Conference turris::cooks

    One small addition I use when I bake fish is to add slices of fresh
    tomato with some parseley on top.  I put this on top of the
    breadcrumbs, and it seems to moisten and flavor the dish very nicely.
    
    Diane

    One simple but delicious recipe I make is with very fresh haddock.  I
    have personal preference for fresh fish - frozen just doesn't make
    it in my book.
    
    First, rinse the fish in cool water, then place in a baking dish.
    Lightly cover with lemon juice, then some sort of white wine (I
    use whatever is handy).  Then, I saute anywhere from 2 to 5 cloves
    of garlic in about 1/2 stick of margarine very slowly on low heat.
    
    When garlic is slightly browned, pour entire contents over
    fish/lemon/wine.  Seasonings - top it off with fresh basil, pepper
    and a great seaesoning Lemon/Pepper.
    
    Broil for 10-15 minutes depending on thickness of fish.
    
    Enjoy!

	Recipe #1
	---------

	Butter baking dish.  Add 4 serving pieces of fish fillet (haddock-
	cod) salt, pepper and paprika.  Warm 1 can Campbell's Cream of
	Shrimp Soup.  Pour over fish.  Bake 20 minutes at 350...


	Recipe #2
	---------

	In small frying pan, put 1 TBLS butter and one small onion chopped.
	Cut celery stalk and saute all three; but don't brown.  

	In a 9" baking pan grease and lay serving size pieces of fish.
	Add frying pan mixture, salt and pepper.  Add 1 can of frozen
	cream of shrimp soup that has been thawed.  Put more butter 
	(1/2 stick) and 1 cup bread crumbs to pan you just used.  Mix
	them together and add to top of fish.  Sprinkle a little
	Parmesan cheese ove the top.  Bake in preheated 350 (F) degree
	oven for 30 minutes.

    My favorite way of doing haddock (or any other white fish) is to
    thinly slice lemon and layer fish and lemon in a dish, then steam
    it.  You can add a little butter and freshly cracked pepper if you
    want to, but it is really moist and flavorful with just the lemon.
    
    When I want swordfish prepared a little differently, I take a tomato
    (peeled and chopped), 1 scallion (with greens) chopped and basil;
    cook that in a little olive oil.  Broil your swordfish on one side
    and and put the tomato mixture on top of the fish when you turn it
    to finish cooking on the second side.
    
    Both of these are quick and easy.  Important when we're all working!
    
    :-)   RHD
                                                               

Recipe #1

Place a piece of cod or haddock in a baking dish.
Cover with salsa/taco sauce
Top with:
	thinly sliced onion rings
	or grated cheese


Recipe #2

In bowl #1 combine:
	1/4 to 1/2 cup oil
	2-4 teaspoons Worcestershire sauce (to taste)
	3-4 dashes Tabasco

In bowl #2 combine:
	fresh breadcrumbs (4 slices for 1.5-2 lbs. fish)
	1/4 cup Parmesan cheese
	1/2 teaspoon paprika

Dip fish in oil mixture.  Coat with crumb mixture.  Place in a
baking dish and dot with butter.  Bake at 350* for 10-20 minutes,
depending on the thickness of the fish.  Five minutes before it
is finished, top with chopped pecans.

Enjoy,

Judy

    
    
    I take a touch of olive oil and spread it evenly with my finger
    on both sides of the fish.  Sprinkle with italian seasoning and
    pepper.  You can add lemon or tomatoes or garlic to it if you want.
    
    Broil both sides until done.   The usual formula - 1" thick 4 minutes
    each side - add a minute each side for every 1/2".
    
    For you cholesterol watches, olive oil has the good stuff in it
    to lower you cholesterol level and keeps things moist.
    
    It's easy and tastes great.  In colorado we're able to get a kind
    of fish called Orange Roughy (Comes from New Zealand I think) It's
    the best fish I think I've ever had and I'm originally from New
    England.
                                                      

    I like to marinate fish in white wine, mustard, and garlic for a
    couple of hours, then coat it with a little bit of olive oil, grind
    pepper on top, and stick it under the broiler.  I vary the proportions
    of the ingredients.  Sometimes, I add tarragon.
    
    Another marinade I occasionally use is rice wine vinegar, ginger,
    a little bit of ginger, and scallions.  Before broiling the fish,
    I coat it with sesame oil for an Asian flavor.
    
    Enjoy!
    
