Tuesday, September 2, 2014

Fishing for Compliments

Mama Teacher asked for my family's favorite fish recipes today and I realized I hadn't posted most of them.  We're not huge fish eaters, outside of Bud's sushi obsession--the rest of his seafood favorites are shellfish.  Still, we have gotten the kids to eat some mild white fish, such as halibut, Chilean sea bass, mahi-mahi, cod/scrod, sole, haddock, hake, catfish, and maybe tilapia (okay, catfish is the least mild here, I think.)  These are the ones I'll eat, too.  Yeah, fish.  I've really been slipping as a vegetarian recently, with chicken and even bites of beef, more as bites than a whole serving.  Completely lapsed.  But I know I'll go back to it.

Until then, here goes:

Mama Hungry's Quick Pan-Fried Fish
Heat skillet and then add oil.  Saute selected mild white fish filets; when the filet begins to brown, flip it and sprinkle with salt/pepper or better yet generous amounts of Wildtree Scampi seasoning.  (Sometimes, you can broil the fliet, skin-side down rubbed with a little bit oil, on a greased baking sheet til cooked--don't flip.)  Can deglaze with lemon juice or concoct a great teriyaki glaze.

For Optional Teriyaki Glaze:  Meanwhile, reduce 1/2 cup teriyaki sauce in saucepan over medium low, adding 1 Tablespoon sugar, chopped scallions/shallots, garlic as desired.  When fish is done, drizzle with teriyaki glaze.  Kids lap it up.

Mama Hungry


Filet Provencal

A recipe from Ma.  More good fish, even with the tomatoes.  And all in the microwave.  Works well with frozen fish.
2 small onions
2 tablespoons butter
1 clove garlic, chopped
16 oz. diced tomatoes
¼ cup white wine
1 teaspoon basil
6 filets—cod at ¼ lb. each
            Saute onion, butter, garlic in microwave, covered, for 3-31/2 minutes. 
            Stir in tomatoes, wine, basil, mushrooms and heat for 3 minutes.
            Season and roll fish and heat for 5-7 minutes.
            All microwave cooking is done covered.

Dot’s Trout

Butter and parsley makes fish extra-tasty.  I haven’t managed to reproduce the recipe yet; Mama Hungry tried but there was perhaps too much flour.
Bread fillets in flour.
Fry in butter and parsley.
Sprinkle with parsley.
Pour lemon juice and butter over fish.
Aunt Dot

Sole in Lemon Sauce
From our new Gourmet cookbook, this fish reminds me of Aunt Dot’s fish, with the lemon and parsley.  I liked this a lot.  And it is easy.  (March  2005)
1 cup all-purpose flur
2-6 oz. Dover, gray, or lemon sole fillets
1/2 stick (4 tablespoons) unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
            Spread flour on a plate.  Pat fillets dry and season with salt.  Dredge fillets in flour, shake off excess, and transfer to another plate.
            Heat 3 tablespoons butter in a 12” nonstick skillet over moderately high heat until golden brown and fragrant.  Add parsley, shaking skillet to distribute it.  Add fish, reduce heat to moderate, and cook for 1 1/2 to 2 minutes, or until undersides are golden.  Turn fillets over, using two spatulas, and cook for 1 1/2 to 2 minutes more, or until fish is golden and almost cooked through (it should be slightly translucent in center; it will continue to cook when removed from heat).  Transfer fillets to two plates.
            Add lemon juice, 1/4 teaspoon salt, and remaining 1 tablespoon butter to skillet and cook over moderately high heat until butter has melted and foam subsides.  Immediately pour sauce over fish.  Serve with lemon wedges.
The Gourmet Cookbook

Almond Sole FilletsA very tasty fish recipe, which we have made with and without the dill.  Good both ways.
1/3 cup butter or margarine
1/4 cup slivered almonds
1 pound sole fillets
2 tablespoons lemon juice
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

            In a skillet, combine the butter and almonds; heat until golden brown.  Put aside.
            Add fish to same skillet (might require more butter), reduce heat to moderate, and cook for 1 1/2 to 2 minutes, or until undersides are golden.  Turn fillets over, using two spatulas, and cook for 1 1/2 to 2 minutes more, or until fish is golden and almost cooked through (it should be slightly translucent in center; it will continue to cook when removed from heat).  Transfer fillets to two plates.
            Combine the lemon juice, dill, salt and pepper; drizzle over fish. Sprinkle with paprika and almonds.
Internet recipe

Sole with Mustard Sauce
Another one of the fish recipes we experimented with weekly during the second trimester.  Tasty (Spring 2005).

