Archive for the ‘Fish – White Fish’ Category
Fish Pot Pie
April 17, 2017 Lee
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Fish Pot Pie

This recipe sounds very good and is easily modified to make it different each time it is prepared. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams fish fillets, see Step 1
  • 1/2 cup celery, diced, see Step 2
  • 2 cups potatoes, finely diced
  • 1/4 cup onion, finely diced
  • 1/2 cup white wine, or chicken broth
  • pinch red pepper flakes, or more, to taste
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons all purpose flour
  • 1 cup milk
  • 1 pie crust, OR make from a shortcut
  • 1 egg, beaten with 1 tablespoon water

Instructions
 

  • For the fish, any boneless and skinless whitefish would work. Cut into bite size pieces. Pangasius would be ideal, but to change this up, go with 500 grams of pangasius and 250 grams of salmon OR even better yet, go with 400 grams of pangasius, 250 grams of salmon, and 100 grams of peeled, deveined and tail removed medium or large shrimp.
  • If you live in a country where fresh fennel is sold, use 1 small bulb of fresh fennel in place of the celery.
  • First, make the filling: In a large, deep-sided saute pan or Dutch oven, heat the butter over low-medium heat. Add the potatoes (can be dice with skin on or skin off), celery and onion, and stir to coat the vegetables with the butter. Cover the pan, and cook for 10 minutes, stirring occasionally, until the potatoes are just tender and the other vegetables are translucent.
  • Pour in the wine, and scrape up any stuck bits from the pan. Season with red pepper flakes, thyme, salt and black pepper.
  • Mix in the fish; it should begin to cook instantly from the heat in the pan. When the fish is half cooked, sprinkle on the flour, and stir to incorporate it. The fish and vegetables should get a bit clumpy as the flour cooks. This will take just a minute or two. When the flour is all incorporated (and no longer white), pour in the milk, and stir well. The sauce will begin to thicken as you bring it to a simmer.
  • When the fish sauce is thickened (like a nice white sauce), remove the pan from the heat, set aside.
  • Preheat your oven to 250 C. Get out a deep pie dish or 7x11 baking dish.
  • Transfer the fish and vegetable filling to a deep pie dish or small casserole dish. If your filling has been refrigerated, bring it to room temperature before adding the crust. Unroll the pie crust, and stretch it over the edges of the dish. Press the crust against the sides of pie dish, so there is a nice overhang. Trim off any extra. Make a few slits in the crust and brush with the egg and water mixture.
  • Set the pie on a rimmed baking sheet, and bake for 20 minutes, or until the crust is nicely browned. Remove from the oven, and set aside for 10 minutes to let the set up. Cut and serve.

Notes

This pricing is based on using just pangasius, this fish would cost about 80 Baht for 750 grams. For 4 servings, this is about 59 cents per serving.
I think putting the fish and sauce into small serving dishes and topping each with the pie crust would work very well, this is what I intend to do when I make this.
Shortcut: Buttery Pie Crust.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Fish Tacos
January 5, 2017 Lee
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Fish Tacos

For the best Fish Tacos I have ever had, that would be San Diego, California, many many years ago, at the Mexican owned and operated places. This recipe is spot on for a good tasting fish taco. I made these last night, 7 June 2017 and two thumbs up from my wife as well. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 fillets Pangasius fillets, cut each fillet in half to make 4 pieces
  • olive oil, as needed
  • 2-3 tablespoons butter
  • garlic salt, as needed
  • salsa, as needed, OR make from a shortcut
  • sour cream, as needed, OR make from a shortcut
  • Cheddar cheese, shredded, as needed
  • cabbage, shredded, as needed
  • 4 large flour tortillas

Instructions
 

  • Heat a large non stick skillet with the butter and a splash of olive oil, cook the fillets over medium heat until cooked through and flakes easily with a fork. Season with garlic salt to taste, remove from the skillet and place on paper towels to drain.
  • In a separate non stick skillet on low heat with no oil or butter, heat the tortillas on each side for a minute or so, this just to make them more pliable to fold. Once they are warmed, place a piece of fish on one side of each tortilla.
  • Top the fish with a spoon or two of salsa, sour cream, shredded cabbage, and cheese.
  • Fold the other side over and enjoy.

