Wash salmon fillets well.
Pat dry
Melt the butter and pour into a shallow bowl.
Add the paprika and lemon pepper.
Crush the crackers and the potato chips.
Mix them together in a small bowl and pour the crumbs onto a plate or waxed paper.
Dip the fish fillets in the butter mixture and coat with the crumbs.
Place the fillets in a single layer in a shallow baking pan.
Bake at 350\u00b0 for 8 minutes for small fillets and 10 minutes for large.
Turn the oven to broil and cook the fish for 5 to 7 minutes or until nicely browned.
Serves 4.
For Bacon-Mushroom Sauce:
Put
Combine spinach, cheeses and onions in a bowl. Sprinkle fillets with salt and pepper. Spoon 1/4 of spinach mixture into one fillet.
Roll fillet around spinach.
Wrap strip of bacon around each fillet.
Place in lightly greased baking dish.
Repeat for remaining fillets. Bake at 450\u00b0 for 25 minutes or until done. Serves 4.
Beat all ingredients (except flour for coating fillets) with electric mixer until well incorporated.
Optional: Cover fillets with flour before dipping in batter.
Dip 2 1/2 lbs of cut up fish into batter.
Cook in hot oil until golden brown 3-6 minutes.
Drain well on paper towels.
Cut the fish into bite-size pieces and place in a glass bowl or container of at least 2 inches high.
Add all the other ingredients, mixing well. The lemon juice should cover the fish. Cover with plastic wrap and place in the refrigerator.
Allow one day for fish to cook in the lemon juice and onions. serve with crackers or bread.
he peppers, tomatoes and fish fillets cut into pieces; add the
Slice and cook tomatoes, onion, green pepper, parsley and sugar in a little oil, making a \"refrito\".
Mix corvina with the refrito.
Add potatoes, cut into cubes.
Add white wine and water if necessary.
Cover and cook slowly until done (about 15 or 20 minutes).
To serve, decorate with wedges of tomatoes and hard-boiled eggs and raisins.
aute the bacon and onion for 5 minutes. Add the cabbage
easoning which is to die for, with all-natural ingredients. The
moke, in it fry the fillets, 2 at a time, reheating
Dredge the halibut and shrimp in the Southwest seasoning.
Heat the oil in a saute pan and sear the seafood on both sides.
The fish will take about 4 minutes per side.
The shrimp will take about 3 to 4 minutes total.
Place rice in the center of you serving plates and place the halibut on top.
Spoon the Avocado Salsa on the fish, followed by the shrimp and Tropical Fruit Salsa.
Garnish with a sprig of cilantro.
The recipes for the Avocado and Tropical Fruit Salsas can be found on this site.
ut them into pieces (for large fillets you would want about four
f water. Cover and simmer for about 15 mins over a
he asparagus in boiling water for 8-10 mins or until
Cook potatoes in stock for about 10 mins. Drain, reserving
For the sauce, put the capers, parsley, dill, sage, anchovy fillets, garlic
Place lamb fillets in a bowl with oregano,
For the lemon butter sauce, combine
Combine water and lentils in a saucepan. Bring to a boil. Reduce heat to low. Simmer for 15-20 mins, until just tender. Drain well.
Heat olive oil and butter together in a saucepan. Saute bacon, onion and garlic for 2 mins. Stir in cooked lentils and chicken stock. Simmer for 4-5 mins. Blend in chives and season to taste.
Spray a hot pan with oil. Sear 4 salmon fillets for 3-4 mins, each side, until cooked to taste. Serve with braised lentils, arugula leaves and lemon wedges.