Type: MAIN COURSE
Suitable for: leftover cooked flaked whiting, ocean perch, tilapia, salmon.

Atlantic whiting, often called “hake,” is a major component of fish-and-chips and also of (shhh!) fish-sticks.  Its mild flavor adapts well to an old American Saturday-night supper-dish, originally made of salted, dried codfish and leftover mashed potatoes. The salt is gone, but a traditional accompaniment of bacon strips remains.

A quick treatment of leftovers, fish-and-potato cakes appeal to the more conservative fish-eaters in your house as well as fish-lovers.

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Type: MAIN COURSE
Suitable for: Giant Prawns, colossal shrimp; adaptable to Lobster Tails.

Can you imagine eating only two shrimp for dinner? Yes, if the shrimps are Giant Prawns—two of these 4-5-oz. crustaceans make a wonderfully generous serving.  Giant prawns grow in both fresh and salt waters, generally close to or below the equator.

These large luscious treats may well be the origin of the Australian command: “Throw another shrimp on the barbie.”  This recipe lets you combine some of the tropical flavors of Giant Prawn countries of origin with outdoor grilling.

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Type: MAIN DISH SALAD
Suitable for: cooked crab meat, cooked peeled shrimp, cooked giant-prawn meat, cooked lobster-tail meat 

There are lots of stories about the origins of this salad and the Louis for whom it was named. Take your choice of stories, and feel free to add your own personal touches to this basic recipe.

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Type: MAIN DISH
Suitable for: crab legs, shrimp in shell, giant prawns in shells 

Crab legs are customarily cooked before they are frozen. In this recipe, you will only reheat crab legs, prepare a clarified-butter sauce, and sit down to a feast.

Snow crab legs yield roughly 1 lb. of meat for every 1 lb. of shell (that’s 1 lb. or 2 cups of crab meat for each 2 lb. of uncracked legs. King crabs, with slightly heavier shells, yield a bit less.

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Type: OUTDOOR/INDOOR COOKING
Suitable for: tilapia, orange roughy, ocean perch and other firm filets 

This long, thin dish was inspired by a long, thin package of tilapia filets and recognizes the long-known affinity between fish and bacon. Skewers can be made simply for family and more elaborately for company.

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Type: BASIC
Suitable for: Pangasius, Catfish, Orange Roughy, Tilapia, Perch, Whiting, Whitefish, Croaker, Blue Gill, Crappies, Pickerel, Buffalo.

This can also be used for small split whole fish or flat- or round-cut fish steaks. Bake in the oven or take out to the grill!

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Type of recipe: SOUP
Suitable for: Pangasius, Catfish, Orange Roughy, Tilipia, Perch, Red Snapper.

Pangasius, also known as “basa,” is easily available in some markets and unknown elsewhere. This simple soup has been adapted from its Vietnamese origins.  In Vietnam, fish are often served with tomatoes, a touch of sugar, and nam muoc, a ubiquitous fish sauce (if not available, look for more prevalent Thai fish sauce or substitute a half-teaspoon of anchovy paste mixed with a teaspoon of soy sauce, for a suggestion of the unique original flavor).

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Type: COMPANY MAIN DISH
Suitable for: Yellow or Ocean Perch, Tilapia, Orange Roughy, Red Snapper, Black Bass filets.

For a company meal, filets can be rolled with stuffing (fasten with toothpicks if necessary) for a slightly more elegant look.  For family, spread stuffing in lightly oiled baking pan, over with filets and sauce.  Read the rest of this entry »

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Type: MAIN DISH
Suitable for: Ocean Perch, Rainbow Trout, Tilapia, Orange Roughy, Red Snapper, Pangasius, Catfish.

These two recipes are good with any fish filets, and vegetables can be varied to suit your family’s tastes. Both are easy ways to introduce a new kind of fish to your menu. Try it with ocean perch or yellow perch. 

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Type: BASIC
Suitable for: Catfish, Pangasius, Tilapia, Orange Roughy, Yellow Perch, Ocean Perch, Croaker filets.

We forget how much more sensitive children are to new tastes and textures (fish sticks and nuggets commercially aimed at children definitely emphasize the “fried” over the “fish,” and leave some young customers wanting fries with everything!).  Here are some different approaches to children—and adults—to build their enthusiasm for fish.  And no, there aren’t any bones!
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