Sousedfish Recipes

SOUSED FISH

Soused Fish image

My grandfather was a professional fisherman and used to make this all the time. Delicious on toast for breakfast. The vinegar in this recipe dissolves any small bones after a few weeks.

Provided by SouthAussie

Categories Spreads

Time 1h15m

Yield 25 serving(s)

Number Of Ingredients 5

Ingredients

50 mullet fillets (any fish can be used)
1 brown onion
2 tablespoons olive oil
2 teaspoons salt
white vinegar

Steps:

Lay out the fish fillets in the bottom of a casserole dish.
Sprinkle the salt on top.
Slice the onion into rings and spread on top.
Pour the oil on top.
Add enough vinegar to just cover the fish fillets.
Cover dish and cook for one hour at 180°C.
Cool and store in a sealed container in the refrigerator.
The fish taste great fresh but get better after a few weeks.

Nutrition Facts : Calories 289.9, Fat 10.1, SaturatedFat 2.8, Cholesterol 116.6, Sodium 340.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 46.1

GRILLED SWORDFISH WITH LEMON-BASIL BUTTER

Grilled Swordfish with Lemon-Basil Butter image

Swordfish is a great choice for grilling, and topped with fresh lemon basil butter, it makes a quick flavorful meal with very little fuss.

Provided by Lynne Webb

Categories Seafood

Time 20m

Number Of Ingredients 10

Ingredients

2 swordfish steaks (1-inch thick (about 2 lbs))
Juice of 1/2 lemon
Extra virgin olive oil
Salt and freshly ground black pepper
4 tablespoons unsalted butter (softened)
1 teaspoon freshly squeezed lemon juice
Zest of 1 lemon
1/2 teaspoon garlic (minced (about 1/2 clove))
1/4 teaspoon salt
2 tablespoons minced fresh basil

Steps:

Preheat a gas or charcoal grill to high heat.
Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute. Rub both sides of each steak with olive oil, salt and pepper and set aside.
Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set aside until ready to serve.
Oil the grill grates and add the fish. Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. To avoid drying out the fish, do not leave unattended.
Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill. Rest for 3 minutes before serving.

Nutrition Facts : Calories 564 kcal, Carbohydrate 11 g, Protein 54 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 207 mg, Sodium 465 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 18 g, ServingSize 1 serving

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