Category Archives: Fish Recipes

Southern Fried Fish


Fish fillets or pan-dressed fish
1 bottle Louisiana hot sauce
4 cups milk
1 cup yellow corn meal
⅓ cup flour
2 teaspoons salt
⅛ teaspoon cayenne pepper
½ teaspoon garlic powder
Cooking oil


Mix the hot sauce and milk in a zip-seal bag or bowl. Add the fish and allow to marinate while you prepare the cooking fire. Remove the fish and drain. Drop a few fish pieces at a time in the zip-seal bag in which you’ve shaken together the dry ingredients. Shake to coat. Fry the fish in cooking oil heated to approximately 365 degrees. Cook until the fish flakes easily with a fork, about 5 to 6 minutes.
More information

Broccoli Cheese Stuffed Tilapia


4 -ouncefresh or frozen skinless sole, flounder, or other fish fillets, about ¼ inch thick
1 cupfrozen cut broccoli, thawed
1 beaten egg
1 8-ounce containersoft-style cream cheese with chives and onion
¼ cupgrated Parmesan cheese
¾ cupherb-seasoned stuffing mix
2 tablespoonsmilk
2 tablespoonsdry white wine


Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.

Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.
More information

Miso Marinated Fish


½ cup yellow or white miso paste
2 tablespoons honey (or agave)
½ cup mirin (rice wine)
1½ pounds black cod or salmon (you need to use an oily fish)


1. Combine the miso, honey and mirin in a small bowl and whisk to combine.
2. Pour over the fish, cover, refrigerate and marinate from 30 minutes up to 24 hours, or even 2 days if you want deep rich flavor.
3. Preheat broiler to high.
4. Remove from marinade and place on a foil lined baking sheet.
5. Broil fish 6 inches from the heat source for 8-10 minutes or until golden and bubbly.
6. Serve in bibb lettuce cups or on top of brown rice, with steamed or sauteed baby bok choy, sugar snap peas, or any green veggie.

When I was living in NYC modeling, I used to splurge with my girlfriends once in a while and dine at Nobu. Nobu is a Japanese restaurant co-owned by Robert DeNiro and which features the cuisine of world-famous chef, Nobu Matsuhisa. Every dish at the restaurant is fantastic, but the miso cod is by far the crown jewel on the menu! It has been copied by many restaurants, but I have yet to taste one that comes close to matching the flavor and snap of the original. I was reading Saveur magazine last night and they rated the top 10 restaurant dishes ever and this dish was one of them. Yes, it is a unique recipe but you can make it at home for a fraction of the restaurant price.

Over the years I’ve tested tens of different variations on the recipe: marinating the cod for an hour up to 3 days, cooking the marinade ingredients over heat or just whisking them raw in a bowl. The original recipe uses tons of sugar which I didn’t think was the healthiest idea, so I substitute agave with fantastic results.

and has a mild flavor which is perfect for kids. I served this to my family and friends recently and let everyone roll pieces of fish in leaves of Bibb lettuce and eat it like a sandwich. The cool, crisp taste of the lettuce combined with the warm piece of miso cod was like heaven in every bite! There’s no reason why you can’t have the world’s best dishes at home.
More information

Crispy Baked Fish


¼ cups Panko Or Regular Bread Crumbs
2 Tablespoons Softened Butter
1-¼ pound Firm White Fish Such As Cod, Cut Into 3-inch Chunks (1 Inch Thick Is A Good Aim)
Seafood Seasoning Such As Old Bay
Smoked Paprika (optional)
Lemon Wedges, Hot Sauce, And Tartar Sauce, Optional, For Serving


Preparation Instructions

Preheat the oven to 400ºF.

Mash the bread crumbs and butter together using a fork.

Sprinkle the fish on both sides with the seafood seasoning and the smoked paprika, then place the fish on a broiler pan or a wire cooling rack fitted inside a baking sheet.

Top each piece with some bread crumb mixture, mashing it with your fingers to form a light crust. Bake the fish for 12-15 minutes until cooked through but not overdone.

Serve the fish hot with toppings of your choice. Check out my recipe box for a quick and easy homemade tartar sauce recipe!
More information

Buttermilk Fish Fillets


2 pounds white-fleshed fish fillets
1 cup buttermilk
1 cup biscuit baking mix
½ teaspoon salt
¼ teaspoon ground red pepper
¼ cup canola oil, plus more if needed for frying


Place fish in a 9×13-inch baking dish and pour buttermilk over fish, completely coating it. Cover with plastic wrap and refrigerate 30 minutes, turning once.

In a shallow baking dish, combine biscuit baking mix, salt, and ground red pepper; mix well. Remove fish from buttermilk, discarding excess buttermilk, and place in biscuit baking mixture, coating evenly on both sides.

In a large skillet, heat oil over medium heat. Place a few pieces of fish in skillet and cook 3 to 4 minutes per side, or until golden and fish flakes easily with a fork. Remove to a paper towel-lined platter, cover with foil, and repeat with remaining fish, adding more oil if needed. Serve immediately.
More information