Crispy Baked Fish & Herbs Recipe

Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:54 am

Crispy Baked Fish & Herbs Recipe

ingredients for 4 servings:

4 ea Fillets white fish, 1 lb
1 tb Water
1/8 ts Lemon pepper
1 ts Low fat margarine, melted
1/2 c Cornflake crumbs
2 ts Chopped fresh parsley

Preparation:

Preheat oven 400F.

Lightly spray a medium size shallow baking pan with vegetable spray.
Rinse fish and pat dry. In small bowl, beat egg white with a little
water. Dip fish in egg white, then roll in crumbs. Arrange fish in
baking pan. Sprinkle with lemon pepper and parsley, then drizzle
margarine over all. Bake uncovered 20 min or until fish flakes
easily.

Re: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:54 am

Beer-Battered Fish Recipes

PREP: 10 min; COOK: 4 min/batch

Vegetable oil
1 pound fish fillets or uncooked peeled deveined large shrimp, thawed
if frozen
3 to 4 tablespoons Original Bisquick
1 cup Bisquick Original baking mix
1/2 cup beer
1 egg
1/2 teaspoon salt

1. Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350 .
Lightly coat fish with 3 to 4 tablespoons Bisquick.

2. Mix remaining ingredients with hand beater until smooth.
(If batter is too thick, stir in additional beer, 1 tablespoon
at a time, until desired consistency.) Dip fish into batter,
letting excess drip into bowl.

3. Fry fish about 2 minutes on each side or until golden brown;
drain. Serve hot and, if desired, with tartar sauce.

Re: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:54 am

Fish and Chips Recipe

INGREDIENTS

1/2 cup flour
1/2 cup cornmeal
4 to 6 ounces ale (beer)
1/4 teaspoon salt
4 cups vegetable oil for frying
4 large russet potatoes
2 pounds fish fillets, cut in half, crosswise

METHOD

Preheat oven to 250 F.

Prepare batter: Mix flour, cornmeal and salt together. Add ale and
mix well. Batter should be thin.

Cut potatoes in even, finger-sized pieces.

Heat oil in deep fryer. DO NOT FILL TO TOP. The potatoes and the fish
will cause the oil to bubble. Allow room for the oil to rise.

Cook 1/3 of the potatoes until golden brown, about five minutes.
Drain on paper towels. Place in warmed oven. Repeat process until
potatoes are done. Do not put in too many potatoes at a time. It will
cool the oil too much.

Dip fish in batter, allowing excess to drip off. Fry in batches until
golden brown, about 5 to 8 minutes. Drain on paper towels. Keep warm
in oven until all fish are cooked.

Wrap in tabloid newspaper shaped like a cone. If lacking, a plate
will have to suffice. Serve with a sprinkling of malt vinegar.

Re: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:55 am

Baked Tilapia With Cajun Bread Crumb Topping

Ingredients:

* 4 to 6 tilapia fillets
* 1 cup soft fresh bread crumbs
* 4 tablespoons butter, divided
* 1 1/2 teaspoons Cajun seasoning
* Pinch dried thyme
* 1/2 teaspoon salt
* Dash black pepperImage &copy:2007 Diana Rattray

Preparation:
Heat oven to 400°. Lightly grease a large shallow baking dish. Arrange fish fillets on the prepared baking pan. Brush with 1 tablespoon of the melted butter. Combine the remaining 3 tablespoons of butter with the bread crumbs and seasonings. Sprinkle the crumbs over the tilapia fillets.

Bake the fish fillets for 15 to 20 minutes, or until fish is cooked through. Fish will flake easily with a fork when done.

Carefully remove the fillets to plates with a spatula

Re: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:55 am

Broiled Tuna With Lemon Caper Sauce

INGREDIENTS:

* 4 tablespoons butter
* 1 small clove garlic, finely minced
* 2 tablespoons lemon juice
* 1 teaspoon lemon zest
* 2 teaspoon capers, drained and rinsed, chopped
* 1 teaspoon fresh chopped parsley
* olive oil
* 4 tuna steaks
* salt and pepper

PREPARATION:
Heat broiler. Oil the rack of a broiler pan and place in the oven.

