ASSORTED FISH RECIPES BY CHEF GEORGE KRUMOV
ALMOND ENCRUSTED SALMON RECIPE
Ingredients: 4 salmon fillets, 1/4 cup roasted crushed almonds, 1/4 cup breadcrumbs, 1 tablespoon honey, 1 tablespoon butter, 1 teaspoon chopped cilantro, salt and pepper to taste.
Recipe: Heat the butter in a pan and saute the salmon fillets until they are half cooked. Set the salmon aside until it is cold enough to handle. Combine the crushed almonds, breadcrumbs and cilantro in a plate and season to taste. Brush the salmon fillets with the honey and press them gently into the almond mixture to encrust them completely. Place the almond encrusted salmon fillets on a greased baking dish and finish them in a preheated oven until the crust is golden, about 10 minutes. Serve the almond encrusted salmon fillets with seasona vegetables and mashed potato.
CAJUN CATFISH
Ingredients: 4 catfish fillets - 5 ounce each, 3 ounce whole wheat flour, 1 tablespoon paprika, 1/4 teaspoon salt, 2 teaspoon Cajun seasoning, 1 teaspoon chili pepper, 1/2 teaspoon thyme, vegetable oil.
Recipe: Mix all the ingredients in a plate and dredge the catfish fillets in the mixture. In a frying pan, heat some oil and fry the catfish fillets on both sides, approximately 5 minutes at medium-high. Remove the fish fillets from the pan and place them over tissue pepper for a while to drain the excess oil.
ORANGE ROUGHY WITH GRAPEFRUIT AND TARRAGON BUTTER
Ingredients: 2 orange roughy fillets, 2 shallots, chopped, 1 teaspoon fresh tarragon, 1/2 cup fresh grapefruit juice, 2 tablespoon butter, 2 tablespoon flour, 1/2 teaspoon lemon zest, salt and pepper to taste.
Recipe: Season and dust lightly the orange roughy fillets in the flour. Heat 1 tablespoon of butter in a heavy skillet and cook the orange roughy on both sides at medium temperature until ready. Cooking time may vary depending on the size of the orange roughy fillets. When the fish is ready, remove it and keep it warm. Draw most of the butter from the skillet and add the chopped shallots. Saute until soft and lightly brown, then deglaze with the grapefruit juice. Boil until thick and bubbly. Remove from heat and incorporate the remaining butter and the tarragon into the sauce. Mix well and season to taste. Pour the sauce over the ready fish and sprinkle with some lemon zest.
ORANGE SALMON STEAKS
Ingredients: 4 fresh salmon fillets - 8 ounce each, 1/2 cup fresh orange juice, 1 teaspoon teriyaki sauce, 2 teaspoon brown sugar, 1 tablespoon butter, salt and pepper to taste.
Recipe: Combine the orange juice, teriyaki sauce and brown sugar in a pan and reduce until thick. Incorporate the butter into the sauce and brush the salmon fillets with the mixture. Broil the salmon, basting it from time to time with the mixture, until fish flakes easily with a fork and is caramelized on top.
PERNOD WHITING FISH
Ingredients: 6 whiting fillets, 1 tablespoon chopped onion, 1 cup table cream, 2 ounce Pernod, 1 cup flour, 1 tablespoon butter, salt and pepper to taste.
Recipe: Dredge the whiting fillets in the flour. In a heavy skillet, heat the butter and saute the whiting fillets. Remove them from the skillet and transfer them to a baking dish. Saute the onion in the same skillet until soft and deglaze with the Pernod. Keep your face at a safe distance in case the pan catches fire. Add the cream, season to taste and bring to a boil. Reduce slightly and pour the sauce over the fish in the baking pan. Bake for about 30 minutes or until ready.
SWORDFISH WITH MANGO RELISH
Ingredients: 2 - 10 ounce swordfish steaks, 1 ripe mango, peeled and chopped finely, 1/2 red bell pepper, finely chopped, 1 teaspoon fresh cilantro, chopped, 2 tablespoon lime juice, salt and pepper to taste.
Recipe: Combine the mango, bell pepper, cilantro and lime juice, mix well and set aside. Season the swordfish steaks with salt and pepper and cook them over a flat top grill or broil in the oven. About five minutes before the swordfish steaks are ready, spoon the mango relish on top of them and finish cooking them in the oven until the desired doneness.
TONNO ALLA GENOVESE - TUNA GENOAN STYLE
Ingredients: 4 tuna steaks - 9ounce each, 1 cup cremini mushrooms, sliced, 1 tablespoon butter, 1 teaspoon parsley, chopped, 2 teaspoon garlic, minced, 1 anchovy fillet, chopped, 1/2 cup white wine, 2 tablespoon heavy cream, salt and pepper to taste, 1 tablespoon lemon juice.
Recipe: In a large skillet, heat the butter and saute the garlic and cremini mushrooms. Deglaze with the white wine and add the rest of the ingredients. Season the sauce and reduce it more than half. Meanwhile flash-grill the tuna steaks at high, only to sear them and transfer them to the pan with the sauce. Cook for 1 minute on each side or to the desired doneness and serve with the sauce on top of the tuna steaks.
SWORDFISH WITH ROASTED TOMATO VINAIGRETTE
Ingredients: 2 - 10 ounce swordfish steaks, 2 medium size ripe tomatoes, 1 teaspoon minced garlic, 1 tablespoon extra virgin olive oil, 1 teaspoon balsamic vinegar, 1 tablespoon lime juice, 1 pinch mixed dry herbs, salt and freshly ground black pepper to taste.
Recipe: Cut the two tomatoes in the middle and brush them lightly with oil. Season them with salt and pepper and place them with the cut side down on a baking sheet. Bake at high until the skin is black and flakes easily. Take the tomatoes out of the oven and remove most of the burned skin, but leave some on so the vinaigrette gets a little smoky flavor. In a blender, combine the roasted tomatoes, garlic, balsamic, lime juice and dry herbs and blend at high until smooth, then pour the olive oil and continue blending for about a minute more. You should get smooth dark orange colored vinaigrette. Cook the swordfish steaks according to the recipe for Swordfish with mango relish (above) and serve them with the warm roasted tomato vinaigrette.
RAINBOW TROUT PROVENCALE
Ingredients: 4 rainbow trout fillets - 6 ounce each, 1 tablespoon butter, 1 teaspoon garlic, minced, 1/2 red bell pepper, chopped, 1 tablespoon chopped onion, 1 tablespoon chopped fennel, 1/4 cup white wine, 2 tablespoon tomato paste, 1 teaspoon chopped fresh parsley, salt and pepper to taste.
Recipe: In a frying pan, saute the onion and garlic until soft. Add the bell pepper and fennel and cook for 2-3 minutes. Stir in the tomato paste and white wine and bring to a boil. Pour the sauce over the rainbow trout fillets in a baking dish, season to taste and sprinkle with parsley. Bake uncovered until the trout flakes easily with fork.
For more fish recipes and other seafood go to Seafood or Other Great Recipes.
