Fish Tacos

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4 Servings
Seafood-Other American-South
Summer Fall Quick Marinade Grill Main Dish American-South Seafood-Other Dinner Lunch Fresh

1 pound white flaky fish, such as i mahi
1/4 cup ola oil
1 e, juiced
1 tablespoon ancho li powder
1 apeno pepper, coarsely chopped
1/4 cup chopped fresh antro leaves
8 flour tillas
-- GARNISH --
Shredded white bage
Hot sauce
Crema or r cream
Thinly sliced onion
Thinly sliced green on
Chopped antro leaves
Habanero Salsa (see separate recipe)

Preheat grill to medium-high heat. Place fish in a medium-size dish. Whisk together the oil, lime juice, ancho, jalapeno and cilantro, and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side, then flip for 30 seconds and remove. Let rest for 5 minutes, then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.


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Fish Stew Rosemerry

3 servings
Seafood-Other French
Low Fat Winter Steam Quick Adrienne's Fish Soup Seafood-Other French

1 pound Mussles
1 pound ms
1 Red Snapper let
1 on
4 lic Cloves
1 Clam Juice
1/2 teaspoon il
1/2 teaspoon emary
1/2 teaspoon gano
1/4 teaspoon Pepper Flakes
1 pinch fron
1 Glass of te Wine

Chop tomatoes, onion and garlic. Heat olive oil in large stock pot. Add onion. Saute until softened, then add garlic. When garlic is also translucent, add tomatoes and herbs. Add wine and clam juice. Let simmer for about 30 minutes or until tomatoes have completely broken up. Cut snapper into one inch pieces and add to pot. Cook about 5 minutes. Add mussles and clams. Cook until all shellfish has opened. Serve immediately with good sour dough bread.


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Fish Cakes Fast and Simple

2 Servings
Fish American
Main Dish Side Dish Fry Quick Fish American

1 pound boneless fish let
5 large atoes
3 tablespoons chopped ons
2 s
1 tablespoon water
t and peppe

1Peel and cut up potatoes. 2Place in pot with fillets and cover with cold water. 3Boil until the potatoes are"fork done". 4Drain off the water. 5Mash the potatoes and fish together. 6Mix chopped onion, eggs, and 1 tablespoon water. 7Add this to the fish and potatoes and mix well. 8Form the mixture into hamburger size patties. 9Season with salt and pepper and fry in well greased skillet until golden brown on both sides.


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All-in-One Fish

Fish fillets are spread with a homemade tartar sauce of mayonnaise, sour cream, pickles and scallions flavored with cumin, then baked.



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Healthy-Hardy Fish Stew

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8 Servings
Fish American
Low Sugar Diabetic Low Carb Low Fat Simple - Easy Soup Brunch American Fish Winter Comforting

2 cups cken broth
1 cup Beer - or extra th
4 cloves lic - crushed
1/2 cup ery - chopped
1/2 cup rots - shredded
3 medium Plum atoes - diced
1 medium ato - shredded
1/4 cup le salsa - as hot as you like
1/2 teaspoon her salt - to taste
1/2 teaspoon ck pepper - to taste
1/4 cup e juice - to taste
1 pound apia filets - cubed

Place broth, beer, garlic, celery, and carrots on a large pan. Simmer until veggies are mostly tender (about 10 minutes). Add potato, tomato, salsa, and cook unti potatoes are soft (another 10 minutes). Blend 3/4 of the soup until smooth, season with salt and pepper, add lime juice to taste. Return to pan and re-heat to low boil. Add fish cubes and cook just until fish is cooked through (about 5 mins). Serve with garlic toast or croutons. Each (app 1 cup) serving (exclusive of bread) contains an estimated: Cals: 138, FatCals: 40, TotFat: 5g SatFat: 1g, PolyFat: 1g, MonoFat: 3g Chol: 27mg, Na: 392mg, K: 565mg TotCarbs: 11g, Fiber: 2g, Sugars: 3g NetCarbs: 9g, Protein: 11g


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Fish Pie (Louby)

6 Servings
Fish British
Fish Fish And Seafood Pie British

1 Haddock Filet
1 Filet
1 mon Filet
100 g of Prawns
100 g sels
4 Boiled s
1 Green s
2 pints of milk / am for the mash if you prefer
1 bunch of sley
1 tablespoon of sauce ur
1 tablespoon of dried l
5 large atoes
1 tablespoon of ter

