Lemon Ginger Fish Recipe 385 Food

LEMON GINGER FISH

Steps:

• Blend first 8 ingredients in a food processor.
• Place fish fillets on a heavy duty foil, and create a rim by rolling up sides of foil.
• Pour mixture over fish.
• Place foil and fish on the grill, uncovered.
• Grill for 15 minutes or until fish flakes.

SEAR-ROASTED SALMON WITH LEMON GINGER BUTTER

Steps:

• Heat oven to 500°F.
• Combine the butter, lemon juice, ginger and chives in a small bowl. Set aside and keep at room temperature while the salmon cooks.
• Heat a large ovenproof skillet over medium high heat. Add olive oil to skillet.
• Sprinkle salmon fillets with salt and pepper. When the oil is very hot, add the fillets to the skillet and cook until browned, about 1 - 2 minutes.
• Flip the fish over and place the skillet in the hot oven. Roast for about 4 - 5 minutes. Check with the tip of a knife to make sure the salmon is done.
• Remove the pan from the oven, and immediately transfer the fillets to a serving plate and top each fillet with a dab of the lemon ginger butter.

LEMON GINGER SALMON

Steps:

• Chop green onions. Reserve green tops for garnish.
• In a bowl, combine white part of onions, ginger root, garlic, soy sauce, lemon juice, lemon zest, sugar and sesame oil.
• Place salmon fillets in a single layer in a shallow baking dish. Pour marinade over; let stand at room temperature for 15 minutes or in the fridge for 1 hour.
• Preheat oven to 425°F.
• Bake, uncovered, for 13-15 minutes or until salmon turns opaque.
• Garnish with reserved green onions. Sesame seeds also make a nice garnish.
• Salmon could be grilled or microwaved instead of baking in the oven.

WHOLE ROAST FISH WITH LEMONGRASS AND GINGER

Steps:

• Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
• Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
• Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
• Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.

LEMON-GINGER FISH RECIPE - (3.8/5)

Steps:

• Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish into 4 pieces and set aside. Thinly slice one lemon and set aside. Finely shred peel from remaining lemon and then juice the lemon. In a small bowl combine the lemon peel and juice, ginger, and sugar. Set aside. In a large skillet, melt the butter. Add the four fish pieces to the skillet and cook for about 1-2 minutes on each side, until lightly browned. Don't overcook. Add the lemon juice, ginger, sugar mixture. Cover and cook for about 2 - 3 minutes. Use a spatula to carefully lift the fish from the skillet and transfer to a platter. Cover with foil to keep warm. Add lemon slices to the skillet. Cook about 2 minutes or until lemon slices are softened and sauce is slightly thickened. Meanwhile, place spinach in a very large, microwave-safe bowl. Sprinkle with the water. Microwave on 100-percent power (high) about 2 minutes or just until wilted, tossing once after 1 minute. To serve, divide spinach among four shallow serving bowls. Top with fish and sauce. Add lemon slices and sprinkle with salt and pepper.

LEMON GINGER BAKED WHITE FISH

Steps:

• In a small bowl mix together garlic, ginger, olive oil, lemon juice and soy sauce. Allow to stand about 15 minutes. Place the fish on foil lined baking pan. Spoon olive oil mixture over fish and allow to stand for about 30 minutes.
• Sprinkle fish filets with Panko bread crumbs and top with mushrooms.
• Bake at 350 degrees for 15 minutes. Plate and pour the drippings over each filet.