Posts tagged ‘Fish’
As far as fish goes, cod is one of my favorites. I think it’s because you can add almost anything to it and it tastes delicious. This recipe is super easy which is my favorite thing. The recipe came from Allrecipes.
I ended up using up Town House crackers instead of Ritz and it worked out fine ~ really any kind of butter crackers will work.
Easy Baked Cod
2 tbsps butter, melted
1/2 sleeve buttery crackers, crushed ~ such as Town House, Ritz, etc.
2 tbsps butter
1 lb cod
1/2 lemon, juiced
1/4 cup white wine
1 tbsp chopped fresh parsley
1 tbsp chopped green onion
1 lemon, sliced or cut in wedges
Preheat oven to 400º.
Mix the 2 tbsps melted butter and the crushed crackers. Set aside.
Place 2 tbsps butter in a baking dish and place in the oven to melt. When butter has melted, remove from the oven and coat both sides of the fish by rolling in the melted butter in the dish.
Bake the cod in the dish for 10 minutes.
Remove from the oven and top with the lemon juice, wine, and cracker mixture. Put the dish back in the oven and bake about 10 minutes more or until it flakes easily.
Garnish cod with chopped green onions and parsley and serve with lemon.
Makes 4 servings.
A Print Friendly Note: I just noticed that on print friendly, if you hover over any part of the recipe you don’t want to print, it highlights and you can delete unnecessary parts. I usually just print the recipe and delete all the other stuff.
We love fish sticks and I’m always looking for a made from scratch recipe that isn’t fried and I think I finally hit on one we really like. I want to say I found this recipe in a Southern Living cookbook but I’m not positive.
I used cod in this recipe but you can use your favorite fish. I like using a thicker fish and we like cod so that’s why I chose it. The recipe is easy and I made my homemade tartar sauce and I also made cocktail sauce by mixing ketchup and horseradish to taste.
Baked Fish Sticks
8 bread slices ~ I did not cut off the crusts
1/2 cup Parmesan cheese
2 tsps grated lemon rind
1/2 tsp freshly ground pepper
1 tbsp canola oil
2 lbs cod or other white fish such as flounder
1/2 tsp salt
2 large eggs
2 egg whites
1/2 cup milk ~ I used 2%
Mix all breading ingredients together and set aside.
Spray a jelly-roll pan with cooking spray then coat the bottom of the pan with the canola oil. I used a brush to spread it over the bottom of the pan.
Rinse fish in cold water and pat dry. Sprinkle with salt on each side and cut into strips.
Beat eggs, egg whites, and milk in a shallow pie plate until well blended.
Place the breading mix in a ziplock bag.
Dip the fish into the egg/milk mixture then add to breading bag and shake carefully until coated. Place prepared fish on prepared pan. Repeat with all the fish strips.
Bake at 400º for 15-20 minutes or until breaded fish strips are golden.
Serve immediately with your favorite sauces.
Makes 6-8 servings
We love fish sandwiches and have them once a week. One day while the fish was in the oven I discovered I didn’t have any tartar sauce so instead of running to the store, I made my own. I have not purchased tartar sauce since. This recipe tastes so fresh and it uses ingredients you probably have in your refrigerator already. I usually make it at the last minute and I have never made the whole recipe ~ I usually make half or a third.
Homemade Tartar Sauce
1 cup mayonnaise
2 tsps sweet pickle relish
1 tsp prepared yellow mustard
1 tsp fresh lemon juice
Stir all ingredients together in a small bowl and refrigerate covered until needed.
Day 2 of recipes from Gooseberry Patch’s For a chance to win a copy of this cookbook, go HERE and comment on the post that you would like to be entered!
I loved this recipe ~ easy and yummy, my two favorite things.
I did have one problem though. It calls for barbecue chicken shake ‘n bake which I could not find anywhere. I know I have seen it but it was nowhere to be found in any of the stores I go to. So I made an executive decision and bought Parmesan chicken shake ‘n bake instead. I was so looking forward to the barbecue flavor but this was very good, too.
For the fish, I went to the fish counter and bought 2 cod fillets which is one of my favorite types of fish and I think it would work with any type of fish ~ fresh or frozen, thawed ~ so use your favorite.
In the picture, the fish sort of fell apart when I took it off the baking sheet.
