Fish Recipes (Most Popular)
This is an excellent receipe to make in less than 2 minutes at work! Very filling and under 180 calories. Can't beat that!!
My grandmother made this recipe when I was a kid. YUMMY!!! you do not have to add peas if you do not like them, it will still be great.
Manicotti is filling and delicious! My secret ingredients are nutmeg, ginger and cinnamon.
Great take on lunch! Easy to prep & take to work, or enjoy at home!
The Pita Paradise is quite filling!
What are you going to cook your fish in? Try this savory mixture.
If you have ever had OMAHA Stuffed Sole with Scallops & Crab this is as close as you can get!
While a salmon burger at a restaurant can cost more than $10 each, you can make four for less than that amount!
The late Bill Neal has influenced young chefs across the South, and diners still enjoy his inspired recipes at this landmark restaurant in Chapel Hill. Executive chef Bill Smith has added some creative touches to the menu, such as Warm Goat Cheese Salad With Roasted Beets and Pumpkin Seeds and Hangar Steak With Bourbon Brown Sauce, but Shrimp and Grits is still a Crook's Corner classic.
Serve as an entree or on a toasted bun, topped with tarter sauce, shredded lettuce and sliced jalapenos.
This rich, decadent gumbo is sure to please the creole appetite, and anyone else who tries!
--Many people add 1/2lb of diced ham, but I don't like ham, so I leave it out.
This yummy egg based dish goes great with salad for dinner or whole wheat toast for brrunch!
When cooking with pasta, I have always believed in the old saying that 'less is more'.
What I mean by this is that you don't need to add dozens of ingredients to a dish for it to be really tasty.
Sometimes, too many ingredients can be a little overpowering with all the flavours fighting to stand out. Pasta can be enjoyed with the addition of nothing more than some salt and pepper and a good splash of quality olive oil.
Here is a perfect example where I have chosen a few good quality ingredients that will compliment each other without overcomplicating the dish.
For those of you who are quite adventurous, have a go at making your own pasta. It is not as tricky or complicated as you may think!
For the lemon-zest breadcrumbs:
3 Tbs. olive oil
1 cup coarse fresh breadcrumbs (from a rustic loaf)
1 Tbs. finely grated lemon zest
Kosher salt and freshly ground black pepper
For the horseradish aļoli:
5 Tbs. mayonnaise
2 tsp. prepared horseradish
3/4 tsp. fresh lemon juice
1/2 tsp. minced garlic
1/2 tsp. tomato paste
Kosher salt and freshly ground black pepper
For the fish:
3 Tbs. olive oil
4 thick skinless haddock or cod fillets, about 6 oz. each
Kosher salt and freshly ground black pepper
2 cups fresh flat-leaf parsley leaves, washed and dried
1 lemon
About 1 tsp. extra-virgin olive oil
Heat the oven to 425°F.
Make the lemon-zest breadcrumbs: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature.
Make the horseradish aļoli: In a small bowl, mix the aļoli ingredients, adding salt and pepper to taste. Cover and refrigerate.
Sear-roast the fish: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.
Spread the seared side of each fillet with some of the aļoli and then a layer of breadcrumbs. (You may or may not need all of the aļoli and crumbs.) Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes.
While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony. Cut the remaining lemon half into four wedges.
When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge.
Serving Suggestions
Serve with a salad of Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives.
Drink Suggestions
Try a dry, fruity rosé like the 2006 Chāteau La Rouvičre Bandol Rosé ($22).