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
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.
ll sauce ingredients [everything labeled \"for sauce\"] together in blender and
For the Remoulade Sauce: In small
Rinse fish and pat dry.
Line cookie sheet or baking dish with foil.
For easy clean up, combine mayonnaise, Parmesan cheese, mustard and pepper.
Spread fish with mixture.
Broil about 5 inches from source of heat for 4 to 8 minutes, or until fish flakes with fork.
Sprinkle with parsley.
Serve immediately.
Place fish in a single layer on a well-greased bake and serve platter 15 x 10-inches.
Brush fish with lemon juice; let stand 10 minutes.
Combine remaining ingredients and set aside.
Broil fish about 4 inches from source of heat for 6 to 8 minutes or until fish flakes easily when tested with a fork.
Remove from heat; spread with cheese mixture.
Broil 2 to 3 minutes longer or until cheese mixture is lightly browned.
Makes 6 servings.
br>Season both sides of fish with garlic salt, onion salt
Wash and dry fish.
Place fish in single layer in foil lined shallow baking pan.
Brush with butter and seasonings.
Broil 4 inches from heat source for 5 to 8 minutes per side until fish is browned and flakes when tested with fork.
Cut fish into 4 equal portions.
Place fish on unheated rack of broiler pan.
Combine melted butter, lime peel, lime juice and pepper sauce.
Brush some of the mixture over fish.
Sprinkle lightly with salt and pepper.
Broil 4 inches from heat for 12 minutes.
Brush with lime mixture.
Turn and brush again.
Broil 10 to 12 minutes more, until fish flakes easily when tested with a fork.
Remove fish to serving platter.