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    You are in: Home / Cookbooks / Fantastic Fish
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    76 recipes in

    Fantastic Fish

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    I got this recipe from an Oprah Magazine back in 2001, I have changed it just a bit over the years. We make this frequently. It is my favorite way to make salmon. The capers and peppercorns are sharp compared to the delicate flavor of salmon. I am only able to find the green peppercorn in brine at specialty food stores. If I can't find them or I'm just too lazy to go out and search, I have made this recipe without them and it is still really good. I like to serve this with a side of couscous with pinenuts and spoon some of the pan juices on it too. Enjoy!

    Recipe #290086

    Recipe #242570

    Tender halibut with a suprisingly light and brightly flavored lemon cream sauce. It can be made with as many or as few capers as you prefer. Serve with salad and fresh bread.

    Recipe #282648

    5 Reviews |  By Manami

    Found in Cooking Light Magazine, April 2007, Kate Washington. Use fresh pineapple chunks with this dish, serve with coconut rice (use light coconut milk for some water to cook) & add toasted coconut flakes; & a salad of baby greens with tossed lime dressing to round out your menu.

    Recipe #278439

    4 Reviews |  By chia

    a quick easy appetizer

    Recipe #73957

    This is an EXCELLENT and easy tuna recipe. It's perfect for grilling on those warm summer nights.

    Recipe #9773

    1 Reviews |  By An_Net

    I have used the Indian technique of marinating in yoghurt for the fish and topped the whole it off with a refreshing salsa to contrast the strong flavours of the fish. 4hrs marinating time is required for the fish.

    Recipe #249733

    This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!

    Recipe #243431

    In Asia, poaching salmon in green tea is common. This variation poaches the fish in mild white tea. Use the poaching liquid to make a delicately flavored sauce to complement the richness of this fish. Serve with steamed rice and Swiss chard. Adapted from Whole Foods

    Recipe #210580

    6 Reviews |  By Bayhill

    Posted for the Zaar World Tour 2006-Mexico. From the "Mexican Cookery" cookbook. I haven't tried this recipe, but it sounds delicious. When making this dish, be sure that you don't cook the shrimp too long or leave it standing in the hot sauce, as it will become tough.

    Recipe #171157

    Great baked cod recipe.

    Recipe #135272

    This sounds really good! Submitted for ZWT '06

    Recipe #176060

    This is an excellent and very flavorful recipe adapted from "The California Heritage Cookbook". I've never had anyone not like it. Any steaky fish should work. The avocado butter is a marvelous accompaniment for any barbecued fish, especially swordfish or salmon.

    Recipe #202691

    1 Reviews |  By Mme M

    This is cooked 'en papillote', which can be greased paper, sulfurised paper, or aluminum packets. Lots of flavor remains in the packet or envelope. It is a very easy, clean way to cook.

    Recipe #209581

    This recipe is posted for the Zaar World Tour 2005. This sounds like something I would love!

    Recipe #133946

    A delectable roasted fish and vegetable dish that is very popular in the South of France, especially Provence. I have listed Perch as the fish to use in this recipe, but Bream, John Dory, Halibut or Tilapia would also work very well. An elegant dinner dish, which needs very little attention, making it the perfect recipe for when you have company! Serve alongside poached or steamed seasonal vegetables, with wild rice or a simple salad.

    Recipe #217140

    Carpaccio refers to a dish that has been very thinly sliced for presentation. This could we served as an entree for a elegant dinner. This comes from a book called ‘The Australian Heritage Cookbook’ by R & R Publications Marketing Pty Ltd

    Recipe #218716

    3 Reviews |  By Sonya01

    Just tingles on your taste buds.

    Recipe #241120

    These are so easy and so good! And the fish and the salsa can be made ahead. If you like very spicy salsa, add more chipotle. But be careful--chipotles in adobo are HOT!

    Recipe #169766

    The spicy tangy prawns are lovely served by themselves with some grilled lime wedges but I love the flavours of the salsa along with it.. so either way, it's delicious! Cooking time indicated includes marinating time.

    Recipe #233022

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