Some people are tired of eating meat but are also afraid of cooking fish. There are actually many reasons why some folks dread preparing and cooking a variety of fish and seafood. One reason is they hate cleaning up fresh fish from the market. Another is the appearance of freshly caught fish - scales, fins, tails, and all. The monk fish is one of the ugliest (pardon) fish you can find in the wet market, but this is also among the tastiest when cooked.Here are some of the easiest recipes for fish that you can cook within minutes:
[1] Baked crusted fish fillet
You can use any tender, white fillets for this recipe. You may also use salmon if you wish. Pre-heat your oven at 350-420 degrees. On a baking dish, place your fillets and sprinkle both sides with salt and pepper. Drizzle with olive oil and juice of half a lemon. You may want to use some garlic or onion powder for added flavor. Rub both sides with this mixture to coat and flavor the fish all over.
Prepare the crust by mixing almonds, fresh bread crumbs, salt and pepper. Spread the crust on top of the fillets before popping the baking dish in the oven. Cook this dish for 10 to 15 minutes or until the fillets are tender and flaky.
You can serve this dish with steamed vegetables and rice or dinner roll.
[2] Baked fish n' chips
The classic fish n' chips is usually deep-fried in hot oil, but you can go healthy by baking the ingredients instead. You can use any tender fish that's cut into long thick strips. Use baking potatoes with their skins on and cut into wedges.
Flavor the fish with salt and pepper before dredging with flour or corn meal. Arrange the strips on a baking sheet that's been sprayed with vegetable spray or whipped with olive oil. Pop in a pre-heated oven and cook for 15 minutes or until brown. You may want to turn over the strips to crisp up the other side.
Place the potatoes on a separate baking sheet. Drizzle with a bit of olive oil and sprinkle salt and pepper. Popped the potatoes in the oven as well, and cook until potatoes are tender and crisp.
You can make a dipping sauce made with mayonnaise, a little Dijon mustard, sugar, pepper, and salt. You may also serve bottled sweet chili sauce on the side, too.
This dish is great for lunch and dinner, and can be served with mixed green salad and tomatoes.
[3] Steamed fish with soy
You can use fillet or whole grouper and other fleshy fish. Put slices of ginger and salt inside the fish cavity if you're using a whole one to remove the fishy smell. For fillets, just lay them side by side on aluminum foil before adding the soy sauce, thinly sliced ginger, sliced leeks, and lemon slices [optional].
Close the foil in such a way that there's ample space inside for the fish to steam. Place the aluminum-wrapped grouper in a steaming pot with already boiling water. Turn the heat to medium high. Cook until fish is tender.
Serve with hot rice and tea.
[4] Sweet and sour fish fillet
Any tender, fleshy fish is great for this recipe. Cut the fillets in thick strips and sprinkle with salt and pepper. Dip fillets in flour and egg batter before deep-frying. Make sure the fillets are golden brown before taking them out of the oil. Place cooked fillets on a plate with paper towels to drain excess oil.
Mix vinegar, sweet chili sauce, a dash of soy sauce, ketchup, salt, and sugar in a sauce pan. Taste the liquid sauce and adjust seasonings if needed. Add minced hot chili pepper if you want a spicy sauce. Add cornstarch to thicken.
On a saucepan, saute sliced onions, carrots, and bell pepper. Just cook the vegetables briefly. Pour in the sauce mixture. Cook over low to medium flame while stirring continually until sauce becomes translucent and thick. Add pineapple chunks before turning the flame off [optional].
It's best to eat this dish right away if you want the sauce and fillets served together. Garnish with pineapple chunks and parsley, and serve with hot rice.
Cooking with fish shouldn't be daunting. If you know what you'll cook at home, you'll have an idea of how the fillets or the whole fish should end up in a pot. But if you are a still learning how to cook, it is a good idea to stick with the easiest recipes for fish.
Ingredients:
Many of my clients tell me how much they like having soup for lunch in the colder months, but most of the time, they name off various brands of soups bought at the store. Don't get me wrong: many commercial soups are great options for the calorie conscious. The problem with canned soups, of course, is the sodium content. Some products have an excess of 1,000 mg of sodium per serving. To my way of thinking, this is far too much salt for one simple food item. So while it's easy to turn to grocery store shelves for your lunchtime soup, consider making your own soup.
