Meat and fish dishes: real men's food, second and first, banquet and everyday, simple and complex, cold dietary

Baked fish with cheese sauce

Ready to try something new for dinner? This ultimate fish recipe is bursting with savory flavors. It is extremely difficult to spoil, so the dish becomes a signature dish even among bachelors. You can use it to cook whatever fish you have. It could be hake, halibut, tilapia, flounder, salmon or cod. Read on to learn how to cook delicious fish in just 30 minutes.

What is necessary:

2 kg. fillet of the above fish;
50 gr. butter + a little for greasing the pan;
100 ml. mayonnaise;
3/4 cup grated parmesan cheese;
1 tsp. salt;
1/3 tsp. black pepper;
3 tsp. lemon juice;
4-5 stalks of green onions;
1/3 bunch of dill;
2 tbsp. l. Tabasco sauce.

Baked fish with cheese sauce

Cooking Instructions:

Rinse the fillet and place on a paper towel to absorb any remaining moisture.
Turn on the oven to preheat to 190 degrees.
Grease the baking dish in which you prepare fish recipes with a thin layer of oil.
Grate the cheese into a bowl, add room temperature butter to make it easier to mix.
Add mayonnaise (use homemade if desired), lemon juice and Tabasco. Mix thoroughly until a homogeneous mass is formed.
Chop green onions and dill. Pour into the sauce, add salt, pepper, stir some more.
Place fish in a single layer in a baking dish.
Place the fish in the preheated oven to bake for 10 minutes.
Remove the pan with semi-cooked fish from the oven.
Gently spread the mixture prepared in the bowl on top.
Roast for another 10 minutes or until lightly browned on top.

Catch fish, tasty and healthy: how to distinguish aquaculture products from wild ones

Aquaculture fish turned out to be not the most “cultured ” . It often contains impurities, including toxic ones. Industry experts assure that frankly unsafe fish does not reach our shelves, as it goes through several stages of testing. But they fully admit that imported fish, not grown in the best conditions, can be passed off as Russian sea fish. With details - Vesti FM correspondent Marina Kostyukevich.

Fish raised in the wild - in the sea, river, ocean, and farmed fish raised in artificial reservoirs - are in many ways different fish. First, aquaculture is always fattier. Due to her inactivity and lack of space, she is less energetic and gains more fat than muscle mass. Secondly, it contains 5 times more omega-6 fatty acids. Thirdly, the high density of fry in a reservoir leads to an increase in diseases. Fourthly, aquaculture can be stuffed with all kinds of dyes and additives for growth. Most often, this is typical for imported samples, says Alexander Fomin, executive director of the Fishing Association.

FOMIN: Most of the fish that is grown meets all standards, and this is strictly monitored. But given that the reservoirs are different, in some countries where there is less strict control - Thailand, Vietnam, perhaps some other Asian countries where the composition of the water is unclear - all this ends up in the fish. Therefore, if herbicides, including prohibited ones, are washed off the fields there, of course, they could theoretically get into the fish.

The heavy pesticide dieldrin was recently discovered in salmon from Chile. A substance that can kill parasites in fish cells was banned back in the 70s due to its toxicity. But in our country they have never used it at all. Products from Chile arrive on our shelves. But it could not reach us with unsafe impurities, assures Alexander Fomin.

FOMIN: The Chileans have strict control over the content of antibiotics. If antibiotics are in fish, it is not even exported. When fish are raised in crowded conditions, they naturally get sick. But if she gets sick, she dies there. She cannot be brought here dead. This is out of the question.

All foreign products undergo strict control in Russia. At the first stage, Rosselkhoznadzor certifies an enterprise that enters the Russian market. The conditions for growing fish are checked, and only after that the farm is included in the Register. The second stage is veterinary control at the border. And the third is inspections by Rospotrebnadzor during implementation. Toxic products cannot reach the counter. Another thing is that there may be fish on it that are somewhat “ embellished”. Both literally and figuratively. For example, some farms use astaxanthin dye. It gives the fish a bright, rich color. This is a harmless trick, since it is a plant carotenoid.

But there are even more serious tricks when sellers, under the guise of wild fish, sell aquaculture fish. For example, tilapia can be passed off as sea bass. To avoid substitution, says Alexander Fomin, choose those types of fish that are not grown in an artificial environment in principle.

