* 1/2 cup vegetable oil for frying
* 3 pounds cod fillets, cut into 2 to 3 ounce portions
* salt to taste
* 2 large onions, peeled and sliced into rings
* 2 cloves garlic, chopped
* 8 whole black peppercorns
* 4 whole allspice berries
* 3 bay leaves
* 1 red chili pepper, seeded and sliced lengthwise
* 2 cups red wine vinegar
* 1/2 cup water
* 1/2 cup packed brown sugar, or to taste
* 2 tablespoons curry powder
* 1 teaspoon ground turmeric
* 2 teaspoons ground cumin
* 2 teaspoons ground coriander

Methods:

1. Heat the oil in a large skillet over medium-high heat.Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side.Remove from the skillet and set aside.
2. Fry the onions and garlic in the same skillet over medium heat until translucent.Add the peppercorns, allspice berries, bay leaves, and red chili pepper.Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved.Season with curry powder, turmeric, cumin and coriander.Taste and adjust the sweetness if desired.
3. Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered.Allow to cool then cover and refrigerate for at least 24 hours before serving.

* 2 tablespoons extra virgin olive oil
* 1 onion, chopped
* 2 cloves crushed garlic
* 1/2 tablespoon crushed red pepper flakes
* 1 tablespoon minced capers
* 1 (14.5 ounce) can stewed tomatoes
* 1/2 cup white wine
* salt and pepper to taste
* 4 (6 ounce) fillets red snapper

Methods:

1. In a large skillet, heat olive oil. Add onion, garlic, red pepper and capers.Saute over medium heat until onion is soft.
2. Add the tomatoes with juice, and the wine.Reduce heat to low and simmer.Break up the tomatoes with a spoon as the sauce cooks.
3. Once sauces begins to thicken add the snapper fillets and push them down into the pan.Cover and cook over low heat until the fish flakes with a fork, about 15 to 20 minutes.

* 2/3 cup chopped seeded cucumber
* 1/2 cup chopped radishes
* 1 tablespoon tarragon vinegar
* 1 teaspoon olive oil
* 1/2 teaspoon salt, divided
* 1/4 teaspoon pepper, divided
* 1/8 teaspoon sugar
* 1/8 teaspoon paprika
* 4 (6 ounce) tilapia fillets
* 1 tablespoon butter

Methods:

1. In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture toss to coat evenly. Combine paprika and remaining salt and pepper sprinkle over fillets.
2. In a large nonstick skillet coated with nonstick cooking spray, melt butter.Add fish cook for 3-4 minutes on each side or until fish flakes easily with a fork.Serve with cucumber relish.

* 1/4 cup butter
* 1/4 cup chopped onion
* 1 can cream of mushroom soup
* 1/2 cup sour cream
* dash pepper
* 1 can (7 ounces) tuna, drained and flaked
* 1 can (4 ounces) mushrooms, drained
* Hot cooked noodles or rice

Methods:

Melt butter in skillet sauté onion until tender.Combine soup, sour cream and pepper add to onion. Add tuna and mushrooms heat through.Serve tuna stroganoff over hot cooked noodles or rice.

Fillet of fish (6 servings)
1/4 cup (1/2 stick) margarine
Creole seasoning
Lemon

Caper Sauce:
1 cup sour cream
2 teaspoons capers
1/2 medium cucumber, peeled, sliced and diced

Methods:

Melt margarine on a pancake griddle or shallow skillet at 350 degrees F. Place fish on griddle and sprinkle with seasoning. Squeeze lemon over fish. Turn occasionally. Fish is done when it flakes with a fork. Transfer to a warm platter.Serve with Caper Sauce.To make Caper Sauce Mix all ingredients.

8 slices bacon, chopped fine
1 cup chopped onion
2 large garlic cloves, minced
2 tablespoons olive oil
1 cup finely diced red bell pepper
1 cup finely diced green bell pepper
1/2 teaspoon dried oregano, crumbled
2 teaspoons wine vinegar
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
24 cherry stone clams, shucked and the bottom shells reserved
Coarse salt, for filling the pan and platter

Methods:

1. In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet.

2. In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the oregano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.

3. Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400*F (204*C) oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.

How visitors found this page:

• recipes for fish in a skillet

* 1 can (7 ounces) tuna, drained and flaked
* 1/2 cup finely chopped onion
* 1 rib celery, finely chopped
* 1/4 cup chopped green pepper
* mayonnaise
* salt and pepper, to taste
* 8 slices rye bread
* soft butter

Methods:

Mix tuna, onion, celery, and green pepper with enough mayonnaise to moisten and hold ingredients together.Stir in salt and pepper to taste.Spread tuna mixture on 4 slices of the rye bread.Top with remaining bread and spread tops with butter.

Grill in a hot skillet, buttered side down.While grilling, spread top slices (unbuttered side) of bread with butter.When bottoms are browned, turn and grill the other side.Serve with lettuce leaves and tomato and pickle slices.

* 2 tablespoons olive oil
* 4 shallots, thinly sliced
* 2 cloves garlic, minced
* 1/2 cup vodka
* 1/2 cup lemon juice
* 1 tablespoon lime juice
* 1/4 cup fish sauce
* 2 tablespoons chopped sun-dried tomatoes
* 1 teaspoon fennel seeds, crushed
* 1 teaspoon dried basil
* 1 teaspoon dried thyme
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon grated orange zest
* 3/4 cup whipping cream
* 1 (8 ounce) package linguine pasta
* 4 (6 ounce) red snapper fillets
* salt and pepper to taste
* 1/4 cup all-purpose flour
* 2 tablespoons olive oil
* 1/4 teaspoon grated orange zest

Methods:

1. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the shallot and garlic, and cook for 30 seconds. Pour in the vodka, and simmer for 1 minute. Add the lemon juice, lime juice, fish sauce, sun-dried tomatoes, fennel seeds, basil, thyme, Worcestershire sauce, 1/2 teaspoon orange zest, and cream. Bring to a simmer, then reduce the heat to medium-low, and continue to simmer until the sauce has reduced by half, 10 to 15 minutes.
2. Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until al dente, 8 to 10 minutes; drain.
3. Meanwhile, season the snapper fillets with salt and pepper, then dredge in the flour. Shake off the excess, and set aside. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the snapper fillets on both sides in the hot oil until nicely browned, and no longer transparent in the center, about 4 minutes per side.
4. To serve, toss the drained linguine with half of the sauce, and divide onto 4 plates. Place a snapper fillet onto each plate, and ladle on the remaining sauce. Sprinkle with 1/4 teaspoon orange zest to garnish.

How visitors found this page:

• pan seared snapper crusted fish recipes

* 8 ounces salted cod fish
* 4 tablespoons vegetable oil
* 2 onions, chopped
* 3 tomatoes, chopped
* 2 red bell peppers, chopped
* 1 tablespoon lemon juice
* 1 pinch red pepper flakes
* 6 leaves lettuce
* 1 avocado – peeled, pitted and sliced

Methods:

1. To remove excess salt from the fish, bring the fish to a boil in a large pot of water.Drain the water, and repeat the process.Drain the fish, flake, and press liquid out.
2. In a large skillet, saute oil, onions, tomatoes, and peppers for 2 minutes.Mix in flaked salt fish, lemon juice, and hot pepper. Cook mixture at a low heat until the moisture has almost completely evaporated.
3. Pile the mixture into the center of a serving dish, and arrange lettuce and avocado around it.

How visitors found this page:

• picture of boiled cod fish boiled potatoes and boiled cabbage

* 1/4 cup finely chopped onion
* 1 garlic clove, minced
* 2 tablespoons butter or margarine
* 1 1/2 cups water
* 3/4 cup chicken broth
* 1/2 teaspoon dill weed
* 1/2 teaspoon lemon-pepper seasoning
* 1/2 teaspoon dried parsley flakes
* 1/2 teaspoon dried tarragon
* 4 salmon steaks (1 inch thick)

Sauce:
* 1/2 cup finely chopped zucchini
* 1/4 cup mayonnaise
* 1/4 cup plain yogurt
* 2 tablespoons chopped green onions

Methods:

1. In a large skillet, saute onion and garlic in butter.Add the water, broth and seasonings.Add salmon bring to a boil. Reduce heat cover and simmer for 20-25 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a small bowl, combine sauce ingredients.Serve with the salmon.