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Cookbook: Fish


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#1 Amber

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Posted 04 June 2009 - 12:50 PM

Please post recipes in the format that we've agreed upon below. If you have any more ideas or comments feel free to vocalize. :)

-Recipe Name- (Milchigs, fleishigs, pareve)

Prep time:
Cook time:

Ingredients:

C.
Tbsp
tsp
1/2, 1/4, 2/3, 3/4 etc.
lb.
oz.

Directions:

Write step by step.
Don't assume anyone knows anything.


Serves:
Pic:

Your (Screen)Name and link.

#2 Ahavati

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Posted 04 June 2009 - 02:13 PM

Please post recipes in the format that we've agreed upon below. If you have any more ideas or comments feel free to vocalize. :)


You're freaking awesome. :X
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#3 Amber

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Posted 04 June 2009 - 02:30 PM

You're freaking awesome. :X

Sadly, I don't have a recipe for that... :p

#4 justbatya

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Posted 07 June 2009 - 09:45 AM

-Honey-Mustard Tilapia Filets- (pareve)

Prep time: 5 mins
Cook time: 20 mins

Ingredients:

4 Tilapia filets, or similar mild white fish
honey
mustard
Cornflake crumbs
nonstick oil spray (optional)

Directions:

Place fish filets on a baking sheet. Smear top side of filets with honey and mustard, and top generously with breadcrumbs. Spray top with oil for a crunchy crust. Bake at 350 until filets are cooked through.

Serves: 4

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#5 justbatya

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Posted 08 June 2009 - 12:03 PM

-Krab Kakes- (pareve)

Prep time: 30 minutes
Cook time: 20 minutes

Ingredients:

1 lb mock crab sticks
1/2 cup breadcrumbs (seasoned italian)
2 eggs, beaten
1 Tbsp. Worcestershire sauce
1 Tbsp. Old Bay seasoning
2 Tbsp. Mayo
1 Tbsp. minced garlic from a jar
onion powder
panko breadcrumbs

Directions:

unpeel the crab sticks, and chop half of them coarsely with a knife. The other half, use the grater blade on your food processor, it will come out as fluffy, thin shreds.

Mix all ingredients together, form into patties 1 inch thick, and coat on all sides with panko. This gives it a nice extra crunch!

Brown on both sides in the oil of your choosing, and transfer to a baking sheet. Keep in 300 degree oven until ready to serve.

Serve with tartar sauce or cocktail sauce

H.com link: http://www.hashkafah...520#entry794520

serves:
pic:

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#6 pleats

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Posted 15 June 2009 - 11:16 AM

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#7 pleats

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Posted 15 June 2009 - 11:25 AM

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#8 pleats

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Posted 15 June 2009 - 11:31 AM

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#9 pleats

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Posted 16 June 2009 - 03:07 PM

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#10 FYI

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Posted 16 June 2009 - 04:21 PM

-Lemon Salmon- (Parve)

Prep Time: 3 minutes
Cook Time: 15-20 minutes

Ingredients:
Salt
Pepper
Lemon
Dill weed (optional)
2 pieces of salmon

Directions:
Rinse off the salmon, put salt and pepper (and dill weed) on it, layer some thinly sliced lemon along the top, wrap it in tin foil, and cook it for 15 - 20 min, depending on the thickness.

Serves: 2
Pic:

H.com link: http://www.hashkafah...&...st&p=986162
Spot
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#11 lyric

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Posted 16 June 2009 - 05:04 PM

Flash Dry Fried marinated salmon (parev)
Prep time: 2 mns + 10 mns marinating.
Cook time: 2 mns.

Ingredients: Salmon fillets
Soy sauce.

Marinade the salmon in the soy sauce for about 10 mns.
Heat up a non stick pan till very hot, add the salmon and flash fry for about 1 mn per side. They will be black on the outside, pink on the inside but the marinade will help the cooking process. Serve hot and fresh.

NB: I found this recipe made my whole house stink for days, so I used an electric frying pan and did it outside in the garden. It was worth it. :)
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#12 lyric

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Posted 16 June 2009 - 05:15 PM

Two tone gefilte fish. (parev).

