Below you'll find some of the fish recipes that members of the SCD mailing
list have mailed to one another...
- 3/4 cup grated parmesan
- 1/2 cup butter,
- 3 tablespoons chopped
- 3 tablespoons mayonnaise
- 2 teaspoons chives
- 6 grouper fillets
(or other mild white fish)
- 3 tablespoons lemon
- 1/4 teaspoon pepper
butter, green onions, mayonnaise, and chives; mix well and
set aside. Place grouper in a single layer in a greased baking
dish. Pour lemon juice over fish; sprinkle with pepper.
Broil fillets 6-8 minutes or until fish flakes easily.
Remove fron oven; spread top of fillets with cheese mixture.
Broil fillets an additional 2-3 minutes or until cheese is
lightly browned and bubbly.
Salmon Patties with Cucumber and Dill Sauce
- 1 can (14 oz.)
- half cup yogurt
- 2/3 cup almond
- quarter sm. Cucumber,
seeded and diced
- quarter cup liquid
- 2 eggs, beaten
CUCUMBER DILL SAUCE:
- half sm. Tomato,
- 3 Tbs. Onion,
- 1 Tbs. Fresh dill
- half tsp. Salt
- half tsp. Dried
- 2 tsp. butter
salmon. Combine all ingredients together. Form 6 patties
Cook in butter in skillet over medium heat about 4 minutes
on each side or until browned.
SAUCE: Mix all
ingredients well. Serve over patties
is something we really like at our house. If you miss breaded,
fried fish, you might like it too.
- 1 1/2 cups
- 1 egg
- 3 good size catfish
fillets (red snapper would be good as well)
- chopped garlic
- salt & pepper
- ground cayenne
- olive oil
Break egg in a
bowl and scramble with a fork. Put aside. Put almond flour
in a pie plate and season with plenty of salt and galic, cayenne,
and oregano to taste. Cut fillets into serving size portions,
dip them in egg, roll them in flour, and fry them in olive
oil until browned, turning once. Catfish is thick, and might
not be done through at this point, so line a pan with foil,
put the browned fish in it, and cover it with more foil (or
if you don't mind the clean up, put it in a covered casserole).
put it in the oven at 300 degrees F. for about 20 minutes.
If you have flour leftover, put egg in it, form it into patties,
and fry it up for mock hushpuppies.
(Actually it doesn't have to be salmon - bluefish would also
- 2 lbs fish
- 1/4 cup lemon juice
- 3 T olive oil
- 3 cup chopped tomatoes
- 1 cup chopped onion
- 1 lg clove minced
- 1 T chile powder
- 1/4 tsp ground
- 1/4 tsp ground
- 1/4 tsp ground
- 1 T honey
- 1 cup chopped olives
- salt, pepper, parsley
Chill the fish in a little lemon juice and sprinkled with salt.
Saute the onions, garlic and spices in oil.
Add tomatoes, honey, olives and lemon juice and simmer 15 minutes
Pour sauce over fish, season with salt, pepper and parsley and
bake 20-30 minutes at 350F (180C).
had some delicious flounder for dinner, and it was quick and
easy to make.
flour is a godsend!
- 1 1/2 pounds
- 1 egg
- 1 - 1
1/4 cups nut flour
- 3 tbsp butter
- Salt and pepper
Break the egg into
a bowl big enough to hold all the fish, and beat the egg with
a fork. Add the fish and make sure it all gets well coated
with the egg. Melt half the butter in a large, heavy skillet,
dredge half the fish fillets in flour and fry over medium
heat until golden brown on both sides and just cooked through.
Set on a plate and keep warm.
Melt the rest of the butter and repeat with the rest of the
I sprinkled the fish with salt and pepper on one side while
the first side was browning. This would be good with a little
lemon juice squeezed over it as well.
Rosenne's Gefilte Fish
another SCD friendly recipe that I just found. I know nothing
about Passover or Gefilte fish, so you may want to take this into
consideration before trying this!
- 1 med. onion, coarsely
- 2 tbsp. unsalted
- 1 lb. carp fillet
- 1 lb. whitefish
- salt and freshly
ground white pepper
- 4 large eggs
- 1 1/2 cups finely
ground blanched almonds
- 12 cups strained
fish stock (see note below)
- carrot slices,
steamed or cooked in boiling water, for garnish
- parsley for garnish
- prepared horseradish
In a skillet, saute
the onion in the margarine (oil), until soft.
Combine the onion with the carp and whitefish and chop finely
with steel blade in food processor (or chop by hand). Put
the mixture in a bowl and season with salt and pepper to taste.
Add the eggs and
mix well to blend. Blend in the almonds.
With wet hands,
shape the fish mixture into ovals, using 2 tablespoons for
each. Place the ovals in a pot of lightly boiling fish stock,
cover and cook at a slow boil for about 30 minutes. Remove
the fish balls from the bouillon and arrange on a serving
dish. Strain the bouillon through a fine strainer over the
fish and refrigerate. The bouillon will jell.
To serve, arrange
one or two cooked carrot slices on each piece of gefilte fish,
decorate with parsley and serve horseradish on the side.
Note: if you are
using a standard recipe for fish stock, you might add more
carrots and onions, and tomato, zucchini, celery, parsley,
bay leaf, and leek, for additional flavour. Because the taste
is delicate, you may wish to serve it without horseradish
or with an herb or horseradish-flavoured mayonnaise.