Best Fish Recipe?

Cod Livornese

2 teaspoons olive oil

1 medium onion, cut in half and thinly sliced

2 garlic cloves, crushed with a garlic press

1/3 cup dry white wine

1 can (14 and 1/2 ounces) diced tomatoes

1/4 cup pitted Kalamata olives

1/4 cup loosely packed fresh parsley leaves, chopped

2 Tablespoons drained capers

1/4 teaspoon crushed red pepper

4 pieces cod fillet (about 6 ounces each) (I use orange roughy, instead)

1/4 teaspoon salt

1 lemon, cut into wedges (optional)

In a nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until onion is lightly browned and tender (about 8 minutes).

Stir in garlic and cook 30 seconds. Add wine and cook 1 minute.

Stir in tomatoes with their juice, olives, parsley, capers and crushed red pepper; heat to boiling.

Place fish fillets over the tomato mixture and sprinkle with salt. Cover and cook just until fish turns opaque throughout (no more than 8 to 9 minutes). Serve each piece with a lemon wedge, if desired.

Jamaican Jerk Cod with Brown Rice

1 Tablespoon butter

1 medium red bell pepper, cut into 1/4-inch dice

2 teaspoons jerk seasoning

2 cups instant brown rice

2 cups boiling water

1/2 teaspoon salt

4 pieces cod fillet (about 6 ounces each) (I use orange roughy, instead)

In a nonstick 12-inch skillet, melt butter over medium heat. Add red pepper and 1 and 1/2 teaspoons jerk seasoning. Cook, stirring occasionally, until tender (about 8 minutes).

Stir in rice, 2 cups boiling water and 1/4 teaspoon salt. Place fish on top of rice mixture and sprinkle with the remaining 1/2 teaspoon jerk seasoning and remaining 1/4 teaspoon salt.

Reduce heat to medium-low; cover and simmer until fish flakes easily with a fork and rice is tender, about 10-12 minutes.

Fish & Chips

1 pound firm, mild (white-fleshed) fillets

1 pound potatoes, peeled

Crisco, for deep frying

1/4 cup flour

1/2 teaspoon salt

1 egg yolk

2 Tablespoons water

1 Tablespoon Crisco, melted

1 egg white, stiffly beaten

1/4 cup flour

Malt vinegar (optional)

Cut fish into serving size pieces, then cut potatoes into uniform strips (slightly larger than french fry size).

To make the chips, deep fry potatoes until golden brown (about 7-8 minutes) in Crisco heated to 375 degrees Fahrenheit. Remove from hot fat, drain on paper towels and keep warm while you cook the fish.

To make the fish, combine in a medium-sized bowl 1/4 cup flour and salt.

Make a well in the center and add the egg yolk, water and melted Crisco. Stir until batter is smooth; fold in egg white.

Dip fish in the remaining 1/4 cup flour, then into batter.

Deep fry fish until golden brown (about 1 minute and 30 seconds per side) in Crisco heated to 375 degrees Fahrenheit.

Sprinkle fish and chips with salt and serve with malt vinegar, if desired.

Gambian Fish

white fish fillet

2 large potatoes

1 large onion

4 tomatoes

Paprika and Cayenne

Olive oil

Cube potatoes, Tomatoes & Onion.  Get a large sheet of tin foil, baste middle with olive oil.  Sprinkle Pots, toms & onion in the middle.  Place fillet on top.  Sprinkle cayenne & paprika together with a handful of Pots, toms and onion.  Wrap fish, place on baking tray and cook on 180 for approx 25 - 30 mins.  Serve with warm fresh bread and butter! Yummy

Gambian Fish

white fish fillet

2 large potatoes

1 large onion

4 tomatoes

Paprika and Cayenne

Olive oil

Cube potatoes, Tomatoes & Onion.  Get a large sheet of tin foil, baste middle with olive oil.  Sprinkle Pots, toms & onion in the middle.  Place fillet on top.  Sprinkle cayenne & paprika together iwth a handful of Pots, toms and onion.  Wrap fish, place on baking tray and cook on 180 for approx 25 - 30 mins.  Serve with warm fresh bread and butter! Yummy

My favorite fish recipe-
Halibut To Grill
Serves: 2
Preparation: 20 minutes
Ingredients:
500g Halibut fillet
1 tsp Soy sauce
1 tsp wine
2 tsp lemon juice
1 tsp Fresh oregano (chopped)
1 tsp Fresh thyme (chopped)
1 tsp French mustard
1 tsp paprika
Olive oil
Halibut is a non oily fish and cooks in just 10 minutes.
Great fish to cook in a barbecue also.
-Brush halibut with olive oil and crushed garlic.
-Season with salt and pepper.
-Put under the grill for 10 minutes.
-Make the sauce by blending 1 tsp olive oil, herbs, spices, wine and soy sauce into a thick pesto sauce.
-Take halibut off the heat and place in serving dish.
-Spread pesto sauce into middle of fish.
-Serve hot with a green salad.
For similar recipes please check out the white fish recipes page.
 
  Source:
http://www.fish-and-vegetarian-recipes.com/grilled-fish-recipes.html

The best, easiest and most delicious recipe I ever found came from Emeril Lagasse.

Braise 4 to 5 fish filets in 2 Tbs. of oil. (perch, haddock, whitening, pollock, cod) lightly salt and pepper. When filets are browned on both sides, remove from pan and place on a plate.

Deglaze pan by adding 1/2 cup white or blush wine. Reduce heat to med. low and add 1/2 cup heavy cream (or evaporated milk, which I use) and 1/2 cup halved seedless green grapes. Stir to cover grapes and place fish filets back in pan. Cook another 2 or 3 mins. or until fish flakes when lifted with a fork.

Plate fish and cover with a generous amount of sauce. It is the easiest and most delicious fish I have ever eaten.

(By using the evaporated milk you can cut the fat, cholesterol and calories in half and it's just as good as using the cream, actually I like it better.) 

Mix some garlic salt in some mayo to taste.

Spread on one side of fish filet.

Place on baking pan, mayo side up.

Bake at 350 degrees for 10 to 12 minutes.

Enjoy.