MTSVCS Recipes » Fish


Fish18 Aug 2012 01:42 am

The rustic dish pairs perfectly with crusty french bread and good wine, and can turn any night into a memorable meal.

Ingredient List:
2 tbsp butter,melted
2 lb fresh cod fillets
1 (4 oz) package Boursin or other herbed cheese, room temperature
1 (14.5 oz) can diced tomatoes with garlic, onion, and pepper, drained
Salt and ground black pepper, to taste
2 tbsp shredded Parmesan cheese

Preheat oven to 400 degrees F.

Coat bottom of baking dish with melted butter and arrange cod fillets evenly in the dish.

Spread fillets with Boursin cheese.Pour tomatoes over fillets and season with salt and pepper. Sprinkle with Parmesan cheese and top with remaining 1 Tbsp of butter.

Bake, uncovered, for 25 minutes or until the fish is cooked through. Serve hot.

Source: Cod Recipes.

Fish18 Mar 2012 08:53 am

Sea bass makes an excellent alternative to other firm white fish, and this simple recipe keeps the flesh lovely and moist. The sauce is full of flavour, too – and it’s just as delicious cold the next day.

Ingredients List:
4 sea bass fillets, skinned and boned
50g melted butter
100g cherry tomatoes
100ml extra-virgin olive oil
Juice of 1 lemon
1 tbsp. capers, drained
1 shallot
Small handful freshly chopped basil
Salt and pepper

Preparation Method:
1) Finely chop the tomatoes and shallot. Put into a small saucepan with the oil, lemon, capers, basil and salt and pepper. To cook, just warm through for a couple of minutes.

2) Brush the sea bass with the melted butter. Season well. Place into a foil lined tin. Grill for 5-7 minutes, until flaking easily, then spoon the sauce over to serve.

Source: Sea Bass Recipes.

Fish&Sides21 Jan 2011 07:06 am

A beautiful pâté that tastes as good as it looks. Serve with warm granary bread, lightly buttered.


250g of smoked mackerel
6 tbsp. of fromage frais
3 tbsp. of chopped parsley
2 tsp. of green peppercorns
Grated zest of one lemon
Olive oil
Salt and pepper, to season

Method of Preparation:
1. Flake the mackerel into a blender, getting rid of any bones.

2. Add the peppercorns to the mackerel along with the lemon zest.

3. Add the fromage frais and blitz quickly to form a coarsely textured pâté.

4. Turn the pâté out onto a plate and shape into a small ball.

5. Get a small bowl. Lightly oil the inside of the bowl, sprinkling the parsley over the oil and shaking until the parsley is covering the bowl evenly.

6. Put the pâté into the bowl, pressing down lightly.

7. Turn the pâté out onto a plate. Cover with cling film and put into the fridge for around an hour before serving.

See also:
Pâté Recipe.

Fish&General Recipes13 Dec 2010 10:21 am

An American classic – cheesy, crumbly, and hearty, the tuna casserole is many a working professional’s quick-fix dinner solution. And deliciously so.

½ pound egg noodles
¼ cup unsalted butter
1 onion, chopped
3 cups sliced mushrooms
¼ cup all-purpose flour
2 cups chicken broth
1 cup milk
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 teaspoon salt
1 (6-ounce) can tuna, drained
1 cup bread crumbs
1 cup grated sharp Cheddar cheese

1) Preheat oven to 375°F. Lightly grease a large casserole dish.

2) Bring a large pot of water to a boil. Add noodles and cook until soft, about 4 minutes. Drain, return to pot, and set aside.

3) Melt butter in a medium pot over medium pot. Add onion and cook until softened, about 5 minutes, stirring occasionally. Add mushrooms and cook until liquid is released and evaporated, about 4 minutes, stirring occasionally.

4) Add flour and cook until light golden, stirring constantly, about 3 minutes. Slowly add broth, stirring with a whisk to mix. Bring to a boil over high heat, whisking. Add milk, lemon juice, soy sauce, and salt; cook, whisking, until thickened, about 5 minutes. Add tuna and mix well. Add to pot of noodles and mix to fully incorporate.

