1. Bakaliaros Pastos Me Kremmithia, Kalamatianos Recipe Ingredients: fish, cod, atlantic, raw oil, olive, salad or cooking onions, raw tomatoes, red, ripe, raw, year round average Directions: Cut cod into small pieces. Skin it, and soak overnight in enought wter to cover, changing 2 or possibly 3 times. Remove from water; take out bones; rinse and dry fish well. Dip in flour, shaking off excess, and fry in warm oil till golden brown. In same oil, saute/fry onions till they are soft but not brown. Put them in wide pot, together with oil from the pan and any of the 1 1/2 c. oil not used in the frying. Add in tomatoes and pepper. Simmer for 30 - 45 minutes., or possibly till onions dissolve. Add in codfish (& /1/2 c. warm water if needed), cover the pot, and cook for 10 minutes., till liquid is absorbed and only the oil remains. NOTE: This dish is usually made in the summer, when ripe tomatoes are readily available Source Archive
2. Tomato-Tarragon Topping Ingredients: oil, olive, salad or cooking onions, raw celery, raw plums, raw spices, tarragon, dried salt, table spices, pepper, black lemon juice, raw Directions: Heat oil in a large nonstick skillet over high heat. Add onion and celery; saute 1 minute. Add tomato; saute 1 1/2 minutes or until tender. Remove from heat; stir in tarragon and remaining ingredients. Serve over halibut or cod. Yield 1 1/4 cups. Source Archive
3. Cape Cod Turkey Salad Ingredients: ground turkey, raw celery, raw cranberries, dried, sweetened nuts, walnuts, english salad dressing, mayonnaise, regular cream, sour, cultured parsley, fresh spices, rosemary, dried salt, table spices, pepper, black Directions: Mix the turkey, celery, cranberries, and walnuts together in a bowl. To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold. Source Archive
4. Orange Roughy Under Orange Sauce Ingredients: orange juice, raw margarine, regular, 80% fat, composite, stick, without salt wheat flour, white, all-purpose, unenriched orange juice, raw lemon juice, raw spices, nutmeg, ground salt, table Directions: *NOTE: Substitutions: cod, albacore tuna, catfish. Cut orange roughy into 8 portions. Set aside. Melt margarine in a pan and add flour, stirring well until blended. Mix in remaining ingredients, stirring over low heat until thickened. Broil orange roughy 4 inches from heat source until fish flakes when tested with a fork. Pour orange sauce over the fish and serve immediately. Source Archive
5. Fish Baked in Coconut Milk Ingredients: fish, cod, atlantic, raw lemon juice, raw oil, olive, salad or cooking onions, raw oil, olive, salad or cooking spices, garlic powder spices, ginger, ground peppers, sweet, green, raw tomatoes, red, ripe, raw, year round average spices, coriander seed spices, cumin seed spices, pepper, red or cayenne spices, pepper, black spices, turmeric, ground spices, fennel seed salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d spices, coriander seed Directions: Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour. Preheat oven to 350 degrees. In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed. Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque. Garnish with chopped cilantro. Source Archive
6. Braised Fish Recipe Ingredients: fish, cod, atlantic, raw salt, table oil, corn, peanut, and olive shallots, raw spices, ginger, ground soy sauce made from soy (tamari) soy sauce made from soy (tamari) sugars, granulated rice, white, long-grain, regular, unenriched, cooked without salt soup, chicken broth or bouillon, dry Directions: Pat the fish fillets dry using kitchen paper. Rub both sides with salt and then cut them into 3.5cm wide diagonal strips. Set the fish aside for 20 min then again pat them dry with kitchen paper. The salt will have extracted some of the excess moisture from the fish. Heat the oil in a wok or possibly large frying pan. Then brown the fish in two batches draining each cooked batch on kitchen paper. Drain all but 1 Tbsp. of oil from the pan and throw away the rest. Re heat the pan and add in the shallots (or possibly pickling onions) and ginger. Stir fry them for 1 minute and then add in the rest of the ingredients. Bring this mix to the