•Potato Country Chowder

Heat 10-oz can cream of potato soup with 1 ½ cups milk and ½ tsp dried thyme. Stir often. Add 2 chopped green onions, 1 chopped red pepper and 1 lb (500 g) chopped cold fillets. Cover and simmer, 10 min, stirring often, until fish flakes easily. Serves 4

•Oven-Baked Salsa Fillets

Place 1 lb (500 g) fish fillets in a large oven dish. Loosely cover with foil. Bake at 450°F(230°C) for 5 min., or 10 min. if fish id frozen. Drain off liquid. Spread with ½  cup light sour cream stirred with 2 tsp Dijon and ½ tsp dried tarragon. Sprinkle with 3 tbsp grated Parmesan . Bake, uncovered, until golden, 5 min. Serves 3.

•Tomato Herbed Chowder

Heat 28-oz undrained tomatoes with 2 chopped onions, 1 tsp dried basil, ¼ tsp dried thyme and pinches of garlic powder, salt and pepper. Add 1 lb (500 g) frozen fish fillets, cut into 8 pieces. Bring to a boil. Cover and simmer, 20 min. Stir often. Serves 3.

•Oven-Baked Salsa Fillets

Arrange 10-oz (280 g) pkg thawed fish fillets in a 9-in (23 cm) pie plate. Spread with ½ cup salsa. Generously sprinkle with 2 tbsp grated Parmesan. Bake, uncovered, at 425°F (220°C) until bubbling, 8 to 12 min. Serves 3.

•Florida Fish Bake

Place 4 fish, fresh or frozen, on separate pieces of foil. Top each with 1 tsp butter, 1 tbsp orange juice concentrate and 1 chopped green onion. Wrap and seal. Bake at 450°F (230°C), 10 to 15 min. for fresh fish or 20 to 25 min. for frozen fish. Serves 4.

•Microwave Fillets with Dijon Sauce

Place 1 lb (500 g) turbot or sole fillets in a microwave-safe, overlapping thin edges. Microwave, covered, on high, 5 min. stir 1/3 cup sour cream with 2 tsp Dijon, 1 tsp dillweed and pinches of salt and pepper. Drain liquid from fish. Spoon sour cream mixture over fish. Microwave, uncovered, on medium, 1 min. Let stand, covered, 2 min. Serves 3.

•Orange-Basil Fish

In a large frying pan, heat 2 tsp butter. Add 1 lb (500 g) mild-flavored fish fillets, juice and peel from 2 oranges, ½ tsp dried basil and pinches of salt and pepper. Sauté for 3 minutes per side. Serves 3.

•Curried Fish ‘N’ Rice Dinner

In a large saucepan, stir 2 cups chicken bouillon with 1 cup milk and 1 tbsp curry powder. Bring to a boil. Stir in 1 cup uncooked rice, I chopped onion and 1 lb (500 g) frozen fish, cut into pieces. Cover and simmer, 30 minutes. Stir often. Serves 3.

•Pesto Fish Bake

Place fish fillets on a baking sheet. Spread with a pesto. Sprinkle with grated pesto. Sprinkle with grated Parmesan. Bake at 450°F (230°C) until fish flakes easily, about 5 to 8 min.

•Fast Mediterranean Microwave

Lightly brush both sides of 1 lb (500 g) fish fillets with olive oil. Arrange in a shallow microwave-safe dish, overlapping thin edges. Top with 2 sliced tomatoes, ¼ cup sliced black olives, 1 tbsp capers, 1 tbsp chopped parsley and pinches of salt and pepper. Drizzle with 2 tbsp white wine. Microwave, covered, on high, 4 to 5 minutes. Let stand, covered, 2 min. Serves 3.

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]]> http://gimlifish.com/gimlifishrecipes/248/ten-quick-ways-fish-fillets/feed/ 0 http://gimlifish.com/gimlifishrecipes/247/tilapia-with-almonds-and-grilled-ginger/ http://gimlifish.com/gimlifishrecipes/247/tilapia-with-almonds-and-grilled-ginger/#comments Fri, 20 Nov 2009 03:32:45 +0000 admin http://www.gimlifish.com/?p=246 Ingredients:

Ingredients:

1 2/3 lbs tilapia fillets

1/3 cup ginger, cut into matchsticks

1/2 cup almonds, slivered and toasted

2 tbsp granulated sugar

3 tbsp garlic butter

2 tbsp olive oil

Juice of one lime

Grounds almonds

Procedure:

Preheat oven to 400° F (200°C). Put ginger on a small sheet and drizzle with olive oil, turning gently to coat. Roast until nicely browned, or about 10 minutes, turning halfway through cooking time. Remove from oven and let cool completely.

