Lemon Pepper Dill Fish Food

LEMON PEPPER DILL FISH

Steps:

• Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
• Cover and cook on high for 3 to 5 minutes or until the fish turns white.

LEMON PEPPER DILL SALMON

Steps:

• Rinse salmon fillet and pat dry with paper towels. Place a small piece of parchment paper on a baking tray. Place salmon on the parchment paper.
• Sprinkle lemon pepper, dill weed, and salt evenly over salmon. Let it sit for 10 minutes.
• Drizzle olive oil over fish. Place in the oven and broil for 6 to 8 minutes if fish is ½ inch thick or about 10 minutes if fish is 1 inch thick.
• Remove and serve immediately.

LEMON DILL COD

Steps:

• Combine all ingredients except cod in a large resealable plastic bag and mix. Add cod. Seal and marinate in refrigerator for 20 minutes. Remove fish from bag: discard marinade. Place fish on a broiler pan or grill pan coated with cooking spray. Broil or grill for 4 minutes on each side or until fish flakes easily when tested with a fork.

LEMON PEPPER FISH

Steps:

• Melt butter in small saucepan. Add wine and seasonings; mix well. Place fish on broiler pan. Brush butter mixture over fish.
• Broil 8 to 10 minutes or until fish flakes easily with fork. Or, bake in preheated 375°F oven 10 to 15 minutes or until fish flakes easily with fork.

LEMON DILL SAUCE

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

GRILLED LEMON-DILL FISH

Steps:

• Preheat grill to medium heat. Mix mayo, lemon zest, lemon juice and dill.
• Place fish on greased grill grate. Brush with half of the mayo mixture.
• Grill 5 min.; turn fish. Brush with the remaining mayo mixture. Grill an additional 5 to 8 min. or until fish flakes easily with fork.

LEMON-DILL SAUCE FOR FISH

Steps:

• In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste.
• Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.

LEMON-DILL SAUCE

Steps:

• Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

LEMON PEPPER DILL FISH

Steps:

• Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
• Cover and cook on high for 3 to 5 minutes or until the fish turns white.

LEMON AND DILL SEASONING FOR FISH AND VEGETABLES

Steps:

• COMBINE all ingredients into a small container and shake well.
• STORE tightly sealed in a cool, dry place and shake well before using.
• SPRINKLE over fresh fish before baking, broiling, grilling or steaming, or over fresh vegetables before steaming.
• SUGGESTION TO FURTHER ENHANCE SEASONED FISH: Coat first lightly with olive oil before seasoning. Add a small pinch of dried tarragon or crushed rosemary, then cook as desired.
• TO PREPARE SEASONED RICE: Use 1 1/2 teaspoons Lemon and Dill Seasoning with each 1 cup water used for steaming rice. Or, you can use a portion of bouillon with water (2 cups water + 1 cup rice + 1 1/2 teaspoons Lemon and Dill Seasoning + 1 cube or teaspoon bouillon). To further compliment fish and seafood dishes add 1/4 teaspoon dried tarragon. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. Serves 4.
• TO PREPARE SEASONED RICE PILAF: Saute 1 tablespoon of 3/4-inch broken spaghetti or orzo pasta with 1 tablespoon slivered almonds in 1 tablespoon butter or olive oil until golden. Add 2 cups low-sodium broth, 1 1/2 teaspoons Lemon and Dill Seasoning, 1 cup rice, and 1 teaspoon capers if desired. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. For Greek-style pilaf add a pinch each dried crushed mint and oregano before boiling, then fluff rice with 2 tablespoons crumbled feta cheese after steaming. Serves 4.

LEMON-PEPPER DILL SAUCE

Steps:

• In a bowl stir together the mayonnaise, the zest, the lemon juice, the dill, and the pepper. Serve the sauce with cooked asparagus or other vegetables or as a dip with crudités.