killer fish recipe...

[gettinripped]

okay, i live in florida so buying fish from the grocery store has always been a nono, but i recently purchased some orange roughy filets.

here what I did with them.

1 orange bell pepper
1 green bell pepper
1 yellow bell pepper
1 onion
lemon juice
smart balance butter
emrils fish rub
paprika
charcoal grill

take the veggies and cut them up in small strips. take a decent sized piece of aluminum foil and fold it on the the ends and the side creating a cookie sheet type container with sides. place 1 spoonful of butter underneath each filet. next spread a spoonful on top of each filet. then squirt lemon juice on and around the filets. next sprinkle generously with emerils fish rub and then paprika. next place the veggies over the top and on the sides of the filets. now here you can go straight to the grill or leave them in the fridge for a while, either way, right before putting them on the grill you want to put a little bit of water the aluminum foil ,enough to boil up as it's cooking.

leave them on the grill pro'lly 20-25 mins or until flaky. be carfeul when removing from grill the foil will want to crumble but go straight to a cookie sheet.

put on plate add veggies over top and enjoy.

really really good. somebody else let me know if they have other roughy ideas.

 

[Lifterforlife]

That does sound tasty. Orange Ruffy is quite expensive here though. I guess any fish will do. Talapia for instance.

Will give this a try this weekened.

 

[gettinripped]

actually i bought talapia as well. it too is just as good.

 

[Aries13]

I just LOVE this one....while cutting I replace the eggs with egg whites.....and watch the parmesan. Overall its so freakin GOOD!!! Im craving these right now actually, will deffinitely make them this weekens -YUM

Tuna Burger (similar to tuna patties)

6oz can Albacore Tuna packed in water
1/4 cup chopped green pepper(more or less ...whatever your taste is)
1/4 cup chopped red onion (you can add more or less....I like it with less...)
1/4 cup Parmesean Cheese
1 whole egg(or 2-3 egg whites)

Mix all of the above together. Fry on a skillet or frying pan until golden. Finish up in the oven for 5-10 minutes.

*Works well with salmon too.

 

[Aries13]

PROTEIN RICH SPICY TUNA:

1/4 cup olive oil(can substitute with 4TBS olive oil and use cooking spray)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup lemon juice
2 garlic cloves, minced
1 shallot, minced
1/2 teaspoon cumin powder
1/4 cup chopped fresh cilantro
2 pounds tuna fillet

In a small mixing bowl, combine olive oil, salt, cayenne, lemon juice,shallot, cumin and cilantro. Place tuna in glass or ceramic dish. Pour marinade over tuna and marinate 1 hour in refrigerator, turning once. Brush grill with vegetable oil and heat to medium. Grill fish 4 to 5 minutes on each side. Garnish with cilantro sprigs and lemon wedges.

4 Servings

 

[Aries13]

Tilapia Fish Burgers:

Ingredients:
1 1/2 pounds of fresh Tilapia, minced (almost any other fish like tuna, salmon, snapper will do just as well)
1/2 cup dry breadcrumbs(can OMITT)
1/4 cup finely chopped green chives
1/4 cup finely chopped radish
1 1/2 finely grated ginger root (check the end of the recipe for a tip on how to easily grate garlic root)
2 tbs chopped fresh cilantro
1 tsp sesame oil
2 tbs sunflower seeds
1 tbs lite soy sauce
1 tbs flax seed oil
1/2 tsp ground cumin
1/4 tsp salt
1/4 teaspoon black pepper
1 egg, beaten
Directions:
In a bowl, thoroughly mix minced tilapia, breadcrumbs, chives, radish, ginger, cilantro, sesame oil, sunflower seeds, soy sauce, fish sauce, cumin, salt, black pepper and egg. Cover and refrigerate for 30 minutes
Form into patties (this recipe makes 6) and then cook them as you would any other burger, either on the bbq or under the broiler. Being fish they will cook faster than a regular hamburger so put them in later or move them to an upper rack once they are done.
Enjoy!
Tip on grating ginger root - freeze the ginger root whole. Take it out of the freezer just before you grate it and it will grate with ease. You don't even need to peel it.

 

[alex2678]

Aires and Gettinripped those recipes look great. If I'm at a restaurant my cheat meal is almost always a fish entree. Usually either sea bass or Zuppa di Pesce with the clams, mussels, calamari....

These can be done with tilapia or any other white fish:

Easy Marinade:

Rasberry Vinagrette
Clover Honey or any other kind
Yellow Mustard
Chopped Dill

"Caribbean" Fish:

4 (6oz.) Tilapia Filets
4 serrano chiles, seeded
3 clv garlic, peeled
2 lrg shallots or onions, peeled
2 cup chopped peeled mango
1/3 cup cider vinegar
1/4 cup fresh orange juice
1tbl chopped fresh or 1 teaspoon dried thyme
2tsp olive oil
1/4tsp salt

Combine chilies, garlic and shallots in a food processor, and process until minced. Add the mango and next 5 ingredients (mango through salt); process until smooth. Place mango mixture and fish in a zip-top plastic bag; seal and marinate in refrigerator 20 minutes. Remove fish from bag, reserving marinade. Pour reserved marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat.

Place fish on a grill rack or broiler pan coated with cooking spray. Cook for 4 minutes on each side or until fish flakes easily. Serve with mango sauce.

 

[Aries13]

*My mom just sent me this one....Thought I'd share some more with everyone(I LOVE FISH )

Salmon Spread Delight:

Ingredients

8 oz (226 g) Fat-free/reduced fat cream cheese, softened
3-6 oz (85 g) Smoked salmon
2 Tbsp (30 ml) Flax Seed Oil
2 tsp (10 ml) Horseradish, grated or prepared
1-2 tsp (5-10 ml) Lemon juice, fresh
1-2 tsp (5-10 ml) Honey
1 1/2 Tbsp (22 ml) Fresh dill weed, chopped (or 1 1/2 tsp Dried)
1/8 tsp (1 ml) Tabasco sauce
1-2 Tbsp (15-30 ml) Milk for adjusting consistency
Sea salt and Fresh ground pepper to taste
Directions:

Place all ingredients except milk in a food processor or blender. Process until salmon is coarsely pureed, scraping down the bowl as necessary. If serving immediately, adjust consistency and seasoning by mixing in milk a little at a time. To serve later, do not add milk; just cover tightly and refrigerate. Let warm slightly, adjust consistency and seasoning before serving.