FISH: In Chinese cuisine, steaming or poaching fish is still the best way to serve fish--the fresher the better.

POACH WHOLE FISH WITH GINGER, GREEN ONION AND SOY SAUCE白水魚:

1 whole fish weighing 2-2 ½ lbs                                 

cooking oil                              

2 stalks green onions                                                  

2-3 slices ginger

1 tbsp. rice wine or dry sherry                        

white pepper to taste

½ cup each julienne green onion & ginger

1 tsp. each salt &. sugar                                                                     

1 tbsp. good quality soy sauce

seasoning for fish:

    1 tbsp. salt                                                  

    1 tbsp. rice wine

    2 stalks green onion, trimmed + 2 slices ginger

In wok or large saucepan, heat 2 tbsp. oil over high heat until very hot. Add 2 green onions stalks and 3 slices ginger. Cook until fragrant. Add wine and 20 cups water and bring to a boil over high heat. Add fish and cook it for 20 seconds. Remove fish with a slotted spoon and reserve poaching liquid.

Rinse and de-scale fish thoroughly. Rub fish all over with seasoning ingredients. Set aside for 30 minutes.

Bring reserved poaching liquid to a boil. Add fish; then immediately turn off heat. Let fish sit in hot liquid on the stove for 10-15 minutes. Check after 10 minutes, if a chopstick can be inserted through the meaty part of fish easily, it is done. Do not over cook fish.  Reserve ½ cup of cooking liquid. Sprinkle fish with white pepper.

Arrange ginger and green onion juliennes on top of fish. In a small saucepan, heat 3-4 tbsp. oil until smoking. Remove pan from heat. Use clean and dry spoon to spoon most of the hot oil on top of ginger and green onion mixtures and the fish. Return saucepan to heat. Add salt, sugar, soy sauce to the left-over oil in pan. Stir to dissolve sugar; then taste and adjust seasoning, adding a bit more sugar and reserved cooking liquid if preferred. Bring to a boil; then pour sauce over fish to serve.

FISH: This is another dish that is standard in Chinese restaurants. The home-made version is equally good if not better.

FRIED FISH WITH SWEET CORN SAUCE粟米魚柳:

1-2 lbs. fish fillets                                                       

tapioca starch for dredging

½ egg whites                                                               

cooking oil for deep-frying     

seasoning for fish:

    2/3 tsp. each salt & sugar

    dash white pepper

cream corn sauce:

    1 cup canned cream corn                            

    ½ cup stock/water

    2 tsp. tapioca starch mixed with ¼ cup water

Rinse and pat dry fish fillets. Cut fillets into serving pieces if they are too large. Add seasoning ingredients and egg white to mix well and marinate 20-30 minutes.

Add sweet corn and stock into a small saucepan. Bring to a boil and add a little salt to taste. Add starch solution into corn mixture. Cook, stirring constantly, until sauce thickens. Keep warm.

In wok or non-stick saucepan, heat over high heat enough oil for deep-frying until very hot. Dredge each piece of fish in tapioca starch to coat, shaking off excess, then drop carefully into hot oil. Deep-fry quickly until golden.

Transfer fish to paper towels to drain slightly; then place in serving platter. Pour reserved sauce over fish to serve.

FISH: This is a family favourite that pleases the old & young alike.

FISH HEAD IN A CLAY POT WITH TOFU:

1 large fish head,  2-3 lbs. in weight               

4 bricks tofu or bean curd

10 dried mushrooms                                                   

½ cup sliced bamboo shoots

4 oz. pork, cut into thin strips                                     

½ tbsp. grated ginger

cooking oil                                                                  

tapioca starch for dredging

seasoning for pork:

    1 tsp. tapioca starch                                    

    2 tsp. light soy sauce

sauce:

    3 tbsp. dark soy sauce                                            

    2 tbsp. rice wine or dry sherry

    1 tsp. sugar  + ½ tsp. salt

    1 tbsp. each bean paste & oyster-flavoured sauce

    1 cup stock or water

2 tsp. tapioca starch mixed with 2 tbsp. water

Soak mushrooms in hot water to soften and cut caps into strips. Slice each brick of tofu into 4 pieces. Add seasoning ingredients to pork and marinate 20 minutes.

Rinse fish head and pat dry with paper towels. Coat fish head with a layer of starch. In wok or non-spick saucepan, heat 2-3 tbsp. oil over high heat until very hot. Brown fish head until golden on both sides. Remove and drain on paper towels. Add 1 tbsp. oil and heat it up until hot to cook pork strips until no longer pink. Remove and reserve.

Add 1 tbsp. oil to a large clay pot and heat it until hot. Add in bamboo shoots and mushroom strips. Cook for 1-2 minutes. Return fish head and pork to pot together with tofu and sauce ingredients. Bring to a boil and adjust seasoning. Reduce heat to medium low, cover pot and cook mixture together for 5-10 minutes.

Add starch solution into cooking liquid and cook at high heat until sauce thickens. Take the pot to table and serve right away.

FISH: This is a novel and delicious way to serve fish..

FISH FILLETS WITH TARO 荔茸魚塊:

1 ½ lbs. taro                                                               

1 lb. grouper fillets

tapioca starch for dusting and dredging                    

1 tbsp. chopped cilantro

1 tbsp. finely chopped green onion                            

3-4 tbsp. cooking oil

seasoning for taro:

    2/3 tsp. each salt & sugar                           

    ½ tsp. 5-spice powder

    2 tbsp. cooked oil                                       

    dash sesame oil and white pepper

seasoning for fish:

    ½ tsp. each salt & sugar                             

    dash sesame seeds and white pepper

    1 tbsp. tapioca starch                                             

    1 egg

Peel and slice taro into ¼- ½-inch thick pieces. Put into a flame-proof dish sitting in a bamboo steamer placed over a pot of boiling water. Steam until tender. Mash taro with a potato masher or a fork when warm. Add in seasoning ingredients, chopped cilantro and green onion to mix well into taro paste. Check for seasoning. Mould taro paste into 12- 14 rectangular pieces.

Rinse and part dry fish fillets and cut into same number of rectangular pieces the same size as taro pieces. Add seasoning ingredients into fish and marinade 15 minutes. Dust taro with tapioca starch, and then top each with a fish slice. Dredge each fish & taro piece with tapioca starch. 

In wok or large heavy non-stick skillet, heat 3-4 tbsp. oil over high heat until very hot. Pan-fry taro & fish pieces until golden on both sides. Serve at once.

FISH COOKED IN SOY SAUCE 薰魚:

1 ½ -2 lbs fish in one piece                                          

2-3 thin slices fresh ginger

2 stalks ginger cut into long strips                               

cooking oil for deep-frying

seasoning ingredients:

    ½ cup each dark soy sauce & rice wine

    ½ tsp. each 5-spice powder   &

    1/2 tbsp. salt

    2-3 tbsp. sugar

Rinse, clean and de-scale fish. Cut fish into ¼ to ½ -inch thick pieces; and transfer to a large glass dish. Mix seasoning ingredients well and pour into fish, turning over to coat. Cover dish with plastic wrap and refrigerate over night. The next day, remove fish from marinade and pat dry. Reserve marinade.

