Fish

MUSTARD SHRIMP

1 lb raw shrimp, shelled and cleaned and dried

1/4 cup vegetable oil

1/2 tsp caraway or fennel seeds

1/4 tsp chili powder or cayenne pepper

4 cloves garlic minced

1 1/2 tbsp Dijon Mustard

1/4 cup lemon juice

1/4 tsp salt

• Heat the oil in a small frying pan over low heat. When hot, add the caraway/fennel seeds, chili powder and garlic; Cook for 3 to 4 minutes.

• Add the shrimp, mustard, salt and lemon juice and stir well.

• Cover the pan and cook for 5 to 6 minutes.

• Stir the mixture well and serve over rice.

NARKEL SHORSHER CHINGRI

1 lb. shrimp - shelled and deveined

1 tbsp black mustard seeds

2 hot Thai chiles

1/2 tsp salt

1/4 tsp turmeric

2 tbsp water

1 large coconut

2 tbsp mustard oil wet dough made of 3 tbsp of flour

• Grind the mustard seeds, chiles, salt, turmeric and water into a smooth paste in a blender

• Marinate the cleaned shrimps in this paste for at least 10 mins.

• Split the coconut in two and drain the coconut milk. The milk is not used.

• Put the shrimp mixture in the coconut halves with the mustard oil and the whole chiles. Put the

two halves of the coconut together and use a thin rope of dough to seal the joint.

• Put the coconut in the oven and bake for 45 minutes at 400 degrees. The author suggests that the

preferred method is to barbeque the coconut among coals— The coconut is left in the dying

embers until the outer layer is well charred— about 1/2 hour.

TIMATARI MACCHI

4 cod steaks (about 2 lbs)

8 tbsp vegetable oil

1 tsp whole fennel seeds

1 tsp black mustard seeds

2 medium onions peeled and chopped finely

2 cloves garlic, peeled and finely chopped

2 tsp ground cumin

1 lb can canned tomatoes, chopped

1/4 tsp garam masala

1 tsp salt

MARINADE

1/4 tsp salt

1/2 tsp cayenne pepper

1/4 tsp turmeric

• Preheat oven to 350 degrees.

• Wash the fish and dry it with paper towels. Rub spices for the marinade and set aside for half an

hour.

• Heat half the oil in a saucepan over medium heat. When hot, put in the fennel seeds and mustard

seeds. As soon as the mustard seeds begin to pop, put in the onions and garlic. Stir and fry the

onions until they turn slightly brown.

• Put in the cumin and the salt. Stir and put in the tomatoes and their liquid and the garam masala.

Bring to boil. Cover, and reduce heat to low and simmer for 15 minutes.

• Put the remaining oil in a large frying pan and heat over medium heat. When hot put in the fish

steaks and brown on both sides, about 30 seconds on each side. Be careful to make sure that the

filets don’t break up.

• Put the steaks in a backing dish and pour the cooked tomato sauce over the steaks. Bake, uncovered

for 15 minutes.

CRAYFISH ETOUFEE

4 tbsp Louisiana Hot Sauce

1 small Bell pepper, diced

1/3 cup vegetable oil

1/4 cup flour

1 medium onion, chopped

2 cloves garlic, minced

2 stalks celery, diced

2 medium tomatoes, peeled and chopped (do not substitute with canned tomatoes)

1 cup fish stock or clam juice

1/2 teaspoon basil

1/4 teaspoon thyme

1 bay leaf freshly ground black pepper

1 pound crayfish, peeled

1/2 cup chopped scallions, including the greens

• To make the roux: heat oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly

until the mixture turns brown. Be very careful you don’t burn roux. If you see dark flecks

forming in the roux, its burnt and it is best to throw it out and start over.

• Saute the onions, garlic, celery, and bell pepper in the roux for five minutes.

• Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a boil, stirring constantly. Reduce

the heat and simmer for fifteen minutes or until it thickens to a sauce.

• Add the hot sauce, crayfish, and scallions and simmer for an additional five minutes or until the

crayfish/shrimp are cooked. Remove the bay leaf and serve over cooked rice.

