Soak Halibut (1/2 lb to 1 lb filet) in 1/2 Cup of milk and 1 TB salt for an hour or more, covered in the fridge.
Drain and discard milk.
Dip halibut in 1/2 package of crushed saltine crackers. Put in a baking dish.
Melt 1/4 C butter and pour over filet.
Bake 400 degrees for 15-20 minutes.
Tartar Sauce
1 C mayonaise (I use light)
bunch of fresh parsley chopped
1 large dill pickle chopped very fine
1 TB pickle juice
1/2 onion chopped very fine
salt and pepper to taste
mix and refrigerate
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Thursday, October 2, 2008
Sunday, February 3, 2008
Garlicky Lemon Scallops
1 Tbls Olive oil
1 ¼ pounds sea scallops, dried with paper towels (be sure to pat the scallops dry, so they don’t soak up to much flour)
2 Tbls Flour
¼ tsp salt
4-6 garlic cloves, minced
1 scallion or large shallot, finely chopped
Pinch ground sage
Juice of 1 lemon (2-3 Tbls)
2 tablespoons chopped parsley
In a large nonstick skillet, heat the oil. In a medium bowl, toss the scallops with the flour and salt. Transfer the scallops to the skillet; add the garlic, scallion, and sage. Saute until the scallops are just opaque, 3-4 minutes. Stir in the lemon juice and parsley; remove from the heat and serve at once.
From Weight Watchers Cook it Quick! 4 points.
I used oregano in place of the sage, and substituted cilantro for the parsley. Yum!
1 ¼ pounds sea scallops, dried with paper towels (be sure to pat the scallops dry, so they don’t soak up to much flour)
2 Tbls Flour
¼ tsp salt
4-6 garlic cloves, minced
1 scallion or large shallot, finely chopped
Pinch ground sage
Juice of 1 lemon (2-3 Tbls)
2 tablespoons chopped parsley
In a large nonstick skillet, heat the oil. In a medium bowl, toss the scallops with the flour and salt. Transfer the scallops to the skillet; add the garlic, scallion, and sage. Saute until the scallops are just opaque, 3-4 minutes. Stir in the lemon juice and parsley; remove from the heat and serve at once.
From Weight Watchers Cook it Quick! 4 points.
I used oregano in place of the sage, and substituted cilantro for the parsley. Yum!
Wednesday, January 16, 2008
Baked Salmon
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. ground black pepper
1 T. fresh parsley, chopped
6 T. light olive oil
1 tsp. salt
1 T. lemon juice
2 (6 oz.) Wild Salmon Dinner Fillets
In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375*. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35-45 minutes, until easily flaked with a fork.
Recipe from: Wild Salmon Dinner Fillets package
1 tsp. dried basil
1 tsp. ground black pepper
1 T. fresh parsley, chopped
6 T. light olive oil
1 tsp. salt
1 T. lemon juice
2 (6 oz.) Wild Salmon Dinner Fillets
In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375*. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35-45 minutes, until easily flaked with a fork.
Recipe from: Wild Salmon Dinner Fillets package
Ginger Glazed Salmon
2 T. brown sugar
2 tsp. dijon mustard
2 tsp. soy sauce
1 tsp. ground ginger
4-6 salmon fillets (1/2 " thick, 1 1/2 lbs)
Line cookie sheet with foil. Make shallow cuts diagonally across salmon. Brush on mixture. Place on 2nd rack from the top, uncovered. Broil on high 7 minutes, or until flakey.
*I use the Costco frozen skinless-boneless salmon, thawed. I love the sauce, so I double it.
Recipe from: Carolyn
2 tsp. dijon mustard
2 tsp. soy sauce
1 tsp. ground ginger
4-6 salmon fillets (1/2 " thick, 1 1/2 lbs)
Line cookie sheet with foil. Make shallow cuts diagonally across salmon. Brush on mixture. Place on 2nd rack from the top, uncovered. Broil on high 7 minutes, or until flakey.
