Dishes of Fishes

[Karenluvs6]

Flounder in Sour Cream Sauce

Estimated Times: Est. preparation time: 6 mins
Est. cooking time: 25 mins


Ingredients
1 pound flounder
1 cup sour cream
1 1/2 teaspoons Italian seasoning
1/8 teaspoon prepared mustard
1/8 teaspoon ginger
1/4 teaspoon Lawry’s® Seasoned Salt



Directions
Preheat ovlen to 400 degrees.

Arrange flounder in a buttered baking dish. In a bowl, combine sour cream, Italian seasoning, prepared mustard, ginger, and seasoned salt. Spread over the filets and bake for 25 minutes, or until the fish flakes easily.


Servings: 4

[Karenluvs6]

Flounder Florentine


Estimated Times: Est. preparation time: 7 mins
Est. cooking time: 25 mins


Ingredients
1 cup water
1 pound flounder
1/2 cup water
10 ounces frozen chopped spinach
1 teaspoon onion, grated
1/2 teaspoon marjoram
1 cup milk
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon Parmesan cheese, grated



Directions
Preheat oven to 400 degrees.

In a medium skillet, bring water to boil, then add flounder. Boil uncovered for 2 minutes then remove the filets and set aside. Add water, frozen chopped spinach, and grated onion to the skillet. Bring to a boil, cover, and cook for 3 minutes. Separate the spinach, drain, then stir in marjoram.

Spoon into an 8" square baking dish and arrange the flounder on top. In a small saucepan, heat milk. In a bowl, combine milk, flour, salt, and pepper. Stirring, add slowly to the saucepan. Cook and stir until thickened then pour over the fish. Sprinkle with grated parmesan cheese. Bake uncovered for 15 to 20 minutes, or until lightly browned and bubbly.


Servings: 4

[blinc]

*drool*

Ok Ok, my tummy is officially growling at me now. {toothy} Gosh, I have just about everything already for these recipes, just need to pick up some spinach and Lowry's seasoned salt. Oh boy, new fish recipes! Thank you so much Karen!! :)

[Karenluvs6]

your welcome Blinc!
I'll be adding a couple more tomorrow

[Karenluvs6]

Moroccan Baked Rockfish w/ Red Peppers


Estimated Times: Est. preparation time: 12 mins
Est. cooking time: 30 mins


Ingredients
5 pounds rockfish
1 cup cilantro, chopped
8 garlic cloves, crushed
4 tomatoes, sliced
1 green bell pepper, sliced
3 lemons, sliced
1/2 teaspoon saffron
1/2 cup boiling water
1/2 cup Mazola® oil



Directions
Place a rockfish in a baking dish. Stuff with chopped cilantro, crushed garlic cloves, sliced tomatoes, sliced green bell pepper, and 3 sliced lemons. Dissolve saffron in boiling water. Sprinkle over the fish with oil.

Bake, uncovered, at 350 degrees or until the fish is done, about 30 minutes.


Servings: 10

[Karenluvs6]

Cheesy Broiled Flounder

Estimated Times: Est. preparation time: 8 mins
Est. cooking time: 7 mins



Ingredients
4 (6-oz.) flounder fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
1/4 cup LAND O LAKES® Butter, softened
3 tablespoons Hellmann's® or Best Foods® mayonnaise
3 finely chopped green onions
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce



Directions
Preheat broiler.

Place fish in a greased, shallow baking pan. Sprinkle with lemon juice.

In a small bowl combine Parmesan cheese, butter, mayonnaise, green onions, salt and hot pepper sauce; set aside.

Broil flounder for 4 to 6 minutes, or until fish flakes easily with a fork. Remove from oven and spread cheese mixture on top. Broil an additional 30 seconds, or until cheese is lightly browned and bubbly. Serve warm.


