Fish Fillets

Oven Frying Fish Fillet

This method is a favorite because it renders a crisp fish without the odor, calories or cleanup of deep fat frying. it is faster than baking and very easy. The best pieces to use are whole fish, dressed, fillets, or steaks. You do not have to turn the fish with this method of cooking.

Ingredients

– 2 lbs. fish fillets
– 1 tbs. salt
– 1 cup milk
– 1 cup dry bread crumbs or cracker crumbs
– 1/4 cup melted butter or margarine

Instruction

Cut fillets into serving size portions. Add salt to milk. Dip fillets into milk, then into crumbs. Place in a single layer in a buttered baking dish. Drizzle butter evenly over fillets. Bake at 500F for 10 minutes per inch of thickness (see the Canadian Rule). Baste lean fish after 5 minutes. Makes 4 or 6 servings.

Baked Fish In White Wine

Ingredients

– 3 to 3-1/2lbs. firm white fish
– 1/2 medium onion, sliced
– 3 shallots, minced
– 1 cup sliced mushrooms
– 1 tbs. lemon juice
– salt and pepper to taste
– pinch each nutmeg and clove
– dry white wine
– 2 tbs. brandy
– 2 tbs. flour
– 2 tbs. soft butter
– dash cayenne
– parsley (optional)
– lemon slices (optional)

Instruction

Dry fish with paper towels. Butter a large baking dish and arrange fish in it. Separate onions into rings. Scatter over fish. Combine shallots, mushrooms, lemon juice, salt, pepper, nutmeg, and cloves. Sprinkle over fish and onions. Almost cover the fish with wine. Bake at 425ºF 10 minutes per inch of thickness (see Canadian Rule). Remove from oven. With a baster, remove all cooking liquid to a small saucepan. Reduce liquid over high heat to 1-1/4 cups. Warm brandy in a ladle. Light it carefully. Pour flaming brandy into reduced liquid. Set aside. Cream together flour and butter. Add to liquid. Stir the mixture constantly over medium heat. When thick, add cayenne and pour over fish. Garnish with parsley and lemons.

Makes 8 servings

Golden Fillets

Children love fish prepared this way.

Ingredients

– 1-1/2 to 2 lbs. fillets
– 1/4 cup butter
– 1/2 cup dried bread crumbs
– 1/4 cup Parmesan cheese
– 1/2 tsp. garlic salt
– 1/4 tsp. fine herbs
– 1/2 cup mayonnaise
– fresh parsley (optional)
– lemon wedges (optional)

Instruction

Rinse and pat fish dry with paper towels. Cut into 4 or 5 pieces. Add butter to a shallow baking dish. Place in 350ºF oven to melt. Mix crumbs, cheese, salt and herbs. Spread mayonnaise on one side of the fish. Roll mayonnaise side in crumb mixture. Repeat on other side of fish. Remove baking dish from oven and arrange fish in a single layer. Turn over to coat with melted butter. Sprinkle leftover crumbs on top. Bake at 425ºF for 10 minutes per inch of thickness (see Canadian Rule). Garnish with chopped parsley. Serve with lemon wedges.

Makes 4 to 5 servings.

Fish Fillet Parmesan

Ingredients

– 1 lbs. fillet of fish
– 6 tbs. butter
– 1/4 cup sliced almonds
– 1/3 cup flour
– 1/2 tsp. salt
– dash pepper
– 1 tbs. lemon juice
– 1 tbs. finely shopped parsley

Instruction

Pat fillets dry with paper towel. Met 4 tbs. butter in a small skillet. Saute almonds until lightly browned. Set aside. Season flour with salt and pepper. Dredge fillets in seasoned flour. Melt remaining 2 tbs. butter in large skillet over medium-high heat. Add filets and fry about 2 to 3 minutes or until the first side is golden brown. Turn and fry the additional minutes necessary to total 10 minutes per inch of thickness (see Canadian Rule). remove fillets to a heated ovenproof platter and place in warm oven. Return almond to heat. Add lemon juice and stir until mixture boils. Spoon over fillets. Sprinkle with parsley.

Makes 4 servings.

Crusty Fillets with Sweet-Sour Sauce

Ingredients

– 1 lbs. of fillet
– 1 cup fine buttery cracker crumbs
– 1/2 cup flaked coconut
– 1 egg, beaten
– 1 tbs. evaporated milk
– 1/4 tsp. salt
– 1/4 cup cooking oil
– Sweet-Sour Sauce

Sweet-Sour Sauce

Combine 1/2 cup apricot or plum preserves, 1/4 cup each catsup and light corn syrup, 2 tablespoons lemon juice and 1/4 teaspoon ginger in a small saucepan. Simmer over low heat 2 to 3 minutes. Serve with Coconut-Crusted Sole.

Makes about 1 cup sauce

Instruction

Thaw fish if frozen. Cut in serving size portions. Mix cracker crumbs and coconut. Combine eggs, milk and salt. Dip fish in egg mixture. Shake off excess and coat well with cracker-coconut mixture. Heat 2 to 3 tablespoons oil in a 12-inch frypan. Fry fillets, a few at a time, over moderate heat for 10 minutes per inch of thickness (see Canadian Rule). Turn fillets only once. Drain on paper towels and place in warm oven while frying remaining fillets. Serve with Sweet-Sour sauce.

Makes 2 to 3 servings.

Broiled Fillets with Tangerine Sauce

Ingredients

– 1 tbs. tangerine or orange juice
– 1 tbs. butter or margarine melted
– 1 lb. white Fish fillets
– Salt and pepper

Tangerine Sauce

Saute 1/4 cup sliced almonds in 2 tbs. butter. Mix 1 tbs. cornstarch with 1/2 cup tangerine or orange juice in a 1-quart saucepan. Add 2 tbs. each white wine, apple jelly, and lemon juice. Cook, stirring until mixture thickens. Add a dash of hot pepper sauce, a pinch of salt, 1/2 tsp. grated tangerine or orange rind, 1 tangerine or orange, peeled and cut into small pieces, and the sauteed almonds and butter. Heat and serve with broiled fish fillets.

Makes 1 cup.

Instruction

Thaw fillets if frozen. Place in a single layer in a well-greased baking pan. Combine melted butter with juice. Brush over fish. Sprinkle with salt and pepper. Broil fish 10 minutes per inch of thickness (see Canadian Rule). Baste once during broiling with pan juices. Arrange fish onto a warm serving platter. Serve with Tangerine Sauce.

Makes 2 to 4 servings

Microwave’s Marvelous Fish

This is a perfect recipe for cooking any kind of fish fillet.

Ingredients

– 1 lb. fish fillets
– 4 tbs. butter or margarine
– 1 tbs. chopped fresh parsley
– 2 tbs. fresh lemon juice
– 1/2 tsp. salt
– dash pepper

Instruction

Thaw fish if frozen. Measure butter into a microwave-safe dish big enough to hold the fish in a single layer. Microwave at 50% power for 2 minutes or until melted. Blend 1 tbs. of the parsley with melted butter. Dip each fillet in the parsley-butter sauce coating both sides. Arrange fillets with thick sides toward the outside of the dish. Pour lemon juice evenly over fillets. Sprinkle with salt and pepper and remaining 1 Tbs. parsley. Cover tightly with plastic wrap. Microwave at 100% power 6 to 8 minutes or until fish flakes easily with a fork. Let rest covered 4 minutes before serving.

Makes 2 to 3 servings.