Conference turris::cooks

    My husband is an avid fisherman, and although he releases most of
    the fish that he catches, he does bring them home once in awhile.
    Our two favorite ways of cooking them are:
    
    broil a filet with a few pats of butter, one of the following: lemon
    juice, worchestershire sauce, soy sauce - and then sprinkle with some 
    bread crumbs.  Very quick and easy, just be sure not to overcook.
    
    basically poach the whole fish (minus the head, guts and scales)
    in white wine.  Add a bay leaf, a clove or two of garlic, onions
    and a little thyme.  If you'd like it a little spicy, I sometimes
    add a little cayene.  Simmer until the onions are soft and the the
    fish skin is tender enough so that a fork will easily split it.
    If you would like a little sauce to go with it, the wine base makes
    a wonderful sauce when some flour is added to it (like you would
    make a meat gravy).
    
    
    CMac
    

    Make a baste or marinade (use it either way) of 1 part oil to 1
    part lemon juice. Season with salt, pepper, minced onions, thyme
    and garlic.
    I also use this to barbecue chicken.
    

    This is always a big hit when I serve it.  It's so quick and easy
    I never think to refer to the recipe so bear with me since I don't
    have exact measurements:
    
    Place fish (haddock, schrod or sole) in baking pan
    Spread tops with thin layer of mayonaise
    Cover with layer of crushed Ritz crackers
    Melt butter, add a bit of lemon juice, drizzel over fish
    Sprinkle with Paprika, Parsley & salt/pepper if desired
    Pour milk in bottom of pan only to cover spaces not covered by fish
    
    Bake in 350 degree (F) over for 20 minutes.
    
    Great Served with rice pilaf and fresh green beans.
    
    Enjoy!
    Evelyn
    
    P.S.  The Ritz crackers add a richer flavor than using plain
          bread or cracker crumbs.

    For something a little different:
    
    There is some green powdered horseradish that you can buy in a very
    small can at oriental grocery stores.  It's used to make that green
    horseradish paste that they serve with sushi.  Anyway, mix about
    a teaspoon of it with a little mayonaise and spread on the top of
    the fish, broil, turn over and spread with more and broil that side.
    We really like this and it doesn't add as many calories as some
    of the other things that you can do.
    
    One more idea.  I got this one from a cooking show on TV.  Take
    a pint of cottage cheese and blend it in a blender until it looks
    like sour cream.  Bake or broil the fish, top with the cottage cheese
    and maybe some spices, (dill is nice) and put back into the oven
    until it just starts to brown.  This is good on baked potatoes too
    and lower in calories than butter or sour cream.  It keeps in the
    fridge about the same amount of time as your would expect from cottage
    cheese.
    
    Sally
     
    (Hi Connie!)
    

    We like to broil fish with a little oil (if it is a dry fish) and
    sprinkle it with dill (fresh when available, otherwise dried dillweed).
    I never tried putting wasabi paste on fish - what a way to WAKE
    UP your taste buds!  I'm not a big user of wasabi because I find
    that I can't taste anything else through it.  I also have
    (someplace...) a great recipe for kebabs marinated in a mixture
    of pineapple juice, brown sugar, and a few other things; this is
    great on a grill since the marinade does not flare up and burn like
    an oil-based one would.  We are still using our gas grill to broil
    fish; it is a lot easier to clean than the broiler in the oven,
    so long as you don't mind cooking food in the dark (worse next week
    with no daylight savings time!).  We'll probably retire it for the
    winter if it gets too snowy out on the deck, though.

    		-< Swordfish - B-B-Q or Broiled >-
    
    Here's a simple recipe for Swordfish.  Fresh swordfish!
    
    Marinate with olive oil and Worcestershire Sauce.  Sprinkle with
    salt and pepper.  Then broil until brown or B-B-Q.  Either way
    it tastes really good with a fresh lemon.  And, at the price of
    Swordfish, why smother it with sauce?  If you're fortunate enough
    to have an indoor B-B-Q, (like a  Jenn-air), go for it!  I've never
    found experienced any flare-ups because of the oil with mine.
    Also, you can keep a closer watch on it as it's cooking as opposed
    to checking in on the broiler.
    