Notes

The fish is low cost, the high cost would be the store bought tortillas (imported as well) (I really need to find a recipe to make these), for now I will say fair cost per serving.
Variant: 1. Add a dash or two of hot sauce to the taco, or even a squeeze of fresh lime.
Shortcut: Fast and Simple Fresh Salsa II, Sour Cream.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - White Fish
Parmesan Broiled Whitefish
December 26, 2016 Lee
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Parmesan Broiled Whitefish

This sounds not only good, but is quick to prepare as well. On my to try list for sure.
Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 whitefish fillets, Tilapia, Pangasius, Sea Perch are all good choices
  • 1/4 cup Parmesan cheese, grated
  • 1/8 cup butter, softened
  • 1 1/2 tablespoons mayo
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon fresh dill
  • pepper, to taste

Instructions
 

  • Preheat your oven broiler to High and place the rack near the top. If you have a counter top oven, preheat the oven to 200 C using the top coil only, and place the rack near the top.
  • In a small bowl, mix together the cheese, butter, mayo, lemon juice, dill, and pepper.
  • Place fish fillets on a baking sheet lined with foil and broil for 3 minutes, remove from oven and flip each fillet over and divide the cheese mixture over the fish fillets and broil for 3-5 minutes making sure you do not over cook the fish, serve.

Notes

Pangasius fillets would run about 115 Baht/kilo, four fillets would probably be less than so I will us 100 Baht. For 4 servings this is about 75 cents per serving. Sea Perch would cost more (96 Baht per fish), and you have to fillet yourself. Nile Tilapia and Tub Tim would cost less (51 and 58 Baht per fish) but you would have to fillet yourself.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Whitefish Scampi
December 8, 2016 Lee
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Whitefish Scampi

Sounds good and easy with only 5 ingredients. The cooking time listed for this seems long but is spot on, as I made this on 13 Sep 2017, outstanding, another big hit with the family.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 fillets whitefish, Pangasius, Barramundi, or Tilapia, fillets cut in half as well
  • 3/4 cup butter, this is 3/4 of a standard block
  • 1 1/2 teaspoons lemon juice, or lime juice
  • 8 cloves garlic, smashed and minced
  • 1 tablespoon dried parsley
  • salt and lemon pepper, as desired

Instructions
 

  • Preheat your oven to 180 C (350 F), lightly grease a 9x13 baking dish with butter.
  • In a saucepan, add the butter and the minced garlic and put on low heat to melt the butter and soften the garlic a bit.
  • Arrange the fillet pieces in the baking dish in a single layer, season with a pinch of salt and lemon pepper as desired.
  • Mix the lemon or lime juice into the butter and pour the butter and garlic over the fish evenly. Sprinkle the fish with the parsley and bake for 40 minutes, turning the fish over every 10 minutes, or until the fish flakes easily with a fork.
  • Serve. (This was my plate, the fish shown is 3 half pieces of fillets, the last 10 minutes cook time, the pieces come apart into two pieces.)

Notes

Pangasius runs about 120 Baht/kilo, this is about 4 fillets. To use Barramundi, you would need 2 fish and fillet yourself, 2 fish would cost about 135 Baht. For 4 servings using Pangasius, this is about 88 cents per serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Lemongrass Coconut Whitefish
December 8, 2016 Lee
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Lemongrass Coconut Whitefish

Adapted from an internet recipe.
Sounds really good, for the fish, think Pangasius or Barramundi fillets.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 fillets whitefish, think Barramundi or Tilapia, fillets cut in half as well
  • ½ cup coconut milk
  • 1 teaspoon onion powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • 1 stalk lemongrass
  • ¼ teaspoon salt
  • salt and pepper, to taste
  • red chili flakes, to taste
  • cooked rice or pasta, to serve

Instructions
 

  • In a small bowl, mix together the coconut milk, onion powder, ginger, turmeric, and salt. Take the lemongrass stalk and lay on a heavy chopping block, then use the flat side of a meat tenderizer, pound the lemon grass to soften it up, when it is soft and flexible tie into an over hand knot. Doing this serves two purposes, first, it keeps the lemongrass in a bundle so it can be removed, plus it releases the oils into the dish.
  • Heat a large non stick pan to medium heat. Season the fillets on both sides with salt and pepper and place in the pan then pour the coconut milk mixture over the fillets and add the lemongrass. Use the spatula to coat the fish evenly. Sprinkle with red chili flakes. Reduce heat to a simmer and cover, cooking the fish for about 15 minutes or until the sauce is thickened and the fish flakes easily with a fork. Serve.

