Lou - the sauce sounds delicious (as usual) but a ?? You don't flour and brown the fish before putting it in the sauce??

Also - for the uninitiated- would you serve the fish/sauce with pasta? What kind? Something else - what??

I've also read that it's not typical to use grated cheese with fish/red sauce dishes. Do you agree??

I grew up with frozen perch, Miracle Whip and jello salads. Please be kind to me!!!!!!!!

seagrass

Seagrass:
I don't flour and brown the fish, just lay it in the Sauce.

When done, this Recipe can be put into a Blender and Pulsed,
leaving some small pieces, not a Puree.

Then reheated and spread over cooked Spaghetti, Linguine or any other of you choice.

Maybe it is not typical to use Parmesan, with Fish/Red sauce dishes but I'm not typical.
I love Parmesan. If others don't like it, don't use it.

Here is one of the other fish recipes. ( floured first )
Very simple to do.
- - - - - - - - - - - - - -

Lou's Fish Puff's

2 eggs beaten
Add:
1/3 teaspoon of Old Bay Seasoning
1/2 teaspoon of Parsley
1/2 teaspoon of Onion Powder
1/2 teaspoon of Garlic Powder
1/2 teaspoon of Parmesan Cheese
1/3 teaspoon of Salt
A pinch of Oregano.
Beat in enough Flour to make a thick Batter.

Cut some of the Fillets into 2 1/2 inch Squares and
dust with seasoned flour.
Dip the Fillets into the Batter and then into a Heated Skillet with Butter.
Cook until a dark Golden Tan color.

Try one piece, give it a taste test and add Spices ,if needed.
I serve them with Kraft's Creamy Italian Dressing but
you can use a Dressing of your choice, or
eat them without.
You can use this Recipe with any Fish Fillet.
They will go like Potato Chips.

Lou

PS: I'll put in some more Recipes later.

Lou, here's a family recipe for baked fish. It's very similar to what you posted. My mom & grandmother would often add the fronds of anise they'd find growing in vacant lots. It's a perfect example of Greek home cooking.

Plaki (Greek Baked Fish)

A simple, colorful, and flavorful baked fish casserole. Perfect for guests and family!

6 fillets firm, fleshed fish such as cod, red snapper, etc. (approximately 2 pounds)
1 bunch green onions, cleaned and cut into 1 inch pieces
1 14-ounce can diced tomatoes
2-4 cloves garlic, finely minced
cup fresh parsley, chopped
¼ cup fresh mint, chopped*
¼ cup fresh basil, chopped* (fresh oregano or dill may be substituted)
2 lemons, thinly sliced (remove seeds)
¼ cup olive oil
Salt and pepper to taste

ÂRinse and dry fish.
ÂBrush a baking pan with olive oil.
ÂPlace fish in pan.
ÂHeat frying pan and add olive oil.
ÂSauté green onions, garlic, parsley, mint, and basil in oil.
ÂAdd canned diced tomatoes.
ÂCover and cook for about 20 minutes until thick.
ÂPour tomato mixture over fish.
ÂCover fish with lemon slices.
ÂBake uncovered at 350° for 25-30 minutes until fish flakes with fork.

Serve with roasted potatoes or rice.

*May substitute 1 tablespoon dried mint and basil (oregano or dill)

Shambo:
You just reminded me about the Mint and Basil.
I have it growing out back.

That's not Greek, it's Italian.
I told my BIL how to make it and he told all the other Greeks. Do you believe that !!!
I'll tell you another one.

It is just about the same, isn't it.
Did you forget the Olives ???
Efkharisto !!!
LOU

Lou,

What kind of wine do you use in your recipe for the tomato sauce?

seagrass

Seagrass:
I always have Red Wine here, so I use that.
Sometimes it is one for the recipe and one for the cook.

Lou

"Sometimes it is one for the recipe and one for the cook."

That's why wine for cooking should be as good as wine to drink with the meal. It's an idea promoted by chefs and cooks.

Jim

Jim:
Who else would promote it ???
I use it even if it isn't in the Recipe.
Whooeeeeeeeeeeeeeeeeee!!!
Salute !!!

