Walleye Fish tacos recipe.

I found this wonderful recipe and tried it out and by Jove isn't it a feast. I think you should try it out and see how good it is for your health aswell as your general wellbeing.
The taste is fabulous and this is definitely one of those under rated fish recipes that doesn't get much of a look in.

This recipe will make about six large tacos. Northern Pike or trout can be substituted, but walleye is the best.

Ingredients

3/4 cup flour

1/2 tsp baking powder

1/2 tsp crushed oregano

1/2 tsp garlic powder

1/2 tsp chili powder

1/4 tsp cayenne pepper

Salt & pepper as you like

1 egg yolk

4-6 oz beer

Oil for frying

1/2 cup mayonnaise

1 tbsp chopped cilantro

1/2 lime

1 ripe avocado

2 cups shredded cabbage

1 to 1.5 lb walleye fillets

Steamed tortillas

Lime for squeezing

1. Make the batter. In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too thick, add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish.

2. Cover the batter and let it sit in the fridge for at least 3 hours. You can even let it sit overnight or through the work day.

3. When you are ready to start cooking the fish, heat the oil to 375. Mix the mayo, cilantro, and enough lime juice to make it "saucy." Slice the avocado. Slice the lettuce paper thin. And cut the fish into portions that will fit well in a taco after you fry them.

4. Once the oil is hot, dip the fish in the batter and get it well coated. Cook one to two slices at a time - depending on the size of the fillets. Drop a slice into the oil while the batter is still dripping off and fry it for about 3-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas.

5. Grab a steamed tortilla, add a piece or two of fish, a couple slices of avocado, sprinkle on some lettuce, add sauce to taste, and just before you eat it, squeeze on some lime juice.

Fish Dumplings.

I love Chinese food and these fish dumplings are actually sumptuous and I recommend this dish to anyone trying out something new.

Fish Dumplings with Sesame Sauce

Preparation time: 20 minutes
Cooking time: 5 minutes
Cost: Reasonable
Difficulty: Fairly easy

Chef's tip

Serve the fish dumplings with a clear dipping sauce: 1 part nuoc mam (fish sauce) to 1 part hot water or chicken stock in which you've dissolved a pinch of sugar. Add pan-toasted sesame seeds to taste.

Ingredients for 4 servings

5 black mushrooms 16 round rice papers (wrappers) 8 prawns 400 g (14 oz.) cod 3 green onions 1 carrot 1 clove of garlic 2 tbsp. soy sauce 1 tbsp. nuoc mam (fish sauce)

Method

1. Soak the rice papers and black mushrooms in warm water.
2. Peel and crush the garlic. Clean the green onions and cut into thin rounds. Peel and grate the carrot. Chop the mushrooms.
3. Place the mushrooms, green onions, carrot, nuoc mam and soy sauce in a bowl; mix well.
4. Drain the rice papers.
5. On one side of the rice paper, place a thin slice of cod and some of the vegetable mixture.
6. Add a half prawn (cut lengthwise) and a cilantro leaf.
7. Fold up the edge of the wrapper, then fold the sides in and roll up. Repeat the process until all the ingredients are used up.
8. Pour some water into the bottom section of a steamer. Place the dumplings in the upper part, cover and steam for 5 minutes.
9. Meanwhile, heat the sauce in a saucepan over low heat. Serve the dumplings very hot with the sauce.

---

Lovely Salmon by Jamie Oliver.

Jamie Oliver is an excellent chef and I had to show you this lovely recipe of his that is absolutely divine and so I want you also to try it.
I do hope you enjoy it as much as I do and please let us know if you make it and how it turns out.

Sea salt and freshly ground black pepper Extra-virgin olive oil 2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pinboned 2 lemons Bunch fresh marjoram Bunch fresh dill Bunch fresh basil Handful stoned black olives Bunch flat-leaf parsleyPreheat the oven to 400 degrees F (200 degrees C/gas 6). Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives. Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top. Bake in the preheated oven for about 20 minutes.

Chinese fish recipe.

Here is a mouthwatering Chinese fish recipe I tried and it it absolutely delicious, so I thought that you might like to try it out yourselves too. Go on, you know you want to!

Steamed Fish

Serves 3 - 4

INGREDIENTS:

• 4 fish fillets, about 4 - 6 ounces each
• 2 tablespoons Chinese rice wine or dry sherry
• 1/4 teaspoon granulated sugar, or to taste
• 1/4 teaspoon salt
• a few drops sesame oil
• 1 green onion, washed and finely chopped
• 1 tablespoon chopped cilantro, for garnish
• 1 large lemon, cut into wedges, for garnish

PREPARATION:

Prepare the wok for steaming. Rinse the fish fillets and pat dry with paper towels. In a small bowl, whisk the rice wine or sherry, sugar, salt and sesame oil.

Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket. Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion.

Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10 - 15 minutes). Serve hot, garnished with the chopped cilantro and lemon wedges.

Nutritional Breakdown for Steamed Fish (based on 4 servings of 6 ounces fish each) Each serving contains: Calories 157, 3 g Carbohydrates, 31 g Protein, 2 g Total Fat, 73 mg Cholesterol, trace dietary Fibre, 232 mg Sodium, 774 mg Potassium.