5) Transfer mixture into prepared dish. Top with bread crumbs and cheese. Bake 25 to 30 minutes, uncovered, until bubbly and golden. Cool 10 minutes and serve.

Source: Noodle Recipe.

Fish18 Aug 2010 02:34 am

Catfish, a traditional southern staple, gets the Cajun treatment in this gumbo recipe. It’s a great way to secretly sneak a little healthy seafood into your diet.

6 slices bacon, chopped
¼ cup vegetable oil
½ cup flour
1 cup chopped onions
1 cup chopped bell peppers
1 cup chopped celery
3 cloves garlic, minced
2 bay leaves
1 tablespoon Cajun seasoning
1 teaspoon salt
1 pound catfish, cut into 1-inch cubes
6 cups chicken broth
2 cups sliced okra
1 cup chopped green onions
1 bunch fresh parsley, chopped
¼ cup fresh thyme leaves
1 tablespoon hot sauce
Cooked white rice

1. Place bacon in a large pot over medium heat. Cook until browned, 8 minutes. Add oil and flour, whisking to combine. Cook until flour is golden brown, stirring continuously, 20 to 30 minutes. Add onion, celery, and bell pepper; cook until softened, stirring, about 5 minutes. Add garlic, bay leaves, Cajun seasoning, and salt; cook 60 seconds.

2. Add catfish and cook until lightly browned on all sides, 5 minutes total. Add broth, okra, and green onions; bring to a boil, cover, and simmer 30 minutes. Add parsley, thyme, and hot sauce; cook 5 minutes.

3. Serve over rice.

Source: Gumbo Recipes.

Fish&Fruit05 Feb 2009 04:14 am

Ingredient list:

3/4 lb of cod fillets.
Salt and freshly-ground black pepper, to taste.
1 cup of Champagne.
1 whole stem of fresh tarragon.
1/4 cup of whipping cream.
1/4 lb of seedless green or red grapes, halved.


Rinse the fish fillets in cold water and pat dry with paper towels.

Lightly butter a shallow baking dish and a piece of foil just large enough to cover the dish.

Lay the cod fillets in the dish, folding the thin tail ends under for even thickness.

Season with salt and pepper.

Preheat your oven to 350F.

In a saucepan, combine the Champagne and tarragon.

Bring the liquid to a boil and simmer for 1 minute.

Carefully pour the hot liquid over the fish fillets; cover with the buttered foil and bake until the fillets flake easily at the thickest part, (about 3-5 minutes depending on their thickness).

With a spatula, carefully remove the fillets from the liquid and transfer to paper towels. Cover with foil in order to keep warm.

Pour the liquid back into the saucepan, add the cream and bring to a boil.

Simmer until the sauce is thick enough to just coat the back of a spoon (about 5 minutes).

Discard the tarragon, stir in the grapes and taste the sauce for seasoning.

Arrange the fish fillets on individual plates, spoon the sauce over and serve immediately.

Source: Grape Recipes.

Fish04 Nov 2008 01:24 pm

List of ingredients:

1/3 cup of golden raisins.
24 oz catfish fillets.
1/4 cup of all-purpose flour.
1/2 teaspoon of dried sage.
1/2 teaspoon of freshly ground black pepper.
Vegetable cooking spray.
1 tablespoon of margarine.
3 tablespoons of lemon juice.
1/4 cup of Chablis.
1/4 cup of Dry Sherry.
1 tablespoon of soy sauce.
Fresh sage leaves.


Place the golden raisins in a small bowl. Add enough water to cover, then allow to stand for 10 minutes. Drain, and set aside.

Rinse the catfish fillets with cold water, and pat dry.

Combine the flour, sage and pepper; dredge fillets in flour mixture to thoroughly coat.

Coat a skillet with cooking spray, then add margarine, and place over medium heat until it melts.

