Tony's Fish Cooking Recipes !




  1. Maltese Baked Swordfish
  2. Fish and Vegetable Soup
  3. Shark Teriyaki
  4. Fish and 'Kraut Sandwiches
  5. Fish Turbans Florentine
  6. Broiled Fish and Vegetable Sauce
  7. Onion Baked Fillets
  8. Seafood Salad Sandwich
  9. Creole Bouillabaisse
  10. Nutty Fish Dip
  11. Crabmeat Guacamole
  12. Texas Shrimp Dip
  13. Fillets Wellington
  14. Sweet and Sour Fish



1. Maltese Baked Swordfish

4 slices Sword Fish (about 1kg.)
200 g fresh wholemeal breadcrumbs
grated lemon rind
4 cloves of garlic finely chopped
2 tablespoons freshly chopped parsley and mint
1 tablespoon olive oil
4 thin slices of tomatoes

Method

Oven Temperature Gas mark 4;or 350 degF.; or 180 degC

  1. Place slices of swordfish in a lightly oiled oven dish with a slice of tomato on each piece of fish.
  2. Mix bread crumbs, lemon rind, garlic, parsley, mint and olive oil together in a small bowl.
  3. Divide this mixture into 4 and cover each slice of fish with it.
  4. Bake in the middle shelf of the preheated oven for 25 to 30 mins until the topping turns brown.
  5. Serve immediately with lemon wedges and a green salad.

Top of Page


2. Fish and Vegetable Soup

1 pound skinless fish fillets
6 cups chicken broth
1 cup sliced carrots
1 cup sliced fresh mushrooms
2 onions cut in eighths
2 cups fresh broccoli pieces
2 tablespoons cornstarch
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon pepper
1 peeled tomato
2 tablespoons sliced, pimento stuffed olives

Cut fish into 1-inch chunks. In a large stew pot, combine broth and vegetables. Cook on medium heat for 5 minutes, then reduce heat. Mix cornstarch with 1/4 cup water. Add to hot liquid, stirring constantly while soup simmers. Add remaining ingredients and cook for 5 to 8 minutes. Serve immediately. Makes 8 servings.

Top of Page


3. Shark Teriyaki

2 pounds fresh shark meat, cut in 1 inch chunks
1 can (16 ounces) pineapple chunks
1/2 cup soy sauce
1/4 cup sherry (optional)
2 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon dry mustard
1 clove crushed garlic
1 green pepper, cut in 1 inch squares
Cherry tomatoes, mushrooms, onions (optional)
Bamboo or metal skewers

Drain pineapple chunks reserving 1/4 cup of juice. Make marinade by combining pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic. Pour marinade over fish chunks. Cover and refrigerate fish for at least 1 hour. Drain fish and reserve marinade. Thread fish chunks, pineapple chunks and green pepper squares alternately on skewers. Include cherry tomatoes, fresh mushrooms and onion wedges if desired. Cook over hot coals or under broiler about 4 inches from source of heat for 5 minutes. Baste with marinade. Turn and cook for 5 minutes more or until fish flakes easily when tested with a fork. Serve as a main dish on a bed of rice or alone as an hors d'oeuvre. Makes 6 servings or 18-20 hors d'oeuvres.

Top of Page


4. Fish and 'Kraut Sandwiches

1 cup cooked, flaked fish
1/2 cup well drained sauerkraut
1/4 cup chopped dill pickles
1/4 cup mayonnaise
1 tablespoon horseradish
12 slices party rye bread
4 slices (1 ounce each) Swiss cheese
2 tablespoons margarine

Cook fish by baking, broiling, poaching, or in the microwave oven. Cool and flake. In mixing bowl, combine fish, sauerkraut, pickles, mayonnaise, and horseradish. Mix well. Portion mixture evenly on half the bread. Top with cheese. Top with remaining bread. Melt margarine in skillet. Place sandwiches in skillet and grill on each side until golden brown. Serve with chips or relishes and a cold drink. Makes 4 servings.

