Baked Pollock with Herbs
Preheat oven to 425°F. Lightly coat baking dish with cooking spray. Rinse and pat dry fillets. Put in baking dish.
Combine mayonnaise, Old Bay seasonings, pepper, and Vinegar, spread mixture evenly over the top of the fillets.
Sprinkle with bread crumbs, and lightly drizzle with lemon juice. Bake in preheated oven for 25 minutes, or until fish is white and flaky.
Steamed Flounder with Vegetable Couscous
- 1 cup couscous
- 1 red bell pepper (ribs and seeds removed), finely diced
- 1 zucchini, finely diced
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 4 flounder fillets
- 1 tablespoon white-wine vinegar
In a 2-quart shallow microwave-safe dish, combine couscous, bell pepper, zucchini, oregano, 1 tablespoon oil, and 1/2 cup water. Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture. Dividing evenly, spread 1 tablespoon mustard over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes, to finish cooking.
Meanwhile, make vinaigrette: In a small bowl, whisk remaining teaspoon mustard with vinegar and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper. Serve.
Serves 4, takes 20-30 minutes
- 2 c very thinly sliced assorted summer squash (zucchini, yellow crookneck, pattypan)
- 1/4 c thinly sliced shallots
- 1/4 c thinly sliced fresh basil, divided, plus 1/4 c basil leaves
- 20 cherry tomatoes, halved
- 4 Tbl dry white wine
- 4 Tbl extra virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 4 6-oz skinless white flaky fish
- Place 4 14″x12″ sheets of parchment paper, or heavy duty foil of grilling, on a work surface.
- Divide squash among parchment sheets, arranging on one side of sheet in thin layers.
- Sprinkle shallots and sliced basil over, dividing equally.
- Scatter tomato halves around squash.
- Drizzle each packet with 1 Tbl wine and 1/2 Tbl oil (add 1/2 Tbl water to each if grilling).
- Season with salt and pepper.
- Drizzle 1/2 Tbl oil over each.
- Fold parchment over mixture and crimp edges tightly to form a sealed packet.
- Preheat oven to 400 degrees F; Place packets in a single layer on a large rimmed baking sheet; alternatively, build a medium fire in a charcoal grill or heat a gas grill to medium high.
- Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily – about 10 minutes).
- Carefully cut open packets (steam will escape); garnish with basil leaves.
Grilled Marinated Mako Shark
Mako shark is a meaty fish that takes well to grilling. Serves 4
1 lb of Mako shark 2 cup olive oil
juice of 6 lemons 4 tsp oregano
kosher salt and fresh cracked black pepper to taste
Combine lemon juice, olive oil, oregano, salt and pepper.
Place Mako in a baking dish and cover with the marinade.
Refrigerate for 30 minutes before cooking.
Grill Mako for about 4 minutes per side. (based on 1 thick inch fillets)
Baste with marinade while grilling.
MAKO SHARK STEAKS in HERB BUTTER
2 pounds mako shar steaks 4 cloves garlic
1 medium onion, chopped 1 lemon, cut into wedges
1 cup butter 1/4 teaspoon marjoram
1/4 teaspoon seafood seasonings 1/8 teaspoon thyme
salt, to taste freshly-ground black pepper, to taste
fresh parsley, chopped 1 pinch ground oregano
Melt butter in saucepan over low heat and add whole garlic, onions, seasonings and herbs. Remove from heat and allow to steep (one hour).
Rinse steaks in cold water and pat dry. Place mako steaks in a baking dish and pour herb butter over fish. Cook at 350 degrees F for 15 minutes and serve garnished with parsley and with lemon wedges to the side.
Another Winning Monk Fish Recipe!
Marj, The monkfish was delicious and we’re hoping that it is one of the selections again!! I found this recipe online and modified it to match with what we like and had on hand. We loved it and will use this recipe again and again for monkfish! Feel free to share it with our members if anyone is interested. Thanks again!
