BAKED FISH FILLETS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.
- Place mackerel fillets in the baking pan; season with salt and pepper.
- Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.
- Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 399 calories, Carbohydrate 0.5 g, Cholesterol 109 mg, Fat 31 g, Protein 28.3 g, SaturatedFat 10.2 g, Sodium 540.2 mg, Sugar 0.1 g
FISH FILLETS
I adopted this recipe in the recipe adoption of February 2005. The only major change I made to this recipe is to change the cooking method from microwave to oven. I prefer to cook fish in the oven, and it only takes a couple of minutes longer. I also added measurements to the spices. DH doesn't like curry powder, so I made the curry powder optional. This recipe is easy to double for 2 servings.
Provided by Ginny Sue
Categories Very Low Carbs
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Place fillets in a baking dish sprayed with cooking spray.
- Sprinkle with lemon juice, curry, cayenne, garlic, Mrs. Dash, and boullion.
- Drizzle melted butter over the top.
- Bake for 10-15 minutes or until fish flakes with a fork.
CRISPY FISH FILLETS
Steps:
- In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
- Heat oil in a large heavy skillet over medium-high heat.
- Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
- Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g
SAUTED FISH FILLETS WITH SLICED GARLIC AND BUTTER SAUCE
Although this recipe was created for fresh caught large-mouth bass, any fish fillets will work great. Intended for the campsite, you can cook it on the stove as well. Very adaptable recipe.
Provided by 2Bleu
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
- When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess.
- Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
- When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
- Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Garnish with lemon slices.
GINGER-GARLIC FISH IN PARCHMENT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.
FISH FILLET WITH CLAM SAUCE
Steps:
- Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
- Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - don't let it boil - and spoon the sauce and the mussels or clams over each fish.
SPEEDY FISH FILLET
Heres a quick, very tasty and heathy recipe that might just become a favorite. This was designed for an outdoor grill but I use my broiler and it works fine. Ti leaves are in the ingredient list (to be served on) but the Zaar puter won't accept it. It was optional anyway.
Provided by Annacia
Categories Very Low Carbs
Time 23m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse fish and pat dry.
- In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce, and pepper, brush mixture over fish.
- If desired, place fish fillets in a greased grill basket, turning thin ends under to make an even thickness.
- Grill on the rack of an uncovered grill directly over medium coals.
- Grill fillets 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, brushing halfway through grilling with remaining sauce (If fish is 1 inch or thicker, turn halfway through grilling.)
- Serve on ti leaves, with lemon wedge and grilled vegetables, if desired.
- *Note: If using ti leaves, be sure they have not been sprayed or treated in a way that would make them unsafe for contact with food. Wash them thoroughly before using. Ti leaves can be used as garnish and as wrappers for steaming and grilling food. Although they are not toxic, they should not be eaten.
Nutrition Facts : Calories 170.2, Fat 7.3, SaturatedFat 1.2, Cholesterol 52.3, Sodium 183.7, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 23.6
FISH FILLETS IN GARLIC BUTTER
This dish features seafood that's a mealtime mainstay in our home area. If fresh salmon isn't available where you live, other fish varieties will work just as well.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a skillet, melt butter over medium heat. Saute garlic 1 minute. Place fish over garlic, cover and cook over low heat 3 minutes. Carefully turn fish; sprinkle with onions. Cover and continue to cook until fish flakes easily with a fork, about 2-3 minutes. Squeeze lemon over fish. Serve immediately.
Nutrition Facts : Calories 132 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 84mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
FISH FILLET WITH GARLIC BUTTER AND BLACK OLIVES
A recipe from the Coup de Pouce, I think it's from March or April. Tilapia and halibut can be used in this recipe.
Provided by Boomette
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter and garlic at medium heat until butter is frothy. Reduce heat to medium-low (or at low heat if butter is golden too fast) and cook for 15 minutes or until butter is golden, stirring from time to time. Reduce in purée the garlic cloves. Add red bell pepper, black olives and capers and cook for 4 minutes. Add sage and lemon juice and stir.
- Meanwhile, in another large skillet, heat oil at medium-high heat. Add fish fillets and cook 6 to 8 minutes or until golden and the flesh is easy to flake with a fork (flip the fillets one time during cooking). Garnish the fillets with garlic butter and olives.
Nutrition Facts : Calories 420.9, Fat 32.3, SaturatedFat 15.9, Cholesterol 123.3, Sodium 981.5, Carbohydrate 6.4, Fiber 1.5, Sugar 0.3, Protein 27.3
BAKED FISH FILLETS
Seasoned with garlic, onion and citrus, these baked fish fillets are moist and tasty, and they look especially pretty on a colorful bed of shredded carrots.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a nonstick skillet coated with cooking spray, saute onion and garlic until tender; remove from the heat. Stir in parsley and orange zest. , Place halibut in an 11x7-in. baking dish coated with cooking spray. Top with onion mixture. Combine orange and lemon juices; pour over fish. Sprinkle with salt and lemon-pepper. Cover and bake at 400° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 202 calories, Fat 4g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 36g protein.
BAKED FISH FILLETS
Make and share this Baked Fish Fillets recipe from Food.com.
Provided by PMS24seven
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spray a baking dish with non-stick cooking spray.
- Arrange fish in dish and add oil, wine, garlic, parsley, lemon juice, and salt and pepper.
- Bake for 10-15 minutes, or until the fish flakes easily.
- Serve with fresh lemon wedges.
Nutrition Facts : Calories 184.2, Fat 5.3, SaturatedFat 0.9, Cholesterol 78.2, Sodium 132.5, Carbohydrate 0.2, Sugar 0.1, Protein 30.7
PARMESAN FISH FILLETS
"We love this moist and flaky fish with just a hint of Parmesan," Paula Alf writes from Cincinnati, Ohio. "It's fast, easy to prepare and good for you, too!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine egg substitute and milk. In another shallow bowl, combine cheese and flour. Dip fillets in egg mixture, then coat with cheese mixture. , Place on a baking sheet coated with cooking spray. Bake at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 196 calories, Fat 5g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 279mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
FILLET OF FISH IN PARCHMENT
Steps:
- Preheat the oven to 425°.
- Oil lightly the center of your Silpat mat set on a baking sheet, or, if you don't have the mat, oil a piece of foil. Scatter the potato slices over the oiled area, then turn them. Salt and pepper lightly. Roast in the preheated oven for 10 minutes, turning once.
- Meanwhile, cut off an 18-inch piece of parchment paper, and fold it in half. Open it up, and on one half place the fish alongside the folded edge, after salting and peppering it on both sides (see illustrations on preceding page and opposite). Pile the zucchini, carrot, scallion, and ginger on top of the fish, salt again lightly, and splash on enough wine to bathe the fillet(s) lightly. After the potato slices have had their 10-minute pre-roasting, arrange them on top or around the edge of the fish and sprinkle the herbs over all. Fold the other half of the parchment over, then fold in the open edge twice, and pleat it all around to make a semicircular airtight package. If it tends to open up where the folded edges meet, secure that place with a binder clip or a large paper clip. Place on the sheet pan, and bake for 12 minutes. If you have a fairly thick fillet, you may need to bake it 1 or 2 minutes more. Test with a skewer; if it goes in easily, the fish is done. Plunk the whole parchment package on a big dinner plate, and enjoy.
- Second Round
- You can make a delicious salad with the remaining fish. Arrange a bed of watercress or young arugula leaves on a salad plate, and set the fish on top. Spoon 2 or 3 tablespoons of Sauce Gribiche over it (see page 160), or, if you don't have that handy, use about 2 tablespoons mayonnaise thinned and tarted up with a little plain yogurt or lemon juice and seasoned with a small, finely chopped cornichon (or part of a dill pickle) and 1/2 teaspoon capers. Garnish with some strips of roasted red pepper-your own (see page 242) or from a jar-a few black olives, and some cherry tomatoes. Or try the Fish Salad recipe on page 157. These are just suggestions. Use your imagination, based on what you may have on hand.
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