In wok or large saucepan, heat enough cooking oil for deep-frying over high heat until very hot. Lower fish pieces carefully into hot oil and deep-fry for 2-3 minutes until crisp on the outside. Drain on paper towels.

Pour off all oil from pan and reserve it for later use. Add reserved marinade into pan and bring to a gentle boil. Return fish to pan and cook at reduced heat, allowing the barely  simmering sauce to poach fish until cooking liquid has almost completely evaporated. Serve hot or cold.

FISH: This recipe does not call for tomato ketchup or red colouring that is usually used for sweet and sour sauce. It is a more Northern Chinese style of stewing fish.

BRAISED WHOLE FISH WITH SWEET AND SOUR SAUCE糖醋魚:

1 whole fish weighing 1 ½ to 2 lbs                 

1 stalk green onion, cut into long pieces

oil for deep frying

1 tbsp. tapioca starch mixed with 1 tbsp. water

marinade:

    5 tbsp. dark soy sauce                                            

    1 tbsp. rice wine     

sauce ingredients:

    1 tbsp. sugar                                               

    ½ tbsp. vinegar

    2 cups water

                                               

After de-scaling, cleaning and pat-drying fish, make a couple of cuts on each side of fish. Transfer fish to a large glass dish and pour in marinade mixture, turning once or twice to coat well. Marinade for 30 minutes.

In a wok or deep non-still saucepan, heat enough oil for deep frying until very hot. Take fish out of marinade, reserving soy mixture; and pat dry fish slightly with paper towels before lowering it into hot oil. Cover pan with a splatter screen right away to avoid splattering. Deep-fry fish for 1-2 minute or until golden. Remove and drain on paper towels.

Pour off all except 1 tbsp. oil from saucepan and add in reserved soy mixture together with sauce ingredients. Bring to a boil and adjust sweet/sourness to taste. Return fish to pan together with green onion. Braise fish over medium-low heat for 10 minutes; then transfer fish to serving platter. Add starch solution into hot liquid. Cook until sauce is thickened.

Pour sauce over fish to serve immediately.

FISH: This is a popular dish in restaurants serving traditional Shanghai cuisine. It is also a personal favourite of mine.

FISH COOKED IN SOY SAUCE 薰魚:

1 ½ -2 lbs fish in one piece                                            

2-3 thin slices fresh ginger

2 stalks ginger cut into long strips                                   

cooking oil for deep-frying

seasoning ingredients:

    ½ cup each dark soy sauce & rice wine

    ½ tsp. each 5-spice powder    &

    1/2 tbsp. salt

    2-3 tbsp. sugar

Rinse, clean and de-scale fish. Cut fish into ¼ to ½ -inch thick pieces; and transfer to a large glass dish. Mix seasoning ingredients well and pour into fish, turning over to coat. Cover dish with plastic wrap and refrigerate over night. The next day, remove fish from marinade and pat dry. Reserve marinade.

In wok or large saucepan, heat enough cooking oil for deep-frying over high heat until very hot. Lower fish pieces carefully into hot oil and deep-fry for 2-3 minutes until crisp on the outside. Drain on paper towels.

Pour off all oil from pan and reserve it for later use. Add reserved marinade into pan and bring to a gentle boil. Return fish to pan and cook at reduced heat, allowing the barely  simmering sauce to poach fish until cooking liquid has almost completely evaporated. Serve hot or cold.

FISH: For those not squirmish about handling whole fish, this is a recipe that yields good result.

BRAISED WHOLE FISH WITH BEAN-PASTE SAUCE:



1 whole fish weighing 1½ to 2 lbs

cooking oil for deep-frying

1 tbsp. hot & spicy bean paste

1 to 2 tbsp. each chopped garlic & ginger

1 ½ tbsp. chopped green onion

1 tbsp. tapioca starch mixed with 1 tbsp. water

1 tbsp. chopped green onions

sauce:

1 tbsp. each rice wine or dry sherry, dark soy sauce & black Chinese vinegar
½ tsp. salt
½ tbsp. sugar
2 cups water



Rinse, de-scale and clean fish thoroughly. Make 2 diagonal slits on meaty parts of both sides of fish. Wrap fish with double thickness of paper towels to absorb moisture and refrigerate 30 minutes.

In wok or deep non-stick saucepan, heat enough oil for deep-frying until very hot. Lower fish into hot oil and cook 1 minute. Remove and drain fish on paper towels.

Pour off all but 1 tbsp. oil from pan, heat it until hot and add in garlic, ginger, green onion and the spicy bean paste together with the sauce ingredients. Bring to a boil; then return fish to the pan. Cook for 10 minute; then transfer fish to serving platter.

Add starch solution into hot liquid and cook, stirring, until sauce is thickened. Pour sauce over fish and sprinkled with green onion to serve.

FISH: This is one of my family's favourite dishes. Since the grouper has no small bones, I didn't have to worry about serving it to children.

BRAISED GROUPER 紅燒班腩:




2 lbs. grouper; cut into large pieces

2 dried mushrooms

2 thin slices ginger

2 oz. pork, cut into matchsticks

4 green onions, white parts, cut into juliennes

1 clove garlic

1 ½ cups water

tapioca starch for dredging

cooking oil for deep-frying

seasoning for fish:

1 tsp. light soy sauce
dash white pepper
½ tsp. each salt, sugar and dark soy sauce

sauce ingredients:

1 tsp. each sugar & rice wine
½ tsp. salt
1 ½ tbsp. tapioca starch



Soak mushrooms in hot water to soften; then cut caps into thin strips.

Rinse and pat dry fish. Add seasoning ingredients and marinate 20 minutes.

In wok or non-stick saucepan, heat enough oil for deep-frying until very hot. Dredge fish pieces in tapioca starch; then add into hot oil. Cook until golden brown, 1-2 minutes. Drain on paper towels.

Pour off all but 1 tbsp. cooking oil from pan and heat it until hot. Add garlic, ginger, mushrooms and pork strips. Cook for 2-3 minutes, until pork is no longer pink. Add water and let it come to the boil. Stir sauce ingredients together with a little cold water to dissolve the starch; then add into pan. Cook, stirring constantly, until sauce thickens. Return fish to pan and cook together for another minute to heat through.

Serve immediately, garnished with green onions.

FISH: This is a popular way to stew fish in Chinese cooking.

BRAISED FISH WITH PORK AND GARLIC紅燒魚塊:



2 lbs. fish cut into large pieces.

20 cloves garlic, peeled and left whole

4 oz. Chinese roasted pork 燒腩肉

10 thin slices ginger

1 red pepper, diced

2 stalks green onions, cut into long pieces

1 cup water

cooking oil

sauce ingredients:

2/3 tsp. salt
1 ½ tsp. sugar
1 tbsp. Shao-Hsing wine
2 tbsp. bean paste
1 tbsp. oyster-flavoured sauce
dash sesame oil & white pepper

2 tsp tapioca starch mixed with 3 tbsp. water



Wash and pat dry fish. In wok or non-stick saucepan, heat 4 tbsp. oil until hot. Add fish and stir-fry quickly but gently to partially cook fish. Remove with slotted spoon and drain on paper towels.

