Food Directory
Food Home:- Home: Cooking: Fish and Seafood:
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- Aussie Beer Batter Fish
Fish fillets dipped in batter made with flour and beer, and deepfried. - Australian Grilled Fish
Fish steaks marinated in lime, ginger, and pepper, then grilled. From Lisa's Cooking Cache. - Baked Walleye
Walleye fillets baked with onion, green pepper, celery, and vegetable juice. From Lisa's Cooking Cache. - Beyond Salmon
Helen Rennie shares recipes of all sorts but focuses on everything anyone ever wanted to know about buying and cooking fish. - Delicious Seafood Recipe Ideas
Recipes such as Sardine Pesto and Pasta, Sardine Pita Pockets, and Picnic Basket Pesto Salad. - Dijon Broiled Flounder
A simple recipe calling for flounder, Dijon mustard, and cherry tomatoes. - Finnan Haddie Recipes
A small collection of recipes for cooking finnan haddie, from LoveToKnow. - Fish and Chips
Fish fillets dipped in an ale batter and deep-fried. Served with fried potatoes and malt vinegar. - Have It Your Way Seafood Casserole
A basic recipe using pasta, cream soup, cheese, and canned tuna, shrimp, or crab. From RecipeSource. - Home Preservation of Fish
Fact sheet from Ohio State University on how to freeze, can, and smoke fresh fish. - How To Smoke Fish
A how-to smoke fish guide for three types of smoked fish. Hot-smoking, Cold-smoking and making lox are covered. - Kiwifruit & Pepper Saute with Whitefish
Baked whitefish served with pepper and kiwi sauce. - Pan Fried Fish Fillets
Provides step by step instructions and reader comments. - Parmesan Coated Swordfish
The swordfish in this recipe is coated in parmesan bread crumbs and spices then seared to lock in the flavor and to keep it from drying out. It is then baked for final cooking. - Poached Fish
Provides step by step instructions with photos and reader comments. - A Pocket Guide to Care and Handling of Fish from Stream to Table
Tips for the proper handling of fish on the water, care in cleaning, storage, preparation and preservation; from the North Dakota State University Extension Service. - Pompano Recipes
Information about this species and a handful of recipes including Pompano Almondine and Pompano with mango beurre blanc. - Rockfish Braised in Apple Juice
Accompanied by wilted baby spinach with pinenuts and golden raisins, serving four. - Salmon and Lake Trout Recipes
Recipes for grilled or fried fish fillets, fish dip, and Captain Al's Fish Boil. - Seafood Plus
Handling and seafood preparation how-to information articles as well as collection of seafood recipes for fish and shellfish. - Seafood Tetrazzini
Microwave recipe using tuna, shrimp or crabmeat, cream of mushroom soup, elbow macaroni, and Parmesan cheese. From RecipeSource. - Stuffed Milk Fish
Milk fish stuffed with its own deboned fish meat,spices,onion and tomatoes. - Teriyaki Seafood and Peach Kabobs
Kabobs of salmon, peach, zucchini and onion. May use halibut or nectarines for variation. - Thousand Layers of Fish
A combination of thinly sliced fish, onions, tomatoes, and butter lettuce. - Tuscan Cuttlefish with Greens
Recipe calling for cuttlefish, spinach, tomatoes, and red peppers. From Arielle's Recipe Archives. - Winter Fish Wrap
Fish wrapped with lemon in cabbage leaves and steamed. Includes recipes for Black-eyed Peas and Red Cabbage Slaw.
Random Indian Recipes:-
- Undhiyo
Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready. - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Lasun Chakli
In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ... - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately. - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ... - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ...