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More Fish Recipes

Oven Fried Fish

1 stick (1/2 cup) butter
2/3 cup crushed saltine crackers
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves, crumbled
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1-1 1/2 pounds fish fillets

Melt the butter in a 9 by 12 inch baking dish.
In a bowl, combine the cracker crumbs, Parmesan cheese, basil, oregano, salt and garlic powder. Dip the fish in the melted butter, the coat each piece well in the cracker crumb mixture. When all the fish have been coated, place them in the baking dish and bake in a 350 degree oven 25 to 30 minutes.
Serves 4.

Chili-spiced cod

1 tablespoon yellow cornmeal
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
4 fish fillets
2 tablespoons margarine or butter (1/4 stick)

On waxed paper, combine cornmeal, flour, chili powder and salt; use to coat fish fillets.
Heat nonstick 12 inch skillet until hot over medium-high heat. Add 1 tablespoon margarine or butter; let melt. Add fish fillets and cook 4 minutes. Reduce heat to medium; turn fillets. Add remaining 1 tablespoon margarine or butter and cook fish 4-6 minutes longer until fish flakes easily when tested with fork.
Makes 4 main-dish servings.

Beer-Batter Fish

1 pound fish fillets
1 1/2 cups batter mix (below)
1/3 cup freshly squeezed lemon juice
2/3 cup beer
1 cup vegetable oil
Lemon wedges

Batter Mix
Combine 1 1/2 cups unsifted all-purpose flour, 2 1/4 teaspoon baking powder, 3/4 teaspoon baking soda, and 1 1/2 teaspoons salt. Mix well.
Place fish fillets on paper towels and pat dry. roll in batter mix. In a large bowl, combine the remaining batter mix with lemon juice and beer (the mixture will foam). Stir until the mixture is the consistency of pancake batter. In a large skillet, heat oil to 350 degrees. Dip rolled fillets into the batter and place a few at a time in the hot oil. Fry about 3 minutes on each side or until golden brown.

Fish Creole

1/2 cup diced celery
1/2 cup chopped green pepper
1 small onion, thinly sliced
1 can (8 ounces) tomato sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1 pound fish fillets

Combine celery, green pepper and onion in a 1 1/2 quart shallow microwave safe dish. Cover with vented plastic wrap. Microwave on full power 2-3 minutes or until just about tender.
Add tomato sauce, chili powder, salt, garlic, oregano and thyme to vegetable mixture. Cover with vented plastic wrap. Microwave on full power 2-3 minutes or until mixture boils.
Push vegetables to side of dish and arrange fillets in dish. Spoon vegetables and sauce over fish. Again, cover with vented plastic wrap and microwave on full power 4-6 minutes or until fish flakes apart easily. Serve garnished with fresh parsley if desired.
Serves 4

Baked Fish Parmesan

1/4 cup light mayonnaise
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh chives
1 teaspoon white wine Worchestershire sauce
4 salmon fillets or other firm fish

Preheat oven at 450 degrees. Stir together mayonnaise, Parmesan cheese, 1 tablespoon chives and Worchestershire sauce. Spread over fish fillets.
Baked uncovered for 12-15 minutes or until fish flakes easily with a fork. Garnish with additional chives if desired.
Serves 4

Pecan Fish

5 tablespoons butter, softened
1/2 cup chopped, toasted pecans
2 tablespoon minced onion
1 teaspoon lemon juice
Dash of hot pepper sauce
1/2 cup dried bread crumbs
Salt and pepper to taste
4 fish fillets (1 1/4 il. total)

Place 4 tablespoons of butter, pecan, onion, lemon juice and pepper sauce in a blender or food processor. Process until well blended. Set aside.
Combine the bread crumbs, salt and pepper. Dredge fillets in the bread crumbs.
Melt remaining 1 tablespoon of butter in a nonstick large skillet enough to fit fillets in a single layer.
Saute for 2 minutes on each side or until browned
Transfer fillets to plates. Top each with 2 spoonfuls of pecan butter and serve.