se your hand to clean fish. Next, put them into basket
arden Garlic and Gourmet Garden Italian herbs in bowl. Toss herbed
Make a small baking tray from a double layer of aluminum foil. Pour a generous layer of Italian dressing into the tray.
Place fish in tray and coat top layer with more Italian dressing.
Add any spices and vegetables you would like to tray.
Place in preheated barbecue on high (cover closed) for approximately 10 minutes or until flaky.
Remove from heat and enjoy!
Brown tuna fish, garlic and parsley in oil over gentle fire for 10 minutes.
Add salt, pepper, tomatoes and tomato puree and simmer 1 hour.
Add oregano and basil and cook 5 minutes.
Serve over spaghetti or fine noodles.
Makes enough for 1 pound of spaghetti.
Wash the fish parts in cool water, removing
hrimp, if frozen.
Rinse fish and shrimp; pat dry with
Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.
Place fish fillets in a shallow 2-quart microwave-safe dish; positioning the thickest portion of the fish toward the outside edges of the dish.
Combine tomato juice, vinegar and contents of salad dressing envelope; mix well.
Pour over fish.
Cover and refrigerate 30 minutes.
Sprinkle with onions and green pepper.
Cover and microwave on high for 3 minutes.
Turn fillets over; cover and cook 2-4 minutes longer or until fish flakes easily with a fork.
Let stand, covered, for two minutes before serving.
n a bowl with oil, Italian seasoning, salt and pepper until
one ahead.
Fish and Marinade -- Remove the fish from the refrigerator
br>Wash the fish well.
Slice the fish into medium size
hicken stock.
Add Italian seasoning and Italian parsley.
Stir together
n my fish and white sauce and my tuna mornay recipes as
Marinate trout in Italian dressing in the refrigerator overnight.
Preheat oven to 350\u00b0F.
Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.
Preheat oven to 350\u00b0.
Combine bread crumbs and Italian seasoning in sealed sandwich bag.
Pour dressing into bowl.
Dip fish in dressing to coat.
Place in sandwich bag (1 piece at a time).
Shake to coat fish.
Spray baking dish with butter flavor Pam.
Place fish on baking dish.
Bake until fish flakes easily (15 to 18 minutes).
Remove from oven.
Spray quickly with butter spray.
Serve immediately.
Each serving:
169 calories; 1 gm. fat.
o serve.
For the Fish Nuggets: Heat a cast iron
arge enough to hold the fish.
Combine the olives, parsley
bowl.
Add the fish and toss to coat then
To fry the fish: Fill a large heavy bottomed
To make the fish filling: heat the corn oil,