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Fish Baked in Lemon Butter RecipeLemon and butter are often served with fish. This combination is even tastier when the flavors
are baked together as in this quick and easy recipe.
Container: large oven-proof skillet
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients- 1 1/2 pounds fish fillets
- 1 lemon
- 4 tablespoons butter
salt and pepper
Directions
Use any firm white fish, such as haddock, cod or snapper. The skinless pieces should beat least 1 inch thick to keep from drying out. If you have thin fillets, fold them to make a
double thickness.
Preheat the oven to 400. Cut the lemon in half. With a zester or sharp knife cut the peel - yellow part only - from
one half and chop it finely. Cut the other half into very thin slices. Squeeze and reserve
the juice from the unsliced half.
Season four pieces of fish - about six ounces each - with salt and pepper. Over mediumheat, melt 2 tablespoons butter in an oven-proof skillet large enough to hold the fish
without crowding. Saut the fish briefly on each side in the butter.
Put one or two slices of lemon on top of each piece of fish, drizzle half of the reservedlemon juice over them, and bake in the pre-heated oven. While the fish is baking, melt
together two tablespoons butter, the chopped lemon zest and the remaining lemon juice.Begin checking for doneness after ten minutes.
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Actual baking time will depend on the thickness and variety of fish. It should be opaquerather than transparent and flake easily with a fork when done. Pour the lemon-butter mixover and serve immediately.
Easy Cheesy Stuffed Chicken
INGREDIENTS1. 2 tablespoons butter or margarine
2. 2 medium zucchini, shredded
3. 1 medium onion, chopped
4. 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
5. 1 cup KRAFT Finely Shredded Italian Style Five Cheese Blend
6. 2 (2.5 pound) chickens, quartered
7. 3/4 cup KRAFT Honey Barbecue Sauce
NUTRITION INFOServing size: 8 servings
* Calories: 388 kcal
* Carbohydrates: 2 g
* Dietary Fiber: 0 g
* Fat: 24 g
* Protein: 38 g
* Sugars: 1 g
COOKING DIRECTIONS1. Preheat oven to 400 degrees F. Melt butter in medium saucepan on medium heat.
Add zucchini and onions; cook and stir 2 min. or until tender. Remove from heat. Stir instuffing mix and cheese until well blended.
2. Insert fingers carefully between the meat and skin of each chicken quarter to form a
pocket. Fill pockets evenly with stuffing mixture. Place, skin sides up, in large roasting
pan.
3. Bake 45 min. or until chicken is cooked through. Brush with barbecue sauce. Bake anadditional 5 to 10 min. or until he
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Chicken Sage Panini
Directions
First start by trimming our chicken of fat and
putting them in a large resealable plastic bag.
Next, zest the lemon over a piece of wax paper
using our microplane. Squeeze the lemon halvesinto a measuring cup, discarding the
seeds.Combine the lemon juice, zest, mustard,
some salt and pepper, and the olive oil in the
measuring cup. Using scissors, slice the sage leaves
into the marinade.
Pour the mixture over the chicken breasts, seal the
bag, and smoosh around the marinade. Set it aside
in a bowl for 20 minutes.
Pre-heat our gas grill.
While the chicken is marinating, cover the grilling
brick with heavy duty aluminum foil.
Cut bread in half lengthwise, and then slice almost
all the way open. Grate cheese and make sliced
ham ready.
Discarding the marinade, grill the chicken on the
hot grill for about 5 minutes per side. The chicken
should be just cooked through.
Remove the chicken to a clean platter and let rest
for a few minutes. Not all of the chicken will be
used in the sandwichesthe rest will be used for
other sandwiches and salads for a couple oflunches!
We slice two of the chicken breasts and layer it in
Ingredients
3 medium chicken breasts,boneless, skinless, about 6
ounces each, divided
1 large lemon teaspoon mustard (Grey
Poupon), Dijon, country style
salt & pepper
1 tablespoon olive oil, extra-virgin
1 sprig sage, fresh, containing10 small leaves
loaf wheat bread, Farmers'market, country, unsliced
2 ounces cheese, Italianimported Provolone, grated
3 slices ham, deli, rosemary mayonnaise, light, if desired
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the bread with the provolone and ham.
Put the sandwiches on the grill, one at a time,
weighting them down with the brick facing the
open sides of the sandwich so as to try and keep
the ingredients inside. Cook for a few minutes on
the one side, carefully remove the brick, flip the
sandwich, and weight again. Keep them on the
grill until the crust is toasty and the cheese is
melted. Repeat with the remaining sandwich.
