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Category: Dinner (Page 15 of 38)

Pickled Herring with Curry Salad Recipe

Ingredients:
Pickled Herrings
4 herring fillets, (salted)
12 oz vinegar
3-4 tablespoon water
12 packets Stevia
1 1/2 teaspoon Allspice, (whole)
1 tablespoon mustard
1 small Horseradish
3 pinch ginger, (whole)
1 bay leaves
2 teaspoon white peppercorns
2 red onions
Dill

Curry Salad

2 Herring fillets
Cooked ham, equal to the salted herring fillet used
2-3 tablespoons cream
Chopped whites of 4 eggs
Mayonnaise
Curry powder
White pepper, ground

Instructions:

Pickled Herrings:
Soak the herrings in water for 8-10 hours, or until as salty as desired.

Boil up the remaining ingredients (exepting the onion and dil), in the water and vinegar and cool.

Cut the herring fillets slantwise into about 1 inch pieces and cover with the cold liquid.

Leave for 24 hours.

Decorate with finely sliced onion rings and chopped dill before
serving.

Curry salad:

Blend the mayonnaise with the creme until soft, and season with the curry powder and pepper.

Soak the herring fillets to remove the surplus salt and chop finely.

Add them to the mayonnaise together with the finely chopped meat.

Leave in a cold place for a couple of hours and season again if necessary.

Just before serving, add the chopped egg-whites and decorate with hard-boiled and quartered yolks.


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Lemon Fish Recipe

Ingredients:
4 white fish fillet
1 tablespoon oil
1 tablespoon fresh lemon juice
1 garlic clove, thinly sliced
4 tablespoon whole milk ricotta cheese
4 tablespoon plain yogurt
1 tablespoon fresh chives, optional

Instructions:

Preheat oven to 400 degree.

Place fish in aluminum foil packet with oil, garlic & lemon juice. Place fish packet in oven.

Mix the ricotta cheese with yogurt & stir in snipped chives.

When fish is done, remove & serve with ricotta/yogurt sauce.

4 servings


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Baked Trout in Herbs Recipe

Ingredients:
2 Onion, chopped
2 Celery stalks, chopped
1 cup Mushrooms, sliced
2 tbsp Parsley, chopped
1/4 tsp Thyme, dried
1/4 tsp Rosemary, dried
1/4 tsp Tarragon, dried
6 tbsp Butter, melted
1 Speckled trout, 3-4 lb
3 tbsp Parmesan cheese, grated

Instructions:

Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and
butter.

Spread half of mixture in a greased baking dish and add the scaled and cleaned speckled trout. Sprinkle with Parmesan cheese, top with remaining vegetable mixture.

Bake 35-45 minutes at 375 degrees F or until tender and flaky, basting 3-4 times with melted butter or chicken broth.

6 Servings.


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Basil Baked Cod Fillets Recipe

Ingredients:
1/2 lb. cod
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 teaspoon dried basil, crushed
1/8 teaspoon black pepper
Dash salt
2 teaspoon grated Parmesan cheese

Instructions:

Pat fish dry and cut into 2 serving pieces.

Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt. Sprinkle with Parmesan cheese.

Cover with foil and bake at 400 degrees, about 10 to 15 minutes or until fish just begins to flake when tested with a fork.

Serves: 2


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Bass with Dijon and Peppercorn Sauce Recipe

Ingredients:
1 pound of fresh bass
salt and pepper, to taste
4 ounces of butter
2 ounces of white wine
1/2 ounce of peppercorns
2 cups of heavy whipping cream
2 ounces of dijon mustard

Instructions:

Clean, skin, and debone the bass.

Place the bass in a baking pan in 4-ounce portions. Season with salt and pepper. Add 4 oz. melted butter, and 1 oz. white wine. Cover with aluminum foil and bake at 350 degrees F until consistently cooked, about 15-20 minutes.

Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over the bass and serve.


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Blackened Red Snapper Recipe

Ingredients:
2 red snapper filets, halved
1/2 cup butter
2 tablespoons lemon juice
1 tablespoon parsley, minced
1 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon thyme
1/8 teaspoon onion salt
1/8 teaspoon oregano
dash of black pepper

Instructions:

Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of the snapper.

Oil grill grate and preheat.

Bring lemon juice to a boil. Remove from heat and add margarine. Mix well.

Carefully place snapper filets on the grill. Cook snapper until done. About 4 minutes per side. Remove snapper from grill.

Add parsley to lemon butter. Spoon about 1 1/2 tablespoons of butter mixture over each piece of snapper and serve.


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Grilled Cajun Bass Recipe

Ingredients:
2 pounds of bass fillets
1/4 cup melted butter
salt and pepper to taste
1/2 tsp. cajun spices
1/4 tsp. onion salt
1/4 tsp. paprika
1/4 tsp. garlic salt

Instructions:

Preheat barbecue grill or prepare open fire.

Lay the bass fillets flat on aluminum foil. (Do not overlap the bass fillets) Baste bass fillets with butter. Sprinkle remaining ingredients evenly over fillets.

Wrap heavy-duty aluminum foil around the bass, making a sealed cooking bag. Make sure to seal tightly so no steam escapes.

Place bag on grill and cook for 7-10 minutes. (Do not flip) Use caution when opening foil.


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Baked Flounder with Bacon Recipe

Ingredients:
2 tablespoon olive oil
4 bacon slices, coarsely chopped
3 scallions, white and green parts, chopped
4 flounder fillets, 6oz each
freshly ground pepper
4 tablespoons butter
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley

Instructions:

Preheat the oven to 400°.

Heat the oil in a roasting pan over medium heat. Add the bacon and scallions, and cook for 2 minutes, stirring frequently. Add the flounder, skin side down, baste with the oil, and season with pepper.

Bake for 15 minutes, basting once or twice. Transfer each fillet to a plate.

Drain the bacon and scallions in a sieve.

Heat the butter in a small saucepan over medium heat about 2 minutes, until golden brown. Add the reserved bacon and scallions with the lemon juice, and stir in the parsley.

Spoon over the fish and serve immediately.


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Baked Spicy Halibut Recipe

Ingredients:
1-1/2 to 2 pounds halibut fillets, cut into 6- to 8-ounce portions
Extra virgin olive oil
Salt and pepper
2 teaspoons Creole seasoning
1 teaspoon sweet paprika
1/2 teaspoons dried leaf thyme
1/4 teaspoon dried oregano
Dash garlic powder

Instructions:

Heat the oven to 400° and position the oven rack in the center of the oven. Line a baking dish with foil and grease with olive oil.

Wash halibut fillets and pat dry. Rub the fillets all over with olive oil and sprinkle lightly with salt and pepper.

In a shallow bowl, combine remaining ingredients.

Dip the tops of the fillets lightly in the seasoning mixture, or sprinkle with the mixture if you’d like a more lightly seasoned fish.

Place the fillets in the prepared baking pan, seasoned side up. Bake the halibut for 10 to 12 minutes, or until the fillets are cooked through.

Serves 4.


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Crawfish Recipe

Ingredients:
1 lb crawfish tail meat with fat
4 tablespoon butter
3/4 cup shrimp or fish stock
3/4 cup heavy cream
Salt
Pepper
Tabasco

Instructions:

In a heavy skillet, melt butter. Add tails and cook 5 minutes. Remove tails with slotted spoon.

Add stock. Reduce by 1/2. Add cream. Reduce by 1/2. Season. Add crawfish tails to reheat.


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