Welcome to the Fish Recipe Page

Tantalize your tastebuds with these delicious recipes. Remember to visit us often to catch up with new recipes.
Enjoy !!

Ingredients
1 fillet fish
1 sweet potato or kumara (New Zealand sweet potato) (peeled)
(or white potato if you are not allergic)
Seasoning: we use tarragon
1 onion
Rice flour or sesame seeds

Method
Cut up potato into quarters and then cut in half again.
Put fish and potato in a small pot of water. Ensure there is just enough water
so fish and potato do not burn. Bring to the boil.
Immediately turn down the heat to low simmer.
Simmer for about 15 to 20 minutes - just long enough for the potato to get cooked.
Take off from heat and drain off the water.
Let cool for a few minutes.
While the mixutre is cooling, peel and chop the one onion.
Lightly fry the onion until almost soft.
Mash fish and potato and then stir vigorously with a spoon.
You want to make the mixture creamy.
On a board put either rice flour or sesame seeds.
This will be the coating for the fish cakes.
Scoop out one spoonful of the fish mixture at a time.
Flatten mixture in your hands by gently patting the mixture.
Put on the board and coat the cake.
Put the fishcake in the fry pan with the onion. Brown the fish cakes.
Serve with your favourite vegetables.

"Quick and Simple Canned Salmon Dish"

Ingredients
Everything is by eye and taste.
One can salmon (one pound), remove bones
Add 1 ½ - 2 cups mashed potato
egg replacer for one or two eggs
chopped onion
salt, pepper, parsley, lemon juice and some imagination

Method
Stir together until smooth, form into patties, fry in PAM and some olive oil for additional flavor.

"Poached Salmon Fillets"

Ingredients and Method
Add to water, the folowing:
lemon slices
sliced onion
carrots cut in 2 inch pieces
celery
sliced potato
salt, pepper
Add some vermouth or white wine.
Cook for about 15-20 minutes.
Reduce heat to simmer, add salmon fillet for about 6 minutes or maybe longer if a big piece.
Serve vegetables with salmon, they are yummy.

"Simple Fish"

Ingredients
2 carrots diced
1 onion minced
2 celery stalks diced into 1/4 inch pieces
Boston bluefish or any fish salmon, scallops and shrimp for a treat.
Fillets have to be about 1/2 inch thick.
1 cup white wine

Method
Cook the vegetables slowly in a small amount of extra virgin oil
until quite tender, about ten minutes. Add salt and pepper to taste.
Put fish in an ovenware dish. Spread the cooked diced vegetables over fish.
Pour wine over fish.
Cook at 350F for 20 -25 minutes.
If you can have tomato juice, use 3/4 cups wine and 1/4 cup tomato juice.
Serve this with a salad, rice and steamed spinach.

"Poached Cod"

Ingredients and Method
Preheat oven to 350F.
In an oven safe dish combine cod, sliced tomatoes, olive oil,
and minced garlic, parsley, chopped zucchini, calamata olives,
white wine (optional) salt and pepper.
Poach until fish flakes easily when tested with a fork.

"Baked Salmon"

Ingredients and Method
Preheat oven to 350F
Arrange salmon fillet in baking dish srayed with olive oil.
Blanch, peel, seed and slice tomatoes.
Arrange tomatoes on fish.
Add garlic, ginger, chopped fresh dill, salt and pepper.
Bake until fish is cooked but still moist.

"Another version of Baked Salmon"

Ingredients
Salmon Fillet
2 Tomatoes(sliced)
1 large white onion(sliced)
Extra Virgin Olive Oil
Salt and freshly ground pepper

Method
Place salmon on a piece of tin foil large enough to wrap fish for oven.
Place a layer of onions over salmon and top with sliced tomatoes,
drizzle extra virgin olive oil over fish.
Salt and pepper to taste.
Wrap fish and bake in 400 oven for 25 minutes or until fish is opaque.

"Easy Fish and Tomato Stew"

Ingredients
1 pound frozen fish, either cod, sole, halibut, or boston bluefish,
thawed (chopped in 1 inch cubes)
1 tablespoons extra virgin olive oil
2 -3 garlic crushed gloves
1 large onion-sliced in 8'ths
2-3 tomatoes(sliced)
2-3 carrots diced
2-3 celery stalks diced
I/2 cup white cooking wine (optional)
2-3 cups of tomatoe juice (add as much to make consistancy that you prefer)
1/4 cup chopped parsley (optional)
2 shakes tabasco sauce
Salt and pepper to taste

Method
In a non stick pain heat oil over medium heat, cook onion and garlic
until softened about 5 minutes. Add celery, carrots, tomatoes, tabasco sauce,
and wine, and tomato juice. Bring to a boil. Reduce heat and simmer for five minutes.
Add fish and cook until fish is opaque 20-30 minutes.
Add parsley and season to taste with salt and pepper.
Can be served over rice, with a salad of other vegetable.

