Alaskan Fish Bake Recipe
Ingredients:
1/2 c of shredded carrots
1/2 c of minced celery
1/2 c of minced onion
1 pc of bouillon chicken cube
3/4 c of rice (long-grain)
2-1/2 c of water
1 Tbsp of margarine (unsalted)
1/3 c of flour (all-purpose)
1/2 tsp of garlic salt
4 pcs of salmon steak cuts (1/2 thick)
1/4 tsp of powdered onion
1/4 tsp of dill weed
1/2 c of mayonnaise
Instructions:
Boil the bouillon, carrots, onion, and celery gently inside a pot for 10 mins, covered. Add margarine and rice; stir and cover. Let it simmer for 20 mins.
Combine garlic, flour, salt, powdered onion, and dill on a parchment paper; mix thoroughly. Spread all sides of the salmon with the mayonnaise the dip on the mixture of flour. Cook on ungreased skillet above moderate heat.
Pour the undrained mixture of vegetable and rice on a (baking) dish. Place the steaks above the rice. Bake inside preheated oven, 400 degrees F for 20 to 25 mins or till fish has cooked thoroughly. Let it stand for 5 min then serve
Serves 4
>> Alaskan Fish Bake Recipe
Baked Fish With Vegetables Recipe
Ingredients:
1 pc of red snapper (whole, 2 lb) or sea bass (whole); fillet
1/2 c of margarine or butter
1/2 c of wine (white)
2.5 pcs of lemons; in halves
2 pcs of potatoes (medium); peeled & sliced thin
3 tbsp of pernod
2 pcs of tomatoes; skinned & quartered
1 pc of onion; sliced thinly
1 pc of parsley; coarsely chopped
Bunch of fennel leaves (fresh) or 2 tsp of fennel seeds
Pepper & salt
Instructions:
Season using half-lemon juice, pepper as well as salt all the interior and exterior portions of the fish. Put fennel seeds or leaves over fish. Heat butter on pan and fry fish all sides.
Move juices and fish into a 9″ pan for baking and file the potatoes and onions around; bake for 30 mins at 375 degrees F. Drop in the tomatoes then pour the wine, then dash using pernod.
Then bake for 10 mins more or ’til potatoes are cooked and fish easily flakes. Serve on a platter alongside onions and tomatoes, then pour the juices, parsley and rest of lemons.
Serves 6
>> Baked Fish With Vegetables Recipe
Banquet Baked Fish Recipe
Ingredients:
1 pc of fish (whole or a large section)
1/4 lb of cheese (mild); grated
1/2 c of water
33 tbsps of flour
3 tbsps of butter
1/2 tsp of salt
3 c of cubed bread (small)
1/4 tsp of sage
1 tsp of savory leaf (dried)
1 pc of diced onion
A dash of pepper
Instructions:
Flour Seasoned with 1/2 tsp of savory, 1/4 tsp of sage, 1/4 tsp of salt and a dash of pepper
Lightly fry onions into butter and mix to half of cheese, water as well as bread w/ seasoning. Add water if it looks very dry. Stuff mixture into fish and roll fish over flour. Then bake for 50 mins. at 350 degrees F over 3/4 c of boiling water ’til tender and browned, frequently basting.
Meanwhile, blend 1.5 cups of water, 3 tablespoons of sugar, 3 tablespoons of bottled juice or one-lemon juice, 1/4 c of flour and 4 tablespoons of butter. Heat over a low flame and stir ’til thickened. Mix with the gravy and the rest of your cheese in a pan and baste it again using gravy. Good for 1 serving.
>> Banquet Baked Fish Recipe
Baked Fish Recipe
Ingredients:
4 Tbsps of seasoning (coating mix blend for fish)
500 g of fillets (serving size pieces)
Water
Instructions:
Butter a 10 inch (baking) dish. Place the seasoning mix on a plastic bag or Ziploc. Moisten the fillets and shake the excess liquid. Place inside the Ziploc or plastic bag till coated evenly. Arrange them on the buttered dish and heat inside the microwave for 7 mins, uncovered.