*I use the Costco frozen skinless-boneless salmon, thawed. I love the sauce, so I double it.
Recipe from: Carolyn
Thursday, December 13, 2007
Cornbread Encrusted Tilapia
4 tilapia fillets
1/2 cup dried cornbread crumbs (below)
1/2 cup all-purpose flour
1 teaspoon Old Bay seasoning
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten with 1 teaspoon of water
Directions
1. Rinse fillets, pat dry. Mix all dry ingredients together and place on a shallow dish or plate. Dip fillets in egg wash, then dredge in dry coating mixture.
2. Heat large nonstick skillet over medium-high heat and spray liberally with nonstick cooking spray. Spray one side of fillets with cooking spray, too.
3. Saute fillets on the sprayed side until golden. Spray second side and flip. Cook until fish is cooked through (3 to 5 minutes per side).
Yields: 4 servings.
Tarter Sauce
Ingredients
2/3 cup low-fat mayonnaise.
1/4 cup sweet pickle relish.
2 tablespoons chopped dill pickle.
1 tablespoon capers (rinsed and drained).
2 tablespoons minced shallot or green onion.
2 tablespoons fresh lemon juice.
Freshly ground black pepper.
Directions
Mix all ingredients together. Chill and serve on the side with the fillets.
Homemade Breadcrumbs
Directions
Make a batch of cornbread, place in food processor and process until fine crumbs.
Let air dry for a day or two or toast in 300-degree oven until dry.
Store in an airtight container (or process a couple of store-bought corn muffins), dry (air or oven) and store in an airtight container. These will keep for several months.
Recipes copyright ©2000 Cut the Calories Cook-Off Contest.
1/2 cup dried cornbread crumbs (below)
1/2 cup all-purpose flour
1 teaspoon Old Bay seasoning
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten with 1 teaspoon of water
Directions
1. Rinse fillets, pat dry. Mix all dry ingredients together and place on a shallow dish or plate. Dip fillets in egg wash, then dredge in dry coating mixture.
2. Heat large nonstick skillet over medium-high heat and spray liberally with nonstick cooking spray. Spray one side of fillets with cooking spray, too.
3. Saute fillets on the sprayed side until golden. Spray second side and flip. Cook until fish is cooked through (3 to 5 minutes per side).
Yields: 4 servings.
Tarter Sauce
Ingredients
2/3 cup low-fat mayonnaise.
1/4 cup sweet pickle relish.
2 tablespoons chopped dill pickle.
1 tablespoon capers (rinsed and drained).
2 tablespoons minced shallot or green onion.
2 tablespoons fresh lemon juice.
Freshly ground black pepper.
Directions
Mix all ingredients together. Chill and serve on the side with the fillets.
Homemade Breadcrumbs
Directions
Make a batch of cornbread, place in food processor and process until fine crumbs.
Let air dry for a day or two or toast in 300-degree oven until dry.
Store in an airtight container (or process a couple of store-bought corn muffins), dry (air or oven) and store in an airtight container. These will keep for several months.
Recipes copyright ©2000 Cut the Calories Cook-Off Contest.
Sunday, September 9, 2007
Shrimp Quesadillas
Ingredients
· 1-1/4 cups (1/2 of an 18-ounce tub) taco sauce with shredded chicken
· 4 6-inch tostada shells
· 3/4 cup shredded, peeled jicama; shredded carrot; packaged shredded broccoli (broccoli slaw mix), or canned black beans, rinsed and drained
· 1/3 cup shredded colby and Monterey Jack cheese (about 1 ounce)
Directions
1. In a small saucepan cook chicken mixture until heated through. Divide evenly on four tostada shells. Top with jicama, carrot, broccoli slaw, and/or black beans. Sprinkle with cheese. Makes 4 servings.
