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2000

TODAY's CASES:

Grilling Fish

----- Original Message -----
From: DEB
To: phaedrus
Sent: Wednesday, June 21, 2000 15:55
Subject: (no subject)

> Could you please tell me how to grill fish-
> a good recipe.
>
> Thanks
> Deb   

Hi Deb,

Well, grilling fish depends a lot on what kind of fish you have. So... I'm gonna send you to the About.com grilling site fish grilling page: Grilling Fish

I don't have any special recipes myself for grilling fish, but I have recently had some grilled north atlantic salmon that was great, and previously I have had grilled mahi-mahi, orange roughy, and tilapia, all of which were quite good.

Phaed


Virginia Spots

 ----- Original Message ----- 
  From: Sandy 
  To: phaedrus
  Sent: Wednesday, July 19, 2000 13:32
  Subject: Virginia Spots


  Please I need a recipe for a low calorie [if possible]  cooking of the 
fish, Virginia Spots.  A small filet of fish that I have searched for over 
an hour and cannot find one recipe for!  Thank you.
Sandy

Hi Sandy,

I could not locate a recipe that was specifically for Virginia spots. All I could find were restaurant menus with the dish on them. However, I did find a mention that ginger brings out the flavor of this fish. Therefore, I am sending you my best generic ginger broiled fish recipe. I don't think you'll be disappointed with it.

Phaed

  Ginger Broiled Fish

   Ingredients : 
   1/4 c. Crisco Puritan Oil
   1/4 c. reduced-sodium soy sauce
   1/4 c. dry white wine
   1 1/2 tsp. sesame seeds
   1 tsp. ginger
   1/2 tsp. ground ginger
   1 lb. fish fillets
   12 green onions
   1/2 tsp. pepper (optional)

   Preparation : 
     1.  Heat broiler. Combine Crisco Puritan Oil, soy sauce, wine,
   sesame seeds, sugar and ginger in shallow baking dish.  Stir until
   blended.  2.  Place fillets in marinade.  Turn to coat.  Marinate 20
   minutes.  Turn occasionally.  3.  Wash green onions.  Trim tops so
   onions are 5 to 6 inches in length.  Make 3 inch slices in onion
   tops to give onions feathered look.  4.  Place onions in marinade
   for last 10 minutes of marinating time.  5.  Remove fish and onions
   from marinade.  Place on broiler pan.  Sprinkle with pepper, if
   desired.  Place pan in oven 4 to 5 inches from heat.  6.  Broil 3
   minutes.  Turn fish and onions carefully using pancake turner and
   broil 3 minutes more or until fish flakes easily when tested with
   fork. Makes 4 servings.  To microwave:  Follow steps, 2 3, and 4. 
   Remove fish and onions from marinade.  Place in 12x8 inch
   microwave-safe dish.  Sprinkle with pepper, if desired. Cover with
   plastic wrap. Microwave on HIGH 2 minutes.  Rotate dish.  Microwave
   on HIGH 1 1/2 minutes or until fish flakes easily when tested with
   fork.  Let stand, covered, 1 minute.    

Lobster Mornay

----- Original Message -----
From: Vicki
To: phaedrus
Sent: Monday, August 07, 2000 18:20
Subject: Lobster recipe


> I'm looking for what you might think is a simple and easy to find recipe
> for Lobster Mornay but alas my searches have not turned up anything at all.
> Can you help?  Thanks ever so much, Vicki 

Hi Vicki,

Try the below recipes. There are two easy ones and one more difficult. You can eliminate the fish stock in the hard one completely if you wish and just use milk. If you don't care for parmesan cheese, use swiss alone. If you like parmesan, use both.

