Cooking Fish:
More Fish Recipes

Broiled Swordfish
Codfish with Shallots and Red Wine
Fillet of Lemon Sole with Leek and Sorrel
Flounder or Sole Florentine Au Gratin
Fresh Codfish Daudet
Grilled Grouper with Creamed Leeks
Grilled Salmon Danish Style
Bronzed Catfish Fillets

Broiled Swordfish

Serves 4

Ingredients:

2 tablespoons butter or margarine
2 tablespoons lemon juice
1 clove garlic, minced or pressed
4 swordfish steaks (each about 3/4 inch thick)
1 teaspoon dry mustard
6 flat anchovy fillets, drained and chopped

Preparation:

Turn on broiler and preheat broiler pan. In a small pan, heat butter together with lemon juice and garlic until butter is melted; set aside.

Rinse steaks under water and pat dry with paper towel.

Remove broiler pan from broiler and grease well. Arrange fish on pan in single layer, baste well with garlic-butter mixture and broil about 4 inches from heat until lightly browned.

Turn fish and sprinkle evenly with mustard and chopped anchovies.

Continue broiling until second side is lightly browned and fish flakes readily when tested with a fork (about 4 more minutes).

Serve fish immediately.

Codfish with Shallots and Red Wine

Serves 4

Ingredients:

5 tablespoons unsalted butter
6 shallots, chopped
2-3/4 cups light-bodied dry red wine
bouquet garni, consisting of 2 parsley sprigs, 1/2 bay leaf, 1 sprig fresh thyme (or 1/8 teaspoon dried) and 1 stalk celery
Pinch of cinnamon
Pinch of sugar
2 pounds codfish fillets
Salt and freshly ground white pepper
2 tablespoons finely chopped fresh chives

Preparation:

Melt 1 tablespoon butter in a medium saucepan over high heat. Add the shallots and sauté for 5 minutes, or until translucent but not brown.

Add the wine and bouquet garni and simmer for 20 minutes, or until reduced to 1 1/4 cups. Add the cinnamon and sugar and simmer for about 12 minutes, or until reduced to 1/3 cup. Set aside.

In a large skillet, melt 1 tablespoon of the remaining butter over high heat.

Add the codfish and sauté for 5 minutes on each side, or until nicely browned.

Bring the reserved sauce to boil and whisk in the remaining 3 tablespoons butter. Season to taste with salt and pepper.

Place a portion of fish in the center of each serving plate and spoon the sauce over. Sprinkle with chives.

Fillet of Lemon Sole with Leek and Sorrel

Serves 4

Ingredients:

1 tablespoon unsalted butter
2 leeks, white part only, julienned
1 small celeriac (celery root), julienned
3 carrots, julienned
2 pounds fillets of lemon sole, cut into 1/2 inch-wide crosswise strips
1 cup Alsatian Riesling
1 cup heavy cream
2 egg yolks
1 bunch sorrel, finely julienned
salt and freshly ground white pepper

Preparation:

Melt butter in a large skillet over high heat. Add leeks, carrots and celeriac and sauté until lightly browned.

Reduce heat to medium, add the fish and wine and cook for 8 minutes.

Strain the broth into a saucepan and set the fish and vegetables aside in a warm place.

Bring the broth to a boil, simmer for 3 minutes. Add cream, whisk in egg yolks and cook until sauce is slightly thickened.

Add sorrel and stir until it liquefies, about 2 minutes. Season sauce with salt and pepper.

Spoon sauce over fish and vegetables. Serve hot.

Flounder or Sole Florentine Au Gratin

Serves 4

Ingredients:

2 lbs. skinless flounder or sole fillets
1/2 cup dry madeira or dry sherry
2 tablespoons lemon juice
salt and pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon each chicken stock base and Dijon mustard
1/3 cup whipping cream
about 3/4 cup shredded Swiss cheese
2 packages frozen chopped spinach, thawed

Preparation:

Preheat oven to 400°. Rinse fillets under water and pat dry with paper towel. Fold fillets in half and arrange side by side in large, shallow baking pan.

Mix madeira and lemon juice and pour over fish. Sprinkle lightly with salt and pepper, cover tightly and bake until fish flakes readily when tested.

Remove from oven. Holding fish in pan with wide spatula or pan lid, drain off all liquid into a measuring cup.

Add enough water to poaching liquid to make 1 cup, set aside. Cover fish.

Melt butter in a pan over medium heat and stir in flour, chicken stock base and mustard. Cook until bubbly.

Using a wire whip, gradually add reserved poaching liquid and whipping cream.

Cook, stirring until bubbling and thickened (about 8-10 minutes). Stir in 1/2 cup of the Swiss cheese.

