Dishwasher Fish Recipe Recipe For Creamy

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FISH WITH CREAM SAUCE



Fish With Cream Sauce image

Dinner in about 20 minutes? It's totally possible! This fish with cream sauce combines perfectly cooked pan fried cod and a lush, garlicky cream sauce with lots of fresh dill and a touch of lemon. Sure to be a favourite for easy weekday dinners or entertaining with friends and family.

Provided by Dawn | Girl Heart Food

Categories     Main Course

Time 20m

Number Of Ingredients 12

1 1/4 pounds boneless and skinless cod fillets (4 fillets (each about 5 ounces))
1/2 teaspoon salt (divided)
1/2 teaspoon freshly ground black pepper (divided)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large garlic clove (minced)
1/2 cup heavy cream (whipping cream)
1/3 cup low sodium vegetable broth (or chicken broth or seafood broth)
1.5 tablespoons chopped fresh dill (or 1 to 1.5 teaspoons dried dill or dill weed)
1 tablespoon lemon juice
1 teaspoon lemon zest
Lemon wedges (for serving (optional))

Steps:

  • Pat cod fillets dry of excess moisture with paper towels and season with 1/4 teaspoon each of salt and black pepper.
  • Heat olive oil and butter in a 12-inch non-stick frying pan over medium heat.
  • Place cod fillets in the pan. Cook for 3 to 5 minutes on one side.
  • Carefully flip the cod fillets to the other side and continue to cook for another 3 to 5 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Time may vary, depending on the thickness of your fillets.Note: Be gentle flipping, especially if using super fresh fish, as the fillets are quite delicate.
  • Once fillets are done, carefully remove with a spatula, transfer to a plate and set aside.
  • Add garlic to the pan and cook, stirring often, for 1 minute.
  • Pour in heavy cream, broth and remaining 1/4 teaspoon each of salt and black pepper.
  • Bring to a simmer and cook, stirring, for 4 to 5 minutes or until the sauce has reduced/thickened and coats the back of a spoon when you draw your finger through it. Taste for seasoning and add more, if necessary, to taste.
  • Once sauce has thickened to your liking, stir in dill, lemon juice and lemon zest.
  • Pour sauce over fish and serve with lemon wedges (if desired). Enjoy!

CRISPY FISH FILLETS WITH ZESTY LIME SAUCE



Crispy Fish Fillets with Zesty Lime Sauce image

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

3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 1/4 cups Progresso™ plain panko crispy bread crumbs
2 eggs, beaten
4 tilapia or other white fish fillets (about 1 lb)
1/4 cup canola oil
1 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
1 teaspoon grated lime peel
2 tablespoons lime juice
1/4 teaspoon salt

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 CREAM SAUCE



Fish with Cream Sauce image

This recipe is the easy entree to prepare when you want something nutritious and quick for your family. Even people who don't like fish enjoy this satisfying dish. A sour cream sauce complements the mild-flavored fish.-Tiffany Taylor, St. Petersburg, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

8 slices bread, cubed
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds sole or haddock or grouper
1 cup milk
1-1/2 cups sour cream

Steps:

  • In a large skillet over medium heat, toast bread cubes in butter until golden brown; set aside. In a large resealable plastic bag, combine the flour, salt and pepper. Add fish, one fillet at a time; shake to coat. , Place in a greased 13-in. x 9-in. baking dish. Slowly pour milk over fillets. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Spoon sour cream over fillets. Top with the reserved bread cubes. Bake 5 minutes longer or until heated through.

Nutrition Facts :

FISHERMAN'S QUICK FISH



Fisherman's Quick Fish image

A quick, simple and delicious no-fail fish recipe. You can use any firm white fish fillets for this recipes such as scrod, walleye, or halibut.

Provided by Karena

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 4

4 (6 ounce) fillets cod
1 cup creamy Italian-style salad dressing
¼ cup shredded sharp Cheddar cheese
1 cup crushed potato chips

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.
  • In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.
  • Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.
  • Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 13.5 g, Cholesterol 69.6 mg, Fat 33.5 g, Fiber 0.8 g, Protein 32.7 g, SaturatedFat 7.1 g, Sodium 770.7 mg, Sugar 4.2 g

CREAMY PARMESAN SAUCE FOR FISH



Creamy Parmesan Sauce for Fish image

Quick and easy and incredible flavorful. One of our all time favorite go-to recipes. Sauce goes well on any type of seafood!

