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... nnaise, ketchup and pepper sauce.</p>]]></content:encoded>
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<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" > <channel> <title>RSS Top Fresh Fish Recipes - We are Fresh Fish</title> <link>http://www.wearefreshfish.com/</link> <description>Top Fresh Fish Recipes - We are Fresh Fish</description> <lastBuildDate>Thu, 04 Apr 2024 08:17:49 +0300</lastBuildDate> <language>en</language> <sy:updatePeriod>daily</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <item> <title>Bajan fish cakes recipes</title> <description>Fish cakes are a traditional Barbados breakfast dish. They may be eaten on their own or served with delicious sweet bakes. For those on the go, the preferred way of enjoying fish cakes is sandwiched in a "salt bread", this is ...</description> <content:encoded><![CDATA[<img src="/img/wp_barbadian_fishcakes_fotolia.jpg" alt="Latest Stories" align="left" /><p>Fish cakes are a traditional Barbados breakfast dish. They may be eaten on their own or served with delicious sweet bakes. For those on the go, the preferred way of enjoying fish cakes is sandwiched in a "salt bread", this is known as a "bread and two". Fish cakes are also a favourite appetizer at restaurants and finger food at cocktail parties. 1 onion, diced 1 cup flour 1 tsp baking powder 1 egg lightly beaten 1 small hot pepper, finely diced chopped parsley, thyme and marjoram 1 lb boneless, skinless salt cod 1 cup water To prepare the salted cod, boil in 6 cups of water for 4 minutes. Throw off the water and boil a second time for 3 minutes. Flake the fish with a fork. In a bowl, combine the flaked fish with the other ingredients. Stir until a thick batter forms. You can add more water or more flour to get the desired consistency. Drop the batter by teaspoonful into oil over medium heat, being careful not to overcrowd the pan. You may need to turn the heat down to medium-low if the fish cakes are burning before being fully cooked. Drain on paper towels. Fish cakes are best eaten hot! Fish cakes are even more delicious when dipped in traditional Barbados pepper sauce or Marie Rose sauce made by combining mayonnaise, ketchup and pepper sauce.</p>]]></content:encoded> <category><![CDATA[Fish Cakes Recipes]]></category> <link>http://www.wearefreshfish.com/FishCakesRecipes/bajan-fish-cakes-recipes</link> <guid isPermaLink="true">http://www.wearefreshfish.com/FishCakesRecipes/bajan-fish-cakes-recipes</guid> <pubDate>Thu, 04 Apr 2024 02:17:00 +0000</pubDate> </item> <item> <title>Mackerel fish Recipes Baked</title> <description>I am not a good cook. It is an overstatement to even consider myself a cook. After several years of preparing meals for my family, my culinary knowledge and experience doesn't go beyond the entry-level. So, naturally, I was ...</description> <content:encoded><![CDATA[<img src="/img/roasted_whole_mackerel_recipe_alex_guarnaschelli.jpg" alt="Roasted Whole Mackerel Recipe" align="left" /><p>I am not a good cook. It is an overstatement to even consider myself a cook. After several years of preparing meals for my family, my culinary knowledge and experience doesn't go beyond the entry-level. So, naturally, I was elated when I could pull something together which was easy, quick, yet deliciously yummy and best of all with minimal cleaning up and no culinary skills required! (I know, my cooking skills will never improve if I stick to simple dishes forever, lol) Here's sharing a simple fume free dish with anyone who hates cleaning up an oily kitchen after frying fish...</p>]]></content:encoded> <category><![CDATA[Baked Fish Recipes]]></category> <link>http://www.wearefreshfish.com/BakedFishRecipes/mackerel-fish-recipes-baked</link> <guid isPermaLink="true">http://www.wearefreshfish.com/BakedFishRecipes/mackerel-fish-recipes-baked</guid> <pubDate>Thu, 28 Mar 2024 11:22:00 +0000</pubDate> </item> <item> <title>Fried tilapia fish, recipe</title> <description>Friday is the day that we abstain from meat during lent (and you might know the reason behind it). I cooked Fried Tilapia for dinner last Friday and had some bagoong Balayan (fermented fish paste) on the side – it was a blast ...