2 TBSP. OLIVE OIL
1/2 LB. SHIITAKE MUSHROOMS, STEMMED
1 GARLIC CLOVE, MINCED AND THINLY SLICED
1/2 CUP DRY WHITE WINE
2 MED. TOMATOES, PEELED, SEEDED & CHOPPED
1/2 TSP. SALT
1/4 TSP. PEPPER
4 FLOUNDER FILLETS, 6 OZ. EACH
~Preheat oven to 450° F. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and garlic. Cook, tossing occasionally, until mushrooms are slightly wilted and lightly browned, about 3 minutes. Pour in wine, increase heat to high, and boil until reduced by half. Add tomatoes, salt and pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 3 minutes.
~Arrange flounder fillets in a baking dish large enough to hold them flat. Pour mushrooms and sauce over fish. Cover dish tightly with aluminum foil. Bake 10 minutes or until fish is firm and opaque throughout. Serves 4.
4 (6 OUNCE) COD FILLETS
3 TBSP. OLIVE OIL
SALT AND GROUND PEPPER, TO TASTE
4 CLOVES GARLIC, FINELY CHOPPED
1 TSP. FINELY CHOPPED ROSEMARY LEAVES, ABOUT 1 SPRIG
ZEST FROM 2 ORANGES, FINELY CHOPPED
~Pat the fish dry and season on both sides with salt and pepper, to taste. Set aside.
~Heat the oil in a large skillet over medium heat. Add the garlic, rosemary and orange zest and heat just until the garlic sizzles. Add the fish and cook until golden and crisp on one side, about 3 minutes. Turn and cook until the fish is opaque throughout and flakes easily, 2 to 5 minutes, depending on the thickness. The garlic and zest will turn golden; if they begin to brown, immediately reduce the heat to medium-low.
~Transfer the fillets to individual plates and spoon the flavored oil mixture over the top. Serve immediately. Serves 4.
1 LB. SWORDFISH
1 TBSP. DRAINED CAPERS, CHOPPED
1 TBSP. UNSALTED BUTTER
2 TBSP. BALSAMIC VINEGAR
½ TBSP. OLIVE OIL
1 TBSP. OLIVE OIL
3 SHALLOTS, SLICED THIN
1 TBSP. CHOPPED FRESH PARSLEY
¼ CUP DRY WHITE WINE
In a heavy skillet heat butter and oil over moderately high heat until foam subsides. Add shallots, salt to taste, and sauté one minute, stirring occasionally. Push shallots to one side of the skillet. Add swordfish and sauté until golden brown, about 3 to 5 minutes. Turn fish over and add wine, vinegar, capers and water. Simmer mixture 3 to 5 minutes, or until fish is just cooked through. Transfer fish to plates and stir parsley into sauce. Spoon fish over sauce. Serves 2.
1 LB. FRESH HADDOCK, COD OR POLLOCK
1/2 CUP ITALIAN DRESSING
1/2 CUP UNSEASONED BREAD CRUMB
~Portion the fish into pieces the approximate size of the blade of your spatula.
~Marinate the fish portions in the dressing for 15 minutes, turning frequently. Preheat the oven to 450 degrees.
~Spray a cookie sheet with nonstick cooking spray. Sprinkle the breadcrumbs on a shallow plate.
~Press each well-moistened portion in the breadcrumbs, coating both sides lightly. Arrange the pieces in a single layer on the cookie sheet.
~Bake at 450 degrees for 6 to 8 minutes per side, turning once. Serves 2.
1 TBSP. OLIVE OIL
1 CAN (2¼) OZ. SLICED BLACK OLIVES, DRAINED
1 SMALL ONION, CHOPPED
1 TSP. DRIED OREGANO LEAVES
2 CLOVES GARLIC, MINCED
1¼ LB. COD FILLETS
1 CAN (15 OZ.) DICED TOMATOES
1 TBSP. CHOPPED PARSLEY
1 TBSP. CAPERS
~Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, until golden, about 6 to 8 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes and their juice, olives, capers and oregano. Boil, uncovered, until most of the liquid cooks away, 6 to 8 minutes.
~Preheat the oven to 375º. Lightly oil a baking dish that will hold the fillets in a single layer. Arrange the fish in the dish, tucking thin tail sections under. Pour the sauce over the cod and bake until the fish is just opaque in the center, about 15 to 20 minutes. Remove from the oven, sprinkle with parsley and serve. Serves 3.
2 TABLESPOONS PREPARED YELLOW MUSTARD
½ TEASPOON SALT
1½ CUPS INSTANT MASHED POTATO FLAKES
¼ CUP OIL FOR FRYING
4 (6 OUNCE) FLOUNDER FILLETS
~In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
~Heat oil in a large heavy skillet over medium-high heat.
~Dip the fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fillets. For extra-crispy, dip into egg and potato flakes again.
~Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown and the fish flakes when tested with a fork. Serves 4.
2 POUNDS COD FILLETS, CUT INTO 2-INCH PIECES
2 SMALL ONIONS, FINELY CHOPPED
2 CELERY RIBS, FINELY CHOPPED
1 STICK (4 OUNCES) BUTTER
2 TABLESPOONS CHOPPED PARSLEY
2 TEASPOONS GRATED LEMON ZEST
1 CUP FRESH BREADCRUMBS
2 TEASPOONS SALT
½ TEASPOON PEPPER
1 CUP YELLOW CORNMEAL
¼ CUP VEGETABLE OIL
~In a food processor, puree fish until very smooth and light. Scrape into a bowl, cover, and refrigerate.
~In a large skillet, cook onions and celery in 4 tablespoons butter over medium-high heat until softened, 3 to 5 minutes. Scrape into a large bowl and let it cool slightly.
~Add pureed fish, parsley, lemon zest, bread crumbs, salt, and pepper to onions and celery in bowl. Fold ingredients together until well blended.
~Divide mixture into 8 equal portions. Use dampened hands to form round patties, each ¾ inch thick and about 3 inches in diameter. Dust lightly in cornmeal; shake off excess.
~In a large skillet, melt remaining 4 tablespoons butter in vegetable oil over medium-high heat. Add patties and cook, turning once, until browned and crisp outside and cooked through in center, about 5 minutes per side. Drain briefly on paper towels and serve. Serves 4.
1 POUND HADDOCK FILLETS
½ TABLESPOON LIME JUICE
3 TABLESPOONS LIGHT MAYONNAISE
¼ TEASPOON ONION POWDER
½ CUP BREADCRUMBS
1 TABLESPOON CHOPPED PARSLEY
~Preheat the oven to 450°.
~lace the fish in an 11” X 7” baking dish coated with nonstick cooking spray. Combine lime juice, mayonnaise, and onion powder in a small bowl. Spread the mixture evenly over the fish. Sprinkle with breadcrumbs.
~Bake at 450° for 20 minutes or until the fish flakes easily when tested with a fork. Sprinkle with parsley. Serves 2.
3 RED SNAPPER FILLETS, 6 TO 8 OUNCES EACH
⅓ CUP MAYONNAISE
¼ CUP PLUS 2 TABLESPOONS GRATED PARMESAN CHEESE
1 SMALL ONION, FINELY CHOPPED
1 GARLIC CLOVE, MINCED
2 TABLESPOONS CHOPPED PARSLEY
½ TEASPOON SALT
¼ TEASPOON PEPPER
LEMON WEDGES, FOR GARNISH
~Preheat the oven to 425º. Arrange snapper fillets in a single layer on a lightly oiled baking sheet.
~In a small bowl, combine mayonnaise, ¼ cup Parmesan cheese, onion, garlic, parsley, salt and pepper. Spread mixture evenly over snapper. Sprinkle remaining 2 tablespoons cheese on top.
~Bake 10 minutes, or until fish begins to flake when tested with a fork and the Parmesan cheese is slightly browned. Serve with lemon wedges. Serves 3.
4 TEASPOONS OLIVE OIL
1 POUND POTATOES, PREFERABLY YUKON GOLD, PEELED & THINLY SLICED
SALT AND FRESHLY GROUND PEPPER, TO TASTE
2 TEASPOONS CHOPPED FRESH THYME
1 POUND FRESH COD OR HADDOCK FILLETS
PINCH OF RED CHILE FLAKES, OPTIONAL
1 TABLESPOON BREADCRUMBS
1 TABLESPOON UNSALTED BUTTER, CUT INTO SMALL CUBES
18 LITTLENECK CLAMS, SCRUBBED CLEAN
3 TABLESPOON CHOPPED FRESH PARSLEY, OPTIONAL
~Position a rack in the middle of the oven and preheat the oven to 400ºF.
~Grease the bottom of a large (about 14-inch) gratin dish, ovenproof skillet, or earthenware dish with 1 teaspoon of the oil. Arrange the potato slices in an overlapping pattern to create one layer. Season liberally with the salt and pepper and 1 teaspoon of the thyme. Brush the top with 2 teaspoons of the oil and bake for 20 minutes.
~Remove the potatoes from the oven and raise the temperature to 450ºF. Place the cod fillets on top of the potatoes and brush with the remaining teaspoon of oil. Season with salt and pepper, the remaining teaspoon of thyme, and the chile flakes, if desired. Sprinkle with the breadcrumbs and top with the butter cubes. Place the clams around the cod. Roast the fish for 10 minutes.
~Remove from the oven and carefully flip the clams over to release their juices, without disturbing any of the potatoes. Roast another 5 to 8 minutes, or until the clams have just opened and the fish is opaque. Remove from the oven; baste the top of the fish with the clam juices and serve immediately, sprinkled with the parsley. Serves 2.