Dilly Fish Recipes

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LEMON PEPPER DILL FISH



Lemon Pepper Dill Fish image

This is very easy and very tasty.

Provided by Auntie KK

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 5

1 pound haddock fillets
½ cup butter
dried dill weed to taste
lemon pepper to taste
3 tablespoons fresh lemon juice

Steps:

  • Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
  • Cover and cook on high for 3 to 5 minutes or until the fish turns white.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 1 g, Cholesterol 125.5 mg, Fat 23.8 g, Protein 21.7 g, SaturatedFat 14.7 g, Sodium 232.8 mg, Sugar 0.3 g

GRILLED LEMON-DILL FISH



Grilled Lemon-Dill Fish image

Try a simple but flavorful blend of mayo, dill, lemon juice and lemon zest for this easy marinade on lemon-dill fish. This Grilled Lemon-Dill Fish is a perfect dish to serve guests that you want to impress without spending a lot of time at the grill or in the kitchen.

Provided by My Food and Family

Categories     Recipes

Time 18m

Yield Makes 4 servings.

Number Of Ingredients 5

1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1 tsp. dill weed
1 lb. firm-textured fish fillets (cod, catfish or salmon)

Steps:

  • Preheat grill to medium heat. Mix mayo, lemon zest, lemon juice and dill.
  • Place fish on greased grill grate. Brush with half of the mayo mixture.
  • Grill 5 min.; turn fish. Brush with the remaining mayo mixture. Grill an additional 5 to 8 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g

DILL SAUCE



Dill Sauce image

This sour cream dill sauce is great over any fish, especially grilled salmon. You may add more lemon or mustard to suit your taste.

Provided by Lisa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 4

½ cup sour cream
1 ½ tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill

Steps:

  • Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Nutrition Facts : Calories 68.5 calories, Carbohydrate 2.7 g, Cholesterol 12.6 mg, Fat 6 g, Protein 0.9 g, SaturatedFat 3.8 g, Sodium 156.1 mg, Sugar 0.1 g

SESAME DILL FISH



Sesame Dill Fish image

Crispy fillets are a snap to make. A grocery store special on fish motivated me to adapt a recipe for pork into this quick-cooking dish. -Linda Hess, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup dry bread crumbs
1/4 cup sesame seeds
1/2 teaspoon dill weed
1/4 teaspoon salt
3/4 cup plain yogurt
1 pound catfish or other whitefish fillets
1/4 cup canola oil
Lemon wedges, optional

Steps:

  • In a shallow bowl, combine the bread crumbs, sesame seeds, dill and salt. Place yogurt in another bowl. Dip fillets in yogurt; shake off excess, then dip in crumb mixture., Heat oil in a large nonstick skillet. Fry fillets over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.

Nutrition Facts : Calories 394 calories, Fat 28g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.

FRIED FISH WITH DILL TARTAR SAUCE



Fried Fish with Dill Tartar Sauce image

"It's a tradition in my community to do a fish fry on Fridays and after church. This is the exact recipe my mother and grandmother taught me," says Kardea.

Provided by Kardea Brown

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 cup mayonnaise (preferably Duke's)
2 to 3 tablespoons chopped dill pickles
1 tablespoon capers
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1 teaspoon sugar
Kosher salt and freshly ground pepper
6 whiting fillets
Kosher salt and freshly ground pepper
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon Cajun seasoning
Vegetable oil, for frying
1 lemon, cut into wedges

Steps:

  • Make the tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a medium bowl. Season with salt and pepper.
  • Prepare the fish: Rinse the fish with cold water and pat dry lightly. Season with a little salt and pepper.
  • Whisk the cornmeal, flour and Cajun seasoning in a small bowl. Pour into a medium paper bag.
  • Add the fish to the bag a few pieces at a time and shake the bag to coat each piece evenly. Transfer the coated fish to a sheet of parchment paper.
  • Heat 1 1/2 inches of vegetable oil in a deep cast-iron skillet over medium heat until a deep-fry thermometer registers about 375˚ F. Working in batches, add the fish fillets to the hot oil and fry until they start to float and turn golden brown, 3 to 4 minutes.
  • Remove the fried fillets to a rack set on a baking sheet to drain off any excess oil. Serve with the tartar sauce and lemon wedges.