</description> <content:encoded><![CDATA[<img src="/img/pescado_frito_colombiano_colombian_style_fried.jpg" alt="I love Pescado Frito" align="left" /><p>Friday is the day that we abstain from meat during lent (and you might know the reason behind it). I cooked Fried Tilapia for dinner last Friday and had some bagoong Balayan (fermented fish paste) on the side – it was a blast. I might have abstained from meat that day but I miserably failed on the fasting part. The amount of rice that I consume is usually doubled when fermented fish pastes such as bagoong Balayan and guinamos (or gamos) is around. I love to eat fried fish but I’m hesitant to have it on a regular basis. I don’t have any allergies or sort; it’s just that I’m having a hard time neutralizing the smell while cooking. It</p>]]></content:encoded> <category><![CDATA[Fried Fish Recipes]]></category> <link>http://www.wearefreshfish.com/FriedFishRecipes/fried-tilapia-fish-recipe</link> <guid isPermaLink="true">http://www.wearefreshfish.com/FriedFishRecipes/fried-tilapia-fish-recipe</guid> <pubDate>Fri, 15 Mar 2024 09:23:00 +0000</pubDate> </item> <item> <title>Martha Stewart fish Recipes</title> <description>Panfried Trout with Almonds and Parsley This mainly freshwater fish comes in many varieties, ranging in color from white to red. Much like salmon, it is categorized as an oily fish, which have many health benefits, including ...</description> <content:encoded><![CDATA[<img src="/img/video_cook_martha_stewarts_fish_en.jpg" alt="Mix Together a Martha" align="left" /><p>Panfried Trout with Almonds and Parsley This mainly freshwater fish comes in many varieties, ranging in color from white to red. Much like salmon, it is categorized as an oily fish, which have many health benefits, including omega-3. Most trout sold in supermarkets is farmed. The fish can also be caught wild in lakes, rivers, and small streams. The following collection includes recipes for using both types as well as smoked trout, which can be purchased in delicatessens and specialty markets. This simple dish of panfried trout is topped with a flavorful combination of almonds, parsley, and lemon zest and juice...</p>]]></content:encoded> <category><![CDATA[Fish Stew Recipes]]></category> <link>http://www.wearefreshfish.com/FishStewRecipes/aldeburgh-fresh-fish-company-products.html</link> <guid isPermaLink="true">http://www.wearefreshfish.com/FishStewRecipes/aldeburgh-fresh-fish-company-products.html</guid> <pubDate>Sat, 24 Feb 2024 09:23:00 +0000</pubDate> </item> <item> <title>Best Fish Chowder soup recipe</title> <description>I think if I could only eat seafood and vegetables for the rest of my life, I could definitely make it work. I just adore fresh fish and shellfish. There’s something about it that feels special and luxurious, no matter the ...</description> <content:encoded><![CDATA[<img src="/img/seafood_chowder_in_bread_bowl_recipes.jpg" alt="Seafood chowder in bread bowl" align="left" /><p>I think if I could only eat seafood and vegetables for the rest of my life, I could definitely make it work. I just adore fresh fish and shellfish. There’s something about it that feels special and luxurious, no matter the occasion at a restaurant or how might be preparing it at home. Granted, depending on the seafood it can sometimes be a little pricey, which is why I save dishes like this Seafood Chowder for a special treat. It’s based off a wonderful recipe from (who else?) Ina Garten, and I love how fresh and elegant it tastes versus its more ubiquitous, creamy, and — meh — gloppy counterparts. I mean, don’t get me wrong, the classic white New England clam chowder can be a thing of beauty, but I think it’s rare to find a truly great one, and most of the time, they’re so rich they just make my stomach hurt. Ina’s version is unique in that it doesn’t have a purely dairy base, so it feels lighter while you eat it (I say feels because, let’s be honest, this recipe still calls for LOTS of butter and a touch of cream!). I built off her base recipe and added in additional flavorings, such as fennel, herbes de provence, white wine, and lemon — I think it gave the chowder a little southern French touch. We cooked up a batch of this on the Fourth, and despite the French flavorings, I thought it was deeply patriotic. For while the dish has its