|
Post by mrsmlh on Aug 31, 2020 11:30:42 GMT -5
We received this recipe from a woman who works at a seafood place. My husband and son love it.
Baked fish with sauce
2 lbs fish (swordfish, tilapia, etc.) ¼ stick butter Lemon juice 1 onion, thinly sliced ¼ c white wine Worcestershire sauce (They don't make this white wine/Worcestershire sauce any longer but you can make it by mixing 3/4ths Worcester and 1/4 white wine)
1 clove garlic, pressed ¼ c mayo
Place fish in lightly greased baking dish. In small saucepan, melt butter then add lemon juice, wine/Worcestershire sauce and garlic and saute a few minutes until garlic is golden. Remove from heat and blend in mayo until smooth. Spoon over fish, cover and bake at 350 degrees for 30 minutes until fish flakes easily. If you prefer your fish a bit on the dry side, do not cover.
|
|
|
Post by WKDWZD on Sept 11, 2020 8:07:14 GMT -5
Best fish recipe ever ...
Place oven on low (keep warm setting). Stroll down to your local 'chippy' and purchase 2 large battered Cod fillets and 1 large portion of chips, all wrapped in newspaper. Stroll back home again and place 1 Cod on each of 2 plates, divide chips between the plates and place in the warm oven. Open tin of peas and heat up on the hob, meanwhile butter 2 slices of bread. Take plates out of oven, add the heated peas and serve with the slice of bread, along with lashings of vinegar, loads of salt and ketchup of your choice.
Serves 2.
|
|
|
Post by pickle20 on Sept 23, 2020 10:37:36 GMT -5
We grilled swordfish last night. We only use lemon, EVOO, salt and pepper but the salt is some special salt we brought back from Sicily. It's been our favorite fish of late.
|
|
up2
Full Member
Posts: 1,867
|
Post by up2 on Sept 26, 2020 9:08:11 GMT -5
We grill salmon (Sockeye and King from Alaska are in season) in a foil wrap with a marinade of honey, soy, a dash of Worcestershire, lemon, sea salt, and pepper. About 12 minutes fully wrapped, then open the top to let the marinade boil off. Let stand for about 5 minutes after removing from the grill. Serve with asparagus (also grilled) and some red potatoes roasted in the oven.
|
|
|
Post by Gentile on Oct 12, 2020 8:45:33 GMT -5
We grill salmon (Sockeye and King from Alaska are in season) in a foil wrap with a marinade of honey, soy, a dash of Worcestershire, lemon, sea salt, and pepper. About 12 minutes fully wrapped, then open the top to let the marinade boil off. Let stand for about 5 minutes after removing from the grill. Serve with asparagus (also grilled) and some red potatoes roasted in the oven. I am totally "salmoned" out from lengthy stays on Mrs. G's various South Beach diets (which I didn't need to be on to begin with) but a fish of my choice with your recipe above sounds well worth exploring. The honey added to the marinade intrigues me. Well done, up2!...
|
|
|
Post by guido2 on Oct 12, 2020 18:35:03 GMT -5
I love catching a few trout and having them for breakfast. But the tiny bones.
So I flipped to dinner. Got the smoker going and put the fresh clean catch..... in there.
Around cocktail time. Smoked Trout with a side of lemon butter and a warm baguette! Just pick out the morsels around the bones and skin. Life is Good.
|
|
|
Post by pickle20 on Oct 20, 2020 18:12:58 GMT -5
Not fish per se but we recently made dirty rice arancini with a crawfish cream sauce for a outdoor tailgate party we attended recently. It was a big hit and it was delicious.
Cajun food is one of my favorite cuisines. So I was pretty impressed since we rarely try our hand at it.
|
|
|
Post by guido2 on Oct 20, 2020 18:26:12 GMT -5
Not fish per se but we recently made dirty rice arancini with a crawfish cream sauce for a outdoor tailgate party we attended recently. It was a big hit and it was delicious. Cajun food is one of my favorite cuisines. So I was pretty impressed since we rarely try our hand at it. Oh God.... fresh crawfish. When I first moved to Woodlawn. Everybody worked really hard to clean up the Park and clear out the stream. MD actually came in an dredged. Spent many a weekend hauling garbage and so on I used to catch 'a snak' of them that I would trust to eat after all the work was completed Now....like everything.... back to zero again. Shame. I have been actually thinking about just raising them here in the house in a tank.
|
|