FOMIN: Cod, herring, haddock, pollock - these are all types of wild fish that cannot be grown in aquaculture. As for salmon and trout, these are all aquaculture fish, and they have practically disappeared in the wild. If it is caught in the wild, then the fisherman who caught it will eat it and will not sell it.

Research has shown that 80% of fish labeled “wild” are actually farmed. In restaurants, more than 95% of the salmon is artificially grown. Whatever the waiters and sellers convince us of, these are facts that need to be taken into account when choosing fish products.

Baked Halibut with Cream of Mushroom Sauce

Oven-cooked fish dishes are recipes popular among healthy eating enthusiasts. With gentle heat treatment, the maximum benefits of the fish are preserved. The pulp does not dry out, remains juicy and tender. We suggest cooking halibut using this recipe. This soft, delicious fish with a great texture is sure to please even a child. The fillets are baked with a little butter and spices and then served with a delicious homemade creamy mushroom sauce. If you appreciate fish recipes that are delicious and simple, be sure to make this one today!

What is necessary:

4 halibut fillets (about 500 gr.)
2 tbsp. l. butter;
Salt and black pepper to taste.

For the sauce:

200 gr. champignons or oyster mushrooms;
1/2 cup chicken broth;
4 - 6 green onions;
3 tbsp. l. oils;
3 tbsp. l. flour;
1 tbsp. l. sherry;
1 stack Milk;
0.5 tsp. salt;
1/3 tsp. black pepper (or a mixture of peppers).

Baked Halibut with Cream of Mushroom Sauce

Cooking Instructions:

Preheat the oven to 190 degrees.
Grease a baking dish with butter and place in the oven to preheat.
Meanwhile, rinse the fish and absorb excess moisture with a napkin.
Heat the butter to a liquid consistency.
Grease the prepared fish fillet for the fish dish according to the recipe with photo with liquid oil. Season with salt and pepper and place on a baking sheet (hot from the oven).
Bake for about 20-25 minutes, basting with melted butter from time to time.
Remove the halibut from the oven and let it rest for 5 minutes.
Meanwhile, start preparing the sauce. Wash the mushrooms and cut into small pieces.
Heat oil in a saucepan over medium heat.
Add the mushrooms and cook, stirring frequently, until the mushrooms are golden brown and tender.
Chop the green onions. You can do this before cooking the fish. If you have time to make preparations.
Add onions to mushrooms. Simmer for about another minute.
Add flour, stirring, continue cooking for about another minute.
Gradually add broth and milk, stir until smooth.
Add sherry and spices.
Continue cooking, stirring constantly, until the sauce thickens.
After you have managed to cook the fish deliciously, serve it with sauce.

Baked halibut with Parmesan crumble

Baked Halibut with Parmesan Crumbs is the quickest and easiest way to prepare tender fish. The delicious, buttery crumble adds a nice flavor and texture to the halibut. The tender fillet takes just a few minutes to bake. This means that it is quite possible to prepare it after a working day for a full dinner.

We also recommend using haddock, cod or striped bass instead of halibut. And before you deliciously cook fish in literally 20 minutes, prepare a side dish of fried or boiled potatoes, with a green salad or stewed vegetables.

What is necessary:

600 gr. halibut fillet;
70 gr. parmesan cheese;
3 slices of white bread (or loaf);
5-7 sprigs of parsley;
0.5 tsp. salt;
0.5 tsp. garlic powder (or 2 crushed cloves);
0.5 tsp. onion powder;
2 tbsp. l. butter;
Ground pepper to taste;
Lemon slices for presentation.

Baked halibut with Parmesan crumble

Cooking Instructions:

Similar fish recipes can be prepared in a frying pan, but it is much tastier, more aromatic and healthier to do it in the oven. Turn it on to warm up to 200 degrees.
Grease a baking sheet thinly with oil and line with parchment paper if desired.
Rinse and pat dry halibut fillets. Cut into 4 servings, each approximately 170 g. Place the fillets skin side down on the prepared baking sheet.
Tear the bread into pieces and place in the bowl of a food processor.
Grind until the slices form breadcrumbs.
Pour the crumbs into a bowl, mix with grated Parmesan for a crumble on a fish dish. Recipes can also be repeated with another type of hard cheese.
Chop the parsley, grind the garlic, add melted butter to the crumbs along with salt, pepper and onion powder.
Stir the crumble ingredients well until they are evenly combined.
Sprinkle mixture over each halibut fillet. Iron so that the mixture sticks well to the tops of the fish.
Bake halibut fillets for 10-12 minutes. Before removing the dish, check the fish recipe for doneness with a fork. To do this, insert a fork into the fillet and twist it slightly to check for flakes. If baked sufficiently, the fish will separate into pieces and will be opaque.
Serve halibut with fresh lemon wedges or slices.