Each sandwich is sliced in half. Serve one or two
per person, with mayonnaise if desired.
ated through.A Good Easy Garlic Chicken
"Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and
enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!"
Original recipe yield:4 servings
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
INGREDIENTS
* 3 tablespoons butter* 4 skinless, boneless chicken breast halves
* 2 teaspoons garlic powder
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* 1 teaspoon seasoning salt* 1 teaspoon onion powder
DIRECTIONS1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic
powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until
chicken is cooked through and juices run clear.
Tag:Garlic, Chicken Date:2006-12-19 Email to Friend Pring the Page
Chicken and Salsa Verde
Panini
Servings: 4
Ingredients
7 Green olives, coarselychopped
1 sm Garlic clove, peeled andcoarsely chopped
2 tb Drained capers Gratedzest (yellow part of
Peel) of 1 lemon
3 tb olive oil 4 tb Lemon juicePinch salt
Freshly ground black pepper
To taste
2 Skinless, boneless roastedChicken breast halves,
Thinly sliced
4 Round or oblong sandwichRolls, split in halves
Breaded Chicken with Edamame Succotash
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This prize-winning recipe uses corn and edamame to make a unique succotash. It's a perfect
complement to the sweet and smoky chicken.
Prep Time:30 min
Start to Finish:1 hr 15 min
Makes:6 servings
Ingredients1 1/4 cups Muir Glen organic medium chipotle salsa
1/4 cup orange marmalade
5 tablespoons lime juice
Salt and pepper, if desired
6 boneless skinless chicken breasts (1 3/4 lb)
3/4 cup Progresso garlic herb bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh cilantro
2 cups Cascadian Farm frozen organic sweet corn (from 16-oz bag), thawed
1 bag (10 oz) Cascadian Farm frozen organic shelled edamame, thawed
1 teaspoon ground cumin
Fresh cilantro sprigs, if desired
Preparation Directions1. Mix 1/2 cup of the salsa, the marmalade and 4 tablespoons of the lime juice; season with salt
and pepper. Pour into large resealable food-storage plastic bag. Add chicken; seal bag. Turn bag
several times to coat chicken. Refrigerate 30 minutes.
2. Heat oven to 375F. In another large resealable food-storage plastic bag, mix bread crumbs,
cheese and chopped cilantro. Remove 1 chicken breast at a time from marinade; shake off excess
marinade. Place in bag of bread crumbs; seal bag and shake to coat with crumb mixture. On
nonstick cookie sheet, place chicken. Discard any remaining marinade and crumb mixture.
3. Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is clear when center ofthickest part is cut (170F). Meanwhile, in 2-quart saucepan, place corn and edamame; add
enough water to just cover vegetables. Heat to boiling over medium-high heat. Reduce heat to
medium-low; cook uncovered 5 to 6 minutes or just until edamame is tender. Drain; stir in
remaining 3/4 cup salsa, the cumin and remaining tablespoon lime juice. Season to taste with salt
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and pepper. Cook over medium-low heat 1 to 3 minutes, stirring occasionally, until hot.
4. Serve chicken with succotash; garnish with cilantro sprigs.High Altitude (3500-6500 ft): Bake chicken uncovered 30 to 35 minutes.
T's Easy Chicken
"I just came up with this one day when i was fooling around in the kitchen! It's really easy and
fast and no one has died from it yet!"
Original recipe yield: 4 servings
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
INGREDIENTS1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup diced onion
4 skinless, boneless chicken breast halves
1/2 cup sliced fresh mushrooms
1/2 cup diced tomatoes, drained
DIRECTIONS
1. Heat oil, lemon juice and onion in a large skillet over medium heat. When onion is tender, add
chicken, mushrooms and tomatoes.
2. Cook over medium high heat for 5 to 7 minutes each side, stirring occasionally, or until
chicken is cooked through and no longer pink inside.
Holistic Recipes - FRUIT FIESTA
by Sharmila Chand
Sundy Ding, the master chef at Delhi's Taj Mahal Hotel, offers some exotic recipes with a
fresh fruit base
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A well-balanced nutritionally rich diet is the foundation of good health and such a dietshould provide all the vitamins and minerals needed by our metabolic system. Hence a meal,
which offers a fair mix of vegetables and fruits, is considered very healthy. In summers
particularly, more fruits should be included in the diet. "More toxins are eliminated during the
summer and fruit cleanses the body by stimulating bowel activity," say Sundy Ding, the master
chef at Taj Mahal Hotel's House of Ming restaurant, who is known as 'The Man With the Magic
Wok' and whose insatiable thirst for innovation and travel has led him to various countries.