Provided by tina

Categories     Seafood     Fish

Time 20m

Yield 6

Number Of Ingredients 11

1 teaspoon butter, or as needed
2 pounds cod fillets
¾ cup freshly grated Parmesan cheese
⅓ cup butter, softened
¼ cup mayonnaise
¼ cup chopped green onion
3 tablespoons lemon juice
2 teaspoons dried dill weed
¼ teaspoon salt
¼ teaspoon ground black pepper
2 dashes hot pepper sauce (such as Tabasco®)

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
  • Lay fish in a single layer on the prepared baking sheet.
  • Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
  • Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 1.9 g, Cholesterol 96.7 mg, Fat 22 g, Fiber 0.2 g, Protein 31.4 g, SaturatedFat 9.9 g, Sodium 490.4 mg, Sugar 0.5 g

LIZZIE'S DISHWASHER FISH



Lizzie's Dishwasher Fish image

My late MIL, Lizzie, was a wild and crazy cook. One day she was presented with a whole bluefish, fresh from the ocean. She wanted to steam the fish but did not have a large enough steamer. Voila! She thought, the dishwasher! And, believe it, or not, it was a huge success. Now, although most of you reading this will not attempt this daring recipe it may be of use to another wild and crazy chef out there one day. That's why I have to share this wonderful recipe. Please let me know if and when someone does try it. Good luck!

Provided by Penny Stettinius

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 bluefish, Cleaned and Whole
1 cup white wine
1/2 cup butter
1 bunch fresh tarragon
salt and pepper

Steps:

  • Cut two or three large pieces of aluminum foil, large enough to acommodate and completely wrap the fish.
  • Place fish on aluminum foil.
  • Combine the butter, wine, salt, pepper, and Tarragon and spread on the inside of the whole fish.
  • Wrap the fish and make sure it is air-tight.
  • Place on the top rack of the dishwasher and run through the full cycle, without soap, please.
  • Unwrap and serve with green sauce.

Nutrition Facts : Calories 252.2, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 166.4, Carbohydrate 1.6, Sugar 0.6, Protein 0.3

DISHWASHER SALMON WITH A PIQUANT DILL SAUCE



Dishwasher Salmon with a Piquant Dill Sauce image

Read the instruction manual below before continuing.

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Dishwasher Salmon
4 (6-ounce) salmon fillets
4 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heavy-duty aluminum foil
Piquant Dill Sauce, recipe follows
2 tablespoons butter
2 leeks, white part only, finely chopped, then thoroughly washed
1 jalapeno chile, seeds and membranes removed, finely diced
2 garlic cloves, minced
1 cup vegetable or chicken stock
1 1/2 cups lightly packed fresh dill, stems removed before measuring
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup sour cream

Steps:

  • Cut 2 (12-inch) square sheets of aluminum foil. Place 2 fillets side by side on each square and fold up the outer edges. Drizzle 1 tablespoon of lemon juice over each fillet. Season with salt and pepper.
  • Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap.
  • Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle. When cycle is complete, take out salmon, discard foil, place 1 fillet on each plate, and spoon a generous serving of dill sauce overtop.
  • Don't have a dishwasher? Bake foil-wrapped packets in a preheated 400 degree F oven for 12 minutes.
  • The Instruction Manual: 1. Seal individual-size fillets in aluminum foil. DO NOT ATTEMPT TO COOK A WHOLE FISH. 2. Place fish packets on the top rack. 3. Add dirty dishes and lemon-scented soap. This optional step is not recommended for novices. However, as long as the salmon is tightly sealed in the aluminum foil, it will not absorb any soapy taste or smell. 4. Set the dishwasher to the "normal" cycle. Modern dishwashers have "economy" and "cool dry" settings, which are undesirable because they conserve heat. However, on the other end of the spectrum, the "pots and pans" setting tends to overcook the fish. 5. Run salmon through the entire wash-and-dry cycle: approximately 50 minutes for most models. I have poached salmon in almost every make and model, and although the temperatures and duration of the cycles vary with each machine, a little more or less "washing" will not affect it greatly because salmon is extremely forgiving. 6. To heighten the drama for your disbelieving guests, and to prove that you have nothing up your sleeve, let them crowd around the dishwasher when you load the salmon. When the cycle is complete, invite them back to witness the unloading. 7. Troubleshoot. The only time I ever had a problem was on live national TV. Five minutes before going on the air I learned that the heating element in the on-camera dishwasher was broken. After a quick huddle with the producer, I was forced to make the most of the situation by baking the salmon in the (gasp!) oven. To avoid this pedestrian fate, ask yourself the million-dollar question: When your dishwasher last completed its cycle, were the dishes hot? As long as the answer is yes, you are ready to poach.
  • Melt the butter over medium heat in a saute pan. Add the leek, jalapeno, and garlic and saute until the leeks are translucent but not brown, about 5 minutes. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half. Remove from heat and let cool.
  • Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.