IKAN PERCEK

3 lbs. fish fillets

3/4 cup minced onions

1 large clove garlic, minced

2 tsp grated fresh ginger root salt to taste

1 tsp dried hot chilli peppers

1/2 cup coconut milk

1/4 cup tamarind

1/2 cup coconut milk

1/4 cup tamarind, soaked in water drained, and pitted (could also use tamarind concentrate)

• Combine the onions, garlic, and fresh ginger. Rub the fillets with salt and half of the onion-garlic-

ginger mixture.

• Place the fish in an oiled baking pan. Cover and chill for 30 minutes.

• Combine the rest of the onion-garlic-ginger mixture with the chili peppers, coconut milk and

tamarind. Spread this sauce over the chilled fish and bake uncovered at 400 F for 20 minutes or

until the fish flakes easily with a fork.

SWORDFISH WITH RED PEPPERS

6 swordfish steaks (each about 1/2 lb and 1 inch thick.)

1 large sweet red pepper

2 lemons

3 tbsp fresh oregano

1 cup olive oil

1 tsp salt

1/2 tsp fresh ground black pepper dry white wine

• Remove seeds and ribs from pepper and cut into 1/4 inch cubes. Put in a bowl and mix well with the juice of the two lemons, the olive oil, salt, pepper, and the oregano.

• Heat broiler and pour wine to a depth of 1/8 inch in a broiler pan. Lay swordfish steaks in wine and broil for 3 minutes.

• Pour the seasoned lemon, oil and oregano mixture over the fish and cook for 3 to 4 minutes more (until fish is cooked through and lightly browned.)

• Immediately transfer fish to a warmed serving dish.

• You may need to reduce the sauce slightly by boiling vigorously and stirring for 2 minutes more.

• Pour sauce over fish and serve.

DAHI WALI MACCHI

2 lbs. 1 inch thick cut fresh fish

SAUCE

2 cups yogurt

2 medium onions

2 tbsps lemon juice

1 tsp sugar

1 1/2 tsp salt

1/4 tsp coarsely ground pepper

2 tsp ground cumin seeds

2 tbsps ground coriander

1/4 tsp garam masala

1/2 tsp cayenne or ground chilli peppers

1 tsp peeled and grated fresh ginger

3 tbsps vegetable oil

• Preheat the oven to 275 degrees.

• Put the yogurt in a bowl and whisk lightly. Add all the other sauce ingredients and mix well. Set the sauce aside.

• Cut the onions to 1/8” thick slices and line a large baking dish with them.

• Cut the fillets crosswise into 3” long segments and lay over the onions.

• Pour the sauce over the fish, spreading it evenly. Cover with aluminum foil and bake for 30 minutes. Check the fish with a fork. It is done when it flakes easily.

• Pour out all the liquid from the baking dish. This is a bit of trick because tilting the baking dish causes the fish to slide.

• Bring the sauce to a boil and continue boiling until there is 1 1/2 cups left. For a richer dish, add 2 tbsps of butter at this point and simmer until the butter is melted.

• Pour the sauce over the fish and serve.

BLACKENE DCATFISH

4 Catfish fillets olive oil

1/3 lb cheap fatty bacon

2 tsp each of : Garlic powder thyme white pepper black pepper cayenne pepper lemon pepper cumin or chili powder rosemary (crush in hand before adding) fennel seed (crush with back of spoon)

1 tsp allspice

1 tsp oregano

1/2 tsp salt

LEMON BUTTER

1/4 cups melted butter,

1 tbsp lemon juice,

1/2 tsp tobasco

4 sliced green onions

• Fry the bacon, then feed it to the dogs and hang onto the grease. Keep grease this side of smoking.

• Combine all dry ingredients, rub fillets with olive oil then coat liberally with spices. Drop in hot

grease and cook until a you can easily put a fork through them (nothing more evil than over

cooked catfish).

• Serve with lemon butter

DIJON BROILED FLOUNDER

1 lb flounder or another thinly filleted fish

2 tbsps dijon mustard

2 tbsps mayonnaise

5-6 cherry tomatoes

• Preheat the broiler until it is good and hot.

• Mix the dijon and mayonnaise.Coat the fish with the sauce and lay it out in a single layer in a baking pan. Arrange the cherry tomatoes in between the fillets

• Put the baking dish 2 inches away from the broiler and broil for 4 minutes checking to make

sure the fish doesn’t burn.

• Remove the baking dish, turn around 180 degrees and broil for another couple of minutes. DO NOT flip the fillets over.

CRAYFISH ETOUFEE