Add garlic to hot oil and cook until golden brown. Remove and drain.

Pour off all but 1 tbsp. oil in saucepan and heat it until hot. Add red pepper and ginger. Cook for 1-2 minutes. Add bean paste and the rest of the sauce ingredients together with the roasted pork. Toss well together; then add water. Bring mixture to a boil; then return fish and garlic to pan. Cover and cook at medium-low heat for 5 minutes. Add in green onion. If sauce is too watery, thicken it with a little of the starch solution. Serve immediately.

FISH: This recipe will not only work on the backyard BBQ, but will also come in handy if one catches a good-sized fish on a fishing trip.

WHOLE GRILLED FISH:



1 whole fish, 6 to 8 lbs. in weight

12 slices bacon

10 sprigs parsley

1 ½ to 2 cups dry white wine

salt and white pepper



Clean, scale, removing head and tail, if preferred, and pat dry fish. Season cavity with salt and pepper and fill it with 8 slices bacon and the parsley.

Season fish with salt and pepper and lay remaining bacon slices across the top of fish. Place fish on well-greased double thickness of foil large enough to hold fish and with enough additional foil to make a tight package. Lift edges of foil up and pour wine over fish. Seal foil tightly and place on preheated BBQ grill 4-5-inches from source of fire.

Cook a 5-lb. fish about 1 hour; 2-pound fish about 45 minutes; 1 pound fish 35 minutes, until flesh flakes easily with fork.

Transfer fish to heated serving platter, remove and discard parsley. Pour any cooking juices over fish and serve it with the bacon.

FISH: Roasting salmon with a crust not only adds a bit of a crunchy texture to the fish, but also helps it to retain moisture during cooking.

WALNUT-CRUSTED SALMON WITH CUCUMBER YOGURT SAUCE:




4 x 6-oz. salmon fillets

crust ingredients:

1 cup finely-chopped walnuts
2/3 cup fresh bread crumbs
2 tbsp. butter, melted
2 tbsp. chopped parsley

4 tsp. mayonnaise

salt and pepper

cucumber yogurt Sauce:

1 cup plain non-fat yogurt
1 small clove garlic, minced
½ English cucumber, grated



Preheat oven to 425 degrees F., and oil a large baking dish. Wash, pat dry fillets and season with salt & pepper. Place fillets, skin side down, in the baking dish.

Mix walnuts, bread crumbs, butter and parsley together & season it with salt and pepper to taste. Spread a tsp. of mayonnaise on top on each filet and top with walnut mixture, pressing the mixture into the fish. Transfer to oven and bake until just done, 10 to 12 minutes.

Meanwhile, mix yogurt, cucumber, garlic, salt and pepper to taste together in a bowl. If a thinner sauce is preferred, dilute it by adding enough milk to mix into desired consistency. Serve sauce with the fish.

FISH: This recipe calls for more steps and more work in the preparation, but produces a usually satisfying result.

STUFFED SEA BASS WITH WHITE WINE SAUCE:



1 whole sea bass, about 2 lbs. in weight

salt and pepper

stuffing ingredients:

7 oz. white fish fillet
1 egg or 2 egg whites
2/3 cup 10% cream
4 oz. cooked shrimp
2 tbsp. chopped black olive
2 tbsp. chopped parsley

sauce:

2 small shallots, chopped
2 oz. dry vermouth
7 oz. dry white wine
4 tbsp. butter
½ cup each water & whipping cream
1 each small sprig of thyme & bay leaf



Put white fish fillets and shrimp in the work bowl of a food processor fitted with steel blade. Add salt and pepper to taste and process with on/off pulses a few times. Add egg whites/egg and mix for a few seconds. Add cream and process a few seconds more. Transfer mixture to a bowl and stir in olives and half the chopped parsley.

Preheat oven to 325 degrees F. Rinse and pat dry sea bass. Season cavity with salt and stuff it with stuffing, then rub it with salt and pepper to taste. Grease a baking dish, sprinkle it with 1 of the chopped shallot; then arrange the fish on top. In a small saucepan, bring vermouth and 3 oz. white wine to a gentle boil; then pour this over the fish. Transfer fish to oven and bake for 35-40 minutes. Check after 30 minutes of cooking, if a wooden chopstick can pierce through the centre of the thickest part without resistance, the fish is cooked.

Meanwhile, cook remaining shallot in 1 tbsp. butter for 2-3 minutes over medium heat. Add remaining white wine and bring to a boil. Add water, the thyme and bay leaf and a little pepper. Simmer gently for 10 minutes, then strain and reserve.

When fish is cooked, pour cooking liquid into a saucepan and add in the reserved sauce. Boil mixture together to reduce liquid by half. Add cream and simmer gently for 1-2 minute, adjusting seasoning according to taste. Remove from heat and whisk in rest of butter, a little bit at a time. Stir in rest of chopped parsley. Serve fish with sauce.

FISH: I think this is a good and simply way to cook monk fish.

STEAMED MONK FISH WITH VEGETABLES:



1 x 1 ½ to 2lbs. monk fish fillet

1 sprig of sage + 1 bunch each of sage and rosemary

salt and pepper to taste

the veggie mix:

8 each baby carrots & baby turnips
1 head broccoli florets
4 small zucchini
12 small new potatoes

herb sauce:

1 clove garlic, minced
3 tbsp. olive oil
1 tbsp. each wine vinegar & capers
2 small ripe tomatoes
½ red pepper
3 tbsp. pitted black olive
1 tbsp. each chopped parsley and chervil
½ tbsp. each chopped fresh basil, tarragon and celery leaves



Remove membranes from the fillet and place on a large piece of plastic wrap. Sprinkle fish with salt and pepper to taste and add a sage leaf on every ½-inch of flesh. Roll fillet up tightly into a cylindrical shape. Set aside.

Prepare all the vegetables and arrange them on a steamer rack. Sprinkle with salt and pepper to taste. Fill a steamer with water and the bunch of rosemary and sage. Bring water to a boil. Place the rack of vegetables over boiling water and steam for 10 minutes. Unwrap fish and place it over the vegetables. Steam 10 minutes more, or until both fish is cooked. Cool slightly. Slice fish into serving slices and transfer to a heated platter to keep warm.

To make the sauce: Grill or roast red peppers; cool slightly then peel and dice them. Cook tomatoes in boiling water for 30 seconds; then peel, seed and dice the flesh. Toss tomatoes and roasted peppers together. Mix herbs well with the rest of the sauce ingredients and salt and pepper to taste; then add sauce to the red pepper mixture to mix well. Pour dressing over fish to serve with the vegetables.

FISH: This is a recipe of fusion Indian food that is also an alternative to the traditional fishh fries.

