Grilled fish with potato & spring onion crush

Easy and delicious Grilled fish with potato & spring onion crush. A healthy supper dish.

Ingredients

• 450g baby new potatoes
• 50g butter
• 1 bunch sliced spring onions
• 4 fillets of firm white fish
• garnish with watercress and serve with mayonnaise

Preparation

• Cook the new potatoes in boiling salted water for 12 minutes until just tender and drain.
• Melt the butter in a pan and cook the sliced spring onions for 3-4 minutes until soft.
• Lay the 4 fish fillets on a buttered tray, skin side up. Brush with melted butter and grill for 8-10 minutes until the skin is crisp and the fish is tender.
• Crush the potatoes and spring onions lightly. Divide the mixture between four warm plates and top with the fish. Garnish with watercress and serve with mayonnaise.

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Moroccan salmon with cream cheese & garlic mash

Preparation Time 15 minutes
Cooking Time 12 minutes

Ingredients (serves 4)

• tbs olive oil
• 1 leek, white part only, finely sliced
• 2 cloves garlic, crushed
• 1kg potatoes, steamed
• 100g light cream cheese
• 3/4 cup (180ml) milk
• 4 x 200g Atlantic salmon fillets
• 1 tbs Moroccan seasoning
• Olive oil spray
• 100g baby spinach leaves

Method

• Heat oil in a saucepan over medium heat. Add leek and cook for 3 mins, then add garlic and cook for 1 min.
• Transfer to a food processor with cooked potatoes, cream cheese and milk. Process until smooth and season to taste. Return to the saucepan and keep warm.
• Heat a chargrill pan or BBQ over a medium heat. Lightly sprinkle salmon fillets with seasoning. Spray with olive oil spray and cook for 3-4 mins on each side for medium, or until cooked to your liking. Serve salmon on a bed of mashed potato and baby spinach leaves.

Notes & tips
Hint: Delicious and versatile, cream cheese is available in reduced or full-fat versions as well as a range of flavours such as tomato & basil or chives & onion. Great for adding to jacket potatoes or use in toasted sandwiches.

Source
Fresh Living - July 2005, Page 36
Recipe by Kim Meredith

Grilled Salmon - Moroccan Recipe

The Moroccan method of Grilling Salmon

Ingredients - Makes 2 servings:

• 2 tablespoons low-fat or nonfat plain yogurt
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lemon juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 clove garlic, minced
• 3/4 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
• 2 lemon wedges

Preparation:

• Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.
• Meanwhile, preheat grill to medium-high.
• Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.

Tip: To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Bouillabaisse - Fish Soup

The Lebanese style of preparing Bouillabaisse - Fish Soup recipe.

Serves 6 persons
Ingredients:

• 2lb (1 kg) very fresh fish
• 4 whole shrimps in the shell
• 6 cups water
• 1/4 cup cider vinegar
• 1/2 cup olive oil
• 2 tablespoons minced celery leaves
• 4 medium-sized tomatoes, peeled and finely chopped
• 1 cup finely chopped leeks
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 2 cloves garlic
• A dash each, saffron, cardamon, turmeric, chilli
• 1 teaspoon black pepper
• Juice of one lemon
• A few orange rinds
• 3 tablespoons chopped parsley

Preparation:

• Clean the fish, scrub the shrimp and leave it in the shell.
• Heat the oil in a large pot and sauté all the vegetables for 5 minutes.
• Add the fish and shrimp to the above vegetables.
• Add the water, vinegar, seasoning and orange rind and bring to the boil.
• Cover the pot and leave over medium heat for 20 minutes.
• Remove the fish and shrimps from the pot and let the vegetables cook for 20 more minutes.
• Remove the shrimp from the shells and set aside.
• Remove the bones from the fish and place in a serving bowl with the shrimp.
• Strain the vegetables and blend in the electric blender until smooth.
• Return the blended vegetables to the fish stock in the pot and place over low heat.
• Brown 2 tablespoons flour in one tablespoon butter, and then dissolve in half a cup of water.
• Add the flour mixture to the soup and stir over low heat for 3 minutes.
• Serve hot garnished with chopped parsley and the fish and shrimp pieces.

