lices half way through.
For Fish: Mix mayo, Old Bay, cayenne
For Bacon-Mushroom Sauce:
Put
shallow baking dish, add fish, turning to coat all sides
move skin from fish and discard.
Cut fish into desired size
For Fish: Pat fish dry and combine in a
Preheat oil to 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
o burn garlic.
Cook for about 2 minutes. Add wine
thaw the fish if frozen - rinse it under
For the tartar sauce; in a
Preheat oven to 475-500 degrees.
Blend the ingredients, except for the fish and baste the fish with the sauce.
If the fish is an oily or \"stornger\" type of fish (Bluefish), season further with any commercial seafood seasoning.
Bake fish in a single layer in a shallow pan for 6-7 minutes for fish 1/2\" thick or for 7-9 minutes for fish 3/4\" thick.
Remove from oven as soon as the fish whiten inside and begins to flake when fork-tested.
Above all, do not overcook.
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.
Cut fish into serving size pieces.
Dip into milk and roll in shake mix.
Fry fish in hot oil for 4 to 5 minutes.
Test fish with a fork.
The flesh is cooked when it flakes apart.
Drain on paper towel.
In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
Add curry powder, salt and pepper and stir for 1 minute.
Add coconut milk, tomatoes, stock and allspice, bring to boil.
Reduce heat and simmer for 20 minutes.
Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.
an (you will be poaching fish in this pan), bring to
Preheat oven to 400\u00b0F degrees. Mix together all ingredients except chicken or fish, in a flat dish.
Moisten chicken (or fish) with water; coat with mixture. Place in a shallow baking dish.
Bake 20 minutes or until chicken is baked through. (Less time for fish).
At this time you may put the chicken (or fish) under the broiler to turn the crust to gold. Watch carefully so the chicken (or fish) does not burn, while under the broiler.
to poach to fish, fill a large sauce pan
Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.
Preheat oven to 425\u00b0.
Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425\u00b0 for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.
oals.
PREP FISH: Completely scale the fish, leaving the head
Preheat oven to 350 degrees F (175 degrees C).
Place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. Top fish with lemon slices and capers.
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.