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Fish Recipes - 2000-11-02 (5)

recipelink.com (05:05:17) :
Fish Marinade

2 Cups Chablis wine
2 Tablespoons Lemon juice
2 Teaspoons Salt
2 Tablespoons Creole mustard
1/2 Teaspoon Ground cayenne pepper

Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish.
From Justin Wilson's "Outdoor Cooking With Inside Help"

recipelink.com (05:03:52) :
Fish Chowder
Recipe By : Weight Watchers Magazine, Feb 1997
Serving Size : 6

1 tablespoon margarine or butter
cooking spray
1 1/3 cups chopped onion
1 cup thinly sliced celery
2/3 cup diced carrot
2 tablespoons all-purpose flour
3 cups diced peeled red potato
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon coarsely ground pepper
28 1/2 ounces fat-free chicken broth
1 bay leaf
16 ounces frozen cod fillets -- thawed and drained
1 cup 1% low-fat milk
6 tablespoons chopped fresh parsley

1. Melt margarine over medium heat in a Dutch oven coated with cooking spray. Add onion, celery, and carrot; saute 5 minutes or until tender. Sprinkle flour over onion mixture; stir well. Add potato and next 5 ingredients (potato through bay leaf); bring to a boil, stirring occasionally. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. 2. Cut fish into 1-inch strips; add fish and milk to chowder. Cover and simmer 7 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. 3. Ladle chowder into bowls; sprinkle with parsley.

Yield: 6 servings (serving size: 1 1/2 cups chowder and 1 tablespoon parsley).

recipelink.com (05:03:00) :
Fish Baked in Lettuce Leaves
Recipe By : Jo Anne Merrill
Serving Size : 4

1 head romaine lettuce
1 1/2 pounds fish fillets
1 cup fresh parsley -- finely chopped
1 cup chopped onions
1 carrot -- grated
1/2 cup white wine
black pepper -- to taste

* Use sole, flounder, or red snapper for this recipe. You will need 2 fillets of 3/4 pound each, and about 3/4-inch thick.

1. Remove and wash 8-10 large leaves from the romaine lettuce or use other green lettuce leaves. Line the bottom and sides of a baking dish with leaves, allowing the leaves to hang over edge of dish.

2. Place 1 fillet into dish; cover with onion, carrot and parsley or chervil. Sprinkle with black pepper. Place the second fillet on top of the first. Fold the ends of the lettuce leaves over top fillet. Add wine to the dish.

3. Cover dish tightly with foil and bake for 15 minutes in preheated 400-degree oven.

4. Remove foil, fold back the lettuce leaves and serve immediately. Serve the lettuce leaves also if you wish.

recipelink.com (05:01:32) :
Fillets Almondine
(Adapted from a recipe in "Frozen Fillets" - Fisheries and Marine
Service, Government of Canada)
Serving Size : 6

6 8 Oz. Trout Fillets -- or salmon
2 Tablespoons Melted Butter
1/4 Cup Blanched Almonds
1 Tablespoon Lemon Juice
2 Tablespoons Butter
Paprika
Salt
Parsley

Put fillets on skewers and place on a rack over the grill. Brush with butter. Cover your cooker or make a tent out of aluminum to cover the fish. Cook without turning, 3-4 inches from source of heat until fillets are cooked, about 10 minutes. Remove to a heated platter and sprinkle with salt and paprika.

While fillets are on the grill, melt 2 tablespoons of butter and add almonds. Pan fry and stir over low heat until almonds are golden and butter is lightly browned. Remove from heat, stir in lemon juice, then spoon over fillets. Garnish platter with parsley.

Serve with a fresh tossed salad, sweet potatoes and dinner rolls.

Serves 6

recipelink.com (05:00:46) :
Fillet of Fish a l'Orange
Serving Size : 2

6 Each Small chopped green onions
1/2 Pound Fresh mushrooms, sliced
1 Pound Flounder
1/4 Teaspoon Salt & pepper
1/2 Teaspoon Dried whole Italian seasoning mix
2 Tablespoons Olive oil
1/4 Teaspoon Soy sauce
1/2 Cup White wine
1/4 Cup Orange juice
3 Tablespoons Curacau liqueur
1 Each Paprika
2 Tablespoons Minced parsley

Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley. Source: unknown