Fish Hash Recipes

HASH BROWN-CRUSTED HALIBUT WITH MANGO MINT RELISH

Hash Brown-Crusted Halibut with Mango Mint Relish image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 skinless halibut fillets, 3 to 4 ounces each, about 1/2 inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon granulated garlic
2 cups refrigerated shredded hash browns, such as Simply Potatoes
1 large egg, whisked in a shallow dish
2 tablespoons butter, melted and cooled slightly
1 tablespoon vegetable oil
Mango-Mint Relish, recipe follows
2 tablespoons thinly sliced fresh mint
Zest and juice of 2 limes
1 ripe medium mango, diced
1 Fresno chile, half of the seeds and ribs removed, diced
1 small shallot, minced
Kosher salt and freshly ground black pepper

Steps:

Sprinkle both sides of the halibut with the salt, pepper and granulated garlic. Compress the hash browns between 2 paper towels until they are flat and about the size of all 4 fillets. Eyeball the size and shape of the fillets and cut out hash brown "hats" to fit the top of each fillet. Dip the presentation side of each piece of halibut into the egg, then press a hash brown "hat" onto the egg.
Put the melted butter and oil into a cold, 12-inch nonstick pan. Place the fillets hash brown-side down directly into the butter and oil. Place on a burner and turn the heat to medium low. Cook, undisturbed, until the hash browns are golden brown, 8 to 10 minutes. Gently flip using a fish spatula and finish cooking until the fish registers 125 degrees F, about 5 more minutes. Serve immediately with the Mango-Mint Relish.
Mix together the mint, lime zest and juice, mango, chile and shallot in a bowl; season with salt and pepper.

FISH HASH

Fish Hash image

Recycle your leftovers into a thrifty, delicious main dish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups fish, flaked
2 cups potatoes (cold, diced, boiled)
1 tablespoon onion, minced
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
fat, for frying

Steps:

Combine all the ingredients and fry in bacon fat or salt pork fat until golden brown.
Fold and serve like an omelet.

Nutrition Facts : Calories 77.5, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 312.8, Carbohydrate 13.5, Fiber 1.7, Sugar 0.8, Protein 3.1

BORSCH WITH FISH

Borsch With Fish image

Every Ukrainian family has its own style of borsch. (That's the Ukrainian word; Russians spell it borscht.) Olga Koutseridi, who grew up in Mariupol, is a historian and collector of Ukrainian recipes; she's documented more than 70 recipes, including her mother's "tomato-centric and cabbage-centric" borsch, as well as this version often eaten in Mariupol. Borsch with fish is traditional in southern Ukraine, where Black Sea ports like Mariupol and Odessa have relied on fishing since ancient times. Modern cooks often use canned versions of local species like anchovies, gobies and sprats. With bell peppers and carrots along with the usual beets and cabbage, this soup is hearty and chunky, but also very light.

Provided by Julia Moskin

Categories dinner, lunch, soups and stews, appetizer, main course, side dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2/3 cup dried cannellini beans, rinsed (see Tip)
3 bay leaves
1/2 tablespoon salt, plus more to taste
1 medium beet, peeled
1 large carrot
1 onion, any kind (except sweet)
1 medium red bell pepper
4 medium potatoes (peeled or unpeeled)
1 small bunch dill
1/2 small head cabbage (¾ pound)
3 tablespoons olive oil
1 1/2 teaspoons granulated sugar
2 cups tomato juice
1 to 2 (8-ounce) cans sprats in tomato sauce, or sardines in tomato sauce
Sourdough bread (preferably 20 percent whole wheat or rye) rubbed with garlic, for serving

Steps:

Place the beans in a medium bowl and add enough water to cover by 4 inches. Let soak for at least 3 hours and up to overnight. Drain and rinse the beans. Fill a large pot or Dutch oven with 8 cups of water, add the soaked beans, bay leaves and salt, and bring to a boil over high. Reduce the heat and let simmer until the beans are tender, 30 minutes to 1½ hours, depending on soaking time and age of beans.
While the beans cook, use the large holes of a box grater to shred the beet, then the carrot. Finely dice the onion and bell pepper. Cube the potatoes into medium pieces. Chop the dill. Shred the cabbage using a knife.
Heat 2 tablespoons oil in a large skillet over medium. Add the shredded beets, sprinkle with the sugar and cook, stirring frequently, for 5 minutes, then add the carrot and cook until tender, stirring occasionally, about 10 minutes. Transfer to a bowl and wipe out the pan.
Add the remaining 1 tablespoon oil and the onion and cook, stirring occasionally, until tender and lightly browned, 5 to 10 minutes. Pour the tomato juice into the pan, bring to a boil, then reduce the heat and simmer for 2 minutes.
Once the beans are done cooking, add the potatoes and the beet-carrot mixture to the pot, bring to a boil over high, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Add the bell pepper and onion-tomato mixture. Let simmer for 10 minutes, then add the cabbage to the pot along with the sprats and dill, and let simmer for another 5 minutes.
Turn off the heat, cover the pot and let sit for 20 minutes to let all the flavors mingle. Remove and discard the bay leaves and adjust salt level as desired. Enjoy warm or at room temperature. Serve with a side of sourdough bread rubbed with garlic.

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