"Poached Salmon with Tomato, Caper and Scallion Sauce"

Ingredients
skinless salmon steaks
chopped plum tomatoes (canned are fine)
capers
chopped scallions
white onion
garlic
flat leaf parsley
salt
freshly ground pepper
extra virgin olive oil
lemon juice
water

Method
Combine the ingredients in a bowl.
Set aside at room temperature to allow the flavors to blend.
Bring 3 cups of water to boil.
Place skinless salmon steaks in briskly boiling water.
Bring water back to a boil (this will take about 2 minutes).
Turn off the heat (or slide the pan off the heat if you have an electric range)
and let the salmon steep in the hot liquid for 5 minutes.
Note: The steaks will be slightly underdone at this point.
Adjust cooking time to accomodate the thickness of the steaks
and personal taste preferences.
Remove the steaks from the poaching liquid with a large spatula or skimmer,
drain well and place each steak on a warm plate.
Sponge up any liquid that collects around the steak with a paper towel and spoon
the sauce over and around the steak. Serve immediately.

"Salmon with Spinach Green Sauce"

Ingredients and Method
Brush salmon fillet with olive oil and grill.
Garnish with fresh dill and lemon juice.
Sauce: In food processor mix
spinach or watercress
fresh parsley
shallots
lemon juice
salt and pepper.
Chill and serve as dip to accompany fish.

"Salmon with Leeks"

Ingredients and Method
Julienne medium size leeks and wash thoroughly in strainer.
Preheat oven to 450°F.
Place the salmon fillets in an oven-safe dish and marinate in
lime or lemon juice, olive oil, minced fresh ginger, salt and pepper.
Marinate covered in refrigerator at least 30 minutes.
Meanwhile, blanch the leeks in boiling water for 3 minutes and drain.
Toss leeks with olive oil, lime or lemon juice, salt and pepper.
Remove salmon to a plate and pour leeks and marinade into the oven-safe dish.
Place salmon on top of leeks skin side down.
Bake until cooked through, about 15-20 minutes or
until fish flakes easily when tested with a fork.
Sprinkle with minced chives or parsley.
Decorate with lemon or lime slices if desired.

"Broiled Lemon Swordfish"
Swordfish and tuna are high in mercury content so should be eaten no more than once a month.

Ingredients and Method
Select pieces of fish about ½ pound each, no more than 1 inch thick.
Preheat broiler.
Brush fish with olive oil and sprinkle with salt and pepper.
Place fish on a wire rack in an oven-safe dish.
Broil four inches from heat source for 4 minutes.
Turn over carefully and broil another 4 minutes.
Meanwhile, combine
olive oil
lemon juice
minced garlic
capers
lemon zest in a small pan.
Place over low heat and cook until heated through.
Place the fish on serving plates and spoon sauce on top.

"Poached Swordfish with Lemon Parsley Sauce"
Swordfish and tuna are high in mercury content so should be eaten no more than once a month.

Ingredients and Method
In a small bowl, combine
extra virgin olive oil
lemon juice
minced flat leaf parsley
salt and freshly ground black pepper.
Set aside for no more than 30 minutes or the lemon juice will yellow the parsley.
Bring 3-4 cups of water to a boil in a saucepan large enough to fit the fish pieces comfortably.
Holding the fish with a slotted spoon or skimmer, lower gently into the pan and bring the water back to a boil.
Reduce the heat to very low and poach the fish for 3-4 minutes until barely cooked through.
Lift the fish from the water, drain thoroughly and arrange each fillet on a warm plate.
Spoon the sauce over the fish and serve immediately.

"Sicilian Swordfish"
Swordfish and tuna are high in mercury content so should be eaten no more than once a month.

Ingredients and Method
Wash and dry fish and dredge in corn starch or other gluten-free flour.
Brown fish.
In a saucepan stir
garlic
olive oil
whole, canned tomatoes
chopped celery
onions
currants (optional)
capers
Sicilian olives (green pitted).
Cook on medium heat for 10 minutes.
Place fish in baking dish and cover with sauce.
Bake at 350° for 20 minutes.

