Lemon Ginger Fish Recipe 385

LEMON-GINGER FISH

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 pieces; set fish aside. Thinly slice one lemon; set aside. Finely shred peel from remaining lemon; juice the lemon. In a small bowl combine the lemon peel and juice, ginger, and sugar. Set aside.
• In a large skillet melt butter over medium heat. Add fish to skillet. Cook for 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture. Cover and cook for 2 to 3 minutes or until fish flakes when tested with a fork. Using a slotted spatula, transfer fish to platter; cover to keep warm.
• Add lemon slices to the skillet. Cook about 2 minutes or until lemon slices are softened and sauce is slightly thickened.
• Meanwhile, place spinach in a very large, microwave-safe bowl. Sprinkle with the water. Microwave on 100-percent power (high) about 2 minutes or just until wilted, tossing once after 1 minute.
• To serve, divide spinach among four shallow serving bowls. Top with fish and sauce. Add lemon slices and sprinkle with salt and pepper.

LEMON-GINGER FISH

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 pieces; set fish aside. Thinly slice one lemon; set aside. Finely shred peel from remaining lemon; juice the lemon. In a small bowl combine the lemon peel and juice, ginger, and sugar. Set aside.
• In a large skillet melt butter over medium heat. Add fish to skillet. Cook for 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture. Cover and cook for 2 to 3 minutes or until fish flakes when tested with a fork. Using a slotted spatula, transfer fish to platter; cover to keep warm.
• Add lemon slices to the skillet. Cook about 2 minutes or until lemon slices are softened and sauce is slightly thickened.
• Meanwhile, place spinach in a very large, microwave-safe bowl. Sprinkle with the water. Microwave on 100-percent power (high) about 2 minutes or just until wilted, tossing once after 1 minute.
• To serve, divide spinach among four shallow serving bowls. Top with fish and sauce. Add lemon slices and sprinkle with salt and pepper.

LEMON-GINGER FISH RECIPE - (3.8/5)

Steps:

• Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish into 4 pieces and set aside. Thinly slice one lemon and set aside. Finely shred peel from remaining lemon and then juice the lemon. In a small bowl combine the lemon peel and juice, ginger, and sugar. Set aside. In a large skillet, melt the butter. Add the four fish pieces to the skillet and cook for about 1-2 minutes on each side, until lightly browned. Don't overcook. Add the lemon juice, ginger, sugar mixture. Cover and cook for about 2 - 3 minutes. Use a spatula to carefully lift the fish from the skillet and transfer to a platter. Cover with foil to keep warm. Add lemon slices to the skillet. Cook about 2 minutes or until lemon slices are softened and sauce is slightly thickened. Meanwhile, place spinach in a very large, microwave-safe bowl. Sprinkle with the water. Microwave on 100-percent power (high) about 2 minutes or just until wilted, tossing once after 1 minute. To serve, divide spinach among four shallow serving bowls. Top with fish and sauce. Add lemon slices and sprinkle with salt and pepper.

LEMON GINGER FISH

Steps:

• Blend first 8 ingredients in a food processor.
• Place fish fillets on a heavy duty foil, and create a rim by rolling up sides of foil.
• Pour mixture over fish.
• Place foil and fish on the grill, uncovered.
• Grill for 15 minutes or until fish flakes.

LEMON-GINGER FISH

Steps:

• Thaw fish, if frozen. Rinse and pat dry; cut into four portions. Thinly slice one of the lemons. Remove zest and squeeze juice from the remaining lemon. In a small bowl combine lemon zest and juice, ginger, and sugar.
• In a large skillet melt butter over medium heat. Add fish; cook 1 to 2 minutes or until browned. Turn fish and add lemon juice mixture to the pan. Cook covered, 2 to 3 minutes or until fish flakes easily. Using a slotted spatula, remove fish; cover and keep warm.
• For sauce, add lemon slices to juice mixture in skillet; cook 2 minutes or until slightly thickened.
• Meanwhile, place spinach in a very large bowl; sprinkle with the water. Microwave 2 minutes or just until wilted, tossing after 1 minute.
• To serve, divide spinach among shallow bowls, top with fish, lemon slices and sauce. Sprinkle with salt and pepper.

