Fish Vermicelli With Fresh Dill And Pineapple Sauce Recipes

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FISH VERMICELLI WITH FRESH DILL AND PINEAPPLE SAUCE



Fish Vermicelli with Fresh Dill and Pineapple Sauce image

Categories     Onion     Marinate     Sauté     Kid-Friendly     Lunch     Pineapple     Peanut     Halibut     Noodle     Dill     Cookie     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 16

1 1/2 pounds halibut fillets
8 ounces rice vermicelli noodles
1 cup fresh dill, leaves picked from stems
1 cup finely sliced scallions
4 tablespoons chopped roasted peanuts
For the fish marinade
1/2 cup canola oil
2 tablespoons fish sauce (nam pla)
1 teaspoon ground turmeric
For the pineapple sauce
1/2 cup cubed fresh pineapple
2 garlic cloves
1 Thai chile
2 teaspoons fresh lime juice
1 tablespoon sugar
1/2 cup fish sauce (nam pla)

Steps:

  • 1. In a medium-size bowl, mix the marinade ingredients together. Cut the halibut into 1 1/2-inch-long pieces. Add the fish to the marinade and toss well. Set aside for 30 minutes.
  • 2. Bring a large pot of water to a boil. Meanwhile, in a blender, blend the pineapple sauce ingredients until smooth.
  • 3. When the water is boiling, add the vermicelli and stir. Cook until the noodles are soft but not mushy, 1 to 2 minutes. (Or just soak the noodles in a bowl of hot water for 4 to 5 minutes.) Drain well and divide among 4 plates; set aside.
  • 4. Heat a large sauté pan over high heat. When the pan is hot, add half the marinated fish and reduce heat to medium. Cook until the fish starts to brown, 30 seconds to 1 minute. Carefully turn the fish pieces over, then cook for about 20 seconds more. Add half the dill and scallions and sauté for about 20 seconds, or until the scallions are wilted.
  • 5. Divide the cooked fish, scallions, and dill over 2 of the plates of noodles.
  • 6. Repeat the cooking process with the remaining fish, scallions, and dill, then divide them over the remaining two plates.
  • 7. Drizzle 1 to 2 tablespoons of the pineapple sauce over the fish and noodles. Sprinkle with the roasted peanuts and serve immediately. Pass the extra pineapple sauce at the table.

GRILLED LEMON-DILL FISH



Grilled Lemon-Dill Fish image

Try a simple but flavorful blend of mayo, dill, lemon juice and lemon zest for this easy marinade on lemon-dill fish. This Grilled Lemon-Dill Fish is a perfect dish to serve guests that you want to impress without spending a lot of time at the grill or in the kitchen.

Provided by My Food and Family

Categories     Recipes

Time 18m

Yield Makes 4 servings.

Number Of Ingredients 5

1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1 tsp. dill weed
1 lb. firm-textured fish fillets (cod, catfish or salmon)

Steps:

  • Preheat grill to medium heat. Mix mayo, lemon zest, lemon juice and dill.
  • Place fish on greased grill grate. Brush with half of the mayo mixture.
  • Grill 5 min.; turn fish. Brush with the remaining mayo mixture. Grill an additional 5 to 8 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g

DILL SAUCE



Dill Sauce image

This sour cream dill sauce is great over any fish, especially grilled salmon. You may add more lemon or mustard to suit your taste.

Provided by Lisa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 4

½ cup sour cream
1 ½ tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill

Steps:

  • Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Nutrition Facts : Calories 68.5 calories, Carbohydrate 2.7 g, Cholesterol 12.6 mg, Fat 6 g, Protein 0.9 g, SaturatedFat 3.8 g, Sodium 156.1 mg, Sugar 0.1 g

DILL SAUCE FOR FISH



Dill Sauce for Fish image

This sauce is fantastic on grilled salmon, or any fish for that matter. My friend even likes it on chicken! The ingredients sound a little unconventional -- but BOY does it all work together. Husband found recipe in a hunting magazine. Keeps a long time in fridge.