origins on the western coast of France, it was extremely popular during colonial American times, what with the abundance of seafood on the east coast (if you want to food-nerd out, check out this article on the history of chowder). History lessons aside, if you love seafood, I promise you will love this chowder. I’m already scheming up another “special occasion” so that I can splurge and make it again! Here’s what you do: Seafood Chowder adapted from Ina Garten’s recipe Serves 6 Ingredients 1 stick butter (8 tbsp) 1 small fennel bulb, fronds and tough stems removed, cored and medium diced (about 3/4 cup fennel, diced) 1 small onion, peeled and medium diced (about 1 cup onion, diced) 2 carrots, peeled and cut into half rounds (about 1 cup carrot, diced) 1 Yukon gold potato, washed and medium diced (about 1 cup potato, diced) 2 celery, cleaned and medium diced (about 1 cup celery, diced) 1 garlic clove, roughly chopped 1 ear corn, husk and silks removed and kernels cut from the cob (can also substitute 1/2 cup frozen corn kernels) 1/4 all purpose flour 1 tbsp dried herbs de provence 1/2 c dry white wine (a Sauvignon Blanc is great here) 1.5 qt seafood stock (see note) Zest of 1 lemon Juice of half a lemon (about 1 tbsp of juice) 6 large sea scallops, cut into quarters if they’re extra big, cut in half otherwise 1 lb 15-20 count shrimp, peeled and deveined and tails removed 1/2 lb halibut or other firm white fish, cut into large cubes 1/4 cup heavy cream — white wine vinegar to taste — Kosher or sea salt and freshly ground black pepper</p>]]></content:encoded> <category><![CDATA[Fish Chowder Recipes]]></category> <link>http://www.wearefreshfish.com/FishChowderRecipes/best-fish-chowder-soup-recipe</link> <guid isPermaLink="true">http://www.wearefreshfish.com/FishChowderRecipes/best-fish-chowder-soup-recipe</guid> <pubDate>Sun, 04 Feb 2024 09:17:00 +0000</pubDate> </item> <item> <title>Baked fish and rice Recipes</title> <description>Ingredients 1 1/2 cups hot chicken broth 1/2 cup uncooked white rice 1/4 tsp. Italian seasoning and garlic powder 1 (10 oz.) package frozen chopped broccoli, thawed and drained 1 1/3 cups FRENCH'S® French Fried Onions or ...</description> <content:encoded><![CDATA[<img src="/img/creamy_cheesy_baked_fish_over_rice.jpg" alt="Mexican Cornbread Casserole" align="left" /><p>Ingredients 1 1/2 cups hot chicken broth 1/2 cup uncooked white rice 1/4 tsp. Italian seasoning and garlic powder 1 (10 oz.) package frozen chopped broccoli, thawed and drained 1 1/3 cups FRENCH'S® French Fried Onions or FRENCH'S® Cheddar French Fried Onions 2 Tbsp. grated Parmesan cheese 1 lb. flounder fillets, thawed if frozen or tilapia fillets 1/2 cup shredded cheddar cheese 1 paprika (optional) hot chicken broth uncooked white rice Italian seasoning and garlic powder frozen chopped broccoli, thawed and drained FRENCH'S® French Fried Onions or FRENCH'S® Cheddar French Fried Onions grated Parmesan cheese flounder fillets, thawed if frozen or tilapia fillets shredded cheddar cheese paprika (optional) Directions HEAT oven to 375°F. Combine hot broth, rice and seasonings in 2-quart baking dish. Cover; bake 10 minutes. STIR in broccoli, 2/3 cup French Fried Onions and Parmesan cheese. Arrange fish fillets on top. Bake, covered, 20 to 25 minutes or until rice is cooked. Stir rice. SPRINKLE fish with paprika and top with Cheddar cheese and remaining onions. Bake 3 minutes until onions are golden.</p>]]></content:encoded> <category><![CDATA[Baked Fish Recipes]]></category> <link>http://www.wearefreshfish.com/BakedFishRecipes/baked-fish-and-rice-recipes</link> <guid isPermaLink="true">http://www.wearefreshfish.com/BakedFishRecipes/baked-fish-and-rice-recipes</guid> <pubDate>Mon, 15 Jan 2024 09:15:00 +0000</pubDate> </item> <item> <title>Roasted fish and Potatoes recipe</title> <description>Click to Play Pesce e Patate al Forno The easiest baked fish and potato dish you will ever make! Flounder fillets or fillet of sole are perfect because they are thin and cook fast but other types of fish are easily adaptable to ...