Rinse fish and pat dry, cut into desired pieces. Mix
Dry fish fillets with paper towels and brush with melted butter, set aside.
To make the dry marinade: Combine all the dry spices and sprinkle over the buttered fish fillets.
Cook the fillet on a lightly greased grill for 8-10 minutes, tuning once during cooking time.
Note: You may find it easier to make a double quantity of this dry marinade and store the remaining mixture for later use. Store in a covered airtight jar in the freezer for best results. It adds flavor to seafood, poultry and beef.
00 degrees.
Rinse and dry fish, then drench with juice of
Wash and dry fish well and rub all over
In a shallow baking dish or pan, line with foil.
Lay fish in pan in single layer.
Spread each fillet with mayo.
Sprinkle with cheese and crumbs.
Bake at 375\u00b0 until lightly browned.
Fish will flake easily and be opaque in color when done.
se your hand to clean fish. Next, put them into basket
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
TO PREPARE FISH:
In a bowl, mix
For the fish: Set oven to 200 degrees,
Clean, wash and dry fish.
Rub inside and out with salt.
Place fish in a greased baking pan.
Brush with melted fat and lay slices of bacon over the top.
Bake in a moderate oven at 350\u00b0 for 40 to 60 minutes or until fish flakes easily when tested with a fork.
If fish seems dry while baking, baste occasionally with drippings or melted fat.
Serve immediately on a hot platter, plain or with a sauce.
Serves 6.
ntil deep golden brown and dry, about 15 minutes, stirring twice
Mix seasoned bread crumbs with ranch dressing and the oil. It will be pasty.
Dry fish off well and pat the crumb mixture on the fish.
Add butter/olive oil mixture to skillet and heat to frying temperature. Fry fish until light golden brown and fish flakes nicely.
Wash and dry fish, cut into serving pieces.
hickened and become frothy.
Dry fish with paper towels and cut
Rinse and pat dry fish. Cut into 4 serving size
Wash and dry fish fillets.
Coat fish with pesto.
Now coat fish with panko, pressing to make it stick.
Place in a baking dish and bake in 350 degrees F. at 7 minutes per inch of fish or until done.
Clean and dry your favorite fish thoroughly.
Mix together remaining ingredients.
If too thin add more flour, if too thick add more beer or water.
Dip dry fish and fry in hot hot oil to golden.
Wash and pat dry fish steaks.
In a large skillet pour vegetable oil and wait until hot.
Flour fish steaks and fry until done.
Remove fish from skillet and place in a large deep dish. Arrange fish so steaks don't sit on top of each other.
Set aside. In another skillet, pour olive oil.
Saute onions until clear, not fully cooked.
Add bay leaves, olives, garlic salt, pepper, salt and onion powder.
Stir.
Let sit for 5 minutes.
Pour mixture over fish and cover.
Refrigerate overnight.
Serve cold. Serves 5.
Rinse & dry fish well.
Cut lemon in half and squeeze, rubbing juice into fish, inside & out Refrigerate for about an hour then rub with vegetable oil and place in a shallow baking dish.
In a blender, mix thoroughly soy sauce, corn oil, white wine, garlic, sugar and ginger. Pour over fish.
Bake at 350 degrees for about 40 minutes until the fish flakes easily and juices are opaque. Baste frequently with sauce.
Garnish & serve.
Wash and dry fish fillet.
Dredge with lemon juice, salt and pepper on both sides.
In a frying pan heat oil.
Quick fry fish, high heat, 2 minutes each side.
Remove and set aside.
Add butter and saute tomatoes for 1 minute.
Add onions.
Saute for 1 minute. Add broth.
Stir in sugar.
Simmer (optional:
add jalapeno peppers).
Add fish.
Cook for 15 minutes or until fish flakes off easily.
Serve over noodles or rice.