French Fish Recipes (Most Popular)
Turn any night into a special occasion with this 20-minute meal inspired by a Parisian bistro.
Biting into a perfectly crispy fried shrimp is so satisfying. The 10 grams of fat per serving? Not so satisfying. This dish has all the crunch, with much less fat.
We tend to think of herbs as garnishes, but parsley takes a starring role in this fresh pesto.
No, you did not just walk into a fancy restaurant. You can make this springtime dish in your own kitchen--in mere minutes!
Not only does this recipe have only six simple ingredients, but it also requires almost no cleanup! Cooking in parchment seals in flavor and moisture without any added fat.
Not only is this dish pretty on the plate, it's quick and easy to make.
2 weeks ago at a dinner party I made the following, compiled from about 4 or 5 different seafood recipes. Due to popular demand I’ve written down more or less what I did (I took notes for once!) and am sharing the recipe here. This is very tasty, rich feeling yet light, and actually pretty darned easy to make. The only annoying part is the white sauce, because white sauce is always annoying. It really means it when recipes say stir constantly (or rather, you darned well better be stirring in the last 30 seconds!) and it just takes forever to thicken.
Serves 8-10
This is so good, it tastes like 1000 calories..you'll never know you're eating low calorie. The zucchini should be julienned very thin, like spaghetti.
NOT your traditional fish stew - but a quick and easy version that is loaded with protein, is low-cal, and almost no fat! Add as many different types of seafood as you wish - this is just a guideline (a yummy one)
If you really want to wow your friends and family this summer, try my take on a French classic salad with seared tuna steaks and two homemade dressings.
***You will need a food processor to create these dressings.***
***This is by no means a quick recipe, but it is relatively easy.
If you leave out the potatoes, the salad has 14 g carb and 426 cal per serving.
A delicate preparation that let's the trout's great subtle flavor shine through.
Delicious served over polenta with an herby salad.
Written for two servings, but can be easily halved or doubles for additional/fewer people.
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.
Special enough for a romantic dinner, and easy enough to make you look brilliant.
Pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior.
