cup water, for thinning coulis

1. Preheat oven to 450°F.

2. In a small bowl, combine bread crumb ingredients. Bread crumbs may be made 1 day ahead and chilled, covered.

3. In a small bowl stir together mayonnaise and mustard. Arrange fish in a lightly oiled shallow baking pan and season with salt and pepper. Spread mayonnaise mixture evenly on top of fillets and pat bread crumbs evenly on top. Roast fillets in middle of oven until just cooked through, 7 to 10 minutes.

4. Serve fillets on top of coulis.

5. To make coulis: Lightly brush a shallow baking pan with additional oil and in it arrange tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and season with salt and pepper. Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are lightly browned and garlic is tender when pierced with a knife. Peel garlic and in a blender purée with tomatoes and vinegar until smooth, adding some water if coulis is too thick. Season coulis with salt and pepper. Coulis may be made 1 day ahead and chilled, covered.

[bijoux22]

Thanks Ralph, sounds tasty. I don't think Emeril cares too much about my waistline.

[Ralph]

You're right; Emeril's cooking often isn't very light. I think it could easily be lightened by skipping the oil (it's just used to saute the sausage) & replacing the Andouille w/turkey sausage or simply low-fat ground beef with some seasonings mixed in. Now we're getting to the FUN part of cooking!

[KateH]

A great source of fish recipes is Mark Bittman's book "Fish". Even if I don't always follow them exactly, the recipes are full of great ideas.

[christinew]

I have the A.D. Livingston's Saltwater cookbook and will post "Flying Fish Pie" if you are interested! Let me know http://www.cookinglight.com/bbs/biggrin.gif

[CLustik]

Ralph,
Thanks for the very interesting sounding recipe. Is the number of servings wrong? It seems like a lot of food for 2 people???

Chris

[CLustik]

We love fish. Please post the flying fish pie.
Chris

[Ralph]

Chris,
No, I'm sure that's the original amount! I usually just copy & paste from web sites to a more printer-friendly program (i.e. Word). As Bijoux said, Emeril isn't the most concerned w/healthful recipes! On the other hand, I don't think dividing it into 4 or even 6 servings is a problem.

Originally posted by CLustik:
Ralph,
Thanks for the very interesting sounding recipe. Is the number of servings wrong? It seems like a lot of food for 2 people???

Chris