       Susie

  Turkish (From the memory of a Turkish friend's recipe)
  
  Fish filet: enough for 2 people (1/2 to 3/4 lb), preferably an oily fish,
  	like bluefish or mackerel
  Lemon Juice: couple of tsp
  Onion: 2 to 4 thin slices
  Tomato Paste: 2 to 4 tsp
  Salt: optional, to taste
  Tabasco Sauce: a dash or two (or three or four or ...)
  Bay Leaf: One or two whole
  Oregano, Thyme, Rosemary: to taste, none if you prefer
  Butter: 1 to 2 tsp
  
  Put the fish on a large piece of foil. Spread all the other ingredients
  on top. Seal it up, put it in a large pan, and stick in preheated oven
  (425) until it's done (I check it after about 20 minutes).
  ======================================================================
  
  Proven�ale (loup grill�)
  
  Cleaned, scaled fish with head and tail removed (best is a
  	medium-flavored salt water fish - the fish used in Provence
  	is Loup, which is sea bass)
  Fennel seed (and dried stems, if available): 2 to 3 tsp
  Olive oil: to oil pan and fish (use extra virgin - you have to taste it!)
  Salt: optional, to taste
  Pepper: a few twists, to taste
  
  Rub the fish inside and out with olive oil. Sprinkle all over with
  salt and pepper. Fill cavity with fennel seed and stems. Broil in
  oiled pan about 5 to 7 minutes each side (depending on size).
  ========================================================================
  
  Recommended wines: 
  
  Italian: Pinot Grigio, Soave, or Orvietto (only the dry)
  French: Muscadet, Chablis, dry white Graves, or (especially) Cotes de
  	Provence rose

    My mother used to beat an egg together with some milk, then dip
    haddock filets in the egg mixture and then in crushed saltine
    crackers.  Then just bake in the oven til done!

    My favorite is cold poached salmon.  It can be prepared a day ahead
    and is great for a champagne brunch.  Poach a whole salmon (head
    removed) in water to cover, which has added to it 1/2 c white wine,
    pepper, quartered onion, and a celery stalk.  The water should be
    brought to a boil, then reduce to a simmer and add the fish.  Simmer
    covered about 10 minutes, until flakes.  It can be eaten warm, but
    is great served cold with a little bernaise sauce.  If you don't
    need a whole fish (serves 6 for two meals, one warm and one cold,
    we have it at Thanksgiving sometimes) you can just use the steaks.
    Enjoy!

    You should try using pollock (sometimes called Boston blue fish)
    instead of haddock or cod.  It tastes the same but cost much less.
    It is a big fish like cod so you may get a nice thick piece for
    baking.  It is also darker in color before it's cooked but turns
    mostly white after it's cooked.  I very seldom buy cod or haddock.
    I've served it to other people (including my sometimes picky father)
    and they enjoy it very much.
    
    
    
    WARNING!!!
    Don't ever get lazy and try Shake & Bake for fish.  It's horrible!!
    It tastes so artificial it's ridiculous!
    
    I just usually use Progresso italian bread crumbs, butter, lemon
    juice and lemon/pepper seasoning salt.
    
    dave
   

    
    I use this for any white fish. Below is what the recipe calls for
    but after awhile measurements are according to personal tastes.
    
    1lb. scrod or scallops       
    1 clove garlic
    sprinkle of oregano
    3/4-1 c. crushed Ritz crackers (I usually use stoned wheat crackers)
    3/4 stick butter
    1/2 c. white or sherry wine
    
    Melt butter. Put fish in one layer in casserole. Sprinkle with garlic
    and oregano. Pour wine over fish. Cover with crushed crackers. Pour
    butter over crackers.
    
    Bake at 425 for 15-20 min.
                          
    Kathy

    Cooking Salmon?  Blasphomy I tell you!  8-}

    1 Tablespoon Shoyu [Tamari]
    1 Tablespoon Sake [Japanese Rice Wine]
    1 long scallion [use the entire vegetable] chopped finely
    1 quarter size chunk of ginger root choppped finely
    1 clove garlic chopped, you guessed it, finely.

    Stuff inside of cleaned fish [head removed only] with Eel
    that has been baked until well done.  Wrap fish with seaweed
    [nori] that covers the mid section and not the tail.

    Place whole fish in a deep baking dish.  Pour mixture over fish.
    Sprinkle  top  of  the  fish with paprika and also salt the fins and
    tail.  Place fish in broiler or bake at 450 until done [depends on
    size of the fish].

    Use a ponzu sauce for dipping.  This is the sauce that's at the
    bottom of the pan with 1/2 teaspoon of hot oil [sesame oil with
    red pepper] added and stirred.

    Best fish you'll ever have!

    
    
    	MAJOR MISTAKE!  Sorry about that.
    
    	Stuff with the Eel and THEN cook until well done.  My
    	brain melted last week.
    
    

    Another great way to prepare fish is to rub the fish well on outside
    with lofat mayonaise the roll in Ritz Cracker crumbs.  Bake in oven
    for 20 minutes (or until done) at 350 degrees.  No fishy smell either!
    

    
    Take some COD fillets and put in loosely sealed aluminum foil with
    margarine and dillweed.  Cook on charcoal grill.  mmmmmmmmmmm!
    
    Theresa.

    Recipe #1
    
    	Marinate shrimp and steak fish in extra vigin olive oil, crushed
    garlic, pepper, a little thyme and some fresh chopped parsley for about
    an hour  
    and then grill. We usually use the outdoor grill but broiling would
    be just as nice with a lighted taste. Baste with any extra oil as
    it cooks. 
    
    Recipe #2
    
    	For really any fish or scallops, broil in a little lemon and
    white wine until half way cooked. Flip the fish over or give the
    scallops a stir. Baste with melted butter and then cover lightly
    with italian bread crumbs. The crumbs will stick to and absorb the
    butter to allow them to "toast" up. 
    
    Recipe #3
    
    	Coat fish filets with flour. I normally use a brazillian flour
    which has a courser texture. You could use finely crushed cracker
    crumbs over flour for more flavor. Saute in a large pan with extra
    virgin olive oil, just enough to coat the pan. Cook on a higher
    heat to seal the outside and keep the fish moist. Tip: cook the
    filets one at a time. It will be easier to work with in the pan.
    Serve with a lemon wedge. Light and simple.

    Put whitefish (cod, hadock, pollock etc...) in a basting pan and
    dump about on inch's worth of OJ right on top.  Then top with whatever
    your preference is... (ritz crackers mixed with minced raisins is
    my favorite). The flavor of the OJ gets boiled right into the fish.
    
    Another one (which is kind of off the wall a litle) is to bake in
    crandberry juice.  The fish actually gets stained purple.  Contrary
    to what you might think, the crandberry flavor ends up being quite mild.
                                                                 
    
    
    

    Right off the perch package, this recipe worked wonderfully.
    It'd probably be good for any type of fillet.
    
    Put fish in a shallow baking pan (I lined it with foil for easy
    cleaning) and pour milk in to 1/4 inch deep.  Bake at 325 for
    10-12 min.  Pour milk off (I gave it to our cats after cooling
    it).  Top fish with breadcrumbs (crushed croutons or stuffing
    mix or seasoned flour are fine) and dot with butter (I used very
    little - probably 1-2 tsp total).  Broil for 2-3 minutes or until
    topping is browned.
    
    The fish came out nice and moist with a crisp topping and was
    delicious.  Much lower in calories than fried fish, too.
    
    --Louise

I experimented (again) last night, and it was pretty good. 

                         HALIBUT STEAK WITH SALSA
                         
       1 Halibut steak, about 1" thick
       1/2 cup mild chunky salsa
       1 bottle clam juice*
       1/8 tsp thyme
       1/8 tsp celery seed
       1/4 tsp sugar
       1/2 tsp parsley flakes
       1 Tbsp E.V. olive oil
       cayenne pepper to taste
       
       PAM a deep covered skillet that's just big enough to hold the
       halibut steak flat. Wash the steak and lay it in the skillet. Pour
       the clam juice over the steak, then give the steak a pinch of
       thyme.  Cover the pan tightly, and poach the steak with just
       enough heat to keep the broth simmering (I use an electric
       skillet). (*Depending on the size of the steak and the size of the
       skillet, there should be clam broth about half way up the sides of
       the steak.)
       
       In a small glass bowl, combine the salsa, celery seed, parsley,
       olive oil, the remainder of the thyme, sugar, and the cayenne
       pepper. Heat the mixture in the microwave until the salsa veggies
       wilt just a bit. You could do this in a stove-top sauce pan.

       After the fish steak has had about 5 minutes of simmering, check
       the fish;  if it flakes, spread the salsa mixture generously over
       the fish, return the cover, and simmer for about another
       minutes-minute and a half. Remove to a heated plate and enjoy with
       golden corn kernels and a green salad on the side.