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Paleo/Primal Fish: Other Recipes

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Lime-Cooked Rare Tuna with Southeast Asian Flavors

Although the Latin American ceviche seems to be better known, the practice
of "cooking" fish in citrus juices is found in Asia as well. Here the fish
takes on the lime juice, then is combined with coconut milk and ginger for
some sweetness to balance the sour. This will not be a totally cooked tuna
dish, as the short time in the lime juice leaves the fish with a great
sushi-like interior. Serves 6 as appetizer

1 1/2 pounds sushi-quality tuna
1 cup fresh lime juice (about 8 limes)
1 small red onion, thinly sliced
1 tomato, diced small
1 tablespoon minced ginger
1 cup coconut milk, unsweetened canned
1/4 cup chopped fresh cilantro
Salt and freshly cracked black pepper to taste

Cut the tuna into thin slices about the size and thickness of a matchbook.
Lay the tuna slices in a shallow pan in a single layer and pour the lime
juice over them; make sure the juice covers the tuna completely. Cover and
soak for 2 hours, moving the tuna slices around and turning them over to be
sure that all surfaces are exposed to the lime juice. At the end of 2
hours, the tuna should be a milky gray on the exterior but pink to red in
the interior.

Remove the tuna, discard the lime juice, and combine the tuna with all
remaining ingredients in a medium-size bowl. Mix well and serve.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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Red Snapper Cooked in Lemon with Coconut Milk and Shredded Green Mango

Any tropical area worth its culinary salt has some version of raw fish
cooked in citrus, and here's a West African-style entry. The lemon is
offset a bit by the mellow coconut milk, but then the green mango adds back
a bit of sour, which is then countered by the pungent, sweet ginger and the
citrus sweetness of the orange. With so many flavors happening here, no one
can accuse this dish of being boring. You may substitute halibut, ocean
perch, or rockfish for the snapper. Serves 4 to 6 as appetizer.

1 pound whole red snapper fillets, skins removed

MARINADE:
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon minced fresh red or green chile pepper
1 cup lemon juice (about 4 lemons)
2 green or semi-ripe mangoes, peeled, seeded, and shredded
1 red bell pepper, thinly sliced
1 red onion, thinly sliced
1 tablespoon minced ginger
1/4 cup chopped fresh cilantro
1/2 cup coconut milk, unsweetened canned
1/2 cup fresh orange juice
1/4 cup lemon juice (about 1 lemon)
Salt and freshly cracked black
pepper to taste

Find a small loaf pan into which the pieces of snapper fillets will just
fit in a single layer and place them in it.

In a small bowl, combine the garlic, ginger, chile, and lemon juice. Pour
this mixture over the snapper, cover, and refrigerate for 4 to 6 hours.

Remove the snapper from the pan, slice against the grain into pieces about
the size of a finger, and discard the liquid.

In a large bowl, combine all remaining ingredients and toss well. Arrange
on a platter or individual dishes and top with the
sliced snapper.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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Aku Poke, or Raw Fish with Seaweed

1 pound raw fish, tuna or salmon, cubed, skinless, boneless
1 cup seaweed (hijiki in Japanese markets)  The seaweed will be dried, so
soak it for 30 minutes in warm water. Then drain and rinse well.
1 small red chile pepper, seeded and chopped

Mix all of the ingredients, and allow the dish to chill a few hours before
serving.

From: The Frugal Gourmet by Jeff Smith
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Lomi-Lomi Salmon (a raw food recipe)

1 pound fresh salmon fillet
juice of 1 lemon
2 green onions or 1 sweet yellow onion
lettuce leaves, for dipping
1 pound ripe tomatoes, peeled, seeded and chopped

Place salmon in a large glass or ceramic bowl. Sprinkle salmon with lemon
juice. Cover and marinate in refrigerator overnight. Drain salmon. Cover
with cold water, and soak 2 hours, changing water 2 or 3 times. Drain well.
Pull salmon meat away from bones and skin by hand, discard skin and bones.
Massage salmon with fingertips until thoroughly mashed. Add tomatoes and
green onions and continue massaging until mixture is smooth. Chill 3
minutes before serving. Serve with lettuce leaves. Serves 6-8.

