Steamed Fish With White Cream Stroganoff Recipes

Steps:

• After egg noodles are drained and rinsed, toss with 1 tblsp olive oil to prevent sticking together. Set aside.Keep warm in oven.
• In deep wide frying pan, add olive oil, lemon juice, water,dill weed and sugar. Bring to a simmer.
• Cut fish into individual servings and sprinkle with sea salt and lemon pepper.
• Place in the simmering liquid.Cover Turn once after 8 minutes.
• Add the 1/2 cup white wine.
• Turn heat low and cook another 5 minutes.
• Gently remove fish from pan and set aside.Keep warm in oven.
• Add diced onions, mushrooms and garlic to remaining liquid. Add remaining white wine. Uncover and simmer for 8 to 10 minutes.Simmer until liquid is reduced by half. Remove from heat and cover.
• Right before serving, turn heat to medium level, add sour cream and mix in gently with the onions and mushrooms.
• Place noodles on a large platter in a large circle. Pour onions,mushrooms and sauce in the middle and drizzle across the noodles.
• Place the fish on top.
• Garnish with green pepper rings.
• Garnish with Roma tomato slices.

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:

• Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
• Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
• Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
• Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.

Steps:

• Prepare the fish first. Trim the fish to remove any bones. Put it on a plate that is bigger than the pan you are going to use to cook the beans. Add salt, pepper and the juice of half a lemon. Save the other half of the lemon for serving.
• Trim the ends off the green beans.
• Put the beans in a pan with cold salted water.
• Put the fish plate on top of the pan and the pan lid on top of the plate to cover the fish. The heat of the plate is your improvised steamer.
• Bring the pan to a boil and simmer for about 5 to 8 minutes or until the beans are cooked. This should be enough time to cook the fish as well. If your fish fillets are thick, turn the fish half way through cooking the beans.
• Drain the beans.
• Pour the juices from the fish over the beans and toss through.
• Place the fish on plates and drizzle olive oil over the fish. The best extra-virgin olive oil adds a wonderful flavour to the fish. If you don't like the fruity flavour of olive oil, then skip this step or use milder oil.
• Serve with the beans on the side, lemon wedges and crusty bread to mop up the juices.