Baked Fish Recipes-
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Baked Fish Recipes- Fresh Tuna Steak w/Hollandaise Sauce
Ingredients:
Tuna Steaks
Time permitting, marinate tuna steaks a day ahead of time. Use: > 2 lb. tuna steaks > 2 TBS. olive oil > 2 TBS. lemon juice
If lacking time, the tuna should still be fairly tender, even if you bake it without marinating it. Prepare veggies, to layer onto a large piece of foil, under the fish. By grating them, they should get done in the same length of time as the fish (unless you eat your fish quite rare.) Grate: > 1-2 carrots, peeled > 2-3 zucchinis
Place grated veggies on large piece of aluminum foil, sprinkling with: > 1 TBS. or so olive oil
On top of veggies, place: > 2 lb. tuna or salmon steaks, or fillets, or fish of your choice (marinated, if possible)
If not marinated, top with: > 1 TBS. more olive oil > juice from 1-2 lemons
Pull up corners of wrap to enclose ingredients; fish will stay moist this way. Place on baking sheet, or big pan; cook in oven at 375 degrees for 20 to 40 minutes, depending on thickness of fish and how well done you like it. Meanwhile, prepare sauce. To serve, arrange grated veggies on plate, add fish (removing skin if necessary). Add sauce and a bit of parsley, as desired.
Hollandaise Sauce
Mix in smaller ceramic bowl: > 2 egg yolks
In separate bowl (glass measuring cup works well), microwave 30-60 seconds to melt: > 1/2 c. butter (or substitute olive oil) > 3 TBS. lemon juice
Slowly add melted butter/lemon to the yolk mixture. Microwave entire mixture 10-15 seconds only. Stir it well, then microwave another 10-15 seconds, just until mixture gets hot and thickens. This is the tricky part. You have to cook it without letting it get too hot. Some microwaves are more powerful than others, but with a little patience, you can keep checking on your sauce, waiting out those few seconds at the microwave. It still beats stirring and stirring the whole thing over the stove, and then having to clean out the pan! With slower microwaves, you may have to put it in one last time, but do just 10-15 second increments. It'll be perfect when it seems hot and has thickened a bit. It also continues cooking a bit on its own; don't overcook it! If you've made the sauce with olive oil, add 1/2 tsp. salt.
Serve the fish on the bed of grated veggies, topped with sauce, and chopped chives and lemon peel, if desired.
- 2 lb. tuna steaks
- 2 TBS. (plus 1 TBS.) olive oil
- 2 TBS. (plus 3 TBS.) lemon juice
- 1-2 carrots, peeled
- 2-3 zucchinis
- 2 lb. tuna or salmon steaks, or fillets, or fish of your choice
- 2 egg yolks
- 1/2 c. butter (or substitute olive oil)
- 3 TBS. lemon juice
Tuna Steaks
Time permitting, marinate tuna steaks a day ahead of time. Use: > 2 lb. tuna steaks > 2 TBS. olive oil > 2 TBS. lemon juice
If lacking time, the tuna should still be fairly tender, even if you bake it without marinating it. Prepare veggies, to layer onto a large piece of foil, under the fish. By grating them, they should get done in the same length of time as the fish (unless you eat your fish quite rare.) Grate: > 1-2 carrots, peeled > 2-3 zucchinis
Place grated veggies on large piece of aluminum foil, sprinkling with: > 1 TBS. or so olive oil
On top of veggies, place: > 2 lb. tuna or salmon steaks, or fillets, or fish of your choice (marinated, if possible)
If not marinated, top with: > 1 TBS. more olive oil > juice from 1-2 lemons
Pull up corners of wrap to enclose ingredients; fish will stay moist this way. Place on baking sheet, or big pan; cook in oven at 375 degrees for 20 to 40 minutes, depending on thickness of fish and how well done you like it. Meanwhile, prepare sauce. To serve, arrange grated veggies on plate, add fish (removing skin if necessary). Add sauce and a bit of parsley, as desired.
Hollandaise Sauce
Mix in smaller ceramic bowl: > 2 egg yolks
In separate bowl (glass measuring cup works well), microwave 30-60 seconds to melt: > 1/2 c. butter (or substitute olive oil) > 3 TBS. lemon juice
Slowly add melted butter/lemon to the yolk mixture. Microwave entire mixture 10-15 seconds only. Stir it well, then microwave another 10-15 seconds, just until mixture gets hot and thickens. This is the tricky part. You have to cook it without letting it get too hot. Some microwaves are more powerful than others, but with a little patience, you can keep checking on your sauce, waiting out those few seconds at the microwave. It still beats stirring and stirring the whole thing over the stove, and then having to clean out the pan! With slower microwaves, you may have to put it in one last time, but do just 10-15 second increments. It'll be perfect when it seems hot and has thickened a bit. It also continues cooking a bit on its own; don't overcook it! If you've made the sauce with olive oil, add 1/2 tsp. salt.
Serve the fish on the bed of grated veggies, topped with sauce, and chopped chives and lemon peel, if desired.
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