Best Fish Bowl Recipes

FISH BOWL

Steps:

• Add all ingredients in a large bowl or pitcher. Stir and serve in glasses over more ice.

FISH BOWL GELATIN

Steps:

• Place 1 cup soda in a large bowl. Sprinkle gelatin evenly over soda, and let stand to soften, about 5 minutes.
• Place 2 cups soda in a small saucepan over medium heat. Heat until just before a boil. Add the softened gelatin, stirring to dissolve the gelatin completely over the heat, about 2 minutes. Remove from heat. Add the remaining soda and food coloring, and stir to combine. Pour the liquid into the fish bowl. Using a damp paper towel, carefully remove any bubbles that have formed on the surface. Transfer to the refrigerator to chill overnight.
• When ready to serve, use a sharp knife to make vertical slits in the gelatin; insert the fish in a random pattern to make it look as though they are swimming in the bowl. Keep refrigerated until serving. Serve within 6 hours.

FISH BOWL (COCKTAIL)

Steps:

• Add all ingredients in a large bowl or pitcher. Stir and serve in glasses over more ice.

FUN FISH BOWL RECIPE

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Refrigerate gelatin 15 to 20 min. or until set but not firm; stir vigorously to create "bubbles."
• Place chopped wafers in 4 clear plastic cups; cover with marshmallows and gelatin.
• Refrigerate 1 hour or until firm. Top with candies just before serving.

FISH BOWL CAKE

Steps:

• Place cake cubes in bottom of clean new 2-qt. plastic fish bowl; top with the jelly beans. Set aside.
• Stir boiling water into dry gelatin mixes in large bowl until completely dissolved. Add ice cubes; stir until gelatin begins to thicken. Remove any unmelted ice. Pour thickened gelatin into fish bowl.
• Arrange fruit snacks in gelatin to resemble fish swimming in a fish bowl. Refrigerate 4 hours or until gelatin is set. To serve, scoop out the gelatin and cake with a large spoon. Store leftover dessert in refrigerator.

FISH BOWL JELLO!

Steps:

• Mix gelatin according to package directions, substituting curacao for water in the ratio that you wish.
• Place the jelly beans in the bowl.
• When gelatin is cool, BUT NOT SET, pour it slowly into the Fish bowl.
• Be careful not to move the candies around, because the coloring may run.
• Allow to cool for just a little while (you dont want stiff gelatin when trying to place fish and foliage in bowl).
• When gelatin is just starting to set (ie: its not watery... set just enough to hold something in place) add your"foliage" and fishies, placing them where you want them with strands of spaghetti (helpful when moving things around.. so your gelatin isnt destroyed hehe).
• Refrigerate your fish bowl until you wish to serve it.
• We had a few of these at a beach party and people loved them!
• You can also make this with colored gelatin, minus the curacao for kids.
• Without the alcohol-- it is a HIT with the kids be careful though.
• they like to"dive" in to get the candy hahaha!

COPYCAT SWEETGREEN FISH TACO BOWL

Steps:

• For the Salad:.
• Combine red onion, vinegar, sugar and ½ teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using.
• In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
• Preheat a large nonstick skillet over high heat. Add 3 tablespoons olive oil and swirl to coat. Add tortilla strips, season with salt, and saute, stirring frequently until deeply golden brown, about 4 minutes. Remove to a paper towel-lined plate to drain.
• Season fish with salt and pepper. Wipe out skillet and add remaining 1 tablespoon olive oil. Add fish and press down on fillets with the back of a spatula to encourage crisping and prevent the fish from curling. Cook until golden on the underside, about 2 minutes. Flip and continue cooking until fish is just cooked through, about 2 minutes more. Remove to a plate and squeeze lime halves over fillets.
• Divide cabbage, kale, avocado, pickled red onions, tortilla strips, fish and quinoa among serving bowls. Top with cilantro leaves and queso fresco dressing and serve.
• For the Queso Fresco Dressing:.
• In a blender, combine olive oil, lime juice, yogurt, queso fresco, cilantro, garlic and jalapeno. Blend until smooth. Season to taste with salt and pepper. Alternatively, you can use an immersion blender and place ingredients in a glass measuring cup. Leftover dressing will keep in the refrigerator for 1 week.

