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Thread: Fish Dish ideas please. (some restrictions)

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    Agent of the System ikonia's Avatar
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    Fish Dish ideas please. (some restrictions)

    guys,

    I'm trying to find more fish dishesy, but I'm a tad limited with my fish choices.

    I do not enjoy shellfish like muscles, Oysters, Prawns etc etc (although some crab dishs and Lobster work).

    I'm looking for a.) recipe ideas to do with fish like, Tuna Steak, Salomn Fillet, Cod, Catfish, the more "meaty" style of fish.

    My current dishes are

    Plum or Regge Regge Tuna steak.
    Lemon / Vinager Salmon
    Cajun Catfish - although this is my own recipe I'd love to hear some other ideas on Cajun Catfish as I love it.
    Typical Cod in batter tarter source etc etc,

    Give me some more options to do with these fish.

    Secondly I'd like to hear ideas towards other fish I may like, I'm not a big fan of bones and prefer fish "meaty" as in solid ( I know catfish is an exception, but I prefer fish meaty, not demand it).


    Finally - I'm going to cook some lobster so would appriciate some tried and tested lobster dishe recipes please.
    It is Inevitable.....


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    Senior Member Tobeman's Avatar
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    I make a mean monkfish ragout! Monkfish is very "meaty", its has a lot of substance to it, and from my understanding has only one "big" bone, I assume spine, down its middle that comes out very easily....

    (I've only made this once, so I assume it all comes like this )

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    Agent of the System ikonia's Avatar
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    can you provide details for the dish please.
    It is Inevitable.....


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    Not Very Senior Member RavenNight's Avatar
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    Salmon Fillets and Pesto is an easy one.

    Lay the fillets skin side down on a piece of oiled foil, season the salmon then mix some breadcrumbs with some pesto, olive oil and lemon juice in a bowl, spread this fairly thickly over the fillets. Sprinkle the tops with some more breadcrumbs then grate some strong cheese (mature cheddar or parmesan work great) over the top and pop them in a warm oven till done. Delicious and very quick!
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    Monkfish in parma ham is nice.
    http://www.bbc.co.uk/food/recipes/da...ish_4754.shtml
    SOmething along those lines. THe UK tv food website has loads. Pick anything off the good food live menus and you should be grand, should only take a minimum of prep time.

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    Fish curry!
    2 onions, chopped, & fried till they're soft & brown, add spices (i use the fish curry blend from Raffi's Spice Shop), fry that off, add a tin or two of chopped tomato's, spash of white wine.
    Once that lot's simmering get a bag of cheap frozen white fish pieces, Tesco (or similar) cheapo own brand stuff is perfect. Pop 4-5 frozen pieces into the curry sauce, some frozen peas & mushrooms if you're so inclined & simmer for 20 mins.
    Stir to break up the fish nicely, taste & season, simmer for another 10 mins or so & serve.

    Simple, cheap, tasty & low fat.
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    If you use monkfish, don't forget to take the full skin with membrane off, otherwise the fish will be tough.

    My offering is smoked haddock pie, a la Gary Rhodes (not my fave chef, but this is an excellent dish).

    2 decent sized smoked haddock fillets will make a pie for up to 4 people. I don't do measurements, just use common sense.

    2 decent sized smoked haddock fillets.
    2 eggs, hard boiled.
    peas
    small onion
    garlic
    about 250ml milk
    butter
    plain flour
    short crust pastry (or you could just use mashed spuds on top)

    If (like me) you are using a packet mix for the pastry (nowt wrong with that, it's excellent stuff), make a batch of about 200gms and fridge it for 30 mins.

    Pre cook the peas. Chop the eggs.

    While that's happening, put the milk into a pan with crushed garlic and thinly sliced onion. Boil and simmer for a few minutes just to soften the onion and grab the flavours.

    Deskin the fish and lay it in a bowl, pour the boiling milk over and leave for 8 mins to poach.

    Make a roux with butter and flour, add the strained milk off the fish slowly to make a smooth bechemal sauce, whisking.

    Flake the fish into your pie dish, add the eggs and peas and mix, pour the sauce over the top, lay a sheet of pastry on top, egg wash and bake for 35 mins (ish) at Gas 4, Elec 180 Deg (ish) until golden brown.
    Cheers, David



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    Agent of the System ikonia's Avatar
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    some fantastic options guys, some stuff I've never thought of, and some stuff its so obvious it was overlooked.

    Nice one.
    It is Inevitable.....


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    Asking silly questions menthel's Avatar
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    Hake or Coley are very similar to Cod and cheaper. I would grab a steak, put it in some foil (big enough to parcel), chop some bulb fennel (thin slices) and some thick slices of tomato (or whole cherry toms) put the green fennel fronds on top and then make a pouch from the foil. Leave one sied open and put in some white wine. This goes in the oven and is done in 10-15 mins depending on the size of you fish steak.
    Not around too often!

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    Nice freshwater Trout Wash, slice of lemon in the cavity, wrap in foil with a splash of white, or elderflower wine & some fresh parsley & coriander. 10-15 mins, cooked to perfection, even on a BBQ.
    And as Menthal says, Coley, top fish!
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    Nice and easy one for tuna or swordfish, even salmon fillets.

    Marinate the fish for a couple of hours in the fridge with a soy sauce / wasabi mixture (not too much wasabi obviously) the fry on a skillet. Alternately if you don't have enough time to marinate pour the soy sauce / wasabi mix over the fish while frying or pour over after frying.

    Serve this up with a salad for a quick tasty meal.

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