Good fish recipes needed (but no shellfish or salmon)

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Wow, this is fishapalooza! Great recipes, I will be referring back to this thread often, I think.

Here is the roasted salmon recipe link: http://www.myrecipes.com/recipe/barbecu ... 000222224/

Minted Monkfish Fillet (from "Great Good Food" by Julee Rosso

Serves 4
1 monkfish fillet (2 lbs), trimmed of fat
1Tb unsalted butter, melted
2 tb minced fresh Italian parsley
2 Tb minced lime zest
1/2 cup minced fresh mint
1/4 cup dry vermouth
freshly ground pepper

1. Preheat oven to 375°
2. Place monkfish on a piece of aluminum foil large enough to enclose it.
3. Brush the melted butter on the fillet and sprinkle with parsley, lime zest, mint, vermouth, and pepper to taste.
4. Form a package by folding the foil over the fillet and tightly sealing the edges.
5. Set the package on a baking sheet and bake for 25 to 35 minutes. Remove from the oven, open the foil, and check to see that the fish is opaque and flakes easily when pierced with a fork. Place the fish and juice on a platter and serve immediately.

My notes: I also salted the fish. I have also done this in single serving parchment packs to fancy things up.

Mary

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

I can't believe I forgot my very favorite recipe. I am just posting it, you can thank me later.

Baked Haddock Fillets
Serves 4
1 1/2 - 2 lbs haddock fillets or steaks
salt and pepper to taste
15 sprigs Italian parsley
1 slice of day old Italian bread, crust removed
1 garlic clove
2 anchovy fillets
1 rounded Tb capers, rinsed and drained
5 Tb olive oil
lemon wedges to serve.

Preheat oven to 400
Oil a baking pan just large enough to hold fish comfortably
Sprinkle fish with salt and pepper.
Cut stems from parsley and place stems in baking dish
Place parsley leaves, bread, garlic, anchovy and capers into a blender
Spread mince on top of fish and drizzle with olive oil
Bake 15 minutes.
Serve with lemon wedges.

My notes: I have used cod with this and think it could be used with just about any fish. I usually use anchovy paste after I spilled leftover anchovies all over the fridge. Don't skip them though, the are very subtle in this. I also use about 2 Tb. of olive oil instead of 5.

Mary

Lindsay · **Posted:** Thu Jan 10, 2013 10:59 am

These all look so great -- am happily transcribing them into my dropbox cookbook.

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Good fish recipes needed (but no shellfish or salmon)

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