South Indian Fish Curry

South Indian Fish Curry Kokum

Prep: 15 minutes | Cooking time: 45 minutes | Serves: 4

INGREDIENTS

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5 pieces kokum (fish tamarind)
500g monkfish
½tsp salt
1tsp turmeric powder
½tsp fenugreek seeds
2tbsp red chili paste
400ml water
2tbsp refined vegetable oil
1/2tsp mustard seeds
10-12 curry leaves
2 medium onions, grated
1tbsp peeled and finely sliced garlic

Recipe

Wash the kokum and leave it to soak in 50ml warm water.
Cut the fish into 12 pieces. Rinse the fish, pat dry and rub in ½tsp turmeric and ½tsp salt. Set aside to marinate.
Dry-roast the fenugreek seeds for a few seconds in a small frying pan till fragrant, then grind. Be careful not to over-roast the seeds as this will make them bitter.
Mix the fenugreek, chili paste and half a teaspoon of turmeric together with 50ml of water, forming a paste.
Heat the oil in a deep heavy-based frying pan. Add the mustard seeds; when they pop after a few seconds, add the curry leaves, onion and garlic and fry until the onion is translucent (about 3-4 minutes), then add the remaining salt.
Add the fenugreek paste and fry, stirring, for a further 3-4 minutes. Add the remaining water, bring to the boil, reduce the heat and simmer for 20 minutes.
Add the soaked kokum plus its soaking water. Simmer for a further 10 minutes, until the mixture thickens a little.
Add the monkfish and simmer gently for 10 minutes. Serve with plain boiled rice.

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Fish Sandwiches

Fish Fun Sandwiches Recipe

Prep: 30 min | MAKES: 6 servings

INGREDIENTS

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• 1 package (21 ounces) frozen crunchy breaded fish fillets
• 1/2 cup mayonnaise
• 1/4 cup prepared ranch salad dressing
• 2 tablespoons sweet pickle relish
• 1/4 teaspoon garlic powder
• 12 slices white bread
• 6 slices process American cheese
• 6 lettuce leaves

Directions

1. Prepare fish fillets according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, ranch dressing, relish and garlic powder; spread over six slices of bread. Place two fillets on each slice.
2. Top with cheese, lettuce and remaining bread. Using a 3-1/2-in. fish-shaped cookie cutter, cut two fish shapes from each sandwich. Serve immediately. Yield: 6 servings.

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Lemony Salmon Fillets & Dill Sauce

Dill Sauce & Lemony Grilled Salmon Fillets Recipe

PrepTime: 30 min | MAKES: 4 servings

Ingredients

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2 medium lemons
4 salmon fillets (6 ounces each)
LEMON-DILL SAUCE:
1-1/2 teaspoons cornstarch
1/2 cup water
1/3 cup lemon juice
4 teaspoons butter
3 lemon slices, quartered
1 tablespoon snipped fresh dill
1/4 teaspoon salt
1/8 teaspoon dried chervil

Directions

1. Trim both ends from each lemon; cut lemons into thick slices. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon and lemon slices, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned.
2. For sauce, in a small saucepan, combine the cornstarch, water and lemon juice; add butter. Cook and stir over over medium heat until thickened and bubbly. Remove from the heat; stir in quartered lemon slices and seasonings. Serve with salmon and grilled lemon slices. Yield: 4 servings (3/4 cup sauce).

 

 

 

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Rosemary Swordfish

Rosemary Swordfish Grilled Recipe

Prep: 10 min | + marinating Grill: 10 min | MAKES: 2 servings

Ingredients

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1 tablespoon lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1. In a large resealable plastic bag, combine the first seven ingredients; add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.Yield: 2 servings.

