Sousedfish Recipes
SAUTEED SWORDFISH WITH FENNEL
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Quarter fennel and cut awaytough base. Slice quarters thin.
- Using a small saute pan, nonstick if possible, heat one tablespoon olive oil and add the fennel, garlic and ginger. Season with salt and pepper and cook, stirring frequently, over moderate heat until the fennel is tender (about 10 minutes). Remove to a heated plate and keep warm.
- Add remaining tablespoon oil. Season swordfish with salt and pepper and cook on both sides until lightly browned and cooked to desired degree.
- Cut the steak in half. Place each half on an individual plate with the sauteed fennel on the side. Garnish with lemon and serve.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 6 grams, Protein 47 grams, SaturatedFat 6 grams, Sodium 974 milligrams, Sugar 6 grams, TransFat 0 grams
SOUSED FISH
My grandfather was a professional fisherman and used to make this all the time. Delicious on toast for breakfast. The vinegar in this recipe dissolves any small bones after a few weeks.
Provided by SouthAussie
Categories Spreads
Time 1h15m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Lay out the fish fillets in the bottom of a casserole dish.
- Sprinkle the salt on top.
- Slice the onion into rings and spread on top.
- Pour the oil on top.
- Add enough vinegar to just cover the fish fillets.
- Cover dish and cook for one hour at 180°C.
- Cool and store in a sealed container in the refrigerator.
- The fish taste great fresh but get better after a few weeks.
Nutrition Facts : Calories 289.9, Fat 10.1, SaturatedFat 2.8, Cholesterol 116.6, Sodium 340.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 46.1
BAKED FRESH CANADIAN SABLEFISH
Provided by Food Network
Time 25m
Number Of Ingredients 12
Steps:
- Salad: Combine all ingredients.
- Place the citrus juices in a saucepan and stir over medium heat until it is reduced by 1/2. At that point set it aside. Bring the sake to a boil, dissolve in the maple syrup, let this cool. Once it is cool, take the 4 fillets Sablefish, place in a non-reactive deep dish pan, or small pan and cover with the sake/maple syrup mixture and marinate this for 24 hours, refrigerated.
- Take the Sablefish out of the marinade. On a damp cloth simply spot the fish and then, on a large cookie sheet lined with either parchment paper or waxed paper, place the fish skin-side up and flesh-side down, bake in preheated 375 degree oven for 10 minutes, then remove from heat.
- Quickly bring the orange, grapefruit and lemon juice to a boil, stir in the butter until dissolved. Add soy sauce. Check for seasoning. In 4 individual bowls equally divide the orange segments, grapefruit segments and lemon segments, place some of the soy and orange sauce in the bowls, place the fish on the top of the citrus, the salad on top of the fish and serve immediately.
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