Orange Baked Fish And Shrimp Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
• Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
• Bake, uncovered, for 20 to 25 minutes.

Steps:

• Preheat oven to 400F degrees.
• Place fish in baking pan.
• Mix orange juice and butter.
• Pour half this mixture over the fish.
• Sprinkle the rind over.
• Bake for 10 minutes.
• Pour remaining orange mixture over.
• Bake another 10 minutes.
• Sprinkle with parsley.

Steps:

• 1. Place filets in large oven cooking bag and put the shrimp on top of the filets.
• 2. Pour the orange flavored liqueur over the seafood.
• 3. Close the cooking bag and bake in 350 degree oven for 12 - 15 minutes.
• 4. If you prefer you can use orange juice instead of the liqueur.

Steps:

• Make the marinade: Whisk together the first four ingredients, adding salt and pepper to taste Place the fish in one layer in a baking dish, skin side up.
• Pour all but 1/4 cup marinade over the fish and let them marinate, covered, in the refrigerator for 3 hours.
• Stir together the shrimp, onion, garlic, parsley, capers, basil, tarragon, crumbs, mayonnaise, Parmesan and the remaining marinade.
• Salt and pepper to taste, and mix until combined well.
• Bake the fillets in the marinade, skin side down, in the middle of a preheated 400 degree oven for 10 minutes.
• Spread evenly with the topping and cook for 10 minutes more, until topping is light golden brown.
• Serve with lemon wedges.

Steps:

• Grate lime rind, and squeeze 1 tablespoon juice into a large bowl.
• Wash, trim, seed and mince jalapeño; wash, chop cilantro. Add to bowl, with juice concentrate, pepper flakes and salt. Stir in shrimp.
• Heat oil in nonstick pot until it is medium hot. Add shrimp and sauce, and heat, about one minute.

Steps:

• Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
• Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
• Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
• Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.