Know any good recipes for Blue Hake?

It's a kind of fish. My mom bought a box of it and we're trying to think of something interesting to do with it.Know any good recipes for Blue Hake?
Savory Blue Hake





From Schwans' box. This is good and simple. I know that the addition of the butter on the top of the dish seems like too much, but it really is necessary. If it's left out, the dish gets way too dry. It would be neat if someone would modify this recipe to their taste using different cheese and herbs. Let me know, OK?


2 lbs hake, loins


2 large onions, sliced very thin


4 tablespoons olive oil or butter


1 tablespoon dill weed


1 tablespoon garlic, minced


1 teaspoon salt


1 teaspoon black pepper


2 cups dry breadcrumbs


1 cup cheddar cheese, sharp, grated


8 ounces butter, sliced thin





6 servings


40 minutes 10 mins prep








Heat oven to 400掳F.


Saute onion in oil or butter until just translucent. Add garlic, stir well and remove from heat. Set aside.


Spray 13 x 9 glass pan with nonstick spray or butter/oil the pan.


Mix dill, salt and pepper.


Place loins in prepared pan. Sprinkle with dill mixture.


Layer onion/garlic, then crumbs, then cheese on loins.


Place butter slices evenly around top of cheese.


Bake, uncovered, for 25 to 30 minutes until fish flakes with fork.


Finish with fresh lemon juice, if desired.




















another recipe:





Battered Blue Hake or Whitefish Pan Fried Recipe #173226





Blue Hake is from New Zealand. I cut the loins in chunks and batter.Pan fried is quick, easy and does not require a lot of oil. I love to use paprika in my batter. Everything is a golden brown to deep brown and very light tasting.


1 1/2-2 lbs thick blue hake fillets or white fish fillets


1/2 cup vegetable oil


2 eggs


2 tablespoons water


1 1/2 teaspoons paprika


1 teaspoon salt or salt substitute


1 1/2 cups flour


2 tablespoons cornstarch


2 teaspoons baking powder


2 tablespoons milk





4-6 servings


30 minutes 10 mins prep





I use 3 long thick pieces of fish. I cut in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside.


In small mixing bowl, beat eggs, water, salt and paprika.


In medium mixing bowl, add flour, cornstarch and baking powder. Mix well.


Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not.


runny.


Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan.


Preheat frying pan to medium high heat with 1/4 cup vegetable oil. After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution. Fry fish in two separate batches using the balance of vegetable oil for the second batch. Keep warm in the oven until all fish is cooked. The batter is very light tasting, not soaked with oil.


Use a dipping sauce of your choice.


If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.




















another recipe:





Hake w/Cucumber Sauce (D, KLP)





Serves: according to number of fillets used


Blue Hake or cod fillets according to number of servings required


2 tablespoons vegetable oil or butter


Salt, pepper, garlic powder, lemon juice, to taste


1/2 cup sour cream


1/2 teaspoon onion salt


2 tablespoons vinegar


Dash of hot sauce


1 medium cucumber, peeled and chopped





To Thaw: For best results, thaw blue hake fillets in a covered pan in the refrigerator for 4-6 hours. For quick thawing, place fish in an airtight bag or its original packaging and submerge in a pan of cold water. Do not thaw fish at room temperature. Do not refreeze.





Heat vegetable oil or butter in a skillet over medium-high heat. Season blue hake fillets with salt, pepper, garlic powder, and place in hot skillet.





Cook approximately 2 to 3 minutes on each side until fish flakes easily when tested with a fork. For added flavor, sprinkle with lemon juice.





Combine sour cream, onion salt, vinegar, Tabasco and cucumber; chill in refrigerator.





Serve fillets with chilled cucumber sauce.














hope this helps and good luck =)





-unpredicktaboh-Know any good recipes for Blue Hake?
Blue Hake Fillets





Preparation:





To Thaw: For best results, thaw Blue Hake fillets in a covered pan in the refrigerator for 4-6 hours. For quick thawing, place fish in an airtight bag or its original packaging and submerge in a pan of cold water. Do not thaw fish at room temperature. Do not refreeze.





To Bake: Preheat oven to 425掳. Place thawed Blue Hake fillets in a pan, brush with melted butter or margarine, sprinkle with your favorite seasonings. Bake for approximately 12-18 minutes, or until fish flakes easily when tested with a fork.





To Saut茅: Heat 2 tablespoons vegetable oil or butter in a skillet over medium-high heat. Season Blue Hake fillets with salt, pepper, garlic powder, and place in hot skillet. Cook approximately 2-3 minutes on each side until fish flakes easily when tested with a fork. For added flavor, sprinkle with lemon juice.





To Microwave: Place thawed fillets in a microwave-safe dish. Cover with microwaveable plastic wrap. Turn back one corner to vent steam. Cook at MED-HIGH (70%) for 3-1/2 minutes (6 minutes per pound). Let stand 3 minutes.





Serving Suggestions:





Dijon Broiled Blue Hake:


Place thawed fillets in a shallow pan. Combine 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 tablespoon vinegar, salt, pepper and paprika to taste. Brush mixture on fillets and let stand for 20 minutes in refrigerator. Broil fillets 3 inches away from heat, until fish is browned and flakes easily when tested with a fork.





Saut茅ed Blue Hake with Cucumber Sauce:


Combine 1/2 cup sour cream, 1/2 teaspoon onion salt, 2 tablespoons vinegar, dash of Tabasco sauce and 1 medium cucumber, peeled and chopped; chill in refrigerator. Saut茅 thawed Blue Hake fillets, according to directions. Serve fillets with chilled cucumber sauce.
Hake with Crisp Sweet Garlic and Good Olive Oil


Olive Oil


6 Hake Steaks


Sea Salt and freshly ground black pepper


2 cloves of garlic, very finely sliced


Good extra virgin olive oil


Juice of 陆 a lemon


Handful of fresh flat 鈥?leaf parsley, finely chopped





Get a heavy based frying pan really hot, then add just enough olive oil to fry the fish in. Season the steaks with a light sprinkling of sea salt and freshly ground black pepper. Lay the fish in the pan and fry for a minute or two, then add the garlic. Keep frying till the garlic is golden brown with a sweet flavour. Turn the fish after 3 鈥?4 minutes and cook it for 3 minutes on the other side. Make sure the garlic doesn鈥檛 burn. Remove the fish from the pan to a serving dish.





With the pan off the heat, add a good splash of your finest extra virgin olive oil and a pinch of sea salt to the garlic and juices left in the pan. The residual heat of the pan will be sufficient to warm it all through; there is no need to put it back on the heat. Add a good squeeze of lemon juice, then the parsley and give it all a good stir. You know even before you dress the fish that it is going to taste good.





To serve:





Place the fish slightly overlapping onto a serving dish and spoon the juices from the pan over the top. Boiled or mashed potatoes go well with this or some fresh beans from the garden. One piece of fish per person makes a good starter, and for a few more people serve it family style and let everyone help themselves.





Serves 2
Go here and just use the Hake instead of the Tuna, or Salmon. This guy is a bad mofo.








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