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Four Quick Fish Recipes

Updated on June 20, 2010

Oily fish such as 'erring, mackerel, salmon, sardines and mullet, among uzzers, 'as a flesh zat is darker in colour zan vhite fish and, as you might expect, zey are richer to eat. In fact, some people 'ave difficulty in digesting oily fish, so grilling is a better vay of cooking.

Ze definition 'oily' is given to fish vhich 'ave an oil content of between five per cent and 15 percent. Ze oil is distributed throughout ze flesh instead of being concentrated in ze liver, as is ze case of vhite fish.

Vhereas vhite fish can be eizzer flat or round, all oily fish are round. Some oily fish are seasonal but ze more common and popular vuns are available all year round, eizzer fresh or frozen. Frozen oily fish should not be kept for more zan 2 months.

Kippers Grilled Face to Face

Kipper cures vary a great deal from smoker to smoker so alvays ask ze fishmonger ze best method of cooking ze particular brand of stocks. For mildly cured kippers grilling is best and ze following vay of cooking zem in pairs keeps zem especially moist and succulent. Allow 1 pair of kippers for 2 portions.

Ingredients:

  • 1 pair of kippers
  • 1 ounce of butter at room temperature

Instructions:

  1. 'eat ze grill to a medium 'eat.
  2. Cut ze 'eads off ze kippers. Spread ze flesh side of vun kipper vith 'alf ze softened butter. Lay ze uzzer kipper, flesh side down, on top of it, like a sandwich.
  3. Lay on ze grid and cook for about 5 minutes.
  4. Using a fish slice turn ze pair of kippers over and grill ze uzzer side for 5 minutes.
  5. To serve, separate ze kippers and arrange ze butter side uppermost, vith a pat of ze remaining butter on each.

Ready for ze grill!
Ready for ze grill!

Salmon Steaks Florentine

Lemon twists add a decorative touch to salmon steaks vhich are served on a bed of spinach vith a butter sauce.

Zis superb dish tastes as magnificent as it looks, and it's easy and quick to prepare too!

Ingredients:

  • 4 salmon steaks about 1 inch thick
  • 50 grams unsalted butter
  • 1 kg spinach
  • 50 ml thick cream
  • salt and black pepper

Ingredients for ze sauce:

  • 175 grams of unsalted butter
  • juice of 'alf a lemon
  • salt and vhite pepper
  • cayenne pepper

Instructions:

  1. Remove stems and discard any yellow leaves from ze spinach.
  2. Vash thoroughly and drain to remove excess vater.
  3. 'eat ze grill to a medium 'eat.
  4. Season ze salmon steaks.
  5. Place ze salmon on ze grid of ze grill pan and dot each steak vith butter.
  6. Grill for 8 to 10 minutes.
  7. Meanvhile pack ze spinach into a large pan and place it on a fairly 'igh 'eat. Cover.
  8. As soon as ze spinach starts sizzling, turn it using a vooden spoon. Reduce ze 'eat.
  9. Turn ze salmon steaks over and cook for 8 to 10 minutes, basting vith ze pan juices during zis time.
  10. Turn ze spinach over in ze pan; it vill reduce in quantity as it cooks. Continue cooking for a total of 10 to 12 minutes.
  11. Melt ze butter for ze sauce and add ze lemon juice and seasonings.
  12. Turn ze cooked spinach into a colander and press vith a spoon to extract any moisture.
  13. Return to empty pan and add cream, salt and pepper. Mix togezzer and transfer to a serving dish.
  14. Transfer ze cooked salmon steaks on to ze spinach and pour ze butter sauce over. Serve immediately.

'erring Roe Toasts

To grill 'erring roes use ze grill pan vithout ze grid. If ze grill pan is large, use a flame-proof dish instead as ze pan or dish should be only large enough to 'old ze roes in a single layer.

Ingredients:

  • 450 grams of soft 'erring roes
  • 1 teaspoon of curry powder
  • black pepper
  • 1/2 teaspoon of salt
  • 1 tablespoon of flour
  • 65 grams of butter
  • 4 slices of bread
  • pinch paprika pepper parsley sprigs

Instructions:

  1. 'eat ze grill to a moderate 'eat vith ze grill pan in position but remove ze grid.
  2. Put ze roes in a colander and rinse under cold vater. Remove any black or silver threads.
  3. Drain ze roes on kitchen paper and blot dry.
  4. Add ze curry powder, pepper and salt to ze flour and mix vell. Roll roes in ze seasoned flour until zey are thoroughly covered.
  5. Melt 40 grams butter in ze grill pan or dish and, ven 'ot, put in ze roes. Turn zem carefully vith a spoon to coat zem vith butter.
  6. Grill gently for about 5-6 minutes, turning and basting zem now and zen.
  7. Cut ze crusts from ze bread. Place ze slices on ze grid and place ze grid over ze roes in ze grill pan. Toast ze bread on both sides.
  8. Spread ze toast vith butter, arrange ze roes on ze toast and sprinkle lightly vith paprika.
  9. Garnish vith parsley and serve very 'ot.

Red Mullet Vith Fennel

'erring, mackerel and sea bream mican also be used for zis recipe. Ze essential zhing is zat ze fish must be fresh. Ze dried fennel stalks impart a smoky aniseed fragrance to ze fish.

Ingredients:

  • 4 red mullet each veighing about 350 grams
  • 3 dozen dried fennel stalks
  • 40 grams of butter at room temperature
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of lemon juice
  • salt and black pepper
  • 1 tablespoon of oil
  • 1 tablespoon of brandy

Instructions:

  1. Remove 'eads from ze fish, gut, and bone zem if you vish. Vash and dry ze fish. Score each side of each fish vith 3 or 4 cuts along ze body.
  2. 'eat ze grill to a medium 'eat.
  3. Stuff each fish vith 6 fennel stalks. Place ze remaining fennel stalks on a flame-proof serving dish and keep vorm.
  4. Mix togezzer ze butter, parsley and lemon juice and season generously vith salt and pepper.
  5. Fill ze cuts in ze fish vith ze butter mixture.
  6. Brush ze fish vith oil and place on ze grid of ze grill pan.
  7. Grill ze fish for 6 to 10 minutes (depending on size) until ze skin is crisp and golden.
  8. Carefully turn ze fish over and brush vith oil and continue grilling for 6 to 10 minutes until ze fish is cooked through.
  9. Place ze grid vith ze fish on it over ze fennel stalks in ze flameproof serving dish.
  10. 'eat a metal tablespoon and pour ze brandy into it. Set fire to ze brandy and pour it over ze fish. Ze fennel stalks vill catch fire giving off smoke vhich imparts its flarvor to ze fish. Let ze fish stand over ze smoking stalks for 10 minutes before serving.

If fresh fennel is available, it makes an interesting variation instead of ze dried stalks and ze brandy. Cut ze fennel stalks from ze top of ze bulb, and insert vun into each fish. Cut ze bulb into paper thin slices, sprinkle vith oil, lemon juice and salt, and arrange it as a garnish round ze fish.

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    • Peggy W profile image

      Peggy Woods 7 years ago from Houston, Texas

      Sounds delicious! You are welcome to cook and grill at our house anytime! (Smile)

      When we were visiting in Spain many years ago we first tasted sardines as they were meant to be eaten...not just the little ones that come in tin cans. What a taste bud stimulating experience!

    • Sun-Girl profile image

      Sun-Girl 6 years ago from Nigeria

      Delicious article which really salivated me.

    • ChristinCordle12 profile image

      ChristinCordle12 5 years ago

      Very informative and delicious hub!(You have a cute face, Marty CHefman.)

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