Barbecued Baked Fish
submitted by Michelle Welch, Ontario, Canada
1 lb of fish fillets, fresh or frozen, thawed
1 cup milk
1/4 cup barbecue-flavored chicken shake ‘n bake ~ I used the whole package and tossed what was leftover
Place fish fillets in a bowl with the milk. Cover the bowl and refrigerate for one hour. Drain milk and discard.
Pour mix into a shallow bowl. Dip fillets into coating, making sure the fillet is entirely coated.
Place on an ungreased rimmed cookie sheet.
Bake, uncovered, at 450º for 20 minutes or until fish flakes easily with a fork.
Makes 4 servings.
I really like fish and seafood and I don’t make it nearly enough. Last week my local grocery had US caught cod fillets on sale and happened to have recipes for it right at the counter so I bought the cod and grabbed a recipe. The recipe was very easy and was excellent. I’ll be making it again for sure!
2 lbs fresh cod fillets
1/2 cup grated Parmesan Cheese
1/4 cup yellow corn meal
2 tbsps flour
1 tsp paprika
1/2 tsp black pepper
Spray a baking dish with cooking spray and set aside.
Mix all ingredients except cod in a Ziplock bag. Add the cod and shake until the fish is well coated. Place coated fish in the prepared dish. Sprinkle with any remaining cheese mixture over the fish.
Bake at 400º for 12 to 15 minutes or until the fish flakes when tested with a fork.
Makes 4 servings.
I was pleasantly surprised at how good these sandwiches were. They are super easy to make at the last minute, too. I found the recipe on Mixing Bowl.
I think you could use any kind of fish ~ grilled, baked, fried, frozen fish sticks or whatever you like. It makes more spicy mayo than you need but I think it would be good on other sandwiches ~ like chicken.
Easy Fish Sandwiches with Spicy Mayo
1/2 cup grated Parmesan cheese
1 tsp lemon-pepper seasoning
1 can of Pillsbury Grands biscuits
8 breaded frozen fish fillets
1/4 sour cream
1/4 cup mayo
3 tbsps picante sauce (whichever heat you like)
1 tsp chili powder
1 can (4.5 oz) diced fire roasted chilis (if you can’t find fire roasted, regular are fine)
1 cup coleslaw mix (may need more or less and you can also use shredded cabbage)
Heat oven as directed on can of biscuits. Line a baking sheet with parchment paper or spray with cooking spray.
On a plate, combine the Parmesan cheese and lemon-pepper seasoning. Roll biscuit tops in this mixture and place on cookie sheet. Bake as directed on can. After baking, set aside.
Bake fish fillets as directed on package or according to your favorite recipe.
In a small bowl mix the sour cream, mayo, picante sauce, chili powder, and green chilies. Refrigerate until time to assemble sandwiches.
To assemble, split a roll, place fillet on the bottom (I fit two on mine), spread with some spicy may, place a tbsp or two of cabbage on top of mayo, and top with the top of the roll.
Makes 8 sandwiches (or in my case 4)
For Mother’s Day, we grilled lobster tails, shrimp and asparagus ~ three of my favorite things! All three are super easy to grill and if you haven’t tried it, you should! I used the same basting sauce on the lobster and the asparagus.
Grilled Lobster Tails
1 tbsp lemon juice
1/2 cup olive oil
1 tsp salt
1 tsp paprika
1/8 tsp white pepper
1/8 tsp garlic powder
2 lobster tails (about 10 ounces eac)
Squeeze lemon juice into a small bowl and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split the tails lengthwise on the flesh side and brush the flesh with the marinade.
Lightly oil grate of the grill and preheat the grill to high. Place the tails, flesh side down and grill for 10 to 12 minutes, turning once and basting frequently with the marinade. Discard any extra marinade.
Lobster is done when opaque and firm to the touch.
Makes 2 servings.
1 bunch asparagus
Marinade from the above recipe (it makes plenty for the lobster and veggies, so don’t double)
Clean the asparagus and snap off woody ends. Place asparagus on the grill crosswise (so it won’t fall through) in a single layer. Brush with the lobster marinade from above and grill for 10 to 12 minutes, rolling it up and back to make sure to grill all sides.
Serving size depends on how much asparagus you have. In the picture there is about 4-6 servings.