"Since most fruits are harvested during summer and fall, we should build up our reservoir of
vitamins in this period for the winter," says the celebrated chef who has had the opportunity to
serve the high and mighty including the Queen of England, US Senators and the Prime Minister
of Japan.
Easy to cook with simple ingredients, Sundy very gracefully agreed to give some recipes that
make sure that you enjoy cooking as much as eating.
FRUIT SALAD WITH COGNAC CREAM
Ingredients:200g of any seasonal fruits such as apple, strawberry, grapes, peach, papaya, watermelon
60ml Cream
Formatted: Font: (Default) Times Ne12 pt
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20g Sugar
10ml Cognac(Serves 2)
Time to prepare: 5 min
Method: Cut each fruit into small pieces and chill them. Add sugar to cream and mix with light
hands. Add cognac. Put chilled fruits in serving dish and pour cream on top. Serve chilled.
HOT & SOUR PRAWN SOUP WITH LEMON GRASS
Ingredients:2 Prawns (large)
40gm Tomatoes (diced)
20gm Lemon grass (chopped)
10gm Spring onion (chopped)50gm Green pepper (diced)
300 ml Chicken stock
2 gm Chillies (chopped)
10 ml Lemon grass juice
2gm Sugar
4gm Salt
(Serves 2)
Time to prepare: 10 min
Method: Peel the prawns, cut them into half, wash and drain properly. Boil the chicken stock,
add all the ingredients and continue to boil for 3 minutes. After well done, serve hot.
PINEAPPLE FRIED RICE
Ingredients:1 Pineapple 200gm
Cooked rice 20gm
Green peas 25 gm
Red pepper (diced) 20 gm
Spring onionSalt to taste
(Serves 2)
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Time to prepare: 15min
Method: Wash the pineapple properly, cut into halves and peel out the heart shaped shell. Cut
pineapple heart into small diced pieces. Fry rice, add pineapple and all the other ingredients.
Place fried rice into the pineapple shell and close the shell. Steam pineapple with rice for 5
minutes till you smell the flavor. Serve hot.
STRAWBERRY WITH SPICY POMFRET
Ingredients:12 pieces Strawberry
400gm Pomfret fillet
10gm Dry red chilies
200gm Corn flour
30ml Honey
10gm Salt
5gm Green chilies10gm Spring onions
30ml Tomato ketchup
20ml Vinegar
Very little cooking oil
(Serves 4)
Time to prepare: 10-15 min
Method: Cut each strawberry into halves. Wash and drain properly. Cut pomfret fillet into small
sizes. Marinate with a little salt for 5 minutes. Then wrap them in corn flour and deep fry till it is
crisp and golden in color. Heat a pan and put a little oil in it. Saut dry red chilies till you get the
chilly aroma. Add the fish, spring onions, green pepper and strawberries. Stir-fry for 1 minute.
Season with salt, honey, tomato ketchup and vinegar. Continue stir-frying for another 2 minutes.
Serve with less sauce. Garnish with 4-5 pieces of strawberries.
GRILLED MANGO SOUP WITH CORIANDER
Ingredients:70gm Mango
20gm Coriander
20gm Tomato (diced)
300 ml Vegetable stock
6gm Salt
2gm Black pepper powder
(Serves 2)
Time to prepare: 20min
Method: Peel mango and cut into small diced pieces. Boil the vegetable stock and all
ingredients, except the coriander leaves. Keep in refrigerator till the soup is chilled. Garnish with
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coriander leaves and serve.
CRISPY BEAN CURD IN ORANGE SAUCE
Ingredients:200g Soft bean curd
120ml Orange juice
25ml Oil
5ml Lemon juice
30g Sugar
35g Corn flour
(Serves 2)
Time to prepare: 10 min
Method: Wrap bean curd in corn flour and deep fry till it becomes crisp. Cut bean curd into
small, neat same-sized pieces. Heat orange and lemon juice together. Add sugar and stir till itmelts. Arrange bean curd pieces on serving plate and pour sauce on top. Serve hot.
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DANNYS SALAD
Ingredients
1 (15 ounce) can pears, chopped 2 bananas, sliced 2 apples - peeled, cored and chopped 1/2 cup creamy salad dressing 1/2 cup frozen whipped topping, thawed
Directions
1. Whisk together the creamy salad dressing and whipped topping until smooth. Pourdressing over the pears, bananas, apples and toss. This salad may also be garnished with
your favorite chopped nut