Serve 3
>> Baked Fish Recipe
Lemon Baked Fish Recipe
Ingredients:
1 lb of flounder fish fillets
(fresh/frozen, or Haddock fillets); thawed if frozen
1/8 tsp of salt
4 tsps of juice (lemon)
1 Tbsp of butter (or margarine)
1 tsp of grated lemon zest
1/8 tsp of pepper (black)
1/8 tsp of rosemary
Instructions:
Preheat the oven at 350 degrees F. Divide the fillets into six servings. Arrange them in on layer on a (baking) pan. Combine butter, zest, juice, rosemary, salt, and pepper; mix thoroughly and pour onto the fillets. Bake inside preheated oven for twenty-five mins till done.
Serve 6
>> Lemon Baked Fish Recipe
Baked Stuffed Fish Ii Recipe
Ingredients:
4 pcs of trout (whole, 8 oz)
6 oz of crabmeat (King, packed frozen); defrosted
3 ozs of canned mushrooms; sliced
1 c of seasoned herb
3/4 c of green bell pepper; chopped finely
3/4 c of clam juice or chicken broth
2 tbsps of margarine or butter
1 pc of onion (medium); chopped finely
1 pc of broiled-in-butter; undrained
Instructions:
Grease non-metallic dish for baking and then set it aside, then heat the butter inside a microwaveable bowl for 30 secs or ’til melted. Put in the chopped peppers and onions, then microwave for 3 mins ’til peppers and onions are soft; uncovered. Add in the herbs, crabmeat and mushrooms
then mix. Also add the juice or broth and mix well.
Fill each trout with mixture and fasten the opening with toothpick or string. Lay fishes in baking dish, cover with cling wrap and heat for 10 mins ’til fish easily flakes. Let it stand for 2 mins at a normal temperature for room, covered. Good for 4 serving portions.
Serves 4
>> Baked Stuffed Fish Ii Recipe
Baked Fish With Tomato-Orange Confit Recipe
Ingredients:
1/2 c of onion; minced
1/2 tsp of seeds (fennel); crushed
4 pcs of tomatoes (sun-dried, not in oil)
2 Tbsps of peel (orange); grated
1 Tbsp of oil (olive)
2 pcs of tomatoes (large); seeded, peeled & chopped
1 pc of garlic clove; peeled & minced
1/2 tsp of tarragon (dried); crushed
2 Tbsps of OJ
2 Tbsps of juice (lime)
2 pcs of orange; peeled & secioned
1 Tbsp of butter (unsalted)
Black pepper; ground to taste
Pinch of pepper (cayenne)
1 & 2/3 lbs of fish fillets; sliced in cubes
1 tsp of oil (olive)
Instructions:
Soak tomatoes in water (boiling) for 20 mins ’til softened. Drain then chop.
On medium fire, put oil (olive 1 Tbsp) in pan (medium). Saute garlic and onion (10 mins) then add tomatoes (dried and fresh), peel, lime and orange juices, fennel, cayenne as well as tarragon. Cook for 10 mins. Add pepper, butter and oranges. Keep mixture warm.
Arrange fillets in baking (on rack) or pan for broiling. Graze with oil (olive, 1 tsp) then bake inside preheated oven (450 degrees F) for 12 mins. Put confit atop. Makes 6 serving portions.
>> Baked Fish With Tomato-Orange Confit Recipe
Baked Fish With Orange-Chili Marinade Recipe
Ingredients:
1/2 c of fresh OJ
1/2 c of cilantro leaves (fresh); chopped
2 pcs of garlic (cloves); peeled & minced up
1 Tbsp of oil (olive)
1 pc of pepper (Chipotle); chopped coarsely
1 & 1/3 lbs of fish fillets (thick)
Pepper (black and ground, to taste)
Instructions:
Mix together Chipotle, garlic, olive, cilantro and juice. Put fish in dish (glass) then submerge in marinade. Put in refrigerator for an hour.
Take out fish off marinade then put into rack placed on baking/broiling pan. Then bake inside preheated oven (450 degrees F) for about 12 mins for every inch fish’s thickness.
