Fish recipes

[crabcake]

Anyone have any suggestions for something I can do with the Tilapia fillets I'm making for dinner tonight? I'm tired of the old "lemon and butter" thing. An easy, quick fruity salsa on top would be good, but I don't know what goes in 'em, or if there is one you can buy at the store. I also thought about stuffing 'em with crabmeat. Decisions ... decisions ...

 

[HollowSoul]

all fish recipes need 1 major ingredient





























































































































fish

 

[crabcake]

HS ... Tilapia is fish.

 

[Chasey_Lane]

Christy makes a lemon/butter/caper sauce that is extremely yummy. However, I know you said you wanted to stay clear of a butter sauce. Stuffed tilapia is always yummy! Have you done any Google searches?

 

[crabcake]

Christy makes a lemon/butter/caper sauce that is extremely yummy. However, I know you said you wanted to stay clear of a butter sauce. Stuffed tilapia is always yummy! Have you done any Google searches?

What exactly are "capers"? I've seen 'em in the store and in recipes, but have no idea what a caper tastes like.

I didn't do any web searches b/c I want something that has been done and validated as tasty. Too many things I find on the web (recipe-wise) are bland/boring.

 

[crabcake]

Then again, this recipe sounds pretty tasty AND easy!

 

[HollowSoul]

i smell tuna.....

 

[Suz]

Then again, this recipe sounds pretty tasty AND easy!

TILAPIA WITH PROSCIUTTO AND SAGE
<!-- HED -->http://www.epicurious.com/members/member_recipes/member_recipes_by_recipe/231191

<!-- copy -->Prosciutto and sage add deep flavor to tilapia, which is a mild fish. Separating the two sides of the fillet helps to keep the thinner part from overcooking.<!-- copy -->

<!-- photo --><!-- photo -->

<!-- ingredients -->
4 pieces skinless tilapia fillet (2 lb total)
8 thin slices prosciutto (not paper-thin; 6 oz total)
12 fresh sage leaves, stems discarded
4 teaspoons olive oil

<!-- preperation -->
Cut fillets lengthwise to separate smaller and larger portions, then pat dry and season with pepper. Wrap each piece of fillet crosswise in a slice of prosciutto, leaving ends of fillet exposed if necessary and tucking 1 or 2 sage leaves between prosciutto and fillet (use 1 leaf for smaller pieces of fish). Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté the 4 larger pieces of fish 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more. Transfer to a platter and keep warm, loosely covered with foil. Wipe skillet clean and heat remaining 2 teaspoons oil, then sauté the 4 smaller pieces of fish, turning over once, until just cooked through, about 4 minutes total.

Makes 4 servings.

 

[HollowSoul]

MACARONI AND CHEESE
Greatest macaroni and cheese in the universe
Ingredients
(Serves 6)

* 3/4 lb bacon (optional, but I think this really makes the dish!)
* 1/4 cup butter (margarine will do in a pinch)
* 1 1/2 cup bread crumbs (unseasoned, and don't use sourdough crumbs either)
* 1 lb uncooked elbow macaroni
* 3-5 scallions, chopped
* 1 1/2 lb Swiss cheese

Procedure

1. Cook the bacon until it is very crisp. When done, blot dry.
2. Put the butter in a small frying pan and heat at a low temperature until it's melted. When melted, add the bread crumbs and sautae until the bread crumbs are browned, stirring frequently to avoid burning the crumbs.
3. Boil the macaroni in water according to directions on the package. Don't overcook ... it should be "al dente". A little olive oil added to the pot will help prevent the macaroni from sticking together.
4. While the macaroni is cooking, grate the cheese and chop the scallions.
5. When the macaroni is done, drain it in a colander. The "assembly" is done in layers into a glass baking dish. Put a layer of macaroni on the bottom, then cheese, the crumble bacon and scallions on top of this. Make the layers thin; this way, you can get about three pasta/cheese/bacon layers. When all of these are in the pan, top with the bread crumbs and bake at for 20 minutes or until the bread crumbs are a little more browned and the cheese is melted.
6. Eat. However, it makes fantastic leftovers, so you won't want to eat it all.

