Whole Fish Vegetable Stuffed

This recipe was adopted from a friend long time ago when I was in West Africa, where fish is fresh, straight from Atlantic Ocean.

Ingredients:

4-6 lb Whole fish (Red Snapper, Bass or any firm meaty whole fish )
¼ cup fresh lemon juice
2 cloves garlic (diced)
1 medium onion
½ teaspoon paprika
½ teaspoon chili pepper powder (berbere)
2 medium carrots
1 stalk celery
1/2 teaspoon parsley flakes
1 leek
2 medium potatoes
2 medium bell peppers
1 tomato
1 tablespoon white wine
3 tablespoons Vegetable or Olive oil
½ tablespoon margarine or butter (melted)
Salt and black pepper to taste
Fresh parsley or thyme

Preparation:

1st Step: Rinse the fish and the stomach cavity cleaned with lemon juice. Pat it dry with paper towel and put it on flat platter;

2nd Step: Thinly chop all vegetables;

3rd Step: Sauté the vegetables for 10 minutes with 2 tablespoons of oil, chili pepper powder, paprika, parsley, season with salt and black pepper; add the wine, keep it outside to marinate;

4th Step: Meantime, mix 1 tablespoon olive oil, melted butter; 2 tablespoons lemon juice and rub the fish inside and outside; season with salt and pepper;

5th Step: Wrap the head and tail of the fish with foil; Fill the cavity with stuffing mixture and close with skewers or sew; brush outside fish with the butter, oil and lemon mixture; Place fish on roasting rack or pan; bake it at 375 degree for 30 to 35 minutes; Remove from heat and place it on a flat platter;

6th Step: Carefully unleash the skewers or the string; brush it with leftover lemon mixture and garnish it with fresh parsley or thyme and place on the dining table; when time to eat cut it with sharp knife.

4-6 servings.

Sardines Wot (Sardines Stew)

Sardines Stew is my sister Haimi's favorite dish.
 
Ingredients:
12 oz sardines (4 canned)
1 cup shallot or red onions (finely chopped)
1 ½ tablespoons hot red chili powder (berbere)
2 tablespoon tomato sauce
3 tablespoons vegetable or olive oil
4 garlic cloves (diced)
¼ teaspoon ginger powder
¼ teaspoon black pepper
¼ teaspoon cardamom powder
1½ cup water
Salt (if needed)

Preparation:

1st Step: Cook the onion with 1 tablespoon of oil and ½ cup of water (by gradually adding the water); stir and sauté continuously until it is very soft.

2nd Step: Add ½ cup of water, chili powder, tomato sauce, garlic, ginger, black pepper and 2 tablespoons oil boil; stir and cook for 10 minutes and add ½ cup water and cook for 2 minutes;

3rd Step: Open the sardines, strain and discard the oil or water which comes with it; add the sardines in the stew and stir and cook for 10 minutes. Add cardamom powder and stir. Remove from heat.

4th Step: Serve it warm or cold as dipping sauce.

Serving 4.

Fish Steak Tartar (Yeasa Kitfo)

Fish is my favorite dish. I started preparing, serving and eating fish steak tartar over 25 years ago when I was in Senegal (West Africa) where fish was very fresh, direct from Atlantic Ocean. Fish Steak Tartar is a delicious appetizer dish.

Ingredients:

2 lb tuna or salmon or halibut (fresh, top quality fish like in a sushi restaurant)
2½ tablespoons extra-virgin olive oil
1 tablespoon shallot or red onion (finely chopped)
1 tablespoon awaze (mild red chili pepper paste)**
1 lemon or lime
1 hot green pepper (thinly sliced)
Black pepper to taste

Preparation:

1st Step: Finely chopped the onion; and thinly sliced green pepper; squeeze the lemon or lime;

2nd Step: Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt;

3rd Step: Remove the skin from the fish, pat dry;

4th Step: Chop the fish into very small cubes using a very sharp knife;

5th Step: Add the fish cubes, mix it well and garnish it with sliced green peppers;

6th Step: Keep it in fridge for few minutes and serve it cold.

