Fish Martinique Recipes

EASIEST EVER FISH MARINADE

Easiest Ever Fish Marinade image

The easiest and tastiest fish marinade ever! Best on halibut, mahi mahi, or orange roughy.

Provided by LYNN

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 55m

Yield 4

Number Of Ingredients 4

Ingredients

⅓ cup soy sauce
⅓ cup vegetable oil
⅓ cup bourbon whiskey
4 (4 ounce) fillets halibut

Steps:

In a shallow dish, mix the soy sauce, vegetable oil, and bourbon whiskey. Place the halibut fillets in the dish, and marinate 30 minutes in the refrigerator.
Preheat the grill for high heat.
Lightly oil the grill grate. Place halibut on the grill, and discard marinade. Cook 5 minutes on each side, until easily flaked with a fork.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 1.6 g, Cholesterol 35.9 mg, Fat 20.7 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 3.2 g, Sodium 1263.1 mg, Sugar 0.4 g

FISH MARTINIQUE

Fish Martinique image

Provided by David Edelstein

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield Four servings

Number Of Ingredients 12

Ingredients

4 bananas peeled, sliced in half, then sliced in half lengthwise
2 pounds fillets of firm white fish, with bones and skin removed (see note)
1 teaspoon Worcestershire sauce
4 tablespoons lemon juice (2 tablespoons for fish seasoning, the rest for butter sauce)
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup flour
2 eggs, lightly beaten with 2 tablespoons water
1/2 cup clarified margarine or vegetable oil
2 cups tomato concasse (recipe follows)
1 tablespoon chopped parsley
1 stick butter

Steps:

Place bananas 4 inches below the broiler and grill 3 to 4 minutes per side, or until lightly brown. Set aside.
Season the fillets with Worcestershire sauce, 2 tablespoons lemon juice, salt and white pepper. Dip them in the flour, then the egg wash.
Meanwhile, heat the clarified margarine or vegetable oil in a skillet. Place fillets in skillet, saute one side until lightly brown, about 2 to 3 minutes, then turn them over and saute slowly until fish is cooked, about 3 to 5 additional minutes or more, depending on the size of the fillets.
When the fillets are done, remove them to a serving platter. Top each fillet with some of the tomato concasse, then with a few slices of sauteed bananas.
Wipe out skillet, quickly melt the stick of butter, remove from heat and add remaining lemon juice and chopped parsley. Shake or whisk to combine and pour over servings.

Nutrition Facts : @context http, Calories 863, UnsaturatedFat 35 grams, Carbohydrate 40 grams, Fat 57 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 18 grams, Sodium 749 milligrams, Sugar 15 grams, TransFat 1 gram

FISH MILANESE

Fish Milanese image

This fast weeknight dinner features quick-cooking flounder prepared alla Milanese, the style of breading and frying meat cutlets. The fillets are lightly breaded and pan-fried until golden and crisp on the outside and tender in the middle. A lemony, brown-butter pan sauce with capers comes together quickly to add a tangy brininess to the dish. A bit of avocado on the side adds creaminess that balances the crisp fish and peppery arugula. Any leftover fish makes for terrific sandwiches the next day, stacked with lettuce, tomato, pickles and mayo.

Provided by Kay Chun

Categories dinner, quick, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup all-purpose flour
2 large eggs, beaten
1 cup plain bread crumbs
Salt and black pepper
1/2 teaspoon dried oregano
4 (5- to 6-ounce) flounder fillets (or other thin white fish fillets)
6 tablespoons unsalted butter
5 tablespoons neutral oil, such as safflower or canola
2 tablespoons minced shallot
1/4 teaspoon minced garlic
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons chopped fresh parsley
1 tablespoon capers, plus 1 tablespoon caper brine
1 (5-ounce) package baby arugula
1 avocado, halved, pitted, peeled and cut into wedges (optional)

Steps:

Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.

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