In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil.
Add wine, lemon juice and capers.
Boil uncovered until liquid is reduced by half. Remove from heat.
Rub fish with 1T oil on both sides.
Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese.
Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish.
Serve fish on individual plates and top with sauce.
rom heat and stand covered for 5 Min's, stir in
Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
Mix in mangoes and green onions, cover, and chill for 10 minutes more.
Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
Chop celery and drain well.
Add to tuna, white fish and decrusted white bread.
Then add mayonnaise.
Serve on crackers and garnish with green olives.
Fillet your white fish.
Set aside.
Saute
ix to just cover the fish for 30 minutes, turning once. Do
to poach to fish, fill a large sauce pan
Saute onion in butter in heavy sauce pan over medium heat until transparent; not browned.
Spread onion oven bottom of a shallow baking dish.
Arrange fish over onion in pan, overlapping thin edges.
Pour wine or lemon juice over fish.
Add whipping cream to pan.
Sprinkle with salt, pepper and oregano.
Bake uncovered at 425 degrees for 10 minutes.
Uncover and top with cheese.
Cook un-covered for an additional 10 minutes or until cheese is melted and fish flakes easily.
For coleslaw, toss cabbage, carrots, radishes, onion, vinegar and olive oil together. Season and set aside.
For tartare sauce, combine all ingredients. Season and set aside.
For fried fish, combine egg whites and milk. Dredge fish in flour, egg white mixture then breadcrumbs. Cover with plastic wrap and chill for 10 mins. Heat a nonstick frying pan over medium heat. Lightly coat fish with oil and cook for 3-4 mins per side, until golden and cooked through. Fill hoagie rolls with fish, coleslaw, snap peas and tartare sauce. Serve.
For the batter, combine flour, cornstarch,
uice, and worshteshire.
- Clean fish and dry out excess water
t off the fish head (but keep
Melt butter in a baking dish.
Place 1 pound of fish in dish. Drizzle lemon juice over fish.
Sprinkle fish with thyme, tarragon, salt and pepper.
Pour white wine over fish.
Mix crushed corn flakes and Parmesan cheese together.
Sprinkle flakes over fish.
Bake in a 425\u00b0 oven for 20 minutes.
Cook the rice in salted, boiling water according to the package instructions.
Drizzle the fish with lemon juice and season. Heat the oil in a frying pan, add the fish and fry for 7-8 mins, turning. Remove from the pan and set aside.
Add the onion to the frying pan and saute for 3-4 mins, stirring. Add the tomatoes and pickles and cook for 2-3 mins. Reduce the heat and mix in the sour cream. Fold in the fish and season.
Drain the rice then place on a plate with the fish. Sprinkle with dill and serve with sliced lemon.
Combine fish fillets with 1 tbsp sesame oil and grated ginger. Season. Set aside to marinate for 5 mins.
Heat remaining sesame oil in a wok over high heat. Stir-fry fish and ginger strips gently, being careful not to break up fish, for 1-2 mins, until fish is opaque. Add sherry, cover and bring to a boil. Cook for 1 min. Whisk together cornstarch, soy sauce and 1/4 cup water. Add to wok and simmer for 1 min, until sauce thickens. Add spring onions.
Garnish with fresh cilantro and serve with steamed rice.
For the fish stock, place all ingredients in
eave for 2 minutes. Remove with a slotted spoon.
Cut white fish
ugar and parsley.
Arrange fish on top.
Mix melted
inch thick.
Soak fish in wine, milk, or lemon
aute the onion and garlic for 6-7 mins. Add the