Servings: 4

[Karenluvs6]

Grilled Trout Venice-Style


Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 8 mins




Ingredients
2 (1-lb.) butterflied rainbow trout, pin bones removed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 large clove garlic, crushed
1 lemon, cut into 6 slices



Directions
Preheat grill.

Season trout with salt and pepper. Mix together rosemary, oregano, olive oil and garlic in a small bowl. Gently open fish and spread herb mixture evenly across flesh. Lay 3 slices of lemon on one side of each fish and close.

Lightly oil grill. Cook fish 4 minutes per side, or until skin is crisp and blackened and flesh is opaque and flakes easily with a fork. Serve immediately.


Servings: 4

[blinc]

Finally, some good fish recipes. thank you Karen!!

[Karenluvs6]

Baked Fish with Lemon-Pepper Crust



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 10 mins



Ingredients
1 cup fresh or dried bread crumbs
1/4 cup parsley, chopped
1 teaspoon Lawry's® Lemon Pepper, ground
1/2 teaspoon salt
24 ounces firm white fish fillets, fresh or frozen, thawed
2 tablespoons LAND O LAKES® Butter, melted
2 lemons, juiced



Directions
Preheat oven to 450°F.

In a bowl, combine bread crumbs, parsley, pepper and salt. Set aside.

Dip fish into melted butter and coat both sides with crumb mixture. Place on a baking sheet and bake until cooked through yet flaky to the fork, about 10 minutes. Sprinkle with lemon juice and serve.


Servings: 4

[Karenluvs6]

Brittany Flounder Soup


Estimated Times: Est. preparation time: 13 mins
Est. cooking time: 35 mins




Ingredients
3 pounds flounder
2 onions, chopped
1 garlic clove, crushed
3 tablespoons margarine
6 potatoes, diced
10 cups water
2 bay leaves
1 teaspoon thyme
1/2 teaspoon marjoram
4 tablespoons parsley, chopped
2 teaspoons salt
1/2 teaspoon pepper



Directions
Cut flounder into chunks, set aside.

In a large kettle, melt margarine, saute chopped onions and crushed garlic clove until tender, then add peeled and diced potatoes, water, bay leaves, thyme, marjoram, chopped parsley, salt, and pepper. Bring to a boil.

Add the flounder and reduce the heat to medium. Cook, covered, for about 25 minutes, or until the flounder and potatoes are tender. Remove and discard the bay leaves.


Servings: 10

[Karenluvs6]

Trout Stuffed with Lemon Rice



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 35 mins


Ingredients
4 tablespoons LAND O LAKES® Butter, divided
3 tablespoons Lawry's® Minced Onion
1 garlic clove, minced
1 cup white rice
2 cups chicken stock
1/8 teaspoon salt
1/2 cup chopped parsley
3 tablespoons slivered, sun dried oil-packed tomatoes
1 lemon, juiced
2 teaspoons grated lemon peel
2 tablespoons LAND O LAKES® Butter
1 1/2 pounds whole trout, boned



Directions
In a large heavy skillet, melt 3 tablespoons butter; reserve 1 tablespoon. Add the onion, garlic, and rice; sauté over medium-low heat, stirring continuously until the rice is golden, about 5 minutes.

Add the chicken stock and salt. Stir, cover, and cook until all the liquid is absorbed, about 15 minutes. Remove from heat; stir in the parsley, tomatoes, lemon juice and grated lemon peel.

Preheat the oven to 400°F. Lightly butter a 13x9x2-inch baking-serving dish, using about 1 tablespoon butter; reserve remaining butter. Place the fish in the dish and butter both sides, using the remaining 1 tablespoon butter.

Place 1/3 to 1/2 cup rice into the cavity of the trout. Spoon the remaining rice around the fish. Cover the surrounding rice with aluminum foil, leaving the fish exposed. Bake for about 10 minutes per inch thickness of the stuffed fish.* Bake until the flesh feels firm and flakes easily when tested with a fork. Serve at once.

