FESTIVE FISH FILLETS
I saw beautiful tomatoes in November at the Mexican/Arabic/Polish market and had to use them with the fish I was planning for dinner. I remembered a recipe I had seen while at the dentist's ". This recipe is festive in its appearance and its flavors. I hope you enjoy it as much as we did.
Provided by duonyte
Categories Christmas
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg. F.
- Combine cilantro, garlic, lemon juice and 2 tbl. olive oil. Place in dish or plastic bag, and add fish fillets. Be sure fish is coated in marinade. Marinate for about 30 min., while completing rest of dish.
- Grease baking dish with 1 tbl. olive oil. Distribute sliced onions on bottom, top with chopped tomato, and sprinkle with salt and freshly ground pepper. Cover with aluminum foil and bake for 30 minutes - onions should be soft.
- Place fillets on tops of onion/tomatoes and drizzle marinade on top. Sprinkle with salt and pepper. Return to oven and bake until fish is flaky, about 30 minutes.
- Serve with rice or couscous.
- Note: Cooking time will depend on thickness of fillet. If you use very thin fillets, you may need to remove them earlier and keep them warm, and return the onion/tomato mix to the oven. Total oven time should be about one hour.
FESTIVE FISH
From Simply Simpatico Junior League of Albuquerque Cookbook. Haven't tried this yet but posting for safekeeping.
Provided by Vicki in CT
Categories High Protein
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees.
- Dip fillets in dressing and dip in cracker crumbs. Place on a well greased cookie sheet; drizzle with butter and sprinkle with paprika.
- Bake until done (about 8-10 minutes depending on thickness of fillets).
Nutrition Facts : Calories 245.7, Fat 11, SaturatedFat 3.8, Cholesterol 71.5, Sodium 378.9, Carbohydrate 8.3, Fiber 0.3, Sugar 1.3, Protein 27.1
FESTIVE FISH FILLETS
Provided by Barbara Kafka
Categories easy, quick, main course
Time 18m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Put one fish fillet in the center of each dinner plate. Sprinkle fish with lemon juice.
- Stir together red bell pepper, chives, red pepper flakes and cilantro.
- Place half of the pepper mixture in a stripe down the center of each fillet. Arrange broccoli on either side of fillets. Cover tightly with microwave plastic wrap. Using a rack, cook for 3 minutes, switching plates from top to bottom after 1 minute 30 seconds.
- Pierce plastic wrap on each plate. Remove wrap. Wipe up liquid if desired. Serve immediately.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 778 milligrams, Sugar 5 grams
FESTIVE FILLETS OF BEEF
Make and share this Festive Fillets of Beef recipe from Food.com.
Provided by The Range Rover
Categories Steak
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare gravy according to package directions; add mushrooms and horseradish.
- Set aside and keep warm.
- In a nonstick skillet, cook fillets over medium heat until meat reaches desired doneness, 10-13 minutes for medium well, turning once.
- Season with pepper and serve with the gravy.
Nutrition Facts : Calories 409.5, Fat 32.8, SaturatedFat 13.2, Cholesterol 100.6, Sodium 77.5, Carbohydrate 1.4, Fiber 0.4, Sugar 0.7, Protein 26.2
FESTIVE FILLET OF BEEF
This is a wonderful alternative to turkey for Christmas, full of rich festive flavours. Taken from Good Housekeeping Complete Christmas. The shallots are simply trimmed, not peeled; this gives good colour to the beef juices and the shallots keep their shape and are soft and juicy. Lexia raisins are much larger and fatter than the normal variety. Prep time includes soaking time.
Provided by Lou van
Categories Meat
Time 13h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the raisins in the Madeira overnight. Drain well and reserve the Madeira.
- Cut the Parma ham into 12 long strips about 2.5 cm wide. Dip the raisins in half of the chopped parsley, then roll each one tightly in a strip of ham.
- Using a sharp knife make 12 small deep incisions into the beef. Push in the Parma rolls. Tie the beef at 2.5 cm intervals with fine string to produce a neat shape.
- Thinly slice the aubergine lengthways and brush lightly with a little oil. Grill for 2-3 mins each side until golden brown, cool.
- Trim the root ends of the shallots but don't remove completely. Halve any large ones.
- Heat 45ml olive oil in a flameproof casserole or roasting tin and brown the fillet all over then remove and set aside.
- Add another 15ml oil to the pan with the spices and shallots. Saute for 3-4 mins or until shallots are golden brown stirring the mixture occasionally.
- Cover the fillet with the aubergine and return to the pan.
- Mix together the reserved Madeira, sugar, stock and remaining raisins and pour over the fillet. Bring to the boil and season.
- Cook, uncovered, at 230C (450F) gas 8 for 35-40 mins for medium rare. Allow another 10-12 mins for well done.
- Stir the remaining parsley into the pan juices.
- Slice the beef thinly and serve with the warmed pan juices (I usually use cornflour mixed with water to get the right consistency).
Nutrition Facts : Calories 771, Fat 44.5, SaturatedFat 14.8, Cholesterol 98.4, Sodium 172.5, Carbohydrate 43.6, Fiber 2.8, Sugar 19, Protein 29.2
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