ell.
Cut the white fish into 1 oz pieces and
Remove from heat form into taco shell then set aside. Shells
ith mango and avocado and fish, so. I like them
nced jalapeno pepper. Rinse the fish under cold water, pat
o 375 degrees.
Place fish fillets in a oven safe
Combine egg, lemon juice, onion, mustard, salt, pepper and parsely; toss with fish.
Add enough cornflake crumbs to bind together.
Shape fish into cakes.
Roll each cake in remaining cornflake crumbs to coat the OUTSIDE.
Melt butter with 1 tbsp oil in frypan.
Add fish cakes; cook until crisp and browned.
Transfer to heated platter, or keep in warm oven until ready to serve.
If desired, recipe can be doubled to feed more people.
Add the salt. Dust the fish in a little flour. Put
eat, onion and garlic. Add Taco Seasoning Mix, cumin, diced green
n its smell, throw the fish and pine nuts in, add
ne lime half into the fish taco sauce mixture, then whisk thoroughly
t is added.
Dust fish in extra flour. Working in
Heat olive oil in a nonstick pan.
Add fish and top with lemon juice, cajun and old bay seasoning, and salt. Cook until both sides are well cooked.
Break up fish into bite size chunks.
Preheat oven to 400 degrees.
Stretch out pizza dough on a cookie sheet that has no long sides and has been lined with non stick foil.
Top dough with salsa, cheese, and fish.
Cook for 10 minute and then slide pizza onto the oven rack and cook for another 5 minute.
Remove from oven and top with desired toppings.
excess water in the fish, the recipe will come out runny
Preheat oven to 450\u00b0. Wash fish and pat dry. Line a baking dish with foil. Place fish skin side down in baking dish. Squeeze lemon juice over fish; sprinkle generously with salt and pepper. Spread mayonnaise evenly over fish, including the edges. Sprinkle lightly with Parmesan cheese and paprika. Bake for 15 to 20 minutes or until done. Run under broiler for 1 minute or until lightly browned and puffed.
late to drain.
Season fish with salt and pepper. Wipe
ncorporated.
To Make the Fish: Mix flour, cumin, chili powder
Pat the fish filet strips dry with paper
Mix first 5 ingredients together in a small bowl and set aside. Place fish in a single layer in a lightly greased pan. Pour lemon juice over and sprinkle with pepper. Broil 6 to 10 minutes or until fish flakes with a fork. Remove from oven. Spread with cheese mixture. Return to broiler for an additional 2 to 3 minutes or until cheese is lightly browned and bubbly. Serves 6.
Place a tortilla on a microwave-safe plate.
Spread cream cheese, then salsa on top.
Add Fish on top of salsa, then the slice of cheese and lettuce.
Microwave 30 seconds. This makes it easier to fold tortilla around filling.
Fold up burrito style, or like a large egg roll.
Enjoy!
NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.