CRISPY FISH FILLETS WITH ZESTY LIME SAUCE
All natural yogurt is the secret ingredient in a cool and creamy topper for fish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- On plate, mix flour, lemon-pepper and salt. On second plate, place bread crumbs. In bowl, beat eggs with fork. Coat fish with flour mixture. Dip into eggs; coat well with bread crumbs.
- In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 3 minutes. Carefully turn fish over. Cook about 3 minutes longer or until fish flakes easily with fork.
- In small bowl, mix sauce ingredients. Serve with fish.
Nutrition Facts : Calories 450, Carbohydrate 34 g, Cholesterol 165 mg, Fat 3, Fiber 0 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 6 g, TransFat 0 g
FISH WITH SIZZLING OLIVE BUTTER
Sizzling butter is an excellent base for several classic sauces for fish, including amandine and meunière. Here, garlic, sliced olives (try a mix of green and black), fennel seeds and lime juice are thrown into the pan, adding tangy, bright and aromatic flavors. You can use this sauce for any kind of fish, whether pearly fillets of cod or meaty tuna or salmon. It even works with shrimp and chicken breasts. After all, there are few things that aren't improved by a drizzle of garlicky melted butter. Serve this over rice or with crusty bread to catch all that butter.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
- Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
- Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
- Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.
BAKED FISH FILLETS
Baking fish fillets is the easiest way to ensure a tender, flaky entrée that maintains its flavor and doesn't dry out. Mix up a lemon-butter mixture, drizzle it on, and pop into the oven. You'll be enjoying baked fish in just half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.
- Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
- Mix remaining ingredients; drizzle over fish.
- Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 235, Carbohydrate 0 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg
CRISPY FISH WITH OUR FAVORITE SAUCE
Sour cream and mayo combine with lemon zest to create a tasty sauce for fish coated in Parmesan and skillet-cooked till crispy.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients. Refrigerate until ready to use.
- Mix cheese and flour in pie plate. Dip fish, 1 fillet at a time, in cheese mixture, turning to evenly coat both sides of each. Heat oil and butter in large nonstick skillet on medium-high heat until butter is melted. Add 3 fish fillets; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Repeat with remaining fish fillets.
- Serve with sour cream mixture.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
CRISPY FISH FILLETS
Steps:
- In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
- Heat oil in a large heavy skillet over medium-high heat.
- Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
- Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g
ZESTY LIME FISH TACOS
Provided by Food Network
Time 30m
Yield 8 tacos
Number Of Ingredients 12
Steps:
- Heat the oven to 200 degrees F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix garlic and 7 tablespoons lime juice. Add the fish strips to the mixture and turn to coat. Let stand while preparing the biscuits.
- On a work surface, mix the flour and cornmeal. Separate the dough into 8 biscuits. Press both sides of each biscuit into the flour mixture, then press or roll into 6 to 7-inch rounds.
- In a 12-inch nonstick skillet, heat 1 1/2 tablespoons canola oil over medium heat. Add 2 biscuit rounds and cook about 1 minute on each side or until golden brown and cooked through. Place on a cookie sheet and keep warm in the oven. Cook the remaining rounds, adding 1 1/2 tablespoons canola oil to the skillet for each batch. Wipe the skillet clean.
- Heat the same skillet over medium-high heat. Add the fish and lime juice mixture, chipotle chiles, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook about 5 minutes, turning fish once, until fish flakes easily with fork.
- In a small bowl, mix the salsa, sour cream, and remaining 1 tablespoon lime juice.
- Using a slotted spoon, remove the fish and divide evenly among the biscuit rounds. Top each round with shredded cabbage and 1 to 2 tablespoons salsa mixture. Fold the biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.
CRISPY BAKED FISH WITH TARTAR SAUCE
Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
- In a small bowl, stir together the panko and olive oil; season with salt and pepper.
- Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
- Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
- Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
- When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)
CRISPY FISH SANDWICHES WITH WASABI AND GINGER
Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor.
Provided by Annacia
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mayonnaise, lime zest, 1 teaspoons of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
- In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.
- Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
- In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.
- Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Add the lettuce and toss to coat.
- Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.
LOVELY LIME BAKED FISH
I found this on another site. It sounds really good. I love citrus and seafood! Posting for Zaar World Tour 5.
Provided by Realtor by day
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place butter in baking pan, place in oven until melted, swirl to coat pan.
- Put fish in pan, drizzle lime juice over the fish. I.
- n bowl combine remaining ingredietns, and sprinkle over fish.
- Cover with foil, bake at 350* 10-15 minutes.
- Garnish with lime wedges if desired.
CRISPY FISH WITH SWEET-AND-SOUR SAUCE
Steps:
- Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
- Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
- Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
- Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.
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