1. Tart and Tangy Tilapia Ingredients: fish, tilapia, raw raspberries, raw honey mustard, prepared, yellow dill weed, fresh Directions: Rinse and pat very dry tilapia fillets. In a small mixing bowl, blend raspberry vinegarette, honey, mustard and dill weed. Grease or spray bottom of 13x9 baking dish, arrange fillets along the bottom in a single layer. Drizzle raspberry vinegarette mixture evenly over the top of the fillets, coating each evenly. Bake in oven at 350 degrees, uncovered for 20 minutes or until tilapia flakes easily with a fork. Source Archive
2. Arthur's Fish Batter Recipe Ingredients: sauce, fish, ready-to-serve wheat flour, white, all-purpose, unenriched pancakes, plain, dry mix, complete (includes buttermilk) leavening agents, baking soda onions, raw salt, table Directions: Dip moistened fish pcs proportionately but lightly in the flour. Dust off any excess flour and allow pcs to air dry on eaxed paper, about 5 min. Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick. beat in the onion pwdr and seasoned salt. Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer. Brown about 4 min per side. Arrange on cookie sheet in 325 oven till all pcs have been fired. Source Archive
3. Steamed Whitefish Fillets Ingredients: sauce, fish, ready-to-serve tomatoes, red, ripe, raw, year round average spices, oregano, dried salt, table spices, pepper, black Directions: Preheat oven to 200C. Put the fish fillets in a baking dish. In a bowl combine the remaining ingredients. Pour over the fillets. Cover and bake for 12-18 minutes until the fish flakes easily. Serve at once. Enjoy! Source Archive
4. Salmon Fillets With Apple Butter Ingredients: onions, raw butter, without salt fish, salmon, atlantic, wild, raw butter, without salt Directions: Melt butter in skillet. Add onions and brown. Place in casserole dish and put fillets on onions. Spread with a thin layer of apple butter. Cook in oven at 375 F for 20 to 25 minutes. Source Archive
5. Salmon Kabayaki Ingredients: oil, olive, salad or cooking plums, raw sweetener, syrup, agave oil, olive, salad or cooking oil, olive, salad or cooking Directions: In a small saucepan over medium heat, stir together ume plum vinegar and agave. When sauce begins to bubble, turn down heat and simmer for 4 to 5 minutes until thick enough to coat the back of a spoon. Place oils in a large frying pan over high heat. Place salmon in the frying pan; do not allow fillets to touch each other. Fry for 2 minutes until the bottoms are browned. Brush Kabayaki sauce on the fillets. Flip salmon over and brush top of the other side, then fry for another minute or two until fish flakes easily and is cooked through. Source Archive
6. Sweet & Peppery Jerky "sludge" Ingredients: sauce, fish, ready-to-serve sugars, brown salt, table soy sauce made from soy (tamari) sauce, teriyaki, ready-to-serve spices, pepper, black spices, garlic powder spices, onion powder spices, pepper, red or cayenne Directions: In large bowl combine all ingredients until thoroughly mixed. This will build muscle! (I use my stand mixer. ). Slice meat thinly, about 1/8 to 1/4 inch. Fillet trout, leaving skin on. If using beef, it is easier to slice thinly while still partially frozen. Smoosh a thin layer of the sugar mixture into bottom of a baking dish and lay meat slices or fish fillets over. Keep layering, ending with the last of the sugar mixture. Don't worry if all the meat isn't completely covered. The marinade will liquify somewhat overnight. Cover with plastic wrap and refrigerate overnight, 12 hours. Next day rinse meat very lightly, just to get the chunks off, leaving a sugary glaze. FOR DEHYDRATOR:. Place meat on trays and dehydrate 160* for approximately 6 hours, checking for desired doneness at about 5 hours. FOR SMOKER:. Allow meat to dry and form the pellicle uncovered in the refrigerator for approximately 2 - 4 hours. Place in smoker and smoke for approximately 4 hours, checking for desired doneness at about 3 hours. Source Archive
