Spicy Moroccan Baked Cod

The cod is a very delicious fish that has a lot of options in cooking depending on how you would want it. There are easy and expert levels as well as healthy options and something a bit more indulgent. The easy fish recipes are great for those starting out to cook or for those who would want something quick. For those who would want something healthy, there are also healthy and tasty baked fish recipes to choose from, like the one below.

Spicy Moroccan Baked Cod

Ingredients

• Pauleys Fresh Garlic C 10439 (12g (4 cloves) crushed)
• Pauleys Red Chillies C 10322 (10g (2, chopped)
• Pauleys Flat Leaf Parsley C 10384 (20g chopped)
• Brakes Ground Cumin A 34002 (3g)
• Brakes Paprika Pepper A 33585 (2g)
• Brakes essentials Italian Tomato Paste A 28326 (160g)
• Pauleys Lemons C 10260 (10, slices)
• Brakes essentials Olive Oil A 33889 (16g)
• Pauleys Tomatoes MM C 10474 (20 slices)
• M&J Seafood Cod Fillet C 20980 (10, skin scored)
• Brakes Roasted Vegetable Couscous Salad C 71196 (1500kg warmed)
• Pauleys Herb Salad Mix C 10676 (300g)
• Brakes Wholemeal Pitta Bread F 33042 (10 cut into strips)

Method

1. Morrocan paste - crush together the garlic, chillies, parsley, cumin and paprika and blend with tomato paste, a squeeze of lemon juice and a drizzle of olive oil to a smooth paste.
2. Spread the paste on top of the seasoned cod and arrange 2 slices of tomato and a slice of lemon on top. Place the fillet skin side down onto a pre-heated baking sheet and place into a hot oven at 200ºC  for approximately 6-8 minutes, until brown and cooked through.
3. Serve on a large plate with warmed couscous and herb salad. Serve with pitta bread.

Recipe: brake.co.uk

Halibut Chowder

Halibut is a highly regarded fish that inhabits the salt waters of the North Pacific and the North Atlantic oceans. The motility of the fish has a major contribution to the development of the flesh with demersal fish having a much less fat content and resulting light color. Due to the very low fat content, it lends well better to moist heat fish recipes rather than dry which may dry out the meat. 

Halibut have dense and firm flesh, usually cut into fillets or steaks, available fresh or frozen. Though this fish is best broiled, deep-fried or grilled while fresh; it may also be used to create healthy food recipes like salads and stews. One of the best recipes to this is the Italian Halibut Soup. Italian Halibut Soup is a halibut and vegetable broth soup seasoned with traditional Italian herbs. Sprinkle with parmesan cheese, and serve piping hot.

Italian Halibut Chowder

Ingredients

2 1/2 pounds halibut steaks, cubed

 1 red bell pepper, chopped

 1 onion, chopped

 3 stalks celery, chopped

 3 cloves garlic, minced

 1/4 cup olive oil

 1 cup tomato juice

 1/2 cup apple juice

 2 (16 ounce) cans whole peeled tomatoes, mashed

 2 tablespoons chopped fresh parsley

 1/2 teaspoon salt

 1/2 teaspoon dried basil

 1/8 teaspoon dried thyme

 1/8 teaspoon ground black pepper

Directions

Saute the peppers, celery, onion, and garlic in oil until tender. Add the tomato juice or water, apple juice, mashed tomatoes, and herbs. Simmer for 30 minutes.

Add halibut pieces to the soup. Cook until halibut is done, about 30 minutes. Salt and pepper to taste.

Colorful Chicken with Vegetables

Pork and chicken become really popular in the Winter season. Pork, sometimes dubbed as “the other white meat,” it’s often made into pork chops or a stuffed pork recipe. It is also the center of many celebrations, especially the whole pig which is roasted on an open pit, its skin crackling and turning burnished brown.

Chicken, on the other hand, can be made into a thousand and one dishes, any time of the day, throughout the year. The best easy chicken recipes can easily be found online, in form of cooking videos recipes.

This protein-rich white meat can be grilled, braised, stewed, roasted, and deep-fried. It can be ground and formed into meatballs, burger patties, spring roll filling, meatloaf, sprinkled on salads and pasta, mixed with vegetables, and other delicious chicken recipes. And this recipe below is perfect this December and any time of the year.

Sweet and Sour Tilapia

All fish recipes are very delicious and high in protein with a yummy spicy twist of various ingredients. One can easily find a broad category of healthy recipes through internet in order to enjoy tempting and appetizer recipes.

There are plenty of Tilapia Recipes available from which Sweet and Sour Tilapia is very easy to prepare recipe. The method to prepare is really simple and easy and best suitable to enjoy with friends and family.

