MICROWAVED COD
The original recipe for this entree came from my grandmother, who baked it in the oven. Today, the fish, which has a pleasant lemon-and-herb flavor, cooks quickly in the microwave. My family has always raved about it.-Gloria A. Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the fillets in an ungreased 11x7-in. microwave-safe dish. Cover and cook on high for 6 minutes; drain. Add wine or broth, lemon juice, zest, chives, parsley, tarragon and pepper. , Cover and cook 4-5 minutes longer or until fish flakes easily with a fork. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 98 calories, Fat 1g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 63mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.
ROASTED LEMONY FISH WITH BROWN BUTTER, CAPERS AND NORI
Drizzling a mild, white fish with a caper-spiked browned butter is classic for a reason. The butter adds richness to the lean fish, and the tanginess of capers and lemon perks up any mellowness. In this version, adapted from the chef Danielle Alvarez's cookbook "Always Add Lemon" (Hardie Grant, 2020), nori oil adds another layer of umami flavor. It's both bright and deep, with a silky texture that's easy to achieve. Serve it with rice or bread to mop up all the saline, buttery juices.
Provided by Melissa Clark
Categories seafood, main course
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 475 degrees. Put fish on a rimmed baking sheet and season with salt and pepper; set aside.
- Make the nori oil: Place crumbled seaweed snacks in a blender or mini food processor. With the motor running, drizzle in 1/4 cup of the olive oil and continue to blend until the oil is black, 1 to 3 minutes, scraping down the sides if needed. (Because there's such a small amount of liquid, you may need to stir a lot in between pulses. If you like, you can double the ingredients and save some for next time; it will keep for at least a few weeks in the fridge.) When the oil is well blended, stir in a pinch each of salt and pepper and set aside.
- Pour the remaining 1/4 cup olive oil all over fish. Thinly slice 1 1/2 lemons. (Save the other lemon half for serving.) Arrange lemon slices on top of the fish. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. Remove from oven and brush two-thirds of the nori oil on top of fish; set aside to rest while preparing the butter.
- In a small saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 5 minutes. Add parsley and capers, and cook for another minute. (Be careful when adding capers, as they may splatter once they hit the hot butter.) Pour the sizzling butter mixture over the fish and squeeze a little lemon juice from the reserved half on top. Serve immediately with remaining nori oil on the side for more drizzling.
DELIGHTFUL COD IN THE MICROWAVE
I was without an oven for almost two years. I learned to cook a lot of items in the microwave (and on the grill). Here is a delightful cod dinner.
Provided by bmcnichol
Categories Microwave
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the cod fillets in a shallow microwave-safe dish.
- In a bowl, combine the tomatoes, onion, water, oil, lemon juice, parsley, garlic, basil and salt and spoon over cod.
- Sprinkle with seafood seasoning.
- Cover and microwave on high for 6 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 164.7, Fat 7.6, SaturatedFat 1.1, Cholesterol 48.9, Sodium 136.3, Carbohydrate 2.9, Fiber 0.5, Sugar 1.3, Protein 20.6
WALDORF SALAD WITH LEMON DRESSING
It just wouldn't be the holidays without a Waldorf Salad on our table. There are some variations. Not everyone uses marshmallows. Dried cranberries or raisins would probably be an excellent addition. Just experiment - the lemon dressing will make it tasty! From the kitchen of Wanda Thornburg, Moberly MO
Provided by Tona C.
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix the apples, grapes, pecans and marshmallows in a clear glass bowl.
- Boil the egg yolks, sugar and lemon juice (stirring constantly) for 1 minute.
- Let cool to room temperature; then pour over salad and stir gently. Refrigerate for several hours before serving.
LEMONY FISH FILLETS
Make and share this Lemony Fish Fillets recipe from Food.com.
Provided by Carole Reu
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Spray a 2 quart rectangular baking dish with cooking spray.
- Place fish in baking dish.
- Sprinkle with lemon pepper.
- Place tomato slices on top of fish.
- Sprinkle with green onion and basil.
- Bake for 4 to 6 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 152.5, Fat 2, SaturatedFat 0.5, Cholesterol 78.2, Sodium 133.4, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 30.9
LEMONY WALDORF FISH FILLETS FOR MICROWAVE
Make and share this Lemony Waldorf Fish Fillets for Microwave recipe from Food.com.
Provided by KateL
Categories One Dish Meal
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 1-quart microwave-safe bowl combine apple, celery, and butter or margarine.
- Micro-cook, covered, on 100% power (HIGH) for 2-3 minutes or until celery is crisp-tender.
- Stir in stuffing mix, mayonnaise or salad dressing, walnuts, and lemon juice; set aside.
- In a 12 x 7 1/2 x 2-inch baking dish, place block of fish.
- Micro-cook, covered for 5 minutes, giving dish a half-turn after 3 minutes.
- Drain off juices.
- Place stuffing in 4 mounds around fish. Cook, uncovered, for 2-3 minutes or until fish flakes easily when tested with a fork and stuffing is heated through.
Nutrition Facts : Calories 185.3, Fat 8.5, SaturatedFat 2.4, Cholesterol 56.4, Sodium 97.1, Carbohydrate 6, Fiber 1.4, Sugar 3.8, Protein 21.5
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4.7/5 (148)Total Time 19 minsCategory Dinner, Main DishCalories 302 per serving
- Use paper towels to thoroughly pat-dry excess moisture from fish fillets – this step is crucial for fish to brown nicely in pan. Set aside.
- In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
- In a separate bowl, combine the remaining 1/2 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.
- In a large, heavy pan over medium high heat, heat up the olive oil until hot. Once your oil is sizzling, Cook 2 fish fillets at a time to avoid overcrowding (allows for even browning.) Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned – lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste.
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5/5 (431)Total Time 15 minsCategory DinnerCalories 282 per serving
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- Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
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