oth sides of fish steaks.
Set in a colander over a
en to 350\u00b0.
In a medium bowl, combine
nd 1/8 t pepper in small bowl. Combine parsley,
Spray 4 pieces of foil with Pam.
Melt margarine; add onion and saute until soft.
Add tomato, wine, lemon juice and chopped parsley.
Cook 4 to 5 minutes.
Spoon over fish and wrap fish tightly.
Bake 20 minutes at 400\u00b0.
Serve in foil.
Serves 4.
inch thick.
Soak fish in wine, milk, or lemon juice
hing lets prepare your vegetables. In a saute pan, add the
Position oven rack in the center of oven;
Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil.
In a saucepan, melt butter. Add lemon juice, parsley, salt and pepper.
Stir to blend well. Pour this mixture over the fish, sprinkle with paprika and top with onion slices.
Fold the foil around the fish and seal.
Grill for 5 to 7 minutes per side. Fish should flake easily when done.
Put a baking dish in the oven and preheat it
ven to 350\u00b0F.
In large bowl combine the artichokes
On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish.
In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper.
Pour equal amounts over fish.
Sprinkle with paprika; top with onion slices.
Wrap foil securely around fish, leaving space for fish to expand.
Grill 5 to 7 minutes on each side or until fish flakes with fork.
Refrigerate leftovers.
oregano, thyme, salt and pepper in a medium bowl to blend
ide of each piece of foil with cooking spray. then place
Preheat oven to 400\u00b0.
Spray foil with Pam.
Put fish in foil. Mix Worcestershire sauce, soy sauce and garlic powder; pour over fish.
Sprinkle with dill weed and lemon pepper.
Seal fish.
Put on baking sheet.
Bake 20 to 25 minutes.
Preheat oven to 425\u00b0.
Melt margarine in small saucepan.
Stir in lemon juice and dill weed.
In two 18 x 12-inch pieces of heavy duty foil, arrange fillets.
Divide butter mixture over fillets. Top fillets with 2 slices of onion.
Arrange potato and carrot strips on sides of fillets. Top fish with beans.
Fold foil over ingredients and seal.
Put sealed packages on baking sheet.
Bake at 425\u00b0 for 25 to 30 minutes.
Serves 2.
Clean and salt fish.
Rub with 1 tablespoon olive oil.
Bake uncovered at 350\u00b0 about 15 minutes until fish flakes when tested with a fork.
Gradually stir lemon juice and water into tahineh. (If tahineh in can is separated into oil and thick paste, pour into blender.
Blend until smooth and return to the can.
It stays smooth for a few months.) Fry onion in 3 tablespoons oil until yellow and pour the tahineh sauce and onion over the baked fish. Bake uncovered at 350\u00b0 for 15 minutes.
Serve hot or cold.
Serves 5.
Place fish in the middle of a double layer of heavy foil.
Drizzle with oil and sprinkle with all other seasonings.
Fold up foil edges and seal well.
Place on grill (hot coals) or broil for 15-20 minutes.
needed, scale and gut fish. Cut off head behind gills/
Place fillets in greased baking dish.
In saucepan melt butter and add soy sauce, garlic and herbs.
Pour over fish and bake at 375\u00b0 for 10 minutes per inch of thickness at thickest part.
When almost done, remove fish and sprinkle with mushrooms and scallions.
Arrange lemon slices on top and make sure the topping is well basted with juices.
Return to oven and bake 5 minutes more or until fish flakes easily and topping is heated through. Serves 4 to 6.
Put lemon juice on both sides of fish.
Put in baking pan. Heat in skillet; add tomatoes, wine, garlic and sugar.
Simmer 15 minutes.
Add salt and pepper.
Put parsley, bread crumbs and sauce on fish.
End up with bread crumbs and parsley.
Bake at 350\u00b0 for 30 minutes.
Baste a couple of times.