Fish Recipes for Fish Haters

Believe it or not there are many people who hate seafood! For one reason or the other, they don't like fish and fish recipes. There are fish haters in varying degrees, for instance, people who 'completely' hate fish recipes and people who get 'physically repelled' by seeing fish that looks just the same as when alive! Okay, we agree! People can have problems like this and many more and we are not forcing those who are vegetarian to turn into a non vegetarian, in any way. But for those of you who are non vegetarians and have great 'fish phobia', I promise that this article can be a great help.

Tasty Fish Stew

Ingredient

• 1 lbs fish fillets (cut into 2 inches)
• 1 medium onion (chopped)
• 1 medium tomato (chopped)
• 2 garlic cloves (chopped)
• 2/3 cup fresh parsley (chopped)
• 2 tablespoons tomato pesto
• 6 tablespoons olive oil
• 2/3 cup dry white wine
• 8 oz clams' juice
• Salt and pepper
• Dry oregano, thyme and Tabasco

Procedure

You can use any fish, especially red snapper, cod, halibut, sea bass, etc to prepare this fish stew. Now, let's see how to make this, one of the easiest fish recipes for fish haters! Take a large skillet and heat the olive oil in it. Add chopped garlic and onion into it and saut for at least 4 minutes. Add chopped parsley to it and stir for 2 minutes more. Add tomato and tomato pesto and cook for 2 minutes. Add the juice (or shellfish stock for that matter), salt (to taste), the dry white wine and fish fillets into the mixture. Simmer the mixture until the fish is thoroughly cooked (keep it less than 10 minutes). Add seasoning and serve in a beautiful bowl! This tasty fish stew will serve four people! Enjoy!

Crispy Fish Fingers

Ingredient

• 450 gm skinless cod fillet
• 100 gm fresh breadcrumbs
• 2 tablespoons tomato pesto
• 2 beaten eggs
• 20g fresh flat leaf parsley (chopped)
• 20 gm green peas
• 3 tablespoons plain flour
• 600 gm finger chips

Procedure

Cut the fish into equally sized strips (you can get 12 strips out of a 450 gm fillet). Preheat the oven over 220C. Take the breadcrumbs, pesto and parsley in a bowl and mix well. Take three bowls, place breadcrumb mixture in one, beaten egg in the second and flour in the third bowl. Coat each strip first in the flour, then in beaten egg and lastly in the breadcrumb mixture. Place these fingers on a non-stick sheet and bake them in the preheated oven for 8 minute. Serve these fish fingers with peas and potato chips. Enjoy!

Lasagna di Pesce

Ingredient

• 1 pack of lasagna noodles
• 1 lb baby portobello mushrooms (chopped)
• 2 oz fettuccine Alfredo pasta sauce
• 1 clove of garlic (minced)
• 1 lb shrimp (peeled and deveined)
• 1 lb imitation crab meat (chopped)
• 1 lb bay scallops
• 1 egg
• 20 oz ricotta cheese
• 6 cups of shredded Italian cheese (blended)
• 2 tablespoons of olive oil
• Black pepper and salt to taste

Procedure

At first we have to cook the lasagna. So for that, bring a pot of water (lightly salted) to boil and add lasagna into it. Cook until al dente (10 minutes) and drain it. Over medium flame, heat the olive oil into a large saucepan and saut into it the chopped mushrooms and garlic, until they turn tender. Mix the fettuccine Alfredo sauce into it along with the shrimp, crab meat (also called crab sticks) and scallops. Simmer the mixture for at least 10 minutes. Till the shrimp mixture is getting cooked, prepare a batter of egg, pepper and ricotta cheese, in a bowl. Take a serving dish, place a layer of cooked pasta and add layers of ricotta batter and Alfredo mixture. Top it all up with generous amount of shredded Italian cheese. Bake this dish keeping it uncovered for 45 minutes into a preheated oven, and then cover it and bake again for 15 minutes more, over 175C. Your lasagna di pesce is ready to bask you!

There are many healthy recipes made from fish that a fish hater willing to become a "fish aficionado" can try. Fish recipes are a great way to have several nutrients that are required for a healthy body as well as mind.