*NOTE: Baking for about 10 minutes per inch thickness means gauging the gutted, unstuffed fish at its thickest part when the fish is lying flat on one side. A fish of about 1 1/2 inches thickness would be baked for about 15 minutes.


Servings: 3

[Karenluvs6]

Flounder with Scallions



Estimated Times: Est. preparation time: 12 mins
Est. cooking time: 5 mins




Ingredients
1 pound flounder
1/4 cup Argo® corn starch
1 egg white
2 tablespoons sherry, divided
1/4 tablespoon ginger
1/8 teaspoon pepper
3 tablespoons Mazola® oil
1 cup mushroom, sliced
1 cup green onion, chopped
1 tablespoon soy sauce



Directions
Cut flounder into 1" x 2" pieces; pat dry. Sprinkle cornstarch on a plate. Combine egg white, 1 tablespoon sherry, ginger, and pepper in a small bowl. Dip the fish first in the cornstarch to coat thoroughly, then in the egg white mixture.

Heat oil in a wok or large skillet. When very hot, add the fish and fry quickly until golden brown on both sides. Remove the fish to a warm serving dish. Add sliced mushrooms and chopped green onion to the wok or skillet and stir-fry for 2 minutes. Add 1 tablespoon sherry and soy sauce; stir and pour over the fish.


Servings: 2

[Karenluvs6]

Island Risotto with Sea Bass, Lime & Cilantro



Estimated Times: Est. preparation time: 25 mins
Est. cooking time: 30 mins


Ingredients
1 cube vegetable bouillon
5 1/2 cups hot water
1 tablespoon olive oil
1 tablespoon curry powder
3 cloves garlic, peeled and minced; divided
1 1/2 cups Arborio rice
1 tomato, chopped
1 (15 1/2-oz) can garbanzo beans, drained and rinsed
1/8 teaspoon salt
1/8 teaspoon ground black epper
1 pound sea bass fillets, rinsed, patted dry
1 1/2 teaspoons olive oil
1/2 cup minced fresh cilantro
3 tablespoons lime juice
3 tablespoons plain yogurt



Directions
Dissolve bouillon in water in a medium saucepan; keep warm.

Heat first addition of oil over medium heat in a large heavy-bottomed saucepan. Add curry and 2 cloves minced garlic (reserve third clove); sauté 1 to 2 minutes. Add rice and stir to coat.

Add 1 cup broth; stir until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring continuously until liquid is absorbed before adding each addition. When half the broth has been added, stir in tomato, garbanzos, salt and pepper. Continue adding broth 1/2 cup at a time until rice is tender or until all broth is used.

Meanwhile trim skin, remove bones and chop fillets coarsely into 1-inch pieces.

Heat second addition of oil (1½ teaspoons) in a heavy skillet over medium heat and add sea bass, cilantro and lime juice and reserved (1 clove sautéed) garlic. Sauté until fish is mostly opaque but still translucent in the center. Remove from pan and set aside, along with pan juices.

When rice is tender, stir in fish with juices. Heat thoroughly. Stir in yogurt and serve immediately.


Servings: 6

[Karenluvs6]

Basil-Baked Fish Fillets



Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 10 mins

Ingredients
1/2 pound firm-fleshed fish, (try cod or orange roughy)
1 teaspoon olive oil
1 teaspoon lemon juice
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 roma tomatoes, thinly sliced
2 teaspoons grated Parmesan cheese



Directions
Preheat oven to 400°F.

Rinse fish fillets and pat dry; cut into 2 serving pieces.

In a 9-inch square baking dish, combine olive oil and lemon juice. Add fish and turn to coat both sides. Sprinkle with basil, salt and pepper. Overlap tomatoes in an even layer on top of fish and sprinkle with cheese. Cover dish with aluminum foil and bake for 10 to 15 minutes or until fish flakes easily.


