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Ogdog13 11-16-2009 04:23 PM

Easy Baked Cod
 
Classic Baked Cod With Lemon
4 cod filets (6 to 8 ounces)
1 whole lemon
4 tablespoon extra virgin olive oil
pinch of sea salt or kosher salt
pinch of ground black pepper
pinch of paprika for color

Preheat an oven to 375 degrees. Rub one tablespoon of olive oil in a 2 inch shallow glass baking dish. Slice the lemon in half and slice one half of the lemon into quarters and reserve for plate garnish. Take the other half of the lemon and cut into slices. Place the cod, scrod or haddock filets in the baking dish and drizzle with olive oil. Top the fish filets with one slice of lemon and season with salt, pepper and paprika. Bake for 15 minutes *or until the fish reaches an internal temperature of 145 degrees.

Ogdog13 11-16-2009 04:25 PM

talian Style Baked Cod
 
Ingredients:

2 pounds of cod fillets, thawed
1 small onion, diced
2 tablespoons of olive oil
1 clove of minced garlic
2 cans of tomato sauce (15 ½ ounces)
1 bay leaf
½ teaspoon basil
Salt and pepper, to taste
Preparation Instructions

Heat the olive oil in a sauce pan over medium heat. Once the oil is hot, place the onion in the pot and stir fry until tender. Add everything except for the fish to the pot, stirring to combine. Reduce heat, cover, and simmer for 30 minutes. While sauce is simmering, preheat the oven to 350 degrees. Place the fish fillets in an 8 ½ X 11 baking dish in a single layer. Gently pour the sauce over the fish. Bake in the preheated oven for 35 – 40 minutes

Ogdog13 11-16-2009 04:26 PM

Lemon Pepper Baked Cod
 
Ingredients

1 pound of cod fillets, thawed
2 tablespoons of olive oil
1 lemon
Salt and black pepper, to taste
Cooking Instructions
Preheat the oven to 350 degrees. Lightly brush the bottom of an 8 ½ X 11 baking dish with olive oil. Place the cod fillets in a single layer in the baking dish. Cut the lemon into quarters and squeeze the fresh lemon juice over all of the fish fillets. Sprinkle with salt and black pepper. Bake for 35 – 40 minutes or until fish flakes easily with a fork.

Ogdog13 11-16-2009 04:38 PM

Provencal Code Fillets
 
  • 4 4-ounce fresh or frozen skinless cod, catfish, pollock, or tilapia fish fillets, 1/2- to 1-inch thick
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 14-1/2-ounce can whole tomatoes, drained and chopped
  • 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 8 oil-cured Greek olives, pitted and halved, or 8 pitted ripe olives, halved
  • 1 teaspoon capers, drained
  • Fresh thyme sprigs (optional)
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. For sauce: In a small saucepan, heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until tender, stirring occasionally. Add tomatoes, the snipped or dried thyme, olives, and capers. Heat to boiling; reduce heat to medium. Simmer, uncovered, about 10 minutes or until most of the liquid has evaporated.

2. Meanwhile, preheat broiler. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges. Broil 3 to 4 inches from heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning fish once if fillets are 1 inch thick. Serve with sauce. If desired, garnish with fresh thyme sprigs.

Ogdog13 11-16-2009 04:40 PM

Cajun Broiled Cod Or Sole
 
1 lb. white fish fillets (sole or cod)
2 tsp. olive oil
1 to 2 tsp. cajun/creole seasoning

Rinse fish and pat dry, cut into serving size pieces. Place on rack of broiler pan. Brush surface of fish with oil, and sprinkle evenly with seasoning. Broil 4 inches from heat for 3 to 5 minutes or until fish flakes easily with fork.
Makes 3 to 4 servings - tip. Look for seasoning in seafood or international section.