GINGER-LEMON SAUCE

Steps:

• Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

CURRY GINGER FISH

Steps:

• Quick-marinate the fish in the Curry Marinade. Place the fish fillets in a shallow bowl or resealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator, turning the fish halfway through, for 1 hour.
• Heat a saute pan over medium-high heat. Add oil. Carefully remove the fillets from the marinade; reserve the marinade. Place the fillets in the hot pan. Spoon the marinade over the thick parts of the fillets. This is where all the flavor is. It will also form a delicious crust. Sear on one side, about 3 minutes. Carefully flip the fillets and cook on the other side until the flesh has turned white and cooked through, 3 to 4 minutes more.
• Place half the rice at the center of each of two plates. Pour Thai Curry Butter Sauce around the rice. Press the rice down using a spatula to form a bed for the fish. Stack 2 fillets side-by-side over the rice on each plate. Top the fish on each plate with Cucumber-Macadamia Nut Relish. Place Green Beans to side of rice on each plate. Generously drizzle Thai sweet chile over relish and butter sauce.
• Place canola oil, brown sugar, sesame oil, scallions, ginger, lemongrass, mint and salt in a blender. Puree until smooth. Best made the day before to allow flavors to marry.
• Using a small pot, stir together white wine, vinegar, peppercorns, onion, bay leaf and ginger. Bring to a boil. Reduce until there's about 1/2 cup liquid left and it has darkened in color. Add heavy cream. Reduce by half. Add the butter in small amounts, whisking over medium heat and letting butter dissolve before adding more, and cooking until sauce is thick enough to coat the back of a spoon.
• Strain the sauce. Whisk in sweet Thai chile sauce, curry powder, soy sauce, lemon juice and salt. Cover and keep in a warm area until ready to use.
• Mix cucumbers, nuts, chile sauce, furikake, sambal, sesame oil, granulated sugar, vinegar and salt in a medium bowl. Refrigerate until cold. Best made the day before to allow flavors to marry.
• Heat a large saute pan on medium-high heat. Add oil. Add green beans and saute for 3 minutes. Add garlic and saute for 1 minute. Season with salt and pepper.

GLAZED LEMON-GINGER SCONES

Steps:

• Scones: Preheat oven to 350 degrees with rack in center.
• In a mixer fitted with the paddle attachment, beat together flour, granulated sugar, baking powder, baking soda, salt, crystallized ginger, ground ginger, and lemon zest. Add butter; beat on low speed until butter is somewhat broken down with some visible pieces remaining, about 30 seconds.
• In a liquid-measuring cup, whisk together buttermilk, cream, egg, and grated ginger. With mixer on low, add buttermilk mixture and beat until dough just comes together, 20 to 30 seconds (there will still be some flour mixture at bottom of bowl).
• Remove bowl from mixer. Using your hands, gather and lift dough, turning it over in the bowl, until remaining flour mixture has been incorporated into dough.
• Turn dough out onto a lightly floured surface and gently roll out 1 inch thick. Using a 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as necessary. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
• Lemon Glaze: In a small bowl, whisk together confectioners' sugar and enough lemon juice to make a smooth, thick, pourable glaze. Brush glaze over warm scones and serve.

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

GINGER FISH

Steps:

• Rinse & dry fish well.
• Cut lemon in half and squeeze, rubbing juice into fish, inside & out Refrigerate for about an hour then rub with vegetable oil and place in a shallow baking dish.
• In a blender, mix thoroughly soy sauce, corn oil, white wine, garlic, sugar and ginger. Pour over fish.
• Bake at 350 degrees for about 40 minutes until the fish flakes easily and juices are opaque. Baste frequently with sauce.
• Garnish & serve.

WHOLE ROAST FISH WITH LEMONGRASS AND GINGER

Steps:

• Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
• Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
• Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
• Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.

LEMON-GINGER WATER

Steps:

• Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
• Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.