Coat the bottom of ovenproof casserole with half the oil and place fillets of whitefish in dish.
Heat rest of oil in large skillet and saute onion, pepper, garlic, tomatoes and bay leaf. Add salt and pepper and white wine.
Allow mixture to boil; then pour over fish and bake, uncovered, in preheated 375\u00b0 oven for 10 to 15 minutes or until fish flakes easily.
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Sprinkle shrimp over baked fish.
Pour hot cream
Preheat oven to 400\u00b0F.
Combine first 3 ingredients in a shallow dish.
Melt butter in a shallow baking dish in oven.
Dredge whitefish in flour mixture to coat.
Arrange in baking dish and turn to coat with butter.
Sprinkle with nuts.
Bake 10 minutes or until fish flakes easily.
*Hint:
Don't forget about soaking in buttermilk for 4 to 6 hours or overnight to improve flavor.
Cut 36 (1/3-inch-thick) slices from cucumbers, reserving remaining cucumber. Scoop out and discard some cucumber from center of each round with a melon-ball cutter or a small spoon to create an indentation (leaving bottom intact).
Cut enough of remaining cucumber into 1/4-inch dice to measure 1/2 cup.
Toss diced cucumber with apple, sour cream, shallot, zest, lemon juice, pepper, chopped dill, and salt to taste. Fold in whitefish.
Mound 1 to 1 1/2 teaspoons fish mixture onto each cucumber round. Top with dill sprigs.
he whole gutted skin on whitefish, then cover and refrigerate for
Mix tomato, olives, garlic and olive oil in bottom of a 1 1/2-quart baking dish.
Separate fish fillets and cut smaller, if they are large.
Dip each in cornmeal seasoned with the salt, pepper and Parmesan cheese.
Put in casserole dish.
Bake at 450\u00b0 for 20 to 25 minutes or until baked crusty.
Serve Parmesan cheese on top.
Makes 4 servings.
Place the whitefish, mayonnaise, tartar sauce, lemon juice, cream, hot pepper sauce, and black pepper into a food processor. Pulse until smooth, then scrape into a mixing bowl. Stir in the onion, celery, capers, and dill. Refrigerate at least 1 hour before serving to allow the flavors to meld.
In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes.
Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat.
Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.
Preheat oven to 475 degrees F (245 degrees C).
Toss leeks with bacon and 1/4 cup olive oil and place in a baking pan.
Roast in the preheated oven until leeks are softened, about 10 minutes. Add 1 tablespoon thyme and white wine; roast 10 more minutes.
Top with whitefish and drizzle with 2 tablespoons olive oil; bake until the fish flakes easily with a fork, about 10 minutes. Garnish with thyme sprig.
Heat olive oil in a skillet over medium heat. Stir in fennel bulbs and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add whitefish, saffron, fennel seeds, tomatoes, and water. Bring to a boil, cover, and remove from heat. Let sit covered until fish flakes easily with a fork, about 10 minutes.
Slice baked potatoes in half lengthwise.
Scoop out about 3/4 of flesh and set aside for other recipes.
Set skins on cookie sheet and place in oven about 4 inches away from top element. Broil 8 minutes.
Remove skins from oven and sprinkle with cheese. Season well and add bacon and paprika.
Broil another 4 to 5 minutes.
Serve hot with sour cream, if desired.
Place whitefish in glass pie plate.
Sprinkle salt, pepper, garlic salt or powder and paprika to taste.
Place margarine pats on fish.
Slice small onion on top.
Cover with wax paper and heat in microwave on High for 7 to 10 minutes, depending on thickness of fish.
It's done when fish is flaky.
Using chopping board, chop whitefish into flakes, putting in bowl
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Spoon an even amount of baked beans into each potato. Divide
Place whole potatoes on a microwave-safe plate, cover with plastic wrap and cook on high for 10 mins, until tender. Remove from microwave.
Cut tops from each potato. Scoop out flesh, leaving a 1/2 inch layer around edges. Fill with baked beans and top with cheese. Microwave on high for 1 min 30 seconds, until cheese starts to melt. Top with basil and serve.
Heat baked beans until hot. Season as needed.
Lightly butter each slice of Boston brown bread on one side.
Cover each slice generously with hot baked beans and a 2 slice layer of Jarlsberg on the buttered side of the bread.
Top with ham slice and put under a broiler until cheese melts.
Combine first 6 ingredients and mix well.
Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open.
Top each with one-fourth of yogurt mixture.
Serve at once.
ver English muffins. Top with baked beans, spinach, pepper, mushrooms, sausage