SPICY FRIED FISH:



1 lb. any firm white fish, cut into slices


seasoning:

1 ½ tsp. ground cumin
2 tsp. mango (amchur) powder, available at Indian supermarket
1 tsp. ground coriander
½ tsp. chilli powder
1 tsp. each salt & minced ginger

3 to 4 tbsp. cornstarch

cooking oil for deep frying



Put fish in a large re-sealable plastic bag. Mix together seasoning ingredients and add into the bag, shaking bag slightly to coat fish. Marinate for 1 hour.

In a large saucepan, heat as much oil as needed for deep frying until very hot. Coat fish pieces in cornstarch and drop into hot oil. Fry for 3 minutes, turning over once or twice.

Drain fish well on paper towels before serving.

FISH: This is quite a spectacular dish to serve at dinner parties.

SALMON SOUFFLE:



1 cup cooked salmon or 1 x 7 oz. canned salmon, drained, skin and bones removed

3 tbsp. butter

3 tbsp. all purpose flour

1 cup hot milk

seasoning ingredients:

¼ tsp. mustard powder
2 tbsp. freshly chopped dill
1 tbsp. lemon juice
½ tsp. Worcestershire sauce
salt and freshly-ground pepper to taste

5 egg yolks

6 egg whites

dash of cayenne

¼ tsp. cream of tartar



Preheat oven to 375 degrees F., and grease an 8-cup soufflé dish.

In a heavy non-stick saucepan, melt butter over medium heat. Add flour and cook roux for 2-3 minutes, stirring constantly. Remove pan from heat and gradually whisk in hot milk, whisking to prevent lumps. Bring to a boil, stirring continuously and simmer 1-2 minutes.

Beat egg yolks together in a bowl and add a little of the hot sauce into it. Beat well; then add this mixture to the sauce in the pan together with the seasoning ingredients. Flake the salmon in a bowl; then add it into sauce together with the dill. Mix and blend everything together well. Transfer to a large bowl.

Beat egg whites with a pinch of salt and the cream of tartar until stiff but not dry. Fold egg whites gently into salmon mixture. Do not over fold. Pour mixture into prepared soufflé dish. Bake for 30-35 minutes, or until puffed and browned. Serve immediately

FISH: Salmon roasted with garlic cream is quite delicious.

ROASTED SALMON WITH GARLIC CREAM:



4 whole bulbs garlic

3 tbsp. butter

1 cup creme fraiche****

1 tsp. mustard

2 lb. fresh salmon fillet

salt and pepper to taste



Remove outer shells from garlic bulbs, leaving bulbs intact and cloves unpeeled. Place bulbs in a saucepan, adding water to barely cover and bring to boil over high heat. Reduce heat and simmer 40 minutes, adding more water if necessary to keep garlic heads covered. Remove from heat and let cool.

Squeeze garlic pulp out from cloves into the bowl of a food processor fitted with steel blade. Add butter and puree mixture with on & off pulses. Add crème fraiche and mustard and process on & off until blended. Transfer to a bowl and set aside.

Cut salmon into 6 to 8 oz fillets. Spread top surface of each fillet with some of the garlic-cream puree. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.

Preheat oven to 350 degrees F. Place fillets on a lightly buttered baking dish and add salt and pepper to taste. Roast for 7 to 10 minutes until it is cooked to your liking. Serve immediately.



****CRÈME FRAISHE:


1 cup whipping cream 1 tbsp. buttermilk


Combine whipping cream and buttermilk in a clean glass jar. Cover and shake well. Let stand at room temperature until thickened, 24 to 36 hours. Refrigerate and use within 5 days.

FISH: Adding a touch of Japanese seasoning as marinade tends to help cut down the "oiliness" of black cod.

ROASTED BLACK COD WITH MISO:



6 black cod filets, about 1 ½-inch thick, and 6-7 oz in weight

3 tbsp. mirin or Japanese rice wine

3 tbsp. sake

½ cup white miso paste

1/3 cup sugar

cooking oil



In a small saucepan over medium-low heat, bring the mirin and sake to a boil. Whisk in miso paste and sugar. Cook together for 1-2 minutes, stirring to dissolve sugar and mix ingredients well together. Pour mixture into a bowl and allow to cool completely.

Rinse, pat dry fish filets, and transfer to a glass or other non-reactive container large enough to hold them in a single layer. Pour marinade over fish, turning over to coat evenly. Cover and refrigerate overnight.

Preheat oven to 400 degrees F. Scrape marinade off the fish and transfer fillets to an oiled baking pan. Roast for 10 minutes or until fish flakes easily with a fork, do not overcook.

Serve immediately.

FISH: Here are some words on the smoking of fish.

TO SMOKE FOOD IN A KETTLE BBQ:




1. Special woodchips are commercially available which give off a wonderfully scented smoke to infuse the food with a distinctive flavour.

2. Never use wood that is not specially treated for smoking food, as many woods are chemically treated and may make food poisonous.

3. To smoke food, soak 6 woodchips in water for 1 hour and prepare a kettle barbeque for indirect cooking. When the briquettes are ready, add 3 woodchips to each side and close the lid until the chips begin to smoke. Then cook the food according to the recipe.

4. Lift the lid as little as possible so that you don’t lose too much of the smoke.

5. Smoking does not work in a gas or electric barbeque as the wood chips need to burn to infuse their aromatic flavour.

FISH: A kettle-type BBQ is the best way to smoke fish. Give this recipe a try if you own one of those BBQ grills.

SMOKE TROUT WITH LEMON & DILL BUTTER:



4 rainbow trout

oil for brushing

salt and pepper

6 hickory wood chips

lemon & dill butter:

½ cup butter, softened
2 tbsp. lemon juice
2 tbsp. finely chopped dill
½ tsp. lemon zest
1 clove garlic, crushed





Mash together butter, lemon juice, garlic, lemon zest and dill. Shape mixture into a log and wrap it in waxed paper, twisting the ends to seal. Refrigerate until firm; then cut butter into ½ -inch slices and leave these at room temperature.

Preheat a kettle-type barbeque and allow the coals to burn down to ash, then add 3 hickory wood chips to each side of kettle.

Brush skin of the fish with oil. When the wood chips begin to smoke, put the trout on the barbeque. Cover with the lid and smoke fish for 15 minutes or until they are cooked through.

Remove fish from the grill. Gently peel off the skin and add salt and pepper to taste. Divide lemon-butter slices among the fish and spread them on top of the fish to serve.

FISH: This is a simple and delicious way to cook rainbow trout.

RAINBOW TROUT WITH DILL BUTTER:



4 rainbow trout, cleaned and scaled

salt and freshly ground pepper

dill butter:

6 tbsp. butter, softened
2 tbsp. chopped fresh dill
1 clove garlic, crushed
2 tsp. grated lemon zest



Combine butter with dill, garlic and lemon zest. Wrap mixture with plastic wrap and refrigerate until needed.

Place trout on individual pieces of foil large enough to enclose fish. Add salt and pepper to taste and spread each trout with dill butter. Wrap foil around trout and seal the package.

Place parcels on preheated BBQ grill and cook for 10 minutes each side, or bake in 350 degrees oven for 12-15 minutes, or until fish flakes when tested.

