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Fabulous Fish Recipes

A Complete Cookbook of Delicious Seafood Dish Ideas!

BY: Allie Allen

Copyright 2020 Allie Allen

Copyright Notes

This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers actions.

The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.

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Table of Contents

Introduction

What are the best ways to prepare fish at home?

Which method works best with what types of fish?

How can you be sure your fish tastes fresh and delicious?

Sauting or pan frying is an easy method of preparing fish. You can coat the fish or leave it plain. This method works well with halibut, salmon, flounder and sole, among others.

Grilling is a popular way to fry fish, especially during the summer. Be sure to brush your fish with oil before grilling. Some fish that grill well include tuna, swordfish and salmon.

Many people enjoy baked fish. Usually, the fish are brushed with butter and often sprinkled with herbs. Dense fish works well here, like halibut, char and sablefish.

Broiling is an excellent way to cook fish, and almost any fish can be broiled, unless they are very large and are whole fish. Some of the best broiled fish taste comes from salmon and cod.

Lots of people roast fish, usually in roasting pans or on baking sheets. This method works well with red snapper, sea bass and trout. Try some of the fish recipes in this cookbook to explore the great taste of this healthy food source

1 Char Fennel Salad

When you slow roast char fish, its almost foolproof, so its a great way to get your feet wet, pardon the pun. Its easy to do and hard to goof up.

Makes 4 Servings

Cooking + Prep Time: 55 minutes

Ingredients:

• 1/2 cup of vinegar, unseasoned rice
• 1 tbsp. of sugar, granulated
• 1 tsp. of caraway seeds
• 2 tsp. of salt, kosher + extra as desired
• 6 thinly-sliced cloves of garlic
• 1 sliced fennel bulb, small
• 1 1/4 lbs. of char, artic, or salmon
• 4 tbsp. of oil, olive
• Pepper, ground
• 1 tbsp. of lemon juice, fresh if available
• 1 tbsp. of lemon peel, preserved, chopped
• 1/2 cup fronds of dill

Instructions:

1. Preheat the oven to 300F. In small pan on med. heat, bring the vinegar, 1/3 cup of water, caraway seeds and 2 tsp. of kosher salt to simmer, while stirring so the sugar dissolves. Remove pan from heat. Add the garlic. Allow to sit till garlic has softened a bit, 12-15 minutes.

2. Add 1/2 fennel. Toss, coating well. Allow to sit till fennel is slightly softened, 8 to 10 minutes. It should taste like it has been pickled.

3. Place the char in medium casserole dish. Coat with 1 tbsp. of oil and season as desired. Roast till the flesh flakes easily apart, 14-18 minutes.

4. Drain the fennel mixture and discard the liquid. Toss fennel in bowl with the last 3 tbsp. of oil, preserved lemon, lemon juice and the rest of the fennel. Season as desired. Add dill and mix. Serve the char with your fennel salad.

2 Salmon Cakes

Salmon cakes are made with some ingredients you may already have in your pantry. That Makes them an excellent choice for weekday dinners, when you dont have a lot of time to cook.

Makes 2 Servings

Cooking + Prep Time: 35 minutes

Ingredients:

• 1 x 7 or 8-oz. can of salmon, drained
• 1 egg, large
• 1 tbsp. of mayonnaise, reduced fat
• 1 tsp. of lemon juice, fresh if available
• 1/2 tsp. of garlic powder, pure
• 1/4 to 1/3 cup of breadcrumbs, toasted, like panko, etc.
• 2 sliced scallions, medium
• 1/8 tsp. each kosher salt ground pepper

Instructions:

1. Mix all the ingredients together with fork in medium mixing bowl. Allow to stand for 5 to 10 minutes or so.

2. Divide the mixture by hand into two large cakes while pressing it together. You can add more panko if you prefer a crispier crust.

3. Heat butter or oil in skillet on med. heat. Sear salmon cakes for four to five minutes per side till puffed slightly and a lovely gold in color. Serve.

3 Snapper with New Potatoes

In this recipe, the snapper is baked first and then finished by a quick broil. It Makes perfect, tender vegetables and well-browned fish.

Makes 4 Servings

Cooking + Prep Time: 55 minutes

Ingredients:

• 6 tbsp. of oil, olive
• 2 tbsp. of paste, harissa
• 6 lengthwise-halved onions, spring
• 1 lb. of scrubbed, thin-sliced potatoes, new or small
• Salt, kosher
• Pepper, ground
• 1 1/2 lbs. of snapper fillets, skin-on

To serve: lemon wedges, fresh

Instructions:

1. Place rack in upper 1/3 of your oven. Preheat it to 425F.

2. Combine the oil plus harissa paste in small mixing bowl. Adjust flavor as desired.

3. In large casserole dish, toss potatoes and onions with 1/2 harissa mixture. Season as desired. Add 1/4 cup of filtered water. Roast and toss once till potatoes become tender, 20 to 25 minutes.

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