Seafood Salad for Winter

Who wouldn’t want a warm spoonful of seafood chowder when feeling cold? If you’re looking for a warm welcome that could satisfy your stomach, you should try one of these healthy food recipes; preferably dishes like this warm seafood salad. There aren’t many recipes and cooking videos that help us with it, so we should be very thankful with this chef from one of Moscow's finest restaurants shares his secret for a delicious seafood salad.

Take four or five ripe plum tomatoes, one red onion and a bunch of rocket salad. Thinly chop the onion, cut the tomatoes in chunks and cut the bottoms off the rocket leaves. Mix all on a cutting board. Put assorted seafood into a hot pan with a little bit of oil and heat through. Throw in a small piece of garlic butter, or omit this step if you do not like garlic. Add some black pepper. Mix seafood and vegetables in a bowl, add olive oil and ponzu sauce (a citrus based soy sauce) generously. Sprinkle with deep fried chopped shallots and serve.

Christmas Roast Beef - And Every Holiday After

It’s really difficult to ignore eating meat for Christmas. A golden chicken, or a juicy turkey for Christmas sounds so exciting. Christmas turkey recipes are very similar to Thanksgiving. For specialized meat recipes, more specifically beef, include corned beef, which cures the brisket, rump or round with salt; beef jerky, which involves salting and drying the beef strips.

When it comes to beef choose topside and silverside cuts for tender slices of lean roast beef, or a rib of beef for some serious meaty flavour. Find your ideal roasting cut of beef. 

French-Canadian Meat Pie for Christmas!

In many homes, meat recipes are the answer to a healthy dinner.  A tourtiére is a wonderful thing and definitely should be on your list! Quebecois meat pie, Tourtiere is a classic Canadian Christmas recipe. Originally a tourtiére was a HUGE meat pie baked in the deep dish for which it is named.

Tourtiére Recipe

Ingredients

• 1 pound ground pork
• 1 cup cold water
• ½ cup finely chopped onion
• ¼ cup finely chopped celery
• ½ teaspoon ground black pepper
• 1 bay leaves
• 1 teaspoon dried thyme
• ¼ teaspoon dried rosemary
• ½ teaspoon grated nutmeg
• ½ teaspoon cinnamon
• ¼ teaspoon allspice
• ½ teaspoon salt
• ½ cup old-fashioned rolled oats or grated boiled potato
• Pastry for one double-crust, 9-inch pie
• 1 egg, beaten, for glaze

Instructions

1. In a large, heavy frying pan, combine pork with cold water and heat to
2. boiling point. It should be slightly soupy. Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg, cinnamon, allspice. Cook, covered, over medium-low heat for 1¼ hours; stir often. Add more water if mixture dries out.
3. Halfway through cooking time, season with salt.
4. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf
5. and allow to cool. Setting the entire pot in the snow bank speeds up this
6. process!
7. Meanwhile, line a standard 9-inch pie plate with pastry (or 2 mini-pie tins). When meat mixture is lukewarm, spread it into tins.
8. Brush around outer edge of pastry with the beaten egg. Place top crust
9. on the tart and press gently around the edge to seal. Trim pastry, crimp edges
10. and cut steam vents in top crust. Decorate as desired.
11. Bake in preheated 425°F oven for 15 minutes, then reduce heat to 375°F
12. and bake another 20-25 minutes or until crust is golden.

Notes

To freeze unbaked pies:

Pies can be frozen directly after assembly, with the dough still raw. Wrap them well in plastic wrap and freeze.

To cook:

Remove pie from the freezer and unwrap.

Brush the top with a little beaten egg and place frozen meat pie in a preheated

375°F oven.

Bake until golden and heated through, about 50 minutes.

Pies can also be baked and cooled, then wrapped and frozen. This is convenient when you really need an instant supper fix.

To reheat cooked, frozen pies:

Remove meat pie from the freezer a few hours before serving, if possible.

Wrap in foil to keep it moist and warm in a low (300°F) oven until heated through.

Recipe from hilahcooking.com

Mediterranean Halibut Fillet Recipe

Do you like fish? Fish is one of the major sources of food in the world and they lend their taste in various cooking recipes. Halibut have dense and firm flesh, usually cut into fillets or steaks, available fresh or frozen. These are cooked best fish recipes such as broiled, deep-fried or grilled while fresh.

Its fresh raw form has a clean taste and requires little seasoning making it an ideal option for sushi or sashimi. But the fillets, other than using it in sushi or sashimi, can be used in other healthy food recipes. Try cooking your halibut fish fillets in this Mediterranean Style recipe that I’m about to show you.

Mediterranean Halibut Fish Fillet Recipe

How to Cook the Best Fried Fish

Fish is a very easy dish to work with, there are lots of fish recipes to cook it with, and in some ways, although they can get complicated, there are simple ways of cooking fish, just like frying.

