| Ken Knecht |
Any recommendations for baked fish fillet preparation? Nothing too exotic
please; I prefer simple foods. I usually use commercial breading, but would
like something a bit tastier. Fish is usually catfish or tilapia, cod when
I can find it on sale at a decent price. Any other inexpensive fish
suggestions? I tried pollock once but thought it lacked taste.
--
Untie the two knots to email me
"Madness is not a consequence of uncertainty, but of certainty." Nietzche
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| kilikini |
Ken Knecht wrote:
> Any recommendations for baked fish fillet preparation? Nothing too
> exotic please; I prefer simple foods. I usually use commercial
> breading, but would like something a bit tastier. Fish is usually
> catfish or tilapia, cod when I can find it on sale at a decent price.
> Any other inexpensive fish suggestions? I tried pollock once but
> thought it lacked taste.
Have you tried just lemon, wine, and garlic? Or baked in milk? Another
idea is to slather it with mayo and lemon wedges. How about sauteeing it
instead? Broiling it?
kili
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| Dimitri |
"Ken Knecht" <kenkknot@deruknot.com> wrote in message
news:Xns963864E839C41kenkderucom@140.99.23.22...
> Any recommendations for baked fish fillet preparation? Nothing too exotic
> please; I prefer simple foods. I usually use commercial breading, but
> would
> like something a bit tastier. Fish is usually catfish or tilapia, cod when
> I can find it on sale at a decent price. Any other inexpensive fish
> suggestions? I tried pollock once but thought it lacked taste.
Make a mirepoix (diced onion, carrot and celery optional garlic) Place the
fish on the top of the uncooked mirepoix add white wine or white (French)
vermouth. Dot with butter and/or place thinly sliced lemon on the top of the
fish and bake. Don't forget the salt and pepper.
Dimitri
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| kilikini |
Ken Knecht wrote:
> Sounds interesting. Garlic minced or powder?
>
> "kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote in
> news:mrx7e.453$_t3.36 @tornado.tampabay.rr.com:
>
>> Have you tried just lemon, wine, and garlic?
Fresh garlic, of course! You can always roast it first.......
kili
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| jmcquown |
Ken Knecht wrote:
> Any recommendations for baked fish fillet preparation? Nothing too
> exotic please; I prefer simple foods.
Any of the fish you mentioned works well baked. Lemon adds zip;
lemon-pepper too. When I bake fish I always pour a little milk around it to
help retain moisture. The key is not to bake it too long. You want it nice
and flaky but not dry.
As for baked fish recipes - here's an easy and tasty one:
1-1/2 lbs. mild white fish fillets
1 can cream of celery soup (no, I'm not joking)
1/4 c. milk
3 tsp. dried marjoram
dash onion powder
pepper to taste
2 Tbs. dried breadcrumbs
Blend together soup, milk, marjoram, onion powder and pepper. Spoon over
fish in a lightly greased baking dish. Top with dried breadcrumbs. Bake at
350F 15-20 minutes or until fish flakes with a fork. Serves 4
If you're baking because you think it's more "healthy" you might consider
pan-frying it. The amount of oil required for pan-frying is negligable - we
aren't talking battered and deep fried or greasy.
If you can get it in your area and don't mind lightly spicy, Zatarain's Fish
Fry seasoning is great. It's very light coating and has a nice zing! to it.
Can be used for other stuff, too.
Jill
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| Dog3 |
Ken Knecht <kenkknot@deruknot.com> wrote in
news:Xns963864E839C41kenkderucom@140.99.23.22:
> Any recommendations for baked fish fillet preparation? Nothing too
> exotic please; I prefer simple foods. I usually use commercial
> breading, but would like something a bit tastier. Fish is usually
> catfish or tilapia, cod when I can find it on sale at a decent price.
> Any other inexpensive fish suggestions? I tried pollock once but
> thought it lacked taste.
Tilapia, melted butter, lemon juice, s&p and tarragon in a buttered
casserole type dish, not too deep. Into the oven at 350. Check in 10
minutes and every 5 minutes after until it flakes easily with fork. Do not
overcook. Simple, easy and delicious.
Michael
--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb
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| Ken Knecht |
Sounds interesting. Garlic minced or powder?
"kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote in news:mrx7e.453$_t3.36
@tornado.tampabay.rr.com:
> Have you tried just lemon, wine, and garlic?