Top of Page


5. Fish Turbans Florentine

4 to 6 skinless, 6 to 8 inches long
1 box (6 1/2 ounces) seasoned bread croutons
1 package (10 ounces) frozen, chopped spinach, well drained
1/2 cup chopped celery
1/8 teaspoon each salt and pepper
1/4 cup melted margarine
1 beaten egg
1/4 teaspoon thyme
1/8 teaspoon pepper
Pimiento for garnish
Shrimp sauce

Rinse fillets and pat dry. Place fillets, skin side down, on a work counter. Sprinkle with salt and pepper. In a large mixing bowl, combine croutons, spinach and remaining ingredients except pimiento and sauce. Place a scoopful of stuffing on each fillet. With thin end of fillet on top, skewer ends of fish together with wooden picks. Stand turbans on end in lightly greased baking dish. Bake at 350 degrees for 20 to 25 minutes or until fish is opaque and flakes. Extra stuffing can be baked separately or used in another meal. To make shrimp sauce, combine one can (10 1/2 ounces) cream of shrimp soup, 1/2 cup chopped shrimp and 1/4 cup milk. Heat and pour over turbans. Garnish with pimiento strips. Makes 4 to 6 servings.

Top of Page


6. Broiled Fish and Vegetable Sauce

2 pounds skinless tilefish fillets or other thick fish fillets
1/2 teaspoon salt
4 slices bacon, cut in half
1/4 cup finely chopped green pepper
2 tablespoons margarine
1/4 cup finely chopped celery
3 tablespoons finely chopped onion
2 tablespoons grated carrot
2 tablespoons flour
1/2 teaspoon basil leaves
1/4 teaspoon tarragon leaves (optional)
1/4 teaspoon salt
1 cup milk
1/2 cup plain yogurt
1 tablespoon flour
1 tablespoon fresh lemon juice

Cut fish into equal portions. Sprinkle fish with salt and wrap a half slice bacon around each piece, securing with a wooden pick. Place fish on a broiler pan 4 inches from heat source and broil for 4 minutes. Turn carefully and broil 4 to 6 minutes longer or until bacon is crisp and the fish is opaque. Place fish on a warm platter. In a medium sauce pan, melt margarine. Cook green pepper, celery, onion, and carrot until tender, but nor brown. Reduce heat and stir 2 tablespoons flour, basil, tarragon, and salt into vegetable mixture. Add milk all at once. Cook, stirring constantly until thick and bubbly. Stir remaining tablespoon of flour and yogurt. Add sauce . Cook and stir until heated throughout. Fold in lemon juice and pour sauce over fish. Makes approximately 6 servings with 2 cups sauce.

Top of Page


7. Onion Baked Fillets

2 pounds skinless fish fillets
1/2 teaspoon salt
1 cup plain yogurt
1 cup "lite" mayonnaise
1 package (1.6 ounces) original ranch salad dressing mix
1 can (2.8 ounces) french fried onions, crushed

Cut fillets into serving-size portions. Sprinkle with salt. Combine yogurt, mayonnaise, and salad dressing mix. Dip fish into 1 cup of the mixture, then roll in crushed onions. Place fish on a well-greased baking pan. Bake at 350 degrees for 10 minutes per inch of fish thickness or until fish is opaque. Serve with remaining dressing if desired. Makes 6 servings.

Top of Page


8. Seafood Salad Sandwichs

1 1/2 pounds cooked and flaked fish
1/2 cup each chopped stuffed green olives, celery and onions
1/4 cup chopped dill pickle
2/3 cup "lite" mayonnaise
1 1/2 tablespoons horseradish
1 teaspoon pepper
1/4 teaspoon salt
In a large mixing bowl, combine all ingredients well and chill. Serve as a sandwich, salad or chunky dip. Makes 4 to 6 servings.