Phaed

Lobster  Mornay

 Ingredients :
 1 bunch green onions, chopped
 1/2 c. butter
 1/4 c. flour
 1 pt. half and half
 8 oz. shredded Swiss cheese
 2 tbsp. dry white wine or vermouth
 Salt, pepper and cayenne pepper to
    taste
 1 lb. Lobster meat, chopped
 Parmesan cheese, if desired

 Preparation :
   In medium saucepan, saute green onions in butter until tender.
 Stir in flour.  Gradually add cream, stirring until sauce is smooth.
  (Do not overheat.)  Add Swiss cheese, wine and seasonings; stir
 until cheese is melted.  Gently stir in lobster meat.  Spoon over wheat
 crackers.  Sprinkle with Parmesan.  Note:  To serve as a main dish,
 decrease flour to 2 tablespoons.  Serve over cooked pasta.
 ----------------------------------
  Lobster  Mornay

 Ingredients :
 1 stick butter or margarine
 1 bunch green onions, chopped
 1/2 c. finely chopped parsley
 1 tbsp. flour
 1 pt. coffee cream
 1/2 lb. Swiss cheese, grated
 1 tbsp. sherry (I used extract)
 1 lb. Lobster meat, chopped
 Salt
 Red pepper to taste

 Preparation :
   Melt margarine in heavy pot, saute onion and parsley (I used dried
 parsley).  Blend in flour, cream and cheese and cook until cheese is
 melted.  Add sherry and seasonings.  Gently fold in lobster meat.  Put
 in chafing dish or shells.  Serve with assorted crackers.
 ---------------------------------------------------

Lobster Mornay

1 cooked lobster
butter
2 shallots, chopped
1 bay leaf, crushed
1/2 cup white wine (optional)
2 cups white sauce (see below)
grated tasty cheese (Parmesan & Swiss)
breadcrumbs

If you are feeling rather "lush" and extravagant, buy a 2 lb or slightly
larger crayfish. Cut in half. Remove the flesh and slice in scallops. Pop
the empty shells (the two halves) in a nice hot oven to get really hot.
Sauté (fry) the lobster meat in a little butter, with chopped shallots and a
crushed bay leaf, and then add a little white wine, if you like. After the
wine has evaporated, add your white sauce and reheat.
Have the broiler nice and hot, bring out the crayfish shells from the oven,
pop your crayfish mixture in, grate some cheese and breadcrumbs on top, and
slide under the broiler. Brown all over but please be careful and do not
burn. Haven't got a broiler good enough? Well, try the hot oven, but it's
too slow for my liking and doesn't brown well enough. After all, this dish
is "a touch of class" and deserves to be the best.

Serves 2
----------------------------------------
Foundation White Sauce

This is a smooth sauce for fish and shellfish. I often add to this basic
sauce my favourite herbs and seasonings.

2 cups fish stock (see below) or milk, or a combination of both
1 1/2 tablespoons butter or margarine
2 tablespoons plain flour
freshly ground pepper
salt
dash of tabasco sauce
herbs or seasonings of choice

Place margarine or butter in a saucepan over a low flame and melt. Add flour
and cook carefully for a few minutes, stirring, making sure no lumps form.
Stir constantly to avoid burning or browning. Stir in gradually the fish
stock or milk.
Boil gently for about 10 minutes until smooth and thick.
Foundation White Sauce with all its variations can be made in advance and
reheated when ready to serve.
Note: If using this sauce for oysters, add a little worcestershire sauce to
taste. Sometimes I add a finely chopped fresh celery stalk and a grated
carrot to this sauce.
-------------------------
Fish Stock

There will be times when you are cooking and you will have the small fish
you or the kids have caught, or you have filleted a big snapper that was won
in one of those pub raffles. Or, if you're lucky, the prawn glut is on and
you are flat out peeling to make some curried prawns or garlic prawns. With
these little fish, snapper bones or heads, or the prawn shells, you are
going to make stock for some of your seafood dishes. This will be a
strong-flavoured stock with body, and here is a simple way to make it.

3 fish skeletons, including well-scaled heads
water
salt

Wash fish pieces thoroughly and put in a heavy saucepan or stewpan. Add salt
and fill the pan with water. Bring to a boil, then simmer (but still on the
boil) for 1 hour. If the bones and heads are large and you have a fair
amount, cook longer.
If you want to keep some of the flesh from the heads and bones, take them
out and put the flesh aside after they have been cooking for 1/2 hour. Put
the remains back in the pot and continue cooking.
Strain stock very carefully through a fine strainer or sieve, and make sure
you do not let one bone, particle of shell, or scale through.
When cold, refrigerate the stock until needed. After a day, the stock will
be a jelly. You now have the basic foundation for any soup or seafood dishes
you want to create.
If you make stock a couple of days before you are going to use it, omit
salt. In any case, keep stock no longer than 2 days (unless, of course, you
freeze it).

