Limesteamedfishfillets Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

Steps:

• Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
• While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
• Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.

Steps:

• Preheat the oven to 400. Place fish fillets in a greased 9x13 dish; sprinkle with salt and pepper. Combine lime juice, sour cream and parsley, stir well; pour over fish. Sprinkle with lime rind. Bake at 400 for 20 minutes till flakes easy with fork.

Steps:

• Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
• Place fish fillets in a single layer in a large shallow dish.
• Pour the ginger mixture over the fish.
• Cover and marinate in fridge for 1 hour.
• Place each fish fillet onto a piece of lightly oiled foil.
• Top each one with some of the ginger mixture from the dish and some lime leaves.
• Fold in the edges of the foil and enclose fish well.
• Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
• Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
• Goes well with stir-fried Asian vegetables and rice.

Steps:

• Place butter in baking pan, place in oven until melted, swirl to coat pan.
• Put fish in pan, drizzle lime juice over the fish. I.
• n bowl combine remaining ingredietns, and sprinkle over fish.
• Cover with foil, bake at 350* 10-15 minutes.
• Garnish with lime wedges if desired.

Steps:

• Arrange the fillets in one layer in a microwave-safe baking dish, season them with salt and pepper, and cover the dish tightly with microwave-safe plastic wrap. Microwave the fish at high power (100%) for 3 minutes, or until it is opaque and just cooked through, remove the plastic wrap carefully, and pour off the liquid in the dish. Keep the fish warm, covered loosely.
• In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and scallion and microwave the mixture at high power (100%) for 1 minute. Add the sesame oil, let the mixture cool slightly, and pour it over fish. Serve the fish sprinkled with soy sauce and the vinegar.

Steps:

• Arrange fillets on a steamer rack over boiling water.
• Squeeze the lime juice over them, and top with shallots and black pepper.
• Cover and steam for about 5 minutes, until fish flakes easily with a fork.
• Per serving: 124 calories, 66 mg. cholesterol, 0.5 g dietary fiber, 2 g. fat, 155 mg. sodium.

Steps:

• Place Kaffir leaves, side by side in bottom of bamboo steamer, place seasoned fish fillets on top, then lid.
• Bring a saucepan of water to the boil and then place basket with fish over simmering water for about 10 mins or until fish is cooked.