Add the fillets, lemon juice, and reserved raisins.

Cover, reduce heat, then simmer for 10 minutes.

Remove cover, and turn the fillets.

Add the Chablis, sherry, and soy sauce to the skillet.

Bring to a boil, then reduce heat and simmer 5 minutes or until wine mixture is slightly thickened.

Transfer the catfish fillets and wine mixture to a serving platter.

Garnish with fresh sage leaves.

Source: Wine Recipes.

Dessert&Fish20 Sep 2008 09:54 am

Ingredients required:

4 cups of fresh raspberries.
1 cup of water.
2 1/2 cups of whipping cream.


Line a strainer with two layers of dampened cheesecloth. Set over large bowl.

In a medium saucepan, combine the raspberries and water. Slowly bring to boil.

Reduce heat and simmer gently until soft (about 10 minutes).

Pour into the cheesecloth-lined strainer.

Allow to stand until the juice has drained into bowl (about 30 minutes).

Gently squeeze the pulp to extract remaining juice.

Measure the raspberry juice into heavy medium saucepan. Add 1 cup of sugar for each cup juice.

Cook over low heat, swirling pan occasionally, until the sugar dissolves.

Increase heat and boil the syrup for 2 minutes.

Allow to cool completely.

Mix 2 1/2 cups of syrup with cream.

Refrigerate until thoroughly chilled.

Process raspberry mixture in an ice cream maker according to manufacturer’s directions.

Freeze in a covered container several hours.

Serve as desired.

Source: Ice Cream Recipes.

Fish13 Feb 2008 07:49 am

Ingredient List

4 six-ounce pieces of fresh tuna.
2 green onions, thinly sliced.
1 large cucumber, seeded, peeled and julienned.
1/2 cup of radish sprouts.
1/4 cup of soy sauce.
6 tablespoons of freshly ground wasabi.
3 tablespoons of peanut oil.
1 tablespoon of dry sherry.
1 1/2 teaspoons of dark sesame oil.
1 1/2 teaspoons of minced fresh ginger.
Salt and black pepper, to taste,

Preparation and Cooking

Whisk together the soy sauce, 2 tablespoons of peanut oil, dry sherry, dark sesame oil and the minced ginger.

Stir in the sliced green onions; then set aside.

Sprinkle tuna with salt and pepper.

Heat the remaining 1 tablespoon of peanut oil in a heavy large skillet over high heat.

Add the tuna pieces and sear until they are opaque in middle.

Spoon the julienned cucumber onto the center of plates and top with the tuna.

Add the wasabi to the sauce mixture and spoon sauce around.

Garnish with radish sprouts.


Fish10 Feb 2008 11:45 am

List of salmon and mushroom quiche ingredients:

6 oz of freshly baked salmon.
6 mushrooms, sliced.
4 medium eggs.
Nine-inch pie crust.
¼ lb of grated dill havarti cheese.
2 cups of whipping cream.
2 tablespoons of butter and 1 tablespoon of butter.
2 tablespoons of green onions, minced.
1 tablespoon of dill, fresh.
1 teaspoon of salt.
Pinch of pepper.
Juice of half a lemon.
Worcestershire sauce.

Preparation and cooking:

Preheat oven to 425F.

Spread one tablespoon of butter into the pie crust.

Mix the whipping cream, eggs, and salt until they are blended well.

Stir in the havarti cheese; then set aside.

Saute with two tablespoons of melted butter with the minced green onions and sliced mushrooms for about 5-6 minutes. When tender, add to cream mixture.

Bake the salmon at 350°F (175°C) for about 20-25 minutes with melted butter, juice of half a lemon, and a squirt of Worcestershire sauce.

Flake the salmon into the cream mixture.

Add the dill and a pinch of pepper; then pour into the pie crust.

Bake at 425F for about 15 minutes, then at 350F degrees for about 30-35 minutes.

Serve the quiche as desired.

Recipe Resources:

For more great recipes like this, see the official salmon recipes website.

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