hey, i have cod thawing out for tonight. i wanted to make some kind of ethnic fish dish. i w as thinking "indian" but not interested in the heavy cream/coconut sauces. Anybody have a fish recipe to share?

This isn't exactly "ethnic"... Of course diversity would include ALL ethnicities... even non-ethnic, right. Or maybe “non-ethnic” IS an ethnicity?

But my family likes fish this way…



Shake and Bake (I just use the shake and bake for chicken)
Creole seasoning… or a few dashes or a pinch of cayenne pepper, onion powder and garlic powder
White fish… cod or sole or cat fish or tilapia or whatever…

1. If fish is thin… like ½ - 1 inch. Heat a pan a little below full blast… my stove has a scale from Lo, 2, 3... 7, 8, Hi.
I heat the pan on 8.

If fish is thicker… heat pan less… like 7.

2. While pan is heating,
Mix some shake and bake and extra seasonings together. Put on a plate.

3. Coat the fish in Shake and Bake mixture.

4. Add about ½ - 1 tsp of oil to pan.

5. Put fish in pan. ½” - 1 thin fish takes 1-2 min on each side. Fish that is 1-2” thick will take 2-3 mins a side.

6. Serve on toasted rolls with mayo (or tartar sauce), sliced tomato, lettuce etc. I had one on a roll with mayo, plain with no vegs, last night and that is good, too.

Jack’s Brewing Company is ds’s “Gold Standard” for fish and chips… he has yet to find another place with fish as good as Jack’s (and he’s ordered a lot of fish and chips) and he said this was “different” than Jack’s but just as good… That is VERY high praise. And you can’t beat it for time, ease, or price.

wow caine! these are awesome. i am totally into the asian fish "thang"--thanks so much

Fortunately, I now have my entire recipe file on my work computer, just in case I need to shop on the way home from work, so I have a few "ethnic" fish recipes I can share, but it's going to take up some space. I hope you don't mind, and I hope you're really in the mood to do some cookin' cuz these ain't 30 minute meals!

First, a Pilipino dish:

Asian Style Fish Curry

Ingredients:
6 Fish fillets
1 bunch scallions, minced
1 cup coconut milk
juice of 1 lime
2 Tbsp curry powder (Red if available, but yellow will suffice)
2 Tbsp Splenda
1 tsp salt
2 tsp Patis or 1 tsp Nuoc Mam fish sauce (Nuoc Mam is stronger than Patis
4 jalapenos (or other chili peppers), minced
1/2 onion, minced
2 garlic cloves, minced
2 tsp bagaong (shrimp or fish paste)
1 Tbs Canola oil
1 Tbs peanut oil

Preparation:
Marinate the fish fillets in 1/2 cup coconut milk, scallions, 1 tablespoon curry powder, 2 tablespoons Splenda, 1 teaspoon salt, and 1 teaspoon fish sauce for 15 to 30 minutes.

In a food processor or blender, make a paste with the jalapenos, onion, garlic, 1/2 the lime juice, and the fish paste while the fish is marinating.

In a frying pan, heat one or two tablespoons oil, and cook the paste until softened and heated through. Add the marinated fish and cook 2 minutes on each side. Add 1/2 cup coconut milk, and the rest of the lime juice, bring to a boil, then simmer until sauce is the desired thickness. Remove fish to serving platter, put sauce in a bowl or gravy boat.

Serve with steamed brown rice and stir-fried green beans, sliced Japanese eggplant, and sliced carrots.

Red Snapper - Per Serving: 535 Cal (28% from Fat, 38% from Protein, 34% from Carb); 52 g Protein; 17 g Tot Fat; 9 g Sat Fat; 4 g Mono Fat; 3 g Poly Fat; 46 g Carb (37g Net); 9 g Fiber; 81 mg Cholesterol

Halibut - Per Serving: 766 Cal (28% from Fat, 48% from Protein, 24% from Carb); 92 g Protein; 24 g Tot Fat; 9 g Sat Fat; 6 g Mono Fat; 5 g Poly Fat; 46 g Carb ( 37 g Net); 9 g Fiber; 131 mg Cholesterol

Cod - Per Serving: 506 Cal (27% from Fat, 37% from Protein, 35% from Carb); 48 g Protein; 16 g Tot Fat; 8 g Sat Fat; 3 g Mono Fat; 3 g Poly Fat; 46 g Carb (37 g Net); 9 g Fiber; 99 mg Cholesterol

Tilapia - Per Serving: 506 Cal (27% from Fat, 37% from Protein, 35% from Carb); 48 g Protein; 16 g Tot Fat; 8 g Sat Fat; 3 g Mono Fat; 3 g Poly Fat; 46 g Carb (37g Net); 9 g Fiber; 99 mg Cholesterol

Now, a Chinese inspired recipe for fish or shrimp:

FIVE SPICE FISH MARINADE AND SAUCE

1 lb fish fillets or shrimp
4 Tbs sesame oil
¼ cup lemon juice

1/3 cup lite soy sauce
1/3 cup hoi sin sauce
2 tsp turbinado sugar
1 Tbs chili garlic sauce
2 tsp Chinese five spice
1 tsp ground ginger

Marinate the fish or shrimp in the sesame oil and lemon juice for 30 minutes. While the fish is marinating, combine the remaining ingredients into a sauce and heat in a pan for 10 minutes over medium heat. Cook the fish for 3 to 4 minutes on each side, turning once, basting occasionally with the sauce.

If using shrimp, you can stir fry them with the sauce, or skewer them with vegetables and/or fruits of your choice and grill them, using the sauce for basting.

A latin American/Carribean inspired fish sauce:

Seafood Salsa Verde

1 cup Flat leafed parsley, finely chopped
1T mint leaves, finely chopped
3 Gherkins, finely chopped
3T capers, drained
6 anchovy fillets, drained
4 garlic cloves
1T dijon mustard
3 T White wine vinegar or juice of ½ lemon
4oz extra virgin olive oil

and, last but not least, a Thai fish recipe to spice up your life:

THAI STYLE SNAPPER

4 red snapper fillets
1 tsp onion powder
1 tsp yellow curry powder
1 tsp ginger
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground black pepper
1/4 tsp crushed red pepper flakes

Mix all of the above spices together and season the snapper fillets on both sides.

Sauce:
2 Tbs sesame oil
1 small onion, chopped
1 jalapeno, seeded and chopped
1 green chile, seeded and chopped
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 scallions, thinly sliced, white and green parts separated
2 cloves garlic, chopped
1/2 cup soy sauce
1/4 cup pineapple vinegar
1/4 cup water
1 Tbs turbanado sugar
1 Tbs grated ginger

In a saute pan, heat the sesame oil until it begins to smoke. Add the onion, white part of the scallion, jalapeno, chile, and bell peppers and saute until soft, but not browned. Add the soy sauce and pineapple vinegar and boil for 2 minutes. Add the sugar and ginger and continue to boil for 1 minute. Lower the heat and allow to simmer. While the sauce simmers, grill or broil the red snapper fillets for 3 to 5 minutes on each side, depending on thickness. Spread 1/2 cup of Jasmine rice on plate, place the snapper on the rice, and pour 1/4 of the sauce over each fillet. Garnish with green part of scallions.

thank you thank you!
i usually do fish every friday so now, i have about a month's worth of fish recipes all set!!!

I went to the bookshelf and pulled out some old books....

This recipe is called "Court Bouillon a la Creole" and is (they say) a recipe from the island of Martinique. I changed the directions to reflect how I'd cook it, instead of the convoluted, do 87 things in 46 different pans directions they give.