--
Untie the two knots to email me
"Madness is not a consequence of uncertainty, but of certainty." Nietzche
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| Andrea Tillmann |
Ken Knecht schrieb:
> Any recommendations for baked fish fillet preparation? Nothing too exotic
> please; I prefer simple foods. I usually use commercial breading, .......
>
>
How about some different breading? Try to mix it with Coconut, Peanut
oder Almond :)
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| Joseph Littleshoes |
Ken Knecht wrote:
> Any recommendations for baked fish fillet preparation? Nothing too
> exotic
> please; I prefer simple foods. I usually use commercial breading, but
> would
> like something a bit tastier. Fish is usually catfish or tilapia, cod
> when
> I can find it on sale at a decent price. Any other inexpensive fish
> suggestions? I tried pollock once but thought it lacked taste.
For a filet i like to slice a bunch of muhrooms thin and cover the fish
with them, place in the oven at a low temp, 250 -300 F and let the water
from the muhrooms poach the fish. Then make a sauce with the mushrooms.
Otherwise i would probly only bake a whole fish. And even then more
likely braise or cook au gratin.
---
JL
>
>
> --
> Untie the two knots to email me
>
> "Madness is not a consequence of uncertainty, but of certainty."
> Nietzche
--
---
Joseph Littleshoes
may be consulted at
---
http://finblake.home.mindspring.com/tarotintro.htm
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| Sheldon |
Joseph Littleshoes wrote:
> Ken Knecht wrote:
>
> > Any recommendations for baked fish fillet preparation? Nothing too
> > exotic
> > please; I prefer simple foods. I usually use commercial breading,
but
> > would
> > like something a bit tastier. Fish is usually catfish or tilapia,
cod
> > when
> > I can find it on sale at a decent price. Any other inexpensive fish
> > suggestions? I tried pollock once but thought it lacked taste.
>
> For a filet i like to slice a bunch of muhrooms thin and cover the
fish
> with them,
Mushrooms and fish... you guttersnipe heathen!
Sheldon
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| kalanamak |
I don't eat fish, and thus have never tasted it, but I tried this on a
lark and found people requesting it (however, it is broiled, not baked):
Monkfish tail marinated in half soy sauce and half balsamic vinegar for
at least an hour, drained, broiled with a slip of butter on each side.
Takes just minutes to cook, but keep an eye on it.
blacksalt
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| kilikini |
Dog3 wrote:
> Ken Knecht <kenkknot@deruknot.com> wrote in
> news:Xns963864E839C41kenkderucom@140.99.23.22:
>
>> Any recommendations for baked fish fillet preparation? Nothing too
>> exotic please; I prefer simple foods. I usually use commercial
>> breading, but would like something a bit tastier. Fish is usually
>> catfish or tilapia, cod when I can find it on sale at a decent price.
>> Any other inexpensive fish suggestions? I tried pollock once but
>> thought it lacked taste.
>
>
> Tilapia, melted butter, lemon juice, s&p and tarragon in a buttered
> casserole type dish, not too deep. Into the oven at 350. Check in 10
> minutes and every 5 minutes after until it flakes easily with fork.
> Do not overcook. Simple, easy and delicious.
>
> Michael
Okay, OTOH, I sauteed tilapia tonight with olive oil, a little butter, lemon
and garlic and used it in a taco. Corn tortillas (fried and shaped by
hand), home made salsa; cabbage; cheese; mixture of sour cream & hot sauce &
lime juice, and I lapped it all up. Fish tacos are divine! I'm gonna post
finished pix on ABF, if anyone's interested. One taco shell is a little
dark. So sue me.
kili
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| chula |
"Ken Knecht" <kenkknot@deruknot.com> wrote in message
news:Xns963864E839C41kenkderucom@140.99.23.22...
> Any recommendations for baked fish fillet preparation? Nothing too exotic
> please; I prefer simple foods. I usually use commercial breading, but
would
> like something a bit tastier. Fish is usually catfish or tilapia, cod when
> I can find it on sale at a decent price. Any other inexpensive fish
> suggestions? I tried pollock once but thought it lacked taste.
>
Squeeze a half a lemon, sprinkle with salt and pepper, include about 1/2
stick of butter, wrap tightly in foil and bake. It jes don't git no bettah
than that.
chula
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