Ogdog13 11-16-2009 04:41 PM

Marinated Cod
 
  • 1 lb. cod
  • 1/4 c. olive oil
  • 1 tbsp. Dijon mustard
  • 1 tbsp. Na Soy Sauce
  • 1/8 c. lemon juice
  • 1 tbsp. chopped onion
  • 1 garlic clove, minced
  • 1 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. pepper
Blend in blender or food processor all of the above ingredients except the cod. Pour over cod and marinate for several hours. Place on greased broiling pan, pouring extra marinade on to of fish. Broil until fish flakes easily, about 7-10 minutes.
This is a good all-purpose seafood marinade and excellent on other fish such as red snapper, swordfish or any fairly thick, firm fleshed fish. Serves 2-3.

Ogdog13 11-16-2009 04:53 PM

Lemon-Broiled Sole
 
Ingredients:
  • 1 1/4 pound sole fillets
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Splenda brown sugar
  • 1 tablespoon olive oil
Rinse fish with cold water and pat dry with a paper towel. Cut fish into four equal pieces and place in a shallow baking dish.

Combine lemon juice, brown sugar and oil in a small bowl. Drizzle lemon mixture over fish, turn so both sides are coated with marinade. Cover and marinate in the refrigerator for 15 minutes.

Preheat oven broiler and when fish is ready, transfer to a broiler pan that has been coated with vegetable oil spray. Broil 3 to 6 minutes (depending on thickness), turn, baste with remaining marinade, and broil another 3 to 6 minutes on the other side. Fish is done when it flakes easily with a fork.

Ogdog13 11-16-2009 04:56 PM

Spicy Baked Sole
 
Ingredients
  • 2 sole fish fillet
For the marinade:
  • 1 tbsp fish sauce
  • 4-5 dashes of Tabasco sauce
  • 1 tbsp soy sauce
  • 1-2 drops of vinegar
  • Salt to taste
  • !/2 tsp crushed pepper
Marinate the fish in a flat bottomed bowl with all ingredients for half an hour. Take a saucepan. Add 2 tbsp of oil and put in the fillets. Let cook for 3-4 mins. Turn over and cook till the fillets and cooked and golden brown.

Ogdog13 11-17-2009 10:51 AM

Foil - Baked Halibut
 
1 lb. halibut (or other white fish) fillets
4 tsp. lemon juice
1 sm. green pepper, cut into strips
1 zuchinni cut into strips
1 med. onion, sliced
Salt, pepper, paprika to taste
4 (12 inch) lengths heavy foil

Place one-fourth of fish on each length of heavy foil. Sprinkle each portion with a dash of salt, pepper, paprika, and 1 teaspoon lemon juice. Divide vegetables among the 4 portions and lay on top of fish. Draw up corners of the foil to the center and twist.
Bake in a preheated 450°F oven or under broiler for about 7 minutes or until fish flakes easily and is opaque rather than translucent. This depends on the thickness of the fish.

Ogdog13 11-17-2009 10:54 AM

Golden - Mustard Baked Halibut
 
  • 4 halibut steaks (or other steak fish), size for individual (about 1 lb.)
  • 2 tbsp. lemon juice
  • 2 egg whites
  • 1 to 2 tbsp. Dijon mustard
  • 2 tbsp. scallions, chopped
  • Salt & pepper
Oven to broil. Sprinkle steaks with salt and pepper. Place in broiler pan (ideally with a rack in it). Brush on lemon juice on one side. Broil 4 inches from heat for about 5 minutes, until brown. Turn steaks and do the same to other side and broil again. Fish should flake easily.

Beat egg whites until stiff. Fold in mustard and scallions. Spread mixture over fish, broil until golden brown (only a couple of minutes). Preparation time: 20 to 25 minutes. Serves: 4.

Ogdog13 11-17-2009 10:56 AM

BAKED HERBED Halibut
 
  • 2 lbs. halibut
  • 1 tbsp. oil
  • 1/2 tsp. lite salt or less
  • 1/2 tsp. marjoram leaves
  • 1/3 tsp. thyme leaves
  • 1/4 tsp. garlic powder
  • 1/8 tsp. white pepper
  • 2 bay leaves
  • 1/2 c. chopped onion
  • Paprika
  • 1/2 c. FF milk
  • Lime wedges for garnish
Preheat oven to 350 degrees. Wash fish; pat dry and put in dish. Combine oil with lite salt and herbs. Dribble over fish. Top with bay leaves and onions. Sprinkle with paprika. Pour milk over all. Bake, uncovered, for 20-30 minutes or until fish flakes easily with a fork. Serve with lime wedges. Makes 4 servings.