boil then turn the heat down to a simmer. Return the fish to the pan cover it and braise the fish in the sauce for 23 min. Using a slotted spoon gently remove the fish and shallots and arrange them on a hot platter. Then pour the sauce over the top and serve with steamed rice and a fresh green vegetable. Onions in all forms are popular in Chinese cookery but shallots are especially prized for their distinctive flavour. I think they complement fish beautifully. If you cant get shallots for this recipe you can use pickling onions instead. A hard white fish such as cod haddock or possibly bass will work better than delicate ones such as plaice or possibly sole. Serves 4 Source Archive
7. Broiled Cod With Sun Dried Tomatoes Recipe Ingredients: fish, cod, atlantic, raw salad dressing, mayonnaise, regular tomatoes, red, ripe, raw, year round average parsley, fresh spices, pepper, black Directions: Set oven control to broil. Grease rack of broiler pan. Place fish filletson rack. Broil fish with tops 4 inches from heat 8 min. Mix remainingingredients; spread on fish. Broil 1 to 2 min longer or possibly till topping islight brown and fish flakes easily with fork. 5% cff. Source Archive
8. Ken Hom's steamed fish Cantonese style recipe Ingredients: fish, cod, atlantic, raw salt, table spices, ginger, ground onions, raw soy sauce made from soy (tamari) oil, corn, peanut, and olive oil, sesame, salad or cooking spices, coriander seed Directions: If you are using a whole fish, remove the gills. Pat the fish or fish fillets dry with kitchen paper. Rub with the salt on both sides, and then set aside for 30 minutes. This helps the flesh to firm up and draws out any excess moisture. Next set up a steamer or put a rack into a wok or deep pan and fill it with 5 cm (2 inches) of water. Bring the water to the boil over a high heat. Put the fish on a heat proof plate and scatter the ginger evenly over the top. Put the plate of fish into the steamer or onto the rack. Cover the pan tightly and gently steam the fish until it is just cooked. Flat fish will take about 5 minutes to cook. Thicker fish or fillets such as sea bass will take 12-14 minutes. Remove the plate of cooked fish and sprinkle on the spring onions and light and dark soy sauces. Heat the two oils together in a small saucepan. When they are hot and smoking pour the hot oil on top of the fish, garnish with the coriander sprigs. Serve at once. Source Archive
9. Mustard Sauce for Fish Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black sauce, fish, ready-to-serve mustard, prepared, yellow Directions: Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings. Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes. Add mustard and remaining butter. Serve with boiled lutfisk, haddock or cod. Source Archive
10. Cape Codder Ingredients: alcoholic beverage, distilled, vodka, 80 proof cranberry juice, unsweetened lime juice, raw Directions: Mix in highball or old fashioned glass with ice. Enjoy who you are with. Source Archive
11. Mock Lobster Ingredients: fish, cod, atlantic, raw salt, table spices, paprika vinegar, distilled Directions: Cut the cod into 2x2-inch pieces; place in non-stick skillet. Barely cover with water; sprinkle salt and paprika over fish and bring to a quick boil. Reduce heat and place on a low simmer for about 10 minutes (depending on thickness of fish) uncovered. Drain out hot liquid and cover with cold water, add vinegar bring to quick boil again. Again reduce it to a low simmer and let cook uncovered about 10 minutes. Drain and serve immediately with drawn butter and fresh lemon juice. Source Archive
12. Easy Dublin Coddle Ingredients: potatoes, raw, skin onions, raw pork, fresh, loin, tenderloin, separable lean only, raw bacon, meatless soup, chicken broth or bouillon, dry spices, nutmeg, ground butter, without salt Directions: Melt butter in 3-quart pot or a medium wok. Slice onions thinly, peel and cube potatoes, cut meat into bite sized pieces. Lightly brown onions. Add all other ingredients; bring to a boil, reduce heat, simmer until potatoes are tender. Pour off excess broth (I keep it to make soup later) and serve with the mustard. Source Archive