1.Frying

Breading and frying a freshly caught fish is as good as it gets. The smell of butter emanating from the frying pan and the flair a fisherman puts in flipping his catch is worth its weight in gold, almost. For the novice fisherman, make sure that the butter is extra hot but not yet burning. Also, make sure that the fish is well coated in batter. Season your batter to your heart’s content, salt and pepper never goes wrong. You may want to try other herbs and spices with the batter for a more delicious fish.

2.Grilling

At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike fowl or cattle, fish tends to secret most of its own juices when cooked. On a grill the delicious juice drips into the coals.

To prevent losing the moisture, first coat the fish with oil. The oil will seal a part of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through. After being flipped, watch the fish carefully. Remove the fish as soon as it is cooked through.

An option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself.

3.Baking

Baking is the best option for the fisherman who does not want to watch over the fish during cooking. The fisherman can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don’t overcook the fish.

Whatever fish you caught, a good recipe and proper cooking will for sure enhance the catch. Take time to prepare for cooking, a badly cooked fish will no doubt spoil your day. Remember the first rule of cooking, don’t overcook your fish.

What this means is that all you people out there who are sufficiently bored with your daily dose of repetitive dishes, your culinary problems are almost over. You just need to use some of the delightful Caribbean recipes that we are going to present you and you would experience the difference for yourself.

Traditionally when fish is prepared in our kitchen we use some butter and some lemon where making it spicy is concerned. But if you really want to know what spice and flavor are all about, you should taste delightful Caribbean recipes. Your tastes buds would remain tingling for days after getting a taste of these delightful Caribbean recipes. And don’t think that if it is spicy it won’t be healthy. It is certainly nutritious.

So, what are we waiting for? Let us start with a simple delightful Caribbean recipe.

Ingredients

4 tilapia fillets

1 cup green pepper (chopped)

2 table-spoon margarine (low fat)

1 cup roasted and chopped almond

4 tablespoon chopped onion

1 teaspoon oregano

1 cup bread crumbs (fresh)

4 tablespoon lime juice (fresh)

1 teaspoon salt

1 tablespoon chopped coriander

2 cloves of garlic crushed

2 cups water

1 bay leaf

1 lime peel

1 teaspoon red pepper (flakes)

PREPARATION STEPS

Start with melting margarine in a hot skillet. Use medium heat so that the butter must not turn brown. Now add green pepper and half the chopped onion. Now, fry the onion and pepper till onion turns transparent. The next turn would be of almonds, bread crumbs, oregano, one table spoon lime juice, coriander and salt. And now mix everything well.

Now, spoon down the filling to the center of the tilapia fillets and roll up both the fillets. Use toothpicks to secure the fillets. Now use a shallow baking pan and take water, garlic, bay leaf, red pepper, onion and lemon juice. Add to it the 2 fillets and bake it in the oven for about half an hour at 400 F. Use occasional basting so hat fillets flake out.

Now, put the tilapia fillets to a serving platter. Garnish it with lime peel. You can serve it to four people.

There are six species of Pacific salmon – chum, coho, king (chinook), pink, sockeye and steelhead – and all are wild. Wild West coast salmon are harvested commercially in Washington, Oregon, Alaska and much of Canada. Smoked wild salmon is a delicious seafood item. The delicacy is simple to prepare and lends itself to a wide variety of dishes.

Salmon is high in Omega-3 fatty acids which is well known as having health benefits. Studies have shown that smoked salmon has a very low level of mercury, unlike some other seafood.The Journal of American Medicine Association recently published a report stating that adding salmon at least once a week to your diet will cut the risk of sudden cardiac death in half.

Tuna

Tuna is consumed in a variety of ways. Tuna is the most well known and available fish in the USA and many other parts of the world due to it’s popularity as a canned product. Most of us grew up on tuna salad sandwiches and associate that experience with tuna as a meal.

Readers that have been lucky enough to enjoy fresh caught tuna know that there is quite a difference between a canned tuna salad sandwich and a fresh grilled tuna steak! Tuna is delicious grilled, blackened, or as sushi. Those of us that still love tuna salad can enjoy tuna from the can or use leftover grilled tuna to create a unique and delightful tuna salad with a unique flavor. Smoked fish lovers will be thrilled to know that tuna is excellent when smoked. The finished smoked product makes fish dips, salads or just eaten alone.

Wahoo

Wahoo are beautiful pelagic fish and are excellent table fare. Wahoo live in the open ocean and are common along much of the USA and Caribbean. Wahoo should be rinsed well and then the fillets can be removed from the body. The flanks can then be cut into steaks with the skin on or the entire sections can be skinned before cutting into steaks.Wahoo is delicious grilled, fried or smoked. Fresh wahoo are available in Florida, North Carolina, Virginia, Louisiana, Mississippi, Hawaii and other areas.