I like to bake fish filets, I reduce 2 cans V8 with (1 lemon juice and peel added) until about halved. In a small saute pan with butter or evoo, sweat chopped bell peppers (green, red, yellow, and orange) and one small onion very thinly sliced and some garlic (if you like). Combine the two pour a small amount in foil lined pan, then add filets and put the rest on top. Bake at 425 for 15 to 20 minutes, or until fish flakes. As you can tell I am a "feel cook" so hope this makes sense. Oh and by the way I am usually cooking for two so adjust accordingly. The cans are the individual servings 11.5 ounces. I do not add salt but do add pepper.

Red

Red: Sounds good to me !!!

Here is another recipe:

Baked another ugly Fish , W Salmon & Crabmeat Stuffing

I Found a brass Silver Plated Serving Tray the right size,
to bake it in.( 9 ½ x 6 ½ inch well. x 1 ¼ in. deep. )
Ingredients:
8 fish Fillets ( 6 inches long )

1/2 cup each of ( chopped small ) Red Pepper and Onion and
1/4 cup of Celery also chopped small and Nuked them 1 ½ minutes
Mixed in
3 Tablespoons of Mayo and 1 teaspoon of mustard
In a SS bowl I put in a 15 oz. Can of Pink Salmon and
Two 4 oz, cans of Bumblebee Crab Meat.( drained)
Broke up the Salmon and picked out the backbone, then
added the nuked Veggies and mixed well.
In another bowl I mixed all the dry Ingredients
1 cup of bread Crumbs
1/2 teaspoon of Old Bay seasoning
2 teaspoons of Parsley Flakes
1 teaspoon of Baking Powder
1/2 teaspoon of Salt
1 teaspoon of Garlic Powder and Onion Powder
2 Tablespoons of Parmesan Cheese
Beat 1 large egg with 1/4 cup of water and add to the dry ingredients.
Add enough water to dampen .
I Mixed the wet and dry ingredients together .

Rub some Oil in the Fish Pan and lay in 4 of the Fillets.
Put the Stuffing on that and shape , high in the center.

Lay the other 4 Fillets; over the stuffing, to match the shape of the Fish Pan
Cut out a mouth and leave pieces extend out for Fins and Tail.

Spoon some Spaghetti Sauce over the top . Lay half Onion rings for Scales.
Cut a slit for a Gill, about 3 inches back. ( I forgot that )
Put an Olive in for an eye , when Baked .

I set the Fish Pan in another 2 ½ " deep pan ,
so I could cover it with Aluminum Foil later.
Bake in a 300 Degree oven for ½ hour. Or until the fish flakes

(re: Lou's recipe for fish fillets)

Lou wrote:

"When done, this Recipe can be put into a Blender and Pulsed,
leaving some small pieces, not a Puree.

Then reheated and spread over cooked Spaghetti, Linguine or any other of you choice."

Lou, on behalf of my entire generation, I have to ask...do you own a Bass-O-Matic?

Blended fish.... MMMMMMMMMMM MMMMMMMMMMMMMMMM!

My tummy just did a major flip flop.

OK, guys - I think I'd eat at Lou's any day.

My husband brings me striped bass in the summer that leaves me uninspired after awhile as to what to do with it. This post has given me some nice input.

When I read a recipe, I just insert "striper" wherever "fish" occurs. Things will turn out just fine.

Thank you, Lou.

(PS - hope you never have to print out one of my posts and use it for target practice).

seagrass

I dont feel good.

Here ya go, seagrass. It's my favorite striper recipe. Always well received.

STRIPED BASS ALMONDINE

For each portion allow:
1/2 lb. striped bass fillet
Flour as needed
Salt and pepper to taste
2 Tbsp. butter
1/4 C. sliced almonds
1/2 fresh lemon

Rinse fillets and blot dry.
Dredge in flour seasoned with salt and pepper.
Saute in a generous amount of butter.
Remove fillets to plates when fish is opaque inside and very lightly browned.
Add a good amount of sliced almonds to the pan and saute until just barely golden, adding more butter if desired.
Squeeze lemon juice over the almonds and stir, scraping up brown bits.
Blanket the fillets with almonds.