Servings: 2

[Karenluvs6]

Tuna Potpie


Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 20 mins


Ingredients
1 12-oz. can Chicken of the Sea® Chunk Light Tuna
1 cup water
1 cup frozen mixed vegetables
1 teaspoon chicken-flavored bouillon crystals
1 cup milk
2 tablespoons cornstarch
1 cup shredded Cheddar cheese
8 ounces refrigerated crescent roll dough



Directions
Drain tuna; set aside.

In medium saucepan, combine water, vegetables and bouillon. Bring to a boil; cook for two minutes over medium heat.

Dissolve cornstarch in milk; stir into vegetables and cook until thickened. Stir in tuna and cheese. Spoon mixture in four (1- to 1½-cup) individual pie pans or casserole dishes.

Separate crescent dough into four rectangles; cut each rectangle into six strips. Attach topping by crisscrossing six dough strips over each pot pie and pressing down firmly; trim excess dough. Bake pies at 375°F for 15 to 20 minutes.


Servings: 4

[Karenluvs6]

Grilled Bass with Mango-Basil Relish



Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 10 mins


Ingredients
2 mangoes, pitted, peeled and chopped
1/2 red bell pepper, seeded and chopped
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons chopped fresh basil
2 pounds bass fillets, rinsed and patted dry
1 tablespoon vegetable oil



Directions
Preheat grill to medium-hot.

Mix together mangoes, bell pepper, orange juice, lime juice and basil; set aside.

Brush fillets lightly with oil. Place on grill and cook, turning once, until done, 3 to 6 minutes per side. Remove from grill and serve with relish. Season to taste.


Servings: 8

[Karenluvs6]

Baked Fish Creole


Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 1 hr, 8 mins


Ingredients
2 tablespoons butter or margarine
2 tablespoons flour
3/4 cup chopped peeled onion
1 tablespoon chopped seeded green bell pepper
2 clove garlic, crushed
1 cup canned tomato sauce
2 tablespoons chopped fresh parsley
1 whole bay leaf
1/4 teaspoon crushed dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups hot water
3 pounds orange roughy fillets (see note)



Directions
Preheat oven to 350°F degrees.

Melt butter over medium-low heat in large, heavy skillet; sauté onion, green pepper and garlic, until soft, about 5 minutes. Add flour and mix well; continue cooking, stirring often, until flour has browned a bit, about 1 minute.

Add tomato sauce, parsley, bay leaf, thyme, salt and pepper. Gradually stir in hot water. Cover and cook over low heat for 30 minutes.

Arrange fish in shallow baking pan; cover with sauce. Bake for 25 to 30 minutes. Remove bay leaf prior to serving.

NOTE: Any firm-fleshed white fish can be substituted for orange roughly in this recipe.

Cooking Tips
Add a can of diced green chili peppers or some hot sauce for a spicier flavor.


Servings: 6

[Karenluvs6]

Blackened Spiced Fish


Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 8 mins
Est. marinating time: 1 hr


Ingredients
1 jalapeño, seeded (*see note)
2 tablespoons olive oil
4 clove garlic, peeled
1 tablespoon paprika
2 teaspoons frozen orange juice concentrate
1 teaspoon crushed dried oregano
1/2 teaspoon allspice
1/2 teaspoon cumin
1/2 teaspoon salt
4 6-oz. fish fillets (halibut, red snapper or sea bass)
2 lemons, juiced
2 tablespoons chopped fresh cilantro



Directions
Combine jalapeño, olive oil, garlic, paprika, orange juice, oregano, allspice, cumin and salt in a food processor or blender. Puree until smooth.

Place fish in a dish and cover with puree; cover with plastic wrap and place in refrigerator 1 hour.

Heat a nonstick pan over medium-high heat; add the fish and cook 4 minutes per side or until done; fish should flake easily. Sprinkle with lemon juice and cilantro. Serve hot.

*Note: Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers

Cooking Tips
Pan needs to be hot for fish to 'blacken' properly. Watch carefully to make sure it doesn't burn.


Servings: 4