 

 

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Fish Skillet

Fish Skillet Recipe Summer

PrepTime: 30 min | MAKES: 4 servings

Ingredients

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• 2 packages (7.6 ounces each) frozen lemon butter grilled fish fillets
• 1 tablespoon olive oil
• 2 medium yellow summer squash, halved and sliced
• 2 medium sweet orange peppers, chopped
• 1/2 cup chopped red onion
• 2 cups fresh salsa, drained
• 4 ounces feta cheese, cubed
• 2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta

Directions

1. In a large skillet, cook fish fillets in oil over medium heat, for 15-20 minutes, turning once or until fish flakes easily with a fork; remove and keep warm.
2. In the same skillet, saute the squash, peppers and onion until tender. Add salsa; cook 2 minutes longer. Return fish to skillet. Add cheese and heat through.
3. Prepares rice pilaf according to package directions. Serve with fish and vegetables. Yield: 4 servings.

 

 

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Fish Lemony and Cucumbers

Fish Lemony and Cucumbers Recipe

Prep Time: 25 min | MAKES: 2 servings

Ingredients

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1 small cucumber, sliced
3/4 pound cod
Dash salt
3 tablespoons plus 1 teaspoon lemon juice, divided
2 tablespoons butter, softened
1/4 teaspoon dried basil

Directions

Arrange cucumber slices on a 15-in. x 12-in. piece of heavy-duty foil. Top with cod fillets; sprinkle with salt and 3 tablespoons lemon juice. Fold foil over and fold in edges twice, forming a pouch.
Place on a baking sheet. Bake at 425° for 15-17 minutes or until fish flakes easily with a fork. Carefully open pouch to allow steam to escape.
In a small bowl, combine the butter, basil and remaining lemon juice. Spoon over fish and cucumbers. Yield: 2 servings.

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Fish Fillets

Fish Fillets Recipe

PrepTime: 20 min | MAKES: 4-5 servings

Ingredients

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1 package (18.7 ounces) frozen breaded fish fillets
3 tablespoons olive oil
1 jar (26 ounces) spaghetti sauce
3 tablespoons prepared horseradish
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

In a large skillet, cook fish in oil for 4 minutes on each side or until crisp and golden brown. Meanwhile, in a large saucepan, combine the spaghetti sauce and horseradish; cook until heated through.
Spoon over fish; sprinkle with cheese. Cover and remove from the heat. Let stand for 5 minutes or until cheese is melted. Yield: 4-5 servings.

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Sandwiches Fish Stick

Sandwiches Fish Stick Recipe

Prep Time: 25 min | MAKES: 6 servings

Ingredients

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1/4 cup butter, melted
2 tablespoons lemon juice
1 package (11.4 ounces) frozen breaded fish sticks
2 tablespoons mayonnaise
6 hot dog buns, split

Directions

In a shallow bowl, combine butter and lemon juice. Dip fish sticks in butter mixture. Place in a single layer in an ungreased baking pan.
Bake at 400° for 15-18 minutes or until crispy. Spread mayonnaise on bottom of buns; add fish sticks. Top with lettuce, onion and tomato if desired. Replace bun tops. Yield: 6 servings.

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Fish Sesame Dill

Fish Sesame Dill Recipe

Prep: 15 min | MAKES: 4 servings

Ingredients

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1/2 cup dry bread crumbs
1/4 cup sesame seeds
1/2 teaspoon dill weed
1/4 teaspoon salt
3/4 cup plain yogurt
1 pound catfish or other whitefish fillets
1/4 cup canola oil
Lemon wedges, optional

Directions
In a shallow bowl, combine the bread crumbs, sesame seeds, dill and salt. Place yogurt in another bowl. Dip fillets in yogurt; shake off excess, then dip in crumb mixture.
Heat oil in a large nonstick skillet. Fry fillets over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired. Yield: 4 servings.

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Salmon Grilled

Salmon Grilled Recipe

Prep: 10 min | + marinating Grill: 5 min | MAKES: 6 servings

Ingredients

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1/3 cup olive oil
3 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1/2 teaspoon dried minced garlic
6 salmon fillets (5 ounces each)

Directions

In a small bowl, combine the oil, soy sauce, mustard and garlic. Pour half of marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes. Refrigerate remaining marinade.
Drain fish and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork. Drizzle with reserved marinade. Yield: 6 servings.

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