My cookbook

For the tahini sauce:

▢ 1/2 cup tahini
▢ 1 clove garlic, minced
▢ 1 teaspoon salt
▢ Juice of 1 lemon
▢ 1/4 cup cold water

For the Fish:

▢ 2 filets red snapper or other thin, white fleshed fish
▢ 1/8 teaspoon cayenne pepper
▢ Salt and pepper
▢ 1 tablespoon salted butter
▢ 1 tablespoon extra virgin olive oil

For finishing:

▢ 2 tablespoons toasted pine nuts
▢ 1 tablespoon finely chopped flat leaf parsley

Make the tahini sauce by whisking together the tahini, garlic, salt, and lemon juice. Slowly whisk in the cold water. Lumps may form; keep whisking until smooth, adding more cold water if needed. Set aside.

Season the fish with salt, pepper, and cayenne. Bring refrigerated fish to room temperature, about 30 minutes.

Heat a large heavy pan over high heat. Once pan is hot, reduce heat to medium high and add the butter and olive oil. Once the butter foams up and is very hot (but not browned yet), add the fish fillets to the pan, being sure to leave space between them. The fish should sizzle the moment it touches the pan. If it doesn't, remove the fillets and wait for pan to get hotter.

Cook fillets until golden brown on one side, about 3 minutes. Carefully flip them over and cook until golden brown on the second side and fish is opaque and flaky in the center, another 2-3 minutes longer.

Spread the tahini sauce on a platter or two dinner plates. Lay the fish over the sauce and sprinkle the fish with toasted pine nuts and parsley. Serve immediately.

Источник: https://maureenabood.com/lebanese-spicy-fish-with-tahini-and-pine-nuts/#wprm-recipe-container-17165

1 pound trout fillet, or other thin white fish fillet such as sole, halibut, or grouper
▢Kosher salt and black pepper
▢1 teaspoon dried oregano
▢1 teaspoon paprika
▢¾ teaspoon garlic powder
▢¼ cup flour for dredging, (use whole wheat flour, all-purpose flour, or gluten free flour of your choice)
▢⅓ cup extra virgin olive oil
▢3 tablespoons unsalted butter or ghee divided
▢2 lemons for the juice
▢½ cup white wine or chicken broth
▢4 tablespoons capers rinsed or drained
▢Fresh chopped parsley for garnish


Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.

To dredge, coat the fish on both sides with the flour. Gently shake excess flour.

In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.

To the same pan, add 1 more tablespoon of unsalted butter. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.

Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).

Garnish with parsley and red pepper flakes, if using. Serve immediately!


Источник: https://www.themediterraneandish.com/fish-piccata/

Мне очень понравилась, Вадиму совсем не понравилась. Делала с барамунди.

Сметана
150 г
Белая рыба
500 г
Яблочный уксус
50 г
Панировочные сухари
50 г
Молотый перец чили
по вкусу

Любую белую рыбу (у меня белый амур) замариновать в смеси сметаны с уксусом (3:2) и оставить на пару часов.
2Запанировать рыбу в хороших панировочных сухарях (у меня самодельные), сделанных из чиабатты, и обжарить нахорошо разогретой сковороде на растительном масле до золотистой корочки, посолить, поперчить и добавить чили.

Источник: https://eda.ru/recepty/osnovnye-blyuda/riba-zharenaja-po-gruzinski-v-smetannom-marinade-41048

Хороший рецепт, можно использовать любую рыбу и любые цитрусовые. Готовила 10 минут при 450 Ф.

5 garlic cloves, finely grated
1 small Indian green chile or serrano chile, finely chopped
13" piece ginger, peeled, finely grated
1Tbsp. extra-virgin olive oil
½ tsp. ground turmeric
48-oz. fillets sea bass (1"–1½" thick)
Kosher salt
Peel of 1 small clementine, finely chopped

Cooked white rice and lime wedges (for serving)

Place a rack in middle of oven; preheat to 450°. Mix garlic, chile, ginger, oil, and turmeric in a small bowl to make a paste. Place fish on a paper towel and pat dry. Season all over with salt. Using half of the paste, coat 1 side of each fillet. Place a 2-foot sheet of parchment paper on work surface. Arrange fillets, paste side down, on half of parchment; coat top sides with remaining paste, making sure to evenly cover the entire surface. Top fillets with finely chopped clementine peel and fold other half of parchment up and over fish. Fold each open side over three times to seal parchment and make a pouch. Chill 30 minutes.

