Fish Recipes

[Emptynester]

Blue Fish Grill Recipe

Ingredients :

2 lb bluefish fillets or steaks
1/4 cup melted butter or margarine
1/2 cup dry white wine
1/2 tsp mustard
1/2 tsp salt
1/4 tsp lemon-pepper seasoning
1/8 tsp tarragon
1/8 tsp rosemary

Method :

* Make spicy marinade by melting butter or margarine in a small pan. Add white wine, mustard, salt, lemon pepper, tarragon and rosemary. Cook over low heat until seasonings are blended and the mixture is warm.

* To grill the bluefish make a fire with charcoal briquets. When coals are white hot spread them evenly over the bottom of the grill. Rinse fish, pat dry and cut into serving-size pieces. Place fish in well-oiled hinged wire hand grill.

* Baste fish with spicy marinade and place wire hand grill about 4 inches from the hot coals. Cook for about 5 minutes, baste the fish and turn the hand grill. Continue to cook, turn and baste the fish until it is done and flakes easily. Approximately 10 to 15 minutes.

* This recipe yields 6 servings.

Contributor: Gramma Carol

[Emptynester]

Lemon Ranch Fish
by Dove on Wed Jan 16, 2008 10:48 pm

Lemon Ranch Fish

1 packet (= 3 Tbsp) Hidden Valley Ranch powder seasoning
Juice of one lemon
2 Tbsp water
2 Tbsp olive oil
1 1/2 - 2 lbs fish fillets

Mix all the ingredients except fish in a shallow baking dish. Add fish & coat all sides with mixture. Bake at 350 for 35 - 40 minutes, depending upon thickness of filets.

This is our favorite way to eat fish. My dh goes out on a boat with friends every summer & catches several striped bass, which I vacuum seal & freeze. It is a very forgiving recipe -- you can use more or less fish, and also let the fillets sit in the mixture for minutes or hours before cooking for more flavor. I recently started adding the juice of two lemons instead of one because we like a little more "sauce" to dip individual bites in.

[Dove]

DIJON CRUSTED FISH (From Taste of Home.com)

4 Servings
Prep/Total Time: 25 min.
Ingredients
3 tablespoons reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese, divided
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon horseradish
4 tilapia fillets (5 ounces each)
1/4 cup dry bread crumbs
2 teaspoons butter, melted

Directions
In a small bowl, combine the mayonnaise, 1 tablespoon cheese, lemon juice, mustard and horseradish. Place fillets on a baking sheet coated with cooking spray. Spread mayonnaise mixture evenly over fillets.

In a small bowl, combine the bread crumbs, butter and remaining cheese; sprinkle over fillets.
Bake at 425° for 13-18 minutes or until fish flakes easily with a fork. Yield: 4 servings.


Nutrition Facts: 1 fillet equals 214 calories, 8 g fat (3 g saturated fat), 80 mg cholesterol, 327 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1-1/2 fat, 1/2 starch.

I used striped bass in this recipe & baked at 350 degrees for 40 minutes because I was baking a potato side dish at the same time. Dh said it was even better than our previous favorite fish recipe & I agreed -- yum!

[Harriet]

Salmon Patties with Cornflakes

1 can salmon, drained and larger bones removed*
2 beaten eggs
1/2 cup crushed cornflakes
1/4 cup parsley flakes
3/4 teaspoon Old Bay seasoning (or salt and pepper)
2 tbls onion flakes (or a little finely chopped onion)
1 teaspoon lemon juice, optional

Blend in the order given. Form into patties. Fry in a heavy skillet in your choice of butter or your favorite healthy oil, until the patties are browned. Serve with rice and salad.

*or crush the bones and stir right in with the mixture

This is a good patty recipe for anyone who wants the healthy benefits of salmon without the white flour. (All canned salmon is wild-caught and very good for you.) You can choose a gluten-free cornflakes brand If you need it, rather than Kelloggs, for instance, which adds gluten in its "malt flavoring".

[Nancy]

Tarter Sauce
1-2 T. mayo
1 T. ranch dressing [optional]
1 T. dill pickle juice
1 Tea. relish
[Variation you can add 1 tea. mustard.]

Mix together and serve
it's great on salmon, trout & bass.