Rice Cookers Steamers

Here is an excellent webby with recipes as well as how to prepare your particular seafood =) Have fun and enjoy!

I love fish, especially during summer. Here’s some of my favorites:
Grilled Salmon w/Sauce
2 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
2 salmon fillets (4 oz. each)
1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced
PREHEAT grill to medium heat. Place 1 Tbsp. of the dressing in shallow plate. Place salmon, skin side up, in dressing to coat.
MEANWHILE, mix remaining dressing and the remaining ingredients until well blended; refrigerate until ready to serve.
PLACE salmon, skin side down, on grill. Cover grill. Grill 10 min. or until salmon flakes easily with fork. Serve topped with sour cream mixture.
Meditterean Baked Fish
1 pkg. (1 lb.) frozen cod fillets, thawed (Do not separate fillets.)
2 Tbsp. KRAFT Sun-Dried Tomato Vinaigrette Dressing
2 medium zucchini, sliced
1 can (14-1/2 oz.) stewed tomatoes, drained
1/2 cup pitted kalamata olives
1 jar (6 oz.) artichoke hearts, drained
1/2 cup ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano
1 lemon, cut into 4 wedges
PREHEAT oven to 400°F. Cut opened package of fish into four equal pieces; set aside. Heat dressing in large ovenproof skillet on medium-high heat. Add fish; cook 5 min. or until lightly browned on both sides, turning after 2-1/2 min.
COMBINE zucchini, tomatoes, olives and artichokes. Spoon evenly around fish.
BAKE 15 min.; sprinkle with cheese. Bake an additional 8 to 12 min. or until fish flakes easily with fork. Serve with lemon wedges.
Crunch Fish Dippers
1-1/2 lb. firm white fish fillets, such as grouper, halibut or tilapia, cut into 1-inch wide strips
2 eggs, beaten
4 cups POST HONEY BUNCHES OF OATS Cereal, finely crushed
1 cup BULL’S-EYE Original Barbecue Sauce
PREHEAT oven to 375°F. Dip fish in eggs, turning over to evenly coat both sides. Coat fish evenly with cereal. Place in single layer in 15×10x1-inch baking pan sprayed with cooking spray.
BAKE 25 minutes or until fish flakes easily with fork.
POUR barbecue sauce into small bowl. Serve as a dipping sauce with fish.
South of the Border Snapper
1 envelope GOOD SEASONS Zesty Italian Salad Dressing & Recipe Mix
1/4 cup lime juice
1/4 cup oil
3 Tbsp. tequila
2 Tbsp. chopped cilantro
1/8 tsp. ground red pepper (cayenne)
1 lb. red snapper
MIX all ingredients except fish until well blended. Reserve 1/4 cup of the dressing mixture; refrigerate until ready to use.
POUR remaining dressing mixture over fish in shallow glass or plastic dish; cover. Refrigerate 30 min. to 1 hour to marinate. Drain; discard marinade.
PREHEAT greased grill to medium-high heat. Grill fish 10 to 12 min. or until flakes easily with fork, turning and brushing occasionally with the reserved 1/4 cup dressing mixture. Serve over hot cooked MINUTE White Rice garnished with lime wedges, if desired.
Crispy Fish Tacos
Peanut oil, for frying
2 cups panko bread crumbs*
3 eggs
Kosher salt and freshly ground black pepper
2 pounds halibut, snapper, or other firm flesh white fish
8 corn tortillas
1/2 head napa cabbage, shredded
Pink Chili Mayo, recipe follows
Lime wedges, for garnish
*Available in the Asian section of your market.
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
Pink Chili Mayo:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

briol the fish with lemons
beat a egg mix in fish and fry into small patties

Don’t overcook it. Almost any fish dish is ruined by overcooking.