Ogdog13 11-17-2009 11:01 AM

Herbed Baked Fish Steak
 
  • 1 1/2 lb. fresh halibut steak
  • 1 tsp. instant minced onion
  • 1 tsp. powdered mustard
  • 1/2 tsp. oregano leaves
  • 1/4 tsp. marjoram leaves
  • 1/16 tsp. pepper
  • 1 tsp. salt
  • 4 tsp. lemon juice
  • Paprika
Wipe fish with damp cloth and arrange in baking dish. Combine minced onion, mustard, oregano, marjoram, pepper, salt with 2 teaspoons water; let stand 10 minutes for flavors to blend. Add lemon juice. Spoon evenly over fish. Bake, uncovered in a preheated very hot oven, 475 degrees, for 17 to 20 minutes or until fish flakes easily with a fork. Garnish with paprika. Serve with lemon wedge if desired. Serves 4.

Ogdog13 11-17-2009 11:12 AM

Pan-Roasted Halibut with Jalapeño Vinaigrette
 
Ingredients
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons very finely chopped red onion
  • Kosher salt
  • 1 tablespoon stevia
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon very finely chopped garlic
  • 1/2 cup plus 1 teaspoon extra-virgin olive oil
  • 1 medium jalapeño
  • Freshly ground pepper
  • Six 5- to 6-ounce halibut fillets
Directions
In a small bowl, combine the vinegar and onion with 1/2 teaspoon of salt. Let stand for 10 minutes, then whisk in the stevia, cilantro, mustard, garlic and 1/4 cup of the olive oil.
Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking. Add the jalapeño and cook, turning, until charred and blistered on all sides, about 2 minutes; let cool slightly. Slip off the charred skin. Discard the stem and cut the jalapeño in half lengthwise. Scrape out the seeds and finely chop the jalapeño. Stir the jalapeño into the vinaigrette and season with salt and pepper.
In a large nonstick skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Season the halibut fillets with salt and pepper and cook, turning once, until they are opaque throughout, about 8 minutes. Transfer the halibut to a platter. Whisk the vinaigrette, spoon it over the fish and serve with watercress.

Ogdog13 11-17-2009 11:21 AM

Hake, Dijon Broiled
 
  • Blue hake or cod filets - according to the number of servings required
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon vinegar
  • Salt, pepper and paprika to taste
Place thawed fillets in a shallow pan. Combine olive oil, mustard, vinegar, salt, pepper and paprika. Brush mixture on fillets and let stand for 20 minutes in refrigerator.

Broil fillets 3" away from heat, until fish is browned and flakes easily when tested with a fork.

Ogdog13 11-17-2009 11:31 AM

Pan Seared Scallops with Pepper and Onions in Anchovy Oil
 
Ingredients
  • 1/3 cup extra virgin olive oil
  • 1 (2 ounce) can anchovy fillets, minced
  • 1 pound large sea scallops
  • 1 large red bell pepper, coarsely chopped
  • 1 large orange bell pepper, coarsely chopped
  • 1 red onion, coarsely chopped
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon minced lime zest
  • 1 1/2 teaspoons minced lemon zest
  • 1 pinch kosher salt and pepper to taste
  • 8 sprigs fresh parsley, for garnish
Directions
Heat the olive oil and minced anchovies in a large skillet over medium-high heat, stirring as the oil heats to dissolve the anchovies. Once the anchovies are sizzling, add the sea scallops, and cook without moving the scallops for 2 minutes.
Meanwhile, toss the bell peppers, onion, garlic, lime zest and lemon zest in a bowl; season to taste with salt and pepper. Sprinkle the pepper mixture onto the scallops, and continue cooking a few more minutes until the scallops have browned on one side. Flip the scallops over, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 minutes. Garnish with parsley sprigs to serve.

Ogdog13 11-17-2009 11:33 AM

Spicy Seared Scallops
 
Ingredients:
  • 2 pounds large sea scallops, about 18 to 20
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • Dash freshly ground pepper
  • 1 tablespoon olive oil
  • 2 teaspoons unsalted butter
Preparation:
In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.
Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.

Ogdog13 11-17-2009 11:47 AM

Breadless Crab Cakes
 
Ingredients:
  • 1 pound crab meat, combination of lump and claw
  • 2 egg yolks
  • 1 tablespoon finely chopped shallot or onion
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped dill
  • 1 teaspoon lemon zest (grated off the outside of a lemon)
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon paprika
  • 1/3 cup olive oil
Directions:

Bundle the crab in a thin dishtowel and give it a few hard squeezes to release moisture. You’ll probably be able to get a couple tablespoons of liquid to drip out.

Whisk the egg yolks. Add the shallot, celery, dill, lemon zest, hot sauce and paprika. Gently mix this into the crab. The mixture is not going to look like it will hold together, but don’t worry.

To form the crab cakes all you need is a round cookie cutter about 2 inches wide. Using a tablespoon measurement, scoop 2 generous tablespoons of crab into the cookie cutter.

Press the crab down very firmly with your fingers. Gently lift the cookie cutter.

Using this method, you should be able to make at least a dozen crab cakes. Cover the cakes and refrigerate for one hour or more. This helps the ingredients bind together.

Preheat your oven to 375. On the stovetop, heat the olive oil in a pan. When the oil starts to sizzle, use a spatula to slide the crab cakes into the pan. Cook about 2-3 minutes on each side until they are browned and crispy. Don’t put too many in the pan at once.

Use a spatula to scoop the cakes out the pan and onto a cookie sheet. Put in the oven for another six minutes to make sure they are warmed through the middle. Garnish with dill.

The most important steps in this recipe are using the cookie cutter to shape the crab cakes and refrigerating them for at least an hour before cooking. Other than that, let your regional tastes take over. Add red pepper if you like or mustard. Play around with the seasonings. But forget all about the breadcrumbs. You won’t even miss them.

Ogdog13 11-17-2009 11:53 AM

Roasted Garlic Crab
 
  • about 1 1/4 pounds each, cooked
  • 3 cups extra-virgin olive oil
  • 20 garlic cloves, finely minced
  • Gray salt and freshly ground pepper
  • 1 cup freshly squeezed lemon juice
  • 1 cup finely chopped fresh flat-leaf parsley
Directions

Heat the olive oil in a very large ovenproof saute pan over medium-high heat until hot. (You may need 2 pans.) Add the crab and garlic, and toss well. Saute for about 10 minutes. Season, to taste, with salt and pepper and mix in lemon juice. Saute for another 5 minutes, then add parsley. After another 1 or 2 minutes, remove the crab and serve in the newspaper lined cans.

Ogdog13 11-17-2009 12:15 PM

Foil Baked Swordfish
 
  • 1 med. onion, sliced
  • 1 c. sliced fresh mushrooms
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. tarragon flavored wine vinegar
  • 2 tbsp. olive oil
  • 1/2 tsp. dill seeds
  • 1 1/2 lbs. (1 inch) swordfish steaks
  • 1/8 tsp. white pepper
  • 6 sm. bay leaves
Combine first 6 ingredients in a bowl. Place half of mushroom mixture in a foil lined 13x9x2 inch baking pan. Top with fish. Sprinkle with pepper and place a bay leaf on each piece of fish. Top with remaining mushroom mixture. Cover and bake 425 for 45 minutes or until tender. Remove bay leaves and serve.

Ogdog13 11-17-2009 12:19 PM

Broiled Swordfish With Parsley Lemon
 
  • 1 1/2 tsp. lemon juice
  • Salt & pepper
  • 1 tbsp. chopped fresh parsley
  • 4 1/2 tbsp. olive oil
  • 2 lbs. swordfish steaks, 1/2" thick
Heat broiler. In a small jar, shake together lemon juice and 1 teaspoon salt until salt dissolves. Add parsley and oil and shake again. Sprinkle fish with salt and pepper. Put on rack in broiler pan and broil 3 minutes on each side. Shake the vinaigrette again, pour over the fish and serve. Makes 4 servings.

Ogdog13 11-17-2009 12:21 PM

Broiled Oriental Swordfish
 
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. soy sauce
  • 1 tbsp. olive oil
  • 1 tbsp. ginger, freshly minced
  • 1 clove garlic, peeled & finely minced
  • 1/2 lb. swordfish steak, cut 1 1/4 to 1 1/2-inch thick
  • 2 scallions, thinly sliced on diagonal
  • 1 lemon, cut in half
Combine lemon juice, soy sauce, olive oil, ginger and garlic in a bowl. Marinate fish in mixture for 1 hour in refrigerator, turning occasionally.

Remove from marinade and scrape off the ginger and garlic that clings. Strain marinade, reserving liquid. Preheat broiler.

Place swordfish on a lightly oiled, flat broiling dish. Brush with reserved marinade. Broil fish, 4 inches from heat, to desired degree of doneness, 4 to 5 minutes per side. Do not overcook.

Sprinkle with scallions and garnish with lemon halves. Serve immediately. Serves 2.

Ogdog13 11-17-2009 12:24 PM

Grilled Swordfish Steaks
 
  • 1/4 c. lemon juice
  • 1/4 c. oil
  • 1 tbsp. fresh dill or basil (minced) or 1 tsp. dried
  • 3/4 tsp. salt
  • 2-3 drops Tabasco sauce
  • 2 lbs. swordfish steaks (4 - 3/4 inch thick steaks)
In large shallow baking dish mix: lemon juice, oil, Tabasco and seasonings. Place swordfish steaks in marinade, turning once. Chill at least 1 hour. (Can be done earlier in the day - even better.) Drain. Save marinade.

To Grill: Either grease the grill or use a greased hinged-wire "cage". Grill over medium high heat, 8-10 minutes each side. Baste often with marinade. (Fish should flake easily, don't overcook.)

To Broil: Broil 400 degrees on a greased broiler rack 4 inches from heat source. Baste often with marinade 6-8 minutes on each side.

Ogdog13 11-17-2009 12:26 PM

Marinated Swordfish
 
  • 1 lb. swordfish steak, about 1" thick
  • 2 tbsp. olive or vegetable oil
  • 2 tsp. lemon juice
  • 2 lg. cloves garlic, crushed
  • 1/2 tsp. dried oregano leaves
  • 1/8 tsp. salt
  • Dash of pepper
  • 4 lemon wedges
Cut fish steaks into 4 serving pieces. Place in ungreased square baking dish, 8 x 8 x 2 inches. Mix oil, lemon juice, garlic and oregano; pour over fish. Cover and refrigerate, turning fish occasionally, 4 hours.

Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan; brush with marinade. Set oven control to broil and/or 550 degrees. Broil fish with tops 2-3 inches from heat until light brown, about 5 minutes. Turn carefully; brush with remaining marinade. Broil until fish flakes easily with fork, 5-8 minutes longer. Sprinkle with salt and pepper; garnish with lemon wedges. 4 servings - 260 calories each.

Ogdog13 11-17-2009 12:28 PM

Creole Fish
 
  • 4 pieces trout, catfish or grouper fillets
  • 10 oz. can El Paso tomatoes and green chilies
  • Sliced celery, sliced onion and sliced green pepper
Spray aluminum foil with Pam or Mazola no-stick spray and put fish on foil. Cover fish with sliced celery, onion and green pepper. Pour over fish the tomato-green chilies mixture. Cover with another sheet of aluminum foil and crimp edges together. Place on baking sheet in hot oven and bake for one hour at 350 degrees.

Ogdog13 11-17-2009 12:30 PM

Easy Vietnamese Pan Fried Grouper Fillets Recipe
 
Ingredients:
  • 1 pound grouper fillets
  • 1 cup tomato, chunked
  • 1 tablespoon onion, diced
  • 2 tablespoons sweet chili garlic sauce
  • 1 clove garlic
  • 1 tablespoon water
  • 1 pinch salt
How to cook Easy Vietnamese Pan Fried Grouper Fillets:
Heat and oil a nonstick pan. Sear both sides of grouper until golden brown. Take care to not over cook grouper. Remove and set aside.
For sauce: heat and oil pan. Add tomato, garlic, sweet chili sauce, water, and salt. Cook until tomato is soft, approx. 5 minutes.
Serve with Jasmine or Brown rice. Place rice in center of plate place fried grouper on rice and pour the sauce over

Ogdog13 11-17-2009 12:42 PM

Broiled Haddock
 
Ingredients:
  • 1 pound haddock fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
Preparation:
Cut fillets into serving pieces; sprinkle with salt and pepper. Combine the soy sauce and vegetable oil.

Arrange the fish pieces on an oiled broiler rack; broil until golden brown, basting frequently with the soy sauce mixture. Turn and broil for about 5 minutes longer, basting. Place fish on a warm platter.

In a saucepan, combine remaining oil and soy sauce with drippings; heat. Add lemon juice and parsley. Pour over fish.

Ogdog13 11-17-2009 12:45 PM

Broiled Fish With Pacifica Sauce
 
  • 2 lbs. frozen fish fillets (cod, haddock or flounder)
  • 1/2 c. pure frozen lemon juice, thawed
  • 3 tbsp. oil
  • 2 tbsp. grated onion
  • 2 tbsp. Splenda brown sugar
  • 1 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Paprika
Arrange fish fillets in a single layer in a shallow baking pan. In small sauce pan, combine lemon juice, oil, onion, brown sugar, dry mustard, salt and pepper. Heat, stirring until blended. Pour sauce over fish. Place fish in preheated broiler. Broil fish slowly, about 4 inches from flame, basting 2 or 3 times with sauce until fish is browned and flakes easily when tested with a fork. Sprinkle fish with paprika after final basting.

Ogdog13 11-17-2009 12:47 PM

Jiffy Broiled Haddock
 
  • 2 pounds haddock fillets, fresh or frozen
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 4 or 5 drops Tabasco sauce
  • lemon wedges for garnish
Thaw the fillets if frozen. Place them in a single layer, skin side down, on a well-greased broil-and-serve platter, 10x16 inches. Combine the remaining ingredients and pour over the fillets.

Broil about 4 inches from the heat source for 10 to 15 minutes, or until the fillets flake easily when tested with a fork. Baste once during broiling with the sauce in the pan.

Serve garnished with lemon wedges.

Ogdog13 11-17-2009 12:53 PM

Jiffy Broiled Haddock
 
  • 2 pounds haddock fillets, fresh or frozen
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 4 or 5 drops Tabasco sauce
  • lemon wedges for garnish
Thaw the fillets if frozen. Place them in a single layer, skin side down, on a well-greased broil-and-serve platter, 10x16 inches. Combine the remaining ingredients and pour over the fillets.

Broil about 4 inches from the heat source for 10 to 15 minutes, or until the fillets flake easily when tested with a fork. Baste once during broiling with the sauce in the pan.

Serve garnished with lemon wedges.

Ogdog13 11-17-2009 01:00 PM

Baked Monkfish
 
Ingredients
  • 2.5 lb (1.25k) monkfish tail
  • 2 garlic cloves - peeled and cut into slices
  • black pepper
  • olive oil
Method

Heat the oven to Gas Mark 7, 425°F or 220°C
Make incisions in the monkfish tail and insert the slices of garlic.
Brush with oil and season with a few twists of black pepper.
Place the monkfish in an oiled tin and bake for about 30 minutes.

