King Fish For A King Recipes
GRILLED KINGFISH
Steps:
- Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours.
- Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing.
- Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes.
Nutrition Facts : Calories 806.4 calories, Carbohydrate 12.3 g, Cholesterol 133 mg, Fat 64.9 g, Protein 42.7 g, SaturatedFat 12.7 g, Sodium 2090.6 mg, Sugar 9.8 g
KING FISH FOR A KING
Categories Fish Herb Bake Kid-Friendly
Yield feeds 5 to 6 people, uless they eat alot
Number Of Ingredients 12
Steps:
- Put fish fillets in a bowl large enough to hold them and add the bottle of greek dressing, lemon juice, and red cooking wine and mix it well and cover and let it sit in refridgerator over night. The next evening when you are ready to prepare your meal. Preheat oven to 400 degrees take fish out of fridge, in another bowl add all dry ingredients, and mix well with wisk.then remove fillets 4 at a time from the dressing mixture into the dry mixture, and coat all over. place in shallow baking pan in a single layer, do not stack any on top of each other. After you have all the fillets placed in baking pan (use 2 pans if you need to) place on center oven rack and bake for 6 minutes, then remove from oven and flip fillets over and return to oven for another 3 to 4 minutes (if fillets are thick you can do 6 minutes on each side) Remove from oven and place fillets on a serving dish.
SEAFOOD à LA KING
Need a simple meal that you can add your own touches to and satisfy hearty appetites? Try an à la king!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. In medium bowl, stir 2 1/4 cups Bisquick mix and the milk until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 minutes or until golden brown.
- Meanwhile, in 2-quart saucepan, mix remaining ingredients. Heat to boiling over medium heat, stirring occasionally.
- To serve, split biscuits in half; place on 6 individual plates. Spoon generous 1/4 cup hot chowder mixture over bottom of each biscuit. Top with remaining biscuit halves. Spoon 1/4 cup chowder mixture over top of each biscuit.
Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 7 g, TransFat 0 g
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