BAKED FISH 'N' CHIPS WITH HONEY VINEGAR
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Coat a large baking sheet lined with foil with cooking spray.
- Arrange potatoes on baking sheet and spray them with cooking spray. Season with salt and black pepper. Bake 25 minutes, or until golden brown and tender.
- In a shallow dish, whisk together flour, baking powder and 1/2 teaspoon of salt. Whisk in milk and egg. Add cod fillets and turn to coat with batter. Add cod to a baking sheet that's been lined with foil and sprayed with cooking spray and bake 8 to 10 minutes, until golden brown and fork-tender.
- In a small bowl, whisk together vinegar and honey to serve as a dipping sauce. Serve 1 pound of the fish and all of the potatoes with this meal. Reserve 1/2 pound fish for another recipe.
- Serve with 4 cups steamed spinach.
BALSAMIC-GLAZED SALMON FILLETS
A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.
Provided by ISYBEL
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
- Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
- Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
- Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 6.5 g, Cholesterol 83.8 mg, Fat 15.5 g, Protein 28.5 g, SaturatedFat 3.1 g, Sodium 171.2 mg, Sugar 4.9 g
FISH WITH HONEY AND VINEGAR
Provided by Florence Fabricant
Categories dinner, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Snap off the ends of the asparagus where they break naturally, then steam them about 2 minutes. Set aside, covered or wrapped in foil to keep them warm.
- In a skillet large enough to hold the fish in a single layer, heat 3 tablespoons of the butter over medium heat. Before the foam subsides, add shallots. Saute until shallots become translucent.
- Dry fish fillets on a paper towel, add them to skillet and cook over high heat about 1 1/2 minutes on each side, until they are barely cooked through. Do not overcook. Remove fish to a platter and cover to keep warm.
- Add vinegar and honey to skillet and simmer 3 to 4 minutes, until liquid has reduced somewhat. Whisk in remaining butter and add water or stock and lemon juice. Cook briefly until sauce is syrupy.
- Transfer fish to each of four plates, spoon about a tablespoon of sauce over each fillet and garnish with a few asparagus spears.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 7 grams, Sodium 492 milligrams, Sugar 4 grams, TransFat 0 grams
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- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray.
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