FISH: The vegetables in the poaching medium imparts nice flavour to the fish.

OVEN-POACHED SALMON:




4 salmon filets, about 5 oz. each


marinade:

1 tbsp. each rice vinegar and lime juice
1 tsp. grated lime rind
2 tbsp. each chopped fresh chervil and basil
1 tbsp. oil
salt and freshly ground pepper

vegetables mixture:

1 leek, outer dark leaves removed, sliced
1 cup fava beans, shelled
8 fresh shitake mushrooms, sliced
1 cup fish or vegetable stock
10 asparagus spears, cut into long pieces
1 tbsp. chopped parsley



Rinse and pat-dry salmon fillets and place them in a large glass dish. Rub in salt and pepper to taste. Mix marinade ingredients together and pour it over salmon pieces. Cover and marinate for at least 30 minutes, preferably 1 to 2 hours in the fridge.

Preheat oven to 350 degrees F. Put vegetables in the bottom of a large baking pan, and toss them with salt and pepper to taste. Arrange salmon fillets on top of vegetables and pour stock over the mixture. Transfer baking pan to oven. Bake 30 to 35 minutes, until salmon is still slightly pink in the middle. Do not overcook.

Divide salmon, vegetables and cooking juices between 4 serving plate. Garnish with chopped parsley to serve.

FISH: The white wine & butter sauce is delicious when served with poach fish.

POACHED COD IN WHITE WINE AND BUTTER SAUCE:



4 cod steaks .

1 onion, finely chopped

4 tomatoes, skinned and seeded

1 tbsp. chopped parsley

½ cup dry white wine

1/3 cup water

salt and white pepper

1 tbsp. cooking oil

beurre-manie (butter) sauce:

1 tbsp. butter, softened, mixed with 4 tbsp. all purpose flour



In a heavy non-stick skillet, heat 1 tbsp. oil over medium heat and cook onions until softened but not browned. Add tomatoes, parsley, white wine, water to pan and bring mixture to a boil. Add salt and pepper to taste.

Wash and pat-dry fish, season with salt and pepper; then arrange on top of vegetables in pan. Cover the skillet, and cook over medium-low heat for 15-20 minutes, depending on thickness of steaks. Check to see if fish is cooked after 15 minutes. If fish flakes easily, it is cooked.

Transfer fish to a heated serving platter to keep warm; and keep sauce in skillet at a gentle simmer. Gradually add small pieces of butter mixture into sauce, stirring constantly to mix in after each addition. Continue to cook over low heat until sauce thickens. Adjust seasoning.

Pour sauce over fish to serve.

FISH: The spice mix gives this simple pan-fry fish a nice zing. Other fish can be used to substitute for salmon fillets.

PAN-SEARED SALMON WITH SPICE CRUST:



4 thick fillets, skin on

cooking oil

1 tbsp. olive oil

coarse salt and pepper

spice crust:

1 tsp. each ground cumin, ground coriander and fennel seeds



Mix spices together. Brush olive oil on salmon skin and rub spice mixture into it.

Heat a heavy-bottomed non-stick skillet over high heat and add a light film of cooking oil. When oil is hot, add salmon, skin side down. Cook over high heat for 2-3 minutes on first side. Season fillets lightly with coarse salt and pepper and flip over. Cook for 1 minute or so on the other side.

Serve right away.



NOTE: For salmon steaks, sear for 2 minutes on each side for 1-inch thickness

FISH: The vegetable mix and sauce makes the pan-fried salmon not only tastier, but more a dish-in-one to serve your family.

PAN-SEARED SALMON:



8 x 3oz. each salmon fillets

2 tbsp. chopped dill

1 tbsp. cooking oil

2 tsp. butter

vegetable mix:

1 bunch spinach, stems removed, chopped
2 green onions, sliced diagonally
2 shallots, very finely diced
1 stalk celery, finely diced
1 small tomato, chopped + ¼ cup tomato juice

1 tbsp. brandy

dashes Tabasco sauce

pinch nutmeg

2 tbsp. lemon juice

salt and freshly-ground pepper

4 chives, finely chopped to garnish



Rinse and pat dry salmon, add salt and pepper to taste and sprinkle with chopped dill.

In a large non-stick skillet, heat oil until hot. Cook 2 pieces of salmon fillet at a time. Sear them over high heat for about 2 minute on each side. Remove and keep warm while cooking the rest of the fillets.

Reheat pan to very hot, melt butter. Add spinach and green onions. Cook until spinach is just wilted. Add nutmeg and salt and pepper to taste. Remove with a slotted spoon and drain spinach. Set aside.

Add shallots and celery to the pan, then the tomatoes. Cook for 1-2 minutes; then add Tabasco, brandy, tomato juice and lemon juice. Cook over medium heat to reduce slightly and thicken sauce. Adjust seasoning.

Arrange spinach on 4 heated serving plates. Top this with 2 pieces of salmon. Pour sauce over fish to serve, garnished with chopped chives

FISH: If you like catfish, you will be happy with this simple and easy way to serve it.

PAN-FRIED CATFISH:



4 catfish fillets, about 4 oz. each

1 cup milk

2 tbsp. mustard

1 tsp. Tabasco sauce

dash of cayenne pepper

all purpose flour for dredging

1 tbsp. cooking oil

salt and pepper



Rinse and pat dry fillets. Mix together mustard, Tabasco sauce, cayenne and salt and pepper to taste and add it into milk. Pour mixture over fillets in a glass dish large enough to hold fillets in a single layer. Turn fillets over and coat both sides. Wrap dish with plastic wrap and refrigerate 1 hour.

Drain fish and pat dry with paper towels; then dredge fillets lightly in flour.

Heat oil in non-stick skillet over medium-high heat until hot and add fish fillets. Cook for about 2- minutes on each side or until fish flakes and is golden brown. Drain on paper towels before serving.

FISH: This is a flavourful and aromatic way to cook fish steaks. Hope you'll like it.

MOROCCAN FISH STEAKS:



4 halibut or salmon steaks, each at least 1-inch thick


Moroccan-style spice mix:

1 tbsp. each coriander, cumin, caraway seeds, fennel seeds & anise seed
¼ cup olive oil
2 tbsp. curry powder
2 tbsp. honey

salt and pepper



Rinse, scale fish and pat dry with paper towels. Place fish steaks in a single layer in a square baking dish or a large re-sealable plastic

Coarsely grind seeds in a spice grinder; transfer to a bowl and mix in curry powder and honey. Then add in olive oil and mix everything in well. Spread spice mixture over both sides of fish in container. If a re-sealable plastic bag is being used, add in spice mix and seal bag, flipping bag over and over a few times to coat the fish with spice mixture. Let fish marinate in the refrigerator for at least 4 hours or preferably overnight, turning fish over once during marinating.

Preheat broiler. If using a plastic bag, transfer fish steaks to oiled baking pan, making sure steaks do not touch each other. Place fish 4-inches from the source of heat. Broil for 5-6 minutes per side. Turn over once, adding salt and pepper to fish after turning and at the end of cooking.

