Fish really isn't as difficult to prepare as people make it seem. It is a bit more expensive than other foods, but fish is worth the extra money when you want a change of pace. Many cities have "open" or farmer's markets where fresh fish is abundant. When you buy fish, it should not smell fishy - if it does smell fishy, it probably is not real fresh. All you have to do at home is wash and spice the fish, then broil it. The whole procedure from washing the fish to being on your plate, ready to eat is about 15 min. Cooking time varies, but as a general rule: cook for 5 min. each side for every 1 inch thickness. Of course, there is always canned tuna fish as a standby.
Select either fresh fish filets or fish steaks. Just wash and clean fish and place on a broiling pan with aluminum foil. Spice fish (suggestions are given below) and broil about 6 inches from the heat for about 5 min each side (test occasionally fo r firmness with a fork). Serve with butter and lemon wedges.
Another simple fish recipe which will taste just like a restaurant made it. Use fresh salmon fillets or steaks. Wash fish and place in a baking dish. Spread some teriyaki sauce on both sides of the fish and bake at 400 for 20 to 30 min.
This is one of the few recipes in this book that uses what may be called the frying method. Heat a little olive oil and butter in a frying pan. Saute some fresh garlic and onions, then add washed and clean filets of sole (flounder). Sprinkle some dill and pepper over the fish. When the fish gets cooked, it tends to fall apart. Don't worry about it, let it fall apart. When the fish is ready (it gets flaky), serve it over rice or pasta.
No you don't need a blender (this is not a drink!!). This is the equivalent of fried chicken with fish instead. Wash and clean thin fish filets. Thin filets (filet of sole) work best in this recipe because they cook before they burn. Beat one egg in a small bowl. Add spices to the egg mixture. Place bread crumbs in a plastic bag. Dip each piece of fish in the egg mixture, then place fish into the plastic bag. Shake the bag until the fish is covered with bread crumbs. Melt butter in frying pan. Place as many coated filets in the pan and cook them over a low heat (about 7 min. each side). Bread crumb coating should turn golden brown.
The old Saturday afternoon standby. Drain canned tuna fish by holding the lid as you tilt the can. Spread tuna on a piece of bread. Add a couple slices of tomato, then cheese on top. Broil the sandwich "open face" about 8 inches from the heat until the cheese melts and tuna is hot.
This is a good meal to serve 2-4 people and maybe have some leftovers. Prepare macaroni by boiling it in water for about 10 minutes. Drain macaroni then add the cheese, milk and tuna. Heat over low light in a pot. Add additional milk if the macaroni starts sticking to the pot.
As easy as boiling water. Use fresh whole clams with unopened shells. Wash the shells then place 1 lb. clams per person in a steamer. Boil the water so that it doesn't evaporate in 10 min at a full boil. As clams open, place them in a separate bowl. To keep the cooked clams hot, pour some hot water into the "holding" bowl. Serve with butter, clam juice and lemon slices.
I admit that a dish of oysters is not a meal to prepare every day of the week, but it is something "different", easy, nutritious and tasty. Buy fresh extra small or small oysters in the jar. Melt butter in pan and add sliced green peppers, onions, garlic, spices and a quarter cup of white wine or sherry if you have any (if you don't have any, add a little water. Cook over low heat until oysters are to your liking (should be around 5 min.). Serve over rice.
This recipe calls for the spice known as cumin. Heat 16 oz. of tomato sauce in a pan. Add spices, sliced vegetables and shrimp. When heated through, serve over rice.
A simple, elegant, tasty shrimp dish that restaurants charge a fortune for. Really, all you do is fry up a few fresh, cleaned shrimp. Add garlic and pepper to some hot olive oil and butter and saute for a few minutes. Add shrimp and cook for about 3-5 minutes. The shrimp will change color and be a reddish color with they are ready.
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