Favorite Fish Recipes

iVillage Member
Registered: 01-03-2006
Favorite Fish Recipes
10
Tue, 12-18-2007 - 10:03am

I've been craving fish lately and I realized that we don't have a really good thread with all of our favorite fish recipes.


Let's share!


Here's mine:


Orange Roughy in Scallion and Ginger Sauce (Serves 2)


Ingredients
1/3 cup dry sherry or vermouth
3 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
1/4 cup finely chopped green onion
1 teaspoon freshly grated ginger
1 teaspoon finely chopped garlic
2 orange roughy* fillets (1 pound)


Instructions
Preheat the oven to 400°F. Combine the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.


Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.


* Substitute cod, sole, salmon, or flounder for the orange roughy

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iVillage Member
Registered: 06-29-2005
Tue, 12-18-2007 - 1:52pm

This is so yummy! (Serve over zucchini "pasta" in Phase 1)










Baked Fish Dugler-ini and (Whole Wheat) Angel Hair Pasta



Recipe courtesy Rachael Ray

Show:

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iVillage Member
Registered: 06-29-2005
Tue, 12-18-2007 - 4:34pm


Randy Mayor; Bob Gager




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iVillage Member
Registered: 10-04-2006
Tue, 12-18-2007 - 5:09pm

All my favorites tend to be salmon recipes:

Balsamic Glazed Salmon

From the SB Quick and Easy Cookbook, pg 139.
4 salmon fillets
1 cup balsamic vinegar
2 teaspoons olive oil
1 teaspoon fresh lemon juice
salt and pepper

Heat oven to 450.
Season salmon with salt and pepper, place in oven proof baking dish and bake until
cooked through, 10-12 min. (I brushed salmon with some of glaze before baking)
While fish is cooking, place vinegar in small saucepan. Cook over medium high heat,
stirring frequently, until reduced to 1/3 cup - 8-10 min. Remove from heat, whisk in
oil and lemon juice and season with salt and pepper. Place salmon on serving plates
and drizzle with glaze.

Makes 4 servings
Per serving: 380 calories, 21g fat, 4.5g sat fat, 34g protein, 9g carb, 0g fiber, 100mg c
holesterol, 190 mg sodium

Spinach and Sun-Dried Tomato Stuffed Salmon

4 salmon fillets

1-10 ounce package baby spinach, coarsely chopped and sauteed
until tender

2 tablespoons prepared pesto

2 tablespoons chopped dry-packed sun-dried tomatoes

1 tablespoon pine nuts

salt and freshly ground pepper

Heat the oven to 400 degrees F. Make a slit two-thirds of the way
through the center of each salmon fillet making sure not to cut all
the way through. Season each fillet with the salt and pepper. In a
bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon
1/3 cup of the mixture into each slit.

Arrange the fillets on a broiler pan coated with cooking spray.
Roast for 8 to 10 minutes or until the spinach mixture is heated through.




























belizesig1
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iVillage Member
Registered: 04-01-2004
Tue, 12-18-2007 - 5:59pm

Big Easy Shrimp (recipe from Southbeach Diet Cookbook)


2 strips turkey bacon or Canadian bacon
1 onion, chopped
1/2 green bell pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 can (16 ounces) chopped tomatoes
1 bay leaf
1/2 teaspoon ground black pepper
1 teaspoon Worchestershire sauce
1 teaspoon hot-pepper sauce
1 pound medium shrimp, peeled and deveined

Cook the bacon in a large skillet over medium heat until crisp. Place on a paper towel-lined plate to drain. Crumble when cool. Remove and discard all but 1 tablespoon drippings from skillet.
In the hot drippings over medium heat, cook the onion, bell pepper and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 10 minutes, or until the shrimp are opaque. Remove and discard the bay leaf before serving.
Serve over hot cooked brown rice for a quick Phase 2 dinner. If you like, you can substitute sea scallops for the shrimp.

Nutrition at a glance
Per serving: 185 calories, 4g fat, 1g saturated fat, 26g
protein, 12g carbohydrate, 3g dietary fiber, 177mg
cholesterol, 329 mg sodium

Follow me to the South Beach Diet

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iVillage Member
Registered: 04-01-2004
Tue, 12-18-2007 - 6:02pm

Fish Tacos in Lettuce Wraps:

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iVillage Member
Registered: 06-18-2006
Tue, 12-18-2007 - 7:29pm

My dh will not eat fish (except for sashimi and rare tuna --- is he a weirdo or what??!?).

 
iVillage Member
Registered: 03-05-2004
Fri, 12-28-2007 - 11:03pm

Call me boring but the only way I truly enjoy eating fish is with melted butter (smart balance), lemon juice, & ww bread crumbs sprinkled on top.


Sound so blah compared to the recipes in this thread.


Doreen

Doreen

iVillage Member
Registered: 01-03-2006
Sun, 12-30-2007 - 9:26am

Not boring....just simple and flavorful!


Sometimes I just grill or broil the fish and then make a crabmeat topping on the side. I just saute some diced bell pepper and onion in a little smart balance, then add a can of crabmeat (the small size from the tuna aisle in the store). Then I add about a tablespoon or so of ww bread crumbs and some lemon juice. Each and yummy!

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iVillage Member
Registered: 01-06-2004
Sun, 04-13-2008 - 5:35am
I tried the Orange Roughy recipe last night with flounder that I had left over from another recipe. It was extremely easy to make and so yummy! Thanks!

iVillage Member
Registered: 06-29-2005
Sun, 04-13-2008 - 7:46pm

Destiny's Grilled Fish El Greco


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