seeking new fish recipes
- Bea Oct 24, 2005 09:19 AM
Looking for a new fish recipe for a small dinner party. Really need something which bakes, since I won't be able to tend to it. Maybe some kind of stuffed fillets? Nothing with too much cheese.
Whole fish not an option due to picky eaters.
I'm thinking I'd like to do a mediterreanean or italian theme. Any favorites?
Marcella Hazan has a fabulous recipe for baked bluefish with potatoes. I know a lot of people don't like bluefish, but I am convinced that they haven't had really fresh bluefish. That is imperative. (She does say that you can use any other firm fleshed fish instead.) Anyway, here is her recipe.
1 1/2 lbs boiling potatoes
2/3 c olive oil
1 Tbs. chopped garlic
1/4 c chopped parsley
2 bluefish filets, approx 1 lb each
Peel potatoes, cut into very thin slices. Put all potatoes into 16 X 10 baking dish w/half of the oil, 1/2 of the garlic, 1/2 of the parsley and s&p. Mix and spread potatoes evenly in pan. Bake until potatoes are about 1/2 cooked, about 12-15 minutes.
Remove from oven and put fillets, skin side down, on potatoes. Mix remaining oil, garlic, parsley and spread over fish. S&P fish. Put dish back in oven.
After about 10 minutes remove from oven, baste fish, and cook for about another 5 minutes or until fish is done.
Marcella says this is for 6 servings, but this is assuming you will have a first course and salad or veggie. When we make this as a main dish with just a salad and no app. we devour the potatoes so I often make more potatoes than is suggested (which would mean that you would probably cook them longer before putting fish in). You could also double the recipe if you have two baking dishes.
I had posted the attached recipe in response to somebody's request for macadamia encrusted halibut. It's really good - the combination of flavours is much greater than the sum of its parts. You can make the salad a bit in advance and the fish roasts in the oven - great for entertaining.
I also sometimes make the Jean-Georges recipe for roast salmon with chive oil. In his recipe, I think he cooks it at a low heat for a longer time but when I cook fish in the oven, I like roasting it at a high temperature. In a blender or cuisinart, puree a couple of batches of chives with enough olive oil, sea salt and pepper to blend. Then drizzle over fish. It's very simple but flavourful and the colour of the chive oil is fantastic (I make extra to keep on hand for drizzling over veg, soups, etc.).
Chilean Sea Bass is not a bass at all. It's Patagonian Toothfish, but since that name didn't appeal to the American consumers, it got renamed Chilean Sea Bass. If a recipe calls for sea bass, it will work with any moderately firm white fish. Try striped bass, halibut, or red snapper. Overall the recipe looks great, but 20 minutes might be too long of a cooking time depending on the thickness of your fish. At 375F, it will take at most 15 minutes per inch of thickness, but I'd check at 12.
there is a recipe on epi for scrod baked with a breadcrumb topping that contains onions, bacon, and dill pickle!! sounds weird but tastes great and is easy. i tried to "fancy" it up by using capers instead of dill pickles and it was not nearly as good. here is the link...