Ogdog13 11-17-2009 01:15 PM

Broiled Monkfish in Gingered Soy Sauce
 
Ingredients :
  • 4 x Fillets of monkfish
  • 1/2 cup Light soy sauce
  • 1 x Minced garlic clove
  • 1 tbl Grated fresh ginger
  • White pepper to taste
Method :
Mix soy sauce, garlic, ginger and pepper and marinate the monkfish for several hours in the refrigerator, turning once. Transfer fish to a broiler pan and broil for 8-10 minutes until fish flakes easily with a fork.

Ogdog13 11-17-2009 01:19 PM

Grilled Monkfish with Cumin and Lime
 
  • 1 1/2 lb Monkfish
  • 1 x Lime quartered
  • 1 sm Lemon quartered
MARINADE
  • 1/4 cup Lime juice
  • 1/4 cup Vegetable oil
  • 4 tsp Worcestershire sauce
  • 1 sm Onion minced
  • 2 x Garlic cloves minced
  • 1 1/2 tsp Ground cumin
  • 1 tsp Grated lime rind
  • 1/4 tsp Freshly-ground black pepper

Method :
Marinade: In large glass bowl, whisk together lime juice, oil, Worcestershire sauce, onion, garlic, cumin, lime rind, and pepper; set aside.

Cut monkfish into 1 1/2-inch chunks; add to marinade, tossing to coat. Cover and refrigerate for 30 minutes.

Remove monkfish from marinade, reserving marinade. On each of 4 greased metal skewers, thread 2 pieces of fish followed by lime quarter, the 2 pieces of fish followed by lemon quarter, then 2 pieces of fish.

Cook brochettes on greased grill over medium-hot coals or on medium setting, turning twice and basting occasionally with marinade, for 10 to 12 minutes or until fish flakes easily when tested with fork.

Ogdog13 11-17-2009 01:33 PM

Monkfish Stew with Saffron Broth and Wild Mushrooms
 
  • 2 cup Fish stock
  • 1 tsp Saffron threads
  • 18 oz Monkfish cleaned, cut into 1" dice
  • Bayou Blast - (Emeril's Creole Seasoning) see * Note
  • 2 tbl Olive oil
  • 1 cup Assorted wild mushrooms stemmed and sliced
  • 2 tbl Chopped tomatoes
  • 2 tbl Chopped fresh basil
  • 1/4 cup Chopped green onions
  • 1 tsp Minced garlic
  • 1 cup Cleaned spinach leaves
  • Salt to taste
  • Freshly-ground black pepper to taste
Method :
Combine the stock and saffron and let sit for 15 minutes to allow the saffron to infuse. Season the monkfish with Bayou Blast. Heat oil in a large skillet over high heat. Add the seasoned monkfish and saute for 1 minute. Then add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute for 1 minute. Pour in the stock and simmer for 4 to 5 minutes. Season with salt pepper and transfer a serving plate. Serve immediately.

Ogdog13 11-17-2009 02:13 PM

Braised Chicory
 
Ingredients :
  • 8 x Heads chicory, (1 kg).
  • 2 tbl Olive oil.
  • 1 x Onion
  • The juice of 1/2 lemon.
  • Salt, pepper, stevia
Method :
1 Remove any withered leaves from the chicory. Wash but do not cut.
Peel and finely chop the onion.
2 Heat the oil in a frying pan, and fry the chicory on all sides.
When it is golden all over, add the chopped onion and the lemon juice. Season.
3 Cover the pan and simmer for 50 minutes, turning the chicory occasionally.
Add a Stevia to remove the bitter taste of the chicory.

Ogdog13 11-17-2009 02:15 PM

Chicory Endive Fritte--Torzelli
 
  1. 8 x Heads chicory, still in each bunch, or small frisee
  2. 1/2 cup Virgin olive oil
  3. Kosher salt
  4. 2 x Lemons, zested
  5. Freshly ground black pepper
Method :
Bring 6 quarts water to boil and add 2 tablespoons salt.
Drop chicory into water and cook until tender, about 4 to 5 minutes. Remove and refresh in cold water bath. Drain well on towels. In a 12 to 14-inch saute pan, heat olive oil until smoking. Fry chicory, still in bunches, until quite brown and crispy. Remove to paper towels and season with salt and lemon zest.