Squeeze all moisture possible from spinach and distribute spinach evenly in bottom of a shallow 1 1/2 quart casserole, arrange cooked fish evenly on top - do not unfold. (Cover and chill until next day, if made ahead).

Just before serving time, preheat oven to 450°; in a pan, reheat sauce until bubbling and spoon evenly over fish.

Sprinkle with remaining Swiss cheese. Bake for 7 to 8 minutes (15 to 18 minutes if chilled) or until bubbling slightly, then broil briefly, if necessary, to brown top.

Fresh Codfish Daudet

Serves 4

Ingredients:

2 pounds cod fillets
2 cups milk
2 cups water
2 bay leaves
5 cloves garlic, peeled
3 sprigs fresh thyme (or 1/8 tsp. dried)
1 pound boiling potatoes
2 cups virgin olive oil
salt and freshly ground white pepper
2 tablespoons nicoise olives

Preparation:

Combine fish, milk, water, bay leaves, garlic and thyme in a 4-quart pot and bring to simmer. Let simmer 12 minutes.

Boil potatoes in salted water to cover until tender. Drain, peel and mash. Remove fish from broth and combine with potatoes, mixing with a wooden spoon.

Add enough of the cooking liquid to lighten the mixture. Beat in the olive oil, a very small amount at a time, mixing in each additional before adding the next as though making mayonnaise.

After all the oil is incorporated, season to taste with salt and pepper.

Arrange on a serving platter or in individual bowls and decorate with olives.

Grilled Grouper with Creamed Leeks

Serves 4

Ingredients:

4 grouper fillets (6 ounces each)
1 teaspoon dry white wine
3 tablespoons Dijon-style mustard
1/2 cup water
2 tablespoons unsalted butter
salt and freshly ground black pepper
3 large leeks, white and pale green parts only, thinly sliced
1/2 cup heavy cream
2 lemons, halved

Preparation:

Preheat broiler or prepare barbecue grill. Wash fish and pat dry with paper towels.

Combine wine and mustard and brush fish with this mixture.

Cook fish for 5 minutes on each side. Transfer to a platter and cover with aluminum foil to keep warm.

Bring water to boil in a large skillet with butter, salt and pepper. Add sliced leeks and cook uncovered for 6 minutes. Add cream and boil for 3 more minutes.

Place leek mixture in the center of 4 heated plates and top with fish fillets. Decorate each plate with half a lemon.

Grilled Salmon Danish Style

Serves 4

Ingredients:

4 salmon fillets (6 -7 ounces each), skin on
1 tablespoon coarse kosher salt
2 tablespoons water
2 tablespoons aquavit
1 cup (2 sticks) unsalted butter
salt and freshly ground black pepper
2 tablespoons chopped fresh dill
4 sprigs fresh dill

Preparation:

Prepare barbecue grill: When coal is glowing, place fish (skin side down) on grill rack and sprinkle with salt.

Close grill cover and cook for 10 minutes without touching the fish.

In a saucepan, bring water and aquavit to a boil. Whisk in the butter a tablespoon at a time, continue whisking until thick.

Season to taste with salt and pepper and add the chopped dill. Place each fillet in the center of a heated plate and decorate with a sprig of dill.

Serve sauce in a sauceboat.

Patrick Mould’s Bronzed Catfish Fillets

Cajun Culinary Guru, Chef Paul Prudhomme, first introduced the world to Louisiana cooking with his Blackened Redfish, bronzing is an extension of the blackening process. The food is not as charred and a little more delicate in flavor. Chefs across Louisiana owe a tremendous amount of gratitude to this Master of Cajun Cooking.

Serves 2

Ingredients:

2 - 8oz. Catfish fillets

Seasoning Mix:
3/4 teaspoon salt
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
2 tablespoons melted butter
1 tablespoon lemon juice

Preparation:

Combine salt and spices together in a bowl and mix well. Place catfish in a bowl and sprinkle seasoning mixture over fillets.

Pour melted butter and lemon juice over fillets and stir until fillets are completely coated with seasoning mixture.

Preheat a medium skillet over medium heat for 5 minutes. Place catfish fillets, curved side down in the skillet, and cook for 2 minutes. Turn the fish and cook for an additional 1-minute. Then flip again and cook 1 more minute or until cooked.*

* When you are able to pierce the thickest part of the fillet easily, the fish is cooked.

* Be extremely careful when flipping fish to avoid burning yourself. You should have your stove vent on during the cooking process to avoid filling your kitchen with smoke.

Recipe By:

Chef Patrick Mould: Classic Creole and Cajun Cooking
80 more Recipes By Chef Paul Prudomme