Mediterranean Stuffed Swordfish Recipe
Ingredients
1. swordfish (1pound)
2. fresh spinach (2 cups)
3. garlic crushed (2 cloves)
4. fresh lemon juice (1 tbsp)
5. olive oil (1cup)
6. chopped parsley (1tbsp)
Directions
1. Clean the swordfish and cut a 2 inch steak out of it. Make a deep slit in the steak. Now mix one tbsp olive oil and lemon juice. Apply this to the fish with a brush. Keep the fish aside.
2. Wash and clean the spinach and cut into very small size. In a small pan heat a small amount of olive oil and add crushed garlic and spinach to it and cook till it’s very tender.
3. Now fill this spinach in the slit formed. Place this steak on a heated grill and cook for about 10 minutes. Turn and cook the other side also. Serve hot garnished with parsley springs.
Swordfish Steaks With Arugula And Basil Sauce Recipe
Ingredients
1. 5 swordfish steaks
2. 1 bunch arugula
3. 5 fresh basil leaves
4. 1 tbsp fresh parsley
5. 3 cloves garlic
6. 1/2 cup lemon juice
7. Salt (to taste)
8. Ground black pepper (to taste))
9. 1/4 cup olive oil
Directions
1. Wash swordfish steaks and dry them on a paper towel. Now sprinkle salt and pepper on each. Dip these spiced steaks in olive oil so that they are covered with oil completely.
2. Now grill the steaks on medium heat for about 20 minutes turning the steaks so that they are cooked on both sides. Meanwhile chop the basil leaves, arugula and parsley. Crush the garlic.
3. Take a bowl and combine basil leaves, parsley garlic and lemon juice. Mix these well. Sprinkle this mix over the cooked steaks and serve hot.
Thick And Tasty Fish Soup Recipe
Ingredients
1. 1 1/4 lbs. whitefish
2. 1 can frozen peas and carrots
3. 1 1/2 can stewed tomatoes (broken up)
4. 1can frozen French green beans
5. 4 tbsp. butter
6. 4 large potatoes
7. 1 large onion (chopped)
8. 5 cup chicken broth
9. Salt to taste
10. Pepper to taste
11. Sour cream (as desired)
12. 2 ribs celery (diced)
13. Dill and parsley sprigs for garnish
Directions
1. Take a large saucepan. Melt the butter in it. Cook diced celery and onion until onion is clear. To this add the broth, potato cubes, salt and pepper. Bring the mixture to boil.
2. Reduce the heat and simmer for 20-25 minutes. Now add the vegetables, tomatoes and fish. Cover the p[an and cook for about 8 minutes. Serve hot garnished with cream, topping dill and parsley springs.
Swedish Fish Soup Recipe
Ingredients
1. 1 kg haddock
2. 2 bay leaves
3. 2 carrots
4. 1/2 can butter
5. 3 tbsp. flour
6. 1 cup water
7. 2 egg yolks
8. 2 can milk
9. 1/2 can sour cream
10. 3 cloves
11. Salt to taste
12. black pepper
13. tops of celery (for garnishing)
14. parsley (for garnishing)
Directions
1. Remove the fins and cut the fish in 2 or 3 pieces, along with the head. Clean the vegetables and cut into small pieces.
2. Take cold water in a large saucepan. Put fish, vegetables, cloves, bay leaves, pepper and a little salt it and bring to a boil. Simmer for about 45 minutes. Strain the broth.
3. Take out better pieces of fish. Heat butter and add flour stirring continuously. Add milk gradually to attain consistency.
4. To this now add the fish broth and fish flakes. Simmer for a few minutes. Beat the egg yolks and cream and pour over them before serving.
Mrs. McGee’s Fish Soup Recipe
Ingredients:
• 1 kg haddock fillets
• 3 carrots
• 2 potatoes
• ½ can peas
• 2 qt. stock (vegetable or fish) or water can also be used
• 2 leeks
• Salt to taste
• Pepper
• Parsley for garnishing
Directions:
Heat the stock or water. Simmer the fish in stock for some time. Take out the fish in a plate. Cut carrots and potatoes and dice leeks and add to stock. Bring to a boil and cook on a medium heat for 30 minutes. Add peas and the fish fillets. Bring to a boil again and serve immediately, with brown bread.
Maine Fish Soup Recipe
Ingredients
1. 1/2 lb. cooked white fish (ocean perch, halibut or flounder)
2. 2 medium onions
3. 1 can condensed cream of celery soup
4. 1 can condensed chowder soup
5. 1/2 cup butter
6. 1 1/2 cans milk
7. Salt to taste
8. parsley for garnishing
Directions
1. Chop the onions finely. Heat the butter in a saucepan. Cook the onions till clear.
2. Now add cream of celery soup, chowder soup and milk and salt. Bring to boil, reduce the flame and simmer for some time stirring occasionally. Sprinkle chopped parsley over it.
Fish Soup Recipe
Ingredients
1. 1 1/2 kg of fresh fish
2. 4 slices bacon
3. 1 small stalk celery
4. 3 large onions (chopped)
5. 5 medium potatoes (cubed)
6. 6 cloves garlic (chopped very fine)
7. 1 can cream
8. 1 can tomatoes puree
9. 1 can tomato soup
10. 1 can milk
11. Thyme to taste
12. Salt to taste
13. Pepper to taste
14. sugar (1tbsp)
Directions
1. Put oil in a large pan. Then add chopped onions, celery and garlic. Cook these till tender.
2. Take some butter in another pan and shallow fry the bacon cut into medium sized pieces. When the bacon is light brown add this to the onions and garlic cooked above. Add the tomato puree and tomato soup.
3. Now cook the fish in 3 cups of water till its very soft, strain the fish stock and keep the drained fish in a plate. Add the fish stock to the previous mixture and cook for about half an hour.
4. Add the potato cubes and cook till potatoes are done. Now add milk and simmer for about twenty minutes. At the end add fish pieces and 1 tbsp sugar. Serve hot.