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Cooking & Cuisine

2013-03-01 11:05:03

2 delicious but easy fish recipes

Q-I enjoy fish and often order it when eating out. However, I do not make it at home because I am not sure how to cook it properly. Since fresh fish is usually expensive, I am fearful of ruining it. Could you print easy recipes for fresh fish that a family might enjoy during the Lenten season?

A-Actually fish is very easy to cook but it does baffle many. Remember fish is very perishable. Keep fresh fish chilled and plan to cook it right away. If purchasing frozen fish, thaw it in the refrigerator several hours or overnight. Now is a wonderful time to prepare fish at home as many supermarkets will often run specials on fresh fish during the Lenten season. Here are two recipes that I have often used. Both are very easy but also very delicious. Pan-Seared Tilapia With Lime Butter Serves 6 Tilapia is available locally and is a mild-flavored, firm-fleshed whitefish. Lime Butter 1/4 cup butter, room temperature 1 tablespoon finely chopped green onion 1 teaspoon lime zest 2 teaspoons fresh lime juice 1/2 teaspoon salt Fresh ground black pepper to taste Seared Tilapia 6 (5 ounce) skinless tilapia fillets 1/2 teaspoon kosher salt Pepper to taste Seasoned Flour (1 cup flour, 1/2 teaspoon salt and pinch cayenne pepper) 3 tablespoons vegetable oil Accompaniment: Steamed rice 1. Stir together lime butter ingredients in a small bowl; set aside. 2. Pat fish dry and season with salt and pepper. Dredge in seasoned flour. 3. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium high heat until sizzling but not smoking. Sauté fish, a few pieces at a time to prevent overcrowding, until golden on the underside. Turn and brown the other side. This will take roughly 4 to 5 minutes. 4. Transfer cooked filets to a plate and keep warm. Continue procedure until all fish are cooked, adding remaining oil to skillet. To serve, place a dollop of lime butter on each piece. Nice served with steamed rice. Easy Baked Fish This is one of the recipes I have used time and again as the kids were growing up. This was one of their favorites and nothing could be easier. 4 (4-to-6 ounce) orange roughy, cod or other white fish filets 1 cup milk 2 cups fresh bread crumbs 1 tablespoon minced fresh parsley Salt and freshly ground black pepper ¼ cup butter, melted Garnish: Lemon wedges Serve with Tartar Sauce 1. Preheat oven to 375 degrees. Lightly oil a baking sheet or line with parchment paper. Place milk and bread crumbs each in separate pie plates. Dip fish into the milk, then into the bread crumbs, coating each side. Place on baking sheet. Sprinkle with parsley, salt and pepper. 2. Drizzle butter evenly over fish. Bake in preheated oven for 10 to 15 minutes. The fish will turn golden and the flesh will appear opaque or milky white. Garnish with lemon wedges and serve with tartar sauce. Tip: Fresh bread crumbs make a delightful, light coating on the fish. To make fresh bread crumbs, whirl a slice or two of broken bread into the food process or blender until crumbs are formed.