Difficulty: **
Ingredients:
1 - Fillet of Salmon - recommend using 1 full side of King Salmon.
2 1/2 cups of Brown Sugar
3/4 cup of Lemmon Juice
1/2 tsp. Cayenne Pepper
1 tsp. Dill Weed
3/4 cup Melted Butter
Combine Brown Sugar and Lemon Juice, making a thickened slurry. Stir in Cayenne Pepper and Dill Weed. Slowly add in butter to complete sauce. Mix well.
Place Sauce in a shallow baking dish. Place Salmon fillet face down into the sauce to cover completely. Lift the fish out and place fillet skin side down onto a heated BBQ. The skin will stick to the grill. As fish cooks, brush more sauce onto the fish. The cooking time will be approximately 10 minutes on Medium Heat. When done the fish will begin to flake when touched with spatula. Using a long metal spatula, slide the spatula between the fish and the skin. Leaving the skin on the grill, slide the fish off the skin and place onto a plate. Serve with Lemon slices.
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Tilapia with Cucumber Salad
Difficulty: **
Ingredients:
Fish:
4 tilapia or other white fish fillets (6 oz. each)
2 tablespoons all purpose flour
1 teaspoon lemon-pepper seasoning
1 cup bread crumbs
1 egg
4 tablespoon vegetable oil
Salad:
1/2 medium cucumber, cut in half lengthwise and thinly sliced
1/4 red bell pepper, diced
1/4 cup shredded carrots
3 green onions, thinly sliced
1 teaspoon chopped fresh cilantro
Dressing:
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons grated gingerroot
1/2 teaspoon salt
In a medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
On a plate, mix flour and lemon-pepper seasoning. On second plate, place bread crumbs. In medium bowl, beat egg with fork. Coat top and sides of fish with flour mixture. Dip fish into egg; drain over bowl; Coat well with bread crumbs.
In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minute slonger until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.
Ingredients:
Fish:
4 tilapia or other white fish fillets (6 oz. each)
2 tablespoons all purpose flour
1 teaspoon lemon-pepper seasoning
1 cup bread crumbs
1 egg
4 tablespoon vegetable oil
Salad:
1/2 medium cucumber, cut in half lengthwise and thinly sliced
1/4 red bell pepper, diced
1/4 cup shredded carrots
3 green onions, thinly sliced
1 teaspoon chopped fresh cilantro
Dressing:
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons grated gingerroot
1/2 teaspoon salt
In a medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
On a plate, mix flour and lemon-pepper seasoning. On second plate, place bread crumbs. In medium bowl, beat egg with fork. Coat top and sides of fish with flour mixture. Dip fish into egg; drain over bowl; Coat well with bread crumbs.
In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minute slonger until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.
Grilled Fillets of Fish California Style
Difficulty: **
Ingredients:
Sauce
1 1/2 cups chopped tomato
1 avocado, chopped
1/4 cup chopped green onions
4 oz. can diced green chiles, drained
2 tablespoons white wine vinegar
1 tablespoon oil
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro or parsley, if desired
FISH
1 1/2 lb. fresh or frozen cod, pollack, halibut or other firm fish, thawed
1 to 2 tablespoons oil or butter
In medium bowl, combine all ingredients for sauce; mix well. Cover and refrigerate. When read to BBQ, place fish on oiled grill 4 to 6 inches from medium coals. Brush lightly with 1 tablespoon oil. Cook 12 to 15 minutes or until fish flakes easily with fork, turning once and brushing lightly with remaining oil. To serve, top with sauce.
BROILER METHOD: Prepare sauce as directed above. Brush fish lightly with 1 tablespoon oil. Broil fish 4 to 6 inches from heat for 15 to 18 minutes or until fish flakes easily with fork, turning once and brushing lightly with remaining oil. Top with sauce.
TIP: To grill thin fillets of fish, wrap in heavy-duty foil that has been pierced several times with a fork.
Ingredients:
Sauce
1 1/2 cups chopped tomato
1 avocado, chopped
1/4 cup chopped green onions
4 oz. can diced green chiles, drained
2 tablespoons white wine vinegar
1 tablespoon oil
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro or parsley, if desired
FISH
1 1/2 lb. fresh or frozen cod, pollack, halibut or other firm fish, thawed
1 to 2 tablespoons oil or butter
In medium bowl, combine all ingredients for sauce; mix well. Cover and refrigerate. When read to BBQ, place fish on oiled grill 4 to 6 inches from medium coals. Brush lightly with 1 tablespoon oil. Cook 12 to 15 minutes or until fish flakes easily with fork, turning once and brushing lightly with remaining oil. To serve, top with sauce.
BROILER METHOD: Prepare sauce as directed above. Brush fish lightly with 1 tablespoon oil. Broil fish 4 to 6 inches from heat for 15 to 18 minutes or until fish flakes easily with fork, turning once and brushing lightly with remaining oil. Top with sauce.