FISH BAKED WITH SOUR CREAM



Fish Baked with Sour Cream image

Although I haven't made this dish in ages, it was one of the first I tried when DH and I were dating, and I made dinner for him! For that reason, I'm glad I found this cookbook (Betty Crocker's New International) to share this sentimental (for us) dish. I remember it being a very tasty dish; it's not very colorful, but it does have a nice flavor, and when made with light sour cream, isn't too detrimental to the waistline! It's described as both Hungarian and Austrian in its origin, "betyar fogas", and the note says that it's often accompanied by boiled russet potatoes. I used to serve it with a colorful salad, since a white fish dish and white potatoes was way too bland!

Provided by Lizzie-Babette

Categories     Hungarian

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb fish fillet, patted dry (I use firm white fish)
4 ounces sliced mushrooms
1 small onion, chopped
1 tablespoon butter
1/2 teaspoon thyme
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon pepper (can use either white or black)
1/2 cup sour cream, at room temperature (if using light sour cream, bring to room temperature and stir well)
3 -5 tablespoons grated or shredded parmesan cheese
2 tablespoons dry breadcrumbs
paprika (for garnish)
chopped parsley (for garnish)

Steps:

  • Put fish into a rectangular baking dish (approx. 12 x 7. 5 x 2), sprayed lightly with a baking spray.
  • Preheat oven to 350 degrees fahrenheit.
  • Over medium to medium-high heat, melt butter in a skillet large enough to hold mushrooms and onions.
  • Saute mushrooms and onions about 3 minutes, until mushrooms are golden, sprinkling with thyme when about halfway through.
  • Spoon mushroom and onion mix over fish and sprinkle lightly with salt and pepper.
  • Sprinkle about 1 1/2 T parmesan (or to taste) over the mushroom and onion mixture.
  • Mix remaining cheese into sour cream.
  • Spread sour cream over mushroom/onion mixture, using a spatula.
  • Sprinkle with bread crumbs.
  • Bake uncovered for about 25- 30 minutes, or until fish flakes with fork.
  • Sprinkle with parsley and paprika and serve.

Nutrition Facts : Calories 243.1, Fat 10.9, SaturatedFat 6, Cholesterol 88.2, Sodium 366.3, Carbohydrate 6.1, Fiber 0.8, Sugar 2.6, Protein 29.5

BAKED FISH WITH MUSHROOMS AND CREAM



Baked Fish with Mushrooms and Cream image

Provided by Ann Boulard

Categories     Milk/Cream     Cheese     Fish     Mushroom     Tomato     Broil     Sauté     Bon Appétit

Yield Serves 2

Number Of Ingredients 8

4 tablespoons (1/2 stick) butter
1/2 pound mushrooms, sliced
1/4 cup Cognac or brandy
1/2 cup canned crushed tomatoes with added puree
1/2 cup whipping cream
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 7-to 8-ounce orange roughy fillets
1/2 cup grated Gruyère cheese

Steps:

  • Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms; sauté until golden, about 7 minutes. Add Cognac; simmer until liquid reduces to glaze. Reduce heat to medium. Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper.
  • Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet; sauté until just cooked through, about 3 minutes per side. Transfer fish to broiler-proof baking dish. Spoon sauce over. Sprinkle cheese over. Broil until cheese melts, about 2 minutes.

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