Broil fish (steaks take 10 minutes per inch and 5 minutes on each side).
Mix topping.
Spread on top of broiled fish.
Broil until brown and bubbly.
Melt one tablespoon butter in a pan and saute mushrooms, set aside.
In a medium sauce pan melt two tablespoon of butter and stir in the flour until dissolved.
Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens.
Do not boil.
Once thickened reduce heat, cover, and cook 2 more minutes.
Add picante sauce, blackening seasoning, and sauteed mushrooms, heat through.
Hold warm until ready to serve.
Serve over grilled or broiled fish.
Combine all and serve over your favorite broiled fish.
For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the fish: Smear a light coating of
rk 7 (428\u00b0F) for the fish, and begin by preparing the
ight end up too hot for you, so taste the sauce
is sounds like a huge recipe, but because fish cooking time is not
Preheat broiler.
Rinse fish and pat dry.
Lightly coat both sides of each fish piece with mayonnaise.
Place in a shallow baking dish.
Sprinkle with half of the Lemon Herb Seasoning and paprika.
Broil 3 to 4 minutes.
Turn fish and sprinkle with remaining seasonings.
Broil for another 3 to 4 minutes or until fish flakes when tested with a fork or is no longer translucent. Garnish with lemon slices and a sprig of fresh parsley.
Serve immediately.
use 2 pans for the cooking 1 for each fish, I put the
e head, bones and skin for the fish stock. Remove the skin
Mix all ingredients, except fish, in shallow dish.
Add fish and coat all sides with mixture.
Cover and refrigerate for 15 to 30 minutes.
Remove fish from marinade.
Broil 9 to 12 minutes or until fish begins to flake.
Preheat oven broiler to very hot. Brush a baking sheet with oil. Brush fish with oil and season. Place on prepared baking sheet and cook 5 mins on top rack, basting with lemon juice, until fish flakes easily.
Meanwhile, for the topping, combine parsley, garlic and lemon zest in bowl. Sprinkle on fish and serve on a bed spinach. Accompany with lemon wedges.
Thaw fish if frozen.
Preheat broiler.
Cut fillets into 6 portions. Place fish in a single layer in a greased baking pan. Brush half the melted butter or Dill Sauce over the fish.
Season with salt and pepper.
ate1968).
Use to coat fish or chicken filets. (not
ll sauce ingredients [everything labeled \"for sauce\"] together in blender and