In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.

Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be somewhat pink in the middle, depending on how you like your fresh tuna done. Drizzle warmed lemon caper sauce over the tuna steaks before serving.

Re: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:55 am

Spicy Tuna Steaks

Ingredients:

* 1/4 cup vegetable oil
* 4 cloves garlic, crushed and minced
* 2 tablespoons soy sauce
* 1/4 teaspoon dry mustard
* 3 tablespoons fresh lemon juice
* 1/2 teaspoon freshly ground black pepper
* 2 pounds tuna steaks
* 1 lemon, cut in wedges

Preparation:
In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour. Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges.

Re: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:55 am

Grilled Tuna with Honey-Mustard Marinade

Ingredients:

* 1 to 1 1/2 pounds tuna medallions or steaks
* Marinade:
* 2 tablespoons dijon honey mustard
* 1 tablespoon olive oil
* 2 teaspoons soy sauce
* 2 tablespoons rice wine vinegar or white vinegar

Preparation:
About 1 to 2 hours before grilling, place tuna in a glass bowl. Combine marinade ingredients; pour over tuna and turn to make sure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate until it's time to grill. Spray a clean grill or grilling container with non-stick cooking spray. Grill over hot coals for about 5 to 7 minutes, or until nicely charred on the outside and still a bit pink in the middle.

Re: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:56 am

Sweet and Sour Fish

INGREDIENTS (Nutrition)

* 1 pound halibut
* 1 tablespoon soy sauce
* 1 tablespoon all-purpose flour
* 2 cups oil for deep frying
*
* 1 green bell pepper, diced
* 1 onion, diced
* 1 (8 ounce) can pineapple chunks, juice reserved
* 1 1/2 tablespoons white sugar
* salt to taste
* 3 tablespoons ketchup
* 1 tablespoon water
* 1 teaspoon sesame oil
* 2 teaspoons all-purpose flour

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DIRECTIONS

1. Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
2. Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.
3. For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally.
4. Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.

Re: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:56 am

ENGLISH PATIS

Sweet and Sour Fish

1 kg white fleshed fish - gutted and cleaned
1/2 Tbsp minced garlic
1 medium onion - sliced
3 pieces dried shiitake mushrooms [optional]
1/2 cup julienned carrots
1/2 cup julienned red or green bell pepper
1/2 cup ketchup
1/2 cup vinegar
1/2 cup sugar
1/2 cup water
2 tsp cornflour
1 tsp salt
oil for frying
extra salt for the fish

1. Make 2 or 3 even spaced slits on the flesh of both sides of the fish. Sprinkle salt all over and set aside for 15 minutes.
2. If using dried mushrooms, soak these in warm water for about 20 minutes. Drain and squeeze water by hand from the mushrooms. Cut off stems and discard. Shred or slice the mushrooms thinly. Set aside.
3. Combine ketchup, vinegar, sugar, water, 1 tsp salt, and cornflour in a bowl, set aside.
4. Heat wok or pan with about 1/2 inch of oil. Pan fry fish in medium heat on both sides until thoroughly cooked and a little crispy. The time for this will vary on how big or thick your fish is. Generally it's about 6-7 minutes each side. Remove and drain on paper towels. Arrange on a serving plate and set aside.
5. While your fish is frying, saute the garlic and onion in a separate
6. Add in carrots, bell pepper, and mushrooms (if using). Stir and cook for about 3 minutes.
7. Stir in the vinegar mixture and bring to boil. Cook for another minute. Remove from heat and pour on top of the fried fish. Serve warm.

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Crispy Baked Fish & Herbs Recipe

descriptionCrispy Baked Fish & Herbs RecipeFri May 29, 2009 1:54 am

descriptionRe: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:54 am

descriptionRe: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:54 am

descriptionRe: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:55 am

descriptionRe: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:55 am

descriptionRe: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:55 am

descriptionRe: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:55 am

descriptionRe: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:56 am

descriptionRe: Crispy Baked Fish & Herbs RecipeFri May 29, 2009 1:56 am

descriptionRe: Crispy Baked Fish & Herbs Recipe