HERB-BAKED FISH FILLETS
Steps:
- Heat the oven to 450 F. Grease a shallow baking dish big enough to place the fish in a single layer.
- Place the fish fillets in the prepared baking dish.
- In a skillet or saute pan over medium-low heat, cook the onion and garlic in 2 tablespoons of butter until tender. Stir in the thyme and tarragon and cook for 1 minute longer.
- Spread the herb and butter mixture over the fish fillets.
- In a small bowl, combine the crushed corn flakes with the melted butter and parsley.
- Top with the seasoned cornflake crumbs and sprinkle with kosher salt and freshly ground black pepper.
- Bake in the preheated oven for 12 to 15 minutes, or until fish flakes easily with a fork. Very thin fillets might take less time to check the center of the fish with a fork-flakes should separate freely.
- Serve the fish with lemon wedges.
Nutrition Facts : Calories 215 kcal, Carbohydrate 3 g, Cholesterol 129 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, Sodium 356 mg, Sugar 1 g, Fat 10 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
DERBY TARTLETS
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 18 tartlets
Number Of Ingredients 12
Steps:
- Make the crusts: Pulse the flour, walnuts, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 2 to 3 tablespoons ice water and pulse until the dough starts to come together. Turn out onto a sheet of plastic wrap; shape into a disk, then wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 375 degrees F. Spray an 18-cup mini-muffin pan with cooking spray. Press 1 tablespoon dough into the bottom and up the side of each cup. Refrigerate 20 minutes.
- Bake the crusts until golden brown, 20 to 25 minutes, then press the centers of the crusts down with a small spoon. Let cool in the pan 10 minutes, then remove to a rack to cool completely.
- Make the filling: Put the chocolate chips in a bowl. Combine 3 tablespoons cream and 1 tablespoon bourbon in a small microwave-safe bowl and microwave until simmering, about 30 seconds; pour over the chocolate chips and let stand 1 minute, then stir until smooth. Let cool slightly.
- Spoon the filling into the crusts and let set, about 20 minutes. Whisk the remaining 1/4 cup cream and 1 tablespoon bourbon with the confectioners' sugar until soft peaks form; spoon onto the tartlets and top with the candied walnuts.
HERBED FISH TARTLETS
This is a nice starter for 8 or a main course for 4, then serve a salad with it. You can make most of the recipe in advance, up to the point to flaking the fish. This is also very nice with smoked cod or haddock. Can be made as one large tart, use a 9 inch round tin, you might have to give it a longer baking time. You will need 8 tartlet tins of approx 5-inch each.
Provided by PetsRus
Categories Savory Pies
Time 1h25m
Yield 8 small tarts
Number Of Ingredients 14
Steps:
- Grease the baking tins.
- Sift the flour into a mixing bowl; add the butter and using your fingers make it into crumbly dough.
- Add the herbs and the cheese, and then almost all of the water, knead until you have firm dough, if necessary add more water.
- Knead the dough on a floured surface until smooth.
- Wrap in plastic, put in the fridge for 15-20 minutes and let it rest.
- Preheat oven to 410 degrees F.
- Divide the dough in 8 pieces, roll the dough out to fit the baking tins, trim the dough around the rim Put some baking parchment, cut in circles, on the dough, fill with ceramic baking beans or normal dried beans or rice, and bake them for 10 minutes Take them out of the oven, remove the beans and the paper then put them back in the oven and bake for another 10 minutes.
- Take them out and let them cool.
- Poach the fish in some water, 3 to 5 minutes (but longer if the fish fillets are thick) remove from the pan and cool.
- Flake or mash the fish, divide over the tins, sprinkle with the onion, parsley and cheese.
- Mix the eggs with the cream, and pour over the fish.
- Bake for 15 to 20 minutes until the tartlets have firmed up and are golden brown.
- Serve with some halved cherry tomatoes and herb sprigs.
WILD MUSHROOM TARTLETS
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield 5 dozen - Serves 30 (2 per pe
Number Of Ingredients 10
Steps:
- In a large saute pan over medium heat, melt butter. Add the shallot and garlic, stirring constantly for 1 minute. Add the chopped mushrooms. Cook until the mushrooms begin to soften, about 5 minutes. Transfer the mushroom mixture to a food processor and add the goat cheese. Add the oil and parsley. Pulse until the mixture comes together. Season with salt and pepper and pulse again.
- Spoon mushroom filling into tartlet shells and place on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes. Garnish with sliced mushroom and chopped chive before serving.
BERRY TARTLETS
Each of these tartlets is a miniature still life featuring a smattering of sun-ripened berries. These sweet treats are sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes sixteen 2 1/2-inch tartlets
Number Of Ingredients 5
Steps:
- Divide dough in half. On a lightly floured surface, roll out 1 piece to 1/8 inch thick. (Keep remaining dough refrigerated.) Using a 3-inch round cookie cutter, cut out 8 rounds. Gently press into eight 2 1/2-inch round tart pans. Trim dough flush with top edge of pans. Refrigerate until cold, about 30 minutes.
- Preheat oven to 375 degrees. Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, 12 to 14 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack. Repeat process with remaining dough.
