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Fish Recipes

fish recipes

Spicy Fish Tacos

12 taco shells
2 cups coleslaw blend
3-tablespoon ranch salad dressing
1/3-cup flour
1/2-teaspoon salt
1/2-teaspoon cayenne pepper
1/4-teaspoon pepper
1-tablespoon oil
1 lb. fish fillets
1/2-cup salsa

Combine coleslaw blend and ranch salad dressing in medium bowl and toss to combine; set aside. Combine flour, salt and peppers in shallow pan. Heat oil in large nonstick skillet over medium heat. Dip fish fillets in flour mixture, then place in hot oil and cook 10-12 minutes until browned and fish flakes easily when tested with fork, turning once.
Cut fish into 1" strips and serve in taco shells with salsa and the coleslaw mixture. 6 servings

fish recipes

Hot Grilled Trout

1/4 cup lemon juice
2-tablespoon margarine -- melted
2-tablespoon vegetable oil
2-tablespoon parsley -- chopped
2-tablespoon sesame seeds
1 tablespoon Tabasco hot sauce
1/2-teaspoon ground ginger
1/2-teaspoon salt
4 brook trout -- about 1 pound each

In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, TABASCO sauce, ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade; reserve marinade. Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inch from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional TABASCO sauce.

fish recipes

Grilled Bluefish Paillards (fish recipe)

2 bluefish -- (3-pound)
1 teaspoon minced garlic
Salt and pepper
2-tablespoon oil -- olive
Extra-virgin olive oil
Lemon juice

Fillet bluefish, removing skin, to make 4 10-to 12-ounce fillets holding your knife almost parallel to work surface, slice each fillet into 4 broad, thin slices. In a glass baking dish season bluefish paillards with garlic, salt and pepper. Pour olive oil over and turn several times to coat completely. Cover and refrigerate for 1 hour. Prepare a hot charcoal fire. Oil grill well. Brush garlic from paillards and grill about 1 minute per side, or until just done. Serve 4 paillards per person, drizzled with extra-virgin olive oil and lemon juice.

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