Saturday, July 27, 2013

White Fish

Trout last week from Yellow River has put me in the mood for more fish. My two oldest grandsons are leaving today to go to Minnesota and fish with their grandpa for pike.  Good luck Sam and Sawyer.

I picked up some nice frozen white fish for only $5.00 at Wal-mart and it is on my menu.  I have enough to make fish several times so am making a white sauce one day and with a salsa the next time.  I also bought some store bought Newman’s Own mango salsa that I was thinking I would put on it, but will give you a recipe, just in case you want to make your own fresh salsa.  Mangoes are on sale I see.  This week, I mentioned using Newman’s dressing and liking the idea of 100% of the profits going to charity.  His mango salsa is excellent and you can make it easy on yourself, while giving to charity.

White Fish with Mango Salsa

White fish fillets
Vegetable oil
1/4 teaspoon paprika
Salt and black pepper
White rice

Mango Salsa
2 cup diced tomatoes
1 cup diced red onion
1/2 cup diced jalapeno
4 tablespoons chopped fresh parsley
Salt and black pepper
2 teaspoons vegetable oil
2 teaspoons white vinegar
1 teaspoon powdered garlic
2 cups chopped mango

I’m using frozen fish, so have to unthaw it first.

Brush both sides of the white fish with oil.

Season with salt, pepper and paprika over both sides of the white fish.

Cook the fish on a lightly oiled grill or a cast iron skillet.  Cook to an internal temperature of 145° F, turning once during cooking, about 4 to 8 minutes total cooking time depending on the size of your fish.

Serve with rice.  Cook the rice according to package directions

To make the mango salsa, mix all the ingredients but the mango together in a bowl. Just before serving, add the mango and mix lightly.

To serve, top the fish with salsa.

White Fish in White Sauce

1/3 cup white wine
1/2 cup double cream
1 tablespoon flour
1/2 teaspoon tarragon
2 teaspoon butter

Unthaw your fish.  Preheat oven to 360 degrees. Lay the fillets in a flat shallow dish greased with 1 teaspoon of the butter. Salt them. Sprinkle half teaspoon of tarragon. Pour 3/4 cup white wine and put into the oven. Bake over just about 10 minutes. Keep it in the oven.

While the fish is being cooked, add 1 teaspoon of butter to another pan. Melt it and add the flour and mix it thoroughly in. Continue to stir and cook for 3 minutes. Strain the wine from the fish. Arrange the fillet on a plate and keep warm. Add the strained wine little by little and using a whisk mix it into the roux at very low heat. It should be without lumps. Continue stirring until the sauce thickens, about 3 minutes. Add the cream and stir. Pour the sauce over the fish fillet.  Warm the fish through and serve.  

Perfect weekend to go fishing.  Have a great day.  Be happy and may God bless you and yours.  

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