From: Regional American Classics, California Culinary Academy.
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Ceviche

   1 lb Red snapper fillets
   7    Limes, juiced
   2 md Tomatoes
   4    Serrano chiles
 1/4 c  Olive oil
 1/2 ts Salt, or to taste
 1/2 ts Oregano
        Pepper, to taste

Garnish:
   1 sm Avocado, sliced
   1 sm Onion, sliced into rings
        Cilantro, minced

Cut the fish into small cubes, about 1/2 inch, and cover them with
the lime juice. Set the fish aside in the bottom of refrigerator for
at least five hours or until the fish loses its transparent look and
becomes opaque. Stir the pieces from time to time so they get evenly
cooked in the juice.

Skin, seed and chop the tomatoes; chop the chiles with their seeds,
and add them with the rest of the ingredients to the fish.

Set the ceviche aside in the bottom of the refrigerator for at least
1 hour to season. Serve it chilled, but not so cold that the oil
congeals. Before serving, garnish each portion with slices of avocado
and onion rings and sprinkle with a little cilantro. Serves 6.

From: Mr. Bill in rec.food.cooking on Dec 16, 1998.
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Stove Top

Grilled Mahimahi with Honey-Macadamia Crust and Pineapple Ginger Relish

4 8-ounce mahimahi fillets, cut diagonally 1/2 inch thick
1 teaspoon coconut oil
salt and freshly cracked pepper to taste
3 tablespoons honey
1/2 cup toasted macadamia nuts, crushed

Rub the fillets lightly with oil and sprinkle with salt and pepper. Place
the fillets on the grill over a medium-hot fire and cook for 4 to 5 minutes
per side.

While the second side is cooking, coat the exposed side lightly with honey
and sprinkle with crushed macadamia nuts. Flip and cook 1 more minute,
coating the second side with honey and nuts. Flip again, and cook another
minute, or until the crust is golden brown. Check for doneness by cutting
into a piece; it should be completely opaque all the way through.

Remove the fillets from the grill, cut each in half, and serve accompanied
by Pineapple-Ginger Relish.

Pineapple-Ginger Relish
-----------------------
1 cup diced fresh pineapple
1/2 cup pineapple juice
1 tablespoon minced ginger
2 tablespoons thinly sliced scallion
1/4 cup lime juice (about 2 limes)
1 teaspoon minced fresh red or green chile pepper of your choice (optional)

Combine all the ingredients in a small bowl and mix well.

Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger and John 
              Willoughby
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Catfish Creole

olive oil or some type of fat
1/2 cup chopped onion
3/4 cup chopped bell pepper
1 1/2 cups chopped tomato
1 medium sized jalapeno (w/seeds)
salt/pepper to taste
4 catfish filets or halibut steaks

Cook onion, bell pepper jalapeno in olive oil/fat on medium high heat for
about 5 - 7 minutes (in a skillet til soft). Add tomatoes and cook another
10 minutes. Simmer 5 - 10 minutes to let spices set.

At the same cook the catfish on medium high heat (in a skillet) in olive
oil/fat for about 10 - 15 minutes or until done.

Serve catfish with tomato dressing.

By Jennifer Robins. Posted to the PaleoRecipe Mailing List, March 2001
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Tunisian Spiced Fish

1/2 t cumin seeds
1/2 t coriander seeds
1/2 top dried hot pepper flakes
1/2 t caraway seeds
1 1/2 lbs. cod fillets (snapper or bluefish will do)
3 cloves garlic, thinly sliced
1 medium onion, thinly sliced
parsley for garnish
1 cup fish stock or bottled clam juice

Heat a skillet over medium heat. Add seeds and flakes. Roast for 2-3
minutes until fragrant. Grind spices in a spice grinder [I used a mortar
and pestle and it worked ok). Spread spices on fish. Let stand 10 minutes.
Spray a ovenproof dish large enough to fit all the fish in one layer. Add
1/2 garlic, onions and tomato. Add fish. Add remaining garlic, and onions.
Pour over fish stock/clam juice over fish. Bake in a preheated 400 degree
for 20-30 minutes, depending on the thickness of the fillets.

