HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA
I love tomatillo sauce with a range of fish, from salmon to shellfish to the lighter fish I am focused on this week. I used cod for my recipe tests.
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro. Blend until smooth.
- Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of the tomatillo purée to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream. Keep warm.
- Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove from the heat, transfer to plates or a platter, and spoon on the sauce. Garnish with cilantro and lemon or lime wedges, and serve. You will have some sauce left over.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 849 milligrams, Sugar 6 grams
HALIBUT OR MAHI MAHI BAKED IN FRESH GREEN SALSA
I found this in Sunset magazine and wanted to keep it around it was delicious. Recipe calls for poblano chilies but they weren't avail in the store so Jalapenos did the trick. I also tried it with Mahi Mahi fish and it turned out excellent. Recipe can be halved.
Provided by OCMom1
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375. In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste.
- Scrape flour paste into a blender. Add tomatillos, onion, chilies, chopped cilantro, chicken broth, and 1/2 cup sour cream. Puree in blender. Pour green sauce back into frying pan; add salt and lime juice to taste and bring to a boil.
- Rinse fish, pat dry with paper towels, cut into 6 equal pieces, and season with salt. Set pieces slightly apart in an 8 by 12 in baking dish.
- Pour evenly over fish.
- Bake fish until it flakes but still looks moist in the center of the thickest part (cut to test), 15 to 20 minutes.
- Serve up fish and spoon sauce over portions. Top off with small spoonfuls of remaining sour cream, and sprinkle with cilantro leaves.
GREEN SALSA
This is a wonderful salsa! I prefer the green, when making a smoother salsa (not chunky) This recipe is soooo easy!
Provided by katie in the UP
Categories Mexican
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
- Drain tomatillos and place in a food processor or blender (you can also use a hand hold blender -- and do it right in the pot!) with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
Nutrition Facts : Calories 39.8, Fat 0.9, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 7.8, Fiber 2.2, Sugar 4.4, Protein 1.2
GRILLED PACIFIC HALIBUT WITH MANGO SALSA
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
- Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
- Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
- Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram
BAKED MAHI MAHI
Make and share this Baked Mahi Mahi recipe from Food.com.
Provided by Papa D 1946-2012
Categories Polynesian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper.
- Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425°F for 25 minutes.
Nutrition Facts : Calories 201.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 165.5, Sodium 200.3, Carbohydrate 2.5, Fiber 0.6, Sugar 0.8, Protein 42.2
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