FISH TACO BOWL WITH AVOCADO PICO AND JALAPENO CREMA

Steps:

• To Make the Cilantro Lime Rice: Place 1 cup basmati rice with 2 cups water and a pinch of salt into a rice cooker and cook per instructions. Alternatively, place rice and water in a sauce pan with a pinch of salt and cook for approximately 20 minutes or until rice is absorbed. (Reserve the butter, cilantro and lime until cooked.).
• To Make the Jalapeno Crema: Add sour cream, jalapenos (seeded if you want less spice) and cilantro to a blender container. Juice the lime into the blender.
• Blend for about a minute until the jalapeno and cilantro have been well incorporated into the sour cream. It should have a light green look to it. Refrigerate until ready for use.
• To Make the Avocado Pico: Dice the tomato and avocado; place in a bowl. Thinly chop the onion, garlic and jalapeno add into the bowl. Add salt and roughly chopped cilantro.
• Using a spoon lightly mix everything together until it's evenly mixed. Try not to over mix to prevent the avocados from turning into mush. Refrigerate until ready to use.
• To Complete the Cilantro Lime Rice: At this point the rice should be done, Add the butter, cilantro and squeeze the lime juice. Lightly mix everything together until evenly incorporated.
• To Make the Fish: Mix flour, cumin, chili powder, paprika and salt in a bowl and place.
• Cut tilapia in about 3 strips per filet. With the bowl next to your pan, lightly dredge the strips into the flour mixture. Set aside.
• In a frying pan add about 2-4 tbsp of olive over medium heat. When hot place about 3 strips of fish at a time in the pan and cook on each side for about 2 minutes. Place on a paper towel to drain any excess oil. Depending on how much fish you're cooking you may need to a little more oil as you go.
• To Arrange the Bowl: In a bowl place about 1/2 cup of rice with a 1/2 cup of black beans, 1/2 cup corn on top. Then add the fish. Drizzle of the Jalapeno Crema. Top with the red cabbage, Avocado Pico, cheese and lime wedge.

LIKE JOE'S CRAB SHACK FISH BOWL DRINK

Steps:

• I measure out all the liqours into a pitcher.
• Then i add the pinepple juice.
• Then add the sprite.
• Mix well.
• Put in slices of the lemon, lime and oranges.

RICE BOWL WITH TURMERIC-GINGER FISH

Steps:

• Curry paste: Peel back the woody outer layers of the lemongrass. Trim the root ends, then cut off 2 inches of the tender interior to use. Thinly slice and put in mortar. Peel and mince the ginger and shallot. Set aside.
• Gently pound the lemongrass with the pestle for about 1 minute to break it down. Add shallot, ginger, and garlic, pounding about 30 seconds after each addition. By now, you should have a chunky paste. Add the turmeric and chili powders and continue pounding to create a thick, aromatic paste, 2 minutes. Set aside.
• Fish: Cut the skin from the swordfish and slice into large chunks, trimming away any visible blood lines. Heat olive oil in a large skillet over medium-high heat; add fish in an even layer and cook until lightly brown, 2-3 minutes. Flip and brown the other side, tilting the skillet around to distribute the hot oil.
• Immediately after flipping the fish, add curry paste to the skillet, distributing evenly. Let paste and fish cook undisturbed, 1-2 minutes. Add brown sugar, fish sauce, and coconut milk to the skillet. Tilt the skillet around again, then simmer over medium-high heat until the fish is cooked through and the sauce has reduced and thickened, 5-8 minutes. Stir occasionally so the fish doesn't stick.
• Assembly: Make a bed of hot rice in a serving bowl; spoon the fish and plenty of sauce onto the rice. Garnish with a squeeze of lemon or lime and a sprinkle of fresh cilantro leaves and mint before serving.

FISH TACO BOWL WITH LIME CREMA

Steps:

• Crema: Whisk together sour cream, salt, sugar, lime juice, and 1 teaspoon water.
• Bowl: Preheat broiler. In a small bowl, stir together cumin, coriander, chili powder, 1 teaspoon salt, 1/8 teaspoon pepper, and oil. Rub all over both sides of fish. Let marinate in the refrigerator, at least 30 minutes.
• Meanwhile, let onion and jalapeno sit in lime juice 10 minutes. Stir in beans, tomatoes, and cilantro. Season with salt and pepper.
• Broil fish until browned and cooked through, 3 to 4 minutes. Flake into 4 servings. To serve, place 1/2 cup rice in a bowl. Top with bean mixture, fish, cabbage, avocado, and radishes. Serve with crema on top or alongside.

