n oven (these should be baked for 45 minutes or until golden
ches longer than the fish with aluminum foil (I
t off the fish head (but keep
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.
For the fish stock, place all ingredients in
he rosemary & parsley (saving some for later), all the garlic cloves
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.
aking tray/sheet.
Place fish in a single layer on
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.
Mix all ingredients together and put a layer of it between fish fillets or stuff whole fish. Brush with oil; wrap in foil and bake at 350\u00b0 for 45 to 60 minutes.
To prepare the rice, follow instructions on the rice box. Saute onions in melted butter.
Season fish to taste with McCormick Season-All salt, Goya adobo all-purpose seasoning and Sazon Goya. Bake until tender at 400\u00b0.
Mix fried onion and cooked rice together.
Place in pan or dish.
Place baked fish on top.
Salt and pepper fish fillets.
Melt margarine or butter in shallow baking dish in hot (400\u00b0) oven until brown.
This gives distinctive flavor.
Place fish, flesh side down, in sizzling hot margarine.
Bake 10 to 15 minutes; turn and baste with juice. Sprinkle with paprika and cheese.
Return to oven.
Bake 10 to 15 minutes more.
This is good for any fish fillets.
Put all ingredients in a bowl and mix well. Use it to stuff the cavity of fish or spread it between fillets of fish.
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
br>Wash the fish well.
Slice the fish into medium size
>Place fish on a