Fish Fillet Recipes
Fish fillet recipes from www.nonnascooking.com
Stripey trumpeter hot and spicy soup | A hot and spicy soup is supposed to be a bit sour, a bit thin, and quite aromatic. This one is milder than some, because I wanted the sweetness of this incredible fresh stripey trumpeter to shine through. If you can’t get stripey trumpeter, other firm-fleshed, whitish fish, with big fillets, such as blue eye trevalla, or even a properly bled cocky salmon (a native fish, not the farmed version) will work nearly as well.
Greek fisherman's soup (kakavia) | This fisherman’s soup is traditionally made by fisherman using small fish that were too small to sell at the markets. You can also use filleted fish, however, for maximum flavour, whole fish are preferred. Some other recipes for kakavia use other types of seafood in including mussels and prawns.
Skewered sole with braised fennel | Partly out of laziness, partly out of convenience, Turkish restaurants outside Turkey have made swordfish on skewers a clichéd dish, but they’re not doing their country any favours. Charcoal works best with an oily fish that doesn’t dry out as easily as swordfish, so inevitably most swordfish skewers turn out dry and overcooked. Putting something on a skewer doesn’t make it Turkish. What does is the right application of techniques and flavourings to a fresh in
Latchet curry with tomato, mustard seeds and curry leaf | Mustard seeds and curry leaves are typical ingredients in the cuisine of Southern India. In a slight cross-cultural experiment, I use a mild olive oil in this dish to good effect, though you can use vegetable oil or even an oil and butter mix. Latchet is often confused with Gurnard which is similar in appearance, taste and texture, but you can use either, or any other firm, white-fleshed fish fillets.
Food Safari's gefilte fish | A popular mainstay in Ashkenazi Jewish cooking, gefilte fish (literally "stuffed fish") is traditionally made by carefully removing the skin of a fish (leaving it intact), mincing the flesh with ingredients such as egg, spices, onion and carrot, stuffing this back into the skin and baking the fish in the oven. This recipe is much easier as it is made from minced fish fillets formed into patties or balls, which are poached to a delicate shade of pale. Salmon or ocean
Sardine kefta with potato bread | “Throughout my travels in Morocco I saw countless numbers of different tagines, each reflecting the local ingredients and influences. This fish version rounds up the flavours of the coastal city of Essaouira. If you’re not a big fan of sardines, make the balls using all white fleshed fish fillets, such as blue eye.” Shane Delia, Shane Delia’s Moorish Spice Journey
Baked fish and chips with broad beans | Fish and chips needn't be greasy or bought from the local ‘chippy’. When cooked at home, and baked rather than fried, the classic Aussie treat can be transformed into a healthy crowd-pleaser. Try to buy thick-ish fish fillets as this will give the breadcrumbs time to crisp up. To make best use of your time, get all your ingredients ready, pop the potatoes in the oven, and then prepare the rest of the meal.
Cape Malay fish curry | Hazel McBride shares the fragrant and spicy world of South African food in her recipe for Cape Malay fish curry. While you can substitute the rock ling or hake with any firm white-fleshed fish fillets, Hazel cautions against adding ginger as her mother says "it breaks the fish".
Classic English fish and chips | The beer batter in this recipe gives a beautifully crisp coating that not only helps steam the fish, it also keeps it moist during frying. Make sure you buy firm, thick, white fish fillets such as flathead. The secret of the best chips is in the double cooking! It's also a good idea to use a variety of potato that has a low water content.
Fish vindaye | Pickled fish in a jar sounds unappetising until you try this beautiful, easy recipe for white fish fillets infused with ginger, garlic and spices – it’s filled with flavour, low in fat (which always helps!) and high in protein and omega 3. I add vindaye to steamed rice for lunch or an easy dinner ... and I imagine that if I lived in tropical Mauritius, I’d want to eat this all the time to maximise the time spent under a palm tree rather than in the kitchen!
Fish fillets in lemon & white wine sauce (filetes de pescado en salsa de limon y vino blanco) | This savoury dish combines the classic Mediterranean flavours of garlic, lemon, capers and white wine. Lemons were introduced to Spain in the 11th century, and the country has since become one of the world's leading citrus producers. Lemons feature heavily in both sweet and savoury Spanish cuisine.