Fish Recipes for Fish Haters

It is also a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. Consuming these nutrients can lower blood pressure and also aid in lowering the risk of a heart attack.

We are not forcing a vegetarian to turn into a non-vegetarian, in any way, but for those of you who are non-vegetarians and have a 'fish phobia', I assure that this article might be able to change your perception. You can try some of the delicious recipes enlisted below.

Ingredient

• Fish Fillets, (cut into 2 inches) 1 ½ lb.
• Onion, (chopped) 1
• Tomato, (chopped) 1
• Garlic Cloves, (chopped) 2
• Fresh Parsley, (chopped) ⅔ cup
• Tomato Pesto, 2 tbsp.
• Olive Oil, 6 tbsp.
• Dry White Wine, ⅔ cup
• Clams' Juice, 8 oz.
• Salt and Pepper, as per taste
• Dry Oregano, Thyme, and Tabasco, as per taste

Procedure
You can use any fish like, red snapper, cod, halibut, sea bass, etc., to prepare this dish. Take a large skillet and heat olive oil in it. Add chopped garlic and onion, and sauté for at least 4 minutes. Add chopped parsley and stir for 2 minutes more. Add tomato and tomato pesto. Cook for 2 minutes.

Add the juice (or shellfish stock), salt, dry white wine, and fish fillets into the mixture. Simmer the mixture until it gets thoroughly cooked (keep it for 10 minutes). Add seasoning and serve in a beautiful bowl.

Ingredient

• Skinless Cod, (fillet) 1 lb.
• Fresh Breadcrumbs, 100 gm.
• Tomato Pesto, 2 tbsp.
• Eggs, (beaten) 2
• Parsley, (fresh flat leaf) (chopped) 20 gm.
• Green Peas, 20 gm.
• Plain Flour, 3 tbsp.
• Finger Chips, 1.4 lb.

Procedure
Cut the fish into equally sized strips (you can get 12 strips out of a 1 lb. fillet). Preheat the oven to 430° F. Take the breadcrumbs, pesto and parsley in a bowl and mix well. Take three bowls, place breadcrumb mixture in one, beaten eggs in the second and flour in the third.

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 minutes. Serve it with peas and potato chips. Tartar sauce tastes best with this dish.

Ingredient

• Lasagna Noodles, 1 pack
• Baby Portobello Mushrooms, (chopped) 1 lb.
• Fettuccine Alfredo Pasta Sauce, 2 oz.
• Garlic, (minced) 1 clove
• Shrimp, (peeled and deveined) 1 lb.
• Imitation Crab Meat, (chopped) 1 lb.
• Bay Scallops, 1 lb.

• Egg, 1
• Ricotta Cheese, 20 oz.
• Italian Cheese, (shredded) 6 cups
• Olive Oil, 2 tbsp.
• Black Pepper and Salt, as per taste

Procedure
At first we have to cook the lasagna. Bring a pot of water (lightly salted) to boil and add lasagna into it. Cook until 'al dente' (to the teeth) and drain it. Over medium flame, heat the olive oil in a large saucepan and sauté the chopped mushrooms and garlic, until they turn tender.

Mix the Fettuccine Alfredo sauce 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, add layers of ricotta batter and Alfredo mixture. Top it all up with shredded Italian cheese. Bake this dish keeping it uncovered for 45 minutes in a preheated oven, and then cover it and bake again for 15 minutes more at 350° F. Your lasagna di Pesce is ready.

There are many healthy recipes that can be made from fish. These recipes are a great way to ingest several nutrients that are required for a healthy body and mind.