- 1 Pound Monkfish fillet
- Spicy Mustard (I used Grey Poupon)
- Old Bay Seasoning (Or other zesty spice like a gourmet Paprika)
Preheat the oven to 475 degrees. Liberally grease a heavy oven pan with a good olive oil. Generously apply salt, pepper and other seasoning to the fish and using cooking twine (or cotton string) tie the fillet into a cylindrical roast and slather it with the mustard. Heat the pan and oil on the stove burner until hot. Add the fish and place into the hot oven. Roast it for about 20 minutes or until it is a crusty and lightly browned. Slice it like a roast into 1 inch pieces and serve it immediately. I served it with lemon, but we didn’t really need it. This meaty fish was moist and incredibly flavorful just as it was.
JoAnn McCullough firstname.lastname@example.org
Seared Skate Wings
1/4 of a lemon
1 teaspoon capers
3 cloves minced garlic
salt and pepper
3 Tablespoons butter
Saute garlic until lightly browned. Salt the skate. Sear 1 pound skate in pan with butter and lemon a few minutes both sides. Add capers and parsley. Salt and pepper to taste.
Simple elegant and delicious!
Those of you that could not attend our Fish BBQ missed a very nice time. The rain held off, the fishermen sauted dogfish and a good time was had by all. The fish was incredibly tasty! Everyone came back for more. The fishermen used a wonderful Asian marinade they concocted and I promised our guests I’d post recipe. I also promised the recipe for Rosa’s Dogfish Cassoulet. Rosa is taking a much desrved vacation and will send recipe to me upon her return. So check beck!
Fresh Ginger – minced
Fresh Garlic – minced
Chives & Thai Basil
Heat Skillet on High, add oil
Cook for 3 minutes each side
Garnish with Lemon wedge
More Tasty Gluten Free Recipes from JoAnn!
Flounder Fillets Sautéed in Olive Oil with Fresh Tomatoes Recipe
- 1 pound thin skinless fish fillets
- 1/4 cup olive oil
- ¼ large fresh squeezed lemon
- 2 large fresh tomatoes, cut into chunks
- 2 teaspoons Italian seasoning
- A splash of Tabasco or other hot sauce
- Black pepper to taste
1 Remove any pin bones from the fillets and pat them dry. Salt the fish fillets well and set out on a cutting board. Heat the olive oil in a saute pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.
2 When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes. Squeeze ¼ large lemon over sizzling fish.
3 Add the tomato chunks, the Italian seasoning and the splash of Tabasco. Swirl around in the pan to combine and let this cook for 90 seconds. Turn off the heat.
4 Put a fish fillet on everyone’s plate. Swirl the tomatoes in the pan and add black pepper to taste; this swirling should emulsify the sauce. Spoon out some tomatoes and sauce for everyone and serve at once.
Serve with crusty bread and a dry rose wine.
Gluten Free Monkfish in Lemon Butter Wine Sauce
The monkfish was wonderful – we used a really simple recipe so as to maximize the flavor of such fresh fish.
1 lb monkfish fillets
Pats of butter to taste
3 tablespoons white wine
2 teaspoons fresh squeezed lemon juice
1 teaspoon fresh chopped parsley
1/4 teaspoon white pepper
1/2 teaspoon salt
1 Cover broiling pan (at least 1/4″ deep) with foil. Heat broiler to Low.
2 Place Monkfish Fillets in pan & season with salt & pepper.
3 Slice sticks of butter in 1/8″ pieces & lay on top of fish.
4 Sprinkle lemon & wine over fish.
5 Sprinkle fish with parsley.
6 Place in broiler for aprox. 15 to 30 min depending on thickness of fish
“For our Gluten Free Friends”, a tasty recipe from JoAnn!
1 Pound skinless sole fillets
Kosher coarse ground salt and ground black pepper
All purpose gluten free Flour for dredging
5 tablespoons size pats of cold, unsalted butter
2 tablespoons freshly squeezed lemon juice
1/2 tablespoon water
1 teaspoon chopped fresh parsley l
1 teaspoon minced fresh thyme leaves
1 Tablespoon capers (optional)
Preheat non-stick skillet over medium-low heat until hot.