1 1/2  lbs fresh sole fillets
3  tablespoons low-fat mayonnaise
2  tablespoons Dijon mustard
1  tablespoon chopped parsley
freshly-ground black pepper
1  large lemon, cut into wedges

            Coat a baking sheet with nonstick cooking spray.        Arrange fillets so they don't overlap.
            In a small bowl, combine the mayonnaise, mustard, parsley, and pepper and mix thoroughly.  Spread the mixture evenly over the fillets.
            Broil 3 to 4 inches from the heat for 4 minutes until fish flakes easily with a fork.
            Arrange fillets on a serving platter, garnish with lemon wedges, and serve.
Internet recipe

Trout with Olives and Brown Butter
Another of our new fish dishes, as we try to incorporate fish into our menu at least once a week.  This one was superb.  And Mama served it so prettily, over a bed of sauteed parmesan asparagus.  We had strawberry shortcake afterwards.  It was our pre-Easter Saturday night supper (March 2005).
8 trout fillets, skin on (about 2 pounds)—we used flounder and sole without skins
1 3/4 teaspoons olive oil
coarse salt and ground pepper
1 lemon, quartered and seeded
2 tablespoons butter
2 tablespoons slivered pitted olives—we used kalamata
1 tablespoon small capers, drained and rinsed
            Heat broiler.  Place fillets, skin side down, on two baking sheets.  Lightly rub top of fish with oil; season with salt and pepper.  Broil one sheet at a time, 4” from heat; cook until fish is opaque and flakes with a fork, 6-8 minutes.
            In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1-2 minutes.  Remove and set aside.
            Reduce heat to medium; melt butter until lightly brown with a nutty aroma, about 1 minute.  Remove from heat.  Add olives and capers; toss to coat.  Immediately spoon sauce over fillets.  Squeeze lemon wedges over top, and serve.
Everyday Food

Mama Hungry’s Tapenade Fish
3-4 sole filets
½ teaspoon minced garlic
Lemon juice
Olive oil
Heat equal parts olive oil and lemon juice plus minced garlic in skillet on medium.  Saute fish on relatively low heat.  Toss in a few capers along the sides.  When fish is done, put dollops of tapenade on each fillet; warm through.  Serve with a splash of lemon juice. 

Note:  It's good even without the tapenade.
Mama Hungry


Mom’s Fried Fish
Gommie made this during her October 2004 visit—we experimented with different fish we could buy at the grocery.  The catfish and flounder were the best; the tilapia was nasty.
My Mom’s email correcting the recipe:  After I rinse the filets I put them on a paper towel with newspaper underneath to dry.  I actually salt and pepper the fish on one side before putting it in the cornmeal, placing that seasoned side down in the cornmeal and seasoning the other side.  Some of the seasoning does get into the cornmeal.

The main thing is to have the oil hot (Uncle A.J. believed that to fry oysters (much the same) you should be able to ignite at match in the oil. It should also allow the fish to float in the oil. But... it can be tested by dropping a pinch of the cornmeal in the oil and it will sizzle when
ready.  The burner should be medium high-to-high, but the oil should not smoke.

The fried filet can be placed on a paper towel-over-newspaper to absorb the oil.

Main rule:  Serve immediately.
4-6 fish filets (in Connecticut, best to worst:  flounder, catfish, cod, tilapia; try rainbow trout and sole.  Mom has speckled trout)
            Heat approximately 2-3” of oil in pot.
            Wash filets.  Mix cornmeal with salt and pepper to taste.  Coat fish filets.
            Fry fish in oil until golden brown.  Dry on paper towels.
            Serve with ketchup or homemade tartar sauce.
Gommie Hungry


Pan-Fried Flounder
Recipe courtesy Martha Nesbit

4 skinless flounder-fillets
Salt and pepper, to taste
Flour, for dredging fish
2 tablespoons vegetable oil
3 tablespoons butter, divided
1 lemon, juiced
1 small bottle capers

Wash fillets in cold water and pat dry. Sprinkle with salt
and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and
heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more
or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about
3 minutes. Turn fish only once.

Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter.
Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once. (We didn't make the sauce).

Food Network

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