Put ginger in a bowl and add roasted almonds and lime juice. Mix well, draining excess liquid. Dust with sugar and mix. Set aside.

Coat tilapia fillets with the ground almonds and set aside.  Melt garlic butter and oil in a large non-stick frying pan over medium heat. Add tilapia fillets and cook about 2 to 3 minutes on each side or until flesh flakes easily. Divide tilapia fillets onto four individual plates and garnish with ginger-almond mixture. Serve with fresh pasta and sautéed vegetables.

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Ingredients:

Vegetable cooking spray

2 teaspoon unsalted margarine

2/4 cup minced onion

1 tablespoon all purpose flour

1 pound fresh mushrooms, sliced

2 tablespoons water

3 tablespoons Chablis or other dry white wine, divided

¼ cup thinly sliced green onions

1 ½ pounds sole fillets, cut into serving-size pieces

½ teaspoon pepper

Procedure:

1.Coat a heavy skillet with cooking spray; add margarine and place over low heat until melted. Add onions cover 1 minute, stirring constantly. Add mushrooms, water and 1 tablespoon wine; cook over medium heat 5-7 minutes or until mushrooms are tender, stirring constantly and adding additional water, if necessary, to prevent sticking. Stir in green onions. Cover; remove from heat, and set aside.

2.Place fillets between 2 sheets of waxed paper, and flatten slightly for uniform thickness, using a meat mallet or rolling pin. Arrange in a single layer in a 13×9 inch baking pan coated with cooking spray. Add remaining 2 tablespoons wine and pepper. Cover and bake at 400 for 10 to 12 minutes or until fish flakes easily when tested with a fork.

3.Transfer fillets to a platter; keep warm. Pour pan juices into skillet with mushroom mixture; bring to boil. Spoon sauce over fillets.

Makes 6 servings.

Suggested alternates: Flounder, Halibut, Turbot

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Ingredients:

¾ pound fresh asparagus

2 tablespoons water

1 tablespoon cornstarch

3 tablespoons plain low-fat yogurt

¼ teaspoon dried whole tarragon

1 tablespoon reduced-calorie mayonnaise

½ teaspoon prepared mustard

4 (4-ounce) sole fillets”

2 tablespoons seasoned breadcrumbs

Procedure:

Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Place in an 11-s 7- x 2-inch baking dim with trimmed ends toward outside of dish. Add 2 tablespoons water cover with heavy-duly plastic wrap, and vent. Microwave at HIGH 2 minutes or until crisp-lender. Drain and set aside.

Combine cornstarch and yogurt in a small bowl stir well. Add tarragon, mayonnaise, and mustard; stir wet. Spread 1 teaspoon yogurt mixture over each filet. Divide asparagus into 4 portions: place each portion crosswise on one end of each fillet. Roll up jellyroll fashion; arrange rots, seam side down, in a baking dish with asparagus bps toward inside of dish. Pour remaining yogurt mixture over rots, and sprinkle with breadcrumbs. Cover with plastic wrap and vent. Microwave at HIGH for 5cr 6 minutes or until fish flakes easily when tested with a fork rotating dish a half-turn after 3 minutes. Let stand, covered, for 3minules

Goes great with glazed carrots and crusty French bread.

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]]> http://gimlifish.com/gimlifishrecipes/240/sole-asparagus-rolls/feed/ 0 http://gimlifish.com/gimlifishrecipes/238/pan-fried-sole-with-lemon/ http://gimlifish.com/gimlifishrecipes/238/pan-fried-sole-with-lemon/#comments Sat, 14 Nov 2009 03:10:38 +0000 admin http://www.gimlifish.com/?p=238 The delicate flavour and texture of can be enjoyed to the full in this simple, classic recipe. Lemon sole is used here because it is easier to obtain — and less expensive — than Dover sole.

