Fish Recipes

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Griddled Trout With Herbs

6 fresh cleaned trout
6 sprigs fresh rosemary, or 1 1/2 tblsp dried
3 oz soft butter 18 fresh mint leaves or 2 tsp dried
6 sprigs fresh thyme (leaves only) or 2 tsp dried
6 fresh sage leaves or 1 scant tsp dried
1 1/2 tsp coarse sea salt
7 grinds black pepper

The herbs are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy. Try to use fresh, although dried is acceptable. Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste now and then with the butter which runs off. Serve at once with lot of fresh bread and a salad or a simple green vegetable.

Qvelling Cod Filets

1 a little butter
1 small onion; sliced paper thin
3/4 cup dry white wine
2 lb cod filets; (4 pieces)
1 olive oil for brushing
1 some parmesan cheese for sprinkling
1 some bread crumbs also for sprinkling
1 a little parsley; chopped
2 teaspoon flour
1 a pinch salt
1/2 cup milk

Smear light a baking dish with the butter and the onion slices you'll put in, in one layer. Then you can pour in the wine (also you can take a little sip yourself; it's good for the appetite). Put in the 4 pieces cod and with a little olive oil you'll brush. Sprinkle on some Parmesan cheese and them some bread crumbs. Now top it off with the chopped parsley and the whole thing you'll bake uncovered in a 350 oven for about 20 minutes, or until it flakes nice. Meanwhile, the flur, salt and milk you'll mix together and heat and stir until it gets thick. When the fish is ready, pour liquid from the baking dish into the flour-milk mixture and you'll cook until the whole thing thickens a little. Pour it over the fish and serve. Serves 4 friends if you also fill them up with a nice vegetable, and maybe a salad with one of those cheese dressings.

*Qvelling: Mom's pride when she finds out her new daughter-in-law is going to keep Kosher.
From Kosher Cookbook Trilogy.

Pan-Fried Black Bass with Maitre D'Hotel Sauce

----MAITRE D"HOTEL SAUCE----
1/2 clove garlic, smashed
1/4 cup butter
1/2 teaspoon salt
1 tablespoon lemon juice
1/8 teaspoon pepper
1 tablespoon finely minced parsley
----THE FISH----
1/4 cup yellow cornmeal
4 1-lb. bass, dressed and skinned
1/4 cup flour
4 tablespoon butter
1 salt and fresh pepper

This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish.
Make the sauce first.
In a bowl set the butter out to soften. Then cream it with a fork and then a spoon until it is light and fluffy. Work in the salt and pepper. Mix the smashed garlic and the lemon juice, then work this liquid into the butter. Take a bit of time to do this.
Mix in the parsley and serve in a gravy boat with a spoon. Pan fry the bass remembering to brown the fish on both sides but not to over cook.
Serve hot on hot plates and pass the sauce.

Gratin Of Walleye

2 lb walleye fillets
2 tablespoon parsley, minced
1 salt and pepper
2 tablespoon capers (w/juice)
2 green peppers
5 tablespoon cooking oil
1/2 cup bread crumbs
2 cloves garlic, chopped fine
1/2 teaspoon powdered thyme

Roasted peppers lend a wonderful flavor to fish dishes. Prepare this dish in a shallow baking dish or baked in individual gratin dishes if available.Wash and pat the fillets dry, then dice into 1-inch squares. Season with salt and pepper. Wash, then dry the green peppers and roast them under the broiler,turning them as the skin blackens. Place the peppers in a paper bag, seal by twisting the top, and set aside for 5 minutes or so. Then remove and,with finger, push and pinch off most of the blackened skin. Cut in half,remove the seeds and stems and slice into thin strips.
Put the oil in a big skillet and saute the garlic until it is translucent. Then scrape in the fillet squares from your cutting board, turn up the heat, and cook, stirring constantly for about 5 minutes. Off heat, add and mix thoroughly the peppers, parsley, capers, and half the bread crumbs into which you have mixed the thyme. Spoon into baking dish and sprinkle the rest of the crumb-thyme mixture over all, and place under the broiler for a minute or two to brown. Serve with tossed salad andbaked potatoes. Yield: 4 servings

Paksiw Na Isda (Boiled Pickled Fish And Vegetables)

1 1/2 lb bangus (milkfish) or white fish, dressed
1/2 cup vinegar
1/4 cup water
1 1/2 teaspoon salt
1 slice 1/2-inch ginger, crushed
2 pieces hot banana pepper
1/2 cup ampalaya (bitter melon)
1/2 cup eggplant, sliced

1. Cut fish into 4 slices. Place fish in a teflon or porcelain coate skillet. Add all other ingredients, except ampalaya and eggplant, cov and bring to a boil. Let simmer about 10 minutes, turning fish once to evenly.
2. Transfer to a covered dish and store in the refrigerator to "age" days.
3. Reheat over moderate heat just until heated enough before serving.
4. Add ampalaya and eggplant during the last five minutes of cooking.
Preparation time: 10 minutes Aging time: 1-2 days Serves: 4

Moroccan-Jewish Fish Filets With Red Peppers

1/4 cup vegetable oil or olive oil
2 red bell peppers stemmed, seeded diced
20 garlic cloves, minced
6 tablespoon minced cilantro
1 1/2 lb sea bass or halibut filets
1 salt and pepper, to taste
1 teaspoon paprika
2 cup water

This flavorful fish dish, dotted with bright red peppers, cilantro leaves and a generous amount of garlic, is a favorite of Moroccan Jews. It is simple to make and is delicious hot or cold.
Heat the oil in a saute pan large enough to hold fish in a single layer. Add the peppers and saute lightly over medium heat for 2 minutes. Add garlic and cilantro and cook over low heat, stirring, for 1 minute.
Add fish and sprinkle with salt, pepper and paprika. Add water and bring to a simmer, basting fish occasionally. Cover and cook over very low heat about 8 minutes, or until fish is just tender (when a thin skewer is inserted into center of fish, it should come out hot to the touch).
Using a slotted spoon, transfer fish to a deep platter. Boil the pan juices, stirring occasionally, until reduced to 1/2 cup. Taste for seasoning, then pour over fish. Serve hot or cold.
From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.


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