LEMON GINGER BAKED WHITE FISH
I don't really like fish but my doctor told me I need to eat it more often. So, I'm trying to be good and eat the right stuff. I created this in my kitchen in hopes of finding a fish dish I could eat. This was perhaps the best fish I've ever eaten. tangy flavor of the lemon really come thru and make this dish light and delicious.
Provided by backtobasics224
Categories Weeknight
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl mix together garlic, ginger, olive oil, lemon juice and soy sauce. Allow to stand about 15 minutes. Place the fish on foil lined baking pan. Spoon olive oil mixture over fish and allow to stand for about 30 minutes.
- Sprinkle fish filets with Panko bread crumbs and top with mushrooms.
- Bake at 350 degrees for 15 minutes. Plate and pour the drippings over each filet.
Nutrition Facts : Calories 287.1, Fat 21.6, SaturatedFat 3, Cholesterol 61.6, Sodium 868.7, Carbohydrate 4.5, Fiber 0.6, Sugar 1.4, Protein 19.3
LEMON GINGER FISH
Make and share this Lemon Ginger Fish recipe from Food.com.
Provided by Drea777
Categories Asian
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Blend first 8 ingredients in a food processor.
- Place fish fillets on a heavy duty foil, and create a rim by rolling up sides of foil.
- Pour mixture over fish.
- Place foil and fish on the grill, uncovered.
- Grill for 15 minutes or until fish flakes.
STEAMED FISH WITH GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
- Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
- Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
- Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.
GINGER-LEMON SAUCE
Provided by Food Network
Time 15m
Yield About 1/4 cup sauce
Number Of Ingredients 4
Steps:
- Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;
LEMON GINGER TEA
Steps:
- In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.
STEAMED FISH WITH GINGER & SPRING ONION
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
- Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.
Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
LEMON GINGER SALMON
Our favourite fish recipe from Johanna Burkard (author of The Comfort Food Cookbook, 300/400 Best Comfort Food Recipes - my favourite cookbooks). I often use steelhead trout instead of the salmon, chives instead of the green onions and bottled ginger instead of the fresh but never omit the lemon juice and zest, or the sesame oil.
Provided by Lille
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop green onions. Reserve green tops for garnish.
- In a bowl, combine white part of onions, ginger root, garlic, soy sauce, lemon juice, lemon zest, sugar and sesame oil.
- Place salmon fillets in a single layer in a shallow baking dish. Pour marinade over; let stand at room temperature for 15 minutes or in the fridge for 1 hour.
- Preheat oven to 425°F.
- Bake, uncovered, for 13-15 minutes or until salmon turns opaque.
- Garnish with reserved green onions. Sesame seeds also make a nice garnish.
- Salmon could be grilled or microwaved instead of baking in the oven.
GINGER, LEMON & CORIANDER FISH SOUP
The Health Kick soup of all soups! This soup is incredibly good for colds, flus and other pesky symptoms that arise during the winter months! I cannot say enough about this soup because it is the healthiest and most tasty dish I have ever made. I love it and so will you! You can omit the coriander if it isn't your flavour, and substitute with lemongrass if you wish. If you don't want the fish, add chicken instead! Just as nice!
Provided by limecat
Categories Clear Soup
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 6-8 cups of water to boil in a large pot and add lemon slices (squeeze them into the water and then throw them in the pot).
- Add as much ginger and garlic as you can handle! the more, the better - reduce heat to low.
- Julienne (long ultra-thin slices) carrot and scallions and add to pot.
- Slice fish (or chicken if you want to substitute) into bite size pieces and add to soup mix - bring back to boil for 1-2 minute, then reduce heat to simmer.
- Add all other ingredients and simmer for 1/2 hour.
- Variation: add fresh chilli sparingly, if you like it hot!
- Lemongrass is a wonderful additive if you have it in your pantry.
Nutrition Facts : Calories 58.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 20.6, Sodium 1010.2, Carbohydrate 3.7, Fiber 0.8, Sugar 1.4, Protein 10
GINGER FISH
Make and share this Ginger Fish recipe from Food.com.
Provided by AZPARZYCH
Categories Very Low Carbs
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse & dry fish well.
- Cut lemon in half and squeeze, rubbing juice into fish, inside & out Refrigerate for about an hour then rub with vegetable oil and place in a shallow baking dish.
- In a blender, mix thoroughly soy sauce, corn oil, white wine, garlic, sugar and ginger. Pour over fish.
- Bake at 350 degrees for about 40 minutes until the fish flakes easily and juices are opaque. Baste frequently with sauce.
- Garnish & serve.
LEMON & GINGER STIR FRY
Fried chicken strips with stir fry vegetables and Opies Stem Ginger.
Provided by Opies
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a wok or large pan. Add the strips of chicken and stir-fry for 3-4 minutes. Remove from the pan and keep hot.
- Add the red and green peppers, carrots, mushrooms, sweetcorn, mangetout and sliced stem ginger to the pan and cook for 3 minutes or until vegetables are tender, but not soft.
- Return the chicken to the pan with the vegetables, add lemon sauce, ginger syrup and cook for 2-3 minutes until the sauce is hot. Serve immediately.
WHOLE ROAST FISH WITH LEMONGRASS AND GINGER
A marinade packed with aromatics, like lemongrass, ginger, shallots and scotch bonnet chile, is crushed in a mortar and pestle and spread onto a mild white fish, such as a whole branzino, in this recipe. As with most marinades, the longer you let it steep, the better. Using the mortar and pestle is optional, but a highly rewarding process - and encouraged. If you have an asanka, the grooved surface will give the marinade a unique texture, with bouquets rising from the bowl as you work. Serve the roast fish flaked off the bone, over rice or alongside a fresh green salad.
Provided by Yewande Komolafe
Categories weekday, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
- Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
- Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
- Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.
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LEMON-GINGER FISH | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
Total Time 25 minsCalories 228 per serving
- Thaw fish, if frozen. Rinse and pat dry; cut into four portions. Thinly slice 1 of the lemons; set aside. Remove zest and squeeze juice from remaining lemon. In a small bowl combine the lemon zest and juice, ginger, and sugar.
- In a large skillet melt butter over medium heat. Add fish; cook 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture. Cook, covered, 2 to 3 minutes or until fish flakes easily. Using a slotted spatula, remove fish; cover to keep warm. For sauce, add lemon slices to juice mixture in skillet; cook 2 minutes or until slightly thickened.
- Meanwhile, place spinach in a very large bowl; sprinkle with the water. Microwave 2 minutes or just until wilted, tossing after 1 minute.
- To serve, divide spinach among shallow bowls and top with fish and sauce. Sprinkle with salt and pepper.
LEMON-GINGER FISH | BETTER HOMES & GARDENS
From bhg.com
5/5 (29)Calories 228 per servingTotal Time 17 mins
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 pieces; set fish aside. Thinly slice one lemon; set aside. Finely shred peel from remaining lemon; juice the lemon. In a small bowl combine the lemon peel and juice, ginger, and sugar. Set aside.
- In a large skillet melt butter over medium heat. Add fish to skillet. Cook for 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture. Cover and cook for 2 to 3 minutes or until fish flakes when tested with a fork. Using a slotted spatula, transfer fish to platter; cover to keep warm.
- Add lemon slices to the skillet. Cook about 2 minutes or until lemon slices are softened and sauce is slightly thickened.
- Meanwhile, place spinach in a very large, microwave-safe bowl. Sprinkle with the water. Microwave on 100-percent power (high) about 2 minutes or just until wilted, tossing once after 1 minute.
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