Citrus Baked Fish Food

CITRUS BAKED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
• Place salmon fillets in the baking dish.
• Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
• Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BAKED CITRUS FISH

Steps:

• In small pan, melt butter, add juices.
• Spray 13x9 pan with cooking spray.
• Place fish in pan. Salt & pepper to taste.
• Pour butter-juice mixture over fish.
• Bake 400 15-20 minutes or until easily flakes with fork.

CITRUS BAKED FISH

Steps:

• In a large resealable plastic bag, combine the orange juice concentrate, oil and dill; add fish. Seal bag and turn to coat; refrigerate for at least 15 minutes. , Drain and discard marinade. Place the fillets in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 15-20 minutes or until fish flakes easily with a fork. , Dip cut edges of orange slices in paprika; serve with fish.

FISH IN PARCHMENT WITH CITRUS REDUCTION

Steps:

• Preheat the oven to 425 degrees F.
• Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices.
• Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.)
• In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well.
• Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt.
• Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish.
• Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.

LEMON CITRUS COD WITH VEGETABLES

Steps:

• For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red pepper flakes.
• For the fish packets: Cut four 12-by-17-inch pieces of aluminum foil; place one piece of fish in the center of each. Sprinkle the fish with salt and pepper. Divide the marinade evenly among the packets (about 1/2 cup for each).
• In a large bowl, toss the string beans, mushrooms, onions and tomatoes with the olive oil. Season the vegetables with salt and pepper, then divide evenly among the packets. For each packet, fold the foil over at the top to close, and then close up the sides to seal completely. Chill in the refrigerator for 30 minutes before cooking, to give the fish time to marinate.
• Preheat the oven to 400 degrees F.
• Transfer the packets to a baking sheet. Bake until the fish flakes, 12 to 15 minutes. Serve immediately.

CITRUS FISH

Steps:

• Place an 18x12-in. piece of heavy-duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange zest. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together; crimp to seal, forming a large packet., Bake at 450° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

SALMON WITH CITRUS-CHILE SAUCE

Steps:

• Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef's knife).
• Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.
• Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.
• Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6-8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.
• Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.

CITRUS BAKED HALIBUT

Steps:

• OVEN COOKING:.
• Rinse halibut in cold water and dry using paper toweling.
• Arrange halibut in a 9" x 13" oven-proof baking dish.
• Preheat oven to 400 degrees Fahrenheit.
• In a frying pan, add butter, onion and garlic. Saute until translucent.
• Remove from heat; stir in parsley, orange rind, salt and pepper.
• Spread mixture over halibut steaks.
• In a small bowl, mix together orange juice and lemon juice.
• Sprinkle juice over steaks, but be careful not to wash away the onion/garlic mixture.
• Bake fish in preheated 400 degree Fahrenheit oven for 20 to 22 minutes, turning over at about 10 minutes of cooking time.
• Continue cooking until time expires or until fish flakes easily with a fork.
• DO NOT OVERCOOK FISH.
• Spoon hot juices over fish.
• Serve at once.
• MICROWAVE COOKING:.
• Prepare and arrange fish and onion/garlic as above.
• Reduce orange juice by 2 tablespoons.
• Cover fish with a clear plastic wrap vented.
• Cook on HIGH (full power) for 4 minutes.
• Turn fish over and cook for an additional 3 to 4 minutes on HIGH (full power) or until fish flakes easily with a fork.
• Spoon juices over fish and serve at once.
• If desired, serve with Tartar Sauce.

CITRUS BAKED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
• Place salmon fillets in the baking dish.
• Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
• Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CITRUS-GLAZED FISH

Steps:

• Bring juices, A.1. and sugar to boil in medium saucepan on medium-high heat; simmer on medium heat 10 min. or until sauce is reduced by half, stirring frequently. Remove half the sauce; reserve for later use.
• Season fish with pepper. Place on rack of broiler pan sprayed with cooking spray; brush with remaining sauce.
• Broil, 4 inches from heat, 8 min. or until fish flakes easily with fork, carefully turning fish after 4 min. and brushing with remaining sauce.
• Drizzle fish with reserved sauce before serving.