Step 2
Transfer pouch to a rimmed baking sheet and bake 10–12 minutes. Turn off oven and let fish sit in oven 1 minute longer—the pouch should have puffed up at this point. Remove from oven, let pouch cool 1 minute, then open (be careful of the hot steam inside!).

Step 3
Transfer fillets to plates and spoon juices from pouch over. Serve with rice and lime wedges for squeezing over.

Источник: https://www.bonappetit.com/recipe/orange-fish-in-parchment

Нам обоим понравилось. У меня ушла бутылка пива на 250 гр. муки.

285 гр муки
0,5 ч.л. (2 мл) разрыхлителя теста
1 яйцо разделенное на желток и белок
249 мл пива

Нужно смешать муку с разрыхлителем. Добавить одновременно желток и пиво и взбить венчиком до консистенции теста для оладий.


Тесто держала в холодильнике до начала готовки. Перед самым приготовлением взбила белок в устойчивую пену. Вмешала в кляр и тут же приступила к жарению.


Перед самым жарением промокнула рыбу досуха и приправила солью, перцем, сбрызнула лимонным соком. Поместила рыбу в пэ пакет с мукой, пакет хорошо потрясла и стряхнула лишнюю муку.

Осторожно столовой ложкой я забирала куски рыбы с жидким кляром и опускала их в масло, жарила 3-4 мин - до золотистой коричневой корочки и полной прожарки.

Источник: https://moyugolok.livejournal.com/257915.html

Очень вкусное блюдо! Я запекала sablefish 16 минут при 425 Ф вместе с картошкой: https://the-cooking-mom.dreamwidth.org/440445.html. Нам с Вадимом обоим понравилось блюдо, но Вадиму не понравилась рыба, в то время как мне рыба очень понравилась. Блюдо очень нарядное, хорошо подавать и гостям. Все можно сделать заранее и хранить в холодильнике, а при гостях потом только запечь.

1 pound black cod fillets (450g; cut into 4 pieces)
1 large bell pepper, cored + chopped (red, orange, or yellow)
1 cup cherry tomatoes, halved
5 large green olives, pitted + diced (I used Gordal)
8 small black olives, pitted + diced (I used Hojiblanca)
2 large cloves garlic, minced
1/4 cup parsley, chopped
2 Tbsp olive oil
1 lemon, juice only
Salt + pepper, to taste
Fresh basil, chopped (to garnish)

Instructions

Preheat oven to 400F.
Place sablefish fillets in a large baking dish.
In a large bowl, toss together the peppers, tomatoes, olives, garlic, parsley, olive oil, lemon juice, salt, and pepper.
Pour vegetable mixture over top of fish fillets. Spread out evenly so that the fish is visible and the vegetable mixture surrounds it. Season fish with additional salt and pepper.
Place baking dish in the oven for about 20 minutes, or until desired doneness (for the fish).
Remove from oven and garnish with fresh basil.

Источник: https://www.walderwellness.com/mediterranean-baked-black-cod-sablefish/

Очень вкусно с любой рыбой.

Ингредиенты
Филе лосося - 700 г
Масло сливочное - 50 г
Кукурузный крахмал - 1 ст.л.
Перец белый молотый - 1 ч.л.
Соль - по вкусу

Как приготовить жареную рыбу на бумаге за 15 минут:
Нарезать рыбу на порционные куски и посыпать кукурузным крахмалом с обеих сторон.
Выложить в один слой бумагу для выпечки, чтобы она закрыла дно и стенки сковороды и разогреть сковороду на слабом огне.
Выложить на сковороду подготовленные куски рыбы кожей вниз и прибавить огонь на средний.
Между кусками рыбы добавить кусочки сливочного масла, рыбу посолить по вкусу, добавить белый перец и жарить на слабом огне 4 минуты.
Перевернуть куски рыбы и продолжать жарить на слабом огне еще 4 минуты.
Переложить рыбу из сковороды на тарелку и полить растопленным сливочным маслом из сковороды.
Подавать рыбу горячей с овощами, листьями салата или картофельным пюре.