7. Smoked Fish Potato Salad Recipe Ingredients: sauce, fish, ready-to-serve potatoes, raw, skin celery, raw pickles, cucumber, sour olives, ripe, canned (small-extra large) carrots, raw onions, raw parsley, fresh salad dressing, mayonnaise, regular mustard, prepared, yellow lemon juice, raw vinegar, distilled salt, table celery, raw spices, pepper, black Directions: Remove skin and bones from fish. Flake the fish. Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well. Add in mayonnaise mix to fish mix; toss lightly. Chill. Serve on salad greens. Garnish with tomato wedges. Serves 6. TO SMOKE FISH: Take fish fillets and salt lightly both sides. Cut in thin strips. Marinate in liquid smoke for 30 min. Put on broiler pan rack (be sure juice can drip down off fish). Broil till very dry. Turn. Broil other side till very dry. Fish is very good served warm or possibly cool. Source Archive
8. Seasoned Corn Meal Coating for Fish or Chicken Ingredients: cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched spices, paprika spices, pepper, black salt, table spices, garlic powder milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: For Pan Fried Fish: 4 servings. Coat 1 lb fresh or frozen fish fillets, thawed, in combined dry ingredients. Dip in milk; coat again in dry ingredients. Heat 2-3 tbsp oil in large skillet over medium heat. Fry 2-3 minute per side or till fish flakes easily with fork. Oven Fried Chicken: 6 servings. Heat oven to 375 degrees. Dip 2 1/2 to 3 lb. cut-up broiler fryer chicken in milk. Coat in combined dry ingredients; place chicken, skin-side up, on a 15 x 10" jelly roll pan; lightly brush with 3 tablespoons melted butter. Bake 50-55 minute or till juices run clear when chicken is pierced with fork. Source Archive
9. HCG diet meal 7 & 9: fish fillet with string beans Ingredients: sauce, fish, ready-to-serve tomatoes, red, ripe, raw, year round average beans, snap, green, raw salt, table water, bottled, generic Directions: defrost and squeeze out the string beans and weigh them to 200 g or a bit less if you will add other veggies. weigh fish fillets to 100 g chop tomato in half and remove pulp. then cut into bite size bits. place all ingredients in a pan or tin foil add spices and 1/2 cup of water. place in the oven at 180 c and bake for 35 minutes or till the fish and beans are cooked. cover with foil. I didn't have any so I didn't cover it. if you're using fresh string beans then add a little more water and cover it with foil. Source Archive
10. Chili-spiced Coating for Fish Ingredients: cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched spices, chili powder salt, table sauce, fish, ready-to-serve butter, without salt Directions: On waxed paper, combine cornmeal, flour, chili powder, and salt. Cut fish fillets into serving size pieces and coat both sides thoroughly with cornmeal mixture. Heat a non-stick skillet over medium-high heat until hot. Add butter and let melt. Add fish fillets and cook 4 minutes. Turn and cook an additional 4-6 minutes until fish flakes when tested with a fork. Source Archive
11. Salmon With Asparagus and Cherry Tomatoes Ingredients: fish, salmon, atlantic, wild, raw asparagus, raw cherries, sweet, raw oil, olive, salad or cooking butter, without salt lemon juice, raw salt, table spices, pepper, black Directions: Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside. Rinse the Salmon fillet in cold water and pat dry with paper towel. Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms. Turn the fillet over and lower heat to medium. Cook for 3 more minutes. Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle. Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish. Source Archive
12. Barbecue Baked Fish Ingredients: sauce, fish, ready-to-serve butter, without salt sugars, brown catsup mustard, prepared, yellow vinegar, cider Directions: Wash fillets and pat dry with paper towels. In small pan, melt butter/margarine and stir in sugar, catsup, mustard and vinegar. Stir until well blended. Pour 1/2 of sauce in shallow foil-lined pan. Place fillets in single layer in the sauce. Pour remaining sauce over fish. Bake 25-35 minutes at 350 degrees until fish flakes easily when tested with a fork. Source Archive