Belgourmet's World Famous Fish Recipes
Fish Recipes - Recipes for Fish

Fish Recipes - Recipes for Fish

Cajun Salmon Steaks

Submitted by Ladykathee

Substitutes: Halibut, Swordfish, Tuna

Makes 2 servings.

2 salmon steaks, 1 inch thick, each 6 to 8 oz.
1/2 tsp. worcestershire sauce
1/2 tsp. lemon juice
1/4 tsp. cajun spice blend or blackened redfish seasoning
1/2 medium-sized green bell pepper, stemmed, seeded and diced
1/2 medium-sized red or yellow bell pepper, stemmed, seeded and diced

Arrange steaks side by side but in opposite directions in a baking dish;
press thin belly flaps together, against other steak. (If cooking 4 steaks,
arrange in a circle with belly flaps toward the center of the dish.) Rub the
top of each steak with 1/4 tsp. worcestershire sauce and 1/4 tsp. lemon juice,
then sprinkle or rub with 1/8 tsp. spice blend. Sprinkle peppers over fish
in center of the pan.

Cover dish tightly with plastic wrap and microwave on high (100% power)
until flesh is nearly opaque, 5 1/2 to 6 minutes. (Cook one steak 3 1/2 to 4
minutes; 4 steaks about 7 minutes.) Let salmon stand, still covered (puncture
plastic wrap if tightly sealed), 1 to 2 minutes longer.


4 Servings

12 oz Fettuccine, uncooked
1 c Chopped fresh kale
-- stems removed
1/2 c Fresh basil leaves
2 Garlic cloves; halved
1/4 c Grated Parmesan cheese
1/8 ts Salt
1 c Plain, non-fat yogurt
1 ts Vegetable oil
1 lb Medium shrimp
-- peeled and deveined
1 md Red bell pepper
- cut into bite-size pieces

Prepare pasta according to package directions. While pasta is
cooking, puree kale, basil, garlic, Parmesan cheese and salt in
a food processor or blender until smooth. Stir in yogurt.

Place oil in large skillet. Saute the shrimp and red bell pepper in
the skillet over medium-low heat for 4 minutes or until shrimp is
bright pink and cooked through.

When pasta is done, drain well and transfer it to a serving bowl.
Add the kale mixture and toss well. Add shrimp and bell pepper,
tossing gently. Serve immediately.


Cajun Seafood Gumbo

12 ounces fresh or frozen peeled and deveined shrimp
6 ounces fresh or frozen crabmeat
1/3 cup all-purpose flour
1/4 cup cooking oil
1/2 cup chopped onion
1/2 cup chopped red sweet pepper
1/2 cup chopped green sweet pepper
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
3 cups chicken broth, heated
1 14-1/2-ounce can tomatoes, cut up
1-1/2 cups sliced okra or one 10-ounce package frozen cut okra
2 bay leaves
1/2 pint shucked oysters, drained
3 cups hot cooked rice

1. Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or
Dutch oven combine flour and oil until smooth. Cook over medium-high heat
for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir
about 10 minutes more or until roux is light reddish brown.

2. Stir in onion, red sweet pepper, green sweet pepper, garlic, salt,
black pepper, and ground red pepper. Cook over medium heat for 3 to 5
minutes or until vegetables are just crisp-tender, stirring often.

3. Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and
bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.

4. Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes
more or until shrimp turn opaque and oysters curl around the edges. Discard
bay leaves. Serve in bowls with rice. Makes 6 servings.


15 1/2 oz Salmon ; drained and flaked
2 Egg; beaten
1 c Bread crumbs;dry divided
1/4 c Green onion; chopped
2 tb Lemon juice
1/8 ts Pepper
1 c Vegetable oil

In med. bowl, combine salmon, eggs, 2/3 cup bread crumbs, the
scallions, lemon juice, and pepper until well-blended. Shape into 4
patties, about 3/4" thick; coat with remaining bread crumbs. Place
patties on wax-paper-lined plate; chill 1 hour. In lrg. skillet, heat
oil over med. heat. Add patties and cook 5 min. per side until
browned; drain on paper towels. Serve with Yogurt-Cucumber Sauce.
Makes 4 servings.

Yogurt-Cucumber Sauce In med. bowl, combine well 1/2 cup plain
low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh
chopped dill and a pinch of salt and pepper. Cover and chill 30
min. before using. Makes 1 cup

Grilled Salmon & Cheddar Sandwiches

ingredients for 4 servings:

1 lb Salmon; 1 Can
1 tb Onion; Grated
10 oz Cheddar; Md, *
1/4 c Mayonnaise


* Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.

