5 Quick, Easy Recipes: Fish Edition

According to the Old Farmer’s Almanac, the best fishing days for November are between the 13th and the 28th (because the moon is between new and full and the tides are therefore higher than average). Anyway, it’s hard to get quality fishing time in during the season (unless you’re lucky enough to play in the FSL), but now that it’s the off-season you probably have time to catch up on it.

Even if you don’t catch anything, you might still have a craving for fish. Luckily, fish is extremely simple to prepare (it doesn’t get an easier than the first recipe listed below). Here are five recipes to get you started:


Salt and ground black pepper
1 tablespoon olive oil                            
4 salmon fillets, about 5 ounces each

Heat the grill, brush the salmon on both sides with olive oil, and season lightly with salt and pepper. Grill about 6 minutes on each side, being careful not to overcook.


1 cup of your favorite soft herbs (parsley, oregano, basil, thyme, chives), coarsely chopped
Salt and pepper
4 4-ounce rockfish fillets, skin off
1 egg white, lightly whisked

Put your herb mixture and salt and pepper onto a large plate. Brush each fillet with a light coat of egg white before dipping it into the mixture. Cook the fillets in a large nonstick skillet over medium-high heat for 3 to 4 minutes per side, or until cooked through and slightly flaky on the outside.


4 pieces of sole    
Thyme and parsley, finely chopped                                                        
Salt and freshly ground black pepper                      
3 tablespoons olive oil                                                
Juice from 1 lemon

Sprinkle both sides of the fish with salt, pepper, thyme and parsley. Heat a frying pan on medium high heat. Add the olive oil to the bottom of the pan. When oil is hot but not smoking, add the fish pieces. Cook 2-3 minutes on each side, until fish is brown and crispy. Turn the fish over with a spatula and cook another 2-3 minutes on the other side. Pour lemon juice over the fish and remove from pan.


4 catfish fillets
1 cup unsalted butter, melted
Old Bay Seasoning 

Heat a large skillet over high heat for 10 minutes. Brush the catfish with melted butter and lightly sprinkle Old Bay on either side of the fish. Place the fish on waxed paper. Place 3 fillets at a time in the hot skillet. Drizzle each fillet with 1 tablespoon melted butter. Cook over high heat for about 2 minutes per side or until fish flakes easily. Serve immediately.

I really like this last recipe because it looks fancy, but it’s easy to make.

Bass (in Parchment)

Parchment paper
1/2 cup arugula
1/2 cup shredded carrots                                                                          
4 6-ounce portions sea bass                                                
Salt and freshly ground black pepper                                                        

Preheat oven to 375 degrees fahrenheit. Cut four pieces of parchment to form packets each about 12 inches long. Sprinkle fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper place arugula and shredded carrots (and/or whatever else you would like to include) and the fish on top. Fold over the top of the parchment then roll the sides in to formed a sealed pouch. Repeat with the remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

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