World Best Fillet Cooking Recipes

Friday, May 1, 2015

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Servings: 4
350 g broccoli, head cut into small florets and stems peeled and cut into thin rounds (300g after trimming)
1/3 cup extra virgin olive oil
4 garlic cloves, finely chopped
6 anchovy fillets, chopped
1 fresh chili pepper, seeded and chopped
300 g linguine, preferably home made
20 g butter
2 tablespoons parmesan cheese, grated

1 preheat the oven to 100°c place a large serving bowl inside to warm.
2 bring a large saucepan of salted water to boil. drop in the trimmed broccoli. when the water returns to the boil, cook for 2 minutes exactly and then scoop the broccoli into a colander resting over a mixing bowl.
3 heat the oil in a large heavy-based non-stick frying pan over medium heat. saute the garlic for a few seconds until it smells gragrand and add the anchovies. stir with a wooden spoon until th eanchovies have melted. tip in the chilli and the reserved broccoli.
4 bring the broccoli cooking water back to the boil and drop in the pasta. it will take just 2-3 minutes to cook.
5 as soon as the pasta is ready, drain it through the colander now resting in the sink, give it a big shake and then tip it into the frying pan, with the butter and parmesan. toss well and transfer to the heated serving bowl.

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

1 cream the butter and mix it with the parsley, lemon juice, salt and pepper.
2 roll the butter in a cylinder or tube shape, wrap in foil and chill on the refrigerator for at least 1 hour.
3 when ready, cut into slices to serve.
4 alternatives~.
5 anchovy butter~ flavour the butter with 40gr of drained and finely chopped anchovy fillets.
6 garlic butter~ flavour the butter with 3 crushed garlic cloves,
7 gorgonzola butter~ mix the butter with 60gr gorgonzola cheese.
8 mustard butter ~ mix the butter with 1 tablespoon of mustard. (your flavour/strength to taste).
9 prawn butter~ mince or grind 40g of cooked, peeled prawns. mix with the butter.
10 smoked salmon butter~ mince or grind 25gr of smoked salmon, and mix with the butter.
11 tuna butter~ mince or grind 50gr of drained canned tuna in brine or oil with the butter.

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 preheat oven to 400 degrees.
2 julienne garlic, onion, carrot and red pepper. toss in a bowl with lemon zest, and olive oil
3 salt and pepper to taste.
4 fold a 16â€? by 16â€? piece of parchment paper in half and cut out a large heart shape.
5 open the heart and then place some of the veggies along the fold. place piece of halibut on top of the veggies and sprinkle with a bit of lemon juice.
6 fold the other half of the heart over the fish and begin to fold and roll over the edges to create a package. twist end to seal.
7 put on a baking sheet and bake for 15 minutes. this can also be steamed in a pot for about 10 to 15 minutes.

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

1 in a saucepan over medium heat melt margarine.
2 stir in lime juice, salt, pepper, and garlic powder; mix well.
3 remove from the heat and set aside.
4 place fillets in an ungreased shallow baking dish,
5 generously brush each fillet with the lime butter sauce.
6 broil for 5-8 minutes or until the fish flakes easily with a fork.
7 remove to a warm serving dish spoon pan juices over each fillet.
8 top with peach salsa. garnish with lime slices.
9 salsa:.
10 in medium bowl stir together all ingredients. cover and chill for at least 1 hour.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 1/2 lbs cod fish fillets (or other fish)
1 tablespoon olive oil
2 crackers (1 oz. or 28g, or digestive cookies or cheese crackers or bread crumbs)
1/2 teaspoon salt
1 teaspoon cumin (or your favorite dried herbs)
1 tablespoon garlic, chopped
1 tablespoon parmesan cheese
1 tablespoon sliced almonds (or pumpkin seeds or other nuts)
1 tablespoon basil, coarsely chopped (or coriander or your favorite fresh herbs)

1 put fish on foil, soak up excess water with tissue and brush with olive oil.
2 pound crackers up in a plastic bag, put in all remaining ingredients and shake well.
3 layer the cracker mixture on fish and bake at 170degreesc or (350 degreesf) until cooked through and nicely colored on top, about 20 minutes.

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

1 clean the potatoes and cut in half. cook for 7-10 minutes in a large stew pot. make sure you check them. stick a fork in them at the 7 minute mark. if they are still a little hard that's perfect. take them off the heat and remove from the water.
2 put the fish and bay leaves into the potato water and cook for 10-15 minutes. remove the bay leaf when done and set the fish aside.
3 pour the potato/fish water into another pot.
4 in the pot you just poured the water out of; add the vegan margarine and saute the scallions, celery, thyme, salt and pepper. don't brown this, just cook until the onions are soft. add the flour and mix well stirring gently.
5 add the water back into the pot as well as the soy milk and let it simmer on medium for about 10-15 minutes. i noted that the liquid didn't thicken up all that much. you can of course add more flour if you want it thicker. one tablespoon per cup of liquid should do it. that would mean 8 tablespoons of flour.
6 while that's simmering flake the fish and add the fish and potatoes into the liquid.
7 sprinkle with fresh parsley if you wish. i used the dried and sprinkled it on top.
8 bon appetit!