Serve fish with couscous or rice.

FISH: This is another simple bake-fish recipe which is especially good with white fish fillets.

OVEN-POACHED FLOUNDER OR SOLE:



6 x 3oz. flounder or sole fillets

¼ cup minced shallot

½ cup dry white wine

salt and white pepper

fish stock



Preheat oven to 350 degrees F. Sprinkle shallot over the bottom of an oven-proof casserole large enough to hold fish in one layer.

Rinse, pat dry and skin fillets, if preferred, and arrange them on top of the shallot. Sprinkle with salt and white pepper to taste, and place casserole over medium-high heat on stove. Pour white wine and enough fish stock to barely cover the fish. Bring mixture to a boil.; then remove from heat.

Cover fish with a buttered sheet of wax paper and transfer casserole to oven. Bake for 10 to 15 minutes, or until fish flakes when tested with a fork.

FISH: If you like to cook food in the microwave, try this recipe to prepare fish.

MICROWAVED FISH FILLETS WITH LEMON AND PARSLEY:




1 lb. sole, Pacific perch, snapper or cod fillets

2 tsp. butter, melted

2 tbsp. chopped fresh parsley

1 tbsp. lemon juice

salt and pepper



Place fillets in lightly oiled microwave-safe dish in single layer. Sprinkle with salt and pepper to taste. Combine butter, parsley and lemon juice and drizzle mixture over fish. Cover with plastic wrap. Turn back corners of wrap or make large slits in the plastic wrap to vent for steam. Microwave on high for 3 ½ to 4 ½ minutes; check for doneness after 4 minutes.

Alternately, bake fish in preheated 450 degrees F for 8 to 10 minutes, or 10 minutes per inch of thickness of fish. If fish flakes easily when tested with a fork, it is done.

FISH: This is an alternate method to cure salmon at home.

MARINATED SALMON OR GRAVLAX:



1-2 lbs. very fresh salmon fillets—1 lb. will serve 6 as an appetizer

large bunches fresh dill

salt, sugar and pepper as needed

sauce:

2 tbsp. Dijon mustard
8 tbsp. oil
2 tbsp. finely chopped dill
2 tsp. sugar




Mix 1 part salt, 1 part pepper with 3 parts sugar sufficient to cover generously both sides of salmon fillets.

Line a 9 x 13-inch glass container with enough dill to cover bottom of container. Rub half of sugar-salt-pepper mixture on one side of the fillets and arrange this side down on the dill. Cover fillets with remaining salt-sugar-pepper mixture. Top this with more dill to cover. Seal container tightly. Refrigerate for at least 24 hours.

Mix sauce ingredients together. When ready to serve, scrape off excess salt-sugar-pepper mixture from fillets and slice thinly. Serve with sauce.

FISH: Give this simple home-curing method a trial. The result should not be too disappointing.

HOME-CURED SALMON:



1 lb. very fresh salmon filet, skin removed, in 1 piece


curing ingredients:

1 tbsp. cardamom pods
1 tbsp. black peppercorns
1 tbsp. each orange & lemon zest
½ cup kosher salt
¾ cup sugar
2 tbsp. vermouth



Use a spice grinder to coarsely grind cardamom and peppercorns. Add lemon and orange zest and grind together once or twice.

Combine salt and sugar and use half of the mixture to line the bottom of a glass or other non-reactive type of container large enough to hold the salmon filet without folding over.
Place salmon on top of this mixture and pour vermouth over it. Top salmon with remaining salt/sugar mixture; then gently rub in spice/zest mixture.

Cover dish with plastic wrap and set a plate on top of the plastic. Weigh down the plate with a few heavy canned goods placed in such a way that the weight of the cans is distributed evenly across the fish.

Transfer dish to the fridge and refrigerate for 48 hours. If, at the end of the curing time, the fish still feels squishy, refrigerate for another 24 hours. Fully cured, the fish should be firm to the touch. Cured salmon will keep up to 3 weeks in the refrigerator.

Slice into very thin slices to serve.

FISH: This is another simple fish recipe for the BBQ grill.

GRILLED MAHI-MAHI:



½ cup olive oil

¼ cup chopped basil, thyme and/or parsley

8 mahi-mahi fillets, about 6-8 oz. each

2 tbsp, lemon juice

salt and freshly ground pepper



In a large re-sealable plastic bag, combine oil and herbs. Add fish fillets, seal bag and shake slightly to coat. Refrigerate fish overnight.

Heat grill and oil it well or spray with cooking spray. Remove fish from plastic bag and pat dry with paper towels. Add salt and pepper to taste and sprinkle with lemon juice. Grill mahi-mahi over medium heat for 4-5 minutes on each side, or until fish flakes easily with a fork.

FISH: This recipe originated from Vietnam cuisine. It is great as part of a BBQ feast.

GRILL SNAPPER WITH GINER & GREEN ONION:



1 whole snapper, about 4 lbs. in weight

sea salt and pepper

1 lime

1 cup coriander leaves

1 tbsp. grated fresh ginger + 4 stalks green onions

cooking oil or melted butter

green onion dressing:

1 stalk green onion
3 tbsp. coriander leaves
1 tsp. grated fresh ginger
2 tbsp. lime juice
1 tbsp. fish sauce
½ tsp. sesame oil



To make green onion dressing: Finely chop coriander leaves and green part of green onion together with a cleaver. Mix together with ginger, lime juice and sesame oil into a paste.

Scale, rinse and pat dry snapper. Make diagonal slashes, in one direct then the opposite direction, through the thickest parts of the fish on both sides. Lightly season the fish with sea salt to taste and ground pepper.

Peel the lime, removing all the pith and separate the sections by cutting away the membrane. Slice green onion into 2-3 long pieces. Stuff lime segments, green onions, coriander leaves and ginger into fish cavity.

Cut out a double thickness of foil large enough to enclose fish and grease it with oil or melted butter. Wrap fish and seal edges of foil tightly.

Preheat barbeque to medium indirect heat and place fish in the middle of the grill. Cover barbeque and cook for 10 minutes. Turn fish over and cook for 8-10 minutes more. Open package and check for doneness after 8 minutes. If fish flakes when tested in the thickest part of the flesh, it is ready.

Transfer fish to a heated platter. Pour cooking liquid in the foil package over fish and drizzle with green-onion dressing to serve

FISH: This is a great way to serve white fish, enjoy.

FISH WITH PEPPERCORN SAUCE:



6 thick white fish filets, skinned

3-4 stalks green onions, chopped

6 asparagus, cut into 1 ¼-inch pieces

3 tbsp. sour cream

1 tbsp. snipped chives

freshly ground black pepper & salt to taste

green-peppercorn Sauce:

1 ½ cups whipping cream
2 tbsp. green peppercorns, drained
10 fresh basil leaves



Blanch asparagus in salted boiling water for 1-2 minutes until tender but crisp. Drain and reserve.

Cut a pocket in the side of each fish fillet, taking care not to cut right through fillet.