Pasta with Fish and Tomatoes

An easy to prepare Pasta with Fish and Tomatoes dish .

Preparation time 30 minutes
Cooking Time 15 minutes
Serves 4

Ingredients:

• 320 grams macaroni
• 350 g fish fillet
  
• 300 g tomatoes long form
• 2 green onions
• 2 Green Lemon
• basil
• 6 tablespoons oil
• Salt and black pepper
  

Preparation:

• Get rid of the fish skin, cut into a very small cubes, and put in a container.
• Add lemon juice, salt and pepper and allow 30 minutes to marinade.
• Put tomatoes in boiling water, remove tomatoes skin, get rid of seeds, then cut tomatoes.
• Place tomatoes in a large pot with the fish, oil, green onions and a little of the basil, salt and pepper.
• Put pasta in boiling salted water, drain it then add it to the other ingredients and mix.

Turkish Fish Kebab

Yummy Turkish Fish Kebab dish. When most people think of kebabs, the image of beef or lamb and vegetables on a skewer come to mind. Fish, however, makes an excellent addition to any skewer. This recipe features an excellent fish marinade that really brings out the flavor of the fish, while still maintaing the "grilled" flavor. You should always remember the turkish Cuisine with plenty of delicious and tasty recipes.

Ingredients:

• Haddock or Salmon steak, cut in 16 piece chunks
• 1 white onion, divided into 8-10 pieces
• 1/2 red bell pepper, cut in medium sized chunks
• 1/2 green bell pepper, cut in medium sized chunks
• 8 cherry tomatoes
  

Marinade:

• 50 ml vinegar
• 50 ml extra virgin olive oil
• Salt
• Pepper
  

Preparation:

• Arrange the fish, red pepper, green pepper, onion and tomatoes in order on the skewers. Make 2 skewers for 1 serving. Whisk marinade ingredients in a large shallow plate. Place the skewers in it and allow them to marinate for 1 hour in the fridge and make sure to turn the skewers over from time to time. Let it sit at room temperature for 15 minutes before cooking.

• Preheat your barbecue or oven (grill). Place the skewers on the rack. Make sure to turn the skewers frequently so that all sides of the fish are cooked equally for a total of 10 minutes. Every time you turn the skewers, brush the fish and vegetables with marinade.

• Place them on a plate and sprinkle some oregano all over. Serve Fish Kebab with lemon wedges, black olives and pide (pita) slices.

Makes 2 servings.

Tip: If you're using wooden skewers, soak in water for about 1/2 hour to prevent them from burning.

Sayadieh

Sayadieh (Fish with Rice) is a delicious and robust lebanese, Syrian, Egyptian, Palestinian, and Jordanian style fish dish. Any firm, white fish, such as haddock or cod, can be used in this recipe.

Ingredients:

• 2 tbsp. oil, for deep-frying
• 2 tbsp. pine nuts
• 3 onions, sliced
• 2 cups American rice, rinsed
• 1/2 tsp. turmeric
• 1/4 tsp. mixed spices
• Salt and pepper to taste
• 2 MAGGI Chicken Stock cubes(dissolved in 3 cups of hot water)
• 4 white fish fillets (Cod or Haddock)
• 3 tbsp. seasoned flour to coat the fish
  

Preparation:

1. Heat the oil in a deep pan and fry the pine nuts till brown. Remove nuts from the oil and keep aside.
2. Add the onions to the same pan and fry till brown.
3. Add the rice, turmeric, spices, salt and pepper and stir till the rice is well-coated with oil.
4. Add the MAGGI Chicken Stock, boil and then lower the heat. Cover the pan and simmer for 20 minutes.
5. Meanwhile, coat the fish with the seasoned flour and deep fry.
6. When the rice is cooked, add the pine nuts and stir gently.
7. Empty the rice in a flat dish, and arrange the fish on top. Serve with mixed salad and Tarator (Tahini sauce).