MUSTARD-ROASTED FISH
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
SMOTHERED TILAPIA
This is truly a hit with kids and adults alike. I still get calls for the recipe from the church congregation I cooked for.
Provided by AmosFarkle
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°.
- Place fish fillets on a lightly greased shallow pan.
- Sprinkle fish with salt and pepper.
- Dot with butter.
- In a bowl, combine tomato, onion, basil, olive oil, salt and pepper to taste. (This should resemble bruschetta topping in consistency and taste.)
- Spoon over fish.
- Bake fish for about 8-10 minutes, or until it flakes easily when tested with a fork.
- Turn off oven.
- Sprinkle fish with cheese and return to oven just to melt the cheese.
Nutrition Facts : Calories 228.3, Fat 11.8, SaturatedFat 6.3, Cholesterol 81.2, Sodium 189.7, Carbohydrate 3.1, Fiber 0.9, Sugar 1.9, Protein 28.1
SMOTHERED TILAPIA
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the fish fillets into a 9x13 inch glass baking dish. Slice the lemons in half, and squeeze the juice out over the fillets, turning them to coat thoroughly. Sprinkle steak seasoning to taste over both sides of the fillets.
- Lay slices of Swiss cheese over the fillets so they are covered. Place tomato slices over the cheese. Sprinkle dried oregano over the top.
- Bake for 20 minutes in the preheated oven, or until fish flakes easily with a fork.
Nutrition Facts : Calories 249.6 calories, Carbohydrate 11.3 g, Cholesterol 67.7 mg, Fat 9.8 g, Fiber 3.8 g, Protein 32.4 g, SaturatedFat 5.4 g, Sodium 168.5 mg, Sugar 2.8 g
HOW TO SMOKE FISH
Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
- Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
- Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
- Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.
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