World Best Fish Cooking Recipes

Wednesday, April 1, 2015

Bisquick Quick Coconut Shrimp

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 6
1 lb shrimp, uncooked peeled deveined medium tails removed (31 to 35, thawed if frozen)
1 cup original bisquick baking mix
1 egg
3/4 cup milk
1 cup vegetable oil
2 1/2 cups flaked coconut
1/2 cup chili sauce
1/2 cup apricot preserves

Recipe

1 pat shrimp dry with paper towels.
2 add bisquick mix, eggs and milk and mix well then add shrimp gently, stir to coat well.
3 in skillet heat over oil over medium heat to 375°f.
4 place half of the coconut on a dish ( add the other half after coating half of the shrimp) cooking in batched remove shrimp one at a time from the batter and coat with coconut, place in oil in single layer, cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink. drain on paper towels.
5 mix chilli sauce and apricot preserves to make the dipping sauce for the shrimp.

Chicken Breasts Stuffed With Sage And Mustard

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

Servings: 4
12 fresh sage leaves
3 1/2 ounces butter, softened
4 teaspoons coarse grain mustard
salt & freshly ground black pepper
4 chicken breasts
8 slices prosciutto
1 teaspoon olive oil
1/2 cup wine
1 garlic clove
1 fresh sage leaf
salt & freshly ground black pepper

Recipe

1 preheat the oven to 325°f.
2 for the sage butter, chop the sage leaves finely.
3 place the butter in a bowl, add the chopped sage leaves and mustard, and season, to taste, with salt and freshly ground black pepper. mix together well.
4 for the chicken, using a sharp knife, slice into the side of each chicken breast to form a pocket.
5 spoon a quarter of the butter mixture into each pocket and fold to enclose. if you have any of the flavoured butter left over you can roll it into a sausage shape, freeze and use (within a month) in another dish.
6 place two prosciutto slices on a clean board so that they overlap slightly. wrap one of the chicken breasts in the slices and roll to enclose. repeat with the remaining prosciutto slices and chicken breasts.
7 heat the olive oil in a heavy-bottomed frying pan. when hot, add the wrapped chicken breasts.
8 cook over a medium heat until the prosciutto is lightly golden, about two minutes.
9 turn the breasts over and brown the other side for another two minutes.
10 using tongs or a fish slice, place the chicken breasts onto a baking tray and place into the preheated oven. retain the cooking juices in the pan, as these will be used to make the sauce.
11 cook the chicken breasts for 20 minutes, or until the chicken is completely cooked through (the chicken will feel firm to the touch and the juices will run clear when the chicken is pierced with a skewer in the thickest part).
12 when the chicken is cooked, remove from the oven and put the breasts to one side to rest for ten minutes. keep warm.
13 while the chicken is resting, make the sauce. heat the retained cooking juices in the pan the chicken breasts were cooked in and add the wine. crush the garlic clove and add to the pan. add a sage leaf.
14 turn up the heat and cook, scraping up the brown bits from the bottom of the pan. cook for a couple minutes until the sauce is reduced. season, to taste, with salt and freshly ground black pepper.
15 to serve, slice each breast into five slices on the diagonal, then pour the mustardy, buttery sauce over.
16 serve with mashed potato.

Cajun Crab Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

1/2 lb imitation crabmeat, minced
8 ounces cream cheese, softened
1/2 tablespoon cajun seasoning
1 stalk celery, minced
2 green onions, thinly sliced
1/2 teaspoon garlic powder

Recipe

1 mix imitation crab meat, cream cheese, cajun seasoning, celery, onion, and garlic powder together.
2 chill for 2 hours.
3 adjust seasoning as desired.

Chongqing Numbing And Spicy Fish

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

Servings: 10
1 lb mung bean sprouts
1 -2 lb whole fish
3/4 cup cooking oil
1/2-3/4 cup szechuan peppercorns (also known as hua jiao)
6 cups dried chilies, chopped into 1-inch chunks
3 inches gingerroot, chopped loosely
6 garlic cloves, peeled and chopped loosely
salt
1 bunch fresh cilantro, chopped
water

Recipe

1 if not already done, clean and gut fish. chop the head and tail off and reserve. split the fish body at the spine and chop the body into 1â€? wide chunks.
2 in your wok, boil several cups of water (enough to cover the mung bean sprouts). when water boils, put the mung bean sprouts in and blanch for about 1 minute drain and put blanched sprouts in a large dry bowl. dry wok.
3 pour oil in wok and heat on medium-to-high flame. when oil is hot, add the sichuan peppercorns and chilis. when they smoke and fill air with their fragrance (it may make you cough, so put on the vent fan), add the ginger and the garlic. toss ingredients in the oil for a moment, and then add the fish chunks (including the head and tail). continue tossing until the outside of the fish chunks are seared. add enough water to barely cover the fish, put a lid on and stir and simmer until the fish is done (flesh is cooked through and meat comes easily off the bones). salt to taste.
4 remove fish chunks and place on top of mung bean sprouts, then pour wok liquid over fish. top with cilantro.
5 note: serve with plenty of rice to soak up all the spices.

Cajun Fettuccine Alfredo

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

Servings: 6
1/2 lb medium shrimp, peeled and deveined
1/2 lb andouille sausage, cut into 1/4 inch slices
1/2 lb crawfish
1 tablespoon olive oil
1 tablespoon minced garlic
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon blackened fish seasoning
1 cup grated parmesan cheese
2 cups heavy cream
2 lbs fettuccine pasta, cooked al dente

Recipe

1 heat oil and garlic in a skillet.
2 add shrimp, crawfish, sausage and seasonings.
3 when shrimp just turn pink, add heavy cream and bring to a simmer.
4 add parmesan cheese and simmer until a smooth and creamy consistency is reached.
5 toss with cooked fettucine, garnish with chopped scallions and serve with warm french bread.

Cajun Fried Rice

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

Servings: 3
olive oil
4 slices of regular flavored bacon
2 cups minute rice (brown or )
3 chicken bouillon cubes
1 cup water (plus a little more)
garlic pepper seasoning
chopped onion (i use the dried kind)
tony chachere's seasoning

Recipe

1 drizzle a skillet with olive oil and turn on the stove (medium heat).
2 chop 4 slices of bacon into small pieces (about 1/4 square inch -- as small as you can get). i use my kitchen scissors for this, because bacon is a pain to cut! put all the bacon into the skillet.
3 season the bacon pieces with garlic pepper. use quite a bit here (i don't like measurements, so use your own judgement!).
4 while the bacon is cooking, get two cups of minute rice and put it in a large measuring cup (or a large mug, or anything that holds 2 cups) and cover rice with water.
5 when the bacon is cooked, turn down the stove to low and pour the rice and water into the skillet.
6 heat 3 chicken buillon cubes in one cup of water. (put it in the microwave for about one minute, or just long enough for the cubes to dissolve). pour the mixture into the skillet.
7 add cajun seasoning, chopped onion, more garlic pepper, or any other seasoning to taste. cover the skillet and adjust stove to medium.
8 you must stir quite often because the bottom of the rice will start to get crisp from the frying. don't worry! the crispy parts are really good--just stir them in so it doesn't burn! the dish is complete when the rice is tender and golden.
9 i recommend trying this with some blackened chicken or fish.