From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead]
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Basque Codfish Pil Pil

1 pound salt cod, skinless and boneless
3 Tbsp olive oil
4 cloves garlic, peeled and crushed
pinch of red pepper flakes
1 cup chicken stock, simmered with a 1 inch piece of lemon peel
1 egg, beaten

Cut the salt cod into 1 inch wide serving pieces and rinse well. Soak for
24 hours or more, rinsing with fresh water several times. Cook the salt cod
in fresh water for about 15 minutes, or until it can be easily flaked, but
leave the pieces whole. Drain and let cool, discarding the liquid.
Heat a large frying pan and add the oil and crushed garlic. Sauté over
medium heat until the garlic barely begins to brown. Add the red pepper
flakes, the drained cod, and the chicken stock. Bring to a simmer while
shaking the pan gently. With a pancake turner, remove cod to a platter.
Turn off the heat, add the beaten egg, and return to low heat. Stir the
liquid constantly until the sauce begins to thicken. Remove from heat, and
immediately pour over fish and serve.

From: The Frugal Gourmet by Jeff Smith
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Italian-Style Baccala

1 pound baccala (dried salted codfish)
1 Tbsp extra virgin olive oil
3 or 4 cloves garlic, finely minced
1 red onion, cut lengthwise into thin slices
1 red bell pepper, roasted over a flame, peeled, seeded and cut into thin
strips
2-3 tsp. capers, drained and lightly rinsed
10-12 oil-cured ripe olives, pitted and coarsely minced
parsley sprigs and lemon wedges for garnish

Soak the baccala for 48 hours, changing the water every 8 hours to remove
the excess salt from the curing process. Heat oil in a deep skillet over
medium heat. Add garlic and onion and sauté for 2-3 minutes. Add bell
pepper, capers and olives and cook for 2-3 minutes. Spread vegetables
evenly over bottom of the skillet. Cut baccala into 4 equal portions.
Place on top of the vegetables and add about 1/8 inch of water. Cover and
steam over medium heat about 10 minutes, until baccala is tender and flakes
easily. and liquid has evaporated. Gently transfer fish to a serving
platter and top with cooked vegetables. Serve immediately, garnished with
parsley and lemon wedges. Makes 4 servings.

From: Cooking the Whole Foods Way by Christina Pirello.
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Salmon Croquettes with Guacamole Dollop

2 cans pink salmon (much cheaper than sockeye, and same calcium)
2 eggs
1 grated onion
1 grated carrot
1 grated green pepper
salt and fresh cracked red pepper to taste
1 tsp mustard powder

Form into patties, and fry in coconut or olive oil until brown. Works
better if you refrigerate mixture before frying...

By Judy Genova. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Salmon Cakes

1 drained can of salmon
1/2 cup onion
2 eggs
1/3 cup crushed pork skins
dill and salt and pepper to taste

Mix together and fry in olive oil.

From: Mary Nyberg on the PaleoFood list.
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Zesty Salmon Patties

1 (14 3/4-oz.) can salmon, drained
1/2 cup almond flour
1/4 cup finely chopped onion
1/4 cup homemade mayonnaise
1 tablespoon prepared horseradish
2 eggs, slightly beaten
2 tablespoons olive oil

In large bowl, combine all ingredients except oil; mix well. Form salmon
mixture into four 4-inch patties. Add oil to large skillet over medium
heat. Fry patties 6-8 minutes or until golden brown, turning once during
cooking.

From: http://www.inform.dk/djembe/scd/scdrcp01.html [now dead]
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Thai Salmon Steaks in Panang Curry Sauce

2      8 Ounce Salmon Steaks
2 ts   Thai Panang Curry Base (don't know if this is paleo?)
1/2 c  Chicken Broth
4 ts   White Wine
1/2 c  Coconut Milk

In a saucepan dissolve the curry base in the chicken stock. Bring to a
boil. Add the white wine and simmer for several minutes. Stir in coconut
milk; return to a boil. Simmer for several minutes. Sauce will thicken
slightly. Serve sauce over broiled salmon steaks.