The delicate flavour and texture of can be enjoyed to the full in this simple, classic recipe. Lemon sole is used here because it is easier to obtain — and less expensive — than Dover sole.

Ingredients:

2-3 (30-45 ml) tbsp plain flour

4 lemon sole fillets

3 (45ml) tbsp olive oil

¼ (50g) cup butter

4 (60ml) tbsp lemon juice

2 tbsp (30ml) bottled capers, drained and rinsed

Salt and freshly ground black pepper fresh flat leaf parsley and lemon wedges, to garnish

Procedure:

1. Season the flour with salt and black pepper. Coat the lemon sole fillets with the seasoned flour evenly on both sides, shaking off any excess. Heat the olive oil with half the butter in a large shallow saucepan or frying pan until foaming. Add two of the lemon sole fillets and fry over a medium heat for about 2—3 minutes on each side, until golden.

2. Carefully lift out the sole fillets with a fish slice and place them on a warmed serving platter. Cover with foil and keep hot. Fry the remaining sole fillets in the same way and transfer them to the serving platter.

3. Remove the pan from the heat j and stir in the lemon juice and the remaining butter. Return the pan to a high heat and stir vigorously until the butter is fully incorporated and the pan juices are sizzling and beginning to turn golden brown. Remove from the heat and stir in the capers.

4. Pour the pan juices over the sole, sprinkle with salt and pepper to taste and garnish with the parsley. Add the lemon wedges and serve at once.

Tip: It is important to cook the pa juices to the right colour after removing the fish. Too pale, and they will taste insipid; too dark, and they may taste bitter. Take great care not to be distracted at this point so that you can watch the colour of the juices change to a golden brown.

If you have 10 minutes, you have enough time to prep our fresh trout dinner. Just whip up the sauce while the fish is roasting.

Ingredients:

2 fresh trout fillets with skin on, about 8 oz (250 g) each

1 bunch green onions, trimmed(optional)

SAUCE

¼ cup (ml) white wine

2 tbsp (30 ml butter

2 large garlic cloves, minced

½ tsp (2 ml) dried dillweed

¼ tsp (1 ml) salt

1 tbsp (15 ml) honey-Dijon mustard or 1½ tsp (7 ml)

Each honey and Dijon mustard

Procedure:

Preheat oven to 450F (230C). For easier cleaning, line a rimmed baking sheet with parchment paper or foil. Place fish on top, skin side down. Arrange onions around fish. Bake in centre of preheated oven until a knife tip inserted into the thickest part of fish and held for 5 seconds comes out warm, from 7 to 8 min

Meanwhile, make sauce by placing wine, butter, garlic, dill and salt in a small saucepan. Bring to a boil over medium-high heat. Boil, uncovered and stirring often, until reduced by half, about 2 min. Whisk in mustard.

To remove fish from pan but leave skin on the parchment, slide a wide spatula between skin and flesh of fish. Carefully transfer to a large dinner plate. Repeat with remaining fillet. Spoon garlic-dill sauce over fish and serve onions on the side. Great with roasted fingerling potatoes.

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½ cup (125 ml) extra-virgin olive oil
7 cloves garlic, minced
1 teaspoon (5 ml) salt
Pinch hot pepper flakes
1 pound (500 g) large shrimp, peeled    and deveined
12 ounces (375 g) spaghetti
1/3 cup (75 ml) chopped fresh parsley

Procedure;

1. Fill large 6 L pot with 5 L water and 2 tablespoons (25 ml) salt; cover and bring to boil. Meanwhile, in skillet, heat oil over low heat; cook garlic, salt and hot pepper flakes, stirring occasionally, for about 15 minutes until garlic is light golden but not browned.

2. Increase heat to medium-high. Add shrimp to skillet: stir fry for 2 to 3 minutes until lightly pink and opaque. Fill pasta bowls with hot water to warm.

3. Meanwhile, add pasta to water, stirring to separate strands. Cook for 8 to 10 minutes or until tender but firm: drain and return to pot. Add shrimps mixture and parsley:
toss to coat. Empty bowls. Spoon in pasta.