    
    	These all sound sooooo good - you can bet I'll try 'em all!
    And we'll still keep cooking outside on the grill - my favorite
    way to do fish.  I guess that's one advantage to having a lighted
    back porch (even in the winter)!
    
    	Thanks,
    
    	   Conni
    
    (hi Sally!)
    

    Regarding note .5
    
    Believe it or not, you don't get all that much "hot" from the wasabi
    (thank you, I couldn't remember the name of that stuff).  I don't
    know if it's because it gets cooked, or if the oil in the mayonaise
    tones it down or what.  Anyway, all you really get is a slight flavor
    and it's not hot at all.  Of course, I don't know what would happen
    if you used lots and lots of it!.
    
    Sally
    

    We found a flat metal wire mesh contraption that you can adjust
    the depth on depending on the thickness of the fish - this is really
    great because you can just turn the whole basket over - has a long
    handle - and not worry about flipping/destroying fillets.
    
    We use stuff called Pickapeppa sauce from Jamaica - it's usually
    in with the Worchester/Tabasco in the grocery.  has a parrot on
    the label & costs about $2, but, boy, it's worth it!  Not as salty
    as soy, but more exotic that Worchestershire.  Would like to be
    able to come up with something close to the taste at home, but so
    far no luck - anyone else?
    
    What kind of fish is best for kibobs?  Seems like white fish would
    fall apart.

    My favorite seafood for kabobs is either shrimp or scallops but
    I have used some of the heavier-bodied fish like halibut, shark,
    and even red snapper if I use a wire mesh basket like the one 
    described in .9.
    
    In a pinch for a sauce, I've used A1 Steak Sauce and really enjoyed
    it.
    
    Donna

	I use a marinade made from the juice of 1 lemon, a heaping 
	tablespoon of dijon mustard (smooth, not "country style"), 
	a teaspoon of minced onion, a crushed garlic clove, 1/2 cup
	olive oil, and a dash of tabasco.

	I use it on Tuna, Sword or Mako Shark steaks under the 
	broiler or on the BBQ.  Also on Kebobs made with a variety of
	the following:
		Chunks of Tuna and/or Sword
		Scallops
		Shrimp, whole
		Mushrooms, whole
		Cherry Tomatoes, whole
		Green Pepper, 1.5-2" squares
		Onion, medium quartered
		Zucchini, 1"slices from thin zukes
	Marinate all fixin's for at least 15 minutes, then assemble
	on skewers (if bamboo, soak while marinating).  I typically
	make some skewers with a variety of fish, and others with 
	veggies.  Broil or BBQ until fish is not quite done.  Put 
	veggies on first, take fish off first.

	Another easy recipe uses a good size halibut steak (or is it
	haddock...I get the names mixed up, it's the one that usually
	comes in steaks...).  On a large sheet of aluminum foil, place
	slices of lemon.  Put the steak on top.  Pepper (&salt) it 
	lightly.  Top with spears of broccoli, zucchini, red pepper. 
	Add a few thin slices of onion.  Add dill or savory and parsely,
	or oregano, or whatever your favorite fish spices are.  Then
	top with another sheet of foil,	and seal the edges.  Place on 
	the BBQ, or on a cookie sheet under the broiler for 15 minutes.
	Place entire foil package on a serving platter.  At the table, 
	make a slice down the top foil (watch out for steam) and roll
	the foil back to the edges.  Serve fish and veggies with some 
	juice over rice pilaf.

						     
							- JP

for any stongly flavored fish that can be broiled:

1/2 cup galliano (the wierd tasting aperitif) heated slowly on the
stove.
Wisk in 3 - 4 tablespoons butter, one tablespoon at a time.

Brush on fish while broiling.

Sounds wierd, but tastes good.

    Place any white fish filets in a baking pan. Melt 2T buter, mix
    in equal amount of mustard (I like Grey Poupon). Cover the filets
    with seasoned bread crumbs. Pour mustard/butter mixture over fish.
    Bake in oven.
    
    I'll bet sprinkling some dill, as mentioned in another note would be
    a good added touch.
    

    Melt a stick of marg or butter in a saucepan, pour in a cup of dry
    vermouth, and add some of your favorite herbs.  Brush on your fish
    while it is grilling.  This is super and simple and tastes great.

