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Posts Tagged ‘fish’

Sesame Salmon with Stir-Fried Vegetable Medley

Sesame Salmon with Stir-Fried Vegetable Medley

Ingredients
1/4 cup KRAFT Lite Asian Toasted Sesame Dressing, divided
4 skinless salmon fillets (1 lb.)
2 tsp. olive oil
2 carrots, cut into matchlike sticks
1 cup sugar snap peas
1 red pepper, cut into strips
1 green onion, thinly sliced

Directions
Heat oven to 450ºF.

Reserve 2 Tbsp. dressing for later use. Place fish on baking sheet sprayed with cooking spray; brush with remaining dressing.

Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, heat oil in large nonstick skillet on medium heat.

Add next 3 ingredients; cook and stir 4 min. or until crisp-tender. Remove from heat; stir in reserved dressing.

Spoon cooked vegetables onto serving plate; top with fish and onions.

Recipe found here: Sesame Salmon with Stir-Fried Vegetable Medley

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Red Pepper & Parmesan Tilapia

Red Pepper & Parmesan Tilapia

Ingredients
1/4 cup egg substitute
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
4 tilapia fillets (6 ounces each)

Directions
Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Recipe found here: Red Pepper & Parmesan Tilapia

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Salmon in Lime Sauce

Salmon in Lime Sauce

Ingredients
1 1/3 cup(s) lime juice
1/4 cup(s) canola oil
1 tsp. grated lime peel
1/2 tsp. cayenne pepper
4 salmon fillets (6 oz. each)
1 small tomato, chopped
1 small, sweet red pepper, chopped
1/4 cup(s) finely chopped onion

Cooking Directions

In a small bowl, combine the first four ingredients. Pour half of the marinade into a large resealable plastic bag; add the salmon. Seal bag and turn to coat. Add the tomato, pepper and onions to remaining marinade; refrigerate fish and vegetables for 30 minutes.

Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 inches square). Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 15 to 20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.

Recipe found here: Salmon in Lime Sauce

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Red Pepper & Parmesan Tilapia

Red Pepper & Parmesan Tilapia

Ingredients
1/4 cup egg substitute
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
4 tilapia fillets (6 ounces each)

Directions
Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Recipe found here: Red Pepper & Parmesan Tilapia

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Baked Parmesan Fish Fillets

Makes 4 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes

2 tablespoons butter, melted
1/2 cup McCormick® Cracker Meal Seafood Fry Mix
1/4 cup grated Parmesan cheese
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
1 pound tilapia fillets
1 egg. beaten

1. Preheat oven to 425°F. Spread melted butter on shallow baking pan. Mix cracker meal, Parmesan cheese and Italian seasoning in shallow dish. Sprinkle fish with salt and pepper. Moisten with egg, then coat with cracker meal mixture .

2. Arrange fish fillets in single layer in prepared pan.

3. Bake 20 minutes or until fish flakes easily with a fork, turning once.

Test Kitchen Tip: Substitute red snapper, striped bass, flounder or sole for the tilapia.

Recipe found here: Baked Parmesan Fish Fillets

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mullet

Mullet

4 fresh mullet, about 1 pound each, cleaned and scaled
Red pepper flakes, salt and black pepper, to taste
Extra virgin olive oil, as needed
4 -8 large whole leaves kale or collards, blanched 30 seconds and refreshed in ice water
2 cups oven dried tomato, sliced thin (see recipe below)
4 sprigs each oregano and rosemary
1 orange peel, trimmed of pith and cut into thin 1 1/2” strips, juice reserved
1 lemon peel, trimmed of pith and cut into thin 1 1/2”1strips, juice reserved
1 onion, peeled and cut into 1/4” dice
2 carrots, peeled and cut into 1/4” dice
4 cloves garlic, thinly sliced
1 cup clam juice or fish stock
2 tablespoons thinly sliced fresh basil leaves
4 large sheets parchment paper

Oven-Dried Tomatoes

2 pounds ripe tomatoes
Fine sea salt

Directions:

1. Rinse fish well with cold water, pat dry and season liberally inside and out with red pepper flakes, salt and fresh ground black pepper.

2. Prepare oven-dried tomatoes: Trim stem ends from the Roma tomatoes and cut into four lengthwise slices. Arrange the tomato slices on a silpat or parchment lined baking sheets. (Make sure they’re not touching each other). Sprinkle lightly with sea salt. Bake 4 to 6 hours at 200F until the tomatoes are shriveled and dried out, but still moist enough to bend without breaking. Cool completely and store in an airtight container until use.

3. Peel, trim and slice lemon and orange zest. Blanch 30 seconds. Refresh with ice water. Blanch the collards and kale. Refresh in ice water.

4. Preheat the oven to 450°F. Brush a piece of parchment with olive oil. Place kale or collards over the parchment to make a bed for the fish. Sprinkle an even bed of diced onion and carrot pieces on top of the kale or collards. Place a mullet over the vegetables. Fill the cavity with oven-dried tomato, oregano, rosemary and a little of the citrus peel. Artistically scatter a quarter of the garlic and more dried tomato and citrus peel over the top of the fish. Moisten with a teaspoon each of the reserved lemon and orange juice, a splash of clam juice and some olive oil. Sprinkle sliced basil on top and repeat with remaining mullets and fillings. Fold up the parchment packet and close the edges by pleating and folding them over several times to seal completely. Place the parchment packages on top of a metal rack on a baking sheet. Bake in the preheated oven for 15 to 20 minutes.

5. Open parchment packages tableside to allow the full aroma to delight your guests before they devour this delicious meal. (Watch out for steam burns.)

Oven-Dried Tomatoes Directions: Trim stem ends from the tomatoes and cut in half lengthwise.

Arrange the tomatoes, cut side up on a silpat or parchment lined baking sheets. (Make sure they’re not touching each other). Sprinkle lightly with sea salt.

Bake 4 hours to overnight at 200F until the tomatoes are shriveled and dried out, but still moist enough to bend without breaking. Cool completely and store in an airtight container until use.

Recipe found here: Dinner and a Movie: The Wedding Singer: Mullet

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bakedstuffedsole.jpg

Baked Stuffed Fish

Ingredients

White fish,enough for
-4-6
2 c Soft bread cubes,about
-1/2″ cubes
1 Small onion,chopped
-fine
1 Green pepper,blanched
-and,Chopped
8 oz Imitation crabmeat
1/4 c Lemon juice
1/2 c HELLMANS mayo
Salt & pepper,To Taste
Instructions:
Mix all these ingredients together and roll up in fish fillets,
securing them with toothpicks. Divide it among four or five
good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes
pour newburg sauce over fish.

It’s good with flounder, but any white fish will do. I’ve used large
cod and catfish fillets and butterflied them. Just enough so you can
roll it up over the stuffing.

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