"Trout Poached in Broth"

Ingredients and Method
Sauté
chopped onion
carrots
sliced zucchini
salt
pepper
in olive oil until softened.
Sprinkle with minced fresh parsley.
Cover vegetables with defatted chicken broth and white wine.
Place trout fillets on top of the vegetables.
Sprinkle scallion pieces on the top, cover and simmer until the fish is cooked.
To serve, place the trout on the bottom of a bowl.
Pile the vegetables on top of the fish, cover with the broth, sprinkle with chopped chives or fresh parsley and serve.

Substitutions:
Other vegetables to be substituted for or added to the those in the recipe could include leeks, shallots, red or green pepper slices, broccoli or anything else that's fresh the day you buy the fish.

"Trout Vernacchio"

Ingredients and Method
In a skillet over medium heat sauté
olive oil
garlic
celery
carrots
onion
dried oregano
salt
pepper
until the vegetables are soft.
Add chopped flat leaf parsley, tomato, vermouth and lemon slices.
Simmer until the flavors are thoroughly blended.
Add the trout to the mixture and braise until the fish flakes.
Remove the fish to a serving platter.
Strain the juices and serve over the fish garnished with lemon slices.

"Ashbell's Tuna"
Swordfish and tuna are high in mercury content so should be eaten no more than once a month.

Ingredients and Method
Marinate tuna steaks in
garlic
olive oil
parsley
for five minutes.
Remove tuna and sear in a hot pan.
Remove to a warm platter.
Add marinade to pan with sliced portabella mushrooms.
Sweat mushrooms.
Add trimmed snap peas and spoon the marinade and vegetables on top of the tuna.
Garnish with fresh lemon juice.

"Tuna with Fennel Seeds"
Swordfish and tuna are high in mercury content so should be eaten no more than once a month.

Ingredients and Method
Pour olive oil into a skillet and heat over medium high heat.
Pour 1 ½ tablespoons of fennel seeds into oil.
Place tuna steaks (1/4-1/2 inch thick) in skillet and cook about 1 ½ minutes per side.
Remove fish to a hot plate.
Deglaze pan with white wine.
Add salt and pepper.
Pour sauce over fish and serve immediately.

"Tuna Noodle Caserole"

Ingredients
Canned Tuna Fish (in spring water)
1 cup Rice Vegetable Pasta
1 tbsp Rice Flour
1 cup Rice Milk
1/4 to 1/2 Diced Onion
1 to 2 sticks of Celery

Method
Cook the pasta.
While it is cooking, pour rice milk into a microwave proof dish.
Put in onion and celery.
Microwave on high for two minutes.
Whisk in rice flour.
Microwave on high for one minute.
Stir until smooth.
Put in tuna and pasta.
Microwave for another minute.
Season and serve.

"Irwin's Trout"

Ingredients
Whole rainbow trout, no head or tail and filleted, but one piece.

Method
Place some extra virgin olive oil inside the fish.
Salt and pepper
Lemon slices
Tomato slices
Rosemary
Thyme
Close the trout, place in parchment paper tightly sealed and baked at 350F for about 15 minutes.

"Shrimp, Scallops and Crabmeat Chowder"

Ingredients
2 cups water
Salt
1/4 lb shrimp, 1/4 lbs scallops
2 1/2 cups tomato juice
1 medium onion chopped finely
3 medium potatoes, peeled and cut into 1 inch cubes
2 large celery stalked diced
2 large carrot diced
1 tablespoon chopped fresh parsley
Freshly ground pepper to taste
pinch cayenne pepper
1 can crabmeat
1 tablespoon rice flour mix or cornstarch

Method
In large saucepan, bring water and a pinch of salt to a boil, add shrimp
and scallops and cook for 5 minutes. Remove shrimp and scallops reserving
water. Set shrimp and scallops aside to cool slightly.
Add clamato juice, onions, potatoes, celery, carrots, parsley, salt
andpepper, and cayenne to water in saucepan. Cover and simmer gently for
15minutes.
Add shrimp and scallops and crabmeat and simmer 2-3 minutes.
Stir in cornstarch or rice flour mix into a small amount of clamato
juice until thoroughly blended and add to saucepan. Cook, stirring over
medium heat for 5 minutes, but do not bring soup to a boil. Enjoy!

Don't forget - your recipe could appear here. Why not share your favorite taste-bud tickler with the rest of the MS community? Write to us with your addition (no html or text formating please) - ensuring that it meets the "best-bet" criteria, and we will publish it here.