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.

Cooks have a variety of favorites for cooking most fish. Small portions of  most fish is delicious fried. Other choices include grilling, broiling, smoking, fish cakes and more.

The following are a couple easy to cook recipes that work great for almost any type mild white fish.

Oven Baked Dijon Fish

Ingredients:

1 lb white fish fillets
2oz. white wine
2oz. mayonaise
2oz. dijon mustard

Instructions:

This one is real simple but it's also really good.

Mix equal parts of white wine, mayonaise and dijon mustard and wisk until smooth.

Pour over fish fillets in baking dish and bake at 400 degrees for 20 minutes or until done.

Lemon Butter Fish
Ingredients:
1 lb. white fish fillets
1/2 fresh lemon
1 tbsp. butter
1 tsp. olive oil
1/2 tsp. Old Bay crab seasoning or equivalent

Instructions:

Preheat oven to 400 degrees.

Drain fillets and lay in a casserole dish coated with olive oil.

Squeeze lemon juice over fillets, coat with butter and sprinkle with seasoning.

Bake for 10 minutes or until fish is white on the outside and still slightly pink in the center.

For more seafood recipes visit Fresh Seafood.

No Comments Yet.