Today we have for you all recipes with fish for fish lovers. Without further ado, we start with the recipes.
10 delicious recipes with fish
Recipes with fish an idea with dolphinfish
4 steaks pesto vegan 1 tablespoon freshly chopped parsley, and more to decorate
In a large skillet over medium heat, melt 1 tablespoon of butter and olive oil. Add the fillets of the dorado and season with salt and pepper. Cook until golden, 3 minutes per side. Transfers to a plate. In the pan, add the remaining 2 spoons of butter. Once the butter is melted, add the garlic and cook until fragrant, 1 minute, then add the lemon zest and the juice and the parsley. Return the dolphin fillets to the pan and pour the pesto sauce. Garnish with more parsley and serve.
Recipes with fish a recipe for mussels with tomato and garlic
In a pan over medium-low heat, melt the butter. Add the onion and cook until fragrant and smooth, 5 minutes, then add the garlic and cook until fragrant, 1 minute more. Add diced tomatoes, wine and parsley and stir until combined. Season with salt and pepper. Add the mussels and simmer until all the shells are open (remove any shell that is not open). Garnish with more parsley and serve with grilled bread.
Recipes with fish a recipe for glazed salmon with ginger and broccoli
1 large head of broccoli, cut into thick fillets 1/2
Extra virgin olive oil
Freshly ground black pepper
2 tablespoons of honey
Juice of 1 lemon
1 clove of garlic, grated
Fresh ginger, peeled and grated
salmon, cut into 4 pieces
2 green onions, sliced
Preheat the large cast iron grill. Mix the broccoli with a drizzle of olive oil and season with salt and pepper and set aside. Make the glaze: In a small bowl, mix honey, lemon juice, garlic and ginger. Broil broccoli until browned, about 2 minutes per side. Rinse the salmon and dry it. Sprinkle with olive oil and season with salt and pepper. Put salmon in the sate pan on each side for 4 minutes. Pour the glaze over the salmon and remove it from the grill. Serve salmon with charred broccoli and additional sauce. Garnish with green onions.
Recipes with fish a tilapia recipe
4 tilapia fillets
1/4 c. lemon juice, plus servings of lemon to serve
1 C. Italian bread crumbs
1 C. freshly grated parmesan
1/4 c. chopped fresh parsley
4 cloves of garlic, chopped
pinch of flakes of ground red pepper
Extra virgin olive oil, to drizzle
Cooked jasmine rice, to serve
Preheat the oven to 400 °. In a shallow baking dish, mix tilapia and lemon juice. In a second dish, mix bread crumbs, Parmesan and parsley and season with salt. Cover the tilapia in bread crumbs and transfer to a baking dish. Spread the garlic over the fillets, sprinkle with red pepper and sprinkle with olive oil. Bake until the tilapia is ready, 10 to 12 minutes. Squeeze with lemon and serve over rice with lemon slices.
Recipes with fish a recipe for smoked haddock fillets
3 medium potatoes (approximately 450 g), cut into very thin slices
150 ml chicken broth
1 tablespoon of olive oil
75g fresh cream crème fraîche
2 x 140 g fillets of smoked haddock, with skin and bones removed
140 g of mushrooms, chopped
50 g of butter
3 sprigs of lemon thyme, only the leaves
1 slice of brioche (around 50 g)
25 g of finely grated Parmesan cheese
1 lemon, peeled and segmented
Heat the oven to 180 ° C / 160 ° C fan. Place the potatoes in a large pan and cover with the chicken stock and 50 ml of water. Wait until it starts to boil, then simmer for 8-10 minutes until tender. Meanwhile, make the mixture to cover by mixing the lemon thyme, the brioche bread crumbs and the parmesan. Remove the foil from the fish and add the crumb cover. Put the tray back in the oven for 5 minutes or until golden brown. Remove carefully and set aside, reserve the broth. Heat the oil in a pan and cook the onions for about 8 minutes until golden brown. Spread them on a tray and arrange the potatoes carefully on top. Season well and pour some chicken broth. The broth should be soaked in the onions, leaving the potatoes dry. Place the crème fraîche on the potatoes in a uniform layer. Place the haddock on top, then spread the mushrooms and butter. Cover with aluminum foil and put in the oven for 8 minutes.
Recipes with fish a recipe for haddock
Immerse yourself in an elegant fish dinner made in the comfort of your own home. With crunchy fries, creamy tartare sauce and crushed peas, this easy dinner is a sure hit. Next, make the crème fraîche salsa tartare. In a bowl, combine the crème fraîche, the herbs and the cornichons. To make the fish. Mix bread crumbs and poppy seeds in a tray. In a shallow bowl, gently whisk the egg. Dip a fillet of haddock in the egg, followed by the mixture of bread crumbs, making sure to cover well. Repeat the process with the remaining haddock fillets and reserve. Heat the remaining 2 tablespoons of sunflower oil in a large skillet over medium heat. Once the oil is hot, gently add the fish to the pan. Cook on each side for 4-5 minutes or until the dough is golden brown. Preheat the oven to 200 ° C. Soak the sweet potatoes in cold water, with 1 teaspoon of salt, for 15 minutes. Serve the fish with the hot crushed peas, the sweet potato fries, a generous portion of the crème fraîche tartare and the lemon slices. Drain, dry the potatoes and mix in a bowl with 2 tablespoons of sunflower oil, spread on a large tray and season. Grill in the oven for 35-40 minutes, or until golden brown. Put water to boil a bowl and add salt, add the peas and reduce to a simmer. Cook for 10 minutes. Drain and transfer to the small bowl of a food processor. Add the butter, milk, mint and pulse several times, until you have a thick puree. Season to taste and keep warm.
Recipes with fish a recipe for mackerel
3 filleted and boneless mackerels
2 tablespoons of soy sauce
25 g of pickled ginger, finely cut
3 teaspoons of black sesame seeds, toasted
3 teaspoons finely chopped scallions
2 teaspoons of vegetable oil and extra virgin olive oil, to serve
For sweet and sour beets
500 g of cooked beet
1 bay leaf
100g of clear honey
Red wine vinegar 150ml
1 tablespoon black pepper
For the dressing
2 teaspoons wasabi
100g crème fraîche
To make the bittersweet beet, mix all the ingredients, except the beet, with 125 ml of water in a medium skillet and let it boil. Remove the pot from the heat and let it cool. To serve, place the fish with a spoonful of the dressing. To add a surprise factor, you can prepare a light salad, along with a little of the pickle sauce from the beet, and serve immediately. Drain and rinse the cooked beets, then cut half in thin rounds, cutting the rest into larger pieces to obtain a contrasting texture. Once the sauce is completely cold, pour in a large bowl, add the beet and let it cool overnight. The next day, brush the mackerel with the soy sauce and let it marinate for 20 minutes while preparing the dressing. Beat wasabi and crème fraîche, season to taste. Heat your grill. Remove the beet from the sauce with a slotted spoon and divide it into each dish. Place a rack on a baking sheet and brush with the oil. Place the mackerel fillets on top of the rack and roast the fish with the skin side up for 2-3 minutes until the skin is charred and the fish is lightly cooked.
Recipes with fish a grilled mackerel recipe with ginger, chili and lime
3 tablespoons of extra virgin olive oil
3 or 4 small whole mackerel cleaned
For the sauce
1 large red chile, finely chopped without seeds
1 small garlic clove, finely chopped
A fresh ginger root, very finely chopped
2 teaspoons of honey
The juice of 2 limes
1 teaspoon of sesame oil
1 teaspoon fish sauce
Light the barbecue and wait until the flames go out. Beat the sauce 2 tablespoons of olive oil and all other ingredients in a small bowl, adjusting the proportion of honey and lime to obtain an intense sweetness. Season to taste. Spread each side of the mackerel very well. Brush the fish with the remaining oil and season lightly. Leave the mackerel on the barbecue for 5-6 minutes per side until the fish is well cooked and the eyes are white. Pour more sauce over the fish and let stand 2 to 3 minutes before serving.
Recipes with fish a recipe for sea bass fillets
Preheat the oven to 200 ° C. In a mixing bowl, mix the miso paste, lemon juice, melted coconut oil and ground garlic, and mix well. Place the vegetables on a roasting pan, sprinkle the miso glaze over the vegetables, then give the vegetables a good roll so they are all covered. Spread the fresh thyme over the vegetable and a small pinch of sea salt and then place it in the hot oven for about 45 minutes. When the vegetables are almost ready, prepare the sea bass by scratching the skin of the fillets with a sharp knife five or six times. Then season with a little salt and pepper. Heat a little coconut oil in a pan and place the sea bass in the pan, skin side down, to fry over medium heat until the skin is crispy and golden brown. Turn and cook for another 2 minutes. Place a generous portion of roasted vegetables on a plate, cover with cooked sea bass and serve.
Recipes with fish a recipe for tuna steaks
3 tablespoons of maple syrup
1 1/2 tablespoons of Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons of extra virgin olive oil
1/8 teaspoon ground red pepper
4 tuna steaks
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly ground black pepper
Combine the Dijon mustard, the juice, the oil and the red pepper in a shallow dish, stirring with a whisk. Reserve 4 teaspoons of syrup mixture. Sprinkle with the reserved mixture of 4 teaspoons of syrup. Add the tuna to the remaining syrup mixture, turning it over to cover. Let stand 10 minutes, turning once after 5 minutes. Heat a skillet over medium-high heat. Cover the pan with cooking spray. Sprinkle the tuna with salt and black pepper. Add the tuna to the pan, cook 90 seconds on each side or to the desired degree of cooking. Remove the tuna from the pan. Cut into thick slices.