2 c water
Juice of 2 limes
1 Tablespoon salt
1-3 lbs firm white fish
1 Tablespoon olive oil (the book says 1/4 c of vegetable oil, but...no. Not necessary)
2 finely chopped shallots
1 minced garlic clove
1 tsp chopped hot chile peppers (I'd bet that red pepper flakes would work)
3 peeled/seeded chopped tomatoes (I'd go with one can of chopped tomatoes)
4-5 fresh parsley sprigs, chopped (or 2 tablespoons dried is what I'd substitute)
1 tsp dried thyme

Marinate the fish in 2c water, the juice of one lime, and a pinch of salt for an hour. Discard marinade when done.

In a deep skillet, heat the olive oil and cook the shallots, garlic, and peppers (if using fresh) just until fragrant. Add the juice of 1 lime, tomatoes (and dried pepper flakes), parsley, and thyme and heat until nearly boiling. Add the fish, cover and reduce heat, and simmer for 8-10 minutes or until fish flakes easily. Serve w/ tomato sauce.


And I grabbed a cookbook a friend sent me from India. There are tons of fish & seafood recipes, but a lot of them call for ingredients I've never heard of...

Fish in Yoghurt Sauce
1-2 lb skinless, firm white fish
1 tablespoon oil
1 chopped onion
1 teaspoon minced fresh ginger
6 minced garlic cloves (Six!?! I might use two)
1 tsp ground cumin
2 tsp ground coriander
1/4 tsp ground tumeric
1 tsp garam masala
1 c thick yoghurt (based on the appendix in the book, that means, in the U.S., plain non-fat yogurt that's been drained through cheesecloth for at least an hour...and the 1 c is a conversion of the ml measure that's given)
4 green chiles, finely chopped

Heat oil over medium heat, saute onion until soft. Add ginger, garlic, & spices and stir for 2 minutes. Add yogurt and green chiles and bring to a boil. Season w/ salt, then add fish & simmer for 10-12 minutes, until the fish flakes easily. Serve immediately, or the fish will give off liquid and make the sauce runny.


Fish in Banana Leaf
4 four-oz pcs of firm white fish (unless you know where to get hilsa, a Bengali favorite...)
1 1/2 tablespoons lemon juice
1/2 tsp salt
3 tablespoons mustard seeds
2 tsp minced fresh ginger
4 green chiles, chopped
3 tsp mustard oil (sunflower or vegetable as a substitute)
1/4 tsp ground tumeric
1 tsp chili powder
4 young banana leaves (or foil, sprayed w/ Pam)

Wash the fish & pat dry with paper towels. Mix the lemon juice & salt and rub on the fish. Grind the mustard seed, ginger, chiles, mustard oil, and chili powder in a food processor (the directions say w/ a mortar and pestle) until a smooth paste. Soften the banana leaves by dipping them in very hot water; wipe them dry as they become pliant.

Smear the fish with the mustard paste to thoroughly coat. Grease the leaves (or foil) w/ cooking spray (the directions say with mustard oil). Place a piece of fish in the center of each leaf and fold into a parcel. Tie w/ kitchen string and put in a steamer or over a saucepan of simmering water. Cover & steam 10-12 minutes or until fish flakes easily.

quote:

Originally posted by MaryJo:
I am Italian. My father would make it one of two ways.

First way is to marinate it for half an hour in a mix of olive oil, lemon juice, fresh garlic, parsley, salt and pepper. Sometimes he would make it with breadcrumbs sprinkled on top, sometimes not. Bake for about twnety min, then one under broiler.

Second is to bake it in a pan with stewed tomatoes, sliced onions, salt, pepper, little garlic and capers.

These both sound great!

Isabel,
I have a WW cookbook that has a lot of different ethnic dishes. I don't have time to look right now but when I get home I'll see if there is anything in there and post the recipe.

Jill

I am Italian. My father would make it one of two ways.

First way is to marinate it for half an hour in a mix of olive oil, lemon juice, fresh garlic, parsley, salt and pepper. Sometimes he would make it with breadcrumbs sprinkled on top, sometimes not. Bake for about twnety min, then one under broiler.

Second is to bake it in a pan with stewed tomatoes, sliced onions, salt, pepper, little garlic and capers.