</description> <content:encoded><![CDATA[<img src="/img/quick_roast_fish_asparagus_and_potatoes.jpg" alt="Quick Roast Fish, Asparagus" align="left" /><p>Click to Play Pesce e Patate al Forno The easiest baked fish and potato dish you will ever make! Flounder fillets or fillet of sole are perfect because they are thin and cook fast but other types of fish are easily adaptable to this recipe including sea bass, cod, and haddock. Serves four Ingredients 2 large baking potatoes, peeled 4 tablespoons Filippo Berio extra virgin olive oil 1 pound fillet of sole (8 pieces) 4 tablespoons minced thyme leaves plus 4 whole sprigs Salt and pepper 1 lemon cut into 4 wedges Directions Put the potatoes in a pot, cover with cold water and bring to a boil. Parboil the potatoes for 5 minutes. Drain, cool and cut into thin slices. Set aside. Lightly brush a 12 1/2 x 9 1/2 x 2-inch baking dish with 1 tablespoon of the olive oil. Bake at 350 until the fish easily flakes and the potatoes are beginning to brown, about 25-30 minutes. You can also cook it at 425 for a shorter period of time, 12-15 minutes. All will depend on the thickness of the fish and how thinly the potatoes are sliced. Cover the bottom of the dish with a layer of the potatoes and sprinkle them with salt, pepper and 1 tablespoon of the thyme leaves. Drizzle 1 tablespoon of olive oil over the thyme. Arrange the fish fillets in a single layer on top of the potatoes. Sprinkle the fish with salt and pepper and 1 tablespoon of the olive oil. Sprinkle 1 tablespoon of the thyme over the fillets. Cover the fish with the remaining potato slices; add salt and pepper, the remaining thyme and olive oil. Bake uncovered until the fish turns milky white and the potatoes are cooked through. Use a wide-faced spatula to lift the fish from the baking dish to individual dinner plates. Serve 2 fillets per person. Garnish with a sprig of thyme and a lemon wedge. This recipe is featured on show 2022 – Earth and Sea. Ciao Italia Family Classics Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes. Buy it now from Amazon for just $24.00 A Testimonial From Mario Batali: This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"</p>]]></content:encoded> <category><![CDATA[Baked Fish Recipes]]></category> <link>http://www.wearefreshfish.com/BakedFishRecipes/roasted-fish-and-potatoes-recipe</link> <guid isPermaLink="true">http://www.wearefreshfish.com/BakedFishRecipes/roasted-fish-and-potatoes-recipe</guid> <pubDate>Tue, 26 Dec 2023 09:01:00 +0000</pubDate> </item> <item> <title>Salt And Pepper fish recipe</title> <description>SALT &amp; PEPPER WHITING Who really wants to start messing about with batter in the kitchen? If you marinate these little fish (or you can use fish pieces) in fish sauce then toss them in the seasoned flour and shallow-fry, they ...</description> <content:encoded><![CDATA[<img src="/img/scottish_fish_with_an_asian_twist.jpg" alt="Salt and Pepper Fish Goujons" align="left" /><p>SALT & PEPPER WHITING Who really wants to start messing about with batter in the kitchen? If you marinate these little fish (or you can use fish pieces) in fish sauce then toss them in the seasoned flour and shallow-fry, they become beautifully crisp and golden. As well as the grapefruit salad you could also serve them with a chilli mayo. Ingredients 75g (1/2 cup) plain flour 2 teaspoons dried chilli flakes 2 teaspoons freshly ground black pepper 600g small white fish fillets or sliced larger white fish fillets 3 tablespoons fish sauce light flavoured oil, for frying grapefruit salad (see recipe below) 2 limes, cut into wedges Combine the flour, chilli flakes and pepper in a bowl. Marinate the fish fillets in the fish sauce for 5 minutes, then drain one by one and roll in the spiced flour. Heat the oil in a deep frying pan over medium–high heat until hot. Fry the fish in batches for 2 minutes or until golden. Remove from the pan with a slotted spoon, drain well and place on paper towel to drain completely. Serve with the grapefruit salad and lime wedges. Serves 4 Grapefruit Salad 2 red grapefruit, cut into segments large handful mint leaves large handful coriander leaves 1 small red onion, cut into thin wedges 2 teaspoons fish sauce 1 tablespoon caster sugar 2 tablespoons lime juice Combine the grapefruit, mint, coriander and onion in a bowl. Whisk the fish sauce, sugar and lime juice together in another bowl and pour over the salad. Serve with a chilled, crisp white such as a Sauvignon Blanc. Perfect. Bill Granger is a self-taught cook whose easygoing and joyful approach to cooking is an essential element in his enduring popularity. He opened his first restaurant, bills, in Sydney at the age of 22 and now has three restaurants in Sydney and three in Japan. Bill’s first London restaurant opened in 2011. His previous books bills Sydney food, bills food, bill open kitchen, simply bill, Every Day, Holiday, Feed Me Now and Bill’s Basics have been translated into six languages. Bill also works regularly with various gourmet magazines including delicious.