Prep time: about 20 mns.
Cooking time: 30 mns

Ingredients:

1lb minced white fish
1lb minced salmon
2 minced onions.
2-4 eggs depending on size
Matza meal.
Ground almonds
Salt pepper and sugar or Splenda.

Cooking stock: half an onion and a carrot, seasoning.

Directions:

Mix separately the two types of fish with the minced onion, egg, seasonings, and enough matza meal and ground almonds to form a stiff mixture that is not too dry. I use my food mixer with two bowls.

Put pieces of food wrap on kitchen counter. Put a handful of the white fish mixture on it, and then top it with the same amount of salmon mixture. With wet hands pat the two mixtures down into a long flat oblong shape. Using the food wrap as a guide, start rolling up the two layers like a swiss roll. When it's rolled, seal the package up with the food wrap. Freeze raw until needed. When needed, unwrap and cook in stock made with the onion carrot and seasonings.

Alternative shape: instead of flattening out the two layers into a flat oblong, pat together into a brick shape and freeze like that. Both methods will slice prettily into a two-colored layered gefilte fish.
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#13 FYI

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Posted 17 June 2009 - 03:29 PM

-Teriyaki Salmon- (Parve)

Prep Time: 2 minutes
Cook Time: 10-15 minutes

1/4 C teriyaki sauce
1/4 C duck sauce (optional)
salt
pepper
2 pieces of salmon

Directions:
Combine the teriyaki sauce and duck sauce in shallow bowl.

Rinse the salmon, sprinkle salt and pepper on both sides, dip in sauce combo and place in pan.

Set oven to broil and let salmon cook for about 8 minutes per inch of thickness.

Lower temp to about 400F, pour the rest of the sauce on salmon and let cook for another few min.

Serves: 2
Pic:

H.com link: http://www.hashkafah...&...st&p=986198
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#14 FYI

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Posted 23 June 2009 - 03:40 PM

-KBD's Tuna Patties- (Parve)

Prep Time:
Cook Time:

Ingredients:
2 cans tuna
2/3 C matza meal
1/4 C mayonnaise
4 eggs
Garlic
Onion

Directions:
Mix all ingredients together and fry on each side for 3-4 minutes

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1119111
Spiffy
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#15 FYI

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Posted 09 July 2009 - 10:43 AM

-Flounder- (Milchig)

Prep Time: 5-10 minutes
Cook Time: 35 minutes

Ingredients:
2 lbs flounder fillets
3/4 tsp thyme
4 green onions, finely chopped
1 C sliced mushrooms - I added other veggies
1 C shredded cheddar cheese - I used whatever cheese was in the house, and much less
4 Tbsp butter, melted - I left this out completely
3/4 C breadcrumbs
1 tsp parsley
1/4 tsp paprika

Directions:
Preheat oven to 350F. Lightly spray or grease a 13" x 9" baking pan.

Place flounder filets in prepared pan.

Sprinkle fillets with thyme and chopped green onion. Scatter sliced mushrooms over top.

Evenly sprinkle shredded cheese over top.

In a small bowl, mix together melted butter, breadcrumbs, parsley and paprika. Sprinkle over top of cheese layer.

Cover and bake for about 30 minutes.

Uncover and broil for about 2-3 minutes to lightly brown the top.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1258284
Classic
Many people wish they could change their life, when all they really need to do is change their attitude towards life. - Sharon

#16 FYI

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Posted 10 July 2009 - 12:18 PM

-Tilapia- (Parve)

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
4 tilapia fillet
PAM spray
1/3 C duck sauce
1/3 C mustard
Sesame seeds
Paprika

Directions:
Spray fillets with PAM. Mix duck sauce and mustard, shmear on the fillets. Sprinkle sesame seeds and a bit of paprika (for color).

Cook in preheated oven at 400F for 10 minutes.