Top of Page


9. Creole Bouillabaisse

1 pound fresh fish fillets, cut in 1 1/2-inch chunks
1 pint fresh oysters
1 pound fresh shrimp, peeled and deveined
1/4 cup margarine or vegetable oil
1/4 cup flour
1 cup chopped onions
1/2 cup chopped celery
2 cloves minced garlic
1/4 cup chopped fresh parsley
2 cans (13 ounces each) chicken broth
1 large can (1 pound, 12 ounces) tomatoes, undrained , cut up
1 cup dry white wine
1 tablespoon fresh lemon juice
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
In a large boiler pot over medium heat, melt margarine. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. Add onions, celery, garlic, and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5 minutes more or until all seafood is done. Makes 8 servings.

Top of Page


10. Nutty Fish Dip

Combine 1 pound cooked, flaked fish, 1 cup sour cream, 1/4 cup peanut dust (use blender), 1 tablespoon fresh lemon juice, 3 tablespoons minced onion, 1/4 teaspoon salt. Blend and chill. Sprinkle with additional peanut dust.

Top of Page


11. Crabmeat Guacamole

Combine 1/2 pound blue crab meat, 2 ripe and mashed avocados, 2 tablespoons each mayonnaise, lemon juice and grated onion, 1/2 teaspoon hot pepper sauce, and 1/4 teaspoon salt. Mix well and chill

Top of Page


12. Texas Shrimp Dip

Combine 1 cup cooked and chopped shrimp, 1 package (8 ounces) softened cream cheese, 1/4 cup each chopped onion, stuffed olives, and mayonnaise, 1/4 teaspoon each salt and white pepper. Garnish with cooked shrimp. Each recipe makes about 2 cups dip.

Top of Page


13. Fillets Wellington

2 large fillets (1/2 pound each) or 1 pound of small fillets
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (8 ounces) refrigerated crescent rolls
Crab stuffing (see below)
1 egg yolk
Season fillets with lemon juice, then salt and pepper. Set aside. Make crab stuffing by combining 1/2 pound flaked crabmeat, 1 egg white, 1/3 cup whipping cream, 1/2 cup chopped celery, 1/2 cup Italian bread crumbs, 1/4 cup melted margarine and 1 teaspoon lemon pepper. Separate the roll dough into 2 portions. On a lightly floured board, roll out half the dough adn cut into a fish shape. Cut the second fish shape 1 inch bigger, all the way around, than the first shape. Place the first shape on a greased baking sheet and spread a thin layer of crab stuffing on it. Lay a fillet on the dough and spread half the crab mixture on top. Layer with remaining fillet and cover top and sides with remaining stuffing. Place second fish shape on top and pinch edges together to seal. Use scrap dough to make fins, eyes and gill slits. Brush with egg yolk and water mixture. Bake for 10 minutes at 425 degrees then for 15 minutes at 350 degrees or until crust is brown and fillets are opaque and flake when tested. Makes 4 servings.

Top of Page


14. Sweet and Sour Fish

2 pounds fish fillets
3 tablespoons cooking oil
1 can (1lb. 4oz) pineapple chunks
1 1/4 cups liquid (pineapple syrup and water)
1/4 cup cider vinegar
1/4 cup brown sugar, packed
3 tablespoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 can (6 oz.) water chesnuts, drained and sliced
1 medium green pepper, cut into 1 inch squares
1 medium tomato, cut into thin wedges
1 1/2 cups cooked rice
Cut fillets into 1 inch cubes. Drain pineapple chunks, reserving syrup. Add water to syrup to measure 1 1/4 cups liquid. Combine liquid, vinegar, brown sugar, cornstarch, soy sauce and salts, and blend well. Saute fish in oil for 5 minutes, or until fish is firm and has a white appearance. Add liquid mixture and cook, stirring constantly, for about 5 minutes or until sauce is thick and clear. Add remaining ingredients and cook until vegetables are heated and fish flakes easily with a fork. Serve over rice. Makes 4 to 6 servings.

Top of Page




Click to e-mail me at d4188@hotmail.com


Back to Tony's Fishing Guide

Click Here Back to Tony's Homepage

<script language="JavaScript">document.write("<no" + "script>")</script> </HTML>