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A lot of chefs who instinctively know exactly how to cook a delicious chicken or steak are baffled when it comes to the subject of fish. It may seem intimidating at first, but trust me, it’s not at all difficult to go from fish mystery to fish mastery.

When it comes right down to it, there are about a half dozen basic ways to cook fish, and once you know what they are, you can cook pretty much anything in the market.

The Seven Basic Recipes

Thought on Thawing:

Always thaw your fish in the refrigerator – never in a microwave, under warm water, or at room temperature

Want to make simple, delicious fish meals? Here are seven basic, foolproof recipes anybody can use.

• Sautéed Fish Fillets

• Braised Fish Fillets

• Baked Fish Fillets

• Broiled Fish Steaks

• Pan-Fried Fish Fillets

• Citrus-Marinated Fish Steaks

• Dill-Marinated Fish Steaks

Sautéed Fish Fillets

4 skinless fish fillets (about 3/4-inch thick)

Salt and freshly ground pepper, to taste

1 tbsp butter

1 tbsp olive oil

1 tbsp chopped fresh parsley

Lemon wedges, for garnish

1. Sprinkle the fish fillets with salt and pepper.

2. In a large skillet over medium-high heat, melt the butter and olive oil.

Add the fish fillets and cook for about 2-3 minutes per side, or until it is just done.

3. Serve the fish immediately, garnished with the parsley and lemon wedges.

Serves 4.

This basic recipe works with absolutely ANY type of fish fillet. If your fillets are thinner than 3/4-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

*Jazz up this basic recipe by adding cup of cubed tomatoes and 1 chopped garlic clove to the pan before adding the fish. Let cook, stirring, for 2 minutes, then continue with the recipe.

Braised Fish Fillets

1 tbsp olive oil

3 scallions, finely chopped, including green tops

1/4 cup dry white wine, fish broth, clam juice, or water

1 tbsp chopped fresh parsley

4 skinless fish fillets (about 3/4-inch thick)

Salt and freshly ground pepper, to taste

1 tbsp butter

1. In a large skillet, heat the oil over medium-high heat. Add the scallions and cook, stirring, until they are tender, about 3 minutes. Add the wine and parsley and bring the mixture to a simmer.

2. Add the fish fillets, cover the pan, and cook for 3 minutes. Uncover, turn the fillets carefully with a spatula, and continue cooking for another 2-3 minutes, or until this fish is just done.

3. Transfer the fish to a serving platter and cover loosely with foil to keep warm. Add the butter to the pan and let it melt. Serve the fish immediately, topped with the pan juices.

Serves 4.

This basic recipe works with absolutely ANY type of fish fillet. If your fillets are thinner than 3/4-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

*Jazz up this basic recipe by adding 1/4 cup chopped celery or red bell pepper to the pan along with the scallions, and 1/2 tsp dried thyme to the braising liquid. A garlic clove, chopped, is also nice to add with the scallions.

Baked Fish Fillets

2 tbsp butter

Salt and freshly ground black pepper, to taste

4 skinless fish fillets (about 1-inch thick)

2 tbsp chopped fresh parsley

Lemon wedges, for garnish

1. Preheat oven to 400ºF. In a small saucepan, melt the butter over medium heat. Grease a baking sheet with some of the melted butter.

2. Sprinkle the salt and pepper all over the fish fillets and arrange them on the buttered baking sheet. Brush the fillets with the melted butter. Bake the fish fillets until they are done to taste, about 7-10 minutes. Serve fish with the parsley and lemon wedges as a garnish. Serves 4.

This basic recipe works with absolutely ANY type of fish fillet. If your fillets are thinner than 1-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

*Jazz up this basic recipe by scattering 1/2 cup thinly sliced red onion and/or 3 tbsp chopped black olives over the fish before baking. Substituting chopped fresh dill, mint, or cilantro for the parsley is also a tasty variation.

Broiled Fish Steaks

6 fish steaks (about 1-inch thick)

2 tbsp olive oil

Salt and freshly ground black pepper, to taste

2 tbsp chopped fresh parsley

Lemon wedges, for garnish

1. Preheat the broiler to high. Brush or drizzle the olive oil on the fish steaks, then sprinkle them with salt and pepper.

2. Place fish steaks in a broiler pan, and broil, turning them once with a spatula, until the steaks are golden on the outside and done to taste inside, about 4-6 minutes per side. Serve immediately, garnished with the parsley and lemon wedges. Serves 6.

This basic recipe works with absolutely any type of firm fish steak. If your steaks are thinner than 1-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

*Jazz up this basic recipe by mixing 1 tsp red wine vinegar and 1/2 tsp dried oregano with the olive oil before brushing it on the fish. Or, add 1 tbsp tomato paste to the oil with the oregano.