Recipes for main fish and seafood dishes

Home » recipe » Main courses » Fish and seafood

A selection of recipes with photos will allow you to quickly learn how to prepare fish and seafood dishes according to all the rules of culinary skill. You will learn how to prepare complex delicacies, make them into salads or appetizers, main courses or soups. We will share with you the secrets of preparing cold dishes from fish, shrimp, mussels, and tell you how to bake seafood in the oven or grill or steam it. You will no longer need to go to restaurants, because you will cook all the most delicious things at home thanks to our collection of recipes, which contains hundreds of exquisite and very tasty fish dishes.

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Salmon Salmon Perch Red snapper Tilapia Anchovies Tuna Cod Halibut Mahi-mahi Mackerel Scallops Lobster Shrimp Mussels Clams
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Crispy cod with lentils

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For dinner, prepare cod fillets with a delicious crispy breadcrumb crust and serve with lentils, vegetables and salad greens. Ideal for a quick, tasty and healthy dinner. To…

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Shrimp on skewers with a side dish of lentils and herbs

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Crab cakes with mustard sauce

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Lowcountry boilie with shrimp and crabs

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Time: 35 min. Difficulty: easy Servings: 6 - 8

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Shrimp with lentils Indian style

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Treat yourself and your loved ones to a delicious and healthy Indian-style dinner. Red lentils are simmered in a light fresh tomato sauce and served with butter-fried shrimp. Unique…

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Shrimp in orange oil with fennel and orange salad

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Salmon with bread crust

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Salmon fillet coated in a layer of Dijon mustard and a mixture of panko breadcrumbs is baked in the oven and turns out incredibly juicy on the inside and crispy on the outside. Panko is large and airy...

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Deep fried catfish

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Halibut in the oven

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Lobster Mac'n'Cheese

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Tetrazzini with shrimps

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Salmon with citrus fruits in the oven

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Crab rangoons

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Escovich: Jamaican Fried Snapper

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Bang Bang Shrimp

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Best Canned Tuna Recipes

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Recipes in alphabetical order

Grilled fish

When summer comes, there's nothing better than grilling fish. It turns out tender, aromatic and does not leave a smell throughout the kitchen. This recipe uses an Asian-style sweet and sour marinade that brings out the flavor of the fish dish. The recipe allows you to enjoy the perfect crust formed on the grill. Use swordfish, halibut, salmon steaks (easier to grill than fillets), or more affordable options

What is necessary:

2 steaks, 170-200 gr. swordfish steak;
3 tbsp. l. honey;
3 tbsp. l. soy sauce;
1/4 tsp. white pepper;
1 tbsp. l. lime juice;
1 tbsp. l. vegetable oil;
1-2 cloves of garlic;
1 tbsp. l. fresh ginger (grated).

Grilled fish

Cooking Instructions:

Rinse the steaks and blot away any moisture. In addition to swordfish, use other varieties and prepare different fish recipes that are delicious and simple. Place steaks in a small glass dish.
Mix marinade ingredients in a small bowl and pour over fish. Be sure to coat the fish evenly on both sides.
Cover the pan with plastic wrap and refrigerate for 30 to 1 hour.
Preheat grill over medium heat.
To prevent the fish flesh from burning, lightly oil the grate.
Remove fish steaks from marinade. Do not pour out the rest, leave it in the form.
Place steaks for fish recipe on oiled grill. Pour the remaining marinade on top.
Cook for 3-4 minutes on one side, flip and baste the other side with marinade.
Bake the fish for another 5 minutes on the other side. Cooking time is arbitrary and depends on your heat. Keep an eye on the doneness: once the fish is opaque in the center, remove from heat and serve.

Baked fish

There are many recipes for such dishes and each of them deserves all kinds of praise, but in this material we will focus on traditionally Russian baked crucian carp. In order to prepare this dish you will need the following set of products:

Crucians – 5-6 pcs.
Fresh champignons – 400 gr.
Fat sour cream – 300 gr.
Onions – 4 pcs.
Carrots – 3 pcs.
Half a lemon.
One bunch each of dill, parsley and green onions.
Salt.
Spices: coriander, saffron, black pepper.

