Place slices of pike in greased baking dish.
Season with salt and pepper.
Place slices of onion on fish.
Spoon tomatoes over onion.
Crumble basil over tomatoes.
Bake in moderate oven at 350\u00b0 for about 1 hour or until fish flakes easily.
Good served with baked potatoes, carrot casserole and celery, apricot pie for dessert.
Preheat oven to 350 degrees.
Melt butter; pour in a 9x13 inch cake pan.
(For easy cleaning, line pan with aluminum foil.) Place fillets in the butter; season with salt and pepper.
Slice onions and green peppers and place over fillets.
Sprinkle 2 teaspoons of lemon juice over fillets.
Cover the fillets with the 6-8 strips of bacon.
Bake at 350 degrees for approximately 25 minutes.
Heat oven to 350\u00b0.
Grease 8 x 4-inch loaf pan.
In medium bowl, combine cracker crumbs and milk.
Let stand to moisten about 5 minutes.
Stir in fish, cream of shrimp soup, eggs, green onion, lemon pepper and garlic powder.
Spread mixture in pan.
Bake until loaf is golden brown and knife comes out clean (55 to 60 minutes).
Preheat wok or large frypan.
Coat with 1 tablespoon margarine and 1 tablespoon oil (add more oil if needed).
Stir-fry hard vegetables (celery, broccoli, chestnuts) first.
Push aside. Next, stir-fry other vegetables (onion, pepper, snow peas).
Push aside.
Add fish.
Cook until flaky.
Add any desired seasoning (thyme, sage, salt) during cooking.
Serve over rice with soy sauce.
Serves 3 large or 4 medium servings.
Mix ingredients well and shape into cake patties.
Dip the cakes into flour, and fry in hot oil until brown.
Season flour with salt and pepper.
Roll fish in seasoned flour.
Heat oil in a large skillet.
Saute fish and onion until browned on both sides, 4-5 minutes per side.
Remove fish and keep warm. Leave the onions in the pan.
Add tomatoes and wine to the onions.
Cook about 5 minutes.
Add mushrooms and parsley and cook until heated through, 1-2 minutes.
Pour sauce over the fish.
Garnish with more parsley, if desired.
alt and pepper and simmer for 20 minutes over a low
Parboil fish in chicken bouillon.
Place, belly down, in oblong baking dish, spreading with butter.
Bake in moderate oven until it begins to brown.
Sprinkle with juice of a whole lemon.
For the crust, mix the pistachios, mustard and breadcrumbs in a bowl and season with salt and pepper.
For the salad, mix the tomatoes, onion, basil, vinegar and oil in a bowl and season with salt and pepper.
For the fish, poach in the vegetable stock for 3 minutes then remove and place on a baking sheet. Spread the crust on top of the fish and place under the broiler for 5 minutes. Remove, drizzle with lemon juice and serve with salad and a garnish of chopped chives.
For the salad, combine the pepper, tomatoes, avocado, cottage cheese and basil. To make the dressing, mix lemon juice, 2 tbsp oil and season with salt and pepper. Drizzle over the salad and toss.
For the fish, season with salt, pepper and chili powder. Heat 1 tbsp oil in a frying pan and cook, skin side down, for 2-3 minutes. Turn and cook for another 2 minutes then serve with the salad.
coring, immersing in boiling water for 2 minutes then removing and
eglaze pan with stock. Simmer for about 20 mins over a
ven to 425\u00b0F.
For the fish: Rinse fish carefully
ish with salt and chill for 3 hours.
Soak bread
- Cook the fish in simmering water until fish flakes. (about 5 minutes).
- In a large bowl combine the fish (flaked), mayonnaise, wild rice, onions, cheese, and garlic.
- Add eggs and mix with a fork.
- Crush the Ritz crackers and fold into the batter until firm enough to form into cakes.
- Heat oil or buttter over a medium high heat.
- Cook on each side for 2 to 3 minutes until nicely browned.
- Serve with Aioli Sauce.
(Aioli).
- Mix mayonnaise, blue cheese and crushed garlic.
- Chill until ready to use.
Preheat oven to 350\u00b0F. Place 4 sheets of baking parchment on the work surface and distribute the sweet potato and Swiss chard in the middle of them. Season the fish with salt and pepper, place on top and top with 1 tbsp pesto per portion.
Drizzle with lemon juice, white wine, oil and top with lemon slices, dill and fennel. Gather the paper up, twist it at the sides to seal and bake for 20-25 minutes.
Season the fish, inside and out, with salt and pepper. Stuff with greens onions, dill and lemon slices. Coat a sheet of parchment paper with oil. Place the fish on top. Wrap the fish then wrap again in the wet newspaper.
Move the coals on a hot grill to one side and place the fish on the other side so that it is not directly over the heat. Grill for about 15-20 mins, turning once.
For 4 servings, you will need:
Use cold, filtered water and a clean machine.
Grind beans just before brewing (Coarse for coffee press; Medium for automatic drip).
Measure 2 tbsp (10 g) ground coffee for every 6 fl oz (180 ml) water.
Combine all ingredients in a saucepan. Bring to a boil, reduce heat to low. Continue heating for 5 minutes and serve.