Here are a few more tips for preparing some delicious fish dishes: - Herring is a Scandinavian favorite. It has a strong taste, and people tend to either love it or never eat it. Those who like it can tell you that it tastes great when: · Baked with potatoes, onions, and milk – Norwegian-style. · Marinated in herbed vinegar, then baked or broiled. · Grilled and served cold with coarse mustard and crusty bread. - Mackerel, save yourself the trouble of learning firsthand that skinning mackerel before cooking is almost impossible. Do remove dark areas of flesh as best you can, though; a chef’s knife or kitchen scissors will make the job easier. From there you can poach, broil, or braise it. Baking it whole helps preserve moisture and it’s a snap to do. Just rub the fish with lemon juice and fresh snipped dill and set it in a casserole dish. Cover and bake at 425 degrees F until cooked through, about 25 minutes. Fresh mackerel is not easy to come by, so if you are lucky enough to get it, why not savor it? Here are a few ideas on how to make it into a special treat: · Saute fillets in peanut oil, garlic, and gingerroot. Serve cold, sprinkled with scallions and toasted sesame seeds. · Rub fillets with top-quality coarse mustard, then grill and serve garnished with lemon, parsley, and carrots. · Poach fillets in a stock with sliced oranges, bay leaf, and peppercorns. Serve hot on cold days, or chilled in the summer. - Perch, when you tire of the exotic, you can always count on perch as an old standby that is ultra-easy to prepare. Braise, poach, or bake perch and serve with baked potato and a salad. For a quick grilled dish, rub fillets with reduced-calorie mayonnaise, sprinkle with basil, and broil until cooked through for about 3 minutes on each side. You can also microwave this fish if you want. Start with whole perch; marinate in garlic and lemon juice. Then wrap in plastic wrap and microwave on full power until cooked through. One pound of fish will only take about 4 to 4 ½ minutes to cook. |
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