To make sauce: Place cream, peppercorns and basil leaves in a saucepan. Cook mixture over low heat for 10 to 15 minutes, or until mixture thickens slightly. Remove basil from sauce. Keep warm.

Preheat oven to 350 degrees F., and grease a baking dish large enough to hold fish in a single layer.

Toss green onion, asparagus, sour cream, chives and black pepper to taste together in a bowl to mix well. Soon mixture into pockets of fillets and secure with toothpicks. Place fish in prepared dish; and season with salt to taste.

Bake for 10 to 15 minutes or until fish flakes when tested.

Serve fish with sauce immediately.

FISH: This dish originated from Indonesian cuisine, and is now an example of fusion cooking.

FISH IN SPICY COCONUT SAUCE:



4 x 3 oz. each fish fillets

cooking oil


spicy coconut sauce:

1 tsp. onion seeds
4 dried red chillies
3 cloves garlic, sliced
1 medium onion, sliced
2 medium tomatoes, sliced
2 tbsp. shredded coconuts
1 tsp. each salt & ground coriander
1/3 cup water
1 tbsp. lime juice
1 tbsp. chopped coriander



In a non-stick saucepan, heat oil over medium heat until hot. Add onion seeds, dried chillies, garlic and onion. Cook for 3-4 minutes, stirring.

Increase heat to medium-high and add in tomatoes, coconut, salt and coriander. Stir well together and cook for 3-4 minutes more.

Wash and dry fish fillets and season with salt and pepper to taste. Cut each fish fillet into 2 pieces and add pieces into the mixture in saucepan, turning over & over until well coated. Cook for 3-4 minutes. Add water, lime juice and chopped coriander. Cook 2-3 minutes more or until water has mostly evaporated.

Serve right away with cooked rice.

FISH: The goodness of this dish is dependent on the freshest fish one can get from the market.

FIRM WHITE FISH CERVICHE:



1 lb. very fresh skinless firm white fish fillets, such as red snapper or grouper

marinade:

¾ cup fresh lime juice
1 jalapeno pepper, seeded and minced
½ small red onion, thinly sliced
1 clove garlic, minced
pinch of cumin and cayenne pepper
½ cup each finely-diced red and yellow bell peppers
salt to taste

1 tbsp. finely-minced cilantro

1 tbsp. extra-virgin olive oil



Rinse and pat dry fish fillets and cut into 1/4-inch pieces. Transfer to a large glass bowl and add in rest of ingredients except olive oil and cilantro. Toss well together. Wrap dish with plastic wrap and refrigerate for 1 hour.

Before serving serviche, stir in olive oil and cilantro. Serve right away as starter.

FISH: The fresher the fish, the better result from this very simple recipe to follow.

CRISPY BAKED FISH:



1 lb. fish fillets, such as sole, orange roughy or Boston blue fish

1 cup fresh bread crumbs

1 tbsp. melted butter or olive oil

½ tsp. paprika

1/2 tsp. dried dill-weed--optional

¼ cup chopped parsley

½ tsp. salt

fresh-ground pepper and dash of cayenne pepper




Preheat oven to 475 or 500 degrees F. Rinse and pat dry fish and arrange on a greased baking sheet in a single layer.

Toss breadcrumbs with remaining ingredients together. Sprinkle over fillets; then pat down with your hand. Turn fillets over to coat the other side. Transfer baking sheet to oven.

Bake in centre of hot oven for 3 to 8 minutes or until fish flakes easily with a fork and breadcrumbs are crispy.

FISH: Coriander imparts a nice flavour to fish. Enjoy!

CORIANDER-CRUSTED BAKED SALMON:



1 whole salmon, or cut portions, 3 ½ to 4 lbs. in weight.

2 tbsp. coriander seeds, crushed

coarse salt and black pepper

1 stalk celery, chopped

3 leeks, white parts, cut into strips

2 tbsp. butter

¼ cup dry white wine

olive oil



Rinse, scale and pat dry salmon; and generously season it with coarse salt.

Preheat oven to 400 degrees F., and lightly grease a large baking pan. Spread chopped celery over bottom of baking pan.

Cook leeks in butter over medium heat until softened, about 5 minutes. Add salt and pepper to taste and leave to cool.

Fill fish cavity, if cooking whole fish, with half of leeks, and scatter the rest over the celery. Place fish over the bed of vegetables. Brush fish with olive oil, then rub coriander seeds into the skin on the top side of fish to form a crust. Transfer baking pan to oven

Roast fish for about 20 minutes. Check for doneness after 15 minutes of cooking. The fish is done when it is aromatic, and there is no raw red colour near the bone when pierced with a skewer. Avoid over-cooking the fish.

FISH: This recipe, calling for the use of peanuts & peanut butter, is obviously not suitable for people with peanut allergy. But for those who enjoy peanuts, it is an example of fusion cooking that is worth trying.

COD WITH PEANUT CRUST AND SOY-SHERRY SAUCE:



4 boneless cod fillets, 5-6 oz. each in weight

salt and white pepper

1 tbsp. butter + 1 tbsp oil

peanut crust:

1 tbsp. peanut butter
1 tbsp. light soy sauce
1 egg
1 tsp. ground ginger
1 tbsp. finely chopped green onion
2 oz. salted peanuts, chopped
4 tbsp. breadcrumbs

sauce:

2 tbsp. oyster-flavour sauce
1 tsp. sugar
1 tsp. dried chilli flakes
1 tbsp. honey
1 tbsp. each dark soy sauce, sweet sherry and red wine vinegar



In a bowl, whisk peanut butter, soy sauce, egg, ginger and green onion together into a smooth paste. Mix chopped peanuts with breadcrumbs together on a plate.

Season cod fillets with salt and pepper to taste. Dip one side of each fillet into peanut butter paste and then into peanut and breadcrumb mixture.

Melt butter in oil in a heavy non-stick skillet over medium-high heat and add cod fillets, crumb side down. Cook fish for about 2-3 minutes, or until crumbs are golden brown. Turn fish over and cook a few minutes more, depending on thickness of the fillets.

Stir together sauce ingredients. Place one fillet on each serving plate surrounded with a little of the sauce to serve.

FISH: Salmon cooked on a BBQ makes for a delicious summer meal.

BBQ SALMON STEAKS:



2 lbs. salmon steaks, or five 6-oz fillets

marinade:

¼ cup salad oil
3 tbsp. lemon juice
2 tbsp. vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
½ tsp. rated onion
½ tsp. dry mustard
¼ tsp. paprika
1 clove garlic, finely chopped
3 drops Tabasco sauce
½ cup tomato ketchup



Place fish in a single layer in a shallow pan. Combine marinade ingredients and pour mixture over fish. Marinate for 1 hour, turning over once.

Remove fish and reserve marinade for basting. Preheat barbeque to medium-high direct heat and oil grill. Place fish on grill, about 4-inches from the source of heat. Cook salmon steaks 5-6 minutes on each side, and fillets about 3-4 minutes per side, or until fish flakes easily when tested with a fork. Take care not to overcook fish. Baste frequently with sauce during cooking.