Mahi Mahi

Mahi Mahi, also known as dorado or dolphin fish are fast growing, pelagic fish. Mahi Mahi are among the most beautiful of all fish. The meat is mostly white with a high content of oil. Mahi Mahi is best grilled or smoked. Fresh Mahi Mahi is available in states such as Florida, North Carolina, Virginia, Louisiana, Mississippi, Hawaii and others. Other areas of the country can enjoy this fish as a frozen product or fresh via overnight shipment.

Striped Bass

Cooks have a variety of favorites for cooking rockfish. Whole fillets of school sized fish or steaks of larger fish are delicious fried. Other choices for cooking striped bass include grilling, broiling, fish cakes and more.

For top quality striped bass or “rockfish” as table fare, it’s important to take care of the fish prior to cooking. The fish should be chilled on ice and laid out flat until cleaned. Once the fish is home, it can be rinsed thoroughly and filleted. Several cleaning methods exist and each angler learns their favorite style. The fish can be scaled and the skin left on, filleted and then skinned or the skin can be cut around the perimeter of the fish and pulled off with pliers. The skin-on version is nice when baking or grilling smaller fish. Skinning the fish before filleting has some advantages, the most important being speed. Filleting the fish and then cutting the skin off removes the most dark meat and leaves the highest quality portion, although some fish is lost in the process.

Black Sea Bass

Black Sea Bass are excellent table fare. The meat is firm, white and delicious. Sea Bass are superb fried, grilled, baked or broiled. Sea Bass are easily skinned and filleted. Black sea bass are common along the Atlantic coast from New York to North Carolina. They are best fresh. The fish do not freeze well.

Grouper

Grouper is among the most popular fish in the Southern USA. Grouper is a premium fish harvested from the Gulf of Mexico and southern Atlantic Ocean. While individual species have unique identifiable characteristics, they are commonly described as lean, white flesh fish with a taste and texture which is popular and distinct from many other white fish.

Tilapia

Tilapia have gone from being an obscure fish to one of the most popular fish in many cultures. Tilapia are the second most important group of farm raised fish in the world. Tilapia has been introduced in over 100 countries. Tilapia farming and consumption are rapidly increasing in the US. Tilapia are a good source of protein and is now the fifth most popular seafood consumed in the United States.

Pasta is a genuine food, that mostly of the times contain only water and wheat flour, being safe for people of all ages. The difference is how we dress it. But following the rules of Mediterranean Diet, that combines vegetables with carbohydrates, if the right quantity of fat (good fat) is used, it can really be considered a high quality meal for all ages.

The number of calories of a pasta dish (not considering the dressing) is around 300 kcal. Plus the dressing it makes a complete meal for about 600kcal, that matches perfectly with a balanced and healthy diet.

There are many industrialized dressings that may contain chemicals, but as seen along the following recipes, it is really easy and simple to cook a good and genuine meal with easy-to-find fresh ingredients.

Tasty Pasta with Tuna

This recipe is one of the favorite ones for my children. It’s a complete meal as you have pasta (carbohydtares), extra virgin olive oil (good unsatured fat), grated parmesan and tuna (proteins).

You’ll need for 4 people:

400gr of pasta (500gr if you want a unique and complete dish)

3 cans of tuna with olive oil (I use the 160gr each cans)

5 anchovies fillets

4 pieces of garlic (chopped)

3 spoons of extra virgin olive oil

4 or 5 spoons of grated parmesan

1 lemon juice

How to do it:

Put the pasta into the salted boiling water and set your timer for the cooking time (part of the goodness of a pasta dish is its correct cook – a too much cooked pasta loses taste).

Then put the extra virgin olive oil inside a frying pan and add the chopped garlic, the minced anchovies fillets and soon after the tuna. Mix it all, add a small piece of <i>peperoncino</i> (optional) and right before turning the gas off, add the lemon juice.

When the pasta is done, drain it with a colander and put it back inside the pan. Add the tuna mix and the grated parmesan. Mix it all well and…it’s ready.

Tagliatelle Alfredo

I got this recipe from a waiter of Alfredo’s restaurant at Epcot Center, many years ago.

You’ll need (for 4 people):

400gr of tagliatelle (fresh fettuccine would be great)

250gr cream

120gr of a good quality grated parmesan

1 spoon of butter

How to do it:

After putting the pasta inside the boiling salted water (tip: add a thread of oil to the water. It avoids fresh pasta to attach one with another), take a pan and put the butter, the cream and the grated parmesan together. Take it to low gas and mix it until it gets hot, but not boiling. When the pasta is done, drain it with a colander and add the warm cream and mix it all. It’s done.

Pasta with bottarga and cherry tomatoes

Here you need to have grated bottarga, but it worths the expense.

You’ll need (for 4 people):

400 gr of spaghetti

4 spoons of extra virgin olive oil

4 or 5 pieces of garlic, chopped

Minced parsley

500gr of cherry tomatoes

Grated bottarga

How to do it:

After putting the spaghetti into the boiling salted water, put the extra virgin olive oil inside a pan, add the chopped garlic and parsley and let it color a little. Then add the cherry tomatoes cut in halfs, mix it with the rest for a while and then turn off the gas. When the pasta is done, add this mix adding the grated bottarga. Perfect with a glass of good white wine. Enjoy!

A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.

1.Frying

Breading and frying a freshly caught fish is as good as it gets. The smell of butter emanating from the frying pan and the flair a fisherman puts in flipping his catch is worth its weight in gold, almost. For the novice fisherman, make sure that the butter is extra hot but not yet burning. Also, make sure that the fish is well coated in batter. Season your batter to your heart’s content, salt and pepper never goes wrong. You may want to try other herbs and spices with the batter for a more delicious fish.

2.Grilling

At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike fowl or cattle, fish tends to secret most of its own juices when cooked. On a grill the delicious juice drips into the coals.

To prevent losing the moisture, first coat the fish with oil. The oil will seal a part of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through. After being flipped, watch the fish carefully. Remove the fish as soon as it is cooked through.

An option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself.

3.Baking

Baking is the best option for the fisherman who does not want to watch over the fish during cooking. The fisherman can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don’t overcook the fish.

Whatever fish you caught, a good recipe and proper cooking will for sure enhance the catch. Take time to prepare for cooking, a badly cooked fish will no doubt spoil your day. Remember the first rule of cooking, don’t overcook your fish.

For something a little different that promises to please guests and family, Bumble Bee provides some delightful, recipe ideas made with canned tuna?s new gold label Prime Fillet. Keep this gourmet quality solid white albacore tuna ready in the pantry for parties, unexpected guests or family get-togethers. Then, whip up an affordable gourmet-style meal that will have your guests convinced you?ve prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canap

Health:

People today are more health conscious than ever before. The health benefits of fish make it an excellent food source for children and adults alike. As white fish is easy to digest it is ideal for older people and those recovering from illness. While some people do have an allergic reaction to seafood, few have a reaction to all varieties of fish.

Fish such as sardines, mackerel, tuna, salmon, sea bass are an excellent source of Omega 3 oil. This fish oil can help reduce cholesterol, reduce the risk of heart disease as well as having a beneficial effect in treating anxiety and depression. Recent studies have shown that children who have Omega 3 oil incorporated into their diet on a regular basis are able to concentrate for longer periods of time. Omega 3 is also used to help children with Attention Deficit Hyperactivity Disorder-ADHD.

Fish has very few calories-making it ideal for those on a diet, especially when steamed, baked or grilled. When oven baked or steamed many types of fish have little salt, no sugar or saturated fats. Fish which is frozen retains all the nutritional values of fresh fish when it is cooked following the manufacture’s guidelines.

Convenience:

Fish which has been prepared and frozen is the ideal convenience food. The quick freezing techniques used by reputable companies produce small ice crystals which does not impair the flavour, texture or taste of the fish. Buying fish which has been frozen can be cooked straight from the freezer in a relatively short time, making it a perfect meal for people who lead busy lifestyles.

One of the great advantages of buying fish which has been pre-packaged and frozen is that there is no fiddly preparation. Having to fillet, de-scale and de-bone fresh fish can be tricky, time consuming and very off putting for many people. Pre-pared fish is the perfect solution for incorporating fish into a diet without any fuss. Some manufacture companies also include complete meals in their frozen ranges making them some of the most nutritious read-meals available.

Economy:

Fish is the ideal economy food when it has been frozen. There is no wastage, you simply remove the amount you need from the freezer. As fish cooks quickly, compared with many cuts of meat, it can be a cost effective way to save on fuel. With the continuing advances in souring and catching fish, all varieties are available throughout the year if they are frozen and the cost remains stable.

Choose frozen fish from reputable manufactures to ensure you are buying high quality fish which does not incorporate fillers or bulking ingredients. This way you can enjoy the convenience, health benefits and taste of one of the greatest sources of protein with confidence.