Notes

Pangasius runs about 120 Baht/kilo, this is about 4 fillets. To use Barramundi, you would need 2 fish and fillet yourself, 2 fish would cost about 135 Baht. For 4 servings using Pangasius, this is about 88 cents per serving.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish
Baked Fish with Shrimp II
November 28, 2016 Lee
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Baked Fish with Shrimp II

Simple recipe of just fish and shrimp covered in a white sauce and baked, sounds wonderful. Lots of possibilities here! The recipe is based on Pangasius fillets.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo whitefish fillets, Pangasius or Barramundi would be good here, 5-6 fillets
  • 250 grams medium shrimp, peeled, deveined, tails removed
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper, to taste
  • 3-4 cloves garlic, smashed and finely minced
  • dried thyme, to taste
  • dried parsley, to taste
  • spring onions, chopped, white and green parts, for garnish

For the White Sauce

  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk

Instructions
 

  • Preheat your oven to 180 C. get out and lightly grease a 9x13 baking dish.
  • Bring a pot of water to boiling and add the shrimp (remember, no tails) and cook until just pink, about 2-3 minutes, remove from heat and drain.
  • Season the fillets lightly with salt and pepper to your liking then lay them in a single layer in the baking dish, sprinkle some thyme and parsley over the fish, then place the shrimp in a single layer over of the fish, top with a sprinkling of thyme, rosemary, and salt to your liking.
  • In a small sauce pan, melt the butter over medium heat then whisk in the flour and salt to make a paste, slowly whisk in the milk and stir until the sauce thickens to coat the back of a spoon, remove from heat and pour over the shrimp in the baking dish. Sprinkle the Parmesan cheese on top of the sauce, bake uncovered for 20-25 minutes until hot and bubbly. Remove from the oven, let this rest for 10 minutes, sprinkle the chopped green onion over the top.
  • Serve with a tomato salad or a potato salad.

Notes

The Pangasius will run about 110 Baht for 1 kilo. The shrimp if bought from say Tesco is about 70 Baht for 250 grams, you can source this from local markets near the ocean for less. For 4 servings this is about $1.32 per serving.
Variants: Keeping in mind that variants will increase cost per serving as well; use less whitefish and cut into chunks then add some salmon cut into chunks as well. In the shrimp layer, reduce the shrimp and add in cooked oyster or mussel meat, or even crab meat, or a combination of all three. Add a finely diced red bell pepper for crunch and color.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - White Fish
Whitefish Cakes
November 13, 2016 Lee
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Whitefish Cakes

Sounds really good, Pangasius or any whitefish can be used for this. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams Pangasius fillets
  • 1 medium onion, chopped
  • 1 teaspoon prepared yellow mustard
  • 1 tablespoon mayo
  • 1/2 teaspoon Old Bay seasoning, OR make from a shortcut
  • 2 1/2 cups buttery crackers, think Ritz or Magic crackers
  • 1 egg
  • 1 cup oil, for frying, type of oil is up to you
  • tartar sauce, for dipping, optional, OR make from a shortcut

Instructions
 

  • Boil or steam the fillets until the fish easily flakes with a fork, drain and mash up the fish. Add the remaining ingredients except the oil and mix until well blended.
  • Heat the oil in a large heavy pan on medium high heat. Form the fish mixture into patties and fry in the hot oil until golden brown on each side, drain on paper towels, serve. This can be an appetizer with tartar sauce for dipping or even a light main dish if served with a salad.

