Citrus Recipe For Fish

CITRUS WHITE FISH

Steps:

• Stir orange juice, lemon juice, lemon zest, ginger, and soy sauce together in a bowl; pour into a resealable plastic bag. Add swai fillets, coat with the liquid, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 to 2 hours.
• Remove fillets from marinade and shake to remove excess moisture. Discard remaining marinade. Season fish with salt and pepper.
• Heat oil in a large skillet over medium heat. Fry fish in hot oil until the flesh flakes easily with a fork, 3 to 4 minutes per side.

CITRUS BAKED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
• Place salmon fillets in the baking dish.
• Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
• Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CITRUS FISH

Steps:

• Place an 18x12-in. piece of heavy-duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange zest. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together; crimp to seal, forming a large packet., Bake at 450° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

CITRUS BAKED FISH

Steps:

• In a large resealable plastic bag, combine the orange juice concentrate, oil and dill; add fish. Seal bag and turn to coat; refrigerate for at least 15 minutes. , Drain and discard marinade. Place the fillets in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 15-20 minutes or until fish flakes easily with a fork. , Dip cut edges of orange slices in paprika; serve with fish.

CITRUS-GLAZED FISH

Steps:

• Bring juices, A.1. and sugar to boil in medium saucepan on medium-high heat; simmer on medium heat 10 min. or until sauce is reduced by half, stirring frequently. Remove half the sauce; reserve for later use.
• Season fish with pepper. Place on rack of broiler pan sprayed with cooking spray; brush with remaining sauce.
• Broil, 4 inches from heat, 8 min. or until fish flakes easily with fork, carefully turning fish after 4 min. and brushing with remaining sauce.
• Drizzle fish with reserved sauce before serving.

GRILLED FISH WITH CITRUS

Steps:

• Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.

FISH IN PARCHMENT WITH CITRUS REDUCTION

Steps:

• Preheat the oven to 425 degrees F.
• Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices.
• Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.)
• In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well.
• Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt.
• Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.
• Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.