All you need is fish, oil, a pan, some heat, and that’s it. The seasonings vary, and there are a lot of cooking recipes for that. There are lots of fish species to use, like herring, tuna, sole, dory, and tilapia. The easiest ones to start out first are the fillets, because it’s just like cooking meat, with a shorter time frame. To make sure that they are cooked just right, do this trick.

Heat the pan, then heat the oil. When the oil is hot enough (about medium heat), then it’s time to fry. This makes cooking time shorter and since the fish doesn’t soak up too much oil, the results are better.

In cooking fish, whether or not you’re frying or maybe in baked fish recipes, it’s best to select the freshest ones in the market. Avoid those with the skin not firm, the eyes not clear, or those with funny odor. The freshest catch of the day is always the best. For frozen fillets, there’s no problem with cleaning because you have there the meat ready for you to slice and cook to your choice. But for those using the whole fish, it’s best to clean the fish of all entrails, especially the spleen and gallbladder. This may be done at the supermarket upon purchase. 

Deboning takes utmost care as fish is one of the animals in the kingdom with the most bones. Some may be bought already pre-deboned but there are some where care has to be taken to extract them all. Again, that’s the reason why prepared frozen fillets are recommended for easy cooking. Fried whiting fillets for example, is a pretty easy dish that only takes 10 minutes to prepare and 4 minutes of cook time. With only five ingredients to take note of, this is perfect for those who want meals in the flash.

Breaded and deep-fried is an easy way to introduce fried fish to people first. Fish and chips are made this way, served with sauce and so are nuggets. Some may be also pan-fried just to cook before adding in other ingredients for a more savory and flavorful dish. Flavor may be enhanced simply by salt and pepper or adding more spices like rosemary or parsley. To make this dish not too plain, sauce or even melted butter may be drizzled on top after cooking and lemon wedges may be served on the side to be sprinkled before eating.

Want to cook fish yet? Watch this video to give you a good idea of what other ways you can cook your fish with.

Grilled shrimp po' boy

Serving shrimp in restaurants became considerably popular after the 1994 movie Forrest Gump whose protagonist, played by multi-award winning actor Tom Hanks, operated a decrepit fishing vessel Bubba Gump that struggled with its initial catches but eventually reaped tons of shrimp making Forrest a millionaire. Can you believe that? That’s how a blockbuster hit movie can influence people, soon international franchises followed in different parts of the world.

But aside from Forrest Gump, shrimp is also popular for its taste. For me who loves seafood and fish recipes and has a wide collection of healthy food recipes that I got around the web and cookbooks, shrimp is one of my personal favorites too especially when added to seafood chowder.

And if you're looking for a more casual Christmas Eve dinner but don't mind splurging on shrimp, go Cajun with this New Orleans classic. You'll want to make that spicy remoulade sauce a few hours early so the flavors have time to meld. This decadent sandwich is anything but "Po."

Grilled Shrimp Po’ Boy

Rebecca Crump (EzraPoundCake.com)

Makes 2 large sandwiches

Ingredients

• 1/2 pound medium shrimp, peeled and deveined
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon creole seasoning
• 1 french baguette
• 1 cup shredded lettuce
• 1 large ripe tomato, thinly sliced
• spicy remoulade sauce (recipe follows; make several hours ahead for best flavor)

Preparation

1. Toss the shrimp with the olive oil and Creole seasoning. Heat a grill pan to medium-high, and grill the shrimp for about 3 minutes each side. Remove the shrimp from the pan, and set aside.
2. Split the baguette horizontally, scoop out some of the bread (if desired), and spread the Spicy Remoulade Sauce on both sides of the bread.
3. Place the shrimp on the bottom half of the baguette. Then pile on the shredded lettuce and tomato slices. Place the top half of the bread onto the sandwich, and divide the sandwich in half vertically to make two sandwiches.

Recipe from EzraPoundCake.com

Eating Seafood During Pregnancy

Many people heard and knows that mercury is present to a wide variety of fishes, even those that we eat. And naturally, it would be logical to think that it might affect pregnancy. We would worry about the child’s welfare more than asking yourself with questions such as how to cook salmon or deciding on which fish recipes you should try tomorrow. We would ask these questions instead:

Should I eat fish while I'm pregnant?

Many pregnant women struggle with this question. They would encourage themselves to eat food and one of them would be fish. Even if you don't care for seafood, you've probably heard that fish is a major source of omega-3 fatty acids (specifically DHA and EPA), which are important for your baby's brain and eye development. Fish is also low in saturated fat and high in protein, vitamin D, and other nutrients that are crucial for a developing baby and a healthy pregnancy. Therefore, it’s safe to say that your healthy food recipes that contain fish are still healthy for your baby.

On the other hand, you've probably also heard that some types of fish contain contaminants such as mercury. In high doses, this metal is harmful to a baby's developing brain and nervous system.