Mix the salmon with the onion, lemon juice, and mayonnaise. Spread
the mixture on thick slices of French bread and top with a slice of
cheddar cheese. Add a top slice of bread and butter both sides of the
sandwich generously. Grill until brown, then turn and brown the other
side, and the cheese is melted. Serve hot.

Fish and Chips in Beer Batter

1# fish fillets, white cod*
2 cups, flour
1 egg
5 oz. milk
5 oz. beer, good quality, flat
1/2 to 1 tsp. salt
vegetable oil or shortening
malt vinegar

Mix flour and salt in bowl, make into a well. Mix milk with
egg slowly. Add egg mix to center of well and beat until
aerated. Set aside. Start heating oil to 375F. Run fingers
across fish fillets and remove any pin bones. Slice the fillets
into 1" by 3" strips. hen oil is up to temperature add beer to
batter and mix in. Dip and coat fillets with batter** and place
into oil. Fry to a light golden brown, turning once. Remove and
place on paper towels to drain. To keep pieces hot, they can be
placed in a 300F oven while the balance is frying.


Peel 5 med. Idaho potatoes, slice into 1/2" square strips
by the length of the potato. Rinse in cold water to reduce
starch. Leave in water until oil is 375F. Grab a large
handful and pat dry with paper towel until fairly dry,
reduces spattering. Place into hot oil and fry until golden
brown. Do a handful a time, keeping cooked ones warm in the

Salmon Loaf

Ingredients :
1 - 16 oz can of Salmon
1 - onion finely chopped
1 - green bell pepper (chopped)
1 - 8oz can of tomato paste
1 - cup of oatmeal (uncooked)
1 - cup of bread crumbs
1/4 tsp. mustard
1/4 tsp. - celery salt
2 - egg whites
dash of pepper

Instructions :
Combine all ingredients (may need to add more oatmeal or bread crumbs
for consistency). Cook in a greased 8" casserole dish. Bake at 350
for 30 - 40 minutes or until golden brown on top.

Seafood Gumbo

1 Tablespoon of butter
2 Tablespoons of flour
1 teaspoon salt
1 teaspoon pepper
3 pounds of chicken thighs
3 cups of chopped onions
2 green bell peppers diced
3 tablespoons chopped garlic
4 cups of chopped okra
2 quarts chicken broth
1 tablespoon of chopped herb: fresh thyme, fresh sage, 3 tablespoons
chopped cilantro
1 teaspoon cayenne pepper
4 pounds of seafood (lobster, clams, crayfish tails, shrimp,
scallops, white fish-sea bass)

Combine the following in a 12 quart pot.
Roux: Brown 2 tablespoons of flour and 1 stick of butter
Season chicken with salt and pepper. Brown chicken thighs over high
heat in olive oil.
Sauté onions and garlic over medium heat in olive oil until
translucent, add okra and bell peppers. Sauté for 5 minutes stirring
Add chicken and roux to the onion and okra mixture, add chicken
stock, seasonings and let simmer for an hour.
20 minutes before serving, add seafood and let the gumbo simmer for
20 minutes.
Serve in a bowl with a side of rice.
Serves 10-15 people.

Oven Fried Fish Fingers Recipe


CRISCO No-Stick Cooking Spray
1/2 cup seasoned fine dry bread crumbs
1 tablespoon grated Parmesan cheese
3/4 teaspoon dried marjoram leaves
1/2 teaspoon paprika
1/4 teaspoon dried thyme leaves
1/8 teaspoon garlic powder
2 teaspoons lemon peel, grated
4 pieces cod fillets or loins
3 tablespoons lemon juice
2 tablespoons water
Minced fresh parsley
tartar sauce


Heat oven to 425°F. Line baking sheet with foil. Spray foil with
Crisco No-Stick
Cooking Spray.
Combine bread crumbs, cheese, marjoram, paprika, thyme, garlic powder
and lemon peel in small shallow dish.
Rinse fish fillets. Pat dry. Cut into desired size.
Combine lemon juice and water in separate shallow dish. Dip each fish
finger into lemon mixture, then into crumb mixture, coating well.
Place on foil. Spray tops.
Bake at 425°F for 10 to 12 minutes or until fish flakes easily with
fork. Let stand 2 to 3 minutes in pan. Remove to serving plate.
Sprinkle with parsley. Serve with Tartar Sauce.

Beer-Battered Fish Recipes

PREP: 10 min; COOK: 4 min/batch

Vegetable oil
1 pound fish fillets or uncooked peeled deveined large shrimp, thawed
if frozen
3 to 4 tablespoons Original Bisquick®
1 cup Bisquick® Original baking mix
1/2 cup beer
1 egg
1/2 teaspoon salt

1. Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350°.
Lightly coat fish with 3 to 4 tablespoons Bisquick.

2. Mix remaining ingredients with hand beater until smooth.
(If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.

3. Fry fish about 2 minutes on each side or until golden brown;
drain. Serve hot and, if desired, with tartar sauce.

Makes 4 or 5 servings

Crispy Baked Fish & Herbs Recipe

ingredients for 4 servings:

4 ea Fillets white fish, 1 lb
1 tb Water
1/8 ts Lemon pepper
1 ts Low fat margarine, melted
1/2 c Cornflake crumbs
2 ts Chopped fresh parsley


Preheat oven 400F.

Lightly spray a medium size shallow baking pan with vegetable spray.
Rinse fish and pat dry. In small bowl, beat egg white with a little
water. Dip fish in egg white, then roll in crumbs. Arrange fish in
baking pan. Sprinkle with lemon pepper and parsley, then drizzle
margarine over all. Bake uncovered 20 min or until fish flakes

Cal: 135; Fat: 2 g.

Fish and Chips Recipe


1/2 cup flour
1/2 cup cornmeal
4 to 6 ounces ale (beer)
1/4 teaspoon salt
4 cups vegetable oil for frying
4 large russet potatoes
2 pounds fish fillets, cut in half, crosswise


Preheat oven to 250° F.

Prepare batter: Mix flour, cornmeal and salt together. Add ale and
mix well. Batter should be thin.

Cut potatoes in even, finger-sized pieces.

Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish
will cause the oil to bubble. Allow room for the oil to rise.

Cook 1/3 of the potatoes until golden brown, about five minutes.
Drain on paper towels. Place in warmed oven. Repeat process until
potatoes are done. Do not put in too many potatoes at a time. It will
cool the oil too much.

Dip fish in batter, allowing excess to drip off. Fry in batches until
golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm
in oven until all fish are cooked.

Wrap in tabloid newspaper shaped like a cone. If lacking, a plate
will have to suffice. Serve with a sprinkling of malt vinegar.
Serves: 4

Grilled Swordfish with Caper Sauce

2 swordfish fillets
2 Tbsp. unsalted butter
2 tsp. lemon juice
1 tsp. shallot, finely diced
1 tsp. minced garlic
1 cup white wine, divided
3/4 cup heavy whipping cream
1 1/2 Tbsp. jarred capers
1 summer squash, bias cut
1 zucchini, bias cut
1 eggplant, bias cut
1 package herbed rice (long grain brown also works well)
olive oil
fresh ground black pepper and salt


Marinade the swordfish with 1 tbsp. of olive oil, lemon
juice and 2 tbsp. of white wine for up to 8 hours.

Pre-heat the grill.

In a heavy sauce pan, melt the butter over medium heat.
Saute the shallots and garlic until lightly browned. Add the remaining white wine. Boil until liquid is reduced to half of original volume. Add the heavy whipping cream and stir constantly with a wooden spoon until volume is again reduced to half. Add the capers, lower the heat and simmer for another 3-5 minutes. Remove sauce from heat.

Sprinkle the swordfish with fresh ground black pepper and salt and place on the grill. (Depending on the thickness, swordfish takes about 3-5 minutes per side.) Grill the swordfish until it just begins to take on a flaky texture.

Brush the vegetable slices with olive oil. Roast the
vegetables on the grill with the swordfish until they
are crisp-tender.

Prepare the rice according to package directions.

To plate: Make a bed of rice in the middle of the plate.
Place the swordfish on the rice and drizzle with the sauce. Alternate the vegetables around the plate.

Serve with a nice Riesling wine.

Servings: 2

Seafood Gumbo Recipes

4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
1 medium onion, chopped
2 cups (500 ml) chopped fresh or canned tomatoes
4 cups (1 L) fish or chicken stock, or bottled clam juice
4 cups (1 L) okra, cut into 1/2 inch (1 cm) pieces
1/2 lb (250 g) shrimp, shelled and deveined
1/2 lb (250 g) crab meat
16 oysters, shelled
Salt and freshly ground pepper, to taste
Cayenne pepper or hot sauce, to taste

Melt the butter in a large saucepan over moderate heat. Add the flour
and cook until it turns a medium brown, stirring frequently. Add the
onion and cook until it is soft and translucent. Add the tomatoes,
stock, and okra, and cook until the okra is tender. Add the shrimp
and crab meat and cook until the shrimp are done, 3 to 5 minutes. Add
the oysters and cook for 2 minutes more. Season with salt, pepper,
and cayenne. Serves 6 to 8.

Fish Recipes - Recipes for Fish


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