Fish steak is a piece of fish with ribs at the front, sliced across the grain. Such pieces can be obtained from any large or medium sized fish.
For example, salmon, keta, tuna, halibut and even a shark. It is not necessary to carve fish yourself, today there is a huge selection of ready-made frozen steaks from various raw materials in food stores.
The hostess can only defrost them properly and fry them.
Fish Steak - General Cooking Principles
Fish for steak must be with dense pulp and with a minimum amount of bones. It is advisable to purchase large fish, as the correct steak should be with a palm. On the finished store steak, the flesh should be elastic, not moving away from the bones and without dark spots. Be sure to pay attention to the shelf life of the fish.
Fresh fish should be thoroughly rinsed, gutted, if necessary, remove scales and fins. Then the front part should be cut into steaks, a width of not more than 3 cm. After, each piece should be dried with paper towels.
Store fish steaks should be removed from the package and thawed at room temperature so that the meat remains in its entirety.
Marinate steaks can be in soy sauce, white wine, olive oil or lemon juice. Sometimes they are cooked in batter or breaded in bread crumbs with flour.
You can fry fish in a frying pan, oven, grill, in a convection oven or a slow cooker. First, you need to fry it on one side with the lid open, then turn it over and cover it with a lid. At the very end, the roof should be removed again and the steak should be roasted to a rosy color over high heat.
With a side dish for this dish, you can choose fresh vegetables, boiled cereals or mashed potatoes. Fried fish steak goes well with fresh chopped greens.
Fish Salmon Steak
Ingredients:
• two frozen salmon steaks;
• one lemon;
• olive oil;
• salt;
• pinch of red pepper powder.
Preparation:
1. Remove the steaks from the store packaging, put them in any bowl of the appropriate size and leave at room temperature for 1-2 hours to thaw. This method of defrosting is more practical, since the flesh of the fish does not lose precious juice.
2. Rinse steaks quickly, drain with napkins or paper towel.
3. Wash lemon, wipe, cut in half and squeeze juice.
4. Mix lemon juice with red pepper and salt in a bowl. Put steaks in this bowl for a few minutes. Lightly stir.
5. Dip the steaks in olive oil and place in a frying pan heated with butter. Fry on one side until crispy crust. Turn the steaks over to the other side and close the pan with a lid, and reduce the heat a little. Fry until ready.
6. To make the crust crisp, at the very end fry the fish for several minutes without a lid.
7. Serve with fresh vegetables and sauce.
Swordfish Steak with Green Oil
Ingredients:
• two swordfish steaks;
• salt;
• 20 ml of lemon juice;
• a couple of black peppercorns;
• olive oil;
• 80 g butter;
• a pair of basil twigs;
• 3-4 small mint leaves.
Preparation:
1. Steaks, if necessary, defrost, wash, dry.
2. Ground black pepper into a powder.
3. Sort basil and mint, selecting fresh and green leaves. Then lower the leaves into a bowl of cold water for 5 minutes. Rinse and dry.
4. Steaks rub with pepper and salt. Fry in olive oil in a pan on both sides (about 4 minutes each) until crispy.
5. Soften butter at room temperature.
6. Chop the basil and mint leaves into mush in a blender. To make the green shred better, add a little liquid to it. In this recipe, this is lemon juice.
7. “Green gruel” mixed with butter to a uniform consistency. Put the butter in the ice freezers. Put in freezer to harden. 8. On ready-made fried steaks, when portioned into separate plates, put a cube of green oil on each piece. When serving such a dish, the butter will melt directly on the fish, exuding the aroma of fresh herbs.
Fish haddock in batter
Ingredients:
• two haddock steaks;
• vegetable oil;
• salt;
• 80 g wheat flour;
• one raw chicken egg;
• ground black pepper;
• 60 g sesame seeds;
• breadcrumbs.
Preparation:
1. Wash and dry steaks.
2. Wash the egg, wipe with a towel, break the shell and pour the egg into a bowl. Beat with a fork until smooth.
3. Sift the flour.
4. Steaks rub with salt and pepper.
5. Dip steaks on both sides into sesame seeds, then into flour, then into eggs and lastly into breadcrumbs.
6. Put the breaded pieces of fish in the pan with hot oil.
7. Fry steaks on both sides until golden brown.
8. Serve with mashed potatoes or boiled rice.
Fish salmon steak with citrus in convection oven
Ingredients:
• two salmon steaks;
• one lemon;
• half an orange;
• pinch of dried dill;
• pinch of dry basil;
• olive oil;
• salt.
