Recipes: Fabulous Fish
To find out the safest/healthiest fish to eat visit these sites:
Ingredient disclaimer: Not every ingredient will be “healthy” to every person. Based on your own personal allergies, intolerances and preferences, please make appropriate ingredient substitutions where necessary.
- 1 1/2 – 2 lbs. fish fillets
- 1/2 c. mayonnaise
- 1 T. minced onion
- 1/2 t. marjoram
- 1/2 t. dry mustard
- 1 t. lemon juice
- salt, pepper, and paprika to taste
Place fish in oiled baking dish. Mix all ingredients except the “to taste” seasonings. Spread evenly over fish. Bake at 500 degrees for 17-20 minutes until browned. Sprinkle with last seasonings.
Frozen Fish Florentine
- 3 T. butter
- 3 T. flour
- 4 drops hot pepper sauce
- salt & pepper to taste
- 1 c. milk
- 1/2 c. grated sharp cheddar cheese
- 10 oz. frozen, chopped spinach, cooked and drained
- 16 oz. frozen fish fillets, thawed, cut in half
Melt butter in medium size skillet over medium heat. Stir in flour, sauce, salt and pepper. Cook until bubble, 1 minute, stirring constantly. Slowly stir in milk, boil, stirring constantly until it thickens, about 3 minutes. Stir in cheese, until melted.
Place spinach in 9″ oven-safe pie plate. Stir in 1/2 c. sauce, salt and pepper. Spread evenly over bottom of dish. Arrange fish over top and cover fish with remaining sauce. Sprinkle with paprika. Cover with foil and bake at 350 degrees about 25 minutes or until fish flakes.
- 1/3 c. orange juice
- 2 T. vinegar
- 2 T. soy sauce
- 1 lb. fish fillets
- 1 c. chopped broccoli
- 1 c. carrot sticks
- 1 c. celery sticks
- cooked rice and orange slices
Stir together orange juice, vinegar and soy sauce in small cup. Center each fillet on a piece of foil. (One piece of foil per piece of fish equal to one serving size of fish.) Arrange veggies in 3 piles on fillet. Spoon sauce over top. Fold foil over each fillet to make packets with pleated seams. (Double over the seam.) Place on baking sheet. Bake at 450 degrees for 30 minutes. Serve with cooked rice and orange slices as garnish.
Fish au Gratin
- 2 small or 1 large potato
- 1/2 t. garlic powder
- 1 t. basil
- 1 lb. fish fillets
- 1/2 c. yogurt
- 1/2 c. grated cheddar cheese
Wash and dice potato(es). Place in pan and cover with 2-3″ water. Bring to boil, reduce heat and simmer 10 minutes or until tender.
Place 1/2′ water in large skillet. Boil, add fish, reduce heat and poach 5-7 minutes. Turn off heat, pour off liquid, cover to keep fish warm.
Drain potatoes and place in bowl and mash with yogurt and spices. Place fish in casserole dish, cover with sauce and sprinkle with cheese. Place under broiler until browned. Serve immediately.
What is your favorite kind of fish or fish recipe? Please post it in the comment section below.
(c) 2013 Cheryl Cope
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