Miscellaneous Fish Recipes
Failsafe Sautéed Fish Fillets
I learned this technique from my mother-in-law. It is as simple and elegant in its execution as it is delicious. If you are hungry and in a hurry to cook your catch, this is the ticket. It’s even healthy and low in fat.
Ingredients:
fresh fish fillets
olive oil
onion salt
flour
Heat a liberal amount of olive oil in a pan, but not too much. We aren’t deep frying. Rinse and dry fish. Sprinkle with onion salt and dredge lightly in flour. Place fish into hot oil and turn once, browning on both sides. Fish should be opaque and firm when done. Remove fillets from pan and drain on paper towels. Serve with fresh lemon wedges and your favorite side dishes. For a zestier variation, add some “Old Bay” brand seasoning or paprika to the flour.
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Grilled Fish Fillets "On the Half Shell"
This technique works great for redfish, black drum and sheepshead, or any fish with a substantial set of scales. The best part is -- you don't scale the fish! That's right. When you cut the fillets off the bone, leave the skin and scales ON. If you have thinner fillets, such as those from seatrout or flounder, or if you have already removed the skin from your fillets, you can still use this technique. Just spray some non-stick on a piece of aluminum foil and place the fillets on the foil. The steps below assume you have left both skin and scales on the fillets.
Ingredients:
Fish fillets - skin & scales left on
McCormick Montreal steak seasoning
Olive oil
Fresh tomatoes, sliced
Fresh onion, sliced
Butter (or "Smart Balance" margarine)
Preparation: Cut fillets off the backbone, leaving skin and scales on. Rinse fillets and pat dry. Drizzle a small amount of olive oil on a cookie sheet and lay fillets skin side down on cookie sheet. Sprinkle a liberal amount of Montreal steak seasoning on fillets. (Montreal steak seasoning is a combination of black and red peppers and garlic, packaged neatly together). Drizzle olive oil over seasoned fillets and set aside for a few minutes to let fish absorb seasoning. Slice tomatoes and onions; set aside. Slice butter into pats, setting aside with sliced tomatoes and onions.
Grilling: Fire up your outdoor grill, and set on med-low heat. Rub grill grate with olive oil or spray with non-stick. Place fish fillets skin/scales side down directly onto the grill. Place onion slices and pats of butter on top of each fish fillet. Place tomato slices on top of fish. Close grill cover and cook for 6 -8 minutes. Fish will flake easily with a fork when done. Thicker fillets may take longer to cook.
When fish are ready, carefully remove onions and tomatoes from fillets before taking fillets off the grill. You will lose much fewer of the vegetables this way. Use a spatula and a pair of tongs to carefully lift the fish fillets from the grill. Place fish onto serving plate and replace the cooked tomatoes and onions on top of the fish. When serving the fish, you can now scoop the cooked fish right off the skin. leaving the skin and scales on the serving plate. Enjoy with your favorite side dish and a cold beverage!
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I learned this technique from my mother-in-law. It is as simple and elegant in its execution as it is delicious. If you are hungry and in a hurry to cook your catch, this is the ticket. It’s even healthy and low in fat.
Ingredients:
fresh fish fillets
olive oil
onion salt
flour
Heat a liberal amount of olive oil in a pan, but not too much. We aren’t deep frying. Rinse and dry fish. Sprinkle with onion salt and dredge lightly in flour. Place fish into hot oil and turn once, browning on both sides. Fish should be opaque and firm when done. Remove fillets from pan and drain on paper towels. Serve with fresh lemon wedges and your favorite side dishes. For a zestier variation, add some “Old Bay” brand seasoning or paprika to the flour.
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Grilled Fish Fillets "On the Half Shell"
This technique works great for redfish, black drum and sheepshead, or any fish with a substantial set of scales. The best part is -- you don't scale the fish! That's right. When you cut the fillets off the bone, leave the skin and scales ON. If you have thinner fillets, such as those from seatrout or flounder, or if you have already removed the skin from your fillets, you can still use this technique. Just spray some non-stick on a piece of aluminum foil and place the fillets on the foil. The steps below assume you have left both skin and scales on the fillets.
Ingredients:
Fish fillets - skin & scales left on
McCormick Montreal steak seasoning
Olive oil
Fresh tomatoes, sliced
Fresh onion, sliced
Butter (or "Smart Balance" margarine)
Preparation: Cut fillets off the backbone, leaving skin and scales on. Rinse fillets and pat dry. Drizzle a small amount of olive oil on a cookie sheet and lay fillets skin side down on cookie sheet. Sprinkle a liberal amount of Montreal steak seasoning on fillets. (Montreal steak seasoning is a combination of black and red peppers and garlic, packaged neatly together). Drizzle olive oil over seasoned fillets and set aside for a few minutes to let fish absorb seasoning. Slice tomatoes and onions; set aside. Slice butter into pats, setting aside with sliced tomatoes and onions.
Grilling: Fire up your outdoor grill, and set on med-low heat. Rub grill grate with olive oil or spray with non-stick. Place fish fillets skin/scales side down directly onto the grill. Place onion slices and pats of butter on top of each fish fillet. Place tomato slices on top of fish. Close grill cover and cook for 6 -8 minutes. Fish will flake easily with a fork when done. Thicker fillets may take longer to cook.
When fish are ready, carefully remove onions and tomatoes from fillets before taking fillets off the grill. You will lose much fewer of the vegetables this way. Use a spatula and a pair of tongs to carefully lift the fish fillets from the grill. Place fish onto serving plate and replace the cooked tomatoes and onions on top of the fish. When serving the fish, you can now scoop the cooked fish right off the skin. leaving the skin and scales on the serving plate. Enjoy with your favorite side dish and a cold beverage!
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