Baja Fried-Fish Tacos:

Prep and Cook Time: about 45 minutes

1 cup dark beer
1 cup all-purpose flour
1 teaspoon salt
1 1/2 pounds boned, skinned firm, white-fleshed fish such as Pacific cod or tilapia
Vegetable oil
12 to 16 corn tortillas, warmed
Cabbage and Cilantro Slaw
Chipotle Tartar Sauce
Lime wedges

1. In a bowl, whisk beer, flour, and salt until well blended.

2. Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.

3. Pour about 1 inch of oil into a 10- to 12-inch nonstick frying pan (with at least 2-in.-tall sides) over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.

4. To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.

Yield: Makes 6 to 8 tacos (serving size: 1 taco)

just put estragon and parsley.
grill it.

I know this is not fish Florentine, but I bet he would like it, and if not him, you would. I have made this for years, and it always turns out great. I always ask for the tail end of the salmon

BALSAMIC HONEY MUSTARD SALMON

oven temp. 375

¼ CUP HONEY

2T GRAINY MUSTARD

2T BALSAMIC VINEGAR

MIX, COVER, LET SIT FOR AT LEAST FOUR HOURS AT ROOM TEMP.

1LB. SALMON

SPRAY PAN, SPRINKLE salmon WITH SALT AND PEPPER, PLACE 2T OF GLAZE ON EACH SALMON FILLET.
BAKE FOR 5 to 7 minutes, and add remaining glaze on each salmon fillet. Bake 5 to 7 minutes.

Fish Florentine:

1 1/2 pounds fish fillets, such as flounder, haddock, whitefish or cod
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 small onion, chopped
3 tablespoons margarine
1/4 cup sour cream
1 tablespoon lemon juice
3 tablespoons Parmesan cheese
Salt and pepper to taste

Directions
Melt the butter in a skillet. Sauté the onions for about 5 minutes, until tender. Add the spinach, then season with salt and pepper. Cook about 2 minutes. Spread this mixture into the bottom of a shallow baking dish.

Place the fish on top of the spinach. Season with salt and pepper to taste. Combine the sour cream and lemon juice. Spread this over fish, then sprinkle with Parmesan cheese. Bake at 425 degrees F about 15 minutes, or until fish flakes easily when tested with a fork.

Suggestions
Garnish with additional lemon slices and more Parmesan cheese, if desired.
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Ligunie with Salmon

8 ounces dry linguine, fettuccine or spaghetti
6 ounces cooked fresh salmon or thinly sliced, smoked salmon (lox-style)
2 green onions, thinly sliced
1 garlic clove, finely minced
1 tablespoon butter or margarine
1 cup whipping cream
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
1 teaspoon finely shredded lemon peel
Freshly ground pepper to taste
2 tablespoons freshly grated Parmesan cheese
Freshly grated Parmesan cheese for accompaniment
Lemon wedges for accompaniment
Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
Meanwhile, break the fresh salmon into chunks or cut the smoked salmon into thin bite-size stripes; set aside.
For sauce, in a large skillet cook the green onions and garlic in butter until tender. Stir in the whipping cream, fresh dill or dillweed, lemon peel and pepper. Bring to boiling; reduce heat. Boil gently about 5 minutes or until slightly thickened. Stir in salmon; heat through. Remove from heat. Gently stir in Parmesan cheese.
Arrange pasta on individual plates or a large serving platter. Spoon the sauce over the pasta. Pass the Parmesan cheese to sprinkle over individual servings along with the lemon wedges.
Makes 4 servings.

I prefer my fish simple. No fancy sauces.
The most important part is the quality of fish. I usually use halibut, but salmon also. Medium heat, olive oil, fillet of fish, a little lemon juice, with a little salt and pepper, touch of cayenne if so desired, all in heavy skillet. Cover and let simmer for a couple of minutes, turn and again for a couple minutes. Where most people make a huge mistake with fish is they cook it all the way through. You should take it away from the heat just before the flesh is fully opaque, leave it covered, and let the inherent heat finish the cooking. If you do this properly, the fish will retain more flavor, and stay juicy. It should flake easily, and have no indication of dryness.

If you insist on some kind of sauce, it should be a mild flavor, like a bearnaisse, to enhance the flavor rather than hide.

i like grilled swordfish. it’s my favorite. it’s not real fishy tasting. it’s a meatier fish. grill it with some dill and olive oil. put some lemon on it. mmmmm. delicious.

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Poach fish of your choice for 5 mins. put in dish and put mashed potato over, then cheese. Put under grill to brown if wanted. Yum