Meanwhile, pat fish dry and season with salt and pepper. Dredge the fillets in the flour, pat and shake off any excess.
Raise the heat to medium-high and add 1-2 pats of butter to skillet. Add the fish to the pan when the butter stops foaming, rounded-side down, and cook, cook for 2-3 minutes – until golden brown. Turn off the heat, add the capers if desired, flip the fillets and let them finish cooking in the hot pan for about 2 more minutes. Transfer to a warm serving plate(s) and cover with foil.
Add the lemon juice and water to the skillet. While swishing the pan, add the remaining butter slowly until melted and a smooth, creamy sauce is formed. Stir in the herbs and season with salt and pepper to taste. Spoon sauce over the fillets, garnish with slices of lemon and serve immediately.
I have the good fortune to dine with JoAnn and her family regularly. JoAnn and her daughter are fantastic cooks and put together food combinations I would never dream of. Here is a favorite of mine!
Watermelon and Pistachio Salad
Put in a large bowl:
cut up watermelon
toss together with a vinagrette of:
blueberry balsamic vinegar (or any flavor you may fancy!)
a little oil
“I ate most of the bowl of salad!”
FRESH POLLOCK FILLETS WITH SAUTED ALMONDINE SAUCE
This recipe is from JoAnn, one of the cooks at my favorite eatery…
FRESH POLLOCK FILLETS WITH SAUTED ALMONDINE SAUCE
Enough milk to moisten fish fillets
1 lb. pollock or other fresh white fish fillets
1/4 c. all purpose gluten free flour
1 tsp. coarse ground sea salt
2 tsp. Old Bay Seasoning
1 tsp. paprika
1/4 c. butter
1/2 c. sliced almonds
2 tbsp. lemon juice
2 tbsp. chopped fresh parsley
Moisten fillets in milk. Combine flour, Old Bay Seasoning, salt, pepper and paprika. Dredge fish in mixture and place in single layer, skin side down, in well greased baking pan or broiling pan. Drizzle 2 tablespoons of melted butter over the fish. Broil 10-15 minutes or until fish flakes easily.
While fish broils, sauté the sliced almonds in remaining butter until golden brown. Remove from heat and let cool for a minute or two. Add lemon juice, and parsley. Pour over fish and serve at once. Serves 2.
There is probably enough of the almond sauce for double the amount of fish and it would then serve 5-6 people.
Another Tasty Recipe from our Member Jeff. Enjoy!
Original recipe makes 4 servings
5 roma (plum) tomatoes
2 tablespoons extra virgin olive oil
1/2 Spanish onion, chopped
2 cloves garlic, chopped
1 pinch Italian seasoning
1/4 cup white wine
24 kalamata olives, pitted and chopped
4 tablespoons capers
1 teaspoon fresh lemon juice
6 leaves fresh basil, chopped
3 tablespoons freshly grated Parmesan cheese
1 pound flounder fillets
6 leaves fresh basil, torn
Preheat oven to 425 degrees F (220 degrees C).
Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water, and immediately remove to a medium bowl of ice water. Drain, and remove skins. Chop, and set aside.
Heat olive oil in a skillet over medium heat, and saute onion until tender. Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender. Mix in wine, olives, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
Place flounder in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves.
Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.
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Member Barbara told us about this recipe she loves. Barbara has used this recipe
with Sea Bass and Cod and suggests using this recipe with any white fish will be yummy.