Lots of parts make up this fabulous dish, heat the oven to 180 degrees. The Eggs Hard boil the four eggs. I put them in a small saucepan, cover in warm water and boil for 15 minutes. Once boiled de-shell and then slice as thin as you can. Haddock and Cod Place in a saucepan and cover with Milk, you can add a bay leaf if you wish. Cook for 10 minutes in the milk. Remove and place to one side to cool Salmon Place on a large piece of foil, drizzle with olive oil and add the dill. Wrap up the salmon leaving a small hole for the steam to escape and then pop in the oven for 20 minutes or so. Place to one side to cool. The Sauce Chop up the parsley, I use my onion chopper which works fabulously. A knife works just as well, but you need the parsley very fine. Add a pint of milk to a large saucepan and warm slowly, add the parsley and add sauce flour until the sauce is consistency of a heavy cream. (I sometimes buy the sauce and then you can use one with white wine in which is beautiful, im working on a better recipe for the sauce once I have one I shall publish it!) The Mash (I absolutely hate mash, I do sometimes simply cheat and buy a good quality pre-prepared one, but sometimes I make my own) Pop the potatoes into a saucepan and cover with cold water, I add a bit of salt and pepper at this point. Boil until they are just soft. Drain the potatoes and quickly pop them back on the pan, you want to retain as much heat as possible and don’t rinse them. Mash them up with a standard masher, you need to be tough when you mash them. add cream and butter until “gloopy” leave to one side. Peas Boil for about 3 minutes, you just want to take the edge of them. The building 1. Flake the pieces of fish into chunks and spread evenly amongst the bowls. 2. Spread the prawns, muscles and peas evenly into the bowls 3. Pour over the sauce to cover all the beautiful fish 4. Place an egg carefully on top of each sauce/fish mix 5. now place the mash on top to cover each lovely pie, you could use pastry if like me you hate mash potato! i would also suggest a pipng bag to make it pretty. 6. Bake in the oven until the mash potato is golden brown. I would suggest roughly 25 minutes in an oven of 180 degrees.


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Fish Tacos

Click here for a larger picture of Fish Tacos
4 Servings
Seafood-Other American-South
Summer Fall Quick Marinade Grill Main Dish American-South Seafood-Other Dinner Lunch Fresh

1 pound white flaky fish, such as i mahi
1/4 cup ola oil
1 e, juiced
1 tablespoon ancho li powder
1 apeno pepper, coarsely chopped
1/4 cup chopped fresh antro leaves
8 flour tillas
-- GARNISH --
Shredded white bage
Hot sauce
Crema or r cream
Thinly sliced onion
Thinly sliced green on
Chopped antro leaves
Habanero Salsa (see separate recipe)

Preheat grill to medium-high heat. Place fish in a medium-size dish. Whisk together the oil, lime juice, ancho, jalapeno and cilantro, and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side, then flip for 30 seconds and remove. Let rest for 5 minutes, then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.


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Fish Stoup

4 Servings
fish mediterranean; moroccan
Family Favorites healthy fish mediterranean; moroccan

1 lbs snapper lets or similarly fleshed fish-pin bone
1 tablespoon ve oil
1 1 ks, split lengthwise and thinly sliced about 2 cups
1 ery root peeled and cut into 1” cubes
4 cups ss chard cut into 1” strips (stack leaves roll; slice)
1 can banzo beans rinsed and drained
1 1 cup dry te wine
2 cups cken stock
1 t
1 te pepper
1 1 tsp ras el hanout (optional)
For lic bread:
4 large lic cloves minced
1 tablespoons ter
2 tablespoons ve oil
8 slices good quality artisan bread

1. Heat a large flat-bottom wok or pan to low-medium; add 1 tablespoon of olive oil. Add the leeks and cook until translucent; 5 minutes. 2. Add celery root; stirring frequently until just beginning to brown; 10 minutes. 3. In a small pan over low heat, melt the butter with the olive oil and add the minced garlic. Allow the garlic to infuse the butter/oil mixture. 4. Deglaze the pan with the wine then add the chicken stock. Continue to cook until the celery root is tender soft. 10 minutes 5. Add the swiss chard and garbanzo beans. Remove the garlic from the pan leaving behind the garlic-infused butter/oil for the garlic bread. Add the garlic along with the chard and garbanzo beans. Lightly salt to taste and stir to combine. (but don’t over salt because you are going to season the fish before adding it). 6. Season the fish fillets with the salt, pepper and ras el hanout and immerse them in the cooking liquid, placing them under the vegetables. Cover the pan and cook over low-medium heat for about 10 minutes until the fish is done. 7. Meanwhile, brush the melted butter/oil onto each slice of bread and toast in the oven. 8. Serve with garlic bread or over rice in shallow bowls.. To make this dish ahead of time, complete steps 1-5 then bring the vegetables back to a simmer before adding the fish.


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