SparkPeople Advertisers Keep the Site Free

Fish Recipes (Most Popular)

29311 results - showing 25011 to 25020
Sort Results by:       Only Editor's Choice
Coconut Almond Crusted Swai

A lower-carb breaded fishSubmitted by ELECTRA7D

House Special Fried Rice, Roche style
House Special Fried Rice, Roche style

Another fast, easy, and delicious fried rice creation from Nick's kitchen at You must try this, full of nutrients, low on fat and calories, and oh, did I mention full of flavors?Submitted by NICKNPDX

Halibut poached in white wine

This easy to prepare recipe provides 3 four ounce portions. The fish is so tender and perfectly cooked, with the wine and capers adding the perfect acidity to counter balance the smooth sweetness of the coconut cream and shallots. Serve with a side of Israeli Couscous and you'll have a perfect main course. Submitted by NICKNPDX

Saute Poached Red Snapper
Saute Poached Red Snapper

Yes, you heard it correctly, only 25 calories per ounce! A 5 oz. serving of Red Snapper will set you back only 125 calories, provide nearly half of your day's protein at 27 gm., and only 1.5 total gm. of fat. With numbers like these, one can certainly splurge and cook with a little bit of butter and not
feel guilty.

Red Snapper, if found in your local market, should be snapped up (no pun intended) and made a part of your regular meal time entree at least once a week. It's relatively reasonable in price and can be prepared in a variety of ways, including sauteed, broiled, baked, poached, and in stews. It is a fairly firm white fish that a little goes a long ways to satisfying your hunger.

Red Snapper can be purchased filleted, as steaks, or whole (ideal for baking with a white wine braise). Just remember, as with all fish, it doesn't take much time to cook - or overcook. Once overcooked, any fish should be given to the cat. If baked, it's best to preheat your oven to 425F (210C), take your fillet or steak in an oven proof pan, drizzle a little olive oil or melted butter, salt and pepper, and bake on lower rack uncovered for 8 to 10 minutes max for a 3/4 to 1 inch thickness. Check it at 8 minutes, it should feel tender like the mound on top of your hand between the thumb and index finger. Remove it from the oven and let it set for a minute in the hot pan, then transfer to a heated serving platter. A squeeze of lemon, fresh minced basil or dill and you'll have yourself an entree that will be every bit as good as you will find in any fine restaurant.

Another great way of preparing Red Snapper is by a high heat saute for about 2 minutes, then pouring a half cup of white wine or fish stock with minced garlic and shallots, reducing the heat, cover, and cook another 5 minutes. This preparation is what is featured in this post. Remember an important factor, whenever possible, please select fresh cuts of fish. Smell it, it should have an almost odorless scent of the sea or fresh stream. If purchasing whole, make sure the fish scales are intact, shiny, and not dried out. The eyes should be clear and not milky or cloudy. If the fish department smells fishy when approaching it, turn around and walk away.Submitted by NICKNPDX


Healthy, lower calorie version of an old Southern favorite.Submitted by GINIPAUL1

Fall Fish Celebration Meal

Roasted fresh halibut with lemon; braised kale with whole garlic; mixed salad with avocado, toasted almond and chickpeas; panna cotta (whole milk ricotta, 2% yogurt, unsweetened almond milk, almond extract) with floating raspberries,blackberries and blueberriesSubmitted by LIONFISH24

Page: 2502 of (2932)   < previous  2501  [ 2502 ]  2503  2504  next >  last »