LIME-BROILED FISH STEAKS WITH MUSTARD & GINGER

 	4 8-oz fish steaks (salmon, swordfish, halibut), ea. about 1 in. thick
	1/4 c. lime juice
 	2 Tbls. vegetable oil
        1 teas. Dijon-style mustard
    	1 teas. grated ginger
	1/4 teas. cayenne pepper
	Freshly ground black pepper


In a bowl, combine the lime juice, 1 tablespoon oil, mustard, ginger, 
cayenne pepper, and black pepper to taste.

Marinate the fish steaks in the marinade for 30 to 60 minutes, turning 
occasionally.

Preheat the broiler. Brush the broiler pan with the remaining oil. (If 
cooking outdoors, use white coals and brush the grill with the remaining 
oil.)

Broil the fish, brushing often with the marinade, until cooked through and 
opaque white in the center, about 10 minutes. Turn the fish after cooking 
for 5 minutes. Makes 4 servings.
    
        

    I have made this recipe a couple of times and enjoyed it each time. It
    is from the Better Homes and Garden Calorie Counter recipe book. This
    is from the under 200 calorie section (per serving). Enjoy!
    
    
Seafood Rolls 

1 lb. fresh or frozen flounder or sole fillets
1/2 cup shredded Swiss cheese (2 ounces)
1 - 2 1/2-ounce jar sliced mushrooms, drained (I used fresh & chopped)
1/4 cup plain low-fat yogurt 
1 TBLS. snipped chives
1 TBLS. chopped pimiento 
1/2 teaspoon (I ommited this) 
1/8 teaspoon pepper
Nonstick vegetable spray coating
2 TBLS fine dry bread crumbs
1/4 teaspoon paprika (I used Hungarian hot)
1 TBLS plain low-fat yogurt


Preheat oven to 350.

Thaw fish, if frozen. Cut fish into four portions, overlapping small pieces 
as necessary to make four rectangles. In a bowl combine the shredded cheese,
mushrooms, the 1/4 cup yogurt, the chives, pimiento, salt and pepper. 
Spread mixture on fish. Roll up fillets around filling and place, seam side 
down, in a 10x6x2-inch baking dish that has been sprayed with nonstick 
vegetable spray coating. 

Combine the bread crumbs and paprika. Brush fish with the 1 tablespoon yogurt 
and sprinkle with the bread crumb mixture. Bake in a 350 degree oven for 20 
to 30 minutes or till the fish flakes easily when tested with a fork. 
Makes 4 servings. 
    

RE: .-1
    
  >>1/2 teaspoon (I ommited this) 
    
    What would it have been if you hadn't omitted it??
    
    							Pat

    Re: 18  
    
    I think they meant to type "salt" as the mystery ingredient,
    since the recipe mentions salt in the directions.
    
   
    Pam

    Yup, salt it is....sorry.

    Even if you THINK you don't like salmon, try this receipe.  My husband
    wasn't too happy when I told him we were having salmon the other
    evening, because he didn't think he was going to like it.  Boy,
    was he surprised!  And, it was sooooo simple...
    
    *Salmon Steaks  (I had originally bought them fresh but couldn't cook
                     them right away so put them in the freezer for about
                     a week.  When I defrosted them they were just as
                     good as if I had bought them that day!)
                     
    *1/4 cup extra virgin olive oil (it pays to buy the real good stuff)
    *juice of 1/2 a fresh lemon
    
    Combine oil and lemon, brush on steaks and broil ~ 5 min. each side.
    [you may want to re-baste the steaks half-way through the broiling,
     but, I found I didn't use it all, so not too many extra calories
     and grams of fat from the oil]
    
    Meanwhile, prepare the following sauce:
    
    *1/2 cup low fat (or no fat) plain yogurt
    *2 to 3 Tbsp. white wine
    *juice of 1/2 a fresh lemon
    *fresh chives (snipped or diced into small pieces)
    *fresh parsley (snipped or diced into small pieces)
    *fresh dill (ditto)
    *2 tsp. of cornstarch
    
    Mix these ingredients together and put in Microwave on medium until
    cornstarch thickens sauce.  Serve over salmon.  Very low-cal and
    really delicious.
    