Makes 4
>> Baked Fish With Orange-Chili Marinade Recipe
Baked Fish Cake Recipe
Ingredients:
1.5 lbs potatoes; peeled and sliced into chunks
1 lb of fillet (white fish)
Salt (for taste)
Pepper (black or white); ground fresh
2 Tbsps butter
2 Tbsps of oil
4 Tbsps milk
Peel of half a lemon; grated
2 tbsps of parsley; chopped fresh
1 tsp of anchovy extract (optional)
3 Tbsps of flour (all-purpose)
Instructions:
Submerge potatoes in saucepan containing water. Add salt when preferred. Heat ’til near boiling. Put fish above plate then cover fish with another plate.
When water boils, cover saucepan with plate containing fish then lower flame to avoid froth from running over. Continue cooking ’til potatoes are tender 10 to 15 minute. Then set aside uncovered.
Next, drain then mash potatoes and beat well ’til smooth. Add anchovy, parsley, peel, milk and butter. Preheat the oven (400 degrees F). Butter/oil baking dish/pan.
Pour available cooked fish juices into potato. Flake flesh off skin and discard bones. Add to potatoes, mixing well and adding some seasoning for taste.
Place fish mix dish/pan forming mound. Flatten top a bit and sprinkle little flour. Utilize spatula to shape little circle, 7″ diameter. Evenly coat surface with flour.
Trickle oil on cake then bake half a minute ’til well-browned. Cut in wedges and serve.
>> Baked Fish Cake Recipe
Moroccan Fish Recipe
Ingredients:
5 pcs of large cloves of garlic; chopped coarsely
2 Tbsps of cumin (ground)
2 Tbsps of oil (olive oil)
1 Tbsp of dried pepper flakes
2 Tbsps of chopped cilantro
1 lb of fish fillets (red snapper)
Juice from 1/2 pc of lemon
Instructions:
Preheat the oven (350 degrees F).
Combine garlic, oil, cumin, dried (pepper) flakes, juice, and cilantro; mix thoroughly to form into paste.Place fillets on a (baking) dish; spread the paste on them and tightly cover with aluminum foil. Place inside preheated oven and bake for 5-10 mins or till done. Serve 4
>> Moroccan Fish Recipe
Baked Breaded Blue With Mock Tartar Sauce Recipe
Ingredients:
1/4 c of milk (skim)
1 pc of egg white
2 pcs of blue fillets (4 oz each)
1/8 tsp of black pepper
1/4 c of breadcrumbs
For the Mock Tartar Sauce:
1 Tbsp of pickle (sour); minced
1 Tbsp of olive (green); pitted and minced
1/8 tsp of pepper
1 Tbsp of parsley (fresh); minced
1/2 c of yogurt (nonfat)
1/4 tsp of mustard (powder)
1 tsp of juice (lemon)
Instructions:
Preheat oven at 350 degrees F. Combine milk, pepper, and egg white; mix thoroughly. Set on the side.
Dip fillets in egg mixture. Dredge on breadcrumbs. Let them sit, about 10 mins. Lay them on nonstick cooking sheet. Bake inside preheated oven for ten mins.
To prepare the sauce: Just mix together all the ingredients then store inside a container with a tight lid. You can store the sauce for 1 week when it is stored well. YOu could also use sauce as substitute for mayo in salad greens and sandwiches.
>> Baked Breaded Blue With Mock Tartar Sauce Recipe
Pistachio Baked Fish Recipe
Ingredients:
1 pound frozen or fresh fish fillets
1 Tbsp of parsley; minced
1/2 c of chopped pistachios w/ shell
Salt
Pepper
2 Tbsps of melted margarine or butter
1/2 c of dried breadcrumbs
2 Tbsps of grated cheese (Parmesan)
1 tsp of dried mustard
1/4 c of milk
Instructions:
Slice fillets into bite-size pieces. Meanwhile, you combine crumbs, cheese, 1/4 c pistachios, mustard, pepper, salt & parsley in shallow bowl.
Dip fillet cuts into milk then roll them in prepared crumb mix. Transfer them into greased shallow bake dish then drizzle w/ butter. Dust w/ remaining chopped pistachios.
Let it bake at four hundred fifty degrees F for 10 mins or ’til flaky. Serves 5.
>> Pistachio Baked Fish Recipe
Peppery Coconut Baked Fish With Chutney Sauce Recipe
Ingredients:
3 Tbsps of orange-flavored juice
3 Tbsps of oil
1 & 1/2 c of coconut (unsweetened)
2 tsp of garlic seasoning
2 tsp of redpepper flakes; crushed
1/2 c of melted butter
3 Tbsps of lemon-flavored juice
1/2 c mayonnaise
2 tsp of ginger
1 c of plain crumbs (bread)
8 Snappers, Turbot or orange-roughy fillets (6 ounces)
1 tsp of powdered curry
1/4 c of chutney
Instructions:
Heat oven to four hundred twenty-five degrees Fahrenheit. Grease a 13×9-inch bake pan, coat all sides evenly.
In mixing bowl, you mix juices, butter, garlic seasoning, flaked pepper, ginger, pepper and salt. In separate bowl, you combine coconuts and crumbs.
Individually dip fillets into butter mix then coat w/ crumb mix. Allow to bake for about 5 mins. Turn the fillets then sprinkle w/ remaining of the mixture. Continue baking for 10 to 15 more minutes ’til flaky and golden-brown.
Mix mayonnaise, chutney, 1 Tbsp lemon-juice and curry powder. Stir very well. Pour over cooked fillets then garnish w/ parsley and lemon. Serves 8.
>> Peppery Coconut Baked Fish With Chutney Sauce Recipe
Baked Fish With Almond Stuffing Recipe
Ingredients:
5.5 lbs of bass (whole) or snapper (red); cleaned & washed
3 c of breadcrumbs (soft)
1/4 c of onion; chopped
2 Tbsps of butter
1/2 c of celery; chopped
1/2 c of green onion; chopped
1/2 c of almonds; chopped & toasted
3 pcs of eggs; beaten lightly
2 Tbsps of parsley (fresh); chopped
1 tsp of tarragon (dried)
8 Tbsps of butter
Salt
Pepper (fresh); ground
Instructions:
Preheat the oven (400 degrees F). Saute the onion with two tablespoons of butter ’til soft. Then add tarragon, parsley, eggs, almonds, pepper, celery and crumbs. Mix very well. The stuff into the fish cavity and then sew to seal.
Melt eight tablespoons of butter. Pour little amount of this on bottom of dish for baking lined with aluminum foil. Put fish then sprinkle using pepper and salt. Bake (1 hour 15 minutes) while basting often with the rest of butter (melted) or ’til fish is easily flaked with fork. Avoid overcooking.
Serves 6
>> Baked Fish With Almond Stuffing Recipe
Monkfish With Garlic & Herb Butter (Irish) Recipe
Ingredients:
700 gms of monkfish tails (filleted)
2 pcs of garlic cloves; crushed or minced
1 pc of egg; beaten well
Juice from 1 pc of lemon
85 gms of butter
1 tsp of herbs; chopped finely
Flour (seasoned)
Instructions:
Soften the butter then add garlic and herbs; blend them well. Refrigerate. Slit the fillet; pack the cooled buttered herb mixture inside. Fold it up, enclosing the butter. Do the same to all fillets.
Roll each on the flour then dip on egg then roll on crumbs. Press crumbs on the fish firmly. Place them on a greased baking dish. Drizzle (lemon) juice and (melted) butter above. Bake at 375 degrees F for 30 to 35 mins.
Serve immediately. Serves 4.
>> Monkfish With Garlic & Herb Butter (Irish) Recipe
Mushroom Baked Fillet Of Fish Recipe
Ingredients:
1 c of mushrooms (or button mushrooms); sliced
1/4 c of butter (or margarine)
1-1/2 lbs of fish fillets (solefish, flounder fish, codfish)
A pinch of salt
A pinch of pepper
2 pcs of onions (medium); cut to rings
1/4 c of dry wine (white)
Instructions:
Heat 3 tbsps of butter on a skillet then add onions and mushrooms; saute till they become tender. Place the fillets on a greased (baking) dish and sprinkle pepper and salt.
Spread the sauteed vegetables above the fillets. Pour the wine above the fillets. Dot a tablespoon of butter on top. Bake for twenty minutes, uncovered. Serve while warm with wine. Serves 4.
>> Mushroom Baked Fillet Of Fish Recipe