Fish Veronique Recipes

Steps:

• Spray 10x6-inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
• Mix wine, stock, and lemon juice in small bowl and pour over fish.
• Cover and bake at 350º F for 15 minutes.
• Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring constantly until thickened.
• Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
• Broil about 4 inches from heat 5 minutes or until sauce starts to brown.

Steps:

• Spray 10- x 6-inch dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
• Mix stock and lemon juice in small bowl and pour over fish.
• Cover and bake at 350°F for 15 minutes.
• Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring occasionally until thickened.
• Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
• Broil about 4-inches from heat for 5 minutes or until sauce starts to brown.

Steps:

• For the salad, combine pomegranate, oranges, grapes, lime zest, lime juice, and mint leaves. Set aside briefly.
• In a small bowl, make a paste with the 1/2 cup of the lemon juice (reserving the rest - about 1/4 cup - for a lemon-butter sauce), lemon zest, and lemon pepper. Season the swordfish steaks with salt and press some of the lemon paste into the top surface of the fish to make a crust on each. Over medium heat in a large saute pan, heat the olive oil and melt 1/4 cup butter. Starting with the crust side down first, sear the swordfish steaks. It is important to leave the fish undisturbed for about 3 minutes for the seasonings to integrate into the surface of the fish and for the caramelization process to begin. This will prevent the layer of seasonings from "crusting off". Flip the fish and sear the other side. Swordfish must be cooked briefly because it easily dries out. Remove fish to a utility platter and let rest. (The fish will continue to cook even when it is removed from the heat because of a process known as "carryover" cooking. It is especially important to be mindful of this with swordfish. Do not overcook the fish. If you cook this fish in the pan until it "looks" done - it will end up being overdone after carryover cooking.)
• To the pan, add the reserved lemon juice and swirl to get all the bits in the pan. Remove from heat and whisk in cubed butter. Adjust seasoning with salt and pepper, if needed.
• Place swordfish steaks on serving plate and drizzle with a small amount of the lemon butter sauce. Spoon citrus salad around fish.

Steps:

• Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.

Steps:

• Rinse snapper and pat dry with a paper towel. Combine flour and salt and pepper to taste on a plate or a piece of wax paper. Dip the fillets into the flour, covering all sides. Shake off excess and set aside.
• Spray a large nonstick skillet with olive oil spray and add spinach. Saute, stirring on medium high until spinach wilts, about 2 minutes. Add salt and pepper to taste, divide in half and place on two dinner plates. Add the olive oil to the pan. Lower heat to medium and add fillets. Saute on one side 5 minutes. Turn and saute 3 minutes more. Place one fillet on top of spinach on each plate.
• Raise the heat to medium high and add the vermouth, water and grapes. Cook 1 minute. Mix cornstarch into cream and add to sauce. Cook, stirring until sauce thickens, about 30 seconds. Add salt and pepper to taste. Spoon sauce and grapes over fish.

Steps:

• Sprinkle chicken with salt and nutmeg. In a large non-stick skillet, cook chicken in butter over medium heat for 3-5 minutes on each side or until lightly browned., In a small bowl, combine the wine, marmalade and tarragon. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook 2 minutes longer or until thickened. Stir in grapes; heat through. Serve with chicken.