Baked Whole Sea Bass with Herbs

This lovely recipe, combining sea bass, red onion and fresh herbs is a great way to feed a crowd and it’s a wonderful dinner party meal.

Ingredients List:
One 2kg sea bass, cleaned and gutted
1 red onion
3 garlic cloves
1 small handful freshly chopped parsley
1 tbsp. dried oregano
225ml white wine
2-3 tbsp. olive oil
Salt and pepper

Preparation Method:
1) Thinly slice the red onion and the garlic cloves.

2) Combine the onion, garlic parsley, dried oregano and salt and pepper together. Stuff half into the cavity of the fish and press the rest onto the top of the fish. Put into a baking dish and drizzle with oil.

3) Pour the wine into the dish. Bake in a 180C/350F oven for 30 minutes, or until flaking easily in the centre.

Source: Sea Bass Recipes.

Published in: on March 18, 2012 at 3:57 pm  Comments (1)  
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Fried Trout and Mushrooms with Lime

Ingredient List:
1/3 cup vegetable oil
2 pounds trout fillets
¼ cup milk
¼ cup all-purpose flour
3 tablespoons butter
¼ pound mushrooms, thinly sliced
1/3 cup chopped fresh parsley
Sea salt and black pepper, to taste
2 limes, cut into wedges

1) Heat oil in a large, heavy skillet over medium-high.

2) Place trout in a large bowl; top with milk and turn to coat. Place flour in a separate medium bowl; add trout and turn to coat, shaking off excess flour.

3) Place trout in skillet and cook until golden brown on both sides, turning once, about 10 minutes total. Transfer to a serving platter and cover.

4) In a separate medium skillet, melt butter over medium heat. Add mushrooms and cook until softened, about 4 minutes, stirring. Continue cooking until mushroom liquid evaporates, about 4 minutes, stirring occasionally.

5) Add parsley and seasonings to taste to mushrooms; cook 2 minutes, stirring. Spoon mixture over trout; surround with lime wedges and serve.

Source: Trout Recipes.

Published in: on August 22, 2011 at 12:38 pm  Leave a Comment  
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Haddock with a Lemon Sauce

Traditionally, lemon is a fantastic flavour that works well with all sorts of fish. Serve this lemon haddock with some buttered new potatoes.

Ingredients List:
300ml fish stock
2 bay leaves
1 egg
Sprigs of dill
4 haddock fillets
1 lemon
2 tsp. arrowroot

Method of Preparation:
1) Zest the lemon and then cut it in two and squeeze all the juice from it.

2) Place the stock, lemon zest, bay leaves, peppercorns and sprigs of dill into a saucepan and bring the liquid to a simmer. Place the haddock fillets into the liquor and cook them for around 8 minutes or until flaking and tender.

3) Drain the stock and reserve 150ml of it.

4) Mix the lemon juice and the arrowroot in a saucepan, stirring all the time until combined and thickened. Add the stock in to the mixture, very slowly, stirring all the time until smooth and thickened.

5) Whisk the egg in a jug and then pour it into the sauce mixture very slowly, whisking constantly for around 4 minutes to prevent the egg from curdling. Once thickened, pour the sauce over the fish fillets.

Source: Haddock Recipes.

Published in: on April 11, 2011 at 11:08 am  Leave a Comment  
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Seared Tuna with Beet Sauce

This Mediterranean-inspired recipe includes a smooth, pureed beet and yogurt sauce with Tahini and fresh lemon juice. Use the freshest tuna steaks you can find, as they are cooked very lightly.

2 medium beets
1 tablespoon olive oil
Salt and black pepper, to taste
4 4-ounce Ahi tuna steaks
¼ cup plain yogurt
2 tablespoons lemon juice
2 tablespoons Tahini
2 tablespoons chopped fresh parsley

1. Preheat oven to 400F. Wrap beets individually in foil and place in oven. Roast until tender, 30 to 40 minutes. Remove, peel, and chop into ¼-inch cubes. Set aside.

2. Heat oil in a large skillet over medium-high. Season tuna steaks on both sides with salt and pepper and place in skillet. Cook 2 minutes each side, until seared and golden brown. If desired, continue to cook until done and no longer pink on the inside, an additional 2 to 3 minutes per side.

3. Meanwhile, whisk together yogurt, lemon juice, Tahini, and ½ teaspoon salt in a small bowl. Add reserved beets and mix well until beets turn sauce a purple color.

4. To serve, place a seared tuna steak on serving platter. Top with a large dollop of beet sauce and garnish with fresh parsley.

Source: Beet Recipes.

Published in: on July 26, 2010 at 9:06 am  Comments (2)  
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Crispy Catfish with Bacon

List of ingredients:

2 lb of catfish fillets.
1/2 cup of evaporated milk.
1 tablespoon of salt.
1 dash of pepper.
1 cup of flour.
1/2 cup of yellow cornmeal.
2 teaspoons of paprika.
Dozen slices of bacon.


Dry the catfish fillets using a paper towel.

Combine the evaporated milk, salt and pepper.

Combine the flour, cornmeal and paprika.

Dip the fish fillets in the milk mixture, then roll in flour mixture.

In a heavy pan, fry the bacon until crisp. Remove the bacon, reserving the fat for frying.

Drain the bacon on paper towel.

Fry fillets in hot fat for about 5 minutes or until the catfish is brown and flakes easily.

Drain the catfish and serve with the bacon.

Source: Catfish Recipes.

Published in: on September 30, 2009 at 12:25 pm  Leave a Comment  
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