I have had a heaping helping of holiday food. LOVE it. Did I have my fill… NO. But, sanity has returned, and some delicious seafood calls.
There are so many different types of fish that we have had in so many different parts of the world… that I cannot name my favorite, or think of a certain recipe without thinking of the folks with whom we dined, or the restaurant where we looked out windows and saw vistas that were as beautiful as the dish that was served.
Therefore, I will be writing a few recipes here. Cannot pick a favorite! But will start with simple.
(Remember when you buy your fish that pregnant or nursing Moms should not purchase farm fed seafood, as the mercury levels are higher than recommended.)
Plain Jane (simply delicious) Fillets
1 1/2 lbs fresh or frozen fish fillets or steaks
3 T olive oil
Lemon Wedges for garnish
Thaw fish if frozen. Cut fillets into 4 serving pieces. Place fish on greased baking pan in single layer with skin side down. Tuck under thin edges, as they will become dry. Brush tops with oil. Season with… and here enters your personality! Blackened seasoning, or a ready made seasoning like McCormick’s makes. You can also simply use salt and pepper!
Bake, uncovered in 450 degree oven until fish flakes easily when tested with a fork. Allow 5 to 6 minutes for each 1/2 ” thickness.
Baked Sole Provencale (Recipe is from a Fort Rucker spouse cook book)
Mrs. R. (Betty) Devine
2 (12 oz) sole fillets Or any solid white fish
3 T butter
1 c chopped onion
1 lb can tomatoes
1 c sliced celery
2 T flour
2 T butter
1/2 t oregano leaves
1 1/2 c soft white bread cubes
Saute onions and celery in butter. Stir in flour and gradually stir in tomatoes. Bring to a boil, then reduce heat and simmer for 1 minute. Cut the fish fillets to make 6 serving pieces. Place in shallow pan, sprinkle with salt and pepper, spoon tomato mixture over all. Bake covered for 30 minutes at 375 degrees. While fish is baking, melt butter for topping and stir in oregano. Mix in bread cubes, making sure all are coated. When fish has baked for 1/2 hour, sprinkle this mixture over fish. Uncover and bake an additional 20 minutes.
byDeborahonFriday, January 08, 2010Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,fish,Recipe