    Ellin
    

This weekend I experimented and built a recipe that is based on a
procedure for braising fish that I found in a Connecticut shore cookbook.
I used cod filets, but you can probably substitute any white fish. (I'm
going to try it next with halibut, which could yield quite different
results.)

I've found the Adobo seasoning in several Nashua, NH area supermarkets;
look in the GOYA Spanish foods section.

I considered the results to be a success. 


                            BRAISED COD FILETS
                            
       Preparation time: about 15 minutes
       Cooking time:     about 15 minutes
       (For reference, I used a Sunbeam electric skillet)

       Four portions of fresh cod filet, about 1.6 lbs total, washed lightly 
       1 bottle clam juice
       1/2 cup white wine
       1 small tomato
       1 small onion
       2 small (6") carrots
       12 small mushrooms
       1 large celery stalk
       1/2 green sweet bell pepper
       1/2 red sweet bell pepper (or use pimento strips)
       1/2 tsp Goya Adobo seasoning
       2 Tbsp butter (optional)
       4 Tbsp olive oil
       1 pinch paprika
       
       Julienne the onion, carrots, mushrooms, peppers, and celery stalk
       so everything is 2" long, 1/8" wide. Lightly saute these
       vegetables in olive oil, lifting and turning with a spatula;
       sprinkle the Adobo seasoning on the vegetables while they are
       sweating. Chop the tomato into 1/4" pieces and slice the mushrooms
       about 1/8", then add to the al dente vegetables in the pan; saute
       another minute or so. 
       
       Arrange the filets on top of the vegetables. Pat each filet with a
       bit of the butter, dividing it evenly. Sprinkle the filets with a
       pinch of paprika. Pour the clam juice and white wine around the
       sides of the fish. The liquid should rise to about the mid point
       of the sides of the filets, no higher. Do *not* cover them with
       liquid.  Quickly bring the liquid to a boil, then drop to simmer,
       covered, for about ten minutes, or until the filets just flake.
       Gently baste the filets with the pan liquid each time you check
       for doneness. 
       
       When done, carefully remove each filet (with a long spatula) to a
       heated plate, and top with the cooked vegetables. Serve with a
       rice pilaf.

       

    
    
    I lovely recipe for salmon if any body still wants to know.
    
     1 Salmon steak per person
     a little extra virgin olive oil
     1 onion
     a few sprigs of fresh Dill
     Salt & Pepper
    
    Brush each side of the Salmon lightly with Olive oil and season with
    plenty of Salt and Pepper. Place on a piece of foil big enough to wrap
    it in. Peel the onion and slice it (into discs) and place one each on       
    the Salmon then place a sprig if Dill on each, wrap up in the foil and
    cook in a moderate oven for 20 mins or until trender.
    serve with boiled new potatoes and steamed broccoli. scrummy!!!
    
    jo.
    

I'm presently reading a novel set in London during WW II. One of the
ladies in the story just loves "boiled cod and carrots." 

Is this a regional dish? Would it be made with salt cod? Does anyone have
a recipe?

Thanks,

Art

    .26>           <<< Note 383.26 by NUBOAT::HEBERT "Captain Bligh" >>>
    .26>                       -< Boiled cod and carrots? >-
    
    .26> I'm presently reading a novel set in London during WW II. One of the
    .26> ladies in the story just loves "boiled cod and carrots." 
    
    .26> Is this a regional dish? Would it be made with salt cod? Does anyone have
    .26> a recipe?
    
    As a born-and-bred Londoner I have never come across boiled cod and
    carrots - however boiled BEEF and carrots IS a classic London dish,
    there's even an old music-hall song about it. Maybe a bit of artistic
    licence from your author ?
    
    I also suspect that getting hold of cod during WWII wouldn't have been
    too easy.
    
    Jim
    

I thought (based mainly on jokes about Mr Major's D-Day cockup) that the main
fish available in England during WWII was snoek, which is even greyer and
nastier than coley but similarly related to cod. 

BTW, did you know that nobody had any onions in England for the first year of
WWII because they were only grown in the Channel Islands until the Germans
invaded the Channel islands? No wonder the food was boring.....

Helen