Pan Fried Fish Fillets

1 1/3 cups all-purpose flour

1 1/2 tsp salt

1/2 tsp freshly ground black pepper

2 large eggs

1 cup cornmeal

6 skinless fish fillets (about 3/4-inch thick)

Oil, for frying

Lemon wedges, for garnish

1. Preheat the oven to 250ºF. Place a baking tray in the oven to warm it.

2. In a shallow dish, mix together the flour, salt, and pepper. In another shallow dish, beat the eggs until they are frothy. Place the cornmeal in a third shallow dish. Dip the fish fillets first into the flour mixture, coating them lightly on all sides. Then dip the fillets into the eggs, shaking off any excess. Finally, dip the fillets into the cornmeal.

3. In a large skillet over medium-high heat, heat 1/4-inch of oil. When the oil is hot but not smoking (it should register 375ºF on a deep-fat thermometer), add as many of the fish fillets as comfortably fit in the pan (usually 2). Cook the fish for about 1-2 minutes per side, or until it is golden and just done. Transfer fish to the baking tray in the oven and continue frying the rest of the fish as directed for.

4. Serve the fish immediately, garnished with the lemon wedges. Serves 6.

This basic recipe works with firm, white fleshed fish fillets.

Citrus-Marinated Fish Steaks

Marinade:

3 tablespoons fresh orange juice (1 orange)

2 tbsp fresh lemon juice (1 lemon)

2 tbsp olive oil

1 clove garlic, finely chopped

Salt and freshly ground black pepper, to taste

4 fish steaks (about 1-inch thick)

1 tbsp chopped fresh chives (or substitute parsley or cilantro)

1. Preheat the broiler to high. In a small bowl, whisk together the marinade ingredients.

2. Place the fish steaks in a nonaluminum shallow dish. Pour about half of the marinade over them (reserve the rest of the marinade). Cover the dish with plastic wrap and let sit for 10 minutes at room temperature.

3. Transfer the fish steaks to a broiler pan and broil, turning them once with a spatula, until the steaks are golden on the outside and done to taste inside, about 4-6 minutes per side. Drizzle with the reserved marinade, garnish with the chopped fresh chives, and serve immediately. Serves 6.

This basic recipe will work with any type of firm fish steak. If your steaks are thinner than 1-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

Dill-Marinated Fish Steaks

Marinade:

2 tbsp melted butter or olive oil

2 tbsp Dijon-style mustard

2 tbsp chopped fresh dill or 1 tsp dried dill

1/2 tsp salt

Freshly ground black pepper, to taste

4 fish steaks (about 1-inch thick)

1. Preheat the oven to 450ºF. In a small bowl, whisk together the marinade ingredients.

2. Place the fish steaks in a nonaluminum shallow dish. Pour about half of the marinade over them (reserve the rest of the marinade). Cover the dish with plastic wrap and let sit for 10 minutes at room temperature.

3. Transfer the fish steaks to a baking pan and bake until they are golden on top and done to taste inside, about 6-9 minutes. Drizzle the steaks with the reserved marinade and serve immediately. Serves 6.

This basic recipe will work with any type of firm fish steak. If your steaks are thinner than 1-inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

Is it done yet?

When cooking fish, to test for doneness, poke it with a fork at its thickest point and take a look (poke the piece of fish that you plan to serve yourself, or garnish it well to hide the poking). Perfectly cooked fish is nearly opaque (except for tuna and salmon, which can be served quite deliciously rare in the center if very fresh), and should be very moist. It should flake in large chunks if at all. Fish that easily flakes and looks slightly dry is overcooked. Undercooked fish looks raw.

So why do they make you cry?

cutting an onionWhen you pierce an onion you cut its cellular network. A series of sulfur-based compounds are released that instantly combine and recombine in a lightening fast succession of chemical reactions. Sulfonic acid is given off and triggers the tear response when you breathe it in. Sorry you asked?

To highlight the onion’s diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

BAKED STUFFED ONIONS

Two large Spanish onions, peeled and cut in half horizontally.