Ogdog13 11-17-2009 02:40 PM

Baked Sole
 
Ingredients:
  • 2 tablespoons olive oil
  • 2 sole fillet, about 6 oz each
  • 1 large tomato, seeded and chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh parsley, chopped
Directions:

Preheat oven to 400degrees F. Brush a shallow baking dish with some olive oil.

Place fillets in dish and season with salt and pepper to taste. Combine remaining olive oil with tomato and garlic in a bowl. Spoon over fillets. Bake about 15 minutes, or until cooked through. Serve fish sprinkled with parsley.

Ogdog13 11-17-2009 02:50 PM

Fillet of Sole Espana Recipe
 
Ingredients:
  • 2 pounds fillet of sole
  • 1/2 cup fresh lime or lemon juice
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced or pressed
  • 2 tablespoons olive oil
  • 20 stuffed green olives, halved
  • 2 tablespoons chopped parsley
  • 1 tablespoon capers, rinsed
  • 1/2 teaspoon dried oregano leaves
  • 2 tablespoons olive oil
Directions:

Prick the fish with a fork. Marinate in the lime juice for 30 min.

Saute onion and garlic in the heated oil until softened. Stir in olives, parsley, capers and oregano.

Place fish, single layer in an oiled shallow baking dish. Spoon onion-olive mixture over the fish. Drizzle with olive oil

Bake at 350F for 20 min. or until fish flakes easily with a fork.

Ogdog13 11-17-2009 02:52 PM

Cajun Broiled Fish Of New Orleans
 
  • 1 lb. white fish fillets (orange roughy, sole or cod)
  • 2 tsp. olive oil
  • 1 to 2 tsp. cajun/creole seasoning
Rinse fish and pat dry, cut into serving size pieces. Place on rack of broiler pan. Brush surface of fish with oil, and sprinkle evenly with seasoning. Broil 4 inches from heat for 3 to 5 minutes or until fish flakes easily with fork.
Makes 3 to 4 servings - tip. Look for seasoning in seafood or international section.

Ogdog13 11-17-2009 02:55 PM

DEVILED FISH BROIL (Low Cal)
 
  • 1 tsp. dehydrated onion flakes
  • 1/2 tsp. Worcestershire
  • 1/2 tsp. fresh parsley, minced
  • 8 oz. sole or similar fish
  • 1/4 tsp. red hot sauce
  • 1/2 tsp. soy sauce
  • 1 tbsp. mustard
Mix all ingredients together, except fish. Brush on fish. Bake for 15 minutes at 375 degrees or until fish is done.

Ogdog13 11-17-2009 02:59 PM

Broiled Sole with Shrimp Creole Sauce
 
Ingredients
  • 1/2 cup olive oil, divided
  • 2 cups diced onion
  • 1 1/2 cups diced celery
  • 1 1/2 cups sliced green onions (about 1 bunch)
  • 1 1/2 cups diced green bell pepper
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 3/4 teaspoon ground red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fennel seeds
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 cup chicken broth
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 pound small shrimp, peeled and deveined
  • 6 (6-ounce) sole or flounder fillets
  • 1 tablespoon seafood seasoning
  • 1/4 cup dry white wine (optional)
Preparation
Heat 1/4 cup olive oil in a large saucepan. Sauté onion and celery in oil 5 minutes. Add green onions and bell pepper; sauté 5 minutes. Add garlic and next 7 ingredients; sauté 3 minutes. Stir in bay leaves and next 3 ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 hour.

Add shrimp. Cover and cook 6 minutes or just until shrimp turn pink. Remove bay leaves. Set aside, keeping warm.

Place fish fillets in a lightly greased roasting pan. Stir together remaining 1/4 cup oil and seafood seasoning in a small bowl. Brush fish with seasoning mixture. Pour wine over fish, if desired.

Broil 3 inches from heat 5 minutes or until fish flakes with a fork. Spoon Shrimp Creole Sauce evenly onto 6 plates, and place fish on top.


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