Fish Recipes

PREP: 10 MINS COOK: 10 MINS EASY SERVES 2 Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish, Elaine Paige’s dish is a simple and quick midweek meal Ingredients 2 skinless salmon fillets 1 tbsp sweet chilli sauce 1 tbsp honey 1 tsp sesame oil 1 tbsp mirin or dry sherry 2 tbsp soy sauce 2 tsp finely grated ginger brown rice or noodles, to serve (optional) For the pak choi 2 large pak choi (about 250g) 2 tsp vegetable oil 2 tsp sesame oil 3 garlic cloves, grated 75ml fish or vegetable stock 2 tsp toasted sesame seeds, for sprinkling Method 1 . Heat oven to 200C/180C fan/gas 6 and put the salmon in a shallow baking dish. Mix the sweet chilli, honey, sesame oil, mirin, soy and ginger in a small bowl and pour over the salmon so the steaks are completely covered. Bake for 10 mins while you cook the pak choi. 2 . Cut a slice across the base of the pak choi so the leaves separate. Heat the oils in a wok, add the garlic and ...

Prep Time  5 mins Cooking Time  50 mins Serves   4 Ingredients 1 large onion, finely chopped 3 garlic cloves, finely chopped 2 Madame Jeannette chillies (chiles) or another very hot chilli (chile) such as habanero or Scotch bonnet, halved lengthwise, deseeded and finely chopped 2 tsp tomato purée (paste) 1 x 400-g/14½-oz can plum tomatoes, coarsely chopped 100 g/4 oz/½ cup peanut butter 250 ml/8 fl oz/1 cup chicken stock 250 g/9 oz squash, peeled and deseeded weight, roughly chopped 4 x 300–400-g/10–14-oz soles, or 8 smaller soles, heads and skin removed Groundnut (peanut) oil for frying Salt Alternative fish Plaice or dab Method To make the domoda sauce, heat 2 tablespoons of groundnut oil in a large pan and sauté the onion until it starts to brown. Add the garlic and chillies (chiles) and fry for 30 seconds. Add the tomato purée (paste) and stir continuously over the heat for 1 minute. Add the tomatoes and cook for 3 minutes. Add the...

Prep Time   15 mins Cooking Time  35 mins Serves  4 Ingredients Marinade 1 tbsp chilli powder 2 tsp ground turmeric Juice of 2 lemons 4 x 300–400-g/10–14-oz whole round fish, such as mullet Coconut oil for frying Salt   Masala 3-cm/1¼-inch piece of fresh root ginger, peeled and finely chopped 125 ml/4 fl oz/8 tbsp coconut oil 1 tsp mustard seeds 2 tsp fennel seeds 4 tsp finely chopped garlic 2 tsp finely chopped green Chillies (chiles) Handful of fresh or frozen curry leaves 3 onions, chopped 2 tsp chilli powder 2 tsp ground turmeric 6 tomatoes, thinly sliced 6 tbsp coconut milk 4 banana leaves, each large enough to enclose a fish 1 onion, sliced 2 tomatoes, roughly chopped 1 lime, sliced Alternative shellfish Mullet or whiting Method To make the marinade, in a bowl, mix together the chilli powder, ground turmeric, lemon juice and salt to taste. Stir in 1 tablespoon of cold water. To prepare the fish, clean the fish...

A basic honey mustard adds the unexpected ginger and pepper notes of turmeric to make this dish different. Broiling leaves the salmon moist and tender and caramelizes the sauce slightly for additional flavor. Any kind of greens makes a great side―try kale cooked with hoisin sauce; chard sautéed with garlic, lemon juice, and pepper; or a spinach salad with red onions and vinaigrette. Butter-sautéed spinach seasoned simply with garlic, salt, and pepper makes a nice side dish for this fish entrée, but any wilted greens will do. Yield: 4 servings (serving size: 1 fillet) Ingredients: 2 teaspoons whole-grain mustard 1 teaspoon honey 1/4 teaspoon ground turmeric 1/4 teaspoon ground red pepper 1/8 teaspoon garlic powder 1/4 teaspoon salt 4 (6-ounce) salmon fillets $ Cooking spray Preparation: Preheat broiler. Combine first 6 ingredients in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jell...

Recipe by: La Cocina de Redondita Living in Spain I have come across a literal plethora of tapas. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and vinegars. Ingredients 20 m 4 servings  294cals 1 (12 ounce) can solid white tuna packed in water, drained  1 tablespoon mayonnaise  3 green onions, thinly sliced, plus additional for garnish  1/2 red bell pepper, chopped  1 dash balsamic vinegar  black pepper to taste  1 pinch garlic salt, or to taste  2 ripe avocados, halved and pitted Directions Prep     20 m Ready in 20 m  Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving. s...

Salmon fillets with minty pesto is so easy and ready in just 25 minutes to make an easy dinner recipe. The quick pesto is made with rocket, mint and lemon juice to keep it light and fresh, while cashews give it that distinctive nutty flavour. Serve your new potatoes for a delicious dinner. Ingredients Serves :        4    Prep time:      10 mins    Cooking time:    15 mins    Skill level:    Easy peasy    Costs:    Mid-price 4 salmon fillets (175g each) 2tbsp extra virgin olive oil, plus extra for brushing 1 lemon, plus extra wedges, to serve Large pack fresh mint, leaves removed 100g bag rocket 30g cashew nuts, toasted  50g Pecorino cheese, grated Method 1.   Lightly brush both sides of the salmon fillets with a little of the oil and cook in a heated non-stick frying pan for 5 mins, without moving them. Turn the fillets a...

This recipe is taken from Delia Smith's Summer Collection and The Delia Collection: Fish. Ingredients   2 fish fillets (such as cod, hake, whiting, or 2 plaice or sole – anything you like – approximately 7 oz/200 g each)  2 tablespoons Coriander and Lime Tartare Sauce  2 tablespoons white or brown breadcrumbs  3 tablespoons grated Cheddar cheese  1 dessertspoon chopped fresh coriander  a pinch of cayenne pepper  grated zest of ½ lime  ½ oz (10 g) butter  salt and freshly milled black pepper Method * Begin by wiping the fish fillets with kitchen paper to get them as dry as possible, then place them in the foil-lined grill pan.  * Season with salt and pepper, then spread the Coriander and Lime Tartare Sauce all over the surface of the fish.  * Now, in a bowl, mix the breadcrumbs, cheese, coriander, cayenne and lime zest together, then sprinkle this over the fish as evenly as possible.  * Dot with a ...