To make the dish especially tasty, you first need to marinate the crucian carp. To do this, we clean and cut the carcasses, then rub them with salt and spices, sprinkle with lemon juice and leave for 15-20 minutes. While the crucian carp are marinating, let's start preparing the sauce. To do this, add some salt to the sour cream and add half of the finely chopped herbs and spices to it. Now you need to prepare the filling for the fish: cut two onions into half rings and put them in a frying pan to fry. Add grated carrots and chopped champignons there. Don't forget to salt and pepper the minced meat.

Next, we take the fish carcasses and stuff them with prepared “minced meat” from mushrooms. We connect the edges of the abdomen with toothpicks so that the mass does not come out. After this, you need to let the fish lie for a while and soak in the “minced meat”. At this time, cut the remaining onion into rings and place it on a greased baking sheet. We place our crucian carp on this “pillow” and send them to the oven, preheated to 200 °C for 30 minutes. We take out the fish and pour the prepared sour cream sauce over it, after which we put the dish back in the oven for 10 minutes to form an appetizing golden crust.

Tilapia with lime and basil

The combination of lime and basil really adds flavor to the tilapia. Fried, baked fish recipes are delicious and simple, good served along with grilled vegetables. Also an excellent side dish would be mashed potatoes and aromatic rice.

What is necessary:

4 tilapia fillets;
2 tsp. bourbon (or other whiskey);
2 tbsp. l. lime juice;
1/4 cup Sunflower (olive) oil;
1 tbsp. l. chopped basil (leaves of 1 sprig);
1 tsp. salt;
1/3 tsp. black pepper;
2 limes.

Tilapia with lime and basil

Cooking Instructions:

According to the recipe, the fish can be cooked on a smooth frying pan, grill pan or remote grill. Rinse the tilapia and blot away any moisture.
Prepare the marinade for the fillet: in a bowl, combine sunflower oil, chopped fresh basil, bourbon, salt and black pepper.
Remove the lime zest and grind in a blender. Add the zest to the bowl.
Squeeze the juice from the limes from which you peeled the zest.
Stir the marinade for the fish dish. Recipes with photos of marinating are carried out in a convenient way. Use a ziplock bag or tray.
Place the fillets in a ziplock bag and pour in the marinade.
Stir the fish in the marinade several times, making sure it is coated on both sides.
Place the fish in the refrigerator for 30 minutes.
Heat a frying pan (grill or regular). Pour the marinade out of the bag and simmer on the surface of the pan before cooking the fish.
Reduce heat and simmer for 5 minutes. Remove from heat, pour into container, cover with lid.
Pour a little oil and fry the fillet over high heat for 3-5 minutes on each side.
When the fish is opaque, transfer it from the pan to plates and serve with a few spoonfuls of the marinade drizzled on top.

Mexican perch

For this recipe, prepare a whole sea bass. If you haven't fried a whole fish before, make sure it's not difficult at all. Before you prepare delicious Mexican-style fish, prepare the necessary ingredients.

What is necessary:

1 whole sea bass, chilled;
45 ml. lemon juice;
120 ml. orange juice;
45 ml. lime juice;
120 ml. spicy chili paste.

Mexican perch

Cooking Instructions:

Mix hot paste with citrus juices.
Make sure the fish is cleaned: rinse it and blot away any remaining moisture.
Rub the paste inside and out.
Refrigerate for 2-3 hours to marinate.
Prepare an outdoor summer grill for a fish dish. Prepare the recipe with photo on a double-sided mesh for bulky products. Grease the mesh with oil to prevent the fish from burning.
Place the fish in a mesh and fry on both sides until fully cooked (internal temperature 60-65 degrees).

On the table along with side dishes

Trivial simple dumplings, meatballs, entrecote - everywhere there is meat, which, in addition to the usual dishes, is also great for combination with cereals, vegetables, cold appetizers and first courses.

To resolve questions regarding the recognition and preparation of meat and fish dishes, feel free to refer to cookbooks, which contain not only recipe descriptions, but also meat cutting diagrams and various master classes that can become your faithful assistant and help you master the art of cooking to perfection meat and fish dishes.