BROILED FISH
Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
CHEESY BAKED FISH
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish.
- Place casserole dish in the preheating oven until butter is melted, about 5 minutes.
- Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top.
- Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod.
- Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.
Nutrition Facts : Calories 435.2 calories, Carbohydrate 7.3 g, Cholesterol 94.6 mg, Fat 34.4 g, Fiber 1.1 g, Protein 25.5 g, SaturatedFat 10.5 g, Sodium 1090.5 mg, Sugar 2.8 g
EASY CHEESE BAKED FISH
I quite often bake my fish this way. Easy & simple, nothing fancy, but we like the result. I actually do not even measure the ingredients anymore and just throw it together, but these are the original measurements. Sometimes I add a little lemon juice or lemon pepper seasoning and top it all off with a sprinkling of parsley for a little colour.
Provided by Rhonda J
Categories Very Low Carbs
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Place fish in a greased pan with dabs of butter on top.
- Season with salt& pepper to taste.
- (this is where I sprinkle on lemon juice or lemon pepper if using) Cover with sliced onion.
- Pour on milk.
- Bake at 400 degrees for 12-15 minutes.
- Remove from oven and sprinkle with grated cheddar cheese and a little parsley if desired.
- Return to oven until cheese melts.
BAKED FISH WITH CHEESE SAUCE FOR TWO
There's plenty of time to whip up this flaky fish and decadent cheese sauce. Turn a ho-hum weeknight into a special occasion.-Kristin Reynolds, Van Buren, Arkansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place fish in a greased 11x7-in. baking dish. Brush with butter; sprinkle with bread crumbs. Bake at 400° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and mustard until cheese is melted. Serve with fish.
Nutrition Facts : Calories 206 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 279mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BROILED FISH WITH LEMON CURRY BUTTER
Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple. But when the butter is spiked with plenty of garlic, a jolt of curry powder and piquant fresh ginger, then brightened with fresh herbs, it becomes a superb, company-worthy dish that still cooks in under 10 minutes flat. Use your favorite fish here; any mild fillet will allow the buttery sauce to shine.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
- Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 8 grams, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams
BROILED FISH STEAKS
Fish preparation has never been so simple! Overcooked fish will be a thing of the past when you include this recipe in your collection!
Provided by Betty Crocker Kitchens
Categories Entree
Time 16m
Yield 4
Number Of Ingredients 3
Steps:
- Set oven to broil. Sprinkle both sides of fish with salt and pepper. Brush both sides with half of the butter. Place on rack in broiler pan.
- Broil with top of fish steak about 4 inches from heat 5 minutes. Brush with butter. Carefully turn fish. (If fish sticks to the rack, loosen gently with a turner or fork.) Brush other side with butter.
- Broil 4 to 6 minutes longer or until fish flakes easily with fork.
Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 125 mg, Fiber 0 g, Protein 36 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1020 mg
BOUILLABAISSE FISH BROTH
Steps:
- Wash the fish bones well in cold, clean water to remove impurities. Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section. Save the peeling from fresh cooked or raw shrimp. Discard the digestive tract, but save the heads if any. In a large stock pot heat olive oil and fish bones, lobster shells and shrimp shells. Cook over medium heat for 20 minutes to give broth a rich flavor. Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop. Add the vegetables to the stock pot and saute them along with the fish bones for 15 minutes to sweat and caramelize the vegetables. Add the tomato, saffron and other herbs and seasonings and continue to saute for 10 minutes. Stir to ensure that nothing burns or sticks to the bottom of the pan. Add the white wine and reduce by half. Add the fish stock and water and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy particles that rise to the surface during cooking. Drain through cheesecloth lined sieve and cool in an ice bath.
BROILED FISHERMAN'S PLATTER
Steps:
- Preheat oven to 450 degrees F.
- Split the lobster lengthwise and extract the meat. Lay the lobster meat on top of the shell. Remove the pin bones from the yellowtail flounder and cut a "v" at the top of the fish.
- Place all of the seafood in a 9-inch pie plate. Add the butter, white wine, and paprika. Bake for 12 minutes. Arrange on a serving plate and serve with a lemon wedge and tartar sauce, if desired.
BROILED FISH FILLETS WITH BASIL BUTTER
Steps:
- Preheat broiler. Cut four 6x8-inch pieces of foil. Place 1 fish fillet in center of each piece of foil. Fold up foil to form rectangle with 3/4-inch-high sides. Sprinkle fish with salt and pepper. Place packets on small baking sheet.
- Combine butter, 1 tablespoon basil, Old Bay seasoning, lemon juice, and garlic in small bowl. Using wooden spoon, mix until well combined. Spread mixture over fish in foil. Broil fish (do not turn fish) until opaque in center, about 6 minutes. Transfer fish in foil to 4 plates. Sprinkle with remaining 1 tablespoon basil. Serve immediately.
BROILED FISH WITH BUTTERY CAPER SAUCE
Being raised in the Pacific Northwest we had access to every fish you can imagine. My sister (fabulous cook) learned early on that KISS is the best rule when serving fish! The sauce is light, yet full of flavor.
Provided by CaribbeanQueen
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Line baking sheets with fillets.
- Broil 6-inches from heat, about 3 -5 minutes total for thin fillets, about 10 minutes total for fish about 1-inch thick.
- Season with salt and pepper.
- Meanwhile, in small saucepan, melt the butter over low heat.
- Add vinegar and capers. Heat through.
- Remove from the heat. Stir in the parsley.
- Plate the fish.
- Spoon a little sauce over each fillet.
Nutrition Facts : Calories 281.6, Fat 13, SaturatedFat 7.6, Cholesterol 124, Sodium 311.7, Carbohydrate 0.3, Fiber 0.1, Protein 39
BROILED FISH
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler to high.
- Sprinkle the fish on both sides with salt and pepper.
- Arrange the fillets on a baking dish measuring about 8 1/2 by 13 by 2 inches. Melt the butter in a small saucepan or small skillet.
- Using a pastry brush, coat the fish liberally with butter.
- Sprinkle the fish neatly and evenly all over with bread crumbs. Dribble the remaining butter over all.
- Place baking dish under the broiler so the fish is about seven inches from the source of heat. Broil five minutes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 322 milligrams, Sugar 0 grams, TransFat 0 grams
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