6 servings

P.S. You may use Mitmita instead of Awaze but without lemon juice.

* You will find these spices in Ethiopian shops/groceries

** click here to find awaze recipe

For nutritional facts of this recipe please visit http://www.recipezaar.com/374384. For vitamin content please click on "Print Recipe" on aforementioned site.

Broiled Whole Fish and Vegetables

This recipe is simple but delicious.

Ingredients:

2 red snapper (1½ lb each) *
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil or 4 tablespoons vegetable oil
2 tablespoons white wine or dry sherry
½ teaspoon garlic
½ teaspoon basil
¼ teaspoon oregano
6 carrots (peeled)
4 red potatoes
2 squash (scrubbed)
2 sweet peppers (seeded)
1 shallot or red onion (peeled)
1 teaspoon rosemary
salt and black pepper

Preparation:

1st Step: Clean the inside and outside of the fish with lemon; rinse the fish with cold water; pat dry; place the fish on a baking sheet;

2nd Step: Mix 3 tablespoons of oil with the lemon juice, basil, oregano, garlic, wine or dry sherry, salt and black pepper;

3rd Step: Place the fish on a baking pan; brush the fish with the mixture inside and outside; spread the rest of the mixture inside and on top of the fish;

4th Step: Heat the oven to 350 degree, bake the fish covered for 20 minutes;

5th Step: Transfer and place the fish in a single layer on a greased broiler pan; broil the fish for 15 minutes;

6th Step: At the same time, peel and chop as desired the shallot, carrots, potatoes, squash (scrubbed), peppers(seeded);

7th Step: Mix one tablespoon of oil with rosemary,a pinch of salt and marinate the vegetables;

8th Step: On a non-stick baking pan, at 350 degree roast the vegetables for 20 minutes;

9th Step: Place the broiled fish and the vegetables on a platter and serve it warm.

4 servings.

* You may use trout or flounder or sea bass or any other kind of fish.

For nutritional facts of this recipe please visit http://www.recipezaar.com/319457. For vitamin content please click on "Print Recipe" on aforementioned site.

Salmon-Pasta Salad

Simple and delicious fish salad.

Ingredients:

½ lb fresh salmon
6 oz pasta (shells, rotini, penne, ziti)
1½ tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon scallion/green onions
½ tablespoon white dry wine or vinaigrette
1 tablespoon lemon juice
2 tablespoon low-fat sour cream
½ teaspoon oregano or thyme
1 teaspoon fresh parsley (minced)
Salt and black pepper to taste

Preparation:

1st Step: Rinse the salmon fillet with lemon and cold water; pat dry with paper towel;

2nd Step: Marinate the salmon fillet with ½ tablespoon of oil, lemon juice and black pepper;

3rd Step: At 350 degree, broil the salmon for 15 minutes; keep it outside; at room temperature, place it in the fridge;

4th Step: Meanwhile, boil water, add the pasta, cook it for 15 minutes or al dente; rinse in cold water and drain; keep it in fridge;

5th Step: Prepare the salad dressing - mix the oil, vinaigrette or wine, Oregano or thyme, scallions (finely chopped), sour cream, black pepper and salt; whisk it well;

6th Step: Add the salad dressing to the pasta; toss well until the pasta is well covered;

7th Step: Break the broiled salmon fillet into small pieces; combine fillet pieces with the pasta salad;

8th Step: On a serving platter, place the salmon-pasta salad and sprinkle parsley. Keep it in fridge. Serve it cold.

4 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/308095. For vitamin content please click on "Print Recipe" on aforementioned site.

Tuna-Vegetable Salad

Easy, quick to prepare and juicy fish salad.