Most experts agree that pregnant women should eat some fish. But it can be hard to figure out which ones are safe and how much to eat.

How much seafood is recommended?

The Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) say pregnant women can safely eat up to 12 ounces (340 grams) of seafood a week. Similarly, the 2010 Dietary Guidelines for Americans recommend 8 to 12 ounces of seafood a week for pregnant women — or about two average meals.

Not all researchers agree with these limits, however, citing a study that noted no negative effects for women who ate more seafood than the FDA-approved guidelines.

What's safe to eat?

But some types of seafood — particularly large, predatory fish such as shark, swordfish, king mackerel and tilefish — can contain high levels of mercury. Seafood that's low in mercury and high in omega-3 fatty acids are:

Salmon

Anchovies

Herring

Sardines

Trout

Atlantic and Pacific mackerel

Other safe choices include shrimp, pollock, catfish and canned light tuna. However, limit albacore tuna and tuna steak to no more than 6 ounces (170 grams) a week. 

Coconut Curry Seafood Pot Pie

Fish and fish recipes are often enjoyed by people in many different coastal areas. They are very versatile that you can make plenty of dishes with tons of cooking videos and videos that can be found online. The tender fleshy texture and ocean fresh sweet flavor of these fresh mollusks are often enjoyed even by those not particularly fond of seafood. 

This recipe is a rich succulent seafood curry and vegetable mixture swimming in a tasty sauce and topped with an elegant crunchy puff pastry crust. 

Coconut Curry Seafood Pot Pie

Ingredients:

14-16 ounces frozen puff pastry dough, thawed according to package instructions

All-purpose flour, as needed

2 Tablespoons butter

1/2 Cup minced shallot

2 bulbs fennel (about 1 pound), cored and diced (about 2 1/2 cups)

1 large red bell pepper, seeded and diced (about 1 cup)

1 Medium Sweet Potato, peeled and thinly sliced

1 teaspoon minced garlic

2 Tablespoons minced ginger

2 Tablespoons Thai green curry paste

1 Tablespoon tomato paste

1/4 Cup dry vermouth

2 Cups fish stock or clam juice

2 Cans coconut milk, about 13.5 ounces each

2 Tablespoons Asian fish sauce

1 Cup frozen shelled edamame

1 pound large (26/30 count), raw shrimp, fully peeled, deveined and cut in half width-wise

1 pound bay scallops

1-1/2 pounds halibut or other firm-fleshed white fish, skinless fillets, cut into bite-size pieces

1 tablespoon chopped cilantro

Fresh lime juice, to taste

Kosher salt and pepper, to taste

Preparation

1. For the puff pastry tops: Heat the oven to 375º F
2. Place the puff pastry straight from the refrigerator onto a lightly floured surface; if needed, roll out to a rectangle about 10x15-inches. Select a sharp, round pastry cutter to make tops large enough to fit on top of the ramekins. (One 10x15-inch sheet of dough should yield 10 or 11 rounds about 4 inches in diameter.) Push cutter straight down through the dough - avoid twisting, which can smash the edges and affect the rise. To further help the rise, flip rounds over and place on two rimmed baking sheets lined with parchment. Bake until the puff pastry has risen, is golden brown and dry to the touch, about 30 minutes. Remove from the oven and set aside.
3. For the filling: Meanwhile, in a large pan over medium-high heat, melt butter and add minced shallot. Cook until softened and translucent, about 3 minutes. Add the fennel red bell pepper and sweet potato; cook until soft, about 8-10 minutes. Add garlic and ginger; cook until fragrant, about 30 seconds. Stir in curry paste and tomato paste.
4. Increase heat to high, add vermouth and cook briefly. Add the fish stock, coconut milk and fish sauce. Bring to a boil, then reduce to a simmer and cook until the broth reduces slightly, stirring occasionally, about 12-15 minutes. The sauce can be made ahead up to this point and refrigerated. Reheat before continuing with recipe.
5. Add the edamame and shrimp and cook for about 2-3 minutes. Add the scallops and halibut and cook for an additional 2-3 minutes, or until the seafood is fully cooked. (Cooking time will vary slightly, depending on the size of the pieces.) Remove from heat and finish with the cilantro, lime juice, and salt and pepper, to taste.
6. Equally divide the filling among 10 1-1/2-Cups ramekins; top each with a puff pastry round and serve immediately.

Recipe from www.cookingwithnonna.com

Pork Chops Crusted with Herbs and Garlic

You will find various healthy food recipes that make use of the different cuts of meat. It’s easy to find a stuffed pork recipe that you’ll definitely like. Sometimes dubbed as “the other white meat,” pork comes from the meat of pigs, hogs or domestic swine which are farm-raised.