 

[Chasey_Lane]

A caper is a shrub from the Mediterranean.

 

[crabcake]

A caper is a shrub from the Mediterranean.

and it tastes like ... :shrug:

 

[HollowSoul]

and it tastes like ... :shrug:

fish/chicken

 

[carolinagirl]

I've heard capers have a peppery taste.

Marinade the tilapia in lime juice, ginger, pepper, and olive oil and then grill.

This salsa recipe sounds simple:

1 (30-ounce) can tropical fruit salad, drained
1 tablespoon fresh cilantro leaves
4 scallions, finely chopped
1/2 lime, juiced
1/2 small jalapeno, seeded and minced
Kosher salt

 

[Chasey_Lane]

and it tastes like ... :shrug:

...like a caper...:shrug: It's hard to describe, actually. Do you know what a chick pea tastes like? If so, how would you describe it? It's just one of those things. They're yummy, though!

 

[Jameo]

MACARONI AND CHEESE
Greatest macaroni and cheese in the universe
Ingredients
(Serves 6)

* 3/4 lb bacon (optional, but I think this really makes the dish!)
* 1/4 cup butter (margarine will do in a pinch)
* 1 1/2 cup bread crumbs (unseasoned, and don't use sourdough crumbs either)
* 1 lb uncooked elbow macaroni
* 3-5 scallions, chopped
* 1 1/2 lb Swiss cheese

Procedure

1. Cook the bacon until it is very crisp. When done, blot dry.
2. Put the butter in a small frying pan and heat at a low temperature until it's melted. When melted, add the bread crumbs and sautae until the bread crumbs are browned, stirring frequently to avoid burning the crumbs.
3. Boil the macaroni in water according to directions on the package. Don't overcook ... it should be "al dente". A little olive oil added to the pot will help prevent the macaroni from sticking together.
4. While the macaroni is cooking, grate the cheese and chop the scallions.
5. When the macaroni is done, drain it in a colander. The "assembly" is done in layers into a glass baking dish. Put a layer of macaroni on the bottom, then cheese, the crumble bacon and scallions on top of this. Make the layers thin; this way, you can get about three pasta/cheese/bacon layers. When all of these are in the pan, top with the bread crumbs and bake at for 20 minutes or until the bread crumbs are a little more browned and the cheese is melted.
6. Eat. However, it makes fantastic leftovers, so you won't want to eat it all.

Now go look up directions on how to boil water!

 

[BadGirl]

Capers taste like sunshine. Actually, they do have a very "bright" flavor to them - almost reminiscent of lemon.

A caper is the pickled flower bud, used as a pungent condiment in sauces, relishes, and various other dishes. It comes from a spiny Mediterranean shrub (Capparis spinosa) having white to pale lilac flowers and dehiscent fruits with reddish pulp.

 

[Midnightrider]

Capers taste like sunshine. Actually, they do have a very "bright" flavor to them - almost reminiscent of lemon.

A caper is the pickled flower bud, used as a pungent condiment in sauces, relishes, and various other dishes. It comes from a spiny Mediterranean shrub (Capparis spinosa) having white to pale lilac flowers and dehiscent fruits with reddish pulp.

i was going to say, almost like an olive, but not quite and more aromatic...

 

[morganj614]

Capers taste like sunshine. Actually, they do have a very "bright" flavor to them - almost reminiscent of lemon.

A caper is the pickled flower bud, used as a pungent condiment in sauces, relishes, and various other dishes. It comes from a spiny Mediterranean shrub (Capparis spinosa) having white to pale lilac flowers and dehiscent fruits with reddish pulp.

I have added capers and their jar juice to my martinis. Scrumpdillyiscious

 

[RoseRed]

I loves me some capers.

 

[BadGirl]

Capers in garlic butter with white wine served with steamed mussels. Eat Bertha's Mussels.