My favourite is a recipe from southern Spain…
Take a good sized fish… about 5 lbs. The kind you prefer… I like a rainbow trout, or a salmon, but the spanish usually use a sea bass or a gilthead bream.
have it cleaned for you
Then bake it in the oven as follows:
Buy a 5 lb. package of coarse grain sea salt. It should look like clear gravel, cover your oven tray with a sheet of foil, then put about one third of the salt on the bottom of your oven tray, place the whole fish on top then cover completely with the rest of the salt… Sprinkle with a few drops of water, this will make the salt become more compact faster (sprinkle like our grannies used to do on clothes while ironing, before stem irons were invented!)
Place in the oven, then cook for aprox. 40 minutes at a medium temperature.The salt should form a hard shell-like crust.
Once it has hardened, the fish is done…
Remove from the oven and serve as is…You will need a very sharp strong knife to chop the salt into several large pieces and remove them all before serving the fish that is inside…
Some skin may come off with the salt, but you will find that the fish is not even salty! make sure to remove as much salt crust as possible. I usually get off about 95%…It is very impressive if you do this directly at the table just before serving. I have had people take pix of the cutting up of the crust!
I usually serve with a baked potato (taking advantage of the oven being on). And several sauces…
Tartar sauce, mayonnaise, allioli

Actually, this depends on what type of fish you prefer.
One of my favorites is with Salmon
Salmon, Poached in White Wine w/Orange Slices
Serves: 2
2 fillets of salmon, approximately 3/4 pound each
4 cloves of garlic, chopped fine
1/2 onion, diced
1/2 cup white cooking wine
1/2 cup water
1 orange with peel, sliced thin, approximately 7 slices
2 tbsp. margarine
2 fresh basil leaves, torn or 1 tsp. dry basil
Salt, to taste
Pepper, to taste
Pinch or two of dry dill
Before beginning, generously pour some olive oil into a baking dish or large disposable foil pan. Add the wine and water. Wash the salmon fillets, pat dry with paper towel. Set the salmon in the liquids and marinate for approximately 1 hour, turning every so often.
In large skillet, melt the margarine, sauté the onions slightly, until translucent. Add garlic and sauté for only 1 minute, stirring frequently. Add the basil, salt and pepper.
Add the skillet mixture to the liquids and salmon and baste all together. Layer the orange slices over the salmon and sprinkle a small amount of dill on top. Cover with foil. Bake in 375° oven for approximately 15 to 20 minutes.
Serve over rice or with side of pasta.
Note:
For the garlic, you can use less, depending on your taste buds. We use more!
Hope you enjoy as much as I do!

Placed them all on the web: http://www.jannekes.eu/fish/index.html
(My favo are shrimps with bacon but here you’ll find recipes for tuna, salmon, eel and more. )
Greetz from the Netherlands

Most people tend to boil or steam fish, by covering with foil. These methods make the fillets much too soft, in my opinion. Best way is to pan fry or grill.
My husband, a life long professional fisherman, always simply pan frys salmon fillets in olive oil (hot, hot oil). No seasoning needed on salmon!
With other fish fillets (snapper, tuna, etc.), he grills them in vegetable or canola oil, First he cuts the fillets into 2 inch cubes, sprinkles with Tempura Dipping Sauce (Kikkoman), soaks them in a clear plastic bag, for an hour or so, or overnight, or you can actually freeze the fish in it. When ready to cook, mix flour, salt & garlic salt to your own taste. (Also you can used seasoned bread crumbs). Then roll the cubes until generously coated. Fry in hot oil until crispy brown. (The reason the fish is cut into small cubes, is because the flavor then can get into the entire fillet of fish.)

A light white fish, like cod or haddock is always best baked, in my opinion. I usually spead some butter over the top, cover it with crushed up cracker crumbs, and then some onion powder or garlic. Right before it’s done in the over (400 for about 20-30 min) I toss some chopped tomatoes over the top so they get nice and soft. So good, and easy too!

it depends on the fish
What kind of fish are you cooking?
http://www.salmonrecipes.net

coat fish in egg wash, then dip in crushed potato chips with paprika – then fry.

This works with many types, but is my fave with salmon (other than a fresh whole one done on the grill). Buy a role of parchment paper. Rub the fish with a little extra virgin olive oil, salt, pepper, dill (or your fave spice – I like dill). Place on a decent sized (maybe 2 layers per side) piece of parchment paper. Optional – dot with butter. Wrap once, fold up sides, finish wrapping. Place on a baking sheet or in a pyrex dish, bake about 25 min. Unwrap CAREFULLY, plate up and pour juices over it. Remember – if you let it sit outside the oven, it is still cooking – fish is best if it is just cooked.
Can experiment with putting onion slices on top of fish before wrapping also be sure onion on top while cooking.
Enjoy!

when you are cooking fish put it in a bowl and spead mustard over it