TIP: To grill thin fillets of fish, wrap in heavy-duty foil that has been pierced several times with a fork.
Regal Halibut
Difficulty: **
1 lb. halibut fillets
1 cup sour cream or plain yogurt
1/2 cup chopped green onions
Dash of white pepper and dill
1/3 cup grated Parmesan cheese
Place halibut fillets in a shallow baking dish sprayed with cooking spray. Mix sour cream, onions, pepper and dill. Pour mixture over fish. Sprinkle Parmesan cheese on top. Bake uncovered in 350 degree overn for 20-25 minutes. At end of cooking time, you can broil the top to add color, if needed.
1 lb. halibut fillets
1 cup sour cream or plain yogurt
1/2 cup chopped green onions
Dash of white pepper and dill
1/3 cup grated Parmesan cheese
Place halibut fillets in a shallow baking dish sprayed with cooking spray. Mix sour cream, onions, pepper and dill. Pour mixture over fish. Sprinkle Parmesan cheese on top. Bake uncovered in 350 degree overn for 20-25 minutes. At end of cooking time, you can broil the top to add color, if needed.
Crunchy Fish Sticks
Difficulty: **
This recipe isn't as difficult as it sounds. If you're one of those who rush to the freezer section to buy Mrs. Paul, take a chance and try these. They are delicious.
Ingredients:
1 1/2 cups all-purpose flour
1 Tbs. dry mustard
salt and pepper to taste
2 cups buttermilk
2 eggs
1 lb. tilapia, cod or halibut, cut into 24 strips
3 cups bread crumbs
1/2 cup canola oil, divided
1. In large bowl, mix flour, mustard, salt and pepper. Add buttermilk and eggs. Mix thoroughly. Sprinkle bread crumbs on a plate. Coat fish with the egg mixture, then roll in bread crumbs.
2. In a pan, heat some oil on medium high. Saute fish in batches, about 5 minutes. Add oil as needed until finished.
Tip: Serve with catsup, tartar sauce, cocktail sauce, ranch dressing, honey mustard, or any kind of dip that's your favorite. We bought one package of talapia filets and cut the fish against the natural grain. They held together quite nicely. Also, there will be lots of batter left. Put it in an airtight refrigerator container and use for chicken strips also.
This recipe isn't as difficult as it sounds. If you're one of those who rush to the freezer section to buy Mrs. Paul, take a chance and try these. They are delicious.
Ingredients:
1 1/2 cups all-purpose flour
1 Tbs. dry mustard
salt and pepper to taste
2 cups buttermilk
2 eggs
1 lb. tilapia, cod or halibut, cut into 24 strips
3 cups bread crumbs
1/2 cup canola oil, divided
1. In large bowl, mix flour, mustard, salt and pepper. Add buttermilk and eggs. Mix thoroughly. Sprinkle bread crumbs on a plate. Coat fish with the egg mixture, then roll in bread crumbs.
2. In a pan, heat some oil on medium high. Saute fish in batches, about 5 minutes. Add oil as needed until finished.
Tip: Serve with catsup, tartar sauce, cocktail sauce, ranch dressing, honey mustard, or any kind of dip that's your favorite. We bought one package of talapia filets and cut the fish against the natural grain. They held together quite nicely. Also, there will be lots of batter left. Put it in an airtight refrigerator container and use for chicken strips also.
Salmon Steaks with Lime Cilantro Butter
Difficulty: **
Ingredients:
MARINADE
2 tablespoons fresh lime or lemon juice
2 tablespoons soy sauce
2 tablespoons oil
1 lb. salmon steaks or fillets, 1 inch thick
BUTTER
1/2 cup butter or margarine, melted
2 teaspoons fersh lime juice
1 tablespoons chopped fresh cilantro leaves
In a small bowl, combine all marinade ingredients. Place fish in a shallow non-metal container or plastic bag Pour marinade over fish, turning to coat both sides. Cover and refrigerate 30 minutes to 1 hour. In small bowl, combine all butter ingredients and set aside.
Broil or BBQ fish 4 to 6 inches from heat for 10 to 15 minutes or until fish flakes easily with fork. Turn once.
Serve with lime cilantro butter.
Ingredients:
MARINADE
2 tablespoons fresh lime or lemon juice
2 tablespoons soy sauce
2 tablespoons oil
1 lb. salmon steaks or fillets, 1 inch thick
BUTTER
1/2 cup butter or margarine, melted
2 teaspoons fersh lime juice
1 tablespoons chopped fresh cilantro leaves
In a small bowl, combine all marinade ingredients. Place fish in a shallow non-metal container or plastic bag Pour marinade over fish, turning to coat both sides. Cover and refrigerate 30 minutes to 1 hour. In small bowl, combine all butter ingredients and set aside.
Broil or BBQ fish 4 to 6 inches from heat for 10 to 15 minutes or until fish flakes easily with fork. Turn once.
Serve with lime cilantro butter.
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