Two oz. bread crumbs

One tablespoon grated Parmesan cheese

One tablespoon parsley, chopped

Extra virgin olive oil, as needed

Salt and pepper to taste

Brush each half of the onion with olive oil and bake in a 350 degree onion until they start to soften. Remove the onion and scoop out a hole in the center. Do not penetrate all the way through. Leave a base for the stuffing. Also, do not scoop too wide a hole or the onion will lose its structure. Mix the breadcrumbs, cheese, parsley, salt and pepper. Chop the onion you scooped out and mix it with the bread crumbs. Moisten the mixture with enough olive oil to hold it together. Fill the onion halves and return them to the oven until the stuffing is brown, about 30 minutes. (Calorie counters: skip the cheese and use chicken broth instead of oil to moisten the breadcrumbs)

cooking onionsBRAISED LEEKS

Four leeks

One pint chicken stock

One oz. butter

One and a half tablespoons parsley, chopped (or other herbs if you prefer)

Salt & pepper to taste

Trim the root end of the leeks but not completely. Leave enough for the leek to stay in tact. Then cut the last couple inches of the dark greens. Without cutting the root end, slice the leeks in half lengthwise, give them a quarter turn and slice lengthwise again. Rinse them under running water to remove all the grit in-between the leaves. Place the leeks in a large skillet and add the chicken stock, butter, half the parsley, and salt and pepper. Bring to a boil, cover, leave a crack for evaporation, and then simmer until soft, about 20 – 30 minutes. Sprinkle with the remainder of the parsley just before serving. (Calorie counters: Skip the butter and use low fat chicken broth).

FRIED SHALLOTS

Traditional onion rings, move over. Garnish your next dish with these scrumptious delectables. Simply take a bunch of shallots, peel them, and slice them thinly crosswise. Take some all-purpose flour seasoned with salt and pepper. Dip the shallot slices in milk and then dredge in the flour. Place them in a strainer and bang off the excess flour. Drop them in 350 degree vegetable oil for help visit <a onClick=”javascript:pageTracker._trackPageview(‘/outgoing/article_exit_link’);” href=” Onions are an indispensable commodity in cuisines the world over. They are highly versatile, lending themselves to a variety of preparations and cooking methods. Onions are underground bulbs related to the lily family. Choose ones that are firm with no soft spots and store them in a cool, dry place for help visit www.chef-123.com. Do not refrigerate your onions, (with the exception of leeks and scallions), unless there is an unused portion, which should be wrapped in plastic first. The sooner you use it the better. Use a very sharp knife to cut your onions and make sure your blade is partially imbedded before applying full pressure. Their moist, smooth exterior is ideal for sliding that dull blade right into your unwitting fingers. So why do they make you cry? cutting an onionWhen you pierce an onion you cut its cellular network. A series of sulfur-based compounds are released that instantly combine and recombine in a lightening fast succession of chemical reactions. Sulfonic acid is given off and triggers the tear response when you breathe it in. Sorry you asked? To highlight the onion’s diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all). BAKED STUFFED ONIONS Two large Spanish onions, peeled and cut in half horizontally. Two oz. bread crumbs One tablespoon grated Parmesan cheese One tablespoon parsley, chopped Extra virgin olive oil, as needed Salt and pepper to taste Brush each half of the onion with olive oil and bake in a 350 degree onion until they start to soften. Remove the onion and scoop out a hole in the center. Do not penetrate all the way through. Leave a base for the stuffing. Also, do not scoop too wide a hole or the onion will lose its structure. Mix the breadcrumbs, cheese, parsley, salt and pepper. Chop the onion you scooped out and mix it with the bread crumbs. Moisten the mixture with enough olive oil to hold it together. Fill the onion halves and return them to the oven until the stuffing is brown, about 30 minutes. (Calorie counters: skip the cheese and use chicken broth instead of oil to moisten the breadcrumbs) cooking onionsBRAISED LEEKS Four leeks One pint chicken stock One oz. butter One and a half tablespoons parsley, chopped (or other herbs if you prefer) Salt & pepper to taste Trim the root end of the leeks but not completely. Leave enough for the leek to stay in tact. Then cut the last couple inches of the dark greens. Without cutting the root end, slice the leeks in half lengthwise, give them a quarter turn and slice lengthwise again. Rinse them under running water to remove all the grit in-between the leaves. Place the leeks in a large skillet and add the chicken stock, butter, half the parsley, and salt and pepper. Bring to a boil, cover, leave a crack for evaporation, and then simmer until soft, about 20 ?>www.150-venison-recipes.com. They will cook quickly so keep an eye on them. As soon as they’re golden brown, remove them from the oil, drain, and sprinkle with additional salt. For another delicious alternative, broil halved shallots right in the pan with your steak. They will pick up some of the steak’s juices as well as bring some of their own flavor to the party.

GREEN ONION DRESSING

One batch of scallions

One teaspoon Dijon mustard

Four teaspoons Champagne vinegar, (Ok you can substitute plain white vinegar)

One small garlic clove

One teaspoon kosher salt Half cup extra virgin olive oil.

Rinse the scallions, trim the root end, and then roughly chop them. Place all of the ingredients except the oil in a food processor and puree. Then add the oil in a slow, thin stream with the processor on until it is incorporated. This dressing will go well with most salads but it will especially enliven blander greens like iceberg or Boston lettuce.