Ingredients:

6 ounces tuna canned in fresh water
1 tomato (seeded)
1 sweet red pepper (seeded)
2 green onions/scallions
2 tablespoon fresh lemon juice
2 teaspoon olive oil or vegetable oil
½ teaspoon red chili powder (berbere)
¼ teaspoon garlic powder
1 hot green pepper (seeded)
Salt and black pepper to taste

Preparation:

1st Step: Open the canned tuna; place it on tight strainer, rinse once with cold water; put it in serving dish and flake finely;

2nd Step: Chop thinly the tomato, scallions, sweet pepper and hot pepper;

3rd Step: Prepare the salad dressing - mix the lemon juice, oil, red chili pepper powder, garlic, black pepper and salt; Whisk it well;

4th Step: Combine the tuna and vegetable with the salad dressing; mix it well; keep it in fridge until serving time. Serve it with lettuce, injera, pitta bread or as a sandwich.

4 servings

P.S. If red chili pepper is unavailable, use minced parsley or basil to garnish the tuna salad.

For nutritional facts of this recipe please visit http://www.recipezaar.com/343385. For vitamin content please click on "Print Recipe" on aforementioned site.

Grilled Salmon with Vegetables

My favoriate, tasty and healthy fish dish.

Ingredients:

1½ lbs fresh salmon
2½ tablespoons extra-virgin olive oil
3 yellow sweet peppers (seeded, cut in halves)
3 red sweet peppers (seeded cut in halves)
3 medium sweet potatoes or yam (peeled, sliced encircles)
2 medium zucchini (peeled, sliced encircles)
¼ teaspoon garlic powder
1 tablespoon white wine
1 teaspoon teriyaki sauce
¼ teaspoon chili powder (berbere)
1 teaspoon rosemary
1 lemon or lime
Salt and black pepper to taste

Preparation:

1st Step: Rinse the salmon with cold water and fresh lemon juice, pat dry;

2nd Step: Marinate the salmon with one tablespoon of oil, one teaspoon of fresh lemon juice, wine, teriyaki sauce, red pepper powder, garlic powder, black pepper; Keep it in fridge for 15-20 minutes;

3th Step: Mix all the vegetables; coat the vegetables with 1½ tablespoon of oil, rosemary, a pinch of red pepper, black pepper and salt;

4th Step: Lay the salmon and vegetables individually on a grill or broiler rack;

5th Step: In a preheat 400 degree oven grill or broil the salmon and the vegetables for 20 -25 minutes.

6th Step: Bring the grilled salmon to a platter and place the vegetables around it.

Serve it warm.

4 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/321540. For vitamin content please click on "Print Recipe" on aforementioned site.

Spicy Grilled Fish Fillets

Fish spiced with Ethiopian chili powder (berbere).

Ingredients:

1 lb fish fillets (base, halibut, flounder, etc)
2 teaspoon hot red chili pepper powder (berbere)
3 tablespoon extra-virgin olive oil or vegetable oil
½ cup breadcrumbs (finely crushed)
½ cup buttermilk
1 fresh lemon
¼ teaspoon ground allspice
Salt to taste (if required)

Preparation:

1st Step: Cut the fish fillets in strips; squeeze the lemon; rinse the fillets with fresh lemon juice; pat dry;

2nd Step: Mix the hot red chili pepper powder; ground allspice, breadcrumbs;

3rd Step: Rub the fillets with two tablespoon of oil;

4th Step: Dip the fillets in the buttermilk and then into the breadcrumbs, covering all sides;

5th Step: On a grill rack, lay the fish fillets side by side; lightly coat the fillets with one tablespoon of oil; keep the fillets standing until coating sticks;

6th Step: In a preheat 400 oven, grill the fillets for 15 minutes or until golden brown; or in a medium heat, on a greased pan, fry the fillets turning sides, until golden brown.

Serve it warm.

4 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/353533. For vitamin content please click on "Print Recipe" on aforementioned site.