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Sole

Sole is a very delicate fish and I have found that it can become gross and
sort of mucous-y when cooked, which is why the best way to cook it is to
dredge in something and pan fry.
From: Richard Geller

I used dried dill "powder" for dredging for my "stromming" (baltic herring)
today, it worked fine. Fried in olive oil. The pan not too hot.
From: Hans Kylberg

I coat the sole in mayonnaise and dip in ground almonds or filberts, then
fry in your preferred fat. Lightly sprinkle on some dillweed.
From: Snowlight

Try using chestnut flour, if you can find it. Here, I've located it in
Italian and Middle Eastern stores.
From: JoAnn Betten

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Steamed Chinese Style Fish

1. Use fish chunks or whole fish.
2. Cut shallow slices into fish and insert garlic slices.
3. Place in top of steamer or on lettuce leaves in top of steamer. [I've
also used a wok: place wooden chopsticks across bottom of wok and a
heat-proof dish on chopsticks. Water in wok underneath chopsticks] Fish on
plate and cover.]
4. Place sliced green onions over fish and any other seasoning wanted.
Cover.
5. When fish is tender/soft/flaking remove and quickly pour sauce over.
6. Sauce: While fish is steaming warm 1/2 c.oil and 1/2 c. soy
sauce together,add chopped/sliced/mashed garlic..however you like it.
7. Add fresh sliced green onions to serve.

From: yoyo (yoyo9 at PACBELL.NET)
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Trout Vernacchio

In a skillet over medium heat sauté
olive oil
garlic
celery
carrots
onion
dried oregano
salt
pepper

until the vegetables are soft.
Add chopped flat leaf parsley, tomato, and lemon slices.
Simmer until the flavors are thoroughly blended.
Add the trout to the mixture and braise until the fish flakes.
Remove the fish to a serving platter.
Strain the juices and serve over the fish garnished with lemon slices.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
Adapted by Patti Vincent
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Walnut Stuffed Trout

6 very fresh trouts, boned, heads on (OK, heads can be removed if you want)
2 Tbsp olive oil (substitute for 1/4 c. butter in original recipe)
1 cup walnuts
2 shallots
1/2 bunch parsley
1/2 tsp. pepper
1/4 cup olive oil (substitute for 1/2 c. butter in original recipe)
lemon, parsley, and seedless grapes for garnish

Rinse and dry the trout. Make stuffing: chop walnuts in a food processor
until they are fine (save 6 walnuts for garnish). Remove. Chop shallots
with metal blade. Add parsley and chop. Add 2 Tbsp oil, seasonings and nuts
and mix. Spread this mixture inside of trout. Reserve 1 Tbsp of stuffing
for each trout for garnish. Put the 1/4 cup oil in a skillet and sauté each
trout for about 8-10 minutes on each side or until nicely browned. Serve on
a platter with reserved stuffing and a walnut on each trout, garnish with
lemon, parsley and grapes. Can do ahead.

From: Mary Lee Parrington, in 3 Rivers Cookbook III
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Ashbell's Tuna

Marinate tuna steaks in
garlic
olive oil
parsley

for five minutes.
Remove tuna and sear in a hot pan.
Remove to a warm platter.
Add marinade to pan with sliced portabella mushrooms.
Sweat mushrooms.
Spoon the marinade and vegetables on top of the
tuna. Garnish with fresh lemon juice.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
Adapted by Patti Vincent
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Tuna With Black Pepper, Artichokes, and Lemon

2 tablespoons  olive oil
1/2 red onion, thinly sliced
3 6.5-ounce jars artichoke hearts, drained and halved
1 lemon, cut into 8 slices
2 cloves garlic, thinly sliced
4 sprigs fresh thyme (optional)
1 1/2 pounds  fresh tuna, cut into 1-inch cubes
1 1/2 teaspoons  kosher salt
1 teaspoon  black pepper

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the 
onion and cook until softened, about 3 minutes.

Add the artichoke hearts, lemon, garlic, and thyme (if desired). Cook until
heated through, 3 more minutes. Transfer to a plate.

Season the tuna with the salt and pepper. Heat the remaining oil in the 
skillet.

Cook the tuna, turning to brown all sides, to desired doneness, about 2 
minutes for medium.

Return the artichoke mixture to the skillet and toss.

From: RealSimple
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Gemma Comas

Poached

Poached Cod with Lemon and Capers

2 or 3 green onions, cut into 2 inch long pieces
1 Tbsp extra virgin olive oil
1 red onion, cut lengthwise into thin slices
2 Tbsp capers, drained well
1 carrot, cut into thin matchstick pieces
4 (4 oz.) cod fillets
2 lemons

Heat oil in a deep skillet over medium heat. Add onion and sauté 3 minutes.
Add capers and sauté 1 minute. Add carrot and cook 2 minutes. Stir in green
onions. Spread vegetables evenly over bottom of skillet. Lay cod on the
vegetables in skillet. Add a small amount of water just to cover the bottom
of the skillet. Cover and cook until fish is just opaque in the center,
about 10 minutes. Gently transfer fish to a serving platter. Top with
vegetables and capers. Just before serving, squeeze the lemons over the
entire dish.

