recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Main course
  • Beef
  • BBQ & Pic-Nic
  • Chicken
  • Fish
  • Shellfish
  • Turkey
  • Steaks
  • Veal
  • Lamb
  • Pork
  • ...more
  • 88x31 GMC button banner
    CoffeeForLess.com
    Dan's Chocolates
    Figis, Inc.
    FoodSaver.com
    Mrs. Beasley's - Gifts from the Bakery

    Kitchenware & houseware.
    Peet's Coffee & Tea
    The Home Marketplace (Miles Kimball Company)
    Hard-to-find products.
    Hickory Farms

    Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:

    Website by: For Your eyes Only

    Figis, Inc.

      RECIPE TITLE "Picatta Style Pan-Fried Fish Fillets"
    Author: Cindy Linn, courtesy of Cooking Concepts

    yields serves 4 time-- difficultyeasy

      RECIPE INGREDIENTS

    About 1 & 1/2 lb. thin fish fillets-Tilapia, Flounder, Cod or any mild white fish

    Salt & freshly ground pepper
    - 2 Tbsp olive oil
    - 4 Tbsp. butter, divided
    - ½ bunch green onions thinly sliced
    - 2 Tbsp. capers, rinsed and drained
    - 2-3 Tbsp. fresh squeezed lemon juice or to taste

      RECIPE METHOD

    Melt 2 Tbs. butter and the olive oil in a sauté pan over medium high heat. Sprinkle fillets with salt, pepper and add to hot skillet. Cook for about 2 minutes and gently turn fillets. Cook for an additional 2-4 minutes, depending on thickness of fillets. When fillets are almost done, remove from pan to serving dish. Add green onions, capers and lemon juice to pan. Stir briefly to pick up browned bits from bottom of pan. Remove pan from heat and swirl or stir in remaining 2 Tbsp. butter. Pour pan sauce over fish.


    HOT! We recommend:

    book coverSalmon: A Cookbook
    Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version show the incredible versatility of salmon—it's perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.
    More info
    book coverSalmon: The Cookbook
    High in omega-3 and low in fat, salmon is the world's healthiest and most popular fish. The best salmon recipes from Whitecap Books are here in one indispensable volume.
    Salmon: The Cookbook is complete with full color photos and more than 120 recipes that feature both Atlantic and Pacific salmon. Conveniently organized by meal course, this cookbook includes appetizers, soups, salads and entrees, as well as marinades, curing and different cooking methods.
    The easy-to-follow recipes in Salmon range from simple dishes with few ingredients to the more elaborate, such as: - Salmon Pastrami - Home-style Salmon Roe Cured with Apple Juice and Sea Salt - Salmon Sorrel Chowder - Roasted Salmon Fillets with Mango Chili Glaze - Cedar Plank Salmon - Candied Salmon
    More info
    book coverFish: The Complete Guide to Buying and Cooking
    From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.
    More info
    book coverThe Diabetes Seafood Cookbook: Fresh, Healthy, Low-Fat Cooking
    Meals that are naturally delicious, low-fat,. and diabetes-friendly!
    . Naturally low in fat and packed with protein and. healthy omega-3 fats, seafood is a perfect choice for. fresh meals that fit well into a diabetes meal plan.. Unfortunately, most seafood cookbooks on the market. take what�s naturally a healthy ingredient and add heavy. cream sauces, fatty oils, or fried batters. The results are. unhealthy meals packed with fat and cholesterol that. could potentially wreck a diabetes self-care plan.. With The Diabetes Seafood Cookbook, author Barbara. Seelig-Brown has put together over 100 meals that. deliver seafood�s nutrition-dense benefits without. skimping on taste. Brown has refined the art of coaxing. delicious meals from healthy ingredients, while keeping. the process simple and approachable.
    More info
    book coverNeptune's Table: Cooking the Seafood Exotics
    Don Hubbard's Neptune's Table is an impressive collection of unusual and exotic seafood information including over 200 exciting, innovative, delicious recipes, plus preparation instructions that deal with such diverse subjects as cooking and serving octopus; extracting and preparing sea urchin roe; preparing calamari in unexpected ways (and a simple calamari cleaning method); using the shells of shrimp in cooking; cleaning, cooking, and dining on exotics like sea snails, abalone and limpets. Neptune's Table features chapters and recipes for scallops, oysters, crab, lobster, mussels, and most other sea creatures (except fish). Each chapter is introduced by a full-color original gyotaku (nature print) of the subject special created by Hubbard. From Smoked Oysters Wrapped in Bacon, Scallops and Leeks on Linguine, and Baked Potato Stuffed with Avocado and Shrimp to Abalone Rellenos, Crawfish Court Bouillon, and Sea Urchin Roe Omelet, Neptune's Table is a "must" for every seafood lover's culinary reference shelf! -- Midwest Book Review
    More info

     

    << Back Fish index Print page Top


    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | Home |