Salmon Baked with Vegetables

Ingredients:

1 lbs fresh salmon
2 tablespoon extra-virgin olive oil
1 yellow and 1 red or orange pepper
1 medium tomato
1 medium squash
2 stalks celery
1 green onion/scallion
2 cloves garlic diced and ¼ teaspoon garlic powder
¼ teaspoon basil minced
1 tablespoon white wine (if desired)
1 teaspoon teriyaki sauce or ¼ teaspoon red hot pepper powder
Salt and Pepper to taste

Preparation:

1st Step: Rinse the salmon in fresh lemon juice and cold water, pat dry and place it in baking pan;

2nd Step: Chop all vegetables in desired shape, mix it with oil, wine and all spices;

3rd Step: Spread the mixture on the salmon and turn it around twice, spread the vegetable on the top of the salmon;

4th Step: Heat the oven to 400 degree and bake the salmon covered for 20 minutes. Remove the cover and keep it in the oven for another five minutes.

Serve it with Rice or pasta

Sardine-Vegetable Salad

Ingredients:

2 4oz Sardines (in oil or water)
2 green onions/scallions
1 hot green pepper (seeded)
½ medium tomato (seeded)
½ medium sweet red pepper (seeded)
½ tablespoon extra-virgin olive oil or vegetable oil *
1 tablespoon fresh lemon juice
¼ teaspoon basil
¼ teaspoon parsley
Black pepper to taste

Preparation:

1st Step: Chop thinly the scallions, tomato, sweet pepper and hot green pepper;

2nd Step: Prepare the salad dressing - mix the lemon juice, oil, basil, parsley, black pepper; Whisk it well;

3rd Step: Open the canned sardines; drain the water or oil;

4th Step: In a serving dish, combine the sardines and vegetables with the salad dressing; mix gently. Keep it in fridge until serving time.

Serve it with lettuce, Injera, pita bread or as a sandwich.

P.S. Sardines are already salty, so no salt added. If the sardines are canned in oil, add less oil to the dressing.

Shrimp with Vegetable Sauce

Ingredients:

1 lb fresh large shrimps
2 cup basmati rice (cooked)
2 tomatoes (seeded, diced)
¼ teaspoon hot red chili powder
1 tablespoon sun-dried tomato
2 scallion/green onions (chopped)
1 red sweet pepper (seeded, chopped)
1 tablespoon soy sauce
2 tablespoon extra-virgin oil or tablespoon sesame oil
½ tablespoon butter (if desired)
1 tablespoon fresh lemon juice
3 clove garlic (peeled, halved)
1 teaspoon finely chopped fresh parsley,
1 teaspoon finely chopped fresh basil
Salt and black pepper to taste

Preparation:

1st Step: Remove shell, tail and sand vein; rinse the shrimps with fresh lemon juice and cold water;

2nd Step: Fry the shrimp with garlic, butter or one tablespoon oil until firm, pink and curled (5 minutes); remove from the pan;

3rd Step: Sauté the vegetables with 1 tablespoon of oil, ginger, two tablespoon of water, the sun-dried tomatoes, one tablespoon lemon, red chili powder, basil, parsley, salt and pepper; Stir for 5 minutes or until tender;

4th Step: Lower the heat, combine the shrimps, the vegetables sauce and soy sauce; stir well (5 minutes); Remove from heat;

5th Step: Serve the shrimp hot with the cooked rice.

If desired, sprinkle Parmesan cheese when serving.

Fish Fillets with Vegetable Stew

Ingredients:

2 lb fish fillets (sea bass, trout, flounder, etc.) cut in eight pieces
6 tomatoes (seeded and chopped)
1 tablespoon sun-dried tomato paste
1 medium carrot (peeled and chopped)
1 stalk celery (chopped)
1 leek (trimmed and chopped)
½ teaspoon oregano
4 cloves garlic (diced)
¼ teaspoon garlic powder
3 tablespoon extra-virgin olive oil or vegetable oil
1teaspoon vinaigrette or 2 tablespoon dry white wine
1 tablespoon lemon or lime juice
1 teaspoon hot red chili powder
4 bay leaves
Salt and black pepper to taste

Preparation:

1st Step: Put the tomato, carrot, leek or scallion, celery, fresh garlic, oregano, one tablespoon oil in a medium pot; Add the six cups of water or more; Cover and cook for 15 minutes;

2nd Step: purée or mash the vegetables in a blender;

3rd Step: Rinse the fillets with cold water, lemon or lime; tap dry with paper towels;

4th Step: Heat and grease the frying pan with one tablespoon of oil and stir fry the fillets five minutes each side; Remove from the pan;

5th Step: In a medium pot, mix the sun-dried tomato paste, one tablespoon lemon juice, garlic powder, wine or vinaigrette, one tablespoon of oil, hot red chili powder or paprika; whisk well, combine with the purée vegetables; add two cups of water and bay leaves;

6th Step: Cook the purée vegetables mixture for 10 minutes or more; Add salt and black pepper;

7th Step: Pour half of the purée vegetable sauce on a medium baking saucepan; lay the sauté-fry fillets side by side and cover with the rest of the sauce;

8th Step: Preheat oven to 400 degree and bake the fish covered for 15 minutes;

Serve it warm with rice or your choices of pastas.

6-8 servings

P.S. If you wish to eat it with Injera (Ethiopian flat bread), add more hot red chili powder to make the sauce spicier.

Baked Fish Fillets

Ingredients:

1 lb fish fillets (sea bass, flounder, etc.) cut in four pieces
½ cup minced and seasoned breadcrumbs
3 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoon lemon juice
¼ teaspoon red chili powder (berbere)
¼ teaspoon white pepper
¼ teaspoon garlic powder
Salt and black pepper to taste

Preparation:

1st Step: Cut the fish fillets into four pieces; clean the fillets with cold water and lemon or lime; tap dry;

2nd Step: In a bowl mix one tablespoon of oil, one tablespoon of lemon juice, hot red chili powder or paprika, white pepper and garlic;

3rd Step: Coat the fillets very well with the mixture; keep them in the fridge for 10-15 minutes;

4th Step: Meanwhile, mix the rest of the oil, lemon juice, salt and black pepper;

5th Step: Spread the breadcrumbs on flat baking sheet or a plate;

6th Step: Roll each fish fillet on the breadcrumbs; glaze the fillets with the mixture of oil and lemon; place the fillets side by side on non-stick or lightly greased baking pan;

7th Step: Preheat oven to 400 degree; Bake the fillets uncovered for 20 minutes.

4 Servings.

P.S. If desired, 1 tablespoon cooking white wine or dry sherry could be added to the mixture.

Tuna Sauce

Tuna sauce is my family's favorite dish. It goes well with pasta, rice and as a dipping sauce.

Ingredients

1/2 lb fresh tuna or 16 oz canned tuna in fresh water
1 onion (chopped)
2 tomatoes (chopped)
2 stalks celery (Chopped)
1/2 cup tomato sauce
1 sweet red pepper (chopped)
1 teaspoon tomato paste or sun-dried tomatoes
2 tablespoons extra-virgin oil or vegetable oil
1 teaspoon fresh garlic or garlic powder
1 teaspoon basil (fresh basil is preferable)
¼ teaspoon chili pepper powder or crushed hot peppers
4 bay leaves
1 ¼ cup water
¼ teaspoon parsley
Black pepper and Salt to taste

Preparation:
1st Step: Sauté the onion with oil and 1/4 cup water, add the celery (3 minutes);

2nd Step: Add chopped tomatoes, tomato sauce, tomato paste or sun-dried tomato, sweet red pepper, chili peppers powder/crushed hot pepper, garlic, basil, bay leaves and one cup water. Cook it for 10 minutes;

3rd Step: Open the canned tuna and place it on tight strainer and rinse once with fresh water;

4th Step: Put in the tuna in the sauce. Cook it for 10 minutes; Sprinkle the parsley;, black pepper and salt to taste; Remove from heat. Serve it cold or warm.

Serving six people.

P.S. The Tuna Sauce goes well with pasta, rice and as a dipping sauce.

For nutritional facts of this recipe please visit http://www.recipezaar.com/325433. For vitamin content please click on "Print Recipe" on aforementioned site.