Lemon Pepper Fish With Garden Salad Recipes

Steps:

• Preheat barbecue plate and barbecue grill to medium.
• Place each corncob on a piece of foil and season with pepper and wrap to enclose and put on barbecue plate and close barbecue lid and cook, turning once, for 20 minutes or until the corn is tender and then remove from the barbecue and set aside int he foil.
• Tube the seasoning over each side of fish fillets and then spray each side with cooking spry and put fish on barbecue grill and cook on each side for 2 to 2 1/2 minutes or until just cooked.
• GARDEN SALAD - meanwhile put the salad leaves, snow pea sprouts, tomato and avocado in a medium bowl.
• Put the lemon juice, vinegar and oil in a msall bowl and season with pepper and whisk well to combine - or alternatively put all into a screw top jar, secure lid and shake to mix well and pour dressing over salad and toss to combine.
• Divide the salad between plates and top with fish and sereve with the corncobs.

Steps:

• Drain oil/water out of tuna.
• Stir mayonnaise into tuna.
• Finely chop and add pickles.
• Stir in garlic, pesto, lemon juice, and onion powder.
• Sprinkle salt and pepper over tuna and stir.
• Serve on bread, toast, crackers or as is.

Steps:

• In a shallow dish combine flour, cornmeal, garlic powder, salt, and lemon pepper until well combined.
• Place the eggs in a shallow dish.
• Dip fish fillets into the eggs then dredge in the flour/cornmeal mixture until well coated.
• Heat butter with oil in a large skillet.
• Add in the fillets and fry until brown on both sides.
• Place the fish on a serving platter and top each fillet with 2 to 3 lemon slices if desired.
• Delicious!

Steps:

• Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
• Cover and cook on high for 3 to 5 minutes or until the fish turns white.

Steps:

• Combine the garlic, oil, lemon juice, lemon zest, cracked black pepper, sea salt and the dried oregano in a large bowl. Use the bowl in which you will marinate your fish.
• Add the fish and ensure it is thoroughly coated in the marinade. Cover and refrigerate for 15-20 minutes.
• Line a broiler/griller tray with aluminium foil and place the fish on in a single layer. Broil/Grill the fish for 5-10 minutes each side. Only turn the fish once during the cooking (as you do not want it to fall apart). Grill until the fish is cooked.
• Serve with a salad or veges.

Steps:

• In shallow bowl, mix cornmeal, flour, seasoned salt and lemon-pepper seasoning.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Coat fish fillets with flour mixture. Cook in oil 4 to 6 minutes, turning once, until fish flakes easily with fork.
• Spread tartar sauce on cut sides of toasted buns. Layer lettuce and fish fillets in buns.

Steps:

• Mix all the ingredients in a large glass bowl. Add your meat of choice (1 lb boneless or 2 lb bone-in). Stir to incorporate, cover and refrigerate for 4 hours (if using any type of seafood only marinate for 30 minutes).

Steps:

• Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
• Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
• Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
• Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.

Steps:

• Toss the vegetables with the garlic, herbs, olives and oil. Season and tip onto a tray lined with baking parchment. Open-freeze the veg until solid, then transfer to a large freezer bag and put in the freezer.
• Whizz the breadcrumbs until fine, then toast for a few secs in a dry frying pan, shaking to prevent them burning. Tip into a bowl and mix with the lemon zest, pepper and a large pinch of salt. Tip into a small freezer bag and pop in the freezer. Both the vegetables and crumbs can be frozen for up to 3 months.
• To cook from frozen, heat oven to 200C/220C fan/gas 7. Tip the vegetables into a roasting tin and cook for 15 mins. Meanwhile, dust the frozen fish in flour, brush lightly with the egg and cover with the frozen breadcrumbs. Pop the fish onto a grill rack and sit above the veg. Bake for 25 mins until the fish is cooked. Serve with lemon wedges.

Steps:

• Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
• Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
• Toss pasta with shrimp and Parmesan cheese.

Steps:

• Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs.
• In a large frying pan, melt margarine over medium-high heat.
• Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.

Steps:

• In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.