It’s really simple to find cooking videos at youtube especially when there are people like Laura

Serves 2-4
Ingredients:
4 Small Boneless Pork Chops
1 Large Onion, sliced
¾ of a cup of Chicken Stock
1 Tbsp of Fresh Chopped Parsley
2 tsp of Fresh Chopped Rosemary
2 Cloves of Garlic, minced
1 Tbsp of Butter
1 Tbsp of worsteshire sauce
Olive Oil
Salt and pepper to taste

Process

1) Sprinkle the pork chops with salt and pepper and sprinkle them evenly on both sides with the chopped parsley, rosemary and garlic.
2) Preheat a large non stick pan with about 1 tbsp of olive oil over medium high heat.
3) Add the pork chops and cook for a couple minutes on each side or until golden brown. Remove them to a plate and set them aside.
4) Add another tbsp of olive oil, add the onions and season with salt and pepper. Reduce the heat to medium and cook for about 8 to 10 minutes or until the onions are caramelized. Add chicken stock and worsteshire sauce, using a wooden spoon scrape all the brown bits. Turn the heat to medium high and bring to a boil. Add the pork chops and cook for another 6 minutes or so flipping them half way thru to insure they cook evenly. Remove the pork chops to your serving platter and set aside. To the onion mixture and add the butter. Stir until the butter melt and turn the heat off.
5) Spoon the onion mixture over the pork chops and enjoy!

Recipe By: Laura Vitale

The Hearty Soup: Fisherman’s Stew

The cod is a very delicious fish that has a lot of fish recipes you can cook it with depending on how you would want it. But you’ll have to take note that baked fish recipes are the better choice instead of fried to reduce the risk of atrial fibrillation

Cod is a low-calorie fish that is a great substitute for meat protein. It is low in calories, high in protein, and contains a lot of nutrients that are good for the body to protect against diseases and to enable it to perform its functions. Isn’t that exactly what we need for the chilly weather this Christmas? If you like seafood chowder, you’ll definitely like this recipe called “Fisherman’s Stew”.

Right here below is the recipe of chef Cal Elliot for Fisherman’s Stew. This is a versatile stew – use any mild, fresh, local fish and shellfish you can get your hands on. The stew is currently on Rye’s Menu if you ever want to check it out!

Ingredients (Serves Eight)

• 1 pound cooked chorizo (4-6 medium sized links), medium dice (you can use more if desired)
• 1 # 10 (3 quart) can peeled tomato, drained, seeded and diced  (this should add up to about 4 cups of diced tomato after draining and seeding)
• 3 Qts Clam Broth
• 4 red bell peppers, large dice
• 3 large shallots, medium dice (3 shallots)
• 5 cloves garlic paste
• pinch cayenne
• pinch saffron
• 2 cups white wine
• 1.5-2 Qts chicken stock
• sachet thyme & bay leaf

Any or all of the following:

• 1LB mussels
• 1/2 lbs head on shrimp
• 1/2 lbs scallops
• 1/2 lbs lobster (if you’re on the East Coast) or 2lbs Dungeness crabs (if on West Coast)
• 1/2 lbs either Halibut, Cod, or Wild Striped Bass (or any fresh, local mild fish)

Preparation

1. Brown chorizo and 1 tbsp olive oil in large rondeau over medium heat (about five minutes). Remove chorizo and reserve once the sausage has taken on good color. Do not clean pan.
2. To the same pan add shallots. Sweat in olive oil, adding garlic paste when almost cooked (about five minutes)
3. Add chorizo & red pepper to shallot/garlic mix and cook (about five minutes)
4. Add white wine, saffron and cayenne. Simmer to reduce until almost dry (depending on your stove and pan, this could take anywhere from 10-15 minutes. Keep an eye on it to avoid over-reducing.)
5. Add clam broth and simmer to reduce by half (about 20-30 minutes, depending on stove and pan. Keep an eye on it to avoid over-reducing. Taste as you reduce. Move to the next step when it’s reduced by about half and it’s got nice body to the flavor.)
6. Add tomato & chicken stock and bring to a simmer
7. Add fish and shellfish, cover, and continue to simmer for about five minutes.
8. Serve in a bowl with some roasted garlic baguette

Recipe from nonabrooklyn.com

Christmas Roast Beef with Herbs & Spices

Meat recipes may call for large cuts, sliced into cubes or ground. Cooking these recipes (roasted beef or stuffed pork recipe) has appropriate cooking methods so the meat cooks through properly.

For Sunday dinners, roast beef is always a staple. Sliced thinly and doused in brown gravy, it is no wonder many families love having roast beef for dinner. This dish thrives in a slow roast in the oven (and sometimes in the slow cooker), making it a perfect dish to use inexpensive but tougher meat cuts.

