A dream come true: Crispy-coated fish fillets that are baked, not fried. To add a tangy tartar sauce, whisk together fat-free mayonnaise and pickle relish.
Now POINTS® Value: 6
Level of Difficulty: Easy
- Dijon mustard
- lettuce
- salmon fillets
- crushed rosemary
- garlic powder
- oregano
- Basil leaves
- cherry or grape tomatoes
- lemon wedges
A recipe from the old timer Texas Gulf Coast fishermen.
You can use Redfish (Red Drum), or other similar textured fish such as Black Drum or Red Snapper.
- margarine
- Tony's Cajun/Creole seasoning
- lemon juice
- chopped fresh parsley
- Just a little extra salt or garlic salt
The best for catfish…well just any fish!
- Oil for frying
- -
- RECIPE 2:
- In addition to the above you will need:
- Yellow Cornmeal
- Milk
- RECIPE 1:
- Flour
- vegetable oil
- black bean sauce
- soy sauce
- rice vinegar
- sesame oil
- pepper
- chopped fresh cilantro
- dry white wine
- heavy cream
- Salt and freshly ground black pepper
- olive oil
- chopped fresh flat-leaf parsley leaves
- drained capers
Haven’t tried.
- lemon halved
- fresh parsley chopped
- fresh chives chopped
- fresh tarragon
- lemon zest
- each 4 ounce salmon billets skin left on
- leeks cleaned and sliced discarding dark green
- extra virgin olive oil
- seedless cucumber
- small plum tomatoes
- Dijon mustard
- sugar
- white wine vinegar
- finely chopped fresh dill
- Salt and freshly ground black pepper
My family loves this with the apples. Serve as a sandwitch or with crackers.
- large can oil packed tuna fish
- hard boiled eggs chopped
- golden delicious apple peeled & finely diced
- sweet relish
- mustard
- Hellmans mayonnaise
- salt to taste
This is my own variation…I took what I liked of two different versions of this recipe and made my own. We use this on red snapper, red fish/red drum, and black drum. Those fish have about the same texture and similar taste.
We do not care for thyme, so I add even less than 1/8 teaspoon. I will make the sauce ahead, you can just let it sit while you are doing your fish as the fish doesn’t take very long at all and you can just quickly re-heat the sauce.
This is one of those recipes that you can adjust to taste. I have even used white wine if I didn’t have red wine…it is still very good.
- avacado sliced
- OPTIONAL ITEMS FOR GARNISH IF DESIRED:
- just a little butter as needed
- flour as needed
- fish fillets
- thyme
- marjoram
- salt
- each bay leaves
- dried oregano leaves
- sugar
- capers
- lemon juice
- chopped pickled jalapeno pepper
- petite diced tomatoes
- tomato paste
- V-8 vegetable juice
- fresh parsley diced
- red wine
- garlic minced
- red wine vinegar
- medium onion diced
- parsley sprigs
- olive oil
- cilantro sprigs