Breaded Skinless Fish Fillets With Red Pepper Mayonnaise Food

MAYONNAISE BAKED FISH

Steps:

• Preheat oven to 400°F.
• Place fish, in a lightly greased 9x13 baking dish.
• In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed.
• Spread mixture evenly over fish filets, then top with bread crumbs.
• Bake for about 10 minutes, or until fish is flaky.
• To finish cooking, place fish under the broiler, for another 2-3 minutes, or until fish is golden brown.

FISH FILLETS WITH ROASTED RED PEPPER MAYONNAISE

Steps:

• Heat oven to 400°F. Using about 1/4 of the butter, lightly grease shallow baking pan. Arrange tilapia fillets in buttered pan. Brush fish with remaining butter; sprinkle with salt, pepper and paprika.
• Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.
• Meanwhile, in small bowl, combine all remaining ingredients; blend well. Serve fish with mayonnaise mixture.

BREADED SKINLESS FISH FILLETS WITH RED PEPPER MAYONNAISE

Steps:

• Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely.
• Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Sauté until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise.

FISH FILLETS IN RED PEPPER SAUCE

Steps:

• I a large non-stick skillet, saute the onion and garlic in oil until tender, about 5 minutes.
• Add the red peppers, coriander, and pepper flakes; saute 1 minute.
• Cover and cook over low heat until the peppers are very tender, about 8 minutes.
• Transfer the mixture to a food processor or blender (Or use hand blender for less clean up);Blend until smooth, scraping down sides twice.
• Stir in 1/4 teaspoon of the salt.
• Sprinkle the fish with the remaining 1/4 teaspoon salt and place in the same skillet.
• Spoon the puree over the fish; cover and simmer until the fish is opaque, about 8 minutes.
• Serve the fish topped with pepper puree and with lime wedges.