- Remove tart shells from pans; spoon 2 teaspoons pastry cream into each. Top with berries. Refrigerate until ready to serve. Top with berry leaves, if desired.
HERBED LEEK TARTS
This savory, nontraditional tart is a favorite among our family and friends! -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 tarts (8 servings each).
Number Of Ingredients 10
Steps:
- In a large skillet, saute the leeks, red pepper and garlic in oil until tender. Remove from the heat; cool for 5 minutes. Stir in the cheese, mustard and herbs; set aside., On a lightly floured surface, roll each sheet of crust into a 12-in. circle. Transfer to parchment-lined baking sheets. Spoon leek mixture over crusts to within 2 in. of edges. Fold edges of crust over filling, leaving center uncovered. Brush folded crust with milk; sprinkle with nuts if desired. , Bake at 375° for 20-25 minutes or until crust is golden and filling is bubbly. Using parchment, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 177mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
FISH FILLETS WITH HERBED TARTAR SAUCE
Turn the catch of the day into a tasty entrée for four in only 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow dish or pie plate, beat egg with wire whisk. In another shallow dish or pie plate, place bread crumbs.
- In 12-inch skillet, heat oil over medium heat. Dip fish into egg, then coat with bread crumbs; place in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides and fish flakes easily with fork.
- In small bowl, mix tartar sauce, tomato and basil; serve with fish.
Nutrition Facts : Calories 370, Carbohydrate 12 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g
BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
BAKED FISH WITH CRISPY HERBED SHRIMP TOPPING
This is a delicious company dinner for your fish loving friends. Since the fish has to marinade anyway, it's a good make ahead dish to then just pop in the oven at dinnertime.
Provided by Geema
Categories High Protein
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the marinade: Whisk together the first four ingredients, adding salt and pepper to taste Place the fish in one layer in a baking dish, skin side up.
- Pour all but 1/4 cup marinade over the fish and let them marinate, covered, in the refrigerator for 3 hours.
- Stir together the shrimp, onion, garlic, parsley, capers, basil, tarragon, crumbs, mayonnaise, Parmesan and the remaining marinade.
- Salt and pepper to taste, and mix until combined well.
- Bake the fillets in the marinade, skin side down, in the middle of a preheated 400 degree oven for 10 minutes.
- Spread evenly with the topping and cook for 10 minutes more, until topping is light golden brown.
- Serve with lemon wedges.
Nutrition Facts : Calories 753.3, Fat 39.7, SaturatedFat 7, Cholesterol 177.4, Sodium 679, Carbohydrate 27.8, Fiber 1.7, Sugar 3.8, Protein 63.6
SHRIMP TARTLETS
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
FABIENNE'S CURRIED SHRIMP TARTLETS
This little tartlet stemmed from my frustration trying to make "phyllo purses." Perfect appetizer before a fancy dinner or brunch with your friends. It's bursting with shrimp, curry, sun-dried tomatoes, green onions, ginger, cumin, coriander, turmeric, and topped with an egg...all hidden under the last sheets of phyllo dough. Well worth your time!
Provided by Fabienne Riesen
Categories Appetizers and Snacks Pastries
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
- Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.
- Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
- Cook in the preheated oven until tops are golden brown, about 20 minutes.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 30.6 g, Cholesterol 284.1 mg, Fat 23.6 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 8.6 g, Sodium 484.6 mg, Sugar 1.9 g
FISH STEW WITH HERBED TOASTS
Quick, easy, and delicious, cod stars in this tomatoey fish stew that takes just 30 minutes from start to bowl.
Provided by Martha Stewart
Categories Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Heat broiler with rack 8 inches from heating element. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add carrots, celery, 3 tablespoons shallot, and 3 thyme sprigs; season with salt. Cook, stirring occasionally, until vegetables are golden in spots, about 5 minutes. Stir in tomatoes and juice; simmer, breaking up tomatoes into bite-size pieces, until liquid is mostly evaporated, about 5 minutes. Stir in clam juice and fish; return to a simmer. Remove from heat.
- Spread remaining 2 tablespoons butter over bread. Sprinkle with remaining 1 tablespoon shallot and thyme leaves from 2 sprigs; season with salt and pepper. Place atop fish. Broil until fish is just cooked through and bread is toasted, about 2 minutes (if bread is darkening too quickly, move skillet to lower rack); serve.
NEW ENGLAND FISH CAKES WITH HERBED TARTAR SAUCE
Steps:
- Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl.
- Place white bread in food processor; using on/off turns, process until very coarse crumbs form. Transfer breadcrumbs to large bowl. Using on/off turns, finely chop celery; add to bowl with breadcrumbs. Using on/off turns, coarsely puree fish; add to bowl. Add remaining 1/2 cup chopped green onions, 1 1/2 tablespoons chopped fresh thyme, egg, salt, and ground black pepper to bowl. Mix gently but thoroughly. Transfer fish mixture to work surface and shape into four 1/2-inch-thick cakes.
- Heat olive oil in heavy large skillet over medium heat. Add fish cakes and cook until brown on bottom, about 5 minutes. Using large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer. Divide fish cakes among 4 plates and garnish with tartar sauce and lemon wedges.
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