Источник: https://vsegdavkusnotv.livejournal.com/tag/%D0%B1%D1%8B%D1%81%D1%82%D1%80%D1%8B%D0%B9%20%D1%83%D0%B6%D0%B8%D0%BD

Филе белой рыбы полила соком дольки лимона. Посолила и поперчила с одной стороны. Разогрела сливочное масло, обжарила с одной стороны, перевернула, смазала ложкой песто и запекла.

Получилось очень вкусно!

1 tablespoon salt-packed capers
3 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
2 large jalapeños, thinly sliced
6 large anchovy fillets, minced
1/2 cup dry white wine
One 28-ounce can whole tomatoes, chopped and juices reserved
1/2 pound penne rigate
1/2 pound skinless swordfish steak
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped parsley

In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain.
Step 2

In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes. Add the anchovies and cook, mashing, until dissolved, about 30 seconds. Add the white wine and simmer over moderately high heat for 2 minutes. Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.
Step 3

In a large pot of boiling salted water, cook the penne until al dente. Drain.
Step 4

Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes. Transfer the fish to a plate. Season the anchovy sauce with salt and pepper. Add the penne to the sauce and simmer over low heat for 1 minute, stirring. Spoon the pasta and sauce into bowls and top with the flaked swordfish. Garnish with the basil and parsley and serve.

Источник: https://www.foodandwine.com/recipes/penne-rigate-spicy-braised-swordfish

Мне очень понравилось это блюдо!

800g of cod loin, cut into 4 portions
2 large fennel bulbs
2 garlic cloves, finely chopped
250g of buckwheat
500ml of vegetable stock
100ml of vermouth
rapeseed oil, or olive oil
salt
pepper

Tarragon and anchovy dressing
100ml of rapeseed oil
1 lemon, zested and juiced
1 bunch of tarragon, leaves picked and finely chopped
2 tomatoes, deseeded and finely diced
6 anchovy fillets, finely chopped
salt
pepper

Preheat the oven to 200°C/gas mark 6
2
To prepare the fennel, rinse the bulbs under some cold water, trim off the fronds and stems and put them to one side for a moment. Trim the base and slice the bulbs into thin wedges, roughly eight per bulb
3
Return to the stems, chopping everything up into a fine dice, and roughly chop the fronds. Place a saucepan over a medium heat and add a good glug of oil. Add the diced fennel stems and the garlic and stir until they’re soft and slightly translucent
4
Add the buckwheat, stir through for a minute or so then add the stock. Bring the boil, reduce the heat to a gentle simmer then cover the saucepan with a lid. Leave to cook for 15 minutes
Whilst the buckwheat is cooking, place a large, wide saucepan and place over a high heat, again adding a healthy splash of oil. Pop the fennel wedges in and quickly fry for about 2 minutes on each side, so that they catch a touch and begin to caramelise. Pour over the vermouth
6
Turn the heat right down, cover and leave for 10–15 minutes, until they become soft and golden
7
Now place the cod fillets on a baking tray, skin-side up. Lightly drizzle with some oil and season with salt and pepper. Place in the oven to roast for 10 minutes, depending on the thickness of your fillets. The aim is to slightly undercook, so that the fillets just begin to flake but still hold together
8
Once you’ve got everything cooking away, you can now quickly make the dressing by mixing together the oil, lemon (juice only), chopped anchovy, tarragon and tomato
9
When almost ready to serve, add the lemon zest and chopped fennel fronds to the buckwheat and check the seasoning
10
To serve, spoon a generous amount of buckwheat into the centre of each plate and arrange the fennel around the side. Crown it all by placing a cod fillet on top. Finish by drizzling over a generous amount of the dressing

Источник: https://www.greatbritishchefs.com/recipes/roast-cod-loin-with-fennel-and-buckwheat