Tag Archives: fish recipe

Rainbow trout, baked recipe

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Love trout, you can stuff it or have with butter. It’s good without a lot of flavoring as well. This is the healthy version.

Source: Andrea Knight
  • 1 trout
  • 2 tbsp olive oil
  • 1 tsp parsley
  • 1/2 cup water
  • Salt and pepper

Put the trout in a baking dish with 2 inch or higher walls. Preheat oven to 400 degrees F.

Pour olive oil on top skin and bake for 15 minutes. Pour water into dish and bake another 15 mins. Take out of oven and cool for 10 mins. Remove skin and salt and pepper. Top with parsley. Add butter or other flavoring if you wish but fish is flavorful as is, try it with out and see how you feel. Enjoy!

Walnut Cinnamon Fish Fry Recipe

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Source: Andrea Knight, Pecan Pepper fish fry with falafels

Ingredients

  • 4 fillets pollock or tilapia
  • salt and ground black pepper to taste
  • ⅓ cup all purpose flour
  • 1 cup buttermilk
  • 1 egg
  • ½ cup fish fry mix
  • ½ cup yellow cornmeal
  • 1 tablespoons ground walnuts
  • 1 tbsp cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Vegetable or peanut oil for frying
  • 1 tsp red pepper flakes (optional)

Directions

  • Season fillets with salt and pepper. Dust with 1/3 cup of flour.
  • Beat buttermilk and egg in a dipping bowl. Combine remaining flour, cornmeal, fish fry flour, ground walnuts, cinnamon, baking powder, and baking soda in another dipping bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
  • Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer. Dry on rack over paper towels.

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Pecan Pepper Fish Fry Recipe

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Source: Andrea Knight, Pecan Pepper fish fry with falafels

Ingredients

  • 4 fillets tilapia or catfish
  • salt and ground black pepper to taste
  • ⅓ cup all purpose flour
  • 1 cup buttermilk
  • 1 egg
  • ½ cup fish fry mix
  • ½ cup yellow cornmeal
  • 1 tablespoons ground pecans
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Vegetable or peanut oil for frying
  • 1 tsp red pepper flakes (optional)

Directions

  • Season fillets with salt and pepper. Dust with 1/3 cup of flour.
  • Beat buttermilk and egg in a dipping bowl. Combine remaining flour, cornmeal, fish fry flour, ground pecans, baking powder, red pepper flakes and baking soda in another dipping bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
  • Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer. Dry on rack over paper towels.
  • Mix 1/2 cup mayo and pickle relish for fish dipping sauce.

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Safflower Cajun Fish Fry

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Source: Andrea Knight

Ingredients

  • 4 fillets tilapia or cod
  • salt and ground black pepper to taste
  • ⅓ cup safflour
  • 1 cup buttermilk
  • 1 egg
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • 2 tablespoons cajun seasoning (optional)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Vegetable or peanut oil for frying
  • 1/2 cup mayonnaise
  • 1/2 cup pickle relish

Directions

  • Season fillets with salt and pepper. Dust with 1/3 cup of safflour.
  • Beat buttermilk and egg in a dipping bowl. Combine remaining flour, cornmeal, seafood seasoning, baking powder, and baking soda in another dipping bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
  • Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer. Dry on rack over paper towels.
  • Mix 1/2 cup mayo and pickle relish for fish dipping sauce.

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Honey Pollock Filets Recipe

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Source: Andrea Knight

Ingredients

  • 1 pound pollock
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sesame oil
  • ½ teaspoon soy sauce
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoons chopped fresh parsley
  • cooking spray
  • 2 tablespoons orange marmalade
  • 1 tablespoon honey
  • ½ tablespoon orange juice

Directions

  • Preheat the oven’s broiler. Coat a broiler pan with cooking spray and place fillets on top.
  • Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
  • Broil pollock in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
  • Brush the remaining glaze over the fillets. Garnish with parsley.

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