From Cooking the Whole Foods Way by Christina Pirello.
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Dishwasher Poached Fish

Trout or other fish
olive oil (substituted for butter in original recipe)
lemon juice

Put each fish on a sheet of foil, add oil and lemon juice. Seal tightly.
Place sealed packages in dishwasher, skip the detergent, and run through
the entire cycle. Open foil and serve.

From Thomas Lawton in Three Rivers Cookbook II
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Poached Salmon Fillets

Add to water, the following:
lemon slices
sliced onion
carrots cut in 2 inch pieces
celery
pepper

Cook for about 15-20 minutes. Reduce heat to simmer, add salmon fillet for
about 6 minutes or maybe longer if a big piece. Serve vegetables with
salmon, they are yummy.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
Adapted by Patti Vincent
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Poached Salmon with Tomato, Caper and Scallion Sauce

skinless salmon steaks
chopped plum tomatoes (canned are fine)
capers
chopped scallions
white onion
garlic
flat leaf parsley
salt
freshly ground pepper
extra virgin olive oil
lemon juice
water

Combine the ingredients in a bowl.
Set aside at room temperature to allow the flavors to blend.
Bring 3 cups of water to boil.
Place skinless salmon steaks in briskly boiling water.
Bring water back to a boil (this will take about 2 minutes).
Turn off the heat (or slide the pan off the heat if you have an electric
range) and let the salmon steep in the hot liquid for 5 minutes.
Note: The steaks will be slightly underdone at this point.
Adjust cooking time to accomodate the thickness of the steaks
and personal taste preferences.
Remove the steaks from the poaching liquid with a large spatula or skimmer,
drain well and place each steak on a warm plate.
Sponge up any liquid that collects around the steak with a paper towel and
spoon the sauce over and around the steak. Serve immediately.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
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Tweed Kettle (Poached Salmon)

This dish is named after the famous Tweed River in which salmon abound.

1/4 cup fresh parsley
1 1/2 cups fish stock
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
pinch ground nutmeg
1/2 cup dry white wine
2 spring onions, finely chopped
4 salmon steaks, tail end
2 tablespoons finely chopped fresh parsley

Finely chop fresh parsley.

Combine stock, salt, pepper, nutmeg, wine and spring onions in shallow 
medium pan. Bring ingredients in pan slowly to boil; boil 1 minute.

Place salmon in stock in a single layer. Simmer, covered, for 10 minutes. 
Remove salmon to serving plates with a slotted spoon; keep warm.

Boil stock 1 minute further; add parsley. Spoon liquid over salmon, serve 
immediately.

From Step By Step Scottish Cooking (The Hawthorne Series)
     by Jo Anne Calabria
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Poached Swordfish with Lemon Parsley Sauce

In a small bowl, combine
extra virgin olive oil
lemon juice
minced flat leaf parsley
salt and freshly ground black pepper.

Set aside for no more than 30 minutes or the lemon juice will yellow the
parsley. Bring 3-4 cups of water to a boil in a saucepan large enough to
fit the fish pieces comfortably. Holding the fish with a slotted spoon or
skimmer, lower gently into the pan and bring the water back to a boil.
Reduce the heat to very low and poach the fish for 3-4 minutes until barely
cooked through. Lift the fish from the water, drain thoroughly and arrange
each fillet on a warm plate. Spoon the sauce over the fish and serve
immediately.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
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Trout Poached in Broth

Sauté :
chopped onion
carrots
sliced zucchini
salt
pepper
in olive oil until softened.
Sprinkle with minced fresh parsley.