BORSCH WITH FISH



Borsch With Fish image

Every Ukrainian family has its own style of borsch. (That's the Ukrainian word; Russians spell it borscht.) Olga Koutseridi, who grew up in Mariupol, is a historian and collector of Ukrainian recipes; she's documented more than 70 recipes, including her mother's "tomato-centric and cabbage-centric" borsch, as well as this version often eaten in Mariupol. Borsch with fish is traditional in southern Ukraine, where Black Sea ports like Mariupol and Odessa have relied on fishing since ancient times. Modern cooks often use canned versions of local species like anchovies, gobies and sprats. With bell peppers and carrots along with the usual beets and cabbage, this soup is hearty and chunky, but also very light.

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course, side dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 15

2/3 cup dried cannellini beans, rinsed (see Tip)
3 bay leaves
1/2 tablespoon salt, plus more to taste
1 medium beet, peeled
1 large carrot
1 onion, any kind (except sweet)
1 medium red bell pepper
4 medium potatoes (peeled or unpeeled)
1 small bunch dill
1/2 small head cabbage (¾ pound)
3 tablespoons olive oil
1 1/2 teaspoons granulated sugar
2 cups tomato juice
1 to 2 (8-ounce) cans sprats in tomato sauce, or sardines in tomato sauce
Sourdough bread (preferably 20 percent whole wheat or rye) rubbed with garlic, for serving

Steps:

  • Place the beans in a medium bowl and add enough water to cover by 4 inches. Let soak for at least 3 hours and up to overnight. Drain and rinse the beans. Fill a large pot or Dutch oven with 8 cups of water, add the soaked beans, bay leaves and salt, and bring to a boil over high. Reduce the heat and let simmer until the beans are tender, 30 minutes to 1½ hours, depending on soaking time and age of beans.
  • While the beans cook, use the large holes of a box grater to shred the beet, then the carrot. Finely dice the onion and bell pepper. Cube the potatoes into medium pieces. Chop the dill. Shred the cabbage using a knife.
  • Heat 2 tablespoons oil in a large skillet over medium. Add the shredded beets, sprinkle with the sugar and cook, stirring frequently, for 5 minutes, then add the carrot and cook until tender, stirring occasionally, about 10 minutes. Transfer to a bowl and wipe out the pan.
  • Add the remaining 1 tablespoon oil and the onion and cook, stirring occasionally, until tender and lightly browned, 5 to 10 minutes. Pour the tomato juice into the pan, bring to a boil, then reduce the heat and simmer for 2 minutes.
  • Once the beans are done cooking, add the potatoes and the beet-carrot mixture to the pot, bring to a boil over high, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Add the bell pepper and onion-tomato mixture. Let simmer for 10 minutes, then add the cabbage to the pot along with the sprats and dill, and let simmer for another 5 minutes.
  • Turn off the heat, cover the pot and let sit for 20 minutes to let all the flavors mingle. Remove and discard the bay leaves and adjust salt level as desired. Enjoy warm or at room temperature. Serve with a side of sourdough bread rubbed with garlic.

LEMON-DILL SAUCE FOR FISH



Lemon-Dill Sauce for Fish image

This is a nice change from tartar sauce, it's great to serve along side of fish, plan ahead this needs to chill for 2 hours or up to 24 hours before serving. One teaspoon or a small clove of fresh garlic is all that is needed or it will overpower the sauce, the flavours of this sauce will increase with chilling time, please adjust the dill to suit taste. Cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 2h5m

Yield 1 1/4 cups (approx)

Number Of Ingredients 7

1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon grated lemon rind
3 tablespoons lemon juice (can use more lemon juice)
1 -2 tablespoon fresh dill (or use 1 teaspoon dried dill, or to taste)
1 teaspoon fresh minced garlic (or to taste)
salt and pepper

Steps:

  • In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste.
  • Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.

BROILED FISH WITH DILL BUTTER



Broiled Fish with Dill Butter image

Make and share this Broiled Fish with Dill Butter recipe from Food.com.

Provided by PanNan

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 tablespoons softened butter
3 -5 drops lemon juice
1/8 teaspoon cayenne pepper
1 teaspoon finely chopped dill
1 1/2 lbs firm white fish fillets (haddock, halibut, cod, etc.)
lemon juice
salt and pepper

Steps:

  • Prepare at least several hours before broiling fish (can be made ahead and frozen).
  • Make dill butter by combining first four ingredients and rolling up in plastic wrap or foil.
  • When ready to cook, preheat broiler and spray broiler pan with vegetable oil, or coat with butter.
  • Rinse fish and dry thoroughly.
  • Season with salt and pepper.
  • Place on broiler pan.
  • Sprinkle fish with lemon juice.
  • Place several generous pats of dill butter on fish.
  • Broil on both sides several minutes until fish is opaque and flakes easily with a fork.
  • Don't overcook.
  • (Total time about 10 minutes per inch of thickness).

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