Favorite fish recipe?

[Rae]

I love to eat fish in restaurants, but rarely cook it at home. I have some tilapia in the freezer I want to make tonight, but am uninspired. Anyone game to share their favorite fish dish? Doesn't have to call for tilapia, I can improvise.

TIA!!

[DmOrtega]

There are so many good recipes for fish. This is one of our favorites: Easy Baked Fish Fillets

http://find.myrecipes.com/recipes/re...cipe_id=222658

Apparently, there quite a few others that also agree by the looks of the rating and comments.

[dreamer101]

I do love tilapia. I had bought Highliner Signature Multigrain Breaded Tilapia Fillets which I really liked. I don't normally like packaged breaded fish. I've been attempting to recreate the breading to make my own which has a base ingredient of rolled oats. It gives it a better taste and texture than bread crumbs.

[Curiosity Hears]

The following is a delicious, kid friendly, recipe for tilapia.

TILAPIA Indiana Style

# Take an egg and beat it up with 1T of milk or even non-dairy creamer. Dip fillet in it and let excess egg run off. Take this filet then and dredge through flour. Then take it and lay it out flat and sprinkle some garlic salt and a little fresh ground pepper. Squeeze some fresh lemon over it. Turn over and do same to other side. When finished filet will be sticky but take it again a dredge through flour. Then, heat a little olive oil (not extra virgin) in a saute pan. Lay fillet in the pan and lightly and slowly cook fillet 'til golden on one side. Repeat on other side.

# Submitted by - Marilyn Silver
South Bend, IN

( I don't know this person but it is her recipe so I always give her credit.)

[acginkc]

This is my hands down favorite, the sauce is to die for.

Cashew Crusted Tilapia from McCormick and Schmicks

For ease we do this recipe a lot
Skillet Fillets with Cilantro Butter

[PAMMELA]

This is my all time favorite and i've only used Tilapia:

Snapper Tacos with Chipotle Cream


The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.


1/2 cup fat-free sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced
1 1/2 cups chopped onion, divided
1 1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) fat-free flour tortillas


Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside.

Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.

Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.



Yield: 4 servings (serving size: 1 taco)

CALORIES 340 (21% from fat); FAT 7.8g (sat 4g,mono 2g,poly 0.9g); IRON 2mg; CHOLESTEROL 56mg; CALCIUM 108mg; CARBOHYDRATE 38.1g; SODIUM 896mg; PROTEIN 28.1g; FIBER 3.3g

Cooking Light, SEPTEMBER 2002

[newcook]

This is a very timely thread for me as I also bought some frozen Tilapia.

[Rae]

YUM - lots of great choices for tonight, and several other nights. Thanks everyone!!

[vabelle35]

Late to the party but this is my favorite tilapia recipe.

I just make the chile lime butter (I use Land O'Lakes Light Butter for this) and bake the fish in the toaster oven or on the George Foreman Grill and put a little of the line on top after it's cooked.


Pan-Seared Tilapia with Chile Lime Butter

Gourmet | July 2003

Yield: Makes 6 servings
Active Time: 25 minutes
Total Time: 25 minutes

For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt

For fish
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil

Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.

Prepare fish:
If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
Serve each piece of fish with a dollop of chile lime butter.

Cooks' note:
· Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.





Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

[Kiwismommy]

I can eat fish any way and as often as I can. Unfortunately DH isn't a fan, however, he does like this....hmmmm I think I will make this again soon

* Exported from MasterCook *

Greek Baked Fish with Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 T olive oil
2 onions -- chopped
5 garlic cloves -- minced
1 can whole tomatoes -- (28 oz) coarsely chopped
4 carrots thinly sliced
¼ dry white wine
2 t dried oregano
½ cup minced parsley
1 ¼ pounds orange roughy
Freshly ground black pepper

Preheat oven to 400. Saute onions and garlic in oil till softened. Add tomatoes, carrots wine and oregano;bring to a boil. Reduce heat and simmer, uncovered, stirring as needed, till the sauce is slightly thickened, about 20 minutes. Stir in parsley. Ladle half the sauce into a 2 ½ Quart casserole; top with the fish. Ladle the remaining sauce on top. Bake until the fish is opaque, l5 to 20 minutes. Serve, sprinkled with the black pepper.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 517 Calories; 54g Fat (92.3% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 11 Fat.

[pharmarepgirl]

This is really good but I did use flounder: http://find.myrecipes.com/recipes/re...ipe_id=1714549

[amyvn]

This CL recipe for baked fish with roasted potatoes and samoriglio sauce is a really nice recipe for white fish. I've only made it once, but thought it was a company-worthy dish and very memorable.

Amy

[beccac]

Seared Tuna Steaks w/ Wasabi Green Onion Mayonnaise BA04

This is our very favorite recipe. It is so very simple and easy to make and has such a deep and savory gingery meaty flavor. It's phenomenal.

The only thing I would say is:
1) You need a lot more wasabi in the mayonnaise if you are into wasabi (it's so good, it literally melts on top of the tuna steak)
2) Buy excellent fish (this should have been #1) - I never skimp on this and my fishmonger is now rich I think
3) Make it once using the recipe, then as long as you know what ingredients go in, you can just do it w/o measuring the next times - it is so super fun, I have my nephew help me make the marinade. We open up a ziploc bag and he pours in the ingredients until I say 'stop' then he gets to mix it up by shaking the bag before we add the fish - he is often my sous chef!

Hope you like it!

4 servings
* 1/2 cup mayonnaise
* 2 tablespoons minced green onions (white and green parts)
* 1 teaspoon (or more) wasabi paste
* 2 tablespoons teriyaki sauce
* 1 tablespoon soy sauce
* 1 tablespoon unseasoned rice vinegar
* 4 8-ounce tuna steaks (preferably ahi; each about 1 inch thick)
* Vegetable oil

Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desired. Cover and refrigerate.

Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend. Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal bag. Turn bag to coat. Let stand at room temperature 30 minutes, turning bag occasionally.

Brush grill with vegetable oil. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.

ps - I just re-read this recipe as I've only used it a few times without adding and I realized that I often don't even use teriyaki. Sometimes I use sesame oil and hoisin sauce instead so don't buy teriyaki if you already have the others. Also, I described it as gingery and there is no ginger in the recipe! I also throw in a tablespoon or so of ginger. Maybe I need to rewrite this for my own recipe - but I started with the Bon Appetit one!

[swedish cook]

Late posting so I'll probably kill yet another thread. We are big fish eaters but I'll stick to Tilapia recipes for now.

Asian Fish in a Packet
Moosewood Restaurant Cooks at Home

2 5-6 oz tilapia fillets (catfish also suggested)
1 c cooked rice
2 c coarsely chopped greens (I use bok choy, try spinach or kale?)
2 green onions, chopped
sliced water chestnuts--if you want
1 tsp minced ginger
1 clove garlic
2 tbsp soy sauce
2 tsp sesame oil
hot sauce (don't eliminate--brings something essential to the party)

Preheat oven to 450°.
Make 2 packets--2 12x24 pieces of foil folded in half. Place 1/2 c rice, 1 c greens, scallions, water chestnuts, and then fish.
Grate ginger over and garlic (I usually use 1 small clove, per package and don't measure the ginger. Smear it over the fish).
Top with half of soy and sesame oil. Sprinkle with hot sauce.
Fold packet up tightly. Bake for 20 minutes or until fish flakes easily with a fork.

Posted by clairea: These Asian Fish Packets are delicious. My kids love them (including whatever greens I put in them). It is a Moosewood recipe, posted by erin elizabeth.


Broiled Tilapia Parmesan Serves 8
NOTE: I cut down even further on fat and eliminate butter in mayonnaise mixture. Lining pan with foil eliminates messy cleanup.

1/2 cup Parmesan cheese
1/4 cup butter -- softened - I use 3 T
3 tablespoons mayonnaise - I use 2 T
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

Posted on CLBB by chazkp - Recipe by Phoebe on allrecipes.com


I also sub tilapia in CL's recipe for Swordfish Siciliana - just cook the fish a shorter time.


Finally our favorite for excellent ratio of speed vs. taste that I have posted several times This has saved me on many busy days. I use less oil to coat pan and drizzle fish with lemon oil.

Baked Southwestern Tilapia

Serves 4
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 skinless tilapia fillets, 6 ounces each
2 tablespoons olive oil, divided
1 lime, cut into wedges

Preheat oven to 450°F. Rinse and pat tilapia dry. In a small bowl, mix garlic powder, chili powder, salt, black pepper and cayenne. Sprinkle evenly over both sides of tilapia.

Coat a baking sheet with 1 tablespoon of olive oil. Arrange tilapia in a single layer on the baking sheet. Drizzle the tilapia with the remaining tablespoon of olive oil and bake 7 to 9 minutes or until tilapia is a light golden brown and just begins to flake. Garnish with lime wedges.

From Whole Food's website.

Posted by Holly in KC

[Valerie226]

we like this one a lot.



Pan-Seared Tilapia with Citrus Vinaigrette


Sherry vinegar is mildly acidic. If you can't find it, substitute white wine vinegar. Total time: 36 minutes.


Cooking spray
4 (6-ounce) tilapia fillets
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup white wine
2 tablespoons finely chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
4 teaspoons extravirgin olive oil
2 teaspoons sherry vinegar


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.

Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.



Yield: 4 servings

CALORIES 215 (31% from fat); FAT 7.4g (sat 1.6g,mono 4.1g,poly 1.1g); IRON 1.2mg; CHOLESTEROL 85mg; CALCIUM 24mg; CARBOHYDRATE 2.9g; SODIUM 357mg; PROTEIN 34.5g; FIBER 0.2g

Cooking Light, JANUARY 2008

[Kate B]

Obviously I'm too late for last night's dinner, but here's one of my favorite fish dishes:

http://www.foodnetwork.com/recipes/e...pe2/index.html

I do a lot of adapting.... no where near that much butter. I used it for more of an idea for the lemon-caper-butter sauce. I've used tilapia and sole, never tried skate.

Hope your dinner was great,

Kate

[cakebaker]

This is a great dish for company, easy to make, but very dressed up. I've been making it for so many years, I do not recall the source. I'm sure it can be made with any type of fish, my choice however is tuna, salmon or ahi.

6 sheets Phyllo dough
4 fish filets
2 TBSP Dijon mustard
1 Tbsp mayonnaise
1-2 Tbsp finely chopped chives (you can substitute fresh dill or tarragon for the chives to acheive a different seasoning)
juice of 1/2 to 1 lemon to taste
salt & pepper to taste
olive oil or melted butter

To make sauce whisk together mustard, mayonnaise and lemon juice. Stir in chopped chives and season to taste. Set aside.

Cut six sheets of Phyllo dough in half. Using three sheets , brush with melted butter or olive oil. Place fish on top. Top each piece of fish with 1/4 of the sauce. Fold opposite side together on top of fish. Fold remaining dough under the fish. Brush top with olive oil or melted butter. Bake at 375* until pastry is golden brown-about 15 minutes.

[ADM]

I keep wanting to like Tilapia, but every time I have prepared it, or have eaten it in a restaurant, it tastes bitter to me. I wonder why? No one else seems to have that reaction.