Cover vegetables with defatted chicken broth.
Place trout fillets on top of the vegetables.
Sprinkle scallion pieces on the top, cover and simmer until the fish is
cooked.
To serve, place the trout on the bottom of a bowl.
Pile the vegetables on top of the fish, cover with the broth, sprinkle with
chopped chives or fresh parsley and serve.
Substitutions:
Other vegetables to be substituted for or added to the those in the recipe
could include leeks, shallots, red or green pepper slices, broccoli or
anything else that's fresh the day you buy the fish.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
Adapted by Patti Vincent
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Broiled

Cajun-Style Broiled Swordfish

1 t paprika
4 swordfish steaks, 3/4" to 1" thick
1/2 t dried thyme
1/4 t garlic powder
1/4 t black pepper
1/4 t oregano
1/8 t ground red pepper
1/4 c lemon juice

Thaw fish, if frozen. Rinse and pat dry with paper towels. For seasoning
mixture, in shallow dish, stir together spices. Place lemon juice in bowl.
Dip steaks in juice, then coat lightly with seasoning mixture. Preheat
broiler. Spray unheated rack of pan with nonstick spray. Arrange seasoned
fish on rack. Broil 4 inches from heat until fish flakes easily with fork
(4 to 6 minutes per 1/2" thickness). Turn once during broiling time.

From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead]
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Broiled Lemon Swordfish

Select pieces of fish about 1/2 pound each, no more than 1 inch thick.
Preheat broiler.
Brush fish with olive oil and sprinkle with salt and pepper.
Place fish on a wire rack in an oven-safe dish.
Broil four inches from heat source for 4 minutes.
Turn over carefully and broil another 4 minutes.
Meanwhile, combine
olive oil
lemon juice
minced garlic
capers
lemon zest in a small pan.

Place over low heat and cook until heated through.
Place the fish on serving plates and spoon sauce on top.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
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Grilled

Grilled Tuna with Olive Relish

Olive Relish
  1/2 cup finely chopped fresh parsley
  1/3 cup chopped pitted imported black olives, such as kalamata
  1/4 cup finely chopped celery
  1 small clove garlic, minced
  1/2 teaspoon dried oregano
  1 tablespoon lemon juice
  1 teaspoon extra-virgin olive oil
  1/8 teaspoon salt
  Freshly ground pepper, to taste

Grilled Tuna
  1 3/4 pounds tuna steak, trimmed and cut into 6 portions
  1 tablespoon extra-virgin olive oil
  1/4 teaspoon salt
  1/8 teaspoon freshly ground pepper
  Lemon wedges, for garnish

To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, 
lemon juice, oil, salt and pepper in a small bowl.

To grill tuna: Preheat grill to medium-high.

Rub tuna all over with oil and season with salt and pepper. Grill the tuna 
until seared on both sides and just cooked through, about 4 minutes per 
side. Serve with Olive Relish and lemon wedges.

Tip: Make Ahead Tip: The olive relish (Step 1) will keep for up to 1 hour.

From: EatingWell: May/June 2008, September 1998,
EatingWell for a Healthy Heart Cookbook (2008)
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EatingWell: May/June 2008, September 1998

Grilled Fish with Orange Salad

2 Tbsp finely chopped red onion pinch of crushed red pepper
2 Tbsp extra-virgin olive oil
2 tsp fresh lemon juice
1/2 tsp pepper
3 large navel oranges
8 oil-cured black olives, pitted and coarsely chopped
1/2 cup fresh mint leaves, chopped (2 Tbsp)
4  (1/2 inch thick) swordfish steaks, about 6 oz each

With a sharp knife, peel oranges, making sure to remove the white pith.
Holding oranges over a medium bowl, remove sections by cutting along
membranes with a small knife, letting sections fall into bowl. Stir in the
olives, mint, onion, crushed pepper, 1 Tbsp of the oil and the lemon juice.
Refrigerate. Heat grill to HIGH and brush with about 1/2 of the oil. Brush
swordfish with the other half, and sprinkle with pepper. Grill fish 2-3
minutes on each side, or just until cooked thru. Transfer fish to serving
plates, top with the orange/olive/mint salad, and serve.

From Woman's Day magazine 6/2/98
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Salmon with Spinach Green Sauce

Brush salmon fillet with olive oil and grill.
Garnish with fresh dill and lemon juice.
Sauce: In food processor mix
spinach or watercress
fresh parsley
shallots
lemon juice
salt and pepper.

Chill and serve as dip to accompany fish.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
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Fish Burgers

These a really good cooked on the BBQ. I put them in the fridge for awhile
before I cooked them, makes a nice change from beef burgers.

