Tag: Fish

Langoustine & Prawn Ravioli with Manzanilla

Langoustine & Prawn Ravioli with Manzanilla

This delicious homemade prawn ravioli is served with a poached langoustine and a lemon, caper, and manzanilla sauce. Pair it with crisp manzanilla sherry for an elegant Spanish dinner! Prep Time: 15 minutes minutesCook Time: 10 minutes minutesTotal Time: 25 minutes minutesServings: 2 servings Ingredients  

Baked Fish and Chips

Baked Fish and Chips

Ingredients: 2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer 1/4 cup extra-virgin olive oil 2 tablespoons fresh rosemary leaves Coarse salt and freshly ground pepper 1 1/4 cups panko 1/3 cup all-purpose flour 2 large eggs 1 

Fritto misto mixed fried fish

Fritto misto mixed fried fish

Ingredients:

  1. As much mixed fish as you want, squid, prawns and anchovies
  2. Flour for dusting
  3. Oil for frying
  4. to taste Salt
  5. Lemon to serve

Steps:

1-Prepare the fish, wash and slice squid. Peel and devein prawns. Remove heads and guts from anchovies. Wash all fish well and dry VERY well with kitchen paper * this is important or the fish will be soggy

2-Heat oil in a large pan, test it’s hot enough by dropping a little flour in it, if it sizzles, it’s ready. Get flour ready and a plate with kitchen paper to drain the fish. Add squid to flour, shake off excess and fry for 3 minutes. Drain on kitchen paper

3-Do the same with the anchovies, they take about 3 mins too. Then the prawns, they take about 2 mins

4-Mix all up in a bowl, sprinkle with salt and serve with lemon 😀

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Image Source:*cookpad.com

Source:cookpad.com

Fish Tacos with Pico de Gallo

Fish Tacos with Pico de Gallo

Ingredients: Pico de Gallo: 2 medium tomatoes or 3 plum tomatoes 1/4 white onion 1 jalapeño chile 6 sprigs of cilantro 5 limes 1 tsp salt Fish Tacos: 1 1/4 lb. mild white fish we used tilapia for this recipe 8 corn tortillas or flour tortillas 8 leaves romaine lettuce 4 tbsp  flour 1/2 tsp  black pepper 1/2 tsp  paprika 1/2 tsp  salt 2 cups cooking oil Instructions: 

Moqueca – Brazilian Fish Stew

Moqueca – Brazilian Fish Stew

INGREDIENTS: Soup 1 1/2 to 2 pounds of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions 3 cloves garlic, minced 4 tablespoons lime or lemon juice Salt Freshly ground black pepper 

Skillet Orzo with Fish and Herbs

Skillet Orzo with Fish and Herbs

Ingredients:

2 tablespoons butter
3/4 cup sliced green onions (about 5 onions), divided
4 teaspoons pressed garlic cloves (about 3 cloves), divided
4 cups vegetable broth
2 cups orzo pasta
1/2 cup drained sun-dried tomatoes in oil, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups loosely packed fresh flat-leaf parsley, chopped and divided
4 (4-oz.) skinless flaky white fish fillets (such as cod)
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
Lemon halves

How to Make It:

Step 1:

Preheat oven to 350°. Melt butter in a 12-inch ovenproof skillet over medium heat. Add 1/2 cup sliced green onions and 1 tsp. garlic; sauté 4 minutes or until tender. Stir in broth, next 4 ingredients, and 1/2 cup parsley. Bring to a simmer, and cook, uncovered and stirring occasionally, 15 minutes or until orzo is just tender and some liquid remains in skillet. Remove from heat.

Step 2:

Sprinkle fish with desired amount of salt and pepper. Place fish in a single layer on hot orzo mixture, and cover skillet.

Step 3:

Bake at 350° for 10 to 25 minutes or until fish flakes easily with a fork. (The bake time will vary depending on the thickness of the fish.)

Step 4:

Stir together lemon zest and remaining green onions, garlic, and parsley. Spoon over cooked fish; drizzle with olive oil. Serve immediately with lemon halves.

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Image Source:*southernliving.com

Source:southernliving.com

HOW TO MAKE KOREAN FISH CAKES

HOW TO MAKE KOREAN FISH CAKES

Ingredients: 250 g boneless skinless white fish fillet (0.55 pounds), I used fresh goldband snapper. Cod or pollock is ok too. More information in the Notes section. 150 g skinless squid body (0.33 pounds), Squid legs can be used too. I used frozen squid. 100 g shelled prawns (0.22 pounds), I used frozen banana 

Lemon-crumbed fish with fennel, parsley and caper salad

Lemon-crumbed fish with fennel, parsley and caper salad

INGREDIENTS: 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle 2 garlic cloves, finely chopped Finely grated zest of 2 lemons, plus lemon juice to drizzle 1 cup (70g) fresh breadcrumbs 2 tsp chopped lemon thyme or regular thyme leaves 2 tbs grated 

Quick Fish Tacos

Quick Fish Tacos

“This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!”

Ingredients:

1/4 cup reduced-fat sour cream
2 tablespoons lime juice
salt and ground black pepper to taste
1 jalapeno pepper, halved lengthwise
2 1/2 cups shredded red cabbage
4 green onions, thinly sliced2 tablespoons olive oil1 pound tilapia
4 green onions, thinly sliced
2 tablespoons olive oil
1 pound tilapia fillets, cut into strips
8 (6 inch) flour tortillas
1/2 cup chopped fresh cilantro

Directions:

  1. Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
  2. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
  3. Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
  4. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

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Image Source:*realfood.tesco.com

Source:allrecipes.com

Salt fish fritters

Salt fish fritters

Ingredients: 125g/4½oz salt cod, or other saltfish, soaked in water overnight (water changed several times) 100g/3½oz self-raising flour ¼ red pepper, diced ¼ green pepper, diced ¼ onion, finely diced ½ Scotch bonnet chilli, seeded and finely chopped (use ½ green chilli for a milder version ) freshly ground black pepper vegetable