In making a roast beef dinner, prepare the meat cut by getting it to room temperature at least an hour before you put it in the oven. Season the meat cut with salt and pepper, plus olive oil. Make incisions around the roast so you can insert slivers of garlic on them for more awesome flavor. When ready, place the meat on the oven rack (grill) and place a drip pan on the bottom to catch the drippings that you will use for the gravy later.

Christmas Recipe Ideas - Smoked salmon & roasted garlic cream

Salmon can be transformed easily into appetizers, soups, salads and main courses with an Asian, American, Mediterranean and European flavor depending on the other ingredients, herbs and spices used. Add a few herbs, seafood and other ingredients, you’ll have yourself a warm seafood chowder for the cold nights. 

Speaking of cold nights, it’s Christmas again and it’s time for us to learn new fish recipes and watch cooking videos.

I got this recipe from Nigel Slater’s 12 Tastes of Christmas show. It’s a great show, so be sure to watch the rest of the episodes.

Pompano is a healthy and tasty fish that can be cooked in a variety of fish recipes. They may be substituted with mullet, snapper, and mahi-mahi as they all have that same firm texture with very light flavor. The firm meat and the light flavor of pompano enable it to be used popularly in healthy food recipes.

Pompano is a very nutritious fish with a rather buttery or creamy texture that make it appealing to a lot of people and cooks alike. That said, Pompano may cooked by baked or grilled healthy recipes. Grilling it is quite easy at it entails preparing the fish (cleaning of all entrails and washing), mixing with seasoning and spices, and then slapping it on to the griller.

This fish may be purchased whole or cut into fillets or steaks. (The video below shows us how to fillet pompano).

If you choose to cook it using an oven, the recipe below can be a wonderful choice.

Pompano en Papillote

Ingredients

• 1 small whole pompano, dressed, about 1 pound
• 3 tablespoons olive oil
• Salt and fresh black pepper
• 1/2 pound crab meat, picked for cartilage
• 1 tablespoon chopped garlic
• 1 piece of parchment
• 2 tablespoons chopped parsley
• 1/2 cup fresh lemon juice
• 1/4 cup chopped shallots
• 1/2 pound cubed butter, cold
• 5 sprigs fried parsley Essence

Directions

Preheat the oven to 400 degrees F. Season the fish with 1 tablespoon olive oil, salt and fresh black pepper. In a saute pan, heat the remaining 2 tablespoons olive oil. When the oil is hot, saute the fish for 2 minutes on each side. Remove the fish from the pan. In a mixing bowl, toss the crab meat with the garlic. Season with salt and pepper. Spread the crab meat mixture over the fish. Fold the parchment in half lengthwise, and place the fish on one half of the paper. Fold the remaining half over the fish and roll the edges of the paper up to seal the fish tightly in the bag. The parchment bag should form the shape of the fish. Place the parchment bag on a baking sheet and bake for 10-12 minutes. In a sauce pan, combine the parsley, lemon juice and shallots. Bring the liquid up to a simmer and reduce the liquid by half, about 3 minutes. Whisk in the cold butter until all the butter is incorporated. Season the sauce with salt and pepper. To assemble, using a knife, cut the top of the bag to expose the fish. Spoon the sauce over the fish and garnish with fried parsley and Essence

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. From foodnetwork.com

How to Prepare and Cook Cabbage and Codfish

The cod is low in calories, high in protein, and contains a lot of nutrients that are good for the body to protect against diseases and to enable it to perform its functions.

To those starting off in eating fish, this will not overwhelm the senses and with a combination of other ingredients that can enhance and complement its flavor, the results are always delectable fish recipes that can be enjoyed by anyone.

You’ll find plenty of cooking videos and healthy food recipes over the web that might suit to your liking. And if you like organic food, you’ll definitely want to try out this organic style cabbage and Cod recipe.

Ingredients
½ lb or Codfish (diced)
½ lb  Cabbage or (shredded,)-fine or medium cut
1 stocks of Stallion diced
2 small Tomatoes (diced)
1 medium Onion (diced)
1 large Carrots (diced)
¼  Sweet Pepper “Pericer” diced
4 Garlic Cloves-
½  green pepper (Scotch binate or real chili pepper)
½  ripe pepper (Scotch binate or real chili pepper)
Ginger – cut to size of your thumb
1 tablespoon of Parley ( Dried or Fresh)
1 tablespoon of Basil ( Dried or Fresh)
¼  teaspoon Nutmeg (Grated
¼ teaspoons of Pimento Seeds
1 teaspoon Thyme leaf (Fresh pieces together the size of one fingers)
1  tablespoons White Vinegar- (add while cooking it’s optional)
¼ cup Coconut Oil (or Olive oil)
½ cup of Water - (more gravy) (optional)
¼ cup Ketchup (at the end.)