240g drained canned tuna
1/2 cup finely chopped onion
1/4 cup finely chopped red capsicum
1 egg, lightly beaten
1/4 cup finely chopped celery
1 tsp finely chopped fresh dill
3 tsp lemon juice
1 Tbs olive oil

Combine all ingredients in a bowl. Form mixture into four equal patties.
Heat oil on barbecue hot plate until hot. Barbecue tuna patties 8-10
minutes, turning once.

From: Doreen Randal in rec.food.recipes on June 23, 1998.
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Stew

Easy Fish and Tomato Stew

1 pound frozen fish, either cod, sole, halibut, or boston bluefish,
thawed (chopped in 1 inch cubes)
1 tablespoons extra virgin olive oil
2 -3 garlic crushed gloves
1 large onion-sliced in 8'ths
2-3 tomatoes(sliced)
2-3 carrots diced
2-3 celery stalks diced
2-3 cups of tomatoe juice (add as much to make consistancy that you prefer)

1/4 cup chopped parsley (optional)
Salt and pepper to taste

In a non stick pain heat oil over medium heat, cook onion and garlic
until softened about 5 minutes. Add celery, carrots, tomatoes, and tomato
juice. Bring to a boil. Reduce heat and simmer for five minutes. Add fish
and cook until fish is opaque 20-30 minutes. Add parsley and season to
taste with salt and pepper. Can be served with a salad or other vegetable.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
Adapted by Patti Vincent
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Burrida: A Fish Stew

4 to 5 pounds firm-fleshed assorted thick fish fillets, such as snapper,
halibut cod and bluefish
3 Tbsp olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 flat anchovy fillets, finely chopped
1 8oz bottle clam juice
1 cup water
1/2 tsp pepper
2 Tbsp fresh chopped parsley
1 14 oz can Italian peeled tomatoes, drained and chopped

Cut fish into 2" by 3" pieces and pat dry. In a nonreactive flameproof
casserole large enough to hold all ingredients, heat oil over medium heat.
Add onion and cook 2-3 minutes, Add carrots, celery and garlic, and cook
until onions are just beginning to turn golden brown, 3-4 minutes. Stir in
anchovies, clam juice, water and tomatoes. Bring to a boil over high heat,
then reduce heat to medium and cook uncovered 10 minutes to combine
flavors. Add fish to pan, and cover. Reduce heat to medium-low and simmer
15 minutes, or until fish is just opaque throughout. Season with pepper,
remembering anchovies are salty. Sprinkle parsley over top
and serve in warmed shallow soup bowls.

From 365 Easy Italian Recipes by Rick Marzullo O'Connell
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book cover image

Fish Stew with Tahini, Coconut Milk, etc.

(for one --  multiply freely for however many)

1 lb Halibut
2 cups water (or so?)
1/4 tsp salt (or to taste)
2 green onions
1 big tblsp sesame tahini
1/4 tsp shallot powder
dash of white pepper
1/2 cup coconut milk (or more to taste)
juice of 1 very small lemon
6 dashes grated allspice
4 dashes grated cardamom
6 dashes grated mustard seed
three drops of hot pepper flavored sesame oil

In a soup pot, bring fish, salt and water to a gentle boil. Reduce heat
to a simmer. Add green onions. Add tahini, white pepper and shallot
powder. Stir gently to mix well. You may need to pay special attention
to getting the tahini stirred in as it can be pasty in texture. Simmer
until fish is cooked through. In the last few minutes of simmering, add
coconut milk and lemon juice; and, if desired, add water to get liquid to
preferred consistancy. Add grated spices and hot pepper oil. Adjust
spices to taste. Serve immediately.

Notes on ingredients:

Spices -- Most spices are grated because I avoid any that I think could
potentially have some kind of flour in them. However, even if you aren't
as strict about avoiding grains as I am, try them that way if you haven't
yet. They taste so much better than the packaged kind, you won't believe
it. Shallot powder is made from dried ground shallots (onion family) and
can be found at Middle Eastern markets. Hot pepper flavored sesame oil
can be found at Asian markets.

Fish -- This calls for Halibut; but Cod or any white fish would do.  I
just throw it in the pot frozen. Take care not to overcook the fish. It
is cooked through when it has gone completely opaque white and breaks up
with a fork (no transparent spots). It gets tough if over-cooked.

From: Katie Bretsch on the PaleoFood list. Posted 6 April 1999.
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