Provided by Aileen E

Categories     Sauces

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/2 cup mayonnaise
2 tablespoons prepared mustard (French's or equivalent)
1 tablespoon lemon juice
1 teaspoon A.1. Original Sauce
1/2 teaspoon dill weed (if fresh use more)
1 dash salt (can be omitted)
1 dash pepper (can be omitted)

Steps:

  • Whisk all ingredients together.
  • Chill for at LEAST 4 hours to combine flavors.

FISH IN PINEAPPLE-LIME SAUCE



Fish in Pineapple-Lime Sauce image

Make and share this Fish in Pineapple-Lime Sauce recipe from Food.com.

Provided by Dancer

Categories     Pineapple

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup unsweetened pineapple juice
1/3 cup fresh lime juice (3 to 4 limes)
1 1/4 lbs fish fillets, such as orange roughy,halibut or 1 1/4 lbs cod
1/2 teaspoon cornstarch, dissolved in
1 tablespoon water
1 tablespoon fresh tarragon or 1 tablespoon parsley (or other herb)

Steps:

  • Heat pineapple and lime juices to a simmer in a large non-stick skillet over medium heat.
  • Add fillets and poach 1 minute.
  • Carefully turn fish over.
  • Cover and simmer 5 to 7 minutes.
  • Transfer fish to a large plate and cover to keep warm; reserve juices in the skillet.
  • Stir cornstarch mixture into pan juices.
  • Simmer 1 minute.
  • Pour over fillets.
  • Sprinkle with herbs and serve at once.

Nutrition Facts : Calories 171.7, Fat 1.3, SaturatedFat 0.2, Cholesterol 77.9, Sodium 111.8, Carbohydrate 6, Fiber 0.1, Sugar 3.5, Protein 32.5

HANOI TURMERIC GRILLED FISH WITH DILL AND ONION



Hanoi Turmeric Grilled Fish with Dill and Onion image

_Cha Ca Thang Long_

Provided by Sonny Nguyen

Yield Makes 4 servings

Number Of Ingredients 19

2 teaspoons sugar
2 1/2 teaspoons turmeric powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cloves garlic, chopped (about 2 tablespoons)
1 shallot, finely chopped (about 2 tablespoons)
4 (1/2 pound) pieces catfish or red snapper fillets (2 pounds total)
3 tablespoons fish sauce
3 tablespoons freshly squeezed lime juice (from 1 1/2 medium limes)
3/4 teaspoon sugar
1/2 pound dried vermicelli rice noodles
1 Vietnamese sesame rice cracker (also called banh da), toasted and broken into shards
1 cup fried peanuts*
1 head red leaf lettuce
10 to 12 sprigs of some or all of the following fresh herbs: mint, Thai basil, Vietnamese balm (kinh gioi), red perilla (tia to), and cilantro
1 large onion, thinly sliced (about 2 cups)
2 bunches fresh dill, coarsely chopped (about 2 cups)
1 teaspoon vegetable oil
*Fried peanuts are available at Asian markets.

Steps:

  • In small bowl, whisk together sugar, turmeric, salt, pepper, garlic, and shallot. Place in large sealable plastic bag with fish and refrigerate 15 minutes.
  • In medium bowl, whisk together fish sauce, lime juice, sugar, and 2/3 cup water until sugar dissolves, about 2 to 3 minutes. Set aside.
  • In heavy, 6-quart pot, bring 8 cups water to boil. Add noodles and boil until al dente, about 10 minutes. Drain in colander, rinse with warm water, and let drain completely.
  • Position rack in middle of oven and preheat to 400°F. Place rice cracker directly on rack and heat until golden, about 3 to 4 minutes. The cracker will blister as it toasts. When cool enough to handle, break cracker into shards and place on small plate.
  • Place peanuts in small bowl and arrange lettuce and herbs on platter.
  • Preheat grill (high heat). Grill fish, turning once, until cooked through, about 5 minutes total.
  • Meanwhile, place cast iron dish on grill over high heat.
  • When fish is cooked, place on heated dish, then top with onion and fresh dill. Immediately but carefully pour vegetable oil on top. This will create smoke coming up from food. Serve immediately with sauce and accompaniments.

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