</p>]]></content:encoded> <category><![CDATA[Salted Fish Recipes]]></category> <link>http://www.wearefreshfish.com/SaltedFishRecipes/salt-and-pepper-fish-recipe</link> <guid isPermaLink="true">http://www.wearefreshfish.com/SaltedFishRecipes/salt-and-pepper-fish-recipe</guid> <pubDate>Wed, 06 Dec 2023 08:47:00 +0000</pubDate> </item> <item> <title>Manhattan Fish Chowder recipe</title> <description>To the soup, add the fish pieces and cooked potatoes and season with salt and pepper . Cook 5 to 7 minutes, or until the fish is opaque and cooked through, stirring occasionally and gently so the pieces of fish don’t break ...</description> <content:encoded><![CDATA[<img src="/img/fullsize/finish_the_stew_551x367.jpg" alt="Manhattan Fish Chowder" align="left" /><p>To the soup, add the fish pieces and cooked potatoes and season with salt and pepper . Cook 5 to 7 minutes, or until the fish is opaque and cooked through, stirring occasionally and gently so the pieces of fish don’t break apart. Season with salt and pepper to taste and remove from heat. Find and discard the bay leaf. While the stew is cooking, cut the mini baguettes in half lengthwise and place on a sheet pan in a single layer, cut side up. Drizzle with olive oil, place in the oven and toast 3 to 5 minutes, or until warmed, browned and crunchy. To plate your dish, divide the soup between 2 bowls and garnish with the parsley</p>]]></content:encoded> <category><![CDATA[Fish Chowder Recipes]]></category> <link>http://www.wearefreshfish.com/FishChowderRecipes/manhattan-fish-chowder-recipe</link> <guid isPermaLink="true">http://www.wearefreshfish.com/FishChowderRecipes/manhattan-fish-chowder-recipe</guid> <pubDate>Thu, 16 Nov 2023 08:44:00 +0000</pubDate> </item> <item> <title>Tomato fish Stew recipe</title> <description>This Mediterranean fish stew recipe that I found on Antics of a Cycling Cook has been on my to try list for a while. With the new year here I have been trying to eat a bit healthier and this dish fit perfectly into that paradigm ...</description> <content:encoded><![CDATA[<img src="/img/sweet_corn_and_tomato_fish_stew.jpg" alt="I recently received a packet" align="left" /><p>This Mediterranean fish stew recipe that I found on Antics of a Cycling Cook has been on my to try list for a while. With the new year here I have been trying to eat a bit healthier and this dish fit perfectly into that paradigm. This stew is essentially just a simple tomato based stew with fish in it. In fact the tomato base of this stew is very similar to the tomato sauce in the shrimp linguine in a tomato sauce that I recently made. You can pretty much throw whatever vegetables that you wan into the tomato base and you could easily replace the white fish with any other type of seafood. I went with adding some fennel and red peppers to the tomato base and I had my heart set on some nice meaty halibut for the fish, though you could use pretty any white fish. The fish stew came together nice an quickly and easily and it turned out great! The tomato sauce was nice light and full of flavour and you really can't go wrong with halibut! All of the fresh herbs really did it for me in this sauce. I served the fish stew garnished with some feta and a side of crusty bread so soak up all of the tasty sauce.</p>]]></content:encoded> <category><![CDATA[Fish Stew Recipes]]></category> <link>http://www.wearefreshfish.com/FishStewRecipes/tomato-fish-stew-recipe</link> <guid isPermaLink="true">http://www.wearefreshfish.com/FishStewRecipes/tomato-fish-stew-recipe</guid> <pubDate>Fri, 27 Oct 2023 08:34:00 +0000</pubDate> </item> </channel></rss>If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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