Recipe from jamaicandinners.com

Christmas Seafood Chowder

A steaming bowl of seafood chowder on a cold, stormy or snowy weather is the perfect antidote to all the gloom. It’s the Christmas season so why don’t we try to liven up the atmosphere with these healthy food recipes? If you like seafood and fish recipes, you’ll definitely want to try this seafood chowder this Christmas.

Christmas Eve Seafood Chowder

6 cups water

4 large potatoes (diced)

1 large onion (diced)

1 tsp. salt

1 lb. raw Fish (haddock, sole, pollack, salmon)

1 can broken lobster

1-10 oz can clams or bar clams

12 oz scallops

2 cups cereal cream

1 cup whole milk

4 Tbsp. butter

1 tsp. Pepper

2 Tbsp. parsley fresh chopped and dried

1/4 cup green Onion (chopped)

Dice potatoes, simmer in water in large saucepan until tender. Add diced onion, fish and salt. Simmer until fish is tender. Add canned seafood and scallops. Simmer 5 minutes, add cream, milk and butter . Heat until very hot but not boiling, simmer on low heat for 20 - 30 minutes to allow flavors to blend. Add parsley and green onions just before serving.

Makes 12-1 cup servings.

Submitted by Louise Brown, Summerside, P.E.I.

Pasta with Wahoo

Wahoo is a very tasty fish that’s found in tropical and subtropical areas and in the ingredients list of fish recipes. Since the flesh is firm, it may be firm to hold shape and be used for hearty dishes like soup, stew or pasta. You probably might be looking for cooking videos on the web, trying to find a good way to cook wahoo. But here’s one recipe to add wahoo with pasta.

In preparing wahoo, make sure to get all ingredients fresh and in top quality – aside from the usual characteristics of fresh fish – red gills, clear eyes, and firm meat, there should be no strong ammonia or unusual odor from the fish.

Cooking fish meat well needs the pan hot and the oil hot (in frying) before putting in the wahoo fillet as this will cook the fish evenly for that perfect texture where the fish flakes easily with a fork. Also, in fillets, one must remember to be careful in removing all bones with needle-nose pliers to avoid any accidents in eating fish, especially bony fish like the wahoo. With the necessary steps taken into account, one can enjoy this very delicious fish and probably in time, develop an original recipe to be passed to friends and family.

Crunchy Salmon Fishcakes

I never stop asking people around to teach me how to cook salmon. We find plenty of cooking videos online for that and I have tried a lot of them. But I’m quite far from having a collection of healthy food recipes that my family truly loves. So I’d like to share my recent find, crunchy salmon fishcakes for kids!

This is a great dinner-time treat for the kids, the Shredded Wheat and parmesan coating gives the fishcake a delicious crunch.

Annabel Karmel's crunchy salmon fishcakes

Ingredients

• 25g Bitesize Shredded Wheat
• 5 spring onions, finely sliced
• 250g cooked unsalted mashed potato
• 250g uncooked salmon fillet, skinned and chopped into small pieces
• 15g parmesan cheese, finely
• 2tbsp light mayonnaise
• 1tbsp ketchup
• 1tbsp sweet chilli sauce
• 1tsp lemon juice
• 1tbsp dill, chopped

Crumb coating:

• 120g Bitesize Shredded Wheat
• 25g parmesan cheese, finely grated
• 2 eggs beaten
• Light sunflower oil spray for cooking

To decorate:

• 6 slices of hard boiled egg
• 3 mangetout, halved
• Parsley sprigs
• 240g petits pois
• One radish thinly sliced

Method

1. Place 25g Bitesize Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds.
2. In a large bowl mix together the Shredded Wheat crumbs, spring onions, mashed potato, salmon, mayonnaise, ketchup, sweet chilli sauce, lemon juice, dill and season well.
3. Divide the mixture into 6 balls, chill for 3 to 4 hours to firm up.
4. For the coating place 120g of Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds. Mix in the grated parmesan cheese.
5. Dip the balls in the beaten egg, shaking off any excess, then coat in the cheesy Shredded Wheat crumb mixture.
6. Dip in the beaten egg a second time then into the cheesy Bitesize Shredded Wheat mixture again to thoroughly coat the balls.
7. Put each ball onto a chopping board or tray and pat into a fish shape, press on extra cheesy Shredded Wheat coating if any bald patches appear.
8. Spray a little sunflower oil into a pan and heat. Fry the fish cakes for 2 to 3 minutes on both sides until golden brown and the salmon is cooked through
9. Place the fish cakes on a plate and decorate with a slice of egg with a pea on top for eyes, half a sugar snap pea for a mouth and a piece of parsley for a fin. Place three slices of radishes for air bubbles coming out of the fish’s mouth.
10. Serve with petits pois which double up as the ocean floor.

By Annabel Karmel for Nestlé Whole Grain Cereals

Warm your Cold Days with Seabass Soup

As you may have known, Sea Bass is one of the most popular fish for cooking a range of fish recipes, and although there are a lot of fish being referred as bass, only black sea bass and striped bass are considered the true bass.