Serves: 4
Pic:

H.com link: http://www.hashkafah...&...t&p=1086897
Elana
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#17 FYI

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Posted 07 August 2009 - 10:39 AM

-Salmon Wellington w/ Cucumber Sauce- (Parve)

Prep Time: 20-30 minutes
Cook Time: 10-15 minutes

Ingredients:
Fish:
3 Tbsp margarine (I used olive oil)
1-1/2 shallots, chopped
12 oz. mushrooms, coarsely chopped
2 cloves garlic
3 Tbsp Vermouth (I skipped this)
2 tsp thyme leaves
3/4 tsp salt, divided
1/2 tsp black pepper divided
6 salmon fillets, cut in half to make 12 (3x2") squares
1 box puff pastry
Cucumber sauce:
1 cucumber, peeled and diced
3 Tbsp chopped onion
1 Tbsp chopped dill
3/4 C mayonnaise
1/2 C water

Directions:
Sautee first six ingredients. Remove from heat. Sautee salmon, sprinkled with salt and pepper, for 2-3 minutes per side on high heat.

Place a salmon square into the center of a square of puff pastry. Add a pile of the sauteed mushrooms. Cover with a second square and press the edges together with a fork.

Repeat with the rest of the salmon. Bake on a cookie sheet at 350F until browned.

Mix together cucumber sauce and serve on the side.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1327116
Belle
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#18 Jennifer

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Posted 08 August 2009 - 01:55 PM

-Flounder- (Parve)

Prep Time: 5-10 minutes
Cook Time: 35 minutes

Ingredients:
2 lbs flounder fillets
3/4 tsp thyme
4 green onions, finely chopped
1 C sliced mushrooms - I added other veggies
1 C shredded cheddar cheese - I used whatever cheese was in the house, and much less
4 Tbsp butter, melted - I left this out completely
3/4 C breadcrumbs
1 tsp parsley
1/4 tsp paprika

Directions:
Preheat oven to 350F. Lightly spray or grease a 13" x 9" baking pan.

Place flounder filets in prepared pan.

Sprinkle fillets with thyme and chopped green onion. Scatter sliced mushrooms over top.

Evenly sprinkle shredded cheese over top.

In a small bowl, mix together melted butter, breadcrumbs, parsley and paprika. Sprinkle over top of cheese layer.

Cover and bake for about 30 minutes.

Uncover and broil for about 2-3 minutes to lightly brown the top.

Serves:
Pic:

H.com link: http://www.hashkafah...&...t&p=1258284
Classic

This is milchig, not parve.

#19 FYI

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Posted 10 August 2009 - 09:14 AM

This is milchig, not parve.

fixed, thanks!
Many people wish they could change their life, when all they really need to do is change their attitude towards life. - Sharon

#20 Hezakiah

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Posted 23 November 2009 - 09:55 PM

-Recipe Name- Psuedo-Moroccan Fish.(parve)

Prep time: about 5 minutes
Cook time:Under 30 minutes

Ingredients:2 lbs any white flesh fish (whiting,sea bass,ect)
1 large or 2 small Vidalia or sweet onion(s)
1 large green pepper
1 large can or 10 oz fresh mushrooms
2 cans sliced black olives or slice 1 can black olives
2 C flavored bread crumbs
1 large clove garlic or 1/2 tsp garlic powder
2 eggs
4 or 5 tbsp Fleishmann's Light or other parve margerine
Oil for frying
Directions:
1.Dice onion, green pepper, and mushrooms into about 1/2 in pieces and microwave in a plastic bag for three minutes.Mince the garlic and add it and the black olives to the mix and saute in margarine until the onions just start to brown.Set aside.
2. Beat the eggs and dredge the fish fillets. Dip in bread crumbs making sure you get all sides well coated.
Fry on one side for about three minutes then turn over and finish.
3. Plate the fish and warm the veggie mixture.Top the fried fish with mixture and serve

Serves:Four as a main course or eight as a fish starter before a meal

Notes: The fish can be baked instead of fried for less fat in your diet,but this adds onto the cooking time.
Olive oil can be subbed for the margarine or a mix of the two
If serving as a fish starter on Shabbos, put the fish on a baking sheet or piece of foil unstacked uncovered to keep warm and keep veggie topping seperate wrapped in oil until serving to keep the fish from geting soggy.
Hezakiah
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