Fish filets and Swiss chard are basic ingredients but it is amazing how you can transform this duo into something spectacular. This meal is made in three parts. This is suitable for a beginner home cook and you will agree the finished dish looks and tastes amazing.
First you need to season the fish and bake it in the oven. While you are doing that, you need to reduce some orange juice and stir in a little butter to make a savory orange sauce. The final step is to steam your Swiss chard (rinse and drain it first) with celery and olives for texture. Then you will serve the fish on top of the Swiss chard, in a pool of orange sauce.
This might look and sound like an elaborate dish but the recipe is really easy. You can have the orange juice simmering gently while the fish is baking and steam the chard in the final couple of minutes. Even if your timing does get messed up, the sauce will stay warm in a covered pan and the fish will stay warm if you leave the baking dish covered in foil, so you can finish off the chard at your leisure. Continue reading
This unusual recipe was inspired by recipe from Samoa. Although the recipe specifies red snapper, you can use any firm, white-fleshed fish filets for this. The Samoan way of making this usually includes colorful vegetables, chilies, and/or tropical fruits, but this recipe simplifies the process, adding citrus juice and salt to the fish, and then a little chili, coconut milk and cilantro at the end.
The coconut milk is the main difference between Samoan ceviche and South American ceviche, but it does add a lovely tropical taste. Perhaps you have tried a Thai fish curry, and if so then you will already know how lovely coconut milk is with fish. By the time you add the coconut milk the fish will already have ‘cooked’ in the citrus, so it will have the texture of cooked fish not raw fish. For a richer experience, use coconut cream.
The ceviche is served in an orange sauce, and this is made by boiling orange juice until it thickens and reduces, and then adding a little butter. Then these appetizers are finished off with some salad leaves and shrimp. Although this works nicely as an appetizer, you can give out larger portions if you prefer, serving it as an entrée instead. Continue reading
If you want to cook your fish outdoors, then a grilled red snapper recipe is ideal. With the following recipe, the snapper is oiled and spiced before being easily grilled to perfection. It is served with a deliciously fruity, tangy salsa. It is best to slash the skin of the fish before you add the oil and spices. This allows the spicy mixture to penetrate into the fish flesh better. You can skin the fish before you cook it but some people eat the skin and red snapper skin looks nice anyway because it is an attractive reddish color.
The cinnamon and chili powder add an unusual flavor to the fish but keeping it simple with these two ingredients (plus salt for flavor and oil for keeping the moisture in) means your fish will have a simple flavor rather than an overly complicated one. Also, the cinnamon is nice with the mango salsa. Cinnamon is popular with apple recipes but it is also good with most fruit (and, interestingly enough, a lot of dishes containing tomatoes!)
This grilled red snapper recipe is perfect when served with plenty of homemade green salad and a bottle of Sauvignon Blanc. If you like your food extra spicy, you might want to use more chili powder when you coat the fish. The salsa is best left soft and fruity rather than too spicy because the fish is spiced with the chili powder and the soft, fruity salsa is a great contrast. Continue reading
If you want to enjoy comfort food without the guilt that often goes with it, why not compromise and make a healthy fish sandwich? If you’re thinking it can’t be done, have a look at the following recipe, where we serve red snapper fillets on a whole wheat bun, dressed up with a low fat lemon caper dressing. This recipe is really tasty as well as nutritious.
Actually a lot of the healthier options are also the more flavorful ones. Whole wheat bread, for example, is tastier than white bread which has all the goodness bleached out of it. Serving lettuce, tomato, and red onion in your fish sandwich recipe boosts the nutrients and also adds more flavor. You do not have to dip fish in egg and flour, or in batter or breadcrumbs, and then deep fry it, to make something flavorful.
Serving the uncoated fish steaks in a tasty bun with plenty of salad and a nice dressing results in an equally tasty and satisfying bite. Red snapper is a good choice because it does not fall apart when exposed to high temperatures. Try tuna, swordfish, or halibut if you prefer though. Any fish which can be grilled without falling apart does well in the following recipe. Continue reading
There are many red snapper recipes to choose from but if you are looking for a quick, easy microwave recipe which also keeps the fish moist and tasty, this one is ideal. Using the microwave is actually one of the best ways to cook fish because long cooking times can be responsible for making fish dried out, after sucking most of the moisture out. Microwaving your filets means they can be cooked in as little as a couple of minutes. Also, because most microwaves have clear glass doors, you can see how the fish is doing. Once it loses its glossy sheen, it is cooked.
You might wonder why cinnamon is in the list of savory ingredients but actually cinnamon really complements the sweet tomato flavor. You can find cinnamon in various Italian recipes with tomatoes and a pinch of it (a small pinch, not a big one!) is nice in recipes like chili con carne or anything with a tomato sauce.
The onion, olive oil, tomatoes, garlic, and olives are traditional Mediterranean ingredients and will bring the taste of Spain to your dining table. This red snapper recipe is nice served on a bed of fluffy white rice with some seasonal vegetables or even a green salad. This recipe takes just six minute to cook in the microwave, three for the vegetables and another three for the fish, making it one of the speediest fish recipes of all time. Continue reading
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