NEW ENGLAND FISH CHOWDER - BOWL OF DELICIOUS

Steps:

• In a large heavy pot such as a dutch oven, melt the butter (1 tablespoon) with the olive oil (1 tablespoon) over medium heat. Add the 2 chopped onions, stir to coat in the oil and butter, and sauté until translucent and softened, but not browned, stirring occasionally, about 5 minutes. (If the onions are browning, turn heat down to medium-low and add a little water, or cover to keep the steam in.)
• Add 2 cups of water to the pot, as well as the pinch of thyme, two bay leaves, kosher salt (1 teaspoon) and black pepper (1/4 teaspoon). Bring to a boil.
• Add the cod (2 pounds) to the pot. Place the pieces so they are flat and in one layer (or if your filets are very thin, stacking them is fine). The water should come up to the top of the pieces, but not submerge them. If the water seems too low, you can add 1/2 cup to 1 cup more. Bring it up to a simmer, cover, and cook on low for 4-5 minutes until the fish flakes apart.
• Using a fish spatula or slotted spoon, remove the fish to a large plate or rimmed baking sheet (I used a quarter sheet pan). Place the plate in the fridge or freezer, if you have room, for a couple of minutes so it cools faster and doesn't continue to cook. When the fish is cool enough to handle, gently flake it apart with your hands. You want the flakes to remain intact - don't over-flake it!
• Add the clam juice (8 oz.) to the pot, as well as the cubed potatoes. Bring to a boil, cover, and simmer on low for about 15 minutes, or until potatoes are cooked (pierce one with the tines of a fork to check if it's soft enough).
• While the potatoes are cooking, scald the milk. Place the milk (1 cup) and the quartered onion layers into a small saucepan. Bring it to a boil, then turn the heat to low and simmer uncovered for 5-7 minutes. Watch it carefully, as boiling milk will bubble up and might boil over!
• When the potatoes are finished cooking, strain the scalded milk through a mesh sieve into the pot. Add the flaked fish, as well as the chives (1/2 tablespoon) and the small pinch of nutmeg (we used fresh nutmeg; just a couple of grates on a microplane zester will do it).
• Bring the chowder back to a simmer. Turn off the heat. Stir in the heavy cream (1 cup), being careful to stir very gently so as not to break apart the fish too much. Season with salt and pepper to taste, if necessary.
• Serve. If you like, garnish each bowl with a small pat of butter, some more nutmeg and chives, and fresh grated black pepper.

FISH BOWL DRINK

Steps:

• ) Mix liquors, sweet-and-sour mix, pineapple juice and soda in a large container. Cover tightly and refrigerate until ready to serve
• ) To serve, divide the Nerds candy between the three fishbowls and place at the bottom of the bowl.
• ) Add ice. Arrange the fish around the outside of the fishbowls - use the ice to hold them against the sides.
• ) Carefully add the punch mixture, dividing equally. Top with the fruit slices and straws.
• Enjoy!!!

ADULT FISH BOWL PUNCH

Steps:

• Mix liquors, sweet-and-sour mix, pineapple juice and soda in a large container. Cover tightly and refrigerate until ready to serve
• To serve, divide the Nerds candy between the three fishbowls and place at the bottom of the bowl.
• Add ice. Arrange the fish around the outside of the fishbowls - use the ice to hold them against the sides.
• Carefully add the punch mixture, dividing equally. Top with the fruit slices and straws.
• Top with a little lemon-lime soda, for bubbles

FISH BOWL

Steps:

• Sprinkle Nerds on bottom of bowl as "gravel."
• Fill the bowl with ice.
• Add remaining ingredients and serve with 18 inch party straws!
• Enjoy and drink responsibly.

FISH BOWL JELL-O

Steps:

• Place 1 1/2 C soda in a large bowl. Sprinkle jell-o evenly over soda & let stand to soften, about 5 minutes.
• Place 2 C soda in a small saucepan over medium heat. Heat until just before a boil. Add the softened jell-o, stirring to dissolve the jell-o completely over the heat, about 2 minutes. Remove from heat. Add the remaining soda & stir to combine.
• In fish bowl, add assorted color pop rocks (I like using red, blue, green & purple); mix well so it looks like rocks on the bottom of the fish bowl. Also add any fish tank decorations, if using.
• Pour the liquid into the fish bowl. Add fish & octopus, if using & stir. Transfer to the refrigerator to chill overnight. Lightly stiring every hour for the first 2 hours, just to make sure the fish look like they are swimming. But make sure the pop rocks & other decorations don't move.
• Keep refrigerated until serving. Serve within 6 hours.