Jim

Jojoco:
Is this a ligit question ???
Tell your generation, No I don't own a Bass o matic.
I don't want to drink a complete, pureed fish.

This is actually a Marinara Sauce with pieces of fish.
That's why I said to Pulse it , not Puree everything.

What is the big deal. Hasn't anyone heard of a Marinara Sauce made with Fish.

You know , like Meat Sauce !!!
- - - - - - - - - - - - - - - -
Jim:
We caught Sea Bass on the Rocks at AC. In 15 minutes they were scaled and in the oven.
Best Bass I ever had. This was before the Casino's.

At our Fishing Lake here, one fisherman brings a Coffee pot and an electric grill.
There is a small Pavillion with tables.
He fillets the first Trout he catches and cooks it on the grill with butter and garlic.
Throws on a couple of eggs and has breakfast.

Then he fly fishes; Catch and Release, the remainder of the day.
- - - - - - - - -
Seagrass:
Thank You.
After all the comments, your's is certainly appreciated.

LOU

Lou, rather than pulsing in a blender, couldn't you just sort of break the fillets into flakes with a fork, and have pretty much the same results? Without dirtying up the blender?

This recipe reminded me of one my mother used to make.
A similiar red sauce (but minus the wine, knowing my mother).
She spread it over the fillets & baked in the oven until done. I don't remember for sure, but I think it was served with rice. Kind of like shambo's recipe.
Think I like the idea of it over pasta even better.
Also like the sound of the fish puffs, may have to try them tonight.
All the recipes here sound so good, not sure which one to try first.
So thanks to all.
As I said in another post, I am a fish and seafood lover.
I love it all.

Rusty

Rusty:
You could do it with a fork and mix it thru the sauce.

I do that with canned Crabmeat.
Make the Marinara Sauce, dump in a can of Crabmeat and mix it thru the Sauce.
Anyway it sounds better to the CF members who don't know and think of the Bass o Matic thing.

We do like you said and use Cod, then Bake it but it has a lot more ingredients, potatoes, olives,etc.
Like a stew.

We do Shambo's way too.

Lou,

All this talk about cooking fish with tomatoes, wine, potatoes, olives, etc. has got me thinking about cooking up some bacalao which, because of the Portuguese influence around here is written bacalhau. This sort of fish preparation is uncommon on menus in the U.S.

Salt cod in one pound wooden boxes was cheap when I was a kid, so we had it often and that flavor grew on me. My mom, being not of Mediterranean heritage, served it cream style over potatoes. I still like it that way. I also like to freshen the bacalao, cut it into bite size pieces, flour it and fry in in olive oil. Then I proceed as some of your recipes. Totally different from what my mom made, and very tasty.

Unfortunately, bacalao in any form is not a cheap ingredient today. That always give me pause when deciding to buy it when so much fresh fish is available at a lower price. I guess there is a surcharge for nostalgia.

Jim

Jim:
I've had it the two ways that you mentioned, when visiting.
My MIL made it Baked with Tomato Sauce.

Last time I bought Cod was a while back, at the 9th street market, Philly.
I was almost in the middle of a man and woman beating a guy that was trying to steal something.

Their weapons were dried Codfish.
Don't know the present price.
Lou

Tossing in a couple of ways I've been cooking fillets lately - simple, utilitarian, and you can prep it up then when everyone is at the table enjoying the appetizer, you can sneak away and do the cooking in 5 minutes.

These are usually tilapia, halibut, cod, or other whitefish. Salmon doesn't taste right if cooked this way, to me.

Miso-marinated and simmered
- Make a miso soup, cool it to room temp
- Marinate fish for 1 hour. Can be fillets or small steaks, less than 6 oz
- Meanwhile, bring to boil 1 cup sake, 1 cup miso, 2 TBSP mirin, 1 TBSP soy sauce, 1 TBSP sugar. Turn down to a high simmer and reduce for the hour that the fish is marinating. Should reduce by appx 1/2 to 2/3. If desired, mix 1 TBSP cornstarch with a little water and add that to the sauce. Adjust taste with sugar and salt.
- Remove fish from the miso marinade, bring the marinade to a full boil for a few minutes, then turn down to a high simmer and add the fish back. Simmer fish for 5 minutes only. Longer simmering will produce tougher fish.
- Place each piece of fish in a small bowl. Add a little of the simmering liquid, to keep the bowl and fish warm, but not to cover the fish. Pour the sauce over the fish. Garnish with something pretty and serve.

Milk simmered
- Pat fillets dry and salt lightly
- Melt two pats of butter to coat bottom of a pan
- Optionally, sautee some minced garlic or onion in the butter
- Raise heat, place the fillets in the pan and cook for 30 second per side on med-high heat
- Pour 1/4" of half-and-half in the pan, turn down heat, simmer for 5 minutes for 1/2" fillets, a few minutes longer for a thick fillet
- Remove fish to plate. If desired, thicken liquid with some flour and add another pat of butter plus salt to taste, to use as a pan sauce. Parsley or a little plop of bright green pesto looks nice with this.

Wok fried
- assumes fillets - coat fillets with cornstarch and salt, knock off excess
- Mix up a sauce from 2 TBSP rice wine, 1 TBSP soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 TBSP finely minced ginger, 1 TBSP finely minced garlic, 1 TBSP cornstarch, 1 TBSP chopped green onions, 1 TBSP fine diced red bell pepper (this last is just for color). I like some hot sauce too.
- Place wok (a cast iron pan works too) on high flame, leave to heat for 4 minutes. Pour in enough veg oil to be 1/2" deep at center of wok (if using a flat-bottom pan, don't try for 1/2"), leave on high heat until oil starts to shimmer and then to smoke
- Slide two fillets into the hot oil (slide, don't splash!), tilt the wok so that the hot oil gets to all parts of the fillets, after 30 seconds flip the fillets (flipping away from you!), after 30 seconds remove the fillets to blot on paper towels. Replenish oil if needed, heat to just smoking, cook two more fillets, etc.
- When all fillets are cooked, place them on serving dish. Pour off the oil, return the wok to heat up, then pour in the
sauce. Cook until liquid is bubbling and garlic is fragrant but not burned, pour sauce over fish, and serve.
- If you want the fish more cooked or more thoroughly sauced - or if they are thicker fillets - lay each fillet in the wok with the sauce just long enough to cook to your desired doneness. I like my fish just barely cooked, personally, so for me this step would be 5 seconds.

I was all set to make Lou's Fish Puffs tonight. Sans blender ;-)

Picked up my daughter, drove down the parkway, down the exit ramp, no brakes! Just enough brakes left to slow down. I made it down to the store where I was going to buy Whiting riding my parking brakes, called my wife to pick me up.

The good news - She's had it with this truck and I "have to" buy a new toy.

The bad news - There's really nothing wrong with my truck, I love it, it's the first "new" vehicle I ever owned, and I'm getting sentimental about it already.

The other bad news - No Lou's Fish Puffs tonight. But I still had fish on the brain so here's what I ended up with...

{{gwi:1527002}}

OMG that looks totally delicious to me!
Love,
Weight Watcher Woman

Thank heaven nothing seriously bad happened.
You and your daughter are safe!
That episode sounds scary and dangerous.

As for the Fish Puffs, I haven't gotten around to trying them yet either.
But soon, I hope.
They sound so good.
And lets face it, the fish you ended up with is better than no fish at all. :>)

Rusty

FOAS:
I just stopped there too.
Picked up 2 Mc Chicken sandwiches, removed the shredded lettuce
Tonight I'll heat them in the Toaster Oven and
put in some Sliced Onions , Tomato's and Lettuce.

Hope you get your truck fixed, with no problems.
When you go out again, take a peep to see if that little black cloud is out there, waiting for you.

I stopped at Walmart and picked up a one pound pack of Tilapia Fillets, for $2.
I'll use them for Fish puffs

Rusty : Hi yau'll
Lou

Lou, I finally got around to trying your
fish Puffs last night.
Had some Whiting in the freexer, so used that.

I 'goofed up', & added too much flour, so then added a bit of milk to get the batter consistency to what I thought it should be.

Even with this change, they are really REALLY good.
Next time I'll be more careful adding the flour.
But even with that change, this recipe is a keeper.

Now I'm anxious to try the Fish Marinara sauce.

Rusty