Good whole fish recipe?

Question

what type of fish is good?

Answer 1

Trout Amandine/Almandine (Trout crusted with almonds)... sounds weird but it's good... google and you'll find many recipes... common French recipe.

Answer 2

Any firm white fish will work for this recipe as long as it is fresh. You can ask the fishmonger to prepare the fish by having him remove the scales, fins and the insides. You can also ask him to recommend a good fish to cook whole, it should just weigh less than 2 lbs. This will easily feed 6 people.

Indian Style PAN FRIED WHOLE FISH with baby tomatoes

Ingredients:

1 medium whole firm white fish (red snapper, flounder, sea bass, bream, dorado, sole...)

2 shallots, thinly sliced

2 large garlic cloves, finely minced

1 inch piece of ginger, peeled and finely mined

2 small Thai green chilies, finely chopped

2 cups of small baby tomatoes (red, yellow, orange...) cut in halves

1/2 tsp turmeric

1/2 tsp ground fennel seeds

1/2 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

salt and pepper to taste

oil, vegetable or canola

1 tbsp butter, unsalted

1/2 tbsp zest of lime

1/2 tbsp zest of orange

juice of 1 lime

juice of 1 orange

pinch of sugar (if needed)

freshly choppped cilantro leaves

METHOD:

Thoroughly rinse the fish and pat dry. With a sharp knife, carefully score the fish by making long deep diagonal incisions about 2 inches apart on both sides of the fish. Season both sides of the fish, as well as the insides liberally with both salt and pepper.

In a small mixing bowl, combine the shallots, ginger, garlic and the spices (turmeric, ground fennel seeds, garam masala, ground cumin and ground coriander). Add the lime and orange zest, lime juice and a pinch of sugar if needed. Add 3 tbsp of oil and mix thoroughly. Pour this marinade generously over the fish, making sure to fill the inside of the fish and the incisions as well. Cover and let refrigerate for 30 minutes.

Heat a large deep skillet on medium high heat with enough oil to shallow fry the fish. When hot, very carefully slide the fish into the skillet and cook for 4-5 minutes on one side. Gently turn the fish and cook an additional 4-5 minutes on the other side. The fish should be golden brown and flaky. Transfer to a serving platter. Add any remaining marinade to the pan along with the fresh orange juice and let simmer. Add the butter and the baby tomatoes. Let cook for 3-4 minutes or until slightly thickened. Pour over the whole fish and garnish with freshly chopped cilantro leaves. Serve hot with fragrant Basmati rice and fresh rotis or naan.

Answer 3

MARCIA'S BAKED TROUT WITH MUSHROOM STUFFING

Printed from COOKS.COM

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6 pan dressed trout (8 oz. each)

1 1/2 tsp. salt

1/4 tsp. pepper

2 tbsp. melted butter

Mushroom stuffing

Clean, wash and dry fish. Sprinkle inside and out with salt and pepper. Place fish on a well greased pan bake and serve platter (18 x 13 inch). Stuff fish and brush with melted butter. Bake at 350 degrees for 25-30 minutes or until fish flakes easily with fork.

MUSHROOM STUFFING:

1 c. chopped fresh mushrooms

1 c. chopped onion

1 c. chopped celery

1/2 c. melted butter

1/4 c. chopped parsley

1 tsp. dried thyme leaves, crushed

1/2 tsp. salt

2 c. soft bread crumbs

Cook mushrooms, onion and celery in butter until tender. Combine all ingredients and mix well. Makes about 2 1/2 cups of stuffing.

Answer 4

Baked Trout with shiitake mushrooms, tomatoes, and ginger

Nonstick cooking spray

2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied

2 green onions, chopped

2 large fresh shiitake mushrooms, stemmed, caps thinly sliced

1/2 cup chopped seeded tomatoes

2 teaspoons minced peeled fresh ginger

2 garlic cloves, minced

4 teaspoons soy sauce

2 teaspoons Asian sesame oil

Fresh cilantro sprigs

Preparation

Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.

Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.

Answer 5

salmon.

put the salmon into a foil pouch and drizzle it with olive oil and your favorite herbs for seaosning, salt pepper.

pop it into the oven for about 30-45 minutes and take it out and your done. its good stuff

Answer 6

Salmon with cilantro sauce ala Kenmore

(Maytag, GE, etc., whatever brand of dishwasher you have)

Ingredients for salmon

2 tablespoons olive oil

4 6-ounce salmon fillets

4 tablespoons freshly squeezed lime juice

Salt and freshly ground black pepper to taste

Heavy-duty aluminum foil

Ingredients for cilantro sauce

1 tablespoon butter

1 leek, white part only, finely chopped and thoroughly washed

1 shallot, minced

1 jalapeno chili, seeds and membranes removed, finely diced

2 garlic cloves, minced

1-1/2 cups chicken stock

2 cups lightly packed fresh cilantro leaves (stems removed before measuring)

3 tablespoons freshly squeezed lime juice

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons sour cream

SALMON

1. Cut two 12-inch pieces of aluminum foil.

2. Grease the shiny side of the foil with the oil. Place 2 fillets side by side on each square and fold up the outer edges.

3. Pour 1 tablespoon lime juice over each fillet. Season with salt and pepper.

4. Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets.

5. Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire wash and dry cycle. (To heighten the theatrics, ask your guests to crowd around the dishwasher when you put the salmon in.)

6. When cycle is complete, take out salmon (in front of your disbelieving guests), discard foil, place one fillet on each plate, and spoon a generous serving of cilantro sauce over top.

CILANTRO SAUCE

1. Melt the butter over medium heat in a saute pan.

2. Add the leek, shallot, jalapeno, and garlic and saute for about 5 minutes, or until the onions are translucent but not brown.

3. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to simmer.) The liquid should reduce by half.

4. Remove from heat and let cool.

5. Transfer to a blender or food processor and add the cilantro, lime juice, salt, and pepper. Puree until smooth.

6. Add the sour cream and "pulse" until mixed. Set aside.