Preparation:
1. Rinse the pieces of fish with water, dry in the air.
2. Make a juice of lemon and orange and mix in a bowl.
3. Put the fish in a bowl with citrus juice for 5-10 minutes.
4. Sprinkle the marinated steak with salt and dry herbs. Put on the grill and close it with a lid.
5. Turn on the convection oven at 200-250 ° C and continue the heat treatment for 20 minutes.
6. Serve garnished steaks with olives and lemon slices.
Frozen salmon fish steak with ginger and spicy sauce
Ingredients:
• one frozen salmon;
• vegetable oil;
• spoon of hot sauce;
• 8 g dry ginger;
• salt;
• ground black pepper.
Preparation:
1. Defrost the fish in air for several hours, then rinse a little with cold water and pat dry with paper towel. 2. Remove fish scales from tail to head, rinse salmon with water.
3. Put the fish on a cutting board, under it is convenient to put a paper towel rolled up in two or three layers, then the board will not slide.
4. Cut fish head. Divide the fish carcass into two parts. In this recipe, you only need the front part with ribs. We cut it into pieces about 2 cm thick - steaks. Depending on the mass of fish steaks, it turns out to cut from 6 to 8 pieces. The remaining tail can be left to prepare the first course.
5. Mix salt, hot sauce, pepper and ginger. Grate this steak mixture. Leave for a few minutes in a cool place.
6. Grease the fish with oil on all sides.
7. Fry the steak in a frying pan, first on one side for about 5-7 minutes, then on the other, covered with a lid.
8. Serve with rice, sprinkle with teriyaki sauce.
Tuna steak with rice in green sauce
Ingredients:
• a pound of tuna steaks;
• 5 Art. l soy sauce;
• a glass of rice;
• 20 ml of vegetable oil;
• a pair of garlic cloves;
• a couple of sprigs of fresh basil;
• 30 ml of lemon juice;
• 50 g of hard cheese.
Preparation:
1. Wash, dry and grate fish steaks with soy sauce. Leave the fish in the refrigerator for several hours.
2. Wash rice well until clear water and boil in salted water until half cooked.
3. Place the pickled pieces on separated foil leaves, put four tablespoons of boiled rice in each serving. Pour the remaining soy sauce and add a tablespoon of vegetable oil. Each portion is sealed with foil. Put in preheated oven at 200 ° C for 20 minutes.
4. Chop the cheese.
5. Five minutes before the end of roasting fish, pull it out, open the foil and sprinkle with cheese. Send baked on. In the finished dish, the cheese will melt, and its upper part will acquire a crispy crust.
6. Peel and wash garlic and basil. Grind in a blender into a mush with the addition of lemon juice. This is steak sauce.
7. Put the fish and rice on a plate and pour over the green sauce. If desired, meals can be served in foil.
White fish steak in the microwave
Ingredients:
• 210 g white fish steak;
• a small slice of lemon;
• pepper;
• lemon seasoning for fish;
• salt.
Preparation:
1. Rinse the steak with cool water and wipe with paper towels.
2. Place the prepared fish steak in a special microwave bowl. Put a slice of lemon on top.
3. Cover the fish with cling film and bake for 5-7 minutes at maximum power. Fish meat should be easily separated into layers.
4. Lay the steak on a flat dish, salt and pepper and serve with baked potatoes and sauce.
Fish Steak - Tricks and Tips
• To make the greens better crushed into mush, add a little water or lemon juice to it.
• To make the steak juicy, choose fatty fish and cook no more than the allotted time.
• For quick frying, marinate fish in advance.
• The most savory seasoning for fish is green tea.
• Marinate fish preferably not less than half an hour.
• For a crispy crust, roll the fish in flour or bread crumbs.
• To make a dietary fish, fry it without butter on a grill pan.
• Do not cover the finished fish with a lid, otherwise it will become wet.
• It is better to sprinkle red fish with lemon juice at the very end.
• Check the readiness of the fish with a fork. When you pierce the protein should come out.
• If you are cooking fish in foil, then a few minutes before readiness, so that the steak turns rosy, slightly open it.
