WHITING FISH RECIPE RECIPES

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BUTTERFISH SATAY RECIPE | EASY BUTTERFISH RECIPES - FULTON ...



Butterfish Satay Recipe | Easy Butterfish Recipes - Fulton ... image

Your favorite satay flavors meet butterfish! The power of this butterfish satay recipe lies in the marinade, so give these little fish plenty of time to soak all the flavor up. Try these on the grill or under the broiler, and serve with your favorite peanut sauce.

Provided by

Prep Time 02 hours 40 minutes

Cook Time 010 minutes

Yield Serves 2 - 3

Number Of Ingredients 10

5 - 6 whole butterfish, gutted
3 x 1-inch pieces lemongrass, fibrous outer layer removed
1-inch piece ginger
1 Tablespoon tumeric
1 teaspoon cumin
1 teaspoon coriander
¼ cup coconut milk
1 teaspoon sugar
1 teaspoon salt
1 teaspoon coconut oil

Steps:

  • 1. Score the butterfish down to the bone on each side, and place in a large ziplock bag. 2. Cut the lemongrass and ginger into a small dice. Combine them with the remaining ingredients in a food processor, and blend until smooth. 3. Transfer the marinade into the ziplock bag with the fish, and massage to make sure the fish are coated. Let marinate in the fridge overnight, or at least 2 hours. 4. Remove the bag from the fridge and bring up to room temperature before cooking. Soak bamboo skewers in cold water for 30 minutes before using. Wipe excess marinade off of the fish. 5. If grilling, make sure the grill grates are well oiled, then get the grill going with high temperature. You’ll want to cook these with indirect heat, so try to heat one side of the grill fairly high, to create ambient heat. 6. If broiling, set the oven rack in the middle of the oven, preheat the broiler and line a baking sheet with foil. Brush some extra coconut oil on the foil. 7. To skewer, you’ll want to use 2 bamboo skewers per set of fish. Put one skewer through the belly cavity and up through the top of the fish. The second skewer should be between the cavity and the tail, also pushing up through the top of the fish. Push the fish down the skewers, then pierce another fish on top, repeating with a third fish if desired. Place no more than three fish per skewer. 8. Broil or grill for about 3-5 minutes each side, keeping an eye on the fish so they don’t burn, as the skin is delicate. Serve with your favorite peanut sauce.

CIOPPINO RECIPE (FISH SOUP FROM CALIFORNIA) | EASY SEAFOOD ...



Cioppino Recipe (Fish Soup from California) | Easy Seafood ... image

Created in the late 1800s by Italian fisherman in the San Fransico Bay Area, Cioppino is a hearty delicious stew packed with fresh seafood in a rich tomato and wine broth. Our easy Cioppino recipe combines our fresh mussels, shrimp, and halibut, with vegetables, herbs, and dry white wine; for a taste as close to the original as you can get. Substitute cod for halibut for an equally delicious stew. You know that anything developed and eaten by fisherman has to be good! Serve with sourdough bread for a true taste of this California classic.

Provided by

Prep Time 010 minutes

Cook Time 050 minutes

Yield Serves 4 - 6

Number Of Ingredients 16

3 Tablespoons olive oil
1 fennel bulb, white part only, finely sliced
1 small onion, finely chopped
2 cloves garlic, finely sliced
1 teaspoon fennel seeds
½ teaspoon crushed red pepper
1 (14.5 ounce) can whole peeled tomatoes, in juice
4 cups fish stock, or vegetable stock
1 cup dry white wine
1 dozen littleneck clams
2 pound fresh mussels, rinsed with beards removed
1 pound fresh halibut, skin off and cubed
1 pound fresh gulf shrimp, peeled and deveined
½ cup fresh flat-leaf parsley, chopped
kosher salt
freshly ground black pepper

Steps:

  • 1. Heat the olive oil in a Dutch oven set over medium heat until hot. Add the fennel, onion, and a pinch of salt, sweating until softened, 6-8 minutes. 2. Add the garlic, fennel seeds, and crushed red pepper; cook and stir until fragrant, about 1 minute. 3. Stir in the tomatoes (and their juice), stock, wine, and some salt and pepper to taste. Bring to a boil and then reduce to a simmer; cook, stirring occasionally, for 30 minutes. 4. Add the clams, mussels, halibut, and shrimp to the soup; return to a simmer, cover, and cook until the clams and mussels have opened and the shrimp and fish are cooked through, about 5 minutes; discard any mussels that don't open. 5. Stir in the parsley and some salt and pepper to taste. Serve the cioppino straight from the Dutch oven.

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Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn’t hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.
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This healthy fish pie is a firm favourite in the Oliver household – the kids always ask for it.
From jamieoliver.com
Total Time 1 hours 30 minutes
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    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel the potatoes and cut into 2cm chunks, then boil for around 15 minutes, or until tender. Add the eggs for the last 8 minutes (if using).
    3. Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over a low heat and stir in the flour. Add the bay, then bit by bit, add the stock and the milk, stirring after every addition until you have a smooth, silky sauce. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until thickened.
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    8. Grate the remaining Cheddar over the top and bake in the oven for 45 minutes, or until the fish is cooked through, the sauce is bubbling up at the sides and the top is golden.
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