****Alternately, marinade salmon with a "creamy mustard sauce" made with 1 cup mayonnaise (home-made if possible), ½ cup Dijon mustard and 2 tbsp. lemon juice + 2 tbsp water. Marinade in fridge for 1 hour, turning over once or twice.

Grill steaks for 5 minutes first side. Brush with melted butter and season with salt and pepper. Turn over and grill 5 minutes more or until fish flakes easily. Serve with sauce.

FISH: Try this recipe if you can buy a nice fresh salmon from the market, you will not be disappointed.

BAKED WHOLE SALMON:



1 whole salmon, between 2-5 lb. in weigh

4 tbsp. butter

¼ cup water

5 sprigs fresh parsley

2 bay leaves

the juice of 2 lemons

½ tsp. fennel seeds

salt and pepper



Preheat oven to 350 degrees F.

Clean, scale and wash salmon under cold running water, then pat dry it thoroughly. Rub cavity with juice of 1 lemon; then fill it with 2 tbsp. butter, fennel seeds, parsley, bay leaves, salt and pepper to taste. Tie fish with kitchen string and place it on a large piece of foil greased with butter. Season fish generously with salt and pepper; then sprinkle fish with juice of another lemon mixed with ¼ cup water. Put remaining butter over the fish; then wrap it up securely in the foil.

Place fish in a baking dish and bake for 15 minutes per lb. Check for doneness with a fork at the end of cooking time. If flesh flakes easily it is cooked. Do not overcook fish,

Unwrap foil and arrange fish on a heated serving platter. Drizzle cooking juice over fish to serve.

FISH: If you like red snapper, this recipe should be satisfying to try.

BAKED RED SNAPPER WITH LEMON-HERB BUTTER:



1-1 ½ lb. red snapper fillets

2-3 lemons, cut into ¼-inch slices

salt and white pepper

lemon-herb butter:

½ cup butter, softened
2 tbsp .lemon juice
2 tbsp. each minced parsley chives & green onions



Combine butter with lemon juice and herb and shape into a 1 ½-inch log. Wrap with plastic wrap and chill in fridge until firm.

Preheat oven to 350 degrees F. Line a shallow ovenproof dish with a layer of lemon slices. Lay snapper fillets snugly in a single layer on top of the lemon. Season fillets with salt and pepper to taste. Put two ½-inch thick slices of lemon-herb butter on top of each fillet. Cover dish and transfer to oven.

Bake fish for 12 to 15 minutes, depending on thickness of the fillets. Check after 10 minutes for doneness. Fish is done if the flesh flakes with a fork. Do not overcook fish.

Serve each fillet topped with another slice of herb butter and the cooking juices if preferred.

FISH: The organe cream sauce makes the baked fish delicious.

BAKE SEA BASS OR SALMON, WITH ORANGE SAUCE:



2 lb. sea bass or salmon

2 bunches of spinach

grated zest from one orange + 12 orange sections

spice mixture for crust:

1 tbsp. each of crushed black peppercorn, mustard & coriander seeds
½ tsp. each of cumin, crushed pink peppercorn & curry powder
1/2 tsp. dried garlic
2 tbsp. each of bread crumbs and olive oil

orange-butter sauce:

3/8 cup each white wine & orange juice
1 tbsp. chopped shallots
¼ cup whipping cream
¼ cup cold butter
salt & pepper



Preheat oven to 350 degrees F., and grease a large baking sheet.

Remove skin from sea bass/salmon and cut fish into six 5-oz portion. Mix spice ingredients together and rub mixture onto one side of fish, pressing well into flesh to form a crust. Arrange fish on baking sheet, spiced side up. Bake fish for about 15 minutes until flaking and lightly browned.

While fish is cooking, cook spinach with the water clinging to the leaves until wilted. Add salt and pepper to taste. Drain and press to remove excess liquid. Set aside.

Toast orange zest in a small heavy saucepan over low heat to dry. Remove and set aside.

To make sauce: Add wine, orange juice and shallot into a large saucepan and cook until wine is reduced by half. Add cream and bring to a gentle simmer. Cut butter into 4 portions and add to boiling liquid in batches, whipping as each piece of butter is added. Add salt and pepper to taste to sauce.

To serve: Divide spinach equally between 6 heated serving plates. Add baked fish and drizzle sauce around the plate, garnish with 2 orange sections and sprinkled orange zest.

FISH: Salmon is delicious when cooked in this way to avoid dryness.

BAKE SALMON FILLETS:



4 salmon fillets with skin on, about 5 oz each

4 cooked slices of bacon or pancetta slices

2 tsp. extra-virgin olive oil

3 tbsp. unsalted butter

coarse sea salt & freshly ground black pepper

¼ cup chopped shallot

½ cup each chopped onions & celery



Rinse salmon fillets and pat dry. Add salt and pepper to taste 30 minutes or so before cooking time. Brush salmon skin with 1 tbsp. olive oil to prevent fish sticking to the pan while cooking.

In a large non-stick skillet, melt butter in 1 tbsp. olive oil over medium heat. Add shallots, garlic, onion and celery. Cook for 2 minutes. Remove vegetables to the side of pan and raise heat to medium-high. Sear salmon, skin side down for 2 minutes. Remove from pan, cool slightly; then wrap each fillet with bacon or pancetta.

Preheat oven to 400 degrees F., and grease a baking dish. Spoon in the onion and celery mixture to form a bed in the bottom of the pan. Arrange salmon filets on the bed of vegetables. Cook for 5-10 minutes, depending on thickness of fillet. Check after 5 minutes of cooking for desired doneness to avoid over cooking.

FISH: To fish lovers, this is a simple but delicious recepe to follow.

BAKE BRILL WITH MUSSELS AND SPINACH:



4 fillets of brill, halibut, turbot or monk fish, about 2 lb. total weight

2 -2 ½ lbs. mussels

2 lbs. spinach

2/3 cup whipping cream

pinch of saffron

1-2 tsp. curry powder

1 oz. unsalted butter

1 cup dry white wine

salt and pepper




Wash spinach, rinse and squeeze out as much liquid from it as possible.

Put mussels in a large pot with the wine. Cover pot and cook over high heat for a few minutes, or until mussels open. Drain mussels and strain cooking liquid into a small pan. Shell and reserve mussels. Boil cooking-liquid over medium-high heat to reduce its volume by half; then keep it warm over low heat.

Preheat oven to 350 degrees. F. Grease a baking dish and arrange spinach in the bottom, while placing fish fillets on the top. Sprinkle fish with salt and pepper to taste and top fish with dots of butter. Cover dish loosely with foil. Bake fish for 10 -15 minutes or until fish is white and firm and flakes with a fork. Pour off excess cooking liquid from baking dish and keep it warm.

Add curry powder and cream to the reduced mussel-cooking liquid and whisk in well to combine. Bring sauce to a gentle boil and simmer for a few minutes at reduced heat to slightly thicken it. Add saffron and salt and pepper to taste; then return mussels to the sauce. Cook gently to heat through. Pour sauce over fish to serve.


NOTE: If preferred, substitute spinach with 1 cup of chopped shallot.