Pan Roasted Fish Fillet with Potatoes and Leeks Serves 6
1 tablespoon neutral oil
3 tablespoons butter
3 medium leeks, cut into 1-inch half-moons
Salt and pepper
1 cup clam juice
2 pounds Yukon Gold potatoes, peeled and sliced into 3/8-inch rounds
1 teaspoon minced fresh thyme
2 pounds skinned cod or other thick white-fish fillets, dried with paper towels
1 tablespoon chopped fresh chives
Lemon wedges, for serving
With the rack in the center position, heat the oven to 450 degrees. In an ovenproof skillet over medium heat, heat the oil and 1 tablespoon butter until melted. Add the leeks and 1 teaspoon salt and saute until soft. Stir in the clam juice, potatoes, thyme, and pepper to taste, and bring to a simmer. Turn the heat to medium-low, cover, and simmer, stirring occasionally, until potatoes are just tender, about 18 minutes.
Arrange the fish over the vegetables, sprinkle with salt and pepper, dot with the remaining butter, and roast until the fish is opaque and firm (not hard) when gently pressed, 12 to 18 minutes, depending on type and thickness of fish. Sprinkle with the chives and serve with lemon wedges.
This small, high-fat fish has a tender texture and a rich, sweet flavor. Found off the coast of the Atlantic and the Gulf of Mexico, this fish is also called the “dollarfish,” “Pacific pompano,” and “pomfret.”
|Before I left the docks, I paid Ernie for a few pounds of butterfish. At home my husband showed me how to clean them: cut diagonally from the back of the head toward the belly, slanting back, toward the tail. This takes off the head and opens the body cavity, then you swipe the cavity out with your fingers and rinse out the guts. The bones and the tail stay in—the bones pull out easily with one clean tug once the fish is cooked, and the crispy tail is, in my opinion, the very best part.This recipe serves 4.Ingredients:
2/3 cup cornmeal
2/3 cup all-purpose flour
salt and pepper to taste
12 butterfish, gutted and cleanedMethod:Toss together the cornmeal, flour, and salt and pepper in a shallow pan big enough to hold a single fish. Heat up equal parts of butter and olive oil in a large cast-iron skillet. Wait until the pan and the fats are very hot, then coat the fish with the cornmeal mixture and put the fish in the skillet. Cook for roughly 2 minutes, or until it turns a crispy golden brown. Flip the fish and cook another 30 seconds on the second side. Eat at once.
A popular lean, firm, white meat fish from the Pacific and the North Atlantic. “Scrod” is the name for young cod (and haddock) that weight less that 2.5 pounds. “Haddock,” “Hake,” and “Pollock” are close relatives of the cod.
Posted by Rosie DeQuattro on http://namanet.org/seafood-recipes
I searched around online for a simple recipe for cooking cod, and found many. Here’s the adaptation I used to very good effect. The fish was delicious, flaky, melt-in-your-mouth tender, and without even a hint of “fishy” taste.
- For two large fillets. Serves 4-5.
- Cut fillets into serving size pieces (I had about 5 pieces from my 3lbs. of fish after filleting)
- Dip pieces in a mixture of melted butter and fresh lemon juice.
- Then dredge pieces in a mixture of salt, pepper, and flour.
- Place pieces, skin side down, on a baking sheet and sprinkle with paprika.
- Bake at 425 degrees for about 20 minutes.
- Serve immediately.
- A dry Riesling would be good with this.
Rock Salmon aka Dogfish
Herb Marinated Baked Rock Salmon Recipe
1 – 2 or 3 pound rock salmon either cleaned and dressed whole or filleted and skinned
1/2 cup olive oil or vegetable oil
1/2 cup chopped onions
2 teaspoons dried oregano
5 tablespoons lemon juice
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon thyme
1/8 teaspoon pepper
Combine marinade ingredients in a sturdy plastic bag. Add rock salmon and refrigerate 4 or 5 hours. Turn the bag occasionally to make sure the marinade permeates the entire fish. Preheat your oven to 350 F. Place fish in a shallow baking dish and cook for 30 minutes or until fish flakes easily. The second time we made this we cut the oregano to 1 tsp., cut the salt to 1 tsp., omitted the thyme entirely, and instead added some celery salt and sage.
We like to serve this with baby Yukon Gold Potatoes. We peel and thinly slice the tatters placing them in an oiled baking pan. We put a layer of tatters followed by a sprinkling of grated pecorino cheese. A dash of salt, pepper and some dried parsley. Another layer of tatters another layer of cheese and so on. Finish with a layer of the cheese for a topping. The potatoes take about 40 minutes to bake so we usually start the potatoes in the oven first and add the baking dish of shark meat about 5 or 10 minutes later.
A fine-textured flatfish prized for its delicate flavor.
Yellow Tail Flounder in Garlic sauce (courtesy of Gloucester Fishermen’s Wives Association)
Wash fish in cold water, using a sharp knife cut the head and the belly off. With a pair of kitchen scissors cut the fins around the fish. Rinse and pat dry with a clean cloth or paper towel. Set aside.
- Garlic sauce for about 2 -3 lb fish:
- ½ cup Olive Oil
- 1/3 cup lemon juice
- 3-4 crushed garlic cloves (use more for a stronger garlic flavor)
- 1 tsp oregano
- ¼ cup chopped parsley
- Salt and pepper to taste
Mix all ingredients in a medium size bowl and set aside.
Spray a baking pan large enough to accommodate the fish with non stick spray. Arrange the fish in the pan, deeply score the skin in three or four places, then pour the sauce over it. Heat oven to 450 degrees. (Since ovens vary use your judgement to have the oven on high). Cover the pan with aluminum foil and place it in the hot oven for about 30 -45 minutes. Halfway thru cooking check the fish and baste it with a spoon or a brush with the fish’s own juice. Check if the fish is cooked by using a fork, if the fish flakes, it’s done otherwise continue cooking it as needed.
Serve with your favorite side dish and enjoy!!!
The fish can be cooked whole or cut like steaks. Once cooked the middle bone will come off easily. By using the whole fish method you will enjoy 90% of the fish, vs. the 40% that you would end up with after the fish it is filleted.
Pan-Roasted Whole Flounder or Fluke with Brown Butter, Lemon, and Capers
- One 1- to 1 ½ pound whole fluke or flounder, preferably skinned by the fish market
- ¾ cup all purpose flour
- Kosher or sea salt
- Freshly ground black pepper
- ¼ cup vegetable oil
- 4 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, rinsed
- 1 tablespoon chopped fresh Italian parsley
1. If necessary, skin the fish: Start by cutting off the head. Then make a little V-cut at the tail in order to loosen the skin enough to get a firm grip on it. peel the skin back far enough to get your thumb under the loose skin. To prevent slipping, hold a towel in your hand as you grip the skin. In one strong, swift motion, pull the skin away from the tail—it should come off in one piece. Flip the fish over and remove the skin from the other side. Then trim the small bones away from the sides of the fish, and remove the roe sac (if any) and any viscera from the cavity. If necessary, cut off the tail of the fish so that it will fit into your pan. Rinse and dry the fish. Keep refrigerated until you are ready to cook.
2. Adjust a rack to the lower third of the oven and preheat the oven to 400°F.
3. Place a 12-inch well-seasoned skillet over high heat and heat for 5 minutes. Meanwhile, spread the flour in a large shallow bowl or a baking dish. Sprinkle the fish generously with salt and pepper and dredge it in the flour, turning it well to coat; shake gently to remove the excess.
4. Add the oil to the hot skillet. Lower the fish into the skillet and reduce the heat to medium-high (at this point, you should start cooking the butter; see step 5). Brown the fish on one side without turning, about 4 minutes. Turn the fish and immediately place the skillet in the oven. Roast until the fish is pure white and firm to the touch, about 8 minutes. Transfer the fish to a platter and keep warm.
5. Meanwhile, as soon as the fish goes into the pan, place the butter in an 8-inch skillet and melt it over medium-low heat. Reduce the heat to low and cook the butter gently until it browns—keep an eye on it, but let it cook undisturbed until it is nutty brown. This will take about 8 minutes (about the same time it takes to cook the fish). When the butter is nutty brown, remove the skillet from the heat and immediately add the lemon juice, capers, parsley and a pinch of salt. pour the still-foaming butter into a sauceboat or serving bowl and spoon just a bit over the fish.
6. Present the fish at the table and allow a minute for your guest to admire it. To fillet the fish, hold an ordinary tablespoon upside down the center of the fish, near the head, and loosen the top fillet, pushing out from the center of the fish. The bones on a flounder are very strong and won’t pull away with the meat. You should have no problem removing the two fillets on the top side. Transfer them to a dinner plate. Flip the fish over and repeat with the two remaining fillets. Spoon the brown butter over the fish and enjoy this special treat, noticing how much more flavorful fish is when cooked on the bone.
A North Atlantic fish, the smaller cousin to the cod. The haddock has firm white flesh that is mild in flavor. Smoked haddock is called “finnan.”
1 lb. haddock
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. milk
1 tbsp. lemon juice
1 tbsp. olive oil
1 beaten egg
Cut haddock into small serving pieces; mix remaining ingredients into a batter. Dip fish into batter and cook in deep hot fat (375 degrees) for 5 minutes, turning once. Serves 2 people.
This low-fat saltwater fish, related to the cod, is found in the Atlantic and North Pacific. Its flesh features a white, delicate flavor.
Oven Fried Fish Nuggets
Submitted by: Jenn Bartimus to CDKitchen (http://www.cdkitchen.com/recipes/recs/1534/Oven-Fried-Fish-Nuggets118498…)
- 1 pound fresh fish fillets, cut into about 2″ nuggets
- 1/2 cup Italian bread crumbs
- 1/2 cup cornflake crumbs
- 1/4 cup Parmesan cheese
- Salt & pepper to taste
- Butter flavored cooking spray
Heat oven to 375-400 degrees. Spray cookie sheet with butter flavored cooking spray. Mix together Italian breadcrumbs, cornflake crumbs, Parmesan cheese and salt & pepper. Coat both sides of fish with the crumb mixture. Place on cookie sheet. Spray generously with butter flavored cooking spray.
The thickness of your fish will determine how long it takes to bake; usually 20-30 minutes.
You do not have to turn these.
This crustacean was used as bait until around 1880. Because dead lobsters spoil quickly, they should be cooked live if possible.
Macomber Turnip & Lobster Stew
This easy recipe makes the most of the complex Macomber sweetness that is brought out through slow-cooking, a deep and satisfying flavor that pairs suavely with lobster and miso. Don’t feel like lobster? Garnish instead with scallops or cubed tofu, sautéed in butter.
• 3 tablespoons lightly salted butter
• the pale part of one medium leek, sliced across the grain (½–1 cup)
• 1 ½ cups diced Macomber turnip
• a fat pinch of flavorful red pepper
• 2 tablespoons sake
• 2 tablespoons miso, preferably mellow white
• 2 cups water
• ¼ teaspoon salt
• meat of one cooked and cleaned lobster, cut in hefty chunks
In a small soup pot with a heavy-gauge bottom and a tight-fitting lid, melt the butter over medium-low heat. Add the leek, stir and cook for a minute or two, then stir in the turnip. When all is nicely coated in butter, spread the mixture flat, put on the lid, and turn the heat down to its lowest setting. Allow the vegetables to sweat gently for one full hour, occasionally moving them around to make sure not the slightest bit of browning is occurring.
Remove the lid, turn the heat up to medium, add the red pepper, and stir. When you hear some sizzling, whisk together the miso and sake in a small bowl, and add it to the pot along with the water and salt. Simmer very gently for a few minutes, correcting the seasoning. Stir in the lobster (saving picturesque bits for garnish, if desired), and turn off the heat. Serve piping hot in heated bowls.
Serves 2, amply.
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor similar to lobster. Sometimes referred to as “poor man’s lobster.” Also called “Angler,” “Lotte,” “Belly-Fish,” “frogfish,” “Sea Devil,” and “Goosefish.