MEDITERRANEAN BAKED WHITE FISH
Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees F.
- Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
- In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
- Pour the tomato and olive mixture over the fish.
- Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
- Remove from the heat and serve.
Nutrition Facts : Calories 128.3 kcal, Carbohydrate 3.9 g, Protein 21 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 48.8 mg, Sodium 286.8 mg, Fiber 1.3 g, ServingSize 1 serving
BAKED WHOLE RED SNAPPER WITH GARLIC
Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean and scale it. If you cannot find whole red snapper, use fillets and bake them about 25 minutes.
Categories Fish Garlic Bake Low Carb Quick & Easy Wheat/Gluten-Free Snapper Healthy Thyme Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place 24x18-inch piece of foil on heavy large baking sheet. Butter foil. Place fish in center of foil. Season cavity of fish with garlic, lemon juice and seafood seasoning. Dot cavity with butter. Arrange thyme sprigs inside cavity. Sprinkle outside of fish with salt and pepper. Top with lemon slices. Fold edges of foil over fish; seal. (Can be made 1 day ahead. Refrigerate.)
- Preheat oven to 350°F. Bake fish until cooked through, about 45 minutes. Transfer fish to platter. Open foil.
CRISPY BAKED WALLEYE
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
- Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 10.4 g, Cholesterol 196.2 mg, Fat 6.3 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 2.3 g, Sodium 494 mg, Sugar 0.9 g
WHALE STEAKS
This request and recipe originally appeared in the "You Asked for It" section of the February 1961 issue of _Gourmet_ magazine. It was reprised later in the online series "The Way We Cooked: Vintage _Gourmet_." **Q.** I could not locate any recipes for whale steak in your cookbooks. Miss Armida Formichelli Arlington, Massachusetts **A.** Mostly because we couldn't locate a whaleand still haven't. But if you find one, we have a recipe.
Number Of Ingredients 0
Steps:
- To prepare a fresh whale steak for cooking, wash it in a solution of 1 generous tablespoon baking soda to 1 quart water and let it soak for 1 hour. Rinse the meat and marinate it for 2 hours in 3 parts water and 1 part vinegar, with a sliced raw onion. Cut the steak across the grain in slices less than 1/2 inch thick. Sprinkle the slices with lemon juice and pound them with a mallet to tenderize them. Sauté the steaks as you would sliced beefsteak.
- To use frozen whale meat (and you are more likely to catch it frozen), thaw the meat entirely before washing and marinating it. Braise, stew, or sauté it as you would beef.
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