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FISHING FOR A RECIPE
Recipes Give and Take A Big Thank You to all the people who have purchased ‘Fishing for a Recipe’, and for all the positive feedback. I am sorry I cannot send out specific recipes to people who ask, and nor can I try out all the recipes folk have sent in to me, so I am going to do this. Each month I will have YOUR favourite recipes that you tell me about published on this page, with your name and location acknowledged. People who want to may then email me their favourite recipes that they would like to share with others, and see them here on this page. While Fishing for a Recipe is decidedly Australian Cuisine as far as the Fish / Seafood recipes are concerned, there are so many different styles of cooking all over the World, and it would be nice to see for example a genuine English Fish and Chips recipe alongside a South African recipe for say Baked Fish. All it takes is your input. The recipes will be changed each Month, so there will always be new content for you to try. Best of all, it is Free !! The e book ‘Fishing for a Recipe’ is of course still an item that has to be paid for, but it is well worth it. E mail me your Favourite recipe and share it with folk from all over the world, the email link is at the bottom of this page. Lets see how many different countries we can have represented. RECIPE 1GREEK FISH SOUP This recipe will make 5 good servings. Ingredients: 1300 gr fish, preferably grouper, red mullet or halibut 1/2 kilo peeled potatoes 3 - 4 zucchinis3 ripe tomatoes or a glass of tomato juice 1 teacup rice 4 carrots some celery sticks 1 large onion 2 - 3 tablespoons olive oil salt to taste Place all the ingredients except for the fish, the potatoes and the zucchinis in a saucepan. Fill with water, just above the middle of the saucepan, and boil for 45 minutes. Add the potatoes and the zucchinis. Prepare the fish discarding scales, fins and skin. Add to the broth when the potatoes are nearly ready and boil for another 15 - 20 minutes, add water if necessary. Carefully take out the fish, strain the broth to remove any little bones. Blend half of the vegetables. Put the broth back into the saucepan, bring to a boil and add the rice. When the rice is cooked add the blended vegetables. Arrange the fish on a platter along with the rest of the vegetables. Pour an olive oil and lemon dressing on top. (To make an olive oil and lemon dressing you need a cup of olive oil, a large lemon and a pinch of salt. Put these ingredients in a shaker and beat thoroughly). From Alexis (Mykonos) Thanks for that Alexis, this sounds really delicious! RECIPE 2SMOKED FISH Smoked fish is superb to eat, and easy to do as well. This is a Hot smoking method using a kettle barbecue. It is particularly good for whole trout, or Mackerel The fish is smoked and cooked at the same time. All fish that is to be smoked must first be soaked in a brine Solution. One way to prepare a Brine solution is to keep adding salt to the water until a potato will float in it. Add your fish (whole fish) and leave for about 3 hours. If you are using Gutted fish then 2 hours is enough. Fillets will need only a half hour. WOOD CHIPS The best wood chips for smoking are Hickory, Oak, Red Gum, in fact any hard wood, and can be bought at Barbecue stores. You can also add some herbs if you wish, such as Thyme or Rosemary to your kettle while smoking. TO SMOKE WHOLE FISH Kettle style Barbecues are very popular for smoking, and this is what we do. Take your woodchips, and soak them in about half a cup of white wine for about an hour, then drain them. Light up the coals in the kettle barbecue, and leave them until they turn white. Take your whole fish and stuff the cavities with thin slices of Lime (or Lemon) and Onion. When the coals in the Barbecue have gone white, scatter he woodchips on top of them. Place your fish directly on the rack above the coals, or if you prefer, put several sheets of foil on the rack and put the fish on top of that. Spray them lightly with olive oil, and season with cracked black pepper. Cover, and smoke for say 10 – 15 minutes, or until the fish flakes easily when tested with the tip of a knife. Cooking times vary depending on the size of the fish. FISH FILLETS You can smoke fillets or cutlets in exactly the same way. Oily fish are best, Tuna Albacore, Mackerel or Salmon.Smoked fish is delicious, and while it takes a little time and effort the result is worth it. Sent in by Jim. (Sydney, Australia} Nice one Jim ! I would like to add this into “Fishing for a Recipe” second edition if I may. Will you email me your permission please? I will send you a free updated copy when it is done. Thanks, Hugh. RECIPE 3Salmon with sundried tomato paste Ingredients: sundried tomato paste Salmon fillet Directions: Spread on the sundried tomato paste so that it covers the salmon fillet 1/2 inch thick. place fillet skin side down with a few dabs of butter under it on a piece of heavy foil and wrap it up so butter can not escape. Place on a baking tray and bake in oven at 350 degrees for 20-25 min or until fillet flakes easy with a fork. You can also do this ricipe on the BBQ grill. Sue Bair from CA USA That sounds delightful Sue. Thank you for your input. Hugh RECIPE 4Charbroiled Fish Ingredients: 4 medium-sized whitefish, cleaned and split lengthwise. ¼ to ½ cup butter, melted Salt and pepper to taste. Brush fish with butter and season with salt and pepper. The fish can be placed directly on the grid of the grill or encased in a long-handled wire fish cooker. Either method will require the grid to be well buttered. Broil the fish approximately 4 minutes per side. Baste generously with butter while grilling. Serves 4. We like to make baked potatoes wrapped in foil in the camp coal fire along with this fish! Ken Singer WV. USA Thanks Ken for this new addition of fish recipes. This looks worth a try!, Hugh Want your recipe on this page?. Click the button below and share your recipe with others. Also feel free to print out the recipes on this page and share them with your friends. |
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