Notes: 1 cut the oil in half, increased the amount of pasta to about 500 g and seasoned the pasta and shrimp dish with additional red pepper flakes, freshly ground pepper and oregano. Once the pasta is served, sprinkle bowl with Parmesan cheese. This is a quick and easy elegant dinner perfect for Valentine’s Day with its aphrodisiac component of garlic and shrimp. If desired, stir-fry bone less, skinless chicken breast (cubed) in place of shrimp or use a combination of chicken and shrimp.n and shrimp.

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2 oz. Salt Pork
1 small Onion (diced)
½ cup Butter
¼ cup Flour
2 Ribs of Celery (minced)
2 lb Fresh (or frozen) Calms, diced
1 oz Clam Juice
1 lb Potatoes, diced
2 cups Half & Half (warmed)
Salt & Pepper Tabasco Worcestershire to taste

Procedure:

1.Bring potatoes and clam juice to bowl, cook until potatoes are cone. Add clams (along with any surplus juice from same) cook until done. Set aside.

Note: Do not overcook or clams will be tough.

2.Skin pork, dice and sauté in pan, cook until rendered. Add onions until glassy. Add butter, melt and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.

3.Bring clams, juice and potatoes back to boil. Add cooked pork. Thicken and bring to a rolling boil and stir. Add previously heated half & half to desired consistency. Season to taste. Serve with oyster or pilot crackers.

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Pan Fried Char

Ingredients:

2 lbs Arctic Char fillets Skin Off
¼  cup flour
1 Egg
Lemon Pepper, (or Cajun Spice) salt, pepper to taste
Oil for frying

Procedure:

Wash and drain your fillets, Slice into 2 inch strips, mix flour and lemon pepper, salt and pepper, dip in egg then flour mixture, Place in heated flying pan, fry until golden brown flipping only once ( cook approx 3 —4 mins on each side) Serve with raw vegetables, salad or wild rice.

Serves 2-3 people

Stuffed Char

Ingredients:

1-2-4 lb dressed Arctic Char
1 ½ cups cooked rice
½  teaspoon each savory, garlic powder, salt, pepper, parsley and spike seasoning
1 green onion finely chopped
Aluminum Foil

Procedure:

Combine all seasonings, put aside 1/4 to sprinkle on top of your fish, combine rest of seasoning with onion and rice, stuff your Char, wrap in foil and cook either on medium BBQ or in 350 degree oven for 30-45 mins, Serve with salad.

Serves 3-4 people

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1.It is an excellent source of proteins. We need protein to build and repair our muscles, skin and blood. Protein also helps us fight sickness.

2.It is an excellent source of iron. Iron helps make healthy blood that flows through our bodies giving us energy and helping us grow. Healthy blood keeps us from getting tired.

3.It is a good source of omega-3 and essential fatty acids, which help protect us from heart disease and may help to prevent cancer

The following are sample recipes for Arctic Char that will definitely enjoyed by your family.

BBQ Arctic Char

Ingredients:

2 lbs Arctic Char Fillets (Skin On)
Aluminum Foil
Butter
Bulls Eye BBQ Sauce Salt & Pepper (optional)

Procedure:

Wash and drain your fillets, place a piece of aluminum foil large enough to wrap around your fillet and fold at the top, place approx 1 tsp butter on foil and spread out (careful not to rip the foil) place Arctic Char fillet skin side down on the foil, cover in BBQ sauté, sprinkle salt and pepper to taste, fold sides of foil over your fillet and BBQ for approx 20-35 minutes medium BBQ. ( or in preheated oven at 350 degrees) Serve Hot with rice, salad or steamed vegetables.

Serves 2 —3

Deep Fried Char

Ingredients:

2 lbs skin off char fillets ( or BBQ Chunks)
½ cup flour
½ cup pancake mix Salt & pepper to taste
¾ cup water ( add until desired thickness)
Oil for deep frying

Procedure:

Mix all ingredients together slowly until batter is smooth, if you are using fillets cut into 3 even sections.  Heat oil until hot. Dip your char in batter, let the excess run off put in heated pan, when Fillets are golden brown flip over, they are done when golden brown on both sides ( approx 10-15 minutes).

Serve with French fries & coleslaw, serves 3-4 people

These are just two recipes, watch out for the next set of recipes featuring the tasty and nutritious arctic char.

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