Do Fish! Try Some of our Favorite Recipes

Research has proven that fish oils are beneficial to us and fish is a valuable source of low fat protein and minerals essential to human health.

Fish and seafood are quick to cook, easy to digest, tastes good and provides valuable low fat protein and minerals - the health benefits are being brought to our attention on a regular basis.

There are such varieties as well - if you have chicken or beef, well, that's your choice isn't it - the only variation you can make is what cut to buy and how to cook it - choose fish and you have a wide variety of tastes and flavors - cow is cow, fish and seafood is anything from anchovies to yellow fin tuna and from dungeness crab to succulent mussels.

Lastly, seafood can be prepared in so many ways. From baked to broiled, from spicy to simple, whatever you're in the mood for, seafood is always a great choice!

In this area, we offer some of favorite recipes, we’re confident your palate will thank you!

Indonesian Spiced Fish

Yield: 6 servings

Ingredients:

• 1-2 Sea Bream or Red Snapper (about 1kg)
• 4 garlic cloves, finely chopped
• 2 fresh red chillies, seeded and finely chopped
• 1 one inch piece of fresh gingerroot, thinly sliced
• 4 scallions, chopped
• 2 tbsp corn oil, plus extra for brushing
• Juice of 1 lime
• Salt
• Shredded coconut, to garnish (optional)

Directions:

• Clean the fish, then remove the scales. Rinse the fish inside and out under cold water and pat dry with paper towels.
• Using a sharp knife, make a series of diagonal slashes on both sides of the fish.
• Put in a large, shallow, nonmetallic dish.
• Put the garlic, chilies, ginger, and scallions in a food processor and process to a paste.
• Transfer to a small bowl, stir in the lime juice and oil, and season to taste with salt.
• Put 1-2 tablespoons of the spice mixture into the cavity of the fish and spoon the remainder over the fish, turning to coat.
• Cover with plastic wrap and let marinate in the refrigerator for up to 1 hour.
• Preheat the barbecue. Lightly brush a fish basket with oil and put the fish in the basket.
• Cook the fish over medium-hot coals, basting frequently with the reserved marinade, for 8 minutes on each side.
• Serve at once, garnished with coconut, if desired.

Skate in Black Butter Sauce

Yield: 4 Servings

Ingredients:

• 4 Skate Wings (about 6 oz. each)
• 2.5 cups fish stock
• 1 cup dry white wine
• 4 tbsp butter
• 2 tbsp lemon juice
• 2 tsp capers in brine, rinsed
• 2 tbsp chopped fresh parsley
• salt and pepper

Directions:

• Put the fish in a large, heavy-bottom skillet or ovenproof casserole.
• Pour in the stock and wine, and season to taste with salt and pepper.
• Bring to a boil, then reduce the heat and let simmer for 10-15 minutes.
• Melt the butter in a large, heavy-bottom skillet over very low heat and cook until it turns brown but not black.
• Stir in the lemon juice, capers, and parsley and heat for an additional 1-2 minutes.
• Transfer the skate wings to warmed serving plates with a spatula and pour the black butter sauce over the fish.

Miso mackerel (Saba miso-ni)

Ingredients

• 2 thick mackerel fillets (about 1/2 pound each)
• 2 medium-sized leeks, sliced into 1.5 inch lengths
• fresh ginger (I like a lot -say, 2 or 3 tablespoons), finely diced
• 1 cup water
• 1.5 tablespoons sake (use vermouth in a pinch)
• 1.5 tablespoons soy sauce (preferrably Japanese)
• 1.5 tablespoons mirin (Japanese cooking sweet cooking wine - South Seas Trading Company in the market has some)
• 1.5 tablespoons sugar
• 3 tablespoons red or brown miso

Directions

• Remove bones from mackerel. Cut fillets crosswise in half.
• Combine water, sake, soy, mirin, and sugar in saucepan; heat to simmer over high heat
• Add sliced ginger; stir 30 seconds
• Add mackerel fillets (skin side up). Cook 3 minutes.
• Reduce heat to medium; baste thoroughly with cooking liquid.
• Add leek; cook for 5-7 minutes, basting throughout, until fish is cooked through and flakes easily.
• Remove fish and leek from pan; place on serving plates.
• Add miso to liquid; stir well to dissolve. Cook until sauce thickens slightly - about 4 minutes.
• Pour sauce over fish; top with ginger.
• Apply for Iron Chef - Hai!

Steamed mussels (French bistro style)

Ingredients

• 3 pounds mussels, scrubbed and beards removed
• minced garlic, to taste (try 2-3 large cloves)
• 1 cup white wine (something dry)
• 1 medium onion, chopped
• 1 tbsp olive oil
• 2 tbsp italian parsely
• 0.5 cup cream
• lemon wedges

Directions

• Heat oil in large pot; stir in onion and garlic; cook until soft (about 3-4 min).
• Add wine and mussels; bring to a boil.
• Cover and cook, shaking pot occassionally, until mussels are opened, about 5 min (DISCARD ANY UNOPENED MUSSELS).
• Transfer mussels to bowl; cover to keep warm.
• Add cream to liquid; simmer until sauce thickens slightly.
• Pour sauce over mussels in bowl; serve with lemon wedges.
• Bon appetit!

Nut-Crusted Halibut

Ingredients

• 3 tbsp butter, melted
• 750 gm Halibut fillet
• 150 gm Pistachios, shelled and very finely chopped

Directions

• Brush the melted butter over the halibut fillet.
• Spread the nuts out on a large, flat plate.
• Roll the fish in the nuts, pressing down gently.
• Preheat the griddle or a stovetop grill pan over medium heat.
• Cook the halibut, turning once, for 10 minutes, or until firm but tender.(depending on thickness)
• Remove the fish and any loose pistachio pieces from the heat and transfer to a serving platter.