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Sit2
Sam1148

Sam is a trusted home cook.

added over 3 years ago

Use citrus slices. Lime or lemon. Herbs like rosemary or thyme sprigs.

Finish with a crunchy sea salt.
Serve some malt vinegar, or vinegar heated with hot with peppers on the side.

Or you could use this Tomato tequila salsa butter as a finishing sauce.
http://www.food52.com/recipes...

Buddhacat
SKK
added over 3 years ago

Yes, I have the best recipe ever for this because what makes it stand out is the sauce. The credit goes to Shirley O Corriher and Foodwise. The changes I made were to drop the shrimp. The fish I use is halibut, but sole works and probably others.. This recipe is serves 4 Here goes:

Saute 2 medium shallots, chopped
1/4 tsp dired thyme
1 bay leaf in 3 tbsp of butter in a large skillet.
Add 3 tbsp all purpose flour and cook over low heat, stirring constantly for several minuts
Remove from heat and whisk in 1/2 cup dry white win a little at a time.
Place back on burner, whisking constantly and whisk in 3/4 cup heavy cream, 1/4 cup milk
Simmer stirring constantly until thick.
Add crab into the sauce whisking for about 2 minutes.

Put this over the fish you are using, wrap in parchment paper and bake at 400F for about 8 minutes.


Mrs._larkin_370
mrslarkin

Mrs. Larkin is a trusted source on Baking.

added over 3 years ago

Use aromatic veggies, herbs, and spices. I make this a lot. Super tasty. http://www.food52.com/recipes...

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added over 3 years ago

I don't have a specific recipe, but tend to make ribbons of carrot with a veggie slicer, put a piece of salmon on top, then top with julienne slices of ginger and spring onion. A few shakes of soy sauce, maybe a bit of sesame oil... Anything else you fancied... It looks pretty when you open the pack, and the ginger and soy are very aromatic.

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

You will need a thick fish, and per previous responses salmon is great, but so are black cod or diver scallops. A splash of white wine works if you combine it with leeks. I'm also in agreement with the recommendation for soy, sesame and ginger.

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Melissa Clark

Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added over 3 years ago

If you like spicy, you could add a little sriracha to the fish, just brush it on either thickly or lightly. Capers, sliced garlic, lemon zest, and fresh oregano is another less intense but still tasty option. A pinch of red pepper flakes here would also perk it up!

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added over 3 years ago

Also, at this time of year (it's summer here...) a nice bit of cod, on a bed of cherry toms, some chopped up olives in there, drizzle of good olive oil, a few basil leaves, maybe some black pepper... You could put some pine nuts in too... That, served with some lemony herby cous cous would make me pretty happy right now.

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added over 2 years ago

This is a GREAT receipe
4 5oz Fish -COD; SeaBass; or Halibut (your choice)
11/2 C Fresh corn kernels ( about 2 ears ) or canned or frozen
1 pound Tomatoes, Diced (you can used canned)
½ C diced scallions, including light green parts
2 stalks celery with tops, finely diced ( I really like the celery – crunchy)
1 1-inch piece fresh ginger minced ( I don’t like ginger so I didn’t use)
1 serrano chilie, seeded and minced
2 TBL olive oil
Juice of 1 Lime
Kosher salt and cayenne pepper to taste (I used about 3 tsp salt + ½ tsp cayenne)
Mix above and place on each piece of fish bake 400 degree 20 min or till paper is brown

Waffle3
added over 2 years ago


Note: Different parchments brown at different rates and at different temperatures.

08270410avatar_messbrasil
added over 2 years ago

Green bell pepper,tomato and onion sliced,lots ofolive oil,salt,black pepper,lime juice,black olives-the basics for a portuguese touch.It's my favorite recipe for this tecnique.To stick with the portuguese theme serve it with potatoes and hard boiled eggs.