Fish Recipes - Fish Cooking Basics

Before good nutrition and healthy eating became the subject matter of entire magazines and daily news segments, people tended to fix meals that suited their appetite. Now it seems that trans fats, carbohydrates and the pitfalls of animal fat and cholesterol are all being watched. We're all trying to be responsible diners and all of this has done nothing but add to the fun of eating.

The general rule with fish baking is to bake the fish for 10 minutes for every inch of its thickness. 450F is a suitable temperature for most baked fish recipes. Unless the fish is an inch or less thick, you should turn it half way through the cooking time.


I have been cooking fish since I was a child with my Grandfather. I remember going out early in the morning to catch some salmon for the evening dinner. I found a great recipe book that has a lot of the same recipes that he used to use.

Click Here to discover how to cook healthy meals that your family will love.

I hope that you enjoy the recipes as much as I have.

Here is a great recipe that a friend of mine found and he shared with me and I love it. I hope you do to.

Fish Fillets
1/4 cup milk
Green onions
1/3 cup dry white wine
1/3 tsp. paprika
2 tbs Fresh parsley
1/2 cup fine bread crumbs
1/4 cup shredded mozzarella cheese
Butter
Parmesan cheese
Shrimp soup
Lemons

Cut fish into half inch cubes. Put the cubes, onion and lemon into a greased skillet. Pour in water to just cover fillets. Bring water to boil – and then reduce to a simmer for 5 minutes. In another pan mix the soup and flour.
Next stir in the milk and wine bringing to a mild boil until the mixture thickens. Add mozzarella and parsley. Drain the fish and add to the sauce.
Spoon the fish into pastry shells. Combine the parmesan cheese, bread crumbs, butter and paprika. Put mixture over the fish and broil for 2 minutes.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.

* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.