Orange Crusted Fish Recipes

Steps:

• Preheat oven to 375°. Place fillets in an 11x7-in. baking dish coated with cooking spray. , In a skillet, heat butter over medium-high heat; saute onion and garlic until tender. Spoon over fish. Mix orange zest and citrus juices; drizzle over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with pepper and parsley.

Steps:

• Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl.
• Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade.
• Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely.
• Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.

Steps:

• For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
• Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
• For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
• Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.

Steps:

• Sprinkle fillets with salt and pepper. Place flour and egg in separate shallow bowls. In another shallow bowl, combine the walnuts, bread crumbs, sesame seeds and parsley. Dip fish in flour, in egg, then in walnut mixture., In a large skillet over medium heat, melt butter. Add fish; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. In a small bowl, whisk honey and soy sauce; serve with fish.

Steps:

• Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
• Add the vinegar and soy, and whisk well.
• Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
• Season lightly with the Essence.
• Place the panko crumbs in a shallow dish.
• Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
• Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
• MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
• Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
• Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
• Continue whisking until the sauce is smooth.
• Add the soy sauce, salt, to taste, and wasabi.
• Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally).
• Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
• Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
• Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
• Serve immediately with steamed rice, and pass the remaining sauce at the table.

Steps:

• Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.

Steps:

• Melt the butter in frying pan, add the crumbs, garlic and grated orange rind.
• Stir until crumbs have absorbed all the butter.
• Place fish portions in a buttered ovenproof dish, sprinkle with the breadcrumbs, then pour over the orange juice.
• Bake uncovered for 20-30 minutes in moderate oven.

Steps:

• Preheat oven to 200 degree C.
• Process the bread in a blender or food processor to form fine crumbs.
• Transfer to a bowl and stir in the parsley, orange rind and chilli.
• Season with salt and pepper.
• Spray the fish with oil.
• Place into a baking dish and press the crumb mix onto the fish.
• Spray with oil again.
• Cook for 10 to 15 minutes or until fish is cooked through.

Steps:

• Heat oven to 220C/200C fan/gas 7. Sit the potato on a large spoon and cut slits across it every 0.5cm (the edges of the spoon will stop the knife cutting all the way through the potato). Microwave for 10-12 mins until starting to soften (alternatively, bake in the oven for 1 hr 10 mins).
• Meanwhile, prepare the topping for the fish. Blitz the bread in a food processor into breadcrumbs (or grate it). Combine the breadcrumbs with the orange zest, dill, garlic and seasoning. Season the cod, put it on a baking tray and top with the crumb.
• Put the potato on the same tray, drizzle with oil and sprinkle with salt flakes. Bake for 12-15 mins until the fish is cooked and the potato is tender but crispy. Serve with cr ème fraîche and steamed vegetables, if you like.

Steps:

• Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
• In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.