Bass fillets may be cooked and served in healthy meals like bass back, cooked in juniper and almond, which has a lot of interesting flavors and textures mixing in harmony with this dish.

Bass may be also included in healthy food recipes like curries and other savory dishes. Its taste and texture makes it excellent for soups, especially seafood soups served in bread bowls. A great example of this soup recipe is the Seabass Soup which is created by Valentine Warner.

Ingredients

1 fresh sea bass, skinned & filleted and cut into bite size pieces

½ onion, finely sliced

2 small leeks, finely sliced

2 sticks celery, finely sliced

2 potatoes, peeled and cut into chunks

1 tsp fennel seeds

1 bulb fennel, chopped

2 bay leaves

300ml white wine

300ml water

Small bunch fresh parsley

Toasted bread to serve

Salt

Black pepper

Olive oil

For the garlic mayonnaise (makes approx 200ml):

2 egg yolks

2 tsp Dijon mustard

½ lemon, juice only

150ml sunflower oil

50ml olive oil

2 cloves garlic, very finely chopped

Preparation

1. Heat some olive oil in a saucepan. Add the onions, leeks, celery, potatoes and fennel seeds to the pan. Cook for approx 8 minutes until softened and then add the fennel, bay leaves, white wine and water. Season with a pinch of salt and a good grinding of black pepper.

2. Bring to a simmer and leave to cook until the potatoes are nearly tender.

3. Now add the fish and stir gently into the pan. Cook for a further 2 -3 minutes before removing from the heat, ready to serve.

4. While the soup cooks, to make the garlic mayonnaise, whisk together the egg yolks, mustard and a tablespoon of lemon juice.

5. Add the sunflower oil in a slow but steady drizzle whisking all the time, then do the same with the olive oil. Season with a pinch of salt. Taste and add a little more lemon juice if necessary. Finish by mixing in the finely chopped garlic.

6. Chop the parsley and mix some through the soup reserving a little for garnish.

7. Spoon some mayonnaise on to toasted bread and serve alongside the soup like giant croutons. Sprinkle with any leftover parsley.

Recipe: Seabass Soup by Valentine Warner from lifestylefood.com.au

Thanksgiving recipe: Gluten Free Fish Pie

Another food trend that’s been going on for quite a while now (aside from paleo-diet; check it out, too) are gluten-free foods. Gluten is a protein complex found in wheat (including kamut and spelt), barley, rye and triticale (Wikipedia). If you’re gluten intolerant, you’ll have problems with Thanksgiving pies! I can’t imagine not eating pies this Thanksgiving.

 

But if you like fish recipes, and you’re into tying out new cooking recipes, then I’d like to share to you this gluten-free fish pie that I saw in Feastie.com. Here’s their recipe:

To serve 2 people.

Filling Ingredients:

175g Smoked Haddock

1 large Squid Tube

6 King Prawns

300ml Milk Bunch of Fresh Parsley

25g Garlic Butter

Sauce Ingredients:

50g Garlic Butter

3 heaped tablespoons

Corn Starch

400ml Milk

5 tablespoons Squid Brand Fish Sauce

Topping Ingredients:

2 medium - large Potatoes

25g Garlic Butter Good pinch of Salt

50g Gruyere

Directions:

1. Topping: Peel the potatoes and boil them on the hob (time will depend on potatoes, around 25 mins for regular white ones), add a pinch of salt to the water.
2. Whilst the potatoes are boiling prepare the seafood. Devein the prawns, remove any skin from the squid and cut into rings, check for any bones in the haddock.
3. Filling: Roughly chop the parsley. Heat a frying pan on high and melt the garlic butter with the milk. Add the seafood and parsley.
4. Cook for a couple of minutes. The prawns will be ready first, you'll know once both sides are pink, remove them and put into your serving dish, then the squid, then the haddock. Keep the milk. Break the haddock into flakes. Sauce: In a saucepan, melt the garlic butter on high, as it melts, slowly add the corn starch and mix with a wooden spoon. Keep adding the corn starch and mixing until you have a smooth blob of roux. Once the roux has formed add the milk that you cooked the seafood in and mix. Add the fish sauce. Keeping the heat at high the sauce will begin to thicken, keep adding the milk and mixing until you get a thick but smooth sauce. Take off the heat and put to one side. Topping: By now your potatoes should be boiled. Put them through a potato ricer for a beautifully smooth mash.
5. Add the garlic butter and salt and mix with a wooden spoon to form the luxurious mash. Heat a grill on high. Pour the creamy sauce over the seafood.
6. Spoon the mash over the filling, grate the gruyere on top. Put under the grill for 10 minutes.

Recipe from feastie.com, Gluten Free Fish Pie