Notes

Pangasius will cost about 65 Baht/500 grams. For 4 servings, this is about 48 cents per serving.
Shortcut: Old Bay Seasoning, Tartar Sauce.
Adapted from an internet recipe.
APPETIZERS / SNACKS,FISH - ALL,Fish - White Fish
Whitefish in Tomato Sauce
November 13, 2016 Lee
1 Comment

Whitefish in Tomato Sauce

This is excellent, served over pasta it is basically fish pasta, excellent flavor. I made this on 27 Nov 2016 and even my Thai wife gave this two thumbs up. The original recipe called for baking this, this is easily done in a skillet on the stove top and is how this is written now. Pangasius or any whitefish can be used. Recipe modified by my findings. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 Pangasius fillets, cut into large pieces, about 750 grams of fillets
  • 5 cloves garlic, smashed and minced
  • 1 medium onion, diced
  • 2 1/2 cups tomato sauce, OR make from a shortcut
  • olive oil, as needed
  • salt and black pepper, to taste
  • paprika, to taste
  • white pepper, to taste
  • ground nutmeg, to taste
  • all purpose flour, as needed
  • fresh basil, chopped, for the sauce and for garnish

Instructions
 

  • Add the fillet pieces to a large bowl, season to your liking with the salt, black pepper, white pepper, paprika, and nutmeg. Set aside.
  • In a small pot, heat a splash of olive oil and add the onion and garlic and cook until translucent, then add the chopped tomatoes and tomato sauce and some fresh basil. Cook until the sauce to soften the tomatoes. Remove from heat and set aside.
  • Take the fish pieces and roll them in some flour to coat them all, add these to a large skillet heated to medium low with a splash of olive oil and brown both sides until the fish is just cooked through. Fish was cooked in 3 batches.
  • When the fish is done, reduce heat to a low simmer and pour in the tomato sauce and mix the fish pieces gently into the sauce, simmer to heat through. This is after all the fish had been returned to the pan and the sauce just pour over them.
  • Garnish fresh chopped basil if desired and serve over pasta of your choice or with potatoes and butter on the side.

Notes

Pangasius fillets will cost about 112 Baht/kilo. For 4 servings, this is about 82 cents per serving.
Shortcut: Tomato Sauce.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Whitefish Fillets with Garlic
November 13, 2016 Lee
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Whitefish Fillets with Garlic

Pangasius or any whitefish fillets can be used. Sounds really good. This is a starter recipe and the fillets are seasoned to your taste. On my to cook list.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • Pangasius fillets, amount is up to you
  • 4-6 cloves garlic, smashed and minced, if a lot of fillets, use more garlic
  • cayenne pepper, to taste
  • salt, to taste
  • olive oil, as needed
  • butter, as needed
  • fresh parsley, chopped, as needed

Instructions
 

  • Cut each fillet in half, then rub the fillets with salt, cayenne pepper, and the garlic, place in a bowl and coat well with olive oil, place in the fridge for an hour.
  • Heat a large pan on medium low heat with the oil from the fillets, when hot, add the fillets and pour in the remaining oil from the bowl. Cook for 3-5 minutes then flip the fillets and continue cooking until the fish is no longer translucent and cooked through, checked by easily flaking with a fork.
  • Serve with a pat of butter on each piece and sprinkled with fresh parsley. A salad would make this a good meal.

Notes

I bought 3 Pangasius fillets a week ago at Tesco for 65 Baht, 4 fillets may cost 100 Baht, max. Feel free to use Giant Sea Perch as well but you will have to fillet yourself unless bought from a market, and the price is higher as well. For 4 fillets, figuring 4 servings, the cost is about 74 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Fabulous Fish II
November 12, 2016 Lee
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Fabulous Fish II

Now I cannot vouch for the 'fabulous' part of the recipe name until I make this but it does sound very good. This is a separate recipe due to the major change in spice used. Pangasius is listed here, which are boneless and skinless fillets but any white fish will work.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 Pangasius fillets
  • butter, as needed
  • soy sauce, as needed
  • garlic powder, to taste
  • dried rosemary, to taste
  • 3-4 plum tomatoes, chopped

Instructions
 

  • In a large pan, cast iron would be ideal, heat a generous amount of butter on low heat. Season the fillets on both sides with garlic powder and rosemary to your taste, then add to the pan, cook for a few minutes, then flip and add the soy sauce (about 3-4 tablespoons) and the tomatoes, cover and simmer for a few minutes until the fish flakes easily. Serve with a mixed vegetable on the side or even some easy mac & cheese.

Notes

I bought 3 Pangasius fillets a week ago at Tesco for 65 Baht, 4 fillets may cost 100 Baht, max. Feel free to use Giant Sea Perch as well but you will have to fillet yourself unless bought from a market, and the price is higher as well. For 4 fillets, figuring 4 servings, the cost is about 74 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish