Mexican-Style Baked Fish
Mexican-Style Baked Fish
Ingredients| 1/3 cup sour cream 1 tablespoon lemon juice 1/2 teaspoon chili powder 1 pound orange roughy or red snapper fillets 1 1/4 cups crushed corn chips 2 tablespoons butter or margarine, melted Avocado slices (optional) Tomato slices (optional) |
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Preparation
Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. If desired, serve with avocado and tomato slices.
Serves 4.
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Orange-Kissed Snapper
Combine all ingredients except fish. Place fish in shallow baking dish. Pour mixture over fish. Place fish in a 400 degree F oven and bake for about 20 minutes. Serve. NOTE: This is best with thick fillets. Thin fillets are not successfully baked this way.
Combine all ingredients except fish. Place fish in shallow baking dish. Pour mixture over fish. Place fish in a 400 degree F oven and bake for about 20 minutes. Serve. NOTE: This is best with thick fillets. Thin fillets are not successfully baked this way.
Orange-Marinated Gulf Fish
Fire up enough charcoal to form a single layer beneath the fish. Combine all the marinade ingredients in a lidded jar, and shake the jar well. Lay fillets in a single layer in a nonreactive pan. Pour marinade over the fish, and let the fish sit at room temperature for 30 minutes. Drai
Fire up enough charcoal to form a single layer beneath the fish. Combine all the marinade ingredients in a lidded jar, and shake the jar well. Lay fillets in a single layer in a nonreactive pan. Pour marinade over the fish, and let the fish sit at room temperature for 30 minutes. Drai
Out of This World Cod Fillets
Place fish fillets in a glass baking dish sprayed with cooking spray. Brush with lemon juice. Broil fish for 5 to 7 minutes or until fish is opaque throughout. In small bowl, combine sour cream, mayonnaise, green onions and butter or margarine. Remove fish from heat and spread with so
Place fish fillets in a glass baking dish sprayed with cooking spray. Brush with lemon juice. Broil fish for 5 to 7 minutes or until fish is opaque throughout. In small bowl, combine sour cream, mayonnaise, green onions and butter or margarine. Remove fish from heat and spread with so
Pineapple Flounder
Heat oil in medium skillet. Sprinkle both sides of fillets with salt and pepper. Add fillets to skillet and saut� over medium heat about 3 minutes (less if fillets are very thin). Turn, sprinkle with lemon juice, and spread pineapple over fish. Cover skillet and cook another 3 to 5 minute
Heat oil in medium skillet. Sprinkle both sides of fillets with salt and pepper. Add fillets to skillet and saut� over medium heat about 3 minutes (less if fillets are very thin). Turn, sprinkle with lemon juice, and spread pineapple over fish. Cover skillet and cook another 3 to 5 minute
Pompano in a Salt Crust
Blanch romaine leaves in boiling water for 30 seconds to soften them. Drain, rinse in cold water, drain, and pat dry. Season fish lightly inside and out. Stuff cavity with parsley or herbs. Wrap fish entirely in the romaine leaves. Place a thick layer of salt in a deep baking dish. Ad
Blanch romaine leaves in boiling water for 30 seconds to soften them. Drain, rinse in cold water, drain, and pat dry. Season fish lightly inside and out. Stuff cavity with parsley or herbs. Wrap fish entirely in the romaine leaves. Place a thick layer of salt in a deep baking dish. Ad
Ranch Fish Fillets
Heat oven to 450 degrees F. Brush both sides of fish fillets with ranch dressing. Coat both sides of fish with stuffing. Place on ungreased cookie sheet. Bake uncovered for 8 to 12 minutes or until fish flakes easily with fork.
Heat oven to 450 degrees F. Brush both sides of fish fillets with ranch dressing. Coat both sides of fish with stuffing. Place on ungreased cookie sheet. Bake uncovered for 8 to 12 minutes or until fish flakes easily with fork.
Ranch-Style Baked Catfish
Combine Ranch dressing mix, sour cream and mayonnaise. Coat fish with dressing mix on both sides. Then coat with onion rings. Place in pan. Bake at 350 degrees F, bottom side up for 10 minutes. Turn right side up and bake about 15 minutes or until fish is done (flakes). Garnish with l
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Ranchero Catfish
Preheat oven to 450 degrees F. Lightly grease a baking sheet. Cut each catfish fillet in half. Rinse in cold water and pat dry with paper towels. Combine the crushed tortilla chips and chili powder in a shallow dish. Mix well. Combine the lime juice and vegetable oil in another shallo
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Red Rooster Tavern Grilled Bluefish
Combine lemon juice, ginger, garlic, coriander, cumin, yogurt and oil. Arrange fillets in a shallow glass dish just large enough to hold fish in one layer. Pour marinade over fish and let the bluefish marinate, covered, in refrigerator for at least 4 hours. Turn fish occasionally.
Combine lemon juice, ginger, garlic, coriander, cumin, yogurt and oil. Arrange fillets in a shallow glass dish just large enough to hold fish in one layer. Pour marinade over fish and let the bluefish marinate, covered, in refrigerator for at least 4 hours. Turn fish occasionally.
Ritz Crusted Balsamic Salmon
Saut� the chopped onion in the vinegar and oil until transparent. Push mixture to sides of skillet and insert the two salmon filets, skin-side down. Never flip them! Spoon the onion sauce over the filets and cook (covered if possible to retain moisture) until filets are nearly done.
Saut� the chopped onion in the vinegar and oil until transparent. Push mixture to sides of skillet and insert the two salmon filets, skin-side down. Never flip them! Spoon the onion sauce over the filets and cook (covered if possible to retain moisture) until filets are nearly done.
Salmon Bake
Mix well and pour into a casserole. Spread 2 tablespoons melted butter on top and bake at 375 degrees F for 30 minutes.
Mix well and pour into a casserole. Spread 2 tablespoons melted butter on top and bake at 375 degrees F for 30 minutes.
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Salmon Cakes
Drain and flake salmon. Stir in the remaining ingredients. Form into cakes. Saut� in butter.
Drain and flake salmon. Stir in the remaining ingredients. Form into cakes. Saut� in butter.
Salmon Hash
Remove and discard skin and bones from salmon; flake salmon with a fork and set aside. Saut� potatoes in margarine 15 minutes or until tender. Remove from skillet and set aside. Add scallions to skillet and saut� 2 to 3 minutes. Stir in pepper. Add potatoes and salmon. C
Remove and discard skin and bones from salmon; flake salmon with a fork and set aside. Saut� potatoes in margarine 15 minutes or until tender. Remove from skillet and set aside. Add scallions to skillet and saut� 2 to 3 minutes. Stir in pepper. Add potatoes and salmon. C
Salmon Loaf II
Flake salmon; remove bones and skin. Add cornmeal, cracker crumbs and tomato juice. Place margarine in a baking dish and melt. Beat eggs and mix into salmon. Add salt and pepper to taste, then melted margarine. Bake for 15 to 20 minutes at 400 degrees F.
Flake salmon; remove bones and skin. Add cornmeal, cracker crumbs and tomato juice. Place margarine in a baking dish and melt. Beat eggs and mix into salmon. Add salt and pepper to taste, then melted margarine. Bake for 15 to 20 minutes at 400 degrees F.
Salmon Loaf III
Pick over salmon carefully. Reserve liquid for sauce. Mix next 7 ingredients. Add salmon. Add salt and pepper. Pour into buttered mold. Steam by setting in pan of boiling water and baking at 350 degrees F until done, approximately 1 hour. Serve with sauce. Sauce<
Pick over salmon carefully. Reserve liquid for sauce. Mix next 7 ingredients. Add salmon. Add salt and pepper. Pour into buttered mold. Steam by setting in pan of boiling water and baking at 350 degrees F until done, approximately 1 hour. Serve with sauce. Sauce<
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