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Combine the first 5 ingredients in a jar; cover and shake well. Place salmon steaks in a glass dish; spoon about 1 tablespoon marinade over each. Refrigerate 10 to 30 minutes.
To cook, remove salmon from marinade; discard marinade from dish. Place salmon on a lightly greased broiler pan. Brush fish with some of the remaining marinade. Broil 10 minutes per inch thickness of fish; turning once and basting. Serve garnished with minced cilantro. Makes 4 servings. |
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Grouper can be fried, baked or broiled.
Sauté celery and onion in butter or Olive Oil until tender. Place Grouper in a glass cooking dish and add the sautéed vegetables & stewed tomatoes. Pour this mixture over the Grouper and bake at 350 degree for ½ hour. Shake some Grated Parmesan over the baked fish. Serve Hot.
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Place perch fillets in a glass-baking dish. Sauté onion, celery, and garlic. Add mixture to tomatoes then pour over the fish fillets. Bake in oven at 320 degrees for 15 minutes. Three minutes before removing fish from oven add thin layer of shredded Parmesan cheese to the top of fish and tomatoes and return to the oven long enough for the cheese to brown.
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To prepare, preheat the oven to 400 degrees. Then sprinkle the seasoning over the fillets, and bake in a greased dish for 10 minutes. Next, beat the egg whites til stiff and fold in the remaining ingredients, then spread the mixture over the top of the walleye fillets and bake for another 15 minutes. Serves 2
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In a sauce pan sauté celery, onions, tomatoes, & dash of garlic powder. Pour this mixture into a glass-baking dish and lay whitefish fillets on top of vegetable mixture. Brush fillets with sour cream and sprinkle some grated or shredded cheese on sour cream. Bake in pre-heated 350 degree oven for 20-25 minutes.
Serves 4. |
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Rinse fillets and pat dry. Mix dry ingredients. Cover fillets with dry ingredients. Bake at 350 degrees for 25 minutes. |
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Combine the first 8 ingredients in a jar; cover and shake to mix. Place fillets in a glass baking dish; pour marinade over fish. Cover and refrigerate 30 minutes to 1 hour. Broil 5 to 6 inches from heat on a greased broiler rack, turning half-way through cooking, allowing 10 minutes for each 1-inch thickness of fillets. Makes 4 to 6 servings. |
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If you are cooking a Whitefish, the fillets are placed in a cooking vessel. Add the butter and seasoning. Place into pre-heated oven at 350. The fish will be cooked in about 15 minutes-you may check for doneness by taking a fork and at the thickest part of the fillet insert fork into fish-the color of meat should be the same color throughout the fillet. If the color of fish at the center is not as white as the outer sides it will need additional cooking time. This rule covers most all fishes-the meat of fishes will be lighter in color when it has been cooked. Do not overcook. |
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Place the parsley, dill seed, & caraway seed in a cheese cloth bag. Boil the bag for 5 minutes. Remove bag before adding your pieces of fish. Drop fillets into boiling water and allow the fish to remain in the boiling water for 2-2 ½ minutes then remove with a slotted spoon and pour melted butter over the cooked fish. Sprinkle with lemon juice and salt to taste. Serve with boiled new potatoes, cole slaw and french bread. |
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Place fish in a greased 13-in X 9-in x 2 baking dish; sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion juice, spoon over fish. Bake uncovered at 425 degrees for 15 to 20 minutes or until topping is puffed and golden and fish flakes easily with a fork. Garnish with dill and lemon if desired. |
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Combine lime juice, oil, honey, soy sauce, and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally . Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a nonstick coating. Broil 4 to 6 inches from source of heat 2 to 3 minutes. Turn and baste with reserved marinade and continue cooking 2 to 3 minutes or until opaque throughout. Place sesame seeds on wax paper and roll each skewer over seeds to evenly coat scallops. Serve immediately. Makes 4 servings. |
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Combine wine and lemon juice in a shallow dish; add fish, turning to coat. Sprinkle fish with fish seasoning, salt, and white pepper. Cover and marinate in refrigerator for 30 minutes.Remove fish from marinade; discard marinade. Arrange fish in a wire grilling basket coated with cooking spray; place on grill over medium-hot coals. Cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired. Serves 4. |
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Marinate salmon fillets in Italian dressing 1 to 2 hours; drain. Transfer salmon to spray-coated baking pans. Sprinkle each salmon with lemon-pepper seasoning and cheese. Bake salmon in 400 degrees F oven until done, about 10 minutes. If desired, broil for 1 minute to top-brown salmon. |
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Preheat oven to 450'. Butter a large, shallow baking pan; arrange fish in single layer in pan, overlapping thin edges. Distribute onion slices over fish; sprinkle evenly with carrot. In a bowl, stir together soup, wine, lemon juice, marjoram, and garlic powder. Pour mixture evenly over fish and vegetables. Sprinkle with Parmesan cheese and lightly dust with nutmeg. Bake, uncovered, until fish flakes readily when prodded in thickest portion with a fork. For a I-inch-thick piece of fish (measured in thickest portion), allow 10 minutes; add 5 to 10 more minutes because of sauce. (Allow same ratio of thickness to time—1 inch: 10 minutes—for fillets of all thicknesses.) Makes 4 to 6 servings. |
Skin and bone the fish, break it up into small pieces.
Mix everything together. Chill for several hours for the flavors to meld. I prefer to serve this as a spread with plain water crackers, such as Carr’s or rice crackers. Anything that does not take away from the flavor of the spread. For more of a fish taste use smoked salmon. |
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Cut fillets into bite-size pieces. Heat oil in large skillet over medium heat. Add onions, carrots and pepper; saute for 10 minutes. Add walleye and remaining ingredients. stirring well. Cover and reduce heat; simmer 10 minutes or until fish flakes easily and is no longer translucent in the center. Serves 4. |
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