SHRIMP QUESADILLAS
Ingredients
· Nonstick cooking spray
· 4 8-inch vegetable tortillas
· 1/2 a 7-oz. carton garlic or spicy three-pepper hummus (1/3 cup)
· 6 oz. peeled, deveined cooked medium shrimp
· 1 6-oz. jar marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
· 1 4-oz. pkg. crumbled feta cheese
Directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed side down, on work surface; spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese. Fold tortillas in half, pressing gently.
2. Heat large nonstick skillet or griddle over medium heat for 1 minute. Cook quesadillas, two at a time, for 4 to 6 minutes or until browned and heated through, turning once. Makes 4 servings.
3. Pantry Item: Nonstick cooking spray.
· 1-1/4 cups (1/2 of an 18-ounce tub) taco sauce with shredded chicken
· 4 6-inch tostada shells
· 3/4 cup shredded, peeled jicama; shredded carrot; packaged shredded broccoli (broccoli slaw mix), or canned black beans, rinsed and drained
· 1/3 cup shredded colby and Monterey Jack cheese (about 1 ounce)
Directions
1. In a small saucepan cook chicken mixture until heated through. Divide evenly on four tostada shells. Top with jicama, carrot, broccoli slaw, and/or black beans. Sprinkle with cheese. Makes 4 servings.
SHRIMP QUESADILLAS
Ingredients
· Nonstick cooking spray
· 4 8-inch vegetable tortillas
· 1/2 a 7-oz. carton garlic or spicy three-pepper hummus (1/3 cup)
· 6 oz. peeled, deveined cooked medium shrimp
· 1 6-oz. jar marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
· 1 4-oz. pkg. crumbled feta cheese
Directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed side down, on work surface; spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese. Fold tortillas in half, pressing gently.
2. Heat large nonstick skillet or griddle over medium heat for 1 minute. Cook quesadillas, two at a time, for 4 to 6 minutes or until browned and heated through, turning once. Makes 4 servings.
3. Pantry Item: Nonstick cooking spray.
Salmon with Pesto Mayo
4 5-6 oz. skinless, boneless fresh or salmon fillets (I use frozen Costco salmon)
2 T. crumbled firm-textured bread
¼ c. mayonnaise or salad dressing –my personal pref. is mayo
3 T. purchased basil pesto
1 T. grated Parmesan cheese
Preheat broiler. Place bread crumbs in shallow baking pan. Broil 4 inches firm heat 1 to 2 minutes, stirring once, until lightly toasted.
Place fish on greased unheated rack of broiler pan, broil 4 inches from heat for 4 to 6 minutes per ½ inch thickness or until fish flakes easily with a fork. Turn over ½ way through broiling.
(I usually cook the fish outside on the grill so that my house doesn’t smell like fish.)
Meanwhile, combine mayo and pesto, set aside. Combine toasted bread crumbs and cheese. Spoon mayo mixture over fillets. Sprinkle with crumb mixture. Broil (or grill) 1 to 2 minutes or until crumbs are lightly browned.
Makes 4 servings.
363 cal per serving.
2 T. crumbled firm-textured bread
¼ c. mayonnaise or salad dressing –my personal pref. is mayo
3 T. purchased basil pesto
1 T. grated Parmesan cheese
Preheat broiler. Place bread crumbs in shallow baking pan. Broil 4 inches firm heat 1 to 2 minutes, stirring once, until lightly toasted.
Place fish on greased unheated rack of broiler pan, broil 4 inches from heat for 4 to 6 minutes per ½ inch thickness or until fish flakes easily with a fork. Turn over ½ way through broiling.
(I usually cook the fish outside on the grill so that my house doesn’t smell like fish.)
Meanwhile, combine mayo and pesto, set aside. Combine toasted bread crumbs and cheese. Spoon mayo mixture over fillets. Sprinkle with crumb mixture. Broil (or grill) 1 to 2 minutes or until crumbs are lightly browned.
Makes 4 servings.
363 cal per serving.
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