Makes enough for 8 people

Fish Pie

----- Original Message -----
From: pamela
To:  phaedrus
Sent: Wednesday, October 25, 2000 07:40
Subject: Fische Pie


> Hello,
> I am trying to find the history of Fische Pie. I think it is German.
> Thank you for your time!
> Pamela 

Hi Pamela,

The resources for finding the history of a specific dish, particularly a foreign one, are sparse on the Internet. All I could find was the recipe below, with a note that it dates to 1808. This recipe is English. I could not find any references to a German recipe.

Phaed

A remarkably fine Fish Pie
c. 1808
Domestic Cookery

Small eels
Soles, cod or turbot
Mace
Salt & pepper
Onion
Anchovy
Parsley
Lemon-peel
Crumbs
Butter

Boil two pounds of small eels; having cut the fins quite close, pick the
flesh off, and throw the bones into the liquor, with a little mace, pepper,
salt and a slice of onion; boil till quite rich, and strain it. Make
foremeat of the flesh, an anchovy, parsley, lemon-peel, salt, pepper, and
crumbs, and four ounces of butter warmed, and lay it at the bottom of the
dish. Take the fish of soles, small cod, or dessed turbot, and lay them on
the forcemeat, having rubbed it with salt and pepper; pour the gravy over
and bake. Observe to take off the skin and fins if cod or soles.

Yet another recipe from The Olde Cookery Book: http://www.bahnhof.se/~chimbis/tocb/

Fish Tacos

----- Original Message ----- 
  From: Sandy 
  To: phaedrus
  Sent: Saturday, October 21, 2000 11:49
  Subject: Need recipe


  Dear Uncle Phaedrus,
      
 You have never let me down finding recipes, right not I am in need of 
 a fish taco recipe.  My daughter has just returned from San Diego and 
 has been raving about them.  Thank you so much.
 
 Sandy
 

Hi Sandy,

There are several different fish taco recipes, but the one from Rubio's Restaurant is supposed to be very good. There is a recipe for that one below.

If that's not it, try the other ones at this link: http://members.tripod.com/~glad2/tacos.htm

Phaed

  Rubio's Fish Tacos

  Ingredients (6 servings)
  12 Cod or favorite whitefish fillets (1-1/2 oz ea.) 
  12 Tortillas, corn, as thick/fresh as possible 

  Beer Batter: 
  1 c Flour 
  1 c Beer 
  Garlic powder, pepper to taste 

  White Sauce: 
  1/2 c Mayonaise 
  1/2 c Yogurt 

  Salsa: 
  1 Garlic clove, peeled and minced 
  6 Tomatoes, ripe, peeled, seeded and diced 
  1/2 Onion, minced 
  2 tb Cilantro leaves, chopped, stems removed 
  2 Jalapeno chiles, seeded and chopped 
  1 1/2 ts Salt 
  1/4 ts Pepper 
  Oil for deep frying 

  Garnish: 
  1 Head cabbage, green, shredded 
  1 Lime, cut into wedges 

  Instructions
  Calories per serving: Number of Servings: 0 Fat grams per serving: 
  Approx. Cook Time: Cholesterol per serving: Marks: 

  *Directions +++* 
  Mix flour with favorite spices such as garlic powder, red or black 
  ground pepper. Stir the flour mixture into the beer and mix until 
  well blended. Wash fish by dipping in cold, lightly salted water or 
  water with a little bit of lemon juice added. Be sure fish is completely 
  dry before dipping into batter. 
  Prepare salsa; reserve. 
  Put the vegetable oil into a deep skillet and bring to 375F. Place fish 
  in a single layer--do not let pieces touch each other. Cook fish until 
  batter is crispy and golden brown. 
  Heat corn tortillas lightly in a skillet or Mexican comal until they are 
  soft and hot. 
  To assemble, on each tortilla layer the fish fillet, white sauce, salsa 
  and cabbage. Top it off with a squeeze of lime. Fold tortilla over to 
  serve. 

""


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus