Find out how to prepare tasty and irresistible options for holidays
Holy Friday, Christians have the habit of not consuming red meat. The religious tradition is part of the celebration that symbolizes the passion, death and resurrection of Jesus Christ who, according to the Bible, died on this day.
Below, take a look at 7 recipes with fish for Friday!
Furnishing fish
Ingredients
- 4 fish
- 2 chopped tomatoes
- 6 peeled and wrinkled garlic cloves
- 4 tablespoons of olive oil
- 2 peeled and bites
- 1 seedless chilli and sliced chili
- 50 ml of palm oil
- 100 ml of coconut milk
- Salt, ground black pepper and chopped coriander to taste
Methods of preparation
In a pan, place the olive oil and bring over medium heat. Add the garlic, onion and brown. Add the tomatoes and fish and mix well. Add the peppers and season with salt and black pepper. Cover the pan and cook for 30 minutes. Put the palm oil, coconut milk and coriander and cook for another 5 minutes. Serve later.
Tip: Serve with rice.
Tilapia fillet in Parmegiana
Ingredients
Fish
- 800 g of Tilapia fillet
- 1 lemon juice
- 3 cups of wheat flour tea
- 3 cups of breadcrumbs
- 3 beaten eggs
- 1 cup of grated mozzarella
- Salt, oil and ground black pepper to taste
Sauce
- 1 peeled and chopped onion
- 1 clove of peeled and crushed garlic
- 2 cups of tea tomato sauce
- Salt, olive oil, chopped green smell and ground black pepper to taste
Methods of preparation
Fish
In a container, place the fish fillets and season with lemon juice, salt and black pepper. Mix well and let it rest for 20 minutes. In three different containers, place the flour, beaten eggs and breadcrumbs. Pass the fillets in the flour, in the egg and finally in the breadcrumbs. In a pan, put the oil and bring over medium heat. With the help of a scum, fry the fillets until golden brown. Reserve.
Sauce
In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the tomato sauce and cook for 5 minutes. Season with salt, black pepper and green smell and mix well. Then transfer the fillets to a pan, pour the sauce to them and sprinkle with mozzarella. Bake in a preheated oven at 180 ° C until the cheese melts. Serve later.
Gratin fish with potatoes
Ingredients
- 600 g of pieces in pieces in pieces
- 500 g of potato peeled and cut
- 200 g of laminated mushrooms of Paris
- 35 g of wheat flour
- 35 g of butter
- 500 ml of milk
- 1 cup of grated cheese tea
- Salt, ground black pepper and nutmeg nuts to taste
- Cooking water
- Olive oil
Methods of preparation
In a pan, put the potato, cover with water and bring over medium heat for 10 minutes. Drain the water, wait for it to cool and transfer the potato to a baking tray with olive oil. Arrange the pieces of fish and the mushroom above the potato. Reserve.
In a pan, put the butter and bring over medium heat until he melted. Add the flour and mix well. Gradually add the milk and mix until it thickens. Season with salt, black pepper and nutmeg. Pour the sauce over the fish and sprinkle with grated cheese. Bake in a preheated oven at 180 ° C for 40 minutes. Serve later.
Fried fish with chips
Ingredients
- 1 1/2 kg of excursion fillet
- 2 peeled and wrinkled garlic cloves
- 1 lemon juice
- 1 cup of wheat flour
- 1 cup of tea Corn meal
- 1 tablespoon of corn starch
- Rooms and black pepper ground to taste
- Sunflower oil for frying
- 1 kg of frozen chips
Methods of preparation
In a container, put the fish and the season with garlic, salt, lemon juice and black pepper. Mix well and let it rest for 30 minutes. In a container, place the flour, corn starch and corn flour and mix to incorporate. Reserve. In two pans, put the oil and bring over medium heat. Plan the fish fillets in the flour and, with the help of a scum, put in a pan to fry until golden brown. In another pan, fry the potato until golden and crunchy. Then put the fish and potatoes on a container with paper napkin to remove excess oil. Serve later.
Pyrão
Ingredients
- 1 fish head
- 6 tablespoons of palm oil
- 2 peeled and bites
- 4 sbucciati and chopped garlic teeth
- 2 leather -free and chopped tomatoes
- 2 tablespoons of paprika
- 2 l of water
- 250 g of flour manioc
- Salt, ground black pepper and chopped green smell to taste
Methods of preparation
In a pan, place all the ingredients except manoca flour and spices. Bring over medium heat to cook for 45 minutes. Then turn off the heat, wait for it to cool and brush the sieve. Arrange the broth again in the pan and bring over medium heat. Gradually add the cassava flour and mix until it thickens. Turn off the fire, season with salt, black pepper and green smell. Mix to incorporate with other ingredients. Serve later.
Salmon risotto
Ingredients
- 1 cup of tree rice
- 1/2 chopped onion
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 100 ml of dry white wine
- 1 l of hot vegetable broth
- 200 g of salmon softening
- 2 tablespoons of grated Parmesan
- Rooms and black pepper ground to taste
- Chopped parsley to finish
Methods of preparation
In a pan, heat the olive oil and a spoonful of butter over medium heat. Add the onion and brown to removal. Put the tree rice and brown for 1-2 minutes, mixing well. Add the white wine and mix until it evaporates almost completely. Gradually take the hot broth, a shell at a time and stir constantly. Wait for the liquid to be almost dry before adding the next shell. Continue this process for about 18-20 minutes, until the rice is al dente.
When the rice is almost to the point, add the grated salmon. Mix well. Turn off the heat. Add the remaining butter and the Parmesan. Mix until it is very creamy. Season with salt and black pepper. Ends with chopped parsley and then serves.
Take with orange sauce with ginger
Ingredients
- 500 g of take fillet
- 2 juice orange
- 1 teaspoon of grated ginger
- 2 tablespoons of butter
- 1 teaspoon of honey
- 1 teaspoon of corn starch
- 2 tablespoons of water
- Rooms and black pepper ground to taste
- Guova orange to finish
Methods of preparation
In a bowl, season the fillets with salt and black pepper. Book for 10 minutes. In a pan, he warms a spoonful of butter over medium heat. Give the fillets for 2-3 minutes on each side until they are cooked and gold. Reserve. In the same pan, put the remaining butter, add the grated ginger and the reduced for 30 seconds. Add orange and honey juice, mixing well. Add the corn starch dissolved in water and cook until it thickens. Place the fillets on a plate and season with the orange sauce at the top. It ends with orange zest and serves then.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
